Sorakaya Badithem

Sorakaya Badithem

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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.

 

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Dosakaya Badithem

Dosakaya Badithem

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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.

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Godumala Payasam

Godumala Payasam

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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.

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Bagara Khana

Bagara Khana

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Bagara Khana also known Bagara Rice or Bagarannam is a popular dish in Hyderabad. It is similar to a vegetable biryani but void of vegetables. It is also a bit plain on spices compared to usual Biryani. This is intentional as it is eaten with a spicy dish, usually Bagara Baingan, Mirchi Ka Salan, Kaddu Ka Dalcha etc.

Ingredients:
Basmati Rice – ½ Kg
Peas – ½ cup
Mint Leaves – 2 bunches
Green Chilies – 5 numbers
Onion – 1 number
Ginger/Garlic Paste – 1 tbsp
Caraway Seeds – 1 tsp
Bay Leaves – 6 numbers
Bay Flower – 1 tsp
Cloves – 6
Cardamom – 4
Cinnamon Sticks – 6 inch
Cashew Nuts – 20
Ghee – 1 tbsp
Oil – 3 tbsp
Salt – 1 ½ tsp (to taste)

Bagara Khana Ingredients

Preparation:
Soak rice, slit chilies, cashews, finely chop onions, grind spices.
Heat Ghee in a large bowl and fry the cashews till golden brown. Take them out.
In the remaining ghee, add oil & let it heat.
Now add each of these ingredients one after the other and sauté them for a minute. Chilies, mint leaves, peas, onions, spices, ginger/garlic paste, Bay leaves & flowers.
Drain water from rice into another bowl & add rice to the tadka to fry it for a minute.

Bagara Khana Preparation

Pour two parts of water for each part of rice taken. You can use the drained water from the above step.
Add salt, stir it & close the lid. Cook the rice as you normally do & when it is almost done add cashew & mix it for one last time.
Relish it hot with a spicy Mixed Vegetable Masala or Kaddu Ka Dalcha!!

Bagara Khana with Dalcha

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Dosapalukula Upma / Pulao

Dosapalukula Upma / Pulao

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Ingredients:
Dosapalukulu / Chittimillu / Jilakara – 3 Cups
Potato – 1
Tomato – 2
Onion – 1
Green Chilies – 8
Oil – 2 tbsp
Mustard Seeds – ¼ tsp
Curry Leaves – 4 sprigs
Water – 3 cups
Coriander (Optional)

Dosapalukula Upma / Pulao

Preparation:
Heat a tbsp of oil & pan fry dosapalukulu. Take it aside.
Finely chop onion, potato, tomatoes & green chilies.
Heat oil in a pan, add mustard seeds & finely chopped veggies.
Saute it for a minute and pour water & add salt to taste.
Let it boil. Once done, add the fried dosapalukulu & cook it.
When the water is gone, turn the heat off & server hot.

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Travelogue and cookbook of a regular IT guy along with some technical titbits…