Z – Zafrani Pulao

Tags

Andhra Recipes, Blogging Marathon, Chicken Recipes, Pulav

This is the last post from Journey through the cuisine where I did A to Z Andhra Cuisine/Dishes for the entire month of April.

Zafrani Pulao is a famous dish comes from Hyderabad. Zafrani means saffron and liberal usage of saffron brings the dish name Zafrani Pulao.

The cooking method and ingredients for this pulao is much different than any other pulao. The pulao is rich and really delicious.

I got this recipe from a friend. Thanks to her, it turned out so well and everyone enjoyed it.

Preparation Time: 15 minutes 

Marinating Time: 15 minutes 

Cooking Time: 40 minutes 

Serves : 4-5

Ingredients:

For Chicken:

Chicken: 750 grams with bones

Yogurt/Curd : 2 tablespoons 

Ginger garlic paste: 2 tablespoons 

Salt to taste 

For Tempering:

Cloves/Laung : 5

Cardamom/Elachi: 3

Cinnamon stick/Dalchini: 2″ stick

Star anise: 1

Bay leaves: 2

Shahi jeera : 1 teaspoon 

Mace : 1

Stone flower : 2

Black peppercorns: 15 

For Milk mixture:

Saffron : 8-9 strands infused in 1/2 cup of hot milk

Cream : 1 cup

Mint leaves: 1/4 cup chopped 

Cilantro/coriander leaves: 1/4 cup chopped 

Rose water/kewra essence: 1 teaspoon 

Others:

Basmati rice : 2 cups

Onion: 1 large sliced

Red chili powder: 2 teaspoons 

Garam masala powder: 1 1/2 teaspoons 

Water: 1 1/2 cups

For garnish (optional)

Silvered almonds

Boiled and fried eggs 

Method:

Mix well all ingredients listed under chicken and marinate for 15 minutes.

Soak saffron in hot milk, let it cool and mix all ingredients listed under milk mixture.

Wash and soak rice for 15 minutes.

Heat 4 tablespoons of ghee in a pan and add the ingredients listed under tempering. Fry for 1 minute. Add onions and sauté till they turn light brown. 

Add red chili powder and garam masala and mix well. Add chicken and fry for 8 minutes. 

Add the milk mixture and water, mix well. Add drained rice. Bring it to a boil and simmer. Close lid and cook for 20 minutes until the rice is done.

Serve hot with raita.

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Y -Yalukala Paalu/Cardamom milk

Tags

Andhra Recipes, Blogging Marathon

Yalukala Paalu/Cardamom milk is made with 3 simple ingredients milk, cardamom/Elachi/yalukkaya powder and sugar.

This flavored milk tastes amazing both hot and chilled. 

This is one of the flavored milks that brings back childhood memories for me as me and my cousins really enjoyed it.

When I made for my family, everyone really loved both hot and chilled versions.

Preparation Time: 5 minutes 

Cook Time: 30 minutes 

Serves : 2

Ingredients:

Whole milk: 3 cups

Yalukkayalu/Cardamom/Elachi: 12 powdered

Sugar : 5 tablespoons 

Method:

Take milk in a saucepan or a vessel and bring it to a boil, add the powder and sugar. Simmer the milk for 25 minutes and stir in between. 

Strain and serve hot or refrigerate for 4-6 hours and serve chilled.

You pour this milk in Popsicle mould and freeze overnight.

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X- (e)xtra simple chintapandu rasam/tamarind rasam

Tags

Andhra Recipes, Blogging Marathon

Today is letter X for journey through the cuisine and there are no dishes or vegetables that start with letter X. I thought about X-mas dishes but couple of our neighbors and friends who made good cakes for the holiday were from Kerala. Andhra Christians make regular sweets like payasam and cooked non-veg at least 17 years ago.

So, my only choice became to twist the name of this super simple rasam that I make all the time but never posted for some reason.

This rasam goes well with white rice, I love to drink as is too.

