Ingredients:
1) Basmati rice (or) plain rice - 2 cups
2) Tomato paste – 4 or 5 tsp
3) Oil – 2 or 3 tsp
4) Red chillies – 2 or 3
5) Bay leaves – 2
6) Mustard seeds – ½ tsp
7) Cumin seeds – ½ tsp
8) Turmeric powder – ½ tsp
9) Red chilli powder – ½ tsp
10) Ginger and garlic paste – 1 tsp
11) Coriander leaves for garnish
12) Salt to taste
Method of preparation:
• Cook rice separately & after cooking rice spread separately in a wide bowl. Make sure that rice shouldn’t be sticky.
• Add tomato paste, turmeric powder, red chilli powder & salt to the cooked rice. Mix it well.
• Take a bottomed kadai, heat oil & add mustard seeds along with cumin seeds, red chillies and ginger garlic paste, bay & curry leaves.
• Add tomato mixed rice to it and fry for 5 minutes, mix gently.
• Keep stirring & make sure the rice shouldn’t be break.
• Once it is done, remove from heat.
• Garnish with coriander.
Simple isn't it, but taste is too tasty.
Short term Tomato Pickle
Ingredients:
1) Tomatoes – 1kg
2) Oil – 1 cup
3) Thick tamarind juice – ½ cup or 100 gms
4) Mustard seeds – 1tsp
5) Cumin seeds – 1tsp
6) Fenugreek (methi) &Cumin seeds powder – 1 ½ tsp
7) Curry leaves – few
8) Rock salt – 2tsp
9) Ginger garlic paste – 3 tsp
10) Red chilli powder – 1 cup (adjust according to spice level)
11) Turmeric powder – ½ tsp
12) Red chillies – 4 or 5
13) Salt to taste or ½ cup
Method of preparation:
Chop the tomatoes. Take tomatoes into bowl and add 2 tsp of rock salt & mix it well.
After mixing, put all tomatoes in wide tray & keep it outside to dry 5 to 6 hrs before preparing the pickle.
Heat oil in a pan, add mustard & cumin seeds.
Add ginger garlic paste, red chillies, turmeric powder & curry leaves.
Fry the above all till the chillies & curry leaves turns crisp.
Then add tomato pieces & stir till the tomatoes half cook.
Add tamarind juice & keep stirring, followed by red chilli powder & salt.
Cook the mixture till the tomatoes cooked well & add fenugreek & cumin seeds powder.
When it is done, remove from heat & keep it aside.
When the mixture is warm, then put in a glass jar for storage and store it in fridge.
It’s great with hot steaming white rice.
1) Tomatoes – 1kg
2) Oil – 1 cup
3) Thick tamarind juice – ½ cup or 100 gms
4) Mustard seeds – 1tsp
5) Cumin seeds – 1tsp
6) Fenugreek (methi) &Cumin seeds powder – 1 ½ tsp
7) Curry leaves – few
8) Rock salt – 2tsp
9) Ginger garlic paste – 3 tsp
10) Red chilli powder – 1 cup (adjust according to spice level)
11) Turmeric powder – ½ tsp
12) Red chillies – 4 or 5
13) Salt to taste or ½ cup
Method of preparation:
Chop the tomatoes. Take tomatoes into bowl and add 2 tsp of rock salt & mix it well.
After mixing, put all tomatoes in wide tray & keep it outside to dry 5 to 6 hrs before preparing the pickle.
Heat oil in a pan, add mustard & cumin seeds.
Add ginger garlic paste, red chillies, turmeric powder & curry leaves.
Fry the above all till the chillies & curry leaves turns crisp.
Then add tomato pieces & stir till the tomatoes half cook.
Add tamarind juice & keep stirring, followed by red chilli powder & salt.
Cook the mixture till the tomatoes cooked well & add fenugreek & cumin seeds powder.
When it is done, remove from heat & keep it aside.
