February 24, 2010

Mango Pickle Reposted

These days, I am only reposting my old posts for sending entries to blog events….and because of my personal issues, I could not able to spend much time for blogging. So please bare with me….and I promise will surely try to post new recipes soon.

And today I am reposting “Andhra Avakaya” along with some home remedies using Fenugreek Seeds to send my entry to COOKING WITH SEEDS – FENUGREEK SEEDS hosted by SE of Denufood and started by Priya of Priya’s Easy N Tasty recipes.

This mouth watering mango pickle is from very famous Andhra Cuisine….and we use Mustard powder and Fenugreek seeds as main and key ingredients for the flavor and taste.

Recipe source: My Mom


Raw Green Mango - 1 number
Mustard Powder - 4 tbsp
Red Chilli Powder - 4 tbsp
Salt - 3 tbsp
Methi seeds - 1/2 tsp
Oil - 1/2 cup


1. Wash and clean the Raw Mango. Wipe it with dry towel. and Cut them into small pieces..

Combine mustard powder, chillipowder, Dry roasted Methi seeds and salt.

Now add Mango pieces and mix well.

Now pour 1/4 cup of oil and mix it again.

Transfer this mixture into a clean, and dry air tight container.

Pour remaining oil and put the lid, put it in a dark and dry place for 48 hours. After 48 hours, open the lid and mix it well and serve.

Store it in dark place at room temperature. This pickle will be good for 15-30 days. Shelf time of this pickle depends on Mango. 


Treatment for Dandruff:

Sun dry Fenugreek seeds for 1 hour if possible, then make into a coarse powder, then soak it in regular water/ yogurt for overnight, next day apply this mixture to scalp, and wash your hair after 2 hours.
(Note: people with Cold, sinus problems, and running nose, better to avoid this treatment)

It also gives a nice shiny, silky look to your hair.

Treatment for Diabetic and Cholesterol:

For Lowering Cholesterol: A recommended remedy for lowering cholesterol is to take 2 ounces of Fenugreek seeds throughout the day. The seeds can be sprinkled onto prepared food, or they can be consumed with water if they are in capsule form.

For Diabetic Patients: A recommended home remedy for treating Type 2 diabetes is to consume 500mg of fenugreek twice daily.

My First Entry to:

February 23, 2010

My Kitchen on EC

Check out this link....

Budding Blogger : Padma

I would like to thank EC of Simple Indian food for promoting new bloggers.

February 21, 2010

Mixed vegetable Koorma

Mixed Vegetable koorma Reposted

Potatoes, carrots, and beans cooked with onions, yogurt and other spices.

I am sending this recipe to Srilekha's EFM for the month of February-March "PARATHAS AND GRAVIES RECIPES" 


Mixed Veggies of your choice – 2 cups
(Potato, Carrot, Beans, Green Peas, Cauliflower etc)
Tomato – 1 small
Whole Garam Masala –
(Cloves, Cinnamon, Pepper corns, Bay leaf, Green Cardamom)

Cashew nuts – 6 or 7
Ginger Garlic paste – 1 tsp
Chopped Onions – 1 Big Onion
Turmeric – ½ tsp
Green Chilli
Red Chilli Powder – 1 tsp
Coriander + Cumin Powder – 1tsp
Yogurt – 1 cup
Coriander Leaves


Wash, peel and cut the Potatoes, carrots and set aside. Wash and cut the beans, Cauliflower, Tomato and set aside.
Boil Potatoes, carrots, beans, Green peas all together, by adding little salt, turmeric and
Drain the water, and set aside both the stock and veggies.
Separately boil the cauliflower with little salt and turmeric and set aside.

In a vessel, add oil, when it is hot, add whole garam masala and fry for 2 min.

Now add cashews and fry for 2 min, then add green chilli, ginger garlic paste and sauté it till the rawness goes off.

Now add Onions, turmeric, salt and cook till, onions are soft.

Let it cool down this mixture to room temperature, and make into a fine paste. (if required, add very little water)

Put the Grinded mixture back to the pan, if needed add little oil, and fry till oozes out the pan.

Now add Red chilli powder, Coriander powder, cumin powder and mix well and add very little water to avoid burning.

Now add chopped tomatoes and cook till tomatoes are soft.

Now add yogurt. Keep stirring while adding yogurt.

Add the stock/ little water to get the consistency you want, adjust salt.

Add veggies, mix well.

Add Coriander leaves, mix well, cover it with lid and cook for 5 to 10 min on very low flame.

Mixed veg. Curry is ready to serve.

Serve Hot with roti/ rice.

My Second Entry to

February 19, 2010

Dum Aloo - Reposted

Dum Aloo 

Baby Potato cooked in Yogurt sauce with onion and other spices.

By mistake i picked baby potato bag instead of regular potatoes, and i noticed it only after coming home. And when i was thinking of what to do with them, i got remember sanjay saying,  by mistake he went to Kashmir in his Dum aloo video, and decided to make dum aloo.  For this recipe the main ingredient is Fennel Powder, but i dont have it handy, so i decided not to use it. So it may not taste traditional way, but we enjoyed it. 


Baby Potato - 5 or 6
Onion - 1 small Chopped
Yogurt - 1/2 cup
Cumin seeds - 1/2 tsp
Whole Garam Masala ( 2 clove, 1 inch cinnamon, 2 cardamom, 4 pepper corn, 1 bay leaf ) 
Curry Leaves - 3 or 4
Ginger garlic paste - 1 tsp
Salt - to taste
Red Chilli Powder - to taste
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric - 1/2  tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tbsp
Coriander Leaves 


Wash, Boil and peel Potatoes.
Now take a fork and make very little wholes to the potato on all the sides.
Now sprinkle little turmeric, red chilli powder, coriander powder, cumin powder, garam masala powder (optional),  little salt and yogurt and set aside.

