Telugu Cuisine

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

  1. EverydayBloom

    EverydayBloom Gold IL'ite

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    Lemon Rasam/ Nimmakaya charu:
    ---------------------------------------
    - cooked moong dal
    - chopped onions
    - green chillies
    - curry leaves
    - jeera, mustard, hing for tempering
    - 1 tb spoon of ghee
    - lemon juice

    - Boil moong dal to paste and set aside.
    - Add a tb spoon of ghee in a kadai and add temperings and onion, green chillie, curry leaves
    - Add a pinch of turmeric and fry everything until onions are transulent.
    - Add boiled moong dal and enough water to get right consistency. Bring it to boil ,add coriander leaves and switch off the stove.
    - After 10 mins add the lemon juice and serve with hot rice..
     
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  2. shyamala1234

    shyamala1234 Platinum IL'ite

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    Kanda bachili.......

    I do not know the English name of kanda (in Hindi it is Suran). Peel kanda and cut into small pieces or slice them (that is better, it cooks soft) in small pieces. Put some water and cook them in the cooker for a while (five minutes more). Then take it our, pour this into a holed plate. Water drains out and kanda pieces remain.
    Soak tamarind of the size of a half a lemon in water and take out the pulp. Keep it aside.
    Put a kadhai on stove and add three to four pieces of oil. When oil gets heated then add half a spoon of aavalu, let them crackle, then add a tea spoon of chanada, half spoon of urad dal, a little jeera, a pinch of Hing, Karivepaku and then add bachili koora into it. Cover with a lid and cook bachili till it softens, then add cooked kanda pieces, tamarind pulp, salt to tast, a pinch of turmeric, chilli powder and a small piece of jiggery or one teaspoon of sugar. Mix it well and allow it to cook for five to six minutes and remove from the stove. tastes good with rice.
    This is very tasty and it is a must dish in every wedding in Godavari district.
    Syamala
     
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  3. kcb

    kcb IL Hall of Fame

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    Kanda is called "YAM" in English.....
     
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  4. kcb

    kcb IL Hall of Fame

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    Hi EverydayBloom,

    Today I tried this recipe and it turned out very well and very tasty. Thanks for sharing a nice recipe with us.
     
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  5. Tavishi25

    Tavishi25 Gold IL'ite

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    Mango charu

    Ingredients

    mango- peel off the skin and cut into pieces.
    onions - thinly sliced
    garlic- peeled and minced
    salt -to taste
    sugar little bit
    tempering- dried red chillies, cumin, mustard, curry leaves and hing
    garnish - coriander(optional)


    procedure

    boil the mango pieces in a pressur cooker, when its cooled grind them in a mixer with little water. Now to the above liquid add raw onions, salt and sugar. This is chaaru and to this we need to add tempering.
    in a small kadai add little bit of ghee or oil and when it is heated add mustard, cumin, garlic, curry leaves and hing. Now add this to chaaru.
    can garnidh with fresh coriander leaves.
     
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  6. EverydayBloom

    EverydayBloom Gold IL'ite

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    Glad to hear Kcb
     
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  7. kcb

    kcb IL Hall of Fame

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    VADALA PULUSU:

    Ingredients:

    For Vadalu:

    1. Chana Dal (Pachchi Senaga Pappu) - 1cup (clean and soak for 4 hours or overnight)
    2. Onion - 1 medium (cut into pieces)
    3. Green Chillies - 2 or 3 (cut into small pieces)
    4. Coriander leaves
    5. Salt
    6. Oil for deep frying

    For Pulusu:

    1. Onions - 3 - 4 (cut into small pieces)
    2. Green chillies - 4 or 5 ( sliced into long pieces)
    3. Tamarind - Big lemon size or according to your taste (soak and take the pulp)
    4. Salt, turmeric, chilli powder and pinch of fenugreek powder
    5. Seasoning items - Curry leaves, jeera, mustard seeds
    6. Sugar - 1tsp (Optional)
    7. Oil - 1tbsp
    8. Coriander leaves

    Preparation:

    1. Grind the soaked chana dal and add chopped onions, green chillies, salt and coriander leaves and make small vadas on a plastic sheet and deep fry till golden brown (till the vadas are cooked from inside) and keep all vadas on a kitchen towel.

    2. Take a pan and add oil for seasoning and when oil is hot add all seasoning items and add chopped onions, green chillies and fry till the onions are cooked.

    3. Add tamarind pulp, salt, turmeric, chilli powder and add 2 cups of water and boil till the raw smell goes from tamarind. Add a pinch of fenugreek powder and sugar (optional) to the boiling pulusu.

