Lunch Menu # 8

imageLunch menu # 8

Today I’m planning to post my lunch menu # 8. The lunch meal is specifically prepared for pickle lovers. The meal plan includes aloo palak(Potato spinach fry), mulakkada pappu pulusu(Drumstick yellow lentils stew), Gongura pachadi(Red sorrel leaves pickle) and instant tomato pickle along with steamed rice and curd. Gongura pachadi tastes amazing when mixed with hot steamed rice and chopped onion pieces. Here I present delightful lunch menu # 8 to relish anyday. Njoy Cooking, Serving n Savoring!

image

Steamed Rice

image

Aloo Palak/Potato Spinach Fry

image

Mulakkada Pappu Pulusu/Drumstick Yellow Lentils Stew

image

Gongura Pachadi/Red Sorrel Leaves Pickle

image

Instant Tomato Pickle

image

Curd

image

Please click on the links for individual recipes.

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

Mulakkada Pappu Pulusu/Drumstick Yellow Lentils Stew

imageMulakkada pappu pulusu

Mulakkada pappu pulusu is an amazing recipe which is prepared with mulakkada(Drumstick) and pesara pappu(Yellow lentils) as main ingredients. The recipe is very simple, quick and easy to prepare. Drumsticks and yellow lentils are cooked together. Tamarind extract and required amount of salt is added. Tempering is done with mustard, fenugreek seeds and cumin seeds in sesame oil. Here I present authentic Andhra mulakkada pappu pulusu to relish any day with hot steamed rice and melted ghee. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Drumsticks: 2 nos.

Pesara pappu/yellow lentils: 1 small cup or two fistfuls(Approximately)

Green chillies: 2 nos.

Salt: As required

Turmeric: Generous pinch

Tamarind: Lemon sized

Curry leaves: A sprig

Coriander leaves: Few

Tempering:

Sesame oil: 2 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Fenugreek seeds: Few

Asafoetida: A pinch

Red chilli flakes: 1 tsp(Optional).

Method of preparation:

1. Take two drumsticks, remove the edges and chop them into three inch pieces. Rinse them thoroughly with water.image

2. Take one small cup of yellow lentils in a heavy bottomed vessel, rinse once with water.image

3. Now add drumsticks and four cups of water to the yellow lentils. Add generous pinch of turmeric too.image

4. Boil the mixture on low flame.

5. Meanwhile soak tamarind in enough water for 15-20 minutes.image

6. When yellow lentils and drumsticks are almost cooked, add curry leaves, chopped green chillies, chopped coriander leaves too.image

7. Mix well and continue cooking on low flame. Add required amount of salt too.image

8. Now extract tamarind water from the soaked tamarind.image

9. Add tamarind water to the completely cooked lentils and drumsticks mixture.image

10. Mix thoroughly and boil for five minutes. Add half cup of water to get right consistency.

11. Heat small kadai and pour sesame oil for tempering.

12. Put mustard, cumin and fenugreek seeds. When mustard splutter add a pinch of asafoetida into it. Also add red chilli flakes. Instead of red chilli flakes, red chilli powder can be added.image

13. Pour this tempering onto the drumstick yellow lentils mixture. Mix thoroughly and boil for one more minute. Switch off the flame.image

14. Now the tasty mulakkada pappu pulusu/drumstick lentils stew is ready. Transfer the mulakkada pappu pulusu into a serving bowl and serve with hot steamed rice.image

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

Aloo Palak/Potato Spinach Fry

imageAloo Palak

Aloo Palak – “A flavourful and healthy combo”. This is quick and easy recipe which can be prepared similar to Aloo Methi/Potato Fenugreek Leaves Stir Fry recipe(I’ve posted in my earlier recipes). The recipe is moderately spiced with minimal ingredients. Potatoes are sautéed in oil and chopped spinach is added to the potatoes. Spices are added to sautéed potato spinach mixture. Here I present delicious aloo palak which is served as an accompaniment to hot steamed rice or roti. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Indian
Servings: 4

Ingredients:

Potatoes: 2 large nos.

