HYDERABADI VEGETABLE BIRIYANI

INGREDIENTS:
To cook Rice:
3 cups Basmati Rice
1 to 1 and 1/2 tsp - salt
5 and 1/2 cup water
3 - Bay leaf
1 - Star aniseed
1 tsp Shahi Jeera (black cumin)
1'' Cinnamon
4 Cloves
3 Cardamom
4 tbsp of Lemon Juice
2 to 3 tbsp of Ghee
METHOD:
I did not do as viki said, I had no time, I just took a big wok heated the ghee added all the whole masalas said above gave it a little fry and then with salt and  water I added the rice and cooked until 3/4th done and kept it aside

Once the vegetables were 3/4th done I added these powder and mixed well, and then kept them aside

 Next in the same wok I poured 2 tbsp of oil and then fried the chopped onions until golden brown I used Red onions, do not fry it too much it starts giving a sour taste, after frying I kept them aside on to a plate.

Cover the vessel with the dough then tightly close the lid and place this on the tawa and allow it cook in low flame, this method of slow cooking will ensure that it is well cooked and aroma, is spread throughout the dish.
Even you can cook in the oven in a slow cook for around 1 and 1/2 to 2 hours.
I cooked on the stove over the tawa, until my friend came home.

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Ingredients: 1 Cup Coriander Seeds (Dhania seeds) 5-8 Red Chilles (Guntur-Badgi chillies) 4 to 5 tbsp of Urad dal 10-12 pods of Garlic with skin 1 -2 flakes of Tamarind METHOD: In a wok heat a tsp of oil and fry all the Ingredients above except for Garlic until they turn golden brown in colour, or until there is a nice aroma coming out of it! When it is cool Grind it in a mixie to a coarse powder then add Garlic and give a pulse so that it doesn't become too mushy otherwise the powder becomes like a paste. This above mixture can be used for the Dry curries and the pappu or can be used instead of Sambhar powder. VARIATION: IF YOU WANT TO MIX IT WITH RICE AND EAT You can fry 2 Sprigs of curry leaves and 2 to 3 sprigs of Coriander leaves with the frying Ingredients and when grinding add salt as required, which gives a lovely smell and taste to the Dhaniyalu podi, which can be eaten with hot rice and ghee. This powder can also be given convalascent mothers as the first morsel in their food with Ghee and hot .

The post Dhaniyaalu podi (coriander powder) Andhra Style appeared first on My Veg Fare.

BEERAKAYA PAALU POSINA KURA

SEASONINGS:

The post Beerakaya Paalu Posina Kura, Nimmakaya pappu, Beerakaya Thokku Pachadi, Kakarkaya Karam appeared first on My Veg Fare.

Pappu is nothing but Dal cooked on its own or with some vegetables or edible greens, is a classic Andhra cuisine is spicy and delicious! A dry curry and different podis and pappad are like heaven have come down to earth.

photo updated on 5th Jan 2018

This is an Andhra dish I learned from Swapna's mum, My friend Uma also keeps doing this often, This is the third time I am making this. uma, who is from Andra gave me a thumb sign after eating it. So, here I am with the recipe. Basically, they cut green chilies into it and cook with the dal and green leaves, I have altered it a little, as my children have to eat, I did not want them to bite hot and spicy chili bits. Otherwise, the method is same. But, one more thing I have changed is I have used different combinations of vegetables and leaves whenever I cooked this. Uma told me even using parsley it was good so, I did try that too.... and it came out well, you can use a variety of vegetables and green leaves to cook this Pappu.

Ingredients:

1 bunch Methi/Fenugreek/Menthya soppu Leaves
1 bunch Dill leaves
1 Tomato
1 cup Tuvar Dal
2 to 3 Green chillies
1/4 tsp Turmeric powder
4 to 5 Garlic pods
2 medium onions
1 to 1 and  1/2 tsp Red chilli powder (instead of Red chillies)
salt as required
2 tbsp Thick Tamarind extract
1 tsp Dhania powder
1 tsp cumin powder
1 tbsp oil

Seasoning:
1/4 tsp Mustard seeds
1 tbsp urad dhal
1/2 tbsp channa dal
2 to 3 Red Chillies
1 stalk Curry leaves

METHOD:

