Sunday, May 30, 2010

Though this is a very common Pachadi that housewives  make, variations are many, but try with these ingredients,
                                                                  LADIES FINGER PACHADI
Ladies Finger   10 nos
Curd   1 cup
Asafoetida   1/4 tsp
Oil   2tbsp
Curry leaf   1 sprig
Mustard seeds   1/2 tsp
Fenugreek seeds   1/4 tsp
Dry Red Chilly   3 nos (slit)
Salt to taste

-Wash & wipe the ladies finger dry, then cut it into fine rings, keep aside.
-Whisk the curd to smooth consistency.
-Heat a kadai, add the oil when hot add the mustard seeds when it crackles add the curry leaf, fenugreek, red chilly saute well then add the ladies finger and saute on slow fire add asafoetida, salt to taste  and saute gently ensuring not to mash the veg. when done add this to the curd , mix well and serve. If you want it tangy squeeze lime.

Sunday, May 23, 2010

Try these two Pachadi's very ideal for summer and a good accompaniment for rice dishes................

                                                              PINEAPPLE PACHADI


Pineapple   1 cup ( chopped in small cubes)
Oil   2 tbsp
Onion   2 tbsp (finely chopped)
Sugar   1 tbsp
Red Chilly powder   1 tsp
Cardamon powder 1/4 tsp
Mustard seeds   1/2 tsp
Curd   1 cup Salt to taste
Curry leaf   a small sprig


-Whisk the curd and keep aside.
-Heat oil in a kadai add the mustard when it crackles add the onion and saute when translucent add the pineapple, sugar and chilly powder saute well on low flame, add salt to taste.
-Remove from fire mix the curd and sprinkle with the cardamom powder.
-Serve with any good meal

Saturday, May 22, 2010

Hello !! here is a recipe , well I saw this on  the T.V.Channels and it was listed as a traditional Pachadi made by the grandmothers in those days and who ever stumbled or rather got the ingredients for this recipe deserves e certificate of merit.......a combination of select spice and raw mango-- here we go
                                                                 SWEET MANGO PACHADI

Cloves   3 nos
Cinnamon   1nos  (5cm length-broken)
Cardamon   3 nos
Green Chilly   2 nos
Jaggery   2 tbsp
Raw Mango   1 Cup  ( wash the mango and cut into small cubes with skin)
Turmeric  powder   1/2 tsp
Oil   2 tbsp ( sesame  Oil is the best)

-Dissolve the jaggery in 1/2 cup water and keep aside.
-In a pan heat the 2 spoons of oil , add the cloves, Cinnamon, cardamon, slit green chilly and saute well , add the mangoes,and turmeric powder and saute on low fire.
-Strain in the jaggery mixture and mix well, at this point let it simmer on very low flame till the mixture reduces and comes to almost a dry consistency.
-Serve with Rice or Chapatti's

This can be preserved for a month in the fridge , Store in an air tight glass jar

Sunday, May 9, 2010



Mint 1 cup (cleaned & washed)
Curd 1 cup
Jeera Powder 1/2 tsp
Pepper Powder 1/4 tsp
Salt to taste


-Heat a pan over the cooking range and put in the mint leaves and saute slightly till it wilts and set aside to cool.
-Grind the mint to a coarse consistency, then beat the curd and add the mint,the two powders and salt to taste.
-Serve it with any meal and goes well withChapathis and dosa also.