Showing posts with label LEAFY VEGETABLES. Show all posts
Showing posts with label LEAFY VEGETABLES. Show all posts

Friday, September 20, 2019

GONGURA PAPPU...RED SORREL LEAVES DAL... INSTAPOT WAY

GONGURA PAPPU..

Gongura pappu this is 3 rd variety directly done all at a time in one swing..very easy for bachelor's too..
Materials..


Gongura washed and chopped.. 4 cups
Tur dal..1 cup..250 ml
Salt..to taste
Tadka materials..
Oil..3 to 4 tbsps
Mustard Seeds..1 tsp
Jeera seeds..1/2 tsp
Fenugreek seeds..1/4 tsp
Red chillies..4 to 5..make slits
Green chillies..5 to 6 no.s..make slits



Method..
  • This dal is made in IP.Turn Saute mode..
  • Add oil to the IP insert,after its   ON..and the  oil is heated,add the tadka Mustard, Fenugreek,jeera seeds,red chilli slits,and after they crackle add green chilli slits,and curry leaves chop.. 
  • Next add garlic flakes and fry until the raw smell is off and nice aroma is released..
  • Add chopped red sorrel leaves,gongura chop and mix well..add 1/2  cup of water.
  • After 5 minutes,add 2  cups of water and  add washed tur dal and mix it..if it requires a bit more water add 1/4 to 1/2 cup extra water..
  • Totally 1/2 + 2+1/2 is  3 cups of water..
  • Now set cook..in manual mode in high pressure for 12 minutes..turning vent in sealing position..
  • After beeping...cooking  done, leave it for 15 mins and release the pressure .
  • Mix salt and mash well..if it requires a bit more cooking, saute for another 1 to 2 minutes..and switch off..
Here you go for..video

  • When warm transfer to another bowl

Tuesday, September 17, 2019

SPINACH DAL..PALAKURA PAPPU

SPINACH DAL..PALAKURA PAPPU

Materials...
  • Tur dal..1 cup..250 ml
  • Spinach..Washed n chopped..3 to 4 cups..More is better.
  • Tomatoes..4 no.s..Chopped
  •  Onion..1 medium ..Chopped finely
  •  Green chillies.. 2 no.s
  • Turmeric..1/2 tsp 
  • Tamarind paste...3 to 4 tbsp 
  • Salt..To taste
Here you go..For video..


For Seasoning..
  •  Ghee/Oil..2 tbsp
  • Red chillies..3 to 4 no.s.. Make slits 
  •  Mustard..1 tsp
  • Fenugreek/methi seeds..1/4 tdp
  • Garlic flakes..Finely chopped..2 tbsp
Method..

  • Place washed tur dal,chopped spinach,tomato chop and onion chop and green chilli slits,in the insertor of IP and add 2 and  1/2 cups of water...Mix well.

  •  Place the lid of IP and set Manual mode for 11 minutes, close the pressure release Vent..

  •  After it  beeps,and cooking done,leave as it is for 10 minutes..

Monday, August 26, 2019

GONGURA PAPPU..RED SORREL LEAVES DAL

GONGURA PAPPU..


GONGURA PAPPU.. this is the second variety,a small variation from 1st variety..the sharp tangy touch of this daal makes it very tasty..it can blend well with steamed rice and rotis.

Materials required..


Tur dal.. 1 cup
Gongura ..2 cups
Cleaned,plucked and washed well.and chopped

Onion..1 medium...Finely chopped
Tomatoes..1 no.chopped

Green chillies..6 no.s
Garlic..6 flakes..finely chopped
Tamarind paste 1 to 1 and 1/2 tbsp

Chilli powder..1 to 1 and 1/2 tsp
I used only 1 tsp

Turmeric powder..1/2 tsp
Salt..to taste

Materials for Tadka..

Oil..1 to 1 and 1/2 tbsp
Mustard seeds..1 tsp
Methi seeds..2 pinches
Red mirchi..2 no.s
Made into slits
Jeera..1/2 tsp optional

Method..

1..Place a pan on the stove and add oil to it..Next add mustard and methi seeds,along with red chilli slits.
2.After they splutter ,add Garlic flakes and fry well until the raw smell goes.
3.Now add onion chop and green chilli slits and fry until onion turns transculent.
4.Then add tomatoe chop, and fry until they turn mushy.
5.Now add Gongura leaves chop,and fry well,placing the lid..it should turn soft and mushy. No doubt it takes more than 15 minutes..in low flame.
6.Meanwhile pressure cook..or instacook washed Tur dal with 1 :2 and 1/4 water..I use 2 and 1/2 water in instapot. Mash well after removing it out.
7.After gongura mixture is cooked well,add cooked Tur dal,and mix well.
8.Now add turmeric powder,chilli powder,and salt..and cook.

9.Add 1 to 1 and 1/2 tbsp tamarind paste,if the tangy sourness is not sufficient..if gongura leaves are too tangy then no need to add..tamarind paste.
10.Check the taste and then add tamarind paste..cook for 5 more minutes in low flame,switch it off and cover with a lid..
11.Serve with steamed rice and rotis.

