Gongura Pachadi

Gongura or Sorrel leaves is a vey popular green leafy vegetable in Andhra Pradesh. It is used in many recipes like Gongura Pappu ( dal) , Gongura Mamsam ( Mutton with Sorrel Leaves) , Gongura ROyyalu ( Prawns with Sorrel Leaves) and the most popular is the Gongura Pachadi.Gongura pachadi is a very important part of Andhra Pradesh Cuisine. This pachadi is a must for any feast. There are two types of Gongura one is the red stemmed and other is green stemmed.The red stemmed variety is more sour than the green stemmed variety. So depending on our taste we choose either of them for our recipes.Mix the gongura pachadi in hot rice and add a spoon or two ghee mix well and enjoy it...yummm....

So here is the recipe for the tangy Gongura Pachadi.

INGREDIENTS:

Gongura leaves - 2cups packed

Red chillis- 4-5

Methi seeds- 1tsp

Green chillis- 4-5

Urad dal-2tbsp

Chana dal- 2tbsp

Coriander seeds - 1tbsp

Jeera - 1/2 tsp

Garlic- 2-3 crushed

oil - 3tbsp

Curry leaves- 2 sprigs

salt to taste

METHOD:

-Clean the leaves and let them dry.

- Heat 1tbsp oil and add the green chillis and the leaves and cook till till all the water left by the leaves goes dry.Keep aside

-Heat 1tbsp oil in the same pan , once hot add the methi seeds , 1tbsp urad dal, 1tbsp chana dal fry for 1 min , now add the coriander seeds and jeera, fry till a nice aroma fills the kitchen , add the red chillis and switch off the stove and let the mixture cool.

- Once cool first grind the dal mixture to a coarse powder , then add the gongura leaves required salt and grind to a smooth mixture.

-Heat the rest of the oil , add the garlic , urad adl, chana dal , red chillis and curry leaves and add to the gongura pachadi.

-Mix well and serve with rice

Note: If you want more flavor , you can add finely chopped onoin to the chutney.

Nankhatai

Nankhatai is the Indian cookie made with only four ingredients.Nuts can also be added according to ones taste. I made the basic nankhatai which is a perfect snack along with evening cuppa tea.

INGREDIENTS:

Maida-1 cup

Ghee/Clarified Butter- 1/2 cup

Sugar Powder - 1/2 cup

Salt- a pinch.

METHOD:

-Add the powdered sugar to the ghee and mix well till the sugar melts into the ghee.

-Sift the maida and salt so that salt mixes well with the maida.

-Add little by little maida to the ghee and sugar mixture keep mixing and see to it that lumps dont form.

-Make small balls and place them in a baking tray lined with baking paper.

-Bake for 20 min at 180 degrees Celsius. These cookies don't change color.

Sending this to Bake Fest#13 Hosted by Anu @ Anu's Healthy Kitchen and What's with my Cuppa Hosted by Nupur @ UK Rasoi

                  

Royyala Iguru

Royyalu Iguru is a thick curry in Andhra Style. It is very spicy if you eat it in the villages but we make it a little milder.If we have some fresh prawns this is the tastiest and easiest curry to make and eat along with hot rice especially in the rainy season!!!!!

INGREDIENTS:

Prawns- 1/2 kg

Onions - 2 medium

Green Chillis- 2-3 (can be changed acc to taste)

Cloves-3-4

cinnamon- 1" piece

Pepper - 3-4

Ginger- 1" piece

Garlic- 3 pods

Salt- According to taste

Haldi- 1/4th tsp

Red Chilli Powder- 2Tbsp

Garam Masala- 1/2tsp

Oil- 7-8 tbsp

METHOD:

-Take the ginger and garlic in a mmortor and pestle and pound them coursly.

-Coarsly pound the cloves , cinnamon and pepper in a morter and pestle.

-Roughly chop the onions and green chillies.

-Coarsely grind the chopped onions , green chillies and the pounded ginger garlic.

