Mirchi Ka Salan

Mirchi Ka Salan

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Ingredients:
Doddu / Bajji Mirapakayalu (Green Jalapenos) – ¼ Kg
Peanuts – ¼ Cup
Sesame – 1 ½ tbsp
Poppy Seeds – 1 tbsp
Dry Coconut – 1 small
Cashew Nuts – 5
Cloves – 5
Cardamom – 2
Cinnamon – 2 inch stick
Tamarind – ½ lemon sized
Red Chili Powder – 1 tsp
Turmeric – 3 pinches
Salt – 2 tsp
Oil – 4 tbsp
Mustard – ½ tsp
Cumin – ½ tsp

Mirchi Ka Salan Ingredients

Preparation:
Pan fry peanuts, sesame, poppy seeds separately and allow it cool down.
Husk the peanuts.
Using water grind all the ingredients except jalapenos, oil, mustard & cumin into paste.
Make a lengthwise slit on the Jalapenos to just open it up. Don’t make them into two vertical pieces.
Heat oil in a kadai and add mustard & cumin. Allow it to splutter.
Add these slit jalapenos & sauté it for a minute. Close the lid & let it cook for 2 minutes.
Now pour the ground paste into the kadai & add water per the consistency needed.

Mirchi Ka Salan Preparation

Let it cook on a medium flame till the jalapenos are done.
Turn the heat off & serve it hot with Bagara Khana or Jowar Roti/Jonna Rotte or any rotis.

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
Sorakaya Badithem

Sorakaya Badithem

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Sorakaya Badithem is a dish from our grand parents.  The main ingredients are Bottle Gourd & Raw Tamarind Pods.  For easy understanding, it may be called Sorakaya Chintakaya Pachadi !!

Ingredients:
Bottle Gourd cubes – 2 cube
Thick Raw Tamarind Pulusu (Juice) – 3 tbsp
Sesame – 1 ½ tbsp
Dried Coconut – 4 inch piece
Green Chilies – 10
Garlic – ½ bulb
Curry Leaves – 2 twigs
Coriander Leaves – ¼ bunch (Optional)
Oil – 1 tbsp
Salt – to taste

Sorakaya Badithem Ingredients

Preparation:
Boil raw tamarind with a little water & allow it to cool down.
Then extract the juice out of it by kneading & straining.
If the thick juice (Pulusu) is more than needed, it can be refrigerated & used again.
Heat a pan & fry sesame. Take it aside.
Heat ½ teaspoon oil & fry green chilies.
Heat a bowl & cook these cubes without adding anything.
Grind sesame, dried coconut, green chilies, garlic and salt adding tamarind juice into a fine paste.
Gently mash the cooked bottle gourd & the ground paste together using a mortar & pestle.
Or in a bowl, using a pappu gutti, gently mash the cubes & paste together.
Optionally, you can make tadka using all or some of the items from remaining oil, mustard, cumin seeds, fenugreek seeds, black gram, bengal gram & chopped curry leaves.
Personally, I prefer making tadka only with chopped curry leaves. Add it to the dish.
Garnish with chopped coriander leaves & it is ready to be served.
It goes very well with Jowar ki roti (Hindi) / Jonna Rotte (Telugu). Jowar is Sorghum in English.
This dish can be made using Yellow Cucumber instead of Bottle Gourd. Rest of the ingredients remain same.  Click here for the recipe.

 

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
Dosakaya Badithem

Dosakaya Badithem

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Dosakaya Badithem is a dish from our grand parents.  The main ingredients are yellow cucumber & raw tamarind pods.  For easy understanding, it may be called Dosakaya Chintakaya Pachadi !!

Ingredients:
Yellow Cucumber – 1 medium sized
Thick Raw Tamarind Pulusu (Juice) – 3 tbsp
Sesame – 1 ½ tbsp
Dried Coconut – 4 inch piece
Green Chilies – 10
Garlic – ½ bulb
Curry Leaves – 2 twigs
Coriander Leaves – ¼ bunch (Optional)
Oil – 1 tbsp
Salt – to taste

Dosakaya Badithem

Preparation:
Boil raw tamarind pods with a little water & allow it to cool down.
Then extract the juice out of it by kneading & straining.
If the thick juice (Pulusu) is more than needed, it can be refrigerated & used again.
Heat a pan & fry sesame. Take it aside.
Heat ½ teaspoon oil & fry green chilies.
Chop yellow cucumber into medium sized cubes.
Heat a bowl & cook these cubes without adding anything.
Grind sesame, dried coconut, green chilies, garlic and salt adding tamarind juice into a fine paste.
Gently mash the cooked cucumber & the ground paste together using a mortar & pestle.
Or in a bowl, using a paapu gutti, gently mash the cubes & paste together.
Optionally, you can make tadka using all or some of the items from remaining oil, mustard, cumin seeds, fenugreek seeds, black gram, bengal gram & chopped curry leaves.
Personally, I prefer making tadka only with chopped curry leaves. Add it to the dish.
Garnish with chopped coriander leaves & it is ready to be served.
It goes very well with Jowar ki roti (Hindi) / Jonna Rotte (Telugu). Jowar is Sorghum in English.
This dish can be made using Bottle Gourd instead of Yellow Cucumber. Rest of the ingredients remain same. Click here for the recipe.

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
Godumala Payasam

Godumala Payasam

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

This Godumala Payasam is usually made for Nagula Panchami and Nagula Chaviti festivals.  The quantities mentioned here will serve around 20 cups.  Adjust the ingredients to your need.

Ingredients:
Wheat – 4 cups
Jaggery – ¾ kg
Rice Flour – 2 cups
Poppy Seeds – ½ cup
Cashew/Almond/Raisins – 1 cup
Cardamom – 6
Ghee – 2 tbsp
Water

Godumala Payasam Ingredients

Preparation:
Wash wheat & drain water. Let the wheat absorb the remaining moist for 30 minutes.
Pound wheat using a wooden pestle in a mortar & husk it.

Husked Wheat

Now soak wheat in 12 cups of water for 2 hours.
Pressure cook the wheat with remaining water for 6 whistles.
Pan fry poppy seeds & let it cool.
Heat 8 cups of water & jaggery in a wide mouthed & heavy base container.
While the Jaggery melts…
Make powder of poppy seeds, 1 cup rice flour & cardamom in a mixer.
Add water & remaining cup of rice flour to the above mixture & make batter like that of Dosa consistency.

Poppy seed & Rice Flour

Add the cooked wheat & ghee to the melted Jaggery. Let it boil for a minute ONLY.
Make sure that it is not boiled together for more than minute otherwise the wheat gets harder.

Godumala Payasam boiling

Now pour the batter while stirring the content so as to avoid the formation of lumps.

Godumala Payasam Cooked

Lower the flame to medium & let it cook for 5 minutes.
While, it is cooked, heat ghee in another pan & fry the nuts.
Add the fried nuts & turn the heat off. This can be stored without using refrigerator for 2 to 3 days.
If more water is used than mentioned in the process, the payasam will be little loose & has to be consumed soon.

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)