Mango Cup Cake

Mango cup cake

Hurry up before the mango season ends. Here comes spongy, moist and mouth watering dessert to enjoy this season. Mango cup cakes are prepared with mango pulp. Any variety of mango which has good amount of pulp can be used to prepare this recipe. I’ve used dasheri variety mango. Maida, powdered sugar, vanilla essence, mango pulp, baking soda and baking powder are added. Dried cranberries are mixed with the batter. Curd, neutral oil and mango pulp are whisked thoroughly. Dry ingredients are added and folded gently. The prepared batter is poured into the cup cake moulds and tapped slightly. They are baked in a preheated oven @180 degrees for 15-20 minutes. Here I present delectable dessert mango cup cake  to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Cakes
Cuisine: International
Servings: 6

Ingredients:

Maida: 1 cup + 2 tbsp

Powdered sugar: Half cup

Mango(Dasheri variety): 1 no.(You can use Alphonso or banginapalli
Variety) or one fourth cup mango pulp

Curd: One fourth cup

Neutral oil: Little less than one fourth cup

Vanilla essence: Few drops

Baking powder: 1 tsp

Baking soda: One fourth tsp

Salt: A pinch

Dried cranberries: 1-1 1/2 tbsp(Optional).

Method of preparation:

1. Take one dasehri mango, rinse well and extract the pulp.

2. Transfer the extracted pulp into a mixer grinder and grind  to get uniform texture.

3. Transfer the pulp into a bowl. Add required amount of curd and vanilla essence too. Whisk well for three minutes to get smooth texture.

4. Now add neutral oil and mix vigorously for two more minutes.

5. Now sift maida, powdered sugar, baking powder, baking soda and a pinch of salt.

6. Gently fold the mixture to get cake batter.

7. Now add cranberries and mix well. Now the cake batter is ready.

8. Meanwhile preheat oven@180 degrees for 10 minutes.

9. Take cup cake moulds and place cup liners into them. Grease the cup liners with little oil.

10. Now pour 2-3 tsp of cake batter into each mould. Gently tap the moulds.

11. Now put one or two cranberries in each cup cake batter.

12. Keep them in oven/OTG and bake@180 degrees for 15-20 minutes heating only bottom element. It took approximately 18 minutes to bake the cup cakes. Insert the toothpick to check the doneness of the cake. The toothpick should come out clean if inserted into the cake.

13. Take the cup cakes out of the oven and keep them on a wired rack to come down to normal temperature.

14. Now the delicious dessert mango cup cake is ready to serve.

15. Transfer them onto a serving plate and enjoy.

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Tutti Fruitti Cup Cake

Tutti fruitti cup cake

Tutti fruitti cup cakes are amazing lil’ beauties which can be served any time for breakfast, evening snack or dessert after meal. I’ve prepared tutti fruitti cup cakes using basic vanilla cake recipe with slight change in measurements. Maida flour is used to prepare the cup cakes. Tutti fruitti and vanilla essence are added to enhance the taste. Baking powder and baking soda are added along with powdered sugar and maida. Curd, neutral oil and vanilla essence are whisked thoroughly. Wet ingredients and dry ingredients are mixed well to form a batter which has pouring consistency. The prepared batter is poured into cup cake liners. They are baked in a preheated oven for 15-20 minutes. Here I present colourful and flavourful tutti fruitti cup cake to relish as an evening snack along with a cup of tea or coffee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Cakes
Cuisine: International
Servings: 6

Ingredients:

Maida: 1 cup + 2 tbsp

Powdered Sugar: Half cup

Curd: Half cup

Water: As required or approximately one fourth cup(If the curd is thick)

Oil: 3 1/2 tbsp

Baking powder: 1 tsp

Baking soda: 1/4 tsp

Salt: A pinch

Vanilla essence: Few drops

Tri colour Tutti fruitti: 3 tbsp

Frosting:
(Optional)

Soft butter: 1 tsp

Powdered sugar: 1 tsp

Rose essence: Few drops

Vanilla essence: 2/3 drops.

