Top 10 Andhra Mango Pickle Recipes | Andhra Avakaya Varieties

Summer is here and and this is the season for making Mango pickles. I have posted various Mango pickles over the past few years in my blog but I thought it was better to share all the pickle recipes at one place. Enjoy this summer, preparing these delicious Mango pickle varieties. Even I am waiting for preparing a few batches of these pickles in this summer.

 1. ANDHRA AVAKAYA Pickle: 

Shelf life:  1+ year

Description: Traditional Mango pickle prepared with a combination of spices - mustard powder, red chili powder,salt,fenugreek seeds,sesame oil and few more optional additional ingredients like garlic or chana.

Combination: It tastes best when mixed with hot rice,ghee and podi(Kandi Podi) or mudda pappu.It goes well with Curd rice too.

2. ALLAM AVAKAYA | Andhra Avakaya with Ginger Garlic Paste: 

Shelf life: 1+ year

Description: It is a similar version to Andhra Avakaya pickle but the addition of Ginger - Garlic paste makes it unique and tastes very delicious.This is my absolute favorite pickle and is a specialty pickle of  Telangana region of Andhra Pradesh.

Combination: It tastes best when mixed with hot rice,ghee and podi(Kandi Podi).It goes well with Curd rice too. 

3. BELLAM AVAKAYA | SWEET MANGO AVAKAYA PICKLE : 

 Shelf life: 1 year

Description:  This is a unique Avakaya which is sweeter in taste because of the addition of jaggery and while the rest of the ingredients used are as similar to the regular avakaya.It has become my favorite pickle recipe along with Allam avakaya.

Combination: It makes a great accompaniment for Idli/Dosa and even with hot rice and ghee and also with Rotis/Theplas/Parathas.

4. NUVVU AVAKAYA |  Mango Avakaya with Sesame Seeds

Shelf life: 15-20 days under normal conditions,upto a month when refrigerated

Description: A variation to regular Avakaya pickle with the dominant taste of sesame seed powder which adds a mild tone of sweetness to the pickle which makes it taste unique from the regular Avakaya.

Combination: It tastes best when mixed with hot rice and ghee.It goes well with Curd rice too.

5. PALLI AVAKAYA | Mango AVAKAYA with Ground nut powder :

Shelf life: 10-15 days under normal conditions,upto a month when refrigerated

Description: This is another Telangana special mango Avakaya recipe.This avakay is quite unusual with the subtle taste of ground nut powder and is a great combination with hot rice and ghee.

Combination: It tastes best when mixed with hot rice and ghee.It goes well with Curd rice too. 

6. PESARA AVAKAYA | MANGO AVAKAI with roasted Moong dal Powder

Shelf life: 15-20 days under normal conditions,upto a month when refrigerated

Description: It is my most favorite Avakay among the instant versions which gets marinated very quickly.This avakaya is prepared using the roasted moong dal powder instead of mustard powder which makes it delicious.

Combination: It tastes best when mixed with hot rice and ghee.It goes well with Curd rice too. 

7. MUKKALA PACCHADI | MANGO PICKLE with SMALL PIECES

Shelf life: 2-3 months

Description:  This is the first pickle which we prepare in mango season as this pickle gets ready very quickly.It is a simpler version of regular Avakaya recipe which is prepared with fine pieces of mango.

combination:

Combination: It tastes best when mixed with hot rice,ghee and podi(Kandi Podi).It tastes best with Curd rice too. 

8. MAAGAYA PICKLE | Mango Pickle using Sun dried Mangoes

Shelf life: 1-2 years

Description: This is a different mango pickle  recipe which is prepared using sun dried mango pieces and can be stored for long.This magaya pickle can be ground with curd to a chutney called "Magaya Perugu Pacchadi' which makes a nice combination with Idli/Dosa.

Combination:It tastes best when mixed with hot rice and ghee.It tastes nice with Curd rice too.

9. NO OIL Mango Pickle | WATER MANGO PICKLE

Shelf life: 15-20 days

Description: Mango pickle with absolutely no oil in the recipe and instead water is used in the recipe. Try this different mango pickle recipe definitely in this mango season.

Combination: tastes best with Curd rice.

