Indian Cuisine : Andhra’s Culinary Delights

Andhra cuisine methi-chicken

Andhra Pradesh, one of the most beautiful states in India, is a famous tourist destination in India. It is the fourth largest state in India area wise and fifth largest population wise. Andhra Pradesh is home to various tourist destinations, historic monuments, a rich cultural heritage and delicious cuisine.

Andhra Pradesh was a Mughal capital for long, most of the cuisine here is a gift from khansamas of Mughal cuisine. The world famous Hyderabadi Biryani came from Mughal Kitchens and various other such culinary delights. The Andhra food is rich, colorful, spiced and delicious. Following are some of the Andhra’s culinary delights
Methi Murg :
Ingredients:

  • 1 kg chicken, washed and cut into medium sized pieces
  • 1 cup packed fresh methi leaves, add little salt+sugar+water, keep aside for 15 min and squeeze out water
  • 2 large onions, sliced, saute in a tbsp of oil till brown and cool
  • 1 tsp green chilli paste (2-3 green chillis)
  • 3/4 tbsp ginger garlic paste
  • 1 tomato, pureed
  • 1/4 cup yogurt
  • large pinch turmeric pwd
  • 3/4 tsp red chilli pwd
  • 1 tsp coriander pwd
  • 1/2 tsp cumin pwd
  • garam masala pwd (2 cloves, 1″ cinnamon, 1 elaichi)
  • salt to taste
  • 7-8 cashewnuts, soak in warm water and make paste
  • 2 tbsp oil

Method:

  • Make a paste of browned onions and curd. Keep aside.
  • Heat 2 tsps oil in a cooking vessel, add the methi leaves and saute for 7-8 mts or till they turn crisp. Remove and keep aside.
  • Heat the remaining oil in the same vessel, add ginger garlic paste and green chilli paste and saute for 3-4 mts. Add turmeric pwd, red chilli pwd, cumin pwd and coriander pwd and combine.
  • Add the tomato puree and cook for 3 mts. Add the onion-curd paste and cook for another 3 min.
  • Add the chicken pieces and combine well. Cook on medium high flame for 3-4 min. Reduce flame, place lid and let the chicken cook till three fourth done.
  • Add the cashewnut paste, garam masala pwd and sauteed methi leaves and combine well. Add few tbsps of water if necessary at this point of time. Cook till the chicken turns soft and you get the gravy consistency of your choice. It should be a thick creamy gravy.
  • Turn off heat and serve hot with white rice, biryani, flavored rice or rotis.

Aloo Methi :
Ingredients:

  • 3 potatoes, peeled, boiled and cubed
  • 1 cup packed fresh methi leaves, add little salt and sugar, leave aside
  • 1/2 cup chopped spinach leaves (optional)
  • 1/2 tsp cumin seeds
  • big pinch of asafoetida/hing/inguvva
  • 1 small onion, finely chopped (optional)
  • 1 tsp grated ginger
  • 1 tsp red chilli pwd
  • 1/2 tsp coriander pwd
  • garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
  • salt to taste
  • 1/2 tbsp oil

Method:

  • Add big pinch salt + big pinch sugar and a cup of water to the methi leaves and let it rest for a few mts. Squeeze out the water from methi and keep aside.
  • Heat ghee or oil in a vessel, add the grated ginger and asafoetida and saute for a few secs. Add onions and saute for 3 mts. Add coriander pwd and red chilli pwd and combine. Add the chopped methi and spinach leaves and cook till wilted, approx 10-12 min.
  • Add the cubed boiled potatoes and salt and combine. Cook for 9-10 mts. This is a dry saute dish.
  • Add garam masala pwd and combine well. On high flame saute for 2-3 min, tossing the potatoes and turn off heat. Serve hot with rotis/paranthas or hot rice. (You can also add a dash of lemon juice to pep up the dish)

Murg Musallam:
Ingredients:

  • 1 kg chicken, washed and cut into medium sized pieces
  • 2 large onions, sliced
  • 4 garlic cloves, sliced
  • 2 large tomatoes, pureed
  • 1/2 tsp red chilli pwd
  • fresh coriander leaves for garnish
  • salt to taste
  • 10 almonds, soak in warm water, remove skin and make paste
  • 2 1/2 tbsps oil

Dry roast on low flame for 3 min

  • 1/2 tsp pepper corns
  • 1/2 tsp cumin seeds
  • 1 1/2 tsps coriander seeds
  • 1″ cinnamon
  • 4 cloves
  • 2 elaichi/cardamom

