Palakura stuffed Vankaya

Contributor: Kavya Naimish

Fry these in a pan with little oil : garlic, curry leaves, ginger, coconut, sesame seeds, green chillies, spinach, coriander leaves and make into smooth paste.

Slit brinjals and deep fry them till completely done.

In a pan add oil, elaichi, cinnamon, finely chopped onion, fry till golden brown.. add GG paste and fry till the raw smell goes,  add the paste made above along with lil water and fry till oil seperates.Add coriander powder and cumin powder. Now add in the brinjals and put the paste inside the brinjals..

Ginger Garlic Avakaya

1. Contributor: Poornima ......
Ginger garlic avakaaya....
For 25 medium sized sour mangoes ki.... 1 Kilogram ginger, 1 kilo gram garlic... peel and grind to a paste.... ee paste ni oil loo baagaa fry cheyyaleee... till the raw smell reduces.... oil bayataki vasthundhi kadhaaa antha varuku veginchaalee kaluputhu.... adugu antuthundhi kaluputhu undakapootheee... ayyakaa we have to let this cool fully... deentlooo maamulu aavakaaya ki vesukunattee aavapindi, uppu, kaaram, pasupu, koncham menthulu, oil vesukuni mango pieces thooo kalipi store chesukoovaalee.... maamulu aavakaaya kantee ekkuva time paduthundhi mukkalu ooradaaniki ee pachhadi ki...

kaarapakaaya ki.... aavapindi use cheyyamu just uppu, kaaram, pachhi sanagalu (brown vi), peeled garlic pods, oil, pasupu, mango pieces vesi mix chesukoovadamee... maamidikaaya juice and oil loo naanaalee kadhaa sanagalu, vellullipaaya so koncham time paduthundhi avi naanee taste set avvadaaniki..... we have to keep mixing this for every 3 - 4 days annee sarigga ooraaleee antee....

Beerakaya allam pachimirchi curry

1. Contributor: harika praveen

Ginger Recipes

1. Contributor: Ush@
titkoku..only came into my mind is ginger garlic paste

2. Contributor: swapnaRams
vatini enda petti sonti la chesukuni store chesukovochhu

3. Contributor: Busy being mom
dry the ginger...sonthi gaa vaadukovavhu

cut ginger into small pieces and soak in lime juice and salt, add few jeera to it, 3 or 4 days lime juice lo soak ayyaka, dry them, good for tummy upsets.

Allam Bellam Pachadi

1. Contributor: Rama Ramesh
nenu illaga chesthaanu

ginger -one medium size cut into pieces
red chillies -7-10
jaggery -half cup grated

senagapappu- one big spoons
pottu minapapappu one big spoon
dhaniyalu 1/2 spoon

First take one spoon oil and heat on low flame to this add ginger ,dhaniyalu, red chillies fry for some time.keep aside in the same oil add the senagapappu, minapa pappu and let them brown . first grind sengapappu and minapa pappu once or twice and to this powder add the ginger and red chillies and jaggery and dhaniyalu and a little water .
and grind again need not be complete paste should be a little coarse. check the colour should be reddish brown otherwise uneed ot add some more jaggery .

This chutney tastes yumm ywith Dosas and idly :) it cna be stored in refridgerator for almost 3-4 weeks :)

sorry marichipoyaanu aa mixie lo vesetappudu salt and haldi powder also little small amount tamarind vesukovali :P

Allam Pachadi

1. Contributor: Sadhana
meeru cheyalanukunna recipe la vuntundo ledo but maa amma chese Allam pachadi recipe istanu. chaala rojulu vuntundi. daniki endabettalsina avasaram ledu.

allam pieces 250 grams
chinthapandu 250 grams
jaggery 250 grams
red chilli powder 220 grams (with out salt)
salt 250 grams
ghee 2 tea spoons

1. allam clean chesi pieces cheyali. ghee lo oka 5 mins lite ga fry cheyali. manchi smell ragane teeyali.
2. Tamarind kooda clean chesi pieces laga chesi. hot water lo soak cheyali. 1/2 hr before soak cheyali.
3 jaggery kuda crush chesi pettali.
4. allam and chinthapandu ni separate ga grind chesi next anni kalipi grind cheyali. ippudu idi konchem gatti ga paste laga vuntundi. chaala rojulu niluva vuntundi. kavallannappudu konchem teesukuni lil water kalipi dilute chesi popu chesukuni vadali.

