Recipes from Andhra Pradesh & Hyderabad

(compiled by Kitchen Staff & composed by Shaikh Obaidullah, Final Year IHM,Hyd)

BIRAKAYA GUTHI KURA Ingredients Small sized Ridgegourds Onions Chilly powder Salt Turmeric Tamarind Coriander leaves Red chillies Mustard Jeera Garlic Urad dal Channa dal Oil/Fat Quantity 500 gms 3 nos 1 tbs To taste A pinch 20 gms 2 sprigs 4 nos tsp tsp 6 flakes 1/2 tsp 1/2 tsp 6 tbs

Method of Preparation1 Scrape the ridges of the gourd and slit each one in to 4 without separating completely.2 .Grind onions, jeera and garlic in to a fine paste and keep aside. 3. Apply salt, turmeric and chilly powder to the slit gourds. 4. Cook the gourds in tamarind juice. 5. Heat oil in a vessel .Add mustard, red chillies,jeeera, urad dal, channa dal, curry leaves, the onion paste and fry till brown. 6. Then add the gourds and cook till done.[1]

KOBBARI BIRAKAYA KURA

INGREDIENTS Ridge gourds Milk Mustard Coriander leaves coconut Chilli Powder Turmeric Red chillies Curry QUANTITY 500 gms 100 ml 1/2 tsp 1 bunch 1/2 shell 1 tbs 1 tsp 4 Nos 2 Sprigs

Method of Preparation 1. Remove skin of the gourd and cut in to small pieces. 2. Grate coconut and keep aside. 3. Heat oil in a vessel. Put mustard ,red chillies, curry leaves and fry for sometime. Add the gourd pieces ,salt, turmeric, chilly powder. Pour water and cook for some time. 4. Add grated coconut and cook till all the water gets evaporated. 5. Add milk and cook for sometime.Remove from fire Garnish with chopped coriander.

PERUGU VANKAYA INGREDIENTS Brinjals Green Chillies Oil Tamarind Curd Onions Red Chillies Turmeric Mustard Curry leaves Coriander leaves QUANTITY 500 gms 4 Nos 5 tbs 20 gms 200 gms 2 Nos 4 Nos 1 tsp 1/2 tsp 2 sprigs 1 bunch

Method of Preparation 1. Wash brinjals and cut in to small pieces. Chop onions and green chillies. 2. Heat oil in a vessel and add mustard. When they began to crackle, add onions, green chillies and fry till they turn goden brown. 3. Add the brinjal pieces ,salt, chilly powder and turmeric. Cook for sometime. 4. Extarct pulp from tamarind and mix it with curd. Add this mixture to the brinjals . 5. When almost done, sprinkle finely chopped coriander and remove from fire after the brinjals get slightly mashed . MULLANGI PESARAPAPPU VEPUDU INGREDIENTS White Radish Green chillies Oil Mustard Sugar Moong dal Red chillies Raw coconut Curry leaves Garlic Salt Turmeric QUANTITY 500 gms 4 Nos 3 tbp 1/2 tsp 1 tsp 125 gms 4 Nos 1/4 shell 2 sprigs 4 flakes to taste a pinch

Method of Preparation 1. Wash radish and grate. Soak moong dal in water for 1/2 an hour. 2. When dal gets tender, add it to grated radish. Put salt and turmeric and set aside for 1/2 hour. 3. Heat oil in a vessel. Add the dal, radish mixture after squeezing off the water. Cook on a slow fire placing a lid. 4. Grind coconut and green chillies. Add this paste to the radish, when almost done, remove from fire.

BANGALADUMPA ULLIKARAM INGREDIENTS Potatoes Onions Red chillies Garlic Salt Turmeric Chilli powder Coriander leaves QUANTIY 500 gms 4 Nos 8 Nos 6 flakes To taste a pinch 1 tsp 1 bunch

Method of Preparation: 1. Wash and peel potatoes and cut in to desired shape. 2. Chop onions finely. Powder red chillies, jeera and garlic. 3. Heat oil in a pan. Add potatoes, onions, salt, turmeric. 4. Cook on a slow flame. Add powdered red chillies. 5. Cook for some time and remove from fire.

