Delicious Dussehra

Chinta Chiguru Mamsam

Ingredients

• 500 gm mutton
• 2 tbsp ginger-garlic paste
• 1 tbsp turmeric powder
• Salt to taste
• 3-4 green chillies, slit
• ½ cup tamarind leaves
• 2 onions, chopped
• 1 clove
• 1 inch cinnamon
• 1 tbsp red chilli powder
• 3 tbsp oil
• 1 tbsp garam masala powder
• Salt to taste

Method

• Marinate mutton with ginger-garlic paste, turmeric powder and salt and keep for one hour. Pressure cook the marinated mutton until it is tender and soft.
• In a pan heat oil and add cloves, cinnamon, onions and green chillies.
• Sauté until onion changes colour. Now add tender tamarind leaves and salt. Cover and let the leaves cook.
• Now add the cooked mutton, red chilli powder and garam masala powder. Adjust water for gravy. Mix well.
• Let it simmer for ten minutes or oil surfaces.
• Serve hot with rice.

Ruchika Sharma, celebrity chef

Podi Mamsumu

Ingredients

• 500 gm mutton
• 3 tbsp oil
• 2 tsp saunf
• 1 onion, finely sliced
• 2 tbsp ginger-garlic paste
• 8-10 red chillies
• ½ cup curd
• 2 inch piece cinnamon
• 4 green cardamoms
• 2-4 cloves
• 8-10 black peppercorns
• 2 tsp khus khus
• 1 tbsp coriander seeds
• 3-4 green chillies, slit
• 1 tsp turmeric powder
• Salt to taste
• Coriander leaves

Method

• Marinate the mutton with curd, turmeric powder, ginger-garlic paste and salt for one hour.
• Dry roast red chillies, coriander seeds, green cardamoms, cinnamon, cloves, black peppercorns and poppy seeds one by one on a tawa over medium heat.
• Cool, mix and grind to a fine powder.
• Heat oil in a pan and sauté onions till golden brown. Add green chillies and sauté for a minute. Add the marinated mutton and sauté on high heat for two minutes.
• Add one cup water and ground spices and simmer on low heat till meat is tender and completely cooked.
• Continue cooking till all water dries up and oil surfaces. Garnish with coriander and serve hot with rice.

Tip: Use Guntur red chillies to get the authentic Andhra taste.

— Recipe by Umamaheshwari Mallela, home chef

Ariselu

Ingredients

• 500 gm rice powder
• 400 gm jaggery
• Oil for deep frying
• 2 tbsp ghee
• 2 tbsp sesame seeds
• 2 tbsp poppy seeds

Method

• In a pan, add jaggery and half cup water and boil till it becomes like a syrup. When the syrup is done add ghee and sesame and poppy seeds. Mix well and remove from the flame.
• To this mixture add the rice flour and mix thoroughly.
• Now take small cherry sized balls of and press it into small puris. Heat oil in a kadai and deep fry the ariselu on low flame till the colour changes to golden brown.

Tip: These ariselus can be preserved for 2 to 3 days in an air tight container. You can also sprinkle poppy and sesame seeds when ariselus are hot so that they stick to it.

Fafda

Ingredients

• 1 cup besan
• ¼ tsp cooking soda
• Salt to taste
• ¼ tsp ajwain
• A pinch of turmeric powder
• 1 tbsp oil
• Oil to deep fry
• Black Salt and pepper to taste

Method

• Mix besan, salt, cooking soda, ajwain, turmeric, oil and luke warm water to make a soft dough. Knead it well.
• Grease a clean surface. Take a small lump of dough and drag it with the base of your palm. Lift it up with a thin blade and deep fry.
• Sprinkle black salt and pepper on the fried fafda and serve with hot jalebi and pickled chillies.

Tip: This method is a little difficult and need practice. Alternatively you can even roll it between two oiled plastic sheets and deep fry it.

Payal Valera, home chef

JALEBI

Ingredients

• 1 cup maida
• ½ cup sour curd
• A few drops of orange colour
• 1 tbsp besan
• Ghee to deep fry for syrup
• 1 cup sugar
• A few strands of saffron

Method

• Mix sugar, water and saffron in a pan and allow it boil until it forms a one string thick syrup.
• Mix curd, water and maida to form a thick paste. Leave this mixture for eight to 10 hours to ferment. Once fermented, add besan and orange colour. If the batter is very thick, you can add some water. Fill this mixture in a icing bag or a sauce bottle with a long nozzle. Heat ghee in a kadai and drip the batter in circular shape like jalebi. If the jalebi turns flat it means the batter is runny; add some more besan and fry again.
• After removing from ghee soak the jalebi in sugar syrup for a minute and serve hot.