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Saturday, April 30, 2016

Z - Zafrani Pulao

This is the last post from Journey through the cuisine where I did A to Z Andhra Cuisine/Dishes for the entire month of April.
Zafrani Pulao is a famous dish comes from Hyderabad. Zafrani means saffron and liberal usage of saffron brings the dish name Zafrani Pulao.
The cooking method and ingredients for this pulao is much different than any other pulao. The pulao is rich and really delicious.
I got this recipe from a friend. Thanks to her, it turned out so well and everyone enjoyed it.

Preparation Time: 15 minutes 
Marinating Time: 15 minutes 
Cooking Time: 40 minutes 
Serves : 4-5

For Chicken:

Chicken: 750 grams with bones
Yogurt/Curd : 2 tablespoons 
Ginger garlic paste: 2 tablespoons 
Salt to taste 

For Tempering:
Cloves/Laung : 5
Cardamom/Elachi: 3
Cinnamon stick/Dalchini: 2" stick
Star anise: 1
Bay leaves: 2
Shahi jeera : 1 teaspoon 
Mace : 1
Stone flower : 2
Black peppercorns: 15 

For Milk mixture:
Saffron : 8-9 strands infused in 1/2 cup of hot milk
Cream : 1 cup
Mint leaves: 1/4 cup chopped 
Cilantro/coriander leaves: 1/4 cup chopped 
Rose water/kewra essence: 1 teaspoon 

Basmati rice : 2 cups
Onion: 1 large sliced
Red chili powder: 2 teaspoons 
Garam masala powder: 1 1/2 teaspoons 
Water: 1 1/2 cups

For garnish (optional)
Silvered almonds
Boiled and fried eggs 


Mix well all ingredients listed under chicken and marinate for 15 minutes.

Soak saffron in hot milk, let it cool and mix all ingredients listed under milk mixture.

Wash and soak rice for 15 minutes.

Heat 4 tablespoons of ghee in a pan and add the ingredients listed under tempering. Fry for 1 minute. Add onions and sauté till they turn light brown. 
Add red chili powder and garam masala and mix well. Add chicken and fry for 8 minutes. 

Add the milk mixture and water, mix well. Add drained rice. Bring it to a boil and simmer. Close lid and cook for 20 minutes until the rice is done.

Serve hot with raita.

Y -Yalukala Paalu/Cardamom milk

Yalukala Paalu/Cardamom milk is made with 3 simple ingredients milk, cardamom/Elachi/yalukkaya powder and sugar.
This flavored milk tastes amazing both hot and chilled. 
This is one of the flavored milks that brings back childhood memories for me as me and my cousins really enjoyed it.
When I made for my family, everyone really loved both hot and chilled versions.

Preparation Time: 5 minutes 
Cook Time: 30 minutes 
Serves : 2

Whole milk: 3 cups
Yalukkayalu/Cardamom/Elachi: 12 powdered
Sugar : 5 tablespoons 


Take milk in a saucepan or a vessel and bring it to a boil, add the powder and sugar. Simmer the milk for 25 minutes and stir in between. 
Strain and serve hot or refrigerate for 4-6 hours and serve chilled.
You pour this milk in Popsicle mould and freeze overnight.

Thursday, April 28, 2016

X- (e)xtra simple chintapandu rasam/tamarind rasam

Today is letter X for journey through the cuisine and there are no dishes or vegetables that start with letter X. I thought about X-mas dishes but couple of our neighbors and friends who made good cakes for the holiday were from Kerala. Andhra Christians make regular sweets like payasam and cooked non-veg at least 17 years ago.
So, my only choice became to twist the name of this super simple rasam that I make all the time but never posted for some reason.
This rasam goes well with white rice, I love to drink as is too.

