Vegetable Biryani | Special Lunch Thali ~ Step by Step

>>  Thursday, May 31, 2012

I thought I must at least make another thali before this month ends, for making it to the Indian Thali Mela. I have really enjoyed making these thalis and the many thalis that so many bloggers have made for me. I have always been so attached to the concept of Thalis. Even when I normally don't order a thali in any restaurant, unless until out of need, I always examine my partner's thali with keen interest and try to understand what's on it.

So when I was thinking what I should select as a theme for my Cooking 4 all Seasons' 5 anniversary, I thought the Thali would be a wonderful theme. I was skeptical if others would be willing to leg out so much efforts in cooking up so many dishes on a day and on top picturing it as such.

The rules were quite clear, I wanted the whole dish to be displayed and clicked in one whole picture. Which means we had to think of plates, bowls and other props. To make things more tough, clicking a thali has always been a challenge for me, with those steel plates, katoris, it always shines and not make the food so very attractive in a homely setup.

So to test waters, I proposed this idea to my BM friends, and I was shocked, surprised and pleased that so many came forward to take it up. Can you believe I got about 98 Thalis for the event.

I am so touched that so many took upon them to recreate state specific thalis, writing so much about histories etc.

So as a last minute whim I cooked up this lunch this weekend and I was so happy with the way dishes turned out. Hubby dear was furious that I worked so much, I was able to pacify him with good food.

Since we are going to be cooking only Vegetarian Food at home for the next 28 days, I thought I should try out some recipes from Krsna Prasadams. This is a No Onion, No Garlic Recipe

I made Vegetable Biryani, Carrot Tomato Salad, Pakoda Curry, Rasam, Store bought Chocolate Ice Cream.

Step by Step Picture Recipes

Vegetable Biryani

Ingredients Needed:

Rice - 2 cups
Water - 4 cups
Ghee or butter - 1/3 cup
Tomato - 1 large
Ginger, minced - 2 tsp.
Green Chillies - 3
Turmeric a pinch

Salt to taste

Spice Powder

Fennel powder - 1/2 tsp
Cardomon, Clove, Cinnamon - 1/4 tsp
Asofoetida a pinch

Mint + Green Chillies - 1/2 tsp


Carrots - 1/2
Fresh Green Peas - 1/2 cup
Beans - 1/4 cup

Coriander leaves - 1/2 cup

How to make Vegetable Biryani

Wash and soak the rice for 15 mins.

Chop and grind the tomato coarsely. 

Grind ginger, mint, green chillies, in 1/4 cup of water.

Heat a heavy bottomed large vessel. Add ghee and heat the oil in medium heat.

Add the ginger, chillies mixture, slit green chilies and saute for about a minute.

Add tomato and cook in medium high heat for 2 minutes. 

Add the green peas, carrots, beans and cook for 2 minutes. Next add turmeric, asofoetida and fennel, cinnamon mixture and cook for another minute. 

Add water and bring to boil. Drain the water from the rice and add the rice and saute for 3 to 5 minutes in medium heat. 

Add coriander and mint leaves, raisins and nuts. 

Reduce the heat to low. Cover the vessel and cook until the rice is cooked (takes about 1/2 hour to 3/4 an hour depending on the rice).

Vegetable Salad with Carrot, Onion and Tomato

Vegetable Salad
Vegetable Salad with Carrot, Tomato and Onions

Ingredients Needed:

Carrot, grated - 2 long
Onions, grated - 1 medium
Tomato - 1 medium
Lemon Juice - 1 tbsp
Green chilies - 1 long
Salt to taste

Grate all the vegetables and toss with green chilies, lemon juice and salt.

This is a wonderful salad that my hubby dear's guru shared and we have been making this for a while.

Sending these for my Indian Thali Mela


Blogging 101 | Blogging Tricks and Tips

>>  Wednesday, May 30, 2012


Idli, Meddu Vada, Hotel Sambar ~ South Indian Breakfast

>>  Tuesday, May 29, 2012

Today I am going to take full advantage of my own rules and relax with just pictures of what we had for breakfast. It was Idlis with Meddu Vada, Hotel Sambar and chutney, though it was made as well, it's missing in the picture. For a long time, hubby dear has been after me to replace the blog picture with new ones. I have even included that theme in the next BM.

