ANDHRA CUISINE

"Regional Cuisines of India" event is founded by LakshmiK from 'Veggie Cuisine'.This month we are showcasing the state of Andhra Pradesh which is hosted by Latha from 'Masala Magic' blog. Thanks to both of you!:))



Andhra Pradesh:



Andhra Pradesh is the fifth largest state in India and largest state in Southern India by area and population.Andhra Pradesh leads in the production of rice(paddy)and is called "India's Rice Bowl". The official state language is Telugu. Andhra Pradesh can be broadly divided into three regions, namely Kosta (Coastal Andhra),Telangana and Rayalaseema. Andhra Pradesh is famous for its spicy cuisine along with its rich cultural,Musical and literary heritage. The cuisine of Andhra Pradesh includes both the original Andhra cuisine and the Hyderabadi cuisine with a Mughal(Muslim rulers)influence.The kebabs and the Biryanis are the most popular.Home made pickles,papads and dry chutney powders are the famous culinary traditions of this region.(Info: WIKI)




Most of the recipes here are chosen by this book by 'Bilkees I Latif' who is a resident of Hyderabad,Andhra Pradesh. Her book contains both popular Hyderabadi Hindu and Muslim dishes.

Buskalu:
I was thrilled to find this recipe in another Andhra book by the author Karuna.My grandmother used to make these but I never had the recipe and I didn't know it's from Andhra!!.These are not crispy like Chaklis or not very soft like M'lorean Goli Bajes but somewhere in between.Tastes great just to eat on it's own.

You Need:
1 cup plain flour,1/3 cup plain yogurt,1/4 tsp Baking soda,Salt,1" grated Ginger, 4-5 Green chillies minced,1 tsp Cumin seeds,1/4 chilli flakes.

How to make it:

1. Mix everything to a stiff dough using little water only if you need it and adjust the salt,cover and rest for 2 mins.
2. Heat oil to deep fry to 350F.Meanwhile divide the dough in to 4 parts,roll one piece to a long rope of 1/2" thickness,cut the rope into 1" pieces.
3. Roll those 1" pieces to a round balls,deep fry them until golden swirling the oil to make then fry equally on all sides.
4. Drain them paper towels and serve these with thin coconut chutney as a dip.YUM!!

AratiKaya Koora:
A delicious blend of soft cooked Plantain cubes and ground coconut masala makes this a wonderful side dish for Chapatis or Parathas or even rice.

You Need:

2-3 Plantains(green cooking Bananas),1 tbsp oil/ghee,1/2 tsp mustard,curry leaves,Salt,1 tbsp Tamarind juice,Cilantro.

To dry roast and grind: 1 1/2 tbsp Coriander seeds,1 tsp cumin seeds,1 tbsp Chana dal (red split peas or Bengal gram dal), 2-3 dry red chillies,8 Peppercorns and grind these with 1/4 cup fresh or dry coconut,1/4 tsp turmeric to a smooth paste.

How to make it:

1. Peel,cube and wash Plantains and cook with water until soft.Keep aside.
2. Heat a pan with oil,add mustard and curry leaves.Add cooked plantains,tamarind and salt and bring to boil and turn down the heat.
3. Add the ground masala,adjust the salt and simmer until oil shows up a little and add cilantro .Serve with Dosa,rice or Chapatis.

Hyderabadi Murgh Biryani with Boorani:
How can I not cook a classic Muslim dish of Hyderabad when we are talking about Andhra?!Here is that wonderful dish layered with highly fragrant Chicken gravy and spiced Basamati rice,garnished with nuts and golden Raisins.It is traditionally served with Mirchi Ka Salan(I didn't make it,but saved some gravy instead) and Boorani,a slightly different salad/raita.I made this with my easy way instead of elaborate traditional way,cooked both separately and then layered in a cast iron dish to bake in the oven for a while. Enjoy:)

Layered Biryani ready to go in the oven:

To Marinate Chicken: Add 2lb Chicken pieces,2 tsp Cinnamon pd,1 tsp Cardamom pd,1.2 tsp clove pd, 1 tsp Fennel pd,2 tsp cumin seeds pd,2 tbsp Coriander pd,1/4 tsp Nutmeg pd,1/2 tbsp each Ginger pd and Garlic pd,1/4 cup sour cream or Yogurt,1/ tsp salt,1/2 tsp chilli pd,mix well and chill for 2hrs covered in a glass bowl.

