Allam Pachadi (Ginger Chutney)

Allam Pachadi is a very authentic Andhra recipe. It is a great combination with rice and ghee. It can also be eaten with rotis, idly and dosa. I made this pachadi from the lovely book "Cooking at home with Pedatha". I did some slight variations. I could bring back my grandmother's recipe to life. Thanks to Pedatha:)

Ingredients

1 cup grated ginger
1 big lemon size tamarind
2 tbsp Jaggery
2 tbsp ghee
2 tbsp oil
salt to taste

1st tempering

1 1/2 tbsp split black gram (husked)
3-4 red chillies
handful of curry leaves
1 tsp asafoetida powder
1/2 tsp turmeric powder

2nd tempering

1/2 tsp mustard seeds
1/2 tsp split black gram (husked)

Preparation

In a pan heat ghee and fry the grated ginger for 5 minutes till it is light red in colour. Do not fry too much. There should be some moisture in the ginger. Set aside.
In another pan heat 1 tbsp oil and temper with black gram dal. When it turns golden add mustard. when mustard pops, switch off the flame and add red chillies, asafoetida, turmeric, tamarind and curry leaves. Grind the whole mixture along jaggery, ginger and salt into a coarse paste without adding water.
Heat oil and add 2nd tempering. Garnish the Ground Pachadi with this 2nd tempering. Delicious allam pachadi is ready!

Eggless Dates Cake

This is a very simple cake which can be made in no time and is a healthy one too!!

Ingredients
15 dates (seedless)
3/4 cup milk
3/4 cup sugar
1 cup all purpose flour
3 tbsp oil
1 tsp baking powder
1 tbsp almonds for garnish

Preparation

Soak the dates in hot milk for 1 hour. In a food processor blend the milk, dates and sugar into smooth paste.
In a bowl sift the all purpose flour along with baking powder. To this add the puree, oil and mix well with a spatula. Sprinkle almonds over the batter. Pour the batter into a floured baking dish and set in a 150 degree celsius preheated oven for 30-40 minutes or till a clean knife inserted comes out clean. I used microwave so I baked it for 10-15 minutes on high.
You can also add raisins and other nuts. To make it more special for kids during Christmas you can add tutti- frutti to it:)

Sorakaya Podi Kura / Ghiya Sabzi (Bottle gourd curry)

Roasted yellow Moong dal is roasted and added to this curry. This can be served with rice and rotis!

Ingredients
1/2 cup Yellow moong Dal
2 cups chopped bottle gourd
2 green chilli slit length wise
4 tbsp fresh grated coconut
1/2 tsp turmeric powder
handful of curry leaves
1/2 tsp mustard seeds
salt
2 tsp oil
a dash of asafoetida

Preparation

In a pan dry roast the moong dal till light brown. Let it cool. Powder it in the mixer coarsely and set aside. Heat a pan, add oil, splutter mustard seeds, curry leaves, green chillies and asafoetida. To this add chopped bottle gourd, salt and turmeric powder and cover with lid.
Cook for 10-12 minutes till the bottle gourd gets soft. Add grated coconut and ground moong dal powder. Mix well and leave it on low heat for 2 minutes.
Serve hot with Rice or rotis