Showing newest posts with label Andhra Dishes. Show older posts
Showing newest posts with label Andhra Dishes. Show older posts


Stuffed n Broiled Eggplants Masala - For the Love of Food!

Sutta Kathirikai Masala Varuval:

Other Names: Stuffed and Grilled Aubergine Spicy Stir-Fry. Stuffed n Broiled Egg-plants in Indian Spicy. Gutti Vangaya Masala Kura.

Delicious dishes are all made alike; Whereas, every ruined preparation is done in its own way! Does this make any sense?!

I mean...I have used this famous first sentence of Tolstoy's great novel Anna Karenina: Happy families are all alike; every unhappy family is unhappy in its own way! What he meant is actually in order to be happy; a marriage must succeed in many different respects...such as, opposite gender attraction, agreement on finances, discipline of off springs, extended family members-in-laws, and other vital issues. So, failure in any one of those essential factor ruins a perfect couple's happiness!!

Likewise, for some of the soul food preparation, I need plenty of ingredients to go into trigger that nostalgic past, reflecting nativity, reminding ethnicity, re-kindling authenticity, perfecting gourmet sentimentality and finally teasing the palate with that sensuality:)

Therefore, in order to bring one simple family recipe, I have to shop around the globe! Am giving a bit of my shopping trail list. Just in case, if you are living in the country side, deep south...probably you may find it very useful:)

Rice - Call up my friend who ships it to me or buy whenever I travel to the big cities!
Indian whole spices - I bring it from India, yearly once! Use them religiously with care:)
Powdered spices - Mail order it! Always better than shopping around!
Indian Native vegetables - International market & Chinese / Korean Market (that's right) at nearby cities 200-300 miles! Shop once in a blue moon!
Sesame oil, Curry leaves - Indian stores, which is only 150 miles away
Tamarind pulp - Mexican stores
Fresh coconut, Pearl Onions - Local Farmer's market
Other Ingredients - Kroger, Wall-mart (good only 20 miles from my home)


Indian Eggplants - 5
Turmeric 1/4 spoon
Chili powder 1 spoon
Fresh tamarind 1 large pod
Sesame oil 1/2 tablespoon
Curry leaves few.

Spices Required:

Dry coconut 2 spoons
Coriander seeds 2 spoons
Fenugreek seeds 1/4 spoon
Poppy seeds 1 teaspoon
Dry red chilies 7-9
Cumin seeds 1 teaspoon
Peanuts 1 fistful

To Serve:

Steamed rice to go with.


Dry toast the spices and powder the same.

Slit the eggplants lengthwise twice but by still holding their shape. Don't trim their stalk either...can be used as a stick to hold, hehe:)

Now stuff half of the powdered spices into the eggplants, smear oil if necessary.

Either grill or broil the vegetable to bring a nice burnt odor!

Meanwhile, extract tamarind milk and set aside.

Heat up the griddle, add oil and tempering spices if needed. And followed by remaining powdered spices. Further add salt, turmeric, chili powder and tamarind milk. Cook over low-medium heat, without lid.

When oil separates, add the eggplants and cook briefly.

Serve warm to go with your steamed rice. Enjoy your meal:)


Pesarattu / Green Gram Dosa - Recreating Perfection

Pachai payaru Dosai:

There should be at least one recipe for each one of us, that no matter how hard we try to replicate it, never able to master it, right? Somehow, the taste of first devoured dish still lingers on our mind! And even after a zillion painful experiments...we know that it is not even close to the original!! Well to me, I have bunch of such is the one!

When I was studying at Hyderabad, a friend of mine Tulasi Ram, introduced me to this dish. That's right, I never heard or tasted 'Pesarattu' before! Was so skeptical to try the dish, with weird name (that was before I understood Telugu)! All I thought was...why this dosa is so green...what went wrong?? But the moment, I took a bite' of a thin, crisp, melt-in-mouth and practically like a 'see-through mirror' kind of dosa...just loved it.

