Beerakaya tomato Pachadi

Ingredients

1.Beerakaya/Ridge guard - 2

2.Tomatoes - 3

3.Garlic - 3-4 cloves

4.Jeera - 1/2tsp

5.Salt - to taste

6.Tamarind Paste - 11/2tsp

7.Green chillies - 5

8.Oil - 3tsp

For Seasoning

1.Oil - 1/2tsp

2.Mustard seeds - 1/4tsp

3.Jeera - 1/4tsp

Method

1.Peel ridge guard and rougly chop into pieces.

2.Heat oil in pan.Fry green chillies till the chiilies turns its color slightly.Keep this aside.To the remaining oil add ridge guard pieces and saute for 5-6mts.

3.Add Tomato pieces and to the ridge guard and cook till the tomatoes and ridge guard becomes mushy.

4.To this add salt,jeera,garlic and keep this aside to cool it.

5.Grind this mixture with tamarind paste and make into  paste.

6.Heat oil unser seasoning.Add mustard seeds,once it starts spluttering add jeera,urad dhal,chana dhal and fry till the dhal changes its color.

7.Serve with rice.

Tomato Nuvvula Pachadi

Ingredients

1.Tomatoes - 6-7(medium size)

2.Red chillies - 4-5

3.Jeera - 1tsp

4.Garlic - 3cloves

5.Salt - To taste

6.Sesame seeds - 3tbsps

7.Oil - 2tsps

8.Tamarind paste - 1//2tsp

For seasoning

1.Oil - 1/2tsp

2.Mustard seeds - 1/4tsp

3.Jeera - 1/4tsp

4.Urad dhal - 1/2tsp

5.Red chilli - 1

Method

1.Wash and cut the tomatoes into 4 pieces each.In pan.dry roast sesame seeds and fry for 2mts in medium flame.Add oil and fry red chillies for a minute.Transfer this into separate bowl.

2.In the remaining oil and tomato pieces and cook in medium hi flame till the tomatoes gets mushy.Add jeera,garlic,salt and tamarind paste.Turn off the flame and let it cool down.

3.Blend all the ingredients and grind into smooth paste.

4.In a pan. heat oil add mustard seeds,once it starts dancing add jeera,urad dhal  and red chilli and fry till the dhal changes its color.

5.Mix this seasoning to the chutney and serve with rice or dosa

Chicken Pickle/Andhra chicken pachadi

Ingredients

1.Chicken - 1kg(cut into bite size pieces)

2.Ginger Garlic paste - 2tbsp

3.Red chilli powder - 21/2tsp

4.Salt - to taste

5.Fresh lemon Juice - 1/4cup

6.Oil - 1cup

Dry Roast and make into fine powder

1.Coriander seeds-3tbsp

2.Jeera/Cumin seeds - 2tsp

3.Elachi/Cardamom - 4

4.Cloves - 7

5.Cinnamon stick - 2 sticks

6.Poppy Seeds - 1tbsp

7.Methi powder - 1/2tsp

For seasoning

1.Oil - 1/2cup

2.Jeera - 1tsp

3.Curry leaves - 10-12

Method

1.Heat 1cup oil in a flat bottom pan.Add chicken pieces,ginger garlic paste,turmeric powder and fry for 10-12mts.Add red chilli powder and fry till the chicken gets cooked very well.Keep stirring in between to avoid burning.After you add chilli powder the chicken starts sticking to the bottom of the pan.Be careful to stir in between.

2.Add the freshly masala powder,lemon juice,adjust chilli powder,salt and mix well.

3.Heat 1/2 cup oil.Add jeera,Curry leaves and fry for 1 minute.Mix this seasoning to the pickle and cook the chicken for 2mts.Serve with rice.

Cabbage Methi Pachadi

 
Ingredients

1.Cabbage(chopped) - 3 1/2 cups

2.Methi leaves - 11/4cup

3.Salt - to taste

4.Green chillies - 5(chopped)

5.Tamarind paste - 1/2 tbsp

6.Coriander seeds - 1 1/2tsp

7.Cumin seeds - 3/4tsp

8.Chana dal - 1tbsp

9.Garlic  - 3(chopped)

10.Urad dal - 1/2 tbsp

11.Oil - 2 1/2tbsp

For seasoning

1.Oil -1tsp

2.Urad dal - 1/2tsp

3.Chana dal - 1/2tsp

4.Curry leaves - few

5.Mustard seeds - 1/4tsp

6.Cumin seeds - 1/4tsp

7.Hing - pinch

8.Red chilli-1

Method

1.Heat 1tsp oil in flat bottomed pan and fry chana dal,cumin seeds,coriander seeds,urad dal and fry in medium flame till it changes color.Grind this into a coarse powder.Transfer this in a bowl and keep aside.In the same pan fry green chillies and keep this a side.

