Andhra pradesh

07/20/17 kumars recipe file 1
ANDHRA PRADESH
THE SPICE REGION
THE RICE BOWL OF INDIA.

HISTORY
 It was named after HYDER MAHAL.
 The Nizams are great lovers of food. They
were also famous for hosting feast, state
banquets.
 The Nizams had nobles who were mainly
Muslims, Turks, Arabs, Persians and
Afghans. They brought with them their
own spices and their own cuisines.
 Hence Hyderabad cuisine has some
influence of the middle eastern countries.

 Nizams also brought a few of his
advisors and administors and
learned people from Delhi and
Lucknow.
 This cuisine owes its origins to the
Mughalai style of cooking of ASAF
JAHI period.

SPECIALITIES
 The people of this region is predominantly
Muslims and Hindus.
 The Hyderabadi Muslims got their food
habits from the moghuls, while the
Hindus had their own distinctive style.
 The cuisine is considered as the spiciest
and hottest of all the Indian cuisine.
 The cuisine includes both the original
Andhra cooking and the Hyderabadi
cuisine with its moghul influence.

 Hyderabadi Muslims prefer a
liberal use of red meats and all
most all their gravies are made of
rich ingredients.
 Haleem is a mixture of meat and
cereals with the regular spices and
is a must in all the Muslims
occasions.
 One of the most characteristics
features of Hyderabadi cuisine is
the use of tamarind as a souring
agent, lime is used by the
moghuls.

 Early morning begins with nahari a
lamb stew made from lamb trotters,
seasoned with cassia buds,
cardamom and potli ka masala
( which includes sandal wood, khas
roots and dried rose petals). This is
eaten with sheermal.

 Andhra food is very spicy because of
the abundant cultivation of chilies.
 Guntur being the largest producer of
chilies in the state.
 The cuisine is largely vegetarian except
in the coastal areas.
 Fish and prawns are curried in sesame
and coconut oil and flavored with
freshly ground pepper and eaten with
rice.
 Traditionally the meal is served in a
clean banana leaf or stainless steel
thali.
 The people eat sitting on the floor or on
a low wooden stool.

 The main course must include rice,
dhal, vegetables like yam,ladies finger,
brinjal and bitter gourd.
 PULUSU and CHAARU are the two thick
and thin clear soups respectively, eaten
with rice.
 PULUSU is made with tamarind and
spices tempered and thickened with rice
flour while CHAARU is a clear tempered
soup.
 Authentic Hyderabadi cuisine is served
course by course.
 Briyanis one of the India's finest food is
closely associated with this region.

TOMATO PULUSU
 Cut and cook:
Rinse 8 ripe tomatoes and cut them to large
pieces.
 In a saucepan, heat a teaspoon of ghee. Add and
toast the popu or tadka ingredients (cumin,
mustard seeds - a pinch each).
 When seeds start to splutter, add the tomato
pieces. Stir in chilli powder, salt and turmeric to
taste or quarter teaspoon each. Mix and cover
with a lid and cook on medium high for about 10
to 15 minutes, stirring in-between.

 Blend and Add:
While the tomatoes are cooking, in a
spice grinder, take 3 tablespoons of fresh
grated coconut, add a tablespoon of
toasted coriander seeds. Also 2 cloves
and half inch piece of cinnamon stick.
Grind to fine consistency.

 Add this paste to the cooking tomatoes. Stir the
mixture together and gently press the softened
tomatoes with the back of the spoon to mush
them. Add about half cup of water. Mix and taste
it for spices and adjust the salt and chilli levels
to your liking. Cover the pot with a lid and
simmer on medium-low for another 10 to 15
minutes. When the pulusu starts to become
thick, then turn off the heat.
 Serve the tomato pulusu piping hot with chapati,
puri or rice with little bit ghee drizzled on.

 Kulcha the charcoal baked rotis, haleem
made out of coarsely pounded wheat and
spiced mutton gravy are some specialties.
 Like southern foods dosa, pesarattu,
uppma, rasam are also famous.
 The spicy chutneys and pickles of Andhra
especially mango and shrimps are famous
in these area.
 The last course is the thick set curd.
 Rice is the staple food served plain or else
flavored.

 Avakkai, the hot mango pickle of Andhra
pradesh, is a necessary adjunct to its
food.
 Ghee is served with rice and sambar.
 Til oil is used for cooking and for making
pickles.
 Andhra is also famous for its Gongura
patchadi- a form of cooked green chutney
served with boiled rice and ghee.

SIGNATURE DISHES
 KODI VEPPUDU : dry preparation of
chicken and chicken liver is roasted with
brown onion, curry leaves, ginger, garlic
and spices.
 THAKALLI PAPPU: tomatoes cooked in a
spicy masala, sourness of tamarind and
tempering of curry leaves, mustard, chilies
and urad dhal.
 DALCHA : dried beans and lamb which are
stewed together and soured with tamarind,
cumin seeds, red chilies and curry leaves.