Wash the Green leaves thoroughly and chop them, wash Dal.
Take a Vessel, Add the chopped leaves, Washed Dal, a pinch of turmeric powder, green chilies, 1 Onion and 2 cloves of garlic pressure cook them till 2 to 3 whistles.
Allow it cool, Meanwhile, Take a wok or pan heat oil, add the seasonings with red chilies, chopped garlic, and chopped onions and fry them till they become transparent.
Then add the Tomatoes and saute until they are cooked
Take the cooked dal along with the greens, mash them thoroughly with a masher, until dal and green leaves are well combined together.
Add the fried seasonings, required quantity of salt and allow it to boil for few minutes with the tamarind extract.
Add 1 tsp of Dhania powder and  1 tsp of cumin powder
Garnish it with chopped coriander and  curry leaves and allow it to boil for another 2 minutes
serve hot with cooked rice and a dollop of ghee.

NOTE:

Increase or Decrease  chilies or Tamarind according to individual taste
You can use Red chili powder instead of Red Chilies
When using Tomatoes check the sourness of the fruit and add Tamarind, you can also use Green gram dal with this instead of Tuvar Dal
Swapna's mum even told me you can omit dhania, jeera and chili powder and add Dhaniyalu podi in it. This podi I will be posting it in my Masala powder Recipes.

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Methi & Dill leaves Pappu (Andra dish)

Pappu is nothing but Dal cooked on its own or with some vegetables or edible greens, is a classic Andhra cuisine is spicy and delicious! A dry curry and different podis and pappad are like heaven have come down to earth.

Course Main Meals (Lunch/ Dinner)

Cuisine Andhra Cuisine

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Jayasri

Ingredients

• 1 bunch Methi/Fenugreek/Menthya soppu Leaves
• 1 bunch Dill leaves
• 1 Tomato
• 1 cup Tuvar Dal
• 2 to 3 Green chillies
• 1/4 tsp Turmeric powder
• 4 to 5 Garlic pods
• 2 medium onions
• 1 to 1 and 1/2 tsp Red chilli powder instead of Red chillies
• salt as required
• 2 tbsp Thick Tamarind extract
• 1 tsp Dhania powder
• 1 tsp cumin powder
• 1 tbsp oil
• Seasoning:
• 1/4 tsp Mustard seeds
• 1 tbsp urad dhal
• 1/2 tbsp channa dal
• 2 to 3 Red Chillies
• 1 stalk Curry leaves

Instructions

• Wash the Green leaves thoroughly and chop them, wash Dal.
• Take a Vessel, Add the chopped leaves, Washed Dal, a pinch of turmeric powder, green chilies, 1 Onion and 2 cloves of garlic pressure cook them till 2 to 3 whistles.
• Allow it cool, Meanwhile, Take a wok or pan heat oil, add the seasonings with red chilies, chopped garlic, and chopped onions and fry them till they become transparent.
• Then add the Tomatoes and saute until they are cooked
• Take the cooked dal along with the greens, mash them thoroughly with a masher, until dal and green leaves are well combined together.
• Add the fried seasonings, required quantity of salt and allow it to boil for few minutes with the tamarind extract.
• Add 1 tsp of Dhania powder and 1 tsp of cumin powder
• Garnish it with chopped coriander and curry leaves and allow it to boil for another 2 minutes
• serve hot with cooked rice and a dollop of ghee

Notes

Increase or Decrease  chilies or Tamarind according to individual taste
You can use Red chili powder instead of Red Chilies
When using Tomatoes check the sourness of the fruit and add Tamarind, you can also use Green gram dal with this instead of Tuvar Dal
Swapna's mum even told me you can omit dhania, jeera and chili powder and add Dhaniyalu podi in it. This podi I will be posting it in my Masala powder Recipes.

The post Methi (Fenugreek) and Dill leaves Pappu(Dal) Andhra Cuisine appeared first on My Veg Fare.

The post Potalakaya Palu Posina Kura (Snake Gourd Milk curry) appeared first on My Veg Fare.

TOMATO CHUTNEY (ANDRA STYLE)

INGREDIENTS:
1/4kg Tomatoes
4 to 5 (rekaalu)leaves of Tamarind
salt to taste
4 pods of garlic
3 tbsp of Red chilli powder
2 tbsp of oil

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