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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Hithakida Avarekal Palav

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Hithakida avarekal (de-skinned beans) palav is one of my favourite dishes, the avarekal/ Flat beans/Hyacinth beans/Indian lilva beans in English, Mochakottai in Tamil, and Surti papdi in Hindi. These are seasonal beans it’s produced during winter, maybe from Nov to Feb. When I was in Bangalore in FEB my mom made this especially for me, it was the yummiest I must say. Here in the US we get the avarekalu but it’s not de-skinned, maybe we can soak the beans for few hours and the de-skin it, but that’s a long process sigh. This is a very simple recipe if at all, you have the de-skinned beans ready to use. So let’s get to the recipe.

Basic Information:
Preparation Time: 30 minutes.
Idle Time: 4 hours
Cooking Time: 30 minutes
serves:  2 to 3 people

What you will need

2 cups Jeera samba rice or basmati rice
3 +3/4th cup of water
1 small Onion finely chopped
½ tsp turmeric
1 cup hithakida avarekalu (de-skinned beans)
1tsp dhaniaya powder (Coriander powder)
1 tsp Garam masala
1 tsp chilly powder
1 cup of mixed greens (coriander,pudina/mint and meethi/fenugreek)
1 tbsp of mixed whole garam masala (2 bay leaves,2 eliche, 4 cloves, 1 star anise, 1 inch cinnamon, little stone flower, shah jeera (black cumin))
2 tsp salt
1 tsp lemon
1 Tbsp oil

To grind
1 small onion
2 ripe tomatoes
5 to 6 cloves of garlic
1 inch ginger
¼ tsp sauf (aniseed)

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How to make

First wash and soak the rice for at least half-an hour, then grind the to grind ingredients and keep it aside.
In a heated pan add oil, once the oil is hot add the onion and turmeric, let it cook until translucent, the add the whole garam masala, sauté for a minute, then add the mixed leaves/greens and sauté again for a minute, then add the beans and salt then sauté for 10 minutes, then add garam masala, chilly powder and dhania powder and mix well let it cook for few more minutes, the add the ground paste and water mix well, bring it to boil.
When its boiling add the rice, lemon juice and close the lid, cook for 20 minutes or until done on medium heat. Once it’s done serve it with raitha or any other dish. It’s a one pot meal you can just have it without any ac-compliments.
Notes
If you don’t get de-skinned beans, just add skinned beans, I haven’t made the palav using the sinned beans, so I don’t know how the taste will be.
Instead adding oil for sauteing you can add gee or mix of both oil and gee. The taste will be better. I try to make it vegan so I don’t add gee .

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.

Ridge Gourd Kootu/Herekai kootu

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I never eat many vegetable, no I am not a non-veg person, I am pure vegetarian I don’t even eat eggs, you know that if you have been reading my blog, that’s why eggless bakes. So after making this recipe I eat this vegetable sigh. Ok and another thing is my DH is tambrahm a Tamil Iyengar, so now and then I try and make the Iyengar cuisines, it actually very simple and healthy I feel, so we mix and match and cook both type of cuisines mine and his, so I thought I will start the Iyengar cuisine I have started to experiment with, also so that I can remember what I did and it will be easier for me, when I want to do the same recipe again. I really like this recipe a lot so thought will start my Iyengar cuisines with this recipe. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 3 to 4

What you will need

I cup Ridge gourd chopped

½ cup moong dal

Turmeric – ½ tsp

4 to 5 Green chillies

Pepper ½ tsp

Jeera 1 tsp

Urad dal – 1 tbsp

Grated coconut – ¼ cup

Oil – 1 tsp

Salt – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Red chillies – 3 cut into pieces

Hing one pinch

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How to make

First boil the moong dal, in a pan with water and turmeric, it will take 2o minutes to cook fully or you can pressure cook in a cooker. Once the moong dal is dome, add the chopped the ridge gourd and let it cook in sim, let it cook until done

In the mean time, in dry pan add the jeera, pepper,urad dal and chillies and dry fry it for 1 minute then add the grated coconut and fry it for another 1 minute, then let it cool., Once it cools grind it coarsely and keep it aside

In another pan add oil, once the oil is hot add mustard seeds, hing and curry leaves and keep it aside.

