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ANDHRA RECIPES

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The cuisine recipes of Andhra Pradesh are known for their rich spicy and hot flavor thanks to a liberal use of spices. Andhra is particularly known for its Biryani, pickles and chutneys.

Andhra food has gained popularity around the world.

The pickles also called as "Oorugai" are noted for their great taste. Andhra cuisine is said to be the spiciest and hottest of all the Indian regional cuisines. It is a combination or blend of Southern recipes and Deccan recipes.

SALMON PULUSU RECIPE Non Vegetarian-Dish

Ingredients

Salmon fish
1 kg
Peanut oil
1/2 cup
Onions
3
Green chillies
5
Tomato
2
Ginger garlic paste
3 tbsps
Cloves
4
Cardamom
2
Corainder powder
3 tbsps
Red chilli powder
2 tbsps
Turmeric powder
1/2 tsp
Corainder leaves fistful
Salt to taste
1/2 tsp
Salmon pulusu recipe

Method

  • Cut onions into fine pieces, cut green chilies lengthwise.
  • Grind AND mash the tomatoes, crush and powder the cloves and cardamom.
  • Cut salmon into medium size pieces, wash them with lemon and salt water and set aside.
  • Mix 1 1/2 tsps ginger garlic paste with 1 tsp chilli powder, 1 1/2 tsp coriander powder and turmeric and the fish pieces.
  • Make sure fish pieces are well coated with the paste and spices and keep aside for 15 min.
  • Heat oil in a skillet on medium heat, add green chilies and than add onions.
  • Fry them till light brown, then add rest of the ginger garlic paste, chilli powder, coriander powder and pinch of salt, wait for a minute and then add fish pieces and fry for another 5 minutes.
  • Do not stir very often fishes may split into pieces.
  • Add ground tomatoes.
  • To this add tamarind concentrate mixed in two cups of water (alternatively soak 500 gms raw tamarind into 2 1/2 cups of water and get the extract) Let it come to a boil, turn heat to low and cook for 15 min.
  • Add coriander leaves and cardamom and clove powder stir once and cook for another 5 min.
  • Turn off the stove. Leave the curry to cool for 20 min that give very good taste to fish.
  • Serve with hot plain white rice.

AVALU RICE RECIPEVegetarian-Dish

Ingredients

Rice
1/2 kg
Mustard seeds powder
2 spoons
Oil
2 tbsps
Peanuts
Cumin seeds
Urad dal
1 tsp
Garlic
3 cloves
Turmeric
Chilli powder
1 spoon
Salt to taste
Avalu rice recipe

Method

  • Cook rice with 1:2 water and keep aside until it become cold.
  • Next take a pan and add some oil to it. Add cumin seeds, urad dal, garlic, peanuts and turmeric(seasoning).
  • Fry and keep a side.
  • Next add mustard seeds powder, chilli powder and salt to the rice and mix well.
  • Next add seasoning to the rice and mix well. Now it is ready to serve.

BENDAKAYA PORRIAL RECIPEVegetarian-Dish

Ingredients

Bendakaya
1 kg
Jeera
1 tsp
Garlic
2 cloves
Cashew nuts one handful
Peanuts
Fresh coconut
2 tsp
Curry leaves
Chilli powder
Salt to tast
Mustard seeds
Oil for frying
Bendakaya porrial recipe

Method

  • Fry peanuts, cashew nuts, then cut bhendi into 1 inch round shape and fry them in oil.
  • Take 1 spoon of oil in a pan and then put mustard seeds, curry leaves, then add freshly grated coconut, garlic and cumin seeds ground together.
  • Then add fried bhendi, cashewnuts, peanuts, chilli powder and salt and mix them well.
  • Garnish with fresh grated coconut.

BITTER GOURD FRY RECIPE Vegetarian-Dish

Ingredients

Bittergourd
4
Onions
2
Red chilli powder
1 tsp
Dry cconut powder
1/2 cup
Garlic
2 flakes
Jeera
1 tsp
Urad dal
1 tsp
Curry leaves
5
Red chillies
1
Moong dal
1
Channa dal
1
Oil for frying
Bitter gourd fry recipe

Method

  • First wash and peel off the hard layers on the bitter gourd. Cut them into medium pieces.
  • Put all the pieces in a bowl and add some salt to the pieces.
  • Keep them aside for 5min - By doing so bitter gourd will lose its bitter taste. After that cut onions.
  • Then fry bitter gourd pieces and onions separately.
  • Make sure that onions were not too crispy after frying. Add coconut powder, red chilly powder, garlic, salt and jeera. Mix them well in the grinder.
  • Heat some oil. Then add prepared coconut chilly mixture to the seasoning and stir them well for a little while.
  • Finally add the fried bitter gourd to the content. Keep them on a very low flame for a while and stir them.
  • Remove from flame. Garnish with curry leaves.

