Andhra Cuisine – Regional Cuisines of India May 2007.

Icon Credits: Lakshmi K

Andhra Pradesh, a state in the southern part of India, is best known for its spicy hot pickles and it equally hot summers. With its rich cultural heritage and love for food, Andhra Pradesh is a food lover’s paradise. The cuisine of the state itself is divided into three regions – Coastal Andhra, Telangana and Rayalaseema. Also, not to mention the wonderful and rich Hyderabadi cuisine. ‘Biryani’ the hallmark of Hyderabadi cuisine is popular the world over.
From Spicy pickles like Avakaaya, Gongura, Usirikaaya to the bland yet delicious Maamidikaaya Pappu, Beerakaaya Pappu and Dosakaaya Paapu. Don’t forget the Chicken and Mutton Biryanis, the chepala pulusu and the kheema currys. And the innumerable curry based dishes such as Bagara Baingan, Mirchi ka salan and Phool Makana Curry to the Vepudu’s such as Bendakaaya Jeedipappu, Vankay Pakodi and the Dondkaaya Fry! All this and more.
Like most southern states in India, the staple of Andhra Pradesh is Rice. This is evident from the delicious rice preparations of Andhra such as Pulihora, Biryani, Pulav, Pulagam etc. Apart from this, rice is served with a variety of spiced powders such as kandi podi, papulla podi, karvepaaku podi etc. Rice is also the main entrée that is served with several side dishes such as Pappu, Pulusu’s, Chaaru, Koora’s and many pickles. Not to mention the cooling daddojanam which is rice mixed with yogurt and seasoned to give it a delicious flavor.
Snacks and Sweets are another arena of foods that can entice the innocent onlooker. Pakodis to Khaajas.. this state has a lot of variety to offer in terms of food.
Let us celebrate this state and its wonderful cuisine in the month of May. I will be hosting the Regional Cuisine of India – RCI event for the month of May. The RCI event is the brainchild of Lakshmi K of veggie cuisine. What a wonderful way to compliment and celebrate the diverse food culture of India! Thanks Lakshmi.
So dear friends, cook up the good Andhra food and please send me your entries to masalamagic.latha@gmail.com by May 25th.
Rules:
1. Send me your entry by May 25th.
2. A Link to your post
3. Your blog/website address
4. A picture of your entry, preferably 75x75 pixel size.

Looking forward to all the wonderful recipes!

A Taste of Tradition

Tradition to me is a set of customs and practices that are given to me or handed down to me by my elders. It is what I practice in my daily life and it is what I want to pass on to my children. Culinary Traditions, among those are something I cherish. Cooking techniques, cooking styles and eating habits are all influenced by my upbringing, ways of life back home and practices my grandmother, mother and aunts followed in their routine day to day life.
With that in mind, the dishes that I chose as my entries for Indira’s JFI-WBB Greens and Nupur’s A to Z of Indian Vegetables for this week, where the alphabet of the week is M, are all traditional recipes. Recipes that are regulars at my maternal home and recipes that I make often, food that comforts me at times when I feel nostalgic and food that I want my children to experience, so that tomorrow they can look back and cherish the memories of home and mom’s cooking.

First, in my list today is Methi Dal (Menthi Kura Pesara Pappu). I must say that I tweaked this recipe a bit. My mom usually makes Tomato pesara pappu (also called saagu in my house). I usually add Fresh methi to this recipe to give it the extra boost of nutrition. It works out great. Wholesome, comfort food in a jiffy. Tastes great with Chapathis or Puris.

Methi Dal (Menthi Kura Pesara Pappu)

Methi Dal (Menthi Koora Pesara Pappu)

You will need:
1 ½ cups of Moong Dal
½ bunch Fresh Methi Leaves – Washed and Chopped fine
½ tsp Turmeric Powder
Salt to taste
Chopped Cilantro for garnishing

For the Seasoning:
1 tbsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
1 tsp Urad dal
1 tsp Channa dal
A few curry leaves
A pinch of Hing (Asafoetida)
4 Green chillies – Slit lengthwise
½ Onion – Chopped fine
1 big tomato – Chopped fine
2 cloves Garlic – Peeled and chopped fine (optional)
1 tsp chopped Ginger

Method:
In a heavy bottom pan, place the moong dal and about 4 cups of water. Add the turmeric powder and cook the dal until soft. You will see that the dal splits a bit when it is almost cooked. Add more water if needed. Keep aside.
In a pan, heat the oil. Add the mustard seeds, cumin seeds and the dals. Sauté for a few minutes or until mustard splutters. Then add the curry leaves, green chillies, ginger and garlic. Sauté for 1 minute. Then add the chopped onion and sauté until light brown. Then add the chopped tomato and sauté again for about 3 to 4 minutes. Then add the finely chopped methi leaves. Sauté for about 5 minutes stirring in between. Add this to the cooked dal. Add the salt and bring to a boil. Turn off the stove, garnish with chopped cilantro and serve hot with rotis or chapathis.

