Kandi Pachchadi

Preparation of kandi pachchadi is very easy. This recipe is very taste and go well with steamed rice. Menthi majjiga a thin butter milk, a concoction of some more healthy ingredients, is a good combination to this chutney. 

Ingredients:

Red gram (toor dal) - 1 cup
Red chilies- 10 or according to their taste
Garlic cloves - 5 
Tamarind pieces - 2 or 3
salt - to taste
Ghee - 1tbsp

Procedure:

Heat ghee in a fry pan and fry red gram and red chilies till they turn to brown colour.
Fry them in low flame so that the dal would not burn too much. Allow it to cool.  Add tamarind made into pieces, garlic clove and salt to it. Blend all of them in a blender adding little water.

Tomato Rice -- How to make Tomato Rice -- Tomato Rice Recipe

Tomato rice, is served with aloo kurma, fryums, papad, Onion Curd Chutney and Rasam. I love it very much. This tangy and spicy rice tastes well with aloo kurma. My mom used to make it nicely, I have learned it from her. 

Preparation Time: 10 mins

Cooking Time: 20 mins

Recipe Category: Main Course

Recipe Cuisine: Andhra

Serves: 5 people

Ingredients:

• Basmati Rice - 2 cups
• Tomato - 6 Big
• Ginger - 5"
• Garlic Cloves - 7 to 9
• Onions-2 (sliced)
• Green chilies-2
• Clove - 5 or 6
• Cinnamon - 5"
• Salt - to taste
• Turmeric powder - a pinch
• Oil-2tbsp
• Ghee-2tbsp

Procedure:

1. Wash rice and soak it for half-an-hour.
2. In a blender jar add in ginger, garlic and tomatoes and blend them to make a juice. 
   
3. Sieve the juice and measure to get 2:1 ration for tomato juice and rice. If the juice is not sufficient enough add in water. 
   
4. Heat oil in an electric rice cooker add clove and cinnamon. 
5. When they splutter add onions and green chilies and fry till onions turn to light brown.
   
6. Add tomato juice, salt and turmeric powder, allow the juice to boil.
   
7. When tomato juice is boiling add in rice. Cover it and allow it to cook.
   
8. Once rice is cooked, the cooker switches automatically to warm mode. Leave it for 5 to 10 minutes like that.
   
9. After ten minutes switch if off and add ghee and mix well. For mixing use only dosa spatula. 
10. Serve tomato rice with aloo kurma.
    

Avakaya(pickle with raw mango)

This is the season for raw mangoes. Pickles with raw mangoes are very tasty and they can be stored for year long.  We can make so many varieties of pickles with raw mangoes. They go very well with steamed rice. They can be taken with dosas and idly. Suddenly guests come, this is the best recipe can be served with hot rice. Guests also pleased. To store pickles we need to have a special jars. Normally they are called as jaadi.

Ingredients:

Raw mangoes-8 medium sized

Red chili powder-3cups

Mustard powder-2+3/4 cups

Salt-2+1/2 cups

Til oil-1ltr

Turmeric powder-1/2tsp

Fenugreek seeds-1tbsp

Asafoetida-1tbsp

Garlic flakes-1/4 kg (optional)

Procedure:

Step1:

Make each mango into 12 pieces.  Cut them along with the seed.

 Wipe them with a clean muslin cloth. Make them dry for a while.

Step2:

 Take a big bowl add the above masala and add little oil to make the masala wet.

Step3:

 Add the cut mango pieces with the masala. Put this pickle in the jar and add remaining part of oil.

    Step4:

         Cover the jar with lid and tie the jar with a clean cloth.

      After three days mix the pickle with a dry ladle. It is ready to eat.

This can be stored for one year.

Vankaya pachadi -- Chutney with Brinjal -- Brinjal Tomato Chutney

Chutneys occupies a crucial place in Indian to be precise Andhra cuisine. A meal without it is considered to be incomplete. Among them brinjal tomato is the best ever. If it is made in traditional mortar and pestle even more better. 

Preparation Time: 10 mins

Cooking Time: 20 mins

Recipe Category: Chutney, Side Dish

Recipe Cuisine: Andhra 

Serves: 6 people

Ingredients:

• Vakaayalu/brinjals - 2 medium sized
• Tomatoes - 2 small sized
• Green chili-1
• Oil - 2 tbsp
• Red chilies - 6
• Mustard seeds - 1 tsp
• Black gram - 1 tsp
• Asafoetida - a pinch
• Turmeric Powder - a pinch
• Salt - to taste
• Tamarind - 1/2tbsp

Procedure:

1. Cut brinjal and tomatoes into small pieces. 
2. Heat 1tbsp oil in a wok put mustard seeds, black gram. When splutter add red chilies, asafoetida. This is the tadka for the chutney.
3. Heat 1tbsp oil in a separate wok add brinjal, tomatoes and green chili. Cook till brinjal turn into soft. 
4. Allow it to cool.  
5. Take half portion of tadka and brinjals, tomatoes, turmeric and tamarind in a blender and press whip button in the mixer grinder.
6. If want to do it in mortar and pestle, first mash red chilles along with salt and tamarind to make coarse powder. 
7. Once it becomes coarse powder add green chilli, brinjal and tomatoes again mash it.