Cilantro Chutney

This is a piquant chutney made with fresh cilantro, fried ginger and garlic. The fried ginger and garlic gives the chutney a superb aroma that nobody can resist tasting it! Try and enjoy!!

Ingredients:
Coriander - 2 bunches
Garlic - 4 pods
Ginger - 1 inch
Tamarind - 1 small marble size
Red chillies - 4
Turmeric - 1 tsp
Oil - 4 tbsp
Salt

Method:

1. Fry ginger, garlic and red chillies in the oil.
2. Grind these with fresh coriander/cilantro, tamarind and salt with minimal use of water.
3. Add the turmeric to the heated oil and cook this paste in that by continuously stirring.
4. When this becomes concentrated and the color changes from light green to dark green, remove it from flame.

This can be used for one month by refrigerating.

Kheera Pachadi

Ingredients:
Cucumber (Kheera) - 1
Jaggery or sugar - 1/2 tbsp
Tamarind - a small marble size
Sesame seeds - 2 tbsp
Green chillies - 1
Red chillies - 1
Turmeric - 1/2 tsp
Asafoetida - a pinch
Mustard, zeera, urad dal, curry leaves for seasoning
Oil - 1 tbsp
Salt

Method:

1. Wash and peel cucumber. Then Grate it.
2. Grind Jaggery, tamarind, sesame, green chilly, salt to a fine paste with a min amount of water. Then add grated cucumber and just give it a pulse.
3. Heat oil in a pan and do the seasoning with mustard, zeera, urad dal, red chilly, curry leaves, asafoetida and turmeric.
4. Transfer the cucumber mix to a bowl and add then temper it with seasoning.

This Fresh and Healthy cucumber chutney goes well with gheed rice.

Green Bellpepper Pickle

Spicy... Hot Hot... Yummy pickle...

Ingredients:
Green bell peppers -1 (Capsicum)
Lemon - 1 (Big juicy one)
Chilli powder - 1/3 cup
Garlic - 5 pods
Methi (Fenugreek) seeds - 1 1/2 tsp
Mustard seeds 1 1/2 tsp
Turmeric - 1/2 tsp
Hing (Asafoetida) (Inguva) - a pinch
Vegetable oil - 1/2 cup
Salt

Method:

1. Wash and air dry bell pepper. Cut it lengthwise on one side, snipping a little on the base of the stem.
2. Remove the seeds and make into slices. Cut garlic into small cubes.
3. Roast fenugreek seeds and mustard seeds together in a pan and allow the mixture to cool. Later, grind them into powder.
4. Peel the lemon and take out the fruit wedges out and cut them into halves.
5. Heat oil in the pan, add garlic first and then add bell peppers and saute them.
6. Gently add lemon pieces and again saute them.
7. Then add chilli powder, above spicy mix, asafoetida, turmeric, salt.
8. Turn off the heat and close this pan with lid for 30 sec to avoid escape of flavors.
9. Transfer this into clean dry bowl and allow it to air cool.
10. Make sure that this whole mix is under oil. If there is no enough oil, pickle may get spoiled because of bell peppers.
11. Keep it outside for two days stirring frequently to make lemon sour than bitter. And then refrigerate.

Enjoy with steaming white rice/upma !!!

కాలిఫ్లవర్ పచడి

Ingredients:
Cauliflower - 1 medium sized
Carrots - 4 long (optional)
Mustard seeds - 1 & 1/2 tsp
Fenugreek seeds - 1 tsp
Chilly powder - (1/4 - 1/2) Cup
Garlic - 2 pods
Lemon - (2 - 3) (big juicy ones - adjust according to your sour tooth)
Oil - 6 Tbsp. (Approx)
Salt - As required

Method:

1. Wash & cut cauliflower into small florets and carrots (optional) into 1 inch long pieces as shown in pic and let them air dry on a paper towel or on a dry cloth.
2. Dry fry Mustard seeds & fenugreek seeds and grind them into powder.
3. Take chilli powder in bowl and pour warm oil & mix them. (Microwave the oil to a temperature that it makes the Chilli powder to fry and take off the raw smell of chillies. Note it should not be too low or too high. U should hear the BUSSS sound when you pour the oil.)
4. Once its mixed well, add the above powder, fresh grounded garlic, and florets.
5. To this mixture, add salt & lemon juice.
6. Let it stand outside for 2 days till the florets are seasoned well.
7. Keep it refrigerated, this way it will last for about a month.
   

