Dondakaya Pachadi/Tindora Chutney

Happy Mother’s Day !!!!

Today I wanted to make some dish which I learnt from my sweet mom. Then I decided to do make some chutney as my mom is an expert in making unique kinds of pachadi’s from different veggies.

So I tried making this tindora chutney which my mom used to make quite regularly when we were kids. It is quite simple and I love its delicious taste with hot steamed rice along with some vadiyalu.

Kobbari Mamidikaya Pachadi | Coconut Mango Chutney

Kobbari Mamidikaya Pachadi is an Andhra special Pachadi made by blending sweet coconut and sour mango collectively which gives a very unique and scrumptious taste. The spiciness to this chutney is added from chillies and seasoning adds an extra layer of flavor.

Kobbari Mamidikaya Pachadi is one of my most favorite among Chutney’s. My mom used to prepare this chutney surly at the time of ugadi. This is quite simple and easy to prepare. I learnt this recipe from my mom.

Coconut Channa Dal Chutney

Coconut Channa Dal Chutney is a distinctive condiment that is served well with South Indian Dishes. This chutney goes very well with rice as well as with tiffin’s especially with idlis, dosas…

I learnt this recipe from my mom. I prepared this last weekend and enjoyed this delicious pachadi with steaming hot idlis for breakfast.

This wonderful chutney is prepared with simple ingredients coconut, channa dal, tamarind, jeera.

Gongura, Mint & Coriander Chutney

This is a simple and flavorful chutney made with gongura, mint, coriander leaves along with roasted corinder seeds, red chillies, tamarind  and grounded into smooth paste.

This goes well with rice,dosa,idli,vada and so on..


I learnt this Gongura, Mint & Coriander Chutney from my friend Tulasi. Adding coriander seeds to it gives a unique and wonderful flavor. 

Guest Post 1---- Red BellPepper Chutney/Red Capsicum Pachadi

I am so excited about my first guest post, Hurry!!!!!!. It makes me feel like a real blogger!!

My friend sirisha sent me this chutney recipe to me and to my event. She is a great cook and tries out new recipes. Her husband praises for her inventive breakfast recipes. She is expert in preparing all food items and I love her curiosity to make an effort on new recipes. 

Thank you Sirisha for this Delicious Chutney!!!!

Here is the recipe.

Ingredients:

RedBell peppers -  4 no (medium)

Green chillies - 4 to 5 no(depending on spice level)

Tamarind - very small lemon sized

Garlic - 1 clove (small sized)

Jeera - 1 tsp

Peanuts - 1 tsp

Seasoning

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Jeera - 1/2 tsp

Curry leaves   - 4 to 5

Red chill      - 1 no 

Hing(optional) – pinch

Preparation

• Cut the bell peppers into bite size pieces.
• Add a tablespoon of oil into the pan and fry the bell peppers till they are done and keep them aside. (Make sure that bell peppers are not watery as they give away lots of water)
• In a pan add 1 tsp oil, add peanuts and roast them. Keep the peanuts aside. In the same oil add jeera and green chillies and fry them for 4-5 seconds. 
• Let the bell peppers and peanuts cool.In a blender add garlic clove, soaked tamarind ,peanuts, jeera, green chillies, bellpeppers, salt and grind them.
• Take the chutney into a bowl

• For seasoning heat a tsp of oil and add mustard seeds,ural dal, jeera.After they splutter add red chillies,  curry leaves and hing and stir for 2-3 seconds.
• Add the seasoning to the grinded chutney and serve with rice or dosas or idlis.

This goes to my own event  CC - Roti Pachadi/Chutney 

Bottle Gourd Peel Chutney/Sorakayya Tokku Pachadi

Bottle Gourd is one vegetable that I find regularly in Produce Junction (Farmer’s Market). I buy them in almost my visit. This vegetable is rich in fiber and can be used to make curries, sweets, juices. Whenever I make anything with Bottle Gourd, I don’t throw away the peel. I make use of this peel to make Pachadi.

When we were kids my grandmom used to make all kinds of chutneys with vegetables as well as with peels. They used to taste great in rice along with ghee.

Sorakayya Tokku Pachadi is a healthy chutney which is prepared by Bottle Gourd peel, peanuts.

