114 replies to this topic

[Sekhar]

ceo, on 15 Dec.  2007, 04:16, said:

Made Gutti Venkaya for lunch today. Should have added more tamarind.

Looks good Suresh..

We call it Vankaya Nimpudukaya (filled / stuffed), our part of the state... also tastes a bit different from the various versions I've tasted in coastal Andhra. Even Mom can't get the the tamarind+chilli+gur combination right sometimes.

[Sekhar]

Gautam, on 17 Dec.  2007, 8:02, said:

To the Ustad banne Nawab from H'bad

It seems there is an interesting store with the same name in Atlanta, GA, selling packaged spices. What gives?

http://www.bannenawab.com/index.php

http://www.bannenawab.com/stores.php

Here is 'Chicken Machuria' made with the Nawab Saheb's masala powder:



Nice, brought back memories of the 'Chinese Bandiwalla down the street'..

[Suresh Hinduja]

Machuria ?
Bangalore calls it Manjoori  

Bandiwalla = Cartwalla ?

[Sekhar]

Suresh, on 26 Dec.  2007, 12:31, said:

Bandiwalla = Cartwalla ?

Oops! Manchuria!

Yes, bandi in Telugu is cart, just attach whatever in front. Eddula Bandi = Bullock cart, Kooragayala Bandi = Vegetable Cart.....  

Next in line for trying out is the Apollo Fish Masala. Is there a version elsewhere, may be called something else? It's kind of like Chicken 65.

[Gautam]

To Sekhar Anna and Little Jim



[and I shan't include JD, coz this guy may be a dad's worst nightmare, biryani and otherwise!]

[bague25]

Gautam

That was really funny - thanks...

[Sekhar]

Gautam, on 31 Dec.  2007, 03:49, said:

To Sekhar Anna and Little Jim



[and I shan't include JD, coz this guy may be a dad's worst nightmare, biryani and otherwise!]

The clip is from 'Angrez', here's another clip situated in a Irani Hotel:


Hyderabad Nawabs by the same team is good too.

[Sekhar]

I'd been trying to find out what Gongura / Puntikura is called in English, and then Jim posted a picture of Gongura Mamsam on PleasureMountain... the search ended here, a food blog I keep visiting often, complete with a recipe:

http://www.sailusfood.com/2008....-leaves

http://www.seedsofindia.com/

[Gautam]

Kebabs At Noon
Ideologies melt in the mouth. The political lunch is the neta's password to journos.


Smita Gupta

http://www.outlookindia.com/full.asp?fodna...8F%29&sid=1



".....Close on the heels of the bajra rotis and the dahi papri came Union urban development minister S. Jaipal Reddy's sumptuous annual Andhra lunch, which was well...sumptuous. The highlights included the traditional crisp keema samosas as a starter, followed by baghara baigan, Hyderabadi biriyani and prawn curry, with a counter whipping up piping hot dosas. .... BJP's Venkaiah Naidu also hosts an annual home-cooked Andhra lunch, which is a star attraction for the media, largely because the prawns are flown in from Visakhapatnam

.....But if any one state—cutting across political lines—can claim top honours in the hospitality department, it must be Andhra Pradesh."

[Suresh Hinduja]

I'm making Gongura Mamsam now. Going out to buy some mutton.

I'm back.
My first experience with Gongura and I love the stuff. It will be a valuable substitute for Chukka/ Khatta which I use in Sindhi Sai Bhaji

Does it look okay, Sekhar?

[Sekhar]

It does!

The one we make at home (in India) is heavy on the Gongura. More like a thick chutney with meat in it.

We also occasionally used to make it with bakra lungs, etc. Cleaned thoroughly and fried before adding to Gongura and simmering. No meat, and it's better the next day, the next day....

It's an acquired taste.

[Suresh Hinduja]

I was worried about the strength of the gongura so I used less. All the same I found the quantity adequate to lend sufficient sourness. On the other hand I havent eaten a benchmark preparation so I cant judge how sour it should be.

The leftover leaves will go into the making of a dal tomorrow. What else can be made with Gongura ?

[Sekhar]

I've seen chicken done with it, no gravy. Also, the small whole dry fish, almost bhuna type, again an acquired taste, besides your whole neighborhood may evacuate while you roast them.. http://www.gourmetin...tyle_emoticons/default/laugh.gif

One other way I liked the dry fish is with baingan, dry.

