Gongura Royyalu/Gongura Prawns/ Prawns with sorrel leaves

Gongura Royyalu/Gongura Prawns/ Prawns with sorrel leaves

Ingredients:

Prawns/Royyalu: 500 Gms

Gongura/Sorrel Leaves: 3 bunches ( wash, tear and Grind them )

Oil: 2 tbsp

Onion: 1 ( chopped )

Green Chilli: 20 ( you can add more if you want spicy )

Red Chillis: 4

Curry leaves: as required

Red Chilli powder: 2 tbsp

Ginger Garlic paste: 1 tbsp

Cummins: 1/4 tbsp

Mustard seeds: 1/2 tbsp

Fenugreek: 1/2 tbsp

Urad dal: 1/2 tbsp

Salt : to taste

Turmeric: as required

Method:

Take a pan, add 1 tbsp oil. let it heat.

Now, add Onions. After 2 minutes add Ginger Garlic paste.

After 1 minute add salt, Turmeric, Red Chilli powder and fry them for 2 more minutes.

Now add Water as required. When water starts Boiling add Green Chillies and Gongura/Sorrel leaves and cook them.

Now take another pan, add remaining oil, let it heat. Now add Cummins, Mustard seeds, Fenugreek, Urad dal, Red chillis, Curry leaves and Fry them for 2 minutes.

After 2 minutes, add Prawns/Royyalu and fry them till Prawns/Royyalu are cooked.

Now, Add already cooked Gongura/Sorrel leaves.

Gongura Royyalu is ready.

Serve hot with White Rice or Rotis or Chapathis.

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Mutton Brain Fry/Bheja Fry

Mutton Brain Fry/Bheja Fry

Ingredients:

Lamb/ Goat Brain: 1

Oil: 1 tbsp

Onion: 1 big ( chop into 4 pieces )

Curd: 1 Cup

Ginger Garlic Paste: 1 tbsp

Coriander Leaves: 1/2 Cup ( chopped )

Garam masala Powder: 1/2 tbsp

Red chilli : 2

Turmeric Powder: a pinch

Salt: as required

Coriander seeds: 1 tbsp

Ingredients for Making Garam Masala Powder:

Coriander seeds: 3 tbsp

Cumminc: 2 tbsp

Pepper: 1 tbsp

Cloves: 5

Cardamoms: 3

Cinnamon stick: 1"

Khas Khas/ Poppy seeds: 2 tbsp

Grind these items and make powder.

Method:

Grind Red chillis,Coriander seeds, Onions and combine this with Ginger-garlic paste and keep aside.

Now take pan, add oil, let it heat.

Now add that paste, Garam masala and fry till it's color changes to reddish.

Now, add Goat Brain. After 1 minute add salt, Curd and water ( as required ). Let it cook.

Before turning off flame add  chopped Coriander Leaves.

Enjoy with your family.

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Gongura Chutney ( pickle ) / Chutney with Sorrel Leaves

Gongura Chutney ( pickle ) / Chutney with Sorrel Leaves

Ingredients:

Gongura/Sorrel Leaves:2 Bunches, finely chopped ( discard Stems )

Tamarind Juice: 1 Cup

Red chilli powder: 2 tbsp

Salt: as required ( appro. 100gm )

Bengal Gram: 2 tbsp

Turmeric: 1/2 tbsp

Mustard seeds: 2 tbsp

Red chilli: 4 - 6

Oil: 3 tbsp

Method:

Take a pan add  2 tbsp of Oil, let it heat.

Now add Gongura/sorrel leavesand fry them.

Combine this Gongura/sorrel leaves with salt, red chilli powder and Grind them.

Now take a pan add 1 tbsp oil, let it heat.

Add red chilli, Bengal gram, Mustard seeds, Tamarind Juice, Turmeric powder and allow them to cook for 15 minutes.

Now combine this with grind-ed Gongura/ sorrel leaves.

This can be stored in jar.

