akshayakumbham

Chintha Chiguru Pachadi/Tender Tamarind Leaves Chutney

May 26, 2018May 26, 20184 Comments

Chintha chiguru pachadi

Chintha Chiguru pachadi/Tender tamarind leaves chutney is another variation with chintha chiguru. I’ve posted already Chintha Chiguru Pappu/Tender Tamarind Leaves Lentils recipe(Click on the recipe link for detailed recipe) with chintha chiguru. Both are amazing recipes with hot steamed rice. Chintha chiguru pachadi is prepared like any other pachadi. The pachadi tastes amazing especially when prepared using stone mortar pestle. The freshness remains the same and attains perfect texture to the pachadi. Bengal gram, black gram, coriander seeds, fenugreek seeds, cumin seeds and red chillies are roasted. Chintha chiguru is sautéed in little oil. Roasted ingredients are crushed into coarse powder along with required amount of salt and turmeric. Sautéed chintha chiguru is added with ground powder to get coarse texture. Tempering is done with tempering ingredients. Here I present tasty chintha chiguru pachadi which is served as an accompaniment to hot steamed rice and a dollop of ghee. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Tender tamarind leaves/Chintha chiguru: 100 grams or 1 cup

Bengal gram: 1 tsp

Split Black gram with husk or black gram: 1 1/2 tsp

Coriander seeds: 2 tsp

Fenugreek seeds: Few

Cumin seeds: Half tsp

Red chillies: 5/6 nos.

Oil: 1 tbsp

Salt: As required

Turmeric: Generous pinch.

Tempering:

Oil: 1 tbsp

Mustard seeds: Half tsp

Split black gram with husk: Half tsp

Asafoetida: A pinch.

Method of preparation:

1. Take 100 gms of chintha chiguru. Separate leaves from stems.

2. Rinse well with water and keep aside.

3. Heat kadai and pour half tbsp of oil. Put Bengal gram, split black gram with husk, coriander seeds, cumin and fenugreek seeds. Roast them till they change into light brown colour.

4. Now add red chillies and roast for few seconds.

5. Transfer the roasted ingredients onto a plate.

6. In the same kadai pour half tbsp of oil and add chintha chiguru.

7. Sauté chintha chiguru on low flame till raw smell goes away. It takes less than five minutes.

8. Switch off the flame and continue to stir for one more minute. Allow it to completely cool down.

9. Now take a clean mortar pestle(I’ve used marble mortar pestle), put the roasted ingredients into it. Also add required amount of salt and turmeric into it.

10. Crush them to get coarse mixture. Mix once using a spoon and crush them again.

11. Now add sautéed chintha chiguru into it.

12. Crush them again so that all the ingredients mix well(You can also use mixer grinder, but use only pulse button after adding chintha chiguru).

13. Mix well with a spoon and crush to get uniform texture. Do not add any water. Keep aside.

14. Now heat small kadai and pour oil for tempering. Put mustard and split black gram with husk. When mustard splutter add a pinch of asafoetida into it and switch off the flame.

15. Now transfer the crushed chintha chiguru mixture back into the same kadai and pour the tempering.

16. Heat chintha chiguru mixture with tempering and fry for a minute. This gives very nice taste to the pachadi. Switch off the flame.

17. Now the tasty chintha chiguru pachadi is ready to serve. Transfer the pachadi into a serving bowl.

18. Serve chintha chiguru pachadi with hot steamed rice along with any stir fry/poriyal.

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Gangabayala Kura Pappu/Purslane Dal

May 24, 2018May 24, 20182 Comments

Gangabayala kura pappu

Gangabayala kura is purslane in English. Gangabayala kura pappu is a popular dish from Telangana cuisine. Gangabayala kura has enormous health benefits. It consists of dietary fibre, vitamins and minerals. Gangabayala kura is cooked with chopped onion and green chillies. Toor dal is steamed in a pressure cooker. Steamed toor dal is added with cooked gangabayala kura adding required amount of salt and boiled furthermore for few minutes. Tempering is done in oil with mustard seeds and cumin seeds adding a pinch of asafoetida. Here I present a very healthy recipe gangabayala kura pappu which is served as an accompaniment to hot steamed rice and a dollop of ghee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Dals/Accompaniments
Cuisine: Telangana, India
Servings: 4-6

Ingredients:

Gangabayala kura: 3 bunches medium

Toor dal/pigeon lentils: One cup

Onion: 1 no. Big

Green chillies: 4 nos.(If spicy use 2 nos.)