When the mixture is warm, then put in a glass jar for storage and store it in fridge.
It’s great with hot steaming white rice.
Cauliflower Pickle
Ingredients:
1) Cauliflower - 1 medium sized
2) Oil – ½ cup
3) Mustard seeds – 1tsp
4) Cumin seeds – 1tsp
5) Lemon - 1
6) Red chilli powder - 3 tsp (adjust according to spice level)
7) Garlic cloves – 2 or 3(crushed)
8) Cumin powder – 2tsp
9) Mustard powder – 2tsp
10) Fenugreek(Methi) powder - 2tsp
11) Curry leaves - few
12) Salt to taste
Method of preparation:
Cut florets and soak in salt water for half an hour, then dry them on cloth/tissue paper.
Mix above all powders including salt and add dried florets to it.
Take oil in pan/khadai and heat it, when oil gets heated add mustard seeds and cumin seeds to it.
When it gets roasted, add crushed garlic and curry leaves to it.
Remove from the heat and pour this to florets and mix well.
Finally add lemon juice to it. Let it stay it for one day so that all spices and lime juice gets into it which makes pickle tasty.
1) Cauliflower - 1 medium sized
2) Oil – ½ cup
3) Mustard seeds – 1tsp
4) Cumin seeds – 1tsp
5) Lemon - 1
6) Red chilli powder - 3 tsp (adjust according to spice level)
7) Garlic cloves – 2 or 3(crushed)
8) Cumin powder – 2tsp
9) Mustard powder – 2tsp
10) Fenugreek(Methi) powder - 2tsp
11) Curry leaves - few
12) Salt to taste
Method of preparation:
Cut florets and soak in salt water for half an hour, then dry them on cloth/tissue paper.
Mix above all powders including salt and add dried florets to it.
Take oil in pan/khadai and heat it, when oil gets heated add mustard seeds and cumin seeds to it.
When it gets roasted, add crushed garlic and curry leaves to it.
Remove from the heat and pour this to florets and mix well.
Finally add lemon juice to it. Let it stay it for one day so that all spices and lime juice gets into it which makes pickle tasty.
Egg Capsicum
Ingredients:
• 4 eggs
• 2 capsicums
• 2 onions
• 2 green chillies
• 1 sized tomato
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp chat masala
• 1/2 tsp black pepper
• 1/2 cup oil
• Salt to taste.
Method of preparation:
• Boil the eggs and remove their shells. Cut the capsicums into 1.1/2 inch long pieces. Cut Onions and the tomato into long, thick slices. Chop green chillies finely.
• Heat little oil in the frypan. Fry the eggs till golden brown and remove them from the frypan.
• Heat some more oil. Add green chillies, onions and Capsicums to the oil. Add garam masala, salt, turmeric powder.
• Fry them till medium tender then add the sliced tomatoes. Cut the eggs into four long pieces.
• Sprinkle salt, black pepper and chaat masala over the eggs, adjusting to the salt already added to the Capsicum.
• When the Capsicum is done and mix well, remove from fire.
Serve hot with puris or parrotas.
• 4 eggs
• 2 capsicums
• 2 onions
• 2 green chillies
• 1 sized tomato
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp chat masala
• 1/2 tsp black pepper
• 1/2 cup oil
• Salt to taste.
Method of preparation:
• Boil the eggs and remove their shells. Cut the capsicums into 1.1/2 inch long pieces. Cut Onions and the tomato into long, thick slices. Chop green chillies finely.
• Heat little oil in the frypan. Fry the eggs till golden brown and remove them from the frypan.
• Heat some more oil. Add green chillies, onions and Capsicums to the oil. Add garam masala, salt, turmeric powder.
• Fry them till medium tender then add the sliced tomatoes. Cut the eggs into four long pieces.
• Sprinkle salt, black pepper and chaat masala over the eggs, adjusting to the salt already added to the Capsicum.
• When the Capsicum is done and mix well, remove from fire.