MUNAGAKU KOBBARI VEPUDU INGREDIENTS Drumstick leaves Coconut Red chillies Mustard Urad dal Curry leaves Chilli powder Turmeric Salt QUANTITY 800 gms 1/2 shell 4 Nos 1/2 tsp 1 tsp 2 sprigs 2 tsp 1 pinch To taste

Method of preparation : 1. Heat oil in a pan. Add mustard, red chillies urad dal, drumstick leaves, salt, chilly powderand turmeric. 2. Cook on a slow flame. 3. Add grated coconut, cook for some more time and remove. KAKARAKAYA KURA INGREDIENTS Bitter gourds Oil Channa dal Onions Garlic Butter milk Salt Turmeric QUANTITY 500 gms 100 ml 250 gms 2 Nos 2 flakes 125 ml To taste A pinch

Method of Preparation: 1. Soak channa dal for 1/2 and hour and grind to paste. 2. Grind onions, red chillies, ginger, garlic, salt, turmeric,to a fine paste. 3. Remove skins of bitter gourds and slit them in to 4 sections. 4. Soak the slit gourds in butter milk. 5. After 1/2 an hour, remove the gourds and stuff them with channa and onion paste . 6. Heat oil in a pan and fry these gourds individually till well done.

MAMIDIKAYA PULIHORA INGREDIENTS Rice Channa dal Cashewnuts Mangoes (raw) Red chillies Green chillies Urad adl Mustard Oil Asafoetida (hing) Salt Turmeric Curry leaves QUANTITY 1 kg 120 gms 20 gms 2 Nos 10 Nos 10 Nos 3 tsp 3 tsp 100 ml a pinch To taste A pinch 2 sprigs

Method of Preparation: 1. Clean and cook rice and channa dal together. 2. Mix dal and rice with curry leaves,turmeric and 40 ml of oil. 3. Clean and grate the mangoes. 4. Heat oil in a vessel. Add urad dal, mustard, curry leaves, red chillies, slit green chillies and grated mangoes. 5. Add the required amount of above mixture to rice, mix well and serve.

MASALA ANNAM INGREDIENTS Rice Onions Green chilies Ginger Garlic Oil Milk Salt Mint Coriander Mace Cloves Cinnamon Cardamom QUANTITY 1 kg 4 Nos 4 Nos 3 cm, piece 2 flakes 100 ml 250 ml To taste few sprigs 1 bunch little 4 Nos 4 Nos 4 Nos

Shahjeera Pepper corns Bay leaf Cashewnuts Nutmeg

1 tsp 1 tsp 1 No 1 No Little

Method of preparation: 1. Clean Rice,powder cloves,cardamom,cinnamon,pepper corns, shahjeera, nutmeg. Grind ginger and garlic. Chop onions,green chillies and the remaining garlic. 2. To the washed rice, add the masala powder and the ground paste. 3. Heat ghee in a vessel. Add the masala, cashewnuts, onions,green chillies and fry well. 4. When well cooked, put the masala mixed rice. 5. In another vessel boil milk with 1 1/2 litres of water, salt and turmeric. Pour this in to the rice and cook. 6. Chop mint and sprinkle on top.

ULAVA CHARU INGREDIENTS Horse gram Mustard Jeera Coriander seeds Oil Garlic Jaggery Tamarind Small onions Green chillies Salt Turmeric Coriander leaves Red chillies QUANTITY 1kg 1 tsp 1 tsp 1 tsp 30 ml 2 flakes Small piece 20 gms 12 nos 4 Nos To taste a pinch 10 sprigs 2 Nos

Method of Preparation: 1. Add 5 litres of water to the gram and put to boil. 2. Drain the water into a vessel. 3. Powder coriander seeds, garlic and jeera. 4. Heat oil in a vessel and add the tempering ingredients. When the mustard starts crackling, pour the drained water and add salt and turmeric. 5. To the above , add peeled onions whole and slit green chillies. 6. Squeeze tamarind juice in to the boiling liquid till the desired degree of sourness is attained. 7. Add jaggery and chopped coriander just before removing from fire.

