Palakura Bachalikura Pachadi

imagePalakura bachalikura pachadi/Spinach and Malabar spinach chutney

Spinach + Malabar spinach chutney – ‘A wonderful and healthy combination”. This chutney is an amazing accompaniment to hot steamed rice topped with melted ghee. I’ve prepared the pachadi by taking equal quantities of spinach and Malabar spinach. Adjust the quantities according to your family preference. The chutney is prepared using a marble mortar pestle. The chutney(roti pachadi) which is prepared this way yields very good texture with incredible taste. Here I present palakura bachalikura pachadi to enjoy with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: chutneys
Cuisine: Andhra
Servings: 4

Ingredients:

Spinach/palakura: 3 bunches

Malabar spinach/bachali kura: 3 bunches

Oil: 1 1/2 tbsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Mustard: 1 tsp

Coriander seeds: 1 tsp

Red chillies: 10 nos.

Tamarind: Small lemon size

Salt: As required

Asafoetida: A pinch.

Method of preparation:

1. Rinse well the spinach and Malabar spinach leaves and keep aside.

2. Heat kadai, pour oil. Put Bengal gram, black gram, mustard and coriander seeds. Fry them till they change into golden brown colour. Now add red chillies and fry for a minute.

3. Transfer the tempering onto a plate.image

4. Now in the same kadai, put the spinach and Malabar leaves together.image

5. Sauté them on low flame till they are cooked completely.image

image6. Switch off the flame and allow them to cool down to normal temperature.image

7. Take a marble mortar pestle, first put half of the roasted tempering into it.image

8. Crush them into a coarse powder using pestle. Add required amount of salt into it. Crush them again.image

9. Now add tamarind and crush to get coarse texture.image

image10. Add sautéed green leaves to the crushed mixture.image

11. Pound the sautéed leaves till they get mixed with spices and get good texture. Add the remaining tempering and mix thoroughly.image

12. Transfer the pachadi into a serving bowl. Now the palakura bachalikura pachadi is ready to serve with hot steamed rice.image

 

 

 

Lunch Menu # 2

imageLunch menu # 2

Today I have planned to post lunch menu # 2. This includes a simple North Indian one pot meal with a dessert. I’ve prepared comforting vegetable pulao and carrot halwa. The pulao is very simple to make and so delicious. Carrot halwa is delightful and just melts in mouth.
Simple lunch we can pack for lunch box too. Here I present lunch menu # 2 to relish on birthdays, anniversaries or any special occasions too. Njoy Cooking, Serving n Savoring!

 

1. Vegetable Pulao

2. Onion Raita

3. Carrot Halwa/Gajar ka Halwa

 

 

Onion Raita

imageOnion raita:

Onion raita is very simple recipe prepared with thick curd and onion. This recipe goes well with any pulao/biriyani or  even with aloo paratha. This is very comforting recipe, easily prepared in a jiffy. Here I present simple onion raita recipe which can be served as an accompaniment to pulaos, biriyanis. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniment
Cuisine: Indian
Servings: 4

Ingredients:

Thick curd: 1 cup

Onion: 1 no.

Salt: As required

Coriander leaves: Few

Method of preparation:

1. Take medium size onion. Rinse well and chop them into tiny pieces. Finely chop coriander leaves too. Add required amount of salt. image

2. Add curd to the chopped onion, coriander leaves. Mix thoroughly.image

3. Transfer the onion raita into a serving bowl and garnish with coriander leaves.image

4. Serve onion raita with pulao, biriyani or aloo paratha.

 

Vegetable Pulao

imageVegetable pulao in a rice cooker

This is quick, healthy and easy pulao prepared with veggies which can be packed for lunch box also. I’ve not added any garam masala powder, just the whole garam masala with plenty of vegetables. The veggie pulao can be served with Raita or with any pickle. Here I present mildly spiced vegetable pulao which can be served with onion raita. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Carrots: 2 nos.

Beans: 10 nos.

Potatoes: 1 no.big

Green peas: Fistful

Onion: 1 no. Big

Ginger garlic paste: 1 tsp

Whole garam masala: Bay leaf(2 nos.), cardamom(4 pods), clove(3 or 4 nos.), cinnamon(1 no.),biriyani flower(2 nos.),mace(1 no.), kapok buds(Marati moggu 2 nos.), Star anise(2 nos.)