Turmeric: Generous pinch

Salt: As required

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds

Asafoetida: A pinch

Method of preparation:

1. Take three bunches of gangabayala kura/purslane.

2. Separate leaves from the stems. Rinse well with water 2/3 times and roughly chop them. Keep aside.

3. Take one cup of toor dal, rinse well with water once.

4. Now add two cups of water into it.

5. Also add generous pinch of turmeric and steam them in a pressure cooker along with rice keeping in separate bowls. Steam them for 5/6 whistles keeping on high flame. Switch off the flame and allow the pressure to settle down on its own.

6. Meanwhile take a heavy bottom vessel, transfer the chopped purslane into it. Also add roughly chopped onion and green chilli pieces.

7. Boil them for 10 minutes or till they are cooked completely.

8. Now open the lid of the pressure cooker and take the steamed toor dal out.

9. Mash the toor dal with a ladle.

10. Now add the mashed toor dal to the cooked gangabayala kura. Mix thoroughly and add required amount of salt.

11. Bring it to boil and if required add half cup of water.

12. Heat kadai and pour oil for tempering. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of hing and switch off the flame.

13. Pour this tempering onto the gangabayala kura dal. Mix well and boil furthermore for one minute. Switch off the flame.

14. Now tasty and mildly spiced gangabayala kura Pappu is ready to serve hot. Transfer the dal into a serving bowl.

15. Serve gangabayala kura Pappu as a side dish to hot steamed rice along with carrot fry n beerakaya pachadi(Ridge gourd chutney).

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Lunch Menu # 13

May 23, 2018May 23, 2018Leave a comment

Lunch menu # 13

Today I’m posting my lunch menu # 13. The lunch menu comprises of bread with bhaji and lassi. The meal plan is very easy with a healthy dessert. I’ve used bread slices instead of Pav buns. Here I present simple and satisfying lunch menu # 13 to relish anyday. Njoy Cooking, Serving n Savoring!

Bread Bhaji

Lassi

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Bread Bhaji

May 23, 2018May 23, 20181 Comment

Bread bhaji

Bread bhaji is almost similar to pav bhaji. Instead of Pav buns I’ve used normal sandwich bread. This is quite simple and easy recipe loaded with vegetables which are readily available at home. Veggies are steamed and mashed thoroughly. Coriander powder, cumin powder, garam masala, red chilli powder and Pav bhaji masala powders are added. Thick gravy curry(Bhaji) is prepared and bread slices are toasted with ghee/butter. Here I present very tasty bread bhaji to relish as a breakfast/lunch or evening snack or dinner too. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Evening snacks/Dinner
Cuisine: North Indian
Servings: 4

Ingredients:

Potatoes: 2 nos. medium sized

Carrots: 2 nos.

French beans: Few(10-15 nos.)

Green peas: One fistful

Onion: 1 no. Big

Tomatoes: 3 nos.

Coriander leaves: One bunch

Ginger: One inch piece

Garlic: 5/6 nos.

Capsicum: 1 no. Small

Turmeric: Generous pinch

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Pav bhaji masala: 2 tsp

Garam masala: 1 tsp(Optional)

Red chilli powder: 1 tsp

Salt: As required

Oil: 3 tbsp

Ghee: 2 tsp

Butter: 1/2 tsp

Bread slices: 8 -10 and required amount of ghee/butter for toasting.

Method of preparation:

1. Take veggies and rinse them well with water. Peel the skin of potatoes and carrots. Chop the veggies into required size and shape. Keep aside.

2. Heat small pressure cooker(3l capacity) and pour oil into it.

3. Put finely chopped onion and sauté till onion pieces turn into translucent.

4. Meanwhile take ginger pieces and garlic flakes in a mortar pestle.

5. Crush them into a coarse paste. I’ve prepared fresh paste, instead you can add store bought ginger garlic paste.

6. When the onion pieces become translucent add crushed ginger garlic paste into it. Mix well and sauté till the raw smell goes away.

