Tomato Brocolli Pachadi/Pickle

Ingredients:

Tomatoes - 3 medium
Brocolli - 1/2 medium
Green Chillis - 4
Tamarind - small piece for taste
Garlic pods - 3
Jeera - 1tsp
Salt to taste

Popu/Tadka:
Oil - 1tsp
Urad Dal - 1/2 tsp
Mustard - 1tsp
Curry leaves - 6 to 7
Red Chillis - 2
Hing/Asafoetida - pinch

Procedure:

1. Heat a pan, add little oil and add the green chillis. Once they start turning color add the tomatoes and broccoli to it and let it cook till the tomatoes and broccoli turn soft.
2. Add the tamarind to it and switch off the flame.
3. Transfer this mixture to the mixie jar and add jeera, salt, garlic and let it cool. 
4. Once cool grind it to a fine paste without adding any water and take it in a bowl.
5. Now heat oil in a small pan and add the tadka/popu items and add it to the prepared pachadi.
6. Mix it well and serve it with hot rice/ idly/ dosa/ uthappam etc. This goes well with any breakfast dishes.

Kandi Podi/Putnala pappu podi

Ingredients:

Chana Dal - 1 cup
Kandi Pappu- 1/4cup
Putnala Pappu / Dalia - 3tbsp
Dhaniyalu - 2tbsp
Jeera - 2tsp
Red chillis - 5 to 6
Curry leaves - 1 bunch (optional) 
Salt to taste

Procedure:
1. Dry roast chana dal, kandi pappu and when they are half way add the remaining items including salt and roast for another 5 mins and let it cool.
2. When cool transfer it into mixie jar and grind it into a fine or course powder as per your taste and store it in an air tight container.

Tips:

• This podi goes good with hot rice along with sesame oil or ghee.
• Very good with idlis. Can mix with oil or dry podi is also fine.
• You can use more putnala pappu (equal proportions with that of chana dal) if you like that taste more. 

Simple Nilava Tomato Pachadi/Pickle Andhra Style

Ingredients:

Tomatoes- 3lb (around 11-12 medium size tomatoes)
Mustard seeds- 1tsp
Turmeric- 1/2 tsp
Chilli Powder- 2 1/2 tbsp
Salt - 3tsp
Tamarind - small piece (add only if the tomatoes are not so tangy)
Vinegar- 1tsp (optional)
Methi seeds - 2tsp
Oil- 2tbsp

For tempering/popu:

Oil - 1/8cup
Mustard seeds- 1tsp
Red Chillis- 5
Curry leaves - 15 to 20
Hing- Pinch
Garlic- 6 whole pods (cut into rounds)

Procedure:

• Dry roast methi seeds till they are lightly brown in color and when slightly the aroma of the seeds comes out and transfer it into the blender. Let it cool and make into powder.
• Cut tomatoes by removing the upper part and keep aside.
• Heat the pan and add oil, mustard seeds and when they start spluttering add cut tomatoes. Cook the tomatoes on high heat till they are soft and reduce the flame to medium low.(make sure the tomatoes are cooked without the lid on it)
• Meanwhile add chilli powder, salt, tamarind, vinegar and keep mixing. 
• Cook it till oil separates from the tomatoes. For this it may take around 45mins to 1hour on medium flame.
• When all the water evaporates and oil oozes from the puree add the methi seed powder, mix well, switch of the flame and let it cool. 
• Heat oil in a separate pan and add all the tadka items mentioned above and when mustard seeds starts spluttering switch off the flame. Add this to the tomato mix and let them cool completely. 
• Transfer it into a dry, air-tight container and store it in refrigerator. 
• This pickle goes well idlis, dosas and also with hot rice.

Tip: 
To make it into chutney you can add 1tbsp of pickle into 1cup of yogurt and mix well.

