Usirikaya Pachadi(Chutney with Goose berry)

Ingredients:

Indian goose berry/Usirikaya-100grms

Red chillies-50grms

Green chillies-50grms

Mustard seeds-1tbsp

Black gram-1tbsp

Fenugreek seeds-1/2tsp

Oil-3tbsp

Asafoetida-1tsp

Turmeric powder-1tsp

Fresh Coriander leaves-fistful

Lemon Juice-2lemons

Salt-to taste

Procedure:

Wash and cut the fruit through its vertical stripes.

Heat oil in a kadai, fry goose berry pieces till they soften. Keep them aside and allow them cool.

Fry red and green chillies in the same kadai with a little oil. Put them also in a separate plate.

Indian goose berry is a tree that grows in India and Middle East. This fruit has been used in Ayurvedic medicine for thousands of year. The fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes. The taste of this fruit is sour, bitter and stringent. It is quite fibrous. It is common to eat gooseberries steeped in salt water and turmeric powder to make the sour fruits palatable.

This purifies the blood and helps for the growth of new tissues. It develops good eyesight. It improves liver functioning. It is believed to improve the functions of heart and strengthen the lungs. This helps in lowering blood glucose levels, thus improving diabetes. It gives sheen to the skin. It improves our general health and makes our immune system strong. It relaxes muscles and improves sleep.

Tadka:

Heat oil in a kadai and add mustard seeds, black gram, fenugreek seeds and asafetida. Saute them till the black gram turns light brown.

Grind little portion of tadka, red and green chilies, gooseberry, coriander leaves and salt. Grind it to a coarse paste. We can add little water if necessary.

Mix this chutney with the leftover tadka and mix lemon juice. Mix it well.

This chutney can be stored for 15 days if we keep them refrigerator. This can be taken with hot rice and ghee.

Tomato Avakaya

This is the season for tomatoes. We get ripened and watery tomatoes for a bit of cheaper price. Tomatoes are good for heart. They can be used in chutney, dal, curry and of course in rasam. This is a different type of avakaya. We need not cook anything, just mix all the necessary ingredients and have it with rice or dosa.  It can be stored for a month maximum. 

Ingredients:

Tomatoes-1kg
Mustard Powder/Rai Powder-2tbsp
Red chili Powder-2tbsp
Salt-11/2tbsp
Fenugreek Seeds-1/2tbsp
Turmeric Powder-2tsp
Asafoetida-2tsp
Oil-4tbsp

Procedure:

Make one tomato into four or eight parts. 

Cut all the tomatoes in the same way. Take a wide dish and add mustard powder, red chili powder, salt, fenugreek seeds,turmeric powder and asafoetida.  Mix all of them well. 

Add tomato pieces to the above mixture. Again mix them well. 

Add oil to it and again mix them well. 

Country tomatoes will have a little sour taste. So we need not add any tamarind or lemon juice to have sour taste to this pickle.
Leave it for a while so that tomatoes oozes a little bit of juice. Store this in an air tight jar. 

Sheer Khorma

Sheer Khorma is a festival vermicelli pudding. It is a traditional Muslim festive breakfast and a dessert for celebrations. This special dish is served on the morning of Eid day in the family after the prayer as breakfast. Sheer is Persian for milk and khurma is Persian for dates. This dish is made from dried dates.

This recipe needs special vermicelli and some dry fruits. This special vermicelli is available in the super markets during Ramzaan season. This vermicelli is very thin and can be easily crushed with hands. The quantities specified in this recipe are sufficient for 12 people.

Ingredients:

Milk- 11/2Ltr

Sugar- 250grms

Dates-100grms

Cashew nuts-100grms

Pistachio-100grms

Chironji-100grms

Cardamom powder-1tsp

Thin Vermicelli-150grms

Ghee-50grms

Procedure:

We have to peel the skin of pistachio and chironji. To remove the skin soak them in boiling water for 15 minutes. Rub them in a muslin cloth to remove the skin easily.

Heat ghee in a kadai fry cashew nuts, pistachio, chironji. Fry dates also separately in ghee. 

Boil milk in a separate vessel. Heat ghee in a kadai and fry vermicelli and add sugar and fry for 2 minutes. 

Now add boiled milk and allow it to boil for 10 minutes or till the milk reduces. 

Once milk reduces add half portion of fried dry fruits. Decorate the remaining portion of dry fruits while serving. 

chintakaya pachadi

Winter is about to come and it is the season for pickles like tamarind, lemon and tomato. Pickling and keeping them will take a lot of time and also needs some experience. Doctors advising not to take pickles as they may intensify blood pressure. But we need not stop eating them. So, to eat them we can make chutneys with fresh ones as they really tastes good and good for health also.
Chintakaya pachadi is one among them. This is the actual season for chintakayalu. Normally tender tamarind do not have seeds in them. We can make pieces of them easily with our hands also. We can prepare a fresh chutney with them. We can also make soup and dal with them. All the recipes with tender tamarinds tastes a little sour, so they take more salt and chillies.
So now let us see how to make fresh chutney with tamarind. 

