Cabbage coconut Curry-Cabbage Poriyal

This is a very easy and mild recipe. Those who cannot eat spicy food can try this. It has all the good qualities of cabbage,peas and carrot. This is the season of peas, given a chance I love to use them in all recipes.

Ingredients:

Cabbage-2 cups
Carrots-2 large
Coconut-1cup
Green Chillies-2
Peas-1tbsp
Mustard Seeds-1tbsp
Black Gram-1tbsp
Cumin Seeds-1tbsp
Oil-2tbsp
Salt-to taste
Turmeric Powder-1tsp(optional)
Asafoetida-1tsp
Curry Leaves-5 or 6

Procedure:

Chop the cabbage. Peel the skin and cut carrots into small pieces. Grate the coconut. Split the green chillies.

Heat oil in a kadai add mustard seeds, cumin seeds. When they start spluttering add asafoetida, curry leaves. Add cabbage, carrots and peas to it. Add split chillies. Add salt and turmeric powder. Add little water and cover it. Once the cabbage and carrots cooked add grated coconut. Mix well. This curry goes well with rice and also with rotis.

Dhappalam/Mixed veg soup

Dhappalam, normally prepared in South Indian bhrahmin marriages. It is a very special recipe prepared especially in marriages.  The main ingredients are vegetables of different types and little dal. It is of course taken with rice Almost all my recipes go well with rice only. As rice is the staple food for people of Southern part of  India.

I also prepared this for the first time on Diwali day. It came very well and all my family members liked it very much. So I am presenting it for my viewers. 

Ingredients:

Yellow Cucumber/Dosakaya-1big

Drum stick-1large

Pumpkin-2" long

Brinjal/Egg Plant-3 small

Cluster Beans-50grms or 10number

Ladies Finger/Bendakaya-50grms or 5 or 6number

Tomatoes-2 

Red gram or lentils-1cup

Thick Tamarind pulp-1cup

Salt- to taste

Turmeric Powder-1tsp

Asafoetida-1tsp

Jaggery -2tsp

Red chilli powder-1tbsp

Oil-2tbsp

Mustard Seeds-1tbsp

Cumin Seeds-1tbsp

Red chillies-2

Curry Leaves-5 or 6

Coriander-5 or 6

Preparation:

Peel the skin of yellow cucumber and pumpkin. 

Cut pumpkin, yellow cucumber and brinjal into cubes. 

Cut drum sticks, cluster beans and ladies fingers into 2" long pieces.

Cut tomatoes into two-halves.

Pressure cook lentils or red gram. Mash it with a ladle. 

Procedure:

Take thick bottomed vessel. Pour tamarind pulp, add vegetables to it. Add salt and turmeric powder. Bring it to boil. 

When all the vegetables cooked add lentils, red chilli powder and jaggery. Allow it to boil for 5 more minutes. When it is boiling put asafoetida, curry leaves and coriander. Heat oil in a  kadai add mustard seeds, cumin seeds and red chillies. Add this tadka to the soupor stew. Have it with hot steamed rice.

Nimmakaya Uragaya Recipe -- How to make Lemon Pickle

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make nimmakaya uragaya or lemon pickle recipe.

Indians precisely South Indians to be precise Andhras are fond of pickles. We love them very much. Every household will have them, if not prepare at least buy them from stores. They are very seasonal, like the end of the winter season we prepare lemon, tamarind fruit, tomato and red chilli. Summer is the season for mangoes. We prepare different varieties of pickles with mangoes.
Every time it is Chandra my sister-in-law takes care of these preparations. She only gets all necessary ingredients and does all the work. I enjoy them a lot, of course. This year I also started preparing them, my first trial is lemon pickling which is very easy. I tried them long with very less, 12, lemons. This year I bought 50 lemons and prepared it. This will last for one full year.
Whenever I feel my blood pressure is downing I can take one piece of it and chew. Advised by a doctor.
First, we have to mix it with turmeric powder and salt and keep it in a dry place, tightly packed. So that dust and moisture should not enter into it. We can mix all of them together and keep also but it does not taste fresh. Whenever want to have lemon chutney, just add tadka, chilli powder, and mix it well.
While selecting lemons we have to be very careful. Select lemons with thin skin and fresh looking ones. Thin skin lemons will have more juice in them. Pickle with more juicy fruit will long lost.

Gongura pappu

Gongura is also known as puntikura in some parts of Andhra. Gongura or sorrel comes in two varieties, green stemmed and red stemmed leaf. 

Red stemmed leaf is more sour than green one. It is a good source of iron, vitamins, folic acid and anti-oxidants which are essential for human nutrition.

We can make chutney, pappu(dal) and pulusu(soup) with gongura.

It is a very simple recipe. It takes very less time to prepare this recipe. It goes well with rice and rotis. 