Preparation Time: 5 minutes 
Cook Time: 20 minutes 
Serves : 4

For boiling:

Water : 5 cups 
Tamarind : medium lemon size
Tomato: 1 medium diced
Rasam powder: 1 heaping teaspoon full
Dry red chilies: 2
Cumin seeds/jeera: 1/2 teaspoon 
Turmeric: 1/2 teaspoon 
Curry leaves: 1/2 sprig 
Salt to taste 

For Tempering:
Dry red chilies: 1 broken in half
Urad dal : 1/2 teaspoon 
Mustard seeds/Aavalu: 1/2 teaspoon 
Garlic cloves : 2 minced
Curry leaves: 1 sprig 

Coriander leaves/cilantro: for garnishing 

Add All the ingredients listed under for boiling in a saucepan and bring it to a boil. It should take about 20 minutes.
Heat oil in a small pan and add the ingredients listed under tempering except  curry Leaves and fry for 1 minute. Add curry leaves and turn off the stove. Add the tempering to the rasam.
Garnish with chopped cilantro and serve hot with white rice or serve as soup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

Monday, April 25, 2016

W - Warqui Kheema Lukhmi

Warqui Kheema Lukhmi is a traditional starter of Hyderabad. It's simply a local variation to samosa which normally is shaped in a square but some places they shape in a triangle.
Traditionally mutton Kheema is used as the stuffing. I tried with Chicken Kheema and soy Kheema. Both came out really tasty. 

Preparation Time: 10 minutes 
Cook Time: 20 minutes + 2 minutes per batch 
Serves : 3-4

For Stuffing:
Chicken keema/Soy Kheema: 500 grams
Onion : 1 large chopped 
Green chilies: 3 chopped 
Ginger garlic paste: 1 tablespoon 
Turmeric: 1/2 teaspoon 
Red chili powder: 1 teaspoon 
Garam masala: 1/2 teaspoon 
Coriander powder: 1 teaspoon 
Coriander leaves/Cilantro: Small bunch 
Mint /Pudina : Small bunch
Salt to taste 

Outer Layer:
Puff pastry sheets : 6 (Home made or Store bought)


If using Soy, boil the soy chunks, drain them and put them in a food processor to make Kheema. 
Heat oil in a pan, add onions, green chilies and turmeric. Sauté till they turn translucent. 
Add ginger garlic paste and fry for 30 seconds.
Add the spice powders and mix well, add cilantro and mint Leaves. Fry for 1 minute. 
Add chicken/soy Kheema and cook for 12 minutes until it's done. 
Take the puff pastry sheets, roll them thin, place a tablespoon of stuffing and press the edges as shown with a fork as shown in the picture.
Heat oil for deep frying and fry the Lukhmi on both sides until they turn golden. Serve hot with hot sauce.

V - Vankaya Bajji/Eggplant Chutney

Vankaya Bajji is an Andhra pachhadi where Vankaya/Eggplant is roasted vs fried. No tools are used to make this Bajji. 
You just mash everything up with your hands or a spoon. 
My grandma and mom always made this dish especially during Shivratri. 
This quick and easy to make bajji goes well with white rice and some ghee.

Preparation Time: 5 minutes 
Cook Time: 20 minutes 
Serves: 2-3

Big and tender Eggplant/Brinjal: 2
Onion : 1 chopped finely 
Cilantro/coriander leaves: To garnish 
Green chilies: 8-10(Adjust to the spice in them)
Cumin seeds: 1/2 teaspoon 
Turmeric: 1/2 teaspoon 
Garlic: 2 cloves crushed 
Tamarind: size of a small lemon ( soak in water and get extract)
Salt to taste 


Rub oil all over the eggplant and roast them on a pan on low flame until it's brown on all sides.
Heat 1 teaspoon of oil, slit the green chilies and fry them for 2 minutes.
Take a dish, add the green chilies first and mash them with hands or a spoon to smaller pieces. Add the eggplant and mash it up. Add the rest of ingredients except onion and cilantro and mix well.
Garnish with onion and cilantro and serve with hot rice and ghee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63