Later I buffed my knowledge at my other friend's house...Kranti's Mom, who kept cooking all the goodness to us. Since, this dosa doesn't call for much carb' nor it requires any fermentation process, it quickly made an entry in my cook book. Yes, ever since I have been trying to perfect it!! No matter how hard I try the same, it just doesn't taste like the one I had for the first time:(

Well, 'Pesaru' means 'green' in Telugu. 'Pesaru Pappu' means 'Green Gram' (Hara Moong in Hindi and Pachai Payaru in Tamil). And hence the name 'Pesarattu', makes sense now:) And how I started liking the expressive language Telugu is yet another interesting story to come:)


Green Gram - 1 cup
Rice 1 fistful
Green chilies 3
Ginger 2"
Oil for smearing and stuff.


Soak the lentils and rice together, overnight. Wet-grind the same with all the above mentioned ingredients.

Heat up a griddle, smear enough oil. Make a thin crepe as much as possible. Run few spoons of oil and cook both the sides. Once it turns golden brown, its done, remove from heat. Repeat the same for the remaining batter.

It would be a fulfilling tiffin, perfect for weekend brunch.


Bobatlu - Ugadi Shubhakankshalu

Puran Poli: (Happy Telugu New Year)

Other Names: Bobbatlu, Puran Poli, Paruppu Poli, Boli, Obbottu, Bobatlu. Polelu.

Bobattlu ( Andra Special Sweet)


Maida/All purpose flour 3 cups
Turmeric 1/4 spoon
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clarified butter/sesame oil 1 cup
No working flour/dusting flour.

Dough Preparation:

In a large bowl add flour. Mix salt, turmeric and soda in warm water. Add this water now to flour and prepare a smooth dough.

Add ghee/oil for further smooth finish. Now wrap the dough in a wet cloth and leave it for 1 hour.

After a hour add 1 half cup of oil to the dough and once again set it aside. leave the oiled dough for at least 4 hours/till the oil gets absorbed.

Then divide them into equal parts, small roundel by only using oil on your hands. Never use dry flour here, like making chappathi/poori.


Chana dal/kadalai parrupu 1-2 cups
Jaggery 1-2 cup
Freshly grated coconut
Til seeds/black sesame seeds 4-6 spoons
Cashew nuts 1/2 1 fistful
Cardamom 8-10 powdered
Color (optional)
Ghee 1/4 cup


Pressure cook lentils till tender. Make sure that the lentils are done and still intact in shape.

Heat ghee in a pan, add cashew nuts and sesame seeds. Add cardamom powder and jaggery. Let jaggery melt freely. Later add cooked lentils + grated coconut. Cook on low heat till the moisture is absorbed. Bring this to semi-solid and not watery anymore. If it is watery cook further, as it may ruin the poli preparation.

Poli Preparation:

Take a clean plantain leaf, smear with ghee. Place the dough roundels on it. Press with your hands to make thin rotis. Place 1-2 spoon of filling in the middle and seal them carefully, press and flatten them again.

Heat a griddle and add gee. Toast them both the sides till golden and remove from heat.

Serve warm, or at room temperature or cold as a dessert.


Pootharekulu / Sugar Coated Wafers - Traditional Andhra Sweet

Pootharekulu:(Andhra Special)

When I was studying at Hyderabad, I got introduced to this sweet' by my best friend, Kranthi. Well, when she presented this sweet', all I thought looks like tissue paper and was so skeptical to take a bite!!! Anyhow, once she it was prepared' I was all thrilled:) But somehow, I totally forgot to memorize the sweet's name!

So, like before my vacation to my hometown...each time,I buy sweets for my parents. Myself, and bunch of other Tamil friends Balaji and Dharani went to this famous Pullareddy stall at Abids, Hyderabad. Oh man, I am such a dork...I was thinking and thinking, the harder and harder, but couldn't recollect the sweet's name. Browsed around the shop like maniac!Was gazing at the displayed sweets' hours together, till my foot hurt...all in vain!!! Gave such a hard time to the salesmen there'...was giving away clues to find the one'...hehe. Anyhow, was so disappointed...finally decided to buy something else and finished shopping:(