My next entry is one of favorite rice dishes. Methi Rice. My mom, aunt and my late grandmother would make this for me frequently. I can eat this rice dish anytime and never tire of it. The subtle slightly bitter taste of fresh methi, the rice powder and the rice lends it an aromatic flavor that is never to be forgotten. On the lines of Vangi Bhaat, I just feel that the methi tastes much better than Eggplants in this rice dish.

Methi Rice

Methi Rice

You will need:
2 cups Rice
1 big bunch Fresh Methi Leaves – Washed and chopped fine
3 tbsp Vangi Bhaat Powder
1 tbsp Lime juice
Salt to taste

For the seasoning:
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad Dal
A few curry leaves
1 clove garlic (optional)

Method:
Cook the rice in a rice cooker or a pressure cooker. If you are using Basmati rice, use the ratio 1 cup rice is : 1 ½ cups water. If you’re using Sona Masoori Rice, use the ratio 1 cup Rice: 2 ½ cups water. Once the rice is cooked, spread on a platter and cool.
In a pan, heat the oil. Add the seasoning ingredients. Once the mustard splutters, add the urad dal and sauté for a minute. Then add the remaining seasoning ingredients. Sauté for 1 minute. Then add the chopped methi leaves. Add a pinch of salt. Sauté for about 3 minutes. Then add about ¼ cup water. Cover with a lid and cook until the water evaporates. Stir. Then add the vangi bhaat powder and mix well.
To the cooked rice, add the above methi mixture and mix well. Add more salt if needed. Add 1 tsp of ghee to give it a delicious taste (optional). Mix well. Add the lime juice, mix and serve hot with raita or papad.

My final recipe for today is Moong Gravy (Moong Gojju). This recipe I must say, I learnt from my mother-in-law. A typical Karnataka style recipe, the blend of coconut simmered with cooked whole moong gives it a delicate yet nutty flavor. Delicious when served with rotis or rice.

Whole Moong

You will need:
1 ½ cups Whole Moong
½ tsp Turmeric Powder
Salt to taste
Chopped cilantro for garnishing

For the Masala Paste:
½ cup fresh grated Coconut
½ Tomato – Chopped into cubes
A few sprigs fresh cilantro
2 tsp Red chilli powder
1 ½ tsp Dhaniya powder
1 clove Garlic
½ Onion – chopped fine

For the seasoning:
1 tbsp Oil
1 tsp Mustard seeds
A few curry leaves
A pinch of hing
a few chopped onions

Ingredients for Moong Gravy

Method:
In a microwave safe dish, place the whole moong and microwave on high for about 1 minute. You may alternately dry roast the moong in a pan for a few minutes. Then place the roasted whole moong in a pressure pan, pour about 4 to 5 cups of water, turmeric powder and cook for about 2 to 3 whistles. Meanwhile, grind all the ingredients for the masala paste with some water into a smooth paste.
In a pan, heat the oil. Add the mustard seeds. After they splutter, add the curry leaves and hing. Saute for a minute. Then add the chopped onions and saute until translucent. Then add the cooked moong and the masala paste. You can also add the remaining water from the cooked moong. Add salt to taste and boil. Allow to cook for about 10 minutes on medium heat. Add more water if needed. Once the gravy is slightly thicker, garnish with fresh chopped cilantro and serve hot with rotis or rice.

Moong Gravy

Moong Gravy served with Rice and Roti

That's it for now folks! Whew, I feel like Asha! I'm amazed at how that superwoman writes posts like this everytime. Once is good for me I think! :-)

The Methi Dal and Methi Rice are my entries for Indira's JFI-WBB Greens and Nupur's A to Z of Indian Vegetables.
Have a great day!

