Arati Duta(Vucha) Perugu Pachadi/Vazhai Thandu Thairu Chutney/Banana Stem Curd Chutney

imageArati duta perugu pachadi

This is one of the healthiest recipes from Andhra Cuisine. Arati duta perugu pachadi is prepared with banana stem. It has enormous health benefits. It’s full of dietary fibre so good for digestion. It is a natural medicine for kidney stones as well as it is used for detoxification. It also contains iron which is used to treat anemia. Arati duta is chopped into tiny pieces removing fibrous material. Chopped pieces are sautéed in tempering. Mustard with green chilli paste and sautéed banana stem pieces are added to the beaten curd. Here I present a tasty and healthy arati duta perugu pachadi is ready to serve as an accompaniment to steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Curd Chutneys/Accompaniments
Cuisine: Andhra
Servings: 4 – 6

Ingredients:

Banana stem: Small piece

Curd: 500 ml

Salt: As required

Mustard seeds: One tsp

Green chilli: One no.

Salt: As required

Coriander Leaves: Few

Curry leaves: A sprig

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Red chilli: One no.

Asafoetida: A pinch

Turmeric: Generous pinch

Method of preparation:

1. Take small banana stem. Trim the edges and Remove the outer layer.

image

image

2. Chop the banana stem into circles. Pull and Remove the fibre using index fingers for each circular disc.

image

3. Now chop the circular stems into tiny pieces. Immerse them in water immediately till we use, otherwise they change colour.

image

4. Heat kadai and pour oil for tempering. Put mustard seeds and cumin seeds.

image

5. When mustard splutter add a pinch of asafoetida and broken red chilli.

image

6. Now add chopped banana stem pieces into the tempering and mix well.

image

7. Add turmeric And sauté the banana stem pieces on low flame.

image

8. Continue to sauté on low flame for five minutes or till the raw smell goes away.

image

9. Add curry leaves and chopped coriander leaves.

image

10. Mix thoroughly and switch off the flame. Allow it to completely cool down to normal temperature.

image

11. Meanwhile take half litre of curd in a vessel. You can use either left over curd or fresh curd too. But I always prefer to use left over curd.

image

12. Whisk the curd using a wired whisk and keep aside.

image

13. Take a mixer grinder and put mustard seeds and required amount of salt too. Grind them to a fine powder.

image

14. Now add one or two green chillies depending on your spice preference. Grind once again to get desired texture.

image

15. Now add sautéed banana stem pieces and mustard green chilli paste into the beaten curd.

image

16. Mix thoroughly and keep aside for two hours or minimum one hour so that the banana stem pieces absorb the mustard  flavour.

image

17. Now the authentic arati duta pachadi is ready to serve with steamed rice. You can refrigerate and use it for two days.

image

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

 

 

Chintha Chiguru Pachadi/Tender Tamarind Leaves Chutney

imageChintha 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.

image

2. Rinse well with water and keep aside.

image

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.

image

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

image

5. Transfer the roasted ingredients onto a plate.

image

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

image

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

image

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

image

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.

image

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

image

11. Now add sautéed chintha chiguru into it.

image

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).

image

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

image

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.

image

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

image

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

image

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

image

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

image

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

 

 

Gangabayala Kura Pappu/Purslane Dal

imageGangabayala 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.

image

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

image

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

image

4. Now add two cups of water into it.

image

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.

image

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

image

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.

image

9. Mash the toor dal with a ladle.

image

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

image

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

image

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.

image

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

image

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

image

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

image

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

Lunch Menu # 13

imageLunch 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!

image

Bread Bhaji

image

Lassi

image

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

 

Bread Bhaji

imageBread 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.

image

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

image

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

image

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

image

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

image

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

image

7. Now add chopped tomato pieces.

image

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

image

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

image

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.

image

image

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.

image

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.

image

14. Rinse well one bunch of coriander leaves.

image

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

image

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

image

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.

image

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

 

 

 

Mango Falooda

imageMango 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.

image

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

image

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

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

image

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

image

image

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

image

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

image

image

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

image

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

image

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.

imageimage

12. Transfer the Subja seeds into a bowl.

image

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.

image

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.

image

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

image

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

image

19. Now add cooked vermicelli in each glass.

image

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

image

21. Now add mango pulp into each glass.

image

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

image

23. Take honey almonds and cashews in a cup.

image

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

image

25. Now add Tricolour tutti fruitti and cherries too.

image

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

image

27. Serve immediately and enjoy the yummilicious falooda.

image

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

 

 

 

 

Aamras/Mango Pulp

imageAamras

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.

image

2. Whisk the pulp using a wired whisk.

image

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.

image

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

 

Mango Raita

imageMango 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.

image

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.

image

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

image

4. Transfer the mango raita into a serving bowl.

image

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

image

Please check my recipe Potato(Aloo) Curry for Poori

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

Paal Ice/Milk Popsicle/Vanilla Ice

imagePaal 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.

image

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

image

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

image

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.

image

6. Gently take out the Popsicles and enjoy.

image

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

imageMango 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.

image

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.

image

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

image

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

imageimage

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

image

6. Pour the milkshake into it.

image

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

image

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

image

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.

image

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

image

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

imageimage

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.

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