Tuesday, 19 November 2013

dosakaya pachadi

dosakaya pachadi

  dosakaya pachadi/cucumbar chatney is the very old traditional dish of andhra paradesh it is commonly treated as a side dish for any veg rice or pesarattu dishes .

 dosakaya pachadi is very easy dish to prepare and also very spicy and testy

Ingredients for dosakaya pachadi:

    Dosakaya - 1/2 kg
    Red Chilies - 6-8
    Green Chilies - 4
    Tamarind juice - 2-3 spoons
    Black gram dhal - 11/2 spoon
    Mustard seeds - 1/4 spoon
    Fenugreek - 1/2 spoon
    Turmeric - pinch
    Hing - pinch
    Salt - to taste

Method for preparing dosakaya pachadi:

Take raw dosakaya, peel and cut into small pieces. Keep the dosakaya seeds aside
    In a kadai heat 2-3 spoons of oil, fry red chilies, black-gram, mustard and fenugreek.
    After the above cools add green chilies, turmeric, hing and tamarind pulp and the half the quantity of dosakaya seeds and grind.
    Add the above ground paste in the dosakaya small cut pieces. and mix well
    Serve with hot steamed rice !!

Health Benefits of dosakaya ( Cucumber ):

 Interestingly , dosakaya (cucumbers) Contain a Relatively high amount of vitamin K , que is Necessary for bone mass and increase increasing osteotrophic Promoting activity in the joints. The vitamin is Known Also a remedy for limiting neuronal damage in the brain in patients with Alzheimer 's disease .

    Comprise 96 % of dosakaya (cucumbers) of water Regarded And This liquid is more nutritious Compared to ordinary water . As such, dosakaya(cucumbers) help in keeping the body hydrated and regulating its temperature . They assist in Eliminating toxic elements by flushing them out .

    (Cucumber) dosakaya juice contains high Amounts of potassium , magnesium and some traces of sodium. When These compounds come together , They Regulate the levels of blood pressure . Malthus , cucumber makes an excellent remedy in treating Both low and high blood pressure .

    dosakaya (Cucumber) juice is alkaline in nature , owe owing to the Presence of several minerals . This is Effective in curing acidity by neutralizing the pH content . Besides being a cooling remedy , dosakaya (cucumbers) Provide soothing effects to gastric ulcers .

    dosakaya (Cucumbers) Contain silicon and sulfur , que are Highly Effective in stimulating healthy hair growth . Combine equal portions of cucumber juice with the juices of carrot , lettuce or spinach and consume.

    A special kind of hormone is required by the pancreas to produce more insulin . Cucumbers That Contain component in abundance . Also, they Contain That nutrient carbohydrates can be digested easily. In short , cucumbers can be conveniently Consumed by diabetics .

    Exceptionally rich in minerals , (cucumber) dosakaya is natural source of antioxidants . Besides , the salt and vitamin content naturally is excellent for cell growth .

    dosakaya (Cucumbers) are great foods to lose weight . The high water content and low calories almost makes it a top contender on the weight loss diet plan. Not to forget , This fruit Suppresses hunger pangs and cravings.

    Studies show That consumption of dosakaya(cucumbers) help in regulating uric acid , que in turn , are extremely useful for preventative the formation of bladder stones . They act as diuretics and Malthus , act as a cleansing agent removing wastes from the body .

beauty tip using dosakaya:

     combined dosakaya (cucumber) with olive oil, (cucumber)dosakaya works as an excellent cure for blackheads , acne, boils and other skin diseases . Due to the Presence of vitamins A, B and C , average consumption of cucumbers result in a healthy and glowing skin .

