recipes from my kitchen to yours..

Dondakaya pachadi May 19, 2009

Filed under: Pachadi — awalkwithpriya @ 1:57 pm
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Donadakaya/ tindora  is another vegetable with which we can make varieties of recipes. Just like brinjal we can make Guthi dondakaya, Dondakaya uli karam, donakaya fry, dondakaya masala and so on and so forth..For today I tried Donakaya Pachadi..

Ingredients:

1. Dondakaya/ tindora – 15 ( Wash and cut into small round pieces).

2.  Green chillies –  4 – 7 ( according to spice level)

3. Garlic clove – 1

4. Jeera – 1 tbs

5. Oil – 2 tbs

6. Salt – according to taste

7. Tamrind/ imli – an inch piece. ( wash and keep aside)

8. Coriander – to garnish.

For poppu/ Tadka:

1. Mustard seeds :

2. Curry leaves – 4

3. Red chilli – 1

4.  sanaga pappu / chana dal – 1 tbs

5. minapappu / Urad dal – 1 tbs

6. Hing- a big  pinch

7. Turmeric – a pinch

Method:

1. In a shallow pan add 1 tbs oil,  finely chopped donakaya/tindora and  green chillies let them fry for a while on medium high. ( Cover the pan with a lid and don’t burn the bottom it will spoil the taste )

2. When the donakaya/tindora is 90% done ( prick to see if its done) add the tamrind/ imli  turnoff the stove and keep it aside to cool for 5 minutes with lid.

3. Now take a mixie/blender add the donakaya/ tindora , 1 tbs jeera, 1 garlic clove , salt  and grind. (don’t grind too much it will become a paste. Grind just for few seconds, don’t worry if u have some dondakaya/ tindora pieces un mashed).

4. Now empty the jar into a serving bowl and keep it aside.

5. In a poppu/tadka pan add 1tbs oil  add Sanagapappu, mina pappu, and let them turn golden brown. Now add a mustard seeds, hing, jeera and let them splutter. Finally add the curry leaves and immediately add this to the pachadi/ chutney.

6.  Garnish with corinader and serve with hot rice.

 

Palli Chutney December 23, 2008

Filed under: Pachadi — awalkwithpriya @ 8:59 am
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I just love chutneys/pickles.  If I have hot rice or idli’s / dosas to go with them. I am sure its  heaven for me.

Ingredients:

1. Palli/ground nuts – 1 cup

2. Green chillies – 3

3. Tamarind – 1 small piece(wash and dry)

Seasoning:

1.  Mustard seeds – 1tbs

2. Urad dal – 1 tbs

3. Jeera – 1 tbs

4.  Red chillies -1

5. Hing – 1 pinch

Method:

1. In a pan add the ground nuts, chillies and tamarind and fry for about 5 minutes.

2.  let them cool for about 10 minutes, grind and add salt.( add a pinch of sugar and water to make it smooth )

3. In the same pan add 1 tbs oil, hing, mustard seeds ,urad dal, jeera , red chillies.

4.   Garnish with corinader if  needed.

5. serve with hot Idlis, Dosas, upma and even katte pongali.

 

Artikaya perugu pachadi November 24, 2008

Filed under: Curries,Pachadi — awalkwithpriya @ 3:16 pm
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Want to make something real quick with Artikaya/green plantain. Then I bet this one will be on the top of the list.

Ingredients:

1. Artikaya/green plantain -2

2. Yogurt – 2 spoons

Seasonings:

1. Curry leaves – 3

2. red chillies – 2

3. Turmeric- a pinch

4. mustard seeds – 1 tsp

5. cumin seeds -1/2 tsp

6. Urad dal/ minna papu – 1tsp

Method:

1. Peel and boil the Artikaya/Green plantain till they are  soft. (You can pressure cook or else just boil them in a vessel on the stove itself)

2. In a pan put 1 tsp oil, cury leaves, red chillies, turmeric, mustard seeds, cumin seeds, and Urad dal. Once they start spluttering add the boiled Artikaya (let it fry for 2mins) and switch off the stove.

3. Now add 2 spoons yogurt and  salt (mix well)  and remove from the stove.

As simple as it sounds!