December 21, 2016

Velagapandu Pachadi - Wood Apple Chutney

Hi readers, I am back with one more traditional chutney from Andhra cuisine...Today's recipe is "Velagapandu Pachadi / Wood Apple Chutney" !!! Usually we find this Velagapandu aka Wood apple during Ganesh Chathurthi time. I decorate the Palavelli with different fruits, that time i don't miss to tie this fruit to palavelli because it is a favourite fruit to elephants as well as Lord Ganesh. I also offer this fruits as Nivedan for Lord Ganesha on Ganesh Chathurthi. It has very good medicinal value. The raw ones are sour in taste and riped ones are little bit sweet. To make this chutney semi- riped ones are perfect. So please take care to select semi riped velagapandlu while making this pachadi. 

Velagapandu / Wood Apple
We can make different varieties with this Velagapandu/Wood apple like Woodapple desert(by just adding sugar syrup and coconut milk), jelly, jam, ice-cream and you can have raw ripened woodapple along with jaggery which is good for BP and diabetic patients, but it's not suggestible for Asthma patients as it increases respiratory and phlegm problems. Let us see the procedure to make this 'Velagapandu Chutney / Wood apple Chutney'


Ingredients :
Velagapandu / wood apple              1
Green Chillies                                  4
Red Chillies                                    12- 15(as per your spice levels)
Rock Salt                                         as needed
Turmeric Powder                            1/4 tbsp
Asafoetida                                       pinch
Oil                                                   6 tbsp
Black gram                                      1 1/2 tbsp
Bengal gram                                    1 1/2 tbsp
Mustard Seeds                                  1/4 tbsp
Fenugreek Seeds                               1/2 tbsp
Cumin Seeds                                      1/4 tbsp   
Grated Jaggery                                    1/4 tbsp 


Procedure :
1.Break the velagapandu / woodapple with a hammer as you break
   the coconut and take out the pulp. 
2. Heat a pan with oil, add chanadal, uraddal, fenugreek seeds,
    mustard seeds, cumin seeds, dry red chillies in the same order
    and fry for few minuites, until the nice aroma comes out.
3. Add green chillies, pinch of asaofoetida, turmeric powder fry 
    for one minuite and turn off the stove.
4. Take another pan, add 1 table spoon oil, add the woodapple pulp
     fry for one minute and add rock salt. Switch off the flame.
5. Let the ingredients cool down for few minuites.
6. Take a mixie jar, add the fried seasonings, grated jaggery and
     grind it into a coarsed powder, then add the pulp and grind once 
     again into a coarsed paste.
7. Transfer this pachadi into a serving bowl, garnish with 
    fried curry leaves.
Final touch :
*** Heat a small pan with one or two tablespoons of oil for one minuite and pour this oil over pachadi(to improve the taste and shelf life)****

Tasty and sour "Velagapandu pachadi" is ready !! Please do try my recipe and leave your comments here. Thanks for visiting my blog !!😊

Nagasri

December 20, 2016

Dabbakaya Pachadi / Indian Grape Fruit(Citron) Pickle

Hi readers, I am back with very famous traditional pickle "Dabbakaya Pachadi/Citron Pickle". "Dabbakya" is a very famous Andhra fruit which tastes similar to Lemon. This is a seasonal fruit, mostly in the month of August-November. It belongs to the citrus family. It looks like a lemon, but big in size. It has sour taste. The skin will be in bright yellow colour and is very rough and thick. 

I used to try different varieties with this fruit like Dabbakaya rice(Dabbakaya Pulihora with dabbakaya juice), Dabbakaya tokku pachadi, Dabbakaya rasam. This pickle is traditionally eaten with hot hot rice and a dollop of ghee. Let us see the process ....


INGREDIENTS:
Dabbakayalu/Citron fruit   - 4 big sized (for chunks)
Dabbakayalu - 2 big size for juice
Salt -250gms
Red Chilli Powder- 250 gms
Turmeric powder-1 tbsp
Vamu / Ajwain   -  1 1/2 tbsp
Fenugreek seeds    - 3 tbsp
Mustard seeds        - 1 tbsp



PROCEDURE :
1. Wash the dabbakayalu/Citron fruit thoroughly and dry them.
2. Cut them into chunks of medium size(or your choice).
3. Take 2 big dabbakaylu ,cut into 2 big halves, squeeze the juice
     into a bowl.
4. Now add  cut chunks of Dabbakayalu into a big plastic bowl.
5. Add salt and turmeric powder,ajwain and the juice squeezed,
    mix them properly.
6. After mixing thoroughly,  transfer these contents into a tightly
    covered container and leave at least 7 days before you
    start using.
7. After 7-10 days, take the pachadi from container,add Red Chilly
    powder, mix them properly.
8. Heat a pan, add 3 table spoons of fenugreek seeds, 1 spoon of 
    mustard seeds , fry them separately until nice aroma comes out , 
    transfer this to a mixie jar and grind it into a fine powder.
9. Now add this powder to the above Dabbakaya Pachadi mix. 
    Mix all the ingredients thoroughly with the help of hands.
10. Transfer this pickle into a air tight glass or plastic container.
11. Serve it with hot hot rice and ghee.
   

Health Note :
Take tender dabbakaya leaves, tear them , mix these leaves into butter milk,add salt,pinch of black salt now mix thoroughly all the ingredients and keep aside for few minuites. A very refreshing, cooling "Dabbakaya Buttermilk"is ready which is good for health in hot summer.

Hope you all enjoyed my spicy, tangy "Dabbakaya Pachadi"!! Please leave your comments here..

Nagasri

December 16, 2016

Godhuma Rawa Halwa -Wheat Rawa Halwa

Hi readers, today I am back with a nutritious, filling and comforting traditional desert "Wheat Rava Halwa / Godhuma Rava Halwa".If you are looking for festival food items or prasadam to offer God,"Wheat Rava Halwa" is the best choice. It's very easy to make and highly nutritious  as the key ingredient is Wheat Rava. Let us see the procedure....


Ingredients:

Wheat Rava / Gothuma Rava    - 1/2 cup
Water - 1 cup
Sugar - 3/4 cup
Cardamom Powder / Yelakula podi  - 1/2 tsp
Ghee - 2tblspn + 1 tsp
Cashewnuts/ Jeedipappu  - 1 tblspn
Raisins / Kismis - 1 tblspn


Procedure:

1. Heat 1 tsp ghee in a pan.

2. Add wheat rava and roast for a min.

3. Add water to this roasted wheat rava and mix well. 
    Cover the pan with lid and cook for few minuites, 
    simmer the flame and cook for 5 more mins.Turn off the heat .

4. Add  sugar, cardamom powder and keep cooking till it
    gets thick on low flame. 

5. Now heat ghee in another pan, add cashew nuts and fry 
    till golden,then add raisins and fry for few sec.

6. Pour this over the Halwa and mix well..

7. Serve hot and enjoy!!!


Hope you will give this a try and let me know how it turns out for you😊.. Do try my recipes and leave your nice comments here...

Nagasri

About Me

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Hi everyone !! My name is Nagasri. I am from Andhra but staying in Hyderabad, Telangana. I love both andhra and telangana foods. I love Cooking and eating too :).  I like to experiment different recipes.Have a look at my blog,try and enjoy!!! Don't forget to leave your valuable feedback at my blog. Other than cooking I love listening to music. Here I am sharing my experiences and experiments in cooking !!

Nice to meet you all !!
Nagasri