Coriander Chutney For Tiffins

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imageCoriander chutney for tiffins

Coriander chutney is a very handy recipe for South Indian breakfasts. This recipe can be prepared in a jiffy with minimal ingredients. Roasted Bengal gram, coriander leaves, small ginger piece and one or two garlic flakes are ground to a smooth paste along with required amount of salt and green chillies. The ground chutney is tempered with tempering ingredients. Here I present tasty coriander chutney which can be served as an accompaniment to Idly, Dosa, Upma or Pongal. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: South Indian
Servings: 4

Ingredients:

Coriander leaves: 1 no. Small bunch

Putnalu/Roasted Bengal gram: 5 tbsp

Salt: As required

Ginger: Half inch piece

Garlic flakes: 1/2 nos.

Green chilli: 1 no.(Adjust the number of chillies according to your spice level)

Tempering:

Oil: 2 tsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Curry leaves: A sprig

Asafoetida: A pinch.

Method of preparation:

1. Take roasted Bengal gram, coriander leaves, roughly chopped ginger, garlic  flakes, one green chilli and required amount of salt in a mixer grinder.

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2. First grind the ingredients into a fine powder.

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3. Now add required amount of water to get chutney consistency.

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4. Transfer the chutney into a serving bowl.

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5. Heat kadai and pour oil for tempering. Put mustard, cumin, Bengal gram and black gram. When mustard splutter add a pinch of asafoetida and curry leaves. Fry for few seconds and switch off the flame.

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6. Pour this tempering onto the ground coriander chutney.

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7. Now the coriander chutney is ready to serve with any South Indian breakfast. I’ve served this chutney as an accompaniment to Ven Pongal(Khara pongal) along with freshly cut papaya fruit.

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Mamidi Pandu Pulusu/Mango Stew

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imageMamidi pandu pulusu

Mamidi pandu pulusu is an another summer recipe prepared with semi ripen mango.  The pulusu tastes absolutely delicious with steamed rice and melted ghee. Mango is peeled and chopped roughly into bite size pieces. Mango pieces are sautéed in tempering. Tamarind extract is added along with water and besan flour. The mixture is boiled for five minutes to get good consistency. Here I present sweet n tangy mamidi pandu pulusu to relish this summer. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Andhra, India
Servings: 4-6

Ingredients:

Semi ripe mango: 1 no. Medium

Tamarind: Lemon sized

Water: 2 cups

Salt: As required

Sambar powder: 2 tsp

Red chilli powder: 1 tsp

Besan flour: 1 tsp

Jaggery powder: 1 tsp(Optional)

Curry leaves: A sprig

Coriander leaves: Few

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Fenugreek seeds: Few

Cumin seeds: 1 tsp

Asafoetida: A pinch.

Method of preparation:

1. Take one semi ripen mango and rinse well with water. Peel the skin of it and roughly chop the mango into bite size pieces. Keep aside.

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2. Soak tamarind in enough water for 15-20 minutes.

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3. Now heat kadai and pour oil for tempering. Add mustard, fenugreek seeds and cumin seeds. When mustard splutter add a pinch of Asafoetida into it. Now add chopped mango pieces too. Mix thoroughly.

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4. Sauté the mango pieces till the raw smell goes away. Add two cups of water and bring it to boil. Also add curry leaves.

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5. Extract tamarind water from soaked tamarind and add this water to the boiling mixture. Add sambar powder, required amount of salt and red chilli powder. Also add jaggery powder to the mixture. Bring it to boil once again.

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6. Take two tsp of besan flour in a cup and add two tbsp of water to make a smooth paste. Add this to the boiling mixture and  boil  furthermore for 3/4 minutes.

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7. Switch off the flame and transfer the mamidikaya pulusu into a serving bowl.

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8. Garnish with coriander leaves.  Now the delicious mamidi pandu pulusu is ready to serve as an accompaniment to hot steamed rice.

