Featured post

Friday 14 June 2024

Vankaya Pachadi (Eggplant Chutney - Andhra style)

 

             Vankaya Pachadi is an Andhra style spicy and tangy chutney made of eggplants / brinjal. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, eggplants tastes better if prepared in a chutney form than any curry form. In this recipe I opted for baby eggplants. But you can also use any other variety of your choice. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.





          Chutney typically holds an important place in a South Indian platter. So this Vankaya Pachadi is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk and found in every Andhra household and is enjoyed by the family.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

          It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, asafoetda, red chilies and curry leaves.   

            Be a bit more adventurous and try this amazing homemade chutney as a spread on sandwiches, pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. 





Ingredients - 

  • 10-12 baby eggplants, sliced lengthwise
  • 1 tbsp. + 1 tsp. oil
  • 10-12 red chilies
  • 1 tsp. cumin seeds
  • 4-5 garlic cloves, sliced
  • 2 tbsp. peanuts
  • 2 sprigs curry leaves
  • handful of coriander leaves
  • salt to taste
  • 1 tsp. tamarind paste
  • 1 tbsp. roasted coriander powder
  • 1/4 tsp. asafoetida



Tempering - 

  • 1-2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 2-3 red chilies
  • 1 sprig curry leaves
  • 1/2 tsp. turmeric powder







          Heat 1 tbsp. oil in a pan and sauté the eggplant till light brown. Keep aside. 

          Heat 1 tsp. oil and sauté the red chilies, garlic, cumin seeds, peanuts and curry leaves separately as shown below. Keep aside to cool. Then grind it coarsely. Keep aside.

          Blend the sautéed eggplant, coriander leaves, salt, tamarind paste, coriander powder into a coarse paste.

          To the blended eggplant paste, add the coarsely ground spices. Combine everything well. 
 
          For the tempering - heat oil in a pan. Temper with mustard seeds, cumin seeds & whole red chilies. Allow it to splutter. 

          Then add the curry leaves & turmeric powder. Sauté for a few seconds. Add the ground paste and give it a nice mix. Switch off the flame.

           Serve this yummy Vankaya Pachadi with steamed rice and a drizzle of some ghee.



                      Heat 1 tbsp. oil in a pan & sauté the eggplant till light brown. Keep aside. 



                                  Heat 1 tsp. oil and sauté the red chilies, 



                                 garlic, cumin seeds,



                                  peanuts and curry leaves separately as shown.



                                 Keep aside to cool.



                                 Then grind it coarsely. Keep aside.



                               Blend sautéed eggplant, coriander leaves, salt, tamarind paste, 
                               coriander powder



                                 into a coarse paste.



                                 To the blended eggplant paste, add the coarsely ground spices.



                                 Mix everything well. 



                       For the tempering - heat oil in a pan. Temper with mustard seeds, cumin
                       seeds & whole red chilies. Allow it to splutter. 



                           Then add the curry leaves & turmeric powder. Sauté for a few seconds.


                              Add the ground paste and give it a nice mix. Switch off the flame.



                                Serve this yummy Vankaya Pachadi with steamed rice and a
                                drizzle of some ghee.










Sunday 9 June 2024

Zafrani Mutton

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this Mughlai delicacy which is a must try. This great party recipe is very delicious, divine and apt to be served on special occasions. The addition of saffron and kewra water gives a nice aroma to the gravy.

           This particular dish is best relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic restaurant style royal dish.

 





Marination - 

  • 500 gms. mutton with bones, curry cut
  • 1/2 cup yoghurt, whisked
  • 1 tbsp. ginger-garlic paste
  • 2 tbsp. oil
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. kasuri methi, crushed




Other ingredients - 

  • 2 tbsp. ghee
  • 1 tbsp. oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4 cloves
  • 1-2 onion, chopped
  • 2 pinches of saffron & 1 tsp. kewra water soaked in 1/4 cup water
  • 1 sprig of coriander leaf to garnish







          Marinate the mutton with all the mentioned ingredients overnight. 

          Heat oil and ghee in a kadai / pan. Temper with cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Now add the marinated mutton and continue to stir fry on a low flame till the oil separates.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer to a kadai and simmer till the gravy is slightly thick. Now add the saffron water and give it a mix. 

          Simmer further for a minute and switch off the flame. Garnish with a sprig of coriander leaf and relish with steamed rice. plain biryani, naan, tandoori roti or chapatti. 



                           Marinate the mutton with all the mentioned ingredients overnight. 



                       Heat oil & ghee in a pan. Temper with cinnamon, cardamom & cloves. 
                       Sauté for a few seconds. Add onion & sauté till light brown. 



                       Add marinated mutton & stir fry on a low flame till the oil separates.



                                  Add 1 cup water.



                            Pressure cook for 20 minutes on a low flame after the first whistle. 



                                 Transfer to a kadai & simmer till the gravy is slightly thick. 


                       Add the saffron water & simmer for a minute & switch off the flame. 



