Mudisenagala Guggillu/Brown Chana Sundal

Mudisenagala guggillu

Mudisenagalu guggillu is an amazing healthy recipe and never be bored. I’ve prepared them as a Naivedhyam to God in one of the navarathri days. They are rich source of protein. Brown chickpeas are soaked in water overnight. Specifically for soaking chickpeas during special pooja days or any auspicious occasions a pinch of turmeric is added. Soaked chickpeas are cooked in a pressure cooker and later tempering is done using tempering ingredients. Here I present tasty and healthy mudisenagala guggillu to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Healthy snacks/breakfast 

Cuisine: South Indian 

Servings: 4

Ingredients:

Brown chickpeas: One fistful 

Turmeric: A pinch 

Grated fresh coconut: 1 tbsp

Red chilli flakes: Few

Salt: As required 

Tempering:

Oil: 2 tsp

Mustard seeds: 1 tsp 

Cumin seeds: 1 tsp 

Bengal gram: 1 tsp 

Black gram: 1 tsp 

Asafoetida: A pinch 

Curry leaves: A sprig.

Method of preparation:

1. Soak brown chickpeas in enough water overnight adding a pinch of turmeric into it.

2. Next day morning cook the brown chickpeas with water in a small pressure cooker on high flame for 7/8 whistles. Add required amount of salt too.

3. Allow the pressure to come down to normal temperature.

4. Open the lid of the pressure cooker.

5. Heat kadai and pour oil for tempering. Put mustard seeds, cumin seeds, black gram and Bengal gram. When mustard splutter, add a pinch of asafoetida, grated coconut and red chilli flakes. Also add curry leaves.

6. Mix thoroughly and add cooked brown chickpeas into the tempering. Mix well.

7. Fry them for two minutes and switch off the flame.

8. Transfer them into a Serving bowl. Now the healthy mudisenagala guggillu is ready to serve. 

9. I’ve served it for breakfast along with Rava dosa, peeled  orange and Filter coffee too.

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Pista Cookies 🍪

Today is a very special day for me. Akshayakumbham is celebrating it’s 3rd Anniversary. I would like to thank all my readers for making it a big success. On this special  day I’m posting pista cookies to celebrate the occasion. 

Pista cookies 

Pista cookies are super quick snacks and can be prepared so easily. I’ve used maida, powdered sugar, little milk, vanilla essence, crushed pistachios and butter to prepare the cookies. Dough is prepared with the ingredients and baked in an oven@170 degrees for 10-15 minutes. Cookies are allowed to completely cool down for one hour and served with cup of tea or coffee. Here I present mouthwatering pista cookies 🍪 to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Cookies/baking

Cuisine: World

Servings: 15

Ingredients: 

Maida/all purpose flour: One and half cups 

Powdered sugar: One cup

Vanilla essence: Few drops 

Pistachios: One tsp

Butter: 100 gms (Approximately)

Baking powder: 3/4 th tsp

Baking soda: A pinch

Milk: One and half tsp

Crystal sugar: 2 tsp

Method of preparation:

1. Take unsalted butter in a mixing bowl. Keep it outside for 15 minutes if refrigerated. Whisk thoroughly using a wired whisk and add powdered sugar, vanilla essence.

2. Mix thoroughly and add two tsp of crystal sugar. 

3. Sift maida flour, baking powder and baking soda. Combine all the ingredients to get a dough. Also add crushed pistachios. Meanwhile preheat oven @170 degrees centigrade for 10 minutes.

4. Grease the baking tray with butter or oil. Roll the dough into small balls and keep one pistachio onto each rounded ball. 

5. Keep the tray in a preheated oven and bake the cookies @170 degrees centigrade for 10-15 minutes. First keep the bottom heating element on and later on the top heating element. Now switch off the bottom heating element[Adjust the temperature and timing according to your oven/OTG settings].

6. Now take the baking tray out of the oven and allow the cookies to completely cool down. 

7. Transfer the cookies onto a Serving plate and garnish with pistachios. 

8. Now the delicious pista cookies are ready to serve with my favorite South Indian Filter Coffee. 

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Semiya Kesari

Wishing you all a very happy Dussehra 🙏🏻!!

Semiya Kesari

Today I’ve prepared semiya kesari recipe to celebrate the dussehra festival. Semiya kesari is so quick and simple recipe even the beginners can prepare it without much effort. I’ve taken equal quantities of roasted vermicelli/semiya and sugar. Few cashews and raisins are roasted in tsp of ghee and transferred into a bowl. Two and half cups of water is boiled adding saffron strands and crushed cardamom powder. Vermicelli is cooked in boiling water and sugar is added. The mixture is cooked till the right consistency is achieved. Garnished with roasted dryfruits and can be served hot or warm. Here I present delicious semiya kesari to celebrate the occasion. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Sweets/Desserts 

Cuisine: Indian 

Servings: 2 

Ingredients:

Roasted semiya: One small cup

Sugar: One small cup

Cardamom pods: 2/3 nos.

