Peanut Chutney (Andhra Style)

This is one Chutney close to my Heart as this was one thing I learnt immediately after Marriage. 

Ingredients

Peanuts - 1/2 cup (roasted and deskinned)

Garlic - 3 cloves

Dried Red Chilli - 3 ( 1 for tempering)

Onion - 1 small (sliced)

Tamarind - just a small bite size (soaked in water)

Salt to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Asafoetida - generous pinch

Method

1. In a Kadai, dry roast peanuts and then deskin it

2. After turning off the Kadai, when it is still hot just add other ingredients except salt to accentuate it's Flavours

3. Put all ingredients in a mixer along with salt and grind to fine paste.

4. Add water if it is too dry to bring it to Chutney consistency

5. Take a small Kadai, heat oil, add Mustard seeds, urad dal and asafoetida with a dry red chilli. 

6. Temper it on the Chutney. Serve with hot Idly or Dosas

Dondakaaya Pachadi

One of my favourite chutneys, this goes well with Roti, Rice, Millets, Idly, Dosa and even as a dip to Nachos..🤩🤩🤩


Ingredients

Ivy Gourd - 10 to 12
Tamarind - 1 gooseberry size (soaked in water)
Dried Red chilli - 2
Urad Dal - 2 tsp
Mustard seeds - 1 tsp
Asafoetida - one generous pinch
Garlic cloves (optional) - 2 to 3
Green Chillies - 2 
Gingelly Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup
Salt to taste

Method

1. Heat one tsp of oil in Kadai, roast Mustard seeds, urad dal and dry chilli. Roast till urad dal turns golden and remove from fire
2. In the same Kadai, heat the balance oil, add Chopped Ivy Gourd, garlic, green chillies and turmeric powder.
3. Occasionally stir till Ivy Gourd is cooked.
4. Turn off the heat and add curry leaves and coriander leaves.
5. In a mixie, add roasted urad dal & Mustard, cooked Ivy Gourd, soaked tamarind and salt to taste
6. Grind it into coarse paste as shown in the image below..
7. Serve with hot rice..😛😛😋

Sweet Lemon Pickle - No Oil

How many of us would like to have pickles but with no oil. Or when we adults have pickles & kids insist having pickles.. Here is a way to give kids sweet home made lemon pickle. :)

Ingredients:

 

Lemons - 8 pcs cut into 8 pieces each

Roasted methi powder - 1 tsp

Red Chilli Powder - 2 tsp

Salt - to taste

Turmeric Powder - 1/2 tsp

Asafoetida - 1/2 tsp

Sugar - 1 cup or more (depending on the sweetness)

 

 

Method:

1. Mix all the above ingredients in a steel box, cover it tighlty & pressure cook it for 5 to 6 whistles.
2. Let it cool. Taste the pickle. If you find a bit bitter, you can add more sugar and salt.
3. You need to keep it in air tight container for a week before use. Keep it in cool & dry place. Mix it with a cleam & dry spoon. 

Tips:

• Goes well with Masala Kulchas or Paranthas
• Very popular pickle amongst kids
• If stored in cool & dry place, it will last for a year !

Instant Mango Pickle: Mid-Week Crisis

Today I was in no mood to cook.. But I had to make something which is loved by all..

Then I had a raw mango in my fridge.. Instantly thought of preparing a pickle which my family's all time favorite.



Ingredients:

Raw Mango - 1
Turmeric Powder - 1 tsp
Red Chilli Powder - 2 to 3 tsp (depending upon how spicy you want)
Asafoetida Powder - a generous pinch
Salt - to taste
Mustard seeds (Raai) - 1/2 tblsp
Gingelly Oil - 5 tblsp

To Roast & Grind:

Fenugreek seeds (Methi Dana) - 1/2 tsp
Mustard seeds (Raai) - 1/2 tblsp


Method:

1. Dry roast in a Kadai & grind to powder under "To Roast & Grind"
2. Finely chop Raw Mango in small pieces.
3. Add Turmeric, Red Chilli , Asafoetida, and Salt. Mix Well
4. Add the roasted powder as well
5. Heat Oil in a small Kadai till it smokes, then add Mustard seeds and let it splutter for 2 secs
6. Add that heated Oil to the spices mixed Mango.
7. Mix well & let it sit for 1 to 2 hrs

Tips:

• You can keep this pickle for 1 week if kept in refridgerator
• Goes very well with Aloo Parantha & Curd Rice