-Heat oil , add the pounded cloves , cinnamon and pepper. Fry till a nice aroma is released.

-Now add the onion paste and fry till the oil leaves from sides.Will take around 10-15 min.

-Once the onion paste is cooked add the salt , haldi,red chilli powder and the garam masala. We can add little water so that the masala dosen't burn.

-Finally add the raw prawns , mix well and let the prawns release all the water. Let them cook in their own water.

-Once the water dries up add 1 cup water close with a lid and let the curry simmer for 15-20 on low heat so that the prawns cook thoroughly.

-Enjoy with hot rice.

Yummmyyy!!!!!!

Sending this dish to Seafood Feast Event hosted by  Usha @ MySpicyKitchen.

  

Chicken Roast

INGREDIENTS:

Chicken- 500gms

Onion - 1 medium sliced

Green Chillis - 3-4 Slit

Ginger Garlic Paste - 1tbsp

Red chilli powder - 2tbsp ( can be adjusted acc to your taste)

turmeric powder - 1/2 tsp

salt- as per taste

garam masala - 1.5 tbsp

oil- 5-6tbsp

Jeera - 1tbsp

curry leaves - 2 sprigs

Coriander leaves - a few finely chopped

METHOD:

-Clean the chicken , add the ginger garlic paste , salt , turmeric,  red chilli powder and 1 tbsp garam masala. Mix well and marinate for 1/2 hr to 45 min.

-Heat oil in a kadai , add the jeera , curry leaves,onions and green chilli. Fry well till onions turn brown.

-Add the marinated chicken , cook the chicken in its own juices till dry.

-Once the chicken is dry and well cooked add the left over garam masala mix well and turn off the flame.

-Add the coriander leaves and serve along with rice, sambar or rasam.

Chicken Curry

This is the curry that i made for our weekend meal. So here is the recipe. It was perfect for the peas pulao and the roti.

INGREDIENTS:

chicken- 500gms

onions- 1 medium , chopped

tomato- 1 medium , chopped

Ginger Garlic Paste - 2tbsp

green chillies - 2-3 slit and chopped

red chilli powder - 2tbsp ( can be adjusted acc to your taste)

turmeric powder - 1/2 tsp

salt- as per taste

garam masala - 1.5 tbsp

oil- 5-6tbsp

Jeera - 1tbsp

curry leaves - 2 sprigs

Mint Leaves- Small bunch finely chopped

METHOD:

-Clean the chicken and pat it dry.

-Add the onions , tomato, green chillies,ginger garlic paste, red chilli powder , turmeric salt and garam masala and mix well.

-Take a pressure cooker , add oil. Once the oil is hot add jeera and curry leaves.

-Let the jeera splutter , now add the chicken , turn the flame to high and cook for 5 min on high.

- Lower the flame and cook for 15-20 min till all the water that comes out of the chicken dries.

-Add 2 cups water , let it come to a boil.Once the water starts to boil close the lid and cook for 2-3 whistles.

-Remove the lid and add the chopped mint leaves,cook for 5 min. Serve with Rice , Roti or any flavored rice.

Semiya Upma

INGREDIENTS:

Semiya/Vermicelli - 1cup

Onion- 1 medium chopped

Ginger - 1.5 inch piece , chopped

Green chillies- 2-3 chooped (can be adjusted according to your taste)

oil- 3 tbsp

jeera- 1 tsp

mustad seeds- 1 tbsp

curry leaves- 2 sprigs

water- 2 cups ( i use 1:2 ration , 1cup semiya: 2 cups water)

salt acc to taste

METHOD:

-Heat 1tbsp oil , once hot add the semiya and fry till they turn golden brown. Keep aside.

-In the same pan add the rest of the oil , once oil is hot add the chana dal and fry for 30sec's to 1 min.

-Now add the mustard, jeera and fry for 30 sec's.

-Next add the ginger, green chillies and curry leaves , fry for 1 min.

-Add the chopped onion and fry for 1 more min.

