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Salan is a thick gravied, tangy curry from the Hyderabadi cuisine that is slowly cooked in a peanut, sesame and coconut base. Aromatic, flavor loaded salan traditionally was prepared as an accompaniment to rice / rotis though it has become synonymous with biryanis over the time. If you are interested, go through this interesting excerpt on the origins of the mirchi ka salan in the royal kitchens. Today's recipe of course is not the popular mirchi ka salan version which uses the green chillies but an okra / bhindi based one.
I prepared this bhendi ka khatta salan to go with my 'Hyderabadi Dum Biryani' during the April Mega marathon. This is a dish to have in one's repertoire, if one is an okra fan. Choose small sized, tender okra while preparing this salan. The okra is fried before adding to the gravy so that the final salan doesn't end up being slimy though one can add okra without frying and cook. I used my air fryer instead of deep frying. I used very little oil to cook this dish and so my final salan doesn't look greasy with oil on the top, which seems to be the signature look of a salan. The dish doesn't demand any fancy ingredients though linked to imperial kitchens and even a novice cook can nail it with satisfactory results. It is a simple and easy enough dish and needs little supervision though it is cooked a little extra time than most of the dishes.
To toast and grind:
2 tbsp. peanuts
1 tbsp. sesame seeds
2 tbsp. coconut
4 byadagi chillies / less spicy variety dried red chillies
1/2 inch piece of ginger
1 or 2 garlic cloves (I didn't use any.)
Other ingredients:
12 okra / bhindi
Oil to fry bhindi (if frying)
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/8 tsp. fenugreek seeds
Few curry leaves
1/2 cup minced onion
1/8 tsp. turmeric powder
2 - 3 tbsp. tamarind juice
Salt to taste
Jaggery to taste (I used 2 Stevia packets)
1 tsp chili powder that is not very hot (I used 1.5 tsp )
Water as needed (I used 2 1/2 cups of water in total for grinding the paste and to cook the salan.)
Directions:
* Dry roast peanuts, sesame seeds, coconut and chillies on low flame, until slightly browned. Keep aside and let them cool.
* Grind the toasted ingredients along with ginger and garlic if using, to a smooth paste. Add water as needed to grind. (Ginger - garlic paste can be skipped here and added while sauteing onions instead.)
* Wash the okra, remove the ends and wipe them dry.
* Heat oil if deep frying okra. Fry okra on medium heat until slightly browned. (I used an air-fryer instead.)
* Heat oil in a pan and add mustard, cumin and fenugreek seeds. When mustard starts to sputter, add curry leaves and onion. Saute until golden brown.
* Next add the ground paste, turmeric, chili powder and salt to the pan. Add enough water to make it into a thin consistency mixture (about 1.5 or 2 cups of water). Stir well and cook the mixture covered for about 20 minutes on low flame, stirring intermittently. The mixture would have thickened by the time and the oil would have separated. Add tamarind and sweetener next, taste and adjust the seasonings if needed and cook for about 5 minutes. (I usually add tamarind and sweetener along with the paste at the beginning.) Add the fried okra and cook for a couple of minutes more. Turn off the stove and let it sit for few minutes before serving.
* Garnish with cilantro and serve with biryani / pulao / rice or rotis.
This post is an entry for Blogging Marathon #101 under 'Gravy Curries' theme.
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I had made a score of biryani / pulaos and side dishes to go with them, last month for the mega marathon. This dalcha was one of those side dishes that I had made to accompany my Ambur biryani. 'Dalcha' was created in the Hyderabadi Nizams' kitchens and is said to be a modified version of a Persian dried lamb with beans dish. The original dish is of course a non vegetarian version that uses mutton and chana dal / split chickpeas along with the spices to flavor it up. This is a flavorful and simple vegetarian version dalcha made with eggplants / brinjals and pairs well with a biryani / pulao. Eggplants can be replaced with soy chunks or with mixed vegetables.
