Roasted Peanut Chutney Powder

image (7)Roasted peanut chutney powder
Roasted peanut chutney powder is a very good accompaniment to steamed rice as well as idly or dosa. This is very tasty and healthy recipe too. Roasted peanuts, roasted gram, roasted red chillies and garlic flakes are ground to a powder adding required amount of salt. Here I present moderately spiced roasted peanuts chutney powder to serve as an accompaniment.  Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Chutney powders
Cuisine: Andhra, India
Servings: 15-20
Ingredients:
Roasted peanuts: One cup
Roasted gram: 2 tbsp(Optional)
Garlic flakes: 10 nos.(Approximately)
Red chillies: 20 nos.(Approximately)
Salt: As required
Method of preparation:
1. Take one cup of roasted peanuts.
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2. Take red chillies and garlic flakes. Dry roast them till raw smell goes away.
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3. Now add roasted gram and roasted peanuts. Switch off the flame and transfer onto a plate  to completely cool down.
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4. Take a mixer grinder and transfer the roasted ingredients into it. Also add required amount of salt.
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5. Grind the roasted ingredients into fine powder. Mix well using ladle and grind once again.
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6. Transfer the ground powder into an airtight container.
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7. Now the tasty roasted peanut powder is ready to serve with steamed rice and a dollop of ghee.
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Miriyalu Podi/Pepper Powder

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Miriyalu Podi

Now that showers are started, so It’s time for a healthy recipe which protects us from seasonal colds n coughs. It is also good for digestion, weight loss too. Miriyala podi is prepared with miriyalu/peppercorns as main ingredient. Required amount of miriyalu are roasted in two drops of ghee. Required amount of salt is added and ground to a fine powder. Kids can have weekly once one eighth tsp of miriyalu powder with honey or with little rice and ghee. Adults can have daily half tsp of miriyalu powder with one tsp of rice and little ghee. Here I present traditional recipe miriyalu podi to overcome seasonal changes. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Traditional medicine/recipe
Cuisine: Indian
Servings: 20-25

Ingredients:

Whole black peppercorns: 6 tbsp

Salt: As required

Ghee(Melted): 2 drops

Method of preparation:

1.  Take six tbsp of miriyalu. Heat kadai and drizzle two drops of melted ghee. Roast the miriyalu for two minutes or till nice aroma comes.

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2. Add required amount of salt too and switch off the flame.

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3. Transfer the roasted ingredients into a mixer grinder.

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4. Grind the black peppercorns with salt into a fine powder.

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5. Transfer the black pepper powder into an airtight container.

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6. Before eating lunch or dinner, take one tsp of rice and little ghee with half tsp of black pepper powder.

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7. Mix well and have it everyday for best results.

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Tips:

Miriyala podi is also used as a seasoning for soups. The recipe can also be used to make ven pongal.

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Avise Ginjala Podi/Flaxseeds Powder

imageAvise ginjala podi/Flaxseeds powder
Flaxseeds powder is prepared as an accompaniment to steamed rice. Flaxseeds are said to be power house of nutrients. Flaxseeds are good source of omega – 3 fatty acids for vegetarians. It also contains good amount of fiber which aids digestion and relieves constipation.  Flaxseeds controls sugar levels in the blood. They are good for heart too. Apart from these there are many more health benefits of flaxseeds.
Flaxseeds are dry roasted. Bengal gram, Black gram, sesame seeds and red chillies are also dry roasted. Required amount of salt is added and ground to a semi coarse powder. Here I present flaxseeds powder to relish as an accompaniment to hot steamed rice.
Author: Akshayakumbham
Course: Powders
Cuisine: Andhra, India
Servings: 30
Ingredients:
Flaxseeds: 100 gms.
Sesame seeds:  2 tbsp
Bengal gram: 2 tbsp
Black gram: 1 1/2 tbsp
Red chillies: 10 – 15 nos.(Adjust the quantity according to your spice level)
Salt: As required
Method of preparation:
1. Take 100 gms of flaxseeds/Avise ginjalu.
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2. Heat kadai and dry roast flaxseeds till crackling sound comes.
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3. Transfer the roasted flaxseeds onto a plate.
4. In the same kadai, take 2 tbsp of sesame seeds and dry roast them.
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5. After roasting transfer the sesame seeds also onto a plate.
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6. Now put Bengal gram and black gram. Roast them too till they change into light brown colour.
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7. Add red chillies also and roast for a minute.
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8. Transfer the roasted ingredients onto a plate. Allow them to completely cool down to normal temperature.
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9. Transfer the roasted and cooled ingredients into a mixer grinder. Also add required amount of salt.
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10. Grind them to a semi coarse powder.
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11. Transfer the flaxseeds powder into an airtight container. Serve flaxseeds powder with hot steamed rice and a dollop of ghee.
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Lunch Menu # 15