Egg Nuvvula Podi Curry

http://gayathriraj.blogspot.com

Ingredients:

Eggs : 4 (boiled)
Onions - 1, finely chopped
Oil - 2tbsp
Popu (Tadka)- 1tsp
Green Chillis - 2
Red Chilli Powder - 1tsp
Dhaniya  Powder - 1tsp
Sesame Powder/Nuvvula Podi - 4tsp
Pachi Kobbari, Coconut powder(grated)- 2tbsp
Ginger Garlic Paste(GGP) - 1tsp
Coriander - for garnishing
Curry leaves - 5 chopped finely
Salt to taste

Procedure:

• Cut the boiled eggs into pieces (bite size pieces) and keep aside.
• Now heat oil in the cooking pan, add the popu and curry leaves and fry for 2 mins.
• Add onions and green chillis, salt and fry till translucent. 
• Add GGP, dhaniya powder, grated coconut and fry for 2mins till the raw smell goes.
• Now add the nuvvula podi and add little water for the gravy and cook all these ingredients for 3mins.
• When oil is started oozing out add the cut egg pieces and mix it slowly with the gravy till it is coated thoroughly to the eggs. 
• Close the lid and cook it for 2 mins and finish it off with coriander garnishing and serve with roti's or rice.

Mamidikai Thokku Pachadi (Grated Mango Pickle)

Ingredients:

Mangoes – 3
Chilly powder – I cup
Salt - 1 cup
Mustard seeds powder – 1 cup
Coriander seeds – 1 tps
Sesame oil – 2 cups
Turmeric powder –a pinch
Garlic - 1

For seasoning :

Mustard seeds - 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Red chillies – 5 to 6
Asofeotida – a pinch

Procedure :

• Take three ripe mangoes and clean it with a dry cloth so that no water on it.
• Now peel the mangoes and grate the pulp them with a grater and let it dry for 1 to 2 hrs.
• Take a pan and dry roast the mustard seeds and coriander seeds and grind them into fine powder.
• Take a dry bowl add the grated mango pulp, chilli powder, salt , mustard powder, turmeric powder and coriander podwer. Mix them well.
• Heat two cups of sesame oil in a pan and add mustard seeds, urad dal, chana dal , red chillies and a pinch of asofeotida (hing) and let them sputter. Now turn off the stove and let it cool.
• After the seasoning is cooled, add it to the mango mixture and mix it well. Lastly add the whole garlic pieces.

Now the mango tokkudu pachadi is ready to serve. Its an Andhra special. Its good with hot rice and dosa or idly .

Dosa and Onion Chutney by my sweet hubby

When it comes to cooking, my hubby is not that much passionate about it as many others. But frankly to say about him he really helps me a lot while cooking. When his frnz come home they alwaz say abt Raj that he is a very good cook and does very well when they use to stay as bachelors. They always ask me have i ever tasted his superb dishes. But never ever i tried his cooking and he always praises me saying that when i have a wife who cooks too good why shud i??? WIth that wrd im into air and never asked him to cook for me. But somewhere i always think about his cooking when im gonna taste that cooking which his frnz use to say. He generally cooks dal, some fry curries, chicken curry, rice, chapatis as they use to say top be their general menu (never fried, poor me..:( ).

Last week its my Birthday and surprisinglyyyyyy as ssoon as i got up in the mrng he is ready with the breakfast thats been prepared with his own hands. There are many surprises on that day and one among them is this breakfast in the mrng. May be its such a small thing to say but i felt so happy for that as its for the first time he is cooking for me without my interest or forcing. It's the little things in life, That brings the greatest happiness. One among such is this.
He does it so many times but may be its like helping me or like when i say the procedure he does it. But this time its all came from his care affection and love. That touched me a lot and im very glad to say that it came out really good.

This is been prepared by him. But the dosa batter was prepared by me and dosa by him... :) and obvious the chutney is made by him. So enjoy the breakfast .... ;)


Ingredients :-

For Dosa:

Idly Rice - 1cup
Urad dal - 1cup
Methi seeds - 1/2 tsp

For Chutney :

Onions - 2 (small)
Red chillis - 4
Garlic - 2 cloves
Ginger - small piece
Jeera - 1tsp
Salt to taste

For tempering :
Oil - 1tsp
Red chillis - 2
Urad dal -
Curry leaves

Procedure :-

For Dosa:
Soak the dal and rice, methi seeds together for 5-6hrs and then grind it into a thin batter by adding little water at a time ferment it overnight. Mix it well and the batter is ready for preparing dosa.
Now heat the tawa and on it add little water and take one big spoon full of batter, pour it in the heated tawa, spread it over from the middle like a small circle shape and fry it for 1min. Now flip it over and fry on the other side too. Repeat the process with the remaining batter as needed and serve it with chutney.

