Andhra Chepala Pulusu- Taste Of Andhra

Chepala Pulusu, a magical word which brings water to the mouth. Generally chepalapulusu made with the juice of tamarind, onion pieces, gren chillie, ginger & garlic paste, red chillie masala powder turmeric powder and salt. But, if it is flavoured with mustard seeds powder the essence of this pulusu get enhanced and the pulusu also get thickness. The dish will more tasty if we maintain a duration of 6 to 7 hours in having after cooking it.

Mango Jelly Pickle

Main Ingredient

Mangoes 4 big size

Other Ingredients

Jaggery 1 kg
Mustard seeds 1 1/2 tsp
Cumin seeds 1 tsp
Fenu greek seeds  1/2 tsp
Dried red chillies 6 no.s
Red chillie powder 1/2 tsp
Honey 50 gms
Fennel seeds 1/4 tsp 
Salt 1/4th tsp

Cooking time: 30 mts
Preservation time: 3 months

Preparation of masala

Dry roast cumin seeds, fenugreek seeds, mustard seeds, fennel seeds separately in a low flame let them cool in room temparature. Then grind all the spices except mustard seeds into a very fine powder. Mustard seeds should be powdered separately.

Method

Peel the outer skin of the mangoes, grate them and keep aside.
Take crushed Jaggery in a pan, add grated magoes combine well cook over a slow flame.
Add the grounded powders, red chillie powder and salt to the mango mixture combine well by stirring occasionally till the syrup gets thick consistency.
Add honey and mix well.
Allow to cool completely . Your  mango jelly pickle is ready. You can preserve it for 3 months.
It can be eaten with paratha, puri, curd rice, dosa etc. 

Drum Stick Fry ( Chuin Bhaja / Mullankaadala Vepudu)

Main Ingrdients

Chuin                                6  medium size

Other Ingredients

Onion                                 1 large
Turmeric powder               1/2 tsp
Ginger & garlic paste        1 tsp
Dhania powder                  3/4 tsp
Cumin seeds powder         1/2 tsp
Chillie powder                   1/2 tsp
Yoghurt                             1 tbsp
Salt                                    as required
Oil                                     2 tbsp

Cooking time:   22 mts
Serves:               5
 
Method

* Peeloff the outer layer of chuin into 4 inch lengthwise. In a wok or pan boil chuin, 1/4th tsp of             turmeric powder, 1/4th tsp of salt   with sufficient water   for 5 to 7 minutes / till 3/4th  cooked.           Drain water remove chuin from pan keep aside.
* In the same pan pour oil add sliced onions saute them until they get light brown.
* Add ginger and garlic paste stir continuously in medium flame for 2 -3 mts.
* Add dhania powder, cumin seeds powder, chillie powder,salt and remaining turmeric powder saute  
   until   unite the mixture.
* Add chuin fry for 5 mts in low flame then add curd and sprinkle a little water saute for 2 mts in 
   low   flame.
* Turn off the flame. Serve with Sambar and steemed rice / pakhal.

Tomato dal/ Tomato Pappu

Tomato dal / Tomato Pappu Andhra people’s favorite recipe. This tangy and a little bit sour contained food is cooked with rahar dal/ tuvar dal. Dal is a compulsory food item in every Indian house, with dal granules we can make a numerous recipes like plain dal, chena dal fry,  rahar dal with resorel leaves and many more. Today I share with you the making of tomato dal in Andhra style. You can make this tomato dal with leftover rahar dal/ tuvar dal. Ok, let us start with the ingredients.

Main Ingredient

  

Rahar dal / tuvar dal         1 cup cooked

Other Ingredients

Onions                                           1 small size cut into lengthwise/ pieces
Green chillies                                 3 to 4

Garlic                                             4 to 5 pods crushed

Red chillie powder                         half tsp

Turmeric powder                            one fourth tsp

Salt                                                 as you require

tomatoes                                         Two medium size cut into small pieces

Oil/butter                                        Two and a half tbsp

Mustard seeds                                 one fourth tsp

Cumin seeds                                   one fourth tsp

Fenugreek seeds                              one eigth seeds

Curry leaves                                    8 to 10 leaves

Water                                               one and half cup       

Hing                                                one fourth tsp

Cooking time: 20 to 25 minutes.