Monday, 18 November 2013

ugadi pachadi

ugadi pachadi

ugadi is a festival of telugu people that is also means that is a new year in this special day they prepare one most special dish that is ugadi pachadi .this ugadi pachadi is a mixture of all flavors like sweet,sout,salty,spicy ...and ugadi pachadi is also a very testy and healthy

Ingredients to make ugadi pachadi:


2 tsp neem flower
4 tsp chrushed jaggery (bellam)
one small lemon size ball of tamarind made into thick tamarind water (chenthapandu)
1/2 tsp red chilli powder
1/2 tsp mustard seeds(awalu)
Salt to taste
1 tsp oil
1 tbsp finely chopped raw mango (pachii mamidi)
1 c water

How to make ugadi pachadi:

    First add the raw mango pieces to the tamarind water and bring it to boil.
    Boil it till mango pieces are tender(mettaga)
    Now to this add jaggery and let it cook till it melts and blends into the mixture
    Remove from heat and keep aside
    Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
    Now add chilli powder and salt
    Mix well
    Take this neem flower tadka and add it to the tamarind and mango juice
    Serve in small quantities as an accompaniment to the main course food.that's your special ugadi pachadi

pesarattu recipe

pesarattu recipe

Ingredients to make pesarattu recipe:

    Whole moong dal or green gram - 2 small cups or 400 gms
    Rice - 2 tablespoons or 30 gms
    Green chilly - 1 to 2 numbers
    Ginger - 1 inch piece
    Water - 150 to 200 ml
    Ghee - 100 to 150 ml
    Chopped onion - 2 small numbers or 60 gms
    Chopped green chilly - 1 to 2 numbers

method to prepare pesarattu recipe:

Pesarattu’s is typical Andhra breakfast item. You can say it’s similar to the dosa. Made in the same style. But that’s where the similarity ends. Pesarattu’s made from whole moong dal or green gram. Pesarattu recipe is very simple. The moong dals’ soaked overnight and ground with a wee bit of rice, ginger and green chilly. It’s then spread on a hot tawa like how you’d spread a dosa and let golden brown that's your pesarattu recipe is ready to searve hot .

side dishes with pesarattu recipe:

palli chetney
any pickle
tamoto souce and so on..

semiya upma

semiya upma

semiya Upma is a common South Indian breakfast dish. Here is the recipe for this simplest break fast  that is semiya upma.

Ingredients to prepare semiya upma:

    Vermicelli – 1 cup (small thin)
    Oil – 2 tsp
    Mustard seeds – 1/2 tsp
    Split urad dal – 1 tsp
    Channa dal – 1 tsp
    Curry leaves – a few
    Asafoetida – a pinch
    Green chillies – 3 (slit lengthwise
    Ginger – 1 tsp (grated)
    Onions – 1/2 cup (finely chopped)
    Salt – to taste
    Carrot (small size) – 1 (finely chopped) (optional)
    Beans – 10 (finely chopped) (optional)
    Peas – 1/4 cup (I ve used frozen peas) (optional)
    Water – 1 3/4 cup (1 1/2 cup without vegetables)
    Ghee 1 tsp

Method of Preparation for semiya upma: 

In a wide vessel, add a tsp of ghee and toss the vermicelli in a medium flame.
    After 2 minutes, remove it from the heat before the color changes.
    Transfer them to a plate and in the same pan, in medium heat, add oil and add the mustard seeds.
    When the mustard seeds starts to splutter, add the asafoetida followed by the curry leaves, channa dal and split urad dal.
    When they turn golden brown, add the green chillies followed by the grated ginger and chopped oinions.
    Fry till the onions become translucent and add all the vegetables.
    Add some salt and add 1 3/4 cup of water and cover it with a lid.
    When the veggies are 3/4th done, add the vermicelli and mix well.
    When all the water gets evaporated, cover the lid and keep it in simmer flame for 5 to 10 minutes or until the vermicelli/semiya  becomes soft. that your simaya upma.
    Serve hot with sugar, coconut chutney or even pickle.