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Lunch Menu # 12

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imageLunch menu # 12

Today I’m posting my lunch menu # 12. The lunch menu comprises of Vankaya kottimeera karam(Brinjal coriander leaves curry), kobbari pachadi(Coconut chutney), mukkala pulusu(Vegetable stew) and  saggubiyyam semiya payasam(Sago vermicelli kheer) along with steamed rice, curd. Here I present yummilicious lunch menu # 12(No onion no garlic) to relish any day. Njoy Cooking, Serving n Savoring!

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Steamed Rice

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Vankaya Kottimeera Karam/Brinjal Coriander Curry

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Coconut Chutney/Kobbari Pachadi

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Mukkala Pulusu/vegetable Stew

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Saggubiyyam Semiya Payasam/Sago Vermicelli Kheer(Porridge)

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Curd

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Nimma Aakula Majjiga/Lemon Leaves Buttermilk

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imageNimma aakula majjiga/Lemon leaves buttermilk

Buttermilk which is prepared with lemon leaves is a perfect recipe for hot summer. We can prepare this recipe in no time and can be stored in refrigerator. The recipe tastes amazing when prepared with leftover curd. The recipe has lot of advantages. We are adding lemon leaves to the buttermilk for the intense and refreshing flavour. Lemon juice is also added to enhance the taste. Lemon leaves and lemon juice are having full of vitamin C and antioxidants. They help to prevent the body from dehydration especially during scorching hot summers. Here I present tasty lemon leaves buttermilk to quench our thirst. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Sunmer drinks
Cuisine: South Indian
Servings: 8-10

Ingredients:

Leftover curd: Half litre

Water: 1 1/2 litres

Salt: As required

Lemons: 2 nos. big

Lemon leaves: 4/5 nos.

Cumin powder: 1 tsp

Green chili: 1 no. Small

Method of preparation:

1. Take Half litre of leftover curd in a vessel.

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2. Churn the curd very well with a churner.

3. Finely chop small green chilli and crush the chopped pieces with backside of a spoon. Now add crushed green chilli, cumin powder and required amount of salt too. Mix thoroughly.

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4. Add one and half litres of water to the curd mixture to make thin buttermilk. Churn the buttermilk continuously for two minutes.

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5. Now crush the lemon leaves and add them to the buttermilk.

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6. Add lemon juice also to the prepared buttermilk. Mix thoroughly.

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7. Now the thirst-quenching buttermilk is ready to serve.

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8. Serve the buttermilk into a serving glass and enjoy. The buttermilk can be refrigerated for 5-7 days.

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Tutti Fruitti Cookies

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imageTutti fruitti cookies

Tutti fruitti cookies are perfect snacks for tea time. They taste amazing with a cup of hot cardamom tea. I’ve prepared tutti fruitti cookies with wheat flour. I’ve not added any baking powder or baking soda. Tutti fruitti cookies are made using wheat flour, soft butter and powdered sugar along with tutti fruitti, cranberries. Dough is prepared and cut into required size and shapes. They are baked at 180 degrees centigrade for 10-15 minutes in a preheated oven. Here I present tempting tutti fruitti cookies to relish any day. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Snacks
Cuisine: World
Servings: 4-6(Yields 15-20 cookies)

Ingredients:

Wheat flour: 120 gms or 1 cup(Heaped)

Powdered sugar: 50 gms or little less than half cup

Butter: 70 gms or Half cup

Vanilla essence: 1 tsp

Pineapple essence: Half tsp

Milk: 2/3 tbsp.

Tutti fruitti: 1 1/2 tbsp

Dried cranberries: 1 tsp(Optional)

Method of preparation:

1. Measure 50 grams of powdered sugar in a cup. Transfer the powdered sugar in a bowl.image

2. Measure 70 grams of butter in a cup and transfer it into the same bowl.image

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3. Mix thoroughly powdered sugar and soft butter using a wired whisk.

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4. Mix continuously for 4-5 minutes or till the butter and powdered sugar turn into creamy texture.