VELAGAPANDU PACHADI INGREDIENTS QUANTITY

Wood Apples Green chillies Salt Turmeric Jaggery Coriander

4 Nos 10 Nos To taste A pinch 30 gms 10 sprigs

Method of Preparation: 1. Break shells and extract the pulp of wod apples. 2. Grind the pulp together with green chillies, salt, turmeric jaggery,coriander leaves, ( Use of jaggery is optional in the above recipe).

BIRKAYA PACHADI INGREDIENTS Ridge gourds Jeera Oil Salt Green chillies Garlic Coriander Tamarind QUANTITY 500 gms 1/2 tsp 4 tsp To taste 10 Nos 6 flakes 10 sprigs 25 gms

Method of Preparation : 1. Cut the gourd in to small pieceswithout removing the peel. 2. Heat oil in a vessel. Fry gourd, green chillies, jeera, on a slow flame. 3. Grind tamarind, salt, green chillies,, jeera, gourd pieces, garlic and coriander leaves.

VANKAYA DOSAKAYA PACHADI INGREDIENTS Brinjals Cucumber Green Chillies Coriander Garlic Jeera Salt Tamarind QUANTITY 500 gms 500 gms 15 Nos 1 bunch 8 flakes 1 tsp to taste 20 gms

Method of Preparation : 1.Cook brinjals on fire. Cut cucumber in to small pieces after removing seeds. 2. Heat oil in a vessel and add tamarind leaves, jeera,red chillies, coriander leaves and fry for some time. 3. Grind the above mixture with salt, tamarind and garlic. 4. Remove and store in a jar.

KARIVEPAKU PODI INGREDIENTS Curry leaves Salt Jeera Tamarind Garlic Red chillies QUANTITY 20 sprigs to taste 1 tsp 25 gms 8 flakes 8 Nos

Method of Preparation : 1. Heat oil in a vessel, add curry leaves, jeera, garlic, red chillies, and fry for some time. 2. Grind the above mixture togeteher with tamarind and salt

HALEEM INGREDIENTS Wheat Mutton Bone less Green chillies Ginger paste Garlic paste Lime Fat Garam masala Onion Coriander leaves Turmeric Salt QUANTITY 600 gms 200 gms 20 gms 5 cm piece 6 flake 2 nos 100 gms 2 tsp 100 gms 1 bunch 1/2 tsp to taste

Method of Preparation : 1. Take whole wheat, sprinkle, water little at a time and pound the wheat to dehusk and cook till very soft. 2.Clean and cook mutton with little salt till tender. Mince and grind to fine paste. 3. Grind ginger, garlic and green chillies to fine paste. Heat oil, add finely chopped onion, fry till golden brown, add spices and ground mutton and fry for some time. 4. Add mashed wheat and salt. Cook on slow fire till it leaves the sides. Add lime juice. 5. Garnish with coriander leaves and finely sliced fried onions. Serve hot with fresh salad and Naan or Roti.

DALCHA GHOST INGREDIENTS Leg of spring lamb Bengal gram split QUANTITY 600 gms 200 gms

Ghee Whole garam masala Onions Giger paste Garlic paste Red chillies Turmeric Coriander powder Curd Coriander seeds Curry leaves Lemon juice

120 ml 10 gms 100 gms 25 gms 25 gms 10 Nos 03 gms 05 gms 400 gms 20 gms 2 bunches 60 ml

Method of Preparation : 1. Clean and cut lamb in to 1 1/2 inch chunks. 2. Pick and wash dal in running water and soak for 30 mins in handi. Drain, replenish with fresh water and add salt and boil until cooked. 3. Peel, wash and slice onions, chop green chillies, wash curry leaves, peel and crush garlic. 4. Heat ghee in a handi, add whole garam masala and saute over medium heat until it begins to crackle. 5. Add onions and saute until golden brown. Then add giger, garlic paste chopped green chillies and stir for 15 seconds, add lamb and "Bhunno"for 3-4 min. 6. Add red chilli powder, turmeric and coriander powder, stir, add water and bring to boil. 7. Add beaten curd,bring to boil and suspend potli( tied coriander seeds, curry leaves in a muslin cloth), cover and simmer till lamb is tender. 8. Add dal and bring to boil, simmer for 15 mins .9. Remove the muslin cloth, sprinkle lemon juice, stir and adjust the seasoning. 10. Prepare tempering with ghee, garlic, red chilli and pour over the lamb stew and serve hot.

