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Vimala's Kitchen
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CHUTNEYS /PICKLES/ APPADAMS



 
 
CONTENTS

Drumstick pickle 

IndianGooseberry Pickle

Mango pickle

Brinjal pickle

Mangoginger pickle

Ginger&garlic(mango) pickle

Mango&jaggery pickle

Maagaya-1

Maagaya-2

Hot brinjal pickle

Redchilli pickle

Gongura(the sourleaf pickle)

MUNGDAL AVAKAYA(PESARA AVAKAYA)

ONION CHUTNEY

Onion chutney(2)

mango grated chutney

CUCUMBER PICKLE(YELLOW DOSA AVAKAYA)

Mango&fresh coconut chutney

Mango&moongdal chutney

Mango&brinjal chutney

Mango&cucumber(Dosakaya)

Tomato chutney(accompaniment with rice)

Angular gourd chutney(beerakaaya)

      

 

DRUMSTICK PICKLE

 

Drumstick pieces

Tamarindpulp

Fenugreekpowder

powder      3tsp

Oil      !/4 kg

Salt        3tbsp

Turmeric     1tsp

Red chillipowder     Fresh &coloured 4tsp

 

Method:-

Wash & wipe the drumsticks thoroughly.

Roast the methi seeds and cool them & grind to apowder.

Grind the mustard seeds to a fine smooth powder.

Boil the tamarind pulp for 3-4 minutes.

Mix together along with salt & red chilli powder to a fine mixture.

Heat oil and add 1½tsp mustard seeds ,when they popping ,add asafoetida and red dry chillies ,let them fry for 1 minute,till it gives fine aroma flavour.

Add the cut drumsticks and cover it till they become tender.

Add the cooled tamarind pulp,check all drumsticks are applied properly.

Remove from heat and add the mixed powders.

Stir well till the drumsticks are covered with masala properly.

Note:-Add hot (more if required) oil if needed,oil should be floated over the pickle!

Cool it & transfer it into a ceramic jar with tight lid.

Stir one more time on the third day.

 

 

 

INDIAN GOOSE BERRY(SMALL)CURD PICKLE

 

The raw fruit should be  hard , sour &fresh.

Wash & wipe them neatly.

Curd should be sour &fresh.

 

Indiangooseberry        1/4kg

Sour  thick curd       150-200gms

Small&uniform sized

greenChillies            10-12

Mustard seeds+sesame seeds

Powder      150gms

Fenugreekseeds    2tbsp

 

Method:-

Wash   all berries  & wipe them   neatly  with a neat towel.

Make dots on each gooseberry with a sharp knife.

Keep a side &cover with a towel.

Cut & squeeze the lime juice without seeds,keep aside.

:roast the sesame seeds and cool them & grind to a fine powder.

Grind the mustard seeds to a fine powder, mix with sesame powder.

Roast fenugreek seeds & cool them & grind them to powder.

Prepare tempering with mustard seeds,red broken chillies and asafoetida.

Deseed the green chillies ,heat oil and finely fry them for a minute,

Remove from the pan and add the cut Indian gooseberries.

Cover it till they become tender. Add turmeric and mix well.

Remove the cover and fry them a while.Cool them.

Add the mixed masala powders , stir properly.

Add the lemonjuice to  the curd and add  the (cooled)  fried chillies(deseeded).

Mix well and store it in a airtight jar,and stir on the third day again.

Variation.- We can add fresh (with flesh) drumsticks bits also.

Fry them in 1tbsp oil till they get softer.

Remove and cool,then add to the curd masala along with gooseberries.

 

Shell life:-we can store them till one month.

 

 

MANGO PICKLE

 

Mangoes should be hard ,sour and fresh.Seasonal  raw mangoes are perfect to make the pickle.

Mangoes       25 (medium )

In nos.

Turmeric

Red chilli powder     fresh

Salt

Fenugreekseeds powder

Mustardseeds powder

Gingely oil

OR

Groundnut oil

Fenugreekseeds         1tbsp

Methipowder.(1tbsp), chillipowder,salt,mustardpowder  600gms

(If the mangoes are big in size the mixture will be added 1kg)  

Method:-Remove the heads and let mangoes stay for ½ hour in water.

To cut the pickle mangoes we have separate (special) knife to use.

Wipe them neatly without any wet,should be completely dry otherwise pickle gets

Spoil(fungus.).

Take a wide  neat bowl and add all masala in to oil along with methi seeds.

Mix thoroughly.

Cut the mangoes into medium big sized chunks.remove the layer and hard part

(seed).

Wipe each bit of mango with a neat towel and add with the masala.

Check out all pieces are neatly coated with masala.

Pour the remaining oil over them.

Store them in a air tight jar with a tight lid.

Mix thoroughly on the third day and pour oil(not hot)  on the pickle.

Note:-The oil should be floated atleast 1½-2 cm over level on the pickle.

 

 

BRINJAL PICKLE

 

 Brinjals  should be fresh & good seedsed.

