Rambabu Uppada is a cherished Indian chef known for his unique culinary flair, particularly in the art of Uppada cuisine, which is an amalgamation of coastal flavors and traditional Andhra recipes. In this comprehensive guide, we'll delve into five of his most delectable recipes that you can try at home, bringing the distinct taste of Rambabu Uppada's kitchen to yours.
Rambabu Uppada’s Prawn Pulao
Prawn Pulao by Chef Rambabu Uppada is a fragrant and flavorful dish perfect for seafood enthusiasts. Here’s how you can recreate this culinary delight:
- Ingredients:
- 500g prawns, cleaned and deveined
- 1 cup basmati rice
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 2 tbsp coriander leaves, finely chopped
- 2 tbsp mint leaves, finely chopped
- 2 tbsp oil or ghee
- Salt to taste
- Preparation:
- Soak the basmati rice for 30 minutes, then drain.
- In a pressure cooker or pot, heat oil/ghee, fry onions until golden, add ginger-garlic paste, and sauté until fragrant.
- Add tomatoes, chilies, and spices. Cook until the oil separates.
- Add prawns, sauté briefly, then mix in the rice, ensuring everything is well coated with the spices.
- Add water, adjust seasoning, close the cooker, and cook until the rice is done (whistle or until cooked on stove).
- After cooking, let it rest for 10 minutes, fluff with a fork, and garnish with herbs.
🍴 Note: For a variation, you can add cashew nuts or raisins for a sweet twist to the pulao.
Uppada Fish Fry
A quintessential Rambabu Uppada dish, the fish fry captures the essence of coastal Andhra with its simplicity and taste:
- Ingredients:
- 500g fish fillets (choose freshwater or sea fish)
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp ginger-garlic paste
- Juice of 1 lemon
- 1 tbsp rice flour or besan for crispness
- Oil for shallow frying
- Salt to taste
- Preparation:
- Mix all dry spices, ginger-garlic paste, lemon juice, and salt to make a marinade.
- Coat the fish fillets evenly with the marinade and let it rest for 30 minutes.
- Dust the fillets with rice flour or besan to help achieve crispiness.
- Heat oil and shallow fry the fillets until they turn golden brown.
- Serve hot with a lemon wedge and mint chutney.
Masala Crab Fry
Masala Crab Fry is a testament to Chef Rambabu’s ability to infuse flavor into seafood:
- Ingredients:
- 4-5 cleaned crabs
- 2 large onions, finely chopped
- 3 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tbsp red chili powder
- 1 tbsp garam masala
- 2 tbsp oil
- Curry leaves
- Corantha leaves for garnish
- Salt to taste
- Preparation:
- In a heavy-bottomed pan, heat oil, add onions, and fry until they caramelize.
- Add ginger-garlic paste, cook until raw smell goes away.
- Pour in the tomato puree, add spices, and cook until oil separates.
- Add crabs, sauté until they are well-coated with the masala.
- Add a splash of water, cover, and cook on low until crabs are done.
- Uncover, increase heat, and stir until dry and spices are well adhered to the crabs.
- Garnish with corantha leaves.
Rambabu’s Chepala Pulusu (Fish Curry)
Embrace the rich flavors of coastal Andhra with Rambabu’s Chepala Pulusu, a tangy fish curry:
- Ingredients:
- 500g fish fillets (preferably Rohu or Pomfret)
- 2 medium-sized tomatoes
- 2-3 green chilies, slit
- 1 large onion, thinly sliced
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tbsp chili powder
- 1 tbsp tamarind paste
- Curry leaves
- Oil
- Salt to taste
- Preparation:
- Soak tamarind in warm water and extract pulp.
- In a pot, heat oil, splutter mustard, cumin, and fenugreek seeds. Add onions and green chilies.
- After onions turn translucent, add ginger-garlic paste, cook until fragrant.
- Add chopped tomatoes, cook until mushy. Add spices, cook until oil separates.
- Add tamarind extract, adjust consistency, then add fish fillets.
- Cook on low heat until fish is cooked through.
- Garnish with curry leaves and serve with hot rice.
Rambabu Uppada’s Gongura Chicken
Gongura or Sorrel leaves play a star role in this tangy chicken recipe:
- Ingredients:
- 500g chicken pieces
- 2 bunches of gongura leaves, washed and chopped
- 3 medium onions, finely chopped
- 3 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 2 tbsp oil
- Salt to taste
- Green chilies, slit (optional)
- Preparation:
- Blanch the gongura leaves, then grind them into a paste.
- In a pan, heat oil, add onions, and fry until golden.
- Add ginger-garlic paste, green chilies (if using), cook until aromatic.
- Stir in tomatoes, spices, and cook until the tomatoes soften.
- Add chicken pieces, mix well to coat, then add the gongura paste.
- Cook on medium heat until chicken is tender and the flavors meld together.
Embarking on this culinary journey with Rambabu Uppada recipes brings the vibrant and rich flavors of Indian coastal cuisine into your home. From the aromatic Prawn Pulao to the tantalizing Gongura Chicken, each dish encapsulates the essence of traditional Andhra cooking, tweaked with Chef Rambabu's personal touch. Whether you're looking for a new dish to impress guests or wish to explore your palate further, these recipes are a perfect place to start. They not only offer a burst of flavors but also teach you the nuances of balancing spices and ingredients typical to this region. Enjoy the process of cooking these, and most importantly, the delight of sharing these culinary treasures with your loved ones.
Where can I find gongura leaves for Rambabu Uppada’s Gongura Chicken?
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Gongura leaves, also known as sorrel leaves, might be available in specialty Indian grocery stores or you can substitute with spinach and add tamarind for that tangy flavor.
Can these recipes be adjusted for a vegetarian diet?
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Yes, certainly! Replace prawns or fish with paneer, tofu, or vegetables like potatoes or cauliflower for a vegetarian twist on these dishes.
What is the best way to marinate fish for the Uppada Fish Fry?
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Marinate the fish for at least 30 minutes for flavors to seep in. A longer marination time can tenderize the fish, but avoid marinating delicate fish for too long to prevent it from falling apart.
Is it necessary to use rice flour for the Fish Fry?
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While rice flour gives a crisp texture, you can use besan (gram flour) or even corn flour as an alternative. However, the outcome might be slightly different in texture.
How do I ensure the prawns in the Pulao are not overcooked?
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Add prawns at the very end of the cooking process. The steam from the rice will gently cook the prawns, preventing overcooking.
