Peanut Chutney Recipe / Verusenaga Pachadi / Palli Pachadi Recipe / Andhra Peanut Chutney / Easy Peanut Chutney Recipe

Version -1

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Peanut Chutney

Ingredients for frying

Peanuts - 1/2 cup

Green chillies - 2

( add more if you want it spicy)

Channa dal & Urad dal - each - 1 tsp

Tamarind - a small piece

Garlic - 2

Jeera /Cumin- 1/2 tsp

Salt to taste

Oil - 1/2 tsp

Tempering

Oil - 1 tsp

Mustard - 1/2 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Red chillies - 1

Curry leaves few

Method

Heat oil in a pan and add channa dal and urad dal fry till its light brown.

Now add the peanuts and  green chillies fry till peanuts changes colour,switch off the stove.

To this add jeera,garlic,salt and tamarind mix and let it cool.

Put the fried ingredients into a mixi jar pour little water and grind to a semi thick chutney.Transfer into a bowl.

Heat oil in a pan and temper it,pour the hot tempering into the chutney mix and serve.

Best served with Idly or Dosa.

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Version - 2

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Peanut Chutney

Ingredients

Roasted peanuts-6tsp

Garlic-1

Curry leaves-6

Dry red chillies-2

Salt to taste

Tamarind-a small piece

Coconut-3tsp

Method

Grind all above ingredients together to a smooth thick paste.
This goes very well with rice ,Dosa or Idly.

Note:
Tempering not needed for this pachadi,if you like temper the pachadi with mustard,jeera & curry leaves.

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Kollu Podi Recipe / Horse Gram Podi Recipe

Kollu Podi

Ingredients

Kollu / Horse Gram-1/3 cup

Urad Dal-1tbsp

Coriander seeds-1 tbsp

Red chilly seeds-1/2 tbsp

Curry leaves-a hand full

Hing-1/2tsp

Pepper-1/4tsp

Jeera/cumin-1/2tsp

Salt to taste

Method

Dry roast all above ingredients separately till nice aroma comes.
Cool the mixture add salt & powder it in mixi to a coarse powder.
Store it in a clean dry jar,mix some with hot rice with little ghee or sesame oil & enjoy!

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Palakura Pappu Recipe / Paruppu Keerai / Spinach Dal Recipe/ Comfort Lunch in 20 Minutes / Protein-Packed Spinach Dal for Rice/Chapati / Palak Pappu / Masoor Dal with Spinach

Palak Pappu

Ingredients

Toor dal / Thur Dal  or Masoor Dal-1 cup
Chopped spinach/Palakura/Pasalai keerai-1 small bunch
Chopped green chillies-3
Chopped tomato-1
Chopped onion-1/2
Salt-to taste
Turmeric powder-1/4tsp
Water required amount

Tempering

Vadagam -1tsp
Or
Oil-1tsp
Mustard-1 tsp
Jeera/cumin-1/2tsp
Urad dal-1/2tsp
Crushed garlic -4
Red chillies-1
Hing-a pinch
Curry leaves- few

Method

Cook spinach,salt,dal,turmeric powder,tomato,onion & green chillies in a pressure cooker with little water till soft.
Mash the dal well keep it aside
Heat oil in a pan & temper it with above ingredients.
Pour this into the mashed cooked dal,mix  it well.
Best served with plain rice or Roti.

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Nellikai Thayir Pachadi Recipe / Gooseberry Raita / Amla Raita / Amla Pachadi Recipe / Usirikaya Pachadi Recipe

Nellikai Pachadi

Ingredients

Fresh or Frozen Gooseberry/Amla/Nellikai-4

(I used frozen,steamed it in microwave for 2 min)

Oil-1tsp

Channa dhal-1tsp

Urad dhal-1tsp

Coconut-4 small pieces

Green chillies-4

Ginger- a very small piece

Salt to taste

Hing-1/4tsp
Curd - 1 cup

Tempering

Oil-1/2tsp
Mustard,Urad dhal,Jeera & Curry leaves -1/8 tsp each
Red chilly -1

Method

Heat oil in a pan fry the dhas till light brown.
Now fry the goosberry,chillies,ginger,hing & coconut fry for 2 min.Switch off the flame.
Cool the mixture & grind it to a smooth paste.
Heat oil & temper it with above ingredients.
Mix 1 or 2 tsp of the mixture into the curd, pour the tempering mix it well.
Best served as a side dish for rice.