                       Garnish with a sprig of coriander leaf & relish with steamed rice. plain
                       biryani, naan, tandoori roti or chapatti. 










Wednesday 29 May 2024

Vegetable Peel Pakora / Pakoda / Fritters

 

           Here is an unusual snack made out of some discarded vegetable peels. They contain a lot of fibre and nutrients. So prepare these yummy pakoras with a combination of peels. Relish them as an evening tea-time snack or as an appetizer with green chutney or tomato ketchup. They also tastes yummy with hummus or mayo. So check out the step by step pictorial recipe to prepare it.






  • 1/3 cup pointed gourd (parwal) peel, finely chopped
  • 1/3 cup bottle gourd (Lauki) peel, finely chopped
  • 1/3 cup ridge gourd (Turai) peel, finely chopped
  • 1/3 cup coriander stems, finely chopped
  • 1 onion, chopped
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 2 tbsp. coriander leaves, chopped
  • 1 egg
  • 3-4 tbsp. chickpea flour / besan 
  • 1-2 tbsp. rice flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. nigella seeds
  • 1/2 tsp. garam masala powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. amchur
  • oil to deep fry








          In a bowl, combine all the above mentioned ingredients (except oil) and knead into a thick batter. Add water as needed and keep aside for 10-15 minutes. 

          Heat oil in a pan. Drop spoonful of the batter, few at a time and in batches into the hot oil.  Fry till golden in colour and crisp on all sides on a medium flame. 

          Drain on a kitchen towel and serve them hot with green chutney or tomato ketchup.





Note - 

1.  For a pure veg. version, you can omit the egg and add cornflour instead.
2.  You can also make use of carrot peels, potato peels, steamed raw banana peels, steamed cauliflower stem, etc. to make these yummy pakoras. 



                       In a bowl, mix all the ingredients (except oil) & knead into a thick batter. 
                       Keep aside for 10-15 minutes. 



                    Heat oil in a pan. Drop spoonful of the batter, few at a time, into the hot oil.  



                                  Fry till golden in colour on all sides on a medium flame. 



                                  Drain on a kitchen towel.



                                  Serve them hot with green chutney or tomato ketchup.

















Tuesday 28 May 2024

Foxtail Millet Handvo (Gujarati style Millet-Lentil Cake)

 

          Handvo is a very popular and a traditional healthy Gujarati snack, which can be either had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. This is the latter method.

         It is typically made from a fermented batter consisting of rice and mixed lentils. However, I substituted rice with Foxtail millet. So it is a diabetic friendly recipe that can be had guilt free. Grated veggies are added to the batter to make it more healthy and wholesome. So if you are craving for some nutritious snack, then go ahead and dish out this simple protein rich delicacy by following a step by step pictorial recipe to prepare it.







         Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal as a tea-time snack, appetizer, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal. This recipe can be considered as a wholesome meal. You can serve as it is or with mint chutney.








  • 1/2 cup foxtail millet
  • 1/4 cup chana dal (Bengal gram lentil)
  • 2 tbsp. tuvar dal (Pigeon pea lentil)
  • 1 tbsp. urad dal (split black lentil)
  • 1 tsp ginger, grated
  • 1-2 green chilies, finely chopped
  • 2 tbsp. fresh grated coconut
  • 1/2 cup bottle gourd, grated
  • 1/2 cup cucumber, grated
  • 1/3 cup green peas
  • 2-3 tbsp. coriander leaves, chopped
  • salt to taste
  • 1/2 tsp, turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. cumin-coriander powder


Tempering - 
  • 1 tbsp. oi
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 tsp. sesame seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves










          Wash the millet and the lentils well and soak for 5-6 hours Grind to a smooth paste and leave it to ferment overnight, Add rest of the ingredients to the batter and mix well. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, curry leaves, sesame seeds and asafoetida. Sauté for a few seconds. 

          Pour the batter and cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 

           Flip it over carefully and cook the other side too, till well browned. Transfer to a serving plate.

          Cut as desired and serve with mint chutney as an appetizer, for a tea-time snack, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal.



                                 Take Foxtail millet & all the lentils.



                                  Wash well & soak for 5-6 hours.


                                  Grind to a smooth paste.






                                  Ferment overnight.



                      Add grated veggies, coconut, ginger, green chilies, green peas & coriander 
                      leaves.



                                  Combine everything well. 



                                   Then add all the dry spices.



                                  Give it a stir so that everything is well mixed.



                      Heat oil & temper with mustard seeds, cumin seeds, curry leaves, sesame 
                      seeds and asafoetida. Sauté for a few seconds. 



                                Pour the batter.



                     Cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 



                           Flip it over carefully & cook the other side too, till well browned. 



                       Cut as desired & serve with mint chutney as an appetizer, for a tea-time                                             snack, brunch or breakfast. 



                   They can also be relished as an after-school snack or as a lunch box meal.
















Related Posts Plugin for WordPress, Blogger...