Kanda Bachhali Koora - Recipes of Telugu Vantalu
source: gayatrivantillu.com
VIDEO: Watch Video Instructions for Kanda Bachhali Koora preparation
Serves: 3
Ingredients:
* Elephant Foot (Kanda) 350gms
* Bachhali Koora (Malabar Spinach) – Leaves – 120gms
* Green Chillies – 6
* Ginger – 1/4”Piece
* Tamarind – Small Gooseberry Size
* Red Chilli Powder – 1/2tsp
* Turmeric Powder – 1/8tsp
* Salt to Taste
* Fenugreek Seeds – 7 Seeds
* Black Gram – 2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Oil – 7tsps
* For AAVA:
* Mustard Seeds – 1tsp
* Red Chillies – 1
Preparations:
Peel the dark skin of Kanda and clean it. Cut the vegetable into big cubes and put them in a microwave safe bowl. Add a little water and cook in microwave oven on high power for 5 minutes. Stir once and mash the vegetable lightly while it is still hot. Cover the dish and keep it aside. Wash and clean the Bachhalikoora. Chop the greens finely with a sharp knife and take them into a microwave safe bowl. Cook the greens in microwave oven on high power for 3 minutes. While still hot mash the cooked greens with a masher. Cover the bowl and keep it aside. Wash and clean Green Chillies & Ginger. Make a coarse paste of green chillies and ginger in a mixie and keep it aside. Take tamarind in a microwave safe bowl and add little water to soak it. Place this bowl in a microwave oven and microwave on high power for 30 seconds. Cool the cooked tamarind and grind to a fine paste in a mixie. Keep the tamarind pulp aside.
Method:
Heat a pan and add oil to it. When oil is hot add fenugreek seeds and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add the ginger-chilli paste and fry for a while. Add turmeric powder, red chilli powder and mix well. Add the cooked Kanda and Bachhali and mix well. Add some water to the curry and mix. Now add salt to the curry and cook covered on slow flame for 5 minutes. While the vegetables are getting cooked let us make AAVA for the curry. AAVA means mustard paste seasoned with red chilli. Break a red chilli into small bits. Take 1tsp of mustard seeds in a mortar and pestle. Add the red chilli pieces and powder them. When they are coarsely powdered add some water and grind to get a paste. A nice aroma of ground mustard fills the space. Remove the cover and add the tamarind paste and AAVA to the curry. Cook covered on slow flame for one minute so that all spices get mixed up nicely to flavor the curry. Stir once and transfer the curry to a serving bowl serve hot with plain rice.
Points To Remember:
Kanda is a vegetable which works well for those who are suffering from menstrual problems. It is good to eat this vegetable before menstruation for easing the pre-menstrual problems. It helps in maintaining endometrium, protects against breast cysts, natural anti-depressant and helps burn fat for energy.
Add green chillies according to your taste. I have added red chilli powder to bring color to the dish.
Bachhali Koora is a leafy vegetable which is high in Calcium, Vitamin A and C, also rich source of Iron and chlorophyll, also low in calories by volume and high in proteins per calorie.
Prepare eat and serve these health benefitting vegetables to your family members and ensure good health.
VIDEO: Watch Video Instructions for Kanda Bachhali Koora preparation
Thursday, July 30, 2009
Roti / Pukla - Recipe and Video Instructions
Roti / Pukla - Recipe and Video Instructions
source: gayatrivantillu.com
Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
VIDEO: Click Here to Watch Video Instructions for the preparation of Roti/Pulka
Serves: 2
Ingredients:
Wheat Flour – 1 Cup (100ml Cup)
Water – 1 Cup (50ml Cup)
Take a flat plate and add 1 cup of whole wheat flour. Then add water and make the dough. Generally for 1 cup of flour it takes ½ cup of water to form the dough. But do not add all the water at once. Add water slowly and make the dough. Knead the dough with the knuckles of your hand till soft. One can prepare this dough in a food processor also. The dough should be soft to touch. When there is enough water in the dough the Rotis will puff perfectly. So prepare soft dough. Keep this dough in a covered box. Keep it aside for at least half an hour.
Take a bowl for which there is a firm lid. Take a muslin cloth and spread it in the bowl. Keep this near the Tawa.
Divide the dough into 4 equal portions and make balls. Heat a Tawa. Keep the Roti making frame near the Tawa. Now take a ball and coat it with dry flour and start rolling. When it is of Puri size, coat again with dry flour and roll it to a Roti. When the Tawa is hot put this rolled Roti on it. After few seconds you will see some bubbles on the Roti. Then you turn it to the other side and roast. When the other side is also done take this half cooked Roti on to the Roti making frame. Now hold the handle of the frame and put it directly on the flame. Then slowly the Roti puffs. Now flip the Roti to roast on the other side. Now the Roti is fully done so take it and drop it in the bowl in which we have spread a muslin cloth. Similarly make all the Rotis and put them in the bowl. When all Rotis are done bring the edges of the muslin cloth together and cover. Now close the lid. By doing this the Rotis will remain soft inside till consumed. They won’t become soggy because the muslin cloth will take all the moisture and keep them soft.
Points to Remember:
One 100ml Cup gives 60gms of wheat flour. With this 60gms flour we get 4 Rotis. These 4 Rotis are sufficient for 2 people for one meal. Eat lot of vegetables with these 2 Rotis.
Make Rotis just before you serve food. Hot Rotis are softer and also taste good.
Do not remove the bran from the wheat flour. Many people have wrong notion that Rotis will not puff if there is bran in the flour used. But here you can see in this Video how they puff. You can also give a try for yourself to come out of the wrong notion.
VIDEO: Click Here to Watch Video Instructions for the preparation of Roti/Pulka
Related: Telugu Vantalu Recipes - Full Text Recipes
source: gayatrivantillu.com
Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
VIDEO: Click Here to Watch Video Instructions for the preparation of Roti/Pulka
Serves: 2
Ingredients:
Wheat Flour – 1 Cup (100ml Cup)
Water – 1 Cup (50ml Cup)
Take a flat plate and add 1 cup of whole wheat flour. Then add water and make the dough. Generally for 1 cup of flour it takes ½ cup of water to form the dough. But do not add all the water at once. Add water slowly and make the dough. Knead the dough with the knuckles of your hand till soft. One can prepare this dough in a food processor also. The dough should be soft to touch. When there is enough water in the dough the Rotis will puff perfectly. So prepare soft dough. Keep this dough in a covered box. Keep it aside for at least half an hour.
Take a bowl for which there is a firm lid. Take a muslin cloth and spread it in the bowl. Keep this near the Tawa.
Divide the dough into 4 equal portions and make balls. Heat a Tawa. Keep the Roti making frame near the Tawa. Now take a ball and coat it with dry flour and start rolling. When it is of Puri size, coat again with dry flour and roll it to a Roti. When the Tawa is hot put this rolled Roti on it. After few seconds you will see some bubbles on the Roti. Then you turn it to the other side and roast. When the other side is also done take this half cooked Roti on to the Roti making frame. Now hold the handle of the frame and put it directly on the flame. Then slowly the Roti puffs. Now flip the Roti to roast on the other side. Now the Roti is fully done so take it and drop it in the bowl in which we have spread a muslin cloth. Similarly make all the Rotis and put them in the bowl. When all Rotis are done bring the edges of the muslin cloth together and cover. Now close the lid. By doing this the Rotis will remain soft inside till consumed. They won’t become soggy because the muslin cloth will take all the moisture and keep them soft.
Points to Remember:
One 100ml Cup gives 60gms of wheat flour. With this 60gms flour we get 4 Rotis. These 4 Rotis are sufficient for 2 people for one meal. Eat lot of vegetables with these 2 Rotis.
Make Rotis just before you serve food. Hot Rotis are softer and also taste good.
Do not remove the bran from the wheat flour. Many people have wrong notion that Rotis will not puff if there is bran in the flour used. But here you can see in this Video how they puff. You can also give a try for yourself to come out of the wrong notion.
VIDEO: Click Here to Watch Video Instructions for the preparation of Roti/Pulka
Related: Telugu Vantalu Recipes - Full Text Recipes
Sada Dosa - Recipe and Preparation Video
Sada Dosa - Recipe and Preparation Video
source: gayatrivantillu.com
VIDEO: Click Here for Video Instructions for the Preparation of Sada Dosa
Serves : 3
Ingredients :
* Black Gram – 1Cup(100ml Cup)
* Rice – 2 Cups(100ml Cup)
* Bengal Gram –1/4Cup(100ml Cup)
* Fenugreek Seeds – 1tbsp
* Salt To Taste
Preparations :
Wash and soak rice and fenugreek seeds. Similarly wash and soak black gram and bengal gram. Soak them for 6 hours—preferably overnight. When soaked remove water from them and grind to a fine paste. You can use mixie or wet grinder to grind this. Then mix both the pastes and add salt to it and mix well. Take this into a deep bowl and keep aside to ferment. Preferably keep this bowl on a big plate---because after fermenting the size of the batter increases and it may spill over the bowl.