Method of preparation:

1. Take curd in a bowl. Whisk the curd using a wired whisk. Also add neutral oil and vanilla essence. Whisk thoroughly for 4/5 minutes till you get a uniform texture(Youcan use butter also instead of oil).

2. Sift maida, powdered sugar, baking powder, baking soda and a pinch of salt too. Gently fold wet ingredients with dry ingredients. Also add tutti fruitti. If required add water too.

3. Meanwhile preheat oven @ 180 degrees for ten minutes.

4. Take small cup cake moulds n keep cake liners into them. Grease the cup liners with little oil. Transfer the cake batter into them. Arrange them in a baking tray and slightly tap them.

5. Bake them in a preheated oven @180 degrees for 15-20 minutes heating bottom element. It took approximately 18 minutes for me to bake the cup cakes.

6. Take the cup cakes out of the oven and keep on the wired rack. Allow the cup cakes to completely cool down.

7. Transfer the cup cakes onto a serving plate and garnish with few more tutti fruitti.

8. Simple frosting is done with butter and powdered sugar. Equal quantities of butter and sugar are mixed thoroughly adding few drops of vanilla and rose essence. Spread the frosting evenly onto the required number of cup cakes. Place some more butter frosting onto the cup cakes and garnish with tutti fruitti.

9. Enjoy the tutti fruitti cup cakes along with cup of tea or South Indian filter coffee.

Tip:

I’ve used powdered sugar. If you’re using sugar, add the sugar to the curd and whisk thoroughly.

Please check out my South Indian Filter Coffee recipe

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Sundakkai Vathal Kara Kuzhambu/Vusthi Orugulu Karam Pulusu/Turkey Berries Stew

Sundakkai vathal kara kuzhambu

Sundakkai vathal are called vusthi orugulu in Telugu and sundried turkey berries in English. Sundakkai vathal are sun dried using ripen sundakkai/turkey berries. To prepare the kuzhambu I’ve used store bought sundried turkey berries/sundakkai vathal. Required amount of sundried turkey berries are fried in oil. Tempering is done with mustard and fenugreek seeds along with asafoetida. Chopped onion pieces are sautéed in tempering. Grated coconut, red chilli powder and sambar powder are added. Tamarind extract and required amount of water is added to prepare the stew. Here I present spicy, tangy sundakkai vathal kara Kuzhambu to relish with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Tamilnadu, Chittoor n Nellore districts of Andhra, India
Servings: 4-8

Ingredients:

Sundakkai vathal/vusthi orugulu: 2 1/2 tbsp

Onion: 1 no.

Sambar Powder: 2 tsp(Click on the recipe link for detailed recipe)

Red chilli powder: 1 tsp

Salt: As required

Turmeric: Generous pinch

Grated coconut: 1 tbsp

Curry leaves: A sprig

Coriander leaves: Few

Oil: 2/3 tbsp For frying sundakkai vathal.

Tempering:

Oil: 1 1/2 tbsp

Mustard: 1 tsp

Fenugreek seeds: Few

Asafoetida: A pinch.

Method of preparation:

1. Take two and half tbsp of sundakkai vathal in a vessel.

2. Fry them in oil till they change colour or completely done. Keep aside.

3. Now heat kadai and pour oil for tempering. Put mustard and fenugreek seeds.

4. When mustard splutter add a pinch of asafoetida into it.

5. Now add one tbsp of the fried sundakkai vathal to the tempering. Also add chopped onion pieces. Mix well.

6. Sauté the onion pieces till they change into translucent.

7. Now add grated coconut, sambar powder, turmeric and red chilli powder. Also add curry leaves and coriander leaves.

8. Mix thoroughly and sauté for few seconds.

9. Now add two cups of water. Also add required amount of salt.

10. Soak tamarind for twenty minutes and add tamarind water. Bring it to boil.

11. When it starts boiling, allow it to boil for five more minutes.

12. Switch off the flame and transfer the kuzhambu into a serving bowl. Garnish with coriander leaves and fried turkey berries too.