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

-Add the semiya and cook till done.

Sending this to Favorite recipes event: Breakfast recipe hosted by Swathi of Zesty South Indian Kitchen.

Weekend Meal

This was our weekend meal. Peas Pulao, Chicken Curry, Phulkhas and curd. I will post the recipe of chicken curry soon. Peas Pulao has already been posted previously in my blog, click HERE to go to the recipe.

Vegetable Manchurian

INGREDIENTS:

Finely chopped Vegetables( carrot,cabbage and beans)- 2cups

Maida - 1/2cup

cornflour-2-3tbsp

ginger garlic paste - 1tbsp

Garlic- 2tbsp finely chopped

Ginger - 2tbsp finely chopped

green chilli- 2-3 finely chopped ( can be adjusted according to your taste)

Spring onion- 2 chopped

Salt as per taste

White pepper powder(1/2 tsp)

Oil to fry

Soya sauce- 1tsp

Vineger- 1 tsp

green chilli sauce- 1 tbsp(optional)

METHOD:

-Take a big bowl add the vegetables , maida, cornflour , ginger garlic paste, salt and pepper. Mix well. Add little water if required and make small balls.

-Heat oil for deep frying.

- Once the oil is hot enough add the balls and fry till golden brown.

- Keep aside.

- Heat 3tbsp oil , add the ginger, garlic and green chillies and fry for a few seconds.

- Now add soya sauce , green chilli sauce and vineger.

- Adjust the salt. Add little pepper. Now add the manchurian balls and fry for 2 min.

-In a bowl take 2 tbsp of cornflour add little water and dilute it.

- Add the cornflour liquid to the balls and add the spring onions.

- Remove from heat and serve hot.

Banana Oats and Dry Fruits Muffin

This is the first time i baked muffin and they turned delicious.This is a simple and easy recipe that will take a single bowl for mixing and is non-messy.

INGREDIENTS:

All purpose flour – 2 cup

Baking powder – 2 tsp

Banana puree - 1cup

Quick Oats - 1 cup

Powdered Sugar – 3/4 cup

Salt- 1/2 tsp

Butter (unsalted) – 1/4 cup

Eggs – 2

Milk – 3/4th cup

Vanilla essence – 1 tsp

Chopped dry fruits( dates,anjeer and raisins) - 1 cup

METHOD:

Melt the butter for 30 sec in a microwave.

Mix the butter well till its smooth. Now add the Eggs and mix well.

Next add the Milk and Banana Puree and mix well.

Add the vanilla essence and stir once again.

Add the sugar, baking powder, salt and oats and mix.

Add little by little flour and mix well so that no lumps are formed. Once the flur is mixed well add the dry fruits and mix till the fruits are coated in the batter.

Pre heat the oven at 230 degrees C for 10 min. Line a muffin tray with paper cups, add enough batter to fill 1/2 the paper cup.

Bake at 230 C for 20-22 minutes. Cupcake is done when a toothpick inserted comes out clean. 

Once done cool them and serve.

Sending this to Lets Cook with Fruits Event @ Simply.Food ,  Bon Vivant #7 - Baked Goodies @ Sumee's Culinary Bites , Bake Fest @ Food Mania and Cup Cake Recipes @ My Culinary Creations

Chicken Keema Balls

INGREDIENTS:

Chicken keema-1/4 kg

Besan - 2tbsp ( for binding)

Ginger Garlic Paste-2 tsp ( if you want you can even add finely chopped ginger and garlic)

Onion- 1 medium finely chopped            

Green chillis - 2 finely chopped (can be adjusted acc to taste)

Salt - acc to taste

Garam Masala powder - 1tbsp

oil- for deep frying

METHOD:

-Add all the ingredients into a bowl except oil mix well.

-Let the mixture rest for1/2 hr.

-Heat oil ,once its hot enough make small balls of the mixture and drop them carefully into the hot oil and deep fry till done.

-Enjoy with some ketchup or green chutney.