Vivaha Bhojanambu (Non-Veg Edition)

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Hi everybody.  I know it has been a rough few weeks to all true lovers of Undivided Andhra. Therefore, I thought I would lighten the mood with something that always makes people happy…FOOD !!!

 On special request from Nripathi himself my previous veg Vivaha Bhojanambu post –and despite my own family’s vegetarianism –I have composed an authentic Andhra non-veg menu 😯 . Recipes were given to me by friends and are original.

Per site motto (and our own correct history and literature), “Andhra cuisine” applies for all three regions of historical Andhra rashtra (Telangana, Kosta, and Rayalaseema). Perhaps when tempers have cooled, I will start doing regional variations again…. 😉

Menu:

Appetizer

  • Palakura Vadalu
  • Royyala Vepadu

Entree

  • Chintapandu Rasam w/ Basmati Rice
  • Gongura Mamsam
  • Royyalu Koora
  • Chaapala Pulusu
  • Kodi Koora
  • Kodi Vepadu
  • Chappala Vepadu
  • Palakura Pappu
  • Cabbage Koora
  • Perugu Annam w/ Uragayya

Beverage

  • Theeya Nimma Rasam
  • Majjiga w/ Allam

Dessert

  • Kakinada Kaaja
  • Kova Kajjikayya

 

Andhra Nonveg Thaali

Appetizer

Palakura Garelu(Spinach Vadas)

Recipe:

  • 1 cup Urad dal
  • 1/2 cup Chopped Spinach
  • 1 tsp grated Ginger
  • 1/4 cup Oil
  • 2 finely chopped Green Chillies

Method:

Soak urad dal for 2 hours and then blend. It has to be thick not watery (you should be able to make balls with the paste). Place in a bowl. Add remaining ingredients and salt to taste. Then add 1 cup oil in a frying pan. When the oil is heated then take make and place vada balls (with hole in middle) and flatten on moistened wax paper. Then gently side into heated oil. Cook on medium heat. When golden brown, then strain vadas out and place on paper towel to soak out oil. Serve with tomato chutney–ideal for 4.

 

Royyala Vepadu (Shrimp fritters)

indian shrimp recipe

 

Recipe:

  • 10 Large Tiger Shrimp
  • 2 tsp Ginger-Garlic Paste
  • 1 cup chopped Onions
  • 2 chopped Green Chillies
  • 1/2 tsp Dhania (Coriander) powder
  • 1 tbsp Rice Flour
  • 1 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • 2 tsp Oil
  • 1/2 cup Water
  • Salt to taste

Method:

Clean the Shrimp thoroughly and salt to preserve. Apply turmeric. Then add ginger-garlic paste and red chilli powder. Then place in a vessel, pour  water and then boil until it is well cooked. Then take a separate pan add oil and fry onions until Golden Brown. Then add dhania powder.

Then add cooked Shrimp to the frying pan. Fry for a while until it turns golden brown. Sprinkle rice flour. Sprinkle coriander.

 

Entree  

Chintapandu Rasam (Tamarind Rasam) w/ Basmati Rice

Recipe:

  • 1/2 cup Tamarind pulp
  • 1 tsp Mustard seeds
  • 1/2 tsp Urad dal
  • 1/2 tsp Fenugreek
  • 1/2 tsp Oil
  • 1 cup Water
  • 2 Red Chillies (dried)
  • Cilantro

 

Method:

Take pulp and set aside in a cup. Then in a vessel, add oil , then mustard seeds, urad dal,  methi (fenugreek) and fry all. When it starts to crackle then pour tamarind pulp and add 1 cup water. Then add crushed garlic 2 pods. Then add 2 red chillies. Then boil. Salt to taste. Garnish with cilantro.