Ingredients:

Gongura/sorrel-2bunches

Onions-2large

Garlic cloves-15 or handful

Red gram-2cups

Salt-to taste

Red chilli powder-2tbsp

Oil-2tbsp

Mustard seeds-1tsp

Cumin seeds-1tsp

Red chillies-2

Asafoetida powder-a pinch

Procedure:

Discard the leaves from the stem and chop them. Wash it and drain excess water. Chop onions and remove the skin of garlic. 

Heat oil in pressure cooker add mustard seeds, cumin seeds and red chillies. When they are spluttering add onions and garlic. Saute them till they turn into brown or become soft. Add gongura/sorrel to it. Saute it also till it become soft. 

Add red gram, turmeric powder and pour water. Pressure cook this for 2 whistles. Do not add salt. If we add salt dal won't cook.

Once dal cooked add asafoetida powder, salt and red chilli powder. 

We normally do not add curry leaves and coriander leaves to it. As they dominate the taste.

Potlakaya Pindimiriyam/Pindimiriyam

 I learned this recipe from my mother. We prepare this when we have special guests. Specially for those who don't eat onions. Preparation of this is very easy and it is a spicy soup dish goes well with rice. It will be in the semi solid consistency.

Ingredients:

Potlakaya(Snake gourd)-1small
Tamarind Pulp-2cups(thick)
Red gram-2cups(boiled)
Salt-to taste
Turmeric Powder-1tsp
Asafoetida-a pinch
Pindimiriyam masala-11/2 cup

Procedure for pindimiriyam masala:

Coriander seeds-3tbsp
Black gram-2tbsp
Bengal gram-2tbsp
Black pepper seeds-2tbsp
Red chillies-3 or 4
Dry Coconut-3tbsp
Asafoetida-a pinch
Oil-1/2tsp
Heat oil in a kadai. Add all the spices and roast all of them except dry coconut. Roast them till they turn brown. Keep them a side. 

Roast dry coconut separately till it also turns brown.

Make a fine paste of it.

Procedure:

Pressure cook red gram and mash it.

Cut potlakaya or snake gourd into half circles.

Pressure cook potlakaya/snake gourd for two whistles. 

Add tamarind pulp and water in it. Add cooked dal to it and mix well. Allow it to boil. Add salt and turmeric powder. Add 
pindimiriyam masala and mix well. 

Allow it to boil for 5 minutes. Drop a pinch of asafoetida while boiling. This will give a fine aroma to pindimiriyam. Now add tadka.
Tasty and spicy pinidimiriyam ready!!

Have it with hot rice and roasted or fried papad.
For tadka:
Heat 2tbsps of oil and add mustard seeds, cumin seeds, red chillies and curry leaves. When they splutter add  this to the above pindimiriyam.
Note:We can prepare this with other vegetables like RawBanana, BitterGourd.

Roasted Eggplant Chutney Recipe -- How to make Grilled Brinjal Chutney

Hi, Thank you, friends and viewers. Today I will post how to make roasted eggplant chutney recipe.

Roasted eggplant chutney is the best and one of the most favourite chutney. Roasting or grill gives a kind of smoky flavour to the vegetable.
We Telugu people like chutneys very much. It is a must side dish in every meal. We get huge size eggplants in the months of November and December. After this period we get them very less and even if we get also they won't be tasty and tender. So we make roasted chutney with them in these months only.
Roast them and prepare tadka. MAke chutney using mortar and pestle instead of using mixer grinder. It really tastes yummy!! Everyone likes it very much.
Serve the chutney with hot piping rice and a drop of oil or ghee, You are just a step ahead of heaven. :D

Roasted Eggplant Chutney Recipe -- How to make Grilled Brinjal Chutney
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins
Servings: 6 people

Roasted Eggplant Chutney -- Serve it with hot piping rice and ghee.

Ingredients:

• 1 Eggplant/brinjal
• 6 to 8 Red Chillies
• 3 Tablespoon Oil
• 1 Tablespoon Mustard Seeds
• 1 Tablespoon Black Gram
• 1 Tablespoon Fenugreek Seeds
• 1 String Tamarind
• Salt to Taste
• 1 Teaspoon Turmeric Powder
• 1 Teaspoon Asafoetida

Procedure:

1. Wash the eggplant and apply oil to it.
2. Put this on the stove top and grill for 10 minutes, while turning it occassionally grill it compeltely.
3. Cool the grilled eggplant under tap water. Slowly remove the skin and mash it and keep it aside..
4. Heat oil in a kadai, add mustard seeds, black gram and fenugreek seeds. Allow them to crackle.
5. Add asafoetida and red chillies. Switch off the flame.
6. In a blender jar add red chillies and some portion of seeds along with salt, turmeric powder and tamarind.
7. Grind it a coarse powder.
8. Add the mashed brinjal and press pulse button in mixer grinder.
9. If using mortar and pestle, do it in the same way.
10. Serve roasted eggplant chutney with hot piping rice and ghee.

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