13. Now the delicious sundakkai vathal Kara kuzhambu is ready to serve hot. Serve the kuzhambu with fried sundakkai vathal too to enjoy the flavours.

Tip:

Fried sundakkai vathal can be served like sun dried chillies or fryums to curd rice or any kara Kuzhambu.

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Chukkakura Pachadi/Sorrel Spinach Leaves Chutney

Chukkakura pachadi

This is a very healthy accompaniment to steamed rice, idly or dosa. We can prepare either pappu or pachadi with chukkakura/sorrel spinach leaves. Chukkakura has amazing health benefits. They are rich in vitamin C, K, iron, magnesium and many more. Chukkakura leaves possess a distinct flavour and tangy taste. Coriander seeds, cumin seeds, fenugreek seeds, Bengal gram, black gram and red chillies are roasted in few drops of oil. Chukkakura leaves are sautéed in oil along with green chillies. Roasted ingredients are ground to a powder. Sautéed chukkakura is mixed with ground powder. Tempering is done with tempering ingredients. Here I present a tasty and healthy chukkakura pachadi to relish with idly. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniments/Chutneys
Cuisine: Andhra
Servings: 6-8

Ingredients:

Chukkakura/Sorrel Spinach leaves: 6 bunches

Coriander seeds: 1 tsp

Cumin seeds: Half tsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Red chillies: 5/6 nos.

Green chillies: 3 nos.

Salt: As required

Turmeric: Generous pinch

Oil: 1 tbsp.

Tempering:

Oil: 1 tbsp

Split Black gram with husk: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Asafoetida: A pinch

Method of preparation:

1. Take 6 bunches of sorrel spinach leaves.

2. Separate leaves with tender stems. Rinse well with water and keep aside.

3. Heat kadai and pour little oil. Put Bengal gram, black gram, coriander seeds, fenugreek seeds and cumin seeds.

4. Roast them on low flame stirring continuously till they change into light brown colour.

5. Now add red chillies and fry for few seconds.

6. Switch off the flame and transfer the roasted ingredients onto a plate.

7. In the same kadai pour one tbsp of oil and put the sorrel spinach leaves.

8. Mix well and sauté on low flame. Water oozes out of the sorrel spinach leaves.

9. Continue to sauté on low flame and add green chillies too.

10. Mix well and cook furthermore for two minutes or till it’s completely done.

11. Switch off the flame and allow to completely down.

12. Take a mixer grinder, transfer the roasted ingredients into it. Also add required amount of salt and turmeric.

13. Grind the roasted ingredients into a fine  powder.

14. Now add sautéed sorrel spinach leaves with green chillies.

15. Use pulse button twice to get the uniform texture to the chutney. If required add little water to it.

16. Now transfer the ground chutney into the kadai.

17. Heat small kadai and pour oil for tempering. Add mustard seeds, split black gram with husk and cumin seeds. When mustard splutter add a pinch of asafoetida into it.

18. Switch off the flame and pour the tempering onto the chutney. Mix thoroughly.

19. Now transfer the chutney into a serving bowl. Now the delicious and healthy chukkakura pachadi is ready to serve.

20. Serve chukkakura pachadi with hot Idlies and enjoy.

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Stuffed Brinjal Curry With Melon Seeds

Stuffed Brinjal curry with melon seeds

This is such an amazing recipe. The preparation is little elaborate but once in a while to relish this recipe, it’s worth try. The curry is prepared with small purple brinjals. Melon seeds and other spices are used to prepare the gravy. Spices are roasted and ground to a smooth paste. The prepared paste is stuffed into the brinjals and cooked till they become tender. Here I present delicious  stuffed brinjal curry with melon seeds to relish anytime with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Curries
Cuisine: South Indian
Servings: 4-6

Ingredients:

Small purple brinjals: 500 gms. Or 15-20  nos.

Onion: 1 no. Large

Tomatoes: 2 nos.

Ginger: One inch piece

Garlic flakes: 5/6 nos.

Curry leaves: Few

Garam masala: 2 tsp

Kasuri methi: 1 1/2 tsp

Oil: 3 tbsp.

