వంకాయ పెరుగు పచ్చడి: Vankaya perugu pachadi- Egg plant with yogurt

Preparation time:15mins
serves 2 people

INGREDIENTS:
2 cups yogurt/curd/perugu
1 big eggplant/pedda vankaaya
2 green chillys/pachimirapakayalu
1/2 inch ginger piece/allam mukka
1 tsp oil
some cilantro/kothimera

Thiragamatha/Tadka/seasoning
1tsp uraddal/minapapu
1/2 tsp mustard seeds/avalu
1/4tsp cumin seeds/jeelakarra
pinch hing/inguva
Salt to taste

Preparation:
1. Wash and peel the eggplant
2. Microwave for 5 to 8 mins till it is cooked
3. Grate the ginger,finely chop the green chillies or make paste of ginger chilly
4. Add chilly, ginger, salt to yogurt and mix well.
5. Add eggplant to yogurt mixture and stir well .
6. Heat oil and put all sesonings and add it to the yogurt mixture.
7. Garnish with finely chopped cilantro.

This goes with white rice, roti and parata.

గుత్తి కాకరకాయ: Kurina kakarakaya- Stuffed bitter melon

People who hate bitter melon should try this receipe and am sure they will start loving it.

cooking time: 25 mins
serves: 3 persons

Ingredients:

10 Bitter melon/kakarakayalu
small lemon sized tamarind/chinthapandu(if you are using pulp take 11/2 tsp)
11/2 tbsp senagapindi/chana flour
1tsp red chilly powder
1/4 tsp turmeric/pasupu
2tbsp oil to fry
1/2tsp of Cumin/Jeera powder/jeelakarra podi.
salt to taste

Preparation/thayarucheyatam
1. Wash the bitter melon and slit them from one side along length wise as shown in picture.
2. Cook them in a pan adding one cup of tamarind water(squeeze from tamarind or if you are using pulp then add one cup water and pulp)
3. Add salt and turmeric powder.
4. cook for about 10 minutes.
5. Drain the excess water, and let it cool.
6. To prepare stuffing: add salt, chilly powder and jeera powder to chana flour.
7. Fill the bitter melon with stuffing.
8. Heat pan adding 1tbs of oil,add the stuffed bitter melons.
9. Fry them in a medium/low flame changing the sides.(do not put the stuffing side down)
10.Fry them until color changes to dark brown. serve hot.

Nutritional Values: This is good for diabetes and kills the germs in stomach.

Tastes good with white rice.

బీరకాయ తోక్కు పచ్చడి: Beerakaya Thokku Pacchadi- Ridge-Gourd Skin Chutney

Ridge Gourd is:
Low in Saturated Fat, and Cholesterol
High in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese.

The nutritional value of gourd makes it suitable for:
Maintaining optimum health
Weight loss

Avoid including gourd in your diet if you're interested in:
Weight gain

Preparation Time: 20 mts
Serves: 4-5 persons
Region: Andhra
Utensils: Wok/Pan, small seasoning Pan, Wooden Laddle, Indian Mixer-Grinder/Coffee Grinder


Ingredients:


Peel the skin of 3 large Ridge Gourds ( use the peeled gourds for a vegetable curry later )

1 tbsp split Gram Dal/Mina Pappu
5-6 dry Red Chillis/Endumerapakayalu, de-seed them and tear them
1 tsp Cumin/Jeelakarra seeds
5-6 Asian Green Chilli Peppers/Pachimerapakayalu
1 small Onion/Ullipaya peeled and sliced
1 pod Garlic/Vellullipaya peeled and crushed
1/4 cup finely chopped Coriander leaves/Kothimeera
2 tsps Til/Gingelly/Seasame Oil/Noona
Juice from small lemon sized Tamarind (soak in warm water for 15 mts)/ 1 tablespoon Tamarind paste/Chintapandu Gujju
Salt to taste/Uppu


For Tiragamutha/Popu/Tadka/Seasoning:

1/2 tsp Mustard Seeds/Avalu
1-2 dry Red Chillis/Endumerapakayalu, de-seed them and tear them
Pinch of Asafoetida/Hing/Inguva
8-10 Curry Leaves/Karivaypaku
1/2 tsp Oil/Noona

Method:

1. Heat a tsp of Oil in a cooking Pan/Wok,
2. Add split Gram Dal, Cumin seeds and Red Chillis and stir fry till the Dal turns red.
3. Remove and keep aside.

4. In the same Pan/Wok, add another 1 tsp of Oil and add the Green Chillis and saute till they are soft and a little translucent.
5. Add the Onion, Garlic and Coriander leaves to this and saute till translucent.
6. Add the Ridge Gourd chopped peels and fry on medium heat for 5-6 mts.
7. Add the Tamarind pulp to it and leave aside to cool.

8. Once cooled, grind the dry masala first ie the Dal/Cumin/Chilli coarsely, add the rest of the sauteed ingredients along with Tamarind and Salt and grind again to a rough paste.