Prepare Basmati rice:Cook 2 cups Basmati,cool.Slice and fry 3 onions with little salt in enough oil until red and crisp.Save half of the onions for layering.Heat 1 tbsp oil/ghee in a pan,add 3 cloves,2 whole Cardamoms,1" cinnamon,2 tbsp Almonds,2 tbsp Golden Raisins,add this to rice with half the crisp onions and mix all very well,adjust the salt.The rice looks reddish brown.Keep it aside.

Make the Gravy:Heat 1 tbsp oil,add 1 minced onion,fry until soft.Add 2 tsp each of Ginger and Garlic paste,fry.Add 1/4 tsp turmeric,chilli pd,2 sliced green chillies,1 tsp garam masala. Now add the chicken with marinated liquid,stir fry, add 1/4 cup sour cream,little by little,keep stirring until sauce is thick and oil shows a little.Add salt,1cup of stock or water,2 tbsp each Mint and cilantro,cover and cook on low heat until chicken is done and sauce is thick again.

Layer the Rice and Gravy:Heat the oven at 200F.Take a big enough dish,later 1/3rd of rice,half of saved fried onion,half the chicken with some gravy drizzled on the rice,add another 1/3rd of rice,onions and chicken with some gravy and end with 1/3rd of rice again.Mix 1/4 cup warm milk with 1/2 tsp crushed Saffron and pour on the rice,cover and put in the oven for an hour.

To serve: Heat and serve the gravy in the gravy boat on the side along with Biryani ,crisps and Boorani.

Boorani:
Mix 1/2 cup plain yogurt,1/2 big red onion chopped,1-2 large Cucumber peeled,chopped,1 large Tomato chopped,1/2 tsp each of Ginger and Garlic paste,cilantro,few mint leaves,salt and pepper or chopped Green chillies and chill.

A plate for you with Biryani and Boorani:


Dessert anyone?!:))

Pala Khova:Makes about 6 pieces.
A milk fudge made of milk and sugar,makes a wonderful dessert to end the meal.It needs quite a bit of time to make it but it's worth it in the end.This dessert is common to many states and in Karnataka ,it's called Halu Khova!

You Need:1 tbsp Butter, 3 cups 2% or full cream milk,3/4 to 1 cup sugar,4 strands of Saffron(optional),1/2 tbsp Arrowroot pd or cornstarch(optional)and 1 tbsp fine Semolina(Cream of Wheat,also optional).

How to make it:

1. Add butter and milk in a deep non-stick pan and boil on medium heat until it reduces to half of the amount while stirring often.
2. If you get too many brown scorched milk from the bottom,strain through a sieve and reduce the heat ,put it back and simmer again with cream of wheat,and sugar.
3. Add Saffron if you are using, and cook until it leaves the sides of the pan.You could add cornstarch to speed up the process,it's up to you.
4. Brush some butter on a plate, and slide the Khova on to the plate and pat lightly.
5. Cool and cut or shape into squares.Store in air tight box for a day or two in room temp.

More interesting facts about Andhra Pradesh:

Tirupati is the abode for the world famous Hindu temple of Lord Venkateswara. It is the richest Hindu religious institution and second richest in the world after the Vatican. It records an annual income of about 100 Billion Rupees (2.5 Billion US Dollars), mostly from offerings by the devotees.

Srisailam: Abode for Lord Siva worshipped with the name of Mallikarjuna and Goddess Parvathi, worshipped with the name of Bhramaramba and also a birth place of Veera Shaivism.

Nannayya,Tikkana,Yerrapragada form the trinity who translated the great epic Mahabharatha into Telugu.

Lot of you asked me how was my Mother's day? Well..my kids made me heart shaped Pancakes,Hash Brown for breakfast and gave me a card.So instead of going out for Brunch,we went out for lunch! All restaurants were overcrowded with grown up kids with their moms with gifts etc.Then we went shopping for a quite a while and came home exhausted.Tushar gave me a mini Guitar concert,Trisha made me a Origami card and Arvind was extraordinarily nice to me!;D Greatest thing was I didn't cook at all that day!!!YAY!:))

Look what I got for Mother's day!:) My kids usually buy me Jewelry with "mom" in it every year with their allowance but this time I asked them to buy me a Ice cream maker,saved them some money and we all can enjoy this in Summer too.I love the red color.What's my first ice Cream? Pista Kulfi here I come,fingers crossed!!;D

Hope you enjoyed Andhra cuisine!Have a great weekend and enjoy the Sun shine,will be back with JFI!:))