Spinach leaves: 6 medium bunches

Oil: 2 1/2 tbsp

Turmeric: Generous pinch

Salt: As required

Coriander powder: 1 tsp

Garam masala: 1 tsp

Jilakara Karam/Roasted Cumin Chilli powder: 2 tsp(Please click on the link for detailed recipe).

Method of preparation:

1. Take two large potatoes rinse them well with water. Peel the skin and chop them into medium size cubes. Immerse them in water till we use.

2. Take 6 bunches of spinach leaves, pluck the leaves from the stems. Rinse them thoroughly for two times with water. Roughly chop them and keep aside.image

3. Heat kadai and pour oil. Drain the water and add the chopped potatoes into the kadai.image

4. Sauté the potatoes on low flame stirring at regular intervals.image

5. Sauté the potatoes for five minutes or till they are three fourth cooked.image

6. Now add chopped spinach Leaves and mix well.image

7. Sauté the potatoes and spinach leaves till they are completely cooked.image

image8. Now add generous pinch of turmeric and required amount of salt too. Mix thoroughly and continue the process.image

9. After two minutes add coriander powder, jilakara karam and garam masala. Mix thoroughly and further sauté the mixture for two more minutes.image

10. Switch off the flame. Now the tasty aloo palak is ready to serve with hot steamed rice.image

11. Transfer the aloo palak into a serving bowl and enjoy.image

Tiranga Gobi 65/Tricoloured Cauliflower Fry

imageTiranga Gobi 65

This year India is celebrating its 69th Republic day. Republic day marks the birth of Indian Republic and adoption of Indian constitution. This day is celebrated by showcasing the might and valour of Indian armed forces, cultural heritage, advancements in technology and future of India. Tricolour plays a very important role in the celebrations. The celebrations also include distribution of sweets/choclates in schools, cultural activities and many more. Tricolour flag hoisting is an important event on republic/independence day. Celebrate this year’s Republic day with a versatile evening snack tricolour Gobi 65. Gobi 65 is prepared with cauliflower which is deep fried adding three colours. Addition of food colours is completely an individual choice. Here I present mildly spiced Tiranga/Tricolour Gobi 65 to celebrate India’s Republic day festival. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Snacks
Cuisine: Indian
Servings: 2-3

Ingredients:

Cauliflower: 1 no. Small or 2 cups small size florets

Rice flour: 3 tbsp

Corn flour: 3 tsp

Food colours(Orange, green): A pinch

Salt: As required

Ginger garlic paste: 1 tsp

Red chilli powder: Half tsp

Oil: As required for deep frying.

Method of preparation:

1. Take small cauliflower, remove the leaves and separate the florets. Rinse them thoroughly with water.image

2. Boil four cups of water and immerse the cauliflower florets in hot water for three minutes.image

3. Take a bowl, put rice flour, corn flour, ginger garlic paste, red chilli powder and required amount of salt too. Mix the ingredients thoroughly.image

4. After three minutes drain the excess water using strainer and transfer them into the bowl containing rice flour mixture. Mix thoroughly.image

5. Divide the Gobi mixture into three equal quantities.Transfer equal quantities of Gobi/cauliflower mixture into separate bowls.

