Kheera pachadi

Ingredients:
............
Cucumber - 1no. peeled and cut into very tiny pcs
salt - to taste
green chillis - 3 no. small in size
tamarind - very lil pc
garlic - 2 flakes
cumin seeds - 1/2 tsp

Method:
...........
- Add lil salt to finely chopped cucumber pcs and keep aside for 10 minutes.
- Take a pan on medium heat, add cumin once splutter add green chilis and garlic.Fry till the rawness looses.
- In a small grinder adding lil tamarind pcs to the fried do grind.



- Now, squeeze the water from cucumber pcs and add the grounded paste to it. Mix well.
- Serve with rice, roti.

Thotakura Pachadi

Ingredients:

• Red leaves- 1/2 bunch
• Tomatoes- 2 medium
• Tamarind- small ball size
• Red chillies- 5 cut into pcs
• Onion- 1 medium finely chopped
• Curry leaves- few
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Oil- 3 tbs
• Salt- as per taste

Procedure:

• Finely chop, clean and drain excess water from red leaves, keep aside.
• Take a deep bottomed pan and steam the chopped leaves till it turns soft.
• Grind the leaves into fine paste, add the chopped tomatoes and tamarind pulp and grind into smooth paste (as we do for palak paneer).
• Take pan on the stove, add oil generously once oil heated up add the seasoning (mustard seeds, cumin, red chillies).
• Add chopped onions and fry till they turn transperant.
• Then add the grounded paste to it followed by salt.
• Mix gently and adjust the flame to medium, close the lid and cook till tomatoes are smooth. Add little water if needed. Mix thoroughly every 5 mins.
• Once, the oil oozes out turn off the stove. Serve with hot rice.

Cabbage pachadi

Ingredients:

• Cabbage - 1/4(finely chopped)
• Green Chillies - 5
• Oil - 2 tbsp
• Cumin Seeds - 1/2 tbsp
• Mustard Seeds - 1/2 tbsp
• Red chillies - 1
• Urad dal - 1/2 tbsp
• Chana dal - 1/2 tbsp
• Garlic Cloves - 1 (if big)
• Salt - 1/2 tbsp
• Curry Leaves - few
• Coriander leaves -1/2 fistful
• Tamarind - 2 inch deseeded piece
• Onion - 1/2( finely chopped )

Method:

• Take a pan and add 2 tbsp oil and heat it . Add in the chopped cabbage, green chillies and allow to cook until cabbage turns light greenish colour. Then add the coriander, mix well and witch off the stove.
• Let the cabbage mixture cool. Meanwhile grind jeera , garlic cloves . Add to that fried Cabbage mixture, salt and tamarind. Grind them to a paste with less than 1/4 th cup of water if needed.
• Now heat the pan and add 1/2 tbsp oil and add mustard seeds.
• Once Mustard seeds splutter add urad dal, chana dal, red chillies and curry leavesone after the other and fry them.
• Add grinded cabbage mix to that and fry untill it becomes thick.
• Add cut onions(finely chopped).
• Serve with Hot Rice and Ghee.
  
  

Mango Sweet Pachadi

Ingredients:
..........................
raw Mangoes-1
jaggery-1/4 of mango quantity
salt-pinch
mustard-pinch
cumin-pinch
curry leaves-few
red chillis-few
turmeric-pinch
oil-1 tea spoon

servings:
...................
2 people

preferred:
........................
tastes good with daal rice and some fried curries
kids love it very much

procedure:
..........................
1. Peel the mango and chop into medium size pcs.
2. Add the pcs along with jaggery, salt and pinch of turmeric to pressure cook for 2 whistles.
3. Once, the pressure is fully released add tadka to the boiled mangoes and allow to cook for some more time on low flame.
4. Turn off the stove and serve with hot rice, daal and some fried curries.

Allam Pachadi Recipe

Ingredients:

1 1/2″ to 2″ ginger remove skin
1 tbsp - minapa pappu
1 1/2 tbsps- senaga pappu
1 green chilli
2 dry red chillis (adjust to suit your spice level)
2 garlic cloves (optional)
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water (adjust)
salt to taste
2-3 tsps oil

For poppu:

1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

1 Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates. Add the red chillis, green chilli and garlic and saute for a minute. Remove and keep aside.

2 In the same pan, add the remaining oil, add ginger and saute till it turns red . Remove from heat and cool.

3 Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt, to a slightly coarse paste by adding about one-fourth cup of water.

4 Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds. Add this poppu to this pachadi.

Tomato perugu pachadi

Ingredients:

• Tomato---1med size


• Curd---5tbs

For Tampering:

• Mustard seeds---1/4 tsp


• Cumin seeds---1/4 tsp


• Red chilly pieces---4


• Green chillies--1 chopped


• Hing---1pinch


• Split black gram---1/2tsp


• Curry Leaves---10


• salt---as per taste


• Oil---1tsp

Preparation:

• Put the tomato in cooker for 5 whistles, Simmer it for 5 min and switch of the stove.