Coriander leaves: Few

Salt: As required

Rice: 2 cups
(Sona masoori)

Water: 5 cups

Oil: 1 1/2 tbsp

Ghee: 2 tsp

green chillies: 1/2 nos.

Red chilli powder: 1 tsp(Optional)

Cumin powder: Half tea spoon.

Method of preparation:

1. Rinse well the veggies potatoes, onion, carrot and beans. Chop them into required size and shape.image

2. Rinse well two cups of rice and soak in five cups of water for 20 minutes. Keep aside.image

3. Heat kadai, pour oil and ghee. Put onions and fry them in oil/ghee till they change into translucent.

4. Now add ginger garlic paste and sauté for two minutes.image

5. Now add whole garam masala and sauté for two minutes.image

6. Now add chopped veggies and fry for five minutes.image

7. Now add chopped coriander leaves and fry for a minute.image

8. Now add green peas and fry for a minute.image

Sauté the veggies for two minutes.image

9. Now add soaked rice to the sautéed veggies and fry for a minute. Add green chillies too.image

image10. Add soaked water to the rice and veggies mixture. Mix well, add required amount of salt and bring it to boil.image

11. Transfer this mixture into rice cooker and cook the vegetable pulao in cooking mode. It will take 20 minutes(Approximately) to cook the pulao. When the button comes to warm mode, the pulao is ready to serve. imageimage

Mix thoroughly before serving the pulao.image12. Serve the hot and tasty pulao with onion raitha.image

13. Drizzle cumin powder and red chilli powder onto the raitha and enjoy.image

 

 

 

Pachi Mirapakaya Pachadi/Green Chilli Chutney

imageGreen chilli pachadi

Green chilli pachadi is especially for spice lovers. This is very spicy pachadi which goes well with hot steamed rice. The green chillies are fried, ground with tamarind along with seasoning and tempered with mustard, cumin, urad dal and a pinch of asafoetida. Here I present hot and sour green chilli pachadi to serve with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: accompaniment/Chutneys
Cuisine: Andhra
Servings: 10

Ingredients:

Green chillies: 6 nos.(Big variety)

Tamarind: lemon size

Chana dal: 1 tsp

Urad dal: 1 tsp

Cumin seeds: 1 tsp

Coriander seeds: 1 tsp

Roasted peanuts: 1 tsp(Optional)

Oil: 1 tsp

Turmeric: Generous pinch

Tempering:

Oil: 1 tbsp

Urad dal: 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Asafoetida/hing: A pinch

Method of preparation:

1. Heat kadai, pour one tsp of oil into it. Put urad dal, chana dal, cumin and coriander seeds. Fry them till they change into colour. Now add roasted peanuts and fry for a minute. Transfer them onto a plate.imageimage

2. Take six green chillies, rinse them well with water. Slit them along lengthwise and keep aside.image

imageimage3. Now in the same kadai, put green chillies and fry them till they are done completely. Add tamarind and fry for a minute.imageimageimage

4. Take a mixer grinder, put the roasted chana dal, urad dal, coriander seeds, peanuts and cumin seeds. Add required amount of salt and turmeric too. Grind them to a coarse powder.imageimage

5. Now add tamarind and grind it too.image

6. Now add fried green chillies and pulse once to get coarse paste. Keep aside.image

7. Heat kadai, pour 1 tbsp of oil. Put urad dal, mustard and cumin seeds. When they splutter add a pinch of hing into it.image

8. Mix thoroughly the pachadi with tempering in the kadai.image

9. Transfer the pachadi into a serving bowl.

10. Now the hot and sour green chilli chutney is ready to serve with hot steamed rice topped with melted ghee.image

Tip:

1. This pachadi is refrigerated and can be used for 2/3 days.
2. The leftover pachadi can be used for dals to enhance the flavour and spice. It can be used to make other chutneys also.

 

 

 

 

 

Second Anniversary

imageSecond anniversary

Today is a very special day for me as “Akshayakumbham” is celebrating its 2nd anniversary. I would like to Thank all my readers for making it a big success. On this occasion I’m posting my kids all time favourite crispy corn kernels which is very easy to prepare and so delicious.

