Chow Chow Bath

4394681E-22ED-4493-A9A1-C495FD4AF58BChow Chow bath

Chow chow bath is Karnataka state’s signature dish where Khara bath/tomato bath(Upma) and kesari bath/rava kesari served together along with coconut chutney. I’m a big fan of tomato upma as well as rava kesari. Serving both together for breakfast with coconut chutney is a big feast for me. Usually I prepare this recipe for special occasions. 

Already I’ve posted tomato bath in my previous recipe and pineapple kesari, coconut chutney in my earlier recipes. Here I present chow chow bath recipe to relish during special occasions or anytime whenever wanted. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Breakfast 

Cuisine: Karnataka, India 

Servings: 4 

Here below are the links for tomato bath, kesari bath and coconut chutney recipes. Please click on the  links for detailed recipes. 

Chow chow bath

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4A385195-D03E-4C86-BB94-59350C7CA668

Tomato Bath/Upma

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Pineapple Kesari

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Pineapple Kesari(Another Variation)

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Coconut Chutney

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Tomato Bath/Upma

5031814A-2420-4A07-8191-0B2854E6FEF2Tomato bath/upma

Tomato bath or tomato upma is a South Indian popular breakfast with slight variations depending on region and individual preference too. Today I’m preparing tomato upma/bath which suits my family’s preference. I’ve used Bombay rava/sooji to prepare the upma. Bombay rava is roasted in little ghee. Tempering is done with tempering ingredients in oil. Chopped onions, ginger and green chilles are sautéed in the tempering. Afterwards chopped tomatoes are added and sautéed tilll they become soft. Required amount of water and salt are added. When water starts boiling roasted rava is added and mixed thoroughly. Rava mixture is cooked on slow flame stirring at regular intervals. Here I present hot and delicious tomato bath/upma which can served with coconut chutney or any chutney powder. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Breakfast/snacks

Cuisine: South Indian 

Servings: 4

Ingredients:

Bombay rava/sooji: 2 cups

Onion: 1 no. Big

Tomatoes: 2 nos. Medium sized(If you like add carrot and fresh peas too)

Ginger: 1 inch piece

Green chillies: 1 or 2 nos.(Adjust according to your spice level)

Red chili: 1 no.

Curry leaves: A sprig

Salt: As required 

Cashews: 1 1/2 tbsp

Water: 7 cups(Rava and water ratio; 1:3.5 cups approximately)

Ghee: 2 tsp.

Tempering:

Oil: 1  1/2 tbsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Mustard seeds: 1 tsp.

Method of preparation:

  1. Heat pan or non stick kadai. Pour one tsp of ghee and add two cups of rava into it. Mix well and roast on low flame stirring continuously.12390A9D-0093-4832-8042-D40C43E7A5C7
  1. Roast the rava till nice aroma comes.22A25E75-B504-4175-9F88-B4493D377FDD
  2. Transfer the roasted rava onto a plate. 2B518E73-5176-4C3A-919F-1E2C3DACBAF8
  1. In the same kadai, pour one and half tbsp of oil.
  1. Put Bengal gram, black gram and mustard seeds. A55F0D0A-7F56-4961-AD5C-5BFD3A761271
  1. When mustard splutter add chopped onion slices, chopped ginger, broken red chilli and green chillies. Also add cashew nuts and curry leaves. 6F7B1B9A-4C08-4730-A846-8E45B4510991
  1. Mix thoroughly and fry till onion pieces turn into translucent.EE2D80F9-3ED7-4E92-A9A2-30B52218CF9D
  1. Now add chopped tomatoes too and mix well. DBA88D2E-0C15-4747-B0AF-440CFDEE3CFC
  1. Fry them till they turn into soft and mushy.DFA3975A-ACF7-4367-A130-4B254717E74B
  1. When they turn soft add seven cups of water and bring it to boil. Add required amount of salt too.722AECF8-7871-46A7-B271-E41DCA11FF34
  1. Add roasted rava  to the boiling water and stir continuously without forming lumps.97D80B32-B04B-4EE6-8CFF-5BE25EF1C70C
  1. Keep the lid and cook on low flame. 
  1. Open the lid and mix at regular intervals. Now add remaining one tsp of ghee into it. When it’s done it becomes soft and doesn’t stick to the kadai. 8919605A-5073-47F2-AA26-EDA244D24C9E
  1. Now the tomato bath/upma is ready to serve. Enjoy the tomato bath with coconut chutney or any chutney powder.97641A85-E150-444E-B197-194594F3586F

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Lunch Menu # 16

imageLunch menu # 16

Today I’m posting my lunch menu # 16. This meal plan is very healthy and tasty too. This is no onion no garlic simple Andhra thali. It comprises of gobi/cauliflower stir fry, vakkaya pachadi/pickle berry chutney and menthikura pappu/fenugreek leaves lentils along with steamed rice and curd. I’ve posted two variations with fenugreek leaves. One is without onion and the other variation with onion and garlic flakes. Today I’ve prepared menthikura pappu without onion and garlic. Here I present tasty lunch menu # 16 to relish anytime. Njoy Cooking, Serving n Savoring!

