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My Amma Andhra Cuisine - A Spicy Tribute

My Amma Andhra Cuisine - A Spicy Tribute. KARAM BUNDI OR GRAM FLOUR BUNDI. Prep and cooking time -30mts. Serves -3 or 4 persons. Gram flour (senagapindi or besan) -1cup. Masala red chilli powder -1/4tsp. Salt -1/4 tspor enough. Ground nuts (verusenagalu) -1/4 cup. Curry leaves (karivepaaku) -5or 6. 1First take one vessel make thin paste(like bajjila pindi) with gram flour ,pinch of salt &water. 2Heat oil in one pan make bundi with the help of bundi garita. 5Karam bundi ready to taste as snack item. 4Then...

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My Amma Andhra Cuisine - A Spicy Tribute | myammarecipes.blogspot.com Reviews

<META> DESCRIPTION

My Amma Andhra Cuisine - A Spicy Tribute. KARAM BUNDI OR GRAM FLOUR BUNDI. Prep and cooking time -30mts. Serves -3 or 4 persons. Gram flour (senagapindi or besan) -1cup. Masala red chilli powder -1/4tsp. Salt -1/4 tspor enough. Ground nuts (verusenagalu) -1/4 cup. Curry leaves (karivepaaku) -5or 6. 1First take one vessel make thin paste(like bajjila pindi) with gram flour ,pinch of salt &water. 2Heat oil in one pan make bundi with the help of bundi garita. 5Karam bundi ready to taste as snack item. 4Then...

<META> KEYWORDS

1 brief

2 storage 10 days

3 cuisine andhra

4 ingredients

5 water enough

6 oil 1/2 lit

7 how to make

8 posted by

9 chinna

10 1 comment

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My Amma Andhra Cuisine - A Spicy Tribute | myammarecipes.blogspot.com Reviews

https://myammarecipes.blogspot.com

My Amma Andhra Cuisine - A Spicy Tribute. KARAM BUNDI OR GRAM FLOUR BUNDI. Prep and cooking time -30mts. Serves -3 or 4 persons. Gram flour (senagapindi or besan) -1cup. Masala red chilli powder -1/4tsp. Salt -1/4 tspor enough. Ground nuts (verusenagalu) -1/4 cup. Curry leaves (karivepaaku) -5or 6. 1First take one vessel make thin paste(like bajjila pindi) with gram flour ,pinch of salt &water. 2Heat oil in one pan make bundi with the help of bundi garita. 5Karam bundi ready to taste as snack item. 4Then...

INTERNAL PAGES

myammarecipes.blogspot.com

1

My Amma Andhra Cuisine - A Spicy Tribute: GORU CHIKKUDUKAYALU OR GUOR BEANS VEPUDU or FRY WITH COCONUT POWDER:

http://myammarecipes.blogspot.com/2007/05/goru-chikkudukayalu-or-guor-beans.html

My Amma Andhra Cuisine - A Spicy Tribute. GORU CHIKKUDUKAYALU OR GUOR BEANS VEPUDU or FRY WITH COCONUT POWDER:. Prep and cooking time -20 mts. Goru chikkudukayalu or guor beans -1/2 kg(wash and cut into thin round pieces). Salt -salt to taste. Masala red chilli powder -1tsp. Grated coconut -1/4 cup. 1/2 tsp mustard seeds. 1/2 tsp cumin seeds. 1 tsp split black gram dal. 4-5 dried red chillies (tear into pieces). 5-6 garlic flakes crushed. 4 or 5 curry leaves. Labels: FRY or VEPUDU.

2

My Amma Andhra Cuisine - A Spicy Tribute: BLACK GRAM(urad dal-hindi) OR MINAPAPPU(telugu) VADIYAALU

http://myammarecipes.blogspot.com/2007/05/black-gramurad-dal-hindi-or.html

My Amma Andhra Cuisine - A Spicy Tribute. BLACK GRAM(urad dal-hindi) OR MINAPAPPU(telugu) VADIYAALU. Prep - 1 day , drying Time: 2 or 3 days. Storage -4 or 5 months. We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers. Blackgram(urad dal or minapappu) – 1 cup. Ginger (adhrak) -small piece. Green chillies (pachi mirapakayalu) -3. Salt -salt to taste. Labels: VADIYALU and MIRAPAKAYALU.

3

My Amma Andhra Cuisine - A Spicy Tribute: MANGO JAM OR MAMIDIKAYA JAM:

http://myammarecipes.blogspot.com/2007/05/mango-jam-or-mamidikaya-jam.html

My Amma Andhra Cuisine - A Spicy Tribute. MANGO JAM OR MAMIDIKAYA JAM:. Prep and cooking: 30 mts,. Storage -1 month (Fridge). Boiled raw mangoes pulp -1cup (shold be less sour). Sugar -2 cups or enough. 1First wash and clean the 2 raw mangoes ,peel off the upper green layer with knife or peeler and cut into small pieces. 2 Pour these pieces in one vessel in 2 cups water with cover. 3 Pressure cook for 15 min . Now the mango pulp is ready. 5Mango jam tastes good with bread. View my complete profile.

4

My Amma Andhra Cuisine - A Spicy Tribute: SAGGUBIYYAM(SABU DHANA) OR SAGO VADIYAALU(crisps):

http://myammarecipes.blogspot.com/2007/05/saggubiyyamsabu-dhana-or-sago.html

My Amma Andhra Cuisine - A Spicy Tribute. SAGGUBIYYAM(SABU DHANA) OR SAGO VADIYAALU(crisps):. Prep - 1 day , drying Time: 2 or 3 days. Serves - Whole Family. We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers. Sago(saggubiyyam or sabudhana) – 1 cup. Ginger (adhrak) -small piece. Green chillies (pachi mirapakayalu) -2. Sesame seeds(nuvvulu) -11/2 tsp. Salt -salt to taste.

5

My Amma Andhra Cuisine - A Spicy Tribute: SEMIYA UPMA OR VERMICELLI UPMA:

http://myammarecipes.blogspot.com/2007/05/semiya-upma-or-vermicelli-upma.html

My Amma Andhra Cuisine - A Spicy Tribute. SEMIYA UPMA OR VERMICELLI UPMA:. Prep: 10 mts, cooking: 15 mts. Vermicelli (semya) -1 cup. Slit green chillies -2. Tomato -1 (large) thinly sliced. Onion -1(large) ) thinly sliced. Salt -salt to taste. 1/2 tsp mustard seeds. 1tsp Bengal gram(pachi senaga pappu). 4or 6 curry leaves. 1Heat oil in one pan add mustard seeds,Bengal gram,curry leaves .once they splutter add sliced onion,tomato,green chillies ,sauté for a while. 4Now hot semiya upma ready to serve.

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My Amma Andhra Cuisine - A Spicy Tribute

My Amma Andhra Cuisine - A Spicy Tribute. KARAM BUNDI OR GRAM FLOUR BUNDI. Prep and cooking time -30mts. Serves -3 or 4 persons. Gram flour (senagapindi or besan) -1cup. Masala red chilli powder -1/4tsp. Salt -1/4 tspor enough. Ground nuts (verusenagalu) -1/4 cup. Curry leaves (karivepaaku) -5or 6. 1First take one vessel make thin paste(like bajjila pindi) with gram flour ,pinch of salt &water. 2Heat oil in one pan make bundi with the help of bundi garita. 5Karam bundi ready to taste as snack item. 4Then...

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