CHICKEN CURRY RECIPENon Vegetarian-Dish

Ingredients

Chicken
2 lbs
Almonds toasted
1/4 cup
Poppy seeds
1 tbsp
Oil
1/2 cup
Onion sliced
2
Ginger paste
3 tbsps
Garlic paste
1 tsp
Red chilli powder
2 tsps
Turmeric powder
1 tsp
Salt to taste
Yogurt
1 cup
Chicken stock
3 cups
Garam masla powder
1/2 tsp
A pinch of saffron
Chicken curry recipe

Method

  • Heat oil a pan and saute sliced onions to golden brown colour.
  • Add ginger paste, garlic paste and saute for two minutes.
  • Add red chilli powder and turmeric powder.
  • Add chicken pieces and stir-fry for five minutes. Add salt. Add yogurt and warm for a minute.
  • Add almond-khuskhus paste and simmer while stirring.
  • Pour in three cups of chicken stock and bring to a boil.
  • Once the mixture boils cover and simmer for twenty minutes.
  • Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
  • Serve with flat bread

NIZAMI OR ROYAL WHOLE CHICKEN RECIPENon Vegetarian-Dish

Ingredients

Chicken
1 medium
Lemon juice
1 tbsp
Cloves
5
Green cardamom
5
Cinnamon
2 inch stick
Saffron
1/2 tbsp
Coconut
1 tbsp
Almonds
10
Yogurt
2 cups
Salt to taste
Red chilli powder
1 tsp
Ginger garlic paste
1 tbsp
Ghee
1 cup
Medium sized onion
3
Fresh corainder leaves
1bunch
Fresh mint leaves
1 bunch
Green chillies
5
Nizami or royal whole chicken recipe

Method

  • Mix yogurt, salt, red chilli powder and ginger-garlic paste.
  • Marinate the chicken in this mixture.
  • Prick with fork all over the marinated chicken and stand it overnight in refrigerator.
  • Heat ghee in a kadai, deep fry onions till brown. Drain and keep on an absorbent paper.
  • Crush the onions and set aside.
  • Pre-heat the oven at 180°C.
  • Grind fresh coriander leaves, fresh mint leaves, green chillies and lemon juice to a fine paste to make green masala.
  • Dry roast cloves, green cardamom and cinnamon and grind to a fine powder.
  • Mix crushed onions, saffron, coconut, ground almonds, green masala, spice powder and salt (to adjust the seasoning) to make the second marinade.
  • Rub the second marinade over the chicken and prick again.
  • Roast the marinated chicken in the pre-heated oven basting with ghee at regular intervals.
  • Remove the chicken from the oven once done and serve hot.

LAMB OR GOAT CURRY RECIPENon Vegetarian-Dish

Ingredients

Mutton
1.5 lbs
Green chillies
8
Ginger
1 inch piece
Garlic
5-6 cloves
Coconut milk
1 cup
Oil
1/4 cup
Onions chopped
4
Tomatoes chopped
3
Turmeric powder
1/4 tsp
Salt to taste
Garam masla powder
1/2 tsp
Pepper powder
1/2 tsp
Corainder powder
2 tsps
Cumin powder
2 tsps
Bengal gram split
1/4 cup
Lamb or goat curry recipe

Method

  • Slit four green chillies and grind the rest to a fine paste with ginger and garlic.
  • Heat oil in a pan, add onions and fry till transparent.
  • Add the tomatoes, ginger- garlic-green chilli paste, turmeric powder, salt and mutton.
  • Stir and cook till well browned. Add a cup of water and pressure cook for two whistles and switch off the heat.
  • Open cooker and add garam masala powder, pepper powder, coriander powder, cumin powder and chana dal.
  • Continue to cook for three to four minutes.
  • Add coconut milk and cook, covered, till mutton is tender.
  • Garnish with slit green chillies.
  • Serve hot.

FISH BIRYANI RECIPENon Vegetarian-Dish

Ingredients

Fish fillets in cubes
1 lb
Basmati rice
1 1/2 cups
Oil
3 tbsp
Bay leaves
2
Cloves
2
Green cardamoms
2
Cinnamon
1 inch stick
Caraway seeds
1/4 tsp
Onion
1 medium
Ginger paste
1/2 tbsp
Garlic paste
1/2 tbsp
Green chillies
2
Lemon juice
1 tbsp
Garam masala powder
1/2 tsp
For marination
Onion finely sliced
1
Oil to deep fry
Yogurt
1 tbsp
Fresh corainder leaves
1/2 cup
Ginger paste
1/2 tbsp
Garlic paste
1/2 tbsp
Green chili paste
1 tsp
Red chilli paste
1/2 tsp
Turmeric powder
1/2 tsp
Garam masla powder
1/2 tsp
Salt to taste
Fish biryani recipe