I was surprised that though we make idlis every week, I never thought I should replace them. I am still yet to do it. The basic Idli post has lot of details, tips and discussions with readers. I have been planning to do a step by step post as well, which will be up soon. So then I might come out with the new pictures. This post, however is not about the recipe, rather the memories associated with this wonderful staple to all South Indian families.
South Indian Breakfast
Growing up, I have always professed dislike to this dish, simply to spite my brother. As an eight year old kid, I was bored to death for want of somebody to fight up. I came up with this brilliant idea to pick up a fight with my older brother, who is too sweet and calm for my own good. He was and still is a person, who never raises his voice, unless and until, trust me, is really really provoked to the core. And that happens very rarely too. All my growing up years, I tried my best to do it at every opportunity. If he likes a dish, I made it a point to dislike it, and made things tough for Amma. Plus somehow pick up a fight. To my dismay it never used to happen.

So it was like this, he never touches Idlis, I love it. He likes Ven Pongal and I won't touch it. The list was quite long. For a long time I never tasted Okra stir fry because he loved it. You are reading a person, who had such a dull as a dishwasher childhood, always with imagined fights with siblings. I envied my friends who fought with their siblings and lapped on their stories and wished I had the same.

Of course I grew out of my childhood antics and accepted that I had to live with a brother who was too kind to believe. We miss him whenever we make his favorite dishes, which happens to be almost on everyday basis. He still doesn't like Idlis much, though my sil says he eats because his kids like it.

And my Chinnu has many of his food habits and Amma gushes each time she talks about Chinnu's likes and dislikes and how much he resembles his uncle. The scene is quite comically most times. While Konda, Peddu loves to eat Idlis, Chinnu will not even come close. Same goes to anything to do with breads. He has not even tasted a bit of bread. While first two loves pizzas, burgers, Chinnu will not even touch with a barge! And on top demands that I make something special for him alone as others are having their favorite! That something special always happens to be Maggi.

I always love to eat it mashed and mixed with Amma's Podi this way all crumbled as Upma or completely mashed and mixed with Sambar! You know the quote right, 2 idlis with a bucket Sambar, we keep that true..

I hope you enjoyed reading this as much as I enjoyed writing it. It's been a while since I rambled and never thought a simple dish like an Idli can get me on so much!

This day next week, Konda will be starting her school. So it's only another week for us to be laid back and enjoying our summer holidays. We will be rushing out to begin a whole new year at school!

That reminds me of my own Summer vacations, how I used to begin each year with loads of Enid Blyton, Famous Five, Nancy Drew books, later to be replaced by Frederick Forsyth, Robin Cook, M&Bs and more serious literary works. I tried my best to get Konda interested in the huge collection I have accumulated over years, she is unable to cross past Tinkle. Of course I can read Tinkle even now, but just saying!

It's been a great fantastic two weeks of Blogging Marathon. And I am left with nostalgic thoughts of ending this session today. We will be beginning a new season of Blogging Marathon next week, which is set to be more exciting as before, if not more!

Recap of BM # 16

Week 1 - Spice powders, Chutneys with Long Shelf life

Allam Pachadi (Ginger Chutney)
Beerakaya Thokku Pachadi 3
Chinna Vengaya Chutney
Homemade Mango Chutney 
Pappula Podi / Putnala Pappu Podi
Tindora Chutney, Dondakai Pachadi
Goddukaram / Goddu Karam

Week 2 - Combo themes with Indian Thalis, Cooking with Colours, Show your Breakfast
Mango Rice | Manga Sadam | Maamidikaaya Pulihora
Neyyappam | Nei Appam Recipe
Mulaikeerai Thandu Kootu
Dosakaya Pachadi | Dosakaya Chutney
Tinda Kootu | Tinda Curry
Beetroot Rasam