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Steamed Rice

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Cauliflower(Gobi) Stir Fry

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Vakkaya Pachadi/Pickle Berry Chutney

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Fenugreek Greens Lentils/Menthikura Pappu/Methi Dal

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Curd

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Vakkaya Pachadi/Pickle Berry Chutney

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Vakkaya pachadi

Vakkaya pachadi is another tasty and healthy recipe using vakkayalu/pickle berries. Vakkayalu are rich in vitamin C and iron, hence they can be used for immunity and anemia respectively. They can also be used for good digestion. Coriander seeds, Fenugreek seeds are roasted in little oil along with red chillies. The Deseeded vakkayalu are sautéed in little oil till they become soft. Roasted ingredients are ground adding required amount of salt. Ground chutney is tempered with tempering ingredients. Here I present tasty, tangy and spicy traditional recipe vakkaya pachadi to relish with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: Andhra/Telangana
Servings: 6-8

Ingredients:

Vankayalu: 100 gms(Approximately) or one cup

Red chillies: 13 nos.

Salt: As required

Coriander seeds: 3/4 th tsp

Fenugreek seeds: Few or 1/4 th tsp

Turmeric: Generous pinch

Oil: 2 tsp.

Tempering:

Oil: Half tbsp

Mustard: 3/4 th tsp

Split black gram with husk: 3/4 th tsp

Asafoetida: A pinch.

Method of preparation:

1. Heat kadai and pour two tsp of oil. Put coriander seeds and fenugreek seeds.

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2. When they slightly change colour add red chillies and roast them for few seconds.

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3. Transfer them into a mixer grinder.

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4. Take one cup of vakkayalu, rinse them well with water and remove the seeds. Now in the same kadai put deseeded vakkayalu and sauté them.

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5. Sauté them till they become soft. They take approximately five minutes to become soft.image

6. Now switch off the flame. Transfer them onto a plate and allow to cool down.

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7. Now add salt and turmeric to the roasted coriander seeds, fenugreek seeds and red chillies. image

8. Grind them to a semi coarse powder.

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9. Now add sautéed vakkayalu and use only pulse button twice to get desired chutney consistency. Keep aside.

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10. Heat small kadai and pour half tbsp of oil for tempering. Put mustard seeds and split black gram with husk. When mustard splutter add a pinch of asafoetida into it. Switch off the flame.

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11. Now add ground chutney to the tempering.

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12. Mix thoroughly chutney with the tempering.

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13. Now transfer the chutney into a serving bowl. Now the delicious vakkaya pachadi/chutney is ready to serve with hot steamed rice and a dollop of ghee.

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Vakkaya Pappu/Pickle Berry Lentils

imageVakkaya pappu

Vakkaya is called pickle berry in English. Recipes with vakkaya are popular in coastal districts of Andhra Pradesh. We can prepare rice, dal or chutney with vakkayalu. Today I’m posting vakkaya pappu/dal. The dal is prepared with vakkayalu and kandi pappu. The dal almost tastes like mango pappu  unless otherwise mentioned about it. Pigeon peas/kandi pappu and pickle berries are steamed in a pressure cooker. Tempering is done with mustard seeds, cumin seeds, a pinch of asafoetida and garlic flakes. Here I present tangy and spicy vakkaya pappu to relish with hot steamed rice. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Vakkayalu: One cup

Kandi pappu: 1 cup

Water: 2 1/2 to 3 cups

Red chilli powder: 3/4 th tsp

Turmeric: Generous pinch

Salt: As required

Tempering:

Oil: 1 tbsp

Mustard seeds: 3/4 th tsp

Cumin: 3/4 th tsp

Asafoetida: A pinch

Garlic flakes: 5/6 nos.

Green chilli: 1 no.

Curry leaves: A sprig

Method of preparation:

1. Take one cup of  vakkayalu. Usually vakkayalu will be green and red colour combination. But I’ve got here white and dark pink combination. I’ve got them from one of my friends mom’s garden. They are very fresh and tangy too(One cup of vakkayalu yield very tangy pappu, so you can adjust the quantity accordingly).

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2. Rinse them with water and remove the seeds present in them. Keep aside.

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3. Take one cup of toor dal/kandi pappu.

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4. Rinse them with water and add two and half cups of water.

