Hello all May 22, 2008

hello all..i am quite new to this blogging world..and I am a regular visitor to quite a number of food sites..so I thought of starting my own blog..Although i am not that a great cook…nothing compared to what mom used to cook…but i love eating tasty food! ha thats not new i guess.

I am a huge fan of indian food..and that too vegetarian only… I somehow dont have any inclination in tasting non vegetarian food. I was born and brought up in new delhi..and i basically belong to andhra..so i know north indian tastes as well as south indian tastes. Well…this blog has just started and has a long way to go. i will keep updating it with my musings..

one more thing..i am quite an avid traveller..so i will be blogging my travel tales too…

keep checking this space!

Thanks

 

Flower power May 16, 2008

Mango Pachadi May 13, 2008

Tasty Maudikaya pachadi or mango chutney
Ingredients

2 to 3 unriped (kachcha) sour mangoes
1/8 tsp turmeric (haldi powder)
2 tbsp salt

For seasoning:
2 tbsp oil;
1/2 tsp mustard seeds;
1 tsp Methi seeds;
2 tbsp red chilli powder;
1/4 tsp hing powder;
curry leaf (optional)

Method:

• Peel and shred the mangoes using a carrot shredder and put it in a bowl.
• If mango has a hard core seed just discard it or use it in some other dish for sourness.
• Add salt and haldi powder to the shredded mango and mix very well using a clean & dry spoon.
• Keep it aside for 30 minutes.
• Heat oil in a small pan or seasoning ladle and add mustard seeds in it.
• When its about to splutter add methis seeds.
• When the methi is turning into golden brown add red chilli powder and hing powder and fry for 2 seconds.
• Add curry leaves (optional) and remove from the stove.
• Let it cool very well.
• Then add this seasoning to the shredded mango and mix it thoroughly.
• Taste and add salt if necessary.
• This pachchadi can be mixed with hot steamed rice adding ghee.
• Also tastes good with chapatis & bread.
• Put it in the air tight bottle.
• It will stay fresh for 2 to 3 weeks if refrigerated.

Potlakaya perugu pachadi May 13, 2008

 

Ingredients

Chopped potlakaya or snake gourd – 2 cups
Beaten curd- 1 cup
Green chillies
Ginger
Turmeric powder
Salt
Coriandar leaves

For popu
Oil
Menthi seeds- 2
Red chilli- 2
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Curry leaves- a sprig

Method

• Take a pan and add 1 tbs oil. Add mustard seeds, cumin seeds, curry leaves and menthi seeds and let them splutter. Add a pinch of turmeric.
• Add chopped potlakaya pieces and salt. Mix it well and cover it with a lid and cook till done.
• Grind green chilli and ginger into paste and mix it with the beaten curd. Add the cooked vegetable and mix it well. Garnish with coriandar leaves.

This curry tastes amazing with hot steaming rice!