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 16


Vegetarian Recipes | Indian Vegetarian Recipes

>>  Monday, May 28, 2012

How to make Ragi Malt at Home
Almond Saffron Drink | Kesar Badam Milk

Bari - Dried Lentil Dumplings in Oven

Preps and Preserves
How to prep / clean Snakegourd or Pudalankai
How to store Coconut | Ready to use Coconut Paste, Grated Coconut
How to Preserve Amla in Honey | Amla in honey preserve
How to peel Ridge gourd | Beerakaya Thokku Pachadi
How to make Chilli Flakes | How to roast peanuts in microwave
How to Store Curry Leaves? | Preserve Curry Leaves

How to Freeze Beans - Fresh Pigeon Pea / Toor Dal
How to make Rusk
How To Make Bread Crumbs
How to Freeze or Store Pre cooked food
How to Blanch Tomatoes | Prepping Tomatoes in Different ways
How to make Biryani Masala Powder
Homemade Curry Paste 1 | Everyday Indian Curry Paste
Panch Phoran ~ Bengali Spice Mix

Healthy Snack for Diabetics ~ Chickpea Salad
Pearl Millet Sprouts with Sesame Seeds and Jaggary
Mochai Sundal | Hyacinth Bean or Field bean Salad
Mexican Salad | Carrot Raisin Walnut Pineapple Salad

Ragi Vegetable Soup | Soup with Finger Millet and Vegetables

Chickpea Salad or Sudal
Masala Peanuts
Khaman Dhokla
Jantikalu or Muruku!
Chegodilu / Chekodi
Ribbon Pakoda
Khasta Kachori / Moong Dal Kachori
Sagu Biyyam Muruku / Sago Muruku

Kara Sev
Low Calorie Baked Potato Patty | Easy Aloo Cutlet
Tandoori Paneer Tikka on Stove Top
Khandvi  ~ A tempting Snack from Gujarat
Masala Mirchi Bajji | Mirchi Bajji with Masala
Masala Cut Mirchi ~ Street Food
Bread Pakoda with Aloo Masala Stuffed | Potato Stuffed Bread Pakoda
Gobi (Cauliflower) Manchurian Dry
Pudachi Wadi | Coriander Rolls

Cholafali ~ Gujarati Farsan Diwali Special dish
Ribbon Pakoda | Ola Pakoda| Nada Kara
Grilled Cauliflower Masala | Grilled Gobi Masala
Sarva Pindi | Ginnappa ~ Andhra Special
Weekend Thali ~ Maida Pakoda | Maida Onion Pakoda
Alasanda Vada Recipe 2 | Bobbarlu Vada
Mixed Dal Vada | Mixed Dal Masala Vada
Dahi Vada Recipe | Dahi Wada
Mixed Vegetable Pakora Recipe | Mixed Vegetable Pakoda
Stuffed Pepper Pakora | Aloo Stuffed Pepper Pakoda

Stuffed Paratha with Greens ~ Diabetic Diet!
Appey or Paniyaram with Jowar Flour/a>Idlis with Wheat Rava / Bansi Rava Idli
Quick and Easy Savory Rava Vermicelli Idli
Pesarattu with Yellow Moong dal
Microwave Grilled Sandwich
Carrot mixed Idlis | Vegetable Idlis
Upma with Leftover Idli | Idli Upma
Andhra Dosa - Attulu
Cone Dosa ~ 101 Dosa Varieti

Kanchipuram Dosa
Navaratna Onion Uttappam
Gunta Pongadalu - Andhra Style | Paniyaram
Vegetable Poha for a Quick Meal!
Oats Rava Idli | Instant Steamed Cake with Semolina
Whole Green Moong Dal Rice Porridge | Pasipayar Ven Pongal
Bombay Rava Idli | Upma Rava Idli
Bottle Gourd Dosa | Sorakaya dosa
Masala Sweet Corn Chat Open Sandwich
Ragi Dosa | Finger Millet pancake, Indian Style
Lemon Sevai Recipe | Rice Noodles with Lemon
Sarva Pindi | Ginnappa ~ Andhra Special