To roast and grind:

Melon seeds: 2 tbsp

Bengal gram: 1 1/2 tbsp

Black gram: 1 1/2 tbsp

Coriander seeds: 1 1/2 tbsp

Cumin seeds: 1 tbsp

Whole black peppercorns: 1 tsp

Fenugreek seeds: Few(Optional)

Poppy seeds/khuskhus: 1 1/2 tbsp

Grated fresh/frozen coconut: 1 1/2 tbsp

Red chillies: 7/8 nos(Adjust according to your spice level)

Salt: As required

Turmeric: Generous pinch.

Method of preparation:

1. Heat non stick pan/kadai, put Bengal gram, black gram, coriander seeds, cumin, fenugreek seeds and whole black peppercorns.

2. Roast them on low flame till they change into light brown colour(Stir continuously).

3. Now add melon seeds and poppyseeds too. Roast all the ingredients on low flame for a minute or two.

4. Now add red chillies and fry for a minute.

5. Switch off the flame and add grated coconut. Mix well  for a minute. Allow the roasted ingredients to completely cool down to normal temperature.

6. Take a mixer grinder and transfer the roasted ingredients into it. Add required amount of salt and turmeric too.

7. Grind the roasted ingredients into fine powder.

8. Now add required amount of water to form smooth paste.

9. Transfer the ground paste into a bowl. Keep aside.

10. Take one onion and two tomatoes.

11. Rinse onion with water and chop the onion into small pieces.

12. Heat nonstick pan and pour oil. Put the chopped onion pieces into it.

13. Sauté the onion pieces on low flame till they change into translucent.

14. Take ginger and garlic flakes. Crush them in a small mortar pestle.

15. Add crushed ginger garlic paste the to the sautéed onions. Mix well and fry till raw smell goes away.

16. Chop the tomatoes into small pieces and add them too.

17. Mix thoroughly and fry them on low flame.

18. Meanwhile take 500 gms. or 15-20 nos. of small purple brinjals. Rinse them well with water.

19. Now slit the brinjals into diagonals keeping stalks intact. Immerse them in water which contains salt and turmeric.

20. Now check the tomato pieces. Fry them till they turn mushy and oil oozes out of them.

21. Now stuff the brinjals with ground paste.

22. Add the stuffed brinjals to the sautéed onion tomato mixture. Rinse grinder with clean water and add that water also  to get consistency.

23. Mix carefully and keep the lid.

24. Cook the stuffed brinjals on low flame stirring occasionally.

25. When the brinjals are almost cooked, add garam masala and kasuri methi too.

26. Mix well and cook furthermore for few minutes. If required drizzle little water to get the desired consistency.

27. Switch off the flame and garnish with curry leaves.

28. Now the delicious stuffed brinjal curry with melon seeds is ready to serve hot. Transfer the curry into a serving bowl.

29. Serve the brinjal curry with hot steamed rice to enjoy the flavours.

Check my other brinjal recipes.

Vankaya Allam karam(Brinjal curry with ginger green chilli paste)

Vankaya Kottimeera Karam/Brinjal Coriander Curry

Gutti Vankaya/Enne Badnekay/Ennai Kathirikkai/Stuffed Brinjal

Gutti Vankaya Kura(Dry)/Stuffed Brinjal Curry

Stuffed Brinjal(Another Variation)

Nune Vankaya Pulusu/Bringal Stew

Brinjal Fry/Vankaya Kura

Vankaya Vepudu/Brinjal Stir Fry

Vankaya roti Pachadi/Brinjal Chutney

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Vankaya Vepudu/Brinjal Stir Fry

Vankaya vepudu

This is super simple recipe with minimal ingredients. Already I’ve posted brinjal fry recipe with small variation. In my earlier brinjal fry I’ve prepared the fry using onion, coriander powder and besan flower. Also I’ve used small purple brinjals. In today’s recipe I’ve used long green brinjals. Garlic flakes, cumin powder and besan flour are added to enhance the flavour. Here I present tasty Vankaya vepudu  to relish as an accompaniment to hot steamed rice with a dollop of ghee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Andhra, India
Servings: 4

Ingredients:

Brinjals: 350 gms.

