Andhra Magic

Vada and Ginger chutney

andhramagic — Sun, 25 Oct 2009 12:16:13 +0000

Ever sat looking at it raining cats and dogs outside?

Children cranky because of being cooped up inside? That typical rainy weekennd, huh? In those times, what you need is something crunchy and hot to eat. Something to spread warmth inside you and keep you from going crazy with boredom. Voilà, looks like you won’t have to wait thatlong for that recipe after all. Vada is a crunchy and savory snack, perfect for days like that. The only problem is, that you need to soak the urud dal for at least 6hrs, so check the weather forecast before hand!

Vada:

Ingredients: Utensils: 1glass urud dal

Grinder/Blender/Mixie 2 onions

Pan for deep frying 2-3 chillis

Bowl for soaking about 10 curry

leaves 1tbsp of salt( adjust according to taste)

Oil

Instructions: Soak the urud dal in water for 6-8hrs. Then grind into a thick paste. Remember, DON’T use too much water as it should be very thick!! While grinding, add the solt. Chop the onions, chilli and curry leaves into fine pieces. Mix with the paste. Pour the oil into the pan and heat for about five minutes. Then, wet your hand and take a small blob of paste. Flatten, not too much. Then lower into the pan( be careful, the oil is hot). Deep fry until the vada is golden brown. Voilà!

Ginger Chutney Ingredients:

\Ingredients

: 6-10 pieces ginger 2inches long

Blender/mixie 3-4 green chillis Small pan for frying

seasoning 3-4 red chillis Tamrind, about a lump about the size of a medium sized orange

Jaggery, about a lump about the size of a medium sized orange

Salt 1tbsp ( adjust)

1tsp of mustard seeds

1tsp of methi a pinch of hing

Instructions:

Grind ginger, jaggery, tamrind, chilli and salt until fine. Fry the Seasoning( mustard seeds, methi and hing) in 1tbsp of oil and add to to the paste. Mix and serve.

Idli and Ground nut chutney

andhramagic — Fri, 09 Oct 2009 13:41:47 +0000

Ingredients:

Idli ravva ( ground rice) and Urud dal (cups: 2:1)

Salt about 1 tbsp( or According to taste)

Utensils:

Pressure cooker

Idli plates

Instructions: Put the ground rice and the Urud dal into a bowl and soak over night( min. 8hrs). Drain and grind. Add salt. Add water according to the amount of dal and ground rice. Grind it into a thick paste. Put the paste into the idli plates, about 4 tbsp( 1 garita). Smoothen it out. Put the plates in the pressur cooker. DO NOT put the pressure regulator on top. Cook for about 10 to 15mins on the stove at gas mark 5 or 6. You will know that it is ready when the paste doesn’t stick to your hand if you touch an idli. Eat hot.

Ground nut chutney:

Ingredients: Utensils:

100 grams/1 cup of ground nuts A frying pan

2 green chillis ( varies according to taste) Blender ( mixie)

1 tsp of salt ( varies according to taste)

A little bit of tamrind ( varies according to taste)

Fry the ground nuts an gas mark 4/5 until they turn a little black and you can smell the aroma. Then, put them in the blender. Add 1 or two cups of water, the chillis, the salt and the tamrind and grind until it becomes a paste and it is almost fully smooth. Serve with idli. You can also serve it with othe tiffins such as dosa or upma.

Introduction

andhramagic — Sun, 04 Oct 2009 14:43:44 +0000

The true essence of the Andhra dishes come, not from the new and fancy recipes of modern times, but from traditional recepies handed down from mother to daughter. From the best way to make bobbatlu, to the right amount of salt to put in rasam. To experience the true taste of Andhra Pradesh, one needs to try recipes traditional style. Every region has it’s own variations of the same dish. Here, I try to give you a variety of recipes ranging from the banks of the river Godavari to the new tastes of Hyderbad. You can also find these recepies at http://sites.google.com/site/andhramagicnow/.

I hope that you will find them tasty and enjoy them. I look forward to your comments and feedback. You can also mail me at mail.andhramagic@gmail.com .

-Saroja-