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.

Begun Bhaja | Baingan Bhaja

Source https://www.vegrecipesofindia.com/baingan-fry-baingan-bhaja-eggplant-fries/

ingredients (1 cup = 250 ml)

• 1 large eggplant cut into half inch round slices (baingan or aubergine)
• 1 teaspoon chili powder
• ½ teaspoon turmeric powder (haldi)
• 1 teaspoon garam masala powder(optional)
• 1 teaspoon dry mango powder or amchur powder (optional)
• rice flour as required
• salt as required
• mustard oil for frying, you can also use sunflower oil

how to make recipe

1. Rinse the eggplant (baingain) well in water. Pat dry with a kitchen towel.
2. Now slice the eggplant in 1/2 inch thick roundels.
3. Soak these slices in salted water for 15-20 minutes. Remove and pat dry all the slices.
4. Now add all the spice powders and salt and mix the slices well. Marinate for 5-7 minutes.
5. Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour. Dust off the extra rice flour.
6. Now pan fry the baingan slices till crisp and golden brown on both sides.
7. Drain baingan slices on paper tissues.
8. Serve Baingan Bhaja hot with yogurt or any yogurt dip and some bread or rotis or naans.

Dosakaaya kalchi roti pachadi

Ingredients:
1. Yellow cucumber
2. Chana dal( senaga pappu): 2 tbsp
3. Urad dal(minnap pappu): 1 tbsp
4. Mustard seed (aavalu): 1 tsp
5. Oil: 2 tbsp
6. Green chillies( Pachi mirchi):  6
7. Curry leaves( karivepaku): few
8. Pulped Tamarind ( chintapandi): lemon size
9. Turmeric: 1tsp
10. Salt: as per taste ( 2 tbsp)

Procedure:
1. Clean and put the cucumber on the stove directly on medium heat.
2. Keep turning the cucumber till it's cooked and completely black. Remove from stove to a plate. Let it cool.
3. Once cooled remove the skin and check for taste ( if it's bitter). Mash the cucumber or cut into 2" pieces.
4. In a pan heat oil. Fry chanadal, urad dal, mustard seeds till brown. Remove from heat and let it cool.
5. Grind the chanadal mix till fine powder.
6. Add green chillies, Curry leaves, salt, turmeric to the powder and grind them.
7.  Add cucumber and grind slowly.
8. Finally add Tamarind and grind/mix slowly.
9. Serve with hot rice and ghee.

Sweet Kachori ( Gujarathi style)

Ingredients:
1. Maida: 2 cups.
2. Ghee: 4 tbsp
3. salt: 2 pinch
4. Grated fresh coconut: 1 cup
5. Grated Jaggery: 1/2 cup
6. cardamom powder: 1/2 tsp
7. Oil: for deep fry

Procedure:
1. In a mixing bowl, add maida and mix in salt, mix ghee 1 tsp at a time. Mix well till the mixture is crumbly.
2. Make the mixture into firm dough by adding water slowly.
3) Roast grate coconut in a kadai till it turns into light brown.
4) Add jaggery to it and cook till they mix together properly and leave the kadai. Add the cardamom powder and off the stove. Let it cool.
5. Make small ball to make puri with the maida dough. Roll into thin puri.
6. Make small marble size balls with the coconut mixture.
7. Put the coconut balls into the puri and cover them neating.
8. Make neat laddos to avoid opening while frying.
9. In a pan heat the oil for deep fry.
10. Put each laddoo one after another slowly. Fry till they change into golden brown colour.
11. Remove into a plate and let the cool.

Panasa Thonnalu 2

Ingredients:
1. Maida: 2 cups.
2. Ghee: 4 tbsp
3. salt: 2 pinch
4. Sugar: 2 cups.
5. water: 1/2 cup
6. cardamom powder: 1/2 tsp
7. Oil: for deep fry

Procedure:
1. In a mixing bowl, add maida and mix in salt, mix ghee 1 tsp at a time. Mix well till the mixture is crumbly.
2. Make the mixture into firm dough by adding water slowly.
3. In a wide heavy bottom vessel, add sugar and 1/2 cup water and let the sugar dissolve.
4. Sugar syrup should have single thread consistancy. To aviod crystalization of the sugar keep the vessel on very low heat.
5. Make small ball to make puri with the maida dough. Roll into thin puri.
6. With a sharp knife cut parallel lines in the middle part of the puri keeping the circumference intact.
7. Gently roll the puri to get the cut lines parallel but dont join back.
8. Press the edges to avoid opening while frying.
9. In a pan heat the oil for deep fry.
10. Put each thonalu one after another slowly. Fry till they change into golden brown colour.
11. Remove into a plate and let the cool.
12. Add each Thonalu to the sugar syrup when they are warm.
13. Roll them in the syrup for 2-3 mins. Till they are coated completely. Remove into a plate.