10. NORTH INDIAN MANGO PICKLE | PUNJABI AAM KA ACHAR

Shelf life: 1+ year

Description: This is a typical North Indian style Mango pickle which is prepared with various blend of spices like yellow mustard,fennel seeds,kalonji and various spices which makes this pickle special tongue tickling.

Combination: This is ideal pickle with Rotis/Theplas/Parathas.
    
Also check out other South Indian Pickle recipes if you are interested:

1. Usiri Avakaya | Gooseberry Pickle 
2. Mango Ginger Pickle | Mamidallam(Maa Inji) Mukkala Pacchadi
3. Easy Mango Pickle - Karnataka Style
4. Lemon Pickle - Nimboo ka achar
5. Mango Ginger Chutney | Mamidallam(Maa Inji) Niluva Pacchadi
6. Pandu mirchi Pacchadi (Red chili spicy Pickle)
7. Sun dried Tomato Pickle | Tomato Niluva Pacchadi

You can check out few other North Indian Pickle recipes here:

1. Mixed Vegetable Achar - North Indian style 
2. North Indian style Stuffed  Mirch ka Achar(Green Chili pickle)
3. Spicy Mixed Vegetable Achar - North Indian style

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Garam Masala Powder | Punjabi Garam Masala Recipe

I like to try out new varieties of masalas ranging from regional kind of masalas to the regular standard masalas.Though I do  buy some kind of readymade masalas , I never think of buying some kinds such as Sambar Powder, Rasam Powder, Garam masala, Coriander powder, Cumin powder as I like to make them fresh at home.

Every house hold has their own recipe for Garam masala,though most of the ingredients are the same there might be a change in the mix of each ingredient used or maybe some variation in the kind of ingredients. After marriage, I have been following my MIL's recipe for Garam masala which I love because of its flavor. As I prefer to add coriander powder and cumin powder separately to any dish I usually do not add them to my Garam masala powder.This home made Garam masala is quite strong and hence I add just a pinch or 1/4 tsp of masala to the dishes I prepare. This recipe yields masala that lasts for over two months for me.

You can check out other masala powders in my blog.

• Bisibelebath Masala
• Garlic Chili powder | Velluli Karam | Goddu Karam
• Kurala Podi/Multi purpose Curry Powder
• Maharastrian Ghati Masala
• Vangibath Masala Powder

Punjabi Garam Masala Powder Recipe:

shelf life: 1-2 months

Ingredients:

5-6 3" long Cinnamon pieces

2 tbsp Cloves

6-8 Black Cardamom(Mota Elaichi)

20-25 Green Cardamom(Chota Elaichi)

2 tbsp Black Pepper Corns

3-4 Star Anise,optional

3-4 Mace(Javithri )

10-12 Bay leaves

2 tbsp Caraway seeds(Shahjeera)

1/2 Nutmeg(Jaiphal)

1/2" Dry Ginger(Sonth)

Method:

• Clean and dry all the spices in the sun for 2-3 hrs.Alternatively you can dry roast them for few minutes,but take care that you would not dry roast them for long.I usually prefer to keep them in sun instead of dry roasting the spices.
• You can either grate nutmeg and dry ginger or break them into tiny pieces using a pestle.
• Grind all the ingredients to a powder.You do not need to grind it to a very fine powder,you can keep it slightly coarse.

Store it in air tight container.Use it any North Indian style gravy, Dals, Curries, Stir fries, Snacks, Pulaos, Biriyanis etc.

 Notes:

1. I usually do not add coriander seeds and cumin seeds to my garam masala as I add the powders separately to any dish.In case you want to add them, you can add around 1/2 cup Coriander seeds and 1/4 cup Cumin Seeds and grind with the rest of the ingredients to a powder.
2. As the home made Garam masala is quite pure and strong I usually add a pinch(or 1/4 tsp) to any dish which itself is enough for the flavor.You can add the masala quantity according to your personal taste,but do remember that this masala is quite strong.

