Vankaya Pachadi

My second recipe under chutney's, spreads and dips is again a chutney from Andhra cuisine. Brinjal/ eggplant/ vankaya Pachadi is one of the all time favorites in Andhra homes. Not only as a chutney eggplant is a favorite vegetable at home. I used green small variety eggplants for this chutney you can use any variety eggplants for this chutney. 

Let's check the recipe
INGREDIENTS:---
Eggplants  --- 5 
Green chillies --- 8 or reduce according to your taste
Coriander seeds  --- 1 tab sp
Cumin seeds  ----  2 tea sp
Urad dal  ---  1 tea sp
Tamarind --- 1 inch piece
Garlic  ---  6 cloves
Oil  --- 1 tab sp
Turmeric powder  ---  1/4 tea sp
Salt to taste
METHOD:----
1. Heat few drops of oil in a pan add coriander seeds, urad dal and fry till golden then add cumin seeds and fry for a while remove and set a side.
2. Wash and wipe the eggplants, cut them in to small cubes.
3. Now heat remaining oil in the same pan add green chillies and fry for a while then add eggplant pieces and fry till eggplant pieces are tender, remove and let them cool.
4. soak tamarind in two tab sp of water.
5. First grind coriander seeds, urad dal and cumin seeds in to a fine powder.
6. Then add fried green chillis and eggplant pieces and run the mixe for two seconds.
7. Add tanarind, turmeric powder, garlic cloves, salt to taste and grind in to a coarse paste.
Remove the vankaya pachadi in to a clean and dry bowl and serve with dosa, idli, pongali or with plain rice and few drops of ghee.
Even I like this as a spread on my toast....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#72 

Pandumirapakaya, Tomato Pachadi

My recipe for this week under chutneys, dips and spreads is a chutney recipe from Andhra cuisine.  Pandu mirapakayalu are fresh ripe red chillies we make a pickle with this red chillies every year in season. December and January is the season for this red chillies and tomatoes. We make pickles with these both vegetables saparately and these two pickles will stay for year. 

We mix this red chillies with Gongura that is called pandu mirapakaya - gongura pachadi, Pandu mirapakaya - tomato pachadi. Pandu mirpakaya tomato pachadi will stay for one month out side, after that can store it in the fridge for six months.

For this Pandu mirapakaya - tomato pachadi always use fully ripe tomatoes so that pickle will get a beautiful red color. I used garlic for tadka, you can use asafoetida in the place of garlic. Red chillies what I get here are really very hot, so i used 150 grams. you can increase the red chilli quantity according to your taste. You can add red chilli powder but that gives a normal tomato pickle taste. I have given 1 cup oil that is more then enough. By next morning the oil you added to the pickle should come up on the top. If you didn't see the oil on top you can heat a tab sp oil again and add it on the top of the pachadi.   

So let's check the recipe....
INGREDIENTS:---
Tomato  ---  250 grams
Ripe redchillies  --- 150 grams
Tamarind  ----  25 grams
Turmeric powder  ---  1/2 tea sp
Fenugreek powder ---  1/4 tea sp
Mustard powder  ----  1 tea sp
Salt  ---  2 tea sp
Oil  ----  1 cup
Mustard seeds ---  1/2 tea sp
Dry red chillies  --- 3 broken
Garlic cloves  ---  8 crushed
METHOD:---
1. Wash and wipe red chillies with a clean kitchen towel and set a side to dry totally. Means there should be no moisture in red chillies.
2. Take red chillies with one tea sp salt and grind in to a fine paste. Make sure you should not any water to this red chilli paste.
3. Wash and wipe the tomatoes, cut them in to four pieces add salt and mix well and leave a side for 10 minutes.
4. After 10 minutes you can find some juice from tomatoes,now add this tomato juice to tamarind and soak tamarind.
5. Now heat 1/2 cup oil in a pan add tomato pieces, keep stiring in between and cook till oil comes out from the sides.
6. Switch off the heat and let the tomato cool down to room temperature.
7. Now take tomato, soaked tamarind with little juice(if require you can add more juice but not water)  and red chilli paste in to a mixer jar and grind in to a fine paste.
8. Take out red chilli and tomato paste from mixer jar in to a bowl. Add fenugreek powder, mustard powder, turmeric power mix well to combine every thing.
9. Heat remaining 1/2 cup oil in a pan add mustard seeds let them popup then add dry red chillies and garlic cloves fry for a while and switch off the heat, let it cool down to room temperature.
10. Add tomato and red chilli paste to the seasoning (tadka) and mix well to combine every thing, Check and adjust with salt.
Store in a clean and airtight bottle..
Serve this Pandumirapakaya, tomato pachadi with dosa, idli, vada. or with hot plain rice with a drop of ghee....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#72 

Munaga Aavakaya (Drumstick Pickle)

This is my second pickle recipe for Pickles and preserves theme for this month Blogging Marathon. We Andhra people will make pickles with almost all vegetables. Not only with vegetables we make pickles with non-veg, like eggs, fish, chicken, shrimps. In vegetable pickles eggplant, gongura, ivy gourd, cauliflower, carrot, mixed vegetable, bitter gourd and many more like this. most of the pickles are in  spicy version. Of course we make some pickles like ginger pickle a dn bellam aavakaya and one more mango pickle with little sweet with using jaggery. But most of the pickles are spicy pickles. This Drumstick pickle is one of them... 

So lets check the recipe......

INGREDIENTS:--

Drumsticks(munakkayalu) --- 4

Tamarind juice  ---  1 cup (soak 50 grams of tamarind in warm water and extract tick juice with one cup of water.