Maida Coconut Dosa | Instant Maida Dosa with Coconut
Davanagere Benne Dosa | Karnataka Style Masala Dosa
Wheat Flour Urad dal Dosa | Vegan Whole Wheat and Lentil Crepe
Perumal Koil Dosai | Azhaghar Kovil Dosai
Set Dosa Recipe | How to make Set Dosa
Spinach Dosa | Palak Dosa
Neer Dosa - Pan Polo | Coconut Dosa
Grilled Idli Sandwich | Recipe with Leftover Idli batter
Idli, Meddu Vada, Hotel Sambar ~ South Indian Breakfast

Quick Tomato Chutney!
Quick Tomato Chutney | Easy Tomato Chutney
Sorakaya Thokku Pachadi | Bottle Gourd Peel Chutne
Pudina Chutney | How to make Mint Chutney in Microwave
Baingan Ka Bharta | How to make Baigan Ka Bhartha
Garlic Chutney spread for Masala Dosa
Red Bell Pepper Tomato Chutney | Roasted Red Capsicum chutney with Tomatoes

Siru keerai Chutney | Tropical Amaranthus Chutney
Garlic Tomato Chutney | Poondu Thakkali chutney
Coconut Mint Chutney Recipe | Pudina Kobbari Pachadi
Mint Coriander Chutney / Pudina Kothamalli Chutney
Allam Pachadi (Ginger Chutney) 2
Beerakaya Thokku Pachadi 3 | Rigde Gourd Peel Chutney
Chinna Vengaya Chutney | How to make Spicy Small Onion Chutney
Homemade Mango Chutney
Tindora Chutney, Dondakai Pachadi | Dondakaya Chutney
Dosakaya Pachadi | Dosakaya Chutney

Spice Powders
Pudina Podi | Mint Spice powder
Karivepaku Podi | Spiced Curry Leaf Powder
Watermelon Seeds Spice Powder | Tarbooj Podi
Chutney Powder with Curry Leaves, Coriander leave
Chinta Chiguru Podi | Spice powder made with Dried
Microwave Milagai Podi | Molaga Podi | Dry Chutney Podi
Usirikaya Podi / Karam | Amla Spice Powder
Pappula Podi / Putnala Pappu Podi
Goddukaram / Goddu Karam ~ Fiery Red Chili Powder

Curry Leaves Pickle | Karivepaku Uragaya
Punjabi Mango Pickle

Dry Sautes
Avarakkai Paruppu Usili | Broad Bean with Lentil Dumpling
Vazhakkai Roast Recipe, Paruppu Sambar
Simple Aloo Roast
Raw Banana Fry / Plantain fry / Valakkai Poriyal
Mottikaya Thalimpu | Cluster Beans Dry Saute
Andhra Thali ~ Bendakaya Vepudu
Beans Carrot Poriyal Tamil Style | Carrot Beans Stir Fry
Cabbage Moong Dal Fry | Goes Poriyal
Panch Phoran Aloo | Potatoes tempered with Panch Phoran

Punjabi Kadi Pakoras
Kashmiri Dum Aloo – Potato Gravy in Dum
How to Make Aloo Mata
Gujarati Dal
Cauliflower Potato Curry with Poppy Seed Flavour
Brinjal Kurma | Vankaya Kurma
Gobi Dum Recipe | Dum Ka Gobi | Cauliflower Dum Curry

Dalcha Recipe | How To Make Dalcha
Karnai Kizhangu Puli Kuzhambu | Kanda Gadda Pulusu
Pindi Miriyam ~ Special from Andhra
Sorakaya Masala Kura | Bottle Gourd Curry in Ground Masala
How to make Chhole Masala / Channa Masala
Mixed Vegetable Kurma ~ Madras Style | Mixed Vegetable Kurma

Seppankilangu Puli Kulambu | Colocasia Curry in Tamarind Sauce
Mutter Paneer Recipe | Matar Paneer Recipe With Tomato Biryani
Cashew Tomato Gravy | Fried Cashews in thick Tomato Sauce
Fresh Toor, Peanut, Mocha Kurma
Chole Recipe | Chole for Bhature
Sprouted Navaratna dal with Paneer Curry
Gobi Matar Masala | Gobi Matar Curry
Green Papaya Kura | Boppayakaya Kura

