Gooseberry Cilantro Chutney

Today's recipe is Gooseberry Chutney.

Very simple &Tasty recipe can be eaten along with rice or year along only except on Sunday, according to our elders , traditions.


Coming to the recipe we need Indian gooseberries , I prefered of frozen slices of Amla .

Heat oil in a pan add Dry redchillies , greenchillies CuminSeeds , fry it .
Later add the Amla pieces let it cook for a while .
Keep it aside , now add some fresh coriander in the same pan just fry for 2 seconds .
Now transfer all the fried redchillies, Cuminseeds, Coriander little Salt into a Mixy jar &blend it .
Finally add the Amla pieces with some Turmeric , turn on the mixy jar into smooth paste & leave some Amla pieces crushed !!

Add seasoning to the prepared Chutney & serve it steamed rice aling with Ghee!!
 Very Yummy 😊

Store it in the Glass container , keep in the refrigerator !!

Vijaya Nama Samvatsaram /Ugadi 2013

Ugadi is an Indian New Year Festival which is celebrated on the day of Chaitra Masa(March/April) Shukla Paksha Padyami(Thithi) as per the Hindu Lunar Calendar. This festival is mainly celebrated in the southern part of India, Maharastra, Rajasthan, Punjab, Manipur. This year 2013, the festival will be celebrated on April 11, 2013(Thursday). 

Ugadi Festival is the Telugu New Year's Festival. Each Telugu Year has a specific name as per Telugu 60 year calender. Telugu New year Name for the year 2013 is "Vijaya Nama Samvatsara" 

Importance and Significance of Ugadi Festival: 

The name Ugadi derived from "Yuga + Aadi" which means "Beginning of a New Age". According to Hinduism, it is beleved that Lord Brahma(Creator of the World) started his work of creation on Chaitra Suddha Padyami(the day of Ugadi).

According to Sage Valmiki Ramayanam, Lord Sri Rama had killed the demon Ravana on the day previous to Ugadi falling on new moon day(Amavasya) of  Phalguna Masa. To commemorate the victory, the festival is celebrated on the next day indicating the beginning of New Era.

On the Ugadi festival , people wake up before dawn, take holy bath, wear new clothes, decorate in front of their houses with colourful Rangoli, decorate doors and windows with strings of Mango Leaves, preparing unique Ugadi Special dish popularly called as "Ugadi Pachadi".

Significance of Ugadi Pachadi:

The Ugadi Pachadi is a Special mixture of Six tastes i.e., Bitter(Neem), Sweet(Jaggery), Sour(Tamarind), Salty(Salt), Spicy(Green Chilli/Red Chilli Powder) and Tang(raw Mango). It signifies that the life is a combination of different experiences(Sadness, Happiness, Disgust, Fear, Anger and Surprise) which has to be accepted together with equanimity.

After eating the Ugadi pickle it is a custom to read the Panchang of the year and know what is in store for each according to the Rashi.

New clothes are worn on this day and children seek blessing from elders so that their year is good.

Traditions and Customs of Ugadi Festival:

In Andhrapradesh and Karnataka, People listen Panchanga Sravanam, Poetry recitations, honouring and recognition of authors of literary, conducting of cultural programs and Kavi Sammelana and more.

In Maharastra, the festival is celebrated as GUDI PADWA. Gudi means "Dwajam" and Padwa means "the first day of the new year". People of Maharastra erect a bamboo stick topped with upturned silver/copper pot decorated with flowers, coloured silk cloth and coconuts in front of their houses. It is worshipped as Brahma Dwajam/Indra Dwajam indicating invitation to all the deities to the house on this day and also symbolizes welcome the New Year with great Victory and Happiness.

Ginger & Dry RedChilli Chutney ~ Allam Pachadi

This is one of my favourite chutney learned from my mother;which goes well with Tiffin/Breakfast items like Idly,Dosa,Upma etc.Not only with these variteies ,it also tastes good with the plain white rice mixed with the ghee and Pappula Podumu.So friends,without any delay here goes its preparation and hope you all will enjoy it.

