Amma Cheppindi

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Amma Cheppindi

ContentsIdli Twists ............................................................................................................................................ 3 Kobbari Pachadi ................................................................................................................................. 6 Dosa Twists .......................................................................................................................................... 9 Rawa Dosa ........................................................................................................................................... 17 Cauliflower Manchurian .................................................................................................................. 19 Hyderabadi Chicken Biriyani .......................................................................................................... 21 Methi Biriyani ................................................................................................................................... 24 Kodi Pulao/ Chicken Pulao .............................................................................................................. 26 Bagara Annam/ Bagara Rice ........................................................................................................... 29 Cabbage Pappu/ Dal ......................................................................................................................... 31 Tomato Pappu / Dal .......................................................................................................................... 32 Sambhar ............................................................................................................................................. 34 Bangaladumpa Kodiguddu Vepudu/ Potato Egg Fry .................................................................... 36 Aloo Fry/ Potato Fry ......................................................................................................................... 38 Capsicum Fry .................................................................................................................................... 39 Cauliflower Vepudu/ Fry.................................................................................................................. 40 Kakarakaya Fry ................................................................................................................................ 42 Ulli Kodlu Kodi Guddu Vepudu/ Spring Onion Egg Fry .............................................................. 43 Vankaya Allam Koora/ Eggplant With Ginger Twist ................................................................... 44 Cabbage bangaladumpa kura/ Cabbage Potato Curry ................................................................. 46 Aloo Kurma ....................................................................................................................................... 48 Chilli Chicken .................................................................................................................................... 51 Kodi Kura/ Andhra Chicken Curry ................................................................................................ 53 Kodi Vepudu/ Andhra Chicken Fry ................................................................................................ 55 Pepper Chicken ................................................................................................................................. 57 Mushroom Egg Curry ...................................................................................................................... 58

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Idli Twists

Idli Batter:

Ingredients: Urad dal (split, no husks) - 1 cup Idli rawa - 2 heaped cups Salt - 1 and 1/2 tsp Cooked rice - a handful (use only long grain cooked rice, not basmati, please read tip) Proceed:

Soak urad dal and rawa seperately in lots of water, overnight. In the morning wash the urad dal and grind it in to smooth paste by using water and remove it in to big container. Inbetween drain the water lightly by not draining away the rawa from the dish, fill the water again in rawa and keep it settle down the rawa and repeat the process 2 more times. Now squeeze the water from rawa and add it urad dal bowl. Add salt and mix well, cover. keep it on top of water heater, to get ferment. Leave this for 24 hrs for cold countries or 12 hrs for warm countries. After it is fermented add cooked rice and mix well and do Idlies. Grease idli plates with little oil and pour the batter with help of spatula until the rounds are filled. Keep the plates opposite sides as shown in the figures. Add enough water in pressure cooker until the skillet is immersed in water. Now put idli stand in pressure cooker, close the lid cook it on medium heat for 10 mins, reduce the flame to medium low and cook further 5 mins or until you get the aroma of idli when you sniff it. Switch off the flame wait for 10 mins and open the lid. Hold the idli plate and with flat spoon remove the idli from the plate by inserting the spoon underneath and serve.3

Serve it with Coconut Chutney, Peanut Chutney, Sambhar or Podi's and with little Ghee on top. Tips: For soft Idlies, add cooked rice to the fermented batter, mix well and do Idlies. For fermenting batter, you can use peeled whole onion, put this onion in the middle of the batter to get fermented. If you are having over fermented batter, then put one thamala paku on top of the batter. This will reduce sourness in batter. ***Vege idli Twist: You can add finely grated carrots, chopped coriander leaves little, finely chopped green chillies, finely chopped beans too.... to the fermented batter and do Idlies by following above procedure. ***Uthappam Twist:

If you got leftover Idli batter just add finely chopped onions, finely chopped coriander leaves and finely chopped green chillies mix these well. Heat a small deep non-stick skillet add 1 tbsp oil add 2-3 no. spatula of batter in the centre and spread it round and even it on top, cover and cook until golden brown underneath and turn over, cover and cook 3-5 mins or until cooked well. Serve this with Mango pickle. ***Siyyali Twist:

