Frying, Drying and Making Tidbits From My Andhran Kitchen by Paradesi Bhaarya

Drying chillis in a mixture of buttermilk and corriander leaf fresh, lots of salt for several days in an earthen jar. Remove when white and put on trys in sun all day until dry. Store in a very dry place for up to 3 years if use silicon packets in container, just make sure it doesnt touch edibles. We use chillis from Guntur District in Andhra Pradesh and they are so delicious!

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Fryums are a common addition to a meal to add toast texture to dals. First we prepare a thick paste and then take old saree material and lay out flat using rocks to hold down edges. Then, we spoon on dollops of paste to saree and let dry in sun. Remove at night and then lay out again next morning until completely sun dried, about 1 week. If cracking too much the paste was not thick enough.
Pastes can be made with anytuing from chickpea flour to rice flour. Many fvorites are potato flour and tapioca flour. You will want to take 1 liter of water and bring to a boil add ground green chillis, and 4 Tablespoons of whole cumin seed and 5 to 10 tablespoons of salt. Fryums are usually very salty, so salt to taste. Once boiling add flour of choice (rice, corn, jowar, millet or ragi, besan or potato flour) Bring mixture to a boil and watch it thicken. you want it to be thick like molassas but still runny. Finish by putting on saree and setting out in sun. Do not turn or mess with them. As you see below we have put a plastic cover over them that is transparent, we do this only to keep flys or dirt from landing on them, as India is very dusty.

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To make Fryums we heat up 5 tbs oil for several minutes, then we place a few of them in oil and jiggle a little, once puffy flip and repeat. should only take 1 minute for them to fry up. Serve with dal and a vegetable curry! Enjoy!

Frying, Drying and Making Tidbits From My Andhran Kitchen by Paradesi Bhaarya

Drying chillis in a mixture of buttermilk and corriander leaf fresh, lots of salt for several days in an earthen jar. Remove when white and put on trys in sun all day until dry. Store in a very dry place for up to 3 years if use silicon packets in container, just make sure it doesnt touch edibles. We use chillis from Guntur District in Andhra Pradesh and they are so delicious!

image

image

Fryums are a common addition to a meal to add toast texture to dals. First we prepare a thick paste and then take old saree material and lay out flat using rocks to hold down edges. Then, we spoon on dollops of paste to saree and let dry in sun. Remove at night and then lay out again next morning until completely sun dried, about 1 week. If cracking too much the paste was not thick enough.
Pastes can be made with anytuing from chickpea flour to rice flour. Many fvorites are potato flour and tapioca flour. You will want to take 1 liter of water and bring to a boil add ground green chillis, and 4 Tablespoons of whole cumin seed and 5 to 10 tablespoons of salt. Fryums are usually very salty, so salt to taste. Once boiling add flour of choice (rice, corn, jowar, millet or ragi, besan or potato flour) Bring mixture to a boil and watch it thicken. you want it to be thick like molassas but still runny. Finish by putting on saree and setting out in sun. Do not turn or mess with them. As you see below we have put a plastic cover over them that is transparent, we do this only to keep flys or dirt from landing on them, as India is very dusty.

image

image

To make Fryums we heat up 5 tbs oil for several minutes, then we place a few of them in oil and jiggle a little, once puffy flip and repeat. should only take 1 minute for them to fry up. Serve with dal and a vegetable curry! Enjoy!

Beera Kaya Kura Andhra Style (Ribbed Gourd Curry Andhra Style)

Image(The above photo is of Gaajar Gadda & Kosu Kura and the other is Beera Kaya Kura)

It took me awhile to get used to the different vegetables eaten in South India and now I simply love them. At first I turned away because I felt they were gourds and not to be eaten, but as I learned more and tasted these little rockets I fell in love. I hope Americans and Indians love this traditional recipe that is made by my family here in Andhra.

Beera Kaya/ Ribbed Gourd Curry

Ingredients:

3 Green Chilli sliced down middle & cut in half with seeds (below is a photo of the Indian Chilli I use- choose something similar in your stores)Image2-3 Garlic Cloves with skin removed and smashed

2 TBS Oil (do not use Olive Oil but a peanut oil or sunflower oil)

1/2 Tbs Red Chili Powder (In India I prefer the Three Mangoes Mirchi brand of red chili pwdr)

1/2 Red or White Onion diced

2-3 Small Beera Kaya/ Ribbed Gourd diced (see photo below on size as it ensures the best taste. The long ones are hybrids and are not as tasty)

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1/3-1/2 Cup Water

Salt to taste

Directions:

In a heavy bottom pot with lid heat oil and add onion, green chilis, & garlic. Saute 1-2 minutes. Add everything except water and saute for another 2-3 minutes stirring often. Add the water and stir on high until mixture begins boiling. Turn heat on Medium and boil mixture 10-15 minutes covered stirring occasional so it does not stick to bottom. Curry will be slightly wet but not watery. Turn of heat and let it sit in pot undisturbed for 10 minutes.

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