Andhragaaru Recipes

MASALA ATUKULU
MENTHI KOORA-healing properties
MENTHIKOORA PAPPU
MINAPA ROTTI
MINAPA SUNNI
MINCED MEAT BALLS
MIXED VEGETABLE SALAD
MUDDA PAPPU
MUSTARD MASALA CURRY WITH RAW JACK FRUIT
MUTTON BIRYANI
MUTTON WITH TOMATO PUREE
MYSORE PAK
NOODLE SALAD
ONION PAKODIES
PANASA POTTU PLAIN KOORA
PANASA POTTU WITH GREEN LENTILS
PEAS PULAO
PEPPER RICE
PERUGU PACHCHADI
POTATO CURRY WITH MINT LEAVES
POTATO FRY WITH ONIONS
POTATO WITH FRESH FENUGREEK LEAVES
QUBAANI KA MEETHAA
QUICK PAATOLI
QUICK POTATO RICE

RANGEELA UTTAPPAM
RAW BANANA WITH SPICES
RAW TOMATO PAPPU
SAAMBAR POWDER
SESAME SEED RICE
SESAME SEEDS POWDER
SHEER KORMA
SPICY OKRA LADY FINGERS
SPICY PEANUTS
SPINACH WITH PANEER
SPINACH WITH TOMATOES
STUFFED DONDAKAAYA
STUFFED LADY FINGER
SWEET DOSA
SWEET 'n' SOUR CLUSTER BEAN CURRY
SWEET 'n' SOUR SWEET POTATO
SWEET POTATO HALWA
SWEET PULUSULU
TAMARIND RICE
THOKKU PACHCHADI
TOMATO JAM
TOMATO ONION CURRY
TOMATO PAPPU
TOMATO WITH YOGURT
TOMATO BATH
TYMOL VAAM AJWAIN POWDER
VEGETABLE KOORMA
VERMICELLI BHEL MASALA

VERMICELLI CHAKKARA PONGAL
VERMICELLI HALWA
VERMICELLI KHEER
VERMICELLI LADDU
VERMICELLI LIME BHATH
VERMICELLI PAKODA
VERMICELLI PULIHORA
VERMICELLI TOMATO BHATH
VERMICELLI UPMA
VERMICELLI VADA
YAM CURRY
YAM WITH BACHCHALI
YELLOW LENTIL POWDER
YELLOW LENTIL WITH RAW MANGO
MASALA ATUKULU > Back to Top <

(spicy beaten rice)
2-3 cups atukulu (beaten rice)

1 teaspoon chili powder
salt to taste
Powders
2 tablespoon roasted and powdered groundnuts
2 tablespoon powdered puffed bengal gram
2 tablespoon roasted and powdered sesame seeds
(proportions of the powders can be changed according to the taste and availability)
For the seasoning 3 tablespoon oil

1/2 teaspoon mustard seeds
few curry leaves
1/4 teaspoon turmeric powder
Dry roast akukulu in a pan. Keep them aside. Heat oil in a wok and add mustard seeds. Once the seeds
crackle add curry leaves and turmeric powder. Pour this over the roasted atukulu. To the same add all the
powders, salt, and chili powder. Mix all the ingredients thoroughly. Stored in an air tight container, will stay
fresh for a week. Serve with tea.
Options
Serve with finely chopped chilis and coriander leaves / sliced onions / freshly grated coconut / chopped
tomatoes / chopped cucumber.
Variations
Can be prepared without the powders. Heat oil in a wok and add mustard seeds. Once the seeds crackle add
2 table spoons of ground nuts and fry till golden brown. Add 1 table spoon of puffed bengal gram, curry
leaves and turmeric powder. Immediately add atukulu, salt and chili powder. Mix well and switch off the
flame. Chopped green chilis or broken dry red chilis can be added to the seasoning. Add small pieces of dry
coconut to the seasoning towards the end. Add a few cashew nuts and raisins to the seasoning towards the
end.
MENTHI KOORA > Back to Top <
Fenugreek leaves (menthi koora) in Telugu is a nice aromatic winter green. It can be cooked in combination
with many vegetables like potatoes, brinjals, peas, carrots and lentils with excellent results. It can be
dehydrated and preserved to be used any time with its original flavor and properties. Fenugreek
seeds/'menthulu' in Telugu, are widely used in Andhra pickles, plain as well as roasted and powdered. It is
not an exaggeration to say that menthi seeds and green leaves form an essential part of Andhra cuisine.
Take a look at the recipes of chutnies or `pulusus' (gravies made with lentils, tamarind and vegetables), you
will notice that fenugreek seeds form a part of daily seasoning.
Apart from adding zest and flavor to cuisine, the greens as well as the seeds have excellent therapeutic
properties. Like any greens Menthi koora has a high content of iron and is good for hair-growth, contains
falling of hair and acts as a good purgative. To control diabetes, soak half a teaspoon of fenugreek seeds in
two table spoons of yoghurt overnight and swallow it first thing in the morning. It will bring down the
sugar level in the blood and maintain the balance. A small intake of fenugreek seeds keeps the body system
cool.
FENUGREEK LEAVES (PEDDA METHI)
Known to be highly mucous solvent, methi is beneficial in respiratory ailments such as bronchitis,
influenza, sinusitis, cough and cold and even suspected pneumonia. It also helps bring down fever by
inducing perspiration. It is a housewife's pharmacopoeia tucked away in her kitchen.
Place 1tablespoon of methi in 2 cups of water and bring it to boil. Simmer for 15 minutes and strain. Add a
dash of lemon to the liquid and drink it while it is still warm to bring down fever. It can be taken thrice a
day depending on the severity of the case. For proper absorption, this `methi tea' must be taken on empty
stomach or midway between two meals.
Sore throat responds well to a gargle made from `methi tea'. Follow the same method as above , but make
the tea stronger by adding double the quantity of seeds. Strain and cool to a bearable temperature before
use. Moistened with water, methi seeds are mucilaginous. They release the mucilage while turned into tea
which soothes an irritated and inflamed stomach. It can be helpful even to peptic ulcer patient. They relieve
flatulence and indigestion and tone up sluggish liver. As an internal cleanser it has few equals. Used twice a
week, methi tea helps remove body odors.
For the many who find it hard to digest iron in either tablet or liquid form, methi lead is a natural and easily
digestible and highly palatable source of iron.
For the joint pains suffered by elderly people, a chutney made from the tender methi leaves, green shoots of
young garlic with a few green chillis works wonders.
Methi is known to work on all manner of pains and aches - whether rheumatic, arthritic or related to child
birth.
Methi leaves rid the body of toxins. People suffering from recurring allergies like urticaria benefit
immensely by taking methi leaves liberally. Paste made of methi seeds is an answer to dandruff. To make
the paste soak 2 tablespoons of fenugreek seeds in 1 lt water overnight. Grind to fine paste in the morning
and apply all over the scalp and leave it on for an hour and a half. Wash hair with soapnut water or shikakai
powder.
Since it prevents pimples and blackheads methi paste is good for complexion too. Smear it on the face and
wash it off with warm water.
Menthi koora is the green plant that grows from the fenugreek seeds and the leaves and the tender part of
the stem are used in cooking. They have a nice aroma which is not lost even after cooking and adds flavor
to the cuisine.
MENTHIKOORA PAPPU > Back to Top <
1 cup yellow lentil (thor dal)

1 cup menthi koora chopped
4 tomatoes
1/2 lime size tamarind
6 green chilies
For seasoning
2 teaspoon cooking oil
1/4 teaspoon fenugreek seeds
1 red chilie
1 twig of curry leaves
one pinch of asafotida
salt to taste
Pressure cook dal. Pick and wash menthi koora. Drain out the water and chop it fine. Slit tomatoes and
green chilies. Break the red chilie into small bits. Soak tamarind in water and take out the pulp.
Heat oil in a pan or a wok. Add fenugreek seeds, mustard, asafetida, red chilie pieces, curry leaves and
turmeric powder in that order. When the mustard seeds start crackling, lower the flame and put in the
chopped menthikoora, green chilies,tomatoes and salt. Mix well and cover with a lid. Add tamarind water
after five minutes and allow it to simmer on low flame for about 10 minutes. Mash the cooked dal and add
to the boiling tamarind water mixing it thoroughly. Remove it from fire after another five to ten minutes of
boiling.
It goes well with rice as well as roties and is highly nutritious. Make it thick or liquidy to suit your taste.
You can use more tomatoes and do away with tamarind altogether. Lemon juice can also be used in place of
tamarind. But it must be added only after removing dish from the fire. Add lime juice only to the quantity
that you would be consuming, since preserved in the fridge and reheated later the taste changes.
MINAPA ROTTI > Back to Top <

