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ANDHRA PAPPU

தமிழில் காண : கிளிக்   Hi Everyone, My sister makes this Andhra Pappu atleast 3 times a week , but it will be less spicy ,less tangy so I don't love it and never thought of trying it myself. Recently one of my viewer friend Ms.Suganya asked me about this pappu as she tasted it once in Hyderabad and she gave me some hinds like it was spicy , tangy with green leaves and it was super tasty.Now I got tempted to try this pappu and asked my neighbour Andhra aunty , she gave me so many versions in pappu and this is one. Actual pappu will be bright yellow in colour but at final stage I added some chilli powder so it changed to dull yellow. The recipe is as below, INGREDIENTS : Toor dal – 1/2 cup. Yellow moong dal – 1/2 cup. Tomato – 2 nos. Onion – 1 no. Turmeric powder – 1/4 tsp. Green chillies – 6 nos. Cumin – 1/2 tsp. Green leaves / Spinach – 2 cups. Salt – as required. Tamarind – 1” piece – 1 no. Asafoetida – a pinch. Ghee – 1 tsp. M...
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ANDHRA DAL POWDER / PARUPU PODI.

தமிழில் காண : கிளிக்  Hi All, ANDHRA DAL POWDER / PARUPU PODI . When we were in Chennai , there was a Andhra Mess near my husband's office .My husband use to praise the Moor kuzhambu and parupu podi of that Andhra mess always,he wanted me to make parupu podi in Andhra style.But I have not tasted in that mess so I tried few versions and nothing got approved by my husband. Finally i tried this version and it was a success , he accepted the taste so I noted this recipe carefully 😊.I make this parupupodi often and store it for one or two weeks only , though parupupodi can be stored for months I feel that freshness and aroma gets reduced after few weeks so I always make fresh batch. The simple Andhra parupu podi recipe is as below, INGREDIENTS : Toor dal – 3/4 cup. Fried gram – 1/2 cup. Garlic – 5 pods. Cumin – 1 tsp. Red chillies – 6 nos. Asafoetida – 1/4 tsp. Curry leaves – a sprig. Salt – as required. Ghee – 1/2 tsp. NEEDCLARIFICATION ABOUT...
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KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...
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WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou...
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