DRUMSTICK AND DRY FIG PAYASAM

DRUMSTICK AND DRY FIG PAYASAM

INGREDIENTS:

Drum sticks – 3,

Dry fig – ¼ cup – finely chopped,

Milk – 3 cups,

Water – cup,

Sugar – 1 cup,

Ghee – 2 tsp,

Cashews – 6,

Raisins – 6,

Sabudana – cooked in water – ¼ cup,

Green cardamom powder – 1 pinch,


METHOD:

Clean the drumsticks and cut them into finger size pieces and properly cook them in sufficient water,

When they are cooked remove them from the water and take the pulp out of the cooked drumstick, keep this pulp in a bowl


Heat ghee in a pan and fry the cashew and raisins on a low flame one after the other, then fry the fig pieces on a low flame and remove them aside,

Boil milk along with water in a vessel add the drumstick pulp, cooked, sabudana, and ghee fried dry figs into the boiling milk,

When the figs become soft add sugar and green cardamom powder to it, mix everything well,

That’s it drumstick, dry fig payasam is ready to be served either hot or cold,

Garnish with roasted cashews and raisins,

Apart from the regular payasams, this is different and yummy, as its season of drumsticks lets use it as much as we can in our recipe, do give try to this unique payasam you will for sure love it.

MASALA PAPAD WITH SALAD

MASALA PAPAD WITH SALAD,

INGREDIENTS:

Masala papads(lijat papad/home made pepper papads,) - 2,

Onion – 1 – very finely chopped,

Tomato – 1 – very finely chopped,
Green chili – 1 – finely chopped,

Cucumber – skin peeled and finely chopped,

Potato – 1 – boiled and mashed,

Lemon juice – 1 tsp,

Sprouts – 4tsp,

Jeera powder – a pinch,

Salt as per taste,

Red chili powder – ¼ tsp,

Coriander leaves – finely chopped – 2 tsp,

Pineapple pieces – skin peeled and chopped – ¼ cup,


METHOD:

Roast the papads without oil on a low flame directly on the gas stove,

In a bowl add chopped onion, chopped tomato, coarsely mashed potato, chopped cucumber, green chili, sprouts, coriander, red chili, roasted cumin powder and salt along with lemon juice and finely chopped pineapple pieces,

Mix everything well, now cover the papads with this raita and serve as a starter or snack immediately,

You can even roll the papads with this raita to make papad raita rolls,

CHIYALI

CHIYALI

INGREDIENTS:

Idlies – 6 – cut into small cubes,

Onion – 1 – chopped,

Green chili – 2 – chopped,

Red chili powder – 1tsp,

Coriander powder – ¼ tsp,

Turmeric powder – a pinch,

Salt as per taste,

Bengal gram/chana dal – 2tsp,

Cumin seeds – ¼ tsp,

Mustard seeds ¼ tsp,

Curry leaves – leaves of 2 stems,

Oil – 2 tsp,

Coarsely powdered putnala podi/roasted Bengal gram grounded coarsely – 2 tsp,

Sambar powder – ¼ tsp,


METHOD:

Heat oil in a kadai, when the oil is heated add mustard, cumin seeds, let it crackle,

Now add chana dal and roast it, add chopped onion, green chili pieces and fry till the onion pieces become transuculent,

Now add the cut idilies and mix well, after that add red chili powder, coriander powder, turmeric powder, salt and mix everything well,

Now, add the sambar powder and coarsely ground putnala podi to it and fry till the idlies slightly change to golden brown color,

Garnish with curry leaves and serve hot as a snack,

TENDER TAMARIND LEAVES WITH CHICKEN FRY/CHINTACHIGURU KODIMAMASAM FRY

CHINTACHIGURU KODIMAMSAM VEPUDU

INGREDIENTS:

Chicken – ½ kg,

Chintachiguru/tender tamarind leaves – 250gms,

Green chili – 6,

Onion – 2 – finely chopped,

Ginger garlic paste – 2 tsp,

Grated fresh coconut – 4tsp,

Black pepper powder – ¼ tsp,

Coriander powder – 1 tsp,

Salt as per taste,

Oil -3 tsp,

Turmeric powder – a pinch,

Cloves – 2,

Water – 1 cup,


METHOD

Clean the chicken pieces and drain the water from it,

Grind green chili, grated coconut, chintachiguru, togther to form a paste,

Marinate the chicken with the chintachiguru paste adding some salt, coriander powder, turmeric powder, and black pepper powder to it and keep it aside for ½ hr,

Heat oil in a kadai and add the cloves, now add chopped onion and sauté it till the onion turns golden brown, now add ginger garlic paste, and sauté for another minute,

Add the marinated chicken and fry for 5 mins on a low flame till the oil raises up,

Now add a cup of water and cook with covered lid till the chicken is done, you can use pressure cooker for the process and cook till 2 whistles.

Now when the chicken is done, remove the remaining gravy from the chicken into a bowl you can use this as an accompaniment along with white rice,

Now, fry the chicken till it turns golden brown but see that they remain juicy a bit,

You can sprinkle some more cintachiguru over it.

Serve hot with white rice, biryanis, roti, phulka

TENDER TAMARIND LEAVES WITH SPLIT YELLOW MOONG DAL

CHINTACHIGURU PAPPU:

INGREDIENTS

Tur dal/kandi pappu/split yellow moong dal – 150gms,

Chintachiguru – 100gms,

Onion – 1 – cut into four halves,

Tomatoes – 1 – cut into 4 pieces,

Green chili – 5,

Turmeric powder – a pinch,

Asfoetida – a pinch,

Garlic flakes – 4 – crushed,

Oil – 2tsp,

Mustard seeds – ½ tsp,

Fenugreek seeds – 4 seeds,

Dry red chili – 2,

Water – 1 cup,



METHOD

Wash dal and wash chintachiguru,

Pressure cook dal along with chintachiguru, onion, tomato, green chili,

Add turmeric powder, pressure cook the dal for 2 whistles,

Remove the pressure and mash the dal with a wooden laddle and add salt to it,

For tempering heat oil, when the oil is heated add mustard seeds, when they start crackling add fenugreek seeds and whole red chili along with crushed garlic sauté it and add the tempering to the mashed dal

That’s it your chintachiguru pappu is ready, chintachiguru is very much awaited in the summer, there are lot many delicacies that we the people of Andhra love to make with this rare available leaves,

I shall try to present all of it one by one in coming days,

This dal goes well with white rice and ghee.