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves : 4

Ingredients:

For boiling:

Water : 5 cups 

Tamarind : medium lemon size

Tomato: 1 medium diced

Rasam powder: 1 heaping teaspoon full

Dry red chilies: 2

Cumin seeds/jeera: 1/2 teaspoon 

Turmeric: 1/2 teaspoon 

Curry leaves: 1/2 sprig 

Salt to taste 

For Tempering:

Dry red chilies: 1 broken in half

Urad dal : 1/2 teaspoon 

Mustard seeds/Aavalu: 1/2 teaspoon 

Garlic cloves : 2 minced

Curry leaves: 1 sprig 

Coriander leaves/cilantro: for garnishing 

Method:

Add All the ingredients listed under for boiling in a saucepan and bring it to a boil. It should take about 20 minutes.

Heat oil in a small pan and add the ingredients listed under tempering except  curry Leaves and fry for 1 minute. Add curry leaves and turn off the stove. Add the tempering to the rasam.

Garnish with chopped cilantro and serve hot with white rice or serve as soup.

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W – Warqui Kheema Lukhmi

Tags

Andhra Recipes, Blogging Marathon, Chicken Recipes

Warqui Kheema Lukhmi is a traditional starter of Hyderabad. It’s simply a local variation to samosa which normally is shaped in a square but some places they shape in a triangle.

Traditionally mutton Kheema is used as the stuffing. I tried with Chicken Kheema and soy Kheema. Both came out really tasty. 

Preparation Time: 10 minutes 

Cook Time: 20 minutes + 2 minutes per batch 

Serves : 3-4

Ingredients:

For Stuffing:

Chicken keema/Soy Kheema: 500 grams

Onion : 1 large chopped 

Green chilies: 3 chopped 

Ginger garlic paste: 1 tablespoon 

Turmeric: 1/2 teaspoon 

Red chili powder: 1 teaspoon 

Garam masala: 1/2 teaspoon 

Coriander powder: 1 teaspoon 

Coriander leaves/Cilantro: Small bunch 

Mint /Pudina : Small bunch

Salt to taste 

Outer Layer:

Puff pastry sheets : 6 (Home made or Store bought)

Method:

If using Soy, boil the soy chunks, drain them and put them in a food processor to make Kheema. 

Heat oil in a pan, add onions, green chilies and turmeric. Sauté till they turn translucent. 

Add ginger garlic paste and fry for 30 seconds.

Add the spice powders and mix well, add cilantro and mint Leaves. Fry for 1 minute. 

Add chicken/soy Kheema and cook for 12 minutes until it’s done. 

Take the puff pastry sheets, roll them thin, place a tablespoon of stuffing and press the edges as shown with a fork as shown in the picture.

Heat oil for deep frying and fry the Lukhmi on both sides until they turn golden. Serve hot with hot sauce.

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V – Vankaya Bajji/Eggplant Chutney

Tags

Andhra Recipes, Blogging Marathon

Vankaya Bajji is an Andhra pachhadi where Vankaya/Eggplant is roasted vs fried. No tools are used to make this Bajji. 

You just mash everything up with your hands or a spoon. 

My grandma and mom always made this dish especially during Shivratri. 

This quick and easy to make bajji goes well with white rice and some ghee.

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves: 2-3

Ingredients:

Big and tender Eggplant/Brinjal: 2

Onion : 1 chopped finely 

Cilantro/coriander leaves: To garnish 

Green chilies: 8-10(Adjust to the spice in them)

Cumin seeds: 1/2 teaspoon 

Turmeric: 1/2 teaspoon 

Garlic: 2 cloves crushed 

Tamarind: size of a small lemon ( soak in water and get extract)

Salt to taste 

Method:

Rub oil all over the eggplant and roast them on a pan on low flame until it’s brown on all sides.

Heat 1 teaspoon of oil, slit the green chilies and fry them for 2 minutes.

Take a dish, add the green chilies first and mash them with hands or a spoon to smaller pieces. Add the eggplant and mash it up. Add the rest of ingredients except onion and cilantro and mix well.