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Onion Raita/Onion Tomato Raita

Onion Raita/Onion Tomato Raita

Tomato onion raita is deliciously made with curd, tomato and onions seasoned with a tempering of mustard and cumin seeds, fresh curry leaves and spiced with some green chilies.

Ingredients:

Onions: 2 big ( Chopped )

Curd: 1/2 Ltr

Green Chilli: 4 ( chopped )

Tomato: 1 ( chopped )

Coriander leaves: 1/2 Cup ( chopped )

Cummins: 1/4 tbsp ( powdered )

Mustard seeds: 1/4 tbsp

Curry leaves: as required

Salt: to taste

Method:

Combine Curd, Salt, Coriander leaves, Tomatoes, Onions, Green chillis and marinate for at least 30 minutes.

After 30 minutes Combine remaining ingredients ( i.e, Cummins, Mustard seeds and Curry leaves)  and Chill it until it is served.

It tastes yummy with Rice varieties, Pulaos, Biryani's...

Note:

If your curd tastes sour add 1 tsp sugar and beat it nicely.It will reduce the sourness.

If you want to prepare the raita ahead,do all the chopping work and keep them ready and mix it just before serving.This way the raita would not become watery.You can even sprinkle some salt on the onions and leave it for some time,remove the extra water by squeezing and add then mix with curd and can be refrigerated until its use,this way the raita will not become watery.

You can add chopped cucumber in the recipe along with onions and tomatoes.

Replace coriander leaves with mint leaves for a refreshing taste.

For a south Indian version add a handful of grated coconut in the recipe.

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Minapa Sunnundalu/Black gram Sunnundalu/ urad dal ladoo

Minapa Sunnundalu/Black gram Sunnundalu

Minapappu Sunnundalu also known as Minappa Sunnundalu (Urad Dal Laddo) is a traditional Andhra sweet dish that is simple to prepare.

Ingredients:

Minapappu/Black gram: 2 Cups

Sugar: 1 Cup ( powdered or blend sugar into fine powder )

Ghee: as required

Cardamom Powder: 1/4 tbsp

Method:

Take a pan and dry roast black gram on a low to medium flame till deep red and till you get a nice aroma, which could take at least 18-20 minutes. You should keep stirring the dal while dry roasting, lest it burns. Remove and allow it to cool. Blend both the raw rice and black gram to a fine powder. Keep aside.

Now mix together black gram powder and powdered sugar in a wide plate. Slowly add hot ghee and keep mixing with hand, till the mix holds together.

Shape into round balls as you wish.The ghee should be just enough to hold the powders together and not drip while making balls.

These are healthy for Children.

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Rava Laddu

Rava Laddu

Rava Ladoo is a delicious sweet that is made from semolina, cashewnuts and homemade ghee. These rava ladoos are a traditional sweet that is also made during many festivals like Diwali, Ganesh Chaturti, weddings or even when there is a small occasion in the family.

Ingredients:

Rava / Sooji / Semolina : 1-1/2 cup, lightly pulsed to make a coarse powder in the blender

Coconut: 1/ 4 Cup ( Fresh and Shredded )

Milk: as required

Sugar:  1/2 Cup ( powdered )

Cardamom Powder: 1/2 tbsp

Raisins: 1/4 Cup

Cashew nuts: 1/4 Cup ( powdered )

Cashew nuts: 1/4 Cup ( Chopped )

Ghee: 1/4 tbsp + 1 tbsp

Method:

Heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp. Once roasted add in the raisins and sauté for a few seconds. Turn off the heat and keep this aside.

Heat ¼ cup of ghee in a heavy bottomed pan; add in the rava / semolina to the pan. Roast the rava until you get a roasted aroma and it is turning lightly golden. It is important to roast the rava, stirring continuously on very low heat. High heat can cause the rava to brown.

Once roasted add in the remaining ingredients included the roasted cashew nuts and raisins.