Edited by Sekhar, 27 May 2008 - 12:37 AM.

[Suresh Hinduja]

I forget where on the AP highway I ate this no frills Andhra Thali @ Rs. 43.
Unlimited except for the Chapati, Gulab Jamun and Dahi. All Andhra restaurants (incl. Bangalore)are in cahoots with each other and follow the same format. I grumble about the single chapati but they wont budge.

It's great for rice lovers because they will happily fill up the thali with a kilo of rice and ladle in as much of the liquids you want. For a single chapati they'll add Rs 6 - 10 !

[Peppertrail]

Suresh Hinduja, on May 28 2008, 07:56 AM, said:

I forget where on the AP highway I ate this no frills Andhra Thali @ Rs. 43.
Unlimited except for the Chapati, Gulab Jamun and Dahi. All Andhra restaurants (incl. Bangalore)are in cahoots with each other and follow the same format. I grumble about the single chapati but they wont budge.

It's great for rice lovers because they will happily fill up the thali with a kilo of rice and ladle in as much of the liquids you want. For a single chapati they'll add Rs 6 - 10 !

Suresh: When you buy a South Indian meal you are lucky to get one chapati! After all it is a rice lovers meal and I bet all those curries taste a lot better with rice than with chapati.

[Sekhar]

Peppertrail, on May 28 2008, 08:09 AM, said:

Suresh: When you buy a South Indian meal you are lucky to get one chapati! After all it is a rice lovers meal and I bet all those curries taste a lot better with rice than with chapati.

Absolutely! http://www.gourmetin...tyle_emoticons/default/smile.gif

This chapathi was a novelty in meals many years ago - "WOW! They give a chapathi too!".

Infact if I remember, a few restaurants used to have a "Special Bombay Meal" with a couple of oily chapathi/paratha whatever thrown in, a 'salad', some vaguely North Indian curry - say some nowrotten khorma, and charge 1½ times or so the regular price.

We used to head to the dhabas outside the city for NI food with real Sardarjis cooking.

[usha]

Nowrotten is right.

Why is it that nearly all Indian restaurants abroad serve ancient curries with mouldering rotis and rice? They seem to think that the microwave gives them a license to serve food dug up from the Indus Valley civilisation archaeological site.

Exceptions -notably- are in London Chutney Mary, Veeraswamy, Masala Zone and Amaya all run by Ranjeet and Namita Mathrani and Namita's sister Camellia Punjabi, Cyrus Todiwalla's restaurant, and a few others.


Pav Bhaji discussion continues here - Suresh

Edited by Suresh Hinduja, 01 June 2008 - 09:15 AM.
Pav Bhaji discussion continues in Chaat/ Street food

[Sekhar]

Quote

Nowrotten is right.

Why is it that nearly all Indian restaurants abroad serve ancient curries with mouldering rotis and rice? They seem to think that the microwave gives them a license to serve food dug up from the Indus Valley civilisation archaeological site.

Usha ji! That is a searing statement, which I wholeheartedly support!

Some restaurant operator folks need to know and learn that us common folks. read consumers, are people with some self respect too...

More on this topic of overpriced meals, there is a restaurant in HYD which once started advertising 'NON VEG' Meals, needless to say I was one of their first patrons. Regular veg meal price there was around Rs.10.00 or so those days and this 'NON VEG' meal was around Rs.25.00 for one katori of 'meat'.

The meat itself when I started eating was, what seemed to me, left overs from other peoples meals.

Needless to say, I made a huge noise, got my money back after threatening potential damage to property and life - and never went back even to their Veg restaurant which was pretty good btw.

Ask me and I'll be happy to name names.

Edited by Sekhar, 01 June 2008 - 04:09 AM.

[Suresh Hinduja]

Quote

Method
Wash the mangoes. Do not peel. Cut them longitudinally into three pieces so that you have two fleshy scoops and one with the seed intact. Soak the tamarind in 1½ glasses of water, meanwhile chop the tomatoes into 4-6 pieces and crush the peeled onion with a pestle in a mortar or on a grinding stone.

Tiyya Mamidikaya Pulusu

[Suresh Hinduja]

Gudla Miram (Egg in onion masala)

Badshahi Gosht (Royal Mutton Curry)

Tomato Thokku (Tomato Chutney)



A few more Andhra Recipes