Now in the moong dal and Ridge gourd , add salt and coarsely grind powder and mix well and it cook for 10 more minutes and then add the tadka and the kootu is ready to serve with chapatti or hot rice.

Notes

Cooking the moong dal in the cooker reduces the cooking time.

I prefer dal to be in shape I don’t like the mashed dal, most of the time the dal will be mashed when cooked in cooker.

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.

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.

Roasted Bell pepper Sauce Pasta

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I wanted to make pasta for dinner, I usually make pesto sauce pasta, I have tried Basil Pesto, Coriander pesto and would want to try Spinach pesto, but its pesto pesto I wanted to try something I searched  for a different recipe but all had either tomato sauce or white sauce or they used milk I don’t like any of these also I don’t like pasta when milk is used and also DH too does not like any of these.

Then I had read about a few recipes  where they roast the bell pepper/capsicum and make sauces, also I had seen this in Master chef India doing this dip using the bellpepper, so I decided to give my twist and did the Roasted Bell pepper pasta, and it was yum do try it here goes the recipe.

Basic Information:
Preparation Time: 15  to 20 minutes.
Idle Time: nil
Cooking Time: 10 minutes
makes: 2 to 3 servings

Ingredients

Capsicum/Bell pepper – 1 medium

Spinach – 5 leaves or (more according to your taste) blanched

Olive oil – ½  tbspn + 1 tspn

Garlic – 3+2 small sized cloves ( 3 for the sauce and 2 finely chopped for saute)

Cream Chess – ½ tbspn or more according to your taste

Cheese – ¼ cup grated

Boiled Pasta– Spirali   2 cups

Vegetables – 1 cup (mushroom, olives, etc) add more if you like.

Water – 800 ml + 1tspn vegetable oil

Lemon rind – ½ tspn grated

Salt to taste

Oregano – ½ tspn

Chili flakes – 1tspn (optional)

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Method

First we will make the sauce, apply oil on the capsicum and roast it on the stove directly on fire all side it should be cooked, you should be Turing/rotating the capsicum, it should be done by 5 to 7 mins, then let it cool down. Once it cools chop the capsicum put it in the mixer add spinach, garlic, salt and 1 tbspn oil and make it into a smooth paste and keep it aside.

Take a pan add  1tspn olive oil add the  chopped garlic and mushrooms and add little salt and sauté it for 5 minutes then add the olives, the boiled pasta, cream cheese , sauce and the lemon rind and mix it well now add the cheese and its ready to serve with garlic bread.

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Veg Biryani

Ingridents needed

Basmathi/jeera sambar rice – 2 cups
Cooking oil – 1 table spoon
Salt to taste
Mixed vegetables – like peas,beans,carrot etc…
Onions – 2 medium sized
Garlic – 4 to 6 pods
Ginger – 1 inch
Coconut – half of the coconut grated, for extracting the coconut milk.
Garam masala – powder as well as whole garam masala
Mint leaves – 1 bunch
Coriander leaves – 1 bunch
Tomato – 1 chopped

How to prepare ? There are three steps im making the biryani.

1st is making the masala/paste.
2nd is making the coconut milk.
Mixing all the ingredients step by step.
1st step of making the masala/paste. Take Onions – 1 1/2 chopped,Garlic – 4 to 6 pods, Ginger – 1 inch,Mint leaves – 1 bunch,Coriander leaves – 1 bunch and blen them all together in the blender till it becomes a smooth paste.

2nd step of making the coconut milk. Take the grated coconut and put it the blender take out the coconut milk by straining the residue and taking only the milk.

3rd and the final step. 1st place the cooker on the stove add oil , once the oil i s little hot add the whole garam masala , then add the chopped onions fry till transparent ,then add the chopped vegges and a pinch of salt, then add the paste and fry for 10 minutes the add the coconut milk, measuring using the cup which was used for measuring the rice , add the extracted milk of 4 cups if the milk is not sufficient can add water. Once the coconut milk starts boiling add the rice, tomato, garam masala powder and salt and close the cooker and put off the stove after 2 whistles. Open the cooker lid after half an hour and the yummy veg biryani is ready to serve hot.

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Important note:I have used some pictures from the internet to complement my writings, which I do not claim to be my copyright. For any objections kindly notify at bginvincible@gmail.com.

P S: For the future posts will be using my own pictures.

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