JFI for August - CHILLIES - Spicy Bottleguard Fritters

JFI or Jihva for Ingredients is Indira's brainchild. Each month, food blogger community and other food lovers join to celebrate one Indian ingredient. Like that for the month of August, Nandita announced the great ingredient, "Chillies". Thanks Nandita. For that I prepared spicy and yummy bottleguard fritters. Here is my recipe:


Sorakaya Boorelu:
Prep time : 15 minutes
Cooking time : 20 minutes
Cuisine : Andhra

Ingredients:
1 big tender bottleguard
2.5 cups rice flour (adjust)
5-6 green chillies (adjust)
1" piece ginger
4 garlic pods
salt as per taste
2 tbsp cumin seeds (Jeera)
2 tbsp finely chopped curry leaves
4 tbsp finely chopped coriander leaves (optional)

Method:
1. Peel and grate the bottleguard into a big bowl and keep aside.


2. Make paste with green chillies, ginger and garlic, add to above grated bottleguard.

3. Add salt, cumin seeds, finely chopped curry leaves and finely chopped coriander leaves, mix well with hand.


4. Now add rice flour to above mixture to form as chapati dough. Here one thing you have to remember that should not use single drop of water to mix the dough. Because when you grate the bottleguard, you can see some water quantity. Along with that water only you have to mix rice flour. For that you have add little little quantity of rice flour to grated bottleguard. Like that prepare the dough and keep aside.

5. Prepare the dough into lemon size balls, take each ball, press like poori on a wet and clean cloth.

6. Carefully remove from cloth and slowly drop in hot oil. Fry both sides till golden colour, remove and keep on a paper towels to remove excess oil.

7. Yummy anapakaya boorelu are ready to eat. These fritters will be very tasty, when you will eat hot.

Note: 1. Careful about mixing dough with grated bottleguard. Don't use single drop of water to mix the dough.

2. Adjust the green chillies according to spicy level.

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Y - YOGURT RICE (Curd rice / Perugannamu)

Hi, this is my entry to Nupur's A-Z vegetables. This week's letter is "Y". For that I prepared well known, tasty and simple yogurt rice i.e. curd rice or perugannamu (in telugu). Thanks Nupur. Here is my recipe:




Yogurt Rice:
Prep time: 5 minutes
Cooking time : 3 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
1 cup cooked cooled white rice
1 cup plain yogurt or curd
1/4 cup milk
3 tbsp finely chopped cucumber
salt as per taste

For tempering:
1 tsp oil
1/2 tsp jeera
1/2 tsp mustards
1/2 tsp urid dal
1/2 tsp finely chopped ginger

For Garnish:
3 or 4 buttermilk chillies (challa mirapakayalu)
2 tbsp finely chopped fresh coriander leaves

Method:
1. Heat some oil, deep fry the buttermilk chillies and keep aside.

2. Remove excess oil from kadai, leaving 1 tsp oil in the kadai. Add jeera (cumin seeds), mustards, let them pop, add urid dal and chopped ginger, saute for few seconds and turn off the heat.

3. In a large bowl, whip together milk and curd to form smooth paste. Add finely chopped cucumber, temering and salt, mix.

4. Add rice, mix gently, garnish with finely chopped coriander leaves.

5. Serve with buttermilk chillies.


Note: 1. If the yogurt you have on hand is too sour, add 1 tsp of sugar.

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10000 VISTS AND A MeMe...

Wow, very happy to announce that "Andhraspicy" has apparently passed 10000th visitor mark!. You can't imagine how happy I am to have reached that magical number within 4 months.

Thank you to everyone who visits regularly, either by visiting site or reading the feeds. So, on this special day, I'd like to warmly thank you all fellow bloggers and visitors for your support, constructive comments and for giving me the motivation I need to keep going on!

Without you all, this blog would not have become what it is now!!!

Many, many sincere THANKS. I'm looking forwards to seeing more of you on my site and I hope you'll always be satisfied by my delicious recipes. Once again thanks a lot.


Here comes to my MeMe...