Gongura Mamsam (Roselle Leaf Mutton)

Recipe:

  • 1/4 kilo Mutton
  • 2 cups Gongura/Roselle Leaves
  • 2 Onions chopped
  • 3 Green Chillies
  • 2 tsp Ginger-Garlic Paste
  • 2 tsp Red Chilli Powder
  • 2 tsp Garam Masala
  • 1 tsp Turmeric powder
  • 1/4 Cup water
  • 3 tsp Cooking Oil

Method:

Clean and cut the Mutton into cubes. Pressure cook mutton with ginger-garlic paste and turmeric powder. After 2nd whistle, turn cooker off. Finely chop Gongura leaves. Add chopped onions into frying pan with oil. Slit green chillies and place in pan with Gongura. Fry until de-colorization. Add water and to the pan and close the lid for 5 minutes.

Then add pressure cooked mutton to frying pan with garam masala and red chilli powder. Mix and add salt. Close the lid again and ensure that mutton is cooked and sauce congeals. Garnish with kothimeera (cilantro). Serves 4.

 

Royyalu Koora (Andhra Shrimp Curry) prawn-fry

Recipe:

  • 1 lb Shrimp
  • 1 chopped Onion
  • 2 large Bay Leaves
  • 4 Cloves
  • 1/2 Inch Ginger
  • 4 large Garlic Pods
  • 1 tsp Turmeric
  • 2 small Green Chillies
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Coriander Powder (Dhania)
  • 1 tsp Garam Masala

Method:

Grate Ginger and Garlic and blend into a paste. Place it and remaining ingredients in large stir fry vat.  Cook until shrimp and gravy are deep brown. Serves 6.

Kodi Koora (Andhra Chicken Curry)

Recipe:

  • 4 Chicken drumsticks
  • 1/2 lb Boneless chicken
  • 2 tsp Dhania powder
  • 2 tsp Red Chilli Powder
  • 2 tsp Ginger-Garlic Paste
  • 2 tsp Garam Masala
  • 1 cup sliced Onions
  • 4 Green Chillies sliced
  • 1/4 chopped Cilantro
  • 1 tsp Oil
  • 1 Bay leaf

Method:

Clean the chicken and cut as needed. Place  oil and bay leaf and fry. Then add ginger-garlic paste and turmeric–continue to fry. Then add red chilli powder. Finally, place chicken and fry. Then add water and stir well and place the lid on for 5 min. Then add dhania powder and garam masala and fry for a while again. Then cover lid again and cook for 3-5 min. Then add salt to taste. Check if chicken is cooked well, then garnish with cilantro.

Nellore Chaapala pulusu (Fish in Andhra Tamarind Sauce)

http://anushabarrela.files.wordpress.com/2012/04/nell_fp-e1335090274156.jpg

While Chaapala vepadu (fish fry) is considered a delicacy in and of itself, I have selected pulusu for this menu as it is a unique Andhra specialty that uses a Tamarind sauce–which will pair well with the Tamarind Rasam.

Recipe:

  • 1 lb your choice of fish (i.e. Korameen, Catfish, Salmon)
  • 2 Onions, chopped
  • 4 Green Chillies
  • 5 tbp chopped Cilantro
  • 4 tsp Red Chilli Powder
  • 1/2 Thick Tamarind Pulp
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp Turmeric
  • 1 tbsp Rice flour
  • 1 tbsp oil to fry
  • Salt to taste

Method:

Clean the fish and place in a bowl. Take a separate vessel and place the oil in it, as well as chopped onions and slit green chillies and fry all. Then place ginger-garlic paste, and fry that as well. Add fish pieces and lightly fry.  Pour Tamarind (chintapandu) pulp, and add 1/2 cup water. Then add turmeric and red chilli powder. Add salt to taste and curry leaves.

When it all starts boiling, gently add fish pieces. Boil on slow fire for 5 minutes, and cover with lid. Make a rice flour paste in a separate cup.  Add to fish pulusu and stir it gently. You will see pulusu thicken and ready to eat.  Garnish with cilantro.Serves 4.