Then that stupid Balaji felt like having some sweets right away and brought us some. As soon as I ate, when I used the kleenex, felt like a scientist (Bulb)...I just folded the paper napkin and went to the counter again 'displayed the folded napkins' and asked him, whether he could find me a sweet something similar to this'. They gave me a mischievous smile and packed this yummy delicacies:) I just couldn't forget that hilarious series of events:)I know, I know...I was like a clown, hehe:)

Pootharekulu is a traditional Andhra sweet. It could be literally translated as 'Sugar Coated foils'. In Telugu, Pootha means coated on and Reku means foils. The authentic version calls for extra fine foils, made out of rice starch or black gram. An experienced cook could bring forth 100-1000 micrometers of wafer/foil size, and the thinness of the foil demands good expertise. However, I did practice a lot, but each time, the wafer went wrong while folding. So, did a short cut method today (used ready made rice starch wafers)...and its just for the record. But, will share with you all the authentic version real soon:)

I am not yet convinced with my work, will share with you all...once I mastered it:)


Bagara Baingan / Eggplants in Peanut Sauce - Hyderabad Special

Bagara Baingan:(Re Posting)

Ta da...I did it, again, my favorite good old Bagara baingan, I feel though I have conquered this one dish all by myself. If I could cook a dish, over and over without any sort of boredom means, should be either that quintessential Chicken Biriyani or Brinjal Sheruva:) I will Never, Ever mess them up:) Yeah, bcause...I won't be trying anything stupid:) Oh man, its damn hard to find these native vegetables, here:( I happen to take a special trip to the nearby big city, about 150 miles from here...for shopping this pretty looking Indian egg-plants, can you imagine that!!!


Eggplants 5
Onion 1 large grated
Ginger-garlic paste 1 spoon
Tomatoes 1 cup - puree
Tamarind paste - less than 1/4 spoon
Peanuts 1 fistful - paste
Sesame seeds 2 spoons - paste
Salt, Turmeric and Chili powder
Sesame oil and tempering spices.


Heat oil in a wok. Add the tempering spices / I simply skip this procedure sometimes.

Now add, onion and ginger-garlic...fry real good till the raw odor is gone.

Add the eggplants and salt, turmeric and chili powders. Cover and cook briefly.

Further add tomato puree and tamarind paste. Cover and cook till the eggplants are tender.

Finally add peanuts and sesame powders. Cook over high heat for about 2-4 minutes, once the oil shows up on the top, remove from heat.

Serve to go with your biriyanis, pulavs, plain steamed rice or with rotis, enjoy.


Stuffed Tinda / Gutti Dondakaya - Andhra Special

Stuffed Kovaikkai:(Andhra Special)

Kovakka Nirachadhu. Gutti Dondakaya. Stuffed Tinda. Stuffed Tindora. Bharwa Tindora.

My Mommy never bought nor prepared Tinda at home. As a child never saw this vegetable. My whole life was from hostel to hostel and mess to mess. I sometimes really missed how the food tastes at home:(

When I was in Tamil Nadu hostel...I used to hate this vegetable, used to be angry at the mess boys saying 'eppavume kovaikkai sambhar thaana:(' (always tinda sambhar' eh).

My attitude completely changed when I moved to Hyderabad. I understood that this is such a delicate vegetable. Its all in the hands of cook, right. Typical Andhra meals are hot and spicy, which indeed turned me a foodie, later. My cooking passion also got shaped slowly. Stuffed Tinda is one of delicacy there, with myriad flavors.


Kovaikai/tinda/dondakai 1/4 kilo
Ginger-garlic paste
Onion paste
Chili powder
Sesame oil few spoons.

To be Toasted and Powdered:

Coriander seeds 2 spoons
Cumin seeds 1 spoon
Pepper 1/2 spoon
Cloves 2
Cinnamon 1 stick
Poppy seeds 1/2 spoon
Sesame seeds 2 spoons
Dry red chilies 5
Dry coconut 2 spoons.


Slit the veggie twice and boil them for 10 minutes.

In a wide wok, heat oil and fry ginger-garlic and onion...add the spices to it. Now puree them.