I have been tagged by my dear friends Sra, Deena, Bhags and Komal for their MeMe. Thanks my dear friends. Here are my 7 random facts...

1. I have been cooking since my 8th standard. First my experiment was on egg omelet. It came out well but wrong was with my preparation, as thin plain dosa...hehehe...it was a funny incident.

2. Mine is a friendly nature. One week point is, I believe all the people. Sometimes it may good but most of the times its bad for me.


3. I love to visit new places and like to meet new people. 3 years back I got married. My hubby is first critic to all my food experiments.

4. My parents are in Hyderabad, India. My father is an agriculturist. I have an elder sister and an elder brother. Both are married and settled in hyderabad.

5. My favourite cuisines are Indian and Chinese. But I would like to learn all types of cuisines.

6. I have completed my MBA in HRM. I have five years experience.

7. I love beautiful flowers, music, rain, good coffee, romantic novels, movies and mostly my dearest hubby's compnay.


So, this is my first meme. I would like to tag...

Anusharaji ;

Shantibhanu;

Aruna;

Anajli;

Alapana;

Chandrika;

Pavani.

Please participate if you have time and interest. Ignore if you have been already tagged.

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CHICKEN 65 (Chinese Style)

Here is one more yummy chicken sanck. This is my family's favourite dish. Here is the recipe:


Chicken 65:
Prep time : 45 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Indian

Ingredients:
2 lb boneless chicken (cut into small cube sized pieces)
oil for deep frying

For Marination:
1 egg
4 tbsp cornflour
4 tbsp maida
1 tsp ginger garlic paste
1 tsp turmeric powder
1/2 tsp ajinamoto
1 tsp red chilli powder
salt as per taste
a big pinch of red color

For Tempering:
2 tbsp oil
3 tbsp finely chopped garlic
1 tsp finely chopped green chillies
2 tbsp finely chopped curry leaves
2 tsp tomato sauce
1 tsp soyasauce
1 tsp chilli sauce
finely chopped coriander leaves for garnish

Method:
1. Marinate the chicken pieces with all the above marinate ingredients, keep it aside for 30 minutes.

2. After 30 minutes deep fry chicken pieces in oil on medium heat and place on a paper napkin to remove excess oil.

3. Now put the tempering with 2 tbsp oil, finely chopped garlic, green chillies, curry leaves, saute for few seconds on completely low heat. Add tomato sauce, chilli sauce and soyasauce, mix, cook for few more seconds.

4. Add fried chicken cubes, mix gently, stirring, fry for 5-10 minutes or desired hot on low heat.

5. Garnish with finely chopped coriander leaves and turn off the heat. Serve hot.


Note: 1. Adjust the egg, cornflour and maida according to the quantity of chicken pieces.

2. Our family like to take chicken 65 little crispy. If you want soft, just add 1/2 cup of diluted cornflour water(after 3rd point) while tempering, bring to boil then add fried chicken cubes in that. Then you will get soft.

3. If you want restaurant style then only add food color otherwise you can avoid it.

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MIXED VEGETABLE CU....

This is one more simple, quick and easy vegetarian dish to prepare. I love this gravy with white rice, chapatis and rotis too. Normally I used to prepare this dish with leftover vegetables in the freeze. But sometimes intentionally I will prepare this dish for chapatis. Here is my recipe:


Mixed Vegetable Curry:
Prep time : 5 minutes
Cooking time : 15 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
3 cups chopped vegetables (Used aloo, carrot, beans, cauliflower florets and green
peas)
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 medium sized finely chopped onion
few curry leaves
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 tsp turmeric powder
2 medium finely chopped tomatoes
1.5 tsp red chilli powder
salt as per taste
1/2 cup water
1/2 tsp coriander powder/dhania powder
finely chopped coriander leaves for garnish


Method:
1. Heat oil in wide cooking vessel, add jeera and mustards, let them pop. Add chopped onions, ginger, garlic and curry leaves, fry till transparent on low heat.