imageLunch menu # 15

Today I’m posting my lunch menu # 15. This is simple, easy and tasty too. It comprises of potlakaya vepudu(Snake gourd stir fry), thotakura pappu(Amaranth leaves dal) and mango avakaya along with steamed rice, a dollop of ghee and curd. Here I present delicious lunch menu # 15 to relish any day. Njoy Cooking, Serving n Savoring!

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Steamed Rice

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Potlakaya Vepudu/Snake Gourd Fry

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Mamidikaya Avakaya/Mango Pickle

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Thotakura Pappu/Amaranth Leaves Lentils(Dal)

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Curd

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Thotakura Pappu/Amaranth Leaves Lentils(Dal)

imageThotakura pappu

Thotakura Pappu is an amazing healthy, easy and tasty recipe too. Thotakura Pappu is prepared with amaranth leaves and pigeon peas as main ingredients. Two tbsp of Bengal gram is also added to enhance the taste. It also gives additional crunch to the dal. Tempering is done with mustard and cumin seeds along with chopped onion and garlic flakes. Here I present thotakura pappu to relish as an accompaniment to hot steamed rice or chapathi too. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Thotakura/Amaranth leaves: 4 medium bunches

Pigeon peas/toor dal: One cup

Bengal gram/Chana dal: 2 tbsp

Green chillies: 2/3 nos.

Red chilli powder: Half tsp

Tamarind: Lemon sized

Water: 3-4 cups or as required

Salt: As required

Turmeric: Generous pinch

Tempering:

Oil: One tbsp

Mustard: One tsp

Cumin: One tsp

Asafoetida: A pinch

Onion: 1 no.

Garlic flakes: 5/6 nos.

Method of preparation:

1. Take four medium bunches of fresh amaranth leaves.

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2. Separate leaves from stems and rinse them well with water couple times. Use tender stems too along with leaves.

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3. Roughly chop the leaves and keep aside.

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4. Take one cup of toor dal and two tbsp of chana dal in a vessel.

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5. Rinse well with water and add 2 1/2 cups of water approximately.

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6. Cover the vessel with plate and put chopped amaranth leaves. Also add chopped green chillies.

7. Steam the dals and amaranth leaves in a pressure cooker along with rice for 5/6 whistles.

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8. Allow the pressure to settle down completely. Meanwhile soak tamarind in enough water.

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9. Open the lid of the pressure cooker and take out the steamed dals and amaranth leaves.

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10. Heat big kadai and pour oil for tempering.

11. Put mustard seeds and cumin seeds.When mustards splutter add a pinch of asafoetida and garlic flakes.

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12. Now add chopped onion pieces into it. Mix well and sauté till they change into translucent.

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13. Now add steamed dal and amaranth leaves. Also add tamarind extract and turmeric.

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14. Mix thoroughly and add required amount of salt. Also add one cup of water to get fallout consistency.

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15. Now add red chilli powder. Boil the mixture for five minutes and switch off the flame.

