Preethi's Andhra Kitchen

Preparation :-

• Take 1 kg tomatoes , wash them and chop them into pieces . Take a bowl add chopped tomatoes , 1/2 tspn ginger garlic paste , 2 sprigs of curry leaves , 1/4 tspn fenugreek seeds , 1 tspn cumin powder . To this add 1& 1/2 glass water and put this bowl in cooker and boil it for 4 whistles.

• In mean time u need to do 4 tasks :

boil 3-4 eggs , ( optional )

chop 3 medium size onions ,

dry fry 1 tbspn sesemam seeds and powder them ,

similarly dry fry 2 tbspns basin flour ( senaga pindi/ chanadal flour) for 5 mins

• After tomatoes r boiled , cool the mixture and grind it to a smooth paste . ( dont add any extra water)

• Heat a pan add 4 tbspns oil , add chopped onions , fry them till golden and then add 1&1/2 tspn ginger garlic paste . Fry for 3 mins .

• Now add grinded tomato paste , add salt , 1/4 tspn turmeric , 1 tspn chilly powder , sesemam powder . Mix nicely.

• In fried basen flour add little amount of water and make as paste . Add this paste to tomato mixture and stir it . Boil it for 10 mins putting flame in low stirring now and then , add 5 sprigs of coriander leaves while boiling .

• In mean time heat a kadai and do seasoning by adding1 tbspn oil , add 8 dry red chillies , 1 tspn cumin seeds , 1/4 tspn fenugreek seeds , 1 tspn mustard seeds , 5 sprigs of curry leaves .

• Add above tadka to tomato curry and mix nicely .

• Cut each boiled egg into two vertical halves and neatly arrange them on curry and serve hot with rice / rotis.

• Take 1/4 - 1/2 raw mango ( depending upon its sourness) peelout its skin and chop it as pieces .

• Add little amount of water and pinch of salt to mango pieces and boil it in cooker for 4 whistles . If u r cooking rice in cooker u can just put this bowl on top of it .

• Boil 1 small tea glass toordal .
  


• After pressure goes either u can mash boiled mango pieces with hands or u can grind it in mixcy .

• Heat a kadai / bowl , add 2 tspns oil , when it is hot do seasoning by adding 1/4tspn urad dal , 2 slitted green chillies , 1/4tspn cumin seeds ,1/4tspn mustard seeds , 2 crushed garlic pods , 2 sprigs of curry leaves , pinch of asafoetida , pinch of methi powder .



• Add 1 glass water (250ml) . Add 1 tspn salt .

• Now u can add mashed / grinded boiled mango paste and boiled toordal . Mix nicely.

• Add pinch of turmeric , marble size jaggery .
  
• Allow it to boil fully .

• Now add coriander leaves and 1 tspn MTR rasam powder and boil it for 5 more minutes .

• Switchoff stove and serve hot with rice . Enjoy good meal .

• First take raw rice and wash it .

• Strain all the water from rice .

• Take a towel put it where u get full sun . On it pour ur washed and strained rice, distribute it nicely . In all corners put some weight .

• Let the rice dry nicely under hot sun for nearly 1-2 hrs . If u r doing in small quantities 30 mins is enough.


• After 1-2hrs see the rice it should be completely dry , even the cloth should be dry . Thats the way we can know our rice is dried .


• Now collect all the dried rice into a bowl .


• Grind it in mixcy . just 1 trip is enough . It should come as granules .

• Now sift it into a paper ( jaleda pattali). This step will ensure getting upma not as a wet one but as separate separate.

• Now transfer ravva into a dry plastic bottle .


• This will be good for 3 months and u can do upma and all recipes instantly .


• So 1 day work will serve u 3 months . Normally i do 2 kgs of rice at a time .

Method 2:-

Preparation :-

• Take raw rice and wash it .


• Drain all the water .


• Put a lid on that bowl and keep undisturbed for 3 hrs . So in this 3 hrs rice absorbs all the water and becomes dry .


• Now grind this rice in mixcy . Grind only once . It should come as granules not as a powder.
  


• Now take a cloth put it under fan and pour grinded rava on cloth and evenly distribute it . Let it sit for 3-4 hrs . ( Normally my mom does this in evening and grinds after dinner and the whole night she will leave the rava to dry under fan putting cloth on dining table and next day morning she will transfer to a plastic container)
  


• Now transfer rava into a dryplastic container .
  


• But doing in this process one cannot ensure its shelf time . Becoz if we dry under hot sun we can tell it will stay for 3 months or above. But for this process we cannot tell how long it will stay .
  


• So when u want to do small quantities and when there is no hot sun or in rainy season u can go for this method.

Preparation :-

• For preparing idly batter normally i use wet grinder .

• Take 1 glass of urad dal in one bowl and 3 glasses of idly ravva in another bowl .

• Wash urad dal and pour enough water in it . In the same way pour enough water in idly ravva.( No need to wash ravva now itself)

• Soak them for 6-7 hrs .

• After 6-7 hrs drain water from urad dal bowl.

• Switchon ur grinder , add 1/2 glass water and then add strained urad dal.

• Let it grind for 20 mins ( Periodically add little amounts of water).

• In mean time throw away water from idly ravva and tightly squeeze it with both the hands and put it in a big container.

• After 20 mins add enough salt nearly 2tspns and grind for another 5 mins and switchoff.

• Now if u see ur batter should be smooth enough .

• Add ur grinded batter to ur squeezed idly rava and mix nicely.

