Abhiruchulu

Description:

Brinjal Bagara is also know as Vankaya Bagara. This curry can be served with steamed white rice or chapatti or veg pulav.

Ingredients:

Brinjals : ½ Kg (Vankaaya small size)
Tamarind : 1 Lemon size
Coconut : ¼ chakka
Onions : 4
Green Chilies : 5
Sesame seeds : 2 spoons (Nuvvulu)
Peanuts/ Ground nuts : 2 table spoons
Red Chilies : 4
Salt : As Required
Chili Powder : 1 spoon
Turmeric Powder : Little
Garam Masala : 1 spoons
Ginger Garlic Paste : 1 spoon
Cashew Nuts : 1 table spoon (Jeedi pappu)
Oil : 4 table spoons + extra for frying Brinjals
Curry Leaves : 10-15 Leaves
Jeera : ½ spoon
Mustard : ½ spoon
Coriander Leaves : As Required.

Method of Preparation:

1. Clean Brinjals and keep aside.
2. Soak Taminard in water and Keep aside.
3. Cut Coconut, Onions, Green Chilies into small pieces and keep aside.
4. Fry Sesame seeds, Peanuts, Red chilies lightly.
5. Grind above fried items (Sesame seeds, Peanuts, Red chilies), Coconut, Onion, Green Chilies, salt, Turmeric, Chili Powder, Garam Masala, Cashew nuts and Ginger Garlic Paste till it becomes dough without adding water and keep aside.
6. Cut Brinjals in plus shape slit towards stem side (don’t remove stem) but not all the way through.
7. Heat Oil (more) in tava, fry Brinjals and close the lid for some time. Keep aside.
8. Heat 4 table spoons of Oil in another tava, add Curry Leaves, Jeera, Mustards and Fry it.
9. Add Grinded paste and fry it till raw smell is gone.
10. Add fried Brinjals and Taminard juice. Mix and cook it.
11. Stir occasionally to make sure the gravy does not stick to the tava and wait till it comes closer.
12. Check salt and remove from Stove.
13. Garnish with Coriander leaves.
14. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

The below recipe is purely Andhra style Chicken Dum Briyani. Chicken Dum Briyani and raitha is best combination.

Ingredients:

Chicken : ½ Kg
Green Chilies : 5
Onion : 1 (Big size)
Oil : 4 Tablespoons
Ghee: 1 Spoon
Cloves : 8 (Lavangam)
Cardamom : 8 (Elaichi / Yaalakkaya)
Cinnamon : 5 pieces (Dalchina chekka or Dalchini)
Bay Leaf: 4 (Masala Aku / Biryani aaku)
Capers : 4 (marati muggu)
Mace : 4(japatri)
Star anise: 4(Anasapuvvu)
Cashew Nuts: 25g (Jeedi pappu)
Ginger Garlic Paste : 2 Spoons
Salt : As required
Basmati Rice : ½ Kg
Biryani Masala : 2 Spoons
Coriander Leaves : As required

Method of Preparation:

1. Clean and wash chicken pieces and keep aside.
2. Cut green chilies and Onions into slices and keep aside.
3. Heat oil and ghee in cooker, and fry Cloves, Cardamom, Cinnamon, Bay Leaf, Capers, Mace, Star anise and Cashew Nuts.
4. Add green chilies pieces, Onion slices and fry it with above items.
5. Add Ginger Garlic paste to it and fry it.
6. Later add cleaned chicken pieces and fry it for some time.
7. Add Salt and fry it for some time.
8. Add the Biryani rice and fry a little.
9. Add enough water and mix well. (Generally we use 1:2 ratio for any rice preparation. As we already have some oil we can reduce water based on liquid already present).
10. Close the cooker and Cook till 2 whistles. Remove cooker from stove.
11. Wait till pressure reduces, open the cooker.
12. Add Biryani Masala and Coriander Leaves and mix carefully.
13. Keep cooker on stove at low frame and wait for 5 minutes.
14. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Rasam powder is used for preparation of Rasam.

Ingredients:

Curry Leaves : 15-20 leaves
Red Chilies : 10gms
Oil : 2 Spoons
Coriander seeds : 75gms (Dhaniyalu)
Cumin Seeds : 15gms (Jeelakarra)
Mustard : 10gms (Avaalu)
Fenugreek : 10gms (Menthulu)
Black Pepper : 15gms (Miriyalu)
Red Gram : 25gms (Kandhi pappu)

Method of Preparation:

1. Fry Curry Leaves, Red chilies in Oil and keep aside.
2. Fry Coriander seeds, Cumin seeds, Mustard, Fenugreek, Black Pepper and Red Gram with remaining oil present in the tava.
3. Mix and grind all fried ingredients to a fine powder in Mixer.
4. Store in an airtight container.

© 2009 – 2010, Abhiruchulu. All rights reserved.