Ingredients:

• Allam/Ginger pieces-1/2 cup (peeled and finely chopped)
• Dry red chillies-4 to 5 no
• Salt to taste
• Oil-1tbsp
• Jaggery-1tbsp   powdered (Add more for sweetness)
• Tamarind Juice-2tbsp 

Preparation:

• Heat the pan with the oil,roast the dry red chillies and keep it aside.
• Now in the same oil,add the ginger pieces and let them roast and keep it aside.
• Let it cool.(Ginger & red chillies)
• Now in a Mixy jar,add these roasted red chilles & ginger pieces.
• Add salt ,Jaggery,Tamarind Juice and let it grind to a smooth paste.
• Shift the chutney in to an air-tight container and you store it in the refrigerator for 2 or 3 weeks.
• Serve this Chutney along with Idly,Dosa or with any other items you like.

Tomato Perugu Pachadi ~ Tomato Yogurt Chutney

This is a very easy and tasty Chutney prepared with the curd either ,with the fresh sweet curd or sour one.It goes well with the Plain rice or rotis.We can mix the chopped vegetables directly or by sauting them.I prepared this without sauting them.The following method of recipe without seasoning is used as a Raita for Variety of rices to taste.Here goes the recipe

Ingredients:

• Curd-1 1/4 cups
• Tomato-1 no large chopped
• Onion-1no chopped
• Green chilly-1no chopped
• Salt - to taste
• Kothimeer leaves

Seasoning:

• Oil-1/2tsp
• Mustard seeds-1/2tsp
• Cumin seeds-1/2tsp
• Red chillies-1no
• Curry leaves-few

Method:

• Heat the pan with the oil,add the cumin seeds,Mustard seeds,when they splutters add the red chillies and curry leaves.
• Switch off the flame and keep it aside.
• Take a bowl,add the curd and beat the curd till smooth.Combine the chopped tomato,onion,green chillies & salt.
• Mix them well.
• Add the seasoning to the curd.
• Garnish with the Coriander leaves.
• Serve with White Rice or Rotis.

Dosa Avakaya

In traditional Andhra Cooking,Dosakaya (Yellow Cucumber) is used  a lot like Dosakaya Pappu (Cucumber Dal),Dosakaya Chutney (Dosakaya Pacchadi) ,Sambar and Avakaya .This serves as a substitute for the regular Avakaya toward the end of the season.This item is served as a main item in the Wedding Menu and is eaten it by mixing the steamed rice and ghee along  with the Mudda Pappu (Plain Cooked Dal) or Pappula Podumu (Spicy Bengalgram dal Powder).

This can be stored for 6 to 8 weeks by keeping in the Refrigerator in an Air-Tight Container.We can eat this Pickle as we like.This Pickle is very easy to prepare and can be served by the next day.It is mixed with the spices &needs to be marinated overnight.Only Indian Cucumber (Nakka Dosakaya ) suites for the pickle as its skin is thick and crunchy.As an Ordinary Cucumber will not stay hard in the spice mix .It becomes very soft and get blended.So always choose Dosakaya (Yellow Melon Cucumber),a small,round light green to bright yellow colored Vegetable with a crisp crunchy skin.

So friends,after a long time in the Torrance, I found the Yellow cucumber at the Grocery Store and tried this recipe.Hope you all may like this.

Ingredients:

• Yellow Melon Cucumber /Dosakaya - 1cup (diced) (Medium size)
• Mustard seeds-4tbsps
• Red chilli powder-3tbsps (Or increase for the Spicyness)
• Salt-1 1/2 tbsp (Add more salt later if required)
• Turmeric-2tsp
• Asafoetida-1/tsp
• Sesame seed Oil- 4 to 5tbsp    or Cooking Oil-2tbsp
• Lemon juice -1tbsp (Optional)

Method:

• Wash a Medium sized dosakaya and wipe it with a dry cloth before cutting.
• Pat dry and cut it in to two halves,de-seed and again cut them into small  bite size pieces along with the skin.
• Grind all the dry ingredients .(Mustard seeds,Red chilipowder & salt)
• Take a dry container/Wide bowl ,mix these spices along with turmeric,asafoetida &lemon juice.
• To this add the Dosakaya Pieces and mix it well.
• Add Oil ,mix gently &slowly until all the pieces of Cucumber are coated well.
• Taste the Pickle and adjust the seasoning as needed.
• Cover it and leave it in room temperature for overnight.The Cucumber pieces will start absorbing all the flavors from the spices.Transfer the Pickle in to a clean airtight container and keep in refrigerator.
• Serve this Pickle the Next day with Dosa,Idly,Rice and Upma of your choice of Meal.