Vegetable Saagu Recipe | Mixed Vegetable Saagu for Set Dosa
North Indian Thali ~ Shahi Matar Capsicum Sabji
North Indian Thali ~ Methi Kofta in Spicy Dal | Dal with Methi Kofta/a>Channa Masala | Spicy Chickpea Curry
Beetroot Rasam
Potato Stuffed Karela Curry | Aloo Stuffed Karela Curry

Matar Aloo ka Nimona | Peas Potato Gravy in Awadhi Style
Paneer Lajawab
Balti Paneer
Malai Kofta
Paneer Makhani
Peshawari Chana

Rice Recipes
Quick n Simple Tomato Rice ~ Kids Favorite!
How To Make Ghee Rice in Microwave
Vegetable Biryani with Seeraga Samba
Cauliflower Peas Pulao Recipe
Coriander Rice | Kothamalli Sadam
Mexcian Rice | Cilantro Rice Mexican Style

Vegetable Biryani Recipe
Vegetable Biryani with  Recipe
Microwave Tomato Pulao | Tomato Pulav Recipe
Beetroot Pulao Recipe | Beetroo Pulav
Soya Vegetable Biryani | Soya Chunks Biryani Rice
Cauliflower Dum Biryani | Gobi Dum Biryani Recipe
Saffron Vegetable Biryani | Zafrani Sabzi Biryani
Vegetable Dum Biryani | Soya Chunk Vegetable Dum Biryani
North Indian Thali ~ Methi Carrot Pulao Recipe
Vegetable Biryani
Mango Rice | Manga Sadam | Maamidikaaya Pulihora

Saffron Rice | Saffron Pulao
Vangi Bath | Brinjal Rice | Kathrikai Sadam
How to make Hyderabadi Vegetable Biryani
Paneer Biryani | How to make Paneer Dum Biryani
Rajma Biryani | How to make Rajma Biryani
Tomato Biryani | Easy One Pot Tomato Biryani for Kids

Potato Broad Bean Sambar
Dosakaya Pappu
Moong Dal Sambar | Pasi Paruppu Sambar
Vazhakkai Roast Recipe, Paruppu Sambar
Pappu Pulusu – Pappu Charu Andhra Style
Keerai Paruppu Masiyal | Thotakura Pappu
Paruppu Kulambu ~ Paruppu Kuzhambu | Simple Aloo Roast
Chayote with Moong Dal | Chow Chow Pesara pappu
Chana Dal Bihari Style | Dal with Chana Dal
Mudda Pappu
Chow Chow Sambar
Tinda Kootu | Tinda Curry
Mulaikeerai Thandu Kootu | Keerai Thandu Kootu
Hotel Sambar | Tiffin Sambar

Indian Bread
Multi Grain Paratha with Spinach and Yellow Moong
Healthy Moong Dal Roti
Ajwain Ka Paratha - Parathas Flavored with Carom S
Gobi Paratha | How to make Gobi Paratha
Methi Puri - Methi Poori
Fried Naan | Khameeri Roti
Aloo Anardana Kulcha | How to make Kulcha
Stuffed Paneer Kulcha | How to make Paneer Stuffed Kulcha

Festival Special
Festival Special - Modak, Panchakhadya
Gulab Jamun Recipe 
Ariselu / Aathirasallu
Moong Dal Laddu | How to make Pesara Pappu Ladoo
Badam Katli | How to make Badam Katli in Microwave
Chum Chum Recipe | How to make Cham Cham
Chandrakanthalu Recipe | How to make Chandrakantha

Besan Ki Burfi | How to make Besan Ki Barfi in Microwave
Thattai Recipe | How to make Thattai
Pesara Karapusa | Moong Dal Ompodi / Sev
Thekua ~ Khajur Recipe ~ Bihari Special
Semiya Saggubiyam Payasam | Semolina Sago Porridge
Sheera Recipe / Sooji Halwa
Aval Payasam | Atukula Payasam
Rice Kheer | Annam payasam
How to make Suji Halwa | Sooji Ka Halwa

