Allam Pachadi - Ginger Chutney Recipe

Allam pachadi (Allam means Ginger or Adrak) can be used as a side dish with Idli, Vada, Dosa, Pesarattu, Katte Pongali etc. It can also be consumed with rice. It can be preserved for one week.

Ingredients

• Ginger (Allam) - 3" 
• Tamarind - Small lemon size
• Turmeric - A pinch
• Salt - 1 tsp
• Jaggery - 1/2"
• Inguva Karam - 1 tbsp

Preparation

1. Clean, peal and cut ginger into small pieces.
2. Wash tamarind and grind all ingredients together, with little warm water.

Note - Avoid contact with wet spoon.

Kobbari - Kandi Pachadi - Narial aur Toor Dal ki Chutney Recipe

Kobbari - Kandi Pachadi can be used as side-dish with rice and also used as filling for stuffed curries. Mainly Karela (Bitter Gourd) stuffed curry will be very tasty.

Ingredients

• Kobbari (Narial) - 1/2 portion of broken Coconut
• Kandi Pappu (Toor dal) - 1/2 cup
• Inguva Karam - 1.5 tbsp
• Tamarind (Imli) - 1.5" piece
• Turmeric (Haldi) - 1/8 tsp
• Salt - 1 tsp
• Seasoning - Mustard - 1/8 tsp, Urad Dal - 1/4 tsp 

Preparation

1. On low flame, fry Toor Dal in 1/2 tsp of oil till it turns light brown.
2. Make Kobbari (coconut) into small pieces.
3. Clean tamarind with water.
4. Mix fried Toor Dal, coconut pieces, tamarind, Inguva Karam, turmeric and salt, make paste adding little water.
5. In another pan, fry seasoning in a tsp of oil and add to Chutney.

Kobbarikoru - Senagapappu Kura - Chana Dal and Grated Coconut Curry Recipe

 

Ingredients

• Chana Dal (Senagapappu) - 1 cup
• Grated Coconut (Narial) - 1 cup
• Salt - 1 tsp (approx.)
• Chilli Powder - 3/4 tsp
• Curry Leaves - 1 spring
• Oil - 3 tbsp
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1 tsp, Cumin Seeds - 1/4 tsp, Red Chilli - 1

Preparation

1. Soak Chana Dal for about 2 hours and cook it in a steam cooker without water.
2. Heat tava with oil in medium flame and add seasoning one by one. Slit chilli and add to it.
3. When seasoning starts crackling, add Chana Dal and stir fry for about 2 min.
4. Add grated coconut, salt, chilli powder and curry leaves.
5. Mix well for a minute and turn off the flame.

Beerakaya - Ullipaya Kura - Ridge Gourd - Onion Curry Recipe

 

 Ingredients

• Beerakaya (Ridge Gourd) - 1 (large)
• Onion (Ullipaya) -1 (large)
• Chilli Powder - 1.5 tsp
• Salt - 3/4 tsp
• Oil - 2 tbsp
• Curry Leaves - Few
• Seasoning - Mustard Seeds -1/4 tsp, Urad Dal - 1tsp

Preparation

1. Peel and cut Beerakaya into 1/2" pieces and onion into small pieces.
2. Heat tava with oil. Add seasoning.
3. When seasoning starts crackling, add chopped onion. Stir fry.
4. When onion turns light brown in colour, add Beerakaya pieces, salt and chilli powder. Mix well.
5. Stir fry till oil starts oozing. Finally add curry leaves and turn off the flame.

Beetroot - Coconut Curry Recipe

 

Ingredients

• Beetroot - 1
• Grated Coconut - 1/2 cup
• Chilli Powder - 1tsp
• Salt - 3/4 tsp
• Curry Leaves - 1 spring
• Seasoning - Mustard Seeds - 1/4 tsp, Urad Dal - 1 tsp

Preparation

1. Peel and cut Beetroot into 1/4" pieces, sprinckle a pinch of sugar and cook.
2. Keep tava in medium flame, pour 2 tbsp of oil.
3. Add seasoning, when it turns brown in colour, add Beetroot.
4. Stir fry and add salt, chilli powder and grated coconut.
5. Stir again and put curry leaves.
6. Mix well and turn off the flame.