Tips:
Ground paste can be stored in fridge for 3 or 4 days.When needed mix with curd & serve.
The mixture can also be mixed with rice & eaten like thogayal.
This will be a bit sour so add more green chillies if you want.

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Brinjal Potato Fry / Vankaya Bangaladumpa Vepudu / Aloo Baingan Ki Sabzi / Eggplant Potato Curry Recipe

Brinjal Potato Fry

Ingredients
Green long brinjal cubed-4
Potato cubed-2
Salt to taste
Turmeric powder-1/4tsp
Chilly powder-1/2tsp
Onion chopped -1/4
Tomato chopped-1/2
Grated coconut -1tbsp
Curry leaves few
Tempering
Oil-4tsp
Mustard-1/2tsp
Jeera-1/4tsp
Urad dal-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the potato,onion,tomato & dry powders saute in medium low flame till potatoes are 3/4th cooked.
Now add the brinjals & fry it till soft,sprinkle very little water if needed.
Sprinkle coconut & chopped curry leaves,mix them well.
Switch off the stove & serve it with rice or roti.

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Rava Kesari / Kesari Recipe / Indian Semolina And Saffron Halwa or Pudding Recipe

Rava Kesari

Ingredients
Rava/Sooji/Semolina - 1 cup
Water - 3 cups
Sugar - 1 & 3/4 cup
Ghee - 1/2 cup
Chopped almonds & cashew nuts - 2tsp
Raisins -2tsp
Cardamom powder -1/2 tsp
Yellow food colour-a generous pinch
Method
Fry nuts & raisins in 1tsp of ghee till light brown & keep it aside.
In the same pan add the ghee & rava.Fry it in medium low flame till colour changes & nice aroma comes. Switch off the flame & keep it aside.
Boil water with little food colour,pour this into the rava.Mix well to make sure there are no lumps.
Switch on the flame,cover & in very low flame cook till water has evaporated &rava is cooked.
Now add the sugar and mix it well till everything is well combined.
Switch off the stove add nuts & cardamom powder, mix & serve them warm.
Note:
a) Fry rava well otherwise your kesari will be sticky.
b) If you have a sweet tooth add 1/4 cup more for the above quantity.


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Baingan Bharta / Baingan Bartha / Baingan Bhurta / Baingan Ka Bharta Recipe / Roasted, Mashed & Spiced Eggplant Curry

Baingan Bharta

Ingredients

Eggplant-1 big

Onion chopped -1/2

Tomato chopped-2
Ginger/garlic chopped-1tsp
Green chillies chopped-4
Salt-to taste
Chilly powder-1/4 tsp
Turmeric powder-1/4tsp
Amchur powder/dry mango powder-1/2tsp
Jeera/cumin seeds-1tsp
Coriander leaves-little
Garam masala (optional)-1/4tsp
Oil-3tsp
Method
Apply oil on the eggplant,prick it with a fork.
Roast it in oven or on stove till the skin is black.Cool & remove the skin and chop the pulp,keep it aside.
Heat oil in a kadai temper jeera,add the onion,tomato,green chillies & ginger/garlic paste,fry till every thing is cooked & raw smell has disappeared.
Now add the eggplant & all dry masala powders, fry till everything is combined.
Switch off the flame garnish with coriander leaves.
Mix well & best served with Roti or Chapati.
Note:
a) Use any colour brinjal/eggplant,here i have used the fat green brinjal.

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Boondi Ladoo Recipe / Boondhi Ladoo Recipe -How to make Boondhi Ladoo.

