Gongura Pappu/ sorrel leaves lentil curry

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This is an Andhra recipe; there are different kinds of lentil curries. I have tried all, but this was pending from a long time, when we went to the Indian stores this weekend , we saw gongura/ sorrel leaves and I decided there itself that I am going to try this one, and it was a immediate hit, the day I prepared it, it’s very simple recipe.

Growing up, Amma always made sure we eat greens, but I just hated eating greens, but she would make mixed soppu saru pappu/mixed greens lentil curry, which is my all time favourite, I try to replicate here, but nothing like the way she makes sigh. Ok let’s start with making gongura pappu.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves : 2 to 3

2 cups tightly packed Sorrel leaves/Gongura (washed and chopped)

3/4th cup toor dal /pigeon peas (pressure cooked)

1 small onion chopped length wise

5 to 6 pods of Garlic crushed

1 tsp mustard seeds

5 to 6 curry leaves

5 to 6 Green chillies slit length wise

5 to 6 Red chillies

2 tsp dry peanuts (optional)

1 tsp grated coconut (optional)

1 tsp salt

1 tbsp oil

¼ th cup water

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How to make

First cook the dal and keep aside.

In a heated pan add oil, once the oil is hot add mustered, once e the mustered splutters, add the onion, chilly, peanuts , garlic and sauté it for 3 to 5 minutes.

Now add the gongura and sauté it for 10 minutes or more depending on when the mushiness is gone and it’s cooked well.

Then add the salt and sauté for a minute.

Now add the cooked dal, grated coconut, water and mix well and cook until the curry starts boiling once its boils it’s done ready to serve , with hot rice or even roti’s.

Notes

Gongura will be mushy in the beginning, once it’s cooked fully the mushiness will be gone.

Since the gongura is very sour, so while adding the salt, first add one tsp salt, then you can increase the salt according to your taste buds.

You can add more water or less, the way you want its consistency.

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Kadai Paneer

 

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Paneer is DH’s favourite, anything I make with paneer he is one happy person. The Kadai paneer is one regular recipe at home, it’s my version, it’s yummy and easy too, since I don’t eat paneer I add capsicum or mix vegetables, in this particular recipe I have just added capsicum which is my favourite. So here’s my version of kadai paneer.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

2 tomatoes finely chopped

1 small onion finely chopped

2 to 3 green chilly or green chilly paste (optional)

1 tsp ginger garlic paste

2 tsp cashew and poppy seeds paste

1/4th tsp Turmeric

1 tsp Dhanya powder (coriander powder)

1tsp Jeera powder

1 tsp chilly powder

½ tsp garam macula

2 tsp Kasuri Methi (fenugreek dry leaves)

1tsp salt

½ cup chopped Capsicum

½ cup cubed paneer

1 tbsp oil

1 tsp Jeera

2 tbsp water

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How to make

In a pan or kadai add oil, one the oil heats up, add the jeera, then add the Ginger garlic paste and sauté it for a minute, then add the chopped onion, tomatoes, green chillies and turmeric then mix well cook for 5 minutes until the tomatoes become mushy, then add the dhanya, jeera, chilly powder and salt and mix well and let it cook for 5 minutes again, add water at this stage and let it simmer for 2 minutes more.

Then add the cashew and poppy seeds paste and kasuri methi, mix well cook for few 2 minutes, then add the chopped capsicum and paneer cook for 2 minutes more, then it’s ready to serve.

Notes

I like spicy food so I have added green chilly so it purely optional, but I also feel green chilly adds more taste than red chilly.

For cashew and poppy seeds paste, soak the cashew and poppy seeds for an hour in warm water and then grind it into smooth paste, this paste can be added to most of the gravy’s and i add it instead of cream.

Also you can grind the tomatoes and onion paste ones the tomatoes becomes mushy, but it’s purely optional, I don’t grind it.

