food recipes from Andhra pradesh

1. Pulihora
Ingredients
 300 gms Rice
 20 ml Gingelly Oil
 2 sprigs Curry Leaves
 2 Red Chilies broken
 3 gms Mustard seeds
 10 gms Bengal Gram Dal
 10 gms Urad Dal
 25 gms Roasted Peanuts
 Generous pinch of Asafoetida
 Salt to taste
 50 gms Tamarind

2.  A pinch Turmeric
Procedure
1. Option . If you wish to use sesame or mustard powder, lightly roast them and cool.
Powder and set aside. Do not use both, use either of them.
2. Wash and soak tamarind in hot water for some time. Squeeze and make a thick
paste. Pass it through a filter, discard stones and pulp
3. Wash and Cook rice till just done. Do not make the rice mushy. Grains must be
separated. Cool the rice on a wide plate. Sprinkle salt, turmeric and 1 tbsp. sesame
oil evenly. Leave it aside till the seasoning is ready. When the rice cools down mix
the rice with sprinkled turmeric and salt. If needed use more turmeric to get a nice
color.
4. Heat a pan with oil, add peanuts, dal and fry till golden, add curry leaves, green
chilies, red chilies and ginger if using. Fry till the red chilies turn crisp
5. Add asafoetida, tamarind pulp, jaggery and little more salt.
6. Cook till the mixture thickens otherwise pulihora will be very moist.
7. Off the heat, add powdered mustard or sesame seeds powder to the rice, give a
quick stir do not let the mixture fry in the pan. Add the seasoning to the rice. Mix
well. Do not mix while the rice is hot.
8. Serve tamamrind rice or pulihora .

3. Guthi Venkaya
Ingredients
 400 gms Brinjals / vankaya
 100 gms onions ( ¾ th sliced)
 30 gms grated Coconut
 50 gms roasted Peanuts
 20 gms Sesame seeds
 3 gms Cumin
 20 ml Refined Oil
 15 gms ginger garlic paste
 1 sprig curry leaves
 7 gms Red Chilli Powder

4.  5 gms coriander powder
 salt to taste
 lemon juice or tamarind pulp to taste
 coriander leaves chopped to garnish
Procedure
1. Dry roast peanuts until nicely done. Saute sesame, cumin and coconut in the same
pan. cool them.
2. Saute onions until golden in 1 tsp oil. Saute also ginger garlic until the raw smell
goes off.
3. Add chili powder, coriander powder and salt. Cool all these and blend to a coarse
paste. Add lemon juice or tamarind as desired and mix well. Taste it and adjust the
salt and chili.
4. Wash and slit brinjals by keeping them intact towards the stem.
5. Stuff this mixture and set them aside.
6. Heat a pan with 1 tbsp oil and add these brinjals along with curry leaves. Toss
them well to coat with oil. Cover and cook until done. Occasionally toss them or
flip them to cook evenly.
7. When the brinjals are cooked completely, the skin wilts off. Sprinkle coriander
leaves.
8. Serve hot with rice and ghee

5. Sorakaya Pachadi
Ingredients
 500 gms chopped Bottle Gourd with skin
 15 gms Ginger (thin slice)
 15 gms Chana Dal
 15 gms Urad Dal
 15 gms Sesame Seeds
 100 gms tomatoes or tamarind paste or lemon juice as needed
 5 gms Dry Red Chilies
 10 gms Fresh Green Chilies or replace with red chilies
 3 gms Cumin seeds
 Salt to taste
 Pinch Turmeric
Seasoning
 20 ml Refined Oil
 Pinch Asafoetida

6.  1 gms Cumin Seeds
 1 gms Mustard Seeds
 1 gm Broken Dry Red Chili
 3 gms Urad dal
 3 gms Garlic cloves crushed
 1 sprig curry leaves
 Tamarind paste to taste
Procedure
1. Soak little tamarind in hot water and make a pulp if you wish to use it.
2. Wash bottle gourd under running water, scrub it with little sea or crystal salt and
then wash off. Chop them to small pieces and measure.
3. Heat a pan, add Dry Red Chilies, Chana Dal and Urad Dal until lightly golden,
Sesame Seeds and Cumin and Pan Roast . Set these aside to cool.
4. Add little oil to the same pan and fry green chilies, bottle gourd , and the raw
smell disappears. Set these aside separately to cool . To the same pan add tomato,
salt and turmeric and fry till the tomatoes turn mushy, allow it to cool.
5. Powder finely the Dals, Sesame Seeds,Red Chilies and Cumin.
6. Add the green chilies, ginger, bottle gourd and tomato.
7. Blend everything well. If needed adjust the salt.
8. Add little more oil to the pan, add crushed broken Red Chili,Garlic, Mustard, Cumin
and Urad Dal. Add Curry leaves , Asafoetida and Tamarind paste.Fry till the leaves
turn crisp.
9. Add the ground chutney and mix well.