Red chilli powder  ---  100 grams

Salt --- 75 grams

Turmeric powder  --- 1 tea sp

Mustard powder  --- 50 grams

Fenugreek powder  -- 1 tea sp

Oil  ---  120 ml (peanut oil or sesame oil)

Garlic ---  20 to 25 cloves

Mustard seeds  ---  1 tea sp

Dry red chillies  --  3 broken

Asafoetida  --- 1/4 tea sp

Lemon juice  --  1/3 cup

Curry leaves  --- 2 springs

METHOD:--

1. Clean and cut drum sticks in to two inch pieces.

2. Heat oil in a pan and deep fry drumstick pieces in the oil till they turn in to light golden and cooked. 

3. Remove drumstick pieces from oil  in to a big mixing bowl and let them cool.

4. Add salt, red chilli powder, mustard powder, fenugreek powder, turmeric powder mix well and set a side for one hour.

5. Now heat the same oil in which we fried drumstick pieces and add mustard seeds, dry red chilli pieces, garlic cloves, curry leaves and asafoetida fry for a while.

6. Then add tamarind juice cook till oil leaves from the sides of the pan (like pulihora paste).

7. Now add lemon juice and switch off the heat and let it cool completely.

8. Now add this seasoning to drumstick pieces and mix well to combine every thing.

9. Now cover this pickle with a lid and set a side for two days .

10. After two days remove the lid now you can see the oil on the top of the pickle.

Mix well and check and adjust the seasoning.

Store this pickle in a clean jar and store it in a clean and dry place.

This will stay for one year in room temperature.

If you feel oil is less in the pickle you can heat 1/2 cup more oil  and add it to the pickle on the third day.

Enjoy munaga aavakaya with hot steamed plain rice. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

Mixed Vegetable Pickle

Mixed vegetable pickle is my all time favorite winter pickles. Usually we make different pickles in summer, but we also make some seasonal pickles like Amala pickle, lemon pickle. This mixed vegetable pickle I have adopted from North Indian cuisine and changed it in to South Indian style. Instead of using kalonji and fennel seeds I used mustard powder and fenugreek powder like our mango aavakaya. You can use any other vegetables like green chillies, bittergourd, turnips to make this pickle.

This is my first recipe under Pickles and Preserves after a month long mega blogging marathon

INGREDIENTS:---

Cauliflower  ---  1 small cut in to florets

Carrot  ---  1 big or 2 small cut in to cubes

Capsicum  ---  1 big cut in to small cubes

Garlic  --  20 cloves peeled

Red chilli powder   ---  3/4 cup (80 grams)

Turmeric powder  ---  1/2 tea sp

Salt  ---  40 grams

Mustard powder  ---  1 and half tab sp

Fenugreek powder  --  1/2 tea sp

Oil   ---  120 ml

Dry red chillies  --  2 broken

Asafoetida  --  1/3 tea sp

Lemon juice  ---  1/2 cup(50 ml)

METHOD:--

1. Boil water in a pan, bring to full boil add a pinch of salt and switch off the heat. Add cauliflower florets leave it for five minutes and drain all the water and spread the florets on a clean cloth let them dry for over night.

2. Wash and clean carrots and capsicum let them also dry.

3. Next day morning heat oil in a pan add asafoetida and broken red chillies fry for a while then add cauliflower florets stir for one second and switch off the heat.

4. Cut carrot in to small cubes and capsicum in to small cubes.

Add carrot cubes to the pan.

5. Add capsicum cubes to the pan and mix well.

6. Add mustard powder

Add fenugreek powder

7. Then add red chilli powder, turmeric powder, salt and mix well to combine every thing.

8. Finally add lemon juice, garlic cloves mix well to combine every thing.
9. After you mix all ingredients pickle will look like in the up picture.
10. Close with a lid and set a side for one day.
11. After 24 hours check the pickle mix well with a clean spoon and adjust the seasoning.
After 24 hours oil will come on the surface, mix well and store it in a clean jar .
You can leave this pickle out side for two days after two days store it in the fridge .
This pickle will stay good in the fridge for two months.
This pickle will be a very good combination with any parathas specially aloo paratha.....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

Instant Mango Pickle

Instant Mango pickle is one ready to use pickle which we make with first mangoes in the season. With those small raw mangoes which are not ready to make avakaya. This pickle won't stay for long time means it will stay for two to three days. You can store it in the fridge for one week. This pickle you can use on the same day you made it. This will be a great combination with curd rice and pongal...

I 

INGREDIENTS:----

Mangoes  ---  2 big

Red chilli powder   --- 2 tabsp

Salt   ---  2 tab sp

Turmeric powder  ---  1 tea sp

Fenugreek seed powder  ---  1/2 tea sp

Mustard seed powder  ---  1 tab sp

Oil  ---  1/2 cup

Mustard seeds --  1/2 tea sp

Asafoetida  ---  a big pinch

METHOD:---

1. Chop mangoes in to small pieces take the mango pieces in to a big mixing bowl 

2. Add turmeric powder, redchilli powder,salt, fenugreek powder, mustard powder mix well and set a side.

3. Now heat oil in a pan add mustard seeds let them crackle then add asafoetida remove from heat and lat it cool to room temperature.

4. After the oil is completely cooled add it to mango pieces mix well.

Store it in a glass jar.

Serve with curd rice or pongal.

Note:--  for mustard and fenugreek powder dry roast the both seeds separately and grind in to a coarse powder..  