Cashews n raisins: Few

Saffron strands: Few

Ghee: 1 tsp 

Method of preparation:

1. Take one small cup of roasted semiya and one small cup of sugar too.  

2. Heat kadai and pour one tsp of ghee into it. Roast cashews and raisins till they change colour.

3. Transfer them into a bowl. 

4. In the same kadai, add 2.5 cups of water and bring it to boil. Also add saffron strands. 

5. When it starts boiling, add roasted vermicelli, crushed cardamom powder  and cook completely. 

6. Now add one small cup of sugar and mix thoroughly.

7. Continue to cook furthermore till nice kesari texture is attained. 

8. Transfer the semiya kesari onto a Serving plate and garnish with roasted dryfruits. Now the scrumptious semiya kesari is ready to serve.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Potato Pindimirium(Traditional recipe)/Tarladalal Contest Winning Recipe🏆

Potato 🥔  Pindimirium(Traditional Recipe)

I’m Extremely thankful for the opportunity to participate in the famous Tarladalal recipe contest@Instagram  and exhilarated to win the prize. My Heartfelt thanks to all the food lovers for liking the recipe and supporting me in this competition. This win is a great encouragement for budding food bloggers like me. I Thank my family, friends, each and everyone who made this attempt possible for me.

Potato pindimirium is Nellore district’s(Andhra Pradesh, India) delicacy and is in the verge of extinction. So I take this opportunity to popularise this dish.

Author: Akshayakumbham

Course: Side dish

Cuisine: Nellore(Andhra), India

Preparation time: 10 minutes 

Cooking time: 25 minutes 

Total time: 35 minutes 

Servings: 4-6

Ingredients:

Potatoes: 2 numbers

Yellow gram/moong dal: 3/4 th cup

Salt: As required 

Turmeric: Generous pinch 

Tamarind: Small lemon sized 

For ground paste:

Toor dal: 1 1/2 tbsp

Chana dal: Half tbsp

Whole black peppercorns: 1 tsp

Red chilli: 1 number

Raw rice(Sona masoori): 1 tsp

Coriander seeds: 1 tsp

Cumin seeds: 1 tsp

Grated coconut: 1 tbsp

Ghee: Few drops for roasting 

Tempering:

Ghee: 1 tbsp

Cumin seeds: 1 tsp 

Mustard seeds: 1 tsp 

Curry leaves: A sprig 

Asafoetida: A pinch

Red chillies: 2 numbers

Roasted papads: for garnishing 

Method of preparation:

🥔Take two potatoes, rinse well with water. Peel the skin and chop into bite size pieces. Immerse them  in water till we use.

🥔Heat kadai and roast the ingredients mentioned in ground paste with little ghee. Allow to completely cool down.

🥔Meanwhile take three fourth cup of yellow gram/moong dal and rinse well with water and add four cups of water. Add a pinch of turmeric and allow to cook on low to medium flame.

🥔Now grind the roasted ingredients in a mixer grinder  into powder first and add water to make into thin paste. 

🥔Add this paste to the cooked potatoes and yellow gram mixture. Also add tamarind extract and required amount of salt too. Boil furthermore for two more minutes.

🥔Switch off the flame. 

🥔Heat Kadai and pour ghee for tempering. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of asafoetida, curry leaves and red chillies. Switch off the flame and pour the tempering onto the prePared potato 🥔 pindimirium. 

🥔Serve potato pindimirium as a Side dish  to hot steamed rice along with any other accompaniment. Here I served potato pindimirium with ivy gourd curry with fenugreek seeds powder(Dondakaya menthi karam), steamed rice n fire roasted papads. I’ve used roasted papads as a garnish too. 

I’ve posted easy potato pindimirium  in my earlier recipes, but I’ve used homemade Rasam powder instead of ground paste to prepare the recipe.

Urla Gadda(Potato) Pindimirium

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Sojja

Sojja 

Sojja is an authentic one pot meal  which is prepared like Ven Pongal. This is no onion no garlic recipe, so it can be offered as Naivedhyam to god during navrathri days. We can call this as Andhra Pongal but the texture is like hot steamed rice. This recipe is commonly prepared in Nellore n Chittoor districts of Andhra Pradesh. Rice and moong dal are cooked along with tempering. Fresh grated  coconut and required amount of salt are also added. Here I present the traditional recipe sojja to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: One pot meal/main course

Cuisine: Andhra, India

Servings: 3/4

Ingredients: 

Raw rice(Sona masoori variety): 1 3/4 cups 

Moong dal/yellow lentils: 1 cup

Salt: As required 

Grated fresh coconut: 2 tbsp

Water: 5.5 cups(Approximately)

Tempering: 

Oil: 2 tbsp

Mustard seeds: One tsp

Cumin seeds: One tsp

Black gram: One tsp

Bengal gram: One tsp 

Asafoetida: A pinch 

Curry leaves: A sprig 

Red chillies: 2/3 nos.