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5. Now add vanilla essence and pineapple essence too. Mix thoroughly for a minute and keep aside.image

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6. Measure 120 gms of wheat flour in a cup.

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7. Sift the flour directly into the butter and sugar powder mixture.

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8. Mix thoroughly and make a smooth dough. Add two/three tbsp of milk for proper binding.

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9. Now using rolling pin, make the dough into thick sheet of 0.4-0.5 cm(Approximately).

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10. Drizzle tutti fruitti and few dried cranberries onto the prepared sheet.

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11. Slightly press them into the sheet using rolling pin.

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12. Now using biscuit/cookie cutter, cut them into required shape.

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13. After cutting dough into shapes, gather the remaining dough and roll into 0.5 cm thick sheet. Cut the dough into cookies shapes using cookie cutter again.

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14. In a baking tray, put parchment paper and grease with butter. Arrange them onto a baking tray leaving some gap between them.

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15.  Meanwhile preheat the oven for 15 minutes. Keep the baking tray and bake the cookies in a preheated oven for 10-15 minutes or till they get nice golden colour.

16. Take baked cookies out of the oven and keep them on a wired rack. Allow the cookies to cool down completely.

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17. Now the delicious tutti fruitti cookies are ready to serve.

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18. Serve tutti fruitti cookies with a cup of hot tea and enjoy.

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Tips:

1. Tutti fruitti cookies can be prepared with maida flour too.

2. I’ve added tutti fruitti and few dried cranberries. Instead you can add broken cashews too.

3. Use soft butter. If chilled keep outside for 30 minutes and use it.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

 

 

 

Mamidikaya Pappu/Mango Lentils(Dal)

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imageMamidikaya pappu

Mamidikaya pappu is a traditional
recipe prepared during summer in Telugu homes. The dish is prepared with raw mango and Red gram/toor dal. Red gram is dry roasted and mixed with chopped raw mango pieces. The lentils are steamed with mango pieces on low flame. Tempering is done with mustard and cumin seeds. Mango lentils is a great accompaniment to hot steamed rice. Here I present a very tangy and delicious mamidikaya pappu which can be served as a side dish. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniment/Side dish
Cuisine: Andhra/Telangana, India
Servings: 4-6

Ingredients:

Raw mango: 1 no. Medium or 1 cup chopped slices

Toor dal/Red gram: 1 cup

Green chillies: 2 nos.

Red chillies: 2 nos.

Turmeric: Generous pinch

Water: 2 1/2 cups

Salt: As required

Tempering:

Oil: 1 tbsp

Ghee: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Curry leaves: A sprig

Red chilli powder: 1 tsp

Asafoetida: A pinch

Red chilli: 1/2  nos.

Method of preparation:

1. Take one medium sized raw mango.image

2. Rinse well with water and peel the skin. Roughly chop the mango into slices. Keep aside.image

3. Take one cup of red gram in a small pressure cooker of 3 litre capacity.image

4. Heat the pressure cooker and dry roast the toor dal till nice aroma comes and slightly changes its colour.imageimage

5. Rinse the roasted toor dal once with water and pour two and half cups of water into it. Mix thoroughly.image

6. Now add chopped mango slices, two green chillies and red chillies. Also add generous pinch of turmeric powder. Mix thoroughly and close the lid. Steam the mixture for two whistles on low flame.image

7. Switch off the flame and allow the pressure to settle on its own.

8. Once the pressure settles, Open the lid of the pressure cooker.image

9. Add required amount of salt and mix thoroughly.image

10. Bring the mango lentils to boil once again and switch off the flame.image

11. Heat small kadai, pour oil and ghee for tempering.image

12. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of asafoetida, red chilli powder and curry leaves. Switch off the flame and fry for few seconds.image

13. Pour this tempering onto the mango lentils. Mix well. Keep some tempering to use as a garnish.image

14. Now the spicy and tangy mango lentils/mamidikaya pappu is ready to serve hot. Transfer the mamidikaya pappu into a serving bowl and pour the remaining tempering.image

15. Serve mamidikaya pappu with hot steamed rice and melted ghee  along with papad, fried sundried chilli.image

Tip:

1. The above recipe is no onion no garlic recipe. If you prefer, few garlic flakes can be added while preparing tempering. Remaining procedure is the same as above.

