Velakkaya Pachhadi - వెలక్కాయ పచ్చడి - Wood Apple Chutney

 Source: https://www.gayatrivantillu.com/recipes-2/chutneys-and-aachars/velakkayapachhad

Ingredients:

1) Wooden Apple: 1 ( removed the pulp from fruit)

2) Green Chilies – 3

3) Red Chilies – 3

4) Turmeric Powder – 1/8tsp

5) Salt to Taste

6) Black Gram – 1 1/2tsps

7) Fenugreek Seeds – 1/8tsp 

8) Mustard Seeds – 1tsp

9) Asafoetida – Around – 1/8tsp

10) Oil – 2 tbsp

Procedure: 

1) Heat a pan and add oil to it. When oil is hot add the fenugreek seeds and black gram. Fry the seeds till they change color to golden brown. 

2) Then add mustard seeds and fry till they splutter. 

3)Add the green chili pieces and fry well.

4) Add the red chili pieces and asafoetida and mix well. Fry the seasoning till the green chilies change color. 

5) Take this fried seasoning, without oil, into a mixie jar. Grind the fried seasoning to a coarse powder/paste. 

6) Now add the scooped Velakkaya pulp and run the mixie shortly (Just to mix). Transfer the ground chutney into a plate a mix well.

Transfer this to a serving bowl and serve with hot plain rice.

Note: when in season buy fresh wooden apple,  scoop the pulp and add salt & turmeric powder. Mix well and store in an air tight glass jar. This will stay for a long period (nearly a year). Whenever you want to make this Pachhadi take some prepared pulp and mix with fried and ground seasoning.

 Usirikaaya pachadi using Alma powder:

Ingredients:

1. Amla Powder: 1/2 cup.

2. Sesame oil: 2 tbsp

3. Coriander Seeds: 3 tbsp

4. Mustard seeds: 1 tsp

5. Fenugreek seeds: 1/2 tsp

6. Red chillies: 5.

7. Green Chillies: 6

8. Hing: 1/2 tsp

Procedure:

1. Heat oil in a wok, add coriander seeds, mustard seeds and fenugreek seeds.

2. Once they turn into a bit brown, add red chillies and let them fry till dark.

3. Once all fried, add hing and switch off the heat.

4. Once they cool down, add to the grinding jar along with the Amla powder, 2 tbsp salt and green chillies.

5. Finally heat the wok with 1 tsp oil and add seasoning with red chillies and hing.

RoseHip Tea

 

Ingredients:

1. Freshly picked Rosehips: 1/2 cup

2. Water: 1 cup

Procedure:

1. Clean with freshly picked Rose-hips and soak in water for 20 min.

2. Add them to 1 cup of boiling water in a tea kettle or a vessel. Let them boil for 20 min.

3. Switch off the stove and let the favour steep for 5 min.

4. Filter the water into serving cups.

5. Enjoy it straight or with a spoon of Honey.

Instant Elderflower Cordial

 Ingredients:

1. Freshly picked elderflower: 2 bunches

2. Water : 2cups

3. Honey: 4 tblps

4. Ginger: pinch funky grated

5. Lemon: 1

Procedure:

1. Clean the freshly picked elderflower and remove stems.

2. In a clean vessel boil water and add the flowers. Let it boil for 10 min.

3. Keep the vessel out from heat and add freshly grated ginger. Let the mixture cool with lid closed.

4. After couple of hours filter the mixture and add honey and lemon juice. Mix well and store in a airtight jar.

5. Enjoy with fresh cold water or soda is the my fav option. Mix in 1:4 ratio. 

Dum aloo 2

Ingredients: 1. 300g Small Potatoes 2. A pinch of Asfoetida 3. 1/2 tsp Turmeric Powder 4. 1 tsp Chilli powder 5. 1 Medium size onion (chopped) 6. 1 cup yoghurt 7. 2 Bay Leaves 8. 1 tsp Ginger garlic paste 9. 4 tbsp Ghee or oil 10. Salt to taste 11. Kasuri Methi 12. 3 tomatoes 13. 8 cashews 14. 1 tsp Cumin seed 15. 1 tsp Sugar ( optional) 16. 1 tsp garam masala For Masala: • 1 tsp Cardamom powder • 1 tbsp Coriander Powder • 1 tbsp cumin powder • 1/2 tbsp Clove powder • 1 tbsp Cinnamon powder 1) Boil skinned potatoes till the skin can be easily removed in salt water. Keep it aside. 2) Remove the peel from potatoes and prick them. 3) Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside. 4) Add chopped onion and ginger-garlic paste to the remaining oil. once onions are taslucent add cashew and chopped tomatoes. Cook till tomatoes are mashed. 5) Grind the above mixture into paste once cooled. 6) Add oil to a heavy bottom pan and add cumin seeds. Add bay leaves, asafoetida, chilli powder. Add onion paste and masalas. Also add Yoghurt. 7) Keep stirring continuously, add water if the gravy appears too thick. 8) Adjust salt, add turmeric and garam masala and sugar. 9) Cook till oil separates. 10) Now add pricked potatoes to this gravy and cook in till potatoes absorb the spices. 11) Add Kasuri Methi and switch off and close the lide. 12) Garnish it with fresh coriander leaves.

Gutti vankaya with dry coconut

Ingredients:
1. 200gm round brinjal.
2. 4 tbsp dry coconut.
3. 2 tsp salt.
4. 1 tsp red chilli powder
5. 1/2 tsp turmeric
6.  1 tsp jeera.
7.  1 tsp coriander powder.
8. Curry leaves.
9. Oil

Procedure:
1. Cut the brinjals making plus size but not cutting completely.
2. Soak them in salt water.
3. Grind all other ingredients except oil into fine powder.
4. Fill the powder in the brinjals.
5. In the wok, heat oil.
6. Drop each brinjal slowly and close the lid.
7. Let it cook for 5 mins. Turn the brinjals and let them cook all over.
8. Add the left over powder to the wok.
9. Try not to burnt the gravy. Add little water if needed.
10. Garnish with coriander leaves.
11. Serve with hot rice.

Eggless Banana Muffins with flaxseeds

Ingredients:
1. 2 cups atta/wheat flour
2. 1 cup sugar
3. 1 cup Butter
4. 2 bananas (mashed)
5. 1 tsp baking powder
6. 1/2 tsp soda bi carbonate
7. 1/4 cup Milk

8. 1 tbsp flaxseeds ( grounded and mixed in 3 tbsp water)

9. Just for flavor : pinch of cardamom powder & black pepper powder

Prcedure:
1) Mix atta, baking powder, soda and sieve them together.
2) In a bowl mix sugar, butter and milk and fold them
3) Add atta mixture slowly with milk mixture. Also add mashed bananas in this mixture
4) Just fold all ingriedents in one direction
5) Now put the batter in greased and dusted muffin cups up to 3/4.
6) Bake for 20 to 30 min at 180 °C
7) Check with a knife by from center ,if knife comes out clean then cake is baked, if not then give it some more time.
8) When baked , let it cool and then remove from cups as if you remove it hot then it will not come out whole.