Recipe source: Here
Ingredients:
1/2 cup toor dal / pigeon peas
2 tbsp. chana dal / split chickpeas
1/8 tsp. ground turmeric
1 cup water
1 tbsp. sesame oil
1 tsp. ginger - garlic paste
1 small onion, finely chopped
2 small egg plants, sliced thinly
1/2 tsp. garam masala
1/4 tsp. cumin powder
1/2 tsp. chili powder
Salt to taste
Tamarind water to taste
1/2 cup water
Ingredients for tempering:
1 tsp. oil
1 tsp. mustard seeds
1/8 tsp. fenugreek seeds
2 dried red chilies, each broken into 2 or 3 pieces
1 stalk of curry leaves
2 pinches of asafoetida
Directions:
* Pressure cook toor dal, chana dal and turmeric adding a cup of water for 3 whistles or until the dal is softly cooked. When the valve pressure is gone, mash the dal well and keep it side.
* Heat oil in a pot / pan and add onion. Fry until translucent and add the ginger - garlic paste. Saute until the raw smell of the paste leaves.
* Next add brinjal slices, tamarind water, chili powder, and cumin powder. Mix well, cover and cook for about 5 minutes.
* Add cooked dal and salt to the pan. Stir and add about 1/2 cup or more of water. Cover and cook until the brinjal pieces are done.
* For tempering, heat oil in a small pan and add mustard seeds, red chilies, and fenugreek seeds. When mustard seeds start to sizzle and pop, add curry leaves and asafoetida. Turn off the stove and add the tempering to the dalcha.
* Serve warm with biryani / pulao.
This post is an entry for Blogging Marathon #100 under 'Regional Side Dishes' theme.
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Biryani has evolved over centuries and cooking styles, from an army dish to a tantalizing treat fit for royals, ending up being a synonym to the local culture. The many varieties and variations of biryanis reflect the gastronomic histories of the regions, the local touches and the preferred regional tastes. The kitchens of Hyderabadi Nizams, of course inspired by Mughal kitchens seem to be the torchbearers of 'Biryani' revolution. It all started when Nizam-ul-Mulk was appointed the ruler of Hyderabad by Aurangzeb. His chefs reportedly experimented with spices and flavors to create about 50 versions of flavored meat biryanis.
They are also credited coming up with a unique, aromatic saffron infused rice that was layered, that has come to be known as the Hyderabadi Dum biryani. This non vegetarian culinary delight is complimented with some of these chefs' other creations like mirchi ka salan or baingan bhartha. An authentic Hyderabadi biryani is a popular example for a 'kutchi' style biryani. Unlike elsewhere, the meat and rice are not cooked separately in case of this biryani. The raw rice and raw meat are cooked together with exotic spices in a 'kutchi' (raw) style. The 'dum pukth' method, which means slow breathing oven in Persian was and still used to make the biryani. The ingredients are loaded in a pot and slow cooked over charcoal, sometimes from the top too. The pot is sealed around the edges with dough so that steam wouldn't escape and the meat tenderizes in it's own juices while flavoring the rice.
Being a vegetarian, I prepared the classic dish using vegetables and served it with bhindi ka salan. I used 1 inch sized pieces of green beans, chopped carrot, chopped potatoes, and green peas. Paneer, mushrooms, cauliflower or soy chunks can be additional ingredients. If using paneer, add at the end of the vegetable gravy preparation. If using soy chunks, soak them in hot water for few minutes, squeeze the water and add in the middle of vegetable cooking. The laundry list of ingredients and instructions may seem intimidating but trust me, this is not such a difficult task to master. One doesn't need any special utensils to cook this dish. A heavy bottomed pan with a lid will do. A non-stick one, preferably. And if your's is a full fledged Indian kitchen, probably even don't need to run to the store for spices.
I have divided the whole process into 4 steps for convenience and ease. To begin with, soak the rice and start working on step 2.
Step 1. Soaking and cooking rice.
Step 2. Preparing a vegetable gravy. (Do this while the rice is being soaked and cooked, to cut down the biryani making time.)
Step 3. Layering the rice and vegetable gravy in a pot / pan. (This is child's play and takes less than 5 minutes.)
Step 4. Cooking the biryani in 'dum' style. (One minute of prep work and about 25 minutes of cooking with no supervision.)
