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Dondakaya pachadi

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Ingredients :  Tindora ( Dondakayalu) - 150  Gms  Dry red chillies -3  Tamarind - Little  Salt as per taste  Seasoning - Chanadal, Urad dal, Mustard seeds, Jeera one teaspoon each, asoefitida one pinch or garlic optional  Oil for frying seasoning and veg  Turmeric powder - One pinch  Coriander leaves few  Coconut or tomato can also be added  Method  of preparation :    Clean Tindora with water and cut them into pieces. Then take a pan , add  oil and veg into it ,add red chilli, tamarind, salt ,turmeric powder . Later do seasoning with above ingredients, then add half seasoning to the fried tindora and grind it coarsely. Then add coriander leaves and remaining seasoning to the chutney. Serve with hot rice. Nutritional value of Tindora : Ivy gourd treats infections , protects the nervous system, it might prevent cancer, helps in normalizing sugar levels, prevents kidney stones promotes heart health, ...
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Ragada chat :

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 Ingredients : Dry peas - 1 cup ( Soak overnight) Salt as per taste Potatoes - 2  Onions - 2 Tomatoes - 2 Chat masala - 1 Teaspoon  Black salt - 2 pinches  Dry mango powder - 1/2 teaspoon  Cumin powder - 1/2 teaspoon  Coriander powder - 1/2 teaspoon  Chilli powder - 1/2 teaspoon  Sugar  powder - 1/4 teaspoon  Curd - 1 small cup Sweet chutney - 1 small cup Green chutney - 1 small cup Coriander leaves - handful  Method of preparation : 1- Boil the potato(without peel), and peas in a pressure cooker for two whistles. 2.  Chop onions and tomatoes into small pieces and fry them in a pan, add finely chopped ginger, garlic and green chillies  3.  Slightly mash the potatoes and peas, and then add onion and tomatoes and then add all dry masalas to it. 4. Take a serving bowl, , add in the hot Ragada. 4. Then add curd on top of the mixture, top it up with green chutney and sweet chutney, add raw tomatoes, onions and grated carro...
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Gongura puvvu pachadi (Sorrel leaves)

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Ingredients : Sorrel flowers ( Gongura pulu) - 1  Cup Green chillies - 6 Salt as per taste Turmeric  powder - 1 Inch  Coriander  seeds - 1 Teaspoon Seasoning -  Chana dal, urad dal, mustard seeds, cumin seeds, dry red chillies-3,asoefitida one pinch Oil as required   Method of preparation : 1. Clean the Sorrel flowers with water and dry it with damp cloth. 2. Once dried remove the seed from the flower, use the petals only for the chutney. 3. Take a pan, add oil sorrel flowers,   green  chillies, fry it for few minutes. 4. Prepare seasoning with above given ingredients. 5. Dry roast coriander seeds for few seconds. 6. Take a mixi jar, add sorrel flowers, green chillies, coriander seeds, salt, turmeric powder, half of the seasoning, grind it until smoothly blended (add the remaining seasoning to the chutney). Note : Sorrel flowers are sour in taste, and in order to cut that sourness, this chutney will require more amount ...
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