Coconut Chutney With Lemon Juice

Ingredients :

• 1 cup grated Fresh Coconut
• 6 Green Chillies
• 1/4 sp Cumin Seeds
• Juice from One Lemon
• 2 Garlic Cloves
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• Curry Leaves
• 2 sp oil

Method :

• Grind all the above ingredients to a coarse paste, except lemon juice.
• Add lemon juice to ground coconut mixture and mix well.
• Heat oil in a pan add popu ingredients and fry.
• Add this fried popu to ground chutney and mix.
• Kobbari nimmakaya pachadi is ready to serve, serve with rice.

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Potlakaya Perugu Pachadi / Snake Gourd Yogurt Chutney

Ingredients :

• 11/2 cup Potlakaya / Snake Gourd pieces
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• 11/2 cup Fresh Curd / Yogurt
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry leaves
• 2 sp Oil

Preparation :

• Whisk curd & add enough salt and mix well, keep it aside.
• Wash and cut potlakaya into thin half rounds.
• Apply enough salt, turmeric powder on the chopped pieces & keep aside for 10mins.
• After 10mins squeeze the pieces and set aside.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Then add curry leaves, snake gourd pieces and stir well.
• Add 2 to3 sp water and stir, cover and cook until soft.
• Add red chilli powder and cook for 1 minute more.
• Remove from fire and let it cool for some time.
• Add Cooked potlakaya pieces to the curd and mix well.
• Now potlakaya perugu pachadi is ready to serve.

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Navaratri Alankarams & Naivedyams of 2013

Om Sri Matre Namaha                

   

                         

The  First Day :  Aswayuja Sukla Padyami,  Saturday  5th October 2013

The first day is dedicated to the Goddess Durga is called 'Sri Swarna kavachalankruta Durga Devi. 
Her naivedyams are Chalividi ( Rice+ Jaggery), Panakam (Jaggery water), Vadapappu (Soaked Moong dal), Pulagam. 

The Second Day :  Aswayuja Sukla Vidiya, Sunday 6th October 2013

The second day is dedicated to the Goddess Durga is called 'Sri Bala Tripura Sundari Devi'.

Her naivedyams are  Bellam pongali / Payasam.

The Third Day :  Aswayuja Sukla Tadiya, Monday 7th  October 2013.

The third day is dedicated to the Goddess Durga is called 'Sri Matha Annapurna Devi'.
Her naivedyams are Katte Pongali, Curd Rice.

The Fourth Day :  Aswayuja Sukla Chavithi, Tuesday 8th  October 2013

The fourth day is dedicated to the Goddess Durga is called 'Sri Gayatri Devi'.

Her naivedyams are Lemon Rice, Allam Garelu (with out whole).

The Fifth day :  Aswayuja Sukla Panchami, Wednesday 9th October 2013

The fifth day is dedicated to the Goddess Durga is called 'Sri Lalitha Tripura Sundari Devi'.
Her naivedyams are Pesara Purnalu, Ravva Kesari.

The Sixth day :  Aswayuja Sukla Shasti, Thursday 10th  October 2013

The sixth day is dedicated to the Goddess Durga is called ' Sri Saraswathi Devi'.
Her naivedyams are  Chickpeas (Sanagalu), Sakhannam (Kichadi with vegetables).

The Seventh day :  Aswayuja Sukla Saptami, Friday 11th October 2013

The seventh day is dedicated to the Goddess Durga is called 'Sri Mahalakshmi Devi'.
Her naivedyams are Purnalu, Coconut Rice.

The Eigth day :  Aswayuja Sukla  Ashtami, Navami, Saturday 12th  October 2013

The eigth day is dedicated to the Goddess Durga is called 'Sri Durga Devi & Sri Mahishasuramardini'.
Her naivedyams are Chitrannam, Payasannam / Bellam Pongali, Garelu, Pakam Garelu.