Ingredients:

Bottle gourd peel (cut them into small pieces)

Green chillies – 5-6 no

Garlic – 2 pods

Tamarind – very small lemon size

Jeera – 1 tsp

Peanuts – ½ cup

Salt As Required

Seasoning

Oil

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Jeera – ½ tsp

Curry leaves – 4-5 no

Redchillies – 2 no

Hing a pinch

Preparation

• In a vessel on medium heat add 1 tsp of oil and add bottle gourd peel and fry for 5-8 mts still it becomes soft.
• Add green chillies, garlic and sauté for a min and keep it aside.
• Roast Peanuts on medium heat and after cooled peel they skin and keep aside.
• Once cooled grind all the above ingredients along with tamarind, jeera and salt.
• Add water if required to grind it.
• For seasoning heat a tsp of oil in a vessel and add mustard seeds,urad dal and jeera.
• After they splutter add curry leaves, red chillies,hing and stir for 2-3 seconds.
• Add the seasoning to the grounded paste and serve with rice and dosas.

Send this to my own event CC - Roti Pachadi/Chutney 

Tomato Sesame Chutney

I made Tomato Sesame chutney this weekend to go with dosas for breakfast. This is simple and tasty chutney which goes well with idlis, dosas, vadas and so on.

Adding sesame seeds to it added very unique flavor to the basic tomato chutney and also they are rich in calcium.

For this sesame seeds and tomato are lightly roasted and grounded into smooth paste.

Ingredients:

Tomato – 3-4 no

Sesame Seeds-1/2 cup

Jeera – 1 tsp

Coriander seeds- ¼ cup

Green chillies – 5 no

Turmeric powder a pinch

Salt as Required

Tempering

Urad Dal – ¼ tsp

Jeera – ¼ tsp

Mustard Seeds – ¼ tsp

Hing a pinch

Red chillies broken – 3 no

Curry leaves – 3 -4 no

Oil – 1 tsp

Preparation

• Heat a pan on medium heat, add very little oil and roast sesame seeds, coriander seeds for 1 minute until they change to light golden color and keep them aside.
• In the same pan add tomato pieces, green chillies, jeera  and fry them for 2 minutes and keep aside.
• Take above roasted sesame seeds, tomato pieces, green chillies, jeera, coriander seeds turmeric powder, salt into a blender and make a smooth paste by adding very little water.
• Meanwhile in a pan for tampering add oil, add mustard seeds, jeera, urad dal, red chilies, hing, curry leaves and fry for 2 minutes.
• Remove the above grounded paste into a bowl and the tampering to it and mix well.
• Serve with dosas, idlis, vadas, or rice.

Note : If tomatoes are less sour then we can add tamarind paste to it.


Sending this and Tomato Coconut Rice to One Me Two Ways - Tomato hosted by Hima


                                       Tomato Coconut Rice

And also this chutney to my event CC - Roti Pachadi/Chutney 

Homemade Veggie Pizza

Pizzas are one of my husband’s favorites.  Instead of ordering pizza in, I decided why not try my own healthy version pizza with my husband by substituting low fat cheese and a few vegetables cut down on the calories, fat but not the taste.

This homemade vegetarian pizza is so quick and easy to make and it is great for any parties or get together. We can use any combination of chopped veggies and cheeses whatever your family likes. If your family has different tastes, simple divide the pizza dough into half’s and then place the toppings accordingly.

I used three color peppers, onion and mushrooms for topping. Also prepared pizza sauce using fresh tomatoes and fresh herbs which was excellent and absolutely delicious.

Here is the delicious, nutritious and colorful homemade pizza with tomato sauce.

 Recipe Source: Savitha Kitchen

Ingredients:

For Pizza dough

All purpose flour – 1 cup

Yeast –1 tsp

Salt – ¼ tsp

Oil – 2 tsp

Luke warm water – ½ cup

For Pizza sauce

Ripe Tomatoes – 2 no

Tomato paste – ½ cup

Onion chopped – 1 small

Garlic – 1 pod

Green chillies – 3 no

Fresh Oregano leaves – 2 tsps

Pepper powder – ¼ tsp

Red pepper chopped– ¼ cup

Pizza Topping

Capsicum (Green, Red, yellow) Cut lengthwise– ½ each

Mushroom – ½ cup

Onion Cut lengthwise – 1 no small

Mozzarella Cheese – ½ cup

Preparation

Pizza Dough

• Dissolve the yeast in a small bowl of lukewarm water.
• Allow the yeast to rest for about 15minutes until it becomes foamy.
• Mix it well with flour and salt together in a large bowl.
• Add oil to the flour and knead until the dough is smooth and elastic.
• Place this dough into a bowl and cover with a clean wet towel.
• Allow the dough to rest for 2 hrs or until it doubles in size.
• Punch down the dough and place on a floured surface.
• Use a rolling stick to roll dough into either one larger circle or rectangle.