2. Dry roasting of toor dal/red gram gives very nice aroma to the dal, also enhances the taste of the dal.

 

 

Double Ka Meeta

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imageDouble ka meeta

“Double ka meeta” – A Hyderabad’s delectable dessert. Be it a small gathering or grand wedding this Hyderabad’s delicacy is a must. It is so simple and easy to prepare in twenty minutes. Bread slices are toasted in ghee(Traditionally the bread slices are deep fried in ghee, but it absorbs enormous amount of ghee). To avoid excess absorption of ghee, I’ve toasted them on tawa using little ghee. Toasted bread slices are dipped in sugar syrup, later they are arranged in a bowl. Saffron milk is poured over the sweetened bread slices and garnished with roasted dry fruits. Here I present mouth melting double ka meeta which can be served anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Dessert/Sweet
Cuisine: Hyderabad(Telangana), India
Servings: 4-6

Ingredients:

Bread slices: 6/7 nos.

Sugar: 3/4 th cup + 3 tsp

Water: 3/4 th cup

Cardamom pods: 6/7 nos.

Saffron strands: Few

Milk: One cup

Dry fruits: Few(Almonds, cashews, raisins n pistachios)

Ghee: 2 tsp(Toasting bread slices) + 1 tbsp(For roasting dry fruits)

Method of preparation:

1. Take seven bread slices. Trim the edges carefully and slice them into triangles or any desired shape.image

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2. Heat tawa/pan, pour one tsp of ghee and spread evenly onto the tawa.image

3. Toast the triangular bread slices on the tawa till they change into golden brown colour.image

4. Turn the other side and toast them till they change colour.image

5. Transfer the toasted bread slices(First batch) onto a plate.image

6.  Likewise toast the remaining bread slices on both sides and transfer them too onto the plate. Keep aside.imageimageimage

7. Meanwhile take 3/4 th cup of sugar in a vessel.image

8. Now add three fourth cup of water into the vessel which contains sugar.image

9. Mix thoroughly and allow the sugar to melt. Boil the sugar solution.

10. Crush cardamom pods and 3/4 saffron strands in a mortar pestle.image

11. When the sugar solution starts boiling add the crushed cardamom and saffron powder into it.image

12. Boil the sugar solution for 3/4 minutes.image

13. Take one cup of milk in a different vessel.imageimage

14. Add remaining saffron strands to the milk and bring the milk to boil.imageimage

15. Continue to boil the milk for 10-15 minutes or till it reduces to half. Add 3 tsp of sugar and mix thoroughly while boiling. Switch off the flame and keep aside.imageimage

16. Now dip bread slices(2/3 at a time) into the sugar syrup for few seconds.imageimage

17. Dip all the bread slices similarly  and arrange them in a bowl.image

18. Heat small kadai pour one tbsp of ghee into it. Crush the dry fruits slightly in a mortar pestle and roast them in ghee.image

19.  Now pour the saffron milk onto the sweetened bread slices. Also drizzle roasted dry fruits. Now the yummilicious double ka meeta is ready to serve.image

20.  Transfer the double ka meeta onto a serving plate and enjoy. It can be refrigerated and serve chilled for a day or two.image

Tip:

White bread gives best results to prepare double ka meeta.

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Lunch Menu # 11

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imageLunch menu # 11

Today I’m posting my lunch menu # 11. The lunch menu comprises of dondakaya/Ivy gourd stir fry, mamidikaya menthi mukkalu, mixed vegetable sambar and menthi majjiga along with steamed rice, curd. Here I present my lunch menu # 11 to relish any day. Njoy Cooking, Serving n Savoring!