2. Add turmeric powder, fry for few seconds. Add chopped vegetables, mix, stirring, cook covered for 10 minutes. Add chopped tomatoes, mix, covered, cook for more 5 minutes.

3. Add chilli powder, water and salt, mix well and gently, covered, cook till gravy comes to desired thickness. Finally add the coriander powder and finely chopped coriander leaves and turn off the heat.

4. Serve hot with white rice or chapatis.


Note: 1. You can add any seasonal vegetables.

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ONION RAVA DOSA

This is my family's all time favourite breakfast. Very easy, quick and delicious onion rava dosa. This is an instant dosa, which you can prepare within 10minutes. Here is my recipe:


Onion Rava Dosa:
Prep time : 5 minutes
Cooking time : 5 minutes
Serves : 3
Cuisine : Indian

Ingredients:
2 cups fine suji or thin bombay rava or semolina
1 cup rice flour
1 cup yogurt or thick buttermilk
salt as per taste
2 tsp crushed cumin seeds
2 finely chopped green chillies
1 medium finely chopped onion
3 tbsp finley chopped coriander leaves (optional)
1 tbsp finely chopped ginger
oil for making dosas


Method:
1. Blend rava with rice flour, slat, finely chopped green chillies, finely chopped onions, coriander leaves, ginger and cumin seeds. Now add slowly the buttermilk to make a thin batter. It should not watery. Adjust salt.

2. Heat tawa, spread oil with a cloth, pour a laddle full of batter on tawa in a circular motion starting from the outside of tawa. Don't spread batter like normal dosa.

3. Pour 1/2 tsp oil on and around dosa, cook both sides till golden color on medium heat.

4. Serve hot with groundnuts chutney or coconut chutney and sambar.


5. I would like to serve with groundnut chutney.

Note: 1. If you want, you can avoid onions, then it will be "Rava Dosa"

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FOR MBP (JULY) 2007

This July month theme is "preserve it" announced by coffee. Thanks to coffee and also to Nupur for this brilliant idea. I loved all the ideas related to preservative food. Among preservative food, precious place will be occupies by pickles and spicy powders. For this theme, we have to select a recipe from other co-blogger friend, try it and publish in your blog. For that I have been selected Indira's "spicy dal powder" (Pappula podi). Really this powder's taste was amazing and am using in almost all dry curries. Thanks Indira. Here is my recipe:


Pappulapodi:
Prep time : 5-10minutes
cooking time : no
Cuisine : Andhra
Source : Indira's Mahanadi

For ingredients and method, you can check this link :
Spicy Dalia Powder

Once again thanks Indira.

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PULIYOGARE (PULIHORA)

Ahaha.... this is very yummy rice dish, which is very favourite and very special andhra dish. Especially this is most favourite to my family members. Here is the recipe:


Pulihora:
Prep time : 20 minutes (for preparation of tamarind pulp)
Cooking time : 45 minutes (to cook the rice and for tempering)
Serves : 3
Cuisine : Andhra

Ingredients:
4 cups cooked rice (basmati or sonamasoori)
4 or 5 tbsp thick tamarind pulp
salt as per taste

For tempering:
4 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
2 dry red chillies
2 green chillies (slit them length wise)
1 tsp chanadal
3 tbsp groundnuts
a big pinch of hing
a big pinch of turmeric powder

Method:
1. Before 1 hour only cook the rice, take it into a wide vessel and let it cool completely.

2. Keep the tempering with oil, jeera, mustards, red chillies, green chillies, chanadal, groundnuts, curry leaves, hing and turmeric powder and keep aside.

3. First mix tamarind pulp and salt with rice gently. Adjust pulp according to your likes of sour taste. After that add above tempering to the mixed tamarind rice, again mix gently.


4. Adjust the salt and serve.

Note : 1. Take care about the frying of chanadal and groundnuts. They should not burn.

2. You can prepare tamarind pulp at a time and store in a bottle and keep in the freezer. But if you want to keep like that some process will be there. You should follow that. Very soon I will post that tamarind pulp proceadure, which is very useful for working ladies as well as home makers too.

