Beetroot Poriyal

imageBeetroot poriyal

Beetroot poriyal is very quick and easy recipe. The recipe can be prepared in a jiffy. This recipe is very handy for bachelors and working women too. I’ve grated the beetroot to prepare beetroot poriyal. The grated beetroot is sautéed in tempering and grated fresh coconut is added. The beetroot poriyal can be served along with any dal or chutney. This goes well with hot steamed rice or roti. Here I present healthy and colourful beetroot poriyal which can be served anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: South Indian
Servings: 2-3

Ingredients:

Beetroot: 1 no. Large or 2 small nos.

Grated fresh coconut: 1 tbsp

Salt: As required

Koora Podi (Curry Powder) or Andhra Curry Powder: 1 1/2 tsp(Optional).
(Please click on the recipe for detailed recipe)

Tempering:

Oil: 1 tbsp

Chana dal: 1 tsp

Urad dal: 1 tsp

Mustard: 1tsp

Cumin: 1 tsp

Red chillies: 2 nos.

Hing: A pinch.

Method of preparation:

1. Take one large beetroot, rinse thoroughly with water. Peel the skin and grate the beetroot using a grater. Keep aside.image

2. Heat kadai and pour oil for tempering. Add chana dal, Urad dal, mustard and cumin seeds. When mustard splutter add a pinch of hing and broken red chillies into it.image

3. Now add grated beetroot and mix thoroughly. Sauté the beetroot on low flame for 7/8 minutes stirring at regular intervals. Add required amount of salt.image

4. Now add curry powder and mix well. Addition of curry powder is individual choice, without curry powder also poriyal tastes amazing.image

5. Now add grated fresh coconut and mix thoroughly. Sauté for one more minute and switch off the flame.image

6. Now the delicious beetroot poriyal is ready and transfer the poriyal into a serving bowl.image

7. Serve the beetroot poriyal with hot steamed rice, vegetable dal and pickle.image

 

 

Mini Uthappam

imageMini uthappam

Mini uthappam is an ordinary recipe with exceptional taste. Uthappams are prepared with leftover idly batter. Finely chopped onion, green chilli and coriander leaves are added to the idly batter and poured like small thick dosas. Here I present mini uthappam which can be served as a breakfast or an evening snack for school going children. Njoy, Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Breakfast
Cuisine: South Indian
Servings: 3-4

Ingredients:

Idly batter: One cup or 4 ladles

Onion: 1 no. Medium

Green chilli: 1 no.

Coriander leaves: Few

Salt: A pinch

Oil/ghee: Required to roast uthappams.

Method of preparation:

1. Take required amount of idly batter in a vessel.

2. Now add finely chopped onion, chopped green chilli and coriander. Mix thoroughly, if required add a pinch of salt. Because idly batter contains good amount of salt.imageimage

3. Heat tawa or griddle, drizzle little oil.

4. Now pour small uthappams onto the tawa and drizzle little oil.image

5. Keep the lid and roast them on low flame for two minutes. Drizzle little ghee for flavour.image

6. Now flip the uthappams other side and roast them for two more minutes.image

7.  Likewise roast required number of uthappams in batches.imageimage

8. Now the uthappams are ready to serve. Serve the mini uthappams with coconut chutney.image

 

Lunch Menu # 5

imageLunch menu # 5

imageToday I’ve planned to post my lunch menu # 5. This is quick and easy meal plan. The lunch includes potato fenugreek leaves stir fry(Aloo methi), bottle gourd lentils(Sorakaya pappu), garlic pepper rasam along with steamed rice, a dollop of ghee, sun dried chillies(Majjiga mirapakayalu) and curd. Here I present my lunch menu # 5 to relish. Njoy Cooking, Serving n Savoring!

image

Steamed Rice

Aloo Methi/Potato Fenugreek Leaves Stir Fry

Sorakaya Pappu /Bottle Gourd Lentils/Lauki Dal

Garlic Pepper Rasam

Curd

Sundried chillies

imageSun-dried chillies/majjiga mirapakayalu

Majjiga mirapakayalu or voorina mirapakayalu is a Andhra recipe. They are prepared in hot summers. The shelf life is one year. Sun dried chillies are prepared with green chillies. Approximately one kilogram of green chillies are taken. They are rinsed thoroughly and drained completely. A small slit is made with toothpick or clean safety pin or with a small knife. These green chillies are soaked for 1/2 days in thick sour buttermilk with required amount of salt(Approximately 1 1/2- 2 tbsp). After 2 days the green chillies are dried under sun light in a big plate or polythene sheet for one day. Again the same night they are soaked in the same buttermilk for overnight and dried under hot sun the next day. This process is repeated for two more days. The chillies are sundried for 4/5 days to dry completely. The entire process takes minimum one week. Store them in an airtight container. These sundried chillies can be used for one year whenever required. Sundried chillies are sour, salty n spicy with a nice crunch.

