Telugu Cuisine

Discussion in 'Cuisines of India' started by kcb, Sep 15, 2014.

  1. vani098

    vani098 IL Hall of Fame

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    Hey its summer we need to cool down out temperature as it is hot hot summer.

    We have a ultimate recipe in Telugu for this.

    For brakefast. . best substitute in summer.

    Ingrediants--- whole raggi r raggi powder 3 spoons, barley 2 spoins, curd n salt as per u'r taste. ( it seves for 2 people). Add 4 to 5 glasses of water to get two glasses of raggi jawa.


    Take whole raggi before night n soak in water.

    Next day. Drind it with water and roasted barley.

    N drain it add lots of water for filtering.


    Next heat it on a stove with think vessile. Stir continueslly for 30--40min till it is think.

    Pour n a glass with a curd n little salt. Some people add onions also.

    Its yummy.
     
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  2. vani098

    vani098 IL Hall of Fame

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    Dossakaya.
    S most of them don't like it but it is our traditional vantakam.
    K
    Doosakaya rottu pachadi
    Ingredients.
    Dossakaya-- 1 big
    Onion-- medium
    Green chillies-5 to 6,
    Jeera
    2 clove garlic
    Termaric
    Nuvvullu 1 spoin
    Tamarind-- 1 lemon size
    Salt as per taste
    Oil-- 2 table spoon inaf
    Curry leaves as per u'r taste
    Mustered, jeera, udar dal, sannaga pappu, red chilli for tempering.

    Method:

    Soak tamarind

    Add 1 spoon of oil add peeled n cutted dosakaya and onion In to it.

    Fry green chillies, garlic,jeera, nuvvullu.

    Add them to rubbu Rolll. Or mixer ginger. With tamarind n salt.

    Don't over smooth it.

    Next add one spoon of oil and temper it add mustered seeds, udaral, red chilli, sannaga pappu, curry leaves.

    Add one hem to pachadi and have it for rice r chapathi
     
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  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    @Lathasv

    Latha, if you want to reduce the bitter from the Kakarakaya, while you add salt to the kakarkaya pieces, add 2 to 3 table spoons of tamarind water.......tamarind will remove the bitterness and give a good taste to the curry. try once and give me a feed back :)
     
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  4. vani098

    vani098 IL Hall of Fame

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    My fav tamato rottu pachadi
    Edhi veskoni. Annam thintey super asallu.

    Ingredients.
    4 red tamatos
    Coriander , mint leaves
    Green chillies 6
    Tamarind optional. I don't prefer.
    Salt as per taste.
    2 r 3 garlic clove
    Jeera
    Oil 2 spoons

    For temper
    Curry leaves
    Muster seeds
    2 red chilli

    Method.
    Fry tamatto, chilli, saperatly , clove, jeeracoriander n mint with 2 spoon oil
    And grand it
    Add 1 spoon oil , muster seeds, curry leave#, red chillies and temper to yummy tamatto chutney
     
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  5. EverydayBloom

    EverydayBloom Gold IL'ite

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    I am visiting IL after a long time....

    Andariki Durmuki nama Samvastara subhakakshalu

    Today I made Pala Purilu for the festival

    Just sharing the recipe for it:

    for making puri:
    -----------------------
    1 cup sooji
    2 tb Maida
    pinch of salt
    1 tb spoon oil
    water

    for kheer:

    2 tb spoon gasagasalu (poppy seeds)
    1 tb spoon kaju and badam
    2 tb spoon coconut
    1 cup milk
    5 -6 tb spoon sugar
    cardomom powder

    Mix the ingredients under puri section and keep it in fridge for 30mins

    Mean time soak poppy seeds, kaju, badam and coconut in milk or water and grind to smooth paste.
    keep the milk on stove after boiling add the above paste and stir continuously without lumps, the mixture becomes thick then add sugar, cardmom powder and stir for another 10mins and switch off the stove.

    Later make small puri and immediately dip into the kheer and keep side. Repeat for all the puris...serve warm
     
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  6. kcb

    kcb IL Hall of Fame

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    @EverydayBloom, Your recipe sounds yummy. Thanks for sharing this with us.
     
  7. HYDGIRL1234

    HYDGIRL1234 Silver IL'ite

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    Thanks for the recipe.
     
  8. kcb

    kcb IL Hall of Fame

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    On the occasion of Sri Rama Navami, I thought of sharing this recipe with you guys. This we make it as Naivedyam for this festival.

    VADAPAPPU

    Ingredients:

    1. Pesara pappu / Moong dal - 1 cup
    2. Fresh Coconut - grated or make small pieces
    3. Green Chillies - 3 or 4 make small pieces
    4. Raw Mango - Cut into small pieces
    5. Salt - To taste
    6. Oil for seasoning - 1 tsp
    7. Seasoning Ingredients ( jeera & mustard seeds & curry leaves)

    Preparation:

    1. Clean, Wash & Soak Moong dal overnight
    2. Morning rinse and drain the water completely.
    3. Mix chopped green chillies, chopped mango pieces, grated or chopped fresh coconut & salt to the moong dal
    4. Take a small pan and heat the oil, add the seasoning ingredients and fry
    5. Now add the seasoning to the moong dal and mix and enjoy
     
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  9. Justanotherwife

    Justanotherwife IL Hall of Fame

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    Thank You so much for sharing this recipe @kcb Will be very useful to any IL's wanting to make this naiveydam in future. I too prepared it today along with Panakam and Chalimidi :thumbsup:
     
    Last edited: Apr 15, 2016
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  10. kcb

    kcb IL Hall of Fame

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    STUFFED KAKARAKAYA (BITTER GOURD) FRY:


    Ingredients:

    1. Kakarakaya – ½ kg

    2. Oil – 4 to 5 tbsps

    3. Butter milk (to remove the bitterness from kakarakaya)

    4. Salt

    5. Turmeric

    6. Stuffing Ingredients:

    · Pachchisenagapappu / chana dal – 2 tsps

    · Minappappu / urad dal – 1 tsp

    · Peanuts – 2 tsps

    · Jeera – ¼ tsp

    · Red chillies – (depending on your spice level)

    · Turmeric

    · Tamarindi – lemon size

    · Salt

    Preparation:

    1. Grate the hard part of skin of kakarakaya, wash and slit in the centre

    2. Take kakarakaya in a pan and and the butter milk and little bit salt & turmeric and boil till the water evopates & kakarakaya is cooked and soft. Remove on a plate and let them cool. This process removes the bitterness from kakarakaya.

    3. Dry roast all the stuffing ingredients mentioned above and grind them to a coarse powder.

    4. Stuff the powder into the kakarakaya.

    5. Take a kadai / pan, heat the oil and place all kakarakaya and roast them till brown and the outer skin is crispy. Turn the kakaraya occasionally carefully.


    Enjoy with hot rice, daal / sambar :)
     
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