Ingredients for cooking rice: (Step 1)
1.5 cups of basmati rice
3 cloves
1 inch cinnamon
1 bay leaf
1 star anise
3 cardamom
1/2 tsp. salt
6 cups of water
Ingredients for vegetable gravy: (Step 2)
3 tbsp. ghee / oil
1 tsp. shahjeera / caraway seeds
3 green cardamom
1 black cardamom
3 cloves
1 inch piece cinnamon
1 star anise
1 bay leaf
1 onion, finely chopped
2 green chillies, sliced
1 tsp. ginger - garlic paste
4 cups of chopped vegetables
1 cup yogurt
1/8 tsp. ground turmeric
1 tsp. mild variety chili powder
1 tsp. biryani masala / garam masala
Salt to taste
2 tbsp. each - almonds, cashews and raisins
Ingredients for layering: (Step 3)
1 large onion, thinly sliced (or 1/2 cup fried onions)
1/4 cup finely minced cilantro
1/4 cup finely minced, mint leaves
1/4 cup warm milk + 2 pinches of saffron strands
1 tbsp. ghee
2 tsp. rose water / kewra water
Prep work:
1. Rinse basmati rice in two or three changes of water and soak the rice in enough water for about 30 minutes. Drain the water after the soaking period.
2. Cut and prepare the vegetables that are going to be used for vegetable gravy.
3. Add yogurt to a small bowl, whisk until smooth and keep aside.
4. Add two pinches of saffron strands to 1/4 cup of warm milk and keep aside.
Step 1 - Directions for cooking rice:
* Rinse basmati rice in two or three changes of water and soak the rice in enough water for about 30 minutes. Drain the water after the soaking period.
* Add 6 cups of water, cloves, cinnamon, bay leaf, cardamom, and salt to a pot on high flame and bring it to a rolling boil.
* Add the soaked and drained rice and gently mix once. Do not cover and continue to cook on high flame, until the rice is 80% cooked. (It took less than 7 minutes.)
* The rice should be almost done, with a slight bite at the center of the grain when tasted.
* Immediately drain the rice in a colander. Rinse the rice with cold running water to avoid further cooking. Drain completely, fluff and keep aside.
Step 2 - Preparing vegetable gravy:
* Heat 3 tbsp. ghee in a pan and add half the onions and a pinch of salt. Fry them until golden brown, remove with a slotted spoon by gently pressing against the edges of the pan to remove the excess of oil. Drain on the absorbent towels and keep aside. (We will use it for layering, the 3rd step.)
* Add a little more ghee / oil if needed to the same pan and add shahjeera / carom seeds, bay leaf, cardamoms, cloves, cinnamon and saute for few seconds, until the shahjeera starts to brown.
* Now add the chopped onions and saute on low flame until golden brown.
* Then add green chillies and the ginger - garlic paste and saute until the raw smell goes away. Add turmeric, chili powder, biryani masala and stir well.
* Next add the chopped vegetables and salt to taste. Saute for a minute or two.
* Add yogurt and saute for a minute, on low flame since the yogurt may curdle.
* Add about 1/4 to 1/2 cup of water, cover the pan with a lid and cook until the vegetables are done. (Or the vegetables can be pressure cooked for 2 - 3 whistles. Remember that the sourness from the yogurt increases the cooking time.) Add raisins, cashews and almonds and mix well.
* Check the taste and add any seasonings if needed. If the gravy appears watery, cook on high flame, continuously stirring until most of the water dries up. The final gravy should be on a thicker side.
Step 3 - Layering the biryani:
* Choose a heavy bottomed pot, preferable a non stick one. Spread evenly half of the vegetable gravy at the base of the pan.
* Spread half of the rice over it, in an even layer. Sprinkle half of the fried onions (the onions we fried before making the vegetable gravy), cilantro, mint, and saffron milk, evenly over the rice. (Fried onions are not pictured.)
* Repeat the vegetable gravy and rice layers. Sprinkle the remaining fried onions, cilantro - mint and saffron milk. Pour a tbsp. of ghee all over.
* Finally sprinkle the rose water evenly.
Step 4 - The "dum" cooking part:
* While layering the biryani, heat a iron griddle / tawa on medium flame.
* Seal the pot tightly with an aluminium foil and cover it with a lid. Or seal the pot with a moist, cotton towel or cloth and cover with a lid. Or cover the pot with a lid and seal it with a dough ring.
* Place the sealed pot on the hot tawa and cook on the lowest heat setting / lowest flame, for about 25 to 30 minutes.