For chutney:
Grind all the chutney ingredients and keep aside.
Now in a pan add little oil and to it add the tempering items and then add the paste to it and fry till the raw smell goes from it. Make sure that there is no raw smell else it may not taste that good.
When fully fried add 1/2 glass water when it starts boiling switch of the flame and serve it with idly or dosa.

Im sending this to Priti's His cooking event

Also sending it to Healing Foods- Onions Of Priya and Siri's Corner .

Beerakaya/Ridge Gourd thokku pachadi..

Beerakaya/ Ridge gourd is a very good vegetable among all where each and every part of it is good for health and can be used in any form and in many dishes. And i dont want to waste even the skin of the ridge gourd as it is very good and tasty too. So this is the instant recipe with the beerkaya thokku/ skin.


Ingredients :-
Thokku of 2 Beerakaya (as shown)
Groundnuts - 2tsp
Tamarind - small (pedha usirikaya size)
Red chillis - 3
Dhaniyalu - 2tsp
Jeera - 1tsp
Minapappu/ Urad dal - 1tsp
Salt to taste


Procedure:-

1. Heat oil in a pan add jeera, urad dal red chillis, dhaniyalu, groundnuts and fry for sometime till the groundnuts are fried a little.
2. Now add the Beerakaya thokku, salt, tamarind and fry till the thokku turns little brown and keep aside.
3. When it is cool grind the mix by adding little water and serve it.
4. It will be good when taken along with hot rice and sesame oil or used as any chutney with tiffins like idly or dosa.

Sending this dish to the Green Gourmet Event hosted by Preeti of Write Food and also to "Best out of waste" event hosted by Nithu of Nithu's Kitchen.

Instant Mamidi Avakai/ Mango Pickle

Avakai is one of the most popular pickle among all the pickles. I feel that all the pickle lovers will crave for avakai and wait eagerly for the mangoes season to come. And everyone at my home are pickle lovers and i tried here with the mangoes that i got it from some indian stores.

In childhood my grandmother use to make different types of pickles and she used to store it in large jars. In those days she use to pack us each and every pickle when we are back to our place. Those are the lovely beautiful days in villages we spent all the summer holidays. And coming to Avakai, it is such a big process which they use to make and need so much of patience and interest too. As generations change due to so many reasons like lack of time, place etc we love to eat such pickles but cannot make it at home as they do. So this is the way i tried some instant pickle and enjoyed it.

It can be stored in some dry place and preserved for 3-4months but i think that much time is more for it as it gonna be empty within days (that is the magic of Avakai).Its such an easy process and no need of any special ingredients too.

Many such pickles are coming soon..:) Stay tuned!!!

Ingredients :-

Mamidikayalu / Raw Mangoes - 2to3 (small-3, if large-2)(preferably sour mangoes to be taken)
Chilli powder - 1/2 cup
Mustard powder/ Aava podi - 1/2 cup
Salt - 1/2 cup
Oil - 1cup
Garlic - 8 to 10 flakes
Fenugreek - 1/2 tsp
Pinch of turmeric

Procedure :-

• Wash the raw mangoes with water and clean it with a dry towel and let it dry (make sure it is fully dry and no water on it)
• Now cut them into small pieces as to which size you want them to be and keep it aside (better if you cut them along with the inner part which is hard to cut but tastes good and can be preserved for longer).
• To the pieces add all the ingredients except oil and mix well till it is evenly distributed among all the pieces.
• Now to this add the oil and mix it well and transfer into some jar.(jar need to be clean and dry)




• This pickle will be ready to serve within two days and can be preserved for 3-4months and good with any rice or breakfast options like idly, dosa etc. (good with white rice, pappu and some fried curry will be the best forever :))

Rava Dosa with coconut chutney..