Rasam - Charu Recipe

Ingredients

• Toor Dal - 1tbsp
• Tomato - 1 (chopped)
• Lemon Juice - 1 Lemon
• Rasam Powder - 1tsp
• Salt - 1tsp
• Turmeric - 1/4 tsp
• Curry Leaves - Few
• Coriander Leaves - 2 tbsp (chopped)
• Ghee and Oil - 1:1 (tsps)
• Seasoning - Mustard Seeds - 1/4 tsp, Cumin Seeds - 1/2 tsp

Preparation

1. Cook Toor Dal and tomato separately with sufficient water.
2. Mash both Dal and tomato, add 2 cups of water.
3. Add salt, turmeric and Rasam powder.
4. Put a thick bottomed vessel on medium flame. Put oil and ghee in it.
5. Put seasoning in the vessel and when it starts crackling, add mashed Dal and tomato.
6. Let it boil for about 3 min. Add coriander and curry leaves.
7. Finally add lemon juice and turn off the flame.

Note - After adding Lemon juice should not boil, it will get bitter taste.

Kakarakaya - Senagapindi Vepudu - Karela - Besan Fry Recipe

Ingredients

• Karela - 1/4 kg
• Besan (Gram flour) - 1 tbsp
• Salt - 1/2 + 1/2 tsp
• Chilli Powder -3/4 tsp
• Seasoning - Mustard Seeds - 1/4 tsp, Urad Dal - 1tsp, Green Chilli - 1, Curry Leaves - 1 Spring.

Preparation

1. Wash and cut Karela into equal size pieces.
2. Chop green chilli and curry leaves.
3. Take 2 tbsp of water and add besan, 1/2 tsp salt and chilli power. Mix well and make batter.
4. Heat 3 tbsp of oil in medium flame.
5. When oil is warm, add seasoning. 
6. When mustard spluttering, add green chilli and Karela.
7. Add salt and fry well.
8. When Karela has fried well, add Besan batter and stir frequently.
9. When batter has mixed well with Karela, add chopped curry leaves and turn off the flame.

Note - Green chilli will reduce, bitterness in Karela.

Minuvulu - Chintapandu Pachadi - Urad Dal aur Imli ki Chutney Recipe

  

Ingredients

• Imli (Tamarind) - Lemon sized
• Salt - 1tsp (approx.)
• Urad Dal - 1/2 cup
• Fenugreek Seeds -1tsp
• Asafoetida - 1/8tsp
• Red Chilli - 15
• Oil - 1tbsp

Preparation

1. Take good quality tamarind, wash and keep aside to drain water.
2. Heat oil in a pan and add asafoetida, fenugreek seeds, Urad Dal and red chilli.
3. Stir fry in low flame.
4. When Urad Dal turns light brown colour, turn off the flame and let it cool.
5. Grind all the ingredients including salt and tamarind after adding a little warm water to make a chutney.

Potlakaya - Senagapappu Kura Recipe

 

Ingredients

• Potlakaya (Snakegourd) - 1 (medium size)
• Senagapappu (Chana Dal) - 1/2 cup
• Chilli Powder - 1tsp
• Salt - 3/4 tsp
• Seasoning- Mustard Seeds 1/4 tsp, Urad Dal - 1 tsp, few Curry Leaves.

Preparation

1. Soak Chana Dal for about 3 hours.
2. Cut Snakegourd into 1.5 cm circles.
3. Cook both  Chana Dal and Snakegourd.
4. Keep tava on flame, put seasoning.
5. When Mustart crackling add  cooked Snakegourd and Chana Dal.
6. Stir now and then.
7. When curry fried well add Salt, Chilli Powder and Curry leaves.

Note - Fried achari-mirch enhances the taste of this curry.

Sambar Powder

Ingredients

• Toor Dal - 1/2 cup
• Chana Dal - 1/4 cup
• Coriander Seeds - 1/2 cup
• Fenugreek Seeds - 1/4 cup
• Asafoetida - 1/2 tsp
• Saunf -1tbsp
• Onion Seeds - 1/2tbsp (optional)

Preparation

1. Keep thick bottomed pan on low flame.
2. Fry all ingredients separately, let it cool.
3. Make powder and keep in air tight container.

Putnalupappu Podi - Roasted Chana Dal Powder Recipe

Putnalupappu Podi is multipurpose side-dish for rice, idly, dosa etc.

