Tag: Andhra

#AtoZ2017, AtoZChallenge

P is for…Pootharekulu #AtoZChallenge

Pootharekulu Putarekulu, or Poothareku as is it also known as, is the most unusual sweet I have ever seen or eaten. The origins of this sweet can be found in Atreyapuram, a village in the East Godavari district of Andhra Pradesh, in the Southern region of India. A particular Rice Batter, Powdered Sugar and Ghee …






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Instant Raw Mango Pickle

Ingredients:  Raw Mango, washed and wiped completely dry, finely chopped with skin: 2 cups Red Chilly Powder: 2 Tbsps Mustard Powder: 2 Tbsps Salt: 1 Tbsp  Sesame/Til Oil: 5 Tbsps Method: In a dry vessel, with dry hands, combine all the ingredients together Mix well  Bottle and let it stand for 8 to 10 hours …






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Daddojanam – Andhra style Curd Rice

Ingredients 1 Cup slightly over-cooked rice 1 and 1/2 to 2 Cups Dahi (yogurt) 1 medium sized Green Chilly, chopped fine A small piece of Ginger, chopped fine A few Pomegranate Seeds Salt, to taste For the Tempering (Tadka) 1/2 Tsp oil A generous sprinkling of Hing/Asafoetida Rye Urad Dal 1 dry Red Chilly A …






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Onion Chutney

Heat 1 Tsp of Oil in a pan. To this add 1/4 tsp of Mustard Seeds (Rye) 1/4 Tsp Cumin Seeds( Jeera).  Wait for them to pop before you add, 7-8 Curry leaves (Kadipatta) 3-4 Dry Red Chillies and about 4-5 medium sized pods of Garlic (peeled) Saute for 2-3 mins. When done, keep aside …






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Peanut Chutney

Dry roast 1 teacup of Peanuts on a slow flame, till they start changing color and emit an aroma.  Cool and deskin.  In a small kadhai, heat half a Tsp of Oil.  To this add 2 slit green chillies and a heaped tsp of whole Dhania seeds.  Saute till they change colour.  Cool.  In a blender add …






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Mirapakai Pachadi (Large Green Chilly Chutney)

Ingredients: 4 to 5 large Bhavnagri Chilles (the ones used for making bhajia’s /pickles) Roughly Chopped 2 Tsps chopped Coriander Leaves (Kothmir) 2 Tsps Oil 1/2 Tsp Rye 1 Tbsp Urad Dal 1 Tbsp Chana Dal 1 large piece of Tamarind (Imli) 1 regular Green Chilly Salt to taste. Method: Heat oil in a non-stick/heavy …






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Amla Chutney

Ingredients: 5 Amla’s, deseeded and chopped 4-5 Dry Red Chillies, chopped 2-3 Green Chillies, chopped 1 tsp Jeera 11/2 Tbsp Oil Salt, to taste Method: Heat oil and fry the Amla pieces in it till they turn soft. Spoon them out from the oil and keep aside to cool. In the same oil, add the …






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Pulihora (Tamarind Rice)

Ingredients: 2 cups Rice (cooked so that each grain is separate. Spread out to cool)  1/2 tsp Turmeric 5-20 Curry Leaves Salt, to taste 1 large lemon sized ball of Tamarind (soak in a cup of hot water and extract pulp) 1 tsp Jaggery 1 tbsp Channa Dal 1 tbsp Urad Dal 1 tsp Rye 1 …






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Brinjal Chutney

Ingredients:   Brinjal – 1 big purple one (the Brinjal used for Bharta)   Oil: 3 tbsp Chana Dal : 2tsp Urad Dal :2 tsp Rye: ½ tsp Jeera : 1 ½ tsp Methi Seeds:1/4th  tsp Dry red Chillies : 4 Hing: ¼ tsp Green Chillies: 3-4, or according to taste Curry Leaves : 8-10 …