Mondays lunch menu Plantain fry/aratikaya podi kuraIvyguard tomato curry/dondakaya tomato curryBesan ki kadi/buttermilk chikpea flour gravy seasoned with gheeRice and pappadams1. PLANTAIN FRY/ARATIKAYA VEPUDU- spiced dry plantain curry preparation time-20 minutesINGREDIENTS. Medium size plantain or aratikaya-2Red chili powder-2tsDry coconut powder-3tsRoasted peanut powder/palli podi-2 tssaltGarlic pod-1Oil-3 tbsCumin mustard-1tsANDHRARUCHULU-ANDHRA THALI-7PREPARATIIONS. Heat oil inside a pan add plantain pieces and fry for couple of minutes until they turn crispnow add some blended powder salt and blend prepare for five minutes and serve2]IVY GUARD TOMATO CURRY-preparation time-20 minutesINGREDIENTS. DOndakaya/ivy guard chopped length wise-1 cupChopped tomato medium-1Chopped onion medium-1/2Red chili powder-2tsSalt-to tasteCurry powder-2 tsDry coconut powder-1tsOil-3 tbsCumin mustard-1 tsCurry leaves-4Turmeric-1/eighth spoonCoriander leaves-3 tsPREPARATIONS. pressure prepare ivy guard pieces till done ,drain excess water and hang a sideFry the pieces in 1 tbsp . of oil until crisp and hang a sideMETHODHeat oil inside a pan making seasoning add onion ginger root garlic clove paste and fry for five minutesadd tomato plants prepare till soft Add powders salt and ivy guard piecesFry for five more minutesAdd coriander leaves and serveBESAN KI KADI-chickpea flour butter milk gravypreparation time -10 minutesINGREDIENTS-buttermilk-1 cupBesan /chik peaflour-2 tsGinger garlic clove paste-1tsTurmeric-1/eighth spoonSaltGreen chilis very tender Indian variety-6 to 8Desi ghee-2tscumin mustard-1tsCoriander leavescurry leaves-4PREPARATIONS
Tondekayi (Ivy gourd) Idigayi - small miracles in the kitchen area
Andhra delicacies. Eventually, she designed a stuffed dondakaaya that was unbelievably tasty, just the truth that the vegetables weren't sliced up but full of the masala made a lot of a positive change that the bowl filled with stuffed dondakaya vanished much like that in a few minutes