Ingredients

• Roasted Chana Dal - 1 cup
• Roasted Seasame Seeds - 1/2 cup
• Cuminseeds (Jeera) - 1 1/2 tsp
• Red Chilli - 10
• Asafoetida (Hing) - 1/8tsp
• Salt - 1 tsp

Preparation

1. Shallow fry cumin seeds, Red Chilli and Asafoetida.
2. Cool and make powder of all ingredients.

Kandipodi Recipe

Mixed Dal powder (Kandipodi in Telugu) is used as a side-dish with rice. Shelf-life of this powder is approximately 3 months. Extra ghee will enhance the taste.

Ingredients

• Toor Dal (Kandi) - 1 cup
• Chana Dal - 1/2 cup
• Urad Dal - 1/4 cup
• Moong Dal - 1/4 cup
• Red Chilli - 15
• Cumin Seeds (Jeera) - 1 tbsp
• Asafoetida (Hing) - a pinch
• Salt - 2 tsp

Preparation

1. Take a thick bottomed tava, keep it on low flame.
2. Shallow fry all ingredients one by one except salt, till they turn light brown in colour.
3. Turn off the flame and let it cool.
4. Make powder after adding salt and store in an air-tight container.

Kudumulu - Modak Recipe

 

 Ingredients

• Rice Flour - 1 cup
• Water - 1 cup
• Salt - A Pinch
• Ghee - 1/2 tsp
• Coconut - 1 cup
• Jaggery - 1 cup
• Sugar - 1 tbsp
• Elaichi - 1/4 tsp
• Milk - 1 tbsp

Preparation

Filling

1. Take a thick bottomed pan and put grated coconut, jaggery, sugar and milk in it.
2. Keep it on medium flame. Jaggery starts melting. Keep on stirring till the mixture thickens and comes together.
3. Cool the mixture. Add Elaichi and make equal sized balls.

Covering

1. Pour water in a vessel. Keep it on medium flame.
2. When water starts boiling, add Ghee, salt and rice flour stir to make dough.
3. Make equal sized balls and equal number of coconut balls.
4. Apply ghee to the palms and flatten the rice balls (covering) with fingers.
5. Keep the coconut ball (filling) in flattened rice ball and close it to make Modak or Kudumu.
6. Repeat same procedure with remaining covering and filling balls.
7. Steam cook all Modaks about 10 minutes.

Kootu Recipe

  Ingredients

• Moong Dal (Greengram) - 1/2 cup
• Aloo (Potato) - 1 (cut 8 lengthwise pieces)
• Drumstick - 1 (cut in 2" length)
• Mustard - 1/2 tsp
• Cumin (Jeera) - 1/4 tsp
• Salt - 1tsp
• Turmeric (Haldi) - 1/4 tsp
• Curry Leaves - 1 spring (chopped)
• Ghee - 1 tsp

• Masala

              Urad Dal - 1 tsp 

              Coriander Seeds - 1 tsp

              Black Pepper - 1 tsp

              Cumin - 1 tsp

              Red Chilli - 5

              Asafoetida - 1/8 tsp

              Grated Coconut - 1/2 cup

              Oil - 1 tbsp

Preparation

1. Cook Dal and vegetables.
2. Fry all Masala Ingredients except coconut in 1tbsp of oil.
3. When it turns golden brown turn off flame and let it cool.
4. Make thin paste of them along with coconut.
5. Keep pan on medium flame, pour 1 tsp of ghee, add Seasoning.
6. When it starts crackle add cooked Dal, vegetables, salt, turmeric and curry leaves.
7. Boil and stir for 3 minutes.

Gulab Jamun Recipe

Gulab Jamun is one of the most popular desserts in India.  It is made mainly from milk solids, traditionally from freshly curdled milk. These milks solids, known as khoya in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature. It is a dessert often eaten at festivals or major celebrations such as marriages.

Here, I have used milk powder as a substitute for khoya.

Ingredients

• Jamun Mix - 1 cup
• Milk Powder - 2 tbsp (enhance taste)
• Lukewarm Milk - 1/4 cup
• Refined Oil - For Frying
• Sugar Syrup

           Sugar - 2 cups

           Water - 2 cups

           Lukewarm Milk - 1 tbsp

           Saffron - Few Strands

Preparation

1. Mix Jamun Mix, milk powder and lukewarm milk to make soft dough.
2. Add sugar and water in a vessel to make sugar syrup. Put this vessel on medium flame.
3. Put saffron in lukewarm milk (1 tbsp) to blend.
4. Keep on stirring until you get thread like syrup. Add blended saffron milk to it.
5. Put a pan with oil on medium flame.
6. Make round or oval shaped structures with Jamun Mix dough.
7. Put Jamun one by one when oil is warm.
8. When Jamun turns dark brown remove from oil and place it on a tissue paper. 
9. Put all fried Jamun  in sugar syrup and soak them.