Stuff the above masala in the vegetable.

Once again, heat oil in a wide wok...add these stuffed vegetable and stir-fry over high heat. Once the oil shows up on the sides plus the raw odour of the masalas are gone, its done.

Serve to go with your rotis or plain steamed rice.


Andhra Murukku

Chegodilu:(Andhra Style)

Chekodi, Ring Murukku, Andhra Murukku. Kara Murukku.

I am not a big fan of 'murukku'. But my Dad likes 'Andhra Style Murukku' so much. And we buy this 'Chegodilu' from all over the city shops for him! Its not that, I won't take a bite or anything...but just won't buy it for myself!! Archana Sweets, Chennai has the best one.:) My mommy never attempted this at home, she always keeps repeating the same Tamil Nadu style 'Thenkozhal', despite Dad likes it or not!!! So, here is my attempt...


Rice Flour 1 cup
Tymol seeds 1 teaspoon
Cumin seeds 1/2 spoon
Sesame seeds 1/2 spoon
Chili powder - more!!!
Baking soada 1 pinch
Curry leaves - toasted and crushed
Mung dal - toasted and powdered 1 fistful (I didnt use it tho')
Oil for deep frying.


Mix all the above mentioned items(except oil)together...sprinkle warm water and bring them to smooth dough. Run few spoons of oil if necessary.

Now, divide them into equal parts...make them as shown in the picture. Deep fry in hot oil.

Enjoy with your tea.:)


Ande ka Khagina/ Ande Ka Qagina / Hyderabad Egg Recipe / Poached Eggs - Flavors of Slow Cooking!!!

Ande Ki Salan:

I decided to embrace 'Slow Cooking Ritual' at least once in a while. Its very therapeutic to me. With my time schedule and working commitments, it’s not always possible. But that is not an excuse, to deny myself 'The Pleasure of Cooking', which, I enjoy the most. Again, I didn't mean that, only slow cooking' is a better cooking or anything! But its what I like.:)

As you know, I love experimenting new dishes and flavors. This is one such experiment, in my kitchen. It was a cold Sunday evening, when I was left with no good movies in the TV' decided to try 'Ande ke Salan'.

Prolonged cooking will make the egg protein to go rubbery. The protein molecules(egg whites)will entangle and tangle, over and over...on heat, which will leave an extraordinary tuff bond!!! So, how did I tackle this dish? There comes the knob' to set in minimum possible temperature!

I challenged every laws of physics, that exists. So, this is an incredibly slow poached eggs in 'hot and spicy gravy'. That imparted a great deal of flavor. What else to say...'Happy Meal', at last.:)


Eggs 2
Green chilies 1-2
Onions 2-3 medium
Tomatoes 2
Ginger 2 cloves minced
Ginger 1" grated
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Cilantro leaves few
Oil few spoons.


Saute chilies, ginger, garlic, onions and tomatoes for few minutes and add 2-3 cups of water. Cover and cook, till tender.

Now mash and puree them, set aside.

In a wide wok/pan, heat oil. Add this puree. Add salt, turmeric and chili powders.

Cover and cook over low heat. Once you see them bubbly...make a small well in the gravy. Break open an egg, right into it. Repeat the same...for as much as eggs you wanted to be poached. Now turn them down to minimum possible temperature. Put a tight lid, on the top.

When the egg is half the way done, remove the cover...and spoon the thickened gravy and layer them on the top. Let this all happen on the same, minimum temperature.

Now, aim for...completely cooked eggs and a well thickened gravy. If possible...bring each eggs into separate entities.

Serve warm.


Tamarind Rasam - Counter Top

Pacha Puli Pulusu:

Counter-top Rasam. Tangy Tamarind Rasam, Imli ka Ras. Hot-Sour cold Soup!:)Plain Rasam. Thaalikaadha Rasam/Kodhi-vidaadha Rasam...ha ha what else can I name it!! Okay my friend, Kranti corrected me just is called as 'Pachi Pulusu' in Telugu!!:)

When I was in Andhra Pradesh(Hyderabad) culinary expedition took different dimension! I got introduced to both fabulous Iranian recipes plus traditional Androidal foods!:) Isn't that exciting! I shared the house both with Iranian family(for 2 years) and a Hindu family(for 2 years). This really brought some change in my cooking style too.

