Egg pickle / Garlic egg pickle

This pickle is so yummy . When i prepare i made more quantity  but we finished it in a day.

Give it a try and i am sure you gonna love this. 

Preparation time : 5 mins
Serves : 3

Ingredients:

Eggs (white part only) : 1/2 cup or (2 to 3 eggs)
Garlic cloves : 1/4 cup
Turmeric : 1 Pinch
Coriander : 1 Bunch chopped
Chilli powder : 2 Tbsp
Coriander powder : 1 tsp
Lemon juice : 2 Tbsp
Salt : To taste
For tamparing : Mustard seeds, cumin seeds, chana dal, red chili and urad dal 1/2 tsp each, a pinch of hing and few curry leaves.

Method :

Heat oil in a pan add Garlic cloves cook the garlic till it is golden in color. Switch off the flame.
In this add turmeric powder, chopped coriander, chilli powder, coriander powder, lemon juice, salt, mix it.
In a bowl add boiled egg white pieces and pour this garlic mixture and mix it well.
For the tempering : Heat oil in a pan add mustard seeds, when they are splutter add cumin seeds, chana dal, red chilli, urad dal saute it till the dals are slightly change the color, then add hing switch off the flame and add curry leaves.
Serve this with any kind of roti or rice.

Shelf life : A week if refrigerated.
Enjoy your dish :)
Thank you , do post your comments !!!

Cauliflower pickle

Preparation time : 10 mins
Makes : 250 grams

Ingredients:

Cauliflower : 250 grams
Salt :  1 Tbsp or to taste
Red chilli powder : 1 Tbsp or to taste
Fenugreek seeds powder :  1 Tsp
Lemon juice : 1/2 Cup
Oil : 2 Tbsp
Mustard seeds : 1/2 Teaspoons
Chana dal : 1/2 Teaspoons
Cumin seeds : 1/4 Teaspoons
Red chillies : 3 Numbers

Directions:

Cut cauliflower into small florets.
In a bowl add small cauliflower florets, salt, red chilli powder, fenugreek seed powder and lemon juice mix it well.
For the tempering: Heat oil in a small pan add mustard seeds when they splutter add chana dal, cumin seeds, red chillies, saute it and let it cool down then pour this tempering on the top of the cauliflower pickle.
You can bottle it in a clean dry jar.

Shelf life : 2 months in refrigerator and 15 days outside.

Serve this with Curd rice or roti.

Enjoy your dish :)

Thank you, do post your comments !!!

Cucumber sesame seeds chutney

Preparation time : 5 mins
Serves: 2

Ingredients :

Cucumber : 1/2 cup
Sesame seeds : 3 Tbsp
Green chili : 1 or 2
Tamarind Pulp : 1 tsp
Turmeric powder : pinch
Salt : to taste
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves : few
Red chili : 1

Method :

Peel the skin of cucumber.
Cut cucumber , add salt and keep it aside for 10 min or so.
(You can even grate cucumber using large wholes grater if you want)
Add sesame seeds, green chili and salt to blender and into a smooth paste, keep this aside.
Take a small pan. Heat it, add little oil.
Add mustard seeds, cumin seeds, urad dal, curry leaves, red chili, turmeric powder one by one while sauteing them a bit.
Now combine all three in a bowl, cut cucumber, sesame seed paste, seasoning, add tamarind pulp.
Give it a taste test and add any if needed.
Enjoy your dish with plain dal rice :)
Thank you do, post your comments !!

Baby corn chutney

Preparation time : 20 mins
Serves : 2

Ingredients :

Baby corn : 6 (or half cup)
Sesame seeds : 2 tsp
Peanuts : 2 tsp
Salt : to taste
Turmeric powder : pinch
Tamarind paste : 1 tsp
Green chili : 1 or 2
Mustard seeds : pinch
Cumin seeds : pinch

Method :

Steam boil and then fry baby corn for few mins.
Dry roast peanuts and sesame seeds .
Grind them all with salt , turmeric powder, tamarind paste and green chili.
Take chutney into a bowl.
Take small tawa and make tampering by adding little oil and when it is hot add cumin seeds and mustard seeds .
When mustard seeds crackle add tampering to the chutney .
Yummy yummy baby corn chutney is ready to serve.
Serve it with rice , roti or as a dipping .
Enjoy your dish :)
Thank you , do post your comments !!!