The Ninth day :  Aswayuja Sukla Dasami, Sunday 13th October 2013

The ninth day is dedicated to the Goddess Durga is called 'Sri Raja Rajeswari devi'. 
Her naivedyams are Pulihora, Chakkara Pongali, Sweet Boondi (Laddu), Vadalu, Perugu Vadalu.
                                           

  Sree Durgadevyey Namaha

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Gonna Pindi Chekkalu / Jowar Flour Cracker

Ingredients :

• 11/2 cup Gonna Pindi / Sorghum Flour
• 2 sp soaked Chana Dal
• 1 sp Red Chilli Powder
• chopped Curry Leaves
• Salt to taste
• Oil for deep fry

Preparation :

• Place above all ingredients in a bowl except oil and mix well.
• Add 1 sp hot oil and make a thick paste with warm water as required.
• Take small dough ball and flattern into thin circle and keep aside.
• Heat oil in a khadai and carefully drop them into hot oil and fry.
• Fry them until they turn golden brown in color & remove from the oil.
• Place them on a paper towel to remove excess oil.
• Repeat the same process with rest of the dough.
• Crispy crispy jonna pindi chekkalu are ready to eat.

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Carrot Coconut Burfi

Ingredients :

• 1/2 cup grated Fresh Coconut
• 1/2 cup grated Carrot
• 1 pinch Elaichi Powder
• 1 cup Sugar
• 4 sp Ghee

Method :

• Heat ghee in a pan add grated carrot and fry for 2 to 3 mins on low flame.
• Next add grated coconut to the same pan & stir continuously. 
• Then add sugar to carrot mixture and stir it constantly.
• Cook it for 7 to 8 mins on medium flame, add elaichi powder and stir.
• Remove from fire when the mixture leaves the sides of the pan. 
• Apply 1 sp ghee to a plate and spread the carrot mixture evenly.
• Leave it for some time and cut it into desired pieces.
• Now carrot coconut burfi is ready to eat and store in an airtight container.

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Tomato Nuvvula Pachadi / Tomato Sesame Chutney

Ingredients :

• 1/4 kg Tomatoes
• 10 Green Chillies
• 1 pinch Turmeric Powder
• 1 sp Chana Dal
• 1 sp Urad Dal
• 1/4 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 2 sp Sesame Seeds / Nuvvulu
• 4 Garlic Cloves
• Salt to taste
• 2 sp Oil

For Popu :

• 1/4 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 1 sp Oil

Method :

• Heat oil in pan add dals, seeds and fry for 2mins then remove from pan & keep aside.
• In the same pan add green chillies, tomatoes, garlic and fry with cover.
• When the tomatoes are soft turn off the flame and let it cool for some time.
• Grind the above all fried ingredients into a coarse paste along with salt and turmeric.
• Heat oil in a small pan add popu ingredients and fry.
• When done add this fried popu to ground chutney and mix well.
• Now Tomato nuvvula pachadi is ready to serve. Serve with tiffin & rice.

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Drumstick / Munakkaya Gravy Curry

Ingredients :

• 2 nos Munakkayalu / Drumsticks
• 2 Green Chillies chopped
• 1 small Onion chopped
• 1 Tomato chopped
• 1 sp Ginger Garlic Paste
• 1 pinch Inguva
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 1 sp Coriander Powder
• 1/2 sp Garam Masala
• 2 sp grated Coconut
• 5 Cashews
• Salt to taste
• 3 sp Oil
• Curry leaves 
• Coriander Leaves

Method :

• Wash and cut munakkayalu into small pieces & cook with little salt.
• Grind coconut, cashews into a fine paste and keep aside.
• Heat oil in a pan add inguva, onion, green chillies, curry leaves & fry for 2mins.
• When done add ginger garlic paste and stir, fry for 30 sec.
• Add chopped tomatoes, salt, turmeric, red chilli  powder and cook.
• Add ground paste, 1/2 cup of water and cook on low flame.
• Next add cooked drumstick pieces, coriander, garam masala powders.
• Cook for couple of mins & transfer into a serving bowl & garnish with coriander leaves.
• Munakkaya gravy curry is ready to serve, serve with rice or roties

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Carrot Coconut Dosa

Ingredients :

• 2 cups Dosa Batter / Pindi
• 3 sp grated Coconut
• 1 Carrot grated
• 4 Green Chillies
• 1 inch Ginger piece
• Salt to taste
• Oil for Dosa

Method :

• Grind carrot, coconut, green chillies along with ginger into a smooth paste.
• Combain dosa batter, ground carrot paste with enough water & salt.
• Heat a griddle and grease it with oil before pouring the batter
• Pour it at the center of the pan & spread the batter quickly.
• Now apply 1sp oil around the edges of the dosa.
• When the edges start browning, flip the dosa with flipper.
• Then pick the edges and fold it over the other side.
• Now carrot kobbari dosa is ready to serve, serve hot with chutney.