(Minapa attu or Dibba Rotti)
1 cup black gram soaked for 3-4 hours

1-1/2 cups idli rawa/ rice rawa granules soaked for 1 hour.
1/2 teaspoon cumin seeds (optional)
1 teaspoon pepper (whole)
salt
cooking oil/ clarified butter
Make a smooth paste of the soaked blackgram. Remove the excess water from the rice rawa. Mix this rava
into the paste along with cumin seeds, along with cumin seeds, pepper and salt. Consistency should be
thick like Vada dough. Heat a thick bottomed pan or a wok. Pour 1 teaspoon cooking oil/ butter. Pour 1 cup
of the dough into the pan and spread it slightly. If required, pour one more teaspoon of oil around the rotti.
Cover the pan. Cook on a slow flame for 5-8 minutes. Remove the lid to check if the edges are crisp and
golden brown, switch off the flame. Remove the attu from the pan after a while. Can be served plain or
with coconut chutney/ tomato sauce.
MINAPA SUNNI /SUNNI UNDALU > Back to Top <

(black gram sweet)
1 cup split black gram (without husk)

1 to 1-1/2 cups jaggery (adjust to taste)
1/2 -3/4 cup clarified butter (ghee)
Roast black gram on a medium flame to deep golden brown. Allow it to cool and blend it into a fine
powder. Grate jaggery and crush with hand to ensure no lumps are left. Heat clarified butter till it melts. Do
not over heat. Mix together black gram powder and powdered jaggery in a wide plate. Add slowly the hot
clarified butter and keep mixing with hand, till the mix holds together. Make into round balls of big lime
size. The clarified butter should be just enough to hold the powders together and not drip while making
balls. Stored in an air tight container, they stay fresh for 15 - 20 days.
Variations
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/2 cup finely powdered sugar.
Tip
Mixture of gram powder and jaggery can be stored in an air tight container for 2-3 months. When ever
required mix melted clarified butter and make balls.
MINCED MEAT BALLS > Back to Top <
1 kilo minced meat

4-5 oil or clarified butter
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1-1/2 tablespoon ginger garlic paste
2 green chilies (grounded)
2 small onions (chopped)
1 bunch of coriander (finely chopped)
1 bunch mint leaves
1 teaspoon garam masala
1 egg
1 slice bread
Add salt, red chili powder, ginger garlic paste, turmeric, chopped coriander and mint leaves, garam masala,
chopped onions and egg. Soak the bread slice, squeeze water and mash and add it to the above. Now add all
these to the minced meat. Mix well with hand and make small elongated or round balls. Heat oil in a flat
pan and place the balls on it and let them fry on a slow fire till brown. Then turn to the other side and fry.
Garnish it with fried onion rings and chopped coriander leaves. Squeeze a lime on top. It makes a
wonderful tea-time snack.
MIXED VEGETABLE SALAD > Back to Top <
2 tomatoes
1 carrot
1 capsicum or bell pepper
50 gms canned corn
one half cucumber
1/2 cup yogurt
a sprig each of fresh coriander and mint leaves
1 teaspoon mayonnaise
1/2 teaspoon sugar
salt to taste
Finely chop all the vegetables. In a serving bowl, mix yogurt, chopped vegetables, corn, mayonnaise, salt
and sugar. Garnish with chopped coriander and mint leaves. You can add pineapple pieces to make it tastier.
Serve chilled.
MUDDA PAPPU > Back to Top <
Lentils, a major source of protein, form a part of the daily menu in some form or other particularly for
vegetarians. `Pappu' is a dish by itself probably only in AP.
1 cup kandi pappu (yellow lentil)

salt to taste
2 cups water
Preparation of `mudda pappu' is very simple. Roast `kandi pappu' lightly and pressure cook it with just
enough water. Add a dash of salt and mash it well. Mixed with rice and clarified butter, it makes good
eating in combination with `sweet pulusu' and is very common in AP.
Similarly, (do not fry) cook `pesara pappu' (green gram) and add salt. Eaten with rice and clarified butter, it
is very tasty. It goes well with `aavakai' or any pickle.
Aanapa kayi or gummadi kaayi thiyya pulusu - a slightly sweetish and tangy gravy prepared with `aanapa
kaayi' (bottle gourd), or `gummadi kaayi' (pumpkin) is the normal combination with `mudda pappu'.
MUSTARD MASALA CURRY WITH RAW JACK FRUIT > Back to Top <
(Panasa Pottu aava pettina koora)
Probably cooking raw jack fruit as curry is unique to Andhra. There are two varieties of jack fruit - 'Panasa
pandu'- one that ripens and the inside bulbous "thonalu" (they contain seeds inside) are very aromatic and
delicious, while the other - 'panasa kaaya' is used for cooking. Here we are referring to the latter variety.
Almost 6 inches of the top of the 'panasakaya' is chopped off and the thorny skin is removed. A wooden
stick is pushed into the middle of the stump and with a special knife and skill fine dust-like material is cut
from it. This is called 'panasa pottu' and is a delicacy in Andhra. The seeds too can be used in pulusu or
boiled and eaten plain or with a dash of salt, cumin powder and chili powder.
250 grams 'panasa pottu'

salt to taste
1 cup water
For Masala
1 tablespoon mustard seeds
4 red chilies
1 teaspoon oil
Seasoning
1 tablespoon black gram
1 teaspoon mustard seeds
1 red chili broken into bits
1 tablespoon oil
2 twigs of curry leaves
Boil the water in a pan and add 'panasa pottu' mixed with turmeric powder to it along with salt. When done
remove from the flame and drain out the water. Heat oil in a pan and add the seasoning ingredients.
Meanwhile gring the masala to a fine paste and mix one teaspoon oil to it and set aside. When the mustard
seeds stop spluttering add the cooked vegetable to it. Mix well and remove from the flame. Now add the
ground masala and mix well. Serve with hot rice and clarified butter.
MUTTON BIRYANI > Back to Top <
1-1/2 kg Basmati /Pulao rice

1-1/2 kg mutton
200 gms ginger (ground)
150 gms garlic (ground)
3 teaspoon garam masala powder (clove, cinnamon, cardamom and shajeera)
500 gms oil
500 gms finely chopped onions
250 gms thick yoghurt
2 lemons
2 sprigs of coriander
1-1/2 teaspoon turmeric powder
2 teaspoon salt (salt to taste)
Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker /thick bottomed
vessel. Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton
pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and juice of two lemons.
Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed
and presoaked (for 30 minutes) rice and cook until done. Add the mutton pieces and cook for 10 minutes.
Serve hot mutton biryani with raita (yoghurt chutney).
MUTTON WITH TOMATO PUREE > Back to Top <
1 kilo mutton
4-5 tablespoon oil
2 tablespoon clarified butter
4-5 medium sized onions (finely chopped)
1/2 kilo red and soft tomatoes
1 teaspoon Shahi jeera
4-5 bay leaves
1 teaspoon salt
1teaspoon red chili powder
2 green chilies
1 tablespoon ginger garlic paste
1 bunch coriander leaves
1 bunch mint leaves
1 tablespoon peanut powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
Cut meat and wash it. Marinate with salt, chili powder, turmeric, ginger garlic paste, mint leaves and 1
teaspoon oil. Mix all these well and keep aside for 15 minutes. Boil tomatoes in 2 cups water for five
minutes. Remove the skin, mash it with hand and strain it through a fine strainer to extract pulp. Keep
aside. Heat oil and clarified butter in equal quantities in a pressure pan. Add Shahi jeera, chopped onions
and fry till the onions turn golden brown. Now add the marinated mutton and mix well. Keep stirring for 7-
10 minutes. Then add 1 1/2 glasses of water. Mix well and pressure cook it. When cooked remove the lid
and add tomato puree and peanut powder while on flame and stir it. After five minutes add garam masala
and cook for five more minutes. Finally add 1 tablespoon fresh cream before removing from flame. Goes
well with rice and chapattis and bread.
MYSORE PAK > Back to Top <
Though sounds like it is of Karnataka origin, Mysore pak / Mysore pakam is equally popular with Andhras.
The main ingredients are `senaga pindi' (Bengal gram flour), sugar and `neyyi' (clarified butter). Don't start
it unless you have plenty of `neyyi' at hand.
1/4 kg Bengal gram flour

1/4 kg sugar
2 cups of 'neyyi' (clarified butter)
Roast the Begal gram flour lightly in one tablespoon of clarified butter (optional). Melt sugar in a thick-
bottomed broad-based vessel by adding 1/4 cup water. Heat neyyi (clarified butter) on the other burner.
Keep a flat plate with rim smeared with neyyi ready. When sugar syrup comes to boiling point reduce the
flame to the minimum and add 1/3 cup of melted neyyi and Bengal gram flour to it, stirring it all the time.
Keep stirring and add a tablespoon of neyyi at a time whenever the contents stick to the bottom till all the
neyyi is over. When the frothy and bubbling contents leave the sides of the pan pour it out on to the plate
and spread the contents evenly by tilting the plate. Do not press. When hot cut into pieces of required size
with knife. Remove when cool and store in an airtight container. They last for two to three weeks.
NOODLE SALAD > Back to Top <
200 grams noodles

4 eggs (boiled)
3 large tomatoes cut into squares
1 small onion cut small / minced
3 teaspoon mayonnaise
1/2 teaspoon pepper
1/4 teaspoon salt
pinch of sugar
1/4 teaspoon lemon juice
1 teaspoon finely chopped green coriander
For mayonnaise
Yolk of 3 eggs
1 teaspoon of husk free mustard (soak mustard in boiling water, remove and dry and crush them and blow
the husk)
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon vinegar (white)
1/2 teaspoon pepper powder
8 tablespoon cooking oil
Blend all together and refrigerate. Lasts for 15 days if refrigerated.