This 'pacha puli pulusu' is more or less like Tamil Nadu rasam! But they don't cook it over a stove top...yeah they fix it on the counter top!! As anyone could guess...typical Andhra touch comes from their unique Guntur chilies!! They also add some aggressive amount of Purple onions to go on the top! Though onions are they sit for a while...all infused with tamarind and chili worries, its going to be okay! This should be eaten with rice/pongal. But my friends prefer to even drink this(Kranti, Themnu & Saradha)!!

They used to make this at my hostel quite often! The cook really good at it. I like her preparations anyway. Its hostel, right...but even tho' with minimum resources, she used to make fabulous meals! Initially, I had lots of inhibitions to have anything that is not cooked, that looks fiery hot...later when I tried, I felt comfortable. Now I am kind of addicted to those chilies, as well!


Tamarind pulp - 1 lemon size
Garlic small 7-9 along with skin
Purple onions(I used white here)
Strong fiery hot dry chilies 6-7
Peppercorns 1 spoon
Cumin 1 spoon
Asafoetida 1 pinch
Fresh curry leaves 2-4 twigs(I used dried ones here)
Rock salt
Turmeric 1 pinch


Soak tamarind pulp for about 1-2 hours. Once they loosen up, make them mushy...using hands. Then extract juice out of them. Retain the juice, discard the pulp now.

Coarsely hand pound cumin and peppercorns.

Chop scallions/purple onions.

Flake the chilies using hands. Tear the curry leaves as well.

Crush garlic along with skin.

Now toss everything together in the tamarind juice. Allow them to sit for a while before serving.


Bulb Onion Sambar:

Though we never make 'Onion Sambar' at home.....we use plenty of onion and garlic in other dishes! But its kind of common to make 'onion sambar' in Tamil Nadu....when we run out of Veggies in the pantry. I don't know my Mommy never intended to make plain sambar, onion or tomato sambar. Even for breakfast she prefers adding few vegetables in it.

Later when I was in hostel....I got really bored with this Onion Sambar! In Hyderabad or in Andhraa kitchen....unlike Tamils they make just plain sambar! My friend Selva used get pissed off.....when the mess cook says 'Sambar'. Each day at dinner, it seems(in gents hostel)...he will ask the same question 'What Sambar we are having today'. When the man utters 'Tomato Sambar or Onion Sambar'! Kadhai should see the expression in Selva could laugh for several months!!!

Anyways....talking about onions! They are not that bad! They make you cry while choppin!!! But see I chose to drop the whole onions in this recipe!!! Yeah they are bulb onions. has an enzyme called annilase, which makes us to cry!

Properties: They are effective for great immune system....anti-body production! They are anti-inflamatory and anti-bacterial....what not!

It has a plant fibre called "inulin". It helps to ward off energy zapping anemia(the fatique). This also helps to spike in Iron absoption! Wow....thats new to me! Inulin boosts the beneficial bacteria in the colon. It can aid in ca-(calsium) absorption as well!!! So no more holding back....let me make this sambar for the first time in life!!!


White Bulb Onions/ Indian Sambar Onions - 1/2 kilo
Thoor Dal 1 cup
Onion 1 large(regular)
Tomato 1 large
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.


Peel the onions, do not remove its central stalk(peduncle). It helps to hold the onions in shape...while cooking!

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in bulb onions and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till it turns translucent.

When the onions are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.


Somas:(Country Style)

Sweet Recipe.Kajjikaya in Andhra. Karanji in Gujarat. Somas in Tamil Nadu. Traditional Sweet Recipe.


For the Crust:

All purpose flour 2-3 cups
Baking soda ¼ spoon
Salt as per taste
Warm water 1 cup
Ghee or clarified butter 1 cup
Working Flour few spoons
Working oil or ghee few spoons.

