Mee website chala bagundi..chala vantakalu gurunchi chepparu. Its really useful to everybody nowadays. Much appreciated for your great work. I can see your kind heart and hard work in letting others know the greatness and taste of andhra vantalu. Thanks once again.
Been browsing your website since noon.. good combination of all the things..bfast..lunch..snacks 🙂
I’ve printed out the carrot curma curry to try at home.. Thanks for being patient..
Oh, btw..your pics in the website are too good…tempting me to try every other recipe.. 😛
Just today happened to see your website. Pictures of methi chicken and guddu pulusu are mouth watering. I am a food lover specially south indian food. I am from Nellore but for the last 10 years I have been missing Nellore food. If you have time please post the recipe for idly sambar in your site. I googled for this authentic dish but in vain. I hope I will get lucky this time.
I am sorry for the delay in replying back. Great to hear you loved the boorelu recipe. Sorry for not sending you in some more detailed pics. I was on a trip to india at my home town and did not have access to internet. Stayed away from the blogging world for a while.
I am interested in some additional details on the Chicken Dum Biryani recipe. I hope you can respond in a timely manner, because I just saw your site. i need to know the following:
I have 15 people for a dinner party:
How many cups of Rice?
Can chicken be substituted with mutton?
How much mutton to the rice amount?
If I marinate in yogurt over night, do I still need a meat tenderizer?
After I layer the rice & mutton, I want it be cooked in the oven, how much time will it need?
Please provide me details with specific details for the mutton Dum Biryani recipe.
Assuming you have other dishes serving for your guests here is the qty you requested for
Rice – 3 kgs (about 15 measuring cups)
mutton – 2 to 3 kgs/5 to 6 lbs ( I usually use meat qty the same as rice. But you may reduce or increase the qty accordingly)
I do not use any meat tenderizer. Since the qty is more, after marinating overnight, Pressure cook the mutton with oil for about 6-7 whistles or till cooked. After the pressure goes away, remove the lid, and cook till the water evaporates and a thick gravy is formed. Then proceed cooking the rest as shown in the recipe.
To cook in a conventional oven, layer the cooked mutton and half cooked rice as mentioned in the recipe, but use an oven proof wide alluminium or glass tray/casserole, cover tightly with an alluminium foil and bake for around 10 mts in preheated oven at 400 degrees or for 20 mts at 350 degrees.
I saw you peetala pulsu recipe on your old blog.looks much like my moms prepn from the pic u posted. I myself never tried to cook crabs, tho I am a very much cooking enthusiast. Here I have a question, U had given list of ingredients, but for how much quantity of crabs?? I could not find it.
Hi Sowjanya Garu,
I tried your mysore bhajji.The taste was really good but a bit hard.I didn’t soak the batter overnight instead i left some fresh curd for about 22 hours to get sour curd.Later I prepared the batter with this curd and left this batter for about 2 and half hours.Then finally I added all the remaining ingredients.Please suggest me to get fluffy or soft bhajjis.
Even its not sour coud the bajjis should turn out softer. I make mysore bajjis often with fresh curd just by leaving aside for 30 mts and they never turn out hard.
Try adding in cooking soda. Not sure if you added that or not. If the batter is too thick, add some more curd. The batter should be of dropping consistency but not watery like pakora batter.
Note: Adding too much of cooking soda absorbs more oil.
Just wanted to drop you a message to encourage you about your amazing blog!
We have friends in Andrha Pradesh, living in Ponguturu village, not far from Tanuku. I went out last year to visit them and experienced some of the wonders of Andhra food. We invited them to stay with us in the UK and they are currently here for a month. I have been using your blog to cook some of our favourite dishes, its a really good guide and so simple to follow!
So just wanted to say thanks….and keep it up, we certainly appreciate it!
I’ve just come across your website while I was googling for some south indian recipes.. The way you are presenting recipes is extraordinary..I really like it so much…Every other dish I browsed was tempting me to try it….. Appreciate your effort and patience…
Hello ma’am. A very nicely described recipe. I went ahead and cooked it……my family loved it. But I have a question. I am planning to cook the same biryani in an Indian claypot (matka type vessel). Do I need to take any special precautions with it? I may not be able to put the pot on a flat tawa or saucepan for the ‘dum’ phase. Can I put it directly on a slow gas burner??
Hello Ma’am….writing to you again. I’ve tried your recipe for Dum Chicken biryani twice now, with resounding success. The second time was in an earthen pot (Indian matka) and the flavour was even better. However, I have had one minor issue during both times while cooking the biryani. Though I stuck to the time mentioned for the ‘dum’ (exceeded it by 5 min because of larger quantity of chicken/rice) and kept it at low flame, I found that some pieces of chicken (the bottom layer) tend to blacken up. Other wise everything else is perfect. How can i prevent this mild burning? Can I put a thin layer of rice at the bottom,and then pile the chicken and the rest of the rice on top? Please advise
You are right. Cooking in a clay or earthenware pot tastes delicious. While using the pot do not put it on direct heat to avoid burning of chicken. Layering rice at the bottom would turn the rice crispy. However to try preventing the chicken burning when cooking on direct flame, in the first step when cooking on high flame, try reducing the time. I have’nt really tried this way since the traditional method uses a pan in the bottom. Hope that helps.
hai sowjanya garu,
i am a newly married girl, just 1 month before. I liked your recipes a lot especially panner butter masala.
thank you so much and hope u will keep updating the blog and we expect more.
Not sure if you have typed the email address right. You can still reach me on the above email address or drop me a note just like you did regarding your question. I’d respond back at the earliest possible.