Monday 31 March 2014

Ugadi Pachadi

 

Ugadi / Yugadi - Yug Adi is the first day of the New year for Andhra People. This festival is celebrated in Andhra and Karnataka as Ugadi and in Maharastra as Gudi Padwa. This is one the busiest days of the year where people visit temples, wear new clothes , make and eat Ugadi pachadi, payasam , pulihora, garelu etc.  Mahastrians make Puran Poli / Obbattu on this day.

In Andhra people start eating mangoes only from Ugadi starting with this Ugadi Pachadi.  Ugadi Pachadi is a special Pachadi /Chutney made on this day which is a combination of  six tastes / Sadruchulu ( in Telugu) - Sweet (Jaggery), Spicy(Chillies), Salt, Sour (Tamarind), bitter(Neem Flowers) and pungent (Mango)  .  Ugadi Pachadi is the first thing we eat on this day which symbolizes all the facets of life. 

Happy Ugadi / Gudi Padwa. Have a great year ahead.   

Check my Puran Poli / Obbattu recipe.  



Ingredients

1 small Raw Mango
1 tablespoon Tamarind Paste
1/2 cup Grated Jaggery
1 tablespoon Neem Tree Flowers
1 teaspoon Salt
1 teaspoon Red Chilli Powder / Finely Sliced Green Chillies

  1. First we need to make Tamarind Pulp : Soak Tamarind Paste in 1 cup of water for 30 mins. or keep this in microwave for 2 - 3mins. extract pulp and remove the paste. Finely cut raw mango and jaggery.
  2. In a bowl, add raw mango pieces, jaggery , salt , red chilli powder , jaggery and finally add tamarind pulp. Mix it well. 






Thursday 27 March 2014

Murukku / Jantikalu with Chickpea Flour and Rice Flour - Diwali Snacks


 


Jantikalu / Murukku is a traditional Andhra snack.This is a very popular savory , time pass snack in South India. The special in this recipe is rice flour which makes this very crunchy and tasty. Try it.




Ingredients

2 cups Chickpea Flour / Besan flour
1 1/2 cups Rice Flour 
1 1/4 cup Water
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Ajwain

  1. In a bowl, add Chickpea flour, rice flour, red chilli powder, salt and ajwain. Mix all these. Add water 1/4 cup at a time and knead it well for 5 mins. to make a soft dough. Keep it aside for 20-30 minutes. Check for salt and chilli powder before deep frying.
  2. Heat oil in a heavy bottomed pan for deep frying. Keep a lemon sized ball of dough in the murukku press / jantikala gottam. Use the disc with small holes (as shown in the pic.). Press it once to check  if the dough is coming out smoothly and long enough to make murukku and then proceed. Otherwise add little more water and try again.
  3. Now get the murukku shape by pressing it on a flat spatula in a circular motion and then transfer this to hot oil. You can also directly press it on hot oil but remember to reduce the heat while doing this. You can see oil froth when you are placing murukku. Cook it for 2 minutes on one side and turn over to the side and cook it for a minute or till it turns golden brown. Take them onto an absorbent paper. Repeat the process until the dough is done. Let it cool and store in an air tight container.
  4. Tasty , crunchy evening snack for coffee / tea.



Monday 24 March 2014

Idli Podi / Idli Powder for Idli or Dosa

 

Idli Podi is an easy and tasty accompaniment for Idli or dosa. Chutneys have to be made fresh , but for people who can't make chutneys everyday in the morning this is the best option.


Check my other podi recipes Spicy Coconut Powder / Endu Kobbari Podi


Ingredients

1 cup Bengal Gram / Channa dal
1 cup Black Gram / Urad Dal
1 cup grated Coconut / Dessicated Coconut Powder
1 teaspoon Salt
3 Red Chillies

  1. Heat a pan. Dry roast channa dal and urad till golden brown. Saute every minute. Transfer this to a plate and let it cool.
  2. In the same pan, add grated coconut dry roast it until golden brown add red chillies, saute it continuously. This doesn't take much time.Transfer it to a plate and let it cool.
  3. Now grind grind red chillies to a fine powder then add coconut powder. Grind it to a fine powder. Add dals and salt. Grind this to a coarse powder.
  4. When you serve , add a spoon of ghee or oil to this powder.  




Wednesday 19 March 2014

Yellow Cucumber Pickle / Dosa Avakai (Avakaya)

 



 Pickles!!!!!! My family just can't live without pickles. If it is a homemade pickle we will include it in almost all our meals. 

Dosa Avakai is a traditional andhra pickle like mango pickle but this is much easier than mango pickle. The skin of Yellow Cucumber is thin so it takes much less time to make this pickle compared to other pickles. You can start eating just after a day of preparation but should be consumed within 10 -12 days.


Ingredients

2 medium Yellow Cucumber
1 cup of Oil
1/2 cup Mustard
1/2 cup Salt
1/2 cup Red Chilli Powder
1 teaspoon Fenugreek Seeds
3 pinches Hing/ Asafoetida

  1. Clean yellow cucumber. There should be no moisture on any of the things used to make it. Cut Yellow Cucumber into 8 pieces. Don't peel the skin but de-seed it and cut into small pieces. Take these pieces into a big bowl, add salt and red chilli powder.
  2. Dry roast mustard seeds until the colour changes to dark grey and then powder it. Throw mustard powder into the bowl on yellow cucumber pieces. Add 1/2 cup of oil and mix it.
  3. Heat the remaining oil in a small pan, add fenugreek seeds and asafoetida. Fry till fenugreek seeds changes to dark brown colour. Add this to bowl. Mix the pieces in the bowl well. Place a lid and leave it for 24 hours.
  4. Transfer this into a moisture free jar.

Monday 17 March 2014

Ivy Gourd / Tindora Stir Fry - Dondakaya vepudu

 


Tindora is a widely condumed vegetable in India. Tindora Fry is a popular,  tasty Andhra Curry made with minimum ingredients. 

Tindora Fry with any Dal or Sambar and Rice makes a delicious lunch.  This curry goes well with Roti too.

Ingredients

1/2 Kg Tindora / Ivy Gourd
3 teaspoons Oil
3/4 teaspoon Salt
3/4 teaspoon Red Chilli Powder
  1. Cut Tindora lengthwise to 4-6 slices. Heat a pan with oil. Add Tindora slices.
  2. When Tindora changes its colour, add salt and red chilli powder. Cook it for 10 minutes. Stir and toss it well.
  3. Simple and delicious curry.