Serve hot with puris or parrotas.
Aloo zucchini fry curry
Ingredients:
1) Potato (Aloo) – 3 medium size
2) Zucchini – 2 medium size
3) Oil – 4 tsp
4) Green chillies – 5 or 7 (adjust according to spice level)
5) Chopped onions – ½ cup
6) Ginger & garlic paste – 1 tsp
7) Mustard seeds – ½ tsp
8) Cumin seeds – ½ tsp
9) Coconut powder – 1 tsp
10) Curry leaves – few
11) Coriander & Mint leaves for garnishing
Method of preparation:
Wash potatoes, each potato cut into 4 cubes or according to your preference.
Boil potatoes 10 to 15 mins.
After boiling take out the skin on potato & keep it aside
Peel the zucchini skin & cut into medium size.
Heat oil in a pan & add mustard seeds, cumin seeds, curry leaves, ginger garlic paste followed by chopped onions & green chillies. Let them fry till onions get cooked.
Add zucchini & close the lid. Once zuccini gets half cook then add boiled potatoes & keep stirring.
Let them cook for 10mins, add salt & followed by coconut powder.
If you wish, you can add coriander powder.
Once it is done, remove from heat and garnish with coriander & mint leaves.
I hope you all like this recipe. It’s great combination with chapatti & hot steaming rice.
1) Potato (Aloo) – 3 medium size
2) Zucchini – 2 medium size
3) Oil – 4 tsp
4) Green chillies – 5 or 7 (adjust according to spice level)
5) Chopped onions – ½ cup
6) Ginger & garlic paste – 1 tsp
7) Mustard seeds – ½ tsp
8) Cumin seeds – ½ tsp
9) Coconut powder – 1 tsp
10) Curry leaves – few
11) Coriander & Mint leaves for garnishing
Method of preparation:
Wash potatoes, each potato cut into 4 cubes or according to your preference.
Boil potatoes 10 to 15 mins.
After boiling take out the skin on potato & keep it aside
Peel the zucchini skin & cut into medium size.
Heat oil in a pan & add mustard seeds, cumin seeds, curry leaves, ginger garlic paste followed by chopped onions & green chillies. Let them fry till onions get cooked.
Add zucchini & close the lid. Once zuccini gets half cook then add boiled potatoes & keep stirring.
Let them cook for 10mins, add salt & followed by coconut powder.
If you wish, you can add coriander powder.
Once it is done, remove from heat and garnish with coriander & mint leaves.
I hope you all like this recipe. It’s great combination with chapatti & hot steaming rice.
Bottle gourd chutney
Ingredients:
• 1 cup peel of bottle gourd
• Oil – 3 tsp
• Turmeric powder - pinch
• Tamarind – ½ inch
• Tomato – ½
• Ginger garlic paste – 1 tsp
• Green chillies – 5 or 6
• Red chilli – 1
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Coriander powder – ½ tsp
• Coriander leaves - few
• Mint leaves - few
Method of preparation:
• Wash bottle gourd and peel nicely & keep it aside.
• Heat oil in a pan, add mustard & cumin seeds.
• Add ginger garlic paste followed by red chilli, green chillies, turmeric powder, tamarind and chopped tomatoes.
• Let them fry for a while.
• Add peel of bottle gourd let fry for 5 to 6 minutes keep stirring, add mint & coriander leaves.
• Finally add coriander powder & salt. Mix it well.
• After that remove from heat & place aside till it turns to cool.
• And make it fine paste.
Finally, you can add fine chopped onions.
• 1 cup peel of bottle gourd
• Oil – 3 tsp
• Turmeric powder - pinch
• Tamarind – ½ inch
• Tomato – ½
• Ginger garlic paste – 1 tsp
• Green chillies – 5 or 6
• Red chilli – 1
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Coriander powder – ½ tsp
• Coriander leaves - few
• Mint leaves - few
Method of preparation:
• Wash bottle gourd and peel nicely & keep it aside.