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Avarekalu Mixture | Hyacinth Beans Snack

As mentioned in my previous post, this Avarekalu mixture has also been sent by my mom.As a tradition, every year my Grandmom used to give these avarekalu(deep fried hitikida avare) to all her daughters. The tradition continued even now and with out fail every year my uncle sends a huge packet of this mixture to my mom.Right from childhood, I never developed a taste for this mixture though I like a few other varieties with Avarekalu like Pithikipappu, Avarekalu Usli, Avarekaalu Uppittu, Avarekalu Kadubu, Rotti, Saaru and few other varieties

This Avarekalu mixture is a famous variety in Bangalore and in particular in our community.Back home,during the avarekalu season, we used to buy several kilos of it every week and my mom used to prepare various varieties with it.The process of shelling the flat beans,separating the tender ones from the hard ones,soaking the hard ones for a couple of hours and remove the skin to get the skinned avare(it is called 'hitikida avarekalu/hitikbele' in kannada) is all time consuming but my mom never complained about the process and at times even we helped her doing this process.Now a days we easily get the shelled beans as well as the skinned beans in the market, which makes life easier. Making the dishes with them is like a breeze now.But I think, my mom still enjoys her age old tradition of shelling and skinning them until and unless it is an immediate requirement she does not buy the ready stuff from the markets.

Coming back to the Avarekalu mixture,it is usually served in our place after lunch when the whole family sit and chit-chat.Though I am not a fan of this mixture, I used to pick the spicy rice flour balls (palakayalu) from the mixture as I just love to munch them as they are really spicy and very tasty.That is the reason my mom sent me an extra packet of those spicy rice flour balls.I think its time I head to the recipe,here you go!!

Avarekalu Mixture | Hyacinth Beans Snack Recipe:

shelf life: 2-3 weeks

Ingredients:

4 cups of hitikida Avarekalu/Hyacinth beans(Shelled,soaked and the skin peeled)

1 cup Spicy Diamonds/Palakayalu(Rice flour balls)

1/2 cup Groundnuts

1/2 cup Dry Coconut pieces,cut into thin slivers

1/2 cup Cashew nuts,slit into two

1/2 cup Curry leaves

1 tbsp Red chili powder

1 tbsp Cumin seeds

Salt to taste

Oil,for deep frying the hyacinth beans

1/4 cup Oil for tempering

Method:

Preparing the Hyacinth beans:

• Soak shelled avarekalu in water for 4-5 hours or in luke warm water for 2 hrs.De husk outer skin and keep aside.This picture would give an idea how they are done.

to prepare Avarekalu mixture:

• Spread the dehusked beans on a clean cloth for some time to dry up the moisture.
• Heat enough oil in a deep kadai/pan to deep fry a handful of skinned avarekalu at a time.Once the oil is hot deep fry them on medium flame until they turn crisp.They would retain their slight green color and become crisp,do not fry them for long until they turn brown.Drain them and keep them aside.Remove all the oil from the pan and just keep 1/4 cup oil in the pan.
• Add the cumin seeds and let them crackle.
• Quickly add groundnuts and fry them on low-medium flame until they turn slightly red in color and the skin peels off slowly.
• At this stage add cashew nuts and dry coconut pieces and fry them until they turn in golden brown in color.
• Add curry leaves and fry them until they turn crisp.
• Now switch off the flame and add salt and red chili powder to it and give a quick stir.
• Quickly add deep fried Avarekalu and spicy Palakayalu(diamonds) to it and mix nicely until all are coated evenly with the spice mix.Check for the taste now and add if extra salt or red chili powder is needed.You need to adjust the spices while it is still hot and they blend nicely when it is hot.
• Once the mixture comes to room temperature,store it in an air tight container.

Serve it as an evening snack with a cup of tea.In our house it is ideally served after a meal which the whole family sit and chit-chat.

Notes:

1. You can even add mustard seeds while tempering or a mix of mustard and cumin seeds while tempering.
2. Adjust the amount of red chili powder as per your liking.
3. You can increase or reduce the amount of ingredients according to your wish and also adjust the seasoning accordingly.
4. This can be stored even up to a month.
5. Deep fried Hitikida Aavre(skinned hyacinth) can be stored up to 6 months in an air tight container and this mixture can be prepared using them when ever needed.

Also check out other Avarekalu recipes in my blog here.