 DOUBLE KA METHA : a bread pudding
sprinkled with pistachios and raisins.
 GHOST KA BRIYANI :
 BAGHARA BAINGAN : small whole
aubergines, slit browned and cooked gently
in a nutty sauce containing sesame seeds
and peanuts.
 TOMATO KUT : an aromatic puree of fresh
tomatoes perked with tamarind,curry
leaves and bits of browned garlic.
 METHI MURGH :
 SHIKAMPURI KABAB :

 MIRCHI KA SALAN : long chilies cooked in
nutty brown sauce.
 KHICHADI : made with rice, lentils and
ghee.
 KHAGINA : scrambled egg.
 ANDAY KE PIYOST : saffron flavored
diamonds made with egg, ghee, ground
badam and khoya.
 ASHRAFI : coins made with khoya.
 GILLE FERDOSE : literally means mud pot
from the heaven. Phirnee more of mava,
pineapple and cherries.

BHOJWAR MASALA
 Coriander seeds :120 gm
 Bay leaves :5 gm
 Sesame seeds :100 gm
 Cumin seeds :30 gm
 copra :100 gm
 Ground nut :35 gm
 Stone flower (pathar ka phol):50 gm
 Channa dhal :35 gm

POTLI KA MASALA
 Coriander seeds :200 gm
 Sandal wood powder :25 gm
 Vetiver (khus root ) :35 gm
 Bay leaf :5 gm
 Rose petals dried :20 gm
 Black cardamom :25 gm
 Cassia buds :30 gm
 Cinnamon :15 gm
 Kalpasi :30 gm

POTLI KA MASALA

 The cuisine emphasises the use of ingredients
that are carefully chosen and cooked to the
right degree and time.
 Utmost attention is given to picking the right
kind of spices, meat, rice, etc. Therefore, an
addition of a certain herb , spice , condiment ,
or combination of all these add a distinct taste
and aroma.
 The key flavours are of coconut, tamarind,
peanuts and sesame seeds which are
extensively used in many dishes.
 The key difference from the North Indian cuisine
is the presence of dry coconut and tamarind in
its cuisine.

 Traditional utensils made of copper,brass,
earthen pots are used for cooking.
 All types of cooking involve the direct use of
fire. There is a saying in Hyderabad, cooking
patiently or ithmenaan se is the key; slow-
cooking is the hallmark of Hyderabadi cuisine.
 The Slow-cooking method has its influence from
the Dom pukth method used in Awadhi cuisine.

 Cuisine of Andhra Pradesh Andhra Pradesh is
famous for its hot and spicy cuisine along with
its rich cultural heritage.
 The cuisine of Andhra Pradesh includes both
the original Andhra cuisine and the Hyderabadi
cuisine, having a Mughlai influence.
 Out of these two cuisines, the former one is
more hot and spicy.

 The traditional delicacies of Andhra are
absolutely mouthwatering having a liberal use
of spices.
 Every meal that is snacks, lunch, dinner, etc,
have their own specialty. The eating habits are
quite varied as there is a mixture of Hindu and
Muslim styles of eating.
 The Andhra cuisine is mainly vegetarian and
only in the coastal areas seafood is preferred.
 The staple food of Andhra Pradesh is Rice,
which is served with sambar . It is also served
with other lentil preparations along with
vegetables.

CHAARU
Pachi Pulusu
Majjiga Charu
Chintapandu Charu

HALEEM
 The cities of Hyderabad, India and
Karachi, Pakistan is also known for its
delectable Haleem, which is available
specially during Ramadan.
 It is originally an Arabic dish, brought to
Hyderabad during the Mughal period by
the immigrants of Yemen,Arabs , Iran
and Afghanistan, It was popularised by
the Arab Diaspora of Hyderabad state.

 Mitthi (sweet) and khari (salted) Haleem
variants are served for breakfast in the homes
of people living in the Barkas area of
Hyderabad.
 Haleem has also earned great appreciation
from other communities in India for its delicous
taste and mouth-watering aroma.
 The salted variety is popular during the month
of Moharram and Ramadan.

 The high-calorie Haleem is the perfect
way to break the Ramadan fast (iftar).
The ingredients are beef or lamb, wheat,
barley, lentils, spices and ghee and
sprinkled with lemon juice and/or spicy
masala to adjust flavor to the taste of the
eater. Legend has it that it took nearly a
week to make a perfect dish of Haleem.

 A derivative of Haleem in which dried
fruits and vegetables are used, is also
prepared during Ramadan.
 Haleem is also a traditional starter at
Muslim weddings and other celebrations
in Hyderabad. In September 2010,
Hyderabadi Haleem was given GI status

SHEERMAL

HALEEM

MAKING OF HALEEM

PREPARATION OF HALEEM

SHEERMAL

kulcha

KODI VEPPUDU

THAKALLI PAPPU

DALCHA

DOUBLE KA METHA

BAGHARA BAINGAN

Andhra pradesh

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