2. Contributor: Ammu
Allam Pachadi- Recipe

3. Contributor: swapnaRams
Here is allam pachadi recipe link

Ginger Bread Cake

1. Contributor: Bhargavi
try this recipe

Allam Pickle hotel style

Contributor: padma swetha
allam pickle- hotel style

its yummy gals try it..

Hot Pongal

Contributor: Priya
1 cup rice
1/2 cup moong dal
ginger
jeera
ghee
hing
cashewnuts
peppercorns

pan theesukuni ghee vesi jeera,ginger,peppercorns,hing add chesi avi baaga manchi vaasana vachaka wash chesina rice and moongdal vesi water veyali...salt acc to taste add cheyali

hot pongal konthamandi methaga thintaru,konthamandi podi ga thintaru....neeku methaga kaavali ante ee rendu 1 1/2 cup aithe water 4-5 cups veyachu pressure cooker aithe... rice cooker aithe inko cup add chey...and podiga aithe rice cooker lo 3 cups and pressure cooker lo 2 1/2...pickle tho thinte baavuntundi

Tip From Kavya:
usual ga podi podi ga ravalante rice ki 1:2 water and moongdal ki 1:1 water veyali...ledha koncham metthaga ravalante inko 1 cup water xtra vesukunte saripothundi....

Tip from * Sadhana:
priya cheppina ingredients ki one cup milk add cheyyandi. taste increase avuthundi. methaga vunte chaala bavuntundi. meeru 1 1/2 cup ( rice + moongdal) teesukunte 4 cups water , 1 cup milk add cheyyandi .
sweetness asal vundadu.salt kooda vestam kadaa... nenu chaala sarlu try chesaa. milk tho taste increase avuthundi, kammadanam vastundi. meeru pongal methaga cheste rasam or sambar tho thinochu. pongal podiga vundalante milk veyyalo ledo teliyadu.

Vankaya Allam Pacchi Mirchi Variation

Contributor: Pallavi
Preparation:
Cut brinjals to long thin sices..
Grind..green chillies and ginger only(no garlic)

heat oil in pan..add senaga pappu..minnapappu..avvalu..karivepaku..jeedipapu(cashw.more in qty)..add haldi..fry
ad the brinjal pieces..add lil salt...cover and let it become soft..when half done..add the chili ginger paste..and lil tamarind paste(idey diff from geeta recipe)..
cover and cook..adjust salt..strir properly so that brinjal pieces get almost mashed..

serve hot with rice or roti..vankaya allam paachimirch koora

slight variatin enti antey..u can add chikkudukaya...or chana (senagalu..small)
when adding these u need can presure cook the brinjala and chikkudukaya..or chana and then add the popu..chilli ginger paste..and tamarind paste..

Deenini memu vankayachikkudukaya allam koora antaam..famous..

Allam Pachimirchi Mudda Koora

Contributor: Geeta
ee curry chala simple ne....

1. Ginger n green chillies kalipi grind cheyyandi without water

2. ee mixture lo kottimeera kuda vesi grind cheste kothimeera kaaram
avutundi....ledante kottimeera chop chesi pettukoni tarvata aina veyyachu....

3. Pan lo oil vesi popu veyinchandi ( senagapappu, minappapu, aavalu,
jeera)...tarvata vankaya mukkalani vesi , ee grind chesina mixture,koddiga
pasupu,salt vesi lid petti cook cheyyandi...cook ayyaka kottimmera
veyyandi....ledante ground paste lo vesukunna sare...

4. ee curry lo ika garlic gani inka ee masala gani vadadu....taste paadavuthundi...

5. Hope u got it...

Allapa kaya

Contributor: Pallavi Krishna
1/2 kg kaaram..lil less..approx 350gms..based on how hot ull eat..
1 kg salt
1/2 kg allam(ginger)
1/2 kg velluli..(garlic)
1.5 kg oil..nuvvula nooney..
jeera methi powder 2 tb spoons..
jeera mustard..few spoons/
clean ginger garlic and grind to smooth paste...
take half qty of oil heat ..add jeera..mustard..after they spltter..add ginger garlic paste..let it fry on slow flame..for 5-8 min
( u need to take a very big vessel for this..as ginger garlic paste overflows while frying..)
let it cool..
add kaaram..salt.jeera methi powder.to this cooled paste..add pieces..store in a jar..
heat remaining oil..let it cool and add to the pickle..yummy allapa kaya is ready
hope this was help ful ...