• Avarekalu Benne Usli with Utta rotti
• Pithikipappu(Special Avarekalu dal) with Bilavalige(Rice flour Rotti)
• Avarekalu Kadubu(Tiny Rice flour balls snack with Hyacinth beans)
• Avarekalu Akki Tari(Rice Rava)  Uppittu(Upma)

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Sprouts Fried Rice Recipe | Easy Lunch Box Ideas

Fried rice is an easy lunch option for me on weekdays as it is the most convenient one pot meal to prepare.While most of the times I prepare Chinese Vegetable Fried rice as it is the best way to consume lots of vegetables, I also prepare Sprouts fried rice if I have sprouts at hand.It is almost prepared in the same way as we prepare fried rice,but here in this recipe we use larger quantities of sprouts relative to vegetables to enhance the flavor of the dish.It is an ideal recipe even for lunch box.

Moong Sprouts Fried Rice Recipe:

(Serves 2)

Ingredients:

1 cup Basmati Rice

1 cup whole Moong Sprouts(Green gram)*

1/4 cup Cabbage,shredded

1/2 Green/Red Capsicum,finely chopped

3-4 bulbs of Spring Onion whites,sliced thin

3 stalks of Spring Onion greens,chopped

1 tsp Garlic,finely chopped

1 tsp Ginger,finely chopped

1 tsp Soya sauce

1/2 tsp Vinegar

1/2 tsp Black pepper powder

Salt to taste

2 tbsp Olive Oil

1 tbsp Sesame Oil

Method:

• Wash and soak basmati rice for 10 mins.Cook it in a pot full of water over open flame until done and drain the rice or pressure cook the rice with 1 and 3/4th cups of water for 1 whistle and cook for 4-5 mins on low flame.Spread the rice on a wide plate and apply 1 tsp of olive oil to it so that the rice grains remains separate and let the rice cool completely.
• Heat olive oil and sesame oil in a big wok and add finely chopped garlic and ginger and fry well.You should do this rice in high flame,so keep all the ingredients ready before you start and saute the ingredients quickly.
• Add sliced spring onion whites and fry for a minute.
• Add shredded cabbage and finely chopped capsicum and fry again on HIGH flame for 1-2 minutes.
• Now add moong sprouts and spring onion greens and quickly saute for another minute.
• Add soya sauce,vinegar,salt and pepper powder and quickly saute now.I usually add a pinch of sugar now which balances the sauce taste.It is your wish to add sugar or not.
• Add cooled and separated cooked rice and quickly stir fry the rice so that it mixes with the vegetables nicely.Do this gently and take care that you would not mash up the rice.Stir fry or toss it on high flame for 2 mins.

Serve it hot with Tomato sauce/Ketchup or as it is.

* To make Moong sprouts  - Wash and soak whole green gram(moong) in water overnight for 12-14 hrs.Drain all the water and tie the sprouts in a thin muslin cloth and hang it to a stick(or nail) for 15-16 hrs or bit longer until you see the sprouts.Keep sprinkling some water in between to keep them moist.

Notes:

• In chinese cooking Ajinamoto(chinese salt) is added to give extra taste,I have not added to it as it is supposedly not good for health.If you would like to add feel free to add 1/2 tsp Ajinamoto along with pepper powder.
• It is always better to use finely chopped ginger and garlic bits in the recipe instead of Ginger-Garlic paste as a bite into crisp ginger adds a nice taste while eating fried rice.
• I recommend you to refrigerate the cooled rice at least for half an hour which helps the rice in holding the shape while frying.
• The entire cooking is to be done over a high flame which helps in retaining the crispiness of vegetables and sprouts and the flavor of the dish,so you should be quick while sauteing the veggies and rice.
• I have used dark soya sauce in the recipe,if you are using light or regular soya sauce increase it to 1 tsp soya sauce.
• You can use bean sprouts instead of moong sprouts in the recipe.

 

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Sabudana Khichdi Recipe | Vrat Recipes | Fasting (Upvas) Recipes

Tomorrow is Maha Shivratri, an auspicious Hindu festival performed in reverence of Lord Shiva. On Mahashivratri day,in South India, we usually do not eat rice and eat light tiffin items,sweets and fruits and few even observe fast with out consuming anything throughout the day.

I  have already posted a south Indian version of Sabudana Upma,which is prepared with a different variety of Sago called 'Nylon Sago' and 'Moong dal' which tastes nice and different in its own way.Today, I am posting a simple and humble Sabudana Khichdi, which is a typical Maharasthrian style recipe and is ideal to prepare on the days of fasting.I love the addition of peanuts in the recipe which not only adds to the taste but also adds a nice crunch and texture to the khichdi.

