Recipes From My Kitchen

Ingredients: 1 cup rice flour ½ cup chickpea flour 1 tsp cumin seeds 1-1/2 tbsp white or cooking butter , softened 3 tsp salt , soaked in 3 tbsp of water ½ tsp whole asafoetida , soaked in 2 tbsp of water for 2 hrs Oil for deep frying You would also need a "muruku press" to make them. I have the one which has been traditionally used, but these days you have lot of easy and automated ones. You can see how my muruku press looks. There are different nozzles for different kinds of delicacies. For this particular tengoil preparation, I've used the one which is a 3-stared nozzle. Method: 1.) In a big vessel, sift together rice and chickpea flour. Add cumin seeds, asafoetida water, little salt water, and butter. Keep adjusting the salt as per taste by adding very little salt water at a time. Mix thoroughly by adding little water at a time until a thick dough is formed. 2.) Take the muruku press , and set the nozzle to 3-stared nozzle. 3.) Line up 3 to 4 sma...

Fish pulusu is a common and famous Andhra cuisine. Visit any authentic Andhra restaurant and you've got to find this in their menu.. Once in one of our visits to "Abhiruchi" which is famous for their authentic "Andhra Meals" we ordered Fish Pulusu. I wanted to learn the dish and on very special request, the chef came out and told me how to make it.. Here's the recipe...i'm sure you'd love it.. Ingredients: 500 gms fish , (any fish without bones) cut into medium size pieces. 3 medium sized onions , chopped. 3 tomatoes , chopped 3 green chillies , slit 2 spoons tamarind pulp or juice of 1 lime sized tamarind 2 spoons grated coconut (optional) 1-1/2 teaspoon red chilly powder ¾ teaspoon turmeric powder 3 whole green cardamoms 1 teaspoon cumin seeds Salt to taste 2 tablespoon cooking oil 6-7 curry leaves Fresh coriander leaves for garnishing 2 teaspoon turmeric powder to wash the fish (optional). Method: 1.) Wash the fish pieces...