Cucumber Pachadi

 Cucumber pachadi is Mangalorean traditional side dish prepared on festivals and special occasions.

Procedure

Cut the tips of cucumber and give a vertical and horizontal slits with knife and cut the cucumber (refer above picture) and keep aside

Take all ingredients listed under grinding. Grind it coarsely without adding water; if it is too dry add cucumber juice (slightly tilt chopped cucumber you will get cucumber juice; refer above picture)

Add cucumber juice and grind coarsely; add this to chopped cucumber and mix well

Now comes the seasoning part; heat coconut oil add mustard, urdal dal, red chillies and curry leaves add this to cucumber and mix well.

Add salt just before serving

Note:      

• Don’t add water while grinding
• Add salt just before serving (once  you add salt cucumber leaves water and the pachadi will become watery consistency)
• Using coconut oil is optional you can use your choice of oil
• Add green chillies as per your family taste.

Hari Chutney/Pudina Chutney

Hari chutney or pudina chutney the main ingredient is Pudina (mint).  This chutney is mostly used in chats or served with pakkodas, and spread on bread while preparing sandwiche, add 2sp of curds in chutney and use it with chicken tikka as a dipping.......... the recipe of  hari chutney differs from one person to other ; this is how I prepare....... sooooooooo let's go to the recipe; hope you like it.

Method

 Except lemon take all rest of the ingredients and grind to paste; add chilled  water while grinding

 Once it is grind to a smooth paste add lemon juice and run the mixie ones  again.

 Store it in an airtight container.

 Serve with pakkodas, chicken tikkas……etc.

Note: -

1.     Can store in freezer for 15days

2.    To retain fresh green colour of chutney add chilled water

Chicken Bread Roll

Hi………… this is my first post after creating this blog. Hope you will enjoy

Every evening after returning from office Sandeeep (hubby) expect snacks with his tea so I need to run my brain in preparing varieties of snacks. This roll I learnt from my friend she uses to prepare vegetarian bread roll with little twist I added chicken and some ingredients as per my family taste. Now I will just jump to the recipe.

Method

Cook chicken by adding salt and keep aside to get cool

Once chicken is cool shred chicken and keep aside

Heat oil in wok add onion chopped sauté it add ginger garlic paste and fry till raw smell goes

Add shredded chicken fry, add chilli powder and mix well add pepper powder, curry masala powder; mixes well add salt if necessary fry well till all masala mix well.

Add finely chopped coriander leaves mix and keep aside to get cool

Add shredded chicken fry, add chilli powder and mix well add pepper powder, curry masala powder; mixes well add salt if necessary fry well till all masala mix well.

Take chicken stuffing keep in middle of bread and close bread or cover stuffing with bread completely

Take chicken stuffing keep in middle of bread and close bread or cover stuffing with bread completely

Once roll is ready; deep fry it till it turns to golden brown.

Note: - Cover the stuffing with bread properly; see there is no crack; or else the stuffing will come out while frying and your oil will get spoiled.

Sambar

Sambar is popular south Indian cuisne. Sambar is usually served as a main course with steamed rice; were as vada sambar and idly sambar are well-known south India breakfast. 

                                                   My friend Anita prepares a wonderful sambar. So whenever I prepare idly, pongal and vada I follow her recipe; so I thought of sharing this recipe with you all. I hope you like the recipe too.

                      “Thank You Anita”

Method

Cook toordal and moong dal together in cooker by adding turmeric powder.

In a pan heat oil add lady’s finger sauté it add sliced radish fry it add shallots fry it

Add drumstick and chopped tomatoes; add little water; close lid and cook

Once vegetables are cooked add cooked dal add 1-2 cups of water (sambar should not be too thick or too thin) add tamarind pulp, jaggery and salt; close the lid and bring it to boil.

Dilute sambar powder in water and add to the cooked dal and vegetable mix well and boil.

Meanwhile crush fresh coconut and keep aside. Once it boils add crushed coconut; boil for another 2-3 minutes.

  

Add chopped coriander leaves; close lid and off the gas.

Heat oil add mustard once it crackle add curry leaves add to sambar close lid and keep aside for a while. Serve sambar with steamed rice, idly, dosa, vada and pongal.

Note: Adding a small piece of jaggery to sambar is an optional. Anita doesn’t add jaggery in her recipe; but I add a small piece of jaggery because it enhances the taste of sambar.