Note:

• After cutting the Cucumber pieces ,taste it sometimes the vegetable may tastes bitter.
• Storing the Pickle in the Refrigerator ,the Pickle doesnot changes its Color and can be stored for 6 to 8 weeks.
• On Room temperature it lasts for 3 to 4 weeks.

Pulla Mavidikaya Kobbari Pachadi /Raw Mango Coconut Chutney

  When Fresh tender sour mangoes hit in the Markets,everyone use to like it and have to eat in preparing variety dishes like Mixture,dal,Pulihora or just eaten raw with red chillipowder etc;because of these variations anyone never get bored.In India ,we can get fresh and sour mangoes during Summer season specially .Every women in the house will be being busy in preparing pickles.However,in states its practically impossible to get sour mangoes.Most of the mangoes looks tender but are sweetish in taste.I feel lucky when I get sour Mango and it reminds my Child -hood eating memories.This Chutney is one of my favourites made with two main Ingredients and seasoning makes for one Yummy dish.

Ingredients:

• Raw Mango- 1 no
• Coconut Pieces- 1 cup or grated 
• Salt to taste
• Red chilipowder-1/2tsp or more

Seasoning:

• Oil-1tbsp
• Mustard seeds-1/2tsp
• Cumin seeds-1/2tsp
• Red chillies-2no
• Curry leaves-2to 3
• Hing-a pinch

Method:

• Clean the raw Mango ,peel the skin and chop in to small pieces or grate it.
• Take a mixy jar,add the grated /Chopped Mango and coconut .
• Add chillipowder and salt,Ground it to a fine paste.
• Heat oil in a pan,add the mustard ,cumin seeds,when they splutters add the red chilies ,hing and curry leaves.
• Now add this to the Mango Paste.
• Mix well and serve.This can be best eaten with rice or roti too.

 Note:

• You can also add the fried redchilies in oil and add instead of chillipowder.

Green Chutney

This Green Chutney is a Combination of Coriander & Mint leaves,which is great for Sandwich spreads.Mint leaves adds freshness to this Chutney and the addition of Lemon Juices enhances the flavours of Mint & Coriander and prevents the discoloration of the Greens.Green Chutney is probably the most favourite Indian accompaniment.Crispy Samosa's,Dhoklas  etc are considered as incomplete without this Chutney.The Chutney can be stored ,refrigerated upto a week.So here goes the preparing of Chutney.........

Ingredients:

• Mint leaves-2 cups Chopped
• Coriander leaves-1 cup Chopped
• Sugar-1tbsp
• LemonJuice-1 to 2 tbsp
• Onion- 1 large Sliced
• GreenChillies- 6no
• Salt to taste
• Water little

Preparation:

• Combine all the ingredients & grind it to a smooth paste in a blender using a very little quantity.
• Refrigerate & Use it as required.

Ginger & Kothimeer Chutney

This simple Chutney making is known from my Mother.She prepares to eat along with all the Tiffins and snack Items.So I too used to make in my home for my Breakfast and goes well good combination with any Variety of Dosa.So here goes my recipe.

Ingredients:

• Kothimeer/Cilantro/Coriander Leaves- 1 bunch
• Ginger-1 small lemon sized
• Salt-to taste
• Tamarind Juice-1tbsp
• Sugar-1 tsp
• Green chilies- 3 no chopped

Method:

• Remove the Kothimeer leaves from the bunch;Clean it with water and dry it for few minutes.
• Chop it if the leaves are too big.
• Now take a mixy jar/blender,add Salt,sugar,and Ginger.
• Turn it  a while; then add tamarind juice ,Kothimeer and Green chilies and make it to form a fine paste.
• Take it in to a bowl and serve it along with your favourite dish.

Note:

• You can store this by keeping it in an Air-Tight Conatiner for 1 week in the refrigerator.

Nimmakaaya Kaaram ~ Lemon Chutney

This Kaaram/Chutney making is very simple and easy ,just we need Little chillypowder and Lemon Juice.It goes well combination with Morning Tiffins in Idly,Dosa and Upma; also tastes good with Evening snacks like Punugulu.So here is the recipe.