Method :
Heat a flat pan. Take a laddle and mix the batter to check the consistency. If it is too thick add some water. Add water little by little and mix. If more water is added and the batter becomes thin we won’t get good dosas. When the pan is hot take a ladle full of batter and pour in the centre of the flat pan. Then immediately start spreading it in circular motion to get a thin layer. Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds—otherwise the dosa will be like a lump in the centre of the pan because it is getting heat from the bottom. So fry nicely till golden brown. Then remove it and fold it in the centre and serve hot with coconut chutney and ginger-tamarind chutney. To make a nice presentation: Before removing the dosa from the pan, make a slit from the centre of the dosa. Start rolling it from one side to the other end till you get a nice cone. Make it stand in the plate and serve---your guests will be impressed.
VIDEO: Click Here for Video Instructions for the Preparation of Sada Dosa
Related: » Telugu Vantalu Recipes - Full Text Recipes
source: gayatrivantillu.com
VIDEO: Click Here for Video Instructions for the Preparation of Sada Dosa
Serves : 3
Ingredients :
* Black Gram – 1Cup(100ml Cup)
* Rice – 2 Cups(100ml Cup)
* Bengal Gram –1/4Cup(100ml Cup)
* Fenugreek Seeds – 1tbsp
* Salt To Taste
Preparations :
Wash and soak rice and fenugreek seeds. Similarly wash and soak black gram and bengal gram. Soak them for 6 hours—preferably overnight. When soaked remove water from them and grind to a fine paste. You can use mixie or wet grinder to grind this. Then mix both the pastes and add salt to it and mix well. Take this into a deep bowl and keep aside to ferment. Preferably keep this bowl on a big plate---because after fermenting the size of the batter increases and it may spill over the bowl.
Method :
Heat a flat pan. Take a laddle and mix the batter to check the consistency. If it is too thick add some water. Add water little by little and mix. If more water is added and the batter becomes thin we won’t get good dosas. When the pan is hot take a ladle full of batter and pour in the centre of the flat pan. Then immediately start spreading it in circular motion to get a thin layer. Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds—otherwise the dosa will be like a lump in the centre of the pan because it is getting heat from the bottom. So fry nicely till golden brown. Then remove it and fold it in the centre and serve hot with coconut chutney and ginger-tamarind chutney. To make a nice presentation: Before removing the dosa from the pan, make a slit from the centre of the dosa. Start rolling it from one side to the other end till you get a nice cone. Make it stand in the plate and serve---your guests will be impressed.
VIDEO: Click Here for Video Instructions for the Preparation of Sada Dosa
Related: » Telugu Vantalu Recipes - Full Text Recipes
Thursday, July 16, 2009
Totakoora Mamidikaya Pappu Recipe
Totakoora Mamidikaya Pappu Recipe
source: gayatrivantillu.com
Totakoora Mamidikaya Pappu - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
* Watch Video instructions preparing Totakoora Mamidikaya Pappu Recipe
RECIPE:
Ingredients:
* Pigeon peas (Kandi pappu) – 1 Cup (100ml Cup)
* Amaranth Leaves (Totakoora) – 150gms
* Raw Mango (Mamidikaya) Pieces – 125gms
* Green Chilies – 5 (Break each chili into 2 pieces)
* Fenugreek Seeds – 1/8tsp
* Black Gram – 2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Red Chili Powder – 1tsp
* Turmeric Powder – 1/4tsp
* Salt to Taste
* Asafoetida – 1/8tsp
* Oil – 4tsps
Preparations:
Take pigeon peas in a bowl and wash them. Add fresh water to the washed dal and keep it aside. Similarly take raw mango pieces in another small bowl. Place these bowls of dal and mango pieces in a pressure cooker and cook them. When pressure develops in the pressure cooker lower the flame and cooks for 15 minutes. When the cooker cools down remove the bowls of cooked dal and cooked mango pieces.
Wash amaranth thoroughly. We need only the leaves but not the stems to prepare this pappu. Fix a chopper blade in a processor bowl and chop the amaranth leaves finely. Take these finely chopped leaves in a microwave safe bowl and add some water. Place this bowl in the oven and cover it partially. Cook the leaves on high power for 2 minutes. Once cooked remove the bowl from oven and keep it aside.
Method:
Heat a pan and add oil to it. When oil is hot add the fenugreek seeds and black gram. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry the seasoning till the seeds splutter. Then add asafoetida and mix. Add the green chili pieces and fry them till crisp. Green chilies when fried in oil will not be hot. Then add the cooked amaranth leaves and mix well. Fry the leaves for a minute and add the cooked mango pieces and cooked dal. Mix all well and add sufficient water required. Mix again and add turmeric powder, red chili powder and salt. Mix all well and cover the pan with a lid. Cook the dal covered on low heat for 5 minutes. After 5 minutes remove the lid and stir the dal well. Transfer the prepared dal to a serving dish and serve hot with plain rice.
Both amaranth and mango are rich in Vitamin A & Vitamin C.
The tangy taste of mango brings a fresh flavor to the dal.
* Watch Video instructions preparing Totakoora Mamidikaya Pappu Recipe
Related: Popular Telugu Vantakalu - Telugu Recipes
source: gayatrivantillu.com
Totakoora Mamidikaya Pappu - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
* Watch Video instructions preparing Totakoora Mamidikaya Pappu Recipe
RECIPE:
Ingredients:
* Pigeon peas (Kandi pappu) – 1 Cup (100ml Cup)
* Amaranth Leaves (Totakoora) – 150gms
* Raw Mango (Mamidikaya) Pieces – 125gms
* Green Chilies – 5 (Break each chili into 2 pieces)
* Fenugreek Seeds – 1/8tsp
* Black Gram – 2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Red Chili Powder – 1tsp
* Turmeric Powder – 1/4tsp
* Salt to Taste
* Asafoetida – 1/8tsp
* Oil – 4tsps
Preparations:
Take pigeon peas in a bowl and wash them. Add fresh water to the washed dal and keep it aside. Similarly take raw mango pieces in another small bowl. Place these bowls of dal and mango pieces in a pressure cooker and cook them. When pressure develops in the pressure cooker lower the flame and cooks for 15 minutes. When the cooker cools down remove the bowls of cooked dal and cooked mango pieces.
Wash amaranth thoroughly. We need only the leaves but not the stems to prepare this pappu. Fix a chopper blade in a processor bowl and chop the amaranth leaves finely. Take these finely chopped leaves in a microwave safe bowl and add some water. Place this bowl in the oven and cover it partially. Cook the leaves on high power for 2 minutes. Once cooked remove the bowl from oven and keep it aside.
Method:
Heat a pan and add oil to it. When oil is hot add the fenugreek seeds and black gram. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry the seasoning till the seeds splutter. Then add asafoetida and mix. Add the green chili pieces and fry them till crisp. Green chilies when fried in oil will not be hot. Then add the cooked amaranth leaves and mix well. Fry the leaves for a minute and add the cooked mango pieces and cooked dal. Mix all well and add sufficient water required. Mix again and add turmeric powder, red chili powder and salt. Mix all well and cover the pan with a lid. Cook the dal covered on low heat for 5 minutes. After 5 minutes remove the lid and stir the dal well. Transfer the prepared dal to a serving dish and serve hot with plain rice.
Both amaranth and mango are rich in Vitamin A & Vitamin C.
The tangy taste of mango brings a fresh flavor to the dal.
* Watch Video instructions preparing Totakoora Mamidikaya Pappu Recipe
Related: Popular Telugu Vantakalu - Telugu Recipes
Bora (Garelu of East India)
Bora (Garelu of East India) Recipe
Source: gayatrivantillu.com
Watch Video Instructions for the prepartion of Bora (Garelu of East India)
RECIPE
Ingredients:
* Black Gram - 200gms
* Rice - 100gms
* Salt to Taste
* Oil to Deep Fry
* Green Chilies – 7
* Ginger - Small Piece
* Curry Leaves – Few
* Onions - 2(Medium)
Preparations:
Take black gram in a bowl and wash it by adding water. Drain the washed water and add fresh water to the black gram. Similarly take rice in another bowl and wash it by adding water. Drain the washed water and add fresh water to the rice. Soak the black gram and rice for 4 to 5 hours.
Once fully soaked grind the black gram and rice separately. Take a mixie jar and add handful of soaked black gram and add only a tea spoon of water to it. Grind this to a coarse paste. Like this grind the remaining soaked black gram with less water and take the ground paste into a container. Similarly take soaked rice in a mixie jar and grind to a coarse paste. Add this ground rice to the ground dal and mix well. Add salt and again mix well. Take a small test portion of the prepared batter and add to a bowl full of water. If the portion sinks then the batter needs to be fluffed so as to incorporate air. Beat the batter with fingers till it is light and fluffy. Take a portion of the fluffed batter and add to the bowl full of water. Now the test portion should float. This is the right consistency for frying Boras. Wash and clean green chilies and ginger and grind to a coarse paste in a mixer grinder. Peel the onions and slice them length wise. Wash the curry leaves and chop them finely.
