Dosakaya Tomato Rotu pacchadi / yellow cucumber&tomato coarse pickle

Required :

1.Dosakaya : 1/2 piece ( Chopped )

2.Tomatoes : 3 ( chopped )

3.green mirchi : 3

4. garlic : 3 pods

5. Jeera : 1 tblsp

6. Salt : acc to taste

7. oil : 2 tspn

For seasoning:

Mustard seeds – 2tsp
Curry leaves- few
Chana dal – 1tsp
Urad dal – 1tsp
Cumin seeds – 1tsp
Mustard seeds – 1tsp
Red chillies – 4
Oil – 1

Procedure :

1. Switch on the stove, place a kadai and heat oil in it and fry the green mirchi for 3 mins and keep them aside
2. Add doskaya pieces and let them get cooked with closed lid
3. Once they r cooked add the chopped tomatoes and let them turn soft
4. Once tomatoes and dosakaya is cooked, turn off the stove  and allow it to cool at room temperature
5. Now in a blender , first blend fried mirchi,jeera and salt
6. Now add the tomatoes and doskaya mixture,garlic pods and blend coarsely
7. place a kadai on stove ,add a spoon of oil
8. Add the ingredients under seasoning and put this seasoning on the blended chutney.

Its done !!! Enjoy it with dosa,idli or hot rice

Dosakaya Rotu pacchadi / yellow cucumber coarse pickle:

Athamma's dosakaya pacchadi.My MIL is an expert in cooking.When we went to hyderabad last week , she prepared this and its soo tasty.

She prepared this using rotu ( traditional way of grinding using stone ),but we do it in our mixy ( grinder)
its easyyyy.Give a try.

Required:

1 Dosakaya
4 green chillies
pinch 0f zeera
cillantro / coriander / kothimeer few fresh leaves
salt according to taste
tamarind - goose berry size
oil- 1 tbslp

Preparation:

1.Cut the Cucumber ( dosakaya) into small pieces
2.cillantro ( kothimeer)
3.Now put some oil in a kadai and let it heat
4.mean while soak tamarind in water ( a spoon of water)
5.0nce the oil is h0t en0ugh,fry the green chilli slits slightly
6.Remove and keep aside ,let it relax
7.Firstly grind our fried chillies with s0me salt and small amount of zeera
8.Now add the cucumber pieces,chopped cilantro and just grind for only very few seconds ( it shud not be much smooth)
9.Dont make it too soft chutney,coarse mix wud add to taste.

 This is mouth watery with dosa ,idli,vada etc.

Spicyyy Cauliflower kaada pacchadi/ Cauliflower stem chutney

Let me tell you some thing out of gobi. We always eat many items with cauliflower,but why throw its stem.
Lets utilize it :) health bhi taste bhi-Its gobi stem ki chutney
Thanks to my mom she taught me this ...

1 cauliflower stem             
1 tomato
4 green chillies
pinch 0f zeera
cillantro few fresh leaves
salt according to taste
tamarind - goose berry size
oil- 4 tbslp      

Lets implement Our procedure...ready 0ne 22 threeeeeeeee...goooooo
heyy pls dnt go ;) ,have a look

1.Remove the cauliflower florets
2.Y0u will be remaining with the stem which we operate n0w ;)
3.chop a tomato , cillantro ( kothimeer)
4.cut the cauliflower stem int0 small pieces ,clean and dry it
5.Now put some oil in a kadai and let it heat
6. mean while soak tamarind in water ( a spoon of water)
7. 0nce the oil is h0t en0ugh,fry the green chilli slits slightly
8.Rem0ve and keep aside ,let it relax
9.Nw in the same oil,stir fry the cauliflower stem pieces,tomato and tamarind
  ( Stir till they get s0me br0wnish sp0ts indicating heated sufficient.
   remove them and allow to cool )
10.Firstly grind our fried chillies with s0me salt and small amount of zeera
11.Now add heated cauliflower stem pieces and tomato and grind
12.Nw add the chpped cilantro and just make the mixy run for few seconds.
13.Dnt make it too soft chutney,coarse mix wud add to taste.

 This is tempting with dosa ,idli,vada etc.