Source: http://www.naliniscooking.com/2012/12/panasa-thonnalu-traditional-andhra-sweet.html

Kobbari Annam

INGREDIENTS 
1. Cooked Basmati Rice 1 cup 
2. Fresh Coconut ½ cup 
3. Coriander leaves bunch 
4. Green Chilies 2
5. Ginger 1 inch piece
6. Cumin Seeds 2 tsp 
7. Cardamom 4 pods 
8. Cinnamon sticks 2 1" 
9. Cloves 3 
10. Bay Leaf 1 
11. Salt To taste 
12. Oil 2 tbsps 

Procedure: 
1. Grind coconut, coriander leaves, ginger, green chillies  and salt into a smooth paste. 
2. Cook rice making sure not to make it mushy. Let cool a little bit. 
3. Heat oil in a pan, add cumin seeds, cardamom, cinnamon sticks, cloves and bay leaf. Cook till they are fragrant 
4. Add the coconut paste and cook for 2~3 minutes. Add rice and mix gently to evenly combine the masala with the rice. Serve right away.

Source: https://www.cookshideout.com/spicy-coconut-rice-masala-kobbari-annam-recipe

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Gongura Podi

Ingredients:
1. Gongura: 100gm ( 1bunch)
2. Shallots: 6
3 Chana dal: 1 tbsp
4. Urad dal: 1 tbsp
5. Coriander seeds: 2 tbsp
6. Mustard Seeds: 1 tsp
7. Fenugreek Seeds: 1 tsp
8. Red Chillies: 4
9. Curry leaves: 1 strip
10. Hing: 1/2 tsp
11. Tamarind: Lemon size (fibre removed)
12. Green Chillies: 6
13. Oil: 5 tsp
14. Salt: as per taste

Procedure:
1) Fry 1 tbsp Chana dal,1 tbsp urad dal, 1 tbsp Mustard, 2 tbsp dhaniya, 1 tsp fenugreek seeds, 4 red chilli, hing in oil, keep aside.
2) Fry gongura, peeled shallots, 6 green chilli, tamarind in oil (with lid on top so as moisture is used to cook), while stirring occasionally.
3) Grind slowly in a mortar (contents of step 1 above), Salt, turmeric.
4) Add cooked tamarind, green chillies and continue grinding.
5) Add shallots, Gongura and grind to coarse powder.
6) Enjoy with freshly cooked rice and ghee.

Gongura Pachadi

Ingredients:
1. Gongura: 100gm ( 1bunch)
2. Coriander seeds: 2 tbsp
3. Mustard Seeds: 1 tsp
4. Fenugreek Seeds: 1 tsp
5. Red Chillies: 6
6. Curry leaves: 1 strip
7. Hing: 1/2 tsp
8. Tamarind: Lemon size (Soaked in 2 tbsp water and fibre removed)
9. Green Chillies: 4
10. Oil: 5 tsp
11. Salt: as per taste

Procedure:
1) Fry Mustard seeds, dhaniya, fenugreek seeds, red chilli, curry leaves and hing in oil, keep aside.
2) Fry gongura,  6-7 green chilli, tamarind in oil (with lid on top so as moisture is used to cook), while stirring occasionally. Add salt.
3) Grind the contents of step 1 with  Salt, turmeric.
4) Grind cooked Gongura, Tamarind, green chillies.
5) Mix both the mixers thoroughly.
6) Enjoy with freshly cooked rice and ghee.