 

Brinjals       ¼ kg

Tamarind pulp    150gms(some people like more also!)

Salt

Methipowder 1tbsp

Mustard seeds powder                    1tbsp

Red chillipowder 

Oil     Ground nut 500gms

Method:-

Chop the brinjals in big size.

Make tempering with mustardseeds,asafoetida and red chilli bits for a minute,

Add brinjal bits till they get tender.

Add tamarind pulp and boil it,add the ground masala and remove from the heat.

Cool it and stir well and store them in a air tight ceramic jar.

Mix on 3 rd day again.Check the oil & salt.

Shell life:-one month.

 

MAAGAAYA -1

Pickles are tasty and can be stored fresh for 10-12 months ,if we take care before we start

Them.Some of the precautions should be taken before they make.

Sour & hard mangoes 10

Salt

Turmeric

Fenugreek powder 3tbsp(roasted&powdered)

Red chillipowder 150gms

Groundnut oil

Or husked gingely oil

Tempering:-Mustard seeds,broken red chillies,asafoetida (1tbsp),blackgram(2tbsp)

Oil ½kg

Method:-The mangoes should be cleaned with cold water and remove the heads & seed.

Peel and cut the mangoes in to big chunks.

Mix ½ salt,turmeric to the pieces,so,mangoe pieces Ooze water.

Leave it for 2 days,squeeze the pieces on the 3rd day.,separate the juice from the bits.

Spread them on a plastic paper and expose them to the sun light,Keep the mango juice along with the sap in the sun light.

Roast & powder the fenugreekseeds, ground mustard seeds ,chillipowder to the sap.Stir well.

Heat oil and make tempering with given ingredients,when it is done,add directly to the spice mixture.

Add the ½ly dried mango chunks and mix well.Cool it and transfer into a ceramic jar,stir every 2nd day.

Use when it the mango chunks get tender & they get the masala flavour.

Pour extra oil (should be float on the pickle) on top to prevent the fungal infection.

MAAGAYA-2

 

Raw mangoes                                           20(sour&hard)

salt                                                            3/4kg

Fresh red chili powder                            500gms

Turmeric                                           25gms 

Fenugreek seeds                                      3tbsp

Mustard powder                                       1/4kg(sieved)

 Husked sesame oil 

OR groundnut oil                                       1kg

 Asafetida                                                 2tsp

 Mustard seeds                                         21/2tsp

Method :-

Wash the raw mangoes well and wipe them clean. Peel them.

Cut them into thin lengthwise,but thin pieces.Remove the hard seed.

Mix the pieces with 1/2kg  salt and turmeric ,b thoroughly to the pices.

Store the mixure in an air tight ceramic jar.

Now mango pieces ooze water.Allow to soak them for 3 days,without touching.

On the third day squeeze the pieces of the sap and spread on a plastic paper.

Expose to sun,until the pieces get dry(not much).Keep the jar along with the sap in the sun.

Now add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder. Stir well till they properly mixed well. 

Now add the dried mango bits. Check all pieces have coated well.

Heat the oil  and add mustard seeds and asafetida.Let they crackle,add fenugreek seeds,fry for a second.Cool it,and mix into the above mango bits.

After it cools transfer into a clean,dry ceramic jar with tight lid.

Can  be stored for a year.

REDCHILLIES PICKLE

Every pickle has their own time (season) to prepare.

For pickles gingely oil is the best taste.

Ripen red chillies 10ogms

Salt

Tamarind 25gms

Turmeric

Oil 2tbsp

Fenugreek seeds 2tbsp

Method;- Discard the green heads (stalks).

Deseed the tamarind and clean it.

Crush them coarsely (should be ½ .1/4 th pieces) chillies along with salt,turmeric to

Roast the fenugreek seeds,cool them.Add to the chillies.

Transfer the chillies into a ceramic jar,and dip the tamarind in the middle,cover with chilli crush.

Allow to stay for 2 days.

On third day grind coarsely along with tamarind.

Add hot oil and mix to it.Cool it and store it in the ceramic jar.

To make full recipe:-Take 1-2 tbsp pickle and add one piece of dry coconut and grind it.

For sesoning heat 1tbsp oil and add mustardseeds,cumin,asafoetida and broken dry chillies

Curry leaves.Add directly into the pickle and enjoy with plain rice!

Note:-If you like add fresh 1onion with chopping Or grind with the pickle.

Can be added garlic also.

GONGURA (THE SOUR LEAF)

The pickle it has a special taste & flavour.It is andhra people`s pride pickle

This is only for 1 month storage.

Gingely oil

Gongura leaves 2bunches

Salt

Oil 5tsp

Red chillies 3tsp

Turmeric

Blackgram

Fenugreekseeds

Mustard seeds

Garlic 12 optional

Method:-Remove the leaves from the stem,wash and wipe them on a kitchen towel.

Heat tawa and just roast the leaves (not totally),stir all the time for 3-4 minuts.

