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General Forum: Recipes | | Vankayi pachhadi cheyyadamu yela? | |
| Ee discussion evaru start chesaaro teliyadu gaani, Kala didi ekkada vunna vacheyandi...Mee Recipe tho ekkada prathyaksham avvandi mari...Alaage Aruna didi, meeremayina cheppaara leda mari...
Posted by: UK At: 28, Jan 2003 8:28:58 AM IST
Broil eggplant in the oven and not microwave.broil and not bake.then remove the skin and put it in a blender along with gren chilly,salt and a bit of tamarind.u can even add fried tomato to it.grind it and season it.
Posted by: Mrs. sharmila Sanka At: 28, Jan 2003 5:02:24 AM IST
avunu andi kalchi pachadiki pedda size vankaayalu aite baaguntaayi
chinna vankaayalu direct ga kalcha leemu kada
ade veeyinchataaniki aite elanti vankaayalaina pharava leedu
Posted by: Mr. Subrahmanyam D. At: 12, Aug 2002 7:05:26 PM IST
Avunaaaaaa chala expert la chebuthunnaru
Posted by: Mrs. Aruna At: 12, Aug 2002 7:00:29 PM IST
vankaaya pachadi ki mumndu vankaayalu kaavali . aite pachadi kalchi cheyyala leeka veeyinchi cheyyala ane daanni batti padhati untundi
Posted by: Mr. Subrahmanyam D. At: 12, Aug 2002 6:59:20 PM IST
finally...oka recipe undi ee recipe messaeg board lo..i was beginning to think there are no recipes in here...btw, the brits think vankaaya pacchadi is like caviar!!
Posted by: Ms. S S At: 27, May 2002 3:55:42 AM IST
Ingredients
4 to 5 medium-sized brinjals (about 200 gms)
2 tomatoes (not too ripe)
2 green chilies
6 red chilies broken into bits
1 tsp mustard seeds
2 tsp split black gram
¼ fenugreek seeds (menthulu)
tamarind, size of a small lemon
2 tbsp cooking oil
pinch of turmeric powder
pinch of asafetida (optional)
salt to taste
½ bunch coriander
Method
Cut brinjals and tomatoes into 1 inch cubes. Soak tamarind in a cup of water. In a saucepan, heat one tablespoon oil, add brinjal and tomato pieces and cook over a medium heat for about 5 minutes. Heat the remaining oil in a seasoning pan, add mustard seeds, split black gram and methi seeds. Once the mustard seeds start spluttering, switch off the flame and add the broken red and green chili pieces and asafetida. Take out red and green chili pieces from the pan and blend them into fine powder. Add cooked brinjal and tomato pieces, soaked tamarind (do not use the water), salt, turmeric powder, coriander leaves and the fried seeds from the seasoning (leave the oil in the pan). Blend this for about 2 seconds, ensuring that brinjal pieces do not get mashed into a paste. Take out the contents into a serving bowl and pour the remaining oil over the chutney. Tastes great with hot rice.
(a href="http://www.vijayawadacity.com/recipes/brchutny.htm")http://www.vijayawadacity.com/recipes/brchutny.htm(/a)
Posted by: Mr. Rajasekhar Bhogi At: 1, Feb 2002 4:15:59 AM IST
Hey I have a serious question about Vankaya Pachadi,
I saw my friend using Oven for Baking eggplant (packed with aluminum foil) I dint concentrate on the time and temperature after eating I like it very much, I tried once, but smashed eggplants :)
if any one have idea please let me know how to bake eggplant for pachadi. . .
Thanks
Posted by: Mr Ravikiran R At: 1, Feb 2002 2:51:58 AM IST
hey....vankaya pacchadi ki inta scene ??? Vasavi garu cheppinattu and then aman garu cheppitnattu kuda cheyyacchu. Both taste yummy in their own way. Fry cheyyadam ante its not deep fry but just shallow fry in two to three spoons of oil. Sorry for posting as anonymous..........
Posted by: Ms meghana n At: 31, Jan 2002 10:25:58 PM IST
vanyakalnu kosi fry cheali alage, pachhimirchi, konchem jeelakarra and minna pappu fry cheali, knochem chinta pandu nanna pettali then annitinti kalipi frind cheali istam vunte onion vesi f´grind chaya vachu, try it and tell me how it is??
Posted by: Ms vasavi karnati At: 31, Jan 2002 4:20:58 AM IST
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