• Ferment this batter for nearly 8 hrs/ overnight . If u r in cold regions ur batter may not ferment that easily , so u can put batter bowl in oven . It provides required warmth. No need to switch on .

• Just observe how nicely my batter got fermented ( quantity is raised ) . In the morning u can put it in refrigerator . It will be good for 3 days .

• Now ur idly batter is ready to do idlies .

Whenever there are left over idlies of the morning breakfast , my grany used to do this upma in the evenings . We used to call it as idly upma ( coz upma is made out of idlies ) . But she wont add pappulapodi . She used to do like normal upma and finally sprinkle enough lemon juice and endsup . But i saw adding pappulapodi in this recipe in my frds blog http://amma-cheppindi.blogspot.com/2006/12/idli-twists.html and thought of trying this . Anyway it was fantastic and almost similar to my grany's taste.

Preparation :-

• Take leftover idlies and crush them with hand .

• First we need to prepare pappulapodi . For that we need roasted bengal gram (putnalu) , garlic pods , dry red chillies or red chilly powder , salt and cumin seeds /cumin powder. If u r using dry red chillies , slightly roast them . Grind all the ingredients into a fine powder.( Add enough salt and chilly powder hereitself that the complete upma needs)

• Heat a pan add oil , do seasoning by adding urad dal , dry red chillies , chana dal , cumin seeds , mustard seeds , pinch of hing / asafoetida , few sprigs of curry leaves .

• After that add chopped onions . Fry them nicely . Add enough turmeric and little salt .

• When onion is fried add crushed idly powder and mix nicely .

• Now add pappulapodi . Mix nicely .

• Finally add chopped coriander leaves . When it turns hot u can switchoff stove.

• Squeeze enough lemon juice , mix well and serve hot .

• Soak 1 blueberry size tamarind in enough water.

• Take 1 medium sized yellow cucumber , wash it and pat dry with kitchen towel.

• Take few drops of oil and smear it allover the cucumber with hands and put this on medium flame .

• Turn it now and then . Adjust the flame according to its burning time.

• It starts turning black like this .

• Finally it should turn full black and test whether it is cooked inside or not by piercing a knife in it , it should go easily. Anyway it takes nearly 20-25 mins for the process of burning .

• Once it is cooked switchoff stove and take that cucumber in a plate . When it is cooled takeout its skin . It will come easily . If not peel it with knife .

• Chop cucumber into pieces .

• Heat a pan add 1/2 tspn oil , fry 6 green chillies and 1/2 tspn cumin seeds and switchoff .

• Grind together fried chillies , 2 garlic pods ( if u r using US garlic use only 1) , 2" size coconut piece chopped into pieces.

• In next round add chopped cucumber , finely chopped coriander leaves , soaked tamarind , 1 tspn salt and pinch of turmeric. Grind only a sec . It should not become mushy .

• Take ur grinded chutney into a bowl .

• Heat ur used pan , add 1 tbspn oil , do seasoning by adding 1/4 tspn urad dal , 2 dry red chillies , 1/4 tspn cumin seeds , 1/4 tspn mustard seeds , 2 crushed garlic pods , sprinkle little asafoetida and next add 2 strigs of curry leaves. Switchoff stove and add this seasoning to chutney and mix nicely.

• Serve this chutney with hot rice and ghee.

I tasted this recipe first time in my friend's house and from that time i started doing it . I know dal rice (pappu biyyam) with toordal but never i heard dal rice with chanadal . Anyway it tastes great . So try it .

Preparation :-

• Take 3/4th glass raw rice and 1/4 glass chanadal . (1 glass = 250 gms rice or u can take 1 glass= 2 electric rice cooker cups as a measure.)

• Wash them together and pour enough water . Soak this for 30 minutes . If u r with time shortage plz dont go for this dish , becoz chanadal should soak for atleast 30 mins if not it wont be soft.

• Now start chopping 1 onion , 1 potato , 1 carrot , 1 tomato , 4 - 6 greenchillies ( adjust according to ur required spicyness)

• Take 4 cloves , 4 cardamoms , 2 -1 " cinnamon sticks , 2 bayleaves , 1 star anise , 1 mace , 1 marati mogga and 1/4 tspn shajeera .

• I suggest to use a cooker for preparing this dish.

• Heat a cooker , add 1tbspn ghee and 1 tbspn oil . When it turns hot add whole garam masalas .

• After 1 min add green chillies and 10 mint leaves .

• When chillies turn little whitish add chopped onion and fry till golden colour.

• Next add 3/4 tspn ginger garlic paste. Fry till it looses its rawness.

• Now add chopped carrots and potatoes .

• Close the lid . Let it cook for 5 mins . When vegetables are half cooked add chopped tomato .

• When tomato is cooked add just little less than 2 glasses water , if u r using normal indian rice like sona masuri or ponny rice ... But if u r using basmati add only 1&1/2 glass water.

• Add 2 tspns salt and mix nicely .

• Now drain water from the rice . Just observe how nicely dal is soaked .

• When water starts boiling add strained rice-dal . Mix nicely.

• Add 5 strigs of finely chopped coriander leaves .

• When water is observed 3/4 th and rice is almost formed at this point clost the lid of cooker and put waighter .

• After 2 whistles put flame in low . Just before the next whistle is going to start u can switchoff stove .

• Takeout the lid after 10 - 15 mins and serve hot .

• U can serve this with aloo kurma or any non veg curry or even with pickle.