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Ivy Gourd / Dondakaya fry with Ginger and Green Chillie Paste

Ingredients :

• 1/4kg Dondakayalu / Ivy Gourd
• 1 pinch Turmeric Powder
• 3 Green Chillies
• 11/2 inch Ginger
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash green chillies, ginger and grind into a coarse paste & keep aside.
• Wash and trim the ivy gourds and cut into lengthwise pieces.
• Cook ivy gourd pieces along with salt and turmeric powder.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add curry leaves, cooked tindora pieces and stir.
• Next add ground allam mirchi paste and mix well.
• Continue to cook for 2mins on medium flame and stir well.
• Turn off the flame and transfer into a serving bowl.
• Dondakaya allam pachi mirchi curry is ready to serve, serve with hot rice.

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Madras Idly / Soft Idlis

Ingredients :

• 1 cup Urad Dal
• 1 cup Raw Rice
• 2 cups Boiled Rice
• 1 pinch Cooking Soda
• Salt to taste

Method :

• Soak urad dal and rice in separate bowls.
• Wash and grind urad dal, rice & boiled rice into a thick & smooth paste.
• Mix them well and allow it for fermenting overnight.
• Next day morning stir the batter with enough salt and cooking soda.
• Add enough water to make into a pouring consistency like idly batter.
• Now madras idly batter is ready to prepare idlies.
• Grease the idly plates with oil and fill with the batter.
• Place the idli plates in the idly cooker & close with the lid.
• Cook on medium heat for 10-15 mins, then remove from fire & open the lid.
• Leave it for 2-3 mins and remove them from the idly plates.
• Now madras idlis are ready to serve, serve with hot sambar and chutney.

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Green Chilli Coriander Leaves Chutney

Ingredients :

• 12 Green Chillies
• 1 cup chopped Coriander leaves
• 1 pinch Turmeric Powder
• Juice of Two Lemons
• 1/4 sp Mustard Seeds
• 1/4 sp Methi Seeds
• 1/2 sp Chana Dal
• 1 sp Urad Dal
• 1 pinch Hingu
• Salt to taste
• 2 sp Oil

For Popu :

• 1/4 sp Mustard Seeds
• 1 sp Oil

Method :

• Heat oil in a pan add popu ingredients & fry for 2mins next add green chillies.
• Fry green chillies with lid, when done remove from fire & let it cool for some time.
• Grind green chillies, salt, turmeric powder, fried popu into a coarse paste.
• Next add chopped coriander leaves and grind, then add lemon juice & remove from the jar.
• Heat oil in a pan add mustard seeds & fry, add it to ground chutney & mix well.
• Pachi mirapakaya kothimeera pachadi is ready to serve, serve with hot rice along with ghee.

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Aratikaya Vellulli Mudda Kura

Ingredients :

• 2 nos Raw Banana / Aratikayalu
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 5 crushed Garlic Cloves
• 1 sp Lemon Juice
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1 crocked Red Chilli
• Coriander Leaves
• Curry Leaves
• 2 sp Oil

Method :

• Wash, peel the raw banana and cut into small pieces.
• Cook them along with salt and turmeric powder & strain.
• Heat oil in a pan add popu ingredients & fry for 2mins.
• Add curry leaves, crushed garlic and stir for 1min.
• Next add cooked aratikaya pieces, red chilli powder & mix well.
• Stir for couple of mins on low flame and turn off the flame.
• Add lemon juice & stir, transfer into a serving bowl.
• Aratikaya vellulli mudda kura is ready to serve, serve hot with rice.

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Godhuma Pindi Dosa / Wheat Flour Dosa

Ingredients :

• 1 cup Wheat Flour
• 1 cup Rice Flour
• 2 Green Chillies chopped
• 1 Onion chopped
• Salt to taste
• Oil for Dosa

Preparation :

• Put all the ingredients in a bowl expect oil and mix throughly.
• Add water and mix well to make a thin batter like dosa batter.
• Heat a tava and grease it with oil before pouring the batter.
• Pour a ladle full of the batter on the tava, apply oil on the sides & cook
• When edges start browning, it is almost done turn over & cook other side.
• Repeat with the remaining batter to make more dosas.
• Now godhuma dosa is ready to serve, serve hot with chutney .

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