 

Kodi Vepadu (Andhra Chicken Fry)

Recipe:

  • 1 lb Chicken (preferably boneless)
  • 1 Large Bay leaf
  • 2 chopped Onions
  • 5 cloves Garlic + I inch grated ginger (make paste)
  • 1/2 ssp Cumin
  • 3/4 ssp Coriander Powder
  • 1 tsp Pepper
  • 1 tsp Garam Masala
  • 1 ssp Turmeric
  • 1 ssp Chilli Powder

Method:

First fry bay leaf, onions, and ginger-garlic paste. After few minutes, add cumin through turmeric. Finally add Chicken and fry for at least 10 minutes. Serves 5.

 

Chaapala Vepadu (Andhra Fish Fry)

Recipe:

  • 1 lb Catfish fillets
  • 5 cloves Garlic + 1 Onion (Blend)
  • 1 inch Ginger
  • 4 Cloves
  • 1 stick Cinnamon
  • 1 clove Cardamom
  • 1 ssp Turmeric
  • 1 and 1/2 ssp Chilli Powder
  • 1 tbsp Salt
  • 1 tbsp Cumin
  • 1 tbsp Garam Masala

 

Method:

Clean and salt fish fillets and place in corning ware bowl. After blending onion and garlic in one paste, and ginger, cinnamon, clove, cardamom, and turmeric in another paste pour over fish fillets. Marinate in fridge for several hours (3-6 hours at least) with aluminium sheet covering. After marinating, place in over with sheet cover still on. Bake for 45 minutes at 350 degrees Fahrenheit. Remove sheet during last 5 minutes so gravy will congeal. Mint stalk optional. Serves 5.

(Phew, that was a LOT of meat items–especially for a vegetarian!  surprised. Here are some Veg entrees to balance out the rajas with some sattva smile )

 

Palakura Pappu (Spinach Dal)

 Spinach-Garlic Dal with Rice

Recipe:

  • 1 cup Toor Dal
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Urad dal
  • 5 Curry leaves
  • 3 Green Chillies
  • 1 pinch Turmeric
  • 1/2 cup Water
  •  Cooking Oil

Method:

Cook Toor dal in pressure cooker and then mash well. Cook spinach in a separate vessel (moistened with oil) with  mustard seeds, urad dal, cumin, curry leaves, and green chillies. Fry well and then add chopped spinach. Add a pinch of turmeric and fry again. Add water (or as much for preferred consistency). When the spinach changes from dark green to a lighter shade, then add cook Toor dal.  Stir well then add salt to taste. Serves 4.

 

Cabbage Koora

 

Recipe:

  • 2 cup finely chopped Cabbage
  • 3 tbsp Coconut powder
  • 1 tbsp Channa dal
  • 4 Green Chillies
  • 5 tbsp chopped Onion
  • 1 tsp Mustard
  • 1 tsp Urad
  • 1 tsp Cumin
  • 4 pods of Garlic
  • Salt to taste
  • 1 tsp Oil

Method:

Pour oil in a vessel. Add mustard, urad, channa dal, and cumin, and fry well. Then add green chillies, crushed garlic, and onions. Then add curry leaves and cabbage. Then fry on a slow fire. No water. When it is well cooked. Sprinkle with coconut powder. Serves 6.

Chikkudu Kayya koora (Green Beans Curry)

Recipe:

  •  1 pkg Green Beans
  • 1 ssp Turmeric
  • 1/2 ssp Red Chilli Powder
  • 1 ssp Cumin + 4 Cloves Garlic (Crush together w/ Mortar & Pestle)
  • 1/2 ssp Mustard Seeds
  • 1 ssp Urad Dal
  • 1/2 Chopped Onion
  • Salt to Taste
  • Grated Coconut for Presentation

Method:

Sautee for 10-15 minutes. Serves 5.

Perugu Annam (Yogurt Rice)

No Andhra meal is complete without a required (some would write “medically” before that…hee hee) serving of yogurt, to cool the stomach. Yogurt rice is a standard offering at the end of a meal. Recommended with Gongura pickle.