Gulab Jamun /a>Sunnundalu ~ Urad Dal Laddu!
Banana Halwa
Microwave Besan Ladoo!
Ariselu / Aathirasallu
Ras Malai
Varo – Indian Praline with Mixed Dry fruits
Suruttai Poli - Rolled Poli
Vatteppam - Vattayappam
Godhuma Halwa - Tirunelveli Godhumai Halwa | How to make Godhumai Halwa

Paneer Cake | Eggless Cake with Indian Cottage Cheese
Jalebi Recipe | How to make Jalebi / Jilabi
Sweet Poli with Badam Katli | Cashew Almond Nuts Poli
Shahi Tukra Recipe | How to make Shahi Tukda
Majun ~ Majoon Recipe
Pathir Pheni
Vennai Puttu
Chenna poda / Chhena poda
Sunnundalu with Sugar | Urad Dal Laddu Recipe
Carrot Kheer | How to make Carrot Payasam
Paneer Payasam | Paneer Kheer
Sheera Recipe / Sooji Halwa
Aval Payasam | Atukula Payasam
Rice Kheer | Annam payasam
How to make Suji Halwa | Sooji Ka Halwa
Patishapta | How to make Pati Shapta


Beetroot Rasam | Step by Step Recipe

When I was cooking a thali couple of weeks ago, I took out a clipping from my paper cuttings that had loads of rasams. I was upset that I hadn't seen that paper before, else I might have taken up making all those rasams for the BM, when I had the theme couple of editions back. 

The list had really some adventous rasams, with potato rasam, horsegram rasam along with everyday rasams. One rasam that really caught my attention was this Beetroot Rasam. I decided I was going to make it.

Amma was quite apprehensive on the taste, we need not have worried about it. It was really so delicious. 

Beetroot Rasam

Beetroot Rasam

Ingredients Needed:

Beetroots - 1 cup
Tamarind - 1/2 lime size
Jaggery - 1 tsp
Salt to taste
Green chili - 1

For the Spice Powder

Oil - 1 tsp
Coconut - 1 & 1/2 tbps
Methi - 1/4 tsp
Coriander Seeds - 1 & 1/2 tsp
Red chilies - 6
Cumin Seeds 1 tsp

For Tempering

Oil/ ghee - 2 tsp
Mustard - 3/4 tsp
Hing Powder - 1/4 tsp
Dry Red chili - 1
Garlic - 5 colves
Curry leaves - few

Coriander leaves - 1 tbsp

How to make the Beet root rasam

Peel, wash and chop the beets into small pieces. and pressure cook the beetroolt.


Slit the green chili, chop the coriander leaves. Soak tamraind in one cup water, squeeze and strain out the juice.

For the Masala powder:

Heat oil in a pan. Then add each one by one, first add methi, toss for couple of minutes in low flame, next add the coriander seeds, jeera, red chilli, till well roasted. Next add curry leaves, coconut, saute for few minuetes. Allow the masalas to cool. Grind it along with the cooked beetroot with one water in a mixer to a fine paste.

Making the Rasam:

Boil the tamarind juice in a veseel with jaggary and salt. When the raw smell of tamarind disappears add the ground paste dissolved in 2 cups of water. Add green chili, few curry leaves. Boil for a few mins and simmer.

In another kadai, heat ghee, add mustard, when it splutters, add red chilies. Then add the hing powder, and garlic and ry till light gold in coloour. Pour into the rasam and serve the rasam hot garnished with coriander leaves. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 16


Tinda Kootu | Tinda Curry ~ South Indian Thali

>>  Sunday, May 27, 2012

For the fifth day I have another thali to share, which is again an everyday Lunch meal. We ended up making so many dishes that day, because we had overload of vegetables and there was a serious case of them getting rotten. So to save them, we ended up cooking a storm and eating them overtime.

And since it was a bland food for me for a week, Amma said she would do it and this was the result. Seeing so many curries and kootus I had to ask what all went in. I liked the Kootu that she had made, she said she cooked with a new vegetable and forgot what the vendor called it.

The kootu was very good, naturally I had to make it again. So I asked her for the vegetable name. I even told her that she can give me hints and I can search over the web. Within couple of secs I was able to land in the right place and showed her the picture. She was excited that I found the vegetable so quickly.