Demanding Fresh

With the weather changing here in the Midwest, “fresh” is a term that helps lift my moods. Fresh air, fresh flowers, fresh leaves, fresh lawn, fresh vegetables… all suggest that spring is here. I love all things fresh. It helps me think positive, it helps me charge ahead with energy and it helps me look at life with a fresh, optimistic outlook. I love springtime. I love the freshness in the air, the birds chirping, the fresh flowers blooming and I love watching all the grass turning green.
Are you wondering what all this is about? Well, nothing much really. I just wanted to share a thought with you lovely readers. If you know India and Bangalore my hometown, you would know that the weather there is warm and sunny most year round. Of course, we have our rains, our cold and our really hot! But all the same, the weather for the most part is great! And because of that, I, like most other people there just take the weather for granted. But after having migrated to the Midwest, I know better than that! Good weather for us here is prime. Especially in a place where today can never be an indication of tomorrow, we love it when the weather turns sunny. We make the most of it. And what with global warming and conservation of our planet, I know that weather and our protection of it is really important!
So dear readers, in this month of the Earth day, let’s all do our share. Even if it means something simple, something small … let’s do it. If it means, planting one small tree or plant, if it means taking the stairs instead of the elevator just one time more, if it means walking instead of using a vehicle or just anything. Our small share to help conserve our planet for our future generations. Remember that, tiny drops of water can make a big ocean!
And personally, on behalf of Mother Earth, I thank you for reading this post and making one small change to help preserve the environment.
And my small contribution.. I am getting ready to plant my vegetable patch in my backyard and our annual plants and flowers. It is exciting and adventurous. And my kids love getting their hands messy with the soil!
On that note, I wanted to share with you guys pictures of some fresh vegetables that I picked up from our Indian store last week. We have about 5 Indian stores here now. One too many for our town I think. But I suppose, it’s a good thing that competition drives out monopoly and we buyers stand to gain.
So anyway, I make a trip to one of the Indian stores every other week to buy fresh Indian vegetables. This time round, I had Indira’s JFI-WBB Greens event in mind. I bought, Mint (Pudina), Cilantro (Kothimeera), Daikon Radish (Mooli), Fenugreek Leaves (Methi), Red Spinach (Thotakoora), Green Chillies, Green Eggplants (Poluru Vankaya), Purple Eggplants, Broad beans (Chikudukaya), Bittergourd (Kaakarkaya) and Okra.
I ended up buying more than I need just because I was really hungry in the evening when I went to the store and I just kept thinking of all the wonderful dishes I can make (read EAT) with these vegetables on hand! Here are some pictures from my shopping:

In the picture (from left to right) - Cilantro, Purple Eggplants, Daikon Radish and Mint.



In the picture (from left to right) - Broad Beans, Green Eggplants, Bittergourd, Methi.

Fresh Okra.

I have been busy with work and sickness all of the last week :-) Waiting to get working on some of these veggies. I already made Indira's Gutthi Vankay Koora (I used the last filling from her list, it was excellent!) with the Poluru Vankaya .. but the koora was gone before i could get some pictures :-) Recipes with the other veggies coming up soon! Thanks for stopping by.

Happy Tamil New Year

Dear Friends,

Photo source: www.dgreetings.com
Wishing all of you dear readers a happy Tamil New Year, A happy Vishu and a Happy Bengali New Year!
May this year bring you lots of cheer and prosperity!

"K" for Korma

The word “Korma” is said to have originated in the Mughal kitchens of ancient India. Korma is a curry made with meat or vegetables and a delicate blend of spices, cream and other basic ingredients. It is a perfect side to any bread such as Naan, Roti, Kulcha or Puri and/or to Rice dishes such as Pilaf or Cumin Rice, Peas Pilaf or Saffron Rice. A spicy yet mild, tangy, cream or coconut cream based side with a bland rice or bread dish.
For Nupur’s weekly event “A to Z of Indian Vegetables”, this week my kitchen will feature Korma Sabziyon Ka… which just translates to Vegetable Korma.. But you know, I just wanted to make it sound fancy and mysterious!