6. In one bowl keep the Gobi as plain.image

7. Take a small pinch of orange colour and add three to four drops of water. Add this orange coloured water to the Gobi kept separately. Mix thoroughly and keep aside.image

8. Now take a pinch of green colour and add few drops of water. Add this green coloured water to the remaining Gobi mixture which is kept separately. Mix thoroughly and keep aside.image

9. Now the orange, white and green coloured Gobi mixture are ready to deep fry.

10. Heat kadai and pour oil for deep frying.

11. When the oil becomes hot carefully drop the plain Gobi mixture. Fry them on high flame for two minutes and transfer them onto a plate which contains kitchen paper towel to absorb excess oil.image

image12. Now fry the orange coloured Gobi mixture and transfer them onto the same plate.imageimage

13. Similarly fry the green coloured Gobi mixture and transfer them onto the plate. Now the tricoloured Gobi 65 is ready to serve.imageimage

14. Arrange the tricoloured(Orange, white n green) Gobi 65 onto a serving plate.image

15. Serve the crispy tricoloured Gobi with tomato ketchup. image

16. The speciality of this Gobi 65 is, remains crispy even  it becomes warm.image

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

Ragi pindi rotte/Finger Millet Flour Roti

imageRagi pindi rotte

Ragi rotte is a staple food of Karnataka state which is mainly served as breakfast. Today I’m posting Ragi pindi rotte which is my mom’s recipe. This recipe is pretty much popular in Rayalaseema also, which is a part of the Andhra Pradesh. There are so many variations with Ragi pindi/finger millet flour like Ragi dosa, Ragi Sankati, Ragi laddoo, Ragi idly, Ragi rotte and many more. Already I’ve posted Ragi dosa, Ragi idly in my earlier recipes. Here I present very healthy, tasty and filling breakfast Ragi pindi rotte which can be served as plain or with any chutney. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Breakfast
Cuisine: Karnataka, India
Servings: 2

Ingredients:

Ragi pindi/Finger millet flour: 2 small cups

Onion: 1 no. Medium size

Coriander leaves: Few

Green chillies: 1 no.

Salt: As required

Water: 1 cup(Approximately)

Oil: 2/3 tsp for roasting.

Method of preparation:

1. Take two small cups of Ragi flour in a broad vessel.image

2. Now add finely chopped onion, chopped coriander leaves and green chilli too. Add required amount of salt.image

3. Mix thoroughly and slowly add one small cup of water to get uniform mixture. Keep aside for 10 minutes.image

4. Make three balls of required size from the prepared dough.image

5. Now take a pan and make  rotte on the pan pressing with fingers image

6. Now heat Pan and roast the rotte drizzling little oil all over the rotte. Keep the lid and cook on low flame.image

7. After five minutes check the rotte, when it’s cooked one side turn the other side and cook that side too. Keep the lid again.image

image8. Open the lid and check the rotte.image

9. When it’s cooked completely transfer the rotte onto a plate.

10. Likewise cook all the required rottes. Before pressing the other rotte allow the Pan to become warm or use another Pan simultaneously. Because if the Pan is hot, pressing rotte directly with palm is difficult.image

11. Transfer the Ragi rotte onto a serving plate and serve hot with ginger chutney or any pickle.image

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

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

imageDondakaya vepudu

Dondakaya vepudu/Ivy gourd stir  fry is a simple recipe and tastes awesome when served hot. Ivy gourds are rinsed well and chopped into tiny pieces. The ivy gourd pieces are shallow fried in a kadai adding oil, salt and turmeric. Garlic flakes, grated fresh/frozen coconut and green chillies are ground to a smooth texture and added to the ivy gourd pieces. Tempering is done and mixed with the ivy gourd fry at the end. Ivy gourd fry can be served with hot steamed rice, rasam or sambar as an accompaniment. Here I present delicious dondakaya vepudu/ivy gourd stir fry to relish anyday. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Dondakaya/Ivy gourd: 750 gms.(Approximately)

Oil: 2 – 2 1/2 tbsp

Fresh/frozen coconut: 1 1/2 tbsp

Garlic flakes: 6/7 nos.

Green chillies: 3/4 nos.

Salt: As required

Turmeric: Generous pinch

Curry leaves: A sprig

Coriander leaves: Few.

Tempering:

Oil: 1 tsp

Bengal gram: 1 tsp

Split black gram with husk: 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Asafoetida: A pinch.