7. Now add chopped tomato pieces.

8. Sauté the onion tomato mixture till tomato pieces turn mushy.

9. Now add all chopped veggies except capsicum. Add three cups of water and generous amount of turmeric too.

10. Keep the lid and pressure cook on low flame for two whistles. Switch off the flame and allow the pressure to settle down on its own.

11. After few minutes open the lid of the pressure cooker. Add two tsp of ghee. You can add butter instead of ghee. Mash the veggies with ladle itself or using potato masher.

12. Now add coriander powder, cumin powder, garam masala, Pav bhaji masala and red chilli powder. Also add required amount of salt. Mix thoroughly and boil once again. If required add one cup of water.

13. Boil for five minutes and add finely chopped capsicum pieces. Boil for two minutes and switch off the flame. Capsicum pieces give nice flavour and crunch to the gravy. Capsicum shouldn’t be over cooked to retain its crunchiness and taste.

14. Rinse well one bunch of coriander leaves.

15. Now add finely chopped coriander leaves and mix thoroughly.

16. Now the delicious bhaji curry is ready to serve hot.

17. Toast required number of bread slices on tawa drizzling butter or ghee.

18. Serve toasted bread with thick bhaji along with chopped onion pieces, coriander leaves and lemon wedges. Also put one dollop of butter onto the bhaji before serving. Enjoy bread bhaji as an evening snack or dinner too.

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Mango Falooda

May 21, 2018May 21, 20186 Comments

Mango Falooda

Mango falooda is a quite filling cold dessert famous in North India and also street food of Mumbai. Mango falooda is prepared with sweet basil seeds, falooda sev or vermicelli, mango pulp, saffron milk, vanilla and mango ice creams and a dash of Rooh afza. Mango falooda is topped with honey almonds, cashews , cherries and tutti fruitti. The subtle taste with crunchy texture of subja seeds, mesmerising flavour of Rooh Afza, saffron milk and ice creams blended with toppings take us to a different world. Here I present delectable dessert mango falooda to satiate our taste buds. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Desserts/Beverages
Cuisine: North Indian
Servings: 2

Ingredients:

Falooda seeds(Subja seeds)/Sweet basil seeds: 2 tsp

Falooda sev/Vermicelli: 2 tbsp

Rooh Afza syrup: 2 tsp

Finely chopped Mango pieces: 2 tbsp

Mango pulp: Half cup or 2 tbsp

Mango ice cream: 2 scoops

Vanilla ice cream: 2 scoops

Milk: 3/4 th cup

Sugar: 2 tsp

Saffron strands: Few

Dry fruits(Honey almonds n cashews): Few(For garnishing)

Tutti fruitti n cherries: Few for garnishing

Method of preparation:

1. Take two tsp of subja seeds in a cup.

2. Add required amount of water into it. Immediately after adding water they start swelling. Soak them in water for 30 minutes.

3. Meanwhile take 2 tbsp of vermicelli in a vessel.

4. Add 3/4 th cup of water and allow to boil.

5. Cook the vermicelli on low flame for five minutes or till it’s completely done.

6. Drain the excess water using colander and pour regular water to cool down completely. Keep aside.

7. Now take 3/4 th cup of milk in a vessel. Bring it to boil.

8. When it starts boiling add saffron strands and continue to boil.

9. When it reduces to half of its quantity add 2 tsp of sugar and boil for two more minutes.

10. Switch off the flame and allow to cool down completely.

11. After 30 minutes, drain the excess water present in Subja seeds using a colander.

12. Transfer the Subja seeds into a bowl.

13. Refrigerate sabja seeds, saffron milk and cooked vermicelli for one hour.

14. After one hour, take the sabja seeds, saffron milk and vermicelli out for assembling falooda.

15. Take two serving glasses, first put one tsp of Sabja seeds in each glass.

16. Now slightly tilt the glass and pour Roof Afza syrup in each glass so that Rooh Afza coats nicely. It gives very nice taste and flavour.