Pizza Sauce and Topping

• Microwave tomatoes for 3 mins in water and peel off the skin
• Take chopped onion, boiled tomatoes, green chillies ,garlic and fresh oregano leaves and grind them in a blender.
• In a pan add oil and cook the above grinded paste.
• Add tomato paste and mix well and cook for 5 mins.
• Mean while preheat the oven to 450 degrees F and after it is preheated put the pizza pan/stone in oven and bake for 3 mins and take out.
• After the pizza sauce gets cooled apply the sauce all over the base

• Distribute toppings evenly all over the base.
• Sprinkle mozzarella cheese all over the base.
• Keep it in oven for 20 mins or till the cheese melts and turns light golden color.
• Transfer the pizza on to a board and cut with a pizza cutter.
• Delicious yummy pizza is ready to be served.

Sending this to Bookmarked recipes hosted by aipi, Fast Food not Fat Food  hosted by priya and Kid's Delight hosted by priya originally started by srivalli

Ugadi Pachadi and Paramannam ( Sweet Rice pudding)

శ్రీకర నామ సంవత్సర ఉగాది శుభాకాంక్షలు!!!!

Wishing all my readers and dear friends a very happy ugadi!!

Ugadi is a Telugu New year and on this day predictions are made for the New Year. The panchanga shravanam is done traditionally at temples.

Today I made Ugadi Pachadi and Paramannam (Rice pudding) as naivedyam (prasadam).

Ugadi Pachadi 

Ugadi pachadi is prepared of six tastes which consist of:

Source : wiki

• Neem Buds/Flowers for its bitterness, signifying Sadness
• Jaggery and ripe banana pieces for sweetness, signifying Happiness
• Green Chilli/Pepper for its hot taste, signifying Anger
• Salt for saltiness, signifying Fear
• Tamarind Juice for its sourness, signifying Disgust
• Unripened Mango for its tang, signifying Surprise

Ingredients:

Raw fresh mango  cleaned and chopped – 1 cup

Neem flowers – 1-2 tsp ( used dry flowers)

Jaggery grated – 1 cup

Fresh coconut pieces chopped – ½ cup

Tamarind paste – 3 -4 tsps

Ripe banana mashed – 1 no

Red chilli powder a pinch

Salt a pinch

Putanalu pappu/ roasted channa dal– 4 tsps

Preparation

• Mix all the above ingrediants well to form a fine mixture

Sweet Paramannam ( Rice pudding with jaggery)

Paramannam is a sweet rice pudding made using rice, jaggery and flavored with cardamom. This is prepared at the time of festivals  as naivedyam ( prasadam).

Ingredients:

Sona masuri Rice – 1cup

Milk – 2 1/2 cups

Water – 1 cup

Cashews and golden raisins – 1 cup

Ghee – 2 tsps

Cardamom powder – ½ tsp

Sagu – 2 tsps

Preparation

• In a pan add ghee and fry cashews and raisins to golden brown and keep aside
• Boil milk and water in a cooking bowl along with sagu.
• Add rice in above boiled milk and water and cook it to very tender.
• Melt the jaggery in water and simmer to plain syrup.
• Add jaggery syrup to cooked rice.
• Add fried cashews and raisins to rice mixture.
• Cook on medium heat until whole thing thickens and comes together.
• Add cardamom powder and mix well.
• Serve warm or cold.

Papri/Papdi Chaat with Sweet, Green Chutney and Sev..Holi Rey!!!!

Best wishes and a Very Happy Holi to all my friends, followers, blog readers!!!!! 

For Holi, people involve themselves in smearing color on each other, playing with water and enjoying with mouth watering snacks, sweets and thandai. Papri Chaat is one of the yummy snack item prepared for Holi.

Papri Chaat is prepared with papri, sev, chaat masala, boiled potatoes, coriander leaves, chickpeas, onions, sweet and green chutney. Papri refers to crispy dough wafers which are fried in oil.