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16. Now the tasty thotakura pappu is ready to serve.

17. Transfer the thotakura pappu into a serving bowl and serve with hot steamed rice and a dollop of ghee.

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Check my other recipes using  amaranth leaves

Thotakura Senagapappu Koora(Stir fry)/Amaranth Leaves Poriyal

Thotakura Pachadi/Amaranth Leaves Chutney

Thotakura ava pulusu(Amaranth leaves mustard stew)

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

 

Bellam Avakaya/Mango Avakaya With Jaggery

imageBellam avakaya

Bellam avakaya is mango avakaya which is prepared with bellam/jaggery powder. This recipe is pretty much popular in Visakhapatnam region of Andhra Pradesh. This is almost similar to normal mango avakaya except the addition of jaggery powder. Avakaya is prepared with mangoes and jaggery powder is added. The prepared avakaya is kept under sun for two days to increase its shelf life. Here I present delicious bellam avakaya to relish with hot steamed rice, curd rice, idly or dosa. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Pickles
Cuisine: Andhra, India

Ingredients:

Raw mangoes: 3 nos.

Red chilli powder: 5 tbsp

Salt: As required

Sesame oil: One and half cup or mango pieces should immerse in oil

Mustard powder: 3 tbsp

Jaggery powder: One small cup

Turmeric: 2 tsp

Method of preparation:

1. Rinse mangoes well with water and dry them completely. Cut the mangoes into big chunks. My mangoes are sour but slightly turned into yellow colour. I’ve made bellam avakaya with just three mangoes.

2. Take a mixer grinder and grind the mustard seeds into fine powder. Take a broad vessel and put mango pieces. Add mustard powder, red chilli powder, required amount of salt, turmeric  and jaggery powder. Mix thoroughly and add sesame oil into it.

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3. Mix thoroughly all the ingredients and store the container for three days.

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4. On fourth day keep the bowl during day time under sun.

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5. On fifth day also keep the bowl during daytime under sun and later check for salt and add if required.

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6. Transfer the avakaya in an airtight container. Now the bellam avakaya is ready to serve. The shelf life of the avakaya is 2 months if refrigerated.

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Ginger n Cardamom Tea

imageGinger n cardamom tea

Ginger cardamom tea is a super good recipe for tea lovers. This recipe is awesome especially when served with piece of cake. I’ve prepared tea using ginger and cardamom. Milk and tea powder are boiled adding condensed milk, ginger and crushed cardamom. The boiled tea is filtered using tea strainer into serving cup. Here I present quite refreshing hot cup of tea to relish during evening time along with any snack. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Tea
Cuisine: Indian
Servings: 1

Ingredients:

Tea powder: 2 tsp

Ginger: One inch piece

Cardamom: 1 no.

Milk: 150 ml

Nestle milkmaid/Condensed milk: 1 tsp

Method of preparation:

1. Take 150 ml of milk in a vessel.

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2. Add two tea spoons of tea powder into it. Mix well and heat the vessel.

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3. Now take a mortar pestle and crush the cardamom pod.

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4. Now add chopped ginger into it and coarsely crush it.

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5. Now add crushed ginger and cardamom to the milk and tea powder mixture.

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6. Now add one tsp of condensed milk to the milk mixture and mix thoroughly.

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7. Bring the entire mixture to boil.

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8. Allow the mixture to boil for 4/5 minutes or till the desired tea colour is attained. Switch off the flame.

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9. Filter the tea using a tea strainer into a tea cup.

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10. Now the hot ginger cardamom tea is ready with a hint of ginger and a fragrance of cardamom.

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11. Enjoy the hot tea along with piece of cashew cake.

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Tip:

I’ve used only milk to prepare the tea, instead you can use three fourth cup of milk and one fourth cup of water. Condensed milk can be replaced with 3/4 th tsp of sugar.