In Mumbai, we get good quality sabudana and I often prepare various breakfast varieties like Sabudana Thalipeeth , Sago Tikki, Sabudana Vada and this simple Sabudana Khichdi.The process of soaking the sabudana is bit tricky;if we soak sabudana in more water or for a long time, we might end up with a mushy and lumpy khichdi.I have included few tips in the method and notes to get perfect Sago pearl Khichdi-please go through them carefully before you attempt this.

Other Sabudana recipes in my blog which might be interesting for you:

• Sago Chiwda
• Sago Murukku
• Sabudana Thalipeeth
• Sabudhana Kheer / Sago Payasam
• Sabudana Upma
• Sabudana Bonda 

Sabudana Khichdi Recipe:

(Serves 2)

Ingredients:

1 cup Sago/Sabudana

1 big Potato

1/3 cup +  2 tbsp roasted Groundnut powder,coarse powder with bits of groundnuts

5-6 Green chillies,slit

1 tsp Ginger,grated(optional)

a sprig of Curry leaves

2-3 tbsp chopped Coriander leaves

2-3 tbsp grated fresh Coconut,for garnish

juice of 1/2 lemon

1 tsp Sugar(optional)

1 tsp Cumin seeds

Salt to taste

1 tbsp Oil

1 tbsp Ghee

Method:

• Wash sago twice and add enough water until it is just above the level of Sago.Soak it for 4-5 hrs or overnight.Do not add more water as it will make sago soft and soggy.
• Pressure cook potato with salt until soft for 3 whistles.Peel the skin and cut it into small cubes.
• Heat ghee and oil in a big kadai/pan and crackle cumin seeds.
• Add slit green chillies,grated ginger and curry leaves and fry until they wilt.
• Add cubed potatoes and fry for 1-2 mins.You do not need to roast them until crisp,just saute them for some time.
• Meanwhile in a wide bowl mix sago with roasted groundnut powder,salt and sugar and keep it ready. This process of mixing the groundnut powder will make sure that the sago will not sticky while cooking.
• Add this mixed sago mixture to the kadai and mix well on low flame.Stir it continuously until you see some of the sago pearls turning transparent.Cover it and cook for 3-4 mins,this way they will get cooked uniformly with the steam.
• Remove the lid and add lemon juice and mix well.

Garnish with chopped coriander and grated fresh coconut. Serve it hot with Curd/ sliced Cucumber/ Sev.

Notes:

1. Instead of boiled potatoes you can add chopped potatoes and cook it in the pan.I prefer to cook the potatoes in advance before adding to khichdi.Add salt while cooking potatoes as they will absorb salt and makes it tasty.
2. The addition of groundnut powder adds a nice taste to khichdi.I usually use my mortar and pestle to crush groundnuts and also I keep them slightly coarse.The bits of groundnuts adds a nice crunch and taste while eating khichdi.
3. I add lot of green chillies in sabudana khichdi otherwise I find it bit bland.
4. While soaking Sago add water to it until it is just above the level.This amount of water is enough and its a basic thumb rule to get nice non sticky Khichdi.
5. Sugar is added in typical Maharsthrian style khichdi,you can skip it if you do not want.

 

You can check out other Vrat recipes for Shivratri here:

1. Sabudana Thalipeeth
2. Sabudana Upma - South Indian style(you can prepare this recipe with out onions) 
3. Fruit Cocktail Sticks
4. Phool Makhana Kheer
5. Rava Payasam | Sooji Kheer 
6. Sabudana Kheer | Sago Payasam
7. Carrot Kheer 
8. Basundi
9. Orange Basundi
10. Lauki(Bottlegourd) Halwa
11. Paneer Modak Peda  
12. Strawberry-Banana Smoothie
13. Strawberry Lassi

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Kandi Podi | Andhra style Gun Powder Recipe

The first thing you would notice if you go to any Andhra restaurant for a thali is an array of pickle jars and various powders which are placed on every table.While few varieties might vary,the most common varieties would be Andhra Avakaya and Kandi Podi(which is fondly called as Andhra Gun powder).