Method of preparation:

1. Take 750gms. Of ivy gourd, rinse thoroughly 2/3 times with water. Because lots of dirt present in them. Drain the excess water.image

2. Chop them into tiny semi circular pieces and keep aside.image

3. Heat kadai and pour oil. Now add the chopped ivy gourd pieces into the oil. Mix well.imageimage

4. Shallow fry them on low flame stirring at regular intervals.image

5. Once they are three fourth done add turmeric and required amount of salt too.image

6. Mix well and continue the frying  process.image

7. Meanwhile take a mixer grinder, put grated coconut, garlic flakes and green chillies.image

8. Grind them to get a smooth mixture and keep aside.image

9. Now check the Ivy gourd fry and when it’s done completely add the ground mixture into it. Also add few curry leaves.image

10. Mix thoroughly and fry  till raw smell of the mixture goes away.image

11. Now heat small kadai and pour one tsp of oil for tempering. Put Bengal gram, split black gram with husk, mustard and cumin seeds. When mustard splutter add a pinch of asafoetida and switch off the flame.image

12. Pour this tempering onto the ivy gourd fry. Add chopped coriander leaves too. Mix well and switch off the flame.image

13. Now the delicious dondakaya vepudu/ivy gourd stir fry is ready to serve.

14. Transfer dondakaya vepudu/ivy gourd stir fry into a serving bowl and serve with hot steamed rice.image

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

 

 

 

 

 

Easy Bread Sandwich

imageEasy bread sandwich

The sandwich is a simple and humble recipe prepared in a gas toaster with minimal ingredients. Sandwich is prepared with onion, tomato and cucumber. Salted Butter is spread on the bread slices, spice powders are sprinkled evenly and layered with veggies.These are covered with bread slices and toasted in a gas toaster. The toasted bread sandwiches are cut into halves or any required size and shape. They can be served as plain or with ketchup. Here I present tasty easy bread sandwich as an evening snack to win kids’ heart. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Bread slices: 4 nos.(Any variety)

Onion: 1 no. Small

Tomato: 1 no.

Cucumber: Few chopped pieces

Salted Butter: 2 nos. small packs(Amul butter; each pack 10 gms.)

Black pepper powder: 1 tsp

Oregano: Half tsp

Dry basil: one fourth tsp

Butter/ghee: few drops for toasting.

Method of preparation:

1. Take four bread slices in a plate.

image2. Take two small packs of Amul salted butter and spread the butter evenly on four slices of bread and keep aside.image

3. Chop the onion, tomato and cucumber into thin circular rings. Drizzle black pepper powder, dry oregano and dry basil evenly on the two bread slices.image

4. Spread the veggies onto the two bread slices.image

5. Now cover the arranged bread slices with the remaining two bread slices. Keep aside.image

6. Heat a gas toaster and drizzle little ghee/ butter. Carefully place the arranged sandwich to fit into the toaster.imageimage

7. Close the sandwich toaster and toast the sandwich on both sides keeping on medium flame for two/three minutes or till its done.image

8. Now open the gas toaster and transfer the sandwich onto a plate. Likewise toast the two sandwiches in batches.image

9. Now the hot and tasty sandwiches are ready to eat. Cut them into triangles and enjoy the sandwich.image

Small variation:

imageI’ve prepared another variation adding grated cheese. Instead of onion and tomato, I’ve added grated carrot and finely chopped cucumber. No spices are added in this recipe. Remaining procedure is the same.

Ingredients:

Bread slices: 4 nos.

Salted butter: 2 small packs

Carrot: 1 no. Small

Cucumber: Half part

Cheese: One small pack or as required.

Method of preparation

1. Take bread slices and spread the butter evenly. Now spread the grated carrot, finely chopped cucumber on the two bread slices. Directly grate the cheese onto the bread slices. Cover the bread slices with other bread slices.

