Cilantro and Mint Chutney | Pudhina Pachadi

This easy flavourful green chutney is made of coriander leaves and various spices. This can be had with any sandwich, pakoras, bhajias or any snack. Follow this easy recipe and enjoy the flavours of fresh Cilantro

Ingredients:

• Cilantro (tightly packed) – 1/2 cup
• Mint – 2 Tbsp
• Salt – to taste
• Sugar – 1tsp
• Lemon Juice – 1 Tbsp
• Ginger – pinch
• Asafoetida – pinch
• Green chillies – to taste

Procedure :

Blend all the ingredients to a fine paste. Serve it with samosa, pakoras, chat recipes or as a spread for sandwiches.

Andhra Style Raw Mango Pachadi | Mamidi Chutny | Mango Coconut Mango Pickle

Raw Mango & Coconut Chutney is a perfect blend of raw mangoes which is rich in Vitamin C and protein. This chutney brings out the tangy flavour prominently and is flavoured with green chilli and mango. The tempering adds up an exotic aroma to the chutney and can be enjoyed with Idli, Dosa or Chilla. A perfect side option for your summer breakfast.

Ingredients

Raw Mango - 1 grated
Coconut - 1 cup grated
Garlic - 3 to 4 cloves
Green chilli - 3
Urad dal - 2 tsp
Cumin seeds - 1 tbsp

For Tempering

Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chilli - 2
Asafoetida powder a pinch
A few Curry leaves

Method:

1. In a wide a pan add a tsp of oil, Roast the green chilli for about a minute.
2. In the same pan, now roast the urad dal till it turns slightly brown.
3. In a mixer jar add coconut, grated raw mango, garlic, cumin, roasted green chilli, roasted urad dal, salt & grind it into a coarse paste. If needed add little water while grinding. 
4. Next tempering for that heat oil in a pan add mustard seeds, urad dal, cumin seeds, red chilli, asafoetida powder, finally turn off the stove and add curry leaves.
5. Pour the temper ingredients over the pachadi. 
6. Andhra Style Raw Mango Pachadi is ready, you can serve it with hot steaming rice.

Aavakaya / Mango Pickle Recipe - Summer Special

Aavakaya is one of the most popular pickles of our Indian Cuisine. Aavakaya is a spicy and tangy pickle prepared in Andhra and Telangana homes. As the name says, aavakaya is prepared with 'aava' which relates to aavalu or mustard seeds and 'kaya' means raw fruit. This mango pickle is prepared with the combination of mustard seeds powder and matured & sour mangoes along with other spices. Here I have shared step by step photos of the preparation of Aavakaya / Mango pickle. This pickle can be stored in a glass jar and used for about an year.

Usually the traditional measurement of making Aavakaya / Mango pickle is 6 : 1 : 1 : 1 : 1/4 (interms of any fixed measurement cup) for chopped mangoes : mustard powder : salt : chilli powder : fenugreek powder.

Here, I have shared the measurements for 20 medium sized mangoes.


Ingredients

1. Raw Mangoes - 20 (medium sized)
2. Mustard seeds - 250 gm
3. Fenugreek seeds - 50 gm
4. Salt - 500 gm
5. Chilli powder - 500 gm
6. Turmeric powder - 2 tbsp
7. Garlic - 250 gm (10 -12 whole garlics)
8. Oil - 1 litre

Preparation Method

Wash and dry all the mangoes; wipe them with tissue or a dry cloth before use (to ensure the absence of any moisture content on the skin of the mangoes). Now using a large knife, cut the mangoes into pieces, take them into a large tray.
mango pieces


Sift salt and chilli powder using a flour siever or sifter, put into bowls and keep turmeric powder ready.
spices

Dry roast fenugreek seeds and grind them into a fine powder.
dry roast and powder fenugreek seeds

Grind mustard seeds also into a fine powder.


Take out the cloves from 5-6 large garlics and crush them to a rough paste.
crush garlic cloves into rough paste

Peel off another 5-6 large garlic's cloves and keep them ready.
peel off garlic cloves

Now add 250 ml of oil to the chopped raw mango pieces and mix well.
add oil to mango pieces

Then add turmeric powder and mix it well.
add turmeric powder

Now, add crushed garlic, mix well.
add crushed garlic

Then, add fenugreek seeds powder, mix well.
add fenugreek powder

Add mustard seeds powder, mix well.
add mustard powder

Now add salt and mix well.
add salt

Then add chilli powder and mix well.
add chilli powder

Finally add the peeled off garlic cloves and mix well.
add garlic cloves

Now put all the prepared mixture of spices and mango pieces into a glass jar or bottle. Here I used the traditional jar used for pickles in South Indian homes.
put in jar or glass bottle

Finally pour oil and close the lid, store it for 2 days.
pour oil into jar

Mix the whole pickle once on the third day of preparation. The prepared Aavakaya / Mango pickle stored in a glass bottle or jar can be used for one year. The spicy and tangy, traditional South Indian Aavakaya / Mango pickle is ready to taste...!!
aavakaya/mango pickle

Pickled Shrimps | South India Style Shrimps Pickle

Pickled shrimp is a wonderful staple Southern cuisine recipe. It can be had with naan, roti and rice.

