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Home > Categories > Food and Beverages > Cooking > View Advice  

Query from: Kasthuri, AL, USA, 09/25/05
Topic: COOKING      Submitted on: Ammas.com
Subject: Dosakaya pachadi

Amma, I would like yo know Guntur Dosakaya pachidi (Yellow and round Dosakaya pachadi not the green and long Keera). I had this one when I was in guntur hostel. Thanks, Kasthuri.

Rate = 3 (Rated by 10 Council Members)
[ This query closed ]
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Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Kasthuri,

Please see these links for Dosakaya Pachadi http://www.ndtvcooks.com/recipes/sh…

INGREDIENTS 1.yellow cucumberino(small) 2.small ball of tamrind. 3.2nos chopped green chillies. 4.1tsp black gram dal(urad dal). 5.1tsp fenu greek seeds(methi). 6 .1tsp mustard. 7.1tsp turmeric powder. 8. pinch of asofateda(hing). 9. salt to taste. 10. chopped coriander leaves. 11. 2no of dried chillies.

Method: 1. Peel and cut cucumber in to small pieces. 2. In a pan heat oil. 3. Add mustard,fenugreek, black gram dal and red chillies. 4. Fry golden brown and put it in to blender. 5. Put tamrind also in to the blender and grind it. 6. Add salt,turmaric powder,1tsp of chopped cucumber and 1/2 tsp of chopped green chillies to ground powder and grind it for few seconds. 7.Add this paste to remaining chopped cucumber and chillies. 8. Heat 1tsp oil in pan. 9 .Add 1/2 tsp of mustard,urad dal and hing. 10. Add this to chutney. 11. Mix well and garnish with chopped coriander leaves. 12. Very tasty chutney is ready to eat with rice and chapaties

You can also see this link http://www.geocities.com/fisik_99/p…

You can also see this link

http://www.geocities.com/Athens/Par… http://vegweb.com/recipes/ethnic/th…

Rate = 3 (Rated by 9 Council Members)

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Response from: preethi k,   
Council Member on Ammas.com
Hi kasthuri, I am so glad that you like Guntur recipe as I myself am from guntur and I too like that pachadi. Ingredients:1 dosakai,green chillis-10,salt to taste,mustard seeds,jeera,red chillis-2,curry leaves,termeric-1 pinch,oil-2 table spoons,garlic clove-1. Preparation:First peel dosakai, and cut it in to half inch pieces .Keep it aside.Heat oil and fry the green chillis.Make it into a paste in a rolu(mortar and pestle).Add salt ,little jeera and garlic clove to that and paste them to gather.now add the cucumber peices to it and lightly knead them so that the salt and chilly paste evenly incorporates into the peices(don't crush the pieces). Now heat little oil,and add mustard seeds and jeera and dry chillis,once the seeds pop add curry leaves.Cool it and add it to the pachadi. It tastes good.Hope you like the recipe

Rate = 3 (Rated by 9 Council Members)

 
Response from: Usha Gurnani,   
Council Member on Ammas.com
Dosakaya Vankaaya Pacchadi

1 small eggplant 1 medium dosakaaya -- (cucumber) 3 green chiles 1 teaspoon tamarind paste 3/4 teaspoon coriander seeds 1/2 teaspoon cumin seeds 3 cloves garlic few curry leaves 1 1/2 tablespoons oil salt -- to taste

Cut eggplant into bite sized pieces, soak in water and keep aside.

Remove seeds from dosakaaya, cut into bite sized pieces and keep aside.

Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chiles burst and change color. Remove from heat and transfer the contents to another dish to cool.

In the same skillet, in the remaining oil, add eggplant, salt and fry on medium heat. When eggplant is soft remove from heat (about 10 minutes). Let cool.

In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds and blend until semi-soft. Now add pieces of dosakaaya and blend for a few seconds.

(The pieces of dosakaaya should not be made into a paste).

Stays up to a week if stored in the refrigerator.

Note: Actually, in the villages the seeds of the cucumber are not discarded as they are supposed to enhance the taste and hence are added to the chutney.

http://www.massrecipes.com/recipes/…

Rate = 2.5 (Rated by 9 Council Members)

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Response from: vinita sreepada,   
Featured Member on Ammas.com
Hello Kasturi.This dosakaya as you must be aware is called nakka dosakaya in telugu.You can either make a pickle with it or make pachadi, which has to be consumed within 3-4 days. Recipe for pachadi: you need (for a medium sized nakka dosakaya)mustard seeds-1 tea spoon, 4-5 methi seeds,dry red chillies according to taste, green chillies according to taste, a pinch of hing(optional), tamarind, coriander leaves and jaggery(optional)and salt according to taste.Cut the cucumber(dosakaya) into small pieces after peeling it.Add salt.You can retain the seeds if you want the pachadi to be a little watery, provided they are not bitter.In a little oil fry the mustard, methi seeds and dry red chillies.Add the hing if you are using.Grind this tadka along with tamarind, coriander leaves and jaggery(if using)You could then either add this paste to the cut cucumber pieces and mix it well in a bowl or grind the cucumber pieces along with other ingredients. To make the pickle, you have to cut the unpeeled cucumber into small pieces, discard the seeds and add mustard powder, salt and red mirchi powder in equal proportion(mustard powder can be a little less)Add the juice of a lime.Keep it aside for a day to allow the ingredients to seep into the cucumber pieces.However let me tell me tell you,a mixture of cucumber and mustard is a combination which brings out the punjent taste right out of your ears!!!

