Navaratri Recipes - Click here for full collection

Monday, November 30, 2015

Chintakaya Pandu Mirapakaya Pacchadi | Red Chili - Tamarind Chutney

raw tamarind fresh red chili chutney
Andhra Cuisine has lots of varieties of pacchadis(Chutneys) which is usually mixed with rice and hence is a part of the main meal. Pacchadi is usually prepared with few vegetables or dals. My MIL and Mom,they both prepare various varieties of pacchadis . My MIL usually gives me a supply of niluva pacchadis like Chintakaya pacchadi, Gongura Pacchadi , Usirikaya Pacchadi etc. I just need to grind the niluva pacchadi with a couple of ingredients to prepare the Pacchadi, it is  the easiest option which I can think of when I am not in a mood to cook or when I want to add more dishes to my meal to make it more appealing.
Coming to today's recipe I have used fresh raw tamarind and fresh red chillies to prepare this pacchadi and one can store this pacchadi in refrigerator upto a week(with out the addition of onions). I am posting my mom's version of pacchadi today where as even my MIL's version is also similar just that she does not add fenugreek-mustard powder to it.But I personally liked my mom's version as the roasted mustard-methi powder added a nice flavor to the pacchadi.One can follow the same recipe and prepare either Chintakaya(Raw Tamarind) Pacchadi or Pandu Mirapakaya Pacchadi avoiding the other ingredient.
chintakaya pandumirapakaya pacchadi
Check out other Pacchadi recipes in my blog:
Chintakaya Pandu Mirapakaya Pacchadi Recipe:
Serves 3-4
Prep time: 10 mins | Cooking time: 10 mins |  Total time: 20 mins
Cuisine: Andhra | Category: Pacchadi/Accompaniments

Ingredients:
7- 8 Raw Tamarind pieces(3" inches long)
1 big Onion, finely chopped
12-15 fresh Red Chillies
1/2 tsp Fenugreek seeds
1 tsp Mustard seeds
1/8 tsp Asafoetida
1/2 tsp Turmeric powder
Salt to taste

to temper:
2 tbsp Oil
1 tsp Mustard seeds
8-10 Garlic pods,peeled and slightly crushed
1 Red Chili, broken
a sprig of Curry leaves

Method:
  • Wash and pat dry raw tamarind and red chillies separately using a dry kitchen towel .
  • Dry roast mustard seeds and fenugreek seeds separately and grind it to a fine powder along with asafoetida in the coffee grinder or in a small jar.If you are using rock asafoetida,dry roast it and grind it along with mustard and fenugreek seeds.
  • Cut tamarind into small pieces and grind it to a coarse paste.
  • Add red chillies, turmeric powder, salt and ground mustard-fenugreek powder and grind it again to a coarse paste.
  • Add finely chopped onion to the mixer and pulse it a couple of times in whipper mode. Remove the chutney to a serving bowl.
  • Heat oil in a small tadka pan and crackle mustard seeds.Add crushed garlic pods and red chillies and fry until they turn slight golden bown and add curry leaves at the end.
  • Add this tadka to the prepared chutney and cover it immediately.Mix it nicely before serving.
Serve it with hot steamed Rice and ghee. You can even serve onion along with it for extra crunch.

Notes:
  1. You can prepare only raw tamarind pacchadi in the same way by avoiding red chillies and also vice versa for red chilli pacchadi, avoid raw tamarind in the recipe.
  2. The addition of mustard and fenugreek powder is optional.My MIL does not add it but my mom add it.It gives a nice flavor to the pacchadi.
  3. If you want to store this for long, do not add onion while grinding, you can store the chutney for long in refrigerator.Mix finely chopped onions in the required portion before serving.
chintakaya pandumirapakaya pacchadi