Method:
Heat a pan and add oil to deep fry the Boras. To the prepared batter add the ground ginger-chili paste, chopped curry leaves and sliced onions. Mix all well. Now test the heat of oil. Drop a small portion of batter in the oil. It should sit first and immediately float. Wet your left palm. Wet your right hand fingers and take a portion of the batter and place it on your left palm. With wet fingers pat it flat and transfer the flattened batter portion to your right hand fingers and slowly drop this in oil. Take care while dropping the batter in hot oil as it may spill and burn your skin. Wait for few seconds and slowly tap the underneath of the dropped Bora with a slotted ladle. Now observe that the bora is floating. Fry the bora by turning the sides on and off till it changes to deep golden color. In this manner fry all the Boras. At a time 4 to 5 Boras can be fried. Once fried drain them and keep them separately to cool a bit. Break open and see that the batter is nicely cooked from inside and the boras are fluffy to touch. As we have incorporated air into the batter by beating it with fingers, the boras will come out fluffy. Serve them hot with Aloo Kaddu Torkari.
Points to Notice:
Beating the batter is very important to get fluffy Boras. To test this drop a portion of the batter and if it sinks it requires more beating, and if it floats it is ready for frying Boras.
After adding salt and onions the consistency of the batter becomes thin. So while grinding take care not to add much water.
Take care while dropping the batter in hot oil as it may spill and burn your skin.
This is a Oriya dish served with a curry and tastes equally good as the vada and chutney or vada and sambar.
Watch Video Instructions for the prepartion of Bora (Garelu of East India)
Related: » Popular Telugu Vantakalu - Telugu Recipes
Source: gayatrivantillu.com
Watch Video Instructions for the prepartion of Bora (Garelu of East India)
RECIPE
Ingredients:
* Black Gram - 200gms
* Rice - 100gms
* Salt to Taste
* Oil to Deep Fry
* Green Chilies – 7
* Ginger - Small Piece
* Curry Leaves – Few
* Onions - 2(Medium)
Preparations:
Take black gram in a bowl and wash it by adding water. Drain the washed water and add fresh water to the black gram. Similarly take rice in another bowl and wash it by adding water. Drain the washed water and add fresh water to the rice. Soak the black gram and rice for 4 to 5 hours.
Once fully soaked grind the black gram and rice separately. Take a mixie jar and add handful of soaked black gram and add only a tea spoon of water to it. Grind this to a coarse paste. Like this grind the remaining soaked black gram with less water and take the ground paste into a container. Similarly take soaked rice in a mixie jar and grind to a coarse paste. Add this ground rice to the ground dal and mix well. Add salt and again mix well. Take a small test portion of the prepared batter and add to a bowl full of water. If the portion sinks then the batter needs to be fluffed so as to incorporate air. Beat the batter with fingers till it is light and fluffy. Take a portion of the fluffed batter and add to the bowl full of water. Now the test portion should float. This is the right consistency for frying Boras. Wash and clean green chilies and ginger and grind to a coarse paste in a mixer grinder. Peel the onions and slice them length wise. Wash the curry leaves and chop them finely.
Method:
Heat a pan and add oil to deep fry the Boras. To the prepared batter add the ground ginger-chili paste, chopped curry leaves and sliced onions. Mix all well. Now test the heat of oil. Drop a small portion of batter in the oil. It should sit first and immediately float. Wet your left palm. Wet your right hand fingers and take a portion of the batter and place it on your left palm. With wet fingers pat it flat and transfer the flattened batter portion to your right hand fingers and slowly drop this in oil. Take care while dropping the batter in hot oil as it may spill and burn your skin. Wait for few seconds and slowly tap the underneath of the dropped Bora with a slotted ladle. Now observe that the bora is floating. Fry the bora by turning the sides on and off till it changes to deep golden color. In this manner fry all the Boras. At a time 4 to 5 Boras can be fried. Once fried drain them and keep them separately to cool a bit. Break open and see that the batter is nicely cooked from inside and the boras are fluffy to touch. As we have incorporated air into the batter by beating it with fingers, the boras will come out fluffy. Serve them hot with Aloo Kaddu Torkari.
Points to Notice:
Beating the batter is very important to get fluffy Boras. To test this drop a portion of the batter and if it sinks it requires more beating, and if it floats it is ready for frying Boras.
After adding salt and onions the consistency of the batter becomes thin. So while grinding take care not to add much water.
Take care while dropping the batter in hot oil as it may spill and burn your skin.
This is a Oriya dish served with a curry and tastes equally good as the vada and chutney or vada and sambar.
Watch Video Instructions for the prepartion of Bora (Garelu of East India)
Related: » Popular Telugu Vantakalu - Telugu Recipes
Tuesday, July 14, 2009
How to prepare Avakaya (Hot Mango Pickle) - Recipe
How to prepare Avakaya (Hot Mango Pickle) - Recipe
Source: gayatrivantillu.com
Avakaya (Hot Mango Pickle) - The Most Popular Telugu Recipe - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
Video: Watch the preparation of Avakaya (Hot Mango Pickle) - Recipe
RECIPE:
Ingredients:
* Cut and cleaned Mango Pieces – 2 1/2Kgs
* Mustard Powder – 560gms
* Salt – 675gms
* Red Chili Powder – 375gms
* Husked Gingely Oil – 600gms
* Chick Peas (Kabuli Chana) – 150gms
* Fenugreek Seeds – 30gms
Preparations:
Selection of Mangoes:
Select mature, firm, big, sour and even sized mangoes. The pickle tastes better when mangoes are fully mature and sour. Choose only the tree plucked mangoes. Mangoes which have fallen to ground would have internal damages which increase the chances of spoiling the pickle
Cleaning of mangoes and making pieces:
Observe the sticky liquid (SONA IN TELUGU) flowing from the mango which has to be cleaned. Fill water in a bucket. Remove the stems (Muchhelu in Telugu) attached to the mangoes as shown in the movie. Observe the sticky liquid (SONA) coming out. Drop the mango in the bucket. Like this remove the stems of each mango and drop it in the bucket. Let the mangoes soak in the water for half an hour. Then wash the mango thoroughly by rubbing between the palms. Washing this way removes the sticky liquid from the mangoes. Take them into a tub or a big bowl. Take a clean and dry cloth and wipe each mango thoroughly. Spread the wiped mangoes on a clean cloth. Like this wipe all mangoes and dry them in shade for 10 minutes. Now we need to cut the mangoes into medium sized pieces. As you see in the movie clip the instrument used to cut the mangoes has a firm handle (for firm grip) on a butcher’s knife and a firm base both joined at one end. Cut the mangoes into even sized pieces. This you may attempt at home carefully or get it done in the market from professionals. Each piece should have the hard portion of the seed (Tenka in Telugu) attached to it. Now we need to remove the inner portion of the seed (JEEDI IN TELUGU) which has been chopped along with the pieces. You would notice a thin layer (Pora in Telugu) is attached to the seed (TENKA) which is to be removed. Carefully remove the layer attached to the TENKA — if it is difficult to remove this layer with fingers, scrape it with the back of a spoon or a knife. Like this remove all JEEDIS and also the thin layers (Poralu) attached to the pieces.
Measure the cut mango pieces required for preparing the Avakaya using a weighing machine. Wash, clean and dry the bottles or jars (in advance atleast 24 hours) in which the pickle is going to be put and keep them ready.
Preparing mustard powder:
In olden days the mustard seeds were put in hot sun for two to three days and were pound in mortar and pestal soon after bringing them from the sun.
In modern days due to paucity of open terraces and fast life we also need to change. Take some mustard seeds (approximately 100 grms) on to a paper plate. Place this paper plate in a microwave oven and dry roast the mustard seeds on high power for 35 to 40 seconds. These seeds are to be removed from the oven just before the first mustard seed would crackle. Keep a watch on the Oven and remove the mustard seeds earlier than 40 seconds if required. Take these roasted mustard seeds in a bowl and allow them to cool till warm to touch. Remember they should not become cold. They should be warm enough, as though they have been put in sun and brought home just now. Don’t be tempted to roast them on an electric or gas stove. The heat would be more and uneven roasting takes place.
Take a clean and dry mixie jar and add some roasted mustard seeds. Grind them to a powder. In between open the mixer and mix once with a spoon, before grinding again. As mustard seeds are crushed, oil oozes, and the powder sticks to the mixie jar (more to its base). So loosen the crushed mustards with a spoon and powder them. The powder will be slightly coarse. It would never become fine powder due to its cover. The more you attempt to make it a fine powder, more oil oozes out and it becomes sticky. You are the best judge to decide the optimum grinding. Do not sieve the powder. Like this, powder all the mustard seeds and measure the required amount of mustard powder using a weighing machine.
Similarly weigh salt, red chili powder, chick peas and fenugreek seeds and keep them ready for pickling.
Method:
Take a flat and deep bowl and add mustard powder, salt and red chili powder. Mix all the dry ingredients well. Now the Masala for the Avakaya is ready. Take a clean and dry jar or bottle and keep it nearby. Take a shallow wide bowl (preferably a basin) and add around 250gms of oil to it.
Follow the steps mentioned below:
1. Add a fistful of Masala mix into the jar and spread it at the base.
2. Take a handful of mango pieces into the oil in the basin and coat each piece nicely with oil.
3. Transfer the oil coated mango pieces to the prepared Masala bowl.
4. Coat the mango pieces gently with the Masala. As each mango piece is wet with oil, the Masala sticks to it easily.
5. Transfer these masala coated mango pieces to the jar and spread them evenly.
6. Spread some chick peas on the avakaya mixture in the jar.
7. Spread some fenugreek seeds on the avakaya mixture in the jar.
Now repeat layering once again. Like this finish off the mango pieces, chick peas and fenugreek seeds by layering. Pour the remaining oil on top of the avakaya mixture and cover the jar. Do not cover the jar tightly. Keep this jar aside at a dry place for 48 hours. The sour mangoes when mixed with salt in the avakaya masala mixture, oozes moisture. This process will take 48 hours. After 48 hours the pickle will be wet as water oozes from the mangoes. We need to remix the pickle. In the process the mixture becomes more compact and you would observe that the volume has decreased.