Boil noodles with a little salt and serve it mixed well with the remaining ingredients.
ONION PAKODIES > Back to Top <

(Ullipaya Pakodeelu)
1 cup of bengal gram flour / senaga pindi

2 green chilies chopped fine
2 large onions chopped
1/2 teaspoon red chili powder
a pinch of baking powder
salt to taste
oil to fry
Mix the ingredients with just enough water. Heat oil in a thick bottom pan and when the oil is hot take a
handful of the dough and drop small lumps of it in the oil and fry till golden brown. They make excellent
afternoon snack. Similarly you can make tasty pakodies using finely chopped amaranth (thotakoora) in
place of onions.
200 g Bambino Vermicelli

200 g potato
50 g carrot
50 g beans
50 g onions
1 bunch mint leaves
1/2 teaspoon pepper powder
6 to 8 green chillies
100 g bread powder (bread crumbs)
salt to taste
Sufficient oil to deep fry
Boil water, (For 1 cup of Bambino Vermicelli, add 3 cups of water) add Bambino Vermicelli, 1 teaspoon
oil, 1 teaspoon salt. After vermicelli is cooked, remove from flame, strain and run cold water through it.
Keep aside. Boil potatoes and other finely chopped vegetables. Mash boiled potatoes and mix with finely
chopped boiled vegetables, onions, coriander leaves, mint leaves, pepper powder, salt, green chillies.
Finally add boiled Bambino and mix well. Shape into cutlets and roll them in bread crumbs, deep fry till
golden brown and serve with sauce.
PANASA POTTU PLAIN KOORA > Back to Top <
250 grams panasa pottu

salt to taste
1 cup water
Seasoning
1 tablespoon Bengal gram
extract from a small lime size tamarind
1 tablespoon oil
Boil the water in a pan and add panasa pottu mixed with turmeric powder to it along with salt. When done
remove from the flame and drain out the water. Heat oil in a pan and add the seasoning ingredients. When
the mustard seeds stop spluttering add the cooked vegetabe to it. Add tamarind extract, mix well and allow
it to cook for 5 minutes and remove from the flame. Serve with hot rice and clarified butter.
PANASA POTTU WITH GREEN LENTILS > Back to Top <
250 grams panasa pottu

1/2 cup green gram
salt to taste
Seasoning
1 teaspoon black gram
1/2 teaspoon cumin seeds
2 red chilies broken into bits
1 tablespoon oil
Cook panasa pottu and green gram seperately till done. Heat oil in a pan and add the seasoning ingredients.
When the mustard seeds stop spluttering add the cooked vegetabe and pappu to it. Mix well and allow it to
cook for 5 minutes and remove. It tastes great with hot rice and clarified butter.
PEAS PULAO > Back to Top <
1 cup rice washed and soaked in water for 15 minutes

1 cup fresh shelled green peas
2 tablespoon oil
salt to taste
Spices
3 cloves
3 cardamoms
1 bay leaf
1 inch cinnamon stick
1/2 teaspoon shah jeera
Make into paste the following ingredients
1 onion chopped
2 green chilies a small piece of ginger
a sprig of each fresh coriander and mint leaves
Heat oil in a wok or pressure pan. Add spices and the paste to it. Saute for 2-3 minutes. Add green peas and
salt. Pour two cups of water (double the measure of rice) and bring it to a boil. Drain excess water from the
soaked rice and add to the boiling water. Cook for a while and reduce the flame. Cover with a lid and allow
to simmer till done. Serve hot with perugu pachchadi / yogurt chutney.
PEPPER RICE > Back to Top <

(Miryalu annam)
1 cup washed and cooked rice

1 teaspoon roasted black pepper
1 teaspoon roasted black gram
1/2 teaspoon roasted coriander seeds
1/2 teaspoon roasted cumin seeds
1/4 teaspoon roasted fenugreek seeds
1 roasted dry red chili
a pinch of asafetida
few curry leaves
a small lemon-sized tamarind, soaked in water
1 tablespoon. oil
salt to taste
fried peanuts /cashew nuts (optional)
Grind all the roasted ingredients to fine powder. Heat oil in a wok and add mustard seeds, a pinch of
asafetida and curry leaves. Squeeze the juice of tamarind and pour it in the seasoning. Add salt and let the
tamarind juice boil for a while. Now add the powdered ingredients, stir well and cook till the consistency
becomes thick and oil starts leaving on the sides of the wok. Remove from the stove and mix it with rice
spread in a broad-based vessel. Serve hot with curd or saboodana fryums.
PERUGU PACHCHADI / YOGURT CHUTNEY > Back to Top <
Finely chop onions and tomatoes (one each). Mix with one cup of beaten yogurt. Add salt to taste. Garnish
with fresh coriander leaves
POTATO CURRY WITH MINT LEAVES > Back to Top <

(pudeena-bangaaladumpa koora)
4-5 potatoes
1/2 lemon
salt to taste
For the green paste
1 cup mint leaves
1/2 cup coriander leaves
4-5 green chilis
1-inch ginger piece
2-3 tablespoon grated dry coconut
Seasoning
Boil, peel and dice potatoes. Make a paste (not too fine) of the ingredients listed for the paste, using just
enough water. Heat oil in a pan and add mustard seeds. When mustard seeds stop spluttering, add the green
paste and saute. Add curry leaves, salt and turmeric powder. Allow it to cook on a low flame for 1 minute.
Add the boiled potatoes and mix. If required sprinkle some water over the curry. Cover the wok and cook
on a low flame till done. Switch off the flame and add lemon juice. Tastes good with poori or chapati.
Variations
Add 3-4 garlic flakes to the paste.
Add 2 each, cloves, cardamoms, 1-inch cinnamon sticks and 1/2 teaspoon of shahi-jeera to the seasoning.
POTATO FRY WITH ONIONS > Back to Top <
3-4 potatoes
2-3 onions
salt to taste
Peel potatoes and cut them into 1/2 inch pieces. Chop onions into 1 inch pieces. Heat oil in a pan and add
the potato pieces and mix well. Cover the wok and allow it to cook stirring in between. Add onions after
about 5 minutes and fry. Do not cover the wok. When done add salt, chili powder and mix well. Serve hot
with rice, chapathi or dosa.
Variations
Can be prepared without onions.
Cut two brinjals and add along with potatoes. It tastes good too.
Add 1/2 teaspoon cumin powder.
Tip
Those who want to use less oil may boil potatoes, peel, dice and then fry them in 1/2 table spoon of oil and
rest of the procedure remains same. It is equally tasty.
POTATO WITH FRESH FENUGREEK LEAVES > Back to Top <
1/2 kg potatoes
1 cup finely chopped menthi koora
3/4 teaspoon red chili powder or as per taste
1/2 teaspoon jeera powder or whole jeera
salt to taste
Boil potatoes, peel and dice them. Pick, wash and drain the menthi koora. Heat oil in a pan with thick
bottom or a wok and add menthi koora, chili powder, jeera, salt and turmeric powder in that order. Mix well
and allow it to cook for five minutes on a low flame. Add diced potatoes, mixing lightly and carefully (so
as not to mash the potato pieces) for two or three minutes.
The dish is very easy to make and goes well with both rice and chapaties. It makes an excellent stuffing for
`parathas'. Follow the same procedure as above. As stuffing for parathas, the potatoes must be mashed well.
For the outer cover, mix 250 gms whole wheat flour into soft dough by adding a pinch of salt and enough
water. Keep it covered for one or two hours and knead it gently. Make it into balls of medium size lime.
Roll each ball into circular sheets of approximately 2" diameter. Place two or three spoons of the stuffing
on it and close the ends and roll out into circular rotis.
QUBAANI KA MEETHAA > Back to Top <
An immensely popular Hyderabadi sweet dish, specially favoured during the Ramzan festive season.
250 grm apricots (qubaani)
1/2 litre milk
125 grm sugar
edible food color - red (optional)
Soak apricots in just enough warm water for 6-7 hours or overnight. Using a knife separate fruit and nut.
Keep the nuts aside. Using the same water blend the fruit pulp into a coarse paste. Pour this paste in a thick
bottomed pan, add milk and cook on a medium flame till it thickens. Keep stirring the mix. Add sugar and
reduce the flame, and keep stirring. Cook for 10 more minutes till it thickens and switch off the flame. Add
color if using. Crackle the nuts and carefully remove all the seeds. Soak them in hot water for a while and
peel the skin. Split them and add these to the sweet. Finally add clarified butter and stir well. Serve scoops
of it with fresh cream / vanilla ice-cream / plain custard.
QUICK PAATOLI > Back to Top <
1 cup gram flour

