Andhra Pradesh Receipes - Utthappam

Andhra Pradesh Receipes - Utthappam

he cuisine of Andra Pradesh is well renowned not just in the country but also amongst the gourmet all over the world. The most enchanting factor of the cuisine of Andhra Pradesh is the amalgamation of the delicious Southern and genteel Deccani style of cooking.

Ingredients:

• 1/2 cup Semolina(Rava/Sooji)

1/2 cup Gram flour(Kadalapodi) 1/2 cup Allpurpose flour(Maida) 1/4 cup Yoghurt/Curd 1/2 of one Onion(chopped) 4 Green chillies 1/2 cup Coriander leaves(chopped) 1/8 tsp Turmeric powder 1/8 tsp Cumin (Jeerakam) powder 1/8 tsp Red chilly powder Salt to taste Oil Method: 1. Mix together rava, gram flour or besan and maida. 2. Add chopped onion, chopped green chillies and curd. 3. Add salt, tumeric powder, chilly powder, cumin powder and water and make it into a paste. The paste should neither be too thick nor too watery. 4. Mix all ingredients well in a bowl. 5. Heat the pan. 6. Spread oil on the pan with a spoon. 7. Pour the mix on the pan and spread it in a circular fashion. 8. Once a side has become golden brown, spread some oil and turn it on to other side. 9. Serve hot with coconut chutney.

MEXICAN GRILLED SANDWICH

PREPARATION TIME: 15 - 20 Minutes

INGREDIENTS
SIL Baked Beans - 1 cup.
SIL Red Chilli Villi Sauce - 2 tablespoon.
Bread - 12 slices Butter - 3 tablespoon.
Onion - 1 small chopped.
Tomato - 1 small chopped.
Boiled potato - 1 small chopped.
Green chillies - 1-2 chopped finely.
Grated cheese - 1/2 cup.
Salt - to taste.
Pepper - to taste.
Tomato sauce - 2 tablespoon

Ingridients for White sauce:
Milk - 1 cup.
Amul butter - 1 tablespoon.
White flour (maida) - 1 tablespoon

METHOD
Prepare white sauce by heating 1 tablespoon butter in a pan.

Add white flour (maida) and fry it lightly. Add milk. Stir it till it becomes thick like sauce.

Add chopped onion, tomato, potatoes, green chillies, Sil baked beans, half cheese, salt and pepper.

Lightly toast the bread slices. Apply butter on one side only.

Spread the white sauce and vegetable mixture on the buttered side.

Put the remaining grated cheese on top.

Sprinkle tomato and Sil chilli villi sauce and bake at 350 degree F or 160 degree C for ten minutes or till cheese melts.

Serve hot.

VEGETABLE NOODLES

PREPARATION TIME: 10 Minutes

INGREDIENTS
SIL Soya sauce
Noodle packet
French beans
Two carrots
Onions
Salt to taste
Oil

METHOD
Boil the Noodles in boiling water.

Cut the vegetables in long sleek pieces.

Fry the vegetables in oil.

Mix vegetables and noodles, put salt and SIL soya sauce.

Noodles are ready.

Serve Hot.

Beetroot Salad with Orange Dressing

Beetroot Salad with Orange Dressing :

Serves 4

Preperation Time 10 Minutes

Contents
Green Vegetables

Ingredients
600 gms of beetroots
¼ tspn of white pepper powder
¼ cup of orange juice
¼ tspn of mustard powder
1 tblspn of salad oil
½ tspn of orange rind
Salt to taste
¼ cup of spring onion rings

Recipe
Boil the beetroots. When cool, peel and dice them into half-inch cubes. Chill them.

Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl and whisk till the mixture is homogeneous. Pour the dressing over the beetroot pieces and garnish with rings of spring onion.

Vegetable Items

Carrot and Coriander Soup :

Serves 5

Preperation Time 20 Minutes

Contents
Green Vegetables

Ingredients
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
6-8 cloves of garlic1
200 mls of water
1 packed cup of green coriander
½ tspn of white pepper powder
2 tblspns of butterSalt to taste

Recipe

Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.

Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.

Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves.

Serve piping hot.


Fresh Vegetable Soup:

Serves 5

Preperation Time 15 Minutes

Contents
Green Vegetables

Ingredients
2 large carrots, peeled and chopped
1 large potato, peeled and chopped
4 oz (100 g) cabbage, shredded
2 oz (50 g) peas
2 oz (50 g) sweetcorn (optional)
1 large onion, chopped
2 pints (1 litre) water
1 vegetable stock cube
Freshly ground black

Recipe

Place all the vegetables in a large pan with the water. Cover and bring to a boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of black pepper to taste. Allow to cool, then place in a food processor or liquidizer on high speed

GARLIC CHUTNEY

INGREDIENTS

4 Garlic pods
20 Red chillies,
roasted 2 Cups grated coconut
4tsp Ghee
A little tamarind
Salt to taste

METHOD

1. Saut頴he garlic in a little ghee.

2. Do the same with the coconut and then grind it with the red chillies and tamarind pulp.

3. Add the garlic and salt and grind once again to a smooth paste.

Butter Chicken

Butter Chicken

Preperation Time 1 Hour

Contents
Chicken

Ingredients
1 Tandoori Chicken - cut into
8 pieces1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms creama few green coriander leaves - finely chopped

Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.

2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.

3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.

4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.

5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.

6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.