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Essence Of Andhra

September 03, 2008
19:00
Coconut Patties (Kobbari Vadalu)
» ‎ Essence Of Andhra
Hope you all had a wonderful Vinayaka Chavithi! Mine was great too! Here are few snaps of our pooja and the naivedyam (Savories) that we offered. A Closer Look Simple Offerings: Coconut Vadas, Undrallu, Kudumulu, Vadapappu, Paanakam, Rice, Potato Curry, Tomato Dal and Panchamrutham
Here is the recipe for Coconut Patties (Kobbari Vadalu):
Ingredients:
- 1 ½ cups Rice Flour
- ½ cup desiccated Coconut (fresh or dry)
- ½ tsp Cumin Seeds
- 2 or 3 green Chilies, cut into tiny pieces
- A Handful of Cilantro
- A Small piece of Ginger, cut into tiny pieces
- A Pinch of Soda
- 1 medium Onion (optional) (I didn’t use it) cut into tiny pieces
- Salt as required
- Oil to deep fry
Method:

In a bowl mix all the ingredients except oil into a thick paste like we do for vadas, using a small amount of water. Adjust salt.
Heat the oil in a deep-bottomed pan. Then take small amount of the batter and flatten each ball into the shape of a patty. Drop these patties carefully into the hot oil.
When the patties attain reddish brown color, remove from the oil and spread on a paper towel to absorb excess oil. Repeat the same process with rest of the batter.
I made these for the naivedyam of Lord Ganesha, as an instant savoury. So I didn’t use any onions in this. These can be prepared at various occasions or just for a snack with tea.
Enjoy these crunchy kobbari vadalu with your favorite chutney or just as it is.

As I made these as an offering to Lord Ganesha, I am sending these delicious vadas to “Krishna – Ganesh Chaturthi” event being hosted by Purva of Purva’s Daawat.
5:09
Happy Vinayaka Chavithi!
» ‎ Essence Of Andhra

May Lord Ganesha bless you all to achieve best things in life!

HAPPY GANESH CHATURTHI TO YOU ALL!
August 31, 2008
19:00
Sambar Powder
» ‎ Essence Of Andhra
Here is a very simple recipe (my version) to prepare Sambar Powder that can be used while making sambars (I sometimes use this while making pickles too) to enhance the taste. I have learned this from my mom, who is a great cook (I guess every mom is a great cook for her kids!). I made little changes to my mom’s recipe.
Ingredients:
- 3 cups Coriander Seeds (Dhaniya)
- 1 cup Fenugreek Seeds (Methi, Menthulu)
- ¼ cup desiccated Coconut (Optional)
- 3 or 4 dry red Chilies (Optional)
- ¼ tsp Asafetida (Inguva, Hing)
Method:

Dry roast the desiccated coconut in a hot pan and keep aside. In the same pan, add the coriander seeds + fenugreek seeds and dry roast again till the seeds start to turn light brownish. Finally add the red chilies and roast well.

Transfer the contents into a plate and put aside to cool down. When the contents are cool, grind those into a fine powder along with the hing.

Store the powder in an airtight container and use as needed while making dals or sambars. This sambar powder can be stored for a month in a cool, dry place. No need to refrigerate it.

This is my contribution for two events:

“Long Live the Shelf” event being hosted by Romaspace.

“Herb Mania – Fenugreek” event being hosted by Red Chillies. This event was started by Dee of Ammalu’s Kitchen.

On a different note, I want to thank dear Sireesha, who has passed me the “Good Job” award. So nice of you for thinking about me Sireesha!
August 28, 2008
19:00
Moong Dal Laddoos
» ‎ Essence Of Andhra
These are called “Pesara Laddoos” or “Pesara Sunni Vundalu” in Telugu. We usually prepare these during festive seasons.
Ingredients: (makes 12 medium laddoos or 6 big laddoos)
- 1 cup yellow Moong Dal (Split Green Gram) (Pesara Pappu)
- ½ cup Sugar
- ¼ cup Ghee (Clarified Butter)
- ¼ tsp Cardamom Seeds
Preparation:

Dry roast moong dal until it turns reddish brown in color. Keep aside to cool.