For proper and even mixing we would be using our hands. Therefore wash, clean & wipe your hands till dry. Take a broad and deep vessel which is totally dry. Transfer the pickle from the jars into this broad vessel. Mix the pickle well. If the pickle is too dry add some oil and mix well. If it is sufficiently wet do not add the oil at this stage. Transfer the pickle once again to the jars. Earlier we have used 250gms of oil. Now add the remaining oil (350gms) to the jars. See that the pickle is having a thin layer of oil above it. Clean wipe the edges of the jar with a clean and dry paper napkin. Close the lid of the jars and store. For daily use, take a small quantity of pickle into a clean and dry jar. Avoid using the main pickle jar for daily use.
Measurements of Avakaya for Lesser or More quantity:
Presuming one raw mango weighs 250gms, we get approximately 215gms of mango cut and cleaned pieces and 35gms of JEEDI (Seed). It is advisable to base all our calculations on the weight of the mango pieces.
For 215gms of cleaned and cut mango pieces, (i.e., for one mango) use:
* Salt – 55gms
* Mustard Powder – 45gms
* Red Chili Powder – 30gms
* Oil – 50gms
* Chick peas – Few (approx. – 1 1/2tbsps)
* Fenugreek Seeds – Few (approx. – 1tsp)
Learn More About Mangoes And Salt In Pickling:
Take firm and big mangoes. It is necessary that the mangoes are raw and creamish in color when cut. The mangoes should taste sour. The taste of this pickle is proportional to the sourness of the mangoes. When the sour mango pieces come in contact with salt in the avakaya mixture they ooze out water. That water helps in moisting the Masala in the pickle. However, when water oozes out there are chances of it spoiling the pickle. So the salt we add saturates the water and also acts as the balancing ingredient to the sourness of mango. It works as a preservative for the pickle. If the sourness is too high you may need to add extra 5 – 10 grams of salt for 215 gms of mango pieces. If they are not that sour you may reduce the quantity by 5 gms. In any case ensure that the salt content is not less than 50 gms for 215 gms of cut mango pieces. Check, preferably after 96 hours before deciding to add more salt.
The salt which I have used is table salt. Nowadays table salt is available in various variations and the manufacturers are adding additional chemicals to make it free flowing. Similarly instead of Sodium salts, Potassium salts are also marketed. Unlike in the past, the saltness of each salt is differing. The base standard is always sea-salt which has almost become extinct in the market. For 215gms of Cut and cleaned mango pieces, the base sea salt requirement is 50gms only. In my video, I have shown the table salt which I have used. My observation in the kitchen is, Potassium salts are less salty compared to Sodium salts and I need to put relatively large quantities of Potassium salts while cooking. With Pickles I didn’t want to take a chance, for which I have used the regular Sodium table salt with which I am comfortable with. Salt is a crucial component in pickling and one has to be imaginative to deal with the practical problem. For the novice, I can suggest to add 50gms of salt and progressively increase it, depending upon the taste and smell coming out of the pickle.
Pickling is a job where all family members are supposed to be involved. The couple goes to the market to collectively choose the right mangoes (so as not to blame each other during the later part of the year). Children would clean them and dry them, Husband would cut the mangoes, Children would remove the Jeedi and Poralu, and Wife would grind the Masala. Towards the end the couple would be coordinating to mix all the ingredients and pickle the mangoes. If all (small and big) in the family are involved, mango pickling is a fun. It tastes great because every one’s love (key invisible ingredient) is also mixed with it which is enjoyed throughout the year.
Video: Watch the preparation of Avakaya (Hot Mango Pickle) - Recipe
Related: Popular Telugu Vantakalu - Telugu Recipes
Source: gayatrivantillu.com
Avakaya (Hot Mango Pickle) - The Most Popular Telugu Recipe - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
Video: Watch the preparation of Avakaya (Hot Mango Pickle) - Recipe
RECIPE:
Ingredients:
* Cut and cleaned Mango Pieces – 2 1/2Kgs
* Mustard Powder – 560gms
* Salt – 675gms
* Red Chili Powder – 375gms
* Husked Gingely Oil – 600gms
* Chick Peas (Kabuli Chana) – 150gms
* Fenugreek Seeds – 30gms
Preparations:
Selection of Mangoes:
Select mature, firm, big, sour and even sized mangoes. The pickle tastes better when mangoes are fully mature and sour. Choose only the tree plucked mangoes. Mangoes which have fallen to ground would have internal damages which increase the chances of spoiling the pickle
Cleaning of mangoes and making pieces:
Observe the sticky liquid (SONA IN TELUGU) flowing from the mango which has to be cleaned. Fill water in a bucket. Remove the stems (Muchhelu in Telugu) attached to the mangoes as shown in the movie. Observe the sticky liquid (SONA) coming out. Drop the mango in the bucket. Like this remove the stems of each mango and drop it in the bucket. Let the mangoes soak in the water for half an hour. Then wash the mango thoroughly by rubbing between the palms. Washing this way removes the sticky liquid from the mangoes. Take them into a tub or a big bowl. Take a clean and dry cloth and wipe each mango thoroughly. Spread the wiped mangoes on a clean cloth. Like this wipe all mangoes and dry them in shade for 10 minutes. Now we need to cut the mangoes into medium sized pieces. As you see in the movie clip the instrument used to cut the mangoes has a firm handle (for firm grip) on a butcher’s knife and a firm base both joined at one end. Cut the mangoes into even sized pieces. This you may attempt at home carefully or get it done in the market from professionals. Each piece should have the hard portion of the seed (Tenka in Telugu) attached to it. Now we need to remove the inner portion of the seed (JEEDI IN TELUGU) which has been chopped along with the pieces. You would notice a thin layer (Pora in Telugu) is attached to the seed (TENKA) which is to be removed. Carefully remove the layer attached to the TENKA — if it is difficult to remove this layer with fingers, scrape it with the back of a spoon or a knife. Like this remove all JEEDIS and also the thin layers (Poralu) attached to the pieces.
Measure the cut mango pieces required for preparing the Avakaya using a weighing machine. Wash, clean and dry the bottles or jars (in advance atleast 24 hours) in which the pickle is going to be put and keep them ready.
Preparing mustard powder:
In olden days the mustard seeds were put in hot sun for two to three days and were pound in mortar and pestal soon after bringing them from the sun.
In modern days due to paucity of open terraces and fast life we also need to change. Take some mustard seeds (approximately 100 grms) on to a paper plate. Place this paper plate in a microwave oven and dry roast the mustard seeds on high power for 35 to 40 seconds. These seeds are to be removed from the oven just before the first mustard seed would crackle. Keep a watch on the Oven and remove the mustard seeds earlier than 40 seconds if required. Take these roasted mustard seeds in a bowl and allow them to cool till warm to touch. Remember they should not become cold. They should be warm enough, as though they have been put in sun and brought home just now. Don’t be tempted to roast them on an electric or gas stove. The heat would be more and uneven roasting takes place.
Take a clean and dry mixie jar and add some roasted mustard seeds. Grind them to a powder. In between open the mixer and mix once with a spoon, before grinding again. As mustard seeds are crushed, oil oozes, and the powder sticks to the mixie jar (more to its base). So loosen the crushed mustards with a spoon and powder them. The powder will be slightly coarse. It would never become fine powder due to its cover. The more you attempt to make it a fine powder, more oil oozes out and it becomes sticky. You are the best judge to decide the optimum grinding. Do not sieve the powder. Like this, powder all the mustard seeds and measure the required amount of mustard powder using a weighing machine.
Similarly weigh salt, red chili powder, chick peas and fenugreek seeds and keep them ready for pickling.
Method:
Take a flat and deep bowl and add mustard powder, salt and red chili powder. Mix all the dry ingredients well. Now the Masala for the Avakaya is ready. Take a clean and dry jar or bottle and keep it nearby. Take a shallow wide bowl (preferably a basin) and add around 250gms of oil to it.
Follow the steps mentioned below:
1. Add a fistful of Masala mix into the jar and spread it at the base.
2. Take a handful of mango pieces into the oil in the basin and coat each piece nicely with oil.
3. Transfer the oil coated mango pieces to the prepared Masala bowl.
4. Coat the mango pieces gently with the Masala. As each mango piece is wet with oil, the Masala sticks to it easily.
5. Transfer these masala coated mango pieces to the jar and spread them evenly.
6. Spread some chick peas on the avakaya mixture in the jar.
7. Spread some fenugreek seeds on the avakaya mixture in the jar.
Now repeat layering once again. Like this finish off the mango pieces, chick peas and fenugreek seeds by layering. Pour the remaining oil on top of the avakaya mixture and cover the jar. Do not cover the jar tightly. Keep this jar aside at a dry place for 48 hours. The sour mangoes when mixed with salt in the avakaya masala mixture, oozes moisture. This process will take 48 hours. After 48 hours the pickle will be wet as water oozes from the mangoes. We need to remix the pickle. In the process the mixture becomes more compact and you would observe that the volume has decreased.
