Ginger Pickle (Allam Pachhadi)

Ingredients
1) Ginger - 1/4 kg
2) Jaggery - 3/4 kg
3) Tamarind - 300 gms
4) Chana Dal - 100 gms
5) Coriander Seeds - 50 gms
6) Methi/ Fenugreek seeds - 50 gms
7) Red Chilli Powder - 50 gms
8) Salt - 50 gms
9) Oil - 1/4 litre

Procedure
1. Take coriander seeds, channa dal and methi seeds into a pan and heat them until they turn brown and then taken them into plate.
2. Once they are cooled grind them into fine powder.
3. Take water in a bowl and heat it. After the water is cooled soak tamarind in this water until the tamarind is completely immersed for 3-4 hours.
(Remove the tamarind seeds and pulp from tamarind so that pure tamarind is soaked)
4. Peel the skin of ginger, cut into small pieces and heat them until they are turned into light brown colour.
5. Smash the Jaggery such that it becomes powder.
6. Grind the ginger into thick paste.
7. Now take the Ginger pase, tamarind(after draining the water), Jaggery, Salt and grind them into thick liquid.
8. Take the liquid into a bowl and add Red Chilli powder, Masala Powder(prepared in step 2) to it and mix thoroughly.
9. Take the oil in a pan and heat it. Once the oil is heated put off the stove and keep it for 5 mins.
10. Pour the oil into the mixture and mix thoroughly.
11. Delicious Ginger Pickle is Ready.

Note: This pickle can be served with Idli, Dosa, Pesarattu etc. It lasts for more than 6 months.
Also can add fried garlic to the pickle and have it.


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Ravva Dosa

Ingredients
1) Rice Flour - 1 cup
2) Sooji - 1 Cup
3) Maida - 1/2 cup
4) Red Chilli powder - 1 tea spoon
5) Green Chillies - 3
6) Jeera - 5 gms
7) Ginger - 10gms
8) Salt - as per taste
9) Water - 1 glass


Procedure
1. Mix all the above ingredients in a bowl thoroughly so that no lumps are formed.
2. Set aside the batter for 1 hour.
3. Take a tawa and heat it.
4. Mix the batter(add water if needed for consistency).
5. Take the batter in a small glass and pour it on the tawa round fashioned.(start from center of the tawa and start pouring round and round).
6. Heat it until the batter turns golden brown colour and then take into a plate. Repeat 5th step to prepare more dosas.
7. Hot Ravva Dosa is ready and serve it with chutney.

Note: we can add onions to the dosa. Chop onions and sprinkle the slices of onion on tawa before pouring the batter.

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Idli Powder

Ingredients
1) Chana Dal - 50gms
2) Urad Dal - 50gms
3) Coriander Seeds - 25gms
4) Jeera - 1 tablespoon
5) Red Chillies - 8
6) Curry leaves - 10
7) Salt - as per taste

Procedure
1. Take all the ingredients except salt into a bowl and heat it until they turn brown and take into a plate.
2. Grind them in mixi along with salt until it becomes soft.
3. Idli powder is ready.

Note: Also known as Kara podi in telugu. Add ghee to powder and eat with Idli for better taste. It lasts more than a month.

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Methi Powder

Ingredients
1) Channa Dal - 50gms
2) Urad Dal - 25gms
3) Coriander seeds - 25gms
4) Methi/Fenugreek seeds - 20gms
5) Red chilli - 10
6) Hing - 2 pinch
7) Oil - 1/2 teaspoon

Procedure
1. Take a pan and pour oil into it and heat it in medium flame.
2. Add all the ingredients and heat them until they turn into brown and take them into a plate.
3. After 30 mins, grind them in mixi to fine course(the powder should not be soft)
4. Collect the powder into a dry bowl.
5. Methi powder to ready to use

Note : This can be used in curry preparation, regular pulusu. It lasts for more than a month.

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Moong Dal Sambar

Ingredients
1) Moong Dal - 1cup
2) Tamarind - 10 gms
3) Green chillies - 4
4) Curry Leaves - 3
5) Coriander  Leaves - 5gms
6) Turmeric powder - 1 teaspoon
7) Onion - 1 small
8) Drumstick - 1
9) Methi powder - 1 table spoon
10) Black Mustard seeds - 1/2 teaspoon
11) Red chilli - 1
12) Oil - 1 table spoon
13) Hing - 1 pinch
14) Garlic - 2 cloves
14) Salt - as per taste

Procedure
1. Wash Moong dal, add half teaspoon turmeric powder and then boil it. (for pressure cooker 3 whistles).
2. While dal is getting boiled , soak tamarind in water.(almost 1/2 litre) and also boil finely chopped onion and drumstick(cut int 4 pieces) in a separate bowl for 10-15 mins.
3. Take the boiled dal in pan and then pour half litre tamarind water in it and heat it in medium flame.
4.  Add boiled onion and drumstick to dal mixture.
5. Add half spoon turmeric powder, salt, curry leaves, finely chopped green chillies and garlic to it and boil all the ingredients in high flame.
6. Add methi powder, mix thoroughly and heat it for 3 mins.(add water for consistency in case needed)
7. Add coriander to it and put off the flame.
8. Now take a small frying pan, add oil , mustard seeds, red chilli, hing to it and heat it until they splutter.
9. Pour the above tadka into the dal mixture.
10. Moong Dal Sambar is ready and serve hot.

Note: In telugu it is Pappu Pulusu.

Slideshow : here

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