The sundried chillies are fried in oil till they change into brown colour.image

imageThis is a very good accompaniment to dals, curd rice and even for coconut rice too.image

 

 

Sorakaya Pappu /Bottle Gourd Lentils/Lauki Dal

imageSorakaya pappu

This recipe is prepared with yellow lentils(Moong dal/pesara pappu) and bottle gourd. Moong dal and chopped bottle gourd are cooked together  and tempering is done with mild spices. This recipe is pretty much popular in Andhra homes. Sorakaya pappu is very healthy and comforting recipe with pleasant taste. This recipe goes well with steamed rice or pulka too. Here I present Sorakaya pappu which can be served as an accompaniment to hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Dals
Cuisine: Andhra, India
Servings: 4

Ingredients:

Bottle gourd: Small piece or 1 cup chopped small cubes

Pesara pappu/Moong dal: 1 cup

Turmeric: Generous pinch

Salt: As required

Green chillies: 2 nos.

Coriander leaves: Few

Tempering:

Oil/ghee: 1 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Red chilli: 1 no.

Curry leaves: A sprig

Asafoetida: A pinch.

Method of preparation:

1. Take small bottle gourd piece, peel the skin and remove the seeds. Chop them into small cubes.

2. Take one cup of moong dal in a heavy bottomed vessel and rinse once with water. Now add three cups of water into it.

3. Roughly chop green chillies into pieces and add them. Add chopped bottle gourd pieces too. Add a pinch of turmeric too.image

4. Boil the moong dal and bottle gourd pieces together on low flame.imageimage

5. Cook them on low flame till the dal and bottle gourd pieces become mushy.image

6. Heat pan or  kadai, pour oil for tempering. Put mustard and cumin seeds.image

7. When mustard splutter add a pinch of asafoetida, broken red chilli and curry leaves too. Switch off the flame.image

8. Pour this tempering onto the dal.image

9. Mix thoroughly and boil for one more minute. Switch off the flame.image

10. Now the Sorakaya pappu is ready to serve with hot steamed rice or pulka. Garnish with coriander leaves.image

Aloo Methi/Potato Fenugreek Leaves Stir Fry

imageAloo methi

Aloo methi is very flavourful dish which goes well with rice n roti. The mesmerising aroma of methi leaves with mild bitter taste and the softness of potatoes will definitely give a feel good experience. Aloo methi is very healthy and quick recipe. Potatoes and fenugreek leaves are sautéed in oil with mild spices. Here I present very tasty aloo methi which is served with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/curry
Cuisine: North Indian
Servings: 4

Ingredients:

Potatoes: 3 nos.(Medium size)

Fenugreek leaves/methi: 2 big bunches

Garlic flakes: 3/4 nos.

Ginger: Half inch piece

Cumin powder: Half tsp

Garam masala/chole masala: Half tsp(Optional)

Red chilli powder: 3/4th tsp

Salt: As required

Turmeric: Generous pinch

Sugar: A pinch(Optional).

Tempering:

Oil: 2 tbsp

Cumin seeds: 1 tsp

Split black gram with husk: Half tsp

Asafoetida: A pinch.

Method of preparation:

1. Take two big bunches of methi leaves. I’ve used home grown methi leaves which are very fresh.image

2. Take three medium size potatoes and keep aside.image

3. Pluck the leaves from the stems and rinse thoroughly 2/3 times. Keep aside.image

4. Now rinse potatoes under running water and peel the skin of them. Roughly chop the potatoes into bite size pieces. Immerse them in water till we use.image

5. Now heat non stick pan/kadai, pour oil.

6. Put cumin seeds, split black gram. When black gram changes colour add a pinch of asafoetida into it.image

7. Now add chopped ginger, garlic and sauté for few seconds.image

8. Now add chopped potato cubes into the pan. Mix well.image9. Now add generous pinch of turmeric. Mix thoroughly and sauté them on low flame.image

