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    August 3rd, 2010MammuPickles/Powders

    Cooking Time: 20 Minutes

    Serves: 6


    1. Cucumber/Dosakai, cut into 1/2 inch pieces – 2 Cups
    2. Tomato – 1 medium sized, cut into 8 pieces
    3. Green chilies – 10 (Add more if you like it spicy)
    4. Mustard Seeds – 1/4 teaspoon
    5. Cumin Seeds – 1/4 teaspoon
    6. Garlic Clove – 1
    7. Tamarind – 1 Inch piece
    8. Salt – 1/2 tbl sp
    9. Turmeric – 1/4 teaspoon
    10. Oil – 2 tbl sp
    11. Split black gram – 1/2 tea spoon.
    12. Hing – 1/4 teaspoon
    13. Curry leaves – 10

    Cooking Procedure

    1. Saute the tomatoes in a pan for 5 minutes, until they start softening. No need to add any oil.

    2. Grind together green chilies, garlic clove, cumin seeds and tamarind. Add the tomatoes and grind for 10 seconds. Do not add any water for this preparation. Add the cucumber pieces and grind for no more than 10 seconds, so that cucumber wont be smashed completely.

    3. Heat oil in a pan, add the mustard seeds, black gram, turmeric, hing and let them splutter. Now add the curry leaves, and the cucumber paste and turn off the heat immediately.

    Serve with cooked plain dal, rice and ghee.

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    July 26th, 2010MammuPickles/Powders

    Preperation Time: 15 Minutes


    1. Coriander/Dhaniya seeds – 1 cup
    2. Cloves/Lavnagam – 1/3 cup
    3. Cinnamon sticks/Dalchina Chekka, slightly crushed – 1/3 cup
    4. Cardamom/Elachi – 2

    Cooking Procedure

    1. Dry roast the Coriander seeds under medium heat for 7-8 minutes. Let them cool.

    2. In a dry mixer jar, grind together all the ingredients. Store in a air tight container.

    This is perfect home made Masala powder used for most of the non-vegetarian dishes, vegetarian kurmas and biryani. I will post a modified version of this, called garam masala later.

    Hint: If you prepare more quantity, you may store it in the freezer for freshness.

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    July 19th, 2010MammuPickles/Powders, Vegetarian


    1. Gongura Leaves – 1/2 Pound
    2. Green chilies – 20-30 Thai chilies (adjust for your taste)
    3. Garlic cloves – 2
    4. Onion – 1/2 medium size, chopped
    5. Cumin seeds – 1 tbl sp
    6. Dhaniya/Coriander seeds – 1/2 tbl sp
    7. Chana Dal – 1 tbl sp
    8. Oil – 2 tbl sp

    Cooking Procedure

    1. Add the gongura leaves, green chilies to a pan, sprinkle some water and steam cook for 15 minutes under medium heat. Let it cool.
    2. If you are not sure about the chilies spice level, you can separate the steamed chilies from the gongura leaves.You can add them little by little while grinding until you get the desired spice.
    3. Grind together green chilies, garlic cloves, coriander seeds, half the cumin seeds and salt. You may add very little water if required. Add the gongura and grind for just 2 seconds.
    4. Now heat oil in a pan, add the remaining cumin seeds, chana dal, curry leaves and let the splutter. Now add the gongura mix, chopped onions and turn off the heat immediately.

    Plain Dal(mudda pappu), Ghee and white rice makes a perfect combination for gongura pacchadi.

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    July 2nd, 2010MammuPickles/Powders, Vegetarian


    Medium sized Tomatoes – 2
    Green Chillies – 15 to 30 depends on the spice level.
    Fresh Coconut – 1/6th of a coconut
    Garlic cloves – 3
    Cilantro – 1/2 bunch
    Cumin Seeds – 1 tbl spoon
    Cooking Oil – 2 tbl spoons
    Salt – 3 tbl spoons or to taste.

    Cooking Procedure:

    1. Cut each tomatoes into 2 pieces and separate the stems from green chillies.

    2. Heat oil in a small pan and add the tomato pieces and green chillies.Place lid and let them cook under medium flame for 10 minutes. Tomatoes will be soft now, and you can smash them while on the flame to make a paste. Let them cook for 10 more minutes keeping the lid open, so that water will evaporate. Let it cool for 10 minutes.

    3. While the tomatoes and chillies were cooking, cut the coconut into small pieces and  roast them in another pan for 5 minutes(No need to add oil). Let them cool for 5 minutes.

    4. Grind the coconut pieces, garlic, cumin seeds. Add tomato chili mix, salt, cilantro and grind for one more minute.

    Don’t add water to this preparation, so that it will last long for 2-3 weeks. Tastes good with rice or dosas.

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    July 1st, 2010MammuPickles/Powders
    Spicy Peanut Powder – Kampodi


    Peanuts – 1 cup
    Dried red chillies – 6 to 8
    grated coconut(dry) or dried coconut pieces – 2 tablespoons
    cumin seeds – 1 tablespoon
    salt  – ½ teaspoon
    Garlic cloves – 4 (this is optional, even without garlic this powder tastes great.)

    Cooking Procedure:

    1. Roast peanuts for 10 minutes in a pan under low heat(stir them 2-3 times so that all the peanuts will be roasted equally).
    2. Let the peanuts cool down for 30 minutes.
    3. Take peanuts, chillies, coconut, cumin, garlic and salt in a clean and dry mixer jar and Grind to medium coarse powder.
    This is a dry preparation and do not add water. Store in a clean, dry, airtight container.

    Keep refrigerated for freshness.

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    April 14th, 2010MammuPickles/Powders


    Dried Mirchi: 100gms
    Dhaniya: 50gms
    Jeera: 20gms
    Pacchipappu: 3 tbl spoons
    minapappu: 3 table spoons
    chintapandu: little piece
    Garlic: 2 pieces (Optional)
    Curry leaves
    Salt – Upto to the taste
    Cooking Oil: 100gms

    Cooking Procedure:

    1. Put some oil in a pan under low heat and let it heat.
    2. Fry the Mirchies and keep aside (make sure they don’t turn black)
    3. In the remaning oil fry Dhaniya, Pacchipappu, minapappu and curry leaves
    4. In a pan saute jeera and chintapandu untill they are warm
    5. let all the ingredients cool down and grind them together.(garlic is optional)