Powder the sugar in a blender and keep aside.

Grind the roasted moong dal into a fine powder. Mix it with the powdered sugar, add the cardamom seeds and mix well.

Melt ghee and pour into the prepared dal mixture and mix well. When the mixture is still warm due to the warm ghee, make laddoos (balls) out of it.
Leave the laddoos on a plate to dry and harden. These laddoos can be stored in an airtight container up to 20 days.

I am sending these laddoos to “Sweet Series – Chikki and Laddu” event being celebrated at Mythreyee’s place.
August 26, 2008
19:00
Baked Puri
» ‎ Essence Of Andhra
As I have promised, I am presenting the recipe for Baked Puri. I got the idea of baked puris from here. It is so simple and healthy way to cook puris. But I have to warn you: these are not so soft and fluffy like deep fried puris. The baked puris taste so crunchy and may taste little different than the deep fried puris. The only good point is that these are baked (I mean no oil), not deep fried! Try this only if you like crunchy stuff.
Ingredients:
- ½ cup Whole Wheat Flour (makes 2 puris)
- ½ tsp Oil
- Salt and water as required
Preparation:

Mix the flour, oil and salt. Add water and prepare stiff dough. Knead well.

Divide the dough into 2 balls. Roll out into thin puris and prick with a fork to let the air out.

Arrange the puris on a baking tray. Bake in a hot oven at 250c for 10 minutes or until puris become light brown in color.

Enjoy these puris with desired curry or just sugar. If desired, spread butter on top of the puri and enjoy.

We enjoyed our puris with vegetarian chili. The only difference is I substituted white beans and pink beans with garbanzo beans (chick peas) and kidney beans (rajma). Rest of the process is the same.

As these make perfect breakfast item, I am sending these to “WBB-Combi Breakfasts” event being hosted by Lata of Masala Magic. This wonderful event was started by Nandita of Saffron Trail.

On a Different Note:

Dear friends Kitchen Flavours and Anjali have passed me this beautiful "Wylde Woman Award". Thank you so much for thinking about me friends!

Dear friend Suma Rajesh has passed another pretty award “ARTE Y PICO”. Thanks dear Suma!
August 24, 2008
19:00
Jai & Bee’s Carrot – Pear – Ginger Mocktail
» ‎ Essence Of Andhra

I have seen this mocktail in Jugalbandi’s place long back and bookmarked to try. Now when Zlamushka has announced that we will be cooking Jugalbandi’s recipes for Tried & Tasted event, I definitely knew what to make.

I think, no introduction is needed for the wonderful duo Jai & Bee, who own a great place called Jugalbandi, where they share their amazing talents in many fields. They have so many delicious and gorgeous recipes in their blog, not to mention stunning pictures.

Carrot – Pear – Ginger Mocktail is such a refreshing, healthy and filling drink. And so colorful too! We liked it so much. Thanks for the great recipe Jai & Bee! I didn’t make any changes to the original recipe which can be found here.

This is my contribution for this month’s “Tried & Tasted” event at Zlamushka’s.

This is also my entry to “MBP Fruit Fare” event at Aparna’s. MBP was started by Coffee of Spice Café.

I am also sending this to EasyCraft’s “Color in Food” event. I chose the color ORANGE as the mocktail is bright orange.
August 20, 2008
3:59
Potato Stew and an Appeal
» ‎ Essence Of Andhra
I have prepared this curry long back and is taking rest in my drafts. I thought this would make a perfect entry for Srivalli’s Curry Mela.
Please Note: Again I used canned black-eyed peas in this recipe (I like to use different kinds of beans and peas as they are healthy and filling). If dried black-eyed peas are used, make sure to soak those for atleast 5 or 6 hours before cooking.
Ingredients:
- 6 small Potatoes, peeled and cut into cubes
- 1 small Onion, cut into thin strips
- 4 or 5 green chilies, cut into small pieces
- 1 can of Black-eyed Peas (1 cup dried Black-eyed Peas)
- ½ cup green Peas
- 2 small Tomatoes, cut into small pieces
- ½ tsp Turmeric
- ½ tsp Cumin Seeds
- ¼ tsp Cardamom Seeds
- 1 tsp Garam Masala
- 4 whole Cloves
- 1 tsp Ginger + Garlic Paste
- 1 tsp Rice Flour (to thicken the curry)
- 2 tsp Oil
- ½ tsp ground Cinnamon
- Salt and water as required
Preparation:

I used pressure pan to cook this stew. Add oil to the pressure pan. When it is hot, add cumin seeds + cardamom seeds + cloves + ground cinnamon and fry well.
Then add the chopped veggies (onions + potatoes + green chilies + tomatoes) and fry for 2 minutes.
Later add the black-eyed peas + green peas + turmeric + ginger-garlic paste + garam masala and stir well.
Add salt and some water just to soak the contents. Then close the pressure pan with the lid and leave it until 3 whistles. Then switch off the stove.
When all the pressure is gone, open the lid carefully and stir the contents well. If the curry is too watery, add the rice flour paste (made by mixing rice flour with some water) when the curry still hot and mix well. Adjust salt and transfer the curry into a serving bowl.

Enjoy this stew with rotis or rice.

This flies off to Srivalli’s Curry Mela.

I am also sending this to EasyCraft’s “Color in Food” event. I chose the color yellow as the stew looks yellow.
On a different Note:

You might be aware of Lakshmi’s (daughter of Srivalli’s helper) situation and the fundraising event going on at Srivalli’s place. Lakshmi is 28 years old and suffers from Coronary Artery disease. Let us help her acquire good health by donating some or other way. The target amount is 15,000 U.S. dollars. I did my part in the donation and I request you all to take part in this generous act.
You can read all about this fundraiser at Srivalli’s place here. You can support this campaign by donating to the fundraiser, and/or by publicizing this campaign. You can use the chip in button below and also at the side bar to make a donation.
Thank you so much friends!
August 18, 2008
2:27
Vegetarian Chili
» ‎ Essence Of Andhra
This is a blend of so many healthy ingredients and of course, tasted so great too! Madhu (my hubby) made this gravy to go with rotis.
Please Note: Here we have used canned white beans and pink beans. If using dried beans, make sure to soak the beans for at least 5 or 6 hours before cooking them. 1 can of beans can be substituted with 1 cup of dried beans.
Ingredients:
- 1 can of White beans
- 1 can of Pink beans
- 4 or 5 Cloves
- 2 cloves of Garlic
- ½ tsp Turmeric
- 1 tsp Garam Masala
- ½ tsp ground Cinnamon
- ¼ cup Capsicum, cut into small pieces
- ¼ cup Carrots, cut into small pieces
- ¼ cup Celery, cut into small pieces
- ¼ cup Zucchini, cut into small pieces
- A handful of Spinach leaves
- 1 medium Tomato, cut into small pieces
- 1 small Onion, cut into small pieces
- 3 or 4 green Chilies cut into small pieces
- Handful of Cilantro
- ¼ tsp Cumin Seeds
- 1 tsp Oil
- 1 tsp Rice Flour (to thicken the gravy)
- Water as required
- Salt to taste
Preparation:

In a pan, heat the oil and add cumin seeds along with garlic + cloves + cinnamon and fry well.
Then add all the veggies along with the cilantro + white beans + pink beans and stir well. Add turmeric + garam masala + salt and mix well. Pour some water, cover and leave the pan on medium flame for some time.
Mix rice flour with little water and stir well so that no lumps are formed. Pour this liquid into the curry to get the consistency of gravy. Leave it for some time, stir well and switch off the flame.
Transfer the gravy into a serving bowl. Enjoy this vegetarian chili with chapathis.

This is my contribution to Srivallis Curry Mela.

And I am also sending this to Sunitha’s “Think Spice….Think Favorite” event. My favorite spice is “Cloves”, which I use in many recipes. I like the strong aroma and hot and pungent taste of the cloves and of course its medicinal values.