Andhrites start their lunch with a powder, mostly Kandi podi which is Andhra's trademark recipe.It is usually mixed with hot rice and a generous dollop of ghee, a combination which is definitely a heaven on a plate.You can even mix Avakaya with the powder and ghee,even that tastes absolutely delicious.Many of my friends(including those who are not from Andhra) have tasted this powder/podi and have always raved about its taste. One must try this trademark Andhra Gun powder recipe for sure to understand what I am saying.

Kandi Podi | Andhra famous Gun Powder Recipe:

shelf life:stays fresh up to a month

Ingredients:

1/2 cup Toor dal

1/2 cup Moong dal

1/2 cup Chana dal

10-12 Red chillies

1 tsp Cumin seeds

Salt to taste

Method:

• Dry roast toor dal until it turns red in color and keep it aside and dry roast moong dal until red in color and remove it from pan and keep it aside and do the same with chana dal.Always dry roast each dal separately as they will not get roasted uniformly otherwise.Let them cool.
• Dry roast red chillies until they turn slight red in color and keep them aside.
• Dry roast cumin seeds and keep them aside.
• Once all the dals come to room temperature grind all the dals with red chillies,cumin seeds and salt to a powder.You can either grind it to a fine powder or slightly coarse powder.
• Store it in an air tight container.

Serve it with hot steamed rice and a dollop of ghee.You can serve chopped raw onions along with it,it tastes delicious.

Notes:

• Add 1-2 garlic pods after the dals are ground to a powder and grind it again to a powder.
• Do not grind it to a very fine powder,keep it slightly coarse.
• You can mix the kandi podi with Mango Avakaya,Usiri Avakaya,Gongura etc or just mix it with hot rice and a dollop of ghee.It tastes very delicious.

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Spicy Palakayalu | Spicy Rice Flour balls | Easy Snacks

Recently, I received a big carton box of goodies which was sent to me by my Mom through one of my friends who had visited Bangalore.The box contained various powders, masalas, snacks, sweets which are all home made and also other small grocery items which I do not find in Mumbai.Though my Mom had already mentioned to me about the goodies she was sending, I was really excited to unpack the carton box to see the various goodies she had sent.Among all the stuff, Sago Murukku and these Spicy Palakayalu caught my attention when I opened the box .

My mom usually makes these Spicy Palakayalu to add them to Avarekalu mixture during their season.Though I am not a fan of the Avarekalu mixture, I used to pick the spicy rice flour balls (palakayalu) from the mixture as I just love to munch them, as they are really spicy and very tasty.That is the reason my mom sent me an extra packet of those spicy rice flour balls.Moms are the best,they know what we like and what we want.I think its time I head to the recipe,here you go!!

Spicy Palakayalu Recipe:

shelf life: 3-4 weeks

Ingredients:

1 1/2 cups Rice flour

1 cup fine Chiroti Rava(or regular sooji)

1/2 cup Maida

4 tbsp hot Oil

2-3 tbsp Sesame seeds

1 tbsp Red chili powder

Salt to taste

Oil,to deep fry

Method:

• Mix Rice flour,maida and chiroti rawa in a bowl.
• Add sesame seeds,red chili powder,hot oil and required amount of salt to the mix and mix well.
• Add water slowly and knead it into a slightly stiff dough.
• Leave it aside for 15-20 mins.
• Pinch a small portion of it and make into very tiny balls and arrange them on a kitchen napkin or on a plate.This process is bit time consuming to make in large portions.You can even roll the mixture into a 1/2 cm thickness thick chapati and use a knife or pizza cutter and cut them into very small diamonds.This saves lot of time.While rolling them into balls do not apply much pressure,if it is rolled too tight into a ball,there are chances that they might burst in oil.
• Meanwhile heat oil in a kadai for deep frying.Add the prepared balls(or diamonds) and deep fry them on low-medium flame until they are crisp and golden brown in color.Do not over load the kadai with more balls at once,deep fry them in small batches.
• Drain them in a kitchen napkin.

Store them in air-tight container.You can eat them as they are or you can also add them in various mixtures, Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.