 

Crispy Corn Kernels

imageWho says no to a crispy, juicy corn kernels on a rainy day. This is absolutely delicious. My kids love to have them anytime. The preparation is very easy and simple, within 15 minutes of time we can make this recipe. Here I present mildly spiced kids friendly evening snack Crispy corn kernels to savour this monsoon. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Evening snacks
Cuisine: Indian
Servings: 2

Ingredients:

Maize/corn on the cob: 1 no. (Or 1 bowl of corn kernels)

All purpose flour: Half tbsp

Corn flour: Half tbsp

Red chilli powder: Half tsp

Pav bhaji masala: Half tsp
(Or chat masala)

Black pepper: one fourth tsp

Salt: As required

Oil: For deep frying(Approximately 6 tbsp)

Onion: 1 no. (Small)

Green chilli: 1 no.

Coriander leaves: few.

Method of preparation:

1. To prepare crispy corn kernels, I’ve used American sweet corn. They are juicy with sweet taste.image

2. Remove the husk of the corn on the cob.image

3. Now separate corn kernels from the cob using a knife.image

image4. Transfer the corn kernels into a bowl.

5. Now add all purpose flour, corn flour and other spices mentioned in the ingredients. Add required amount of salt and mix thoroughly. No need to add water. The natural moisture present in the corn helps to bind the spices.image

imageimage6. Now heat kadai, pour oil for deep frying. Now fry the corn kernels for 3 or 4 minutes till they change into golden brown colour.image

7. Transfer them onto a plate containing kitchen paper towel to absorb excess oil.image

8. Likewise deep fry the remaining corn kernels.

9. Now heat a pan, pour half tsp of oil, put chopped onion, finely chopped green chillies and coriander leaves. Just sauté them for a minute.image

10. Now add fried corn kernels to this mixture and mix thoroughly.

11. Switch off the flame and transfer the fried corn kernels onto a serving plate.image

12. Now the amazing crispy corn kernels are ready to serve hot.image

 

Small variation with corn on the cob

imageThis is so easy and healthy recipe. Just grill the corn on stove top till it is roasted on all sides of the corn. Turn the corn cobs frequently using tongs. Serve corn on the cob as plain or season with salt, lemon juice and chilli powder.

Ingredients:

Maize/Corn on the cob: 1 no.

Salt: As required.

Lemon juice: Few drops(Optional)

Method of preparation:

1. Take one corn on the cub, remove the husk of the corn.image

2. Keep the corn on the cob directly on the flame using tongs.imageimage

3. Rotate the corn for every two minutes till it’s completely done on all sides.image

image4. Make them into pieces. Season with salt and enjoy.image

 

 

 

 

 

Boorelu With Palm Sugar

imageBoorelu with palm sugar

This is a wonderful festive recipe I’ve prepared on ‘Bhagini Hastha Bhojanam” day. This is a sanskrit phrase which means “festive meal cooked by sister”. This festival is for the well being of sisters’ and brothers’ families. This festival falls after the second day of Diwali. It is believed that this day(Yama Dwitiya) Lord Yama Dharma raja visits his sister Yamuna’s place and eats meal served by her. I’ve prepared this recipe with chana dal and Palm sugar instead of jaggery. Palm sugar has a mild chocolate flavour when melted. I’ve not deep fried the boorelu, instead I’ve fried them in a paniyaram/gunta ponganalu pan. The flavour and taste are incredible. It’s crispy from outside and soft inside. An amazing healthy sweet for sweet lovers which can be prepared very easily. Here I present boorelu with Palm sugar to treat our loved ones on any festive occasion. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Sweets
Cuisine: Andhra
Servings: 6

Ingredients:

Chana dal: 1 small cup

Palm sugar: 1 small cup

Cardamom pods: 5/6 nos.

Cashews: 5/6 nos.

Grated fresh/frozen coconut: 1 tbsp.

Dosa batter: one small cup

Water: 2 cups(Approximately).

Ghee: 3 tsp.

