COCONUT CHUTNEY

INGREDIENTS FOR COCONUT CHUTNEY:

1) Coconut pieces - 1/4 cup.(fresh or dry coconut)
2) Red chillies - 25.
3) Tamarind - lemon size.
4) Salt - to taste.
5) Onions - 3.
6) Oil or ghee - 10 tbs.

HOW TO PREPARE COCONUT CHUTNEY:

1) Wash and soak tamarind in water for 10mts.
2) Fry the coconut pieces,red chillies,onions separately in oil.
3) In the mixi,grind the red chillies,salt,tamarind first.Add coconut pieces to it and make a smooth paste.
4) Finally add the onions and run the mixer for 5seconds.
5) The coconut chutney serve with hot rice and ghee.

GASAL CHUTNEY

INGREDIENTS FOR GASAL CHUTNEY:

1) Gasal - 1/4 cup.
2) Red chillies - 15.
3) Onions - 2.
4) Tamarind - a small lemon size.
5) Salt - to taste.
6) Oil - 5 tbs.

HOW TO PREPARE GASAL CHUTNEY:

1) Wash and soak tamarind in water for 10mts.
2) Peel and chop the onions to quarter size pieces.
3) Fry the gasal with out oil in low flame.Fry till light reddish and keep aside.
4) Fry the red chillies in 2tbs oil for five seconds and keep aside.
5) Fry the onions in 2tbs oil for 2mts and keep aside.
6) In a mixer,grind the fried red chillies with salt.Now add tamarind juice mix and grind again for 2mts.
7) Now add the fried mint leaves and run the mixer for 2mts.Finally add the fried onions and run the mixer for 5seconds.
8) Serve the gasal chutney with white pulav.

PULAO

INGREDIENTS FOR PULAO:

1) Rice - 2 cups.
2) Ghee - 1/2cup.
3) Onions - 3 (chopped large pieces)
4) Chillies - 5.(chopped large pieces)
5) Ginger,Garlic paste - 5 tbs.
6) Salt - to taste.
7) Coriander leaves - some.
8) cinnamon,cloves powder - 2tbs.

HOW TO PREPARE PULAO:

1) Soak the rice for 1hour.
2) Take a cooker with ghee,add cinnamon,cloves powder, onions,chillies and fry for 2mts.
3) Now add ginger,garlic paste and fry for 5mts.
4) Finely add 4cups of water,salt,coriander leaves and wait for 2whistles.
5) Serve pulao with gasal chutney and curd chutney.

MATIKAYA RED CHUTNEY

FIG : MATIKAYA RED CHUTNEY

INGREDIENS FOR MATIKAYA RED CHUTNEY:

1) Goru chikkudu - 1/4kg.
2) Onions - 20gms.
3) Chillies - 10gms.
4) Oil - 5 tbs.
5) Salt - to taste.

HOW TO PREPARE MATIKAYA RED CHUTNEY:

1) Grind onions,chillies lightly.
2) Boiled goru chikkudu peices with water and salt.
3) Put oil in a pan after heating oil put onions,chilly paste and 5mts fry and put boiled goru chikkudu and 5mts fry.
4) Serve with white rice.

CHICKEN TIKKA

INGREDIENTS FOR CHICKEN TIKKA:

1) Boneless Chicken - 1/4kg.
2) Chilly powder -2tbs.
3) Turmeric powder -2tbs.
4) Ghee - 5tbs.
5) Mint -10 leaves.
6) Garam masala -2tbs.
7) Tomato paste -4 tomatoes.
8) Salt - to taste.
9) Chopped Chilies -4tbs.

HOW TO PREPARE CHICKEN TIKKA:

1) Mix chicken,salt,turmeric powder,chilly powder,ghee.
2) Chicken pieces burn on the top of the burnal with thin rod.
3) Put ghee in a pan add chillies,tomato paste,mint,garam masala,above chicken pieces and 1 glass of water.
4) Cook 10mts garnish with coriander leaves.

TOMATO CHUTNEY

INGREDIENTS FOR TOMATO CHUTNEY:

1) Tomatoes - 10.
2) Onions -10.
3) Red chillies -required.
4) Ghee - 10tbs.
5) Tamarind -5gms.

HOW TO PREPARE TOMATO CHUTNEY:

1) Soak tamarind in water .
2) put ghee in a pan put onions,chillies, tomatoes fry separately.
3) Grind above fried items with tamarind water .
4) Serve tomato chutney with rice and dose.

EGG DOSE

INGREDIENTS FOR EGG DOSE:

1) Dose flour - 5grms.
2) Red chutney - 2tbs.(see ghee dose)
3) Oil - 5tbs.
4) Eggs -2.

HOW TO PREPARE EGG DOSE:

1) Put dose flour,red chutney,eggs in bowl and mix it. Put oil in dose pan after heating oil put above mixer put in middle of oil like small dose and turn it . Serve egg dose with red chutney.

