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!

Vankaya Egg Kura- Eggplant/Brinjal Egg Curry

My favorite vegetable is definitely the green round eggplant we find here in Andhra Pradesh. If you cook it just right you will get a creamy light artichoke like flavor from it. I prefer this curry when cooking for my family. How the vegetable and egg complement each other makes this dish mouth watering for even children.

Image8 Small Green Vankaya/Eggplant/Brinjal washed and cut in long strips

1 Onion washed and diced

4-5 Green Chili washed and diced

1/2 tsp Turmeric

1-2 TBS Red Chili Powder

4 TBS Oil

4 Washed and Diced Tomatoes

In a heavy bottom pan saute oil, green chili and onions for 3-4 min on low. Add tomatoes on high, with red chili powder, turmeric, Cook mixture until tomatoes are slightly mushy. Add 1 1/2 cup water, coat all the eggplant with the mixture and cook covered on low for 10 minutes.

During the wait cut slits into the sides of the eggs to soak up flavor of curry. Once 10 minutes is up uncover and stir. Add eggs like folding blueberries into pancakes. Cook on medium for another 10 minutes or until eggplant is cooked (skin not peeling from seedy inside) Serve with rice and curd,

 

 

Jenna’s Vegetable Raita

I have been trying to adapt myself to a whole new World of vegetables and fruits here in India that I am not too familiar with. I have found that here in South India rice is a staple food, and quite frankly that doesn’t work for my body for some reason. I gain massive amounts of weight and I don’t want that anymore than the next person. So, I have been trying to work with ingredients and find new ways to eat healthier. This following recipe is a favorite of mine because it has lots of veggies and its very good with dosa, chapathi, parota, roti, naan you name it. I just don’t eat with rice often.

2 small very ripe red tomatoes diced

2 stalks of green onion/spring onion chopped

1/2 cup of dry roasted peanuts (no fat added or salt)

2 green bell peppers/capsicum 1 diced and 1 sliced into strips to dip with

4 carrots: 1 carrot diced thin and 1 sliced into strips to dip with.

Optional: 1/4 cup cabbage; some kind of roti or Indian bread; the veggie sticks I always eat because we could all use more veggies!

2 cups of Indian Curd or Greek Yogurt

1 tsp salt

a dash of black pepper

Combine all ingredients diced together, salt and pepper, curd/yogurt well.

Ready to eat with Bell Pepper & Carrot strips on top of cabbage

Total Cooking Time: 15 minutes

Dondakaya Fry

dondakaya fry

Dondakaya Fry

This is a traditional recipe that my Atthayya (Mother-In-Law) has taught me. It is traditional in Andhra Pradesh where my Husband’s family is from. Dondakaya is a gourd from the ivy gourd. It is also called Tindora/Tindoora. A good substitute is fresh gherkins. This is so easy yet so tasty! Ireally like the crispiness that my Atthayya gets and she salts them quite a bit as they make the dish taste more like a fresh pickle. Most of Andhran food is eaten with rice unless I specify otherwise and since this is a fry we normally eat this with Rasaam or Dal

1/2 kg (1pound) of fresh Dondakaya cut into rounds
1/2 TBS Red Chili Powder (I prefer to take dried red chili and grind it up into a powder, then add dried garlic cloves with skin on into the powder and store no longer than four months)
3 1/2 TBS Salt
3 Cups water
1 TBS oil

Soak the dondakaya in a brine mixture of the salt and water for 1-2 hours or even overnight in fridge but use less salt if so. Drain and get as much water off of them. In a pan heat oil and then add the dondakaya with the salt and chili powder. Fry the rounds stirring every minute or so for 10-15 minutes until dark brown and crispy.

Other variations: add peanuts (groundnuts) and split yellow lentils into 2 TBS oil and fry for 3-5 minutes until the nuts and lentils are just slightly light brown then add dondakaya, salt and chili powder.

Fried Gram Chutney Recipe

Most Americans do not know what fried gram is and will have difficulty finding exactly what they need in a regular store. That is why I always suggest going to ethnic markets. You can also buy online and get better deals and save some time. You can either buy roasted/fried gram/dal or make it yourself in a hot wok with no oil and do not make them brown or black. I have been looking for a vendor in USA for them online with zero luck, so if anyone has any info on that please email me.

In South India, finding roasted/fried gram/dal is very easy. This recipe is not a traditional one in my household and the reason I included it was because chutney’s are very important in India. We use them with many different fried foods and breads. My favorite dip to this chutney is bonda/mysore buji balls (please excuse my Hindi as I rarely use it as Telugu is the language more common to me in Hyder)

Fried Gram Chutney

1/2 of a coconut grated
curry leaves 5-8
fried gram- 50 g
5 Green chilies
1 tbsp mustard seeds
1 tbsp oil
salt to taste
10 g of tamarind

Directions:
Grinding: together grated coconut,fried gram,green chillies,tamarind and salt into a fine paste.
Tempering: heat oil in a pan. add mustard seeds.when they splutter, add curry leaves.pour the chutney paste into it and stir well. remove from fire.
Serve with masala dosas,idlis or chapatis.