Andra Pappu Podi (or) Kandi Podi

Andra Pappu Podi or Kandi Podi is Andhra's (South Indian) trademark recipe. You may find this in any Andra Restaurant and Andra community home. And here is the recipe you can do this traditional spicy delicacy at your home.

Ingredients:

100 Grams - Toor Dal
100 Grams - Bengal gram
100 Grams - Moong Dal
25 Grams - Fried gram
1 tbs - Pepper
3 tbs - Cumin Seeds
50 Grams - Dried Red Chillies
Salt to taste
8 cloves - Garlic
1/2 tsp - Asafoetida Powder

Roast each ingredient in a dry pan in a medium flame (except Garlic and Asafoetida) for around 2-3 minutes. This will bring up the flavors and makes them crisp. Allow it to cool for about 5 minutes. Mix all the ingredients and put them in a food processor (except Asafoetida) and make a slightly coarse powder. The right consistency is that it is not too fine, and yet it is not too coarse. Pour it in a open bowl and mix Asafoetida powder in it with a spatula. Once it is fully cooled transfer it in a air-tight container.

Best served with hot rice along with melted ghee or sesame oil.

Comments

Moulded Sugar Sweet :: Sakkare Acchu :: Panchadara Chilakalu

Here is a sweet which is prepared across south India during Harvest Festival in the month of January called as " Shankranti " sometimes also called as " Pongal ". During this time you can find this sweet sold in local markets especially in South India. But traditionally this is a sweet done at home with family members. It is a fun activity for the kids to watch the sweet being done and even participate. In the home often it is done in the proper traditional way with the right ingredients and technique, and the final outcome and the taste of the sweet done this way will far surpass any store counterparts. It is locally called as "Sakkare Acchu" in Kannada and called as Panchadara Chilakalu in Telugu language and so on. In some parts they make mould it in solid shapes as shown above which is around 2-5 inches in size. Whereas commercially sold ones are done in much larger hollow shapes, and in the form of animals, birds, especially in the form of Parro

Donne Biryani

Donne Biryani is a special delicacy you get in Bengaluru, India. So next time if you visit the Silicon Valley City of India, do try this dish available across Bangalore. The name "Donne Biryani" derived from the cup as you can see made with dried Banana Leaves and the Biryani served in it. Sometimes they also may serve in big sized cups/bowls made from areca nut palm leaf too. You get choices such as Mutton Donne Biryani, and Chicken Donne Biryani in various restaurants. The Biryani done for this is distinct and sometimes they may or may not use Basmati Rice (Indian Aromatic Rice) for it. The spices used for this, and the way it is prepared and the way it tastes and its texture is very unique. One need to understand this is not meant to be like commercial biryani you get commonly in restaurants. In other words this biryani is not layered nor cooked in dum (which means steam/pressure). The Biryani gathers nice aroma of the banana leaf cup and banana leaf as you ca

Sweet from Bengal: Rasgulla

Rasgulla is a traditional Bengali Sweet. It is appreciated for its smooth texture and the simplicity of the flavour. Often people buy Rasgulla tins from a store, but it is one of sweets which can be made passionately at home. Here is a simple recipe which shows you how to make delicious Rasgulla at home. Ingredients: 1 litre - Milk 2 tbs - Lemon Juice (or vinegar or citric acid) 1.5 cup - Sugar 1 pinch - Cardamom powder (optional) 4 cups - Water Pour the milk into a large thick vessel and place it on a low flame. Meanwhile grab a stainless steel juice strainer as shown. Avoid using coffee/tea strainers for this job. Cover it with a thin white cotton cloth as shown. When the milk is hot enough (just before it raises up) squeeze the lemon juice as shown. Make sure the quantity of the lemon juice is around 1-2 tablespoons so that this is enough to turn milk into curds and whey. Curds are the solid part, whey is the liquid part. This step is the s

Cooking with my Wife

Search This Blog