2 onions
2 red chilies
1/2 teaspoon red chili powder
1/2 teaspoon blackgram
2 tablespoon. oil
a few curry leaves
salt to taste
Cut onions into small pieces. Dry roast gram flour, till the raw odor of the flour is gone (for 1 minute). Add
red chili powder, turmeric powder and salt to the roasted gram flour and mix well. Keep it aside. In a pan
heat oil, add mustard seeds and blackgram. Once the seeds splutter, add broken red chilies and asafetida.
Now add cut onion and curry leaves. Cook till onions turn golden brown. Add the gram flour mixture to the
onions and mix well. Reduce the flame. Sprinkle little water (2 to 3 tablespoon) over the curry and allow it
to cook for 3 to 4 minutes, with the pan covered. After it is done, mix well to mash any lumps. Tastes great
with hot rice with a dash of clarified butter.
Variations:
1. Onions can be combined with just germinated fenugreek leaves.
2. Spring onions.
3. Dosa kaaya (yellow colored- cucumber)
QUICK POTATO RICE > Back to Top <

(aaloo baath)
3 cups washed and cooked rice
2 large potatoes (peeled and cut into 1" pieces)
2 tablespoon oil
1/2 shahi-jeera
1 bay leaf
1 lemon
salt to taste
For the paste

2-3 green chilis
1" ginger
a small bunch of mint
a small bunch of coriander leaves
For the powder

1 teaspoon coriander seeds
1/2 teaspoon cumin
1-inch cinnamon
1/2 teaspoon shahi-jeera
2 each cloves and cardamoms
1 tablespoon grated dry coconut powder
Parboil potato pieces and drain. Make a fine powder of the ingredients mentioned for the powder. Make a
fine paste of the ingredients mentioned for the paste. Heat oil in a pan and fry the potato pieces till golden
brown. To the same oil add bay leaf and shahi-jeera. Immediately add the paste and powder. Saute for a
while and add salt and clarified butter. Switch off the flame and add juice of one lemon. Spread rice in a
broad-based vessel and add the potato mix. If required heat the rice in a wok before serving.
RANGEELA UTTAPPAM > Back to Top <
2 cup maida
1 cup rice flour
1/2 cup gram flour
2 teaspoon cummin seeds
2 cup raw tomato juice
1 cup grated carrots
1 cup grated beetroot
3 sliced onions
2 thinly chopped green chilies /green hot peppers
a bunch of chopped coriander leaves
salt to taste
oil for shallow frying
Mix all the above ingredients well to make a thick consistency. Heat a pan and smear it with oil. Take a big
ladle full of batter and spread it evenly on the pan in a circular movement. Put oil around the uttappam and
allow it to become crisp and golden brown. Turn it over and put some more oil. Remove the crisp colorful
uttapam and serve with coconut chutney or tomato ketchup.
RAW BANANA WITH SPICES > Back to Top <
4 big raw bananas

3 tablespoon tramrind pulp
1 teaspoon mustard powder
A pinch of cumin and fenugreek powders each
A sprig of curry leaves and enough of chopped coriander leaves
Salt to taste
1/2 teaspoon cumin seeds
2 red chilies
1teaspoon bengal gram
1 medium sized onion (cut into small pieces)
3 tablespoon oil
Peel and cut the vegetable into 1-inch cubes. Steam cook them. Allow it to cool and mash it. Add all the
above mentioned powders and tamarind pulp along with curry leaves and coriander. Heat oil in a pan and
add the seasoning ingredients starting from mustard seeds to black gram. Allow it to splutter. Now add
onion pieces and fry till golden brown. Add the mashed banana to it. Cook on a slow flame for five
minutes. It tastes great when eaten after two hours of preparation. Raw banana is good to cure ulcers.
RAW TOMATO PAPPU > Back to Top <
1 cup yellow lentil

3-4 raw tomatoes
4 green chilis
1 tablespoon tamarind extract
1 teaspoon oil
salt to taste
for seasoning
1 tablespoon oil
1/2 teaspoon blackgram
a sprig curry leaves
Wash and pressure cook yellow lentil. Cut tomatoes and green chilies. Heat 1 teaspoon oil in a pan and add
cut tomatoes and chili pieces. Sprinkle little water if required. Cook for a while. Add cooked lentil, thick
tamarind extract, salt and turmeric powder and cook until done. Season and serve hot with rice.
SAAMBAR POWDER > Back to Top <
(saambaru poDi)
1 cup yellow lentil

1/2 cup bengal gram
1-1/2 cups coriander seeds
1/4 cup fenugreek seeds
1/4 cup pepper
1 tablespoon rice
4-5 cups dry red chilis
1 teaspoon asafetida
1/4 cup turmeric pieces
1 cup grated dry coconut (optional)
Method 1
Dry roast all the ingredients separately, except coconut. Dry coconut should be roasted very lightly on a
low flame. Cool and make into a fine powder. Store in an air tight container.
Method 2 -using chili and turmeric powders

Dry roast all the ingredients separately. Cool and make into a fine powder. Measure the powder with a cup.
With the same cup take half chili powder for 1 cup of powder. Take 1/8 cup of turmeric powder. In a wok
fry chili and turmeric powder on a low flame. Mix both the powders together. Store in an air tight container.
Variations: 5-6 (1-inch) cinnamon pieces and few pepper corns can be added while roasting.
SESAME SEED RICE > Back to Top <
2 cups washed and cooked rice

salt to taste
For the powder
3 tablespoon sesame seeds
4 red chilis
a pinch asafetida
Seasoning
2 tablespoon oil
1 teaspoon split black gram
1 teaspoon bengal gram
few curry leaves
Roast sesame seeds. Add red chilis towards the end. Switch off the flame and add asafetida. Allow it to cool
and powder it. Heat oil in a wok, add mustard seeds. When they begin to crackle add black gram and
bengal gram. Fry till golden brown and add curry leaves. Spread rice in a broad-based vessel and add the
seasoning, salt and sesame powder. Mix well and serve with paapads and perugu pachchadi.
SESAME SEEDS POWDER > Back to Top <
(NOO PODI / NUVVULA PODI)
1 cup white sesame seeds

10 red chilies broken into bits or 1 teaspoon red chili powder
1 teaspoon cumin seeds
salt to taste
Roast one cup of sesame seeds in a frying pan. These seeds crackle while frying and the moment it stops it
is an indication that they are roasted. Remove from flame and add the red chili pieces along with cumin
seeds and mix. Allow them to cool and powder in a dry grinder. The powder can be mixed with rice and
half spoon clarified butter or cooking oil. This powder can also be used to add spice to plain curries made
with bottle gourd, ribbed gourd, snake gourd, beans, ladies fingers and cabbage. Tips Do not add salt while
grinding. Do not grind for too long. Grind it in spurts of one second at a time and three or four times only.
Since these seeds contain oil, too much grinding will make it lumpy and salt contains moisture and if added
while grinding will yield similar result. Make the powder in small quantities as it loses its freshness and
flavour fast.
SHEER KORMA > Back to Top <
100 grams thin Vermicelli

1500 ml milk
250 grams sugar
50 grams cashew nuts chopped
50 grams almonds (soaked and chopped)
50 grams dates chopped
50 grams raisins
50 grams melon and water melon seeds
6 cardamom powdered
4 teaspoon ghee /clarified butter
250 ml water
Fry the nuts in 2 teaspoon of clarified butter. Make a sugar syrup (of string consistency). Fry the vermicelli
in the remaining clarified butter until golden brown.
Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not
allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency.
Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or refrigerated.
SPICY OKRA LADY FINGERS > Back to Top <