GHEE DOSE

INGREDIENTS FOR GHEE DOSE:

1) Dose flour -1/2kg.
2) Ghee - 10 tbs.
3) Red chutney -5tbs.
4) Bombay chutney - 5tbs.
5) Yellow nut powder - 5tbs.

RED CHUTNEY:

1) Red chilly - 10gms.
2) Onions - 5.
3) Salt - to taste.

BOMBAY CHUTNEY:

1) Basin powder - 10gms.
2) Chopped onions _ 2tbs.
3) Chopped chilies _ 2tbs.
4) Oil _ 2tbs.
5) Mustered seeds _ 2tbs.
6) Salt - to taste.
7) Curry leaves - some.

HOW TO PREPARE RED CHUTNEY,BOMBAY CHUTNEY,YELLOW NUT POWDER:

RED CHUTNEY :

1) Grind red chillies ,onions,salt with water.

BOMBAY CHUTNEY :

1) Soak basin power in water. Put oil in pan after heating oil put mustered seeds,onions,chillies,curry leaves. Till 2mts fry add soaked basin water and cook 5mts.

YELLOW NUT POWDER :

1) Grind yellow nuts.

HOW TO PREPARE GHEE DOSE:

1) Mix dose flour with water and salt. place dose on the dose pan with some ghee.put some red chutney,Bombay chutney,yellow nut powder ,ghee and fold it then serve ghee dose hotly .

FISH SOUP

INGREDIENTS FOR FISH SOUP:

1) Fish - 1/2kg.
2) Tamarind - full hand.
3) Chilly powder - 5 tbs.
4) Turmeric powder - 2tbs.
5) Salt - to taste.
6) Oil - to pop.
7) Mustered seeds - 2tbs.
8) Danya - 2tbs.
9) Jeera - 2 tbs.
10) Garlic - 4 pieces.
11) Red chillies - 4 pieces.
12) Curry leaves - 10peices.
13) Onions - 2.

Coconut paste:

1) Coconut 100 grams as a Powder.
2) Danya Powder - 4 tbs.
3) Curry leaves - some.
4) jeera - 5 tbs.

HOW TO PREPARE FISH SOUP:

1) Soak Tamarind in a water for juice of tamarind.
2) Grind Coconut, Danya Powder,jeera,curry leaves for paste.
3) Put oil in a pan after heating oil put mustered seeds,danya,jeera,smashed garlic,chillies,curry leaves,Onions,Fish pieces,chilly powder,coconut paste,tamarind juice,Onions and water cook for 15 minutes.
4) Serve fish soup with rice.

Fish Fry

INGREDIENTS FOR FISH FRY:

1) Fish -1/2 Kg .
2) Red Chilly powder -3 tbs .
3) Turmeric Powder - 2 tbs.
4) Salt - to taste .
5) Oil - Deep fry.
6) Ginger, Garlic Paste - 2tbs.
7) Garam Masala - 2tbs.

HOW TO PREPARE FISH FRY:

1) Clean the Fish Pieces and mix chilly powder, turmeric powder, salt , ginger garlic paste.
2) Take a pan and mix all the above with oil and deep fry the pan till the mix will come to reddish colour and garnish with garam masala and coriander leaves .
3) The Fish Fry is ready to eat .

GOBI MANCHURIAN

INGREDIENTS FOR GOBI MANCHURIA:

1) Cauliflower - 1/2 Kg
2) Dosa fiour - 5 tbs.
3) Red Chilly Powder - 2 tbs .
4) Turmeric Powder - 2 tbs.
5) Salt - to taste.
6) Ginger,garlic paste - 2tbs.
7) Oil - for Deep fry.
8) Ginger Chopped - 2tbs.
9) Garlic Chopped - 2tbs.
10) Onions Chopped- 2.
11) Chillies Chopped - 2tbs.
12) Garam Masala - 2tbs.(aachi brand)
13) Soya sauce - 2tbs.
14) Tomato sauce - 2tbs.
15) Chopped curry leaves - some.
16) Coriander leaves - to garnish.

HOW TO PREPARE GOBI MANCHURIA:

1) Cauliflower cut into small florets.
2) Wash the cauliflower florets in salt water for few minutes and drain the water completely.
3) Mix dosa flour,red chilly powder,turmeric powder,ginger,garlic paste in a bowl and add cauliflower into coat it.
4) Heat some oil and deep fry the cauliflower florets and keep aside.
5) Heat 2tbs oil in another pan and add chopped ginger,chopped garlic,chopped onions,chopped chillies,chopped curry leaves to it.
6) Now mix soya sauce,tomato sauce,garam masala to it.
7) Add fried gobi kept aside and mix well.
8) Garnish it with coriander leaves and serve the gobi manchuria hot.

Indian Foods , Andhra Foods , Andhra Recipes , Andhra Flavors , Indian Cookies , Andhra Cookies.

SREE LAKSHMI started new andhra foods with variety of tastes. This blog contains more about the healthy food items . I Will share some of my interested recipes . varieties of biryanies like chicken biryani, kamju biryani , mutton biryani , prons biryani , dhum biryani are some of the recipes.