Cumin powder: 1 tsp

Garlic flakes: 4/5 nos.

Salt: As required

Red chilli powder: 1 tsp

Besan flour: 2 tsp

Turmeric: Generous pinch

Asafoetida: A pinch

Oil: 2 tbsp.

Method of preparation:

1. Take 5/6 nos. or 350 gms. of long green brinjals. Rinse them well with water.

2. Trim the edges and chop them into thin slices. Immerse them in salt and turmeric water till we use.

3. Heat kadai and pour oil. Add turmeric and required amount of salt too.

4. Now add chopped brinjal pieces and mix well.

5. Fry them on low flame stirring at regular intervals.

6. Once they become soft, add sliced garlic flakes, red chilli powder and one tsp of besan flour. Mix well and sauté for two minutes.

7. Now add remaining one tsp of besan flour to the fry so that it coats evenly to the brinjal pieces.

8. Mix thoroughly and sauté for two more minutes.

9.  Switch off the flame and transfer the brinjal fry into a serving bowl. Now the brinjal fry is ready to serve as an accompaniment to hot steamed rice or sambar or rasam too.

Please check my other variation also.

Brinjal Fry/Vankaya Kura

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Saggubiyyam vadiyalu/Javvarisi Vadam/Sago Fryums

Saggubiyyam vadiyalu

Saggubiyyam vadiyalu is my all time favourite. They are very tasty with any liquid accompaniment or can be served as an evening snack for kids. Saggubiyyam vadiyalu are prepared in summer only with Saggubiyyam as main ingredient and prepared vadiyalu are used throughout the year anytime. Saggubiyyam is soaked overnight with just one cup of water. Next day morning Soaked Saggubiyyam is cooked in enough water. Green chillies are ground to a smooth paste. Green chilli paste, cumin seeds, asafoetida and required amount of salt are added. Mixed thoroughly and allowed to cool down. Lemon juice is added to this mixture and mixed well. Using a small ladle or spoon, the prepared Saggubiyyam mixture is poured onto the clean polythene sheet and dried completely for three days. The sundried vadiyalu are deep fried in oil and served with sambar, pindimirium or rasam. Here I present tasty Saggubiyyam vadiyalu to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Fryums/Papads
Cuisine: South Indian

Ingredients:

Saggubiyyam/Tapioca pearls: 200 gms. Or one cup(Approximately)
(I’ve used nylon Saggubiyyam variety)

Green chillies: 5 nos.

Cumin seeds: 1 tsp

Salt: As required

Milk: 150 ml

Water: 4 cups or 1 litre approximately

Lemon: 1 no.

Method of preparation:

1. I’ve used nylon Saggubiyyam(small variety) to prepare the vadiyalu/fryums.

2. Take 200 gms of small tapioca pearls/Saggubiyyam into a vessel. Just use half one cup of water to wet them and soak overnight. Next day morning take one litre of water and bring to boil. When water starts boiling add the wetted tapioca pearls into the boiling water. Boil them till they are completely done. Keep aside.

3. Grind five green chillies in a mixer grinder coarsely and add to the cooked Saggubiyyam. Also add asafoetida, required amount of salt and cumin seeds. Also add milk to the sago mixture. Mix thoroughly and allow the mixture to become warm. Now add lemon juice and mix well. Now the Saggubiyyam mixture is ready to prepare vadiyalu. The consistency of the mixture is like dosa batter when it becomes warm.

4. Now take a clean polythene sheet or washed cloth and spread on the floor.

5. Take a spoonful of Saggubiyyam mixture and pour onto the sheet. Likewise pour sago mixture leaving small gaps. Keep weights on the edges of the polythene sheet.

6. Allow to sun dry them for two days from 8am – 4pm.

7. After two days remove the dried Saggubiyyam vadiyalu onto a big plate and sun dry them for one more day.

8. Now the Saggubiyyam vadiyalu are ready to use. Store them in an airtight container and use whenever required. The shelf life of the Saggubiyyam vadiyalu is minimum one year if dried properly.