Palli Chat

 

Ingredients

• Groundnut Seeds (Palli) -1cup (boiled in salt water)
• Onion - 1 (cut into small pieces)
• Green Chilli - 1(cut into tiny pieces)
• Coriander Leaves (Dhania) - 1 bunch (chopped)
• Ghee - 1/2 tsp
• Chat Masala - 1 tsp
• Chilli Powder - 1/4 tsp
• Salt - 1/4 tsp

Preparation

1. When groundnut seeds are hot add ghee, chilli powder, Chat Masala, chopped coriander, onion, green chilli pieces and salt to it.
2. Mix thoroughly and Chat is ready.

Pindimiriyam Recipe

 

Ingredients

• Toor Dal (Red Gram) - 1/2cup

• Mixed Vegetables

             Potato (Aloo) - 1 (cut into 8 strips)
             Taro Root (Arvi) - 2 (each cut into 3 pieces)
             Drum Stick - 1 (cut into 2")

Note -You can prepare with any one vegetable too

• Salt - 2 tsp
• Turmeric (Haldi)
• Curry Leaves

• Masala

              Coriander Seeds - 1 tsp

              Black Pepper - 1 tsp

              Fenugreek (Methi) - 1/2 tsp

              Bengal Gram (Chana Dal) - 1 tsp

              Black Gram (Urad Dal) - 1/2 tsp

              Cumin Seeds (Jeera) - 1/2 tsp

              Rice - 1/2 tsp

              Red Chilli - 6

              Asafoetida (Hing) - 1

• Coconut (Nariyal) - 1/2 cup (grated)
• Tamarind (Imli) - Lemon Sized (soak in water and make 2 cups of extract
• Seasoning - Methi - 1/4 tsp, Mustard - 1/2 tsp  

Preparation

1. Cook Dal and mixed vegetables separately.
2. Pour 1 tbsp oil in a pan and put it on medium flame.
3. Fry all Masala ingredients except coconut till they turn golden brown colour, turn off the flame and let it cool.
4. Put all the fried Masala along with coconut and sufficient water in a mixer and make a paste.
5. In another pan, fry seasoning in a tsp of oil.
6. When mustard starts spluttering, add tamarind extract, Dal Masala paste, vegetables, salt and Haldi (Turmeric).
7. Let it boil for about 3 mins.
8. Finally add curry leaves.

Tomato Chutney Recipe

 

Ingredients

• Tomatoes - 4 (each tomato cut into 8 pieces)
• Inguva Karam - 1 tbsp
• Salt - 1 tsp (as required)
• Turmeric (Haldi) - 1/4 tsp
• Tamarind - 1"
• Seasoning - Mustard - 1/2 tsp, Urad  Dal - 1/2 tsp

Preparation

1. Heat tava on medium flame with a tbsp of oil.
2. When oil warms put Urad Dal and  mustard.
3. While mustard starts crackling add tomato pieces.
4. Stir now and then and add tamarind turmeric and salt.
5. Turn off flame and let it cool.
6. Put fried tomato, Inguva Karam and a pinch of sugar in mixer.
7. Whip for 3 seconds.

Inguva Karam - Chilli Powder with Asafoetida

 

Ingredients

• Inguva (Hing or Asafoetida) - 1"
• Red Chilli (Sabut Mirch) - 25
• Mustard Seeds - 1tsp
• Methi (Fenugreek Seeds) - 1tsp
• Urad Dal (Black Gram) - 2tsp

Preparation

1. Take a tbsp of oil in a thick bottomed pan.
2. Keep it on medium flame.
3. When oil is warm, put Hing in oil. Turn now and then till it is swollen.
4. Take out Hing and add mustard, Methi, Urad Dal and red chilli one by one.
5. Stir till all the ingredients are fried.
6. When you get aroma, turn off the flame.
7. Allow it to cool.
8. Put all ingredients including Hing (Inguva) in a mixer jar to make a powder.

Note - Inguva Karam is useful in quick preparation of Chutneys and Dal items. It enhances the taste and aroma. Keep in an air tight jar to keep the aroma intact.