Garnish with onion and cilantro and serve with hot rice and ghee.

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U-Uggani/Puffed Rice Upma

Tags

Andhra Recipes, Blogging Marathon, Tiffins

Uggani is a popular dish from Rayalaseema region in Andhra where it’s served as breakfast or snack along with mirchi bajji and/or other vegetable bajji’s.

Uggani is made with maramaralu/borugulu/puffed rice as the main ingredient where we soak and squeeze them and added to the tempering.

Preparation Time: 5 minutes 

Cook Time: 10 minutes 

Serves : 2-3

Ingredients: 

Maramaralu/Puffed Rice : 4 cups

Onion : 1 large sliced

Green chilies: 3 slit 

Ginger: 1″ piece minced 

Turmeric: 1/2 teaspoon 

Putnalu/puffed Bengal gram : 1 tablespoon

Coconut powder: 1 1/2 teaspoons 

Roasted peanuts: 2 tablespoons 

Lemon juice: 1/2 teaspoon 

Cilantro/coriander leaves: 2 teaspoons 

Salt to taste 

For tempering:

Chana dal/Senaga Pappu: 1 teaspoon 

Urad dal /Minappappu: 1 teaspoon 

Mustard seeds/Aavalu: 1/2 teaspoon 

Cumin seeds/Jeera: 1/2 teaspoon 

Curry leaves: 1 sprig

Method:

Soak puffed rice in a large container of water for 3-4 minutes. Squeeze with your hands and keep them to aside.

Make a fine powder of coconut and putnalu.

Heat oil in a pan, add all seeds listed under for tempering and fry till golden. Add curry leaves, green chilies and ginger, fry for 1 minute.

Add onions and turmeric, sauté till golden. Add puffed rice, powder, mix well and fry for 5-6 minutes. Turn off the stove, add peanuts, lemon juice and cilantro and toss well.

Serve hot with any kind of bajji’s.

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T -Teepi Gavvalu

Tags

Andhra Recipes, Blogging Marathon, Sweets

Teepi Gavvalu is an Andhra Sweet Snack where the Gavvalu are deep fried and added to the Jaggery/Bellam pakam/syrup.

Teepi means sweet and Gavvalu in Telugu means sea shells. The shape of the sweet looks like shells as they are rolled using a mould or even a fork does the magic.

This one can turn into a favorite for all ages especially kids.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Makes : Approximately 8 cups

Ingredients:

For Gavvalu:

Maida/All purpose flour: 2 cups 

Sooji : 1/4 cup

Salt : A pinch

Water : 3/4 cup

For Pakam/Syrup:

Bellam/Jaggery: 1 1/2 cups

Water : 1/2 water

Elachi/green cardamom: 3 powdered 

Method:

Mix all ingredients listed for Gavvalu and make a soft dough like for Puri. The water measurement I gave should be enough.

Make a marble size balls and press them on the Gavvalu mould or on a fork to get the shape. 

Heat oil for deep frying and fry them till they turn golden. Each batch should take about 5 minutes on low flame.

Take a pan and ingredients listed for pakam/syrup and bring it to a boil. The consistency of the syrup should be of a soft ball that doesn’t move when dropped in water.

Add the fried Gavvalu mix well and turn off the stove. 

Cool them off and store in an airtight container for 2 weeks.

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S- Sorakaya Masala Kura/Bottle Gourd Masala Curry

Tags

Andhra Recipes, Blogging Marathon, Veg Curries

Sorakaya/Bottle Gourd Masala curry is an Andhra Dish which almost tastes like non-veg because of the spices used in it. 

I ate this dish in several places but the one my Atta/Aunt makes is the one I loved most since I was a kid. So, here I’m sharing the recipe for you….

