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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. 










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