17. Now add few finely chopped mango pieces in each glass.

18. Now pour saffron milk into each glass. Keep some for another layer.

19. Now add cooked vermicelli in each glass.

20. Now add one scoop of mango ice cream in each glass.

21. Now add mango pulp into each glass.

22. Again put sabja seeds, chopped mango pieces, vermicelli and saffron milk. Now add vanilla ice cream.

23. Take honey almonds and cashews in a cup.

24. Slightly crush them in a mortar pestle and add them. Also add remaining finely chopped mango pieces.

25. Now add Tricolour tutti fruitti and cherries too.

26. Now the delicious mango falooda is ready to serve.

27. Serve immediately and enjoy the yummilicious falooda.

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Aamras/Mango Pulp

May 19, 2018May 19, 2018Leave a comment

Aamras

Aamras is a no cooking recipe. It’s just the mango juice or pulp. Aamras is served with poori in Maharashtra, Gujarat and Rasasthan states with slight variations(Maharashtrian version – Cardamom powder, Gujarati – dry ginger powder + ghee and Rajasthani version – Saffron are added). In South India particularly coastal region of Andhra Pradesh Aamras(Plain Mango pulp) is served with curd rice without adding any flavours. It’s usual practice to prepare Aamras either with Alphonso or Kesar mango varieties, but I’ve extracted mango pulp using juice variety mangoes. I’ve not added sugar because my mangoes are very sweet. Here I present juicy, pulpy and sweet Aamras to relish as a healthy dessert after meal or accompaniment to poori. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Desserts/Accompaniments
Cuisine: Maharashtrian, Gujarati, Rajasthani and Andhra
Servings: 2

Ingredients:

Mangoes: 2 nos.

Saffron: 1/2 strands for garnishing(Optional)

Method of preparation:

1. Take two juicy mangoes, rinse them well with water. Now squeeze mangoes and extract the mango pulp thoroughly.

2. Whisk the pulp using a wired whisk.

3. Transfer the Aamras into a serving bowl. Garnish with saffron strands. Drizzle powdered sugar on hot pooris to enhance the taste. Now serve hot pooris with Aamras along with Bombay chutney.

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Mango Raita

May 18, 2018May 18, 2018Leave a comment

Mango raita

Mango raita is an easy and very tasty recipe too. Ripen mango is used to prepare this recipe. Chopped mango, curd and required amount of salt are added to make mango raita. The recipe goes well with chapathi, Roti or even with any vegetable pulao. Here I present very simple and humble mango raita recipe to relish during summers. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniments/raitas
Cuisine: Indian
Servings: 2

Ingredients:

Mango: 1 no.(Banganapalli)

Curd: 1 cup

Salt: As required

Method of preparation:

1. Take one mango and rinse well with water. Peel the skin and chop the mango into small pieces.

2. Take one cup of curd and add this to the chopped mango pieces. Also add required amount of salt. Gently mix all the ingredients thoroughly.

3. Now the delicious mango raita is ready to serve.

4. Transfer the mango raita into a serving bowl.

5. Serve mango raita as an accompaniment to lachha paratha along with other delicacy potato(aloo) curry for poori.

Please check my recipe Potato(Aloo) Curry for Poori

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Paal Ice/Milk Popsicle/Vanilla Ice

May 17, 2018May 17, 20182 Comments

Paal ice

This is absolutely kids recipe. Remembering our childhood days where we used to eagerly wait for ice cream bandi/cart and ringing sound of the bell by ice cream vendor. Paal ice is prepared with just three ingredients. Milk, sugar and vanilla essence are mixed thoroughly and poured into Popsicle moulds. Refrigerated for 4-5 hours. Here I present simple paal ice recipe to treat our loved ones. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Popsicles/frozen pop
Cuisine: Indian
Servings: 8

Ingredients:

Milk: 640 ml(Approximately)

Sugar: 6-7 tsp(Approximately)

Vanilla essence: 5-6 drops

Method of preparation:

1. Boil required quantity of milk and allow to cool down. Add 6-7 tsp of sugar into the milk and mix thoroughly. Also add few drops of vanilla essence into it. Mix all the ingredients thoroughly.

2. Take Popsicle moulds and pour Vanilla milk into each mould leaving little space above it. Each mould requires 80 ml of milk(Approximately).