For proper and even mixing we would be using our hands. Therefore wash, clean & wipe your hands till dry. Take a broad and deep vessel which is totally dry. Transfer the pickle from the jars into this broad vessel. Mix the pickle well. If the pickle is too dry add some oil and mix well. If it is sufficiently wet do not add the oil at this stage. Transfer the pickle once again to the jars. Earlier we have used 250gms of oil. Now add the remaining oil (350gms) to the jars. See that the pickle is having a thin layer of oil above it. Clean wipe the edges of the jar with a clean and dry paper napkin. Close the lid of the jars and store. For daily use, take a small quantity of pickle into a clean and dry jar. Avoid using the main pickle jar for daily use.
Measurements of Avakaya for Lesser or More quantity:
Presuming one raw mango weighs 250gms, we get approximately 215gms of mango cut and cleaned pieces and 35gms of JEEDI (Seed). It is advisable to base all our calculations on the weight of the mango pieces.
For 215gms of cleaned and cut mango pieces, (i.e., for one mango) use:
* Salt – 55gms
* Mustard Powder – 45gms
* Red Chili Powder – 30gms
* Oil – 50gms
* Chick peas – Few (approx. – 1 1/2tbsps)
* Fenugreek Seeds – Few (approx. – 1tsp)
Learn More About Mangoes And Salt In Pickling:
Take firm and big mangoes. It is necessary that the mangoes are raw and creamish in color when cut. The mangoes should taste sour. The taste of this pickle is proportional to the sourness of the mangoes. When the sour mango pieces come in contact with salt in the avakaya mixture they ooze out water. That water helps in moisting the Masala in the pickle. However, when water oozes out there are chances of it spoiling the pickle. So the salt we add saturates the water and also acts as the balancing ingredient to the sourness of mango. It works as a preservative for the pickle. If the sourness is too high you may need to add extra 5 – 10 grams of salt for 215 gms of mango pieces. If they are not that sour you may reduce the quantity by 5 gms. In any case ensure that the salt content is not less than 50 gms for 215 gms of cut mango pieces. Check, preferably after 96 hours before deciding to add more salt.
The salt which I have used is table salt. Nowadays table salt is available in various variations and the manufacturers are adding additional chemicals to make it free flowing. Similarly instead of Sodium salts, Potassium salts are also marketed. Unlike in the past, the saltness of each salt is differing. The base standard is always sea-salt which has almost become extinct in the market. For 215gms of Cut and cleaned mango pieces, the base sea salt requirement is 50gms only. In my video, I have shown the table salt which I have used. My observation in the kitchen is, Potassium salts are less salty compared to Sodium salts and I need to put relatively large quantities of Potassium salts while cooking. With Pickles I didn’t want to take a chance, for which I have used the regular Sodium table salt with which I am comfortable with. Salt is a crucial component in pickling and one has to be imaginative to deal with the practical problem. For the novice, I can suggest to add 50gms of salt and progressively increase it, depending upon the taste and smell coming out of the pickle.
Pickling is a job where all family members are supposed to be involved. The couple goes to the market to collectively choose the right mangoes (so as not to blame each other during the later part of the year). Children would clean them and dry them, Husband would cut the mangoes, Children would remove the Jeedi and Poralu, and Wife would grind the Masala. Towards the end the couple would be coordinating to mix all the ingredients and pickle the mangoes. If all (small and big) in the family are involved, mango pickling is a fun. It tastes great because every one’s love (key invisible ingredient) is also mixed with it which is enjoyed throughout the year.
Video: Watch the preparation of Avakaya (Hot Mango Pickle) - Recipe
Related: Popular Telugu Vantakalu - Telugu Recipes
Maagaya Pickle with Raw Mangoes
Maagaya Pickle with Raw Mangoes
Source: gayatrivantillu.com
Hot Maagaya Pickle with Raw Mangoes - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
Video: Watch How to prepare Maagaya Pickle
RECIPE
Ingredients:
* Mango Pieces – 2 1/4Kgs
* Turmeric Powder – 60gms
* Salt – 600gms
* Husked Gingely Oil – 1Kg
* Fenugreek Powder – 200gms
* Red Chili Powder - 400gms
* For Seasoning:
* Oil – 50gms
* Fenugreek Seeds – 1tsp
* Mustard Seeds – 2tsps
* Red Chilies – 7
* Asafoetida – 1tsp
Preparations:
Selection of Mangoes:
Select mature, firm, big, sour and even sized mangoes. The pickle tastes better when mangoes are fully mature and sour. Choose only the tree plucked mangoes. Mangoes which have fallen to ground would have internal damages which increase the chances of spoiling the pickle
Cleaning of mangoes and making pieces:
Observe the sticky liquid (SONA IN TELUGU) flowing from the mango which has to be cleaned. Fill water in a bucket. Remove the stems (Muchhelu in Telugu) attached to the mangoes as shown in the movie. Observe the sticky liquid (SONA) coming out. Drop the mango in the bucket. Like this remove the stems of each mango and drop it in the bucket. Let the mangoes soak in the water for half an hour. Then wash the mango thoroughly by rubbing between the palms. Washing this way removes the sticky liquid from the mangoes. Take them into a tub or a big bowl. Take a clean and dry cloth and wipe each mango thoroughly. Spread the wiped mangoes on a clean cloth. Like this wipe all mangoes and dry them in shade for 10 minutes. Take a clean and dry scraper and peel the mangoes. Take a clean and dry chopping board and a knife and cut the mangoes into finger length pieces, discarding the seeds. Take theses cut mango pieces into a deep bowl. Add the turmeric powder and salt. Mix well till your fingers are wet. The sour mangoe pieces when mixed with salt ooze moisture. Take a clean and dry jar and transfer the salted, turmeric coated mango pieces into it. Cover and keep this jar aside at a dry place for 36 hours. Do not cover the jar tightly.
Method:
After 36 hours of soaking, bring out the jar. Take a dry, deep bowl. Pour the contents of the jar into the bowl. Observe that there is lot of liquid oozed from mangoes. Take handful of mango pieces between your palms and squeeze to remove water as much as possible. Like this separate the mango pieces from the liquid by squeezing. Collect the liquid into a clean and dry bowl and cover it loosely. On the terrace, under the direct sunlight, spread a plastic sheet. On the plastic sheet spread the mango pieces in a single layer. We need to sundry the mango pieces. During peak summer season sun drying the mango pieces for one day will be sufficient. If you desire to dry the mango pieces for more than one day, re-soak the dried mango pieces in the liquid overnight. Again the next day squeeze the mango pieces and dry them under direct sunlight. While the mango pieces are drying, we need to do some preparations.
Preparing Oil:
Take oil in a bowl and heat it on low flame for 15 minutes till smoky. Then switch off the stove and cool the oil to room temperature by keeping this bowl aside. If required to add additional oil, always remember to heat the oil and then cool it completely to room temperature before adding to the pickle.
Preparing Fenugreek powder:
We need to prepare the fenugreek powder. Heat a pan and add the fenugreek seeds. Roast the seeds on low flame stirring all the while. Stir fry till the seeds turn dark brown in color. To test the doneness, crush a roasted fenugreek seed with a stone or a heavy thing. If the color of the inner portion of the seed is also dark brown like the outer portion, that means the seeds are roasted to right texture. Take the roasted seeds from the pan into a plate and set aside to cool a bit. Take a dry mixie jar and add sufficient quantity of roasted seeds and grind them to a fine powder. Do not sieve the powder—let its texture be slightly grainy. Measure this powder and keep it aside.
Procedure:
After 5 hours bring the bowl in which we have kept the oozed liquid and let it cool. After 7 hours observe that the mango pieces are sun dried nicely with salt getting deposited on them. When we try to break / cut a mango piece and it should break / cut easily.
Take a dry deep bowl and add the dried mango pieces. To the mango pieces add the fenugreek powder and chili powder. Mix all well with hand. After mixing properly add the liquid and mix again. Now add the cooled oil, which we have kept aside and mix well. After sometime observe that oil separates from the mixture. Now prepare the seasoning.
Seasoning:
Heat a pan and add oil to it. When oil is hot add fenugreek seeds and mustard seeds. Fry till the fenugreek seeds change color and mustard seeds splutter. Then switch off the stove and add red chilies and asafoetida. Mix well and enjoy the sweet smell of asafoetida. Mix this seasoning in the prepared pickle. Mix well and then transfer the prepared pickle to the jar or bottle. After some time observe that the oil forms a layer above the pickle and if it doesn’t form a layer add some oil on top of the pickle. Remember to heat oil and then cool it completely before adding to the pickle. Now the pickle is ready to use. For daily use, take a small quantity of pickle into a clean and dry jar. Avoid using the main pickle jar for daily use.
Measurements of Maagaya for Lesser or More quantity:
Presuming one raw mango weighs 250gms, we get approximately 215gms of mango cut pieces. It is advisable to base all our calculations on the mango pieces.