Saute for just a few more seconds until the mixture is well combined. Allow it to cool slightly. Once cooled, shape the rava ladoo mixture into equal size balls. If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.

Enjoy Rava Ladoos with your family and friends.

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Carrot Halwa/ Gajar Halwa

Carrot Halwa/ Gajar Halwa

Carrot Halwa which is also known as Gajar ka Halwa. Gajar Halwa is very famous traditional Punjabi desert.

Ingredients:

Carrot: 2 Cups ( shredded )

Milk: 2 Cups

Butter: 1/2 Cup

Sugar:  1 Cup

Cardamom Powder: 1/2 tbsp

Raisins: 10

Cashew nuts: 10

Almond: 5

Ghee: 1/4 tbsp

Method:

Roast Cashew nuts and Raisins in ghee. And keep aside for Garnish.

Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.

Melt the butter in a frying pan on medium heat.

Add the shredded carrots and stir-fry for about seven to eight minutes.

Carrots should be tender and slightly changed in color.

Add the milk and cook until the milk dries. This will take about eight to ten minutes.

Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.

Garnish with cashew nuts, Almond and Raisins.

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Mysore Bajji/Mysore Bonda

Mysore Bajji/Mysore Bonda

Mysore Bajji is also known as Mysore Bonda.  Mysore Bajji is preferred as a breakfast and even as snacks.

Ingredients:

Maida ( All Purpose Flour ): 1 Cup

Rice flour: 1/2 Cup

Onions: 1 tbsp ( chopped )

Butter milk/Curd: as required

Green Chillis: 3

Ginger: 1 tbsp ( Chopped )

Coconut: 1 tbsp ( Chopped )

Cummins: 1/2 tbsp

Salt: to taste

Oil: to fry

Cooking soda: 1/4 tbsp

Method:

Make a soft dough using Maida ( All Purpose flour ), rice flour, Onions, Green chillies, Ginger, Coconut, Cooking soda, Cummins and Salt with Butter milk/Curd.

Keep aside for 3 to 4 hours.

Take a pan, add Oil. Let it heat.

Take dough, make balls and fry them in oil till Honey brown.

Repeat the process till dough is complete.

Serve hot with Coconut Chutney.

Note:

         Reduce flame to medium-low, while frying Mysore bajji.

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Gongura Mamsam/Gongura Mutton/Mutton with Sorrel Leaves

Gongura Mamsam/Gongura Mutton/Mutton with Sorrel Leaves

Ingredients:

Mutton: 500 Gms

Gongura/Sorrel Leaves: 3 bunches ( wash, tear and Grind them )

Oil: 2 tbsp

Onion: 1 ( chopped )

Green Chilli: 20 ( you can add more if you want spicy )

Red Chillis: 4

Curry leaves: as required

Red Chilli powder: 2 tbsp

Ginger Garlic paste: 1 tbsp

Cummins: 1/4 tbsp

Mustard seeds: 1/2 tbsp

Fenugreek: 1/2 tbsp

Urad dal: 1/2 tbsp

Salt : to taste

Turmeric: as required

Method:

Take a pan, add 1 tbsp oil. let it heat.

Now, add Onions. After 2 minutes add Ginger Garlic paste.

After 1 minute add Mutton, salt, Turmeric, Red Chilli powder and fry them for 2 more minutes.

Now add Water as required. When water starts Boiling add Green Chillies and Gongura/Sorrel leaves.

Cook until Mutton turns into soft.

Now take another pan, add remaining oil, let it heat. Now add Cummins, Mustard seeds, Fenugreek, Urad dal, Red chillis, Curry leaves and Fry them for 2 minutes.

After 2 minutes, Combine well with already cooked Mutton and Gongura/Sorrel leaves.

Gongura mutton is ready.

Serve hot with White Rice or Rotis or Chapathis.