(Deccani style)
1/2 kg okra / lady's fingers tender and 2-3-inches long

2 medium sized onions
1/2-inch ginger
2 tablespoon each peanuts, sesame seeds and dry coconut (grated or dessicated)
1 tablespoon coriander seeds
4-5 red chilis
4 tablespoon oil
salt to taste
Wash, wipe and slit okra. Heat two tablespoons of oil in a thick and wide pan and saute the vegetable. In
the mean time roast peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot
pan. Using just enough oil roast coriander, cumin and red chilis. Pricked to a fork or knife, roast onions on
a low flame with the skin. Allow the roasted onions to cool and peel the skin. Blend all the roasted
ingredients along with chili and turmeric powder. Once all the ingredients are powdered finely, add the
peeled onions, ginger and 1/4 cup of water and blend again till it becomes a fine thick paste. Transfer the
sauted vegetable to another container leaving oil behind (if any). In the same pan heat two tablespoons of
oil and add the paste and tamarind extract. Add water if necessary. Add salt and cook till the raw smell of
the tamarind is gone. Add the vegetable and cook on a low flame till the oil leaves the sides, stirring them
regularly and carefully. Serve hot with rice, rotis or pooris, garnished with fresh coriander.
Variations
Garam masala (ready-to-use powder) or a combination of 4 each, cloves, cardamom and 1/2 '' cinnamon
sticks can be put along with the ground gravy. Garlic may be added along with ginger.
Tip
If left over with extra gravy, refrigerate and use it next day with fried brinjal / eggplant or dondakaaya
(kovai).
SPICY PEANUTS > Back to Top <

(masala verusanagapappu)
1/2 cup of bengal gram flour

1-1/2 peanuts
salt to taste (considering peanuts also)
1 cup oil to fry
For the garnish
Finely powdered 1/4 teaspoon black salt and 1/4 teaspoon citric acid
Add salt, chili powder to the gram flour and mix in a wide plate. With just enough water prepare the batter
of a thick consistency. Add peanuts to the batter and mix. Heat oil in a thick bottom pan. When the oil is hot
take a handful of the nuts coated with the dough and drop in small quantities. If they lump together in the
oil, separate the lumps using a ladle. Continue to fry on a medium flame till crisp. Once all the peanuts are
fried sprinkle the garnish and store in an air tight container. They make excellent tea-time snack.
Tip Taste and if required sprinkle some more salt and chili powder over the fried nuts.
SPINACH WITH PANEER > Back to Top <
4 or 5 bunches of spinach / palakoora (4 or 5 cups when chopped)

200 grams paneer (cottage cheese)
salt to taste
For Masala
2 medium size onions (chopped fine)
2 green chilies - slit
a small piece of ginger
1 tablespoon coriander seeds
Seasoning
1/2 red chili broken into bits
2 tablespoons of oil
Wash palakoora, drain the water completely and chop it finely. Boil it for two minutes in a pan and allow it
to cool. Meanwhile grind the masala ingredients into a paste. Take the boiled palakoora (save the water)
and blend in a liquidiser. Heat 1 tablespoon oil in a pan and deep fry paneer cubes and remove. In the same
pan add the remaining oil and fry the ground masala till oil leaves sides. Then add palakoora, the water and
the fried paneer cubes. Cook for five minutes and remove. Goes well with rice as well as roti. Spinach can
be cooked in combination with lentils.
SPINACH WITH TOMATOES > Back to Top <

(PALAKOORA TOMATO)
4 or 5 bunches of spinach /palakoora (4 or 5 cups when chopped)

3 medium size onions (chopped fine)
1 green chili - slit
2 tablespoon sesame roasted and powdered
2 or 3 tomatoes - chopped
2 tablespoon grated coconut (optional)
salt to taste
Seasoning
1 tablespoon split black gram
2 tablespoons of oil
Wash palakoora, drain the water completely and chop it finely. Heat oil in a pan and add black gram,
mustard and red chili. When mustard stops crackling, add chopped onion and green chili pieces. When
onions are slightly brown, put the chopped chopped vegetable, salt and turmeric powder. Mix well and
allow it to cook on low fire for about 10 minutes, mixing it in between. Add tomatoes and the chili powder
and mix well. When done add the sesame powder. Remove when the water is completely absorbed. Goes
well with rice as well as roti. For change, try without sesame powder. It tastes good too.
STUFFED DONDAKAAYA > Back to Top <

(kovai)
250 gms dondakaaya

2 tablespoon oil
For the stuffing

1 teaspoon oil
1 tablespoon cumin roasted and powdered
1/2 turmeric powder
a pinch of asafetida (optional)
salt to taste
Wash and cut dondakaaya into a criss cross till half the length. Mix all the ingredients of the stuffing using
1 teaspoon of oil. Stuff this mix into the cut dondakaaya. This curry has to be prepared in two batches. Heat
1 tablespoon oil in a wok and place half of the stuffed dondakaaya in it. Gently turn over the vegetable in
between. Cover the pan and cook till done. Remove the cover and fry for one more minute to remove
moisture, if any. Repeat the process with the remaining vegetable. Serve hot with rice.
Variations
Add 2 table spoons of gram flour to the stuffing.
Use idli powder for the stuffing.
Use 2 tablespoons of sesame seed powder + salt + 1 tea spoon chili powder and 1 tea spoon tamarind
extract.
STUFFED LADY FINGER / OKRA > Back to Top <
500 grams lady finger

3 teaspoon oil or clarified butter
4-5 teaspoon gram flour
2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garlic paste (optional)
Wash and wipe lady finger. Slit the vegetable length wise and remove excess seeds if any. Dry roast gram
flour in a pan, add salt, cumin, chili and coriander powders. If using garlic paste add to it. Fill this mixture
into all the slit lady fingers. Heat oil in a heavy bottomed wok. Fry the stuffed lady fingers / okra till soft
without cover. Any excess gram flour mixture can be sprinkled on the cooking vegetable. Garnish with
coconut powder. This preparation can be made in a jiffy. It tastes great and is good for diabetics.
Tip: choose small okras of about 3" - 4"
SWEET DOSA > Back to Top <
1 cup rice flour

1/2 cup wheat flour
1/2 cup grated jaggery / 'bellam'
1/2 coconut grated
6 cardamoms
3 cms cinnamon
Sift the two flours together and add the grated coconut to it. Boil a cup of water in a pan and melt jaggery
in it. Powder together cardamoms and cinnamon and add it to the mix along with the jaggery water. Mix it
into dropping consistency by using more water if necessary. Make dosas using minimum oil or clarified
butter. They come out soft and fluffy and kids love to eat them.
SWEET 'n' SOUR CLUSTER BEAN CURRY > Back to Top <
(gOruchikkuDukaaya pulusu koora)
250 grams cluster beans

1 tablespoon each roasted and powdered
sesame seeds and grondnuts
2 tablespoon powdered jaggery
1/2 turmeric powder
2 sprigs curry leaves
salt to taste
Seasoning
1 tablespoon oil
1/2 mustard seeds
2 red chilis broken into bits
a pinch of asafetida (optional)
String the beans from both ends, wash and cut into small pieces. Pressure cook the vegetable. Heat oil in a
wok and add mustard seeds. Once the mustard seeds stop crackling add red chilis and asafetida (if using).
Add cooked beans, curry leaves, salt, turmeric powder and tamarind extract. Cover the wok and cook on a
low flame for 3-4 minutes. Add chili, sesame, groundnut powders and jaggery. Mix well and switch off the
flame. Serve hot with rice or chapati.
SWEET 'n' SOUR SWEET POTATO > Back to Top <
(chilagaDadumpa koora)
3-4 sweet potatoes

1 tablespoon each roasted and powdered
sesame seeds and grondnuts
2 tablespoon powdered jaggery
1/2 turmeric powder
2 sprigs curry leaves
salt to taste
Seasoning
1 tablespoon oil
1/2 mustard seeds
1 teaspoon bengal gram
1 teaspoon split black gram
1/2 fenugreek seeds
a pinch asafetida
Wash, peel and cut sweet potato into round slices. Heat oil in a wok and add seasoning ingredients. Once
the mustard seeds stop crackling add red chilis and asafetida. Add sweet potato pieces, curry leaves, salt
and turmeric powder. Cover the wok and cook for 3-4 minutes. Add tamarind extract and cook for 3-4 more
minutes. Add chili, sesame, groundnut powders and jaggery. Mix well. Cover the wok and cook on a low
flame till done . Serve hot with rice or chapati.
SWEET POTATO HALWA > Back to Top <
1/4 kg sweet potatoes

