Abhiruchulu

Description:

Cumcumber-Brinjal Pickle in telugu is called as Dosakaya Vankaya Pachadi. This can be served with steamed white rice and ghee.

Ingredients:

Cucumber : 1 (Small size) (Dosakaya)
Tamarind : small Lemon size.
Oil : 3 spoons
Green Chilies : 12
Brinjals : ½ Kg (Vankaya)
Tomato : 2 (Big size)
Jeera : ½ spoon
Garlic : 8 cloves
Salt : As required
Turmeric Powder : Little
Coriander Leaves : As Required.

Method of Preparation:

1. Cut Cucumber into small pieces and keep aside.
2. Soak Tamarind in enough water and keep aside.
3. Heat Oil in tava, fry green chilies and keep aside.
4. Fry Brinjal(Just slit brinjal with knife), Tamota in the same tava.
5. Cover the tava with lid and wait till saute becomes soft. Stir occasionally to make sure it does not stick to the tava.
6. Grind Green Chilies, Jeera, Garlic Cloves, Salt, Turmeric Powder, Tamarind pulp juice in mixer.
7. Then add above sauté, Cucumber and grind once again lightly.
8. Garnish the Brinjal Cucumber Pachadi with coriander leaves.
9. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Spinach Dal in telugu is known as Papu Palakura. This can be served with steamed white rice and ghee.

Ingredients:

Onions : 1 (Big Size)
Green Chilies : 4
Tomato : 2
Toor Dal : 150gm (Kandi Pappu)
Spinach : 2 bunch (Palakura Pappu)
Salt : As required
Turmeric Powder : Little
Chili Powder : 1 spoon
Taminard : Small Lemon size
Oil : 3 spoons
Jeera : ½ spoon
Mustard : ½ spoon
Curry Leaves : 5-10
Garlic : 5 Cloves
Red Chilies : 2
Coriander Leaves : As Required.

Method of Preparation:

1. Cut Onions, Green Chilies, Tomato and Keep aside.
2. Clean and wash Toor Dal and Spinach.
3. Soak Taminard in enough water and keep aside.
4. In pressure cooker, add Toor Dal, Water (1:2 ratio), Spinach, Onions, Green Chilies, Tamota and cook it for 3 whistles.
5. Once pressure reduces, open cooker. Add salt, Turmeric Powder, Chili Powder and Mix it well.
6. Add Tamarind pulp juice and mix it.
7. Heat Oil in tava, fry Jeera, Mustards, Curry Leaves, Garlic Cloves, Red chilies.
8. Add above roasted ingredients to Spinach Dal and cook for 5 minutes.
9. Check salt for taste.
10. Garnish with Coriander leaves.
11. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Prawn curry is spicy Andhra special. River prawns will be tastier than sea prawns. Prawn is also known as shrimp. Prawn curry can be served with steamed white rice or briyani or chapatti.

Ingredients:

Onions : 4 (Big size)
Green chilies: 5
Oil: 4 table spoons
Ginger Garlic Paste: 2 spoons
Prawn: ½ Kg (Washed and cleaned)
Chili Powder: 2 spoons
Turmeric Powder: Little
Salt : As Required
Garam Masala: 2 spoons
Curry Leaves: 5-10 leaves
Coriander Leaves : As Required.

Method of Preparation:

1. Cut Onions, Green Chilies and keep aside.
2. Heat Oil in tava and fry Onions and Green Chilies.
3. Once fried, add Ginger Garlic Paste and fry it.
4. Add Prawns, Turmeric Powder, Salt, and Chili Powder and Mix it.
5. Fry it for 5 mins.
6. Add water till Prawns are submergered and mix it well.
7. Close with lid and Cook it until gravy becomes thick(If cooking in cooker, cook for 2 whistles). Stir occasionally to make sure the gravy does not stick to the tava.
8. Now once the prawn is cooked and the oil starts comes out. Add the Garam masala and mix well.
9. Cook till gravy comes closer.
10. Garnish with Coriander leaves.
11. Ready…to EAT.

Tips:

1. Wash prawns with turmeric powder for reduction of raw smell.

© 2009 – 2010, Abhiruchulu. All rights reserved.