2. Roast the sandwiches on gas toaster one by one for three minutes on both sides.image

3. Transfer the roasted cheese sandwiches onto a serving plate. Cut them into triangles and square depending on your requirement.image

Tip:

When we prepare sandwich in a toaster, the stuffing will not come out, moreover it toasts evenly and gives a nice crunchy texture.

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

Lunch Menu # 7

imageLunch menu # 7

Today I’ve planned to post my lunch menu # 7. This is completely a traditional meal plan which I’ve prepared for harvest festival(Pongal/Sankranthi). The lunch menu comprises of Sakkara(Sweet) pongal, kobbari annam(Coconut rice), beans ava kura(Beans mustard curry), pesara pappu(Yellow lentils), mukkala pulusu(Vegetable stew), appadalu(Papads), gummadi kaya vadiyalu(White pumpkin fryums), nuvvula podi(Sesame seeds powder), bendakaya pachadi(Ladyfinger chutney) along with hot steamed rice and curd. The steamed rice is topped with one tsp of melted ghee. When we serve any festive thali(Meal) first we keep salt and then one or two chopped banana pieces sprinkled with sugar then followed by other delicacies. The dishes prepared for sankranthi festival are completely no onion no garlic recipes. A very healthy and wholesome meal plan best suits for the season. Here I present my lunch menu # 7 to relish during festive days or no moon days(Amavasya) or even special ceremonies too. Njoy Cooking, Serving n Savoring!

image

Steamed Rice

image

Sakkarai Pongal (Sweet Pongal)

image

Coconut Rice

image

Pesara Pappu/Plain Moong Dal

image

Beans Ava Petti Koora (Beans mustard curry)

image

Mukkala Pulusu/vegetable Stew

image

Nuvvula Podi/Sesame seeds powder

image

Bendakaya Pachadi/Ladyfinger Chutney

image

Curd

image

Please click on the recipe links for individual recipes.

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

Mukkala Pulusu/vegetable Stew

imageMukkala pulusu

Mukkala pulusu is an authentic Andhra recipe especially prepared for pongal/sankranthi festival in Andhra homes. This is no onion no garlic recipe. Mukkala pulusu has got all flavours. Mukkala pulusu is prepared with gummadi kaya(Yellow pumpkin), chilagada dumpa(Sweet potato), mulakkada(Drumstick) and Sorakaya(Bottle gourd). The vegetables are cooked in enough water, later tamarind extract, jaggery powder and rice flour water are added along with required amount of salt and green chillies. The entire vegetable stew is boiled to get desired consistency and tempering is done. Here I present Andhra traditional recipe mukkala pulusu to relish on any special occasion. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Andhra, India
Servings: 8-10

Ingredients:

Drumsticks: 2 nos.

Yellow pumpkin: Small piece

Sweet potato: 1 no.

Bottle gourd: Small piece

Tamarind: Big lemon sized

Rice flour: 3 tbsp

Turmeric: Generous pinch

Salt: As required

Jaggery powder: 1 – 1 1/2 tbsp.

Curry leaves: A sprig

Coriander leaves: One small bunch

Tempering:

Sesame oil: 2 tbsp

Mustard: 1 1/2 tsp

Cumin: 1 tsp

Fenugreek seeds: Half tsp

Red chillies: 2 nos.

Asafoetida: A pinch.

Method of preparation:

1. Take required quantities of drumsticks, sweet potato, yellow pumpkin and bottle gourd. Rinse them well with water.image

2. Cut the edges of drumsticks and chop them into two/three inch pieces. Peel the skin of bottle gourd and chop it into bite size pieces.image

3. Now peel the skin of sweet potato and pumpkin too. Chop them into cubes and immerse in water till we use.image

4. Now transfer the chopped drumsticks and bottle gourd pieces into a small pressure cooker or in a heavy bottomed vessel. Pour three cups of water into it.image