1/2 cup jaggery or sugar
1 cup milk
Wash and boil sweet potatoes. Peel the skin and cut into slices. Heat clarified butter in a pan and fry sweet
potato slices for a while. Add milk and jaggery. Stir well. Cook on a low flame till the contents become
thick. Serve hot or chilled.
SWEET PULUSULU > Back to Top <
(AANAPAKAI PULUSU)
3 cups of aanapakai pieces cut to 2" size

1 vankayi (brinjal) cut long
2 munaga kayalu (drum sticks) cut 3" long
2 or 3 benda kayalu (lady fingers / okra) cut into half
1 cup thota koora (amaranth) chopped
2 tomatoes slit
5 pachchi mirapa kayalu (green chilies)
bellam (jaggery) one big lime size (adjust to taste)
chintha pandu (tamarind) one big lime size
salt to taste
1/4 teaspoon pasupu (turmeric powder)
Seasoning
1 tablespoon oil
1/2 teaspoon menthulu (fenugreek) seeds
1/2 teaspoon aavaalu (mustard)
1 endu mirchi (red chili) broken into bits
a pinch of inguva (asafotida)
Heat oil in a thick bottomed pan and add the seasoning ingredients except coriander leaves. When mustard
seeds stop spluttering, put the chopped amaranth and other vegetables, turmeric powder and salt. Use all or
some of the vegetables, depending on the availability and liking. Mix well and allow it to cook covered on
low flame for two minutes. Then add a cup of water, mix and cook till soft. Add diluted tamarind juice (3
cups) and jaggery. Allow it to cook for ten to fifteen minutes. For consistency mix one teaspoon bengal
gram flour/rice flour in a tablespoon of water and add towards the end. Bring it to a boil and remove from
flame.
Variation
It can be made using only amaranth.
TAMARIND RICE > Back to Top <

(Pulihora)
Andhra being the country's rice bowl, rice is the staple diet for the people of the state. Pulihora/Tamarind
rice /Lemon rice is a typical Andhra dish for any festival and Sankranti in particular. Sankranti is a 3 day
festival which is celebrated all over Andhra with great fervor. The menu for the second day very often is
Pulihora and bobbatlu - One is hot and spicy and the other sweet and luscious. So we will start with them.
Try them out.
1 cup fine long grain rice

1/4 cup bengal gram
30 gms or 1 medium lemon size tamarind / Juice from two lemons
4 tablespoons oil
2 tablespoons black gram
1/2 teaspoon mustard
2 red chillies broken into half
2 green chillies slit
4 tablespoons sesame seeds roasted and powdered
salt to taste
Optional
1 tablespoon cashew / groundnuts (peanuts)
small piece of ginger cut fine
a pinch of asafotida
Wash rice and Bengal gram together and cook adding enough water. Make sure not to overcook. Soak
tamarind in enough water and squeeze out half a cup pulp. While rice is getting cooked rest of the
ingredients can be got ready. Boil the tamarind juice till it becomes semi-thick. Pour the cooked rice into a
big bowl, add turmeric powder, two tablespoons oil, salt, tarmarind pulp and two twigs of curry leaves to
the piping hot rice.
Put medium size saucepan / wok on low flame. Add oil to the pan. When heated add black gram, mustard,
cashew nuts / groundnuts (peanuts). When golden add red chilies, ginger, curry leaves, green chilies,
asafotida. Remove from flame and add it to the rice. Mix thoroughly adding sesame powder and leave it
covered for an hour to allow the rice to absorb the ingredients.
Variations
Replace tamarind with either lemon or mango. Rest of the ingredients and methods are the same. If you are
using lemon take out the seeds from the juice and add salt to it.
Raw (green) mango can also be used in place of tamarind / lemon juice. Peel the skin and grate the raw
mango. Sesame can be optional in either of the two cases. Tamarind and chilies can be varied to taste.
Grated coconut can be added, but Pulihora doesn't last long, which otherwise is tastier the next day.
THOKKU PACHCHADI > Back to Top <
25 medium size raw mangoes

1/2 kg salt
1 teaspoon turmeric powder
3/4 cup fenugreek seeds
1 cup mustard seeds
1/2 kg chili powder
1/2 kg husked sesame seed oil
1/2 teaspoon asafetida
Wash and dry the mangoes. Peel the skin and cut them into small pieces.
Mix them thoroughly with salt and turmeric powder and leave them overnight in a jar.
The next morning squeeze out the pieces from the juice and dry them (both juice and the pieces) in the sun
for 3 to 4 hours.
Grind the dried mango pieces (not too fine) in a blender adding the juice. Roast fenugreek and mustard
separately and powder them. Heat oil in a pan, add asafetida and allow it to cool. When the oil is slightly
warm add chili powder and mix well. Then add the remaining powders and ground mango pieces and mix
thoroughly. Cool and store in a ceramic jar or a bottle. This can be stored for more than a year.
TOMATO JAM > Back to Top <
1 kg ripe and fleshy tomatoes

350 gms sugar (approax)
1/2 teaspoon citric acid
a pinch of sodium benzoate (preservative)
Wash, wipe and cut tomatoes into big pieces. Add 1/2 cup water to the tomatoes and cook till soft (either in
a presure cooker or a vessel). Blend the cooked tomatoes. Pass the puree through a strainer to separate the
skin and seeds. Measure the puree. For one measure of puree take 3/4 measure of sugar. Mix both and cook
the mixture in a thick pan, first on high flame and then medium, stirring continuously, till the mixture
becomes thick and transparent. Add citric acid towards the end. Allow it to cool and add the preservative.
Store in an airtight container.
TOMATO ONION CURRY > Back to Top <
3 medium sized tomatoes

4 onions
3 -4 green chilis chopped
1/4 teaspoon garam masala (optional)
1/2 teaspoon each mustard seeds, cumin and black gram
1 tablespoon oil
salt to taste
Cut tomatoes and onions into small pieces. Heat oil in a pan and prepare the seasoning. Add cut onions and
and fry till golden brown. Add tomatoes, green chilis, turmeric powder and salt. To make a gravy curry, add
a cup of water. Cover and cook till done. Sprinkle garam masala and chili powder towards the end and
switch off the flame. Serve hot with rice or chapati.
Variation
Mix 1 tablespoon of bengal gram flour towards the end. Serves - 4.
TOMATO PAPPU > Back to Top <
1 cup yellow lentil /green gram

8 tomatoes (250 grams) cut into pieces
tamarind small lime size (optional)
3 or 4 green chilies
salt to taste
Seasoning
1 tablespoon oil
1 red chilli broken into bits
a pinch of asafetida - (optional)
2 sprigs of curry leaves and a bunch of coriander leaves
Pressure-cook lentil with green chilies. Heat oil in a broad and thick bottomed pan, add the seasoning
ingredients in the order given. When mustard seeds stop spluttering, add tomato pieces, turmeric powder
and salt and allow it to cook till soft. Add the diluted tamarind juice (3 cups). Allow it to boil in low flame.
After about 10 minutes, mash cooked lentil and add to it. Bring it to boiling point, add coriander leaves and
remove from flame. It goes well with rice as well as chapaties.
Note
While using coriander, break it into bits with hand and add at the end.
TOMATO WITH YOGURT > Back to Top <
3-4 tomatoes
2 cups thick yogurt
salt to taste
For seasoning
1 tablespoon oil
1/2 teaspoon each mustard seeds, cumin and black gram
a sprig curry leaves
Chop tomatoes finely. Heat oil in a pan prepare the seasoning. Add cut tomatoes and salt. Cook till done.
Add beaten yogurt (chilled) to the cooked tomatoes just before serving. Goes well with all rice preparations
or chapati.
TOMATO BATH > Back to Top <
1 cup rice
4 ripe tomatoes
2 onions chopped lengthwise
1/2 teaspoon shahi-jeera
1 bay leaf
4 cloves
4 cardamoms
4 pieces of 1-inch cinnamon sticks
1/4 teaspoon crushed ginger
2 tablespoon oil
salt to taste
Wash and drain the rice. Parboil tomatoes. Peel and puree the boiled tomatoes. Heat oil in a cooker. Add
shahi-jeera and all the spices. Later add chopped onions and fry till golden brown. Add tomato puree and
cook for 5 minutes. To this add drained rice and fry for two minutes and then add water and salt. Cover the
cooker and switch off the flame after two whistles. Serve hot with poatato chips and perugu pachchadi.
TYMOL VAAM AJWAIN POWDER > Back to Top <
One might remember a grandmother's advice to start a meal with Vaam podi or Sonti podi with rice and
clarified butter. There is a lot of merit in this well experienced advice. Made with traditional ingredients of
medicinal value such as Sonti (Dry Ginger), Vaam (Tymol) and curry leaves, these powders work as
appetizer especially for children and convalescents.
50 grams vaam (ajwain / tymol)