For Marinade:

  • 1 1/4 tsp ginger garlic paste
  • 1/2 tsp green chilli paste
  • 3/4 cup curd/yogurt
  • 1/2 tsp red chilli pwd
  • 1/4 tsp turmeric pwd

Method:

  • Marinate chicken with the ingredients called for ‘marinade’ for 1/2 hr. Meanwhile make other preparations.
  • Heat a tbsp of oil in a vessel, add garlic and sliced onions and saute for 6-7 mts till they turn brown. Remove and keep aside. Once cool, make a fine paste of the sauteed onions, garlic and dry roasted ingredients, by adding a little water (approx 4-5 tbsps). Keep aside.
  • Heat a tbsp of oil in the same cooking vessel, add the chicken pieces (keep aside the marinade) and roast them for 6-7 mts till they are lightly browned. Remove and keep aside.
  • In the same vessel, drizzle some oil, add the ground paste and saute for 3 mts. Add salt and red chilli pwd and combine. Add the tomato puree and cook for 4 mts.
  • Add the chicken pieces, marinade, almond paste and 1/2 cup water and combine well. Cook on low to medium flame till the chicken turns soft with a thick gravy.
  • Turn off heat and garnish with fresh coriander leaves. Serve hot with white rice, biryani or rotis.

Lasooni Dal Palak :
Ingredients:

  • 1 small cup tur dal/red gram dal/kandi pappu
  • 2 cups chopped and tightly packed palakura/palak/spinach
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 green chillis, slit lengthwise
  • 3 garlic cloves, finely sliced, saute in ghee till lightly browned and keep aside
  • 1/2 tsp finely chopped ginger
  • 1/2 tsp red chilli pwd
  • big pinch turmeric pwd
  • salt to taste
  • 1 1/2 cups water, approx

For seasoning / poppu / tadka:

  • 1/2 tsp cumin seeds
  • 2 garlic cloves, finely chopped
  • 1 tbsp ghee

Method:

  • In a pressure cooker, add 1 1/2 to 2 cups of water and tuvar dal and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
  • Heat ghee in a heavy bottomed vessel, add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds. Add the chopped onions and saute for 3-4 min.
  • Add red chilli pwd and turmeric pwd and combine. Add the chopped palak and saute for 4 mts. Add chopped tomato and saute for another 3 min.
  • Add the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 8-10 min without lid or till you get the consistency of your choice. Garnish with sauteed garlic slices.
  • Serve with rotis or white rice.

Capsicum and Chicken :
Ingredients:

  • 1/2 kg chicken, washed and cut into medium sized pieces
  • 1 large onion, finely chopped
  • 2 tomatoes, quartered
  • 2 capsicums, cut into big pieces
  • 1 1/2 tbsps tomato sauce
  • garam masala pwd (1″ dalchini, 1 elaichi and 2 cloves finely ground)
  • fresh coriander leaves for garnish
  • salt to taste
  • 1 1/2 tbsps oil

For marinade: (marinate chicken with below ingredients and place in refrigerator for 2-3 hrs)

  • 1 tbsp curd/yogurt
  • 1/2 tsp cumin pwd
  • 1 1/2 tsps coriander pwd
  • 1/2 tsp red chilli pwd
  • 1/2 tsp pepper pwd
  • pinch of turmeric pwd
  • 1 1/4 tsps ginger garlic paste
  • 1 tsp soya sauce
  • 1 tsp vinegar or lemon juice
  • salt to taste

Method:

  • Marinate chicken with curd, red chilli pwd, pepper pwd, coriander pwd, cumin pwd, turmeric pwd, lemon juice, soya sauce, salt and ginger-garlic paste for at least 2 hrs. Place in refrigerator.
  • Heat half of the oil in a cooking vessel, add the chopped onions and fry till transparent. Add the capsicum and tomatoes and saute for 3 mts. Turn off heat, remove and keep aside.
  • In the same vessel, add the remaining oil, add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
  • Reduce to medium heat, let the chicken cook for 8-10 mts, uncovered. Add one fourth cup of water and cook till chicken turns soft and there is hardly any water left.
  • Finally add the garam masala pwd and tomato sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 mts. Turn off heat and garnish with fresh coriander leaves. This is a semi-dry dish with less gravy.
  • Serve hot with white steamed rice, rotis or naan.