Banana flower chutney (or) Arati puvvu pachadi

Preparation time : 20 mins
Serves : 6

Ingredients :

Banana flower : 2
Red chili : 8
Tamarind pulp : 1tbsp
Salt : to taste
Turmeric : pinch
Hing  : pinch
Mustard seeds : 1/4 tsp
Onion : 2 ( or 1/3 cup of chopped onion)
Urad dal : 1/8 cup
Sesame seeds : 1/8 cup

Method :

Separate unwanted things from banana flower.
Grind them and wash it under running water.
Pressure cook it and keep it aside.
Dry roast urad dal , sesame seeds, red chili.
Grind these in the grinder into paste.
Take a pan add chopped onion, fry them till they are golden brown.
Add ground paste and fry it , then add banana flower, tamarind pulp, turmeric,salt.
Fry it once.
Take this into a bowl.
Take a pan add oil, mustard seeds , hing. Add this to the bowl and mix it once.
Your chutney is ready to serve.
Enjoy your dish with hot white rice.
Thank you, do post your comments !!!

Raw banana curd chutney (or) Aratikaaya perugu pachadi

Preparation time : 20 mins
Serves : 3

Ingredients :

Raw banana (or) Arati kaaya : 2
Green chili : 4
Garlic clove : 2
Curd : 1 cup
Coriander leaves : 1 tbsp
Salt : to taste

For seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/4 tsp
Red chili : 2
Curry leaves : 6

Method :

Cook banana and green chili in pressure cooker.
Let it cool down and remove the skin of cooked banana.
In a mortar pestle add garlic , cooked green chili, salt and crush them.
Add this cooked , peeled banana pieces to it and then crush them once again.
( kacha pacha ga danchali, you should have small pieces of banana after crushing them)
Take a bowl add curd, add crushed mixture , freshly chopped coriander leaves.
Take a pan , heat it, add a tsp of oil, add ingredients listed for seasoning , saute them a bit.
Add this seasoning to the bowl which contains chutney and mix it thoroughly .
Serve with white rice and dal.
Enjoy your dish :)
Thank you, do post your comments !!!

Raw tamarind chutney

 Preparation time : 15 mins
Serves : 6 to 8

Ingredients :

Raw tamarind : 125 grms
Red chili : 8 (or) to taste
Coconut : 50 grms or 1/3 cup (Fresh/ dessicated/ frozen)
Hing : 1/8 tsp
Curry leaves : few
Turmeric : pinch
Salt : To taste
Mustard seeds : 1/2 tsp
 
Method :

Remove the skin and seeds of tamarind using mortor and pastle.

Dry roast red chili's.

Take a grinder and add raw tamarind, red chili, grated coconut, salt, turmeric,curry leaves and grind it into a paste by using little water.(Take coconut - qty which is half of tamarind.)
Take this into a bowl and keep it aside.
Take a pan, heat it, add 2 tbps of oil , add mustard seeds , and hing.
Add this to the prepared chutney and mix well.
Enjoy your dish with hot rice or roti.
Thank you, do post your comments !!!

Hot Lemon (or) Nimmakaaya kaaram

Preparation time : 10 mins
Makes : 1/4 cup

Ingredients :

Lemons : 6
Oil : 6 tbsp
Salt : to taste
Chili powder : to taste
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Red chili : 1
Curry leaves : 10
Hing : pinch
Fenugreek seeds powder : pinch

Method :

Take a pan, heat it.
Add oil, mustard seeds, cumin seeds, urad dal, red chili, curry leaves , hing, fenugreek seed powder one by one . Saute them a bit.
Switch off the flame.
Add chili powder, salt, and lemon juice.
Mix well.
(If you want you can add roasted dals powder, it will reduce spiciness and gives more quantity).
This goes well with dal rice or even with curd rice.
Enjoy your dish :)
Thank you, do post your comments !!!

Chukkakura pachadi (or) Sorrel spinach chutney

Preparation time : 45 mins approx
Makes : one cup

Ingredients :

Chopped Chukkakura / Sorrel spinach : 6 cups
Chopped Onion : one cup
Garlic whole : one
Tomato : one
Salt : to taste
Chili powder : to taste

Method :

Take a pan , heat it , add 5 tbsp of oil.
Add chopped onion and garlic.
(If you want you can add curry leaves)
Let onions cook, then add tomato.
Let tomato become mushy.

Add chopped chukkakura.

Let it cook for some time (May be 30 mins or so).

Cook till it change in its colour and should be very thick.
Add salt, chili powder, 2 tbsp of oil.
Check for taste.
Let it cool down completely before storing.
You can store this in fridge for up to one month minimum.
Enjoy your dish with rice or roti :)
Thank you, do post your comments !!!

Chutney from skin of bottle gourd

This chutney tastes really good and goes well with hot white rice.

Aanapakaaya pottu pachadi (or) Aanapakaaya tokka pachadi (or) bottle gourd skin chutney is made with the skin of bottle gourd.

