Abhiruchulu

Description:

Aloo Kurma is prepared by aloo and cashewnuts. This can be served with Chapati/Paratha or steamed white rice or Veg pulav.

Ingredients:

Onions: 3
Green Chilies: 3
Potatoes: ¼ Kg
Oil: 1 cup
Curry Leaves: 5-10 leaves
Jeera: ½ spoon
Mustard: ½ spoon
Cashew nuts: 10 g
Ginger Garlic paste: ½ spoon
Salt: As required
Turmeric: Little
Chili Powder: ½ spoon
Curd: ½ cup
Garam Masala: 1 spoon
Coriander Leaves: Little.

Method of Preparation:

1. Cut Onions and Green Chilies into slices and keep aside.
2. Cook the potatoes in pressure cooker and peel them.
3. Cut Potatoes into medium sized cubes and keep aside.
4. Heat Oil in Pan, Fry Potatoes pieces until golden brown and keep aside.
5. Heat Oil (3 table spoons) in another tava, add Curry Leaves , Jeera, Mustard, Cashew nuts and fry it.
6. Add Onions, Green Chilies and fry until golden brown.
7. Add Ginger Garlic paste and fry it.
8. Add fried Potatoes pieces, Salt, Turmeric, Chili Powder, ½ cup water and mix it well.
9. Cover tava with lid. Stir occasionally to make sure the gravy does not stick to the tava and wait till it comes closer.
10. Add curd, Garam Masala and mix it well. Cook till it comes closer.
11. Garnish with Coriander leaves.
12. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Mango Dal is Andhra Special. It can be served with hot steamed white rice or chapatti.

Ingredients:

Mango: 1(Raw)
Onion: 1
Green Chilies: 4
Toor Dal: 1 cup or 100 gm
Turmeric Powder: Little
Salt: As required
Chili Powder: 1 spoon
Oil: 3 table spoon
Jeera: 1 spoon
Mustard: 1 spoon
Red chilies: 2
Garlic: 5 cloves
Curry Leaves: 10 leaves
Coriander Leaves: As required.

Method of Preparation:

1. Peel the Mango skin.
2. Cut Mango, Onions, Green Chilies and keep aside.
3. Clean and wash Tool dal.
4. In Pressure cooker, add Toor dal, Green Chilies, Onions and enough water. Place the bowl in cooker and add Mango pieces and little water.
5. Pressure cooks it for 4 whistles.
6. Turn off the heat and wait till pressure reduces. (Note: If dal not cooked then pressure cook again for 3 whistles).
7. Add salt, Chili powder, Turmeric powder and mix it well.
8. Prepare Talimpu : Heat Oil in pan, add Curry Leaves, Red chilies, Jeera, Mustard, Garlic and fry it.
9. Add Popu (Talimpu) to above Toor dal and mix well.
10. Heat the Mango dal for few minutes.
11. Garnish with Coriander leaves.
12. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Stuffed Capsicum fry can be served with steamed white rice and with little ghee.

Ingredients:

Capsicum: 4
Coconut: small piece
Onion: 1
Green Chilies: 1
Jeera: Little
Ginger-Garlic Paste: ½ spoon
Gram Flour : 3 table spoons (Senaga pindi or Besan Flour)
Chili Powder: ½ spoon
Turmeric Powder: Little
Salt: As required
Oil: 5 table spoons

Method of Preparation:

1. Cut the head of the capsicums.
2. De-seed and make the capsicum empty.
3. Cut the De-seed and keep aside.
4. Grate the Coconut and keep aside.
5. Cut the Onion and Green Chilies into small pieces.
6. Heat Oil (2 table spoon) in tava, add Jeera, Onions, Green Chilies, capsicum De-seed.
7. Add Ginger Garlic paste, Gram flour, Chili Powder, Turmeric, Salt, Coconut and fry it well.
8. Once fried, add Stuff the mixture inside capsicum.
9. Heat Oil (3 table spoon) in Pan and fry the stuffed capsicums.
10. Cover with lid. Stir occasionally to make sure the gravy does not stick to the pan.
11. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.