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TINDORA FRY (DONDAKAYA VEPUDU)

This is one more favourite vegetable dish of our family. Here is the recipe:


Dondakaya Vepudu:
Prep time: 10mts
Cooking time : 20mts
Serves : 2
Cuisine : Andhra

Ingredients:
2cups finley chopped tindora (cut them length wise)
3 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
1 dry red chilli (optional)
4 green chillies (slit them length wise)
1 big finely chopped onions
1 tsp finely chopped ginger
1 tsp finely chopped garlic
a pinch of turmeric powder
salt as per taste
3 tbsp of fresh grated coconut
coriander leaves for garnish

Method:
1. Chopp the tindora, onions, ginger, garlic and green chillies and keep aside.

2. Grate the fresh coconut and keep aside.

3. Heat oil in a thick bottom kadai, once heat, add jeera and mustards, let them splutter on low heat. Add green chillies, red chilli and curry leaves, fry for few seconds.

4. Add chopped onions, fry till transparent on medium heat.

5. Once onions slightly fried, add ginger, garlic and turmeric powder, mix, fry for few more seconds.

6. Add chopped tindora, mix, stirring between, covered, cook till done on low heat.

7. Finally add fresh grated coconut and salt, mix well, covered, cook for more 5 minutes. Finally sprinkle the fresh finely chopped coriander leaves and turn off the heat.


8. Serve with white rice or chapatis.

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World Wide Cooking Videos (Funny too) - Recently Launched

Hi Friends and viewers, really very happy to announce that recently I have started one more food blog i.e. particularly for cooking videos, "http://cookeryvideos.blogspot.com" and I invite you all to visit my new food blog videos. Cooking is my passion and really enjoy the trials and experiments of new recipes from other blogger's sites includes chinese, Italian, Thai, Mexican and American etc., like world wide different types of food. With these, we can enjoy as well as can learn some new recipes.

So I thought, I only keep each cooking video at one place means in one site. The result of my idea is the "http://cookeryvideos.blogspot.com"- "World Wide Cooking Videos". I hope all the viewers and fellow bloggers will enjoy with some funny videos and also can learn some new recipes. Hearty welcome to viewers and fellow bloggers comments, includes critics and advices too to improve my work. I am expecting your encouragement through your valuable words.

Thank you for all your kind words, support and encouragement. I would appreciate, if you could continue to support my new blog as you always have.

Hearty welcome to my new food blog "Cooking Videos".

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SPICY GROUNDNUTS POWDER

Today i am posting one of my favourite spicy powder recipe called Groundnut spicy powder. This podi is prepared with fried groundnuts, garlic pods and with some roasted spices includes dry red chillies, coriander seeds and cumin seeds. This is a delicious combo for hot idli, dosa and also for spicy vermicelli upma etc., Here is the recipe of spicy traditional powder, Karappodi:


Karappodi (Spicy Groundnuts Powder):
Prep time : 15mts
Cooking time : 0 mts
Cuisine : Andhra

Ingredients:
Groundnuts : 2 cups
Jeera : 2tbsp
Coriander seeds (Dhania) : 2 tbsp
Garlic pods : 5
Dry red chillies : 5
Salt as per taste


Method:

1. Without adding any oil, fry jeera and coriander seeds on medium heat till they turn brown. Don't burn them. Remove from kadai and keep aside and let them cool.
   
   
2. In the same kadai, add the red chillies, fry them for 2 minutes and keep aside.
   
   
3. Then add the groundnuts, fry them till roasted. Let them cool, remove the skin and keep aside.
   
   
4. Once cool all the above ingredients, grind the jeera, coriander seeds and red chillies first (grind them coarsely) followed by groundnuts, garlic pods and salt, grind them to 3 to 5 seconds only to a coarse powder (it should not form like ball or paste). Adjust the salt. Store in airtight container.

5. Serve with white rice along with ghee.

Note: 1. Instead of dry red chillies, you can use red chilli powder also.2. You can increase or decrease the red chillies according to your spice level.