 

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Cashew Cake With Condensed Milk

imageCashew cake with condensed milk

I’ve prepared a simple and easy cake to relish during small gatherings or any special occasion. The cake is prepared with maida, cashews, condensed milk and fresh cream. Dry ingredients are mixed with wet ingredients to get cake batter. The cake batter is poured into round mould and also three cup cake moulds. The batter poured into cup cake moulds are baked in a preheated oven@180 degrees for 18 minutes only. The batter in the round mould is baked @180 degrees for 35 minutes. Cakes are garnished with cashew nuts. Here I present delectable dessert cashew cake with condensed milk is ready to serve anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Cakes
Cuisine: International
Servings: 15

Ingredients:

Maida: 2 cups

Nestle milkmaid/Condensed milk: 400gm

Amul Fresh cream: 200 ml

Baking powder: 1 1/2 tsp

Baking soda: Half tsp

Salt: A pinch

Vanilla essence: Few drops

Cashews: 3 tbsp

Neutral oil: One fourth cup

Method of preparation:

1. Curd and sugar are not required to prepare the cake batter. Transfer the condensed milk and fresh cream in a mixing bowl. Also add neutral oil to the condensed milk and fresh cream. Whisk thoroughly for five minutes using a wired whisk.

2. Now sift maida, baking powder, baking soda and a pinch of salt directly into whisked ingredients. Gently fold the mixture. Also add one tbsp of cashews and vanilla essence. Keep remaining cashew nuts for garnishing.

3. Take a round cake mould, keep parchment paper and grease with oil. Now pour the cake batter into it. Put the remaining batter into cup cake moulds with liners. Gently tap the moulds.

4. Bake the cake batter@ 180 degrees for 35 minutes and cup cakes@ 180 degrees for 18 minutes. Heat bottom element throughout baking and top element only for five minutes.

5. Take out of the oven and allow to completely cool down to normal temperature.

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6. Garnish the cake and cup cake  with cashew nuts.

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7. Now the scrumptious cashew cake with condensed milk is ready to enjoy anytime.

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Note:

For the above mentioned ingredients I got one round cake and three small cup cakes. You can reduce the quantities according to your choice.

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

Mango Cup Cake

imageMango cup cake

Hurry up before the mango season ends. Here comes spongy, moist and mouth watering dessert to enjoy this season. Mango cup cakes are prepared with mango pulp. Any variety of mango which has good amount of pulp can be used to prepare this recipe. I’ve used dasheri variety mango. Maida, powdered sugar, vanilla essence, mango pulp, baking soda and baking powder are added. Dried cranberries are mixed with the batter. Curd, neutral oil and mango pulp are whisked thoroughly. Dry ingredients are added and folded gently. The prepared batter is poured into the cup cake moulds and tapped slightly. They are baked in a preheated oven @180 degrees for 15-20 minutes. Here I present delectable dessert mango cup cake  to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Cakes
Cuisine: International
Servings: 6

Ingredients:

Maida: 1 cup + 2 tbsp

Powdered sugar: Half cup

Mango(Dasheri variety): 1 no.(You can use Alphonso or banginapalli
Variety) or one fourth cup mango pulp

Curd: One fourth cup

Neutral oil: Little less than one fourth cup

Vanilla essence: Few drops

Baking powder: 1 tsp

Baking soda: One fourth tsp

Salt: A pinch

Dried cranberries: 1-1 1/2 tbsp(Optional).

Method of preparation:

1. Take one dasehri mango, rinse well and extract the pulp.

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2. Transfer the extracted pulp into a mixer grinder and grind  to get uniform texture.

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3. Transfer the pulp into a bowl. Add required amount of curd and vanilla essence too. Whisk well for three minutes to get smooth texture.

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4. Now add neutral oil and mix vigorously for two more minutes.

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5. Now sift maida, powdered sugar, baking powder, baking soda and a pinch of salt.

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6. Gently fold the mixture to get cake batter.