• Heat oil in a pan, add mustard & cumin seeds.
• Add ginger garlic paste followed by red chilli, green chillies, turmeric powder, tamarind and chopped tomatoes.
• Let them fry for a while.
• Add peel of bottle gourd let fry for 5 to 6 minutes keep stirring, add mint & coriander leaves.
• Finally add coriander powder & salt. Mix it well.
• After that remove from heat & place aside till it turns to cool.
• And make it fine paste.
Finally, you can add fine chopped onions.
Bread Upma
Ingredients:
• Bread – 7 or 8 slices
• Chopped onions - 3/4th cup
• Tomato - 1
• Red Chilly powder – 3/4th tsp (adjust according to spice level)
• Turmeric powder - a pinch
• Butter milk - 1 cup
• Green Chilly - 2
• Minced ginger & garlic - 1 tsp (or) 1 tbsp of paste
• Butter - 1 tbsp
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - ½ tsp
• Lemon juice - 1 tsp
• Coriander leaves for garnishing
• Salt to taste
Method of Preparation:
• Cut the bread slices into 6 pieces each or according to your preference.
• Take butter milk in a wide vessel. If you don’t have butter milk, take 1/2 cup of curd and mix it with 1/2 cup of water.
• Add chilli powder and turmeric powder to the butter milk and mix it well.
• Each and every piece has to be soaked, use a wide container. Let soak the bread in it for 5 or less than 5 minutes. Make sure that the bread slices should not be smashed.
• Heat oil in a pan and add mustard & cumin seeds, add minced ginger & garlic followed by onions. Let them fry till onions get cooked.
• Now add the chopped tomatoes, green chilies and salt. Stir well. Let the tomatoes get cooked. Add butter to it and mix them well.
• Add the soaked bread and keep on tossing. Bread should get toasted and combined well.
• Once it is done, remove from heat and garnish with coriander leaves.
• Bread – 7 or 8 slices
• Chopped onions - 3/4th cup
• Tomato - 1
• Red Chilly powder – 3/4th tsp (adjust according to spice level)
• Turmeric powder - a pinch
• Butter milk - 1 cup
• Green Chilly - 2
• Minced ginger & garlic - 1 tsp (or) 1 tbsp of paste
• Butter - 1 tbsp
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - ½ tsp
• Lemon juice - 1 tsp
• Coriander leaves for garnishing
• Salt to taste
Method of Preparation:
• Cut the bread slices into 6 pieces each or according to your preference.
• Take butter milk in a wide vessel. If you don’t have butter milk, take 1/2 cup of curd and mix it with 1/2 cup of water.
• Add chilli powder and turmeric powder to the butter milk and mix it well.
• Each and every piece has to be soaked, use a wide container. Let soak the bread in it for 5 or less than 5 minutes. Make sure that the bread slices should not be smashed.
• Heat oil in a pan and add mustard & cumin seeds, add minced ginger & garlic followed by onions. Let them fry till onions get cooked.
• Now add the chopped tomatoes, green chilies and salt. Stir well. Let the tomatoes get cooked. Add butter to it and mix them well.
• Add the soaked bread and keep on tossing. Bread should get toasted and combined well.
• Once it is done, remove from heat and garnish with coriander leaves.
Banana Milkshake
2 soft ripe bananas
2 glasses cold milk
2 strands saffron
4 cubes ice
4 teaspoons sugar
Blend the bananas with the milk in a blender.
Put 2 ice cubes into each glass.
Pour milkshake into 2 glasses and top with the saffron.
Enjoy! This cannot be stored for long . This will taste best when used immediately.
Optionally, to make it more nutritious, you may add a few raisins and the following: 2 almonds, 2 cashews. Soak in hot water for 10 min and cut into small bits. Add it to the milkshake.
Banana milkshake is ready.