I am sending this to EasyCraft’s “Color in Food” event. I chose the color Brown as the chili looks light brownish.
August 15, 2008
7:22
Italian Tomato and Basil Soup
» ‎ Essence Of Andhra
I know, I know! This is my last minute entry for the two wonderful events: Dhivya’s “AWED: Italian” event and Dee’s “Herb Mania – Basil” event.
I got the recipe from here. I made minor changes to the original recipe such as using milk instead of whipping cream and dry basil flakes instead of fresh basil as I don’t have them on hand. Still, it tasted so great and refreshing.
Ingredients: (Serves 1 person)
- 2 medium tomatoes
- 1 tsp dry sweet basil flakes (available in stores)
- 1 tsp Olive Oil
- ½ cup milk
- Salt and Pepper to taste
Preparation:

Chop tomatoes into small pieces. In a microwave safe bowl, combine chopped tomatoes + basil flakes + oil + salt. Place the bowl in the microwave, cover and run the microwave for 5 minutes (or according to individual MW settings).
Then stir well and leave it for some time to cool. Later transfer the contents to a blender jar and blend until soft. Add a little water if needed. Finally add the milk and run the blender again just to blend them well.
Remove and transfer to a serving bowl, sprinkle black pepper powder and enjoy.
If hot soup is preferred, reheat the soup in the microwave and slurp.

Note: This soup can be prepared on stove top too. Just follow the procedure and instead of microwave use the stove to cook the tomatoes. Rest of the process is the same.
August 13, 2008
5:43
Lemony Fruit Shake
» ‎ Essence Of Andhra
Ingredients:
- Juice of 1 Lemon
- Juice of 1 Lime
- Pear – 1
- Banana – 2
- Ice Cream (any flavor – I used Vanilla) – 2 Scoops
- Cold Milk – 2 cups
- Honey – 2 tbsp
Preparation:

Remove the skins of pear and banana and cut them into medium pieces. Add these pieces to the blender jar along with the lemon juice + lime Juice + ice cream + cold milk + honey and blend well.

Pour in individual glasses and serve immediately.

This yummy, refreshing shake goes to two events:

1. Srilekha’s "Theme for the Month of August - Ice Creams and Milkshakes"

2. EasyCraft’s “AFAM: Lemon”. AFAM or A Fruit A Month event was started by Maheswari of Beyond the usual blog.

On a Different Note:

As per my dear friend Mythreyee’s request, I would like to inform all of you about a wonderful competition called “The Kitchen Khiladi Cooking Competition”. If you live in or around San Francisco, this is a great event to participate. This is indeed a great opportunity even if you live in other parts of USA. Please find the details below. I will place this announcement in the sidebar for future reference.

The Kitchen Khiladi cooking competion is held in SF Bay area conducted by Cancer Institute(WIA) Foundation, Inc., (100% Affiliated with Cancer Institute(WIA), Adyar, Chennai, India). All the doctors there are dedicated to give free care to poor cancer patients.To know more, please visit the website [www.cifwia.org] . This is the first year CIF is conducting a cooking competition and be a part of it. The show is conducted by volunteers of CIF Cancer Institute Foundation) which is affiliated to the Adyar Cancer Institute in Chennai.
About CIFWIA: Cancer Institute Foundation (WIA) is a US based organization (volunteer groups) dedicated to raise funds and support the Cancer Institute (WIA), Adyar in all aspects of Cancer Treatment and Research. The Cancer Institute WIA (Women India Association), Adyar, Chennai is One of A Kind Institution in India whose mission is to offer the best care when the disease strikes, regardless of who it is. The Institute has been delivering free cancer care for thousands of needy patients over the past 50 years. "Today, the Cancer Institute is the only free standing, non-profit, non-Government, autonomous institution that provides excellent care".

Kitchen Khiladi sponsored by: Madras groceries (Sunnyvale) and Hotel Bhimas (Milpitas).

First round: You cook at home and bring the sample for judging

Second round (semi finals) : Take all the ingredients and cook in front of judges

Third and final round (finals) : You cook there in front of audience and judges

Details here.

Do you want to show your cooking talents? Hurry up! participate in this wonderful competition. Don't miss this golden opportunity.
Click here to register. It is free. You might be the iron chef SF Bay area.

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