Separately
9. Heat Oil in a pan for seasoning.
10. Once hot, add the Mustard Seeds and once they splutter,
11. Add Asafoetida, once you get the aroma
12. Add the Curry Leaves and turn off heat
13. Pour the Oil mixture over Chutney.

Accompaniments:

1.Works excellently with Adais, Rava Dosas, Appams, Idiyappams,
2.Can be eaten mixed with Rice and Ghee,
3.Spread over Bagel or for Sandwiches
4.Dip for fresh Vegetables or Crackers,
5.Side Dish for Chappatis, Rotis, Parathas, Puris

Modifications:

You can skip the Onion and Garlic if you are Jain or Vaidika/Sattvika!
Instead add a lot of fire roasted or sauteed fresh green Asian chilli peppers/Pachimerapakaayalu
Garnish with freshly cut Kothimeera/Dhaniyapatta/Cilantro instead of Curry Leaves

History:

The fruit section of L. aegyptiaca may be allowed to mature and used as a bath or kitchen sponge after being processed to remove everything but the network of xylem. Marketed as luffa or loofah, the sponge is used like a body scrub. This version is called lifah in Arabic, bholor jaal in Assamese, dhundul in Bengali, ghiya tori or nerua in Hindi. Softly-textured luffa sponges are not derived from the luffa fruit, but are manufactured by folding in several layers of soft mesh-like fabric into a cloud-like shape; commonly used in tandem with shower soaps.

Home Remedy:

Its juice is used as a natural remedy for jaundice. The juice is obtained by pounding the bitter luffa and squeezing it through a cloth. Bitter luffa seeds and dry crusts are also available and can be used for the same purpose.
In China and the Philippines, the Luffa or Patola is eaten as a green vegetable in various dishes.
In Paraguay panels are made out of luffa combined with other vegetable matter and recycled plastic. These can be used to create furniture and construct houses.


Backstory:

What can I say about this Pacchadi except that if you have never had the good fortune to eat it mixed with hot rice and ghee with your fingers you are a pitiable soul! Andhraites eat a lot of gourds, given that most vegetables that the West knows of ie Potato, Tomato, Peppers etc were 'foreign' to India before the Portugese arrived in the 15th century. A variety of gourds are popular and make for ethnic Andhra Cuisine. Many gourds are concocted into something tasty. Especially in the Brahmin families where costly ingredients were eschewed very innovative recipes evolved with simple ingredients. The SKIN that is peeled from a RidgeGourd makes for one of the finest chutneys in the country. The skin is rough and one has to wash the vegetable well before peeling and storing the skin in an airtight ziploc bag.

వేరుసెనగ పచ్చడి/Verusenaga Pacchadi / Groundnut Chutney

Preparation Time: 15 mts
Serves: 3-4 persons
Region: Rayalseema, Telangana
Utensils: Wok/Pan, small seasoning Pan, Wooden Laddle, Indian Mixer-Grinder/Coffee Grinder

Ingredients:

1 cup peeled and roasted Peanuts/Verusenagakayalu
1 small Onion peeled and sliced/Ullipaya
1 pod Garlic peeled and crushed/Vellullipaya
6 dry Red Chillis, de-seeded, broken into pieces/Endumerapakayalu
2 tsps Til/Gingelly/Seasame Oil/Noona
1/2 cup Water/Neellu
Juice from small lemon sized Tamarind (soak in warm water for 15 mts)/ 1 tablespoon Tamarind paste/Chintapandu Gujju
Salt to taste/Uppu


For Tiragamutha/Popu/Tadka/Seasoning:

1/2 tsp Mustard Seeds/Avalu
Pinch of Asafoetida/Hing/Inguva
8-10 Curry Leaves/Karivaypaku
1/2 tsp Oil/Noona

Method:

1. Heat oil in a Pan or Wok,
2. Add the Garlic and dry Red Chillis and stir fry for a few seconds till they are browned.
3. Add the sliced Onions and saute further for 4-5 mts on medium heat till they are translucent.
4. Turn of heat and cool.

5. Grind coarsely the roasted Peanuts, Tamarind pulp, the Onion/Garlic/Chilli mixture along with Salt and half a cup of Water.

Separately
6. Heat Oil in a pan for seasoning.
7. Once hot, add the Mustard Seeds and once they splutter,
8. Add Asafoetida, once you get the aroma
9. Add the Curry Leaves and turn off heat
10. Pour the Oil mixture over Chutney.

