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.

Vegan Garlic Rolls

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PS (Please bear with the pics, the taste is what matters na, and we were  in hurry to these yummy rolls)

Ha… what should I say about these beauties, these are yummiest rolls I have ever had, it’s perfect with Tea or with pasta, and I usually make this with pasta for dinner. From a very long time I was searching for this kind of a recipe, I tried with already baked bread by spreading the garlic mix, then again with something else, but nothing worked until I got this recipe from a blog, I have modified a little bit according to my taste. This time when I go to Bangalore I am going to make this especially for my amma, she is vegan and will definitely love this. So here goes the recipe.

Recipe source : Edible Garden

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

What you will need

1 cup Maida + 1tbsp for dusting

½ cup Luke warm water

½ tsp salt

1 tsp sugar

1 and ½ tsp yeast

1tbsp oil (and vegetable oil)

For the Garlic spread

Earth balance or vegan Butter – 1/4th cup

Oregano – 1tsp

Chilly flakes – 1tsp

Minced garlic – 1 and ½ tbsp

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This pic is from the 2nd time I made rolls, I have don’t have the risen rolls pic from the first batch,so I am adding this pic.

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How to Make

First proof the yeast in the luke warm water with salt, sugar ,yeast and let it be for 5 minutes, until its proofed fully, then add the Maida, oil and mix well, make it into a smooth dough, and let it rise in a warm place by covering with a damp cheese cloth.

Meanwhile in a bowl take vegan butter, oregano, chilly flakes, and minced garlic, and mix well and keep it aside.

Once the dough is risen or doubled, mine took 45 minutes, just punch it down and kneed it into a smooth ball, and roll it using the rolling pin, roll it into round or rectangle of ½ inch thickness, add flour if the dough is sticky when rolling, once done spread the garlic spread just leaving ½ inch around the edges.

Then roll it from the end gently until to the other end, once it’s fully rolled, cut it into 6 equal portions.

Then place the cut side up rolls in a greased pan, and keep in warm place to let it rise, I keep mine for 45 minutes.

Once it’s risen, bake it in a preheated oven at 180 degrees for 25 to 30 minutes or until golden brown on top.

Notes

You can use the ordinary butter instead of vegan butter.

The flavors in the garlic spread is your choice, you add, minus or multiply and play with the flavors.

I used olive oil once instead of butter but it dint turn out that great.

If you don’t have vegan butter, you can use home made cashew butter or peanut butter, but I haven tried with these, so I cant guaranty the results.

Vegan Carrot Halwa

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As I have written in my previous posts and maybe throughout my blog, that I may become a vegan in future, so I am preparing myself, also as of now I don’t take buttermilk, milk, curd etc in my diet, yeah I eat cheese, that too very rarely and also I like cheese, so it may take some time before I am fully off from that, until that I am “half vegan”. So here goes my simple yet tasty recipe.

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

What you will need

1 cup grated / finely chopped carrot

½ cup sugar

½ tsp eliche powered

¼ cup almond (blended in smooth paste)*

1 tbsp water

1 tbsp cashew and dry grapes

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How to make

First in a pan add the cashew and dry grapes and dry fry for 2 minutes and keep it aside. The in the same pan add  the grated carrot ,water and let it cook for 10 to 15 minutes, keep stirring and then add sugar, eliche and mix well and let it cook for again 15 minutes again.

Then add the almond paste mix well and let it cook again for 15 minutes or until the carrots are cooked, then garnish with cashew and dry grapes and its ready to serve.

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Notes

For almond paste, take the almond soak it overnight or for few hours and the take out the skin and blend it into smooth paste with little water.

Even though there is no one drops of fat it’s very yummy.

To make it even healthier you can add 3/4th cup dates paste.

Or you can add cane sugar, its gives a beautiful colour to the halwa.

Kodbale – A deep-fried snack

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It’s a very tasty and difficult snack to make or so I thought, until I saw this recipe on TV, it’s not the exact authentic recipe but yeah the taste is almost like the authentic recipe and it’s easy to make. So let’s start.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 20 minutes
makes:   30 small kodbale’s

What you will need

½ cup – rice flour

¼ cup – Maida

2 tbsp – fine sooji (chiroiti rava)

1 tsp – chilly flakes

½ tsp – salt

1 pinch – hing

1 tsp – carom seeds/om kalu

½ cup – water

Oil – 1 tbsp + for frying

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This is how it should be rolled before cutting it into small pieces and attaching the ends to make kodbale,like the below photo and the deep fry it.

 

 

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How to make

First keep the oil for heating. In a bowl take all the ingredients, except water, by now the oil will be hot , add the hot oil from the frying pan, the oil should be very hot, now add water and mix well. It should be soft like chapatti dough.

Then take small balls and roll it into 1 cm in thickness  and cut it into 2 or 3 inches pieces and join the ends to make like the kodbale shape. And then deep-fry and it’s then its ready to serve.

Notes

I have made small kodbale’s, you can make bigger once.

The oil should be very hot, like when we deep fry we need the oil hot so the oil should be that hot, then only the kodbale will be crispy.