Boorelu - Poornalu Recipe

 

Ingredients

• Urad Dal (Black Gram)-1cup
• Rice-1/2cup

For Filling

• Chana Dal (Bengal Gram)-1cup
• Jaggery-1cup

Preparation

1. Soak Chana Dal, Urad Dal and rice for about 3 hours.
2. Grind Urad Dal and rice and make thick batter.
3. Boil Chana Dal and drain water.
4. Take a thick bottomed pan, pour cooked Chana Dal and Jaggery and put it on stove.
5. Keep on stirring till the mixture thickens.
6. Make equal size balls with Chana Dal mixture.
7. Keep a pan on stove with oil on medium flame.
8. When oil is warm, dip each Chana Dal ball in Urad Dal batter and put it in the oil.
9. When Boore turns golden brown, remove it from oil.

Sweet Pongal - Bellam Pongali - Vellam Pongal Recipe

 

Ingredients

• Rice -1cup
• Milk-2cups (1+1)                                                                                                                  
• Water-1cup
• Jaggery-1.5cup
• Sugar-1spn
• Elaichi-1/4tsp
• Ghee-1tbsp
• Dry Fruits-1/4cup

Preparation

1. Fry dry fruits in ghee.
2. Cook rice with 1 cup water and 1 cup milk.
3. Add the remaining milk and cook for another 3 mins.
4. Add jaggery and sugar stir now and then.
5. When cooked, add dry fruits and Elaichi.

Payasam - Sevaiyan - Semiya Payasam - Vermicelli Porridge Recipe

 

Ingredients

• Semia (Vermicelli) - 1cup
• Dry Fruits - 1/2cup
• Sugar - 1.5 cups
• Milk - 2 cups
• Elaichi Powder - 1/2tp
• Saffron - Few strands
• Water - 2 cups

Preparation

1. In a pan, pour 1 tbsp of ghee and heat it on a flame.
2. Fry dry fruits and Semia in ghee till the Semia turn light golden brown.
3. In another pan boil water. While boiling, add Semia. Stir and cook till the water gets absorbed.
4. Add sugar and mix well. When sugar melts, add milk. Stir and cook for another 3 mins.
5. After removing from the stove, add Elaichi and saffron.

 

Kura Podi - Curry Powder Recipe

 

  Ingredients

• Urad Dal (Black Gram) - 1cup
• Chana Dal (Bengal Gram) - 1cup
• Coriander Seeds - 1/2cup
• White Til - 1/2cup
• Methi (Fenugreek) - 1tsp
• Saunf - 1tbsp
• Red Chilli - 16 (Cut in halves)
• Hing (Asafoetida) - 1/2tsp
• Dry Grated Coconut - 1cup
• Tamarind (Imli) - 1
• Jaggery - 1/2tsp

Preparation

1. Shallow fry Urad Dal, Chana Dal, coriander seeds, White Til, Methi and Saunf.
2. Fry red chilli and hing in a tbsp oil.
3. Make powder of all the ingredients except coconut.
4. Add grated coconut to the mixture. Store in an air-tight container. 

Note : It is used as a side-dish with idly and dosa or as a stuffing for curries.

Aloo Bajji Recipe

 

 Ingredients

• Aloo-1(sliced)
• Gram Flour-1cup
• Rice Flour- 1/4 cup
• Carom Seeds-1/2tsp
• Chilli Powder- 1 tsp
• Salt- 3/4 tsp
• Ghee - 1/2 tsp
• Water - 1cup
• Cooking Soda - 1/4 tsp

Preparation

1. Mix ghee and soda to get a white paste.
2. Mix all the ingredients except Aloo slices. Add water to make a thick paste.
3. Heat oil on medium flame. When oil is warm, dip each Aloo slice in the batter and drop in oil.
4. When Bajjis become golden brown take them out from the oil and put in a tissue paper. 

Katte Pongali - Khichdi Recipe

Extra ghee will enhans the taste of Khichdi. Allam Pachadi and Coconut Chutney are good combination of side-dishes.

 Ingredients

• Rice-1cup
• Moong Dal-3/4cup
• Cashew-10
• Black Pepper-1/2tsp
• Jeera-1/2tsp 
• Ghee-3tbsp (1+2)
• Curry Leaves-Few (chopped) 
• Water-3 1/2cup
• Milk-1tbsp

Preparation

1. Pressure cook rice along with Moong Dal and water.
2. Fry cashew, Jeera, black pepper in 1tbsp ghee add to cooked rice along with milk, curry leaves and remaining ghee.
3. Stir well.