Accompaniments:

1.Works excellently with Idlis or Dosas.
2.Can be eaten mixed with Rice and Ghee,
3.Spread over Bagel or Bread like Peanut Butter,
4.Dip for fresh Vegetables or Crackers,
5.Side Dish for Chappati, Roti, Paratha

Modifications:

You can skip the Onion and Garlic if you are Jain or Vaidika/Sattvika!
Instead add freshly grated Kobbari/Coconut to the peanut puree and give a quick run in the mixer
Garnish with freshly cut Kothimeera/Dhaniyapatta/Cilantro instead of Curry Leaves


History:

Peanuts originated in South America, probably in Brazil and Peru. They were grown as far north as Mexico by the time the Spanish began their exploration of the New World. When the explorers returned to Spain, they brought peanuts with them. Later, traders were responsible for spreading peanuts to Africa and Asia.

Home Remedy:

Peanuts are not recommended in Ayurveda. Peanuts are not really nuts; they are legumes. Peanuts are difficult to digest and can make one feel sluggish and lethargic in body and mind. Ayurvedically, it is better to use either cashew or almond butter for sandwiches.


Backstory:

I love this Pacchadi a lot! Its easy to make and is very healthy too. Had a lot of it in Bidar, Karnataka.If you are close to Karnataka or Maharashtra you cannot avoid this chutney as that region is the largest peanut growing region of India. 'Shenga Chutney' is ubiquitous in any Marathi or Kannada home of Bidar/Gulbarga and Marathwada which were under the Nizam but also those parts of Telangana which were under the Nizam got influenced by this cuisine and adapted it.

Curry Powder /కూర పొడి

Ingredients

1 cup chanadal/senagapappu

3/4 cup uraddal/minapappu
1 tbsp dhaniya/dhaniyalu
1/2 cup dry coconut (grated)
15 red chillies

Preparation/thayarucheyatam

Dry roast all the above ingredients except coconut in a pan.
Add coconut just before turning off the heat and stir well and let them cool.
Grind all the ingredients and make coarse powder.

Instead of chilly powder you can use this powder/podi in many curries/kuralu/sabji.
Store this in a container and add it to your curries for nice flavor and taste.

కజ్జికాయలు: Kajjikayalu

Preparation time: 1 hour
Makes around 15 kajjikayalu



Ingredients

2 cups maida/all purpose flour
½ cup sugar / grated jaggery
½ cup sooji / bombay rava ( Or putnala pappu/ roasted chick peas powder Or gasagasalu/khus khus)
1 tsp cardamom/elaichi powder
¼ cup desiccated coconut powder / fresh grated coconut
2 tbsp Ghee
pinch of salt
Oil for frying


Method:

Mix all purpose flour, salt, 1 tbsp ghee and enough water to make smooth and soft dough (not too soft). Cover with a cloth and let it sit for at least 45 min.

Meanwhile, heat a pan, add ½ tbsp of ghee and roast the sooji till it changes color.
Keep aside and now roast coconut in ½ tbsp of ghee till it changes color. Fresh coconut needs more time than dry coconut.
Add it to the roasted sooji.
Add sugar and elaichi powder to this mixture and let it cool. The filling is ready.

Divide the dough into lemon sized balls.
Now, roll each ball into a thin puri ( use flour to roll out).
Spread a tablespoon( or less) of filling mixture in the center, wet the edges of the puri and close the filling with the puri to form a semi circled shape as shown.
Press the ends firmly with finger tips.



Use kajjikaya moulds to shape it into a kajjikaya.
If you don’t have it, use the edges of a fork and press it gently across the semi circled edges to give it a kajjikaya shape as shown (I use this procedure).




Heat enough oil in a pan for frying. Gently take each rolled kajjikaya without disturbing the edges and slide it into the oil. Oil should be hot enough. Try to fry 3-4 once and deep fry till they are golden brown.

Let the kajikayalu cool and then store in an air-tight container. Can be stored up to 2 weeks.


Note: Instead of 2 cups of maida, you can also use 1 cup of atta and 1 cup of maida. If putnla pappu is used instead of sooji, use jaggery instead of sugar.

పచ్చి మిరపకాయ బజ్జి / Mirchi bajji / Stuffed Green Chilli Snacks

Preparation time : 30 mins
Serves (2-3)


Ingredients

10 big green chillies (can be found in Indian stores)
1 big potato
1 cup besan
1/4cup rice flour
2 1/2 tsp lemon juice
1/4 tsp red chilli powder
1 small onion
pinch of baking soda
salt to taste
1/4 tsp turmeric

Method:

1 Take a green chilli, make a slit lengthwise in the middle, keeping the ends intact. With a knife remove the seeds and make space for stuffing.
2 Boil the potato and peel the skin and mash it, add salt, turmeric and 2tsp.lemon juice,1/4 tsp.red chilli powder and mix them together and make the stuffing.
3 In a bowl take besan, rice flour, pinch of baking soda, salt to taste and 1/2cup water(if needed add little more water), mix them all together into thick batter (more like dosa batter).
4 Stuff the chillies with the stuffing and dip them in the batter and drop them in the hot oil and deep fry them until they get little golden color.
5 Make a slit in the bajjis and garnish them with chopped onions mixed with lemon juice and cilantro