BAGARA BAINGAN INGREDIENTS Brinjal Red chillies Khopra Dhania Garlic Groundnut Til Onions Tamarind Jaggery Methi seeds Turmeric Curry leaves Gingelly oil Fat Green chillies Salt QUANTITY 450 gms 05 gms 115 gms 15 gms 05 gms 100 gms 20 gms 115 gms 115 gms 25 gms 05 gms pinch 1 bunch 30 ml 30 gms 10 gms to taste

Method of Preparation : 1Wsah Brinjal, slit Brinjal without removing stem. 2. Heat oil, fry brinjal till the skin gets brown in colour. 3. In the same pan fry dhania, red chilli, khopra, til, groundnuts, urmeric, onion and garlic. Grind to a paste. 4. Soak tamarind and extract pulp. 5. Heat oil in a Kadai, add methi seeds, curry leaves, ground masalas fry well. 6. Add tamarind pulp and salt fry for sometime. 7. Add brinjals and jaggery to adjust taste. 8. Serve hot.

HYDERABADI KHEEMA INGREDIENTS Mutton Tomatoes Ginger Garlic Green chillies Garam masala Potatoes Onions Curd Fat Oil Salt QUANTITY 500 gms 450 gms 20 gms 03 flakes 06 Nos pinch 115 gms 115 gms 55 gms 30 gms to fry to taste

Method of Preparation : 1. Clean and mince meat, onion garlic ginger and green chilies. 2. Heat fat, fry the ground masalas, onion, garlic, ginger, and green chillies. 3. Add meat and fry for a few minutes. And add cut tomatoes and cook over slow fire with a lid. 4. Sprinkle little water occasionally. 5. When almost cooked add diced potatoes, salt and beaten curd. 6. Cook till the potatoes are soft. Remove and serve hot.

SHIKAMPUR INGREDIENTS Lamb minced Bengal gram split Garlic Shahjeera Coriander leaves Green Cardamom Cinnamon Sour curd ( Thick ) Onions Mint QUANTITY 500 gms 50 gms 10 flakes 03 gms 1 bunch 05 Nos 2 Nos 100 gms 30 gms 1 bunch

Green Chillies Cloves Groundnut oil Lemon juice Turmeric Red chilli powder Egg Salt

04 Nos 05 Nos to deep fry 30 ml pinch 1 tsp 1 No to taste

Method of Preparation : 1. Pick and wash dal in runnig water. 2. Mix dal, garlic shahjeera, cardamom, cinnamon, cloves and oil with lamb mince in a handi, add water, bring to boil, reduce to medium heat and cook until the mince is completely dry. 3. Add lemon juice, turmeric, red chilli powder, egg and salt. Mix well. 4. Divide the mixture in to 08 portions and make balls.

FOR FILLING 1. Finely chop onions, mint and coriander leaves. 2. Add curd to the green chillies and mix these ingredients with a salt in a bowl and divide in to 08 portions. 3. Flatten each ball against a wet palm, place a portion of the filling in the middle, seal and flatten in to round patties. 4. Heat oil and deep fry the patties over a medium heat until golden brown. 5. Serve hot with roundel onions and lemon wedges.

DAHI KI CHUTNEY INGREDIENTS Sweet curd Green chillies Coriander leaves Onions Ginger and garlic juice Chilli powder QUANTITY 300 ml 03 Nos 1 bunch 100 gms 1/2 tsp 1/2 tsp

Method of Preparation : 1. Chop onions finley. Apply little salt and set aside.2. Grind chillies, coriander coarsely and add it to the curd with salt, chilli powder and beat well. 3. Squeeze the misture from the onion and add to the beaten curd along with lemon and ginger garlic juice. 4. Check for seasoning. Refrigerate till served.

