Archive for June, 2007

Dosakaya Pachchadi

The Dosakaya I bought last time was a big one and so,I used only half of it to make pappu the other day . I used the other half another day to make dosakaya pachchadi. Making this pachchadi is very simple and it goes best with any kind of dal or curd rice.
Peel and finely chop dosakaya. Discard seeds.Add 1/4 tsp methi(fenugreek seeds) to popu ingredients and crush them on a cutting board. Add this crushed popu along with finely chopped green chilly and coriander to dosakaya pieces. Add salt ,pinch of turmericand 2 tsps lemon juice.

June 17, 2007 at 6:28 am 3 comments

Dosakaya – Tomato Pappu( Yellow Cucumber Dal)

Dosakaya pappu,annam,potato fry

When we were in Phoenix and in Banglore,I was greatly missing this favorite pappu because I could hardly find these Dosakayalu or Yellow Cucumber.Now Iam lucky enough to find this favoured veggie in plenty in the Indian stores of Tampa.Dosakaya is a popular variety of cucumber grown in Andhra Pradesh, which is used in many culinary preparations ranging from curries to pickles. Usually, tamarind juice or pulp is used in preparing this pappu or dal to give a little bit of tanginess. Today as a variation I added a tomato as a substitute for tanginess.To prepare Dosakaya Pappu we needPressure cook dal till soft


1 small Dosakaya or half of a big Dosakaya

1 tomato chopped

Toor dal 1 cup

Peel,scoop out some seeds and chop dosakaya and tomato .In a pan add and toast popu,add doasakaya and tomato pieces. Add salt and turmeric and add about half cup of water or water enough to cook the veggies till soft. Once the veggies are cooked,add dal and mix.Garnish with coriander leaves and serve with hot rice and ghee.

Note: remember to check the taste of both dosakaya and seeds in it,cos sometimes both or sometimes seeds will be bitter. If only seeds are bitter discard seeds,wash peeled dosakaya and continue with the rest of the procedure.

June 17, 2007 at 6:16 am Leave a comment

Popu or Seasoning

Most of the Andhra recipes call for Popu or Seasoning to enhance the taste of the recipe or sometimes it becomes the basic ingredient. It is widely used to enhance the taste of many recipes like dals(pappus),sambar,pachchadis and popu becomes basic ingedients for many pickles too. Most of the time the ingredients are same .The basic Popu recipe I follow for most of my recipes is:
1 tsp oil
2 dry red chillies(endu mirapakayalu)
1 tsp urad dal(minapappu)
1/2 tsp mustard seeds(avalu)
1/4 tsp cumin seeds(jeelakarra)
curry leaves 4/5
To make the popu,heat oil and add all the ingredients and fry till mustard seeds splutter and dals are in light brown colour. Add hing and curry leaves at the end to retain the nice aroma for a longer time and now,add this to the required recipe

June 17, 2007 at 5:26 am 1 comment

Senagapindi Pachchadi(Besan Chutney)

I always knew this pachchadi or chutney as bombay chutney in my house. My mom makes it very often as an accompanmnet to hot idlies for our morning breakfast. I came across very few people who knew this chutney . I make this chutney very often in my house whenever I make idlies.
1 onion finely chopped
1 tomato finely chopped
1 cup besan mixed with curd or butter milk
salt as required
chilly powder or finely chopped green chillies
For popu/seasoning
2 tsp oil
1 tsp urad dal
1/2 tsp mustard seeds
1/4 tsp jeera
4-5 curry leaves
In a bowl,mix besan with salt,chilly powder or green chillies along with curd or buttermilk to form a thin consistent batter.Meanwhile,in a pan fry popu ingredients and add chopped onion and tomato and fry till soft and cooked. Now ,add curd – besan mixture and cook till raw smell of besan disappears.(add water if thin consistency like sambar is needed).Garnish with coriander leaves and serve hot with idlies.

June 11, 2007 at 7:10 pm Leave a comment

Kottimeera Patoli

Everyone who is familiar with Andhra Cuisine and Tamil Cusine knows patoli or usli.Describing the dish briefly,it is medley of crumbly,crunchy vegetable – lentil combination . Today my recipe here is with a variation, unlike the regular chanadal and veggies. I came to know about this recipe from my mom when I visited her recently.This patoli is great in taste and easy to make. After tasting this kottimeera patoli made by mom that day I felt patoli goes great even with greens. After really very long time yesterday I made this dish and here Iam sharing the recipe and pictures with you all.