Let's check the Blogging Marathon page

Nimmakaya Pachadi (Lemon Pickle)

My final recipe for this week with lemon is a lemon pickle. Lemon pickle is my all time favorite with hot rice and a drop of ghee or with curd rice. In this recipe also there are few veriations. In some recipes they give seasoning with sesame oil. But in my recipe I do not give any seasoning to the pickle. Some times jaggery also added to the lemon pickle to make it sweet lemon pickle. I never tried this sweet lemon pickle.
                                                                   From my childhood  I saw my mother making this Pickle every year. She used to make lemon pickle with out red chilli powder and store it in big jars. When ever we need She used to take a small portion and mix red chilli powder. Every time when my mother starts mixing this pickle, I will be ready with a bowl of rice. After my mother take out the pickle, immediately I used to mix rice in that bowl that rice will be delicious you know. Any way that is my choice.
Let's check the recipe.
INGREDIENTS:---
Lemons  --- 25 
Salt  ---- 1/2 cup
Fenugreek powder ---  2 tea sp
Turmeric powder  ---  2 tea sp
Red chilli powder   ---  2/3 cup
METHOD:--
1. Wipe lemons with a dry soft cloth and leave them a side to dry properly.
2. Cut lemons in to quarters or you can make smaller pieces. That depends on the lemon size if the lemons are too big you can cut them in to six pieces.
3. Mix salt, turmeric powder, fenugreek powder in a big bowl add lemon pieces to this salt mixture mix well to combine every thing.
4. Store in a dry clean ceramic or glass jar for three days.
5. After three days mix well and add red chilli powder and mix well to combine.
If you want to add seasoning to this pickle can do it on the third day
for seasoning:--
Sesame oil --- 1/2 cup
Mustard seeds  ---  1 tab sp
Fenugreek seeds  ---  1/2 te asp
Dry red chillies   ---  10 broken
Heat oil in a pan add mustard seeds let them splutter then add broken red chillies, fenugreek seeds fry for a second and switch off the heat.
Let the oil coll completely to room temperature and add this seasoning to the lemon pickle mix well.
cover and leave a side for a day then use.
Serve with rice and dall or with curd rice.
Notes:-- If we add chilli powder  for the whole pickle the pickle will become dry and the sourness of the lemon will kill the spiciness of the chilli powder and one more thing is some people don't like the lemon pickle with chilli powder so that they can have it like that with out chilli powder. In my home My dad likes this pickle with out chilli powder.

And one more thing After having fever we feel like having some thing to make our taste buds better That time we can have this plain lemon pickle with curd rice. Even we can give this to kid's 

 

Let's check Blogging Marathon page

Doddapatre Tambli

Doddapatre well known as Ajwain ke patte or Pattarchur in Hindi, Karpuravalli in Tamil, Vamu aaku in telugu, Pan ova in Marathi or Cuban Oregano. This leaves has many medicinal values specially  It is used in treating common cold and cure phlegm in children. Tambli is a traditional Karnataka dish normally made with leafy vegetables or with vegetables and curd also some time with out curd. Since My theme for this week is Cooking with curds I made Doddapatre Tambli with curd. Let's check the recipe...
INGREDIENTS:--
Doddapatre ----   10 leaves ( Cuban Oregano/ Vamu aku)
Curd  ---  1 cup
Black pepper corns  --- 10
Dalia  ---  1 tab sp ( roasted gram/ vadacha kadalai/ veyinchina senagapappu)
Cumin seeds  ---  1 tea sp
Grated coconut --- 1/4 cup
Salt to taste
Turmeric powder  ---  1/4 tea sp
Oil  --- 2 tab sp
Mustard seeds  ---  1/2 te asp
Cumin seeds  --- 1/2 tea sp
Asafoetida  --- 1/4 tea sp
Dry red chillies  --- 2 broken
                                                         

                                                My Doddapatre(vamu aaku) Plant

METHOD:---
1. Wash the leaves well and pat dry them on a kitchen towel.
2. Dry roast the leaves in a pan till they wilt this will take just one or two minutes, remove and set a side.
3. In the same pan dry roast dalia, pepper corns, cumin seeds till nice aroma comes out, remove them in to a plate and let it cool for a while.
4. Now grind roasted dalia, pepper and cumin seeds in to a powder then add wilted leaves, coconut, salt to taste, turmeric powder, grind all this ingredients in to fine paste with little water.
5. Now Now take curd (curd should be little sour) in to a bowl and whisk well to make it smooth. Then add ground paste mix well to combine every thing and adjust the seasoning.
6. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds, Asafoetida, broken red chillies fry for a while and add this to tambli.
Mix well and serve with hot steamed rice and pappad.
This is my second post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here


 

Potlakaya Perugu Pachadi (Snake Gourd raita)

Summer special vegetables means we only think about Mangoes and cucumbers. But there is one more summer special vegetable that is Snake Gourd. Yes Snake gourd is a seasonal vegetable which we get them in Summer. I am not sure about North India but we get  this seasonal vegetable  in south India and we use a lot in out South Indian cuisines.
                                                                          Snake Gourd is a tropical and seasonal vegetable, belongs to cucumber family. Snake Gourd is believed to have several medicinal values and high in water content and also it gives a cooling effect to body. This vegetable is very low in calories but have a very good content of iron, calcium, phosphorus, riboflavin. This fiber rich vegetable keeps your digestive system healthy and helps in weight management. So here is a recipe with this healthy vegetable in typical Andhra style..:)
INGREDIENTS:--
Snake gourd pieces   --- 1 cup
Ginger green chilli paste   --- 1 tabsp (you can adjust this according to your taste)
Turmeric powder  --- 1/4 tea sp
Salt  to taste
Curd  ---  1 and half cup
Oil   --- 1 tea sp
Mustard seeds  --- 1/4 tea sp
Dry red chillies  ---  2 broken
Cumin seeds  ---- 1/2 tea sp
Curry leaves  ----  one spring
Asafoetida   ---  a pinch
Urad dal  ----  1 tea sp
                                            