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5. Keep the kandi pappu and vakkayalu separately in pressure cooker. Steam them along with rice for 5/6 whistles. Switch off the flame and allow to completely cool down.

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6. Open the lid of the pressure cooker. Take out the steamed dal and vakkayalu.

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7. Transfer the steamed toor dal and vakkayalu into a heavy bottomed vessel.

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8. Mix well and add turmeric, required amount of salt and red chilli powder.

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9. Stir continuously for few seconds and bring it to boil.

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10. Boil for five minutes and switch off the flame. If required add half cup of water.

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11. Now heat kadai and pour oil for tempering. Put mustard seeds and cumin seeds. When mustard splutter add garlic flakes, a pinch of asafoetida and few curry leaves. Also add one roughly chopped green chilli. Fry for few seconds and switch off the flame.

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12. Pour the tempering onto the dal.

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13.  Now the vakkaya pappu is ready to serve. Mix well and  Garnish with few chopped coriander leaves.

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14. Transfer the vakkaya pappu into a serving bowl.

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15. Serve hot with steamed rice.

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Roasted Peanut Chutney Powder

image (7)Roasted peanut chutney powder
Roasted peanut chutney powder is a very good accompaniment to steamed rice as well as idly or dosa. This is very tasty and healthy recipe too. Roasted peanuts, roasted gram, roasted red chillies and garlic flakes are ground to a powder adding required amount of salt. Here I present moderately spiced roasted peanuts chutney powder to serve as an accompaniment.  Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Chutney powders
Cuisine: Andhra, India
Servings: 15-20
Ingredients:
Roasted peanuts: One cup
Roasted gram: 2 tbsp(Optional)
Garlic flakes: 10 nos.(Approximately)
Red chillies: 20 nos.(Approximately)
Salt: As required
Method of preparation:
1. Take one cup of roasted peanuts.
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2. Take red chillies and garlic flakes. Dry roast them till raw smell goes away.
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3. Now add roasted gram and roasted peanuts. Switch off the flame and transfer onto a plate  to completely cool down.
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4. Take a mixer grinder and transfer the roasted ingredients into it. Also add required amount of salt.
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5. Grind the roasted ingredients into fine powder. Mix well using ladle and grind once again.
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6. Transfer the ground powder into an airtight container.
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7. Now the tasty roasted peanut powder is ready to serve with steamed rice and a dollop of ghee.
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Miriyalu Podi/Pepper Powder

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Miriyalu Podi

Now that showers are started, so It’s time for a healthy recipe which protects us from seasonal colds n coughs. It is also good for digestion, weight loss too. Miriyala podi is prepared with miriyalu/peppercorns as main ingredient. Required amount of miriyalu are roasted in two drops of ghee. Required amount of salt is added and ground to a fine powder. Kids can have weekly once one eighth tsp of miriyalu powder with honey or with little rice and ghee. Adults can have daily half tsp of miriyalu powder with one tsp of rice and little ghee. Here I present traditional recipe miriyalu podi to overcome seasonal changes. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Traditional medicine/recipe
Cuisine: Indian
Servings: 20-25

Ingredients:

Whole black peppercorns: 6 tbsp

Salt: As required

Ghee(Melted): 2 drops

Method of preparation:

1.  Take six tbsp of miriyalu. Heat kadai and drizzle two drops of melted ghee. Roast the miriyalu for two minutes or till nice aroma comes.

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2. Add required amount of salt too and switch off the flame.

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3. Transfer the roasted ingredients into a mixer grinder.

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4. Grind the black peppercorns with salt into a fine powder.

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5. Transfer the black pepper powder into an airtight container.

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6. Before eating lunch or dinner, take one tsp of rice and little ghee with half tsp of black pepper powder.

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7. Mix well and have it everyday for best results.

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Tips:

Miriyala podi is also used as a seasoning for soups. The recipe can also be used to make ven pongal.

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Avise Ginjala Podi/Flaxseeds Powder