10. Keep the lid and cook the potatoes till the sides turn into light brown colour.

image

11. Now add methi leaves and sauté them.image

12. Sauté the potatoes and methi leaves on low flame for five minutes. Add required amount of salt.imageimage

13. Now add cumin powder and chole masala. Sauté for one minute.image

14. Now add red chilli powder and stir continuously for few seconds. Switch off the flame and add a pinch of sugar. The addition of sugar enhances the taste of the curry.image

image15. Transfer the aloo methi into a serving bowl.image

16. Now the appetizing aloo methi is ready to serve. Serve aloo methi with hot steamed rice and melted ghee.image

 

Fenugreek Leaves/Methi Roti

imageMethi roti

Methi roti can be served as a breakfast or dinner too. Methi roti is very healthy and filling breakfast. Methi leaves are good for diabetes. Methi leaves are added to the wheat flour and dough is prepared to make rotis. Methi rotis are served with any curry, raita or even with pickle too. Here I present methi roti which is served with onion raita and lemon pickle. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: North Indian
Servings: 3-4

Ingredients:

Wheat flour/Atta: 1 1/2 – 2 cups

Fenugreek/methi leaves: one small bunch or one fistful

Salt: As required

Oil: 1 tsp for dough

Oil/ghee:  For roasting rotis

Water: Required amount to prepare dough(Approximately half cup n little more)

Method of preparation:

1. Pluck the fenugreek leaves from the stem. Rinse well methi leaves with water and drain them. Roughly chop them.

2. Take 1 1/2 – 2 cups of wheat flour in a broad vessel. Add chopped fenugreek leaves, salt and one tsp of oil. Mix thoroughly all the ingredients adding required amount of water.image

3. Knead the dough for two minutes and keep aside for 30 minutes.

4. Meanwhile prepare onion raita or any curry.

5. Now take the dough and make equal size balls.image

6. Dust each ball with wheat flour and roll the rotis.imageimage

7. Roll each ball with rolling pin into circular or any required shape.image

8. To get layered rotis, roll the roti into circular shape. Now fold the roti into half.imageimage

9. Now dust with flour and again fold into half to get sector shape.image

10. Again dust with little flour and roll the roti into thin sector shape.imageimage

11. Likewise roll the all rotis into required size and shape.

12. Heat tawa or griddle, drizzle little oil for seasoning. Now put the rolled roti onto the tawa and roast on both sides. Drizzle oil/ghee onto the roti.image

image13. Roast all the rotis similarly and transfer them into an insulated casserole.imageimage

14. Now the hot methi rotis are ready to serve.image

15. Serve methi rotis with onion raita or lemon pickle.image

Small variation

image

If fresh methi leaves are not readily available, one tsp of kasuri methi (Dried fenugreek leaves) can be added to the flour. Remaining procedure is same as above. I’ve prepared methi rotis with kasuri methi too. I’ve prepared them in different geometrical shapes. Kids would love to have them anytime. Serve the methi rotis with any curry or raita. I’ve served the rotis with potato curry.image

Please click on the below links for  detailed recipes of onion raita, potato curry and lemon pickle.

Onion Raita

Potato(Aloo) Curry for Poori

Lemon Pickle/Nimmakaya Vuragaya

Stuffed Brinjal(Another Variation)

imageStuffed Brinjal{Another variation}

Stuffed Brinjal is also very easy recipe and tastes amazing. I’ve used long purple brinjals for making this curry. For the stuffing I’ve used onions,garlic flakes and red chilli powder. The stuffing is almost similar to the stuffing which I’ve used for karam dosa. Here I present spicy brinjal curry which can be served with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/curries
Cuisine: Andhra
Servings: 4-6

Ingredients:

Purple brinjals(Long): 7/8 nos.

Onions: 2 big nos.

Garlic flakes: 5/6 nos.

Red chilli powder: 2 tsp

Salt: As required

Turmeric: Generous pinch

Curry leaves: Few for garnishing.