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7. Now add cranberries and mix well. Now the cake batter is ready.

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8. Meanwhile preheat oven@180 degrees for 10 minutes.

9. Take cup cake moulds and place cup liners into them. Grease the cup liners with little oil.

10. Now pour 2-3 tsp of cake batter into each mould. Gently tap the moulds.

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11. Now put one or two cranberries in each cup cake batter.

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12. Keep them in oven/OTG and bake@180 degrees for 15-20 minutes heating only bottom element. It took approximately 18 minutes to bake the cup cakes. Insert the toothpick to check the doneness of the cake. The toothpick should come out clean if inserted into the cake.

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13. Take the cup cakes out of the oven and keep them on a wired rack to come down to normal temperature.

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14. Now the delicious dessert mango cup cake is ready to serve.

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15. Transfer them onto a serving plate and enjoy.

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Tutti Fruitti Cup Cake

imageTutti fruitti cup cake

Tutti fruitti cup cakes are amazing lil’ beauties which can be served any time for breakfast, evening snack or dessert after meal. I’ve prepared tutti fruitti cup cakes using basic vanilla cake recipe with slight change in measurements. Maida flour is used to prepare the cup cakes. Tutti fruitti and vanilla essence are added to enhance the taste. Baking powder and baking soda are added along with powdered sugar and maida. Curd, neutral oil and vanilla essence are whisked thoroughly. Wet ingredients and dry ingredients are mixed well to form a batter which has pouring consistency. The prepared batter is poured into cup cake liners. They are baked in a preheated oven for 15-20 minutes. Here I present colourful and flavourful tutti fruitti cup cake to relish as an evening snack along with a cup of tea or coffee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Cakes
Cuisine: International
Servings: 6

Ingredients:

Maida: 1 cup + 2 tbsp

Powdered Sugar: Half cup

Curd: Half cup

Water: As required or approximately one fourth cup(If the curd is thick)

Oil: 3 1/2 tbsp

Baking powder: 1 tsp

Baking soda: 1/4 tsp

Salt: A pinch

Vanilla essence: Few drops

Tri colour Tutti fruitti: 3 tbsp

Frosting:
(Optional)

Soft butter: 1 tsp

Powdered sugar: 1 tsp

Rose essence: Few drops

Vanilla essence: 2/3 drops.

Method of preparation:

1. Take curd in a bowl. Whisk the curd using a wired whisk. Also add neutral oil and vanilla essence. Whisk thoroughly for 4/5 minutes till you get a uniform texture(Youcan use butter also instead of oil).

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2. Sift maida, powdered sugar, baking powder, baking soda and a pinch of salt too. Gently fold wet ingredients with dry ingredients. Also add tutti fruitti. If required add water too.

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3. Meanwhile preheat oven @ 180 degrees for ten minutes.

4. Take small cup cake moulds n keep cake liners into them. Grease the cup liners with little oil. Transfer the cake batter into them. Arrange them in a baking tray and slightly tap them.

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5. Bake them in a preheated oven @180 degrees for 15-20 minutes heating bottom element. It took approximately 18 minutes for me to bake the cup cakes.

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6. Take the cup cakes out of the oven and keep on the wired rack. Allow the cup cakes to completely cool down.

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7. Transfer the cup cakes onto a serving plate and garnish with few more tutti fruitti.

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8. Simple frosting is done with butter and powdered sugar. Equal quantities of butter and sugar are mixed thoroughly adding few drops of vanilla and rose essence. Spread the frosting evenly onto the required number of cup cakes. Place some more butter frosting onto the cup cakes and garnish with tutti fruitti.

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9. Enjoy the tutti fruitti cup cakes along with cup of tea or South Indian filter coffee.

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Tip:

I’ve used powdered sugar. If you’re using sugar, add the sugar to the curd and whisk thoroughly.

Please check out my South Indian Filter Coffee recipe

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