9. Deep fry  required amount Of sago fryums in oil.

10. After frying transfer them onto a plate containing kitchen paper towel to absorb excess oil.

11. Saggubiyyam vadiyalu are ready to serve. Store them in an airtight container.

12. Saggubiyyam vadiyalu can be served with sambar, rasam or any vegetable pindimirium. I personally prefer them to serve along with pindimirium. Both are amazing combination.

Please Check my pindimirium recipes.

Drumstick Pindi Mirium

Potlakaya Pindimirium/Snake Gourd Stew

Note:

There are so many varieties prepared with Saggubiyyam like Saggubiyyam payasam, Saggubiyyam pakodi, Saggubiyyam vadiyalu, Saggubiyyam Upma and many more.

Please check my other recipes with saggubiyyam.

Saggubiyyam Semiya Payasam/Sago Vermicelli Kheer(Porridge)

Sago Pudding

Saggu Biyyam (Sago) Pakodi

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Lunch Menu # 14

Lunch menu  # 14

Today I’m posting my lunch menu # 14. This is typical Nellore Dist. authentic meal. It comprises of aratipuvvu koora(Banana flower curry), minumula chintha pandu pachadi(Black gram chutney), budidha gummadikaya majjiga pulusu(Ash gourd buttermilk stew) and nimmakaya vuragaya(Lemon pickle) along with steamed rice, roasted papad and curd. Here I present a very healthy and tasty lunch menu # 14 to relish anytime. Njoy Cooking, Serving n Savoring!!

Steamed Rice

Arati Puvvu Koora/Banana Flower Curry

Minumula Chintapandu Pachadi/Blackgram Lentil Chutney

Budidha Gummadikaya Majjiga Pulusu/Pusinikka Mor Kuzhambu/Ash Gourd Buttermilk Stew

Lemon Pickle/Nimmakaya Vuragaya

Curd

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Budidha Gummadikaya Majjiga Pulusu/Pusinikka Mor Kuzhambu/Ash Gourd Buttermilk Stew

Budidha gummadikaya majjiga pulusu

Traditionally Majjiga pulusu/mor kuzhambu is prepared with Ash gourd/budidha gummadikaya/vellai pusinikka. This recipe is my mom’s recipe, almost similar to Tamilnadu style mor Kuzhambu. I’ve used chana dal/Bengal gram for soaking. Few use toor dal instead of chana dal. My mom being native of Andhra Tamilnadu border, we have adopted few Tamil recipes and prepared in our own style. Budidha gummadikaya Majjiga pulusu is one such recipe. There is a famous hotel “komala vilas” in Nellore(Andhra, India) where this majjiga pulusu is pretty famous. To prepare this majjiga pulusu, chana dal is soaked for two hours along with coriander seeds. Chana dal and coriander seeds are ground with fresh grated coconut, green chillies into a smooth paste. The ground paste is added to the prepared buttermilk and mixed thoroughly. Ash gourd pieces are chopped into big chunks and steamed in pressure cooker. The steamed ash gourd pieces are mixed with buttermilk mixture. Adding turmeric and required amount of salt, the mixture is boiled for five minutes till the desired consistency is achieved. Tempering is done with tempering ingredients. Here I present delicious budidha gummadikaya majjiga pulusu to relish with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: South Indian
Servings: 6-8

Ingredients:

Ash gourd/White pumpkin/Budidha gummadikaya: Small piece

Sour curd: 750 ml

Bengal gram: One fistful

Coriander seeds: One tsp

Green chillies: 2/3 nos.

Fresh grated coconut: 1 tbsp

Water: 1 1/2 cups

Salt: As required

Turmeric: Generous pinch.

Tempering:

Oil: 1 1/2 tbsp

Mustard seeds: 1 tsp

Cumin : 1 tsp

Asafoetida: A pinch

Red chilli: 1/2 nos.

Curry leaves: A sprig.