METHOD:---
1. Take snake gourd pieced in a pan add turmeric powder, salt and half cup water and cook in a medium heat till Snake gourd pieces are tender. Take care that snake gourd pieces are not over cooked. If they are over cooked they become mashy when do the next step.
2. Remove from heat and let the cool, the squeeze lightly to remove the extra water from the snake gourd pieces and set a side
3. Now blend curd till smooth and add ginger and green chili paste mix well.
4. Add cooked snake gourd pieces, check and adjust the salt mix well to combine every thing and set aside.
Now heat oil in a pan add mustard seeds let them crackle then add urad dal, cumin seeds, broken dry red chillies, asafoetida, curry leaves fry for a while and ass this seasoning to curd and snake gourd mixture mix well.
Serve with rice, roti  or puri.
This is my fourth recipe for Blogging Marathon 27th edition under Seasonal recipes theme let's check other BM members recipes here

Gongura pachadi (Pulihora Gongura Pachadi)

Undralla Thaddi or undralla thadiya is a festival celibrated in Andhra Pradesh on Badrapada month (normally fall in October ). This festival is dedicated to Goddess Gauri. On this day Married women and young girls in the house perform Gauri pooja. This is a two days festival on the first day they wake up early in the morning take a head bath and have curd rice with Gongura pickle. On this first day they have their meal before 6:00 A. M after that they go to relatives houses and neibhours houses and  invite five married women by giving Gorintaku(mehendi), soap nut, turmeric powder and Vermillion powder (kumkuma) and invite them for pooja on the next day. After this they will be fasting for the whole day, In the evening they draw mehendi on their hands.
    
                                                                   Next morning wake up early in the morning after taking bath they perform Gauri pooja. During this pooja Goddess Gauri idol and Ganapati idol made of turmeric powder and placed on the pooja mandap. Some people use five colors of flowers for this pooja and five verities of food also offered to Goddess and undrallu is offered to Ganapati. Ganapati pooja is preformed first and then Gauri pooja . After pooja they offer naivedyam to Goddess with Undrallu, Chalimidi, poornalu, Pulihora and payasam. First they serve food to five married women and give tambulam ( two betel leaves with betel nut and fruits, Turmeric powder, vermillion powder, five poornalu) and then they have lunch. In this lunch menu also Gongura pickle will take first place. So here is the recipe for the most popular and a favorite pickle for Telugu people is Gongura Pickle ( Gongura niluva pachadi or Gongura ooragaya).

Undralla taddi lunch menu  ----  Poornalu, Pulihora, Payasam,  Garelu, Potlakaya kura(Snake gourd stir fry) , Muddapappu, Charu, Kandi pachadi, Gongura pachadi,  Perugu (curd), Rice, Ghee.
 So let's check the Gongura Pickle recipe..                                                

INGREDIENTS:-
Gongura leaves ---  1 kg
Dry red chillies   ---- 200 gms
Sesame oil   --- 250 gms
Salt   ---- 250 gms
Tamarind  ----  200 gms
Fenugreek seeds ---  50 gms
Garlic    ---- 100 gms pealed
For seasoning:--
Mustard seeds   --- 10 gms
Channa dal  ---  20 gms
Dry red chillies   --- 6 broken
Curry leaves   --- a hand full
METHOD:---
1. Wash and dry gongura leaves in the shade.
                                                               

2. Dry roast dry red chillies in a pan for few seconds in a low heat take care that chillies do not burn.
3. Now add 50 gms oil to the same pan and fry Gongura leaves and set a side to cool.
Add tamarind to gongura leaves so that tamarind will become soft.
4. Dry roast fenugreek seeds in pan and make a fine powder and set a side.
5. First grind red chillies in to a fine powder then add fried gongura with tamarind , salt and grind in to a fine paste.
6. Now heat the remaining oil in a deep frying pan, add mustard seeds let them crackle then add channa dal, garlic cloves, broken dry red chillies, curry leaves fry for a while remove from heat set a side.
                                         

7. Add gongura paste, fenugreek powder to seasoning mix well to combine every thing well adjust the salt and leave it like that.
Let the pickle cool completely then store it in a clean glass bottle or in a pickle jar. this will stay for 6 months to one year.
Serve with hot steamed rice and some chopped onions or with curd rice with chopped onions .
This is my second recipe for Blogging Marathon 27th edition under occasional recipes theme let's check other BM members recipes here


 

Tomato Ooragaya - Sun Dried Tomato Pickle

Normally we make sun dried products in summer like sun dried pickles, and pappads and some powders like red chilli powder, coriander powder. We store them for coming one year means till next summer. But  this sun dried tomato pickle we make little before summer. Because in the end of January to February full month we get beautiful red colored and juicy tomatoes. This is the perfect time to make tomato pickle. But in this season we do not get  a sharp sunshine so that sun drying the tomato pieces will take 4 to 5 days. There are many ways to make tomato pickle but this sun dried tomato pickle will give a wonderful flavor and taste. Making of this pickle is a long process but that will worth it.
Some main points that you should remember while making pickle:
 Make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and Tomatoes with a dry cloth and dry them properly.

Use a clean and dry spoon every time to take out the pickle from jar.

