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Tag: Andhra dishes

Majjiga Pulusu

Majjiga Pulusu

RM#2 Day 23 Ingredients:Buttermilk-21/2cupGrated Carrot,Raddish-1cupFinely chopped onion-1medium no.Chopped Green chillies-2no.Crushed garlic-4no.Garam flour-1tspTurmeric Pwd-1/2tspCurry leavesMustard seedsBrinjal-2no,chopped into small piecesAsafoetida -1/2tspSalt to tasteOil-2tbspPreparation:1.Heat a pan with oil,add seasoning ingredients once they pop,add crushed garlic and chopped onions and green chillies and asafoetida and fry them all for few mints.2.Then add grated carrot,raddish and small pieces of brinjal and fry them till they change colour.3.Add garam flour and fry it.Then add buttermilk,salt and stir all of them and cook till it becomes thick.4.Once…

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Brinjal/Eggplant Stir Fry

Brinjal/Eggplant Stir Fry

RM#2 Day 19Ingredients:Brinjals/Vankaya/Eggplant-250gmsGroundnuts Pwd-1tbspFinely chopped onion-1medium no.Crushed Garlic pods-4no.Curry leaves a fewRedchilli pwd-1tspCoriander pwd-1tspTurmeric a pinchMustard seedsUraddalSalt to tasteOil for fryingPreparation:1.First clean and cut brinjals into 4 pieces and soak them in salt water.so that it will not become bitter.2.Heat a pan with oil,add seasoning ingredients once they pop add chopped onions and fry them till they change colour.Add crushed garlic and fry it again.3.Then add chopped brinjals,turmeric and salt.Stir them well and close it with lid for 5mints till…

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Sugee Sweet

Sugee Sweet

RM#2 Day 17Ingredients:Maida-1cupBengal gram dal/channa dal-1cupJaggery-11/2cupOil for frying Preparation:1.First clean and soak channa dal for 1/2 hour.2.Break jaggery into small pieces by mashing with wooden stick/stone.3.Once 1/2 hour is done,Pressure cook dal for 2whistles and then grind channa dal and jaggery together in a mixer.And take them into a plate and keep aside.4.Heat a pan with oil for frying,then make small-small balls with mixture which we have grounded and keep aside.5.In a bowl, mix maida by adding water into a…

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Dondakaya Pachadi

Dondakaya Pachadi

RM#2 Day 16Ingredients:Dondakaya/Ivy gourd-150gmsCoriander seeds-1tspChanna dal/bengal dal-1tspUrad dal-1tspCumin seeds-1/2tspFenugreek seeds-1/2tspTamarind a small pieceRed chillies-3no.Salt to tasteOil-1tsp Preparation:1.First clean and chop dondakaya into small pieces and keep aside.2.Heat a pan with oil,fry all the seeds and dal,redchillies and tamarind.Keep aside.3.In the same pan fry dondakaya and keep aside to cool down .4.Once they all cools,grind into coarsed paste by adding salt.5.Then transfer into a serving bowl and enjoy tasty -tasty Dondakaya Pachadi with rice by adding ghee over it. RM Runners:1….

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Prawn Fry

Prawn Fry

RM#2 Day 14 Ingredients:Prawns-250gms Finely chopped onion-1medium no. Finely chopped tomato-1medium no. Gingergarlic paste-1tspClove-1no. Cinnamon-1no. Sombu-1/2tsp Cumin seeds-1/2tsp Chilli pwd-1tspCoriander Pwd-1tsp Turmeric apinch Salt to taste Ghee-1tbsp Oil-2tbsp Preparation:1.First clean and wash prawns and keep aside. 2.Heat a pan with oil,add clove,cinnamon,sombu and cumin seeds,once they pop add onions and fry them well. 3.Add gingergarlic paste and again fry till raw smell goes out.4.Then add tomato and fry for few mints till it becomes soft.Add prawn,turmeric and salt.Stir all of…