Preparation time : 20 mins
Serves : 5 to 6

Ingredients :

Skin of bottle gourd : one
Tomato : 2 small
Ginger : 1" piece
Garlic clove : 1
Green chili : 2
Roasted Peanuts : 3 tbsp
Tamarind : one or two pieces
Sambar powder : 1/2 to 1 tsp
Turmeric : pinch
Salt : to taste
For seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/4 tsp
Hing : pinch
Curry leaves : one spring

Method :

Take a pan, heat it.
Once hot add tbsp of oil .
Add ginger, garlic, green chili, turmeric fry them a bit.
Now add skin of bottle gourd and fry till skin becomes a little red.
Add chopped tomato, tamarind, salt, fried peanuts.
Cook this till tomatoes become mushy.
Let the entire mixture cool down.
Once cool add sambar powder and grind it with little water.
Take it into a serving bowl
Now take a pan, add a tsp of oil, once hot, add seasoning ingredients one by one and saute them.
Add this seasoning to the chutney.
Serve it with hot rice .
Enjoy your dish :)
Thank you, do post your comments !!!

Coconut chutney / Kobbari kaaya pulla pachadi

Preparation time : 5 mins
Serves : 2

Ingredients :

Grated Coconut : 1/2 cup
Sesame seeds : 2 tbsp (or to taste)
Green chili : 2 to 3
Lemon juice (or) Tamarind pulp : 2 tbsp ( or to taste)
Turmeric powder : pinch
Salt : to taste

For seasoning :
Mustard seeds : 1/8 tsp
Cumin seeds : 1/8 tsp
Urad dal : 1/8 tsp
Whole Red chili : 2
Curry leaves : one spring
Hing / Asafotida : pinch

Method :

Take a blender, add grated coconut, sesame seeds, cut green chili  and grind them.
Now add lemon juice or tamarind juice, turmeric powder, salt and grind it once again.
Take it into a bowl.
Now take a pan, heat it , add a tsp of oil.
When oil is hot , add mustard seeds, cumin seeds, urad dal, whole red chili, curry leaves and hing.
Saute them a bit till seeds starts to crackle.
Add this seasoning into the bowl of coconut mixture.
Mix it good before serving.
Enjoy chutney with rice or tiffins :)
Thank you , do post your comments !!!

potlakaya perugu pachadi / snake gourd and curd chutney - 1

potlakaya (or) snake gourd is a green vegetable and this is one of the best preparations with it.

Preparation time : 15 mins
Serves : 2

Ingredients :

Snake gourd : 1/2
Curd : 1 cup
Grated coconut : 3 tbsp
Onion : 1/2 (optional)
Green chili's :  2
Lemon juice : 1tbsp
Salt to taste
Coriander leaves : one spring
For seasoning :
Mustard seeds : 1/4 tsp
Jeera or cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Chana dal : 1/4 tsp
Curry leaves : one spring

Method :

Take a bowl add finely chopped onion (if using), one finely chopped green chili, little salt and lemon juice, mix it good and keep them aside.
Cut snake gourd into small pieces.
Take a pan, add a tsp of oil, add mustard seeds, cumin seeds, chana dal, urad dal, curry leaves and green chili and saute them a bit.
Add cut snake gourd pieces, salt, some curd, cover and cook for 5 to 10 mins.
When cooked, add this snake gourd to the bowl of onion, green chili and add grated coconut, curd.
Check for seasoning and garnish it with freshly chopped coriander leaves.
Potlakaya perugu pachadi ready to serve.
Serve it with rice or roti.

Thank you, do post you comments :)

vankaya kaaram / brinjal chutney

This is one of our "favourite" dish. In my house my grand ma will prepare this and we all love it , we used to sit behind her when she prepares this.

She will add more oil to this , then we used to ask why are you adding that much of oil, but after i started cooking i realised that the taste will be good with that much amount of oil.

All the ingredients are up to your taste, you can add more or less amount depending on how you like it.

Believe me this is really a wonderful dish, prepare this at least once to know the taste :)

Preparation time : 20 mins

Serves : 6

Ingredients :

Brinjal / aubergine / eggplant : 1

Garlic clove : 3 or 5 

Roasted cumin seeds : 1/2 to 1 tsp

Red chili powder : 1 tbsp or to taste 

Salt : to taste

Oil : 6 tbsp

Mustard seeds : 1 tsp

Hing / Asafotida  : 1/8 tsp

Method :

Take brinjal , wash it with water and wipe it with a dry cloth or tissue.

Roast it on flame, turning after every 5 mins, till 4 sides are cooked.

Take it out of the flame , let it cool down.

Once it is cooled, take the dark black skin off from brinjal.

Cut open and see if any insects are there.

Take the brinjal pulp into a bowl and mash it with your hand.

Now take mortar and pestle add salt , chili powder, cumin seeds, garlic cloves and make it into a paste.