    4. Once the pulusu is boiled, add all vadas and cook for 10 mins on low flame by keeping a lid on the pan.

    5. Switch off the stove and garnish with chopped coriander leaves and enjoy with hot rice.
     
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  8. stillwaters

    stillwaters Gold IL'ite

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    [FONT=&quot]Minapa Vadiyalu [/FONT]

    [FONT=&quot] [/FONT][FONT=&quot][/FONT][FONT=&quot][/FONT]​
    [FONT=&quot]Ingredients :[/FONT][FONT=&quot]

    [/FONT][FONT=&quot]Urad Dal : 1 cup[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]Red Chilli Powder : 1 tsp[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]Salt to taste[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]A pinch of hing ( optional )[/FONT][FONT=&quot]

    [/FONT][FONT=&quot]Method :[/FONT][FONT=&quot]

    [/FONT][FONT=&quot]1. Wash and soak the urad dal for 6 hours.[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]
    2. Wash, drain and grind the soaked urad dal into a smooth and thick batter with very little water.[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]
    3. Add salt, red chilli powder and a pinch of hing to it and beat well.[/FONT][FONT=&quot]

    [/FONT]
    [FONT=&quot][/FONT][FONT=&quot][/FONT][FONT=&quot]4. Make very small rounds on a plastic sheet and let it dry in the sun light.[/FONT][FONT=&quot][/FONT][FONT=&quot][/FONT][FONT=&quot][/FONT] [FONT=&quot]
    5. Once they are dried remove from the sheet and store in a air tight container.[/FONT][FONT=&quot][/FONT]

    [FONT=&quot]
    [/FONT][FONT=&quot]6. Deep fry the dried vadiyalu in hot oil before serving. Serve the vadiyalu with pappu pulusu or[/FONT][FONT=&quot][FONT=&quot][/FONT][/FONT][FONT=&quot] sambar rice .

    [/FONT][FONT=&quot][FONT=&quot][/FONT][/FONT][FONT=&quot] [/FONT] [FONT=&quot]Pesara Vadiyalu [/FONT]
    [FONT=&quot] [/FONT]
    [FONT=&quot][/FONT]
    [FONT=&quot]
    [/FONT][FONT=&quot]Ingredients :[/FONT][FONT=&quot]

    [/FONT][FONT=&quot]Moong Dal : 1/4 kg[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]Green chillies : 10 - 15[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]Cumin seeds : 1 tsp[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]Salt to taste[/FONT][FONT=&quot]

    [/FONT][FONT=&quot]Method :[/FONT][FONT=&quot]

    [/FONT][FONT=&quot]Wash and soak the moong dal for 2 hours. Wash, drain and grind it to a smooth paste along with green chillies, cumin seeds, salt and little water. Grind into a smooth and thick batter. Make small round shape chips with a spoon on a plastic sheet and let them dry in hot sunlight. When dried well, remove from the sheet and store in a air tight jar.Deep fry the vadiyalu in hot oil before serving. [/FONT][FONT=&quot][/FONT]


    [FONT=&quot]Saggubiyyam Vadiyalu [/FONT][FONT=&quot][/FONT]

    [FONT=&quot]Ingredients :[/FONT][FONT=&quot]

    [/FONT][FONT=&quot]Sago / Sabudana : 1 cup[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]Water : 6 cups[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]Green Chillies : 5[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]Salt to taste[/FONT][FONT=&quot]
    [/FONT]

    [FONT=&quot]Method :[/FONT][FONT=&quot]

    [/FONT][FONT=&quot]1. Soak the sago in water for 5 to 10 minutes and drain all the water.[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]2. Put the soaked sago and 6 cups of water in a pressure cooker and cook till 3 whistles.[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]3. Turn off the heat and wait until the pressure go off. Now remove the cooked sago from the cooker and let it cool completely.[/FONT][FONT=&quot][/FONT]
    [FONT=&quot]
    [/FONT][FONT=&quot]4. When it cool down, add salt and green chilli paste. Mix very well.[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]5. Make round papads with a spoon on a plastic sheet and let it dry in the hot sunlight.[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]6. When dried well, store in a air tight container.[/FONT][FONT=&quot]
    [/FONT][FONT=&quot]7. Deep fry the sago papad in hot oil before serving.[/FONT][FONT=&quot][/FONT]
     
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  9. Tavishi25

    Tavishi25 Gold IL'ite

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    Jonna or Jawar atta roti

    ingredients :

    jonna pindi or jawar atta 1cup
    salt
    water 1/2 - 3/4 th cup

    Method:

    1.first boil the water , when its boiling add salt to taste. Now while boiling you should add the flour and turn off the flame. This measurment is approximate so you should check the consistence and add flour.
    now when its warm or cooled knead it for long time.
    now take small round balls and on a plastic sheet ( i use atta cover the inside part only) brush with oil and with hands press press the dough ball to chapati with hand. now place this on hot tawa and fry on both sides.
    serve with any dal or curry .plain curd will also be tasty.

    Tips: if you are not able to get them while doing you just put the batter in cooker for 1-2 whistles and try them.
     
  10. Tavishi25

    Tavishi25 Gold IL'ite

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    Please help me , i was replying in the same thread of telugu cuisine but i don't know why it came as a new thread.

    moderators please join this to already going on telugu cuisine thread.

    thank you
     

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