Korma with a "K"

You will need:
1 small head Cauliflower – Washed and broken into florets
2 Potatoes – Peeled and cubed (I used red potatoes and left the peel on)
½ cup shelled peas (or Frozen green peas)
½ cup edamame (optional- I used the frozen organic edamame)
And any other veggies you want to add.
Salt to taste
1 Onion – Chopped fine
2 tomatoes – Chopped fine or coarsely pureed
2 tbsp Cream or Malai (or you can use store bought heavy whipping cream)

For the Masala paste:
½ cup Fresh grated coconut
1 tbsp KhusKhus or Poppy Seeds
1 tbsp Cashews
A few sprigs Fresh cilantro
2 cloves garlic
1 inch cinnamon stick
5 cloves
2 Cardamom – Elaichi.. shelled
2 green chillies
A small piece of ginger
1 tsp Dhaniya Powder
3 tsp Red chilli Powder

For Seasoning:
2 tbsp Oil
1 tsp Cumin seeds or jeera

Method:
Wash all the vegetables and chop and keep aside.
In a pan, dry roast the cinnamon, cloves, cardamom and poppy seeds. Combine with the rest for the ingredients for the Masala paste and grind into a thick paste by adding some water. Keep aside.
I usually coarsely puree the tomatoes so that they give the korma a thicker consistency.
In a heavy bottomed pan, heat the oil. Add the cumin seeds. After a few minutes, add the chopped onions and sauté until light brown.
Then add all the vegetables, a pinch of turmeric powder and salt. Mix well.
Then add the pureed tomatoes and cook for about 5 minutes.
Add the ground masala paste and about 2 cups of water. Mix well. Cover with a lid and cook for about 15 minutes on a medium to low flame or until the vegetables are cooked al Dante. I usually cook such the cauliflower is just about cooked but yet slightly crunchy.
Finally add the cream and mix well.
Garnish with chopped cilantro or coriander leaves and serve hot with naan or rotis or rice.

Korma Sabziyon Ka... one more look!

This is my entry for Nupur's "A to Z of Indian Vegetables" for this week.

If you guys do try this recipe, please let me know.. I will be happy to hear from you :-)

Kai Saasive Anna (Coconut-Mustard Rice)

Kai Saasive Anna is a traditional Karnataka speciality. This special rice is made on Festival days or for special celebrations. On the lines of Lime Rice(Nimmakaya Pulihara or Chitrannam) and Tamarind Rice (Pulihora or Puliyodharai), this is a very simple, yet tasty rice dish. A blend of Fresh coconut, tamarind and mustard seeds paste lends it a tangy, nutty flavor. I usually serve this rice with fried papad (appalams or pappadums).

Kai Saasive Anna - Coconut Mustard Rice

You will need:
2 cups Rice
1 golf ball sized Tamarind
Salt to taste

For the Paste:
1 cup Fresh grated Coconut
1 tbsp Jaggery
4 green chillies
6 Dry Red chillies
2 tsp Mustard seeds
½ tsp Cumin seeds (jeera)
4 to 5 Methi seeds (adding too many will make it bitter)
½ tsp Asafoetida (Hing)

Ingredients for the Paste

For Seasoning:
4 tbsp Oil
1 tsp Mustard seeds
½ tsp Cumin seeds (jeera)
Curry leaves
1 tbsp Channa Dal
1 tbsp Urad Dal
½ tsp Turmeric powder

Method:
Cook the rice in a Rice cooker and keep aside. I use the ratio 1 cup Rice to 1.5 cups water (if it Basmati Rice) or 1 cup Rice to 2.5 cups Water (if it is Sona Masoori Rice). After the rice is cooked, spread it on a platter or a large mixing bowl and let it cool. To this Rice add Salt.
Soak the Tamarind in 1 cup of water and microwave. Let it cool. Then squeeze the tamarind and extract the pulp. Keep the pulp aside. Throw the remains of the tamarind.
Grind all the ingredients for the paste alongwith the tamarind water and ½ tsp salt. Grind into a smooth paste. It will look like a chutney and should have a thick consistency.
Now let us prepare for seasoning. In a heavy bottom pan, heat the oil. Add the mustard seeds, cumin seeds and curry leaves. Once the mustard splutters add the channa dal, urad dal and ½ tsp turmeric powder. Remove this seasoning from the stove and mix it with the rice.
In the same pan, take about 1 tbsp oil. Add the ground paste and mix well. Let the paste mixture simmer on the stove for about 10 minutes on low heat. You will see the oil leave the sides. Remove form the stove and mix with the rice.
Mix the rice well and gently. Taste and add more salt if needed. Garnish with chopped cilantro or coriander leaves.
Optionally you may add cashew pieces to the seasoning as well.
Serve hot with Papad.

Instant Tomato Chutney

When RP of My workshop announced that the ingredient for the event "Jihva For Tomatoes" for the month of March was Tomatoes, I was pleased. What a fitting tribute to this humble vegetable to give it the spotlight at the beginning of spring when tomatoes are in abundance. And what's not to love about these red babies. They are rich in lycophene and are nutritious in any form.
And not to mention that there are a huge number of dishes that you can make with tomatoes! Read more about the magic of tomatoes here.