Method:

Heat oil in a pan  add mustard seeds let them crackle then add cumin seeds, fenugreek seeds, hing for a few seconds stir fry, turn into medium flame add onions, green chillies sauté them till theonions become soft and translucent, add tomatoes, turmeric powder, red chillie powder, salt and curry leaves . When the oil separates the mixuter add the cooked dal mix well,  stir fry for 5 to 6 minutes and pour  water to it let it boil for another 6 to 7 minutes. Add a tsp of ghee / butter for a nice flavor garnish with coriander leaves/ curry leaves. Enjoy with roti / rice.

Chicken Masala Fry

Chicken masala fry with steamed rice, tomato rasam and salad is a complete lunch for the chicken delicacies. This Sunday, I share with you chicken masala fry, a combination of naan, chapathi or steamed rice, a truly delicious recipe my younger daughter’s all time favorite, I hope you too like it.

Main Ingredient

  

Broiler chicken        500gms

Other Ingredients

Onions                                          3    cut into lengthwise/ pieces

Ginger & Garlic paste                  2    tsps

Garam masala powder                 ½ tsp

Red chillie masala powder          2tsps

Turmeric powder                         ¼ tsp

Salt                                              as you require

Lemon juice                                ½ of a lemon

Curd / tomatoes                          1 tbsp/ 2 medium size pureed

Coconut milk                             1 tbsp

Coriander leaves                        ¼ bunch cut into small pieces

Oil                                              3tbsp

Garam masala                            3 cardamom, 1 inch cinnamon & 6/7 cloves

Curry leaves                              1 sprig

Water                                        1/4^th cup      

Cooking time: Minutes. Broiler chicken doesn’t take much time for cooking.

Serves: 4

Method:

Cut the chicken into medium size, pat dry with kitchen towel. Marinate with lemon juice, salt, turmeric powder and red chillie masala powder keep in refrigerator for 30 minutes. Heat a pan pour oil wait for a few while add bay leaves, cardamom, cinnamon, cloves a nice aroma spreads up add sliced onions sauté them for deep brown now add ginger, garlic paste when the raw smell of the paste disappears add marinated chicken to the onions fry in a medium flame for 10 – 12 minutes, just sprinkle the water afer few seconds add curd stir fry for 2 minutes then add coconut milk and curry leaves stir fry for another couple of minutes. Turn off the flame. The chicken fry is ready garnish with coriander leaves.

Pesarattlu / Moong Dal Dosa

Pesarattu /moong dal dosa is a most wanted cuisine in Andhra Pradesh. It is generally preferred with Moong Dal Upma / Rava Upma . So, it is mostly known with the name of Upma Pesarattu. These dosas are made with whole green gram / split moong lentils. I generally made with both pulses equip with rice, cumin seeds, onions, green chillies, dried red chillies, ginger and salt.

Main Ingredient

  

Green gram                        :           250 gms

Split moong lentils             :           250 gms

Other Ingrdients

Rice                               :           100 gms 

Cumin seeds                  :           2    tsps

Onions                           :           1   cut into small piesces

Greenchillies                 :          5  no.s if you desire more you can add more

Dried red chillies           :          3 no.s

Ginger                           :           2 inches grated

  

Method: Wash the pulses and rice and then soak in sufficient amount of water for 5 to 6 hours. Drain the water now add cumin seeds, 3 green chillies, dried red chillies grind in a wet grinder into a smooth batter.  Take away from the grinder add salt and grated ginger mix well with serving spoon. Take a non-stick pan / tawa heat on high flame wipe with a spoon of oil add 2 serving spoons of batter and widen into a round shape. Turn into low flame otherwise dosa could burn. Pour 1tsp oil around and centre of the dosa. Sprinkle some onions, some pieces of remaining chillies on the dosa. Turn over the other side and let it for cooking and crisp for 2/3 minutes in simmer. Remove from tawa.

Enjoy it with Coconut chutney / tomato and coconut chutney.