INGREDIENTS:---

Tomato  --- 1 kgRed chilli powder  --- 200gmsMustard seeds  -- 1 tab sp
Fenugreek seeds  -- 1 tea sp
Tamarind --- 50gms
Turmeric powder  --- 1 tea sp
Salt   --- 3tab sp
Oil   ---- 250ml
For talimpu (tadka, seasoning)
Channa dal  --- 1 tab sp
Curry leaves  --- 2 springs
Mustard seeds   --- 1 tea sp
Asafoetida  --- 1/2 tea sp or 8 garlic cloves pealed.
METHOD:---
1. Wash and wipe tomatoes with a dry cloth.
2. Cut tomatoes in to eight pieces, add salt and turmeric to tomato pieces mix well with a dry laddle, close with a lid and set it in a dry place for over night.
3. Next day morning squeeze the juice from tomato pieces and spread tomato pieces on a clean dry cloth.
4. Dry this tomato pieces in a very hot sun till they become totally dry, means there should be no moisture in the tomato pieces. This process will take 4 days in hot summer, every evening remove tomato pieces from out side and again keep them in the sun every morning do like this for 4 days.
5. In the same  time pour juice what we collect from tomato pieces in a wide bowl add tamarind to this juice and leave this also in the sun along with tomato pieces for 4 days.
If you have a good sunshine after 4 days this liquid become thick every evening keep this juice also in side and keep it back in the sun every morning.
6. after 4 days mix tomato pieces and juice in a big bowl close with a lid and leave it for over night.
7. Next morning take out some tomato pieces from juice and set a side and grind the remaining tomato and juice mixture in to a coarse paste.
8. Dry roast fenugreek seeds, grind in to a fine powder and set a side.
9.  Dry roast mustard seeds, grind in to a fine powder and set a side.
10. Mix red chilli powder, fenugreek powder, mustard powder mix well to combine every thing.
11. Add red chilli powder mixture to tomato paste, and tomato pieces mix well, adjust salt.
12. Now heat oil in a deep frying pan add channadal, mustard seeds, asafoetida or garlic cloves, curry leaves let the mustard seeds popup, switch off the heat and let the tadka cool completely.
13. Now add the tadka to tomato pickle mix well to combine every thing set a side for 1 hour do not close with lid now.
Store it in a clean, dry airtight bottle or in a ceramic jar.
This pickle will stay for one year no need to keep this in the fridge.
This is my first recipe with the theme of Sun dried products for blogging marathon 17 th edition At Vallis spice your life lets check blogging marathon page .

Cauliflower pickle

Tangy, hot spicy  pickle with hot parathas or child curd rice yummm mouth watering isn't it. Most of the Indians will start their meal with pickle specialy in Andhra. In Andhra we make a large variety of pickles with almost all vegetables of course with non-vegetarian too. I first tasted this pickle in my Aunts place. From long time this recipe was in my draft almost from 2 years but the picture is new:). This pickle will not stay for long out side hardly it will stay for 1 week  so you have to keep this in the fridge.

INGREDIENTS:--
Cauliflower --- 1 medium size flower
Red chilli powder --- 3/4 cup
Garlic paste  --- 1 tea sp
Garlic cloves  --- 10 to 15
Salt --  - 1/3 cup
Mustard seeds --- 1/4 cup
Fenugreek seeds --- 1 tea sp
Turmeric powder  -- 1/2 tea sp
Oil    ----- 1 cup that is nearly 120ml.
Mustard seeds  ----- 1 tea sp
METHOD:--
1. Break cauliflower in to small florets.Dip them in warm water for two minutes, drain and pat them with a clean kitchen towel and spread florets to dry.Make sure that there is no moisture in the florets.
2. Dry roast 1/4 cup mustard seeds, one tea sp of fenugreek seed, grind them in to a fine powder set a side.
3.Take 3/4 cup red chilli powder, turmeric powder,  mustard and fenugreek powder, garlic paste, garlic cloves, salt 1/3 cup, mix well to combine every thing.
4.  Add cauliflorets to this spice mixture and mix well to cost the spice mixture on the florets.
5. Add 1 cup lemon juice mix well and set a side.
6. Heat oil in a pan add mustard seeds let them splutter then add this to cauliflower mixture mix well.
Pour this cauliflower pickle in to a dry, clean jar and seal the jar, leave the pickle for over night or eight hours.
Serve this spicy pickle with parathas, rice, idli, dosa or any thing you like
 

KATHRIKKAI KOSTHU -- EGGPLANT IN TAMARIND GRAVY

Pongali and coconut chutney or coriander chutney is my favorite since I tried and taste with eggplant gostu.A good combination with dosa and I enjoyed this with roti also.Making process of this eggplant gostu is just like baingan bharta but little difference in seasoning and we don't use tamarind in baingan bhartha.No onion and garlic in this recipe but if you like can add onion and garlic in seasoning.

Recipe Source : Chef in you
INGREDIENTS:--
Eggplant ---1 large (kathrikkai, vankaya, brinjal)
Tamarind paste -- 1 tab sp (soak gooseberry size tamarind in hot water for 10 mi and extract juice with 1 cup water.)
Salt -- 1/ teasp or accordind to your taste
FOR SEASONING:--
Oil -- 1 tabsp
Split black gram -- 1 tea sp(urad dal, minapappu)
Split pigeon peas -- 1 tea sp(tour dal, kandipappu)
Mustard seeds -- 1/2 tea sp
Dried red chillies -- 3 broken
Asafortida -- a pinch
Curry leaves -- a spring