I made this recipe for the marathon after a long time and family really enjoyed it.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves : 3-4

Ingredients:

Sorakaya/Bottle guard : 1 medium size tender one

Onion : 1 chopped 

Green chilies: 2 slit 

Curry leaves: 1 sprig 

Ginger garlic paste: 1 tablespoon 

Tamarind: extract from size of a medium lemon 

Turmeric: 1/2 teaspoon 

Red chili powder: 2 teaspoons

Garam masala: 1 teaspoon 

Salt to taste 

Water : 1/2 cup 

Cilantro/Coriander leaves: To garnish 

For tempering: 

Cumin seeds/Jeera : 1 teaspoon 

Green cardamom/ Elachi: 3

Cloves / Laung: 5

Cinnamon: 1″ stick 

Dry red chilies: 2 broken 

Method:

Take the Sorakaya/Bottle guard and poke holes with a fork. Do not peel the skin off.

Cut into 1″ – 1.5″ pieces.

Heat oil in a pan and add all ingredients listed under for tempering and fry for 1 minute. Add curry leaves, onion, green chilies and turmeric. Mix well and sauté till the onion turns light brown.

Add ginger garlic paste and fry for 30 seconds.

Add the bottle guard pieces and cook for 5 minutes close lid. Add red chili powder and salt and close lid. Cook for 3 minutes. 

Add water, tamarind extract and garam masala. Mix well and cook for 15 minutes until the gravy is thick and oil is separated.

Turn off the stove and garnish with cilantro and mix.

Serve hot with white rice or roti.

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R – Ragi Laddu/Finger Millet Flour Laddu

Tags

Andhra Recipes, Blogging Marathon, Sweets

Ragi Laddu is a healthy Laddu that is high in iron, calcium and fiber. My grandma makes these Laddoos and used to feed them to my grand father who has diabetes as they are made with Jaggery.

Being highly nutritious, I give them to the kids and my daughter loves these. 

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Makes : 15 laddoos 

Ingredients:

Ragi Flour/ Finger Millet Flour : 1 cup

Roasted peanuts: 1/2 cup

Coconut powder: 1/2 cup

Jaggery: 1 1/2 cups grated

Elachi/green cardamom: 2 powdered 

Water : 1/2 cup

Method:

Heat a fry pan and dry roast the Ragi flour for 2 minutes. Add coconut powder and fry for 1 minute. 

Take the roasted peanuts in a blender and make a coarse powder.

Mix all of them together and keep aside. 

Add water to jaggery and bring it to a boil, the syrup should be soft ball consistency. (Take some water in a plate and drop the syrup, the soft ball should form immediately)

Turn off the stove and add the powder mix to the syrup. Mix well. 

Grease your palms and make the Laddoos immediately. I just rolled them in a little bit of coconut to give a flaky look.

Store in an airtight container for 2 weeks.

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Q – Qubani Ka Meetha

Tags

Andhra Recipes, Blogging Marathon, Sweets

Qubani ka Meetha is a sweet dish that is very famous in Hyderabad.

Qubani is Apricot, dry apricots are soaked and cooked. If you have the apricots seeds, they are used. If not, add some almonds. Top it off with Ice cream and serve it.

I ate this sweet several times in Hyderabad but for some reason never made it until now for the BM. I was looking at Vahchef’s video so I recipe correct. Everyone in the family loved it.

Preparation Time: 5 minutes 

Soaking Time: 8 hours or overnight 

Cook Time: 30 minutes 

Serves : 4-6

Ingredients:

Dry Apricots: 2 cups

Sugar : 1 cup

Almonds : 10 chopped 

Method:

Wash and rinse the apricots. Soak them by adding enough water to cover all the fruits.

If you have seeds in yours, deseed them, keep the almond like nut and throwaway the hard shell.

Add one cup of strained water in a pan along with the soaked apricots, mash them a little and cook for 25 minutes stirring occasionally.

Add sugar and cook for 5 more minutes.

Now mash up the apricots a little more with a spatula to give a better texture.

Let it cool a little bit and reach warm temperature.

Take a bowl, add 2 tablespoons of quabani, add the crushed apricot seeds if you have any, almonds and top it off with 2 scoops of ice cream to Serve.

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