ANDHRA RECIPES

Method

• Soak rice in four to five cups of water for about thirty minutes.
• Drain and then cook in four cups of boiling salted water until almost done.
• Drain and keep aside.Heat oil in a shallow pan or a kadai.
• Add mustard seeds and when they being to crackle add asafoetida, curry leaves, ginger paste, dry red chilles, cashewnuts, urad dal, chana dal and turmeric powder.
• Saute for a few seconds till the dals change colour.Add one tablespoon of water, lemon juice and salt.
• Simmer for two minutes and then add rice. Toss to mix well
• Garnish with cilantro leaves and serve hot.

Method

• Wash the fish pieces and drain.
• Marinate fish pieces for half an hour with salt, ginger paste, garlic paste, red chilli powder and turmeric powder.
• Heat oil in a pan, add cumin seeds, mustard seeds and curry leaves.
• When mustard seeds crackle add onions and Saute till light brown.
• Add fish pieces, green chillies. Cook for a minute, add tamarind pulp and half a cup of water.
• Simmer on a slow heat till the fish is cooked.
• Remove from heat, garnish with fresh cilantro leaves and serve hot with chapatti, or paratha.

Method

• Heat oil in a pan, add curry leaves and onions.
• Once the onions are light brown add ginger-garlic paste and cook for two minutes.
• Add scraped coconut and Saute till the masala and oil separates.
• Add coriander powder and turmeric powder and cook on low for half a minute.
• Add shrimp, salt, black pepper powder and red chilli powder and Saute lightly.
• Add tamarind pulp and half a cup of water.
• Cook on very low heat covering the pan for ten to twelve minutes.
• Then uncover and simmer to reduce the liquid.
• Add green chillies and cilantro leaves.
• Serve hot with rotis.

Method

• Heat oil in a kadhai/wok, add mustard seeds, cumin seeds, urad dal, chana dal and Saute for a minute or until seeds crackle.
• Add asafoetida, curry leaves, green chillies and Saute for half a minute.
• Stir in tamarind pulp, jaggery, red chilli powder, salt, turmeric and zucchini.
• Steam, covered over medium heat until zucchini is soft.
• Serve garnished with cilantro leaves and fresh coconut.

Method

• Peel potatoes and cut them into one inch cubes.
• Heat oil in a kadai and add mustard seeds.
• When the seeds crackle, add curry leaves.
• Saute for half a minute, add tamarind pulp and jaggery.
• Add potato cubes, red chilli powder, salt, urad dal powder and sambhar masala.
• Sprinkle one tablespoon of water and mix.Cook on medium heat till the masala coats the potato cubes.
• Serve hot garnished with cilantro leaves.

Method

For rice

• Soak the rice in water for 20 minutes, drain and keep aside.
• Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
• Add rice and fry for further 2 to 3 minutes.
• Add water, salt and cook till the water is absorbed. Allow rice to cool.

For Mutton

• Clean the meat, cut into pieces and soak in the yogurt.
• Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
• Now add the tomatoes and fry for 2 minutes.
• Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
• Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.

Arranging the biryani

• Divide rice into 3 parts and mutton into 2 parts.
• Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
• Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
• Pour over rice, cover and bake for 20 to 30 minutes.
• Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.

Method

• Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions and red chilies to a fine paste.
• Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
• Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.
• Remove, spread out to cool and remove the whole spices. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
• Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
• Mix and serve hot garnished with chopped coriander & pudina