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Monday, September 7, 2020

Andhra Pradesh Plate

It was First day of August and the First State was Andhra Pradesh. Its the very first day of the challenge #28states28plates and #28states28days. So it was a very basic arrangement. 



For breakfast, I prepared Biyyam Rava Challa Upma. A very simple rice rava upma with buttermilk.


Biyyam Rava Challa Upma Recipe

Ingredients

  • 1 cup rice rava
  • 1 cup whisked curd
  • 1 cup water
  • 2 red chili 
  • 1 tsp chana dal
  • 1 tsp urad daal
  • 1/2 tsp mustard seeds
  • a pinch of asafoetida
  • 10 curry leaves
  • 2 medium onion sliced
  • 2 tbsp chopped coriande rleaves
  • 3 tbsp oil
  • 1/4th tspn turmeric powder 
  • Salt to taste

Procedure

  • Mix water to curd and give a good whisk. Buttermilk is ready. You can use 4 cups of Buttermilk instead.
  • Add rice flour to this, mix, without any lump. Cover and keep aside for 15min.
  • Heat oil, add red chilly, chana daal, utad daal and mustard seeds.
  • When daal turns brownish, add green chili, curry leaves.
  • Now add sliced onion with salt,so that onion is cooked faster.
  • When onion is cooked,add carrot and saure for a few min.
  • Once onions are cooked, add rice rave mixture and cook in medium heat. Keep stirring to avoid making lumps.
  • After that  make the flame low and cover the lid.
  • Meanwhile stir it so that it is cooked properly.
  • Once the buttermilk is absorbed, keep cooking in medium heat for another 5min, keep stirring.
  • Its ready. Garnish with chopped Coriander leaves.


For lunch plate: Rice, Kalagaya Kura, Roasted and Boiled Mug Daal with salt and Poornam Boorelu.


Dry Roast Mug Daal or Yellow Lentil. In a cooker  take roasted daal, add turmeric powder and salt, ad 2 cup water. Now boil in cooker,  for 2 whistle. Once cooked mash daal. You can add water as per your desired quantity. 

Kalagaya Kura Recipe

Its a mix vegetables curry in Andhra style.

Ingredients

  • Red Pumpkin cubes, 4 cups
  • Brinjal cubes, 1 cup
  • Yam cubed, 1 cup
  • Raw Banana cubed, 1 cup
  • Sweet Potato cubed, 1 cup
  • Onion
  • Green Chilly
  • Curry Leaf
  • Red chilly
  • Coriander Powder
  • Turmeric powder 
  • Jaggery

    For Tempering/tadka:

  • Mustard seeds
  • Cumin seed
  • Urad daal
  • Curry Leaf
Procedure
  • Heat oil,add mustard seeds and cumin seeds, split urad dal.
  • Once dal turns red add curry leaves and saute for a few seconds. Add the chopped onions, green chilies and saute till the onions turn brown.
  • Add all the vegetables, mix well with the onions. Cook without lid for 4 mts. Add turmeric powder, red chili powder, coriander powder and salt and mix.
  • Cover and cook on low flame for a few min. Keep mixing once in a while during the cooking process.
  • Add half a cup of water and jaggery and mix. Place lid and simmer till the vegetable are completely cooked.
  • Garnish with fresh coriander leaves.
Poornam Boorelu Recipe

It is Andhra Pradesh special sweet stuffed fried balls.


Ingredients 

         For The Dough:
  • Soaked Chana Daal 1cup, 4-5 hours
  • Water 2cup
  • Jaggery
  • Coconut grated or dried dessicated coconut
  • Cardamom powder
   For the batter:
  • Urad Daal, soaked in water for 3hrs
  • Rice, soaked in water for 3hrs, or rice flour
  • Salt, a pinch
  • Oil for frying
Pocedure
  • Cook chana daal and water till 3 whistle. It should cook completely. 
  • Strain water. In a mixer, churn into a smooth paste.
  • Heat a vessel, add daal paste, Jaggery and cardamom powder. Keep stirring until daal mixture thickens and a soft dough is formed. 
  • Make small balls and keep aside.
  • Take urad daal and rice in a mixi jar and turn into a smooth paste, add water.
  • With a hand blender or spoon, mix again. This will make the batter airy and fluffy.
  • Dip each daal ball in this batter and dip fry in hot oil.
It was an easy, simple platter from Andhra Pradesh. 

Do check my other state plates.

Take Care.

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