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Sundal

Sundal

RM#2 Day 9Ingredients:Bengal gram/Kabuli Chenna/Chick pea) – 1cupGroundnuts-1cupMustard seeds-1tspUrad dal-1tspAsafoetida powder (Hing) – pinchSlit green chillies-2no.Curry leaves a fewTurmeric a pinchSalt to tasteOil-2tsp Preparation:1.Soak chick pea,groundnuts for 5hours.2.Then pressure cook both peas for 2 whistle.3.Once the pressure comes out,drain the water and keep aside.4.Heat a pan with oil,add seasoning ingredients,chopped onions and slit green chillies fry them till they change colur.5.Add cooked peas and salt,mix well and fry for 2mints and serve into a bowl and enjoy… RM Runners:1. DK…

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Ragi Sangati with Pachi Mirapakaya Pappu

Ragi Sangati with Pachi Mirapakaya Pappu

RM#2 Day 8Ingredients: For Raagi Balls: Ragi Pindi/Millet flour-1cup Rice-1cup Salt to taste Water-4cups For pachi mirapakaya pappu: Tur dal-1cup Green chillies-2nos(cut into half) Tomato-1medium no. Turmeric a pinch Salt to taste For Seasoning: Mustard seeds Urad dal seeds Crushed garlic-4no. Curry leaves Finally chopped onion-1no. Preparation: For Ragi Sangati 1.Clean and soak rice for 15 mins. 2.Take water in a bottom kadai, bring it boil. Once the water starts boiling, add the drained rice and salt. Cover and cook…

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Semiya Upma

Semiya Upma

RM#2 Day 7Ingredients: Semiya/Vermicelli-1cup Green chilli-2no. Onion-1medium no.sliced thin Mustard-1tsp Urad dal-1tsp Channa dal-1tsp cashew nuts a few no. Curryleaves-few Turmeric A pinch Salt to taste Oil-4tbspWater-2cupsPreparation: 1.First heat a pan with oil and roast the vermicelli to light golden colour.And keep aside. 2.In the same pan add 2 tsp of oil and add the mustard,uraddal,channadal,Cashews and curry leaves.When the mustard pops add the Onions and green chillies and fry till translucent. 3.Now add 2 cups of water,salt to taste,a…

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Mutton Kheema

Mutton Kheema

RM#2 Day 6Ingredients:Mutton Kheema-250gms Onions-2medium no. Gingergarlic paste-1tsp Tomato-2mediumno. Chilli Pwd-1tsp Coriander Pwd-1/4tsp Turmeric a pinch Coriander leaves few Salt to taste Oil-2tbspRoast and grindCoriander seeds-1/2tsp Poppy seeds/gasgasallu-1/2tsp Cloves-2no.cinnamon-1piece Cumin seeds-1/2tsp sombu-1/2tsp Pepper corns-4no. Cardamom-2no.Note:Roast all the ingredients dry only(means without oil) Preparation:1.Clean and wash the kheema and keep aside.Kheema will be available in market otherwise bring boneless mutton and grind them in mixie into kheema. 2.Heat a pan with oil,add chopped onions and fry till they change colour.Then add…

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Pesarapappu Payasam

Pesarapappu Payasam

RM#2 day 5Ingredients:Semiya/Vermicelli-1cup Moongadal-1/2cup Sugar-1cup Milk-500ml Cashew nuts: A handful Raisins: A handful Cardamom2-3 pods: Ghee-2tbspPreparation:1.First clean and pressure cook moongadal for 3 whistle.And keep aside.2.Heat the ghee and fry the vermicelli/Semiya till light brown. 3.In the meanwhile, boil the milk. 4.Add moonga dal and the vermicelli to the boiling milk and Keep stirring occasionally. 5.Once the vermicelli and moongadal becomes soft , add the sugar and continue to stir. 6.Powder the cardamom and add it to the mixture. 7.Then…

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