For 215gms of cleaned and cut mango pieces, (i.e., for one mango) use:
* Salt – 55gms
* Fenugreek Powder – 20gms
* Red Chili Powder – 40gms
* Oil – 95gms
Learn More About Mangoes And Salt In Pickling:
Take firm and big mangoes. It is necessary that the mangoes are raw and creamish in color when cut. The mangoes should taste sour. The taste of this pickle is proportional to the sourness of the mangoes. When the sour mango pieces come in contact with salt they ooze out water. That water helps in moisting the Masala in the pickle. However, when water oozes out there are chances of it spoiling the pickle. So the salt we add saturates the water and also acts as the balancing ingredient to the sourness of mango. It works as a preservative for the pickle. If the sourness is too high, you may need to add extra 5 – 10 grams of salt for 215 gms of mango pieces. If they are not that sour you may reduce the quantity by 5 gms. In any case ensure that the salt content is not less than 50 gms for 215 gms of cut mango pieces. Check, preferably after 96 hours before deciding to add more salt.
The salt which I have used is table salt. Nowadays table salt is available in various variations and the manufacturers are adding additional chemicals to make it free flowing. Similarly instead of Sodium salts, Potassium salts are also marketed. Unlike in the past, the saltness of each salt is differing. The base standard is always sea-salt which has almost become extinct in the market. For 215gms of Cut and cleaned mango pieces, the base sea salt requirement is 50gms only. In my video, I have shown the table salt which I have used. My observation in the kitchen is, Potassium salts are less salty compared to Sodium salts and I need to put relatively large quantities of Potassium salts while cooking. With Pickles I didn’t want to take a chance, for which I have used the regular Sodium table salt with which I am comfortable with. Salt is a crucial component in pickling and one has to be imaginative to deal with the practical problem. For the novice, I can suggest to add 50gms of salt and progressively increase it, depending upon the taste and smell coming out of the pickle.
Variations:
Take some pickle in a bowl and add some curd and mix well. This instant MAAGAYA PERUGU PACHHADI tastes excellent with dosa’s and Idli’s. Adding few chopped coriander leaves to this perugu pachhadi gives another taste to the same dish.
Some people put one or two seeds also in the pickle. As children, it used to be a trophy, if we were to get one during its serving. Avoid putting more seeds.
Points to Notice:
Husked Gingely Oil is preferable depending upon availability. If not, use any other refined oil locally available.
Remember to heat oil and then cool it completely before adding to the pickle (except seasoning oil which would be hot)
While frying the Fenugreek seeds, take care not to burn them.
Once you feel that the Fenugreek seeds have been fried adequately, don’t forget to remove them from the vessel in which they have been fried. If you forget they would get burnt with the residual heat in the frying pan.
Video: Watch How to prepare Maagaya Pickle
Related: Popular Telugu Vantakalu - Telugu Recipes
Source: gayatrivantillu.com
Hot Maagaya Pickle with Raw Mangoes - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
Video: Watch How to prepare Maagaya Pickle
RECIPE
Ingredients:
* Mango Pieces – 2 1/4Kgs
* Turmeric Powder – 60gms
* Salt – 600gms
* Husked Gingely Oil – 1Kg
* Fenugreek Powder – 200gms
* Red Chili Powder - 400gms
* For Seasoning:
* Oil – 50gms
* Fenugreek Seeds – 1tsp
* Mustard Seeds – 2tsps
* Red Chilies – 7
* Asafoetida – 1tsp
Preparations:
Selection of Mangoes:
Select mature, firm, big, sour and even sized mangoes. The pickle tastes better when mangoes are fully mature and sour. Choose only the tree plucked mangoes. Mangoes which have fallen to ground would have internal damages which increase the chances of spoiling the pickle
Cleaning of mangoes and making pieces:
Observe the sticky liquid (SONA IN TELUGU) flowing from the mango which has to be cleaned. Fill water in a bucket. Remove the stems (Muchhelu in Telugu) attached to the mangoes as shown in the movie. Observe the sticky liquid (SONA) coming out. Drop the mango in the bucket. Like this remove the stems of each mango and drop it in the bucket. Let the mangoes soak in the water for half an hour. Then wash the mango thoroughly by rubbing between the palms. Washing this way removes the sticky liquid from the mangoes. Take them into a tub or a big bowl. Take a clean and dry cloth and wipe each mango thoroughly. Spread the wiped mangoes on a clean cloth. Like this wipe all mangoes and dry them in shade for 10 minutes. Take a clean and dry scraper and peel the mangoes. Take a clean and dry chopping board and a knife and cut the mangoes into finger length pieces, discarding the seeds. Take theses cut mango pieces into a deep bowl. Add the turmeric powder and salt. Mix well till your fingers are wet. The sour mangoe pieces when mixed with salt ooze moisture. Take a clean and dry jar and transfer the salted, turmeric coated mango pieces into it. Cover and keep this jar aside at a dry place for 36 hours. Do not cover the jar tightly.
Method:
After 36 hours of soaking, bring out the jar. Take a dry, deep bowl. Pour the contents of the jar into the bowl. Observe that there is lot of liquid oozed from mangoes. Take handful of mango pieces between your palms and squeeze to remove water as much as possible. Like this separate the mango pieces from the liquid by squeezing. Collect the liquid into a clean and dry bowl and cover it loosely. On the terrace, under the direct sunlight, spread a plastic sheet. On the plastic sheet spread the mango pieces in a single layer. We need to sundry the mango pieces. During peak summer season sun drying the mango pieces for one day will be sufficient. If you desire to dry the mango pieces for more than one day, re-soak the dried mango pieces in the liquid overnight. Again the next day squeeze the mango pieces and dry them under direct sunlight. While the mango pieces are drying, we need to do some preparations.
Preparing Oil:
Take oil in a bowl and heat it on low flame for 15 minutes till smoky. Then switch off the stove and cool the oil to room temperature by keeping this bowl aside. If required to add additional oil, always remember to heat the oil and then cool it completely to room temperature before adding to the pickle.
Preparing Fenugreek powder:
We need to prepare the fenugreek powder. Heat a pan and add the fenugreek seeds. Roast the seeds on low flame stirring all the while. Stir fry till the seeds turn dark brown in color. To test the doneness, crush a roasted fenugreek seed with a stone or a heavy thing. If the color of the inner portion of the seed is also dark brown like the outer portion, that means the seeds are roasted to right texture. Take the roasted seeds from the pan into a plate and set aside to cool a bit. Take a dry mixie jar and add sufficient quantity of roasted seeds and grind them to a fine powder. Do not sieve the powder—let its texture be slightly grainy. Measure this powder and keep it aside.
Procedure:
After 5 hours bring the bowl in which we have kept the oozed liquid and let it cool. After 7 hours observe that the mango pieces are sun dried nicely with salt getting deposited on them. When we try to break / cut a mango piece and it should break / cut easily.
Take a dry deep bowl and add the dried mango pieces. To the mango pieces add the fenugreek powder and chili powder. Mix all well with hand. After mixing properly add the liquid and mix again. Now add the cooled oil, which we have kept aside and mix well. After sometime observe that oil separates from the mixture. Now prepare the seasoning.
Seasoning:
Heat a pan and add oil to it. When oil is hot add fenugreek seeds and mustard seeds. Fry till the fenugreek seeds change color and mustard seeds splutter. Then switch off the stove and add red chilies and asafoetida. Mix well and enjoy the sweet smell of asafoetida. Mix this seasoning in the prepared pickle. Mix well and then transfer the prepared pickle to the jar or bottle. After some time observe that the oil forms a layer above the pickle and if it doesn’t form a layer add some oil on top of the pickle. Remember to heat oil and then cool it completely before adding to the pickle. Now the pickle is ready to use. For daily use, take a small quantity of pickle into a clean and dry jar. Avoid using the main pickle jar for daily use.
Measurements of Maagaya for Lesser or More quantity:
Presuming one raw mango weighs 250gms, we get approximately 215gms of mango cut pieces. It is advisable to base all our calculations on the mango pieces.
For 215gms of cleaned and cut mango pieces, (i.e., for one mango) use:
* Salt – 55gms
* Fenugreek Powder – 20gms
* Red Chili Powder – 40gms
* Oil – 95gms
Learn More About Mangoes And Salt In Pickling:
Take firm and big mangoes. It is necessary that the mangoes are raw and creamish in color when cut. The mangoes should taste sour. The taste of this pickle is proportional to the sourness of the mangoes. When the sour mango pieces come in contact with salt they ooze out water. That water helps in moisting the Masala in the pickle. However, when water oozes out there are chances of it spoiling the pickle. So the salt we add saturates the water and also acts as the balancing ingredient to the sourness of mango. It works as a preservative for the pickle. If the sourness is too high, you may need to add extra 5 – 10 grams of salt for 215 gms of mango pieces. If they are not that sour you may reduce the quantity by 5 gms. In any case ensure that the salt content is not less than 50 gms for 215 gms of cut mango pieces. Check, preferably after 96 hours before deciding to add more salt.
The salt which I have used is table salt. Nowadays table salt is available in various variations and the manufacturers are adding additional chemicals to make it free flowing. Similarly instead of Sodium salts, Potassium salts are also marketed. Unlike in the past, the saltness of each salt is differing. The base standard is always sea-salt which has almost become extinct in the market. For 215gms of Cut and cleaned mango pieces, the base sea salt requirement is 50gms only. In my video, I have shown the table salt which I have used. My observation in the kitchen is, Potassium salts are less salty compared to Sodium salts and I need to put relatively large quantities of Potassium salts while cooking. With Pickles I didn’t want to take a chance, for which I have used the regular Sodium table salt with which I am comfortable with. Salt is a crucial component in pickling and one has to be imaginative to deal with the practical problem. For the novice, I can suggest to add 50gms of salt and progressively increase it, depending upon the taste and smell coming out of the pickle.