5. Heat the pressure cooker and bring them to boil. Keep on high flame for two minutes. No need to keep the lid.image

6. When it starts boiling adjust the flame to medium.

7. When drumsticks and bottle gourd pieces are half cooked, add chopped sweet potato and yellow pumpkin pieces. Add generous pinch of turmeric too. {Sweet potato and yellow pumpkin take very less time to cook so added later}.image

8. Mix well and bring all the veggies to boil.image

9. Meanwhile soak tamarind in enough water.

10. When the veggies start boiling, slit the green chillies and add them.image

11. When the veggies are almost cooked, add extracted tamarind water to them. Add required amount of salt too.image

12. Now take three tbsp of rice flour and add one cup of water. Mix thoroughly and add only rice flour clear water. Addition of rice flour water gives perfect consistency for the pulusu.imageimage

13. Mix well and add jaggery powder. Boil the entire liquid for five minutes. Add chopped coriander leaves and curry leaves too.image

image14. Now heat kadai and pour sesame oil for tempering. Put mustard, cumin seeds and fenugreek seeds. When mustard splutter add a pinch of asafoetida and broken red chillies too. Switch off the flame.image

15. Pour the tempering onto the boiling liquid and mix well.image

16. After adding the tempering boil for two more minutes and switch off the flame.image

17. Now the piping hot mukkala pulusu is ready to serve. Transfer the mukkala pulusu into a serving bowl and garnish with coriander leaves.image

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

 

Bendakaya Pachadi/Ladyfinger Chutney

imageBendakaya pachadi/Ladyfinger chutney

Bendakaya pachadi is a super recipe from Andhra cuisine. Bendakaya pachadi is prepared with simple ingredients. Chopped fresh bendakaya is sautéed, ground with roasted black gram, coriander seeds, fenugreek seeds and green chillies. Soaked tamarind is added while grinding. Tempering is done for ground bendakaya pachadi. Here I present very delicious bendakaya pachadi which is served as an accompaniment to hot steamed rice. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Bendakaya/Ladyfinger: 300 gms.

Oil: 2 tsp

Split black gram with husk: 1 tsp

Coriander seeds: 1 tsp

Fenugreek seeds: 1/4 th tsp

Green chillies: 6 nos.

Tamarind: Small lemon sized

Salt: As required

Tempering:

Sesame Oil: 1 tbsp

Bengal gram: 1 tsp

Split Black gram: 1 tsp

Mustard: Half tsp

Cumin: Half tsp

Curry Leaves: A sprig

Red chillies: 2 nos.

Asafoetida: A pinch

Method of preparation:

1. Take 300 gms of ladyfinger, rinse well with water and keep aside to drain water completely.image

2. Chop the ladyfinger into one  inch pieces.image

3. Heat kadai pour little oil. Put split black gram with husk, coriander seeds, fenugreek seeds. When they slightly change colour, slit the green chillies and add them too. Fry for a minute and transfer the roasted ingredients onto a plate.image

4. In the same kadai pour two tsp of oil and add chopped ladyfinger pieces.image

5. Sauté them on low flame stirring at regular intervals.image

6. Sauté them till they are cooked completely.image

7. Switch off the flame and allow to cool down completely.image

8. Meanwhile soak tamarind in water for 15 minutes.image

9. Take a mixer grinder, first put the roasted ingredients and grind to a coarse powder. Add required amount of salt too.image

10. Now add soaked tamarind and grind to a coarse mixture.image

11. Now add sauteed ladyfinger pieces into it.image

12. Use pulse button only once to get coarse texture, otherwise the chutney turns into gooey texture.image

13. Now heat kadai, pour oil for tempering. Add Bengal gram, split black gram, mustard and cumin seeds.image

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

15. Transfer the groud pachadi into a kadai. Now pour the tempering onto the pachadi and mix well.image

16. Now heat kadai and sauté the pachadi with tempering for one minute and switch off the flame.image

17. Transfer the pachadi onto a serving bowl and serve with hot steamed rice.image