Mango Halwa / Andhra Candied Mangoes
- 02
- February
- 2006
Mango Halwa: (Andhra Style)Ingredients:Ripe mangoes 3-4 (pulp alone 1 bowl full. )Sugar 1/2 bowlCardamom powder 1/2 spoonGhee 1-2 cup. Garnishing:Dry grapes(raisins)Cashew nuts choppedAlmonds choppedGhee 1/2 cup. In a frying pan heat ghee. Fry the above items in it. Set them aside. Method:Make a thick mango juice using only the fleshy pulp. (One can use even […]
Andhra Tiffin Sambar
- 01
- February
- 2006
Also Known As: Tiffin Sambar, Thanni Sambar, Plain Sambar. Andhra Sambar. Ingredients: Mixed vegetables 1 bowl full Onion 2, sliced Tomato 2, crushed Salt Turmeric 1/4 spoon Thoor dal 1 cup Seasoning: Oil few spoons Asafoetida Green chilies 4-6 slitted Dry red chilies 4-6 slitted Curry leaves 3 twigs Mustard seeds 1 spoon In a […]
Apollo Fish Fry – Hyderabad Minerva Restaurant Style
- 24
- January
- 2006
Apollo Fish: (Hyderabadi Special) Chilli Fish. Garlic Fish. I am a huge fan for Hyderabadi cuisine! Espicially their Layer Biriyani and Haleem. Besides that…most of the restaurants had this recipe called ‘Apollo Fish’! Never thought of asking anyone…why such name! Who cares for ‘what the name implied! The food is tasty, thats all! Much like […]
Stuffed Bitter Gourd – Hyderabad Special
- 20
- January
- 2006
Stuffed Bitter Gourd Fry: (Andhra Style) Stuffed Karela. Stuffed Kaakarkkai. Stuffed Pavakkai/Pagarkkai. Salma Aunty is my ‘Culnary Guru’! She is a very good friend to my family! She is really talented person….almost everyday she makes something new to Uncle! Lucky him! She is too good….to share all her new creative recipe with me. I was […]
Andhra Chicken Pickle
- 17
- January
- 2006
Chicken Pickle: Murgi Achaar. Kotti Oorugai. Kozhi Oorugai. Pickled Chicken. Ingredients:Chicken 1/2 kg ( with or without bones as you wish, but skinless and cut into small pieces)Vegetable oil for deep fryingGinger-garlic paste 3-5 spoonsLemon juice 3 cups/vinegar 1 cupCurry leavesMustard 1/2 spoonFenugreek seeds 1/2 spoonAsafoetida 1/2 spoon To be roasted and powdered each separately:Mustard […]