2 glasses cold milk
2 strands saffron
4 cubes ice
4 teaspoons sugar
Blend the bananas with the milk in a blender.
Put 2 ice cubes into each glass.
Pour milkshake into 2 glasses and top with the saffron.
Enjoy! This cannot be stored for long . This will taste best when used immediately.
Optionally, to make it more nutritious, you may add a few raisins and the following: 2 almonds, 2 cashews. Soak in hot water for 10 min and cut into small bits. Add it to the milkshake.
Banana milkshake is ready.
Egg Omelette with Vegetables
Ingredients
• Eggs - 3 large
• Onion - 1/2 small, coarsely chopped
• Celery - 1 stick, coarsely chopped
• Capsicum - 1/2 small, coarsely chopped
• Spring onion - 2, coarsely chopped
• Mushrooms - 3 medium, coarsely chopped
• French beans - 3-4, cut into long, thin, shreds
• Tomato - 3 slices
• Green chili - 1, finely chopped
• Ginger-garlic paste - 1/2 tsp
• Salt - to taste
• Oil - 2 tblsp
Method
• Heat oil in a shallow sauce-pan.
• Fry the green chili.
• Add all the vegetables (except the tomato slices), ginger-garlic paste and salt and stir fry on medium heat for 5 mins.
• Reduce heat to low.
• Beat eggs till light and frothy and pour over the vegetables.
• Arrange the tomato slices on the top.
• Cook patiently till the top is almost dry.
• Flip the omlette carefully.
• Cook the other side for a minute.
• Eggs - 3 large
• Onion - 1/2 small, coarsely chopped
• Celery - 1 stick, coarsely chopped
• Capsicum - 1/2 small, coarsely chopped
• Spring onion - 2, coarsely chopped
• Mushrooms - 3 medium, coarsely chopped
• French beans - 3-4, cut into long, thin, shreds
• Tomato - 3 slices
• Green chili - 1, finely chopped
• Ginger-garlic paste - 1/2 tsp
• Salt - to taste
• Oil - 2 tblsp
Method
• Heat oil in a shallow sauce-pan.
• Fry the green chili.
• Add all the vegetables (except the tomato slices), ginger-garlic paste and salt and stir fry on medium heat for 5 mins.
• Reduce heat to low.
• Beat eggs till light and frothy and pour over the vegetables.
• Arrange the tomato slices on the top.
• Cook patiently till the top is almost dry.
• Flip the omlette carefully.
• Cook the other side for a minute.
Mint Rice
Ingredients:
• Basmati rice - 2 cups
• Mint leaves – 2 or 3 bunches
• Oil – 2 or 3 tsp
• Ghee – 2 tsp
• Onion - 1 medium
• Green chillies – 5 or 6 (adjust according to spice level)
• Bay leaves – 2 or 3
• Crushed (Cloves – 5, Cardamom – 3, Cinnamon – 1/2 inch)
• Ginger and garlic paste – 1. 1/2 tsp
• Coriander powder – ½ tsp
• Coriander leaves for garnish
• Coconut powder – ½ tsp
• Salt to taste
Method of preparation:
• Cook rice separately & after cooking rice spread separately in a wide bowl. Make sure that rice shouldn’t sticky.
• Wash mint leaves & keep it aside.
• Take a bottomed khadai, heat ghee & add mint leaves, green chillies & diced onions. Keep stirring till gets tender.
• Once it is done, remove from heat.
• When fried mint leaves get cool, make it fine paste.
• Heat oil in a large dish and add the whole spices.
• After a few seconds add ginger garlic paste along with the bay leaves, coriander powder & coconut powder.
• Add grinded paste, add salt & stir it well.
• Add the cooked rice to it and fry for 5 minute, mix gently.
• Keep stirring & make sure the rice shouldn’t be break.
• Garnish with coriander.
This is my favourite dish. That’s the reason I published first recipe in my blog.
