Gongura Pandumirchi Pachadi

Gongura...the name itself tickles the tastebuds. Thats the speciality of this tangy leafy vegetable that is famous throughout Andhra Pradesh. It is called as Sorrel Leaves in English. Gongura can be used to make a variety of dishes like Gongura pappu(dal), Gongura Mutton , Gongura Pachadi. Gongura pachadi is the signature dish of Guntur dist of Andhra Pradesh , any Andhra Meal is incomplete without this tangy pachadi. Guntur is famous for its red chillis, during the red chilli season these ripen red chilles are crushed and combined with cooked and ground gongura to make a spicy tangy pickle.

INGREDIENTS:

Ripe Red Chillis – ½ kg

Gongura – 1.5 cups

Tamarind- ½ cup

Salt – acc to taste

Methi seeds- 1tbsp (roasted and powdered finely)

Pickle Oil ( Sesame Oil) – 1.5 to 2 cups

Chana Dal- 3tbsp

Jeera- 2tbsp

Mustard Seeds- 2tbsp

Garlic cloves – 10 crushed

Curry Leaves- 4-5 sprigs

Dry red chillis – 5-6 broken

METHOD:

-Clean the chillis and and dry them on a clean cloth. 

-Similarly clean and dry the gongura leaves.

-Heat 4tbsp of pickle oil, once hot add the gongura leaves. After the leaves leave water add the tamarind and let them cook till dry. Keep aside.

-Grind the chillis and keep aside. Grind the gongura and tamarind to a smooth paste. Add to the chilli mixture.

-Mix the gongura and chilli mixture well.

-Add the methi powder and salt. Mix well. Keep tasting for the salt. Once done keep aside.

-Heat the remaining oil in a kadai , add the chana dal and fry for 1 min till the dal turns light golden , add the mustard seeds, jeera , garlic cloves and  dry red chillis fry for 2-3min. -Add the curry leaves and switch off the stove.

-Let the oil mixture cool completely. Once the oil is cool add to the chilli and gongura mixture and mix well.

-Store in a dry glass bottle and serve after 1 day with hot rice and a dash of ghee.

-This pickle stays for a good 5-6 months.

Tomato Upma

This is the simplest and quickest breakfast foods you can prepare.I prepared this in the regular method and added finely chopped tomatoes , i used the salad variety as they don’t impart the sour taste as the regular ones.

So enjoy this delicious upma with a dash of lemon juice.

INGREDIENTS:

Semolina/Rawa – 1cup

Onion- 1 sliced finely

Tomato- 1chopped finely

Ginger- 1” finely chopped

Green chilli- 2 finely chopped

Curry Leaves- 1 sprig

Chana Dal- 1 tbsp

METHOD:

-Heat oil , once hot add the chana dal and fry for 1 min , add the jeera and mustard seeds. Let them splutter. Add the ginger, green chillis and onion and fry for 2 min.

Add the tomatos and cook for 3-4 min till the tomatos are cooked.

-Add the water , i use 2 cups water for 1 cup rawa.

-Add salt to water and let the water come to a boil.

-Once the water starts boiling slowly add the rawa , keep stirring as lumps may form, mix well and make it smooth.

-Once all the water is absorbed remove from stove and serve hot. Just before switching off the stove you can add finely chopped coriander , I didn’t have them handy so didn’t use.

Sending this dish to Spotlight:One Pot Meal Hosted by Indrani

Semiya Payasam

INGREDIENTS:

Semiya- 1cup
Milk- 1 cup
Sugar- 3/4th cup (can be adjusted to one's taste)
Raisins- 1tsp
Ghee- 2tbsp
Water- 1/2 cup

METHOD:
-Heat ghee in a kadai , add the raisins and fry for 20 secs. Remove and keep aside.
-In the same ghee roast the semiya till they turn golden.
-Once they turn golden add water and sugar. Mix well and let the semiya cook.
-After the semiya cooks in water for 5 min add the milk and cook till done.
-Mix the raisins in the payasam and serve hot or cold. 

Gulab Jamun

Gulab Jamun is the most famous sweet of India. It is made using fresh khova but these days we get these instant packs with which we can make them in less than 1/2 hr. But these instant packs dont taste as good as the khova jamuns. I made these delicious beauties using the instant as we wanted to eat them as soon as possible. So just follow the instructions on the pack. I used MTR. Be careful while frying as the jamuns have to be fried on really low heat to cook through.

Tandoori Chicken Masala

This dish is a curry version of the famous Tandoori Chicken. Wanted to have tandoori chicken but also gravy , so tried this on the basis of Chicken Tikka Masala and surprisingly the curry turned delicious and everything was over in no time. Please try it and let me know. This dish goes with Butter Naan.

INGREDIENTS:
Chicken- 1/2 kg big chunks
Curd- 1/2 cup
Garam Masala- 2 tbsp
Red Chilli Powder- 1 and 1/2 tbsp
Turmeric Powder- 1 tsp
Pepper Powder- 1tsp
Salt- as required
Kasoori Methi- 2tsp fine powder
Coriander Powder- 1tbsp
Lemon Juice- from 1 big lemon
Onion - 1 big finely chopped
Green Chillis - 2-3 chopped
Tomato - 1 big finely chopped (use the hybrid variety)
Oil- 4tbsp
Butter - 3tbsp

METHOD:
-Marinate the chicken with all the ingredients except the last 5 ingredients.
-Leave the marinated chicken for 4-5 hrs.
-Heat a kadai , add oil and butter. Once hot add the chicken pieces. Dont add the curd marinate , only the chicken pieces.
-Cook till the chicken is done, it will take around 20-25 min to cook till tender. 
-Once done carefully remove the chicken pieces and leave the oil in the kadai.
-To the hot oil add the onion , green chilli and cook till the onion is transparent. Add the tomato and cook till the tomato dissolves in the onion , add the left over curd marinate and cook till a nice aroma is released.
-The gravy will leave oil once everything is cooked well.
-Add the tandoori pieces, mix well and see that the gravy coats the chicken well. Cook for 5 min.
- Add 1 cup of water close with a lid and cook for 2 min till the gravy thickens a bit.
-Serve with Butter Naan.