Rate = 3.5 (Rated by 9 Council Members)

 
Response from: Badshah .,   
Council Member on Ammas.com
Hi kasthuri, http://www.freewebs.com/renuka/rice… Cucumber should be hard&sour.Use peanut oil or sesame oil for pickles.Yellow cucumber is the tastier for htis pickle,can be stored for 3-4 months.

--Ingredients Cucumber(yellow) 3small Mustard powder 3 Redchilly powder 3 salt 21/2tsp oil 2tbsp

-Tempering Mustards,fenugreek seeds, Turmeric 1tsp Asafoetida,broken chillies(4). --Method Wash cucumber and wipe neatly,cut them into chunks without removing the skin(some people remove!),bcz the skin helps to retain the crispness,and flesh can not gets tender. In a wide bowl combine the mustard powder,salt,red chilli powder along with oil,mix well. Rub the masala to the cucumber bits, Make tempering and add directly into the pickle,mix thoroughly. Allow to stay for 1 day,then serve with plain white rice & cooked(toor)dal,ghee.

Rate = 3 (Rated by 9 Council Members)

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Response from: Tanaya madduri,   
Council Member on Ammas.com
Hi Kasthuri,

This is how I make the dosakaya pachadi.Take 1 dosakaya and cut it into small pieces(make sure that you taste the seeds to the dosakaya and dosakaya piece itself as sometimes they may give a bad taste).Add tamarind paste (1 small cup) to this mixture and keep it aside.

Take a kadai and add cumin seeds/mustard seeds/turmeric powder/green chillies/ asafoetida/corainder leaves and fry them till they are a little brown.Then,pour this mixture on the dosakaya pieces and mix them all together. You can then eat it with rice or serve as an accompaniment.

Rate = 3 (Rated by 9 Council Members)

Thank this advisor   
 
Response from: Sri Y,   
Registered Member on Ammas.com
Hello There are two kinds of Dosakaya pachadi. One type of this is for long period and the other one is for instant. i am explaining the instant dosakaya pachadi. necessary items Dosakaya - 1 aavalu - chitikedu (Popu ki) mentulu - chala takkuva (Popu ki) pachimirchi- Green chilli- 4 to 5 inguva- chitikedu endu mirchi- 6 chintapandu- chinna piece bellam- chinna mukka salt - taginanta

munduga dosakaya tookalu teesi chinna chinna mukkaluga kosukovali. Tarvata mukudu lo konchem nune vesi andulo endumirchi, aavalu, mentulu inguva vesi veyinchali. popu baga vegaka munduga endu mirchi, pachimirchi, dosakaya mukkalu, konchem chintapandu, salt vesi baga mixie lo mettaga mix chesukovali. tarvata andulo konchem bellam, kottimeera, popu vesukuni okasari koddiga grind chesukovali. Guntur lo dosakaya pachadi rubburolu lo chestaru so adi mukkalu mukkaluga vuntundi. US lo rolu dorakadam kashtam kabatti mixie lo ne chesukovali.

Rate = 3 (Rated by 8 Council Members)

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Response from: kalyani rama,   
Council Member on Ammas.com
Hi Kasthuri, Dosakaya pachadi Ingredients: 1 med-Dosakaya, 4-green chillies, oil-2,3 tb Tamarind-2,3 flaks(lit bit),1/4tb-Turmaric, Clintro-little, Solt-as per taste 1/4tb-urad, 1/4tb-mustred, 1/4tb-Jeera, curry leaves-lit bit for seasoning. Preparation: Cut dosakaya in to small pieces. take tamarind, wash it and keep. Now Dosakaya pieces, chillies,turmaric,solt, clintro, tamirind all together put in to the mixy bowl and mix them nicely. Now heat the oil in a small pan, add urad, mustred, jeera. When mustred starting spluttring, add asafodia little, and curry leaves. Now This all seasoning put in to the Dosakaya pachadi.

Rate = 3 (Rated by 8 Council Members)

Thank this advisor   
 
Response from: Anjana,   
Council Member on Ammas.com
Hi,

Firstly peel the cucumber, remove the seeds and cut it into bite size pieces. Some even grate it. Depends on how you like it. Here is the recipe for a medium sized dosakaya say the size of your palm. Take a 1 1/2 tsps of oil in a pan. Add 4 dry red chillies,3 tsps of urad dal, 1 tsp of mustard seeds, about 5-7 fenugreek (methi) seeds. After the mustard start spluttering remove from heat. Put all this in a grinder and add enough salt and a pinch of sugar and grind it to a fine powder. Then add a 2 tsps of tamarind paste and 1-2 green chillies and grind them along with the rest. Now add chopped coriander and the chopped cucumber and just turn on the whipper for a second. Remove from grinder and serve with rice and ghee.

Rate = 3 (Rated by 8 Council Members)

 
Response from: Seetha Hariharan,   
Council Member on Ammas.com
Hi,

http://www.geology.ohio-state.edu/~… Dosakaya Mukkalu (cucumber pieces with or without seeds)

1-2 tsp Urad dal (minapappu)

1/2 tsp Mustard seeds( Aavalu)

2 Number menthulu (Fenugreek seeds)

Pinch asafoetida

Little tamarind paste

Pinch turmeric

2-3 Green chillies

1-2 Red chillies

Oil

Method:

1. Heat oil, add urad dal, mustard seeds, fenugreek seeds, fry until golden brown , add green and red chillies, asafoetida and remove from heat .

2. Grind dosakaya mukkalu (cucumber pieces), tamarind paste , salt , cilantro and seasoning.

Note: Taste dosakaya mukkalu (cucumber pieces) and seeds before cooking.

Rate = 3 (Rated by 9 Council Members)

 
 
 
 
 
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