South Indian Thali

We read on it extensively and came to know it was called Indian Apple Gourd. Tinda in hind, and is mostly grown in North and quite a common vegetable in Punjab. Amma said that since she was going again the same day she would clarify the name with the Vendor. I didn't comment anything on that and let her to ask.

I was all curious myself and called her the moment she came back from the shop. With a sheepish smile, she said what happened at the shop. She asked the vendor and pat came the reply, "Aadu Linda Madam" (That's Linda Madam). Amma didn't know how to react and said had I not told her what it is actually called, she might have assumed so..:)

Now coming to the Linda Kootu, it's such an healthy and hearty kootu. We have got Tinda again and make Kootu with Moong. If you haven't tried Linda Kootu, then I strongly suggest you do!

After all Linda, oops Tinda is very tasty!

Tinda Kootu
Tinda Kootu
Tinda Kootu

Ingredients Needed:

Tinda / Indian Apple Gourd - 1, chopped into small pieces.
Split Yellow Moong dal / Pesarapappu = 1/2 cup
Onions - 1 small
Tomato - 1 medium
Cumin Seeds - 1 tsp
Salt to taste


Curry Leaves few
Dry Red chilies - 3
Mustard Seeds, Urad Dal - 1/2 tsp
Oil - 1 tsp

How to make the Tinda Kootu

Wash and peel the outer skin from the Tinda, chop into small pieces.

Wash the split yellow moong dal, take it in a pressure cooker along with tinda, cumin seeds, chopped onions, chopped tomatoes, salt with a cup of water. Pressure cook for couple of whistles.

Once the pressure falls, remove the lid. In an another pan, heat with oil. Add mustard seeds, urad dal. When it splutters, add broken dry red chilies, curry leaves. Toss around and pour into the cooked dal. Mix well and bring to boil

Serve with Sambar and Rice.

Sending these for my Indian Thali Mela
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 16


Dosakaya Pachadi | Dosakaya Chutney ~ Andhra Special

>>  Saturday, May 26, 2012

During the week I was indisposed, I had nothing on hands to do but keep staring at the wall. Let me tell you that it's one hellava thing to do, you see lot of things that you think you can do once you are up on your feet. Imagine my mind was running ten times faster than I could actually recollect what I was thinking. On top of it, I had the frequent inquiry if things are alright. Well I wanted to ask how they thought that things were alright.

Anyway some of the best things happen even when you think, that things are bad. I got to spend wonderful time with my kids. I have never taken off time during Summer to be with them. It was really fun to see and enjoy what they did the whole day long. Plus Athamma was happy that I was around to scare (Gasp!) them. Well it was to be seen who was scared, anyway a week passed by and I enjoyed it immensely. The highlights were the feeding that I was subjected too. Well I am still treated the same, anyway that was completely not moving an inch and getting served right into your mouth, ok not exactly but almost. 

I got to enjoy Amma's and Athamma's cooking and the next two thalis were assembled during this week of relaxation.

Gongura PachadiPlantain Sit FryChikkudu Kaaya Vepudu, Rasam and Curds with Rice

Dosakaya Pachadi

Ingredients Needed:

Dosakaya / Yellow Cucumber - 1 cup
Onions - 1 Medium
Tomatoes - 1 medium
Garlic - 3 cloves
Cumins - 1/2 tsp
Red chilies - 3 -4 nos
Salt to taste


Mustard Seeds, Urad Dal  1/4 tsp
Curry Leaves few
Oil - 2 tsp

How to make the Pachadi

Wash and peel the outer skin of the dosakaya. Cut into small pieces.

In a kadai, heat oil, add cumin seeds, red chilis, garlic and onions. Saute till the onions start turning colour.

Then add the cucumber, saute well for another 5 mins. Remove.

To the same pan, add chopped tomatoes, saute well. Allow to cool.

Once cooled, take them in a blender, grind to a smooth paste. Then temper with mustard and curry leaves.

Serve with hot steaming rice with ghee.
Check Dosakaya Kootu

Sending these for my Indian Thali Mela

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 16


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