Tomato Pickle

INGREDIENTS:

1. Tomatoes - 1Kg
2. Turmeric Powder - 1/8 tsp
3. Tamarind - 125 gms
4. Salt - 125 gms
5. Mustard Seeds - 25 gms
6. Fenugreek Seeds - 25 gms
7. Red Chilli Powder - 125 gms
8. Oil - 200 gms
9. Aesoftida - 1/4 tsp

PROCEDURE:

1. Clean the tomatoes in water and dry them in sun for few mins till they become dry.
2. Cut each Tomato into 8 pieces
3. Add salt and turmeric powder to the above tomato pieces and mix it well
4. Keep the above in dry jar, cover with lid and keep it aside for two days
5. On third day squeeze the juice from tomatoes and separate the squeezed tomatoes
6. keep the squeezed tomatoes in ht sun till they become completely dry and crispy
7. Add tamarind to the tomato juice and keep this one also in hot sun till atleast 25% of the juice gets evaporated.
8. Usually juice levels will be decreased in 4-5 days of time depending on the sun.
9. once the juice level goes down and tomato pieces becomes crispy they are ready to prepare the tomato pickle
10. Keep the kadai on stove, roast the fenugreek seeds till golden brown
11. Allow the roasted fenugreek seeds to cool
12. Roast the mustard seeds in kadai till golden brown
13. Allow the roasted mustard seeds to cool
14. Heat bit of oil in kadai and add 1/2 tsp mustard seeds and 2 red chillies
15. After sputtering of mustard seeds turn off the flame and add aesoftida to get good aroma.
16. Allow the oil to cool
17. Grind the Sun dried tomatoes and tomato juice along with tamarind to make a thick paste.
18. grind the roasted fenugreek and mustard seeds
19. Mix the above powder and red chilli powder.
20. mix the above powder to the sun dried tomato paste thoroughly.
21. Add previously heated oil to the above mix.
22. Now tomato pickle is ready.
23. Store it in a clean and dry jar.

KORIVI KARAM(Pandu mirapakayala pachadi)

INGREDIENTS;

1. Pandumirapakayalu-1/2kg
2. Salt-100gms
3. Turmeric powder-1/8tsp
4. Fenugreek seeds-20gms

POPU(Seasoning/taalimpu);

1. Mustard seeds-
2. Oil-
3. Asafoetida-

PROCEDURE;

1. Clean the Pandu mirapakayalu.
2.  Keep in hot sun for sometime
3. Grind the pandu merapakayalu, salt, Turmeric Powder and Tamarind.
4. Grind it once again so that they mix well
5. Remove the paste and keep it in dry jar fir 2 days.
6. On third day grind the Pandu merapakaya paste again.
7. Keep kadai on the stove and roast Fenugreek seeds dry till golden brown.
8. Allow it to cool
9. Make Fenugreek seeds powder.
10. mix the above fenugreek powder to pandu merapakaya paste thoroughly
11. Put Kadai on stove and heat some oil in it, add mustard seeds, after sputtering add asofoetida till good aroma comes out.
12. Now add this popu to the chutney and mix it well.
13. Now chutney is ready to eat.
14. Eat this chutney with hot rice and ghee.

SOJJAPPALU

INGREDIENTS;

1. Bombai ravva(Suji/Semolina)-1cup
2. Maida-1-1/4cup
3. Sugar-1cup
4. Elaichi(cardamoms)-2
5. Oil-for deep fry
6. Ghee-4tsp

PROCEDURE;

1. Put the kadai on stove and heat the ghee.
2. Add Bombai ravva .
3. Roast Bombai ravva till good aroma comes out.
4. Now put the vessal  along with 2cups of water on stove  and boil it.
5. Add sugar and elaichi powder.
6. After sugar gets dissolved in water add roasted Bombai ravva with out lumps.
7. Cover the lid.
8. Bombai ravva cooks with in few minutes.
9. Now ravva kesari is ready.
10. Prepare Maida as mirchi bajji batter with water and a pinch of salt.
11. Keep the batter aside for ten minutes.
12. Make rava kesari into small balls.
13. Keep the kadai on stove with oil/ghee for deep fry.
14. Heat oil/ghee.
15. Take  rava kesari balls,press them to make small flat biscuits.
16. Roll these biscuits  in maida and deep fry them in oil/ghee till light brown in colour.
17. These Sojjappalu are delicious and tasty.