Variations:
Take some pickle in a bowl and add some curd and mix well. This instant MAAGAYA PERUGU PACHHADI tastes excellent with dosa’s and Idli’s. Adding few chopped coriander leaves to this perugu pachhadi gives another taste to the same dish.
Some people put one or two seeds also in the pickle. As children, it used to be a trophy, if we were to get one during its serving. Avoid putting more seeds.
Points to Notice:
Husked Gingely Oil is preferable depending upon availability. If not, use any other refined oil locally available.
Remember to heat oil and then cool it completely before adding to the pickle (except seasoning oil which would be hot)
While frying the Fenugreek seeds, take care not to burn them.
Once you feel that the Fenugreek seeds have been fried adequately, don’t forget to remove them from the vessel in which they have been fried. If you forget they would get burnt with the residual heat in the frying pan.
Video: Watch How to prepare Maagaya Pickle
Related: Popular Telugu Vantakalu - Telugu Recipes
Wheat Bran Cookies Recipe - Telugu Vantalu
Wheat Bran Cookies Recipe
Source: gayatrivantillu.com
Healthy Wheat Bran Cookies - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
Video: Watch Video explaining the recipe and preparation of Wheat Bran Cookies Recipe
RECIPE:
Ingredients:
* Maida – 75gms
* Wheat Bran – 25gms
* Butter – 60gms (Unsalted-Room Temperature)
* Baking Soda – 1/4tsp
* Powdered Sugar – 45gms
* Cardamoms – 3
* Water – 10gms
Preparations:
Take cardamoms in a mortar and pestle and powder them. Mix maida, wheat bran, baking soda and cardamom powder and keep this mixture aside. Take a rolling board and rolling pin and grease them. Take an aluminium cookie sheet or a heat proof glass plate and grease it. Preheat oven in convection mode at 190oC.
Take unsalted butter which is at room temperature in a bowl. Cream butter and add powdered sugar. Mix well to get a creamy mixture. To this butter mixture add the prepared flour mixture and mix well. Add some water to bind it. Prepare smooth dough. Take the dough on to the rolling board and roll it with a rolling pin to desired thickness. Press cookie cutter into the rolled dough and cut out shapes. The portions which are left out after cutting with a cookie cutter can be binded together and rolled again. Arrange the cookies on the greased plate. Take care to keep at least one inch gap between each cookies as they will expand on baking. After arranging all the cookies prick them with a fork.
Place this baking plate ( I have used a glass Pizza plate) in the preheated oven and bake at 190oC in convection mode for 25 minutes. Switch off the oven. If you observe here the cookies look under cooked as they feel soft when touched. And if you try to remove them they will get crumbled. So even after you finish baking, do not remove the baking plate from the oven, till the cookies cool completely. Even after switching off the oven, the heat in the oven allows the cookies to harden. Store the cooled cookies in a jar.
Points To Remember:
Store the powdered cardamoms in a closed jar till use to retain the fresh aroma.
Use unsalted butter for this recipe. Bring the butter to room temperature before starting the process. It is very important to use room temperature butter to make it creamy.
As we are using wheat bran the dough will have a crumbly texture. So we add water to make it into a dough of rolling texture. Add water little by little. Water is added just to bind the dough.
Even when though the cookies are hardened and cooled the baking plate will be hot to touch. So do not forget to wear gloves while removing the baking plate from the oven.
Additional Points
Bran is rich in fiber. They have natural vitamins which the body can observe easily.
It is an observation that poor and labour class in South India, take coarse rice on which the bran is not removed completely. The more affluent families take polished rice which is white in colour. In polishing the bran is removed completely.
Unpolished rice left in open attracts "Ants" easily. Ants do not prefer to eat polished rice because they know that there is no nutritional value left after polishing with removal of bran.
Paralysis strokes are comparatively more in Vegetarian families which eat polished rice without bran. Non-Vegetarians are able to coverup the nutritional loss through non-veg items. People who eat parboiled rice are also less prone to pralysis because there is some bran left on this rice. We find paralysis is less prevalent in East India, where they eat parboiled rice, compared to South India, esp Andhra Pradesh.
Eating rice with bran is difficult for most of the people. Thus we can artificially include it in our diet by adding a few spoons of bran to Dal and other Gravy preparations. Addition of bran enhances the taste as it brings a mild tinge of natural sweetness.
The cookies shown here are manufactured by many big companies and sold in the market with a high premium under different brand names. These biscuits are prescribed by doctors for patients who are under convalesence and recuperation.
So include wheat or rice bran to make healthy cookies for your family.
Bran is available from any rice mill in the rural vicinity. One should be careful to collect bran without sand and mud particles, which can be done by requesting the miller. The millers collect bran and sell it for being fed to cattle.
Bran is also available in some supermarket chains like "Spencers" in India.
Video: Watch Video explaining the recipe and preparation of Wheat Bran Cookies Recipe
Related: » Popular Telugu Vantakalu - Telugu Recipes
Source: gayatrivantillu.com
Healthy Wheat Bran Cookies - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
Video: Watch Video explaining the recipe and preparation of Wheat Bran Cookies Recipe
RECIPE:
Ingredients:
* Maida – 75gms
* Wheat Bran – 25gms
* Butter – 60gms (Unsalted-Room Temperature)
* Baking Soda – 1/4tsp
* Powdered Sugar – 45gms
* Cardamoms – 3
* Water – 10gms
Preparations:
Take cardamoms in a mortar and pestle and powder them. Mix maida, wheat bran, baking soda and cardamom powder and keep this mixture aside. Take a rolling board and rolling pin and grease them. Take an aluminium cookie sheet or a heat proof glass plate and grease it. Preheat oven in convection mode at 190oC.
Take unsalted butter which is at room temperature in a bowl. Cream butter and add powdered sugar. Mix well to get a creamy mixture. To this butter mixture add the prepared flour mixture and mix well. Add some water to bind it. Prepare smooth dough. Take the dough on to the rolling board and roll it with a rolling pin to desired thickness. Press cookie cutter into the rolled dough and cut out shapes. The portions which are left out after cutting with a cookie cutter can be binded together and rolled again. Arrange the cookies on the greased plate. Take care to keep at least one inch gap between each cookies as they will expand on baking. After arranging all the cookies prick them with a fork.
Place this baking plate ( I have used a glass Pizza plate) in the preheated oven and bake at 190oC in convection mode for 25 minutes. Switch off the oven. If you observe here the cookies look under cooked as they feel soft when touched. And if you try to remove them they will get crumbled. So even after you finish baking, do not remove the baking plate from the oven, till the cookies cool completely. Even after switching off the oven, the heat in the oven allows the cookies to harden. Store the cooled cookies in a jar.
Points To Remember:
Store the powdered cardamoms in a closed jar till use to retain the fresh aroma.
Use unsalted butter for this recipe. Bring the butter to room temperature before starting the process. It is very important to use room temperature butter to make it creamy.
As we are using wheat bran the dough will have a crumbly texture. So we add water to make it into a dough of rolling texture. Add water little by little. Water is added just to bind the dough.
Even when though the cookies are hardened and cooled the baking plate will be hot to touch. So do not forget to wear gloves while removing the baking plate from the oven.
Additional Points
Bran is rich in fiber. They have natural vitamins which the body can observe easily.
It is an observation that poor and labour class in South India, take coarse rice on which the bran is not removed completely. The more affluent families take polished rice which is white in colour. In polishing the bran is removed completely.
Unpolished rice left in open attracts "Ants" easily. Ants do not prefer to eat polished rice because they know that there is no nutritional value left after polishing with removal of bran.
Paralysis strokes are comparatively more in Vegetarian families which eat polished rice without bran. Non-Vegetarians are able to coverup the nutritional loss through non-veg items. People who eat parboiled rice are also less prone to pralysis because there is some bran left on this rice. We find paralysis is less prevalent in East India, where they eat parboiled rice, compared to South India, esp Andhra Pradesh.
Eating rice with bran is difficult for most of the people. Thus we can artificially include it in our diet by adding a few spoons of bran to Dal and other Gravy preparations. Addition of bran enhances the taste as it brings a mild tinge of natural sweetness.
The cookies shown here are manufactured by many big companies and sold in the market with a high premium under different brand names. These biscuits are prescribed by doctors for patients who are under convalesence and recuperation.
So include wheat or rice bran to make healthy cookies for your family.
Bran is available from any rice mill in the rural vicinity. One should be careful to collect bran without sand and mud particles, which can be done by requesting the miller. The millers collect bran and sell it for being fed to cattle.
Bran is also available in some supermarket chains like "Spencers" in India.
Video: Watch Video explaining the recipe and preparation of Wheat Bran Cookies Recipe
Related: » Popular Telugu Vantakalu - Telugu Recipes
Karappoosa Recipe - Telugu Recipes
How to prepare Karappoosa?