7. Dosakaya Pappu
Ingredients
 150 gms Toor or Moong Dal
 500 ml water
 300 gms chopped Malabar Cucumber or Dosakaya
 50 gms Onion Sliced
 40 gms Tomato chopped (optional)
 3 gms Red Chili Powder or 2 green chilies
 Salt to taste
 Pinch Turmeric
 10 gms Ginger(optional)
 7 gms Garlic Cloves lightly mashed
 3 gms Mustard Seeds
 3 gms Cumin Seeds
 15 gms Refined oil or Ghee
 1 Dry Red Chili Broken

8.  1 sprig Curry Leaves
 Pinch Asafoetida
Procedure
1. Wash Dal till the water runs clear.
2. Wash and peel Malabar Cucumber or Dosakaya. Cut to quarters, remove the
seeds and discard. Chop and add them to the boiling pot and cook until done.
3. Add salt, chili powder and turmeric.
4. Heat ghee or oil in a pan, add Dry Red Chili, Mustard and Cumin. When they
crackle, add Garlic, Curry leaves and Ginger. Add Asafoetida .
5. Stir and cook for a while until the raw smell of chili powder goes off. Serve Hot.

9. Bendakaya Vepudu
Ingredients
 250 gms Ladies finger or Bendakayalu
 3 gms Dry Red Chili broken
 60 gms Onion sliced thinly
 1 sprig Curry Leaves
 3 gms Garlic Cloves crushed (optional)
 5 gms Urad Dal
 5 gms Chana Dal
 2 gms Mustard Seeds
 2 gms Cumin Seeds
 3 gms Red Chili Powder
 3 gms Coriander Powder
 30 gms Fresh Grated Coconut
 10 ml Lemon Juice (to prevent the ladies finger becoming sticky)
 Pinch Turmeric
 Salt to taste

10.  20 ml Oil
Procedure
1. Wash Ladies Finger and dry them thoroughly and slice them to thin circles.
2. Add Oil to a pan and heat, add Mustard, Cumin, Dal , Garlic,Curry Leaves and Dry
Red Chilies. Fry till the curry leaves turn crisp.
3. Fry onions till translucent.
4. Add ladies finger and sprinkle lemon juice.
5. Fry till the stickiness goes away. Cook covered till they turn soft.
6. Add rest of the ingredients. Fry till it begins to smell good for about 2 to 3 minutes.

11. Perugu pulusu
Ingredients
 60 gms Onion sliced thinly
 200 gms Yogurt (beaten)
 5 gms Ginger chopped
 5 gms Green Chilies Slit
 1 sprig Curry Leaves
 Pinch Asafoetida
 2 gms Mustard seeds
 2 gms Cumin seeds
 1 gm Fenugreek seeds
 Fistful of Coriander Leaves minced
 Refined Oil as needed
Procedure
1. Heat oil in a pan
2. Add Mustard, Cumin, Fenugreek seeds, once they begin to splutter

12. 3. Add Curry Leaves, Green Chilies, Ginger and Asafoetida
4. Fry till the Green Chilies are roasted well and you get an aroma
5. Add Onions, sprinkle salt and fry till the Onions begin to turn pink. Do not over fry,
else Onions begin to lose the crunch.
6. Allow the Onions to cool else sometimes hot onions will curdle the yogurt. Add this
to the whisked Yogurt, adjust salt.
7. Garnish Perugu Pulusu with coriander leaves.

13. Bandar laddu
Ingredients
 300 gms Besan Flour
 400 gms white Jaggery
 100 ml water for Jaggery syrup
 100 gms Sugar
 2 gms Green Cardamom Powder
 250 gms Ghee
1.Mix besan with water to make it a stiff dough.
2.Heat a deep pan add Ghee.
3.Grease your muruku mold or chakkali press.Take a portion of the dough and
fill the mold and press the dough into the ghee and deep fry till crusty.
4.Transfer these to a oil strainer . Finish frying till the dough finishes and crumble
them to pieces. Save the left over Ghee.
5.Meanwhile pound this crumble in a mixer till it turns to a fine powder. if
needed use a sieve with large holes to remove the pieces. Keep the pound mix
ready.

14. 6.Add Jaggery and water to a pan and melt it completely and boil till one string
consistency, add the pound flour. Off the stove and mix well to remove any
lumps. Set this aside to cool
7.Once it is cool you can see a dry mix, pound it again in batches
8.Add sugar. Pound it again for the 3rd time in batches.
9.Heat the remaining Ghee , fry nuts and raisins and pour this to the mix, add
rock sugar too. Mix well and make laddus. if needed add more warm melted
ghee and make the balls.