Transfer them to the towel,allow to get cool for some time.

Heat oil and add mustardseeds,fenugreek seeds,redchillies,asafoetida,blackgram.

After done turnoff the heat.

Grind gongura leaf ½ of the tempering,salt turmeric to acoarsely.

Remove and add the remaimg tempering and store it.

Can be served directly also.

Note:-If you use garlic grind them with the pickle Or fry them along with tempering and

Add to the pickle.It takes time to get tender(probably 7 days).

GREENGRAM AVAKAYA (pesara avakaya)

Can be stored for 4 months.

Sour raw mangoes(hard)            8 (medium size)

Salt -                           250gms

Green gram dal                  250gms (split,yellow)

Red chili powder                250gms

Sesame(husked gingely)  oil                  1/2kg

Method :-

Slightly roast  green gram and grind to a fine smooth powder.

Wash, wipe and cut the mangoes into chunks.

Peel& Discard the  hard part(seed) and clean with dry cotton towel.

Mix all the ingredients together by adding half the quantity of oil and keep in a dry clean container.

After three days grind the pickle and mix well by adding more oil as required.

CUCUMBER(DOSAAVAKAYA)

Cucumber should be hard&sour.Use peanut oil or sesame oil for pickles.

Yellow cucumber is the tastier for this pickle,can be stored for 3-4 months.

Cucumber(yellow)        3small 

Mustard powder          3
Redchilly powder        3
salt                    21/2tsp
oil                     2tbsp

Tempering:-Mustards,fenugreek seeds,

Turmeric                1tsp

asafoetida,broken chillies(4).

 
Method:-

Wash cucumber and wipe neatly,cut them into chunks without removing the skin(some people remove!),bcz the skin helps to retain the crispness,and flesh can not gets tender.

In a wide bowl combine the mustard powder,salt,red chilli powder along with oil,mix well.

Rub the masala to the cucumber bits,

Make tempering and add directly into the pickle,mix thoroughly.

Allow to stay for 1 day,then serve with plain white rice & cooked(toor)

dal,ghee.

SUGGESTION:-Same preparation with tindooras(kundru),and green apple.

CHUTNEY WITH ANGULAR GOURD SKIN

The angulargourd should be young & skin will be thin and green(fresh &juicy).

Angular gourd peel              ½cup(without hard part)

Green chilli               1-3(as pertaste)

Salt

Garlic                     1pod

Freshcurry leaves           1tsp

Turmeric                    pinch

tamarind pulp               1/4 tsp

Oil                         1tbsp

Tempering;

Mustards,redchilli(1),Blackgram(½tsp),Bengalgram(½tsp),Asafoetida(pinch).

Method:-Heat ½tbsp oil andfry the peel tobrown.,removefrom the oil andkeep aside.

 in the same oil,add redchilli,½portion blackgram,mustardseeds,bengalgram,asafoetida.

Fry till done.Blend tempering along with tamarind,salt and turmeric coarsely.

Add finally the roasted peel,blend it coarsely. 

Remove into a bowl.

Heat the restof oil and add ½tsp black gram and roast to reddish brown,add curry leaves and remove immediately and pour over chutney,serve with plain rice!

CHUTNEY WITH BOTTLE GOURD SKIN 

**Same process as angular gourd!!

CHUTNEY WITH ANGULAR GOURD(Beerakaya chutney)-2

List of ingredients:
Qty Measure Ingredient Wt.(gms)
2 cups of beerakaya skin  
1/2 cup roasted peanuts  
4 green chillies  
1/2 tsp tamarind paste  
garlic 1clove  
coriander  
salt to taste  
oil           4½tbsp  
cumin ½tsp  
 Black gram ½tsp  
Tempering
 Black gram ½tsp  
Mustard seeds few  
cumin  ½sp  
Broken red chillies    2  
Asafoetida pinch  
curry leaves  


Method:Heat 1½tbsp oil,add blackgram,cumin, andgreen chillies.Fryfor a½min,removeonly them into adish.

Peel the angular gourd and wash them only.

Add to the hot oil,till they turn to softer.(can be used if  requires little water.)

In a blender mix all ingredients (garlic,greenchillies,cumin,salt fresh choppedcoriander and tamarind,finally roasted

peanuts.

Blend them coarsely (add little water).Add thefried skins and blend coarsely.Transfer into a bowl.

Heat oil in another pan and season well.Add curry leaves,putoff the heat and pour over chutney.

Goes well with rice,dosa,idli etc..

Suggestion & tips:-Can be added 1 tomato also.

FRESH CORIANDER CHUTNEY (CURRY LEAVES CHUTNEY)

Fresh coriander/curryleaves            cup

salt

Green chillies                         5-6

Red chillies                           3-4

Little jaggery

lemon juice/tamarind pulp               1/2tsp/1tsp

Tempering:Oil(1tbsp),mustards(1/2tsp),blackgram(1/2tsp),asafoetida(pinch),bengalgram(tsp),turmeric(pinch)

Method:-

heat oil and add tempering ingredients,after done add green chillies,fry for second.