Method of preparation:

1. Take 7/8 nos. long purple brinjals. Rinse them well with water.image

2. Remove the stems of the brinjal. Cut them into two inch pieces. Slit each piece into quarters without cutting the base of brinjals. Immerse them in salt, turmeric water.image

3. Rinse well and roughly chop the onions. Take a mixer grinder put chopped onions, garlic flakes, red chilli powder.image

4. Grind them to get a fine paste. Add required amount of salt, turmeric and use pulse button once.image

5. Transfer the ground paste into a bowl. Use the ground paste for stuffing brinjals.image

6. Take each brinjal piece and stuff with ground paste.

7. Heat kadai and pour oil. Put all the stuffed brinjals into oil.image

8. Sauté them on low flame. Keep the lid. Stir the brinjals carefully at regular intervals.image

9. Sauté the brinjals till they become soft and ground masala is cooked completely.image

10. Switch off the flame. Now the spicy and tasty stuffed brinjal curry is ready to serve.image

11. Transfer the curry onto a plate and serve with hot steamed rice. Garnish with curry leaves.image

 

 

Gutti Vankaya/Enne Badnekay/Ennai Kathirikkai/Stuffed Brinjal

imageGutti vankaya

Gutti Vankaya is a famous delicacy in Andhra Pradesh. There are many variations for preparing this recipe depending on the region. Today what I’ve prepared is very simple and easy recipe. To prepare the recipe I’ve added peanuts, sesame seeds, Bengal gram, black gram coriander seeds and coconut along with red chillies. The ingredients are dry roasted and ground to a paste and it’s stuffed into brinjals which are sautéed in oil. I’ve not added onions so this recipe can be prepared for special pooja days also. If onions are added to the recipe then it is similar to the Karnataka’s “Enne Badnekay” recipe. Same ingredients adding onions and omitting sesame seeds then it is Tamilnadu’s Ennai kathirikka recipe. Depending on the availability of ingredients I prepare the stuffing for brinjals. Garlic flakes can also be added. Here I present very handy Gutti Vankaya recipe to have a feast with other delicacies. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/curries
Cuisine: South Indian
Servings: 4

Ingredients:

Purple brinjals(Small): 10-15 nos.

Bengal gram: 2 tbsp

Black gram: 1 tbsp

Coriander seeds: 1 1/2 tbsp

Sesame seeds: 1 tbsp

Peanuts: 1 tbsp

Cashews: 5-10 nos.

Copra powder/grated fresh coconut: 1 tbsp

Red chillies: 6/7 nos.

Tamarind: Small lemon size

Salt: As required

Turmeric: Generous pinch

water: As required for grinding

Oil: 4 tbsp.

Curry leaves, coriander leaves: Few for garnishing.

Method of preparation:

1. Dry roast the ingredients Bengal gram, black gram, coriander seeds, peanuts, sesame seeds, cashews, copra powder and red chillies. First dry roast Bengal gram, black gram, peanuts and coriander seeds for 4/5 minutes. Then add cashews, sesame seeds. Fry for a minute and add red chillies. Fry them too for a minute and add copra powder or grated fresh coconut. Switch off the flame and mix thoroughly. Allow them to cool down.image

2. Take a mixer grinder and put all the roasted ingredients. Add small piece of tamarind. Add required amount of salt and turmeric too.image

3. Grind the roasted ingredients to get a smooth and fine paste adding required amount of water. image

4. Transfer the ground paste into a bowl.image

5. Take purple brinjals and rinse them well with water.image

6. Slit the brinjals diagonally at the bottom, keeping the stalks intact. Check if any worms present. If any discard them and use remaining brinjals.

7. Put them in salt and turmeric water till we use.image

8. Stuff all the brinjals with ground paste.image

9. Heat kadai and pour generous amount of oil. Put all the stuffed brinjals and allow them to sauté on low flame. Pour the remaining ground paste on the brinjals.image

10. Keep the lid and cook on low flame stirring occasionally.

11. It takes approximately 10-15 minutes for the brinjals to cook completely. Switch off the flame.image

12. Now the delicious Gutti Vankaya/Stuffed Brinjal is ready. Transfer the brinjal curry into a serving bowl. Garnish with coriander leaves, curry leaves and serve with hot steamed rice.image

Tip:

I’ve added generous amount of oil. Brinjals and the stuffing cooked in oil impart very nice flavour and taste to the recipe. You can reduce one tbsp of oil. Adding spices to the recipe is completely individual choice. You can add tomatoes and onions too to prepare the stuffing along with other ingredients.

 

Thotakura Pachadi/Amaranth Leaves Chutney

imageThotakura pachadi

Needless to mention the health benefits of green leafy vegetables. Thotakura pachadi with thotakura/amaranth leaves is no exception. Thotakura pachadi is very tasty and healthy preparation which is a very good accompaniment to hot steamed rice. Here I present healthy, tasty and flavourful thotakura pachadi to relish. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Thotakura/amaranth leaves: 3 bunches

Urad dal: 1 tsp

Chana dal: 1 tsp

Coriander seeds: 1 tsp

Red chillies: 8/9 nos.