Method

  • To prepare the marinade, heat sufficient oil in a kadai and deep fry the onion till golden brown.
  • Drain and place on an absorbent paper. Cool and grind to a fine paste with yogurt.
  • Grind coriander leaves to a fine paste.Mix together the ground fried onions, coriander paste, ginger paste, garlic paste, green chilli paste, red chilli powder, turmeric powder, garam masala powder and salt.
  • Add the fish cubes and marinate for two hours preferably in a refrigerator.
  • Heat three tablespoons of oil in a deep pan, add bay leaves, cloves, green cardamom, cinnamon and caraway seeds and saute for a minute.
  • Add onion and fry till golden brown.
  • Add the ginger, garlic paste and green chillies and saute till the raw flavours disappear.
  • Add fish, saute for a minute on high heat. Add lemon juice and reduce heat.
  • Cover and cook for five minutes stirring occasionally.Heat five cups of water in a separate deep pan.
  • When water boils, add salt, add the rice and cook till rice is three fourth cooked.
  • Remove rice with a perforated spoon and spread evenly on the fish.
  • Sprinkle garam masala powder on top. Cover and seal the pan with flour dough.
  • Cook on low heat for about twenty minutes.
  • Alternatively you can cook in a preheated oven at 180°C for fifteen minutes.
  • Serve hot.

MUTTON / LAMB BIRYANI RECIPENon Vegetarian-Dish

Ingredients

Mutton or lamb
1 kg
Basmati rice
1 1/2 cups
Ginger paste
1 tsp
Saffron soaked in 1/2 cup warm milk
7-8
Yogurt
2 cups
Salt to taste
Turmeric powder
1 tsp
Garlic paste
1 1/2 tbsp
Oil to deep fry
Onion
4-5 large
Cloves
4-5
Cinnamon
1 inch stick
Green cardamoms
4-5
Black cardamoms
1-2
Pepper corns
6-8
Ghee
5 tbsp
Green chillies
2
Corainder powder
2 tbsp
Cumin powder
1 tbsp
Red chilli powder
1 tsp
Tomatoes chopped
4 large
Garam masala powder
2 tsps
Fresh corainder leaves
1/2 medium
Fresh mint leaves
1/2 medium
Butter
3 tbsp
Mutton biryani recipe

Method

  • Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.
  • Marinate for about four hours in a refrigerator.
  • Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp.
  • Drain Cook rice in salted five cups of boiling water along with aromatic garam masala spices of cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
  • Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker.
  • Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
  • Add remaining ginger paste and garlic paste and mix well.
  • Add marinated mutton and cook on high heat for seven to eight minutes.
  • Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
  • Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
  • Add tomatoes, salt, half the garam masala powder and fresh coriander leaves.
  • Cook for fifteen minutes on medium heat, stirring occasionally.
  • Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce.
  • Preheat oven to 350F.
  • Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton.
  • Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves.
  • Dot the rice with half the quantity of butter.
  • Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
  • Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 350F.
  • Garnish with fried sliced onions and serve with mixed vegetable raita as accompaniment.

BISI BELE HULIYANA RECIPEVegetarian-Dish

Ingredients

Rice
1 1/2 cup
Toor dal
3/4 cup
Lemon sized balls tamarind
1 1/2
Oil
5 tbsp
Onion
1 medium
Green chillies
3-4
Sambhar onions
8-10 small
Curry leaves
10-12
Turmeric powder
1/2 tbsp
Tomatoes
3
Asafoetida a pinch
Red chilli powder
1/2 tbsp
Salt to taste
Mustard seeds
1/2 tsp
Red chillies whole
2
Pure ghee
4 tbsp
Cashewnuts
10-12
Huliyana masla recipe
Bengal gram split
1/4 cup
Black gram split
2 tbsp
Green cardamoms
4
Cloves
4
Cinnamon stick
1 inch
Fenugreek seeds
1/4 tsp
Cumin seeds
1 tsp
Red chillies whole
4

Method

  • Soak the rice and dals separately for twenty minutes and drain.
  • Soak the tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
  • Dry roast huliyana masala ingredients individually on a tawa.
  • Cool, mix and grind to a coarse powder.
  • Heat three tablespoons oil in a pressure cooker and saute the onion till it turns transluscent.
  • Add slit green chillies, sambhar onions and stir-fry briefly. Add curry leaves and turmeric powder.
  • Add soaked rice and dals along with five cups of water. Bring to a boil, stirring occasionally.
  • Add tomatoes, asafoetida powder, red chilli powder, tamarind pulp and salt.
  • Stir well and add the powdered huliyana masala.
  • Cover and pressure-cook for five minutes. Open the lid carefully and stir well.
  • Check consistency. If it is too dry, moisten with a little warm water.
  • Heat remaining oil and temper it with mustard seeds and whole red chillies.
  • Add this to the rice.
  • Heat pure ghee and fry the cashewnuts to light brown and add to the rice, along with the ghee.
  • Mix well and serve hot.
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