METHOD:--
Wash wipe eggplant and apply little oil .
Cook whole eggplant on direct flame on a gas stove or you can broil it in a oven till tender.
Remove from flame and let it cool,peal the skin and chop.
Mix tamarind paste with 1 cup water if you are using tamarind pulp or you like to use tamarind then extract the juice with 1 cup water and keep it ready.
Heat oil in a pan add mustard seeds let them popup then add lentils, broken red chilies and fry for a minute.
Now add tamarind juice and curry leaves cook till the raw smell of the tamarind disappear. It will take 10 to 15 min in a low flame.
Add asafoetida mix well then add chopped eggplant.
Stir well to combine every thing well and let it boil for another 5 min.
Check the consistency that should be like chutney, if it is too watery then boil for some more time.
Serve with pongali

RAW ONION CHUTNEY

Onion a common vegetable that we use in every day cooking. Onion a underground vegetable grows in single bulbs,native to Asia and Middle East and cultivated for over 5 thousand years. Greeks and Egyptians used them not only for their culinary use but also as an item for purchages though barter system in their markets.It was used in thair offerings to God's,and king's.Even nowOnion is an indispensable vegetable in many Indian recipes.It was used for it's medicinal properties in ancient India. But some vegetarian Hindus and jains don't eat onions because they are underground vegetables,as there is likelyhood of any micro-organisams or tiny life forms getting injured when the plant is pulled up to secure the bulb.Except such strictly vegetarian communitys most of the Indian kitchens will have onions in their every day menu.According to Ayurveda Charaka Samhita and shushruta Samhita ( ancient Ayurvedic text books )onion is a strengthening food.Like garlic onion is also from lilly(allium family).The anti bacterial property of onion has long been recognized by ayurveda.Onion reduces bad cholesterol and controles high blood pressure. It is having blood sugar regulating qualities also.Because of it's anti inflammatory agents onion helps to prevent Asthama.Onion soup is one of the best remedies for soothing cold. Juice of boiled onion clears phlegm, even eating a raw onion helps you to clear phlegm from throat and mouth and even it helps in controling flu.Onions are very helpfull to maintain healthy bones specialy for women those who are passing through menopause. Onions may bring tears to you eyes and bad breath from mouth. But onions will most certainly bring delicious taste to your recipes.

Here I am with onion chutney recipe:-----

INGREDIENTS:----

Onion --1 big

Green chilies --- 15 no.
Split urad beens --- 1 tea sp (urad dal, Minappappu)
tamarind --- 2 inch piece( or you can use 1 tea sp tamarind pulp also)
Cumin seeds ---1/2 tea sp
Dry coconut -- 2 trab sp grated
Freah coriander leaves --- 1 cup chopped
Oil -- 1 tea sp

METHOD:----

1. Heat oil in a pan add urad dal,green chilies, cumin seeds and fry till nice aroma comes out this will take 7 minutes in a medium flame.

2. Then add grated dry coconut and fry for a second.

3. Remove from heat and let it cool to room temperature.

4. In the mean while soak tamarind in water for 5 minutes (If using tamarind).

5.Place fried ingredients in to a blender jar and grind in to a coarse paste then add onion pieces, chopped coriander, salt to taste, tamarind and grind in to a coarse paste (no need to add water moisture in the onion will be enough for making the chutney)

6. Remove from the blender jar in to a serving bowl and serve with idli, dosa, pongali, and steamed rice.

Note:--- Choose onions clean. dry avoid sprouting onions moisture at there neck and dark patches.

Always store onions in a dry place where they get good ventilation like wire baskets.

Most importent part is when you slice the onion you get tears in your eyes the compound that causes the eyes to burn is a phytonutrient known as a allyl sulfate that produce sulfur- compounds released by the onion s ruptured cells are exposed to air to prevent this

Peel the onion and drop them in cold water for 1 hour then slice the onion.

Cut the onion in to two and place them in a container and leave it in the fridge for 1 hour then chop the onion

You may store the chopped or sliced onion wrapped tightly in a news paper and place it in a zip lock cover or sealed container and place it in the fridge but use these onion with in 2-3 days

RAW MANGO AND CABBAGE CHUTNEY

In the array of my mango recipes, this chutney recipe is new one to me also. Few day back Harichandana of Indian cuisine posted this spicy and tempting chutney with Raw mango and cabbage Really it is a perfect side dish for every thing like rice, dosa, idli and chapati. I made little changes like I gave a seasoning after grinding the chutney and increase the red chilies.thank you so much for the recipe Chandana...

INGREDIENTS:----

Cabbage --- 1 cup chopped(I used the bowl what I presented the chutney in the pic. that is nearly 200g of cabbage)

Raw mango --- 1 medium size, very sour and green mango

Dry red chillies -- 12 to 15 or according to your taste

Chana dal -- 1 tab sp (split chick peas)

Urad dal -- 1/2 tab sp (split urad bean)

Fenugreek seeds -- 1/4 tea sp

Mustard seeds --- 1 tea sp

Oil --- 4 tea sp

Salt -- 1 1/2 tea sp or according to your taste

FOR SEASONING:----

Oil --- 1 tea sp

Mustard seeds -- 1/2 tea sp

Asafoetida -- 1/4 tea sp

Curry leaves -- 1 spring

METHOD:----

1. chop cabbage, peal and chop mango in to small pieces and leave a side.

2.Heat oil in a deep frying pan add chana dal, urad dal,mustard seeds and fry till light golden color then add fenugreek seeds and Dry red chilies and fry for 3 min. remove from flame and leave it to cool.

3. In the same pan add chopped cabbage and fry for 2 to 3 min. or till the raw smell disappears, remove fro the flame and let it cool.