Notes:

1. Chiroti rawa(very fine variety of rawa also called as Holige rawa) makes these balls very crisp and also have nice texture.If you do not get it you can use normal rava,just pulse it in mixer for a couple of times and use it in the recipe.
2. You can reduce the amount of chili powder in the recipe and make them plain.
3. The addition of sesame seeds adds extra taste to it,so you can increase the quantity if you want.
4. These spicy palakayalu can be added in various varieties of mixtures like Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.
5. In order to avoid them bursting in oil,do no roll them too tightly when rolling them into balls.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Sev | Kara Sev
• Spicy Palakayalu | Spicy Rice flour Balls
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

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Matar Mushroom Masala | Mushroom Peas Curry | Mushroom Recipes

Mushrooms is a treat for Vegetarians and we are no exception.Both of us love eating mushrooms and I make it quite often.The only thing which puts me off is the process of cleaning the mushrooms which is very tedious. Apart from that, preparing any dish with it, is a breeze, as they cook very fast.I have posted  Mushroom Chettinad Recipe earlier, which is an absolute favorite for me and today I am posting a simple Matar Mushroom Curry recipe, which is good as an accompaniment for everyday rotis and pulavs and of course even for special occasions.

Matar Mushroom Masala | Matar Kumbh | Dhingri Matar Recipe:

(Serves 2)

Ingredients:

200 gms Button Mushrooms,white variety

1 cup fresh/frozen Green Peas

2 medium Onions

3 medium Tomatoes

1 tbsp Ginger-Garlic paste

8-10 Cashew nuts

2 tbsp Poppy seeds

1/2 tsp Sugar

1 tsp Red chili powder 

2 tsp Coriander powder

1 tsp Cumin powder

1/4 tsp Garam masala

1/4 tsp Turmeric powder

2 Cloves,1 Green Cardamom,1/2" Cinnamon stick - to temper

1 tbsp chopped Coriander leaves,to garnish

Salt to taste

2-3 tbsp Oil

Method:

• Soak Khus khus(poppy seeds) and cashew nuts in warm water for 10-15 mins.Drain them before grinding.I forgot to soak the khus khus and hence you can see the grainy texture of them in the gravy,hence I suggest you to soak them ahead.
• Clean mushrooms nicely,I usually rub the mushrooms with maida to remove the excess dirt and wash them and pat dry them.Trim the stalks and cut the mushrooms into 4 quarters.
• Chop one onion into fine pieces and quarter the other onion.
• Chop one tomato finely and mark a cross on the other two tomatoes.Bring water to a boil in a big pot and add the marked tomatoes and quartered onion and boil for 2-3 mins.Remove them with a slotted spoon and cool them.Peel the skin off the tomatoes and keep it ready.
• In that boiling water add fresh/frozen green peas and boil for 2-3 mins.Drain and keep them aside.
• Roughly chop the peeled tomatoes and grind it with boiled quartered onion,soaked cashewnuts and poppy seeds to a very smooth paste.
• Heat oil in a kadai/pan and add cardamom,cloves and cinnamon and let them splutter.
• Add finely chopped onion and fry until they turn translucent.Add ginger garlic paste and fry well until the raw smell disappears.
• Add ground tomato-onion-cashew mixture and continue frying for 2-3 mins.
• Add coriander powder,cumin powder,garam masala,turmeric powder,sugar and salt and continue frying for another minute.
• Now add blanched green peas and chopped mushrooms and saute them nicely.The mushrooms would leave water initially and soak up all the water later.It would take 4-5 mins.You can saute mushrooms and peas simultaneously in another pan and add it now.
• Add 3/4th cup - 1 cup of water based on the required consistency and cover it and cook on low-medium flame for another 3-4 mins.
• Garnish with coriander.

Serve it hot with Roti/Paratha/Pulavs/Steamed Rice/Jeera Rice.

Notes:

1. You can saute the mushrooms and peas separately in a tbsp oil and add to the gravy or you can saute them along with onions before adding the tomato mixture.It is your wish to follow either ways but take care that you do not over cook the mushrooms as they cook really fast.
2. In order to clean mushrooms you can remove the thin layer over the mushrooms using a sharp knife or you can even rub the mushrooms with maida or rice flour to remove the excess dirt.Always wipe the mushrooms with a dry towel before it is added to the recipe,this way the mushrooms will not shrink much.
3. You can add 1 tsp of Kasuri methi while boiling the gravy for a nice flavor.

