Posts tagged ‘andhra’

July 12, 2015

Sponge Dosa

Sponge Dosa is one of the delicious varieties of dosa that u can prepare. As the name goes you can feel this to be very soft ! I’ve tried a variety of sponge dosas at home and finally satisfied with the recipe below.

Here it goes…

sponge dosa

Ingredients : 

1. Idly Rice – 2 cups

(I’ve tried this with brown rice too …doesnt taste that great. Hence,  kindly stick to idly rice )

2. Poha / Atukulu – 1/4 cup

3. Sour butter milk – 4 cups

4. Cooking Soda – 1/4 tsp

5. Methi seeds / Fenugreek seeds – 1/2 tsp

6. Salt as required

7. Oil


Soak Idly rice ,poha and methi seeds overnight in buttermilk.

Grind the batter to a smooth paste (similar to regular dosa batter ). Add salt and soda. Mix well. Cover and leave for 1 1/2 to 2 hours.

Heat taw, and pour a paddle of batter and drizzle sufficient oil on the edges . Cover with a lid and cook on medium flame for a minute or till the dosa turns golden brown. Flip and cook for half a minute.

March 10, 2015

Anapakaya Pulusu / Bottle gourd stew in tamarind gravy

                           Anapakaya pulusu is a stew prepared with bottle gourd in tamarind gravy. It is served with mudda pappu i.e. plain tur dal and steamed rice. This is also called as ‘ Anapakaya Dappalam ‘. It tastes sweet and tangy.  Anapakaya pulusu is a famous recipe in Andhra Pradesh and the recipe I’m posting today is one of the easiest .

Anapakaya pulusu


1. Lauki / anapakaya pieces / bottle gourd  (peeled & cubed)- 1 medium size

2. Onion ,sliced – 1 medium

3. Green chillies ,slit -2

4. Garlic pods, crushed – 3

5. Red chilli powder – 1tsp

6. Jeera / cumin seeds – 1/4 tsp

7. Aavalu / mustard seeds – 1/4tsp

8. Dry red chillies- 2

9. Curry leaves – 6 to 7

10. Sugar – 1tsp / Jaggery – small piece

11. Tamarind – small lemon size (soak in warm water for about 10 min and squeeze the juice)

12. Cilantro leaves for garnish

Ingredients for mudda pappu :

Kandi pappu / tur dal – 1/2 cup

salt to taste

pinch of turmeric

Method :

Preparation of mudda pappu :

Pressure cook tur dal adding 1 cup water and salt. Once done, mash it to a smooth paste.

Preparation of anapakaya pulusu :

Heat oil, add dry red chillies and fry them for few seconds. Then, add mustard seeds, crushed garlic pods, cumin seeds ,curry leaves and fry again.

Add sliced onions and green chillies. Saute till onions turn pink. Add bottle gourd pieces with salt and turmeric . Mix well and cover & allow it to get cooked for about 15min.

Add the tamarind extract along with 1 3/4 cup water(depending on the consistency you require) . Mix well. Add red chilli powder , jaggery and mix well.

Cover and cook for another 10minutes on medium flame. Garnish with cilantro leaves.

Serve hot with rice and mudda pappu. (mix little mudda pappu and anapakaya pulusu with rice . Tastes best with this combination ).

February 28, 2015

Andhra style Kodi Vepudu / Chicken Fry (Restaurant style)

This is an Andhra style appetizer recipe . I adapted this recipe from Swasthi’s Recipes . Kodi Vepudu is a spicy chicken fry made in Andhra style… Very delicious and easy to prepare.  Goes best when enjoyed as an appetizer or with rasam.

kodi vepudu restaurant style

Ingredients :

Marinate the below items ( Ingredients 1 to 9 ) :

1. Chicken  – 500 g

2. Lemon juice -1 1/2 tbsp

3. Haldi / turmeric – 1/4 tsp

4. Red chilli powder – 1 1/2 tbsp

5. Onions – 2 big (coarsely grind the onions)

6. Ginger garlic paste – 1 tbsp

7. Ghee – 1tbsp

8. Salt to taste

9. Masala Powder : (grind to fine powder)

Coriander seeds / Dhaniya – 2 tbsp

Cinnamon / dalchin – 2 inch

Elaichi / Cardamom – 4

Cloves / Lavang – 8

Jeera – 1/2 tsp

Saunf / Fennel seeds – 1/4 tsp

Other ingredients :

10. Oil – 2tbsp

11. Curry leaves – 2 sprigs

12. Green chilies –  5

13. Pepper – 1/2 tsp

14. Cashews – 12 (finely powdered)


Marinate chicken with ingredients (1 to 9) along with 2 tbsp water and keep aside for 20 min.

On a low flame, cook the marinated chicken till it is soft and tender. In case you find the chicken going dry, add little water if required. Keep it aside for sometime. This gives a good taste to the fry.

Take another pan , heat oil , add curry leaves and green chillies. Fry the leaves till crisp.