4.Grind roasted dals, mustard, fenugreek seeds,red chillies in to afine powder then add cabbage, chopped raw mango pieces, salt and grind in to a coarse paste if required sprinkle water(I did't add any water, if you run your blender with gaps for every 2 sec. that will help you to grind your chutney with out water).

5. Heat oil for seasoning in a small frying pan add mustard seeds let them splutter then add asafoetida and curry leaves add this seasoning to chutney mix well ti combine every thing check salt one before you serve.If require add some salt and mix well.

Serve with hot steamed rice, dosa, idli, chapati or any thing you like...enjoy...

MAGAYA - SUN DRIED MANGO PICKLE

One more pickle like Avakaya during this summer time made with raw mangoes and stays for long time (more then one year).Magaya is a very popular pickle like Avakaya in coastal Andhra.Making of this pickle is totally different then Avakaya and a perfect side dish for curd rice and pongal....

INGREDIENTS:-----

Mangoes - 6 big

Mustard powder -- 200g

Salt - 250g

Red chili powder - 250g

Fenugreek powder - 50g

Turmeric -- 1 tab sp

Oil ---- 400g

FOR SEASONING:----

Dry red chilies -- 10 broken

Asafoetida - 1/2 tea sp

Mustard seeds --2 teasp

METHOD:---

1.Wash,clean mangoes with a dry cloth, peal the skin and slice the mangoes in to very thin slices (like potato chips)

2. Shift the mango slices in a wide bowl add half salt and turmeric powder combine well to coat salt and turmeric each and every piece.

3. Cover this marinated mango pieces bowl with a lid and leave a side for 1 day.

4.Next day morning you can find this marinated mango pieces ooze there juices. Now squeeze the juice lightly from mango pieces and spread the mango pieces on a big plate.

5. Sun dry this squeezed mango pieces with sap in a very hot sun for 1 day or till the wetness in the mango piece disappears.(this process will take 1 day in Indian peak summer ).

6. In the mean while dry roast the mustard and then fenugreek take care that the seeds should not splutter remove and make a fine powder.

7. Add remaining salt.red chili powder, mustard and fenugreek powder, sap to mango pieces mix well to combine every thing.

8.Heat oil in a deep frying pan add mustard seeds let them splutter then add broken red chilies and asafoetida remove from flame and let it cool.

9 Add this seasoning to mango and spice mixture mix well to combine every thing leave it for a day.

From third day you can use this pickle.

Enjoy this delicious pickle with curd rice or pongali or even with plain steamed rice.

store the pickle in a ceramic or glass jar don't use plastic jars

Make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.

Use a clean and dry spoon every time to take out the pickle from jar.

MAMIDIKAYA MUKKALA PACHADI - INSTANT MANGO PICKLE

In a typical Andhra meal PACHADI will take the first place.A traditional andhra meal will not complite with out ooragaya and pachadi. Ooragaya means pickle which is made of seasonal fruits and vegetables and uses a liberal amount of chilli powder,spices and oil.Pachadi(chutney) is typically made with vegetables and roasted green or red chilies,spices, it consumes less oil then pickle and stay for 1 or 2 days. Normally pachadi s are made with vegetables like ridge gourd, eggplant,etc. and greens like Gongura, coriander and mint leaves, coconut and also with some lentils like toor dal and urad dal. In mango season we make pachadi with mangoes for an instent use before avakaya get ready to use. Today I am here withone of the mango pachadi for instant use....
INGREDIENTS:---
Mango --- 1 big
Coriander seeds --- 1 1/2 teasp
Dry red chillies --- 50g
Mustard seeds -- 1 tea sp
cumin seeds -- 1/2 teasp
Fenugreek seeds -- 1 tea sp
Salt -- 10 g
Turmeric powder -- 1/2 tea sp
FOR SEASONING:----
Oil --- 50ml
Mustard seeds --- 1 tea sp
Dry red chilies -- 4 broken
asafoetida -- 1/4 teasp

METHOD:-----
1. Heat a teasp oil in a deep frying pan add one by one mustard seeds,fenugreek seeds, coriander seeds, cumin seeds and dry red chilies and fry till nice aroma comes out in a low flame.
2. Wash and clean the mango with a dry cloth and chop the 1/4th mango with skin, peal the skin and cut the remaining mango in to bite size pieces.

3.first grind the fried spices with salt and turmeric powder in to a fine powder.

4.Add bite size mango pieces to the spice powder and again grind in to a fine paste(dont add water grind this mango and spice mixture with gaps for every 2 sec.If you find diffecult in grinding open the lid and mix with a spoon and again grind for 2 sec.)

5. Remove from the blender(mixee jar) add chopped mango pieces check the salt if required add some salt mix well to combine every thing and take it out in to a serving bowl.

6. Heat oil in a deep frying pan add mustard seeds and let them splutter then add broken dry red chilies. asafoetida swithch off the flame and add this seasoning to chutney mix well.
Serve with idli, dosa, pondali, curd rice, rice and dal(annam, muddapappu) enjoy the fresh mango pickle.

