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Andhra Prawn Masala Recipe

Andhra Prawn Masala Ingredients:

  • Andhra Prawn Masala Recipe
    Andhra Prawn Masala Recipe

    Prawns – 1/2 kg

  • Oil – 1/2 cup
  • Curry Leaves – 10
  • Green Chillies – 5, sliced
  • Onions – 1/2 kg, sliced
  • Garlic Paste – 1 tsp
  • Ginger Paste – 1 tsp
  • Salt – 1 tsp
  • Red Chilli Powder – 1 tsp
  • Turmeric Powder – 1/2 tsp

To Steam the Prawns:

  • Turmeric Powder – 1/2 tsp
  • Salt – 1/2 tsp
  • Water – 1 cup

For the Prawn Masala Powder:

  • Coriander Seeds – 1 tblsp
  • Cinnamon – 1 inch piece
  • Cloves – 3
  • Cardamoms – 3

How to make Andhra Prawn Masala

  • Put the prawns in a pressure cooker.
  • Add the turmeric powder, salt and water. Bring to pressure and then remove the cooked from the stove.
  • Cool and drain the liquid.
  • Heat the oil in a pan, temper with curry leaves and green chillies until they begin to shrink.
  • Add the onions and saute till they turn transparent.
  • Stir in the garlic and ginger pastes, salt, red chilli and turmeric powders.
  • Add the prawns, reduce the heat and saute for about 5 minutes.
  • Dry-roast the coriander seeds, cinnamon, cloves and cardamoms on a tawa.
  • Grind them to a fine powder.
  • Sprinkle over the prawns.
  • Cover and cook on low heat for 3 minutes.
  • Serve as a side dish or with rice.
  • Andhra Prawn Masala  is ready to serve.

Egg curry andhra style Recipe

Egg curry andhra style Ingredients:

Egg curry andhra style Recipe
Egg curry andhra style Recipe
  • Egg – 8 nos
  • Potatoes(medium) – 2 nos
  • (cut into long thick pieces)
  • Onion(chopped) – 1/2 cup
  • Onion(sliced) – 1/2 cup
  • Lemon juice – 2 tsp
  • Green chillies(chopped) – 2 nos
  • Green chillies(slit) – 2 nos
  • Garlic pods – 2 nos
  • Ginger – 1/2″ piece
  • Shallots(Kunjulli) – 2 nos
  • Grated coconut – 1 cup
  • Salt – As reqd
  • Curry leaves – A few
  • Oil – As reqd
  • Cloves(Grambu) – 2 nos
  • Cardamom(Elakka) – 2 nos
  • Whole black pepper – 3 nos
  • Fennel seeds(Perinjeerakam) – 1 tsp
  • Chilly powder – 1 1/2 tsp or as reqd
  • Coriander powder – 2 tsp
  • Turmeric powder – 1/2 tsp

How to make Egg curry andhra style:

  • Boil the potatoes with slit green chillies, lemon juice, turmeric powder and salt.
  • Fry the coconut, sliced shallots, ginger and garlic on a medium hot pan.
  • Once the coconut turns brown, add cloves, cardamom, black pepper and fennel seeds.
  • Add chilly powder, coriander powder and turmeric powder and fry, till the raw smell leaves.
  • Grind it well.
  • Pour this into the boiled potatoes and boil further.
  • Fry the chopped onions and green chillies and add it to the beaten eggs and make egg omlettes.
  • Cut each omlette into several pieces.
  • Add these to the boiled gravy and simmer for a minute.
  • Heat oil in a pan.
  • Fry the sliced onions and curry leaves, till they turn brown.
  • Garnish the gravy with the above seasoning.
  • Serve with pooris, chappathis or rice.

