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Friday, May 13, 2016

Sorakaya Paalu Posina Kura/ Bottle Gourd curry with Milk

Sorakaya Paalu Posina Kura /Bottle gourd curry made with milk is a common dish in Andhra households. It's a quick one yet a healthy dish which goes well with rice or Roti. 
This is a cooling curry especially for hot summers. 
The curry is a good one for lunch boxes as it mixes well with rice.
Preparation Time: 10 minutes 
Cook Time: 20 minutes 
Serves : 2-3


Bottle Gourd/Sorakaya: 1 large peeled and cut in cubes
Onion : 1 medium chopped 
Green chilies: 6 slit
Curry leaves: 1 sprig
Turmeric: 1/2 teaspoon 
Cumin powder : 1/4 teaspoon 
Coriander powder : 1/4 teaspoon 
Salt to taste
Warm milk : 1/2 cup
Rice flour: 1 teaspoon

For Tempering:
Urad dal/Minappappu: 1/2 teaspoon 
Mustard seeds/Aavalu: 1/2 teaspoon 
Jeera/Cumin Seeds : 1/2 teaspoon 
Dry red chili: 2 broken


Heat oil in a pan and add ingredients listed under for tempering. Fry them for 1 minute until they splatter. Add curry leaves, onion, green chilies and turmeric. Mix well and cook for 3 minutes until they turn translucent.
Add bottle guard pieces, mix well and cook for 10-12 minutes until they are done close lid. Stir in between. Add salt and mix. 
Mix rice flour and milk, simmer the curry and pour over the milk mixture, mix well, cook for 1 minute and turn off the stove.
Add cumin and coriander powders.mix well.
Serve hot/warm with rice or Roti.

Wednesday, May 4, 2016

Royyala Kura/Shrimp Curry

Royyala Kura/Shrimp curry is a simple curry that goes well with rice, pulao or roti.
In Andhra, wild fresh shrimp is caught in the river and lakes. Farm raised shrimp is also big there. 
Using fresh shrimp vs frozen and thawed will enhance the taste of the curry.

Preparation Time: 10 minutes 
Cook Time: 30 minutes 
Serves : 2-3

Fresh or Frozen Shrimp : 500 gms
Onion : 1 large chopped 
Tomato : 1 large chopped 
Green or Red chilies: 5 slit
Red chili powder: 1/2 teaspoon 
Garam masala: 1/2 teaspoon 
Coriander powder: 1 teaspoon 
Turmeric: 1/2 teaspoon 
Ginger garlic paste: 1 tablespoon
Cilantro/coriander leaves: 1/2 cup or a small bunch
Poppy seeds: 1 teaspoon 
Curry leaves: 2 sprigs 
Salt to taste 

For Tempering:
Jeera : 1 teaspoons
Cinnamon : 2" Stick
Cloves/Laung : 5
Green Cardamom/Elachi: 3


Heat 2 tablespoons of oil in a pan, add cleaned shrimp and turmeric. Sauté them till all the water is evaporated and keep aside.
Soak the poppy seeds in 3 tablespoons of water and make a paste.
Heat 2 tablespoons of oil in the same pan and add all the ingredients listed under tempering and fry for 1 minute.
Add curry leaves and let them splatter, add onions and chilies. Sauté till they turn light brown.
Add ginger garlic paste and cilantro, mix well and fry for 1 minute. Add tomatos and cook until they turn mushy.
Add cooked shrimp, spices and mix well. Add 1 cup of water and cook for 5 minutes. Add the poppy seed paste and cook until the gravy is thick.
Serve hot with Pulao, rice or Roti.

Instant Wheat Adai Dosa

Adai is a mixed lentil crepes, normally the lentils are soaked for 4-6 hours and blended to make a batter. Onions, cilantro, green chilies, and ginger are mixed in the batter. Then crepes are made on dosa tava or a griddle pan. These crepes are rich in protein.

But, this one is an instant one you can make in a jiffy.

Preparation Time: 10 minutes 
Cook Time: 2 minutes per Adai
Serves : 4

Wheat Flour : 1 cup
Rice Flour : 1 cup
Besan/Gram flour : 1/2 cup 
Hing/Asafoetida: 1/4 teaspoon 
Red chili powder: 1 teaspoon 
Onion : 1 medium chopped 
Jeera/Cumin seeds : 1 teaspoon 
Ginger : 1/2 inch piece minced
Cilantro/Coriander leaves: 1 cup chopped 
Green chilies: 2 chopped finely 
Curry leaves: 1 sprig chopped 
Salt to taste 
Water : 3 1/4 cups 


Mix all ingredients together into a smooth batter.
Heat the tawa or pan, rub some oil and pour over 1 laddle full of batter. Drizzle some oil around the Adai. Cook for 1 minute or until it turns golden and flip it over and cook for 1/2 minute to 1 minute until it's cooked. 
Serve hot with chutney.

Sunday, May 1, 2016

Journey through the cuisines A to Z Andhra Recipes Recap

We are a group of Food bloggers doing a Blogging Marathon every month, 3 days all 4 weeks, each month. However during April and September, we do 26 days of nonstop blogging with Sundays off.

This is my first mega marathon with the amazing group. My choice of cuisine was Andhra Cuisine. I tried to bring out some forgotten recipes out from my childhood. Loved every bit of this marathon. 

I learned so much about other cuisines and cultures, bookmarked a ton of wonderful dishes... Thanks to all my friends especially Valli who is the brain behind this marathon for giving me an opportunity to be part of it.

A - Aavada

B - Bobbattlu 

C - Cauliflower Pachhadi 

D - Dondakaya Pakodi

E - Egg Kurma 

F - Fenugreek Leaves Dal/Menti Kura Pappu 

G - Gunta Pongadalu 

H - Halwa Boorelu 

I - Iguru Karam

J - Jantikalu 

K - Kakarakaya Nuvvula Kura

L - Lauju /Laskora (Kobbari Lauju)

M - Mulakkaya Kura

N - Nallakaram 

O - Onion Samosa 

P - Pesarattu 

Q - Qubani ka Meetha

R - Ragi Laddu

S - Sorakaya Masala Kura

T - Teepi Gavvalu 

U - Uggani

V - Vankaya Bajji

W - Warqui Keema Lukhmi

X - (e)xtra simple chintapandu rasam 

Y - Yalukala Paalu

Z - Zafrani Pulao