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!

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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!

Bengaladumpa Mutton (Potato and Lamb/Goat Curry) Andhra Style

I have looked high and low for this recipe online and have found nothing. This following recipe is from my kitchen and is not the way my Mother-in-Law prepares it. I have had to teach myself the art of Mutton (which is goat not lamb in my part of the world) preparation. So, this recipe is from what I have tasted from my journeys around Indian tasting their curries. This is a curry I suggest making for a nice group of people along with rice or chapatti. We also make the curry ahead of time and then add potatoes on the second day after the curry has cooled down and rested in refrigerator. The flavors really set in and adding some almost done potatoes to the curry makes it a warm second day meal!

1 1/2 kg Mutton with and without bones cleaned and defatted

1 Large Onion Diced

7-9 Green Chili Diced

3 Large Washed Red Ripe Tomatoes Diced

1 Large Bunch of Coriander/Cilantro/Chinese Parsley washed and set aside- do not chop until recipe calls for it as it must be at freshest point

2 Medium Dried Basil Leaf

1/2 tsp of Turmeric

6 Tbs of Oil of your choice

3 Tbs of Red Chili Powder

1 Tbs of Coriander Powder

1 inch strip of cinnamon bark in small pieces

5 whole cloves

3 Tbs of Fresh Garlic Ginger Paste

3 Tbs Salt

1 tsp of Pepper

1 tsp cumin powder-optional

1 tsp mustard seeds

In a separate bowl, combine mutton 1 tbs red chili powder, 1 tbs of salt, 2 tbs oil, turmeric powder, 1 tbs coriander powder, and garlic-ginger paste. mix with hands and let sit. Meanwhile, we will start on the base.

In a heavy bottom pan heat 4 tbs oil and then add mustard seed, clove and cinnamon and listen until it pops. Add in onion and green chili. Cook on low for 2-4 minutes depending on altitude. Add remaining red chili powder and bay leaf and tomatoes and 2 Tbs of water on medium. Cover and let tomatoes cook for 5 minutes, stirring occasionally. Now, add the bowl of mutton mixture and turn on high for 6 minutes. Add 3 cups of water and salt accordingly. Cover and boil stirring occasionally for 45min to 1 hour. the bone marrow to be cooked all the way through and until meat is not chewy or hard.

You can choose to eat this mutton curry as is or as instructed and cooled and placed into the refrigerator. The following morning wash and peel 6 potatoes and dice. Pressure cook the potatoes for 12 minutes (I don’t depend on number of whistles as each pressure cooker is different) take them out and put into the mutton curry on high with 1-2 cups of water and 1/2 Tbs salt. Cook for additional 15 minutes. Serve with Chapatti or Rice. (If you are American this “stew” would taste very good with mashed potatoes and corn on the cob. I usually make a small portion of mashed potatoes to eat it this way myself. Reminds me of my childhood in USA.

 

 

Amma’s Chicken Curry

Amma’s Chicken Curry
This is my recipe. I make it for my Husband all the time and he loves it. He actually taught me how to make it the way he likes it. This recipe calls for tomato which not all curries have. It makes a nice thick gravy which my Husband enjoys with his rice.

1 kg (2lbs) of Chicken with bones cut into 1 inch pieces *leaving the bones on.
4 large onions diced
5 green chilies diced with seeds
1 tsp black pepper
1/4 TBS of Turmeric Powder
1/4 TBS of cumin powder
1 TBS Coriander seed powder
3-4 TBS Red Chili Powder (no less than 3 tablespoons, add more if want hotter)
1 inch of cinnamon bark broke into small pieces
6-8 whole cloves
1 tsp of Hing
3 TBS Sunflower oil or Peanut Oil
3 TBS of salt to taste
1 cup water
3 deep red ripe tomato chopped or a can of chopped tomato
1 bunch of washed coriander (in USA it is called cilantro or chinese parsley)

In a large bottom vessel heat oil. Add onion and green chili. On a medium heat get onions to a translucent color dont over cook. Add tomato, and dry mixture of spices (coriander, clove, cinnamon, cumin, red chili powder, turmeric, salt, black pepper and hing) and mix well. add 1/2 cup water and cook on high stirring often to keep from sticking or burning ingredients until the tomatoes are half cooked. Now add the chicken and mix together evenly coating all the chicken. on medium high heat cook chicken for 7 minutes stirring every 2 minutes to keep from burning gravy, covered. add 1/2 cup water once the mixture has evaporated a bit and stir well. Cook chicken for about 25 minutes. Chop up fresh coriander and sprinkle on top of chicken when done and cover. Serve with rice or roti.