Ingredients:

• RedChillypowder/Vellulipaayakaram-2 tbsp
• Salt-1tsp
• Lemon Juice-1tbsp

Procedure:

• Take a bowl or cup,add salt and red chillypowder.
• Sprinkle Lemonjuice and mix well with a spoon to form a paste .
• If you want more sourness add more Lemonjuice.
• Serve along with your Snacks/Tiffins.

Note:

• No need to add salt ,if you use Vellulipaaya Kaaram.
• I Used Vellulipaaya Kaaram.

Beerakaya (Ridge Gourd) & Tomato Chutney.

Ingredients:

• Beerakaya/Ridge Gourd-1
• Tomato-1 small chopped
• Garlic-2 pods (Layer removed)
• Tamarind-1 inch soaked in water
• Greenchillies-2  chopped(Or adjust to your spice level)
• Salt to taste
• Oil-1 tbsp

Method:

• Peel of the outer layer of the Vegetable and wash it with water.
• Cut it in to small cubes.
• Take a cooking pan and heat it with oil.
• When you observe oil is heated; add Beerakaya and Tomato pieces and let it cook it for 3mins covering with a lid.
• Once the pieces gets soft and cooked add the salt and Greenchillies.
• Mix it well with a spatula and add the Tamarind juice in to the cooking pan and cook it for 2mins .
• Turn off the flame and Cool the mixture.
• Take a Mortar/Mixy jar ,add the Garlic pods and Vegetable mixture from the pan and turn it to form a fine paste.
• Serve it with Rice.

Onion Chutney

Hi friends,I learned this Onion Chutney from my Mother.I used to have this along with Dosa,Idli and other Tiffin Items.So I tried ,and it turned in to good taste .So without delay friends you to have a look.

Ingredients:

• Onions-2 Chopped
• Red Chillipowder-1/2 tbsp
• Cumin seeds-1/2tsp
• Sugar/Jaggery-little for sweetness
• Salt- to taste

Method:

• Cut the Onions in to cubes and keep it a side.
• Take a Mortar/Mixy jar ,add salt,sugar/Jaggery,Chillipowder and Onions,
• Turn the jar to form a fine paste.
• Have this paste in to bowl and serve with your Snack Items or Tiffins.

Notes:

• No need to add water.
• We can store this for one week in the Refrigerator.

Tomato Chutney

Hi Friends,I am back to u all with my new recipe after a short break .As I went to "San Francisco" tour trip with my hubby and son for three days along with my friends and kids.I enjoyed a lot by seeing all the Attractions,Events going on the roads,Hotels.So I would like to share a little about my 3-Day Tour From Los Angeles to Solvang,San Francisco and Yosemite by bus Journey.

                               My First day place is "Yosemite".Here is a Yosemite National Park with large stones ,steep rivers and valleys.

                                Second day was seeing attractions of "San Francisco".I saw

The Golden Gate Bridge:This is one of the World's greatest suspension bridge and it is an Inspiring sight.
Golden Gate Cruise:This is for a breathtaking 1hour sail along the San Francisco waterfront under the Golden Gate Bridge.
ALCATRAZ:ASunset ,SFO's ALCATRAZ looks more like a resort than a former prison.
PaintedLadies/Six sisters:This is a goodplace to see the Victorian home of "PostCardrow" with skyline of San Francisco in the Background.
                              Third day was to "Hearst Castle "Visitor Center .There was good shopping malls and good collections for all the Visitors;Finally reached to" Solvang"--Danish Capital Of America.Here we have a great look of Windmill ,shopping areas and Famous Solvang  Cookies and Pastries and Danish houses.

So friends, I felt very Happy & Great with my husband for arranging trip with all our friends and enjoying the fun with kids.  Friends, You also enjoy the" San Francisco" when visited and here goes the recipe.

Ingredients:

• Tomatoes-12 /Dozen Large size
• Red Chilipowder-2tbsp or added more for Spicy
• Salt to taste
• Asafoetida-a pinch
• Oil-2tbsp for cooking tomatoes
• Turmeric-a pinch
• Tamarind Extract-1tbsp or add more if needed
• Cilantro leaves-few (optional)

For Seasoning:

• Oil-1tbsp
• Cumin-1tsp
• Mustard-1tsp
• Curryleaves-6

Cooking Process:

• Wash the tomatoes and cut in to small pieces.
• Take a pan and heat it with 2tbsp of oil,add the choped tomato pieces and allow to cook.
• Middle of the turn all the tomatoes with spatula.
• Once get cooked tomatoes and becomes soft and liquified add turmeric,tamarind extract and allow to cook untill it form like a tomato pury.
• Add salt and red chillipowder and mix well with spatula .
• Bring all the paste in to the middle of the stove and when oil gets separate and gets  bubbles;turn off the gas.
• Take a hard bottom vessel ,add oil for seasoning.
• When oil gets heated add cumin and mustard seeds,when they start pops add curryleaves and Asafoetida .
• Cool the Seasoning and add this to the tomato paste.
• Have this pickle in to a Air tight container and can store for 1week.
• Serve with Roti or Plain Rice.