Putoff the heat,remove the tempering from the oil into a bowl.

Add finally in the same oil coriander/curry leaves.need not fry,oil heat is enough.

Now blend the tempering coarsely,finally

add the leaves and rotate the blender for 1/2 minute(leaves should not get paste).

If you want crunchy chutney,just fry tsp blackgram in oil and pour over chutney.

Suggestion:-

Can be made "pudeena (mint)chutney in the same way,but use lemon juice instead!

LIME&GREENCHILLI PICKLE

Select thin skin,and juicy lemons.

Lemons                    12

salt

oil                        400gm

Turmeric                   11/2tsp

Mustard seeds               3tbsp

Ginger                      tbsp(cut thinly legnth wise)

Mehtod:-

Blend mustards into smooth powder.

Cut 6 limes  into 4 parts/8 parts.

Squeeze 6 limes without seeds.

Slit green chillies(do not remove stalk),peel & cut the ginger.

Mix all powders into lime juice.

Now add the bits & chillies,ginger,mix well.

Heat 2tbsp oil and add 2tsp of asafoetida and add directly to the mixture,stir well and store after cool in a ceramic jar.

Add tempering whever you use(take small amounts and season it!)

 

 

 

 

 


 

 

 

 

 

 

 

 

APPADAMS& VADI(YAMS) 
 
These are a type of "sun-dry chips" with different vegetables and Flours & pulses.
Tasty ,spicy and little hard work.In India specially south (even North people known as "vadi") they use to prepare number of varieties.
They are useful whenever lack of vegetables(in summer normally),
as accompaniment wiht rice.Goes well with sambar,rasam and leafy vegetables curries Or gravies,
Papad is a very crunchy,crispy (like thin rotis) snack,even we can eat as a snack for evenings.
Now a days papaddams(not spicy) are used to be as a snack -bit with drinks in the western countries.
In India Tamilnadu(madras papadams) is famous to make these papadams.They prepare different  varieties and export to UK,USA etc..
Here are some varieties those i use to buy & vadiyams i used to make
at home.
 SAAGOO VADIYAMS(VADI)  
 
Can be prepared with sagoo/sabudana.Easy to make them,but you need good sunlight/heat.
Can be made without spicy also,people like spicy can be done like this for evening snack.
Indian sagoo                           1cup
water                                     6
Salt
Ajwain/cumin
Grenchilli paste
Ginger paste                                 Each 2tsp
If you like add few drops of lemon-optional!
 
Method:-Clean & wash sago first.
Boil water till very hot,add the two pastes and dry spices along with salt,allow to boil 2 min.
Add cleaned sagoo slowly on stirring,without forming any lumps.
Stir and boil until the sago completely disappeared(cooked),and the water appear as a starch consistancy.
Take a white clean cloth,wet it and squeeze extra water.
Spread on the mat.(Or take a thick plastic sheet instead)
Stir very well and start to make vadi with a small spoon(it should be warm,not soo hot).
Take aspoonful batter and just put on cloth/plastic cover.
Use whole batter in this way.
If the sun light is good & hot,the vadiyams will be dried only one day.
You can remove in the evening,otherwise let them dry for one more day,important thing is they should dry completely.
If you use cloth,turn the cloth(backside),and spray/sprinkle water.
allow to stayfor 3-4 min,then we can remove easily,but do not forget to dry them on more sundry!
Store them in a container with tight lid.
Shell life:- 4 -5months
RICE FLOUR VADIYAMS
 
Rice flour                                   3 cups
Water                                        3-4cups
Greenchilli crush                          3-4 tsp(as per taste)
Or red chilli powder
salt
Sesame seeds                             2tsp
Ajwain                                        1tsp
Asafoetida                                    2piches
Oil                                               11/2 tsp
Ginger paste                                  2tsp
 
Mehtod:-Cook the water,add the spices and cook 2 min. more.add oil.
Remove from the stove and gradually add the flour,it gets  lumps easily.
Make a fine dough,again take it back to the stove(on low heat),stir all the time without burning bottom.
The dough should be like "murukku" consistancy.We make with murukku press(machine).
If you feel the dough is cooked well,remove and allow it to cool.
Spread a thick plastic paper in the sun light/Or a clean white wet cloth.
Take a thin/medium frame from the murukku machine,and press one by one,finish with whole dough .
When you feel they are ready to remove,remove from the plastic paper,Or remove from the cloth as the same way as above recipe.
 
Handy tips:-If you want like a thin discs,make the dough little solid state(i.e.use 1:11/2 water).It takes to dry little bit more time ,may be one more day!!
Can be added two boiled&mashed potato to the dough.
 