Mix this paste into that mashed brinjal.

Now take a small pan, add oil, once oil is smoking hot, add mustard seeds , once they crackle , switch off the flame, add hing , when it is smoking hot add it immediately to the brinjal pulp.

Mix it good.

Yummy yummy chutney is ready to eat.

Serve it with rice or roti.

It will stay in fridge for 5 days, but before that it will complete ;)

Thank you, do post your comments :)

Beetroot curd chutney (or) beetroot perugu pachadi

Preparation time : 20 mins
Serves : 2

Ingredients :

Beetroot : 1
Tomato : 1
Grated Coconut : 3 to5 tbsp
Green chili : 3
Turmeric : pinch
Curd (or) yogurt : 1 cup or more approx
Lemon juice : 1 tsp
Salt to taste
Fresh coriander leaves : 2 springs
For seasoning :
Mustard seeds : 1/4 tsp
Jeera (or) cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Chana dal : 1/4 tsp
Red chili : 2
Curry leaves : 6

Method :

Grate the beetroots, steam boil them with turmeric and chopped green chili, keep them aside.
Take a blender or chopper and make tomato into puree.
Take a pan, add tsp oil and then ingredients listed for seasoning one by one, saute them and keep it aside.
Take a bowl, add curd, grated coconut, beetroot, tomato puree,lemon juice,salt and mix it good.
(If you want to add you can even add grated carrot )
Add seasoning to it , mix it once again.
Sprinkle freshly chopped coriander leaves .
Serve it with rice or roti.
This tastes really good with little sweet and some sour taste.

Thank you, do post your comments.

Chana dal chutney

This delicious chutney (or) pachadi is prepared with chana dal and it is a great combination with hot rice.

My mom used to make small dumplings with left over chutney. We used to wait for that left over chutney , because we love to eat those dumplings :)

I am sure you will also like this for sure ........ so give it a try once :)

It is called as chenaga pappu pachadi in Telugu.

Preparation time : 15 mins
Serves : 2 to 4

Ingredients :

Chana dal : 1/2 cup
Jeera (or) cumin seeds : 1/8 tsp (or) 2 pinches
Red chili's : 5 (or) to taste
Salt : to taste

Method :

Take a pan and dry roast chana dal, red chili and jeera.
You should roast chana dal till you get nice aroma and it is slightly color changing.
(First time when i did this i roasted till it is brown color and i added tsp of jeera , then the result --- chutney is not at all good)
Let it cool down to room temperature.
Take a blender, add roasted ingredients , salt and Grind it to a smooth paste by adding little bit water at a time.(It should be very thick paste , so don't add much water)
Take it into a bowl .
Serve it with hot rice.

Now comes Favourate of my brother's and mine
Making of dumplings with left over chutney.....
We call these dumplings as " pachadi billalu ".
Heat oil in a pan, enough to deep fry.
Take that chutney little bit and drop it in oil when oil is ready.
Fry them till they are done.(It will take about 3 to 5 mins)
Serve them.
These dumplings goes well with curd rice.

(Very small dumplings , may be i took pic very near so that they are looking big i think, they are pretty small in general)

Enjoy your dish :)
Thank you , do post your comments :)

Brinjal Chutney

Serves : 2
Preparation time : 15 to 20 mins

Ingredients :

Brinjal : 1
Onion : 1 finely chopped
Tomato : 1 finely chopped
Tamarind Puree : 4 to 5 tbsp
Mustard seed : 1/2 tsp
Urad dal : 1/2 tsp
Jeera : 1/2 tsp
Green chilli's : 2 to 3
Hing : 1/4 tsp
Turmeric : pinch
Water : 1 cup
Salt to taste

Method :

Clean the brinjal with water.
you need to fire roast this brinjal and we are going to use the mashed roasted brinjal in our dish.
You can Roast brinjal on charcoal or on stove top.
Apply oil to brinjal before roasting it.
(Do not apply oil when you are using an electric stove)

I am using an electric stove so i dint apply oil.

Keep brinjal on stove and Roast it on all sides by turning it.
The skin of brinjal turns to dark black.
After it is Roasted all sides take it off the stove and allow it to cool.

once cool Remove the skin and cut open to see any insect are there.
Mash the brinjal.

Once you have this making of Chutney will take only 5 mins.
So if you want to prepare you can do all this thing before hand and it will stay for one day.

Now
Take pan add oil.
Add mustard seeds, jeera, urad dal, green chillies, hing, turmeric saute it.
Add onions , when they are transparent add tomatoes and saute them.
Add tamarind paste ,Saute for one minute.
Now add mashed Brinjal and salt.
Add water and mix it.
When it start to boil take it off from the stove.

You can serve this with Rice, Pulagam or Roti