Kandi Pachadi {With Garlic}

Kandi Pachadi (Toor Dal Chutney) which is a authentic Andhra delight is enjoyed with rice & a dollop ghee. My husband who is from nellore (A district of Andhra) typically enjoys this dish along with Minumula chintapandu pachadi (Urad dal & tamarind chutney). I make two variations of this chutney at home which are with garlic & without garlic. I love garlic in this dish as it boosts the chutney with flavors.

Prep Time-15mins | Cook Time-15mins | Yields-4servings

Ingredients 

1Cup toor dal / Kandi pappu

4Red chili (Depends on your spice level)

3Garlic pods

1Tsp cumin / jeera

1Tsp hing / asafoetida

1Tbs tamarind pulp

1Tsp ghee / butter

1Tbs oil

Salt

Seasoning 

1Tsp mustard

1Tsp cumin / jeera

2Red chili cut equally

1Tbs oil

Directions

- Heat pan with ghee. To that add toor dal & fry till the dal changes a slight color (On medium heat it takes 2 mins). Switch off heat & transfer dal in to a bowl. Allow it to cool. 

- Heat pan with oil. To that add jeera, red chili's, garlic. Fry them till jeera starts jumping & add hing. Switch off heat. Allow it to cool & transfer the seasoning in to a blender.

- Coarse grind them first & to that add toor dal, tamarind & salt. Grind the ingredients while adding little water at a time. This is time you can adjust salt. Chutney should be thick so check water while you are adding. 

-Transfer the contents in a bowl.

Seasoning

- Heat pan with oil. To that add mustards, jeera & red chili's.when mustard starts jumping add hing & switch off heat.

- Mix seasoning with chutney & it's ready to serve.

Note: 

- This stays good when refrigerated for 3 to 4 days. 

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Draniki | Potato Pancake

Prep Time-15mins | Cook Time-15mins | Yields-4Servings 

Ingredients

1Large potato 

1Medium onion sliced thinly 

1Tsp chili powder

1 Egg 

1Tbs oil

Salt

Directions

- Wash & wipe potato with a towel & peel off the skin of potato. Now grate the potato in to a bowl. 

- Squeeze out the extra water out of potatoes using your hand. 

- Now take the left out dry grated potato in a bowl & to that add onions, salt, chili powder & break an egg directly in to the bowl.

- Mix them well using a spatula. 

- Mean while heat a non stick pan with a 1/2 tsp oil.

- Add a ladle full of batter to pan. Allow it to cook a little crisp & reverse it to cook on the other side to crisp. 

- Transfer the pancake to plate & repeat the same with rest of the batter. 

- Serve it along with ketchup & enjoy.

Cucumber Kimchi (Oi Kimchi)

Kimchi is a Korean side dish & also a national dish which is fermented under ground from couple of days to months for a perfect taste. This dish is mainly made of napa cabbage & other vegetables to which seasonings are added to flavor up the dish. 
Kimchi is not a vegetarian dish as it has fish sauce, but it can be made vegetarian by avoiding the sauce from it. I made Cucumber kimchi or Oi Kimchi where Oi means Cucumber in korean. This is a instant kimchi that is enjoyed by koreans mostly in summer. I got this recipe from here & loved it as it tasted.

Prep Time-20mins | Yields-6 Servings
Ingredients
1Big Cucumber / 2cups bite size chopped cucumber 
1Cup chopped onions 
3Scallions / spring onions
2Garlic pods chopped or minced 
2Tsp sea salt / rock salt 
2Tsp red chili powder / cayenne pepper powder (Adjust according to your spiciness)
1Tbs vinegar 
2Tsp honey
1Tbs sesame seeds 
Directions
- Wash & clean wipe the cucumber before cutting it in to pieces. Now cut them to bite size pieces.

- Chop the scallions in to equal pieces & keep aside. 
- In a wide pan take cucumbers, scallions, onions & garlic.

- Now add salt, vinegar, chili powder, sugar & sesame seeds.
- Mix them well using spatula & kimchi is ready. 
- Transfer kimchi to a air tight container & allow it to ferment for 8hrs.
- After 8hrs refrigerate it & enjoy it along with rice.
Note: 
- You can avoid fermenting and enjoy the dish as it is. 
- It stays good for 1 week when refrigerated. 

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