VADIYAMS WITH DIFFERENT VEGETABLES & DAALS(PULSES)
 
1)Lady fingers
2)TINDOORAS
3)BOTTLE GOURD
4)WHITE PUMPKIN
 
a)With grated
b)with bits
c)Big chunks
5)ONION  VADIYAMS
6) Plain vadiyams
7)COOKED RICE VADIYAMS
 

Vadiyalu (Green Gram/black Gram bengal Gram/);-

These are good substitute for vegetables.

It is side dish for Lunch or Dinner, some times used as a tea-snack.
Some make curry with Vadiyalu mixing with spinach/thotakoora/Bachali leaf/Fenugreek leaves/Gongura pulusu(sour leaf soup).

Bengal gram  100 g,
Green gram dhal 100 g,

or Black gram 100g,
Red chillies 7-8
Salt
Method :

 Soak both for  three hours.

Grind  together along withred chillies and salt.

Spread small balls (like bajjis) on a cloth and dry in the sun hot.

Store in a container and deep fry  in oil whenever required.

PLAIN VADIYAMS

BLackgram (with peel)                   1/2kg

Salt

Cumin seeds                              2tsp

Greenchilli crush                        2tbsp

Chopped coriander                        1tbsp

Method:-

Soak blackgram for 5-6 hours,wash and remove the peel,drain it completely.

Grind into a very smooth dough,mix everything given above,and mix well.

Wet a neat white cloth,squeeze the water completely.

Place it into the good sunlight,and put the vadiyams (as walnut sized?or little smaller)

Use the whole dough like this. Allow to dry completely.May be it takes one more day(impt thing is bright warmness from the sun).

Remove using water on the otherside(sprinkle)

and remove them without spoiling(breaking).

Easy method is to use thick plastic sheet!!.

Can be made with only Blackgram

Blackgram with peel 500gms

Salt

Greenchillies

Cumin seeds

Method:-

Soak the daal for 5 hours and remove the peel,grind to a smooth batter.

Place a neat 3 meters cloth / thick plastic big sheet to expose to the (bright) sun.

With a tsp put vadiyams (small balls like),giving 2” distance of each other.

Let them dry on sun light, remove carefully and store them in a plastic container.

Goes well with plain rice Or leafy vegetables soups,Or leafy curries.

(If u dry them on cloth, sprinkle some water on the back side of the cloth,wait for 2 minutes,they come easily.But you should dry them after transfer them on a tray or something.,otherwise they get fungus,if you keep for storage like that!)

ONION VADIYAMS

Onions                                          1/4kg

Peeled blackgram                             1/2kg

Salt

Redchillipowder                               2tbsp

Cuminseeds                                    2tsp

Turmeric

Mehtod:-

Soak dal for 6 hours,wash several times and remove the peel.Drain.

Grind it into a very smooth batter as "vada" consistancy.

Add the other ingredients properly.

Use a thick plastic big sheet,and put vadiyams as marble size.

Allow to sundry completely.Store in a tight lid jar.

Yield:-Can be stored for 2-3 months.

VADIYAMS WITH WHITE PUMPKIN -1

Blackgram with peel                                      500gms

salt

Whitepumpkin(tella gummadi)                         small sized

Greenchillies paste                                      11/2tbsp

Cuminseeds                                                2tsp

Seasame seeds                                           2tsp

Method:-

Soak the blackgram overnight.

Peel the pumpkin and discord the seeds (some people like the seeds).

Grate coarsely and place them in a white towel/cloth,twist it.

Keep on a strainer,and spare the water in a wide bowl(under the strainer),keep 2kgs weight over the twisted cloth.

Allow to stay it until the next day.(i.e,leaving to remove the water from the pumpkin).

On the next day peel out the blackgram and grind it into a fine smoothy dough,squeeze completely the water from the pumpkin.

(the water can be used for grinding also)

In a wide bowl,mix the grated pumpkin,and other ingredients thoroughly.

Place the big plastic sheet on good sunlight,and put the vadiyams as normal way.

They take more sun heat than the others,bcoz the pumkin takes more time to dry.

ANOTHER VARIETY WITH PUMPKIN-2 

Small sized pumpkin                                        1(peeled&cut into chunks)

Blackgram with skin                                        500gms

Salt

red chillipowder

Turemric

Asafoetida

Curryleaves                                                       (optional)

Cumin

Mehtod:-

Soak the blackgram for 6 hours,peel them and grind into a smoothy tihcker paste than "vada" consistancy.

Peel and discord the pumkin seeds.Cut the pumpkin into chunks.

Keep them in a stainer,and squeeze as maximum as you can.

Add everything to the dough/batter,(the batter should neither watery/nor hard.)and put the vadiyams on sunlight.

Let them dry for 2-3 days(depends upon the sun heat).

Store them in a tight lid container.

They are very tasty when you deep fry them in oil and can be used as an accompaniment with plain rice/or as evening snack also.

The pumpkin gets very crunchy/crispy.

VADIYAMS WITH PUMPKIN-3 

Blackgram with skin                                     500gms

Pumpkin                                                    small

Salt

Greenchilli paste                                         2-3 tsp

Ginger                                                      crushed 2tsp

Turmeric

method:-

Peel & discord pumpkin seeds,grate them& tie into a wide white cloth.