Chopps peas curry

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I love this curry, it’s actually a non veg curry made with mutton, but for us vegetarians it can be made with peas, potatoes and kidney beans. I have been away from the blog world , I was busy packing, going to doctors for last minute checkups, temples, last minute shopping and I am finally here in the US from a week and ok settled need so more time to fully set here, anyways here goes my recipe

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30
Makes: 4 to 6 servings

Ingredients

1 cup fresh peas or thawed peas

1 or 2 potato depending on the size

1/4th cup kidney beans (Optional)

1 small onion finely chopped

1 small tomato finely chopped

½ tsp turmeric

1 tsp Dhaniya powder

1 tsp garam masala

1 tsp salt

1 tbsp vegetable oil

For grinding you will need

¼ cup fresh coconut

5 to 6 green chillies

2 to 3 small pods of garlic

1 inch ginger

2 tsp whole pepper

1 cup coriander

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How to make

In a pan, add oil once the oil heats up add finely chopped onion, tomato and turmeric. Once the onion becomes translucent add chopped potato and let it cook. Then grind the ingredients for grinding in to smooth paste and add to the pan and let it cook for some time. Then add the daniya powder and add the salt, once the potato is 3/4th cook add the peas and kidney beans and let it cook for 15 minutes and finally add the garam masala before switching off the stove and its ready to serve with hot chapattis or with just plain rice.

Notes

I have linked some other sites which have the recipes of daniya and garam masala power, my amma makes these at home , will surely put up our version of the above powders soon.

Chilles and pepper can be altered according to your taste.

 

Channa / Chole Masala

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This is one of my favourite dish, when I get bored of Allu/potato curry for poori, I make this dish, over the years I make my own version without using the store bought spices, I use homemade spices and of course most do the home made spices made by amma. When I was a kid my mom’s used to make this recipe using Everest chole masala, but then later she started her own version and as usual every time we make the recipe we make changes and now we have perfected the recipe according to our taste buds, so here goes the recipe.

Basic Information:
Preparation Time: 15  to 20 minutes.
Idle Time: overnight 
Cooking Time: 15 minutes
makes: 2 to 3 serving

What you will need

1 Cup channa soaked and pressured cooked with little salt (garbanzo beans)
1 big onion finely chopped
2 big tomatos finely chopped
1 tbsp ginger garlic paste
1 tbsp Cashew paste
1 tbsp any veg oil
1 tsp daniya powder (coriander)
1 tsp Chilly powder
1 tsp garam masala
¼ tsp turmeric
½ tsp whole jeera
1/4th cup meethi leaves (fenugreek) (optional)
1/4th cup coriander finely chopped                                                                                                           1 small lime juice                                                                                                                                     Salt to taste

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How to make

In a heated pan add oil, once the oil is hot add whole jeera, ginger garlic paste, onion, tomato and turmeric and sauté it for five minutes. Then add the dry powders daniya, chilly and garam masala and sauté again for 5 minutes or when the oil leaves the sides. Then add the boiled channa/garbanzo beans, mix well, and then add the methi leaves let it simmer for some time. Then finally add the cashew paste, salt and lime juice and finish it off with coriander garnish. The gravy can be eaten with poori, batura or any kind of rotis.

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Notes
The cashew paste has two more ingredient which I do not want to disclose, coz I feel it’s the secret ingredient and I don’t want to reveal it here, but just the cashew paste also gives a very good taste by itself.
Methi or fenugreek leaves are optional, or you can add the store bought kasuri methi.
You can add cream too, but I prefer vegan version.
Daniya powder I use is homemade but you can get it in shops.
Garam masala also I use homemade and that also is available in shops easily,hopefully I will put up the homemade recipes of garam masala
This dish is mainly eaten with Batura; they are big poori’s made by using curd. The dough is made by using the curd instead of water. then it is left for some hours and the dough would have risen and the pooris are made by the risen dough.