HYDERABADI kUTCHI BIRYANI INGREDIENTS Mutton (big chunks) Basmathi rice QUANTITY 500 gms 500 gms

Ghee Onions Curd Milk Garlic Ginger Chilli powder Green chillies Coriander Mint Lemon Cinnamon Cardamom Cloves Shahjeera Saffron Papaya skin Salt

100 ml 150 gms 100 ml 150 ml small pods 30 gms 1/2 tsp 03 Nos 1 bunch 1 bunch 1 No 03 Nos 03 Nos 03 Nos 1/2 tsp few strands 1 cm to taste

Method of Preparation : 1. Wash the mutton and marinate with curd, giger garlic paste, salt and papaya skin for 1 1/2 hour. 2. Fry sliced onions in ghee and keep aside a little fresh for garnish. 3. Wash and soak rice for an hour and cook till half done and drain the water. 4. Add saffron to luke warm water (50 ml). 5. Melt ghee in a heavy based vessel. Add the garam masala, sliced onions and fry till goden brown. Add giger garlic paste, mint and coriander leaves. 6. Add the marinated mutton with the marinades, sprinkle lemon juice and milk. 7. Spread the half cooked rice in an even layer over the meat. 8. Sprinkle garnish onion, pour safforon flavoured milk.Cover with a lid and seal the edges of the lid with a firm dough and place a weight over the lid. 9. Place a coal fire for 20-25 mins. Reduce heat for futher 05 mins. Place live coal on the lid. 10. when the steam escapes, check for the rice, mix the meat and rice before serving.11. Serve hot with bagara baingan and dahi ki chutney.

KHUBOOLI INGREDIENTS Rice Split Bengal gram Onion (sliced) Ginger garlic paste Whole garam masala Curd Red chilli powder Green chilles Shahjeera Chopped mint leaves QUANTITY 400 gms 75 gms 115 gms 15 gms 10 gms 100 gms 10 gms 03 Nos 05 gms 1 bunch

Oil Salt

100 ml To taste

Method of Preparation : 1. Pick, wash and soak dal and cook with a inch of turmeric. 2. In a pan heat oil, fry half of the sliced onions, remove and keep it aside. 3. In the same pan fry the whole garam masala, onions, ginger garlic paste till golden brown and beaten curd. 4. Meanwhile,cook the rice until 3/4 done with salt. 5. Add cooked dal to the gravy and mix well , and dal shoud not get mashed.6 In a "dekchi" apply oil and a layer of rice and a layer of garvy and repat the same until everything is layered off. 7. Arrange fried onions and chopped mint leaves. 8. Cook on "dum" for 10-15mins. with a tawa under the dekchi.

KHUBANI KA MEETHA INGREDIENTS khubani (dried apricots) Sugar Lemon Fresh cream For making custard: Milk Sugar Custard powder Vanilla essence QUANTITY 250 gms 75 gms 05 ml 100 ml

1 litre 200 gms 30 gms few drops

Method of preparation :1. Wash and soak apricots in enough water to cover, till the apricots are soft and swollen (preferably overnight ) 2. Simmer them in the same water till they are tender and about to break. Mash with a wooden spoon and remove the stone of the apricots. 3. Add sugar to the warm mashed apricots. Cook till it is thick. Stir continuously to prevent burning. 4. Cool, mix the lemon juice. 5. Pour cooled apricots in to a glass bowl and set aside. For Custard : 1. Heat milk and add custard. Make a paste of custard powder with little cold milk and pour in to the hot milk to prepare a custard. 2. Refrigerate and let it set. 3. Pour the custard over the apricot layer and serve cold, decorated with fresh cream and apricot kernels.

SHAMI KEBAB INGREDIENTS Bengal gram Mutton Onions QUANTITY 55 gms 500 gms 55 gms

Green chillies Lime Ginger Garlic Coriander powder Turmeric Cumin powder Cinnamon powder Egg Oil Coriander leaves Salt Onion

10 gms 1 No (Rind only) 1 small piece Few flakes 10 gms a pinch a pinch a pinch 1 No to fry 1/2 bunch To Taste 1 no for decoration

Method of Preparation : 1. Soak gram for 2 hrs. 2. Clean and cut mutton. 3. Cook together gram and mutton, mince it. 4. Chop half of the onion, garlic,, ginger, green chillies and coriander leaves, Grate lime rind. 5. Mix together gram, minced meat salt, all the spices except chopped ingrediebts. 6. Grind to a paste. Add egg for binding. 7. Divide mixture in to equal balls. Flatten the balls, place all the chopped ingredients form in to balls again, flatten and shallow fry till golden brown. 8. Serve garnished with roundels of onions and chopped coriander leaves and serve hot.

