Jaya Nama Samvatsara Ugadi Subhakankshalu

Andariki Jaya Nama Samvatsara Ugadi Subhakankshalu

Ugadi Pachadi

Tamarind(kotha chinta pandu) : 1big lemon size
Jaggery(Bellam): 1 cup
Raw mango grated: 1 cup
Dry coconut grated: 1/2 cup
Saunf:2 tsp
Vepa Puvvu:2-3 tsp
Gasalu/Poppy seeds):1/2 tsp
Sara palukulu:1/2 tsp
Pinch salt and Pinch chillipowder

Procedure:

• Extract Tamarind pulp(1 cup)
• Melt Jaggery in a cup of water and filter and keep aside
• In a bowl/Pot(Normally we use new Mud Pot) add Tamarind pulp
• Add Jaggery water
• Add Raw Mango
• Add Grated Coconut
• Mash saunf in betwee hands and add to the above mixture
• Add gasalu and Sara Palukulu
• Add salt and Chillipowder 
• Mix everything thoroughly

Ugadi Pachadi is ready to be served. Since we prepare in Pot it becomes cold and Tastes Yummy

Tomato pachi pulusu

Ingredients:
Tomato: 3-4 medium sized(Pandinavi/Ripe)
Tamarind:1 Goose berry size
Green chillies:2 slit and cut into inch pieces
Onion:1 medium finely chopped.
Salt to taste
Chilli powder: 1/2 tsp
Oil: 1 tsp
Tadka seeds: 1 tsp
Curry leaves: 2 stems
Garlic cloves: mashed with skin on to add to tadka:3-4
Red chillies:1

Procedure:

• Cut tomatoes into pieces and add 1 cup water to tomato and Tamarind and keep aside  for 20-30 mins(till tamarind is soaked)
• Mash tomato and tamarind in the water with your hands till tomato and tamarind pulp is extracted properly
• Filter and keep aside
• Add finely chopped onions and green chillies
• Heat oil in a pan and add Mashed garlic cloves,Tadka seeds, curry leaves, split red chilies and add tadka to the filtered Tomato extract.

Tomato pachi pulusu is ready to be served.
Tastes good with rice and dal.

Dondakaya Roti Pachadi

Ingredients:
Dondakaya: 250gms Chopped
Pachimirchi/HariMirch/Green chilli:2
Yendu Mirchi/Lalmirch/Red chilli:2
Dhaniyalu/Dhaniya(saboot):1 tsp
Garlic cloves:2-3
Jeelakarra/Jeera:1tsp
Til(Nuvvulu)/Sesame seeds:1tsp
Tamarind/Chintapandu: olive size
Salt to taste
Oil: 1.5 tsp
Turmeric: 1/4 tsp
Tadka seeds/Talimpu ginjalu: 1 tsp
Red chilli for tadka:1
Curry leaves: 1 stem

Procedure:

• Dry roast dhaniya, Jeera and Sesame seeds, 2 Red chillies and take aside.
• Heat 1/2 tsp oil in a pan and fry dondakaya, Pachimirchi and Garlic cloves till dondakaya is cooked.
• Let it cool.
• Make a paste of dry roasted ingredients and dondakaya, pachimirchi and tamarind.
• Heat remaining oil and give tadka to the Paste.

Dondakaya Roti Pachadi is ready to be served. Add Finely chopped raw onions for extra taste.
Tastes best with hot rice.

Shahi Paneer Curry

Ingredients:
Paneer Pieces:1 cup (Fry and keep aside)
Kaju, badam: 1 tbsp.(Make a Paste using little water)
Onions: 1 Fry till pinkish and make a paste
Tomato:1 medium make a paste
Whole garam masala: little bit
Garam masala powder:1/2 tsp
Chilli powder: 1 tsp
Salt as per taste

Procedure:

• Heat oil in a pan and add the Whole garam masala fry till brown 
• Add onion paste and fry for 1-2 mins 
• Add tomato paste and cook till rawness goes 
• Add Kaju/badam paste and cook for 1-2 mins 
• Add little water to get the required gravy consistency 
• Add Paneer pieces, salt chillipowder and cook on low flame till oil starts releasing 
• Add garam masala and cook for another 1-2 mins. 
• Garnish with fresh coriander and dishout. 