Here’s a detailed delicious, tempting chaat recipe with Chutney’s and Sev

Ingredients:

  

For Papri / Papdi’s (for 15-20)

All purpose flour / Maida – 1 cup

Ajwain Seeds – 1 tsp

Salt As Required

Water for kneading

Oil for Deep Frying

For Sweet Chutney

Tamarind – a small lemon size

Dates – 9 -10 no

Jeera Powder – 2 tsp

Jaggery – ½ cup

Red chilli powder – 1 tsp

Salt As Required

For Green Chutney

Mint leaves – ½ cup

Coriander leaves -1 cup

Lemon Juice – ¼ cup

Green Chilli – 2 no

Salt As Required

For Sev

Besan – 1 cup

Rice Flour – 1 tsp

Salt As Required

Water

Oil for Deep frying

Other Ingredients

Boiled Potatoes – 1 no

Granted Carrot – 1 cup

Chopped Coriander leaves – 1 cup

Boiled Chickpeas – 1 cup

Onion Chopped – 1 cup

Chaat Powder – 2tsp

Preparation

For Papri/Papdi

• In a wide bowl add all purpose flour, ajwain seeds and salt and mix well.
• Slowly add water and make smooth dough.
• Make small size puris of the dough.
• Deep fry them in oil and keep them aside.

For Sweet Chutney

• Boil tamarind in micro wave in water for 2 mins.
• After tamarind gets cooled grind tamarind and dates into a fine paste.
• Take a pan and on medium heat cook above paste.
• Add jaggery, redchilli powder, jeera powder and salt.
• Cook well till the jaggery mixes well and till the mixture gets smooth and keep aside.

For Green Chutney

• Grind washed Coriander and Mint leaves along with green chillies, sugar and lemon juice to a fine paste.
• Keep aside.

For Sev

• In a wide bowl take besan, rice flour, salt, 1 tsp oil and mix well by slowly adding water little by little to make soft dough.
• Take  the murukku press and use the disc of smallest hole.
• Fill half of the press with dough and once the oil is hot, press the murukku dough into the hot oil.
• On medium flame fry them till golden color.
• Repeat the process till the rest of the dough is done and Keep them aside.

For Papri Chaat

• Boil the potatoes and mash them coarsely. Add chaat powder to it.
• Take a wide serving plate.
• Place the papri’s , layer each with mashed potatoes, boiled chickpeas, chopped onions, chopped coriander leaves, grated carrot.
• Add 1 tsp of sweet and green chutney over it.
• Lastly add sev and serve.
• Yummy Yummy Papri Chaat is ready!!!

Sending this to Holi Aayi Re event hosted by vatsala and to Flavors of Maharashtra hosted by PJ originally started by Naina and A.W.E.D- Indian Cuisine hosted by Umm Mymoonah

Fresh Methi and Coriander Chutney

Methi and Coriander Chutney is a very simple recipe that is easy to make, healthy and flavorful.

This chutney has a tangy flavor due to tamarind and slight spicy taste of red chillies and is prepared by grinding fresh methi and coriander leaves along with tamarind, jaggery and red chillies.

Ingredients:

Methi leaves – 1 bunch

Coriander leaves – 1 bunch

Tamarind – 1 small size lemon

Red chillies – 4-5 nos

Oil – 2 tsp

Garlic – 1 pod

Turmeric Powder – a pinch

Salt As Required

Jaggery or sugar – ½ tsp

For Tampering

Urad Dal  - ½ tsp

Avalu/ Mustard seeds – ¼ tsp

Jeera – ½ tsp

Curry leaves – 4-5 leaves

Oil – 1 tsp

Red chillies – 2 no

Hing a pinch

Preparation

• In a pan add 1 tsp of oil and saute the red chillies, garlic on medium flame. Remove and keep aside.
• In the same pan, add another tsp of oil and add the coriander leaves and sauté till the rawness of coriander leaves disappears. Remove from heat and keep aside.
• In the same pan add another tsp of oil and add methi leaves and fry till the rawness of leaves disappears for about 3-4 mints. Remove from heat and cool.
• Grind the roasted mixture along with methi and coarinder, jaggery, turmeric powder, tamarind and salt to  a coarse paste by adding a very little water.
• Heat oil in a pan for tampering; add the mustard seeds, jeera, urad dal after they splutter add curry leaves, hing and red chillies and fry till the dal turns red.
• Add this tampering to the chutney paste.
• Serve with hot rice/roti’s.

Sending this to "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro hosted by Krithi originally started by PJ