Method of preparation:

1. Soak one fistful of Bengal gram and one tsp of coriander seeds in enough water for two hours.

2. Meanwhile take one small piece of white pumpkin/ash gourd/gummadikaya.

3. Peel the skin and remove the seeds and extra flesh. Chop them into big pieces.

4. Steam them in pressure cooker along with rice(Saving fuel and energy) or cook them in enough water. Allow the pressure to settle down on its own.

5. Take left over curd or sour curd into a vessel.

6. Whisk the curd thoroughly using a wired whisk or churner and keep aside.

7. After two hours take a mixer grinder and keep the soaked Chana dal and coriander seeds. Also add required amount of salt. Don’t discard the soaked water, we can use it for grinding.

8. Grind them once and add grated coconut too.

9. Grind once again to get smooth and fine paste. Add soaked water to get right consistency.

10. Now add the ground paste to the thick buttermilk. Also add required amount of water.

11. Mix thoroughly using a wired whisk.

12. Now open the lid of the pressure cooker and take out the steamed pumpkin pieces.

13. Take a heavy bottomed vessel, transfer the steamed pumpkin pieces and buttermilk into the vessel. Add generous pinch of turmeric.

14. Mix thoroughly and bring it to boil.

15. Stir continuously(To avoid curdling of the buttermilk) and boil further more for 5 minutes. Switch off the flame.

16. Heat small kadai and pour oil for tempering. Put mustard and cumin seeds.

17. When mustard splutters add pinch of asafoetida, curry leaves and red chillies too.

18. Pour this tempering onto the boiled buttermilk mixture.

19. Now the authentic majjiga pulusu is ready to serve. Mix thoroughly before serving. Enjoyed it with Hot steamed rice.

Tips:

1. This recipe can be prepared with other veggies like drumstick, bottle gourd and lady finger. If you’re preparing with ladyfinger just sauté the ladyfinger pieces in the tempering for five minutes and proceed the same.

2. Use leftover or sour curd for best results.

I’ve posted Sorakaya majjiga pulusu(Bottle gourd buttermilk stew) in my earlier recipes. In this  typical Godavari style recipe, I’ve added besan flour instead of ground Chana dal paste. Also fresh grated coconut is roasted for one minute and added to the buttermilk stew.

Please check my other majjiga pulusu recipes

Sorakaya majjiga pulusu (Bottle gourd buttermilk stew)

Vundala Majjiga Pulusu/Buttermilk Stew With Protein Balls

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Instant Kobbari Podi/Coconut Powder

Instant kobbari podi

This is very handy recipe and so easy to prepare. Kobbari podi is prepared with fresh grated coconut. Bengal gram, black gram, coriander seeds are roasted with red chillies. Fresh grated coconut is also roasted for a minute. All the roasted ingredients are ground to a coarse powder. Here I present delicious instant kobbari podi to relish as an accompaniment to hot steamed rice or idly/dosa. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Powders/Accompaniments
Cuisine: Andhra, India
Servings: 6 – 8

Ingredients:

Grated fresh coconut: One small cup

Bengal gram: 1 1/2 tbsp

Black gram: 1 1/2 tbsp

Coriander seeds: 1 tbsp

Red chillies: 5/6 nos.

Salt: As required

Oil: Few drops for roasting.

Method of preparation:

1. Heat kadai, put Bengal gram, black gram and coriander seeds. Roast them in few drops of oil.

2. Roast the ingredients on low flame stirring continuously till they change into light brown colour.

3. Take one small cup of grated coconut and add grated coconut, red chillies too.

4. Roast all the ingredients for one minute and switch off the flame.

5. After switching off the flame continue to stir for one more minute and allow to cool down completely.

6. Transfer the roasted ingredients into a mixer grinder and add required amount of salt.

7. Grind them to get a coarse powder.

8. Now instant kobbari podi/coconut powder is ready to serve. Transfer the powder into a serving bowl. Serve with hot steamed rice and a dollop of ghee. The coconut powder remains fresh for 4-5 days if refrigerated.

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