Keep a wide bowl under it.

Put max.2 kg weight over the cloth,to squeeze the water from them.

Let it remain like this for 2 hours,soak the blackgram (without peel)

in that water for 5 hours.

Grind it into soft thick er than "vada" consistancy.

Add salt and other things.Mix well and put vadiyams as normal way.

VADIYAMS WITH VEGETABLES

Ground batter recipe

Salt

Blackgram                      1/2kg

Redchilli powder(2tbsp)/greenchilies    50gms/as per taste

Turmeric

Asafoetida

Mehtod:-

Peel and grind the blackgram as vadi consistancy.

Add the spices to it and mix well.

 a)For Ladyfinger vadiyams 

Wash and  wipe them with thin cloth,cut into slices,spread on a cloth for 1/2 hour,to avoid the stickyness.

Add to the thick batter these pieces,and put vadiyams,allow to sundry them for 3 days.

Fry them whenever you required ,goes well with plain rice/with  sambar rice.

WITH TINDOORA

The batter detailes are given in ground recipe!!

Tindooras                      1/2 kg

salt

Mehtod:- Cut the tindooras(donda kaaya) in legnthwise,squeeze as maximum as you can,starin them and spread on a cloth for 1 hour to avoid the stickyness.)

Add these with the ground batter (should be very thick,bcoz,the tindooras already have water inside).

Put vadiyams for 2-3 days Or until they get completely dry!.

Fry them as an accompaniment with plain rice.

VADIYAMA WITH BOTTLE GOURD

These are really very tasty,and we can not recognise them,those are prepared with bottlegourd!.But we need more elder one(matured/muduru kaaya).

Bottlegourd (elder)           1

Either             a)can be used grated, nor

b)chopped big pieces 

salt

Asafoetida

Greenchillies                    crushed 10 

Mehtod:-

Soak blackgram (with (skin) for 5 hours.

Drain it and grind to a smooth,thick paste/batter.

Sqeeze the grated bottlegourd/pieces maximum you can.

Add them to the batter along with the other ingredients.

Put the vadiyams on a thick plastic sheet,and sundry for 2-3 days.

Fry them whwver you required as an accompaniment with plain rice!.

COOKED RICE VADIYAMS

Cooked & cooled rice.                4cups

Salt

Crushed greenchillies                 8-10

Cumin seeds                           1tbsp

Seasme seeds                          1tbsp

Fresh coriander                       1tbsp

Asafoetida

Method:-

Mash the rice/grind coarsely along with salt,grenchillies,ginger,asafoetida anf coriander.

Add sesame,cumi seeds well,no water needed.

Make a fine thick dough,

add 1tbsp oil and knead well.

Make 1/2 walnut sized balls/vadiyams.

Allow to sundry for 2 days.

Can be fried as evening snacks with coffee/tea.They are very very crispy & crunchy. 

APPADAMS  

 papadams are excellent campfire snack food

Papadams are round Indian chips made of lentils,different types of Spices (ranging from mild hot to sooo HOT) and bicarbonate of soda.

All the ingredients are mashed together and  They are then roll into 6-8 inch diameter circles& then sun-dried.

1)WITH RICE

2)WITH BLACKGRAM

3)WITH 3 PULSES

4)WITH GARLIC

**Use ground &strained garlic water for making dough.

$)WITH GINGER&GARLIC

**Add instead of chillipowder,pepper corns.It is a mixture of  strained garlic & ginger paste,use the strained water for making dough.

6)WITH PEPPER

**Add instead of chillipowder,crushed pepper corns to the flour,process is same.

7)WITH RED CHILLI POWDER

**Those who likes to eat hot& spicy,these are very tasty.

They are like snacks and can be eat with plain rice& ghee as well.

Add redchilli powder,salt,asafoetida to the flour,and make dough as papadams consistancy.

*)WITH CUMIN SEEDS

**Add cumin seeds and other ingredients to the flour.


9)WITH CORIANDER & GARLIC

**chop coriander and allow dry,mix along with the flour,salt ,cumin seeds.Blend the garlic along with little water & strain it,use when you are mixing dough.

Roll papadams as normal.

10)WITH FENUGREEK LEAVES

**Add kasuri methi leaves (dried ones,can available in the supermarkets),chillipowder,asafoetida,salt to the flour,and make papadams as normal way.

11)WITH GREENCHILLIES

**The green chillies to be crushed & strained without seeds or fiber(veins).add directly wiht the flour as normal way(instead of using chillipowder).

1)RICE PAPADAMS & APPADAM FLOWERS(APPADM PUVVULU)

RAW RICE                                       One fist

Salt

Juice of 2 lemons

Greenchillies                                      6

asafoetida                                        pinch

Mehtod:-

Boil water and add rice,cook for 5-6 min.

Drain completely.