2. Make sure that cool all ingredients before grinding otherwise while grinding it may form as ball.

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MOONGDAL KHICHIDI

Hi Friends, this is my favorite brunch rice dish, b'coz not required to prepare the curry. Only rice i.e also preparation in the electric rice cooker, easy, quick, healthy and delicious too. For this only, I would like to prepare this dish very often in my house. Here is my recipe:


Moongdal khichidi:
Prep time : 10mts
Cooking time : 45mts
Serves : 3
Cuisine : Andhra

Ingredients:
2 cups sonamasoori rice
1/2 cup split yellow moongdal
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 big onion chopped (cut it length wise)
3 tbsp green peas (optional)
2 medium size potato (cut into medium cube sized pieces)
4 green chillies (slit them length wise)
few curry leaves
a pinch of turmeric powder
salt as per taste
5 cups water

Method:
1. Mix rice and moongdal in a bowl, wash 3 times and keep aside.

2. Chopp onions, green chillies and potatoes and keep aside.

3. Heat oil, once heat add jerra and mustards, let them pop, add chopped onions, green chillies and curry leaves, fry till transparent on medium heat.

4. Turn the heat to low, add turmeric powder, chopped potatoes and green peas, mix, covered, cook for 5 minutes.

5. Add rice and moondal, mix slowly, covered, cook for more 3 minutes. Add water and salt, mix, cook till done.

6. Serve hot with mango pickle. Really you will enjoy the taste.


Note: 1. Replace green chillies with black peppercorns. Normally this style will prepared by cheenai people i.e mostly Tamil people.

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GULAB JAMUNS

On July 9th I have been posted Gulab Jamun's post. One friend called Radha, she asked me to post the recipe of Gulab Jamuns. For her, here is my gulab jamuns recipe:


Gulab Jamuns:
Prep time : 10mts
Cooking time : 20mts
Cuisine : Indian

Ingredients:
1 MTR Gulab Jamuns readymade mix
Milk as per required to mix dough
oil or ghee for frying

For Syrup:
450 grs Sugar
1/2 ltr water
1/2 tsp elachi powder

Method:
1. Take the sugar and water into a wide vessel, keep it on stove on medium flame till one boil, when its boiled add elachi powder. Reduce heat to low, cook till 15mts.

2. In the same time you mix the jamun mix with milk, prepare small round balls. While doing the balls, put the oil or ghee in a thick bottom kadai, keep it on stove on high heat for 3 minutes.

3. After that reduce heat to low, drop each ball into oil or ghee slowly, fry till golden color. Remove from oil, immediately drop slowly in the sugar syrup. Like fry all the other balls and drop in the syrup.

4. When you drop the last ball in syrup, Close the syrup bowl with a lid or foil for 45 mts.

5. After 45 minutes you can observe the size of jamuns will increase means they observes the syrup. Serve hot or cool. They will melt like icecream.

Note: 1. Complete the dough preparation as early as possible. Don't mix the dough too much with your hand, otherwise while frying the jamuns in oil or ghee, they will break.

2. After mix the dough, cover with wet cloth for 5 minutes, then make small size balls.

3. Fry the jamuns in oil or ghee on low heat. Otherwise they won't cook inside of the jamuns.

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DECORATIVE CAKE & GULAM JAMUNS

I was celebrated my dearest hubby's birthday on July 3rd. First time, I prepared a cake and decorated my self. I know very well that its not perfect. My hubby also very happy with home made cake i.e mainly with decoration. Along with the cake, I prepared Gulab Jamuns. I have already posted the preparation of vanilla flavoured cake. The link is here:"Golden Vanilla Fluffy Cake" Here is my decorative cake:



First I prepared the vanilla flavoured cake and decorated with rich vanilla flavoured whipped cream and mixed fruit jam. I spread the cream on top of the cake. Then I wrote my hubby name with mixed fruit jam (:D). I prepared a cone with help of a planstic cover, filled mixed fruit jam and decorated the cake.