Chicken Pulao Andhra Style Recipe

Chicken Pulao Andhra Style Ingredients:

Chicken Pulao Andhra Style Recipe
Chicken Pulao Andhra Style Recipe
  • 1.5 lbs chicken/pieces
  • 1 lb cooked basmati rice (optional)
  • 1.5 sliced onions
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1/4 cup ghee (or butter)
  • 1.5 inch piece of cinnamon stick
  • 1 cardomom pod (a few seeds)
  • 3 cloves (whole)
  • 1 tsp anise seed
  • 2 curry leaves (bay leaves)
  • 1 inch piece of chinger, grated
  • 3 garlic cloves, crushed
  • 3 green chiles, slit lengthwise
  • 1/2 cup buttermilk
  • 1 can diced tomatoes(or 2 ripe tomatoes, diced)
  • 1/4 cup lite coconut milk
  • 2 cups chicken broth

How to make Chicken Pulao Andhra Style:

heat oil and ghee over medium heat in either large pot or a wok. Add the cinnamon, cardamom, and cloves and heat until they begin to crackle. Reduce heat to low, and add the anise and curry leaves. Add the sliced onion and cook until golden brown, stirring often. Add the chicken pieces, and increase the heat to medium- brown chicken on all sides. Add the chiles, the buttermilk and the salt. Cook for 12 minutes or untiol the chicken is almost cooked through and the liquid is reduced about half. Add the tomatoes and the coconut milk. Cook until the tomatoes are tender , then add the chicken stock and bring to a boil. Reduce heat, and Cook another 12 to 15 min. Serve with rice, if desired. The nutritional info for this recipe does not include the rice.

Bhindi Fry Andhra Style Recipe

Bhindi Fry Andhra Style Ingredients:

Bhindi Fry Andhra Style Recipe

  • 1/2 kg bhindi
  • oil – for deep frying
  • 3-4 tsp jeera
  • 4 tsp dhania seeds
  • 4 tsp peanuts
  • 4 tsp chana dal
  • 7-8 red chillies
  • 10-12 garlic cloves – crushed
  • 3-4 tsp grated coconut
  • salt – to taste

How to make Bhindi Fry Andhra Style:

  • Dry roast the jeera, dhania, peanuts, chana dal and red chillies. Keep aside to cool and then grind them together.
  • Mix in the crushed garlic, coconut and salt.
  • (This masala can be stored for six months in an air tight jar in a refrigerater.)
  • Heat oil and deep fry the bhindi. Remove and sprinkle the masala over it. Mix well and serve hot.

Andhra Chicken Biryani Recipe

Andhra Chicken Biryani Ingredients:

Andhra Chicken Biryani Recipe

  • Chicken pieces 4 large
  • Biryani rice 2 measures
  • 1 large onion sliced
  • 1 small tomato chopped
  • 1 tbs mint leaves
  • 1 tbs coriander leaves
  • 4 cloves
  • 1 piece of cinnamon
  • 1 bay leaf
  • 1 large elaichi
  • 2 tsp garlic-ginger paste
  • A couple of all the great south indian whole garam masalas ( i dont even know their names)
  • 2 tbs of ghee
  • 5-6 Cashew nuts (optional)
  • 1 tbs of cooking oil
  • 1 glass of buttermilk/curd
  • Salt to taste

How to make Andhra Chicken Biryani:

  • While you’re chopping and cleaning soak the Chicken pieces in the buttermilk with a pinch of garlic-ginger paste for marination. Curd or any form of it softens the chicken very well.
  • Heat ghee and oil in a pressure cooker.
  • Add all the whole garam masala, then add the cashew nuts, and roast on slow fire until they begin changing colour.
  • Add the green chillies and the sliced onions and cook till pink in colour.
  • Now add the ginger-garlic paste and roast it for 1 min.
  • Add large pieces of tomato, chopped coriander and mint leaves at this point and stir in for 1 more minute. (sorry i missed this part earlier)
  • Add some of the marinate mixed with a cup of water and the chicken to the pressure cooker.
  • Do not add salt now. Pressure cook the chicken for 5 minutes.
  • Cool the pressure cooker and open, to add the rice grains.
  • Mix in 1 more cup of water. ( do know your rice well. some basmati rice cooks quickly with the least amount of water)Add salt to taste, shut the pressure cooker again and wait for 2 whistles.
  • Cool the cooker and the Biryani is ready.
  • Make some lovely raita with diced cucumber, onions, tomatoes, coriander leaves, nicely blended curd, salt, cumin powder, a pinch of red chilli powder and a 1/2 tsp of sugar. It really goes well with the Biryani