Note when your preparing semiya upma:

    Since I am adding around 1 1/4 cup of veggies, I add 1/4 cup extra water.
    Upma should be removed from the heat before it gets mushy.
    For semiya upma, if you add little extra oil, it will be seen more after it is done.

ven pongal recipe


ven pongal recipe

ven pongal recipe:

 ven pongal recipe is very famous and traditional in tamilnadu as well as andhra states in a common  recipe for break fast and festivals

ven pongal recipe is also a healthy dish for any one commonly ven pongal recipe taken with chatney or pickles or with lime


   * Raw rice – 1 cup
   * Moong dal –1/4 cup
   * Water – 4 - 4.5 cups (depends on rice)
   * Cooking oil – 3 tbsp
   * Ghee – 1 tbsp
   * Pepper corns(MERIYALU) – 1.5 tsp
   * Jeera – 2 tsp
   * Green chilli – 1 no (slit into two)
   * Ginger (ALLAM)– 1 inch piece ( finely chopped)
   * Hing/Asafetida -  2 pinches
   *Curry leaves – few
   * Cashew – 5 nos (break into half)


    I did not roast the moong dal. If u want to roast , dry roast moong dal without changing its color till u get a nice smell..
    In a pressure cooker base , take the rice & dal. Wash & drain the water completely ..Add 4 – 4.5 cups of water, salt & hing.Pressure cook till rice turns mushy.After the steam is released completely , remove the lid and mash it well with a ladle. Set aside.
    In a kadai , heat oil and add the pepper corns.. Let it start to splutter. Reduce the flame and then add the jeera , green chilli , ginger bits , curry leaves and little hing. Mix well and switch off the flame. They will be sautéed in the heat of the oil.. that it your ven pongal recipe is ready to serve hotly

Friday, 15 November 2013

sakkarai pongal recipe

sakkarai pongal recipe

 sakkarai pongal recipe is very famous and traditional in tamilnadu as well as andhra states in a common  recipe for break fast and festivals

sakkarai pongal recipe is also a healthy dish for any one 

Ingredients to prepare sakkarai pongal recipe:

1 cup - milk
1/2 cup - raw rice
1/2 cup - grated jaggery
3 tbsp - split green lentil (moong dal)
3 to 4 tbsp - cashews
1/2 tsp - cardamom powder
1/4 tsp - nutmeg powder
pinch - saffron
1 to 2 tbsp - dried raisins

Method  to prepare sakkarai pongal recipe :

    Wash and clean lentil and rice together and place in a vessel.
    Add 1 cup milk and 1/2 cup water and pressure cook for 10-15min until cooked. (about 4-5 whistles)
    Meanwhile in some ghee roast cashews and raisins and just before removing from the heat add saffron,cardamom and nutmeg.
    Add the jaggery to the cooked to the lentil-rice mixture.
    Mix well until combined. Add the cashew and raisin mixture and stir until combined. that ready your sakkarai pongal recipe .Drizzle it with some ghee and serve.

Note :
If the rice-lentil mixture is dry, add some melted ghee/warm milk to the mixture until it comes to the consistency of your liking

chakkara pongal recipe

chakkara pongal recipe
chakkara pongal recipe is very famous and traditional in tamilnadu as well as andhra states in a common  recipe for break fast and festivals

Ingredients for chakkara pongal recipe:

* 1 cup Raw Rice
* 1/2 cup Green Gram Dal
* 1 cup Milk
* 3 cups Jaggery (powdered)
* 4 tbsp Ghee
* 2 tbsp Cashewnuts
* 2 tbsp Raisins
* 5 no Cardamoms (powdered)
* 2 no Cloves (powdered)
* 1 small piece Nutmeg (grated or powdered)
* A pinch of Saffron
* 2 1/2 cups Water


1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.
 My Notes:

    The recipe is called Chakkara Pongal, but is mostly made with Jaggery.
    If you feel the sweet pongal is thicker in consistency, add little more boiled water Or milk to it.
    If you feel he pongal is not sweet enough, you can add some grated jaggery or sugar at the end. That should work.
    Add more ghee for a richer pongal.

Related Posts Plugin for WordPress, Blogger...