Method of preparation:

1. Take one cup of chana dal in a pressure cooker. Add 2 cups of water and soak them for 1 hour.image

2. After one hour keep the lid of the pressure cooker and allow the pressure cooker to get 5 whistles on medium flame.image

3. Allow the pressure to settle down on its own and open the lid.image

4. Strain the excess water using colander. I didn’t get any water after straining. Mash the cooked Chana dal with ladle or potato masher. This is perfectly cooked so it’s easy to mash with a ladle.image

5. Take one small cup of Palm sugar and keep aside.image

6. Heat kadai or nonstick pan, put 1 tsp ghee and add mashed Chana dal into it. Mix well and add Palm sugar into it.image

7. Keep on low flame and stir continuously till the Palm sugar melts.

8. Now add crushed cardamom pods and stir once again.image

9. After 2 minutes add grated coconut and crushed cashews. Mix thoroughly and fry for a minute.image

image10. Switch off the flame and allow to cool down.image

11. Grease the palms with ghee and make round balls of medium size with stuffing. Keep aside in a plate.image

12. Now take dosa batter in a cup and mix thoroughly. The consistency of the batter should be like thick consistency.image

13. Heat ponganalu/paniyaram pan, pour little ghee.image

14. Now dip the stuffing in dosa batter and put in paniyaram pan. Likewise put all the boorelu in paniyaram pan and fry on low flame keeping lid.imageimage

imageimage15. After 5 minutes flip them and fry for 2 more minutes. Keep lid while frying them on both sides.image

image16. Transfer them onto a plate.image

17. Now the delicious Boorelu with Palm sugar is ready to serve hot. Drizzle with little melted ghee and serve.image

imageTip:

Palm sugar is a great substitution for sugar and can be used for green/black tea or black coffee. Tastes superb in baking cakes like plum cake or chocolate cake. Do not use for white cakes as natural brown colour in Palm sugar changes cake colour into brown.

 

Gongura PullaKura

imageGongura pullakura

This is another variety with gongura leaves/red sorrel leaves. This is also spicy, tangy with flavours of gongura, onion and garlic. I’ve prepared the recipe with red stem gongura leaves. But if you are using red variety more number of chillies need to be used comparatively. Here I present gongura pulla kura which is spicy, tangy and can be served with hot steamed rice along with a tsp of  gingelly oil. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: Andhra
Servings: 4

Ingredients:

Gongura leaves: 2 medium bunches

Red chillies: 5/6 nos.

Green chillies: 6/7 nos.

Oil: 1 1/2 tbsp.

Mustard: 1 tsp

Cumin: 1 tsp

Garlic flakes: 10 nos.

Onion: 1 no.

Salt: As required

Hing: A pinch

Turmeric: A pinch.

Method of preparation:

1. Pluck the leaves from stems and Rinse thoroughly the Gongura leaves and keep aside to drain the excess water. No need to dry them.image

2. Now heat kadai, pour oil. Put mustard seeds and cumin. When mustard seeds splutter add garlic flakes and a pinch of hing into it. Fry for a minute.imageimage

3. Now add broken red chillies and chopped onion into it.image

4. Mix well, add a pinch of turmeric and salt.image

5. Fry the onions till they turn into translucent.image

6. Slit the green chillies into small pieces and add them to the onions. Fry them for a minute.image

7. Now add Gongura leaves and fry them on low flame stirring at frequent intervals.image

image8. Fry them till it’s completely done and oil oozes out of the mixture. Add required amount of salt.imageimage

9. Transfer the curry onto a serving bowl. Now the spicy and flavoured Gongura Pulla kura is ready to serve hot with steamed rice.image

Gongura Pachadi/Red Sorrel Leaves Pickle

imageGongura pachadi

Gongura is red sorrel leaves in English. Gongura and Telugu homes are inseparable. Recipes with gongura are very spicy and delicious. For a Telugu wedding or even for a small gathering gongura pachadi is a must. There are two varieties of Gongura(White stem and red stem). Red variety is more sour than white variety. Usually for pickles we use red stem variety and white one for gongura pappu(Dal) and gongura pulla kura. Here I present spicy, tangy gongura pachadi which can be served with hot steamed rice topped with melted ghee/sesame oil. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Pickles
Cuisine: Andhra
Servings: 15-20

Ingredients:

Gongura leaves: 6 medium bunches

Red chillies: 10 nos.

Green chillies: 10nos.