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Steamed Rice

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Dondakaya Vepudu/Ivy Gourd Stir fry/Tindora Fry/Kovakkai Poriyal

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Mamidikaya menthi mukkalu

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Mixed vegetable Sambar

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Menthi Majjiga/Fenugreek Buttermilk

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Curd

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Menthi Majjiga/Fenugreek Buttermilk

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imageMenthi Majjiga

Menthi majjiga is a very healthy and tasty recipe. Menthi majjiga translates to fenugreek buttermilk. I’ve prepared two variations of menthi majjiga. Preparation of both the variants is almost same except tempering. For the tempering ghee is used. Mustard seeds and ajwain are used along with Asafoetida. Thick buttermilk is used to prepare the recipe. Mustard seeds, coriander leaves and green chillies are ground to a paste along with turmeric and required amount of salt. Ground paste and the tempering is added to the buttermilk. This is my mother-in-law’s recipe.

Coming to the other variation oil is used for tempering. Mustard seeds, cumin seeds and a pinch of fenugreek powder is used along with Asafoetida. Chopped onion pieces are sautéed in the prepared tempering and added to the buttermilk. This is my mom’s recipe. Both the recipes are perfect and taste amazing. Here I present menthi majjiga(Two variations) which goes well with steamed rice as an accompaniment. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Accompaniment
Cuisine: Andhra, India
Servings: 6-8

Ingredients:

Curd: one litre(Left over curd preferably)

Mustard seeds: 1 tsp

Green chillies: 1 no. Large

Coriander leaves: One small bunch

Salt: As required

Turmeric: Generous pinch.

Tempering:

Ghee: 2 tsp

Mustard seeds: 1 tsp

Ajwain: 1 tsp

Asafoetida: A pinch

Method of preparation:

1. Take one litre thick curd in a vessel. Beat the curd with a whisk or churner and keep aside.image

2. Take a mixer grinder, put mustard seeds, turmeric and required amount of salt.image

3. Grind the mustard seeds to a fine powder.

4. Now add green chilli and coriander leaves. Grind them once. image

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5. Add this ground paste to the beaten curd.image

6. Mix thoroughly and transfer into a serving bowl.image

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7. Heat kadai and pour two tsp of ghee for tempering. Add mustard and ajwain into it. When mustard splutter add a pinch of asafoetida into the tempering.image

8. Switch off the flame and pour tempering onto the prepared buttermilk.image

9. Now the tasty Menthi majjiga is ready to serve. Enjoy the Menthi majjiga with steamed rice.image

Another variation:

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Ingredients:

Curd: one litre

Water: 1 1/2 cups

Mustard seeds: 1 tsp

Coriander leaves: one small bunch

Green chillies: 1/2 nos.

Salt: As required

Turmeric: Generous pinch

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Fenugreek seeds powder: A pinch

Onion: 1 no.

Curry leaves: Few

Red chilli: 1 no.

Asafoetida: A pinch

Method of preparation:

1. Take one litre curd in a vessel, churn the curd well using a churner adding one and half cups of water. Take a mixer grinder, put mustard, turmeric and salt. Grind them to a fine powder. Now add coriander leaves and green chilli too. Grind them to a smooth paste and add to the buttermilk. Mix thoroughly.image

2. Rinse well onion with water and chop the onion into fine pieces.image

3. Heat kadai and pour oil for tempering. Put mustard and cumin seeds. When mustard splutter add a pinch of Asafoetida. Also add red chilli.image

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4. Add a pinch of fenugreek seeds powder, chopped onion and curry leaves. Also add generous pinch of turmeric.image

5. Sauté the onion pieces till they turn into translucent.image

6. Switch off the flame and allow to cool down.

7. Now add the sautéed onion pieces into seasoned buttermilk.

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8. Mix thoroughly. Now the menthi majjiga is ready to serve with hot steamed rice.image

Tip:

For best results use leftover curd. My recipe is moderately spiced. If you want  spicy menthi majjiga add two more green chillies while grinding.