2 tablespoon split black gram
2 dry chilies broken into bits
1 teaspoon clarified butter
1 teaspoon salt
Roast split black gram to medium brown using clarified butter, adding vaam and chilies half way through
(over a medium flame). Allow them to cool and powder in a dry blender. Add salt. This can be eaten with
hot rice and clarified butter. Tips Roasting over a high flame will rob vaam of its medicinal value. Tymol is
known to counter stomach disorders and acts as a de-worming agent.
VEGETABLE KOORMA > Back to Top <
3 medium size potatoes

1 cup peas
3 carrots
1 beetroot
2 drumsticks
beans
coconut
green chilies
poppy seeds
salt to taste
tomatoes
yogurt
1 small bunch of green coriander
Cut the vegetables into small pieces. In a thick pan or wok bring 1/2 cup of water to boil and add the
vegetables to it and let it cook till done. Grind to paste coconut, green chilies, poppy seeds and salt and add
to the cooked vegetables. Add tomatoes, curd and 1 teaspoon garam masala and allow it to cook for another
few minutes and turn down the flame. Garnish with coriander and serve. This absolutely oil free dish goes
well with roti as well as rice.
VERMICELLI BHEL MASALA > Back to Top <
200 grams Bambino Vermicelli

50 grams groundnuts
150 grams onions
5 green chillies
50 grams roasted Bengal gram dal (Putana)
1/4 teaspoon red chilli powder
2 limes
1 bunch curry leaves
25 ml oil
salt to taste
Boil water, (For 1 cup of Bambino Vermicelli, add 3 cups water) add Bambino Vermicelli, 1 teaspoon oil, 1
teaspoon salt. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep
aside. Cut finely onions, green chillies, coriander leaves. Heat oil, add groundnuts, green chillies, curry
leaves and fry well. Mix with onions, chilli powder, coriander leaves and salt. Finally, mix boiled Bambino
Vermicelli and sprinkle lime juice and coriander leaves. Serve with sev (optional)
VERMICELLI CHAKKARA PONGAL > Back to Top <

100 grams green gram dal
100 grams jaggery / 400 g sugar
100 grams ghee / vanaspathi
5 to 6 elaichi
25 grams dry fruits
pinch of pacha karpuram.
Fry Bambino Vermicelli in little ghee and keep it aside. Fry green gram dal in ghee / vanaspathi. Then boil
and keep aside. Boil water ( for 1 cup vermicelli, 2 cups water). Add vermicelli. After vermicelli is cooked
add jaggery / sugar, boiled green gram dal and cook for 3-4 minutes. Remove from flame. Add elaichi
powder, dry fruits, pacha
VERMICELLI HALWA > Back to Top <

300 grams sugar
500 ml milk
50 grams dry Coconut powder
75 grams vanaspati/ ghee
10 grams cashewnuts
10 grams raisens
6 nos cardamom
Pinch of colour
Fry Bambino in ghee or vanaspati till golden brown and set aside. Boil milk in a vessel, add Bambino
Vermicelli and cook on a low flame till milk is absorbed. Add sugar, colour,elaichi powder and coconut
powder. Stir for 3 to 5 minutes. Decorate with kaju and kismis. For Pieces : Apply a little ghee or vanaspati
in a flat plate and set Halwa. Cut into different shapes after half an hour.
VERMICELLI KHEER / PAYASAM > Back to Top <

50 grams ghee / vanaspathi
6 nos elaichi
150 grams sugar
1 lt milk
25 grams dry fruits
few threads of saffron
Fry Bambino Vermicelli in ghee till golden brown. Add boiled milk and cook on a low flame till done. Add
sugar and elaichi powder. Serve sprinkled with dry fruits.
VERMICELLI LADDU > Back to Top <

300 grams sugar
6 nos elaichi
25 grams desiccated coconut powder
50 grams vanaspathi
25 grams dry fruits
a pinch of colour
Boil water ( for 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino Vermicelli, 1 teaspoon oil.
After vermicelli is cooked remove from flame, strain and run cold water through it. Keep aside. Fry dry
fruits and keep it aside. Prepare sugar syrup by heating very little water till you get thick sticky type syrup.
Add cooked Bambino Vermicelli, cardamom powder, colour, fried dry fruits and mix it and take it off the
flame. Once this gets cool, make laddus by sprinkling the desiccated coconut powder. Bambino laddu is
ready to serve.
VERMICELLI LIME BHATH > Back to Top <

2 Limes
4-5 Green chillies
1 Bunch curry leaves
2-3 Red chillies
50 grams Groundnuts
1 teaspoon Jeera
1 teaspoon Mustard seeds
1-1/2 teaspoon Turmeric powder
pinch of asafoetida
50 ml oil
palt to taste
Boil water. (For 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino Vermicelli, 1 teaspoon salt, 1
teaspoon oil. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep
aside. Heat the oil and add the red chillies, groundnuts, jeera, mustard seeds, Bengal gram dal, urad dal,
green chillies, curry leaves, turmeric powder, asefoetida, salt and fry well. Remove form flame and add to
boiled bambino Vermicelli, squeeze lime and mix well.
VERMICELLI PAKODA > Back to Top <

500 ml Oil
50 grams Onions
5-6 Green chillies
1/2 teaspoon Coriander powder
1/2 teaspoon Red chilli powder
1 teaspoon Ginger garlic paste
2 teaspoon Jeera
50 grams besan
1 Bunch curry leaves
1 Bunch mint leaves
1 Bunch coriander leaves
salt to taste
Boil water ( for 1 cup Bambino Vermicelli add 3 cups water). Add Bambino Vermicelli, 1 teaspoon oil, 1
teaspoon salt. After vermicelli is cooked remove from flame, strain and run cold water through it. Keep
aside. Cut onions, finely chop coriander leaves and mint leaves. Mix onions, green chillies, mint leaves,
coriander leaves, coriander powder, red chillli powder, ginger garlic paste, jeera, curry leaves and salt. Mix
well and add the boiled Bambino Vermicelli and besan to prepare dough for the pakodas. Fry in oil and
serve hot with tomato sauce.
VERMICELLI PULIHORA > Back to Top <

40 grams Tamarind
50 ml oil
6 green chillies
50 grams Groundnuts
1 teaspoon Jeera
1 teaspoon Mustard
2 teaspoon Bangal gram dal
2 teaspoon Urad dal
1/2 teaspoon Turmeric powder
2 Red chilles
Salt to taste
Pinch of asafoetida
Boil water (for 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino Vermicelli, 1 teaspoon oil, 1
teaspoon salt. After vermicelli is cooked , remove from flame, strain and run cold water through it. Keep
aside. Soak tamarind in 150 ml water. Heat oil and add groundnuts, red chillies, Bengal gram dal, mustard,
jeera and fry well. add green chillies, curry leaves, turmeric powder, asafoetida and fry well. Add tamarind
pulp and salt. After it is well cooked, add cooked vermicelli, mix well and serve.
VERMICELLI TOMATO BHATH > Back to Top <

200 grams tomatoes
75 grams onions
50 grams groundnuts
6 nos green chillies
2 teaspoon jeera
2 teaspoon bengal gram dal
2 teaspoon urad dal
75 ml oil
1 piece ginger
3 nos red chillies
1 teaspoon coriander powder
salt to taste.
Boil water ( For 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino vermicelli, 1 teaspoon salt, 1
teaspoon oil. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep
aside. Chop onions, green chillies, coriander leaves and cut tomatoes into small pieces. Heat oil in a vessel
and add red chillies, groundnuts, jeera, mustard seeds, bengal gram dal , urad dal, onions and green chillies.
When onions are brown add tomatoes, ginger, curry leaves, coriander powder, turmeric powder, salt and
mix well. After the tomatoes are cooked add boiled vermicelli, coriander leaves, mix well and serve hot.
VERMICELLI UPMA > Back to Top <

50 grams onions
50 grams groundnuts
75 ml oil
4 to 5 nos green chillies
4 nos red chillies
1 piece ginger
1 teaspoon jeera
2 teaspoon bengal gram dal
2 teaspoon urad dal
1 no lime (optional)
salt to taste
Fry Bambino Vermicelli in half the quantity of oil. Keep aside. Heat other half of the oil and add
groundnuts, red chillies, bengal gram dal, urad dal, jeera and mustard. After the groundnuts are roasted, add
onions, green chillies and curry leaves. Mix well. After the onions are fried add 400 ml water. Once the
water starts boiling add salt and fried Bambino Vermicelli and cook till vermicelli is done. Squeeze lime,
mix well and serve.
VERMICELLI VADA > Back to Top <