In a wide pan dry fry them,use wooden fork.

The rice popped and gets double in size.

Grind to powder and sieve it twice.

Pste greenchillies,salt.

Drain without seeds(grind one ladyfinger along wiht),we get the water

add lemon juice (discord seeds).

Mix this to the asafoetida and rice flour to make a fine dough,knead well and cover for 2 hous.

Knead again with oily hands for 1/2 hour.

Make walnut size balls out of the dough and roll out to thin discs.

Before you start rolling,spread a white big neat cloth to place these appadams.

There is no need to roll them directly in the sun.Make all papadams in the shade,and spread them to the sun later.

Allow them to sun dry.

APPADAM PUVVULU:-

Add bengalgram flour 1/2cup,and make small size balls,press in the middle with your thumb (finger) .

It looks like a flower.Make in the same way out of the whole dough.

Sundry them,when they are done, store them in a airtight container.

Fry them whenever you required wiht plain rice &warm ghee as side dish.


POTATO PAPADAMS

Potatoes            1/4kg

Garam masala        1/2 tsp

chilli powder         1/4 tsp

Black pepper          1/4tsp
Salt
Oil

Method:-

Cook the potatoes with skins until tender.

peel and mash them well.

Stir in the spices and divide into 13-14 equal portions.

Smear 2 plastic bag with oil and place the large one on the work surface.

Roll 1 portion of potato into a ball, place on the plastic, cover with the other bag and roll it into a 8-10cm circle.

Remove the small bag, smear it again with oil and continue to roll out all the papadams.

Leave them on exposing to the air until they get dry. 

Place the papadams on greased baking trays and place in the oven about 30cm above the pilot light. Leave for 3 days to dry out, turning them every day.

When dried, store in an air tight container.

Deep fry them in oil (whever you required.)to crispy brown.

BUTTER CHILLIES

These are made by buttermilk,raw tamarind.They are nice to serve with

plain rice,any dal which is mixed with veg/leafy vegetables.

Specially they are tasted with pulusu koora,pulusu pachadi(brinjal/onion).

These are to be served with "vadiyams"(fine combination).

Medium sized green chillies

(not tender)                     250gms

Salt

Buttermilk                  400gms

(it is a dilute yoghurt 1:6 water,it should be sure in taste).

Turmeric                   2tsp

Method:-

Beat the buttermilk,salt,turmeric for 2 minutes.

Wash all green chillies along with their heads.Slit on one side of each chilli,without breaking them.

Drop them in that buttermilk,mix well.Let them soak for two days.

On the third day,squeeze them and

dry them to sun light along with the buttermilk.After 8-10 hours,again keep them in the butter milk,mix well.Do the same way on the next day,do it until the chillies gets white colour.(they turn into the white,becoz they coated with turmeric&buttermilk,salt).

Then throw the remaining buttermilk

finally.

Allow them to dry completely,store them in a airtight  container,fry them to crispy dark brown whenever you required.Can be stored for 4 -5 months.

VARUGULU(CHIPS) 

These are also helps whever we do not get vegetables in the market,specially in unseasons (in India,summer,whenever we do not have vegetables at home,these are also

usable items like papadams,vadiyams.

Can be made with Karela(bittermelon),Tindoora(dondakaya),Cucumber(yellow dosa kaya),Ladyfingers(benda kaya).

Cut each vegetables into thin slices,squeeze(lightly) them after rubbing with salt and ajwain.Sundry them until they turn as chips.When they totally dried,store them in a airtight container.

DAILY CHUTNEYS

These are special chutneys from andhra people,they like,no..no,they love to eat them

Some of these chutneys used to be done in the summer nights(for dinner).

Our elders used to make the combination of these chutneys(it must need ghee!!),papadams,vadiyams and newly made "pickles"(MMMMMMM) for dinners.

Freshly riped(juicy) mangoes,thick curd..we can not define the taste and that

experience in specially in the moonlight.

We can not get them back those golden days.

O.k,here we go to know the chutneys.

1)Tour dal chutney (kandi pachadi)

2)Greengram(split) hcutney(a)

b)another variety

3)Blackgram chutney (urad dal pachadi)

4)Tamarind chutney

5)Ginger chutney  

TOUR DAL CHUTNEY

Tour dal                  1cup

Salt

Water                     11?2 cups

Cumin seeds               1tsp

Tamarind pulp               tsp

Red chillies                 8-10 

Garlic cloves                 8  ( can be done without also!)

Method:-

In a skillet pour tbsp oil,and add pulses and chillies,roast it until it gives a fine flavour,dal will turn into reddish brown colour.

Remove and allow to cool.In a mixie,add everything and grind into a smooth paste.

Add finally cumin seeds.Can be stored for 3-4 days in the refregerator.

Serve with warm plain rice,ghee and papadams,vadiyams etc..