Enjoy the Crunchy pickle with hot rice or upma!!!

కోతమెర చట్నీ

Coriander (Kothimira) Chutney Recipe

Prep & Cooking: 18-20 mts

Recipe Source: Amma

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Ingredients:

2 big bunches of fresh coriander leaves (washed and chopped)

2 green chillis (slit lengthwise)

2 dry red chillis

1 tbsp channa dal (senaga pappu, Bengal gram)

1 tbsp urad dal(minappa pappu, black gram)

¼ tsp cumin seeds (jeera, jeelakara)

1 ½ tbsp tamarind paste

1 tsp jaggery (optional)

salt to taste

2 tsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

few curry leaves

1/2 tsp oil

1Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter. Add the dry red chillis, urad dal, channa dal and fry till red (approx 2-3 mts on medium heat). Remove from vessel and keep aside.
2In the same vessel add the coriander leaves and green chills and fry for 3-4 mts on medium heat. Remove from heat and cool.
3Grind the sauteed dal mixture, coriander leaves, green chillis, tamarind and salt to a coarse paste.
4Heat oil in a pan, add the mustard seeds and let them splutter. Add curry leaves and turn off heat. Pour this seasoning over the chutney and serve.

This chutney goes well with rice and a dash of ghee and also with idlis, dosas, pesarattu and vadas.
My son loves this chutney as a spread on his sandwich. It tastes good believe me! It goes well with toast too. Try it!

Pacchi Kothimira Pachadi Recipe

Prep & Cooking: 5 mts

Recipe Source: Amma

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Ingredients:

2 big bunches of fresh coriander leaves (washed and chopped)

4-5 green chillis (slit lengthwise)

2 tbsp tamarind paste

salt to taste

1 Grind all the above ingredients and use the chillis according to your spice standard. This chutney has a tangy taste and goes well with idlis, dosas and any tiffin of your choice.

This chutney is a must when I make Pesarattu (moong dal dosas)which is a speciality of Andhras. With chicken tandoori dishes this chutney has always been a hit with my family. This works as an excellent dip for bajjis and stuffed mirchi bajjis. I have to make this chutney whenever I make bread rolls (potato stuffing).

బీరకై పచడి

Preparation time

10 mins

Cooking time

10 mins

Ingredients

Ribbed gourd (beerakai) 1/2 kg Green chillies 5 or 6 according to taste Tamarind little for taste Garlic 6 buds Jeera 1 tbsp Coriander leaves 1 bunch Coconut 1 small piece Dondakayalu 8 nos. For seasoning mustard seeds, red chillies, urad dal, chanadal, karepatta leaves, oil.

Cooking Procedure

1) First remove the skin from the ribbed gourd and cut them into pieces. 2) Take a kadai, put little oil, add ribbed gourd pieces,green chillies and put it on a stove. 3) After 10 min i.e when they become soft remove it from the stove and to it add little tamarind. 4) Grind ribbed gourd, green chillies, tamarind, jeera,garlic, salt, coconut, coriander. 5) Then chutney is ready. To this chutney, add dondakai pieces. 6) Season it with little oil, red chillies, urad dal, chandal, mustardseeds, karepatta. 7) Wah beerakai with dondakai muukkala pachadi is ready.

Additional Information

Kara, kara dondakai mukkalotho beerakai pachadi. very yummy. Mouthwatering isnt.