For Filling/Poornam:

Sooji/Bombay rawa 6 spoons
Poppy seeds 6 spoons
White Sesame seeds ¼ cup
Finely grated Coconut ¼ cup
Finely chopped Cashew nuts ¼ cup
Sugar ¾ cup
Ghee few spoons.

For Somas:

Refined Oil – for deep frying.


For Dough or Crust:

Add salt and baking soda to warm water. Let it dissolve well.

Bring all purpose flour in a large bowl. Make a well….now run the above solution to it. Slowly throw in the flour and prepare a smooth dough. Add ghee or butter while making the dough or as a finishing touch. Keep them refrigerated for 20 minutes(well covered).

For Filling:

Heat a deep wok over low-medium range. Toast gently sesame seeds and set aside.

Toast Bombay rawa and set aside too.

Now in a clean bowl, bring toasted sesame seeds, toasted rawa, poppy seeds, grated coconut, chopped cashew nuts, sugar and ghee. Mix them real good and set aside.

Making Somas:

Now make equal parts out of the dough. Maybe each varies into small lemon size.

Knead them gently using limited working flour or ghee.

Now take a spoon full of filling mixture and place right at the centre of the above chappathi/kneaded sheet. Cover them to one side(like a semi-circle) Gently twist the edges without having any gap. Repeat the same for as much as ‘Somas’ needed.

Heat oil in a deep frying pan. Gently fry the ‘Somas’ in it. Maybe till the outer crust is crispy and turns to golden color. Fry only few at a time, never load the oil.

Leave the fried ‘Somas’ over kitchen tissues for few minutes.

Repeat the same for each batch. Allow them to cool and then store in a air-tight container.

Serve warm or later as a Tea time snack. Can be taken as a dessert after meals too.
Fried Lentils Halwa:

Chandra Kaantha Sweet Recipe. In Andhra they call this Chandra Kaantalu. Fried Halwa. Fried Lentil’s Cake. Fried Dal Halwa. Fried Dal Cake.


Lentils/Split moong dal – 1 cup
Sugar 1 cup
Grated coconut 1 cup
Cardamom seeds powder 1 spoon
Cashew nuts finely chopped ½ cup
Ghee ½ cup
Oil for deep frying.


Bring moong dal + ½ cup of water + few spoons of ghee, in a pressure cooker. Cook till the lentils/moong dal is done.

In a heavy bottomed skillet, heat ghee. Stir in the ‘cooked dal’ , sugar, coconut and cardamom seeds powder. Constantly stir it. Cook till all the water evaporates.(melted from sugar & dal cooked water)

Add ½ cup of ghee and reduce the heat. Allow the halwa to consolidate.

Now smear a spoon full of ghee over a tray / wet a cheese cloth (muslin cloth). Then spread the halwa over this (either wet cheese cloth or ghee smeared tray)

Smear a non – serrated knife with oil/ghee/ water. Cut the halwa into 2” size squares or diamonds. Or simple make balls out of it(its up to you)

In a heavy bottomed plus deep kadai/wok, heat oil. Allow it to heat over medium-high range.

When the oil is hot enough, fry the lentils halwa(lentils cut cakes) Fry till it turns to golden color at the edges. Leave them over kitchen tissues for a while.

Always fry few at a time, never load the oil.

Serve this warm or chilled as a evening snack or as a dessert for Indian meals.


Okra Pakodi:(Andhra Style)

Okra Chips. Crisply Fried Okra Rings. Vendaikkai Varuval. Fried Bindi. Bendakkai Pakodi.


Okra/Lady's Finger 1/2 kilo- finely chooped into rings.
Turmeric powder 1/2 spoon
Chili Powder 1 spoon
Oil for frying.
Crisply fried curry leaves for garnishing.


Wash and clean okra. Pat dry them. Trim their ends off. Then slice them into fine rings. Set aside.

Heat oil in a deep frying pan. When it is smoky hot. Fry little by little till crispy and greenish-brown color. Fry few in each batch.

Store them over kitchen tissues.

Once done with everything...toss salt, turmeic and chili powder to this, while they are still warm.

Serve warm as evenning snack. Can be served as side dish to curd rice.