Daddojanam, Thair Sadam, Dahi Chawal or Curd Rice

Recipe:

  • 2 cups Yogurt
  • 1 cup cooked Rice
  •  1 tsp Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Urad dal
  •  pinch of Asafoetida
  • 2 green Chillis chopped
  • 1 dried Red chili
  • 5 Curry leaves

Method:

Cook rice and slightly mash it. Heat oil and fry mustard seeds until they crack, then add dal and remaining ingredients. When dal becomes brown—garnish mix with mixed yogurt rice. Salt to taste. Add coriander to garnish.

Side Dishes

Vadeeyaalu

Find In store!

 

Beverage

Lemon drink with Honey (Theeya Nimma Rasam)

Nothing complements a hot, meat heavy meal better than some lemon juice. This Andhra style lemonade is the ideal side drink for your Andhra Mamsa Vindu.

Recipe:

  • 4 Lemons
  • 1/2 cup Honey
  • Salt to taste
  • 4 cups Cold Water

Method:

Squeeze the lemons into a cup. Stir and even beat honey with lemon juice. Then mix with water. Serves 4.

Majjiga Allam (Buttermilk w/ Ginger) and Karave Paaku (curry leaves)

Indian Yogurt, Ginger and Kavvam

After all that rajasic food, digestion is very important. Nothing cools the stomach while making it healthier than some buttermilk with ginger. Have this wonderful drink at the end of the meal.

Dessert

Kakinada Kaaja

 

Recipe:

  • 3 cups Sugar
  • 2 cups Maida (all purpose flour)
  • 1 cup Water
  • 1 and 1/2 cup Water for Syrup (paakam)
  • 5 tbsp of Melted Ghee
  • 5 pods Cardamom
  • 1 cup Oil

Method:

Prepare dough by adding ghee and water to flour. Once dough is made, keep it aside for 35 minutes. Prepare syrup by boiling sugar for few minutes. When it has reached a boil then remove it and add crushed cardamom powder. Then keep it aside.

Kneed the dough well and divide into even balls (the size of small limes). Then flatten like a puri and apply ghee. Roll the puri and then press each piece to create layers of varying depth. Then heat the oil. When it is ready, drop the dough pieces gently. Cook on medium. When it is golden brown, then drop them in sugar syrup. Repeat with each batch. Then leave in syrup for 15 minutes and place on clean plate to dry.

 

Kova Kajjikayya

Recipe:

Filling (poornam):

  •  1 and ½ cup powdered Jaggery
  • 2 cups powdered Coconut
  • ¼ cup Milk
  • 2 pods Elatchi (cardamom) powder

Mix powdered Coconut with  powdered Jaggery or Brown Sugar. Add Milk to wet this. Place on non-stick pan until it thickens. Then add elatchi  powder, no shells.

Shell:

  • 2 cups powdered sugar
  • 2 tsp Rosewater
  • 1 and ¼ cup whipping cream
  • 1 cup milk powder

Method:

Make balls of desired size. Keep aside in a plate.Put shell ingredients in a vessel and stir in slow fire until it becomes thick. It should congeal. Then turn off and let it cool. Take kova ball and press it on wax paper to make puri. Then put a ball of coconut filling. It should cover whole filling, but can be oval or spherical. I prefer oval. If shell starts to crack or harden, use milk to soften.

 

And there we have it ladies and gents–a true Telugu Nonveg Thaali–that’s “thaali” not “Thalli”   biggrin. With all those varieties, it is an Authentic Andhra Vindu for Mamsaharis.  I hope Nripathi appreciates me putting aside my veggie sensibilities to put this together    cool. Enjoy!–or as we say in acchu Telugu:

Kadupaara Bhujinchandi!

 

One thought on “Vivaha Bhojanambu (Non-Veg Edition)

  1. Yes, Velugu Thalli, I do appreciate the non-veg post–I just need to find a restaurant close by that will make all these amazing dishes!

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