Tuesday, November 24, 2015

Amrutha Palam | Mor Kali Recipe | Spicy and Tangy Rice Fudge

amrutha palam
Amrutha Palam is one of our traditional community style recipes which I relish very much every time  it is prepared.It literally means " Food for God" as it tastes really delicious .In simpler way one can say it is a fudge made up of rice using a buttermilk for spicy version and jaggery for the sweeter version.We prepare two kinds of Amrutha Palam -one the spicy and tangy rice fudge variety and the other sweet rice fudge variety and is usually served as a breakfast or snack at my place.I like to eat the sweet and spicy rice fudge pieces alternatively and love that combo. I will post the sweet version sometime soon.
amrutha palam
In Andhra and Tamilnadu, there is a preparation called as Perugu Pindi(Majjiga Upma) and Mor Kali respectively which is prepared in a similar process but it is usually served as a buttermilk rice flour porridge and is not set and cut into pieces. We use onions in our version which adds a nice crunch to every bite. Our version is slightly different and tastes delicious in its own way.
mor kali

When you are bored of your regular breakfast varieties I suggest you to try this unique breakfast variety and treat your taste buds. If you are keen for more unique varieties you can try many of our family recipes which I have posted earlier in my blog.I am posting few links here for your convenience,but for the complete list CLICK HERE.
mor kali

Amrutha Palam Recipe | Mor Kali :
Serves 3-4
Prep time: 10 mins | Cooking time: 30mins | Total time: 40 mins + soaking time
Cuisine: South Indian | Category: Breakfast/Snack

Ingredients:
1 cup Raw Rice
1/3 cup grated fresh Coconut
2 cups Sour Curd,nicely beaten
3 cups Water
1 large Onion,finely chopped
4-5 Green chillies, finely chopped
2 tbsp chopped Coriander leaves
1/2 tsp Turmeric powder
Salt,as needed

to temper:
1 tbsp Chana dal
1 tbsp Urad dal
1 tsp Mustard seeds
a sprig of Curry leaves, roughly torn
2-3 tbsp Oil

Method:
  • Soak rice for 3-4 hrs and grind it with coconut using 1 cup of water to a smooth batter by adding more water(from the measured quantity) if required.Add remaining water,beaten sour curd,turmeric powder and salt and mix well.
  • Grease a big rectangular plate with oil and keep it ready.
  • Heat oil in a big kadai and crackle mustard seeds.Add urad and chana dal and fry until it turns slight brown in color.
  • Add finely chopped green chillies and onions and fry until the onions turn slight pink in color.
  • Add the torn curry leaves and mix well.
  • Now reduce the flame and slowly add the rice-curd mixture and start stirring immediately.Keep stirring until the mixture turns to a thick mass and leaves the edges of the pan.The mixture will become thick at the bottom as soon as we put it in the pan and hence stir it thoroughly and continuously to avoid forming lumps.This process easily takes 20-25 mins depending on the quantity we use.If you take a small lump of the mixture in your hand it should not be sticky which indicates that the mixture is cooked thoroughly.
  • Add chopped coriander leaves to it and mix well.
  • Spread the mixture on the greased rectangular plate of 3/4" height and smoother the top portion either with a clean oiled ladle or pat it nicely by oiling your palm.
  • Let it cool completely.Cut into squares and serve them.
Serve them warm or at room temperature with pickle of your choice or as it is. 
amrutha palam

Notes:
  1. One can use Rice flour instead of rice and follow the same process.In that case use 1 cup of rice flour and 1 cup of sour curd and 2 cups of water.
  2. There is one more version which is called as Tamarind Amrutha Palam where we use diluted tamarind extract in place of sour curds and follow the same recipe and cut into pieces and serve.
  3. If the mixture does not stick to hand when touched with wet hands indicate that it is cooked thoroughly.
amrutha palam

Monday, November 16, 2015

Watermelon Lemonade | Easy Drinks Recipes

watermelon lemonade
I hope everyone had a wonderful Diwali. After all the festival recipes I wanted to post something simple and hence posting this simple watermelon lemonade recipe.
Watermelon is easily available through out the year these days and I like this fruit very much.I usually prefer to eat the fruit as such instead of juice but during summer I prefer to have a glass of chilled fresh juice.We can play with various ingredients and create different flavored juices and mocktail recipes.Lemonade is a simple variation to a juice where lemon is added for extra punch and the most popular fruit lemonades are the Classic Lemonade, Strawberry Lemonade, Mango Lemonade, Watermelon lemonade, Peach Lemonade and also there are few variations using various herbs.
watermelon lemonade

watermelon ginger lemonade

If you are interested check out other interesting beverages like 
For a complete range of beverages check here.