Ingredients :-

Biyyam pindi(Rice flour) - 2cup
All Purpose Flour (Maida) - 1 cup
Goduma Rava - 3tsp
Onions - 1 finely chopped
Green Chillis - 3
Ginger - Small piece
Jeera - 1tsp
Salt to taste

Procedure :-

• Take a bowl to it add all the flours and mix well by adding water slowly and not at a time.
• Now add onions, chillis, ginger, jeera, salt and mix well and very thin layer of batter is prepared and keep it aside for one hour.
• Heat the tawa and pour some oil on it and sprinkle the batter on it so that it covers the tawa and fry till golden brown then flip it over and take aside.
• And remember that it has holes on the dosa, if not, it means your batter has become very thick and make it thin by adding some water to it.
• Repeat the process with the remaining batter.Now the qiuck and instant crispy rava dosa is ready and can be served with coconut chutney.

COCONUT CHUTNEY

Ingredients :-
Coconut - 1 cup (grated)
Green chillis - 3
Vepina pappu - 1/4 cup
Ginger Garlic paste - 1tsp
Salt to taste

For popu/ tempering:
mustard seeds - 1/2 tsp
Minappappu/ Urad dal - 1tsp
Few Curry leaves
Red chillis - 3
Jeera - 1/2 tsp
OIl - 1tsp

Procedure:-

• Firstly add all the ingredients except the tempering into a blender and grind it to a fine paste by adding some water to it.
• Now take it into a bowl and keep it aside.
• Heat the pan and add the oil to it, add mustard seeds and when it starts spluttering add the remaining tempering items and pour this into the paste kept aside and mix well.
• Now our coconut chutney is ready and can be served with any breakfast/ tiffins like idly, dosa etc..

Garam Masala Powder

Hi friends today im just thinking what can i post something interesting and very useful in every house. Then i remember my mom always making some garam masala powder at home which is the real secret of the nice aroma and tastes of amma vantalu. Then gave a thought that why cant i make it here itself at my home rather getting it from some indian stores always if all the items are readily available at home. If we just spare some little time for this then we can store it for some months in our kitchen and use it in any curry whether it is veg or non veg. Adding this gives real taste and nice flavor to any gravies. Specially i use this powder in my egg curry, chicken curry, brinjal etc.

But I saw some of my friends here making it in some other different procedure. I tried both of them and each have its own taste. So i would like to post those two types which i know. Hope you all like it and enjoy.

TYPE 1 :-

Here is my friends Recipe(North Indian Style):

Ingredients:-

2 cups Bay leaves
1 cup Cumin seeds

2 cups Coriander seeds

1 Anistar or Star Anise
1/2 cup cinnamon(Dalchini)
1 cup of whole red chillies,
1/2 cup Mace
1/2 cup peppercorns
1/2 cup cloves
3-4 Cardamoms (Elaichi) and
2 tbsp Shahjeera

Slightly dry roast all these till it turns light brown and powder coarsely.

This is one of the procedure.

TYPE 2:-

My second recipe would be this delicious "miracle" South Indian Style or my mom's style of garam masala where i use it for many of my delectable dishes which I keep doing ,specially weekend Lunches! You must had to try this.It does taste wonderful. It can be added to rice dishes or any South Indian gravy dishes.

Mom Recipe :

Ingredients:-
1 cup Chana dal

1 cup Urad dal
1/3 cup Coriander seeds
1/2 cup Sesame seeds

Red chillis according to your taste
2 tbsp Peppercorns

2 tbsp Cumin seeds
2 tsp Hing

2 tsp Poppy seeds
1 tsp Fenugreek seeds
1 tsp Turmeric powder
2 tbsp roasted Groundnuts
8 pieces Cashewnuts(Optional)
1/2 cup dry coconut
Few Curry leaves

Slightly dry roast all these till it turns light brown and powder coarsely and can be stored for 2-3 months in a dry place and used.

Onion Chutney

Ingredients:-

Onions - 1 (small)
Red chilli - 2 to 3
Tamarind paste - 2tsp
Jeera - 1tsp
Dhaniyalu - 1tsp
Chana dal - 1 tsp
Salt to taste

Procedure:-

• Heat pan add oil then add jeera, dhaniya,chana dal, red chillis, onions and fry till onions turn light brown colour.
• Then add salt and tamarind paste and keep aside.
• When it cools grind it to a paste. and serve it with any breakfast like idly or dosa.