• Remove the tomato from cokker, cool it, peel the skin out.


• Mash smooothly with spoon, add curd and salt.


• Take small pan, put oil in it. Once oil is hot add, mustard seeds.


• Once they splutter add cumin seeds.


• Once they splutter add red Split black gram, chilly pieces, green chillies, curry leaves, hing one after the other.


• Add this tampering to the tomato and curd


• Chutney is ready.........

Brinjal chutney(vankaya pachadi)

Ingredients:

• Brinjals---2 (little big size)
• Onion---1 med size(chopped)
• Tamarind juice---3 tbs
• salt--Adjust to taste
• sugar---1 pinch

For Tempering:

• Mustard seeds---1/2 tsp
• Red chilly pieces---4-5
• Urad dal---1/2 tsp
• hing---1 pinch
• curry leaves---10-12
• green chillies---2(cut into pieces)
• Ginger---1/2tsp pieces
• oil---1tsp

Preparation:

• Cut the brinjal into large pieces. soak them in water with 1 tsp salt for 15 min.
• Clean them and pressure cook them for 1 whistle.
• Once removed from the cooker, remove the skin and mash the pieces into paste.
• Add tamarind juice, salt and sugar to the paste.
• Take small frying pan,put on the stove, add oil to it.
• Add the mustard seeds, urad dal, hing,red chilly pieces, green chilly pieces,ginger pieces and curry leaves.
• Add this tempering to the above brinjal paste.
• Serve with steamed rice.

Ridge Gourd chutney(Beerakaya pachadi)

Ingredients:

• Ridge gourd (beerakaya)---1med sized(cut into pieces with skin)
• oil---1tsp
• cumin seeds---3/4th tsp
• Coriander seeds---1 1/2 tsp
• Red chillies(whole)---2 med sized
• Sesame seeds(nuvvulu)---1 tbs
• Tamarind---2-3 inch piece
• salt---Adjust to taste
• Sugar---1 pinch

Preparation:

• Put oil in the kadai. Add cumin seeds, coriander seeds, red chillies,.
• After frying them for few seconds, add sesame seeds and stir twice.
• Add Ridge gourd pieces and fry till color changes and done.
• Make this mixture into paste along with salt, sugar and tamarind.
• Serve with steamed rice.

Onion Chutney

Ingredients:

• Onions---3(cut into dices)
• Whole red chillies---3
• Coriander seeds---1tsp
• Cumin seeds---3/4 tsp
  
• Coriander Leaves---1/2 small cup
• Tomato---1(med) cut into pieces
• Tamarind---2 inch piece
  
• Salt---Adjust to taste
• Sugar---1 pinch
• Oil---1tsp

Garnish:

• Fresh coriander leaves
  

Preparation:

• Put oil in the frying pan. Add coriander seeds, cumin seeds and red chilies.
• Once the cumin seeds start spluttering add the onion pieces.
• Fry them till transparent in med flame.
• Then add tomato pieces. Fry them till cooked.
• Once cooked shift from stove and let it cool.
  
• Then add salt, sugar and tamarind and make in to paste in mixer.
  
• Garnish with coriander leaves.
• Serve with idlis, dosas or pesarattu.
  

Coconut Chutney

Ingredients:

• Fresh coconut grated---1 cup(1/2 coconut)
• Green chillies---4
• Tamarind---1 inch piece(deseeded and cleaned)
• salt---Adjust to taste
• Sugar---1 pinch
• Curd---2 tbs
• Lemon juice---1 tsp

For Tempering:

• Mustard seeds---1/4 tsp
• Urad dal(split black gram)---1/4 tsp
• Hing---1 pinch
• Red chilly pieces---3-4
• Curry leaves---10
• Oil---1 tsp

Garnish:

• Coriander leaves

Preparation:

• Grind grated coconut, green chillies, tamarind, salt and sugar altogether in a mixer.
• Add curd and lemon juice to it .
• Take a small frying pan, add oil to it.
• Then add mustard seeds, red chillies, hing, urad dal, curry leaves. Fry until it gives a aroma flavor.
• Add this to the ground chutney. Mix with Spoon.
• Garnish with coriander leaves.
• Serve with idlis or dosas.
  

Tomato Chutney

Ingredients:

• Tomatoes---3(med size)cut into cubes
• Coriander leaves---1 small cup(chopped)
  
• Whole red chillies---3(med size)
• Cumin seeds---3/4th tsp
• Coriander seeds---1 tsp
• Oil---1 tsp
• Salt---1 pinch

Garnish:

• Fresh coriander leaves
  

Preparation:

• Put oil in the frying pan.
• Add cumin seeds, coriander seeds, red chillies.
• Once cumin seeds starts spluttering, add tomato pieces, salt and sugar.
• After the tomatoes get half cooked add coriander leaves to it.
  
• Let the tomatoes fry till cooked with lid closed.
• Once cooked, let it cool and then make into a paste in a mixer.
• Garnish with some fresh coriander leaves.
  
• Serve with idlis, Uppindi, Idli popu.