Source: gayatrivantillu.com
Karappoosa (Andhra Savoury Sev) - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
VIDEO:: Watch Video explaining How to prepare Karappoosa
Recipe
Ingredients:
* Gram Flour – 200gms
* Salt to Taste
* Red Chili Powder – 1 1/2tsps
* Carom Seeds – 1/2tsp
* Asafoetida – 2, 3 Pinches
* Oil – 1tbsp
* Oil for Deep Frying
* Water – 80gms or as required
Preparations:
Take a bowl and add sieved gram flour. Add red chili powder, salt, carom seeds, asafoetida and oil. Mix well and make dough by adding water. The dough should be sticky. Keep the dough aside.
Method:
For making karapoosa there are many moulds available in the market. The moulds have different plates to press different shapes of dough. Select a plate with medium sized holes as shown in the movie clip. Place the slotted plate in the cylindrical container. Apply oil to the slotted plate and the inner surface of the cylindrical container. Oil your fingers and take a portion of the dough. Smoothen the dough and insert it in the cylindrical container and press it lightly. Now close the lid and keep it ready. Heat a pan and add oil to it. Drop a small portion of the dough in the oil to test the hotness. When the dropped portion pops up right away the oil is sufficiently hot to fry the Karappoosa. Turn the handle of the mould and see the dough coming out of the slotted plate. Now hold the mould with left hand directly above the oil pan and turn the handle. Observe, long threads of dough falling directly into the hot oil. Simultaneously turn your left hand in circular motions to makes spirals of the long threads of the dough coming out of the mould. Prut only sufficient quantity of the dough into the oil. Wait for few seconds and slowly turn the Krappoosa with a slotted ladle and fry. Gently turn the Krappoosa with a slotted ladle and fry till it is golden in color. Spread a paper napkin on a flat plate. Drain the fried karappoosa and take it on to the paper napkin to remove excess oil. Now open the lid of the mould and fill it with the remaining dough and repeat the process again. Cool the fried karappoosa completly before storing. Store the karappoosa in a dry bottle or box.
Points to Notice:
The dough should be soft and sticky. That is the right consistency for pressing karappoosa.
For extra crispness reduce a portion of gram flour and substitute with rice flour.
Take care while pressing the karappoosa in hot oil. The vapors coming out of the oil may burn your skin. So keep a sufficient gap between oil and the mould while pressing.
In olden days mothers used to prepare this savory snack in bulk especially when children were having holidays. It is a tasty snack which can be munched as it is or can be added in delicacies like Chats, Bhel puri, Sev Puri etc..
VIDEO:: Watch Video explaining How to prepare Karappoosa
Related: » Popular Telugu Vantakalu - Telugu Recipes
Source: gayatrivantillu.com
Karappoosa (Andhra Savoury Sev) - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
VIDEO:: Watch Video explaining How to prepare Karappoosa
Recipe
Ingredients:
* Gram Flour – 200gms
* Salt to Taste
* Red Chili Powder – 1 1/2tsps
* Carom Seeds – 1/2tsp
* Asafoetida – 2, 3 Pinches
* Oil – 1tbsp
* Oil for Deep Frying
* Water – 80gms or as required
Preparations:
Take a bowl and add sieved gram flour. Add red chili powder, salt, carom seeds, asafoetida and oil. Mix well and make dough by adding water. The dough should be sticky. Keep the dough aside.
Method:
For making karapoosa there are many moulds available in the market. The moulds have different plates to press different shapes of dough. Select a plate with medium sized holes as shown in the movie clip. Place the slotted plate in the cylindrical container. Apply oil to the slotted plate and the inner surface of the cylindrical container. Oil your fingers and take a portion of the dough. Smoothen the dough and insert it in the cylindrical container and press it lightly. Now close the lid and keep it ready. Heat a pan and add oil to it. Drop a small portion of the dough in the oil to test the hotness. When the dropped portion pops up right away the oil is sufficiently hot to fry the Karappoosa. Turn the handle of the mould and see the dough coming out of the slotted plate. Now hold the mould with left hand directly above the oil pan and turn the handle. Observe, long threads of dough falling directly into the hot oil. Simultaneously turn your left hand in circular motions to makes spirals of the long threads of the dough coming out of the mould. Prut only sufficient quantity of the dough into the oil. Wait for few seconds and slowly turn the Krappoosa with a slotted ladle and fry. Gently turn the Krappoosa with a slotted ladle and fry till it is golden in color. Spread a paper napkin on a flat plate. Drain the fried karappoosa and take it on to the paper napkin to remove excess oil. Now open the lid of the mould and fill it with the remaining dough and repeat the process again. Cool the fried karappoosa completly before storing. Store the karappoosa in a dry bottle or box.
Points to Notice:
The dough should be soft and sticky. That is the right consistency for pressing karappoosa.
For extra crispness reduce a portion of gram flour and substitute with rice flour.
Take care while pressing the karappoosa in hot oil. The vapors coming out of the oil may burn your skin. So keep a sufficient gap between oil and the mould while pressing.
In olden days mothers used to prepare this savory snack in bulk especially when children were having holidays. It is a tasty snack which can be munched as it is or can be added in delicacies like Chats, Bhel puri, Sev Puri etc..
VIDEO:: Watch Video explaining How to prepare Karappoosa
Related: » Popular Telugu Vantakalu - Telugu Recipes
Bachhalikoora Pappu (Malbar Spinach Dal) - Telugu Recipes
Bachhalikoora Pappu (Malbar Spinach Dal) - Telugu Recipes
Source: gayatrivantillu.com
VIDEO: Bachhalikoora Pappu (Malbar Spinach Dal)
Recipe:
Ingredients:
* Pigeon Peas – 1 Cup (100ml Cup)
* Malabar Spinach ( Bachhalikoora) Leaves – 100gms
* Black Gram – 1 1/2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Red Chili Powder – 1/4tsp
* Turmeric Powder – 1/4tsp
* Salt to Taste
* Asafoetida – 1/8tsp
* Oil – 4tsps
Preparations:
Take pigeon peas in adeep bowl and wash them. Add some water to the dal and keep that bowl aside. Wash the Malabar spinach and pluck the leaves. We are going to use only the leaves for this recipe. Do not throw away the stems. Use them in Sambar or Majjigapulusu. Chop the leaves finely and add them to the dal. Place this bowl of dal in a pressure cooker and cook. When pressure develops in the cooker, lower the flame and cook for 15 minutes. When the cooker cools down remove the bowl of cooked dal.
Method:
Heat a pan and add oil to it. When the oil is hot add the black gram and fry till it starts changing color. Then add the mustard seeds and cumin seeds and fry till they splutter. Then add the asafoetida and mix well. Now add the cooked dal along with the cooked Malabar spinach. Add the red chili powder, turmeric powder, salt and some water to the dal and mix well. Cook the dal till it reaches a boil. Transfer the dal to a serving bowl and serve hot with plain rice accompanied either with a hot pickle or curd chilies.
Points to Notice:
The Malabar spinach leaves taste bland yet has a peculiar flavor which makes the dal very tasty.
Malabar Spinach is rich in Vitamin A, Vitamin C, Iron and Calcium. It is low in calories and high in proteins.
Serve this dish and enjoy good health.
VIDEO: How to prepare Bachhalikoora Pappu (Malbar Spinach Dal)
Related: » Popular Telugu Vantakalu - Telugu Recipes
Source: gayatrivantillu.com
VIDEO: Bachhalikoora Pappu (Malbar Spinach Dal)
Recipe:
Ingredients:
* Pigeon Peas – 1 Cup (100ml Cup)
* Malabar Spinach ( Bachhalikoora) Leaves – 100gms
* Black Gram – 1 1/2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Red Chili Powder – 1/4tsp
* Turmeric Powder – 1/4tsp
* Salt to Taste
* Asafoetida – 1/8tsp
* Oil – 4tsps
Preparations:
Take pigeon peas in adeep bowl and wash them. Add some water to the dal and keep that bowl aside. Wash the Malabar spinach and pluck the leaves. We are going to use only the leaves for this recipe. Do not throw away the stems. Use them in Sambar or Majjigapulusu. Chop the leaves finely and add them to the dal. Place this bowl of dal in a pressure cooker and cook. When pressure develops in the cooker, lower the flame and cook for 15 minutes. When the cooker cools down remove the bowl of cooked dal.
Method:
Heat a pan and add oil to it. When the oil is hot add the black gram and fry till it starts changing color. Then add the mustard seeds and cumin seeds and fry till they splutter. Then add the asafoetida and mix well. Now add the cooked dal along with the cooked Malabar spinach. Add the red chili powder, turmeric powder, salt and some water to the dal and mix well. Cook the dal till it reaches a boil. Transfer the dal to a serving bowl and serve hot with plain rice accompanied either with a hot pickle or curd chilies.
Points to Notice:
The Malabar spinach leaves taste bland yet has a peculiar flavor which makes the dal very tasty.
Malabar Spinach is rich in Vitamin A, Vitamin C, Iron and Calcium. It is low in calories and high in proteins.
Serve this dish and enjoy good health.
VIDEO: How to prepare Bachhalikoora Pappu (Malbar Spinach Dal)
Related: » Popular Telugu Vantakalu - Telugu Recipes
List of Telugu Vantalu Recipes
List of Telugu Vantalu Recipes
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