3. Insert the Popsicle sticks into the milk. Keep the mould in freezer carefully.

4. Freeze them for 4 – 5 hours or till they are completely done.

5. After five hours take the mould out of the freezer and rest for one minute, so that Popsicles come out easily.

6. Gently take out the Popsicles and enjoy.

Tip:

I’ve added vanilla essence for the flavour, instead you can add cardamom powder too.

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

Mango Mastani

May 15, 2018May 15, 20188 Comments

Mango Mastani

Mango Mastani is a thick mango milkshake popular in Pune, Maharashtra. I had been to Pune once, but didn’t get the chance to taste mango Mastani. Mastani is prepared with mango, milk and vanilla ice cream. Layers are arranged with few chopped mango pieces, milkshake, ice cream and finally garnished with dry fruits, tutti fruitti and candied cherries. Here I present luscious and pretty Mango Mastani to please our senses. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Drinks/Desserts
Cuisine: Maharashtrian
Servings: 2

Ingredients:

Mango: 1 no. Banganapalli

Vanilla ice cream: 2 1/2 small scoops

Powdered Sugar: 2 1/2 tsp

Tutti fruitti: 2 tsp

Candied cherries: 2 tsp

Dry fruits: Few(I’ve used almonds n cashews)

Milk: Half cup

Method of preparation:

1. Take one mango, rinse well and peel the skin. Roughly Chop the mango into pieces.

2. Take a mixer grinder and transfer the mango pieces into it. Keep few finely chopped pieces for layering and garnishing. Use pulse button to get mango pulp. Keep some mango pulp to use for layering.

3. Now pour chilled milk, sugar, half scoop of vanilla ice cream into it.

4. Blend it twice to get thick milkshake and keep aside.

5. Now assemble the layers. Take serving glass and first put few chopped tiny mango pieces.

6. Pour the milkshake into it.

7. Now place the vanilla ice cream onto the milkshake.

8. Now pour the mango pulp onto the ice cream.

9. Again keep one more scoop of vanilla ice cream onto the pulp. Garnish with dry fruits, tutti fruitti, tiny mango pieces and candied cherries.

10. Now the yummilicious Mango Mastani is ready to serve.

11. Serve Mango Mastani with a dessert spoon and enjoy.

Tip:

I’ve used vanilla ice cream. If you want more mango flavour, mango ice cream can also be used instead of vanilla ice cream.

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Mango Milkshake

May 14, 2018May 14, 20182 Comments

Mango milkshake

Today I’ve prepared mango milkshake which is kids friendly and also a very healthy recipe. I’ve added milk at room temperature. Mango puree and milk are mixed thoroughly. Required amount of sugar is added. The prepared mango milkshake is poured into serving glasses, garnished with honey and chocolate complan. Here I present nutritive mango milkshake which can be served as an evening snack for kids. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Drinks
Cuisine: Indian
Servings: 2

Ingredients:

Mangoes: 2 nos.(I’ve used dussehri variety)

Milk: 250 ml or one cup

Sugar: 2 tsp

Honey: 1 tsp

Complan: Half tsp

Method of preparation:

1. Take two dussehri mangoes. Rinse them well and extract the pulp from them.

2. Transfer the pulp into a mixer grinder.

3. Use pulse button for two times to get smooth puree.

4. Transfer the mango puree into a mixing bowl.

5. Take 250 ml of milk in a glass. Add two tsp of sugar and mix well.

6. Pour the milk into the mango puree and mix thoroughly using a wired whisk. Keep one tsp of mango pulp for garnishing.

7. Pour the prepared milkshake into serving glasses. Garnish with little mango pulp, honey in one glass and chocolate complan in another glass.

8. Now the healthy mango milkshake is ready to serve.

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

	akshayakumbham on Chintha Chiguru Pachadi/Tender…
	akshayakumbham on Chintha Chiguru Pachadi/Tender…
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	akshayakumbham on Chintha Chiguru Pachadi/Tender…
	akshayakumbham on Chintha Chiguru Pachadi/Tender…
	debanitaghosh on Chintha Chiguru Pachadi/Tender…
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	akshayakumbham on Mango Falooda