Achari Paneer

Courtesy: http://www.manjulaskitchen.com/achari-paneer/

Ingredients

1. 200gm paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)

2. 1 teaspoon salt

3. 1/8 teaspoon turmeric (haldi)

4. 1/4 cup yogurt (dahi)

5. 2 tablespoons olive oil

6. 4 whole red chilies Sabut lal mirch)

7. Pinch of asafetida (hing)

8. 1/4 teaspoon nigella (onion seeds or kalonji)

9. 1 teaspoons coriander seeds (dhania)

10. 1/4 teaspoon fenugreek seeds (mathi)

11. 1/2 teaspoon black pepper

12. 1/2 teaspoon fennel seeds (saunf)

Procedure:

1. Mix paneer, yogurt, turmeric and salt. Set aside.
2. In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
3. Crush the roasted seeds using a mortar or rolling pin.  Set aside.
4. Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
5. Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
6. Add all the dry spices and mix well.
7. Serve hot with rice or roti.

Rice Soup

Ingredients:
1. Rice Starch: 2 cups
2. Soaked Moogdal: 1/4 cup
3. Small Onion finely chopped: 1
4. Green chilli finely chopped: 1
5. Salt for taste

Procedure:
1. Boil all the above ingredients till Moog dal is cooked completely.
2. Garnish with coriander and serve hot with a pinch of lemon juice.

Tomato Pasta

Ingredients:
1. Pasta: 250gm
2. Dolmio Bolognese pasta sauce: 1 cup (250gm)
3. Tomato: 1
4. Onion: 1
5. Capsicum: 1
6. Ginger: 1 inch
7. Garlic: 2 pods
8. Coriander: for garnishing
9. Salt to taste
10. Chilli powder: 1/2 tsp
11. Jeera powder: 1/2 tsp

Procedure:
1. Cook pasta with 1 tsp oil and salt.
2. In a wok, heat oil and fry chopped garlic, ginger till they are a bit brown.
3. Add chopped onions and fry till translucent.
4. Add chopped tomato, capsicum and fry a bit.
5. Add Salt and put lid for 5 mins. Mix chilli powder.
6. Add the sauce, jeera powder and pasta and mix well.
7. Garnish with Coriander and serve hot .

Shakarkandi/Sweet potato Chat

Ingredients:
1. Sweet potato: 1 medium (250-300gm)
2. Chat masala: 1 tsp
3. Chilli powder: 1 tsp
4. Cumin Seed powder (roast and grind): 1tsp
5. Salt: 1 tsp
6. Amchur powder: 1/2 tsp

Procedure:
1. Preheat Oven at 200oC and bake for 30-35 mins.
2. Pierce the sweet potato and bake in Oven or cook in cooker till its soft but not mashed completely.
3. Take out of over and cool for 10 mins. Peel the skin and cut the sweet potato into 1 inch cubes.
4. In a small bowl mix all the masala (Chat masala, Chilli powder, Cumin seeds powder, Salt, Amchur powder).
5. In the serving bowl, arrange the cubed pieces and sprinkle the masala powder on them and serve.

maggie with home made tastemaker

Ingredients:
1. Dhaniya powder: 1 tbsp
2. jeera powder: 1 tbsp
3. haldi: 1/4 tsp
4. black salt: pinch
5. chat masala: 1/2 tsp
6. amchur powder: 1/4 tsp
7. chilli powder/pepper powder: 1/4 tsp
8. garlic powder: pinch
9. fennel powder: 1tsp
10. fenugreek power: pinch
11. ginger powder: 1/4 tsp
12. chinnamon: 1/4 tsp
13. Maggie 1 pack
14. Vegetables as per your interest (carrot, peas, beans, capsicum, corn)

Procedure:
1. Heat 1 tsp oil in a wok, add the vegetables and fry a bit.
2. Add a bit of salt and close the lid.
3. After they are cooked half add all the masala and cook a bit.
4. Add the maggie and fry for 2 mins.
5. Add water and cook till done.

Tomato Avvakai with sundried tomatos

Ingredients:

1. Sun-dried tomatoes: 100gms
2. tamarind: 25gms
3. salt: 4 tbsp.
4. waragal bamboo mirch powder: 3 tbsp
5. roasted mustard seeds powder: 3 tbsp
6. roasted fenugreek seeds powder: 2tbsp
7. oil: 5 tbsp
8. Mustard seeds: 1 tsp
9. Red chillies: 4
10. Hing: 1/2 tsp

Procedure:
1. Soak the tamarind, remove the fibre and seeds.
2. Grind tomatoes with tamarind and salt.
3. Add the mirch powder, mustard powder, fenugreek powder.
4. Mix well till all the powders are completely blemd.
5. Heat oil and season with mustard seeds, red chillies and Hing.
 Serve with hot rice and generous amount of ghee.