MAMIDIKAYA TURUMU PACHADI - GRATED MANGO PICKLE

Here is the next pickle from Mango season,which is very easy to make and stay for long time(more then one year).This is an instent pickle which you can use from the next day.It tastes little different then Avakaya but process is almost the same only thing we grate the mangoes for this pickle instead of making pieces.For this pickle we can use any verity of raw green mangoes. Mangoes should be fully mature, raw, green and very sour in taste. You can serve this pickle with any thing like Idli, Dosa, Pongal, Curd rice,Rice . But my choice is when you mix this pickle with leftover rice (don't add ghee or butter that will spoil the pickle taste because ghee dominates the pickle flavor) in the next day morning mmmm that is the best way to eat this pickle for me. and here is the recipe.... INGREDIENTS:----
Mangoes --- 6 no. really big size mangoes measure the grated mango that should be 2 kg s or 12 cups with rice cooker measurement cup.
Salt ---- 250 g
Mustard powder ----200 g
Fenugreek powder ---- 1 tab sp
Red chilli powder --- 250 g
Turmeric powder --- 1 tab sp
Oil ---- 1/2 kg
Dry red chillies --- 10 no. broken
Mustard seeds --- 25 g

METHOD:----

1. Wash mangoes and wipe with a clean dry cloth and great with skin till the seed and remove the seed and take this grated mango in to wide bowl
2. Add turmeric powder,fenugreek powder, mustard powder, salt and red chilli powder and mix well to combine all ingredients very well.

3. Heat oil in a deep frying pan till smoking point add mustard seeds and let them splutter then add broken red chilies remove the pan from fire and let it cool to room temperature.
4. Then add this oil with mustard seeds and dry red chilies to grated mango mixture mix well and cover with a lid and leave a side for 1 day.

5. next day morning again mix with a clean,dry ladle and check salt if required add salt or red chilli powder at this time mix well and enjoy the pickle.

AVAKAYA - A TREDITIONAL ANDHRA MANGO PICKLE FROM ANDHRA PRADESH

Muddapappu,avakaya with hot steamed rice and ghee is the most wanted combination for Telugu people,OrPerugu annam (curd rice, cooked rice mixed with yogurt)with avakaya but most of the Telugu people likes with muddapapu(cooked and mashed pigeon peas with little salt)Avakayi, neyi(clarified butter/ghee) with steamed rice. From Ugadi (the telugu new year day) we start useing mangoes in our cooking that is the day we offer God the first crop of raw mangoes in Ugadi pachadi, After one month from Ugadi day the pickling mangoes will start coming in to the market. In this Hot summer season every Telugu household look forward for Avakaya making season. My mom will check for a good day and she first starts with making Mustard powder and fenugreek powder and then in the mid day after lunch She start mixing the pickle, by the time she finished mixing the pickle it will be evening 4o clock. Every year Amma makes this pickle for 3 households myself, my sister,my brother and for amma herself. I am so lucky that I got this treasure (avakaya pickle recipe) from my amma and to day here I am with the traditional Andhra pickle Avakaya.. And my choice is Hot rice with Muddapappu, Ghee and Avakaya yummmmmm heaven.. ok here I go with the recipe.........

INGREDIENTS:----
Mangoes -- 6 big (we use peddarasalu)
Salt -- 250 g or 2 1/4 cup with rice cooker cup
Turmeric --- 2 tab sp
Mustard power -- 250g or 2 1/4 cup (Dry 200 grams black mustard in hot sun for 2-3 hour or heat a deep frying pan and heat mustard till they hot when you touch with your hand, take care that mustard should not splutter when you fry them. Let them cool for some time and grind in to a fine powder. Grind mustard seeds very slowly giving gap in between every 2 sec. otherwise oil may come out from the mustard seeds )
Fenugreek powder- 2 tab sp
Fenugreek seeds --- 1 tab sp

Red chilli powder --300 g or 3 1/4 cups
Oil --- 1/2 kg ( good quality sesame oil)or idayam gingely oil.
Garlic - 100 grams(Garlic should be added on third day.

METHOD:-----
1. Clean mangoes with a lightly wet cloth and leave a side for dry .
2. Now cut the mangoes vertically in to half that the hard stone in the inside the mango is also cut in to two parts,discard the in side soft seed and their will be a thin layer stick to the hard part of the seed discard that layer also and clean the mango pieces with a dry cloth. Leave the hard shell of mango seed to the mango piece. that means each piece should contain the hard stone part so that the mango piece should not become soft after pickling for a year.

3. Now take half oil (I gave 1/2 kg oil in thair half means 1/4 kg oil) in to a big bowl or plate and add turmeric powder and fenugreek seeds to this oil mix well and add mango pieces to this oil and leave a side for 15 min. This will help to retain hard the mango piece in the pickle for long time.
4.Then add the mustard powder, fenugreek powder, salt and red chilli powder to the mango pieces and combine well with a ladle or with you r hand to combine the ingredients well and coat the mango pieces with the masala well.

5. place this mango pieces mixture in a jar or a glass bottle (don't use plastic jars or bottle) and pour the leftover 1/4 kg oil on top of the mango pieces and cover tightly and leave a side for 3 days.
6. On third day clean and peel the garlic cloves.
7. Now open the pickle jar and mix with a clean and dry ladle and check salt if required add some more salt and check once again, add garlic cloves and again mix well care fully again cover tightly and leave for 1 more day.
8. This will stay for 1 year.

NOTE:-- Choose the mangoes very carefully. Mangoes should be fully mature, raw, green and very sour in taste.
Especially for avakai choose the mangoes with high fiber, normally in Andhra pradesh we use peddarasalu or cheruku rasalu or any verity of rasalu mangoes if you don't find this verity then you can use any long verity which is fibrous, green and sour because when you pickling this fibrous mangoes the pickle will stand till the next season without going soft.
make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.
Don't compromise in ingredients like oil, salt and chilli powder these three ingredients are soul for this pickle (not only this every pickle). If you compromise in this three ingredients your pickle will spoil by the next day it self. So don't compromise with salt and oil measurements.
Can reduce the quantity of mustard powder in this case pickle (gravy) will become watery
first day what oil we pour in the pickle may not be visible but on the third day you can find the oil floating on top.