Authentic Vankaya Pachadi/ Eggplant Pickle

This is an andhra recipe from my mother in law. I wanted to share this recipe as I feel this is an authentic recipe. so here it goes:
Ingredients
Eggplant/ Brinjal / Vankaya - fried in little oil
Red chilies - 4 or 5
Green Chillies - 2 or 3
Urad dal
Mustard seeds
Menthulu / Fenugreek seeds
Tamarind - little, soaked in water
Salt
Coriander
Method of preparation
1. Take a kadai and do tadka/popu/poni in it. Add little oil after it is heated, now add mustard seeds, fenugreek seeds, red chillies, green chillies, urad dal.
2. Grind the above tadka along with tamarind water, coriander and salt.
3. Lastly add fried brinjals to above and grind. Do not grind it to total paste.
4. I love onions taste along with the brinjal/eggplant. go ahead and add chopped onion to the pachadi and you wont repent it. If you do not like onion taste then please skip this step.
Note: If you like a little crunchy taste then add tindora chopped into very very small pieces to the above. You wont believe but the taste will be too good having crunchy feeling in between.

Hope you like the recipe and will try it.

Kaju Katli (Microwave recipe)

This is a recipe shared by my cousin sister Sony. Thank you akka for sharing the recipe with me.
Ingredients
Cashews - 1 cup
Milk powder - 1 and 1/2 table spoons
Powdered sugar - 1 cup
butter - 3 and 1/2 table spoons
rose essence - few drops
silver warq - for decoration
Method of preparation
1. Grind cashwenuts to paste in a mixie with minimal water.
2. Add all the rest of ingredients, blend well and transfer to a microwave safe bowl.
3. microwave for 7 minutes, stirring once in between.
4. Take out from microwave and beat well with laddle.
5. When the mixture resembles hard like a chapathi dough(forms a ball), transfer it to a greased aluminium foil.
6. Keep another foil and roll it into 1/4 inch thickness.
7. Decorate with silver warq. Cut into diamond shapes or any desired shape with greased knife.
8. Allow it to cool and transfer it to air tight container.

Preparation time: 5 minutes
Cooking time: 7 minutes
Standing time: 3 minutes
Yield: 20 pieces

Bean Dip

Its nice to go out to lunch and dinners sometimes. I tend to learn lot of new items whenever I got out. One of them is this Bean dip. We tasted it today at our relatives home as appetizer. It was served along with Tostitos chips. I can guarantee, if we add little less salsa then it is perfect as a healthy snack for children when they are home from after school. Meaning this can be part of afternoon snack. Hope you all will also like it.

Ingredients

Pink bean tin

Hot Salsa

onions

cilantro

Cheese

Jalepenos

Method of preparation

1. Empty the can of beans. Wash and drain the beans in colander. Do the same with Jalepenos.

2. Blend the beans with salsa to paste in a grinder/blender.

3. Add it in a serving bowl which is microwave safe and heat the mixture for 2-3 minutes in microwave so that it is kind of cooked up.

4. Now spread cheese, onions, cilantro, Jalepenos and put it in microwave for another 2-3 minutes or until cheese is little melted.

5.Now you are ready to serve your bean dip with any chips. Best combination for this is Tostitos type chips (or corn chips).

Pesaru pappu garelu/Moong dal fritters

We made this for our girl's first batukamma. It is easy tasty to make it. So here goes the recipe:
Ingredients
Pesaru pappu (Moong dal)
Onions chopped small
Ginger, garlic, Green chillies grinded
Salt to taste
Oil to deep fry
Method of preparation
1. Soak moong dal for an hour or two. and then coarsely grind it.
2. Once it is grinded coarsely add ginger, garlic and green chilli paste along with salt to taste.
3. Take a cover (plastic or polythene) and wet it a little bit with water. Take small amount of mixture and press it to make it round shape with hand. Then leave that round shape slowly in hot oil and deep fry them.
4. Remove it and serve them along with any chutney or ketchup. Sprinkle chat masala if required for added taste.


Note:Sorry about the confusion on using minapa pappu in title instead of pesaru pappu. Thank you for identifying the wrong wording.

Tindora Fry/ Dondakaya Fry

Ingredients
Tindora
mustard seeds
jeera
turmeric
Salt to taste
Chilli powder
oil

Method of preparation
1. if you take frozen tindora then defrost first in microwave and then drain the extra water. If fresh Tindora then chop it to the size and shape you like.
2. Add oil in kadai, then add mustard seeds and little jeera. Then add the chopped or drained tindora.
3. Add little turmeric to it, stir once. Add salt to taste and then keep stirring in between.
4. Once tindora is done then add chilli powder to taste. Serve it with plain rice or roti.

Bhendi Fry

Ingredients

Bhendi

mustard seeds

jeera

turmeric

Salt to taste

Chilli powder

Lemon or lime juice (optional)

oil

Method of preparation

1. if you take frozen bhendi then defrost first in microwave and then drain the extra water. If fresh bhendi then chop it to the size you like.

2. Add oil in kadai, then add mustard seeds and little jeera. Then add the chopped or drained bhendi.

3. Add little turmeric to it, stir once (try not to stir hard, if possibe toss it). try to toss it at regular intervals.

4. Once bhendi is done add salt and chillie powder to taste. Before you turn off stove, just add little lime juice if you like it sour. Serve it with plain rice or roti.