watermelon lemonade

Watermelon Lemonade | Watermelon Ginger Lemonade Recipe:
Serves 4
Prep time: 10 mins | Cooking time : 5 mins | Total time: 15 mins
Category: Beverages/Drinks

Ingredients:
3 cups Watermelon,chopped and seeded
juice of 2 Lemons
1/2" Ginger,grated (optional)
2 - 2.5 cups Cold Water or Soda
Ice cubes, to serve

for sugar syrup:
1/4 cup Sugar
1/4 cup Water

Method:
to prepare sugar syrup:
  • In a vessel boil water and sugar together until you get a slight sticky syrup and leave it aside to cool completely.You can prepare this ahead and refrigerate it and use it when required,it stays good for a month.
to prepare Lemonade:
  • Blend watermelon pieces with grated ginger to a smooth juice consistency and strain it through a metal strainer.
  • Add lemon juice and enough cooled sugar syrup(3-4 tbsp)to it and thin it down with water or soda.Taste the juice at this point and adjust it accordingly.The addition of soda adds up a nice spritzy version to it.
Serve it with ice cubes.You can even garnish with thin lemon or watermelon slices or mint leaves.
watermelon lemonade

Notes:
  1. You can prepare the sugar syrup ahead and keep it handy to prepare these kind of juices and mocktails during summers.
  2. You can avoid ginger in the recipe but it adds a nice punch to the juice.But one can avoid if you want a simple lemonade.
  3. You can even add kalanamak and chaat masala to it to make it more interesting.You can play around with the ingredients to suit your taste buds.
watermelon lemonade

Monday, November 9, 2015

Gulab Jamun Using Khoya | Koa Jamun | Khoya Jamun

                khoya gulab jamun
Gulab Jamun is one of the most popular desserts in India which takes its place in any occasion - be it a festival or a get together or any other big functions. Usually Gulab Jamun is served warm with a scoop of vanilla ice cream which takes it to another level. 
The simplest process of preparing Jamun is by using the ready mix which is easily available in the markets but the khoya jamun version tastes significantly more delicious when compared to the other versions. I have already posted a Gulab Jamun recipe using milk powder, one can choose the recipe based on the availability of ingredients at home. My mom always prefer to prepare gulab jamuns with khoya as the texture of the jamuns made using khoya is very different and comparatively more tasty from the regular ones. 
                khoya gulab jamun
When I talk about Gulab Jamun, the first thing that flashes my mind is the craving I had for this sweet during my pregnancy.I never liked gulab jamun as a kid but my pregnancy changed my opinion about this sweet and now I don't miss a chance to eat this sweet.But I prefer the home made version rather than the store bought ones as somehow I don't like the taste of the store bought or packaged ones.
                 gulab jamun using khoya

                 gulab jamun using khoya

Check out other sweets recipes on my blog:
                  gulab jamun



Khoya Gulab Jamun Recipe:

Yields: 22-25 Jamuns | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Indian | Category: Sweets/Desserts

Ingredients:
1 cup Unsweetened Khoya
2.5 -3 tbsp Maida/All Purpose Flour
a pinch of Baking Soda
Milk,few drops(optional,but use it if required)
Oil/Ghee , for deep frying
Pistachios/Almond slivers,for garnish

for Sugar syrup:
1 1/2 cups Sugar
1 1/2 cups Water
1/2 tsp Cardamom powder
a few Saffron strands
2-3 drops of Rose essence

