ulluva charu

ingredients:

1 cup vulluvallu,lemon size tamarind,
4 green chillys,one onion,
1 tea spoon jeera,
1 tea spoon mustard seeds,
3 red chillys,if required
1 tea spoon samber powder,
corinader leaves and curry leaves,
4 spoons oil,
salt as required.

Process:

cook ulluvallu in a presure cooker.(add equal ampount of water to dal while cooking.)

after two to three whistles turn of the stove

in other container add oil and jeera,mustard seed and red chillys and add green chillys and chopped onion
curry leaves and corinder.

after 5 mints add tamrind water and allow for 5 mints and add the drain water from the cooked vulluvallu and take small amount of vullvallu which are cooked and grind to paste and add to samber.

allow it to boil and add samber powder for flavour and turn off the flame.
note:we use only little qantity of cooked vulluvallu even though u cook one full cup thats way u have to cook with high amount of water while cooking vulluvallu.left over vulluvallu can been consumed directly by adding some slat for taste.for one cup of vulluvallu add 3and half to 4 cups water.

for more info visit website www.andhraruchi.com

Pav Bhaji

ingredients : Pav buns 12 no Onions 2 Tomatoes 5 Potatoes 3 Peas 1 cup Carrot 1/2 cup Beans 1/2 cup Capsicum 1/2 cup Ginger 1 inch Garlic (optional) Green chillies (finely chopped)2 Masala Powders Dhania Powder 3 tsp Jeera Powder 2 tsp Chilli powder 2 tsp Pav bhajji masala 4 tsp Salt to tast Cilantro for garnishing Lemon juice 2 tsp

Directions:
1.Heat a pan with oil & add the onions.Fry till translucent.
2.Add tomatoes,salt,add all the powders and fry till the oil floats on top. 3.Steam all the other veges seperately & add them to the onion mixture.
4.Add a cup of water & let it cook to boiling consistency.
5.keep mashing the mixture With a potato masher & let it cook nicely. When all the veggies are cooked thoroughly garnish with coriander & lemon juice

Serve with Pav.

For the pavs:

1.Dinner rolls can be used as pavs.
2.Slit Open the dinner rolls .Apply butter in the inside & microwave for 30 sec or fry them on a pan with butter

Serve hot with Bhajji

fro more info visit website www.andhraruchi.com

Lamb Biriyani

Ingredients:

Lamb chopped - 1kg Ground coriander - 11/2tbs Ground paprika - 1tsp Grounded cumin seeds - 1/4tsp Powdered aniseeds, turmeric, cinnamon, cardamom, clove - 1/4tsp each Crushed garlic - 2 cloves

Grated fresh ginger - 2tsp Fresh lime juice - 1tsp Oil - 3tbs Finely chopped big onions - 4 Ground Almonds - 3tbs Plain Yoghurt - 6tbs

Rice Preparation

Washed and drained long grain rice - 4 cups Ghee - 3tbs Finely sliced onions - 2 Crushed garlic - 1 clove Wat Method: Lamb Preparation Excess fat is removed from the lamb is placed in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to lamb and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire. Rice In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Now add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until 3/4 cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the lamb dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew for more info visit website www.andhraruchi.com

Grounded turmeric, cinnamon, cardamom, clove -1/4tsp each Bay leaf - 2 strangs Evaporated milk - 4tbs Salt to taste

Ghee rice

Basmati rice – 2 cups

2. Onion – 1 finely sliced

3. Ghee (Clarified butter) – 2 tbsp

4. Cinnamon – small stick

5. Cumin seeds – ½ tsp

6. Cardamom – 2

7. Clove – 2

8. Cashew nuts - 6

9. Ginger – 1 inch piece

10. Garlic – 2 flakes

11. Green chillies – 2 or to taste

12. Salt – to taste

Preparation:

Make a paste with ginger, garlic and green chillies and keep aside.Take a pressure cooker and heat with ghee. Add cinnamon, cardamom, cloves and cashew nuts and fry for few seconds.Then add sliced onions and sauté till they turn into golden yellow colour.Now add the ginger garlic and green chillies paste and sauté till the raw smell disappears.Now add the rice and fry for about 2 to 3 mins. Then add 4 cups of water and salt. Combined well and close the pressure cooker.Now pressure cook for 2 whistles and switch off the stove. Serve hot with raita or any side dish of your liking.

for more info visit website www.andhraruchi.com

Pudina Rice

Ingredients
1 small bunch mint
1/2 cup grated coconut
2 to 3 green chillies
1 Potato
1 onion - sliced
1 cup rice
1 tsp cumin seeds, mustard for seasoning
A pinch of hing
4 tbsp oil
Salt

For Green Masala
Grind the green chillies, mint and coconut with little water.
Method
Put oil in a pressure cooker. When hot put in the cumin seeds, mustard and onions.
Stir till onions turn light brown.
Next add the ground green masala, salt, hing and saute.
To this add the potatoes.
Add the soaked rice and water and pressure cook till 3 whistles.
Add lemon to taste. Serve hot with onion raitha.

for more info visit website www.andhraruchi.com