imageAvise ginjala podi/Flaxseeds powder
Flaxseeds powder is prepared as an accompaniment to steamed rice. Flaxseeds are said to be power house of nutrients. Flaxseeds are good source of omega – 3 fatty acids for vegetarians. It also contains good amount of fiber which aids digestion and relieves constipation.  Flaxseeds controls sugar levels in the blood. They are good for heart too. Apart from these there are many more health benefits of flaxseeds.
Flaxseeds are dry roasted. Bengal gram, Black gram, sesame seeds and red chillies are also dry roasted. Required amount of salt is added and ground to a semi coarse powder. Here I present flaxseeds powder to relish as an accompaniment to hot steamed rice.
Author: Akshayakumbham
Course: Powders
Cuisine: Andhra, India
Servings: 30
Ingredients:
Flaxseeds: 100 gms.
Sesame seeds:  2 tbsp
Bengal gram: 2 tbsp
Black gram: 1 1/2 tbsp
Red chillies: 10 – 15 nos.(Adjust the quantity according to your spice level)
Salt: As required
Method of preparation:
1. Take 100 gms of flaxseeds/Avise ginjalu.
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2. Heat kadai and dry roast flaxseeds till crackling sound comes.
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3. Transfer the roasted flaxseeds onto a plate.
4. In the same kadai, take 2 tbsp of sesame seeds and dry roast them.
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5. After roasting transfer the sesame seeds also onto a plate.
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6. Now put Bengal gram and black gram. Roast them too till they change into light brown colour.
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7. Add red chillies also and roast for a minute.
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8. Transfer the roasted ingredients onto a plate. Allow them to completely cool down to normal temperature.
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9. Transfer the roasted and cooled ingredients into a mixer grinder. Also add required amount of salt.
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10. Grind them to a semi coarse powder.
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11. Transfer the flaxseeds powder into an airtight container. Serve flaxseeds powder with hot steamed rice and a dollop of ghee.
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Lunch Menu # 15

imageLunch menu # 15

Today I’m posting my lunch menu # 15. This is simple, easy and tasty too. It comprises of potlakaya vepudu(Snake gourd stir fry), thotakura pappu(Amaranth leaves dal) and mango avakaya along with steamed rice, a dollop of ghee and curd. Here I present delicious lunch menu # 15 to relish any day. Njoy Cooking, Serving n Savoring!

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Steamed Rice

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Potlakaya Vepudu/Snake Gourd Fry

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Mamidikaya Avakaya/Mango Pickle

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Thotakura Pappu/Amaranth Leaves Lentils(Dal)

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Curd

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Thotakura Pappu/Amaranth Leaves Lentils(Dal)

imageThotakura pappu

Thotakura Pappu is an amazing healthy, easy and tasty recipe too. Thotakura Pappu is prepared with amaranth leaves and pigeon peas as main ingredients. Two tbsp of Bengal gram is also added to enhance the taste. It also gives additional crunch to the dal. Tempering is done with mustard and cumin seeds along with chopped onion and garlic flakes. Here I present thotakura pappu to relish as an accompaniment to hot steamed rice or chapathi too. Njoy Cooking, Serving n Savoring!

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

Ingredients:

Thotakura/Amaranth leaves: 4 medium bunches

Pigeon peas/toor dal: One cup

Bengal gram/Chana dal: 2 tbsp

Green chillies: 2/3 nos.

Red chilli powder: Half tsp

Tamarind: Lemon sized

Water: 3-4 cups or as required

Salt: As required

Turmeric: Generous pinch

Tempering:

Oil: One tbsp

Mustard: One tsp

Cumin: One tsp

Asafoetida: A pinch

Onion: 1 no.

Garlic flakes: 5/6 nos.

Method of preparation:

1. Take four medium bunches of fresh amaranth leaves.

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2. Separate leaves from stems and rinse them well with water couple times. Use tender stems too along with leaves.

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3. Roughly chop the leaves and keep aside.

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4. Take one cup of toor dal and two tbsp of chana dal in a vessel.

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5. Rinse well with water and add 2 1/2 cups of water approximately.

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6. Cover the vessel with plate and put chopped amaranth leaves. Also add chopped green chillies.

7. Steam the dals and amaranth leaves in a pressure cooker along with rice for 5/6 whistles.

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8. Allow the pressure to settle down completely. Meanwhile soak tamarind in enough water.

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9. Open the lid of the pressure cooker and take out the steamed dals and amaranth leaves.

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10. Heat big kadai and pour oil for tempering.

11. Put mustard seeds and cumin seeds.When mustards splutter add a pinch of asafoetida and garlic flakes.

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12. Now add chopped onion pieces into it. Mix well and sauté till they change into translucent.

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13. Now add steamed dal and amaranth leaves. Also add tamarind extract and turmeric.

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14. Mix thoroughly and add required amount of salt. Also add one cup of water to get fallout consistency.

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15. Now add red chilli powder. Boil the mixture for five minutes and switch off the flame.

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16. Now the tasty thotakura pappu is ready to serve.

17. Transfer the thotakura pappu into a serving bowl and serve with hot steamed rice and a dollop of ghee.

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Check my other recipes using  amaranth leaves

Thotakura Senagapappu Koora(Stir fry)/Amaranth Leaves Poriyal

Thotakura Pachadi/Amaranth Leaves Chutney

Thotakura ava pulusu(Amaranth leaves mustard stew)

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