* Let it sit for about 10 minutes, once the rice is cooked. Fluff and serve with a spicy gravy.
So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.
Qabooli biryani or qubooli biryani comes from the repertoire of biryanis from the Hyderabadi cuisine. While majority of the biryanis from the region are non vegetarian, this is one of the exceptions where chana dal / split chickpeas are the star ingredient of the biryani. Cooked lentils, rice and fried onions are arranged in layers and finally cooked once more in this layered biryani. I found this one to be a simple and unassuming dish with a nutty flavor that I enjoyed. This flavorful biryani makes a great vegetarian option.
One important thing to note down in this recipe is to cover all the other steps of cooking by the time rice is cooked to the 'almost there' consistency. Keep your cooked dal and fried onions ready and finish the tempering part of the spices by the time your rice is done. You don't want to leave the rice aside since the consistency of the final dish may not turn out perfect. I had soaked the rice for 30 minutes and it hardly took 10 to 12 minutes to cook the rice in a sauce pan on stove top, using extra water than the required amount as shown in the video. By the time I fried the onions, the rice looked soggy even though I had drained and I had to recook the rice.
Recipe source: Vahchef
Ingredients:
1/2 cup chana dal / split chickpeas
3/4 cup Basmati rice
2 small onions
Oil as needed
1 tbsp. ghee
1 tsp. shahjeera / cumin seeds
2 cloves
2 cardamom pods
1" cinnamon stick
1 bay leaf
1 tsp. ginger garlic paste
1 green chillie
1/4 tsp. garam masala
3/4 tsp. chili powder
1/2 cup yogurt
1/8 tsp. turmeric powder
Salt
1/2 tsp. slightly crushed saffron strands soaked in 1 tbsp. warm milk
Method:
* Wash and pressure cook the chana dal for 2 whistles adding 1/8 tsp. turmeric powder, salt, 1/4 tsp. chili powder and 1 cup water. Drain any extra water present. If cooking in a pan, cook the dal such way that it still holds shape after cooking.
* Slice the onions lengthwise, thinly and fry them in oil until they are brown.
* Rinse and soak the Basmati rice in water for about 10 minutes. Cook rice adding enough salt and a tsp. of oil, until it is 95% done. (I cooked in my microwave rice cooker so that I could have control over the cooking part. Cook rice adding 1.5 cups water, if using pressure / electric / microwave rice cookers and just stop before it is almost done. If cooking on stove top, cook adding 5 - 6 cups of water. When rice is almost done, drain the extra water and use the rice.)
* Choose a pan/small cooker that is deep enough to arrange the dish in layers. Heat ghee in the pan you chose and add shah jeera / cumin seeds, cloves, cardamom, cinnamon and bay leaf. Fry until the cumin turns brownish. Next add the green chillies and ginger - garlic paste and saute for few seconds. Then add cumin powder, chili powder, coriander and mint leaves and saute. Next add yogurt and stir.
* Now comes the layering part. Add half of the cooked chana dal, spreading uniformly.
* Then spread half of the cooked rice and then half of the fried onions. Again repeat the layer of chana dal, rice and onions in that order. Pour the saffron milk over the surface. This is optional step.
* Cover and cook the mixture on low flame for about five minutes and turn off the stove. Let it sit for few minutes before serving.
* This biryani can be served with a side dish, a raita or even plain yogurt since it is spicy enough to eat on it's own.
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai
F for Fodnicha Bhaat
G for Gongura Pulihora
H for Hare Moong ki Chaaswaali Khichdi
I for Iyengar Style Kadambam
J for Jodhpuri Vegetable Pulao
K for Kaju - Karivepaku Annam
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora
N for Narali Bhaat
O for Oliya
P for Peas Pulao
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
An InLinkz Link-up
It's time for the 'Q' post in this A - Z marathon, based on Andhra vegetarian recipes. Picking a dish for this particular alphabet was easy-peasy, as my daughter would say. Though there is not a single ingredient in an Andhra kitchen which starts with 'Q', there are however a couple of popular 'Q' dishes if one travels to the capital city of Hyderabad. And I picked the sweet one among those, a popular delicacy from the region called 'Qubani ka Meetha'. It is a dish that is almost synonymous with the Nizam city and a cherished one among the Muslim community there. This was on my 'to do' list for about two decades now and thanks to this marathon, I could prepare it recently.