DUM KA POORAN INGREDIENTS For filling Channa dal Sugar Cardamom Nutmeg Fat For Dough Maida Melted fat Milk Saffron QUANTITY 200 gms 400 gms 02 Nos a pinch for frying 400 gms 100 gms 200 ml few strands

Method of Preparation : 1. With the given ingredients prepare stiff dough, rest for 1/2 hour. 2. Cook soaked channa dal til soft and mashy. Soak saffron in milk. 3. Prepare filling with mashed channa dal, sugar, cardamom, nutmeg, and cook in fat till it leaves the sides.Cool the mixture. 4. Divide the dough in to 4-5 balls and roll out to fit a flan tin (round cake tin). 5. Place a rolled sheet of dough, brush with saffron flavoured milk, spread prepared filling evenly. Repeat the process in 4-5 layers. 6. Bake in a slow oven at 150 degree Fahrenheit for an hour. 7. Cut and serve hot.

EGG PIYOSI INGREDIENTS Egg Khoya Sugar Ghee Cardamom Nutmeg Pista Cahewnuts Warrak (Silver foil) Saffron QUANTITY 05 Nos 200 gms 200 gms 100 ml 4 Nos a pinch 10 gms 15 gms 4 Nos Few starnds

Method of Preparation : 1. Cream together sugar and ghee. 2. Add khoya and eggs and mix well with a whisk. 3. Add cardamom, saffron, Nutmeg, chopped cashew and pista nuts. 4. Pour the mixture in to a mould, bake in a slow oven for 25 mins. Or till it is firm to touch Remove, serve decorated with silver foil.

JALEBI INGREDIENTS Maida Jaggery Curds Oil Colour (lemon yellow) QUANTITY 200 gms 500 gms 30 gms To fry A pinch

Method of Preparation : 1. Sieve the flour, and curds,and little water. 2. Mix it well. Allow it to ferment for about 6-8 hours. 3. Make clear syrup of jaggery and keep it aside. 4. Pipe the jalebi mixture in to hot oil. 5. When it is done, remove and put it in syrup.

KAJA

INGREDIENTS Maida Curds Sugar Cardamom Oil ( Oil is required for frying purpose only )

QUANTITY 200 gms 30 gms 750 gms 05 gms 30 gms

Method of Preparation : 1. Sieve the flour, add curds, Make dough. 2. Apply on top and allow it to ferment for 3-4 hours. 3. Knead it, roll out into a large cylidrical tubes, and cut in to one and a half inch length. 4. Put in to hot oil and remove it. Double fry it in oil at low temperatures. 5. Then remove and put in sugar syrup.

JANGRI INGREDIENTS Urad dal Sugar Rice Colour (Red) Ghee QUANTITY 250 gms 750 gms 15 gms A pich To fry

Method of Preparation : 1. Soak urad dal and rice for about 2 hours. 2. Grind to a fine paste, add colour and pipe into very hot oil. 3. Fry until done and the put in the prepared sugar syrup.

BUNDER LADDU INGREDIENTS Besan Jaggery Candied sugar Fat/ghee Cardamom QUANTITY 250 gms 750 gms 50 gms 1 kg 5 gms

Method of Preparation : 1. Sieve the flour and make the batte. 2. Make one string consistency of syrup. 3. Make sevian with batter frying in oil. Then pound into fine powder. 4. Put the besan powder into syrup along with cardamom powder and candied sugar. Mix and make laddus when it is still hot.

DOUBLE KA MEETHA INGREDIENTS Braed slices Milk QUANTITY 1 loaf 1 litre

Sugar Ghee Khoya Cardamoms saffron Warak

800 gms To deep fry 100 gms 03 pods Few starnds 05 Nos

Method of Preparation : 1. Bring milk to boil and add khoya, sugar, cardamom powder and saffron. 2. Bring to boil and switch off the flame. 3. Trim the sides of the bread and cut in to triangles and deep fry until golden brown in colour. 4. Arrange on a tray and pour milk mixture over it completely covering the bread. 5. Garnish with nuts and cook in oven till it gets dry. Decorate with warak. Serve hot. Note: Bread should be 1 or 2 days old , so that it does not absorb the ghee much