Green chillies: 2 nos.

Garlic flakes: 1/2 nos.(Optional)

Tomato: 1 big no.

Salt: As required

Tamarind: lemon sized

Oil: 1 tbsp

Tempering:

Oil: 1 tbsp

Urad dal: Half tsp

Mustard : Half tsp

Cumin: Half tsp

Asafoetida: A pinch

Method of preparation:

1. Take 3 bunches of amaranth leaves, pluck the leaves from the stem.image

2. Rinse the leaves well with water and keep aside.image

3. Roughly chop them and keep aside.image

4. Now heat kadai and pour oil. Put chana dal, urad dal and coriander seeds. When they slightly change colour add red chillies and fry for a minute. Transfer them onto a plate.image

5. Now into the same kadai put the chopped thotakura leaves.image

6. Fry them on low flame stirring at regular intervals.image

7. Meanwhile soak tamarind in enough water.

8. Add green chillies and fry again.image

9. Now add chopped tomato into it. Mix well and fry on low flame.image

10. Fry on low flame and add garlic flake and fry furthermore for two minutes.image

11. Switch off the flame and allow to cool down.image

12. Take a mixer grinder put the roasted ingredients adding required amount of salt.image

13. Grind them  into a fine powder. Now add soaked tamarind and grind once again.image

14. Now add thotakura mixture and use pulse button to get right texture. Add tamarind water if required.image

15. Use pulse button only till the right texture and consistency is achieved.image

16. Transfer the pachadi into a serving bowl.

17. Heat small kadai for tempering. Put mustard, cumin and urad dal. When mustard splutter add a pinch of hing and switch off the flame. Pour this tempering onto the chutney. Mix well and serve the thotakura pachadi with hot steamed rice.image

 

 

 

Potato Curry For Masala Dosa

imagePotato curry for masala dosa

Potato curry is used for stuffing masala dosa. This is very quick recipe and goes well with dosa, roti or even with hot steamed rice. Potatoes are steamed, onions are sautéed in the tempering and steamed potatoes are added with sautéed onions. Chopped Green chillies and required amount of salt, coriander leaves, curry leaves are also added. Here I present very tasty potato curry which is used to stuff the dosa. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniment/side dish
Cuisine: South Indian
Servings: 4-6

Ingredients:

Potatoes: 2 nos. Big or 4 nos. small

Onion: 1 no. Big

Green chillies: 2 nos.

Red chilli: 1 no.

Curry leaves: A sprig

Coriander leaves: Few

Salt: As required

Turmeric: Generous pinch

Dosa Batters: Required amount for pouring dosas.

Tempering:

Oil: 1 1/2 tbsp

Mustard: 1 tsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Hing: A pinch

Method of preparation:

1. Take 2 large potatoes, rinse them well with water. Peel the skin and chop them into cubes.

2. Steam the chopped potatoes in a pressure cooker for 5 whistles keeping on a high flame.image

3. Heat kadai and pour oil for tempering. Put mustard, urad dal and chana dal. When mustard splutter add a pinch of hing into it.image

image4. Add chopped green chillies, curry leaves and broken red chilli too. Sauté for few seconds.image

5. Now add thinly sliced onions into it. Mix thoroughly.imageimage

6. Add a pinch of turmeric. Mix well and fry till the onion turn into translucent.imageimage

7. Now add steamed potatoes and mix well. Add required amount of salt.image

8. Sauté the mixture for two minutes and switch off the flame.image

9. Transfer the curry into a bowl and garnish with coriander leaves. Now the potato curry for stuffing dosa is ready.image

10. Heat Pan and season with oil. Take a ladle full of dosa batter and pour onto the hot Pan. Spread the batter to get thin dosa and drizzle oil along the edges of the dosa.image

11. Now place one tbsp of potato curry and fold the dosa into required shape.image

12. Transfer the dosa onto a serving plate and serve hot with other accompaniments.image

13. I’ve prepared cucumber chutney and coconut chutney along with potato curry. Enjoy the masala dosa with other accompaniments.image

Please click on the links for detailed recipes.Dosakaya Pacchadi /Cucumber ChutneyCoconut Chutney