To this add the cooked chicken and allow it to cook on medium flame. Cook till all the gravy is absorbed by the chicken.

Now, add the cashew powder and pepper powder. Stir it for 4 to 5 min. The gravy mixed with all the masala n powders should be coated well over the chicken.

Garnish with chopped coriander leaves.

January 24, 2015

Natu Kodi Kura

Lov u all….

      Its been more than a year I’ve posted a recipe. I’ve been busy with my baby all the while…hardly tried any new recipes. Now, I’m back to my cuisine with the recipe of Spicy Natu Kodi Kura (Country Chicken). This is one special dish in Andhra cooked during the Sankranthi festival . I’ve tried my hands on this recipe by mixing up the recipes I found on net and the recipe given by my mom-in-law.

natu kodi kura


Natu kodi (Country Chicken) – 500g

Onions – 2 big

Green Chillies – 4

Tomato – 1 small

Ginger garlic paste – 1 tsp

Oil – 2 tbsp

Salt – as per taste

Turmeric – 1/2 tsp

Red Chilli Powder – 2 to 3 tsp (adjust according to your requirement. My family prefers spicy stuff, so prefer to add the mentioned quantity)

Garam Masala Powder – 1 1/2 tsp

Dry roast the below and grind it to fine powder.

Cinnamon – 1 inch stick

Cloves – 3

Cardamom – 3

Coriander Seeds – 2tsp

Cumin seeds – 1/2 tsp (optional)


Wash the chicken well and add turmeric, salt and red chilli powder and marinate for 1 hour.Add oil in a pressure cooker , and fry onions till pink to golden colour. Fry green chillies and add ginger garlic paste. Add tomato and cook well. Now, add the dry roasted ground spices powder to this and add marinated chicken. Cook for some time till all the existing water is evaporated. Now, add water and pressure cook the chicken till 3 to 4 whistles.

Once done. add garam masala to this and allow it to boil well.

Garnish well with coriander leaves and serve hot.

August 6, 2012

Tomato Rasam

Tomato Rasam or Tomato Chaaru is one of the South Indian soups which can easily be prepared in no time. Tastes good when taken as a soup or with rice.

Preparation Time : upto 15 min

Cooking time : upto 20 min


1. Tomatoes – 3

2. Rasam powder – 1/ 4 tsp

3. Coriander Leaves, chopped – fistful

4. Green Chillies – 4

5. Tamarind – marble sized.

6. Dry red chillies – 1 to 2

7. Garlic ,crushed – 4 pods big sized

8. Turmeric powder – a big pinch

9. Water – 4 cups

10 . Seasoning :

Mustard Seeds / Aavalu – 1 tsp

Jeera / Cumin Seeds – 1 tsp

Karvepak / Curry leaves – 1 big sprig


Cut tomatoes and boil  well. In between add the tamarind piece and boil well again.

Keep aside and allow it to cool. Once done, mash the tomato and make a puree or whip it in a mixie. Dont blend the mixture too much and make it too watery.

Take a pan, add seasoning and fry little. Then add garlic pods, dry red chillies, green chillies and turmeric powder . Mix well. To this add the puree like mixture , water, salt and rasam powder .

Bring it to boil. Boil on a low flame for about 10 minutes and garnish with coriander leaves.

April 12, 2012

Bellam Gorumeeti – Step by step process

Gorumeeti is another traditional Andhra sweet.  

Needs lil practice for getting out the shape of the gorumeeti. As kids we used to call it “Chevvu Sweet”, as this looks like a ear( chevvu means ear in telugu.).  I’ve eaten the best gorumeeti that my peddamma (mom’s elder sister) prepares…n here is the recipe form her cookbook.

Source :  Aunt 

Preparation Time : 20 min

Cooking Time : 40 min

Makes : 20 pieces


1. Maida- 3 cups

2. Rava / Semolina – 1 cup

3. Jaggery grated  – 2 cups

4. Oil – 1/4 cup

5. Water 1 1/2 cup.

Method :

Step 1 : Mix maida and rava together . Boil oil and add this to the mixture. Mix well. Boil water well and add this to the mixture and mix well again. Make a smooth dough.

Step 2 : Using this dough, make small balls and flatten the balls with ur right thumb and simultaneously make a depression in the center. See that the piece is not thick, it should be very thin.

I somehow couldn’t make a very thin textured piece, better luck next time .

Step 3 : Deep fry the gorumeeti.

Step 4 : Take a heavy bottomed vessel, add 1/2 cup water and jaggery.Let the jaggery melts for 5-10minutes.Strain the jaggery water through a fine strainer or a cloth to remove any unwanted foreign particles in the syrup. Cook on a medium heat until syrup begins to concentrate.  Take a small plate/spoon with little water,add the jaggery syrup,if you can make a ball of it then the syrup is ready.

Step 5: Immediately, soak the fried gorumeetilu in the syrup .Mix them well for sometime till all the jaggery syrup gets onto the pieces.