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Boiled Egg Upma

Boiled Egg Upma

Ingredients:

Boiled Eggs:  4

Bombay Rava/Wheat rava: 250 Gms

Mustard seeds: 1/4 tbsp

Cummins: 1/4 tbsp

Salt: to taste

Curry leaves: as required

Ghee: 2 tbsp

Onions: 1 ( chopped )

Milk: 1/4 ltr

Green chilli: 3 ( chopped )

Coriander leaves: 1/2 tbsp ( chopped )

Method:

Take a pan, add 1 tbsp Ghee. Let it heat. Add Bombay Rava/Wheat rava and fry for 2 minutes and keep aside.

Now take a pan, add remaining Ghee and let it heat.

Now, add Cummins, Mustards, Onions, Green chillis and fry them until their color changes.

Now add Curry leaves, milk and allow them to boil.

Divide each Egg into 4 pieces and add them into boiling milk.

After 2 minutes, add Bombay Rava/Wheat rava Keep stirring simultaneously. Add in 3-4 batches. If you add it at once, lumps will be formed.

The Bombay Rava/Wheat rava /semolina will absorb water and swell and begin to cook.

If the mixture looks dry, then add some more milk.

Reduce the flame and simmer the upma for 2-3 minutes.

Keep stirring so that the upma does not stick to the pan.

Garnish upma with coriander/cilantro leaves.

Enjoy Egg Upma with your family and friends.

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Cabbage Chutney/ Cabbage Pachadi/Pattagobi (Muttai kose)

Cabbage Chutney/ Cabbage Pachadi

It tastes yummy with Rice, Dosa and Idli. Do try it and you will not regret it. Today we will learn how to make cabbage chutney for Rice, Idli, Dosa following this easy recipe.

Ingredients:

Cabbage : 1/4 Kg

Oil: 2 tbsp

Red chillis: 10

Cummins: 1/2 tbsp

Tamarind: as required

Coriander seeds: 1/2 tbsp

Urad dal: 1/2 tbsp

Mustard seeds: 1/4 tbsp

Fenugreek seeds: 1/4 tbsp

Salt: to taste

Turmeric: 1/4 tbsp

Method:

Take a pan, add 1/4 tbsp oil. Let it heat and add red chillis. Fry them and keep aside.

In the same pan add 1 tbsp oil, let it heat.

Add Cabbage, tamarind, turmeric, little water and allow it to cook until Cabbage is cooked, If it contains water filter them. Allow Cabbage to cool.

Now, make paste of Red chillis,Cummins and salt. Mix this with already cooked Cabbage and Tamarind. again make a paste.

Now, in another pan, add remaining oil, let it heat. Now, add Coriander seeds, Fenugreek seeds, Mustard seeds and Urad dal. Fry them and mix this with Paste.

Cabbage Chutney is ready.

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Tomato Perugu pachadi/Tomato Curd Chutney

Tomato Perugu pachadi/Tomato Curd Chutney

Luscious ripe tart tomatoes, fresh low fat curds and hints of green chillis and coriander leaves define this tart, healthy and delicious chutney. It has a mingling of flavors with the right balance of sweet, sour and spicy notes. Goes good with both rice and chapatis

Ingredients:

Tomatoes: 2 big ( chopped )

Curd: 1cup

Onions: 1 ( chopped  )

Turmeric: a pinch

Green chilli: 2 ( chopped )

Cummins: 1/4 tbsp

Mustard seeds: 1/4 tbsp

Coriander leaves: 1/2 tbsp ( chopped )

Oil: 1/2 tbsp

Curry leaves: as required

Salt: to taste

Method:

Add Curd, Salt, Turmeric and keep aside.

Take a pan, add oil. Let it heat, now add Cummins, Mustard seeds, Green chilli, Curry leaves and fry for 2 minutes.

Now, add Tomatoes, allow it to cook.

When tomatoes are cooked, add Coriander leaves and turn off flame. When it become cool, add Mixed Curd and Chopped Onions.

Tomato Curd Chutney is ready.

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