Goes well with avakaya(mango pickle),the combination with chutney is Pachipulusu,majjiga pulusu,bottlegourd dhappalam,pepper rasam,menthi majjiga and

vankaya gujju pachadi.Whever you need you can fry them and sprinkle chillipowder and use as a side dish along with plain rice.

GINGER CHUTNEY

Can be eatable with any dosa (specially andhra pesarattu &Upma combination---best!!)or even tasty with plain rice as well.Called in telugu as Allam Patchadi
Oil                   3 Table Sp
Dry Red Chilies           10


Sliced Ginger 1 tbsp
Tamarind 1/2 tbsp
Jaggery 2tsp grated  (Or as per taste)
Cumin Seeds  1 T Sp
Salt 

Tempering:
Oil  1 Tb Sp
Husked blackgram 1/2 T sp
Mustard Seeds   1/2 T Sp
Cumin Seeds   1/2 T Sp
Chopped garlic   3 Cloves(optional)
Curry Leaves  6 (Optional)

Method:-
Grate jaggery and mix well with tamarind by adding 1/2 a cup of water.
Heat Oil, saute red chilies and cumin, then add ginger and tamarind mix and cook for ten to stirring and scraping.

Then blend to a fine paste.

Tempering:

Heat a tbsp oil,add tempering ingredients, Once these start crackling add curry leaves, remove from stove and  pour the it over thetop of chutney before you serve.
shell life:

6-7 days in the refregerator.
Best Served with: Any dosa, Idli, deffinately with pesarattu.

ALLAM PACHADI

2 medium-sized onion finely chopped

1 tbsp,roasted-rice powder

tsp.mustard powder

2 cups fresh thick curd

2 green chillies finely chopped

1½" ginger finely chopped

2 tbsp. oil 

salt

2 tbsp. coconut paste

10 curry leaves

A pinch of asafoetida

Method:

Heat oil and saute onion, ginger and green chillies.

When they become brown add curry leaves and mustard powder.

Add coconut paste and fry well till water dries up. 

Add ½ cup water and asafoetida. Bring to a boil.

When water dries up remove from the heat.

Beat the curd well and add the pachadi mix to it.

Sprinkle rice powder, it will thicken the pachadi.

Serve with any dosas,upma,idli and tasty with plain rice too.

ANDHRA SPECIAL (ALLAM PACHADI/Ginger pickle)

Ginger                       peeled&chopped                   50gms

Salt

Tamarind pulp                    frehly squeezed                         tbsp

Jaggery                          1/2 tbsp(or more)

Fresh chopped coriander

Tempering/seasoning/Thadka/Baghar:-

Oil                      tbsp

Mustards

Husked blackgram

Bengal gram split

Fenugreek seeds

Asafoetida             pinch

Sesame seeds

Coriander seeds          (some people donot use)

Fresh curry leaves      for garnishing!

Method:-

Sueeze tamarind pulp in a wide bowl.

Add salt & jaggery,mix coriander leaves,keep aside.

Heat oil,add tempering ingredients one by one,fry until done,cool it.

Grind to a smooth paste along with ginger bits and tamarind mixture.

Finally fry a little curry leaves and pour over chutney and serve!.

SESAME CHUNEY

 Sesame seeds                 1cup

Salt

Tempering:-

Oil                          1tbsp

Red chillies                 5-6

Jaggery                       little

Tamarind pulp                 1tsp

Curry leaves (fried)          garnishing

Method:-

Dry roast sesame to brown.Cool it.

In oil prepare tempering with given ingredients,cool.

Blend the tempering (remove oil),and tamarind,salt,jaggery to coarsely.

Add roasted sesame and blend it.

Remove and sprinkle fried curry leaves.

Serve with plain rice.

GROUNDNUT CHUTNEY

we can make it 2 types,for tiffin accompaniment (slightly spicy and for plain rice (spicy).The only thing is just adding more red chillies for rice,that"s all!)

Ground nuts                  1cup

salt

Red chillies                 4

Oil                           1/2 tbsp

Cumin                         1/2 tsp

If you need little gravy consistancy,add

Curd                          1tbsp

Fresh curry leaves for garnishing

Tempering.

Method:-

Dry roast (on stirring) the nuts until they turn into reddish brown and leaves fine smell.

Grind them along with tamarind,salt to a fine paste,add some water if needs.

Make tempering and curry leaves,pour over chutney,do not mix them.

Serve with any dosas,idlies,vada etc.. 

SOYA CHUTNEY

 Soaked & drained Soya seeds       1cup

Salt

Green chillies                     5

Small tomato                       cut 1

Ginger                             small bit

Onion                              1

Tamarind pulp                      3tsp

Fresh coriander

Tempering:-

Mustards,asafoetida,blackgram,cumin,red chillies(broken),oil(1tbsp)

method:-

soak soya seeds for 5 hours and drain them completely.

Heat oil and fry them for 3-4 minutes,add onion bits,tomato,greenchillies,fry till done.

Add jaggery,salt,tamarind and blend to paste.

make tempering and pour over chutney along with fresh curry leaves.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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