Method of preparation: 

1. Take one cup of moong dal and roast for two minutes or till the raw smell goes away.

2. Transfer the roasted moong dal into a bowl. 

3. Now add one and 3/4 th cups of rice to the roasted moong dal.

4. Rinse well with water and keep aside. 

5. Heat kadai and pour oil for tempering. Put mustard seeds, cumin seeds, Bengal gram and black gram. 

6. When mustard splutter add broken red chillies, Few curry leaves, grated coconut and a pinch of asafoetida. Pour the tempering onto the rice moong dal mixture and add 5.5 cups of water Approximately. Also add required amount of salt.

7. Mix thoroughly and cook the mixture for five whistles. Allow the pressure to settle down on its own. 

8. Once the pressure settles down open the lid of the pressure cooker. 

9. Now the sojja is ready to serve. Gently mix with ladle. 

10. Transfer the hot sojja onto a Serving plate and serve immediately. It’s perfect, doesn’t require any accompaniment. 

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Homemade Paneer/Cottage Cheese

Homemade paneer

Paneer/cottage cheese is very easy to prepare at home if the milk is readily available. I’ve used one and half litres of low fat milk to prepare the paneer. Curd is used here to curdle the milk. You can also use lemon juice or vinegar to curdle the milk. Here I present the paneer recipe which can be used to prepare paneer paratha, Palak paneer and many more. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Main/Side dish 

Cuisine: Indian 

Yields: 200-250 gms(Approximately)

Ingredients:

Milk: 1 1/2 litres

Curd: One small cup 

Method of preparation:

1. Take one and half litres of milk and bring it to boil. 

2. Now add one small cup of curd and mix thoroughly. Continue to boil for one more minute or when the milk starts curdling. 

3. Switch off the flame and mix thoroughly. Let it rest for five minutes. 

4. Filter the curdled milk using a clean cloth and collect the remaining paneer. 

5. Squeeze well and keep a weight on the paneer. Rest it for thirty minutes. 

6. Completely drain the water. The remaining solid is paneer. 

7. The paneer can be used to prepare any paneer dishes. 

The below pic shows paneer block, which I’ve prepared earlier  using lemon juice.

The paneer is cut into cubes  and can be used to prepare the paneer dish. We can refrigerate for two weeks and can use whenever required.

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Paneer Paratha

Paneer paratha 

Paneer paratha – Protein packed recipe from Punjabi Cuisine which can be served anytime of the day. This is one of the best recipes for kids lunch box also. I’ve prepared the paneer paratha in a simple way so that anyone can make it without much effort. I’ve used freshly prepared homemade paneer. Dough is prepared with wheat flour. Spices are mixed with paneer and used to stuff the paratha. The parathas are roasted using neutral oil and served with curd and pickle. Here I present delicious paneer paratha to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Main/breakfasts

Cuisine: Punjabi, India 

Servings: 4(Yields 10 parathas Approximately)

Ingredients for dough:

Wheat flour: 2 cups 

Salt: A pinch

Oil: 2 tsp

Water: As required or two third cup of water

For stuffing:

Paneer: 150 gms or one cup(Crumbled paneer)

Kasuri methi: One tsp

Coriander leaves: Few

Fresh mint leaves: Few

Cumin powder: One tsp

Coriander powder: 1 tsp

Garam masala: One tsp

Salt: As required 

Oil/Ghee: For roasting parathas

Method of preparation:

1. Take two cups of wheat flour, add salt and oil. Slowly add required amount of water and mix well to get smooth dough. Cover with lid and rest it for one hour. 

2. Take 150 gms or one cup of crumbled paneer. 

3. Add the ingredients mentioned above to the paneer for stuffing. 

4. Mix all the ingredients thoroughly and keep aside. 

5. Now knead the dough once again after resting period. Make the dough into medium sized balls. 

6. Dust the ball using flour and roll it using rolling pin into small disc. Now take one tbsp of paneer stuffing and place it onto the rolled dough. 

7. Make pleats uniformly and close the dough.

8. Dust again with little flour and roll the stuffed paratha carefully into medium circular disc.

9. Now heat tawa and drizzle little oil and place the stuffed paratha. 

10. Roast the paratha on both sides till they are completely done and transfer onto a plate.

11. Likewise roast all the required number of parathas.

12. Now the delicious and hot paneer parathas are ready to serve. Serve them dolloped with butter, any pickle and curd(Seasoned with salt n red chilli powder).

Tip: 

If you find difficulty in rolling parathas, make two thin rotis of equal size. Now spread the paneer stuffing onto one roti and cover with the other roti. Now gently press the edges to stick with each other and carefully roll once to get paratha and roast it using ghee/oil on both sides.

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