Step by step method /picture to make Boondhi Ladoo

Boondi Ladoo

Ingredients
Besan / Kadalai Maavu / Bengal Gram Flour-1 cup

Sugar -1 &1/4 cup

Water -3/4 cup

Cashew nut- 2tsp

Raisins-2tsp

Cardamom powder-1/2tsp

Ghee-1/2 tbsp
Oil to fry

Edible camphor/Pachai kalpuram- a pinch (optional)

Yellow & green food color -a pinch (optional )

Boondi Ladoo

Method

Add water & make a smooth semi thick batter with besan.
Heat oil in a kadai,pour a ladle of mixture in the sieve which has round holes/boondhi ladle.
Rub it or tap it so that small balls of boondhi falls into the hot oil.
Fry them in medium high flame till its 3/4th done.Remove and keep it aside(do not fry the boondhi's too crisp).Repeat till you finish the batter.
Boil water & sugar till it reaches to a one string consistency.
Switch off the flame,add the cardamom powder &edible camphor.
Fry nuts & raisins in ghee,add it to the sugar syrup.
Now add all the fried boondhis to the warm sugar syrup & mix it well.
Close and keep it for 10 minutes (mix it in between).
Make ladoos while still warm.
Boondhi ladoo are ready to eat!!!.

Tips

a) If your mixture becomes hard,keep in stove for 2 minutes it will loosen up.Then make balls immediately.
b) If the mixture is loose do not worry heat it up for 2 minutes in high flame till the extra water evaporates,then cool & make ladoos.
c) If adding colours  then take out 2 ladles of the batter in two separate bowls.Mix the food colours to each bowl, mix it well & make boondhis. or just use one colour.
d) Do not fry the bhoodi's till crisp,remove when 3/4th done.

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Manathakali Vathal / Manathakkali Vathal Recipe - How to make Manathakkali Vathal At Home.

Manathakali Vathal

Ingredients
Fresh manathakali seeds / Black Nightshades -1 cup
( Only green seeds not the ripe black fruits )
Salt little
Turmeric powder-a pinch
Thick butter milk-1 & 1/2 tbsp
Method
Soak all the ingredients together in a bowl.Leave it overnight.
Next day spread it on a plate & dry them in sun.
Dry them completely till all the curd as absorbed the seeds & are dry.
Store them in a container.
Fry in hot oil when needed & add it while making vatha kuzhambu.

Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam / Talipu Vadavam

Vadagam

Ingredients

Onions -2 large (700gms)
Garlic -3 full bulbs
( use with skin)
Mustard- 2tbsp
Fenugreek seeds/Vendayam - 2tbsp
Cumin/Jeera-2tbsp
Toor dal-1tbsp
Urad dal-3tbsp
Channa dal-1tbsp
Turmeric powder-1tbsp
Curry leaves chopped -few
Salt-1/2 tbsp
Castor oil or Sesame oil- 1/4 cup

Vadavam

Vadagam

Method

Finely chop onion & crush the garlic.I used a food processor to chop both.
Soak urad dal in little water for 30 minutes & drain the water out.
Take a wide bowl or plate mix all the above ingredients except the oil.
Keep this mixture covered for 1 day at room temperature.
Next day dry this mixture in sun for 2 days,on the 3rd day add the oil mix it well.
Shape it into big lime size balls & dry it again in sunlight.
Dry these vadagam till its completely water free,crisp & dry,this takes around 4 to 5 days depends upon the sunlight.
Store them in a container & use them for tempering while making sambar or kara kuzhambu.

Note:

a) Usually only small onions are used for making vadagam,but i have used big onions.
b) Drying is faster in loose form.
c) This is usually used in tempering when making sambar,thuvayal,keerai fry & kara kuzhambu.
d) Drying process can take up to 10 days or so.
e) I felt sesame oil gives nice flavour to the vadagam.
f) Some people grind the urad dal to a coarse paste & then added,this gives binding for the balls.
g) I used sesame oil in this recipe,My grandmother used Castor oil those days.
h) I got around 10 medium lime size balls for this above quantity.

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