Coriander seeds: 2 tsp

Chana dal: 1 tbsp

Urad dal: 1 tbsp

Oil: 3 tbsp

Turmeric: generous pinch

Salt: As required.

Tempering:

Oil: 1 tbsp.

Mustard: 1 tbsp

Urad dal: 1 tsp

Method of preparation:

1. Pluck the gongura leaves from the stem. Rinse thoroughly well with water and keep in a veggie basket to drain all water present in it. The leaves approximately filled in 2 lt. capacity vessel.image

2. Keep the leaves on a kitchen towel or news paper to dry completely. This increases the shelf life of the pickle.image

3. Heat kadai, pour 1 tbsp oil put urad dal, chana dal and coriander seeds. When they slightly turns into brown colour add red chillies, green chillies and fry for a minute. When frying green chillies in oil, make a small slit on them so that green chillies will not pop up.image

4. Transfer them onto a plate.image

5. Now in the same kadai, pour oil and put the dried gongura leaves. Mix well and allow them to fry on low flame flame.image

6. Mix occasionally and fry till oil oozes out and also changes its colour.imageimage

7. Transfer the fried gongura onto a plate and allow it to come down to normal temperature.image

8. Take a mixer grinder, first add the roasted urad dal, chana dal, coriander seeds and both chillies adding salt and turmeric.image

9. Grind to a fine powder. Now add fried gongura into it and grind once again to get coarse texture. Don’t add any water.image

image10. Transfer the pachadi onto a bowl.

11. Heat oil, put urad dal and mustard seeds. When mustard splutters add hing into it. Pour this tempering onto the gongura pachadi. Mix well.image

12. Transfer the pachadi onto an air tight container and serve with hot steamed rice. Use clean and dry spoon for serving. The shelf life of the pachadi is 1-1 1/2 months.image

Gongura pachadi with garlic

This is almost similar to the above recipe. After making pachadi, finally tempered with garlic flakes. Instead of the combination of chillies, only red chillies are used. Remaining procedure is same as above.

Ingredients:

Gongura leaves: 6 medium bunches

Red chillies: 15-20 nos.

Coriander seeds: 2 tsp

Chana dal: 1 tsp

Urad dal: 1 tsp

Oil: 3 tbsp.

Salt: As required

Turmeric: generous pinch.

Tempering:

Oil: 1 1/2 tbsp.

Mustard seeds: 1 tsp

Garlic flakes: 15-20 nos.

Hing: A pinch.

Method of preparation:

1. Rinse the leaves and keep them in a veggie basket to drain water. Air dry them for 1 hour.

2. Heat kadai, pour oil. Put chana dal, urad dal and coriander seeds. When they slightly change into brown colour add red chillies and fry for a minute.image

3. Transfer them onto a plate.image

4. Now in the same kadai pour little oil and keep the dried gongura leaves. Fry them on low flame till oil oozes out. Keep aside and allow them to cool.image

imageimage5. Now take a mixer grinder, put the roasted ingredients adding required amount of salt and turmeric. Grind into a fine powder and add fried gongura.image

6. Grind all of them to get smooth texture.image

7. Transfer them onto a bowl.

8. Now heat kadai, pour oil for tempering.

9. Put mustard, when it splutters add garlic flakes and fry for a minute. Allow the tempering to come down to normal temperature.image

image10. Pour this tempering onto the pachadi and mix well.image

image11. Transfer the pachadi into an airtight container and serve with hot steamed rice. Take one tsp of pachadi along with one serving spoon of steamed rice n melted ghee. Mix well and eat along with finely chopped onions. This tastes amazing.image

 

 

 

 

 

 

 

 

 

 

Lunch Menu # 1

imageLunch menu #1
imageThis Diwali I’ve planned to post lunch menus. I’ve been thinking about this for so many days and few of my friends also requested to give meal plan ideas. My first meal plan is so simple and easy. The preparation hardly takes 1- 1 1/2 hours. In today’s lunch I’ve included Bhendi fry, coconut chutney, drumstick sambar n dry fruits in honey along with hot steamed rice and plain curd. Meal can never be completed without a dessert. So I have included a healthy dessert in today’s menu. Here I present my first lunch to relish. Njoy Cooking, Serving n Savoring!
 * Please click on the links for individual recipes.