Wednesday, May 28, 2008

Allam Pachadi/Ginger Pickle

Ginger (Allam) - Small quanity (around 50 grams)
Tamarind (Chintapandu)
Jaggery (bellam)
Red chillies (endu mirapakayalu)
Dhania (dhaniyalu)
Urad dal (Minapapappu)
Mustard Seeds (aavalu)
Curry leaves
Salt to taste

Method of Preparation
1. Grind the ginger, jaggery, tamarind with very little water.

2. Add little oil and fry red chillies, dhania, fenugreek seeds, urad dal.

3. Add the above and grind with the process at step # 1. Add salt to taste.

2. Do tadka/popu with little oil and then add mustard seeds.

3. Let it splutter and add urad dal, red chillies, curry leaves and decorate on top.

This chutney is a good combination for dosa, pesarattu.

Mixed Vegetable Avakaya (Pickle)

or any vegetable combination you like
Salt to taste
Red chilli powder
Mustard seeds powder
Methi powder
lime juice

For Tadka
Red Chillies
Mustard seeds
Urad dal
Curry leaves

Method of preparation
1. chop all the vegetables in very small size.

2. Add red chilli powder, salt to taste, Mustard seeds powder, methi powder, lime juice.

3. Do tadka with the ingredients mentioned and add it to the above mixture.

4. Let the mixture stand for 4 hours (marinate) and have it with hot rice .

Poha Upma

Well well well... This is my favourite Indian Tiffin, made jhatpat, when hungry. Although the pics following indicate a little wet poha upma, but it is generally har dana seperate, meaning in telugu we call it as viriviriga. Now lets see the procedure.

One thing to note, if you like it to come close or like in the format of the photos, then add a little water extra(sprinkle more water) otherwise just sprinkle water so that the poha gets a little damp thats all.

I am very fond of vegetables in any item (I feel that would be more healthy than eating just upma), but most of the vegetables are optional except onions. So try it and let me know how it comes !!!

Poha ( Think is preferable since it does not get damp easily, if using thin then put very little water)
Green Chillies
Peanuts (optional)
Cashews (optional)
Cauliflower florets
Salt to taste
Fresh Coriander

Method of preparation
1. Take a kadai/pan and add oil to it. Let it heat and add mustard seeds,after they splutter add Jeera.

2. Add onion, green chillies to the above and let it turn golden brown. Add turmeric.

3. Add all the vegetables and let them cook. Add salt to taste, for poha also. Add peanuts and cashews if you want to add them.

4. Now take poha and sprinkle water on it. Water should make the poha a little wet but it should not loose its phool phool nature. Add the poha and mix well.

5. Garnish with coriander at the end. Poha upma is ready to serve.

Enjoy Poha upma with any pickle, preferably Tomato or Lime pickle and with Yogurt.

Tuesday, May 27, 2008

Tindora Curry/Dondakaya Curry

I used Frozen tindora for this recipe, I think it will taste good even cooked with fresh tindora's.

Dondakaya (Tindora) - 2 packets
Onion - 2 medium sized
Mustard Seeds - 1 teaspoon
Salt to taste
Red Chilli Powder - Adjust to your spice level
Turmeric - 1/2 teaspoon or even less

For preparing paste:
Red Chillies
Dhania (Coriander Seeds)
Peanuts - very few
Chana Dal
Tamarind paste

Method of Preparation
1. Take a kadai and add oil to it. After oil is heated, add mustard seeds and let it splutter.

2. Add chopped onions and Tindora at the same time.

3. Add turmeric and let it cook. After 5 minutes add salt to it and let the tindoras cook well.

4. Meanwhile take a small pan and fry all the ingredients under paste (except tamarind paste) for a minute or two or until the coconut looses its raw smell.

5. Grind the paste ingredients along with tamarind paste with little water.

6. Once Tindora is done add above paste to the cooked tindora and let it fry for 5 - 10 minutes or until it is mingled well. You can add more water it you want it to be a little liquidish. Your Tindora Curry is ready.


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