Hengai/Guth vankai/Ennai Kathrikai/Stuffed Brinjal

Hmmmmm…so many names so u wondering……….this what its called in three different Indian langauages, its called Hengai in Kannada, Guth Vankai in Telugu, Ennai Karthrikai in tamil  and obvoiusly Stuffed Brinjal in English.

last night when my In-laws had come I made this and they loved it. So I am gonna write the Karnataka Version of making Stuffed Brinjal.

Ingedients needed

  1. Brinjal – 1/2 kg
  2. Coconut Grated – 1 small cup
  3. Peanuts roasted – 1 tspn
  4. saseme seeds roasted – 1 tspn
  5. Turmeric – 1 pinch
  6. Tamrind – according to ur taste
  7. onoin – 1 chopped
  8. Ginger – 1 inch chopped
  9. Garlic – 4 to 6 pods
  10. salt – according to ur taste
  11. Chilly powder – 1and 1/2 tspn
  12. Dania powder – 1/ 2 tspn
  13. Refined oil – 1 medium cup (1 tbspn for grinding and remaing for cooking the brinjal)
  14. Jaggry – little (optional)
  15. Sambar powder – 1 tpsn (optional)
  16. Garam masala – 1/2 tspn

For this recipe u manily need to grind almost all the ingedients from number 2 to 16 (jaggry is optinal I dont like jaggry or the little sweet taste, so depends on individual taste)other then Brinjal.

Once its done into smooth paste, the stuffing for brinjal is ready, cutting the brinjal is very important for this recipe.

Do not cut the stem part, cut the other end of brinjal and make four cuts , and fill the ground paste .

Take a frying pan, add the oil once the oil is little hot add the stuffed brinjals and the remaining paste and cook for 30 min on sim or untill the brinjal is cooked,as we would have put the whole brinjal it will take long time for cooking.Once done serve with hot chappati or rice.

Sprouts curry

 

Sprouts curry is a very healthy and tasty, but it is a bit long process u need a lot of time to do this, for making sprouts curry u will need to soak green gram, horse gram and if u like u can even soak brown channa (chick peas) overnight and the next day u need to drain the water and keep it agin for 24 hrs.

In the USA it ll take more longer time coz its always cold there. In India it takes one and a half day but USA u need atleast 3 days , when I was in the US I did this curry and it took almost 3 to 4 days for the grains to sprout.

 After 24hrs or whenever the grains are sprouted it ready to make the curry.

 Ingedients

1.      sprouts  – 1 small cup

2.      coconut grated/ coconut milk – 1 small cup

3.      potatoes – 2 chopped

4.      brinjal – 2 (optional)

5.      onion – 1 (half  for sauté and other half for grinding)

6.      tomato’s – 2 chopped

7.      ginger – 1 inch

8.      garlic – 5 to 8 pods

9.      chilly powder – 2  tspoon

10.  dania / coriander powder – 1 tspoon

11.  sambar powder (which ever is available in the market or if have home made same applies to garam masala also but garam masala is a must, sambar powder is optional ) –  1 btspoon

12.  red chillies – 3 -5

13.  salt

14.  turmeric powder – 1 pinch

15.  oil – 1 table spoon

16.  garam masala.

 First u need to grind some ingredients – onion(half), garlic, ginger, coconut (if u have grated) ,red chilles.

 How to make

Take a cooker or a big pan, keep it on the stove once it’s a bit hot add oil, one the oil is hot add onion and turmeric powder once the onion is becomes transparent add the potatoes, brinjal. After the potatoes and brinjal have half cooked add the sprouts and mix it then add chilly, dania , sambar and garam masal powders and mix it again then add the grinded masala and a little water(in case u have taken coconut milk instead of the grated coconut )now u have to add the coconut milk and salt. let it cook in high until it boils then later u can simmer it and let it cook until the vegges are done.

 

Once its done u  can have it with rice or chappathis.

P.S. I  will post homemade Sambar and Garam masala powders recipes soon.