DOSAKAI PACHADI

Yet another mouth watering pachadi from my Mom. Crisp Indian- cucumber(dosakai) is made into pachadi with hot green chilies and crunchy tadka. Give it a try.
INGREDIENTS

• Dosakai                         1
• Oil                                  1 Tsp
• Chana dal                     1/2 tsp
• Urad dal                       1/2 tsp
• Mustard                       1/4 tsp
• Green chilies                3
• Coriander                     4-5 sprigs
• Tamarind                     small piece
• Salt                                to taste
• Sugar                            to taste
• Turmeric                       a pinch

PROCEDURE
Wash and peel the cucumber. Discard the seeds and cut it into bite size pieces. Taste the dosakai to make sure it’s not bitter.
Heat oil in a pan and add the dals, mustard. When the tadka is half done add the green chilies(slit the green chilies before adding to the hot oil). When the tadka is done cool it.
Not take the blender and add the tadka, green chilies, tamarind piece, salt, sugar, coriander leaves, few dosakai pieces.
Grind them to a fine paste. Now add the remaining dosakai pieces and pulse the blender twice.
The ground paste should mix with the dosakai pieces. The pieces should retain their shape and crunch. So do not turn the blender into the grind mode. Use the pulse button only.
Remove and serve hot with rice.
Additional tadka can be given to the pachadi if you like. 

ANDHRA STYLE MASHED POTATO CURRY FOR RICE

Potato is one such vegetable which is loved by every one. For many, cooking doesn’t end without potato. Mashed potato curry also called bangaladumpa mudda kura is purely an Andhra recipe. This is mostly served during marriages. This tangy and spicy recipe is very simple to make and is certainly a crowd pleaser. Give it a try. 
INGREDIENTS

• Potatoes                          3-4
• Green chilies                    1
• Curry leaves                    a few
• Coriander                        3-4 sprigs
• Salt                                   to taste
• Oil                                     2 Tsp
• Urad dal                           1/2 tsp
• Chana dal                        1/2 tsp
• Mustard seeds                1/4 tsp
• Hing                                  a pinch
• Lemon juice                    2 Tsp

PROCEDURE
Boil and peel the potatoes. Mash them and keep  aside.
Heat oil in a pan and add the dals, mustard, hing, curry leaves. When the tadka is done add the mashed potatoes.
Add the salt, finely chopped coriander, green chilies. Mix well and switch off the flame.
Finally add the lemon juice and mix well. Add the lemon juice once the curry cools a little bit.
Serve with hot rice.

BREAD BAJJI

A wonderful snack in the Indian Appetizer Menu is bajji. Aloo bajji, Plantain bajji, Vegetable bajji, Onion bajji, Mirchi bajji……….the list goes on and on. Bread bajji is one step ahead of these. This is a simple snack with a unique combination of the Westerners staple food- bread and the Indian bajji batter. Although it sounds weird, the recipe tastes very yummy. Try it for a change to your normal bajjis. The batter for this is same as the normal bajji batter. Give it a try.

  
INGREDIENTS

• Bread slices                   3-4
• Besan                             1 cup
• Rice flour                      1/4 cup
• Salt                                 to taste
• Ginger garlic paste      1 tsp
• Green chilly paste        1 tsp
• Oil                                   for deep frying

PROCEDURE
Use a couple of days oil bread. Cut the pieces into required shape. I have cut them into 4 pieces, each piece into a small triangle.
You need not discard the edges. The edges become even more crispier and tastier after frying.
Heat oil for deep frying the bajjis.
Mean while, take besan in a bowl and add the ginger-garlic paste, green chilly paste, salt and mix well. Add a couple of spoons of hot oil and this helps in making the bajjis light and fluffy. Mix well after adding oil. Use a spoon to mix the besan.
Now add enough water and make the batter as the regular bajji  batter.
Coat each piece of bread with the batter and deep fry the pieces on a medium high flame.
Fry till golden perfection and serve hot wit any chutney.