Notes:

• No Mixy Jar needed.
• No need to add water incase to store the pickle for a long time.

Red Sorrel Leaves Pickle/Pulihora Gongura

Gongura is a leafy vegetable grown in India and very popular in Southern India.This is a traditional dish of  Andhra.This is a pickle variety on the lines of "Aavakai"(raw mango pickle).These greens are used to prepare Dals,Stews and pickles.This dish is prepared with White sorrel leaves .But if not available you can use red sorrel leaves.The recipe of which I am posting ,source is "Amma"(my mother) who prepares excellent authentic Andhra pickles.

Ingridients:

• White/Red Sorrel leaves-1 big bunch
• Tamarind-3 lemon ball sized
• Turmeric-1/4tsp
• Chili powder-5tsp ( I used "Aashirvad" Chili powder)
• Salt-2&1/2 tsp
• Oil-4tsp for frying and seasoning
• Oil-1/2cup again to mix the pickle.
• Mustard seeds powder-1/4 tsp
• Urad dal-1/2tsp
• Bengal gram-1tsp
• Dry red chillies-3
• Fenugreek powder-1/4tsp
• Asafoetida-1/4tsp

Preparation:

• Take 1 big bunch of White/Red Sorrel leaves.Separate its leaves,Wash them and dry on a cloth.
• In meantime soak three lemon size tamarind in a sufficient water for 15 minutes and extract its juice.
• When leaves are dried,Heat a pan add 2tsp oil,when it turns heat add the Sorrel leaves and mix nicely.
• Let this fry nicely.When it is fried switch off the stove.
• Now add chilipowder,turmeric,Fenugreek powder,salt and mustard seeds powder on top of it.
• When this mixture gets completely cooled ,grind it in a mixy jar.

For Preparing Pulusu:

• Take another pan add oil and heat it,do seasoning by adding Urad dal,Bengal gram,Dry red chillies and Asafoetida.
• Now add Tamarind extaract and turmeric .Let this boil nicely and it should become thick.(Like how we prepare pulusu for "Tamarind Rice").switch off the stove.
• After 5 minutes add grinded sorrel leaves mixture in tamarind mixture and mix well.
• In bowl heat 1/2 cup oil and switch off.When it is cooled add to Gongura mixture and mix well.
• Transfer the contents to a Air TightContainer/ plastic bottle .
• It is better to store this pickle in freeze and will be good for 1 month.

Note:

• If you are using Red sorrel leaves ,only one Lemon sized Tamarind is sufficient.

Sorakaya/Bottle gourd/Kaddu

Ingredients:

• Sorakaya/Bottle gourd- 1 Medium size (Chopped in to smal cubes)
• Garlic-3 pods (Layer removed)
• Tamarind pulp-small lemon size
• Green chilies-3 (Add as per spice level)
• Salt to taste
• Oil-1 tbsp

Method:

• Take bottlegourd/kaddu/sorakaya ,peel it and cut into smal cubes.Taste the pieces before cooking to check the bitterness of vegetable.

{Remove seeds if hard and add seeds if they are soft}

• Heat the pan with oil,Once it gets heated add the bottlegourd pieces and let them cooked in low flame by adding little salt and cover it with a lid.
• Once the kadu is cooked  and when it becomes  soft ,add greenchillies and let it cook for 2mins.mix it with a spatula ,observe the pieces not to get stick to the pan (so you can add water in the middle of cooking)
• Turn off the heat and let them cool them for 10 mins.
• Grind the cooked kaddu mix with garlic pods adjusting with salt and tamarind pulp to form a fine/course paste.
• Remove the mixture in to a bowl and add tadka or seasoning to the paste if needed by heating some oil in a pan ,adding Cuminseeds and mustard seeds.
• Serve with hot rice.