• Basmati rice - 2 cups
• Mint leaves – 2 or 3 bunches
• Oil – 2 or 3 tsp
• Ghee – 2 tsp
• Onion - 1 medium
• Green chillies – 5 or 6 (adjust according to spice level)
• Bay leaves – 2 or 3
• Crushed (Cloves – 5, Cardamom – 3, Cinnamon – 1/2 inch)
• Ginger and garlic paste – 1. 1/2 tsp
• Coriander powder – ½ tsp
• Coriander leaves for garnish
• Coconut powder – ½ tsp
• Salt to taste
Method of preparation:
• Cook rice separately & after cooking rice spread separately in a wide bowl. Make sure that rice shouldn’t sticky.
• Wash mint leaves & keep it aside.
• Take a bottomed khadai, heat ghee & add mint leaves, green chillies & diced onions. Keep stirring till gets tender.
• Once it is done, remove from heat.
• When fried mint leaves get cool, make it fine paste.
• Heat oil in a large dish and add the whole spices.
• After a few seconds add ginger garlic paste along with the bay leaves, coriander powder & coconut powder.
• Add grinded paste, add salt & stir it well.
• Add the cooked rice to it and fry for 5 minute, mix gently.
• Keep stirring & make sure the rice shouldn’t be break.
• Garnish with coriander.
This is my favourite dish. That’s the reason I published first recipe in my blog.
About
Welcome to Andhra Amma Recipes Blog.
My objective is to help who are looking for ‘ammas’ kitchen hand recipes. Our Andhra people are across the world, the reason might be any thing but most of them are missing amma’s hand cooking & amma’s muddha. Even I am one of the member missing on the amma’s list. Whatever the reason could be, at the end of day we will choose our Andhra Amma traditional food.
My personnel experience, for the first twenty four years of my life, I knew only eating the cuisine cooked by my mum, then after my marriage I moved to abroad. I am missing her a lot n lot, when my mum was cooking I was sitting aside on kitchen platform & chit chat with my mom while observing all her recipes. After I left home, I have started cooking following the recipes of my mum along with my own experiments as well with different combinations of vegetarian and non-vegetarian foods.
At the same time, I have also learned many other foods that include pickles (veg & non-veg), chutneys and snacks. With in a short time, all my family and friends impressed with my cooking and started asking about the secrets of my recipe. I have been receiving at least 5-10 requests every week asking about my recipes. Considering all this I thought of starting a blog and post all my recipes so that everyone can find all my recipes in one central location. I know there are thousands of recipe blogs but this Andhra Amma Recipe provides modern recipes with traditional flavours. I hope you all definitely like these recipes.
Get pleasure from your visit and please send your comments. I would love to hear from you.
My objective is to help who are looking for ‘ammas’ kitchen hand recipes. Our Andhra people are across the world, the reason might be any thing but most of them are missing amma’s hand cooking & amma’s muddha. Even I am one of the member missing on the amma’s list. Whatever the reason could be, at the end of day we will choose our Andhra Amma traditional food.
My personnel experience, for the first twenty four years of my life, I knew only eating the cuisine cooked by my mum, then after my marriage I moved to abroad. I am missing her a lot n lot, when my mum was cooking I was sitting aside on kitchen platform & chit chat with my mom while observing all her recipes. After I left home, I have started cooking following the recipes of my mum along with my own experiments as well with different combinations of vegetarian and non-vegetarian foods.
At the same time, I have also learned many other foods that include pickles (veg & non-veg), chutneys and snacks. With in a short time, all my family and friends impressed with my cooking and started asking about the secrets of my recipe. I have been receiving at least 5-10 requests every week asking about my recipes. Considering all this I thought of starting a blog and post all my recipes so that everyone can find all my recipes in one central location. I know there are thousands of recipe blogs but this Andhra Amma Recipe provides modern recipes with traditional flavours. I hope you all definitely like these recipes.
Get pleasure from your visit and please send your comments. I would love to hear from you.
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