Ingredients:
Tender Tamarind-150grms
Salt-to taste (minimum 1tbsp)
Red and green chillies-150 grms(both together)
Oil-5tbsp
Mustard seeds-1tsp
Black gram-1tsp
Asafoetida-1tsp
Turmeric Powder-1tsp

Procedure:

Wash tamarind thoroughly. 

Heat 1tbsp of oil in a kadai and add washed tamarind and fry them till they become soft. Once they become soft, if we press them with a spoon they will split. 

Keep them in a plate and allow them to cool. 

Heat 2tbsp of  oil in the same kadai and fry red and green chillies. Keep them aside.

Again heat 2tbsp of oil and fry mustard seeds and black gram. Once they started splutter add asafoetida and turmeric powder.

In a mixer grinder jar add soften tamarind, red and green chillies and some portion of tadka(mustard seeds, black gram), salt. Grind them to make chutney. If required add little water.  Enjoy this chutney with hot steamed rice. 

Note:If we combine kandi podi with this chutney its really mouthwatering.

Cucumber Dosa Recipe -- How to make Dosa with Cucumber

Hi, Thank you, friends and viewers. Today I will post how to make cucumber dosa recipe or dosa with keera dosakaya.

Usually, cucumbers are consumed raw or taste good in salads. This recipe I have taken from Priya Buran my cousin from Maharashtra. It is a very simple recipe, they help in maintaining cool in hot summers. These instant dosa recipes like pitchatlu, rawa dosa, vegetable omelette, bread uttappam come in handy when we are not in a mood to cook heavy dinner and wish to have variety. These dosas take a longer time to cook but loved by one and all. While choosing the cucumbers, choose dark-skinned, smooth and perfect shaped ones only. Crumpled edged cucumbers have bitter taste.

Patoli

I don’t know what exactly the meaning and how the name evolved. When we don’t have time to get vegetables and available vegetables at home are not sufficient for the members  we can prepare this. This can be made with bengal gram and also green gram. The main ingredients are Bengal gram and that’s all. The quantities specified in this recipe are for 10 people.

Ingredients:

Bengal gram-1cup

Red chillies-8 or 10

Salt-to taste

Oil-2tbsp

Mustard seeds-1tsp

Cumin seeds-1tsp

Black gram-1tsp

Red chillies-3(split)

Curry leaves-fistful of

Asafoetida-a pinch

Turmeric Powder-a pinch

Preparation:

Soak Bengal gram for one hour.

Add red chillies and grind it to make a fine paste.

But be cautious about adding water while grinding, do not add more water. The paste should be in thick consistency.

Pressure cook it for three whistles.

Allow this to cool and mash it with hands and make it a powder.

Procedure:

Heat oil in a wok and add mustard seeds, cumin seeds, red chillies and black gram.

When they start splutter add curry leaves, asafoetida and turmeric powder. 

If we are interested we can add onions and garlic also to it and fry them till they turn soft.
Now add the powdered Bengal gram. Stir continuously till it turns light brown colour. 

Add salt and fry again. Serve it with curd chillies and asafoetida fried oil.  It can be taken with rice or as it is.

Spicy Mixed Veg Kurma

I and my cousin tried this curry. We tried this curry with puris and jonna rotte. We liked it very much and I hope all my page viewers also like it. Preparing this curry is very simple. Those who like spicy  recipes must try this. 

Ingredients:

Carrots-50 grms

Potatoes-50 grms

Beans-50grms

Onions-50 grms

Peas-50grms

Gingergarlic paste-2tbsp

Tomatoes-50grms

Salt-to taste

Turmeric powder-1tsp

Garam Masala Powder-1tbsp

Red Chilli Powder-1tbsp

Oil-3tbsp
Kurma Masala Paste-3tbsp

For Kurma Masala:

Poppy seeds-1tsp 
Coriander seeds-1tbsp
Cloves-3 or 4
Elaichi-1 or 2
Cinnamon-2'inches stick
Fresh Coconut-6'inches
Grind all of them to make paste. Add water if necessary. 

Preparation:

Cut carrots, beans and potatoes into blocks and pressure cook them for two whistles.

Slice onions. Cut tomatoes into small pieces.

Make fresh ginger garlic paste.(grind equal portions of ginger and garlic to make paste)

Procedure:

Heat oil in a wok and fry ginger garlic paste till it turns brown color. 

Now add slice onions and tomato pieces fry for 3 minutes. 

Then add masala paste and again fry for 5 minutes. Fry till the onions and masala also turn brown.

Now add boiled vegetables.

Add salt, turmeric powder, red chilli powder and garam masala powder. Add a glass of water and allow it to boil for 5 minutes.

 This curry should be in semi solid consistency. Serve hot with jonna rotte or with puris.