 Do check out Mushroom Chettinad Recipe which is absolutely a treat with Kerala Parottas.

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Garlic Chili Powder | Vellulli Karam | Goddu Karam

I always store this Garlic chili powder in my pantry which comes handy while making various curries and stir fries.It adds a nice hint of garlic along with the spiciness from red chillies.You can use this garlic chili powder in various stir fries,all you need to do is stir fry vegetables like ladies finger, tindora, brinjal, cauliflower, potato, arbi etc and add a couple of tsp of garlic chili powder at the end.

Garlic Chili Powder | Vellulli Karam | Goddu Karam Recipe:

shelf life: up to 1-2 months

Ingredients:

150 gms Garlic

1 tbsp Cumin seeds

1/2 cup Red chili powder

1/3 cup Salt(or slightly less than 1/2 cup)

Method:

• Separate the garlic pods and remove the extra outer layers of garlic,you can keep one layer or you can even remove that completely or you can either remove the layers completely for half the pods and retain for the other half.
• Grind red chili powder,cumin seeds and salt to a powder.
• Add garlic pods and grind again to a coarse powder.
• Store it in air tight container.

You can sprinkle it for most of the Andhra style vegetable fries (vepudu), curries or you can even sprinkle this powder on dosa.

Notes:

1. You can increase the garlic pods in the recipe if you want more garlic.But too much garlic will also spoil the taste.
2. Sprinkle this garlic powder when you make vegetable stir fries like Ladies finger, Brinjal, Tindora(Ivy gourd), Bitter gourd, Cluster beans , Carrot, Beetroot, French Beans, Cauliflower, Potato fry, Arbi fry etc.You need to saute the vegetables until done and add the spicy garlic powder as per your taste at the end.
3. You can roast the whole slit vegetables like Brinjals, Ivy gourd and Bitter gourd(partially cooked in tamarind water) until they are completely done and stuff them at the end with this spicy garlic podi.You should make this just before serving,it tastes nice.
4. This garlic podi is a multi purpose powder,you can spice up your dals, regular dry curries, parathas with it.
5. It can be even sprinkled on dosas or idlis.

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Simple Masoor Dal | Pappu Kattu | Simple Dal Recipes

 

I prepare various kind of dals on a daily basis and I usually prefer to make basic and simple dals  for everyday cooking.When compared to other dals, I feel Masoor dal and Moong dal are very light on the stomach.Today, I am posting a very simple recipe using masoor dal with garlic tempering-which imparts a nice flavor to the dal.

Simple Masoor Dal Recipe:

(Serves 2)

Ingredients:

1/3 cup Masoor dal

1 tsp chopped Coriander leaves

a pinch of Turmeric powder

salt to tatse

for Tadka:

1 tbsp Ghee/Oil

1/2 tsp Mustard seeds

1 tsp Cumin seeds

3-4 Garlic pods,finely chopped or crushed

2 Green Chillies,finely chopped

a pinch of Asafoetida

5-6 Curry leaves

Method:

• Pressure cookmasoor dal with turmeric for 2-3 whistles and simmer it for 5-6 mins.
• Once the pressure drops mash the dal slightly and add some water if required and simmer it for sometime.
  Meanwhile in a small tadka pan heat ghee and crackle mustard seeds and cumin seeds.
• Add finely chopped green chillies,garlic pods,curry leaves and asafoetida and fry for a minute.
  Pour this tadka to the simmering masoor dal and add salt and cook for 2-3 mins.
• Add chopped corriander at the end and mix well.

Serve it hot with Rice/Rotis/Parathas.If you are serving with rice,it goes well with a vegetable fry and pickle. 

Notes:

• You can squeeze juice of half a lemon to the dal at the end after you switch off the flame.
• You can also add finely chopped onions when you are frying garlic pods and add it to the dal.
• Chopped spinach or methi leaves can be added while pressure cooking the dal and follow the same process of temering with/without onions.
• You can skip garlic in the recipe and add ginger instead for a different flavor.If you are using ginger in the recipe do add lemon juice at the end,it enhances the flavor.
• You can add chopped tomatoes to the dal while pressure cooking it.
• Avoid ghee and use oil in the recipe for a Vegan version.

 

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