Eggless lemon cup cakes

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I am posting a baking recipe after such a looooong time anyways, It was the most yummiest, moist and tasty cup cake after a long time, when you give to someone who bakes with the eggs, they will wonder how it’s so airy and moist without the egg. Actually lemon/lime gives a nice texture for the eggless cakes.I was too much into baking breads, buns,rolls sigh all yeast recipes,I still need to perfect in some more yeast recipes before I post it here. Ok lets start baking.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 22 minutes
makes:   6 cup cakes

What you will need

Maida – ½ + 1tbsp

Baking Soda – ¼ tsp

Baking Powder – ¼ tsp

Salt – one pinch

Almond Meal – 2 tbsp

Curd – 2 tbsp

Milk – 3 tbsp

vanilla essence – 1tsp

Lemon/lime – rind 1 tsp

Lemon/lime – juice 1 tsp

Sugar – 1/4th cup = 2 Tbsp

Oil – 2 tbsp

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How to make

First preheat the oven for 10 at 180 degrees. The line the cupcakes pan and keep it ready.

In a bowl take all the dry ingredients and mix well and keep aside. In another bowl take all the wet ingredients and mix well, mix the sugar well until it is dissolved properly.

Now mix both the dry and wet ingredients together, mix it well, and then pour it in the baking pan. Bake it the preheated oven for 22 minutes at 180 degrees, or until done. I made exactly 6 cupcakes.

Notes

If you don’t have almond meal add, you can just grind the almonds and add it.

I added ground almonds.

Schezwan fried rice

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I love Schezwan fried rice, I always make the sauce and stock it. Only the veggie varies in the fried rice. It’s very simply and yummy recipe. I always make Gobi Manchurian with the fried rice the combo is yummy. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: 1 hour
Cooking Time: 15 minutes
makes:   Serves 2 or 3

What you will need

For the Shcezwan sauce

20 red dried chillies (soaked in warm water for half an hour or to one hour)

Garlic pods 6 (if the garlic pods are big like the US one or if it’s small add ore according to your taste)

Salt ¼ tsp

Vegetable oil 2 tsp

For the fried rice

3/4th cup of cooked basmati or jeerasambar rice

¼ cup red, green, yellow chopped capsicum and mushroom

1 tsp soy sauce

½ tsp salt

1 tsp pepper

1 tbsp chopped spring onion

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How to make

First take the soaked red chills, garlic and salt in the blender, blend it into smooth paste. In a pan add the oil and the paste and sauté it for 2 minutes, then add the veggies sauté it for few more minute or until the veggies are done. Then add the soy sauce and salt and mix well, and then add the cooked rice and pepper and mix well, then off the stove and add the spring onions and serve it hot.

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Notes

You can use carrots, beans, cabbage etc, I wanted to do it only the mixed capsicum and mushroom.

The sauce measurement for one time and for that rice measurement.

You can increase the quantity and make more sauce and store 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.

 

Eggless vegan mango cake

 

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Mango cake was so perfect and yummy. From the time mango season started I wanted make mango cake and finally made it for my dear amma’s birthday, amma love it more because it was a vegan cake and yet so tasty. The cake was moist, airy and tasty. So here goes the recipe.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 to 30 minutes
makes : 8 inches round cake

What you will need

1 and ½ cups Maida
1 and ½ cups mango puree
¾ Th cup sugar
Cooking oil 1/3 cup
Baking soda ½ tspn
Baking powder 1 and ½ tspn
Vanilla essence 1 tspn

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How to make

First take the wet ingredients in a bowl, mix the oil, vanilla essence and mango puree first the add the sugar and mix well until the sugar is fully dissolved, then add the baking powder and baking soda mix again, now finally add the Maida and mix well without any lumps, don’t beat it too much just gently mix the wet ingredients with the flour. The pour the batter into an eight inches greased pan and bake in a preheated oven at 180 degrees for 25 to 30 minutes, and it’s done yummy mango sponge cake.

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Notes

while making the mango puree ,you can add sugar depending on the sweetness of the mango.

Alphonso mango will suite the best for this cake.

You can add even eliche/cardamom  powder insted of vanilla essence or add both.

 

 

Eggless blue berry muffins

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Yummy, spongy and airy eggless muffins. It is a very simple and tasty recipe. Every weekend when I would go for grocery shopping I would see the blue berries and leave it there. I wanted a proper eggless recipe. Finally found a very simple recipe and so here goes eggless blueberry muffin recipe.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
makes12 muffins

Ingredients

1 & 1/4th cup – Maida
½ – cup curd
½ – cup milk + 1 tbsp
1 tsp – Vanilla essence
5 tbsp – butter
1 cup sugar
½ cup – blueberries
1 tsp – baking powder
½ tsp – baking soda
1 tsp – Corn flour

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How to make

First wash the blue berries and dust it with corn flour and keep it aside.
Then mix the wet ingredients together, and then add the dry ingredients. Once it’s mixed well, add the blue berries and gently fold it. Once you add the berries don’t mix it too much. Then line cups in the muffin tray. Then pour the batter into the cups, ¾ th cup must be filled
Bake in the pre heated oven at 180 degrees for 25 minutes.
Bake in the middle rack

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Notes
The cornflour should be dusted with blue berries so that they don’t sink in the bottom
You can add even some Chocó chips too if you like; in that case reduce the sugar to 3/4th cup.
Or otherwise also if you like the muffins to be a bit less sweet even then you can reduce the sugar.