2.In the same pan add 1/2 tbsp oil and  fry methi leaves for 4-5mts.Keep this aside.

3.Add remaining oil and saute cabbage for 7-8mts.

4.Blend garlic, green chillies.To this add cabbage,methi leaves,spice powder,tamarind paste,salt and make into coarse consistency.Add little water if needed while grinding.

5.Heat oil and aa mustard seeds,once it starts spluttering add cumin seeds,urad dal,chana dal and fry till it changes color.Add curry leaves,red chilli and hing.

Tomato Pickle

 
Ingredients

1.Roma tomatoes - 10(cut into 8 pieces each tomato)

2.Tamarind - Big lemon size

3.Salt - to taste

4.Methi powder - 1/2 tsp

5.Red chilli powder - 4-5tbsp(adjust upon how spicy you like) 

6.Oil - 3tbsp

For Seasoning

1.Oil - 3-4tbsp

2.Hing - 1/2tsp

3.Mustard seeds - 1/2tsp

4.Cumin seeds - 1/2tsp

5.Curry leaves - 5-6

6.Dry red chilli - 2

7.Mustard seeds - 1/4tsp

8.Garlic cloves - 5-6

Method

1.Heat oil in a heavy deep vessel.Add all the chopped tomatoes,salt and cook in high flame for 5mts.Reduce flame to medium and cook for 20mts.Stir in between and cover the lid to avoid any spills.Turn the flame to medium hi and cook till the tomatoes cook well and leaves the moisture in the tomatoes.

2.Turn off the flame and add tamarind.cover the lid and allow it to make the tamarind soft.

3.Once the tomato mixture gets cool down add methi powder and grind into smooth paste with out adding any water.

4.Heat oil in a vessel.Add mustard seeds,once it starts spluttering add cumin seeds,garlic and fry well.Add curry leaves,dry red chilli and hing.Mix well.

5.Add this seasoning to the pickle and mix well.Store the pickle into air tight container.

Carrot cilantro chutney

Ingredients

1. Carrot - 1 1/2 cup(peel,wash and grate)

2.Salt -  to taste

3.Tamarind paste - 1tsp

4.Red chilli - 3

5.Chana dal - 2tsp

6.Urad dal - 2tsp

7.Coriander leaves - 11/2 cup(loosely packed,Chopped)

8.Cumin seeds - 1tsp

9.Coriander seeds - 1tsp

10.Garlic - 3

For seasoning

1.Oil - 1tsp

2.Mustard seeds - 1/4 tsp

3.Cumin seeds - 1/4tsp

4.Curry leaves - 4

5.Hing - 2pinches

6.Dry red chilli  - 1

Method

1.Dry roast urad dhal,chana dal,red chillies,cumin seeds,coriander seeds in medium flame till it changes nice color.Keep this aside.

2.Add oil in a pan.Add fresh coriander leaves and fry for 3 minutes.Transfer this in a bowl.

3.Add grated carrot and fry till rawness disappears for 6 minutes in medium flame.Turn over in between to avoid any burning.

4.Blend the roasted red chilli,chana dal,urad dhal,coriander seeds,cumin seeds and make into powder.To this add grated carrot,coriander leaves and blend with out adding any water.Add salt,tamarind paste,garlic to the carrot cilantro mixture and make into a coarse chutney.

5.Heat oil in a pan.Add 1 tsp oil.Add mustard seeds once it starts spluttering add jeera,urad dhal,red chilli,curry leaves and hing.Add seasoning to the chutney and mix well.

5.Serve with rice.

Sorakaya/Bottle gourd Pacchadi

 

Ingredients

1.Bottle gourd - 1 small size(wash and cut into medium pieces)

2.Green chillies - 5

3.Salt - to taste

4.Garlic - 3

5.Oil - 2tbsp

6.Cumin seeds - 1/2 tsp

7.Tamarind paste  - 1/2tbsp

8.Coriander seeds - 1tsp

For seasoning

1.Oil - 1tsp

2.Hing - pinch

3.Cumin seeds  - 1 pinch

4.Mustard seeds - 1/4 tsp

5.Dried red chilli - 1

6.Curry leaves - 5

7.Urad dhal - 1tsp

Method

1.Heat oil ,add bottle gourd pieces and fry for 2mts.Add salt,cumin seeds,tamarind paste,coriander seeds and green chillies.

2.Cook the bottle gourd pieces in medium high flame for 7-8 mts.

3.Add garlic to the bottle gourd and blend all together with out adding any water.

4.Heat oil.Add mustard seeds,once it starts spluttering add jeera,dried red chilli,cumin seeds,urad dhal,curry leaves and hing.Mix well blended chutney to the seasoning.

5.Serve with rice.