Gulab Jamun:

This is only one sweet, which is my hubby's favourite. I know that everybody knows very well about the making process of jamuns. Thats why I am not posting the making process of jamuns. If anybody wants, let me know through comments. I will post it. Here is lovely gulab jamuns.



For preparation of jamuns, I will tell you some tips to follow. If you interested, follow these tips and prepare lovely jamuns.
1. Mix the readymade jamun mix with milk, you will get smooth jamuns.

2. Complete the dough preparation as early as possible. Don't mix the dough too much with your hand, otherwise while frying the jamuns in oil or ghee, they will break.

3. After mix the dough, cover with wet cloth for 5 minutes, then make small size balls.

4. Fry the jamuns in oil or ghee on low heat. Otherwise they won't cook inside of the jamuns.

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MAMIDIKAYA PULIHORA (RAW MANGO RICE)

Hi friends, here one more simple, easy and very delicious rice recipe. In summer season only we can taste this yummy rice dish. Here is my recipe:


Mamidikaya Pulihora:
Prep time: 45mts (for rice)
Cooking time: 10mts
Serves : 3
Cuisine : Andhra

Ingredients:
1 raw or green mango (peeled and grate it)
3 cups cooked basmati or sonamasoori rice
salt as per taste

For tempering/tadka/popu/talimpu:
4 tbsp oil
3 dry red chillies
2 green chillies (slit them length wise)
1 tsp jeera
1 tsp mustards
2 tsp chanadal
2 tsp urid dal
4 tbsp groundnuts
few curry leaves
a big pinch of hing
a big pinch of turmeric powder
3 tbsp finely chopped coriander leaves

Method:
1. Cook the rice and let it cool completely.

2. Peel and grate raw mango and keep aside.

3. Prepare the tadka with oil, dry red chillies, green chillies, urid dal, chanadal, groundnuts, jeera, mustards, curry leaves, hing, coriander leaves and turmeric powder and keep aside.

4. First mix the grated raw mango with rice completely and gently with your fingers. Next add above talimpu to the rice, mix gently.


5. Finally add the salt, again mix slowly. Adjust salt and serve.

Note: 1. Careful about the salt. Add the salt in the final stage only otherwise the rice becomes watery.

2. One more thing, take care while preparing the tadka. This should be correct i.e frying groundnuts, urid dal and chana dal.

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ENTRY TO RCI - PUNJAB

This is my entry to RCI - Punjab, hosted by Richa. Thanks Richa.


Palak Paneer:

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PALAK PANEER

This is my all time favorite dish. When Richa published RCI for punjab cuisine, immediately I remembered this dish only. I learned this recipe from my North Indian friend, keerti. Thanks keerti. Here is my recipe:


Palak Paneer:
Prep time: 20mts
Cooking time : 20mts
Serves : 3
Cuisine : Punjabi

Ingredients:
4 cups fresh Spinach leaves (wash and dry)
1 cup paneer cubes
2 small size tomatoes
1 tsp ginger garlic paste
3 green chillies
3 tbsp oil
1/2 tsp jeera powder
1/2 tsp whole garam masala powder
1/2 tsp dhania powder
salt as per taste
2 tsp clarified butter

Method:
1. Cook the palak and green chillies in 1 cup of water for 3 minutes and let it cool completely. Make a smooth paste and keep aside. Keep the palak boiled water separately.

2. Keep Tomatoes in boiling water for 10 minutes, then remove the skin, let them cool, make puree and keep aside.

3. Heat oil, fry the paneer cubes till light golden color and keep aside.

4. In the same oil add tomato puree, ginger garlic paste and spinach paste, fry till oil comes out on low heat. Add 1/2 cup of water (you can use spinach boiled water), jeera powder, dhania powder, whole garam masala powder and salt, mix, covered, cook for 5 minutes.

5. Add fried cubes, mix, gently, cook till gravy comes to thicken. Turn off the heat. Keep 2 tsp clarified butter on top of the gravy and cover with lid.


6. Before serves mix well, serve hot with chapatis, rotis, naans or any kind of fried rice.

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