Idli - 10 no. (left over idlies, crush them with your hand in to a powder)4

Onion - 1 medium (chopped) Turmeric - 1/4th tsp Oil - 1 tbsp Pappula podi - 2 tspns (opt) Salt to taste Lemon juice - as required Seasoning: Mustard seeds - 1 tsp, Urad Dal - 1 tsp, Redchillies - 6 no. (broken in to bits) and Curry leaves.

Proceed: 1) Heat non- stick kadai, add oil heat it up. Do the seasoning according to the order mentioned above. 2) Add onions and saute until light golden colour. Add turmeric and salt as required mix well. 3) Add crushed idlies saute for 5 mins. 4) Add pappula podi, mix well. Cook for couple of mins. Check for salt. Turn off the stove and add lemon juice for a tangy taste. Serve it hot. Notes : Pappula Podi:It is a mixture of Dalia (putnalu pappu), roasted garlic, chilli powder and salt grinded in to fine powder. Serve it as light snack.

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Kobbari Pachadi

Kobbari Pachadi Got leftover Coconut after doing pooja, amma always does this Pachadi to go with Athesara Annam, Mudda Pappu and Pachi Pulusu Ingredients and Proceed: Fresh grated Coconut - 1/2 no (1 chippa) or 4 handful

(Indian Coconut grater) Coriander seeds - 1 curry spatula (Indian spatulas) Cumin seeds - 1 tsp Red Chillies - 10 no. + Kashmiri red chillies - 6 no. (kashmiri chillies are for giving red tint to pachadi, it doesn't have hotness) (roast these three ingredients in 1 tbsp oil, once cool keep it in chutney jar and grind into powder with 1 tsp salt or to taste)6

then add 1 and 1/2 tsp thick fresh tamarind paste (for me only used flat steel spoon) and grind again. add grated coconut and grind lightly first mix with spatula and grind again with 2-3 tbsp water only until everything combines well, but still got light coconut resemblance. add 1 tsp Jaggery and grind again. check for salt and sourness and remove.

(Pachadi waiting for dressing) Do Seasoning: In the same skillet add 2 tbsp oil, then add mustard seeds 1 tsp, once stopped popping, add chana dal 2 tsp, urad dal 1 tsp, once fried add 4 split red chillies, curry leaves 1 sprig, 1/2 bulb garlic smashed lightly, once fried add 1 pinch of turmeric and hing a pinch mix well and switch off add this poppu to above serving dish, mix with spoon. once the skillet is cool transfer to the skillet and combined well and transfer to dish again (here we are not mixing the coconut to hot dish otherwise it looses it's freshness and becomes desiccated, hence the hassle). Note: Do not grate deep into coconut to reach that end brown bit it will ruin the taste, so grate until you see white part only. Tip: Athesara Annam: For the remaining part of grating bit do grating asusual and add this grated bit to 2 cups of washed rice, + leftover plain vada pappu ( 3 tbsp split mung dal soaked over night) + salt 1 tsp + 4 1/2 cups of water , mix and cook in an electric cooker for Athesara Annam.

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Mudda Pappu: In a small pressure cooker add washed 1 cup toor dal, 2 and 1/2 cups water, salt a pinch, 1 tsp chilli powder, 1/2 tsp turmeric and pressure cook for 6 whistles or until mushy. once cool enough remove weight on top add salt to taste and smash with pappu guthu.

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Dosa TwistsDosa Batter: *Urad Dal - 1 cup *Long grain Rice - 3 cups Wash and soak these two separately in lots of water overnight. *Cooked Rice - 3 handful (long grain rice which is been cooked) Keep one small container, one large container (thick bottomed dish). Discard the water from the rice. In mixie jar add rice ( just more than the level of blade ) and add the same level of water and grind in to smooth. Keep this aside in small container. Do this w