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Chickpeas(Brown n white) + Black eyed peas + Green gram Curry With Melon Seeds

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imageChickpeas(Brown n white) + Black eyed peas + Green gram curry with melon seeds.

Today I’m posting one healthy and very tasty curry using chickpeas, black eyed peas and green gram along with melon seeds. Usually we prepare gravy curries using poppyseeds, cashews and coconut paste. In this recipe I’ve used melon seeds along with other spices. One of my friends, who is a yoga practitioner suggested this healthy recipe using melon seeds. The addition of melon seeds enhances the taste and also gives good consistency to the dish. Here I present a very healthy and yummilicious chickpeas + black eyed peas + green gram with melon seeds curry which can be served as an accompaniment to hot steamed rice or chapathi or even bread toast. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Curries
Cuisine: Indian
Servings: 8

Ingredients:

Green gram: 1/4 th cup

Brown chickpeas: 1/4 th cup

White chickpeas: 1/4 th cup

Black eyed peas: 1/4 th cup

Caraway seeds/Shahjeera: 1 tsp

Onions: 2 nos. large

Tomatoes: 4 nos. large

Ginger garlic paste: 1 1/2 tsp

Garam masala: 1 tsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Red chilli powder: 1 tsp

Kasuri methi: 1 tsp

Salt: As required

Fresh cream: 1/2- 1 tbsp

Turmeric: Generous pinch

Water: As required

Curry leaves: A sprig

Coriander leaves: Few

Oil: 3 tbsp

To grind:

Melon seeds: 1 1/2 tbsp

Poppyseeds: 1 tbsp

Cashews: 1 tbsp

Fresh grated coconut: 1 tbsp

Green chilli: 1 no.

Method of preparation:

1. Take green gram, chickpeas(White n brown) and black eyed peas in a vessel. Rinse them with water and soak them overnight in enough water(Approximately 3 cups).

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2. Next day morning after soaking the peas n green gram are ready to prepare the curry. Take 1 1/2 tbsp of melon seeds, 1 tbsp of poppyseeds, 1 tbsp of cashews and one tbsp of grated fresh coconut.

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3. Heat kadai,  first dry roast melon seeds, poppyseeds and cashews. Dry roast for a minute and add grated fresh coconut. Switch off the flame and mix thoroughly for a minute.

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4. Transfer the roasted ingredients into a mixer grinder. Add one green chilli too.

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5. Grind to a smooth powder and add half cup of water to get thick paste. Keep aside.imageimage

6. Now soaked lentils are ready to use.image

7. Rinse well tomatoes and onions. Chop the onions and tomatoes into tiny pieces. Keep aside.image

8. Heat small pressure cooker(3litre capacity). Pour oil and put shajeera into the oil. Fry for few seconds.image

9. Now add chopped onion and mix well. Add a pinch of salt into it.image

10. Sauté them on low flame till they change into translucent. Now add one tsp of ginger garlic paste into the sautéed onions. Sauté the mixture till raw smell goes away.image

11. Now add chopped tomatoes into it and mix thoroughly.image

12. Sauté them till they turn mushy.

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13. Now add soaked chickpeas, black eyed peas and green gram along with water into the sautéed onion tomato mixture.

14. Add required amount of salt and generous pinch of turmeric into it. Keep the lid and pressure cook on low flame for 5 whistles or 10-15 whistles on high flame.

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15. Allow the pressure to settle down on its own.

16. Now open the lid and bring it to boil. Roughly  Mash the peas with a ladle.

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17. After two minutes add ground paste and mix thoroughly. Add half cup of water to get desired consistency.image

18. Add red chilli powder, cumin powder, coriander powder, garam masala, kasuri methi, curry leaves and coriander leaves. Mix well and continue to boil.image

19. Now add fresh cream and boil furthermore for one minute.

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20. Switch off the flame. Now the delicious curry is ready to serve.

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21. Transfer the curry into a serving bowl. Garnish with coriander leaves and serve hot with steamed rice or Roti.

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