Sorrel Leaves/Gongura Mushroom

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Yeah you read right, apart from gongura dal, I wanted to make something different, so i was searching the net, I usually check VahChef, and I like his vegetarian recipes. When I was browsing through the site, I saw this one recipe “ gongura paneer saag”, I wanted to try it, but i wanted to something different so decide to add mushrooms to it instead of pinner even though paneer was there at home. This is a simple recipe, those who like sour taste , they will love it, I am one of them I love sour taste its yum I must say, if you don’t sour taste you might not like this dish as much you might have liked Gongura dal sigh, anyways let’s make it.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3

What you will need

Mushrooms – 200gms

Gongura – 1 cup (Loosely packed)

Green Chillies – 6

Onion – 2 tbsp + 1 tbsp (chopped finely)

Ginger – 1 inch piece

Garlic – 5 to 6 pods

Oil – 1 tsp + 2 tsp

Jeera – 1 tsp

Gram masala – 1 tsp

Dhaniya powder – 1tsp

Turmeric – ½ tsp

Salt – 1 tsp

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How to make

Wash and boil the Mushrooms in turmeric water and keep it aside (see notes)

In a pan add oil, 1 tsp oil then add ginger and garlic and sauté it for 2 minutes.

Then add 2 tbsp onion, chillies and sauté it for 5 minutes or until only is slightly translucent.

Now add the gongura leaves and sauté it until its mushiness goes. Let it rest and cool down before you grind it.

In the same odd oil, then add jeera, onion and sauté it for a minute then add the garam masala, turmeric, dhaniya powder, salt  and mix well, sauté it for 2 to 3 minutes.

Now add the ground gongura paste mix well, let it cook for a minute or two.

Then add the mushrooms and let it cook for 5 minutes and then it’s ready to serve with hot chapattis

Notes

I have used button mushroom, you can use any type of mushrooms

I usually boil the mush is turmeric water then drain the water and chop the mushroom and the use it.

I microwave the mushroom for 5 minutes in turmeric water; you can add salt too along with turmeric for boiling.

In this recipe salt depends on how much you can tolerate the sourness, so add accordingly.

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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.

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.