200 grams potato
20 grams groundnut powder
20 grams dry coconut powder
6 to 8 green chillies
1 bunch mint leaves
1/2 bunch curry leaves
1/2 teaspoon coriander powder
1-inch ginger piece
salt to taste
sufficient oil to deep fry
Boil water, (For 1 cup Bambino Vermicelli, add 3 cups water) add Bambino Vermicelli, 1 teaspoon oil, 1
teaspoon salt. After Vermicelli is cooked remove form flame, strain and run cold water through it. Keep
aside. Boil potatoes , mash and keep aside. Chop green chillies, coriander leaves, mint leaves, curry leaves
and mix well with mashed potatoes. Add turmeric powder, coconut powder, groundnut powder and salt.
Finally add Bambino Vermicelli and mix well. Shape them into round vadas and deep fry till golden brown.
Serve hot with coconut chutney.
YAM CURRY > Back to Top <
250 grams yam / kanda

salt to taste
1 teaspoon grated jaggery
small lime size tamarind (soak and extract juice)
1 tablespoon oil
Peel, wash and chop yam into medium size pieces and cook adding 1/2 cup water, salt and turmeric
powder. Remove when done. Heat oil in a pan and add the seasoning ingredients. When golden brown, add
the cooked vegetable, jaggery and the tamarind extract. Mash well and allow it to cook till the water
evaporates. Serve with hot rice.
YAM WITH BACHCHALI > Back to Top <

(KANDA-BACHCHALI)
Yam cooked in combination with bachchali is a great fovorite in Andhra and invariably finds place in the
menu on special occassions and public dinners. There are two types of this recipe - with ginger and green
chilies and the other with ground mustard (aava pettina koora). Both are delicious.
250 grams yam / kanda

2 cups chopped bachchali
2 tablespoon lime juice or extract from tamarind of small lemon size
2 green chilies - slit
1 inch piece of ginger- finely chopped
salt to taste
Seasoning
1 tablespoon oil
Peel the skin of yam, wash it and cut into small pieces. Wash bachchali and chop it. Pressure cook them
together with the rest of the ingredients barring lemon juice / tamarind extract. Heat oil in a pan add black
gram and mustard seeds. When mustard seeds stop crackling, add chili pieces, curry leaves and the cooked
stuff. Mix well and mash the yam pieces with the ladle. Remove from flame and add lime juice. (If using
tamarind add it along with the cooked vegetable.) Goes well with rice and clarified butter.
With ground mustard

(Aava pettina koora)
Barring green chilies and ginger, ingredients are same and method is similar. Grind to paste 1 table spoon
mustard, a pinch of turmeric and 3 red chilies into fine paste, using a few drops of water, and add a few
drops of cooking oil to it. Allow it to marinate for 5 minutes to the vegetable after removing it from the
stove and mix well.
YELLOW LENTIL POWDER > Back to Top <

(KANDI PODI)
Telugus have an array of powders that can be mixed with rice and Kandi Podi, alias "gun powder" as it is
popularly known, tops the list. These powders come in handy when there is no curry or other
accompaniments that go with rice or when one is too lazy to get into the rigmarole of cooking. These easily
last for a month or even more if preserved in tightly sealed bottles. But mind you, these powders being dry,
require liberal use (a minimum of two spoons) of clarified butter or oil when mixed with rice.
250 grams of yellow lentil

salt to taste
Seasoning
10 to 12 red chilis broken into bits

2 tablespoon of split black gram
1 teaspoon of cumin seed
1 teaspoon cooking oil
Roast the yellow lentil to medium brown and set aside to cool. Heat oil in a pan and fry the split black gram
and add red chilies. Take the pan off the flame and add one teaspoon of cumin seeds to it. When it cools
down make a coarse powder of it and set aside. In the same jar grind the roasted yellow lentil to a fine
powder adding one teaspoon cumin seeds. Mix both the powders by hand thoroughly adding salt as
required. Stored in a clean air tight bottle, it can last up to a month. Mix it with rice and clarified butter or
cooking oil, it tastes excellent and since it is a purely gram preparation it provides the body the much
needed proteins.
Similarly other powders can be made with split green gram, split black gram and Bengal gram by following
the above procedure.
Mixed gram powders can be made by using a combination of these grams. Take two measures of any one of
the grams and one measure of the remaining grams and follow the same procedure. Try them out, they
make great eating.
YELLOW LENTIL WITH RAW MANGO > Back to Top <

(maamiDikaaya pappu)
1 medium size raw sour mango

1 cup yellow lentils / green lentils
salt to taste
For seasoning
2 teaspoons of cooking oil

Pressure cook lentils. Wash, peel and cut mango into small pieces. In a wok heat 1/2 teaspoon of oil and
add mango pieces. Cover and cook till soft. Mash the cooked lentils and add to the mango pieces. Add salt,
chili powder, turmeric powder and curry leaves. Add water if required. Allow it to boil for a while. Some
make it thick and some dilute it slightly. Suit your taste. Season. Serve with hot rice and clarified butter.
Variations
1/2 teaspoon roasted and powdered fenugreek can be used in place of fenugreek seeds. This powder should
be added along with salt. This pappu can be prepared adding any leafy vegetable. Add the chopped greens
to the mango pieces and cook. If using mango preserve, mash the preserve and cook it along with the
greens. When prepared along with greens, chili powder can be replaced with 1 tablespoon of green chili
paste.
Tip
1 table spoon of mango preserve can be used in place of fresh mango. This can be added to the cooked
lentils and the rest of the procedure is same.
Yellow lentils can be slightly roasted and pressure cooked.
SHALOM FROM SPIKE & JAMIE

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MASALA ATUKULU

MENTHI KOORA-healing properties

MINCED MEAT BALLS

MIXED VEGETABLE SALAD

MUSTARD MASALA CURRY WITH RAW JACK FRUIT

MUTTON WITH TOMATO PUREE

PANASA POTTU PLAIN KOORA

PANASA POTTU WITH GREEN LENTILS

POTATO CURRY WITH MINT LEAVES

POTATO FRY WITH ONIONS

POTATO WITH FRESH FENUGREEK LEAVES

QUICK POTATO RICE

RAW BANANA WITH SPICES

RAW TOMATO PAPPU

SESAME SEED RICE

SESAME SEEDS POWDER

SPICY OKRA LADY FINGERS

SPINACH WITH PANEER

SPINACH WITH TOMATOES

STUFFED LADY FINGER

SWEET 'n' SOUR CLUSTER BEAN CURRY

SWEET 'n' SOUR SWEET POTATO

SWEET POTATO HALWA

TOMATO ONION CURRY

TOMATO WITH YOGURT

TYMOL VAAM AJWAIN POWDER

VERMICELLI BHEL MASALA

VERMICELLI LIME BHATH

VERMICELLI TOMATO BHATH

YAM WITH BACHCHALI

YELLOW LENTIL POWDER

YELLOW LENTIL WITH RAW MANGO

MASALA ATUKULU > Back to Top <

2-3 cups atukulu (beaten rice)

For the seasoning 3 tablespoon oil

MENTHI KOORA > Back to Top <

FENUGREEK LEAVES (PEDDA METHI)

MENTHIKOORA PAPPU > Back to Top <

1 cup yellow lentil (thor dal)

MINAPA ROTTI > Back to Top <

1 cup black gram soaked for 3-4 hours

MINAPA SUNNI /SUNNI UNDALU > Back to Top <

1 cup split black gram (without husk)

1 kilo minced meat

MIXED VEGETABLE SALAD > Back to Top <

1 cup kandi pappu (yellow lentil)

250 grams 'panasa pottu'

MUTTON BIRYANI > Back to Top <

1-1/2 kg Basmati /Pulao rice

MUTTON WITH TOMATO PUREE > Back to Top <

MYSORE PAK > Back to Top <

1/4 kg Bengal gram flour

NOODLE SALAD > Back to Top <

200 grams noodles

Blend all together and refrigerate. Lasts for 15 days if refrigerated.

ONION PAKODIES > Back to Top <

1 cup of bengal gram flour / senaga pindi

200 g Bambino Vermicelli

PANASA POTTU PLAIN KOORA > Back to Top <

250 grams panasa pottu

PANASA POTTU WITH GREEN LENTILS > Back to Top <

250 grams panasa pottu

1 cup rice washed and soaked in water for 15 minutes