Method:
to prepare sugar syrup:
  • Combine water and sugar in a big broad vessel and let it come to a nice boil.Add cardamom powder, saffron strands and rose essence or rose water and let it boil until it becomes thick and reach single thread consistency.                                     
  • Remove any scum from the syrup with the help of a ladle.Switch it off and keep it ready before we proceed to make jamuns.
to prepare Jamuns:
  • Take khoya in a bowl and mash it nicely to remove all the lumps from it.If you are using frozen khoya bring it to room temperature and proceed for the same.
  • Add cooking soda and maida(2 1/2 tbsp) to the crumbled khoya mixture and mix it nicely.Sprinkle milk little by little and mix gently by rotating your hand in one direction to form a smooth dough.DO NOT knead the mixture.You can even use water instead of milk to make the dough.If you need you can add the remaining 1/2 tbsp maida and make it into a mixture.
  • Keep the mixture aside for 5 mins.
  • Divide the mixture into 20-25 equal portions and make them into evenly sized round smooth balls or oblong shaped ones like I did, the balls should not have cracks once it is rolled. Do not apply pressure while rolling them and also do not roll it very tight.
  • Deep fry them in a batch of 7-8 balls in moderate hot oil/ghee until it turns dark brown in color, make sure that the oil is not very hot. You need to roll them regularly in oil so that the jamuns get nice golden brown color on all the sides.Repeat the process for the other batches.
  • Drain the oil/ghee nicely from the jamuns and let them sit for a minute or two or drain in a tissue paper and then add jamuns to the prepared hot sugar syrup and let it soak for 2-3 hrs.
Garnish with flaked almonds/pistachios and serve it hot/warm or at room temperature.You can serve jamuns warm with a scoop of vanilla ice cream.
                  khoya jamun
Notes:
  1. It is important to make smooth dough and also you should not knead the dough.This helps in yielding soft jamuns.
  2. Jamuns double in size ,hence make sure you use a broad vessel for syrup giving enough room for the jamuns to expand.
  3. You can use either water or milk to make the dough, but milk makes the jamuns very soft and tasty.
  4. The oil should not be very hot, it should be moderate hot and also you should fry the jamuns in medium heat by rolling them in between constantly.
  5. You can use even kewra water instead of rose water.
  6. You can even add slivered pistachios or almonds on jamuns while serving.
                 khoya jamun

Sunday, November 8, 2015

Diwali Recipes 2016 - Diwali Sweets Recipes - Diwali Snacks Recipes

Diwali is on Nov 11 th and all the blogs are being flooded with various Diwali sweets and Savories. Even I have managed to post few sweets and savories for this year Diwali and have updated my old collection of Diwali sweets and snacks recipes.Hence I am posting this whole collection of Diwali recipes so that it will be easy for anyone to plan the items to be prepared for the coming festival.

For full collection of Diwali Sweets, CLICK HERE.
For full collection of Diwali Snacks, CLICK HERE.
Check out How to make Processed RICE FLOUR  at home to  make these savories and snacks.                            
                                                   

                    
           Karanji                        Ariselu(Adhirasam)                   Kobbari Boorelu 
   
                  
        7 Cups Cake                   Sooji Coconut Burfi                Coconut Burfi
          
                   
      Dry Fruits Ladoo                   Kobbari Louse                Sunni Undalu

                   
       Peanut Laddu                  Rava Laddu                         Til(Sesame) Laddu

                    
       Aval(Poha) Laddu        Koa Kobbari Kajjikayalu         Moong Dal Ladoo

            http://www.chefandherkitchen.com/2014/10/kesar-peda-recipe-easy-diwali-sweets.html       
       Khoya Jamun             Kesar Peda                             Milk Powder Gulab Jamun

                   
        Madatha Kaja                      Dry Fruit Burfi                      Sweet Diamond Cuts

                  
       Paneer Peda                  Coconut Choco Truffles       Oats-Nuts Ladoo

                     
        Rabdi                                         Shahi Tukra                  Sago Halwa

                      
       Carrot Halwa                     Beet-Carrot Halwa                Kasi(Ash gourd) Halwa

                 
       Puran Poli                      Garugu Holige                          Til(Nuvvula) Holige                    
             
       http://www.chefandherkitchen.com/2014/09/groundnut-holige-shenga-holige-peanut.html             http://www.chefandherkitchen.com/2014/09/sajjappa-sojjappalu-sojja-poorilu-halwa.html
        Groundnut Holige           Crispy Sugar Poli                    Sajjappa
 
             
         Chakli                                   Thengolu                         Spicy Seedai
   
                    
            Kodubale                                  Benne Murukku                      Nippatu

             
       Manugu Poolu                 Ribbon Pakoda                       Sago Murukku
                      
             
      Plain Ribbon Murukku         Spicy(Khara) Sev             Ompodi/Plain Sev

                
      Moong dal Murukku          Avarekalu Mixture              Masala Peanuts

               
        Chekkalu/Thattai            Garlic Kara Sev                  Karam Gavvalu       

 
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