Step 6: Keep them aside until all the syrup gets dried up. Store in air tight container.

July 14, 2011

Aloo Palak (south indian style)


1. Potatoes (boiled,peeled and cubed into equal pieces) – 2

2. Palak / Spinach – 1/2 big bunch

3. Onions sliced – 2 medium

4. Green chillies slit -2

5. Garlic flakes crushed – 3

6. Curry leaves – few

7. Jeera / Cumin seeds – 1/2 tsp

8. Dhaniya powder /  Coriander powder – 1/2 tsp

9. Red chilli powder – 1/2 tsp

10.Garam masala powder – 2 big pinches

11.Jeera powder – big pinch

12. Salt to taste

13. Oil – 1 tbsp


Boil a cup of water and add palak, onions and green chillies. Let it boil for  5 to 8 minutes. Let it cool and make a paste of it.

Heat oil in a cooking vessel, add jeera. Once the jeera splutters add crushed garlic and curry leaves and fry for sometime.
Now, add the boiled palak paste, dhaniya powder chilli powder, jeera powder and salt. Mix well. Cook well till oil seperates completely. Keep stirring in between.
Now, add potato pieces and mix well. Add 1/2 cup water and cover  with lid. Cook till you get the desired consistency. Add salt and in the end add garam masala. Mix well and serve hot with rotis / rice.

July 10, 2011

Spicy Andhra Mutton Liver Curry(Karjyam Kura)

Preparation Time :10minutes

Cooking time : 30minutes

Serves – 4

Another spicy n yummy recipe from my amamma’s cook book. This one is my all time favourite.

For me cooking on a sunday is always incomplete without a non veg dish. Weekends are often spent with relatives n friends where i generally experiment and try to present my best at cooking.This time i thought of presenting something different n my fav dish struck my mind !    Here it goes…


1.Karjyam/Mutton Liver – 1/2 kg

2.Onions chopped – 3 medium

3.Dhaniya powder / Coriander powder – 1tsp

4.Red chili powder- 2tbsp or more

5.Ginger Garlic Paste – 1tbsp

6.Masala(grind to a paste)

Elaichi – 2

Lavang – 2

Dalchin – 1 inch piece

Gasalu/poppy seeds – 1/2tsp

Kaju and badaam – 2 each

7.Coriander Leaves for garnishing

8.Salt to taste.


Add oil and fry the onions till they turn light brown. Then, add ginger garlic paste and fry for some more time. Then, add Dhaniya powder ,Red chilli powder and fry well again.

Then, add washed washed karjyam/mutton liver pieces along with salt and mix well. Let it get well cooked.See that the water is evaporated and the liver pieces are soft. Once, done,add the ground masala and allow it to fry for some more time.

Then add a cup water , mixwell, close the lid and allow it to get cooked for some more time. Once, the desired gravy is obtained switch off the flame and garnish well with Coriander Leaves.

“This recipes goes to Sara’s Event Cooking with Love Series hosted at Torviewtoronto“. 


Sending this to Guest Quest event hosted by AMINA CREATIONS 

July 7, 2011

Tomato Rice


1. Basmati Rice – 1 cup
2.Tomatoes chopped- 3 to 4
3.Onion sliced – 1 medium
4.Green chilies slit – 4
5.Red Chilly powder  – 1/2 tsp
6.Turmeric /haldi – less than 1/2 tsp
7.Ginger grated – 1 small piece
8.Garlic crushed – 2 flakes
9.Cloves – 2
10.Cinnamon – 1/2 inch piece
11.Cardamons -2
12.Oil – 2 tbsp


Wash and soak rice for 15 minutes in water. Drain water and keep it aside.

In a frying pan, add cloves, cinnamon, cardamon and saute for a minute.  Add ginger & garlic to it, fry for a minute and add green chilies and onions.  Fry till onion turns light brown. Add chopped tomatoes to it. Then add salt, chilly powder and turmeric to it.

After tomatoes are well cooked for about 5minutes, add rice to it and stir for  2 minutes.

Lastly, add 1 1/2 to 2 cups water and pressure cook the  rice .



June 11, 2011

Chikkudukaya Kura(Broad Beans Curry)

1. Onions – 2 big
2. Chikkudukaya(Broad beans) – 3/4 kg (remove the side linings of the vegetable and then cut into equal pieces).
3. Tomatoes chopped- 3
4. Turmeric powder – 1/2tsp
5. Salt – according to taste
6. Red chilli powder – 2 tsp


Heat oil and fry onions till pink.On low flame, Add chikkudikaya and mix.
Add tomatoes and mix well again.
Add turmeric powder,salt and close the lid. see that the mixture is boiled very well. Then, add red chilli powder and mix well.
After it gets cooked well add 1 glass water and allow the curry to boil very well again.
 Note: Before adding water, allow the mixture to be cooked well on low flame. This improves the taste of the curry.
%d bloggers like this: