Food And Recipes

Natu Kodi Pulusu, also known as Country Chicken Curry, is a traditional Andhra dish that features tender pieces of country (free-range) chicken cooked in a flavorful and aromatic curry. Here's how you can make Natu Kodi Pulusu: **Ingredients:** - 500 grams country chicken pieces (cleaned and cut into pieces) - 2 onions, finely chopped - 2 tomatoes, chopped - 2-3 green chilies, slit - 1 tablespoon tamarind pulp - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon cumin powder - A pinch of asafoetida (hing) - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** **Marinating the Chicken:** 1. **Marination (Optional):**    - If desired, marinate the chicken pieces with a mixture of turmeric powder, red chili powder, and salt. Let it marinate for about 30 minutes. **Cooking the Curry:** 1. **Tempering:**    - Heat 2 tablesp

Mirapakaya Bajji, also known as Chili Bajji or Stuffed Pepper Fritters, is a popular South Indian street food snack. It involves deep-frying spicy green chili peppers coated with a flavorful gram flour (besan) batter. Here's how you can make Mirapakaya Bajji: **Ingredients:** For the Filling: - 6-8 large green chili peppers (such as bajji or banana peppers) - 2-3 boiled and mashed potatoes (optional) - 1 small onion, finely chopped - 2 tablespoons chopped coriander leaves - 1/2 teaspoon cumin seeds - 1/2 teaspoon mustard seeds - A pinch of asafoetida (hing) - 1 tablespoon oil - Salt to taste For the Batter: - 1 cup gram flour (besan) - 1/2 cup rice flour - A pinch of baking soda - 1/2 teaspoon red chili powder (adjust to taste) - A pinch of turmeric powder - Salt to taste - Water for making the batter For Deep Frying: - Oil for deep frying **Instructions:** **Preparing the Filling:** 1. **Filling Base (Optional):**    - In a pan, heat 1 tablespoon of oil. Add cumin seeds, mustard s

Nellore Karam Dosa is a spicy and flavorful variation of the traditional dosa that hails from the Nellore region of Andhra Pradesh, India. It's known for its fiery red color and bold taste. Here's how you can make Nellore Karam Dosa: **Ingredients:** For the Dosa Batter: - 2 cups dosa rice (parboiled rice) - 1/2 cup urad dal (split black gram) - 1/2 teaspoon fenugreek seeds (methi seeds) - Salt to taste - Water for grinding For the Karam (Spice Mix): - 5-6 dried red chilies (adjust to taste) - 1 tablespoon chana dal (split Bengal gram) - 1 tablespoon urad dal (split black gram) - 1 teaspoon coriander seeds - 1/2 teaspoon cumin seeds - A pinch of asafoetida (hing) - 1 teaspoon oil For Assembling the Dosa: - Dosa batter - Nellore Karam (spice mix) - Oil or ghee for cooking **Instructions:** **Preparing the Dosa Batter:** 1. **Soaking:**    - Wash dosa rice and urad dal separately. Soak them along with fenugreek seeds in water for about 4-6 hours. 2. **Grinding:**    - Grind the s

Nellore Chepala Pulusu is a traditional Andhra fish curry known for its tangy and spicy flavors. It's a popular dish in the Nellore region and is often enjoyed with steamed rice. Here's how you can make Nellore Chepala Pulusu: **Ingredients:** - 500 grams fish (preferably a firm variety like seer fish or kingfish), cleaned and cut into pieces - 2 onions, finely chopped - 2 tomatoes, chopped - 2-3 green chilies, slit - 1 tablespoon tamarind pulp - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon fenugreek seeds (methi seeds) - A pinch of asafoetida (hing) - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** 1. **Preparing the Tamarind Base:**    - Soak tamarind in warm water and extract the tamarind pulp. Set it aside. 2. **Tempering:**    - Heat 2 tablespoons of oil in a pan. Add fenugreek seeds and let them sp

Gutti Vankaya Kura is a classic Andhra dish made with small brinjals (eggplants) that are stuffed with a flavorful spice mix and cooked until tender. It's a rich and aromatic dish that's full of traditional South Indian flavors. Here's how you can make Gutti Vankaya Kura: **Ingredients:** For the Stuffed Brinjals: - 10-12 small brinjals (eggplants) - 2 tablespoons roasted chana dal (split chickpeas) - 2 tablespoons desiccated coconut - 2 tablespoons sesame seeds - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1/2 teaspoon red chili powder (adjust to taste) - A pinch of turmeric powder - Salt to taste - 2 tablespoons oil For the Curry Base: - 2 onions, finely chopped - 2 tomatoes, chopped - 2 tablespoons oil - 1 teaspoon mustard seeds - 1 teaspoon cumin seeds - A pinch of asafoetida (hing) - A few curry leaves - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - Salt to taste - Chopped coriander leaves for

Bobbatlu, also known as Puran Poli, is a popular sweet flatbread made during festive occasions in South India. It consists of a sweet lentil filling encased in a soft and thin wheat dough. Here's a recipe to make Bobbatlu: **Ingredients:** For the Dough: - 1 cup wheat flour - A pinch of salt - Water for kneading For the Filling (Puran): - 1 cup chana dal (split Bengal gram), soaked for a few hours - 1 cup jaggery, grated - 1/2 teaspoon cardamom powder - 2 tablespoons ghee **Instructions:** **Preparing the Filling (Puran):** 1. **Cooking the Chana Dal:**    - Drain the soaked chana dal and cook it in a pressure cooker with enough water until it's soft and cooked through. Drain any excess water. 2. **Making the Puran:**    - In a pan, heat ghee. Add the cooked chana dal and grated jaggery. Cook on medium heat, stirring continuously, until the mixture thickens and becomes a cohesive mass. 3. **Adding Flavor:**    - Add cardamom powder and mix well. Remove from heat and let the pur

Ulavacharu is a traditional Andhra dish made from horsegram, a nutrient-rich legume. It's known for its unique earthy flavor and is often enjoyed as a hearty soup or accompaniment. Here's a recipe to make Ulavacharu: **Ingredients:** - 1 cup horsegram (ulavalu), soaked overnight - 1 onion, chopped - 2 tomatoes, chopped - 2 green chilies, slit - 1 tablespoon tamarind pulp - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon cumin powder - A pinch of asafoetida (hing) - A few curry leaves - Salt to taste - 2 tablespoons oil - Chopped coriander leaves for garnishing **Instructions:** 1. **Cooking the Horsegram:**    - Drain and rinse the soaked horsegram. In a pressure cooker, add the soaked horsegram and enough water to cover it. Pressure cook until the horsegram is tender. It might take around 4-5 whistles. Once cooked, set aside. 2. **Preparing the Soup Base:**    - Heat oil

Royyala Iguru, also known as Prawn Curry, is a flavorful Andhra-style dish made with succulent prawns in a spicy and tangy gravy. Here's a delicious recipe to make Royyala Iguru: **Ingredients:** - 250 grams prawns, cleaned and deveined - 2 onions, finely chopped - 2 tomatoes, chopped - 2 green chilies, slit - 1 tablespoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon cumin powder - 1/2 teaspoon garam masala - 1/2 teaspoon mustard seeds - 1/2 teaspoon cumin seeds - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** 1. **Marinating the Prawns:**    - Clean and devein the prawns. Marinate them with turmeric powder, red chili powder, and a pinch of salt. Let them sit for about 15-20 minutes. 2. **Cooking the Curry:**    - Heat oil in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds and curry leaves. 3. **

Pesarattu is a popular South Indian dish made from green gram (moong dal) and is often enjoyed as a breakfast or snack. Here's a simple recipe to make Pesarattu: **Ingredients:** - 1 cup whole green gram (moong dal) - 1/4 cup rice (optional, for texture) - 2-3 green chilies (adjust to taste) - 1 inch piece of ginger, peeled - A few sprigs of fresh coriander leaves - A pinch of asafoetida (hing) - Salt to taste - Oil or ghee for cooking **Instructions:** 1. **Soaking:**    - Wash the green gram and rice thoroughly. Soak them in water for about 4-6 hours. This step is important to ensure easy blending and cooking. 2. **Draining:**    - After soaking, drain the water from the green gram and rice. 3. **Grinding:**    - In a blender, add the soaked green gram, rice, green chilies, ginger, coriander leaves, asafoetida, and salt. Blend into a smooth batter, adding a little water if needed. The consistency should be similar to dosa batter. 4. **Making Pesarattu:**    - Heat a tawa or non-s

Vankaya Fry, also known as Brinjal or Eggplant Fry, is a delicious and popular South Indian dish. Here's a simple recipe to make Vankaya Fry: **Ingredients:** - 2 medium-sized brinjals (eggplants) - 2 tablespoons oil - 1/2 teaspoon mustard seeds - 1/2 teaspoon cumin seeds - A pinch of asafoetida (hing) - 1 sprig of curry leaves - 1/4 teaspoon turmeric powder - 1/2 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon garam masala (optional) - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** 1. **Preparing the Brinjals:**    - Wash the brinjals and cut them into small cubes. You can keep the skin on or remove it, based on your preference. 2. **Tempering:**    - Heat 2 tablespoons of oil in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds. 3. **Adding Spices:**    - Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook

Pulihora, also known as Tamarind Rice, is a popular South Indian dish known for its tangy and spicy flavors. Here's a simple recipe to make Pulihora: **Ingredients:** For Tamarind Paste: - 1 cup tamarind - 1 cup hot water For Rice: - 2 cups cooked rice (preferably leftover rice) - 2 tablespoons oil - 1 teaspoon mustard seeds - 1 teaspoon chana dal (split Bengal gram) - 1 teaspoon urad dal (split black gram) - A pinch of asafoetida (hing) - A few curry leaves - 2-3 dried red chilies (adjust to taste) - 1/2 teaspoon turmeric powder - 1/2 teaspoon red chili powder (adjust to taste) - 1/2 teaspoon fenugreek seeds (methi seeds), roasted and powdered - Salt to taste For Tempering: - 2 tablespoons oil - 1/2 teaspoon mustard seeds - 1/2 teaspoon chana dal - 1/2 teaspoon urad dal - A pinch of asafoetida - A few curry leaves **Instructions:** 1. **Prepare Tamarind Paste:**    - Soak the tamarind in hot water for about 20-30 minutes. Squeeze and extract the tamarind juice. Strain and discard

**Ingredients:** - 500 grams chicken, cut into pieces - 2 onions, finely chopped - 2 tomatoes, chopped - 2 green chilies, slit - 1 tablespoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon cumin powder - 1/2 teaspoon garam masala - 1/2 teaspoon mustard seeds - 1/2 teaspoon cumin seeds - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** 1. **Marinating the Chicken:**    - Wash the chicken pieces thoroughly and marinate them with turmeric powder, red chili powder, and a pinch of salt. Let them sit for about 30 minutes. 2. **Cooking the Curry:**    - Heat oil in a heavy-bottomed pan. Add mustard seeds and cumin seeds. Let them splutter.    - Add chopped onions and sauté until they turn golden brown. 3. **Adding Spices:**    - Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappe

**Ingredients:** - 2 cups fresh gongura leaves, cleaned and washed - 2-3 tablespoons oil - 1 teaspoon mustard seeds - 1 teaspoon cumin seeds - 1 teaspoon urad dal (split black gram) - 1 teaspoon chana dal (split Bengal gram) - 2-3 dried red chilies (adjust to taste) - 2-3 cloves of garlic, peeled - A pinch of asafoetida (hing) - Salt to taste **Instructions:** 1. **Saute Gongura Leaves:**    - Heat a tablespoon of oil in a pan. Add the cleaned gongura leaves and sauté them until they wilt and the moisture reduces. This should take about 5-7 minutes. Allow them to cool. 2. **Blend Gongura Leaves:**    - Once the sautéed gongura leaves have cooled down, transfer them to a blender. Add garlic cloves and blend until you get a coarse paste. You can adjust the texture according to your preference. 3. **Tempering:**    - In the same pan, add another tablespoon of oil. Add mustard seeds and let them splutter. Then, add cumin seeds, urad dal, chana dal, dried red chilies, and a pinch of asafoet

  Ingredients: For Marinating the Chicken: 1 kg chicken, cut into pieces 1 cup yogurt 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder Salt to taste For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained Whole spices (bay leaves, cloves, cardamom, cinnamon) Salt to taste For Cooking the Biryani: 3 large onions, thinly sliced 1/2 cup oil or ghee 1/2 teaspoon saffron strands (soaked in warm milk) A handful of chopped mint leaves A handful of chopped coriander leaves Fried onions (for garnishing) Instructions: Marinating the Chicken: In a bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Add the chicken pieces to the marinade and mix well. Cover and let it marinate for at least 2 hours or preferably overnight in the refrigerator. Cooking the Rice: In a large pot, bring water to a boil. Add the soaked and drained rice, whole spices, and salt. Cook the rice until it's a