Take a cooking vessel, add oil, when it hot enough, add Whole Garam masala, cumin seeds, when they crackle add curry leaves, and saute for 30 sec. 
Now add Onions, little salt and cook for 2 min, then add ginger garlic paste and cook till the raw smell goes away.

Now add coriander powder, cumin powder, little turmeric, mix well and now add yogurt with 1 cup of water and mix well, and bring it to one boil.

Now add Potatoes, and again cook for 15-20 min on low flame.

Finally add few Coriander leaves and cook for another 2 min, and switch off the stove. 

Serve Hot with Rice/Roti.

My First entry to 

February 18, 2010

Coconut Chutney

Coconut chtney, very basic, simple and quick chutney which can go with any kind of south Indian Tiffin/Breakfast.


For chutney:

Chopped coconut pieces/ Shredded coconut – ½ cup
Dhaliya / roasted chana dal – handful
Tamarind – small ball
Green chilli – 3 or 4
Ginger – 1 inch
Garlic – 1 pod
Coriander leaves – hand full
Turmeric – 1 pinch
Salt – to taste

For seasoning:

Red chilli – 1
Urad split – 1 tsp
Mustard seeds – ½ tsp
Cumin seeds – ¼ tsp
Hing – pinch
Oil – 1 tbsp
Curry leaves – few


Take all the ingredients listed as “For Chutney” in a blender, add water and make into a fine paste.

Take a seasoning vessel, add oil, when it is hot enough add all the ingredients listed as “For seasoning” one by one in 30 sec intervals and cook till you get nice aroma.

Add this seasoning to the chutney and serve with any choice of your Tiffin.  

Mysore Bonda

Deep fried Flour and yogurt dumplings.


All purpose flour / Maida - 2 cups
Rice flour – ½ cup
Sooji – ¼ cup
Thick Yogurt – ¾ cup (beat well to make a thick butter by adding some water) or thick butter milk – 1 ½ cup
Ginger - Green chilli paste – 1 tsp or to taste
(Optional, you can use finely chopped green chilli and ginger or even ginger is optional)
Cumin seeds – ¼ tsp (optional)
Chopped Coconut pieces - 1 tbsp (optional)
Salt – to taste
Cooking Soda – ¼ tsp
Coriander leaves – chopped (Optional)
Oil – as required


Take a big bowl, sieve both the flours, add sooji, salt mix well, and then add green chilli paste and mix well.

Now add buttermilk, mix well without any lumps, add chopped coriander leaves and set side for 4-6 hours.

Heat oil in a kadai, add big pinch or ¼ tsp of cooking soda to the batter, adjust salt, add cumin seeds, mix well and drop little by little batter dumplings in the hot oil.

Cook till they turn golden brown on medium heat and drain the excess oil.

Serve hot with your choice of chutney.

Magai chutney or bell pepper or ginger or coconut chutney goes very well with these Mysore Bondas.

February 17, 2010

Aloo Curry

Aloo Korma

Potatoes cooked with onion, tomato, and other spices.


Potatoes – 2 (peeled, cubed and boiled)
Onion – 1 small (chopped)
Tomato – 1 small (chopped)
Green chilli – 3 or 4 (sliced)
Curry leaves- few
Red chilli whole - 1
Chana dal – 1 tsp
Urad dal – 1 tsp
Mustard seeds – ½ tsp
Ginger – 1 inch piece (finely chopped)
Cashew nuts – 2 tbsp (optional)
Coriander leaves – (optional)
Oil – 1 tbsp
Salt – to taste
Lime juice – 1 tsp (optional)


Wash, peel and boil potatoes with little salt, turmeric and set aside.

Add oil to the heated cooking vessel, add red chilli whole, chana dal, urad dal, cashew nuts (if using) and sauté for 30 sec., then add mustard seeds and let them crackle and then add chopped ginger, green chilli and sauté for 30 sec.

Now add chopped onion, add some salt and cook till they are soft.

Now add tomato, mix well and cook till they get smashed.

Finally add potato, mix well, and adjust salt and cook for 2 min. and switch off the stove.
Let it cool a bit and add lime juice and serve.

You can serve with dosa / poori / chapathi / plain rice.

February 16, 2010

Ridge Guard skin chutney - 2

This is another version of Ridge guard chutney with coriander seeds.


Ridge guard skin –
Ridge guard pieces – Hand full
Coriander seeds – 2 tbsp
Urad dal – 1 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Red chilli – 5
Green chilli – 2
Tamarind – small amla size
Garlic pod – 1
Coriander leaves – hand full
Turmeric – ¼ tsp
Oil – 1 tbsp
Salt – to taste


Peel and wash ridge guard skin and set side.

Now take a pan, add ½ tbsp of oil, when it is hot enough add red chilli whole, urad split, mustard seeds, coriander seeds, cumin seeds and sauté for 1 min on medium flame. Then add coriander leaves, tamarind, garlic, hing sand sauté till it is well cooked. And set side.

In the same pan, add remaining oil, and add ridge guard skin, ridge guard pieces, turmeric, and salt, give a nice mix cook till they become soft.

Now first put the spice mix in blender and make into a coarse powder and then add cooked skin mixture.

Make into a fine paste, adjust salt.

Serve with Hot White rice and ghee.

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Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

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