'Qubani'
means apricots in Urdu and 'Meetha' means sweet and so the name 'Qubaani
ka Meetha' literally translates to a sweet dish prepared using
apricots. Apricots are not local to the region and hence there is no Telugu name for either the fruit or the dish. While Hyderabadi 'Fine biscuits' I posted earlier in the marathon has a English name, this 'Q' dish has a Urdu name. Those are the only names by which these dishes go by and both names have no regional translations / substitutes and so, they helped me in maneuvering around the 'regional names clause' for these particularly difficult alphabets. I am reserving to use that clause exemption for more difficult alphabets which are coming my way next week.
Qubani ka meetha was conceived in the Nizam kitchens, on his behest. I heard an anecdote about the origins of this dish recently on a cook show, which coincidentally was showcasing some Hyderabadi delicacies. It was mentioned that the Nizam of Hyderabad who went to Kashmir to meet the Mughal emperor, fell in love with the apricots he was served there. It is said that the emperor later parceled him dried apricots so that the Nizam can enjoy them to his fill, through out the year. The Nizam sent those apricots to his palatial kitchen and asked the chefs to come up with something interesting. Obviously it had to be something delicious and thus the qubani ka meetha was born. I don't know how authentic the story is, but qubani ka meetha was indeed a creation of Nizam chefs. The dish probably reached the common masses later and is now an integral part of the celebrations, especially weddings among the local Muslim community.
Qubani ka meetha is a very straight forward and simple preparation that involves only two ingredients, dried apricots and sugar. Even a novice cook can master the dish in the first trial itself and can boast about. It takes
about 15 to 20 minutes to cook the meetha, on low simmer and one need not hover around, especially if using a non-stick pan. I probably stirred the meetha only twice or thrice during the entire cooking.
Dried apricots are soaked in water overnight to re-hydrate them. The stones are removed and the pulp is cooked along with sugar in the soaked water until it reaches the consistency of a compote and then pureed. Inside each stone there is an edible seed which tastes and looks like an almond albeit smaller in size. Those are collected and are used to garnish the meetha. Qubani ka meetha was served with malai / cream traditionally but now it can be served with custard or even vanilla ice cream. Qubani ka meetha is always prepared subtly sweet because of the custard / cream garnish which adds additional sweetness to the meetha. I prepared some thick custard to serve the meetha with.
Ingredients: (yield over 2 cups / 4 servings)
400 gm. dried apricots (72 apricots)
5 tbsp. sugar (Taste and adjust. The meetha should be subtly sweet.)
Custard / Cream / Ice cream to serve
Method:
* Wash the dried apricots thoroughly and soak them overnight in water, covered. The apricots should be completely immersed in water.
* By morning, the dried apricots would have swelled and the fruits would have become softer. The re-hydrated apricots are going to look like those in the above image. Do not throw away the water used to soak the apricots, which would have changed color by now. Collect the water in another bowl and reserve it. It is needed later to cook the apricots.
* Collect the fruits in another bowl and remove the stones from each fruit. If you have any eager hands to help, let them chip in. (The dried apricots may be lighter or darker in color and don't discard the darker ones thinking that they are rotten.)
* Do not throw away the stones yet. There are edible seeds in them which are going to be used later in the recipe.
* Add the stone-less fruits and the soaked water reserved in the earlier step to a pan, preferably a non stick one. Cook stirring intermittently until the mixture turns mushy.
* The soaked water would be enough to cook. However in case, if the mixture needs some more liquid and if you have run out of soaked liquid, add plain water as needed. The fruit pulp attains a darker shade while cooking.
* With the
back of the spoon, just mash the fruit pulp into a single mass. Add
sugar, stir and cook until it melts. At this point, the mixture is
cooled a bit and pureed. I chose not to puree it. Or the apricots can be pureed
at the beginning itself before cooking them
* While the apricots are cooking, collect the apricot seeds for garnishing. Gently break open the apricot stones using a mortar and pestle (or what ever gadget works for you). The stone will break open easily revealing a tiny almond sized apricot seed/kernel inside. Throw away the hard shells and collect the seeds.
