Mango Coconut Chutney

Description:

Mango Coconut instant chutney which stays for 3-4 days in refrigerator. It tastes yummy with Steamed white rice, Vada and Idli.

Ingredients:

Raw Mango: 1 (Medium Size)
Coconut: 1 (Slice)
Red Chilies : 2
Green Chilies: 3(Sliced)
Urad Dhal : 1 Spoon (Minapappu)
Garlic Cloves: 2
Oil: 4 tbsps
Mustard: ½ Spoon
Jeera: 1Spoon
Turmeric Powder: ½ tsp
Curry Leaves: Little
Salt: As required.

Method of Preparation:

1. Peel off the mango skin and grate the mango.
2. Grate the coconut.
3. Take equal quantity of grated mango and coconut and keep aside.
4. Heat 2 tbsps of oil in tava.
5. Once oil is heated. Fry ½ spoon urad dhal, green chilles(lightly) and 1 Red mirchi.
6. In mixer add the above fried content , garlic cloves, ½ spoon jeera, turmeric, salt add little water only if required and grind it.
7. Mix the above content with grated mango and coconut.
8. Heat 2 tbsps of oil in tava again.
9. Once oil is heated. Fry urad dhal, red mirchi, mustard, jeera and curry leaves.
10. Add the fried content along with oil to the mixture.
11. Mix it thoroughly.
12. Ready…to EAT.

Tamarind Pulihora Paste

Description:

Tamarind Pulihora Paste is famous south Indian traditional recipe. This stays long by storing in refrigerator. Having this ready always Tamarind Pulihora can be prepared easily and fast. This tastes yummy.

Ingredients:

Tamarind : 100 gms
Oil: 5 tbsps
Mustard: 1Spoon
Urad Dhal : 1Spoon (Minapappu)
Channa Dhal : 1Spoon (Pachi Senaga Pappu)
Red Chilies : 6
Green chillies: 6(Sliced)
Curry Leaves : 20 leaves
Turmeric Powder: 1tsp
Salt: As required

Method of Preparation:

1. Soak the tamarind in hot water for 15mins and extract the paste by draining with drainer or by squeezing with hand and keep aside.
2. Heat oil in tava.
3. Once oil is heated.
4. Add Channa Dhal, Urad Dhal, Mustard, Red Chillies, Green Chillies, Curry Leaves to tava and fry it.
5. Add tamarind paste to tava.
6. Add turmeric and salt to the content and fry it till it comes closer and thick. Make sure oil should come out.
7. Tamarind pulihora paste ready for making Tamarind Pulihora.

Palli Pachadi (Groundnut Chutney)

Description:

Palli Pachadi made of ground nut. This is also called as ground nut chutney. This can be served along with Idle/Dosa/Pesaratu. Spicy Andhra Pachadi.

Ingredients:

Ground nuts: 50gms
Fried Chana Dal: 25gms
Green Chilies: 12
Tamarind: Little
Garlic: 4 cloves
Jeera: ¼ spoon
Salt: As required
Oil: 3 tablespoons

Method of Preparation:

1. Heat Oil in tava, fry ground nuts.
2. Add Green chilies and fry it.
3. Once above items are cooled then grind garlic, salt, Jeera, Fried Chana Dal, Tamarind and above fried items to fine paste with water.
4. Ready.

Chicken Pickle

Description:

Spicy chicken pickle tastes yummy with steamed white rice and ghee. This can be stored for many days preferable in refrigerator for fresh taste always.

Ingredients:

Chicken : 1kg(Boneless)
Oil : 1/2Kg
Ginger Garlic paste : 300gm
Coriander Powder : 50gm
Cloves : 5gm (Lavangaye)
Cardamom : 5gm (Elaichi / Yaalakkaya)
Cinnamon : 5gm (Dalchina chekka or Dalchini)
Poppy Seeds : 25gm (Gasalu / gasagasaalu)
Salt : 125gm
Chilli Powder : 125gm
Lemon Juice : 1cup (150ml)
Turmeric Powder : 2 tablespoons

Method of Preparation:

1. Clean chicken.
2. Add 2 tablespoons of salt and 2 tablespoons of turmeric powder to chicken and mix it.
3. Boil the chicken in cooker for 5mins or for 1 whistle.
4. After chicken is boiled. Make sure no water is left in cooker. Keep in high until water gets evaporated.
5. Fry chicken in boiling oil and keep the chicken aside.
6. Grind Cardamom, Cloves, Cinnamon, Poppy Seeds.
7. Add (Coriander Powder, Cardamom, Cloves, Cinnamon, Poppy Seeds, Chilli, remaining salt) powder to the fried chicken and mix it well.
8. In the same remaining boiled oil fry ginger garlic paste.
9. Add the fried ginger garlic paste along with oil to chicken.
10. 10. After chicken gets to normal temperature add lemon juice and mix it well. After some more time check if lemon is sufficient else add some more.
11. Ready…to EAT.

Gongura Pachadi

Description:

Gongura Pachadi is spicy Andhra special pickle. This is made of Red Sorrel leaves. With tastes tangy, spicy…which can be served with hot steamed rice and ghee…is one of the best combinations. It can also be served with idle, dosa.

Ingredients:

Red Sorrel (Gongura) : 1Kg (Leaves)
Chilli Powder : ¼ Kg
Salt : ¼ Kg
Red Chilies : 50 gms
Oil : 400 gms
Urad Dal : 50 gms (Minappappu)
Jeera : 50 gms
Garlic : ¼ kg
Tamarind : ¼ Kg
Fenugreek seeds : 25 gms (Menthulu)
Channa Dal : 50 gms (Senaga Pappu)
Mustard : 50 gms (Avaalu)
Turmeric Powder : 2 table spoons
Curry Leaves : 10-20leaves(as required)

Method of Preparation:

1. Clean Gongura leaves and wait till water is drained.
2. Heat 6 tbsps of oil in tava. Fry the Gonguru leaves in oil.
3. While frying add little salt, wait till water is evaporated and keep it aside.
4. Soak Tamarind in sufficient hot water for 15 min.
5. Grind the salt, chilli Powder and Tamarind Paste.
6. Lastly add fried gongura leaves, grind it for another 2 rounds and keep Gongura paste aside.
7. Prepare Garlic paste and keep it aside.
8. Heat the remaining oil in tava and add red chilies, mustard, channa dal, urad dal, Menthulu, turmeric powder and lastly add jeera and curry leaves.
9. After above talimpu is cooled, add gongura paste and garlic paste and mix it well.
10. Ready…to EAT.