Yummy Paneer curry is ready to be served. Tastes good with Roti/Naan/Biryani.

Carrot Mint Dhaniya Rice

Ingredients:
Boiled Rice: 1 cup
Mint/Pudina leaves: 1/2 cup
Dhaniya leaves(Coriander):1/2 cup
Carrot grated: 1/2 cup
Salt to taste
Green chillies: slit and sliced:2-3
Red chilli powder:1/4 tsp
Turmeric powder:1/4 tsp
Dhaniya powder:1/2 tsp
Shajeera:1/4 tsp
Cloves:2
Elaichi:1
Ginger Garlic paste:1/2 tsp
Onion:1 medium chopped.
Tej patta(Bay leaves/Biryani leaves):1
Patta(Dalchini):1/2 inch piece
Jeera:1/2 tsp
Oil:1 tsp

Procedure:

• Heat oil in a pan
• Add shajeera/Bayleaves/Cloves/Jeera/elaichi and fry 
• Add onions,Ginger garlic paste and Green chillies and Fry till onions turn golden brown
• Add mint leaves, carrot and dhaniya leaves and fry till cooked
• Add turmeric, salt and chilli powder
• Add Dhaniya powder mix well and cook for 1 min
• Add Rice and mix thorougly and leave for cooking for 1-2 mins

Yummy CarrotMintDhaniya Rice is ready to be served

Pav Bhaji Recipe

Ingredients
Potato: 2 big chopped
All available veggies like Beans,carrot,green peas,cauliflower chopped :1 cup
Onion: 1 big chopped
Tomato Chopped:2 medium
Greenchillies slit:2
Ginger garlic paste:1tsp
Butter:3 tbsp
Chilli powder: 1/2 tsp
Pav bhaji masala: 1 tsp
Salt as per taste
Lemon:1/2 slice
Pav Buns
Coriander: for garnishing.

Method:

• Pressure cook all vegetables by adding water for 3 whistles
• Mash the cooked veggies and set aside.
• Heat 1/2 of butter in a pan and add onions and fry till onions turn transparent.
• Add ginger garlic paste and fry for 1 min
• Add Pureed tomatoes and fry till cooked
• Add all mashed veggies and fry for 1-2 min
• Add salt, chilli powder and mix well
• Cook for 1-2 mins. Add little water if required.
• Add pav bhaji masala and simmer for 5 mins
• Mix well with the ladle while mashing any big veggie pieces
• Squeeze lemon and mix well after dishout.
• Dishout and top it with butter and coriander

Preparing the pavs
slit the pav buns in the center and roast on cut side with butter till light golden brown

Serve with chopped onions and lemon squeezed

Pav bhaji is ready to be served. Perfect lipsmacking evening snack is ready.

Tomato Capsicum Peanut Chutney

Ingredients:
Peanuts: 1 cup
Capsicum:1 big(finely chopped)
Tomato:2 medium(finely chopped)
Coriander: 1/2 cup
Mint/Pudina leaves: 1/2 cup
Coconut:fresh 1/2 shell
Oil: 2 tsp
Tamarind: gooseberry size
Curd: 1 tbsp
Salt to taste
Green chillies:3
Curry leaves, red chilli(dry) and tadka seeds.
Procedure:
Dry roast the peanuts and keep aside
Heat 1 tsp oil in a pan
Add capsicum, tomato, coriander, pudina leaves and fry till cooked
Blend dry roasted peanuts,capsicum,tomato,coriander,pudina, coconut, tamarind, curd, green chillies to a chutney
Heat remaining oil and give tadka to the chutney using curry leaves, redchilli and tadka seeds.

Chutney is ready to be served. tastes best with idli, dosa, rava dosa.