* Garnish the cooked meetha with apricot seeds.
* Serve qubani ka meetha with custard / cream or ice cream.
So far on my 'A - Z' Andhra Cuisine,
A for Alasanda Vada
B for Bellam Garelu
C for Chiyali
D for Dondakaaya Kaarapu Kaaya
E for Endu Kobbari Podi
F for Fine Biscuits
G for Gongura - Mamidikaya Pappu
H for Halwa Holigalu
I for Idli Karam Podi
J for Janthikalu
K for Kobbari Koora
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.
An InLinkz Link-up
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For the uninitiated, I am doing a blogging marathon this month, based on Andhra cuisine, going in an alphabetical order. Today is the turn for alphabet 'F' and this is one of those tricky letters where you land up with zero recipes in Andhra cuisine. Zero recipes that is, if you are looking for recipes with regional names beginning with that alphabet as there is no 'F' sounding culinary terms in the local dialect.
When I sat
down to plan my recipes for this month's marathon, I tackled the
difficult alphabets first to make sure that there are indeed Andhra recipes
that represented each alphabet. If not for the 'regional name' marathon
rule, I would have not bothered with the usage of
the English names for dishes. I have the option of using English names for only three dishes in this marathon and definitely there are more than three alphabets that need maneuvering because of lack of recipes with regional names.
Being a south Indian, the first 'F' dish that came to mind was filter coffee but I had to discard the idea immediately for two reasons. My
husband who is the only coffee consumer in my home has switched over to
tea recently and getting a bag of coffee powder for blog's sake made no
sense. Besides, filter coffee is not unique to the state and is consumed all over south India.
Then I remembered seeing fine biscuits from Hyderabad some time back, here. The region also has two desserts starting with F which are popular in parts of India influenced by the Muslim reign. They are the 'falooda' and 'firni' aka phirni, for which I have already posted the recipes. Hyderabad is currently acting as the capital city for both Andhra pradesh and the newly formed state, Telangana. I visit the city during my India trips but mostly they are like and 'blink and miss' kind because of our tight schedules and are meant to visit siblings. We don't get to explore much of the city or the food. I have tasted other variety of Hyderabadi biscuits in my SIL's house but not these fine biscuits. These seem to be a part of Irani cafes there and these yummy, flaky biscuits are made with puff pastry sheets. They are like our version of palmiers and are supposedly as big as a hand. I made medium sized ones and the version I made had a balanced amount of sweetness. I did not have the crystalline sugar (which by the way is the common sugar in Indian kitchens) and used the regular sugar (which is almost powdery in U.S). And so one gets to see the white layer on the biscuits which I am sure not a part of the looks of the original version. However everyone at home enjoyed the biscuits. I used a ready made puff pastry sheet for convenience. The recipe below is for general guide lines and so no mention of quantities of ingredients.
Method:
1 Puff Pastry Sheet
Sugar for rolling the biscuits
All purpose flour for dusting
Milk for brushing
Method:
* Thaw the puff pastry according the package directions or for about 30 - 40 minutes.
* Keep a plate of sugar and a plate of flour handy.
* Roll the pastry sheet thinly, dusting the work surface with flour as needed.
* Gently brush the top with milk and sprinkle sugar. (I skipped the step since my daughter prefers subtly sweet stuff.)
* Preheat the oven to 350 deg F.
* Starting from the wider side, roll it tightly. Roll the log a couple of times with your palms to make sure that it is not opening up.
* Cut them into one inch pieces.
(This size yields the actual palm sized biscuits sold at the bakeries and that's what is shown in the images. I realized in between that they are going to be big and instead cut into 1/2" pieces which yield two inches biscuits. 1/4" inch cuts should yield smaller sized biscuits if you are looking to portion control.)
* Again dust the work surface with flour. Gently press each cut portion into a disc and roll into thin ovals. Brush the tops with milk and sprinkle sugar. (I did it on both sides.)
* Arrange them on a greased or foil lined baking sheet until the tops start turning golden brown, about 15 to 20 minutes.
So far on A - Z Andhra Cuisine,
A for Alasanda Vada
B for Bellam Garelu
C for Chiyali
D for Dondakaaya Kaarapu Kaaya
E for Endu Kobbari Podi
