Preethi's Andhra Kitchen

Preparation :-

• Take 1 bunch of amarnath leaves and chop them . Donot chop big stems. Clean them in water and strain water.

• Chop 1 big garlic pod into pieces.

• Grind together 3 tbspns of roasted chanadal / putnalu , 2 tspns coconut powder(dry) , 2 garlic pods , 1/4 tspn cumin seeds , sufficient salt and chilly powder. Grind them to a fine powder.

• Heat a pan add 2tspns oil , add 2 broken dry red chillies , 1/4 tspn each cumin and mustard seeds , add chopped garlic pod , pinch of hing .

• Add chopped and cleaned amarnath leaves . Fry till they are done.

• Finally sprinkle grinded powder , mix nicely and fry for 5 mins . Switch off stove and serve hot with rice and ghee / rotis.

Hummmmmmmmm now i am back from long vacation . I went to my sisters home @ Texas for 1 month , enjoyed with our little kid Deeksha and had good time with my parents . Thats y i didnot blog all these days . Anyway frds i am back with full energy and from now i blog daily . so keep visiting for new and yummy yummy recipes .

Preparation :-

• Take 1 small cauliflower , cut them into florets .

• Take a big bowl of water and bring it to boil . when it reached boiling point add 1/2 tspn salt and add chopped cauliflower florets . mix it once and switchoff after 5 mins . This point ensures 2 things , one is if any insects are present it kills them and second thing is it makes goobi soft for further cooking.

• Strain the florets .

• chop 1 small onion and equivalent tomato .

• Grind onions first .

• In next round add tomato , sufficient salt , chilly powder , ginger garlic paste , turmeric , coriander powder , cumin powder , garam masala powder . Now grind this .

• To ur halfboiled gobi add this paste and let it marinate for 30 mins .

• To this marinated gobi add required amount of cornflour. Mix nicely . Donot add water at all.
• Deepfry this gobi in hot oil .
• Put them on a kitchen towel . Serve hot as a snack or as a sidedish for dal , sambar , rasam .

Preparation :-

• Chop 2 potatoes , 2 big carrots , 1 onion and verically slit 5 green chillies.

• Heat a pan add 2tbspn oil . When it turns hot add green chillies .

• When they are fried add chopped onion .

• When they turn little golden colour add chopped potato and carrot . Mix nicely.

• Put lid and once they turn soft u can takeout lid . If u feel it is watery then raise the flame and fry till water evaporates .

• Now add salt , masala chilly powder ( its a mixture of dry red chillies , garlic , coriander seeds , urad dal and few methi seeds ) , turmeric , coriander powder . Mix nicely .

• Switchoff stove after 5 -10 mins and serve hot with rice .

Preparation :-

• Take 8 small size taro roots (arbi / chama dumpalu).

• wash them and boil them in cooker for 2 whistles .

• Peelout their skin and if possible take a fork and prik it allover.

• On peeled arbi add 1/2 tspn salt , 1 tspn chilly powder , 1/4 tspn turmeric , 1/2 tspn coriander powder , add 2tbspns besan flour (senaga pindi) , 1 tspn maida and 2 tspns cornflour , 1 finely chopped green chilly , add few drops of lemon juice . Mix nicely and add little water to make a paste like this.

• Heat a pan add 1tbspn oil , add 1 or 2 vertically slitted green chillies , 2 strigs of curry leaves .

• When they splutter add 1 finely chopped onion . Fry till golden and add 1tbspn grated fresh coconut . Fry nicely.

• Now add marinated arbi and roast them nicely for 10 mins till u get brownish colour. (dont stir them as soon as u add arbi)

• This goes good with rice as a fried item or as a side dish for sambar.

• Grind together green chillies , onions , coconut , ginger and garlic to a fine paste.

• Take sufficient amount of besan flour/ bengal gram flour , Add salt and mix the grinded paste . Add little amount of water and prepare it like pakodi batter consistency.

• Pluck Taro leaves Wash them nicely and pat dry them.

• Take a scissor and cut the starting of the stem at the back side of each Leaf.

• Take one leaf and in center put sufficient amount of besan mixture and and pat it uniformly.

• Now start folding the leaf . It should exactly resemble like a packet (potlam) . Anyway Here is the process of folding in 4 different steps. If u r not sure of folding perfect packet then just fold them and tie a thread.

• Do the similar process for all the leaves and set aside.

• Heat a pan /bowl(better use a nonstick pan) add nearly 3 tbsps oil and do seasoning by adding 1 tspn urad dal , 3 dry red chillies , 1 tspn chana dal , 1/4 tspn cumin seeds , 1/4tspn mustard seeds.

• Add ur folded packets carefully . dont stir them using spoon just make the bowl up and down. Put a lid.

• stir them in between also.

• How to know whether they r perfectly cooked or not is a question? for that takeout a packet and check below two things

1. The outer layer Should turn black .

2. The inner layer i.e , besan mixture should turn golden brown.

• If they r done then take them into a serving bowl.

• This goes good with plain rice / sambar.

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Thank U For Visiting My Blog,

Preethi ram.