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Archive for the ‘Chutney’s’ Category

Ingredients:

1 1/2 to 2 ginger root, remove skin, slice
1 tbsp split black gram dal (minapa pappu)
1 1/2 tbsps bengal gram (senaga pappu)
1 green chilli
2 dry red chillis
2 garlic cloves
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water
salt to taste
2-3 tsps oil
For tempering/poppu/tadka:
1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

Method:

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

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.

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 seasoning to the ground pachadi. Serve with idlis, dosas or vadas.

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Ingredients:
1 1/2 to 2 ginger root, remove skin, slice
1 tbsp split black gram dal (minapa pappu)
1 1/2 tbsps bengal gram (senaga pappu)
1 green chilli
2 dry red chillis
2 garlic cloves
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water
salt to taste
2-3 tsps oil

For tempering/poppu/tadka:
1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

Method:
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.In the same pan,add the remaining oil, add ginger and saute till it turns red .
Remove from heat and cool.
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.
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 seasoning to the ground pachadi. Serve with idlis, dosas or vadas.
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Ginger Pickle (Allam Pachadi)

Ingredients:

1 1/2 to 2 ginger root, remove skin, slice
1 tbsp split black gram dal (minapa pappu)
1 1/2 tbsps bengal gram (senaga pappu)
1 green chilli
2 dry red chillis
2 garlic cloves
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water
salt to taste
2-3 tsps oil

For tempering/poppu/tadka:

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

Method:

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.In the same pan,add the remaining oil, add ginger and saute till it turns red .
Remove from heat and cool.
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.
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 seasoning to the ground pachadi. Serve with idlis, dosas or vadas.

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Lemon Pickle

lemons

Lemons are used to make lemonade, and as a garnish for drinks. Many mixed drinks, soft drinks, iced tea, and water are often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.Fish are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.For medical uses, lemons are dried in the sun in al-Fayoum city, Egypt Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking.

lemon pickleIngredients :
6 fresh large Lime
1/4 cup oil
4 cloves garlic
4 tsp red chili powder
4 red chilis
10 curry leaves
2 tsp fenugreek seeds(menthulu)
2 tsp muster seeds
1/4 tsp asafoetida(Ingua)
Salt to taste.lemon pic
Method :

Cut the lime into medium pieces.(Preseve the juice while cutting).
Add salt,red chilli powder asafoetida and mix well.
Next day add 1/4 cup of Nuvvula Noone(Sesame Oil) and leave it aside
Next day, add mustard seeds to 4 spoons of oil and when it splatters add menthulu and Ingua.
Add this to the pickle and mix. Store in refrigerator.

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Lemon Pickle

Lemons are used to make lemonade, and as a garnish for drinks. Many mixed drinks, soft drinks, iced tea, and water are often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.Fish are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.For medical uses, lemons are dried in the sun in al-Fayoum city, Egypt Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking.

Ingredients :
6 fresh large Lime
1/4 cup oil
4 cloves garlic
4 tsp red chili powder
4 red chilis
10 curry leaves
2 tsp fenugreek seeds(menthulu)
2 tsp muster seeds
1/4 tsp asafoetida(Ingua)
Salt to taste.


Method :

Cut the lime into medium pieces.(Preseve the juice while cutting).

Add salt,red chilli powder asafoetida and mix well.

Next day add 1/4 cup of Nuvvula Noone(Sesame Oil) and leave it aside

Next day, add mustard seeds to 4 spoons of oil and when it splatters add menthulu and Ingua.

Add this to the pickle and mix. Store in refrigerator.

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Lemon Pickle

Lemons are used to make lemonade, and as a garnish for drinks. Many mixed drinks, soft drinks, iced tea, and water are often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.Fish are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.For medical uses, lemons are dried in the sun in al-Fayoum city, Egypt Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking.

Ingredients :
6 fresh large Lime
1/4 cup oil
4 cloves garlic
4 tsp red chili powder
4 red chilis
10 curry leaves
2 tsp fenugreek seeds(menthulu)
2 tsp muster seeds
1/4 tsp asafoetida(Ingua)
Salt to taste.

Method :

Cut the lime into medium pieces.(Preseve the juice while cutting).
Add salt,red chilli powder asafoetida and mix well.
Next day add 1/4 cup of Nuvvula Noone(Sesame Oil) and leave it aside
Next day, add mustard seeds to 4 spoons of oil and when it splatters add menthulu and Ingua.
Add this to the pickle and mix. Store in refrigerator.

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Andhra Chicken Pickle recipe


  1. chicken – 1 1 kg chicken with bones, cut into bite sized pieces
  2. Turmeric – 1 tsp
  3. ginger & garlic paste – 1 tbsp
  4. Oil – 1/4 cup
  5. Mustard seeds (avalu) – 1 tsp
  6. coriander seeds (dhaniyalu) – 1 1/2 tbsp
  7. cumin seeds (jeera) – 1/4 tsp
  8. cloves (lavangalu) – 10
  9. cardamom pods (elaichi) – 3
  10. cinnamon stick (dalchini) – 1 inch
  11. poppy seeds (gasagasalu) – 2 tbsps
  12. Large Lemon – 1 (Squeeze the juice and set aside)
  13. red chilly powder – 1/4 (adjust according to spice level)
  14. 1/2 tsp turmeric pwd
  15. Salt to taste


For tempering/poppu/tadka:

  • pinch of methi seeds
  • 30 fresh curry leaves
  • 3-4 dry red chillis
  • 15 cloves garlic, slightly crushed
  • 3/4 cup oil




Method :


1) Wash chicken pieces under running water and drain.


2) In a bowl mix together ginger garlic paste, turmeric. Add washed chicken pieces to this mixture and coat well.


3) Heat oil in a deep bottomed pan/kadhai, reduce the heat to medium and add chicken to it. mix gently, cover the pan with a lid for 2 mts.


4) Remove the lid and on medium low flame allow the chicken to fry till golden brown. Keep stirring in between such that all the pieces are evenly cooked and colored. Do not overfry the chicken as this turns the pieces hard to chew. Light golden brown color would be good.


5) Once the chicken is fried, set aside and allow it to cool. Meanwhile dry fry all the spices individually (mustard seeds, coriander seeeds, cumin seeds, cloves, elaichi, dalchini and poppy seeds) on low flame till nice aroma comes out. Do not burn them (the pickle would turn bitter if spices are over burnt)


6) Once done allow the spices to cool off and grind all spices together to a fine powder.


7) Heat the squeezed lime juice on low flame for 10 seconds (Do not overheat). Alternatively you could warm it for 10 seconds in a microwave. Adding fresh lime juice will not let the pickle stay fresh for long time and thats why we want it to be warm.


8) Now add ground spice powder(do not add entire powder at once, instead add in small quantities and adjust according to your spice levels), dried red chilly powder, to the fried chicken and mix well. Add lemon juice and adjust salt.


9) If the pickle looks too dry a little bit of oil could be added. Its not required to heat oil at this point of time.


10) Leave the pickle in the bowl for an hour and transfer it into a closed jar. This pickle stays fresh for a month even if not refrigerated. If you are not refrigerating the pickle and leaving it outdoors, make sure the pickle is covered with good amount of oil floating on top. It can be eaten on the day of preparation itself. Serve it with steamed rice. Also goes well with dosas and idlys too.

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