Capsicum Chutney/Bell pepper chutney

 

I love to cook bell peppers.They have a unique taste and they taste good in whatever method we make.And chutneys are the best way to make the kids eat vegetables.I make chutney and sandwich them between wheat bread and serve them for a busy breakfast...

 

While selecting capsicum keep the following in mind.

 

The one with 4 bumps are sweeter in taste and they can be eaten raw.They have lots of seeds.(Female variety of Capsicum)

The one with 3 bump is good for cooking(male variety of Capsicum)

 

 

 

Courtesy:Kovai Pazhamudhir nilayam

 

So select the capsicum according to ur dish..

 

 

For the recipe pls click READ MORE below..

Gongura Pickle/Thokku

Gongura..the red sorrel leaves...Had heard a lot of it but this was the first time I tried cooking it..Infact I had tasted at my mom's place..Last week one of my friend brought some red sorrel leaves and dosakai from Andhra...I was so happy to see the leaves and thought I should try some pickle out of it.Immediately browsed Sailu's space and got the recipe from her blog...

 

Just followed the recipe from her blog and the taste was just awesome with hot steamed rice..

 

Thank U soumya for the gongura leaves..

 

Andhra Pesarattu/Greengram Dosa

Pesarattu..don't get confused with the name....Pesara(Pesara pappu) means moong dhal and attu means crepe/dosa in telugu.This dish is a signatory breakfast dish of Andhra region..Though the name sounds very confusing(for non-telugu speaking crowd) it is very easy to prepare and delicious to have too.

 

This dish is highly rich in proteins and it is a perfect breakfast for the day..Don't hesitate to make it as it doesn't call for any rice(every dosa dish is made of rice)The final dosa will not have any taste of moong dhal..The dosa is more crispy and tasty...

 

I was surprised when I heard MLA Pesarattu...Yes..Rava Upma-Pesarattu combination is referred as MLA Pesarattu..Like masala dosa..it is upma pesarattu!!!

 

For the recipe please press READ MORE below..

 

Yellow Cucumber in lentils/Dosakaya Pappu (Andhra Delicacy)

Yellow cucumber/Dosakayya pappu is all time favourite daal of Andhrites.This dhal tastes very different and can be made quick with less ingredients.Some of their authentic dishes include mamidi,Gongura and Dosakaya pappu.

 

Dosakaya/Yellow cucumber is a tangy vegetable which belongs to cucumber family.They are very commonly used in Andhra Pradesh.If not, u can substitute it with Chow-Chow but I cannot promise u that u will get the same taste..

 

Last week one of my friend Soumya passed me some Dosakaya..I am seeing the vegetable for the first time.Of course  had heard of Dosakaya but never had a chance to see it.The vegetable looked very appealing and felt like cooking the same day.Dosakaya is used predominately with non vegetarian dishes.It enhances the flavour the taste of the dish.

 

Thank u so much soumya for the Dosakayas from Andhra...

 

For the recipe please press READ MORE below...

 

Dondakaaya Chutney- Kovakkai(Tindora)Chutney-Andhra Style

Andhra food recipes are known for its spicy flavour.They make variety of chutneys and Podis.Chutneys are served with the normal meal.Chutneys are very tasty,spicy and aromatic.They make many varieties for lunch.Podi,Pickle,Chutney,pappu/Rasam,curd makes a normal lunch.I was surprised by the amount of green chillies they use for the cuisine..Of course they do add ghee to overcome this spicyness!!They make chutneys with every vegetable..And they tasted too good.So I borrowed some of their chutney recipes,decreased the number of chillies and made the delicious chutneys for my kids who are very much hesitant to have these vegetables.I either give them with rice,or with a layer of chutney on dosa..

 

Now I had started to give my kids a chutney rice,Dhal rice,curd rice and a vegetable for the lunch which I feel a complete lunch for the kids!!

 

I had been pestering my friend Santhi,native of Hyderabad to make a dish for my blog..for 2 months..She makes yummy yummy and spicy dishes..I love the bittergourd Podi that she makes!!One fine day she called me to show the procedure of this dondakaya/Tindora/Kovakkai chutney.Just grabbed my camera and jumped into her kitchen..She made it within minutes and it tasted too good for hot hot rice with ghee..

 

Thank u So much Santhi for sharing this recipe with me..

 

Ivy gourd/Tindora/Dondakaya is  a small green coloured vegetable that belongs to cucumber family.They are very healthy and rich in beta-Carotene.They also reduce the blood sugar level.It can be either stir fried,deep fried or had as a chutney..It has a crunchy texture.They are also rich in protein and fibre..

 

For the recipe please press READ MORE below..