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Egg Curry
There are several different styles for making Egg Curry and this recipe is Andhra Style. Serve Egg Curry with a vegetable side dish and rice.
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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, 4 August 2013
Delicious Egg Curry recipe from Andhrachef.com
There are several different styles for making Egg Curry and this recipe is Andhra Style. Serve Egg Curry with a vegetable side dish and rice.
Tuesday, 4 June 2013
Ariselu Recipe
Posted by a well wisher from https://www.facebook.com/srimaha.nookalamman?ref=ts&fref=ts
PREPARATION:
• Clean rice, pat dry for 2 days
• Now grind it into powder /coarse flour
• Take 1 glass of rice flour, to it add 3/4 th glass of dry coconut and mix well
• Now place an bowl on flame, add 3/4 th cup of jaggeryand waterinto it and
boil till thick pakam (pakam should be such that wen we touch it with 2
fingers we should see an stick like layer in between the fingers)
• Once pakam is ready, place flame in low, and start adding rice floor and
dry coconut mix into it and mix slowly without any lumps,
• Add 3-4 spoons of ghee on it
• Leave this for one night
• Then place kadai on flmae, heat oil for deep fry
• Now make the prepared paste into small rounds on plastic paper and keep
an hole in middle
• Sprinkle seasame seeds on it and press to sticken
• Now deep fry them in oil till golden brown
• Then take out and press on an paper napkin cover to drain off excess oil
• Make such as many as you need or till the complete dough finishes
• Yummy yummy arasalu are ready to eat, Serve hot or cool
• Can be stored in an container for around 15 days
Thursday, 30 May 2013
Ugadi Pachchadi Recipe
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Source -The Star
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"YUGAADI Pachchadi is the food highlight of the day for Telugus celebrating Yugaadi (Telugu New Year).Made with ingredients like new brown sugar (jaggery), mango, neem flowers, tamarind, salt and chilli, the dish is a sweet-tangy-bitter salad.This dish requires no cooking, just preparation of the ingredients which are then tossed together to create a mix of flavours teasing the taste buds with sweet, sour, spicy, bitter, salty and savoury tastes."
"According to former Telugu Association of Malaysia past vice-president Nebarthy Ledchumanan, eating the pachchadi is important as it has an inner meaning. The pachchadi is synonymous with the celebration. It has six different ingredients lending six flavours. It symbolises that man should face all aspects of life – that he should embrace all the joys and sadness, trials and tribulations, that life affords, he explained."
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Source - The Star
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Ingredients:
Young mango chopped into fine cubes
Neem flowers (if not available, neem leaves can be used)
Fresh tamarind juice
Salt to taste
Fresh chilli, sliced
Brown sugar to taste
Method:
Mix all the ingredients in a bowl and toss to enable flavours to mix.
Source - The Star
Friday, 2 January 1970
Minapa Garelu (మినప గారెలు) Recipe
The must have for us Malaysian Telugus on occasions such as Makar Sankranti, Ugadhi, Illusupulu ( that is when the prospective groom visits the prospective bride for the first time), wedding dinners and lunches, temple functions (especially if you are making an offering for Goddess Lakshmi for Varalakshmi vratam) and a host of other cultural celebrations is the MINAPA GARELU. They are delicious both in the sweet (coated with melted jaggery (bellam)) and the savoury version (lots of cumin, curry leaves, onions and green chilies). Crispy and yummy, they go very well with chutneys, sambar and curries especially chicken and mutton curries.
Ingredients:
- 2 cups deskinned split urad dhall - soaked overnight
- 1 medium sized onion, finely chopped
- 1 tsp cumin
- 2-3 green chillies finely chopped (optional)
- 20 curry leaves (finely chopped)
- salt to taste
- oil for deep frying
Preparation:
1. Wash and soak the urad dhall, preferably for 6-8 hours. Drain the water and grind it to a thick paste. Use the wet grinder or the electric stone grinder (in the picture for best results). Do not add too much water or the vadais will be too oily.
2. To the paste, add chopped onions, cumin, chopped chillies, chopped curry leaves and salt. Mix well.
3. Heat oil in the pan.
4. Take a tablespoon of the thick paste onto your palm. Dip a finger into a small bowl of oil. Use that finger to make a hole in the middle of the paste and flatten the sides till it is shaped like a donut. Slowly, lift it up from the palm and drop it gently into the hot oil.
5. Turn the vadais until they are brown on both sides. Take them out onto a paper towel to drain the oil. The vadais are ready. If you want sweet vadais, heat up some jaggery and filter it onto the vadais. Serve hot!
Happy cooking!