Coriander(cilantro) leaves finely chopped 1 cup or as desired
Half medium sized onion chopped
Besan(chick pea flour) about 1 cup or as required
salt as required
chilly powder as required
For Seasoning/Tadka
1 tsp urad dal
1/2 tsp mustard seeds
1/4 tsp jeera
2 dry red chillies
4/5 curry leaves
In a bowl,mix chopped cilantro,finely chopped onion,red chilly powder,salt to form a thick batter sprinkling water in between. In a wide pan,heat 1 tbsp oil and add and toast seasoning ingredients. Now add the cilantro – besan batter and stir it fine so that it is evenly mixed with tadka ingredients. Add little more oil if needed and cover for 2 mins. after 2 mins stir the batter again and keep stirring continously untill you get a crumbly crunchy besan mixture. Serve hot with rice or munch it as a snack as it is. Nice smell of kottimeera/cilantro is appetizing and it is yummy. My mom makes this without onion.

June 11, 2007 at 6:27 pm Leave a comment

Vankaya Pachchadi(eggplant roasted and mashed along with spices)

Iam very happy that Sangeetha has chosen the king of vegetables Mr.Eggplant, to be part of our JFI event this month. Click on the picture to know more about the event

As I already blogged some of the popular recipes of eggplant in my kitchen,its now time for me to dig for the less popular ones in my kitchen. This Vankaya Pachchadi is one of my favourite recipes and the first one I would ask my mom to make it whenever I go home. The reason I don’t make it often in my house is my husband doesn’t like it very much. So,I just feel lazy to cook foodstuff that only I have to eat. This pachchadi is easy to make and delicious to enjoy with hot rice and ghee.

Large Eggplant in picture1

Roasted Eggplant in picture2

1 big eggplant
2 dry red chillies
2 small green chillies
For tadka
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp jeera
2 stp oil

First pick firm and soft clean large eggplant . Wash and wipe dry eggplant and apply oil all over the brinjal and roast it by keeping it directly on stove(medium flame). Keep turning in between to ensure that that the brinjal is charred and soft so that it is cooked on all sides.Take from stove and let it cool. Peel the skin using water.Now ,in a tadka pan,fry dry red chillies in oil and take them out.In the remaining oil add all the tadka ingredients and fry till mustard seeds splutter and dals are golden brown. In a chopper or mixer,add the roasted and peeled brinjal along with fried red chillies and tamarind and chop till soft.Take this into a bowl and add fried tadka ingredients,finely chopped green chillies and garnish with coriander.
note:do not add water while grinding the brinjal and watch when u grind to avoid making it into a paste.tamrind can also be replaced by tomato or lime juice.If you r using a tomoto cook it in oil till soft to avoid raw smell of tomato.

June 5, 2007 at 6:24 pm Leave a comment

Vegetable Curry Puffs

I made this snack for my daughter’s playgroup last week (for all the mommies). All my friends liked them and some of them requested me the recipe of the curry I made that day. So,here I am blogging it for them.I used Pepperidge Farm ready to bake puff pastry sheets.Thawed them according to the package instruction and cut each sheet into 4/5 pieces and stuffed with curry and baked them at 400F.The recipe for the curry I made is given below

3 medium sized poataoes
1 small beet root

1 small cauliflower floret
1/2 tsp grated ginger
1 cup green peas
1 tbsp oil
1 tsp each of dhaniya powder,red chilly powder,garam masala powder
salt according to taste
1 tsp jeera/cumin seeds
curry leaves
In a wide skillet,add oil. Let it heat and add jeera.When the color begins to change add curry leaves and grated beet root. Saute it for a minute till it looses the raw smell and now add the grated cauliflower and ginger.Saute for a minute and add the boiled potaoes chopped into pieces.Add all the masalas and salt and saute for 2 mins. once the curry is completely cooled it is ready to use in pastry sheets.

June 3, 2007 at 3:14 am 8 comments

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