VANKAYA PERUGU PACHADI(Egg plant/Brinjal curd chutney)

INGREDIENTS;

1. Brinjal-1/4k g
2. Curd-1/4kg
3. Greenchillies-2
4. Coriander leaves-few
5. Curry leaves-4
6. Asafoetida(hing)-one pinch
7. Salt-to taste
8. Turmeric powder

POPU(seasoning,talimpu);

1. Redchillies-2
2. urad dal(Black gram dal)-1/4tsp
3. Mustard seeds-1/8tsp
4. Cumin seeds-1/4tsp
5. Oil-1tsp

PROCEDURE;

1. Grease Brinjal/vankaya/eggplant with oil.
2. Roast Brinjal/egg plant/vankaya over low heat.
3. Cook the Brinjal/egg plant/vankaya evenly  and rotate it regularly over the flame to make it roast evenly.
4.  Remove the Brinjal/egg plant/vankaya from the flame.
5. Cool the Brinjal/egg plant/vankaya for some time.
6. Peel the skin and mash  the pulp.
7. Take pulp in a bowl.
8. Add curd to it.
9. Putthe kadai on stove  and heat the oil.
10. Add urad dal ,mustard seeds cumin seeds and red chillie pieces.
11. After roasting add asafoetida  green chillie pieces and curry leaves.
12. Add this popu to vankaya pulp and curd.
13. Now add salt,turmeric powder and combine to form make paste.
14. Garnish with coriander leaves.
15. Now  Vankaya perugu pachadi ready to eat.
16. Eat this vankaya perugu pachadi with rice or chapathi.

BEERA TOKKU(POTTU)PACHADI(Chutney with Ridge gourd/silk gourd/sin qua skin)

INGREDIENTS;

1. Beerakaya tokku(Ridge gourd skin)-1/4kg
2. Tamarind-half of small lemon
3. Turmeric powder-1pinch
4. Jaggery-3/4tsp
5. Salt-to taste

POPU/seasoning/taalimpu;

1. Redchillies-5
2. Fenugreek seeds-1/4tsp
3. Urad dal(black gram dal)-1/2tsp
4. Mustard seeds-1/4tsp
5. Oil-4tsp
6. Green chilli-1
7. Asafoetida-1pinch

PROCEDURE;

1. Put the kadai on stove and heat 1tsp oil.
2. Roast the urad dal,fenu greek seeds,mustard seeds and red chillies till golden  brown.
3. Add asafoetida till gives good aroma.
4. Keep this roasted popu aside.
5. Cut the skin of beerakaya (beerakaya tokku) into small pieces.
6. Put the kadai on stove add 3tsp oil and heat it.
7. Add green chilli and beerakaya tokku.
8. Roast the beera tokku till reduce the raw vegeatable smell.
9. Cool it for some time.
10. First grind the roasted popu.
11. Add roasted beera tokku and grind it.
12. Add tamarind,salt, jaggery,turmeric powder and again grind it.
13. Add little bit of water and grind the chutney.
14. Beera tokku chutney comes smooth paste.
15. This beera tokku chutney is rich in fibre.
16. Serve this beera tokku  chutney with hot rice along with ghee

PESARAPODI

INGREDIENTS;

1. Pesarapappu(moong dal)  -250gms
2. Redchilli powder-2tsp  
3. Salt-to taste
4. Asafoetida-1/8tsp

PROCEDURE;

1. Take pesarapappu   and keep it in the hot sun for sometime.
2. Grind the pesarapappu(moon dal) as powder.
3. Now add salt,redchillipowder and asafoetida.
4. .Grind it once for few seconds.
5. Now pesarapodi  is ready  to eat.
6. Eat this pesarapodi with hot rice along with oil.

 

VANKAYA PACHI PULUSU(pachi pulusu with eggplant)

INGREDIENTS:

1. Brinjal-750gms(Vankaya/Egg plant)
2. Tamarind-big sized lemon
3. salt-to taste
4. Green chillies-4
5. Onions-2(Medium size)
6. Jaggery-3tsp
7. Turmeric powder-1pinch
8. Oil-2-3tsp
9. Coriander leaves-few

POPU(Seasoning);

1. Red chillies-4
2. Mustard seeds-1/4tsp
3. Fenugreek seeds-1/8tsp
4. Urad dal(black gram dal)-1/4tsp
5. Aesfoetida-1pinch

PROCEDURE;

1. Grease Brinjal/Egg plant/Vankaya with oil.
2. Roast Brinjal/Egg plant/Vankaya over low heat.
3. Cook the Brinjal/Egg plant/Vankaya evenly and rotate it regularly over the flame to make it roast evenly.
4. Remove the Brinjal/Egg plant/Vankaya from the flame.
5. Cool Brinjal/Egg plant/Vankaya  for sometime.
6. Peel the skin and mash the pulp.
7. Take pulp in a bowl.
8. Soak tamarind in water for sometime and extract thick pulp.
9. Cut the onions and green chillies into small pieces
10. Put smal kadai on stove
11. Heat the oil and roast fenugreek seeds,urad dal,mustard seeds and redchilli pieces.
12. Add green chilli pieces, onion pieces and roast for 2mts.
13. Combine tamarind extract,salt,jaggery,turmeric powder and add above roasted popu to brinjal pulp.
14. Combine to form thick paste.
15. Garnish with coriander leaves.
16. Now Vankaya pachi pulusu is ready to eat.
17. Eat  Vankaya pachi pulusu with hot rice
18. This  is Andhra's traditional  dish..