I had many a dishes in mind, but thanks to work, birthdays and other events in my life I had to scale down to this simple yet lip-smacking dish. Instant Tomato Chutney - a chutney so yummy and so easy to make. A tribute to my grandmother who taught me how to make this delicious dish.

Instant Tomato Chutney

You will need:

6 to 7 Tomatoes - Wash and Chop fine

3 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1 tsp Methi Seeds (Fenugreek Seeds)

a few curry leaves

Salt to taste

For seasoning:

5 tbsp Oil

1 tsp Mustard seeds

1 tsp Urad Dal

a pinch of Hing (Asafoetida)

Method:

Wash the tomatoes and chop fine. Keep aside. In a pan, toast the methi seeds without any oil. When they splutter remove form the heat. Transfer to a coffee grinder or a mortar and make a fine powder of the toasted methi seeds when cool. Keep aside.

In a pan , heat the oil. Add the mustard seeds. Once they splutter, add the hing, urad dal and curry leaves. Then add the chopped tomatoes, red chilli powder, turmeric powder and salt. Mix well. On medium heat cook the tomato mixture stirring in between until all the water from the tomatoes evaporates. Oil will leave the sides of the pan when all the water evaporates. Finally, add the methi powder and mix well. Cool and store in an airtight container.

This chutney keeps upto a week when refrigerated. You can serve this chutney with Rice, Chapathis, Dosa, Idli or even as a spread on bread!

Tomato Chutney Served on Whole Wheat Toast

This is my entry for the Jihva For Tomatoes event hosted by RP of MY Workshop.

"J" for Jhaal Muri

"J" for Jhaal Muri. If you've ever eaten this delicious snack, you know how it gets its name... "Jhaal" is the Hindi term for spicy. This snack is a street-side snack very popular in Calcutta, an eastern metropolis in India. Read more about multi-faceted Calcutta here.
Jhaal muri is a favorite snack of mine. In my college days, me and my friends used to go to this chaat and sweet cafe in Bangalore. It was called "Gangotri". They made the best Calcutta chaats and the best Bengali sweets. My favorite were jhaal muri and rosogullas! A perfect combination. The Kolkatta babu who made our jhaal muri always threw in these amazing ingredients, tossed them up and down to mix them and always gave us a handful to taste - to make sure that salt, spice and lime levels were right - and then he dished it out into a brown paper bag, slid a spoon in there and gave it to us! The hint of mustard oil, lemon juice and black salt was a heady combination! And after eating the spicy Jhaal muri we always ate 2 big rosogullas from tiny earthen pots! Those were the days! When no matter what we ate, we had no care in the world! No worrying about the extra pounds!
Now coming to my post. I was going to make this dish so I can have it as my entry for lovely Nupur's event - A to Z of Indian Vegetables.But I realized that J for Jhaal muri does not really have too many veggies in it. But since I made it anyway, I was going to write up this post!
Let's take a look at the Jhaal muri and see how we can make this easy snack!


Spicy Jhaal Muri

You will need:
3 cups Puffed Rice (Muri, Mamra or Marmaraalu)
2 tbsp Roasted Peanuts
1 tbsp Channa Dalia (Chutney dal)
1 big Potato - Peeled, Boiled and Cubed
1 Onion - Chopped fine
3 green chillies - Chopped fine
a small handful of Cilantro - Chopped fine
Juice of 1 small Lime
1 tsp Black Salt
a little salt to taste
2 tbsp Fresh grated coconut
2 tsp Mustard Oil
1 tsp Red chilli powder
1/2 tsp Dhania Powder

Method:
The Mamra or Puffed Rice that we get here in the US is usually not as crisp as we get in India. I guess since it is pre-packed and is not really very fresh. Jhaal muri tastes best with crisp Mamra. So to achieve the best tasting jhaal muri, I prefer to roast the peanuts, channa dalia and the mamra in 1 tsp oil, on a medium flame, stirring in between for about 5 minutes or until the mamra is crisp. I usually add a pinch of turmeric, a tsp of chilli powder and salt while the mamra is roasting.
In a mixing bowl, take all the remianing ingredients and mix well. Add the roasted mamra mixture and toss. Mix well, garnish with fresh grated coconut and serve.
One more look...


Spicy Jhaal Muri
Do let me know if you try this incredibly easy and tasty snack at home!