INGREDIENTS:
Dry red chillies 5-8 nos
Tomato 1 nos
Onion 1 nos
Oil 2 tbs
Shrimp 100gms
Salt To taste
Sugar ½ tsp
Vinegar 1 tbs
Lime juice 1 tbs
Coriander leaves(chopped) 1 tbs
METHOD:

1. Soak dry red chillies in water for 15 mins and .strain water and keep aside.
2. Take a mixie jar and add soaked red chillies, tomato, onion and blend to make red paste.
3. Heat oil in a pan and add shrimp and saute it for 1 min, later transfer into a plate.
4. In the same oil add red paste and cook it for 2-3 mins.
5. To it salt, sugar and saute it.
6. Add vinegar, fried shrimp and mix it, check for seasoning and add lime juice, later saute it for 1 min.
7. Switch off flame and sprinkle little coriander leaves.
8. Now pickled shrimps is ready to serve.

Ridge Gourd Pickle| How To prepare Homemade Pachadi|Chutnys

Ridge gourd pickles is very simple to prepare at home it is very healthy and tasty.We can serve with roti like chapthi and jowar roti and rice.......


INGREDIENTS:

Ridge gourd 1 nos
Salt To taste
Red chilly powder 1 tsp
Mustard powder ½ tsp
Fenugreek powder ¼ tsp
Lime ½ slice
Oil 2 tbs
Cumin seeds ½ tsp
Mustard seeds ½ tsp
Garlic 5 cloves
Curry leaves 1 spring
Dry red chillies 2 nos
METHOD:

1. Slightly remove peel of ridge gourd and cut into pieces and transfer into a bowl.

2. To it add salt and mix nicely, allow it rest for 40 min, later squeeze moisture and add pieces into a bowl.

3. To it add red chilly powder, salt, mustard powder, fenugreek powder, lime juice mix nicely and keep aside.

4. Heat oil in a pan, add cumin seeds, mustard seeds, garlic, curry leaves, dry red chillies and saute it.

5. Add this tempering to above ridge gourd pickle and mix nicely.

6. Now ridge gourd pickle is ready to serve

Coconut Chutney – Side dish for Idli, dosa, pongal

Serves – 4 to 6
Preparation time – 5 mins
Cooking time – 10 mins
Ingredients : 

• Shredded coconut – 1 cup
• Roasted Chanadal – 1/2 cup
• Cashews – 1/2 cup
• Green Chillies – 10
• Tamarind – 1 inch piece
• Salt – 1 tsp or to taste

Seasoning

• Mustard seeds – 1 tsp
• Cumin Seeds – 1 tsp
• Dry Red Chilli – 2
• Urid dal – 1 tsp
• Turmeric powder – pinch
• Curry leaves – few
• Oil – 1/2 Tbsp

Procedure :

Step 1 : Blend all the ingredients, except the one under seasoning using a blender.
Step 2 : Use sufficient water to make a smooth paste.
Step 3 : Take this paste into a bowl and keep it aside.
Step 4 : For seasoning, heat oil, when the oil is hot, add mustard seeds, cumin seeds, red chilli, urid dal, curry leaves, turmeric powder and saute till urid dal chages its color slightly.
Step 5 : Turn off the heat and add this seasoning into the bowl with chutney.
Step 6 : Serve it with dosa, idli, upma or any south indian dish.

Tomato Chutney (Pickle)

Ingredients:

• 4 cups of tomatoes cubed into about one inch pieces
• 3 tablespoons tamarind pulp
• 1/4 cup oil
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon asafetida (hing)
• 1/4 teaspoon turmeric (haldi)
• 2 tablespoons sesame seeds (til)
• 2 tablespoons coriander seeds (sabut dhania)
• 1 teaspoon fenugreek seeds (mathi dana)
• 10 whole red chilies
• 1/4 cup sliced ginger, optional
• 1 teaspoon salt
• 2 teaspoons sugar

Method

1. In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
2. In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
3. In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
4. After spices cool of grind them into the powder. Set aside.
5. In a blender crush the tomatoes do not make a paste. Set aside.
6. In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
7. Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.