Tuesday, August 13, 2019

GONGURA PAPPU ..


GONGURA PAPPU..RED SORELL LEAVES DAAL..

1ST VARIETY

Gongura pappu is a delicious daal with a tangy touch goes with rice and rotis in daily menu.
Materials..
Tur dal ..1 cup..roasted and washed well
Gongura leaves ..2 cups..cleaned and washed well
Tomato 1 large
If using Tomato,add the chopped tomato to the dal mixture and pressure cook.
Oil ..2 tbsp for tadka
Mustard seeds ..1 tsp
Methi seeds..a pinch
Garlic ..1 tbsp..finely chopped
Red chillies..2..made into slits
Green chillies..5 to 6..slits
Salt..to taste
Method..
1.Pressure cook tur dal and gongura leaves ,and green chilli slits,with 1:2 and 1/4water for 2 whistles.
2.After cooling keep it aside.
3.Make Tadka,place a pan on the stove and add oil to it..
4.Add mustard seeds,methi,red chilli slits,and when they crackle add garlic chop and fry well.
5.Next add cooked tur dal gongura leaves mixture to the tadka.
6.Mix well.Now add tamarind paste,cook for 5 to 8  minutes,lastly add Salt. 
7.Add half spoon of chilli powder too,if your choice for more spicy ness.. Switch off the stove.

8.Serve with food.

Friday, April 8, 2011

SHAAM SAVERA CURRY/ SPINACH PANEER CURRY

Shaam Savera means Evening and Morning. This is made with Spinach and grated Paneer. This is one of my favorite dishes as it is very tasty and nutritious.


Ingredients:
  • Spinach - 2 bunches
  • Grated Paneer - 1 Cup ko
  • Tomato Puree - 2 Cups
  • Cream - 1/2 Cup
  • Ginger-Garlic Paste - 2 Tbspns
  • Garam Masala - 1 Tbspns
  • Salt - To Taste
  • Green Chillies - 2 (To your spice level)
  • Cloves - 3
  • Cardamom - 2
  • Onion - 1 Medium(pureed)
  • Corn Flour - 2 Tbspns
  • Coriander powder - 1 Tbspn
  • Oil
  • Sugar or Honey - 1 Tbspn

Method:
In the preparation you have to make the gravy and spinach koftas stuffed with Paneer and then you have to integrate them at last.

For Koftas:
  • Clean the spinach first. Take a pan and boil some water in it. Put the spinach in boiling water for 3 mins and immediately transfer them into the cold water.
  • After 5 mins take extra water from spinach by squeezing it and chop the spinach.
  • Now add some oil into a pan and add 1 tb spn of ginger garlic paste, chopped chillies, coriander powder, chopped spinach,salt and cook it for 5-10 mins until the moisture is gone.
  • Let it cool and then add corn flour to it and make small balls.
  • On the other side take grated Paneer and add little salt to it. Start making same number of balls as spinach.
  • Now take spinach ball into your palm and flatten it. Stuff the Paneer ball in the middle of spinach and patch all the spinach corners close in the form of a ball. Complete making these balls and deep fry it oil and keep it aside.

For Gravy:
  • Take a pan, add some oil to it. Fry cloves and cardamom for 2 minutes. Add ginger garlic paste and fry it.
  • Add pureed onion and cook until it turns brown color and then add tomato puree, chopped chillies, salt, garam masala powder and some water (3/4 cup), sugar and bring it to a boil.
  • Once boiling, simmer it and add cream to it and switch off the stove in 2 mins.
  • Serve the dish with the koftas halved and placing it on the gravy.
  • This goes well both with rice and rotis.

Saturday, March 5, 2011

COOL SUMMER

SUPER COOL SUMMER
  • In the Summer season, though how careful we are,take extra care not to get dehydration,sun-tan,excessive perspiration,body odour,and dry skin in rocky places which cause tiny summer wrinkles to appear,etc skin ailments.
  • Every body sweats and loses lots of water.
  • Do take lots of water,coconut water,buttermilk with Salt,and lime water,healthy drinks made with powdered millets,what we call ragi java etc.
  • And also soups to be included in the menu.
  • Foods to be included are cabbage,tomatoes,daals and beans,bananas and sprouts,raisins and leafy vegetables especially palak.
  • Regarding sunscreen -foods that are red,orange,yellow and green in colour,such as kheera,tomato,carrot,capsicum,acts as sunscreen protective layer in the body,resulting the reflection of ultra violet rays.
  • Fruits control the body heat, so water melon is a good option.
  • Pine apple ,banana,grapes and cherries also play an important role.
  • For those who cant take fruits can prepare fruit salaads,and milk shakes with fat less Milk.
  • To maintain oral health curds,butter milk,milk are to be drunk.
  • Foods which have antioxidants can be taken to prevent from summer.
  • Glucose water can be consumed in the afternoon.
  • Regarding skin,as the temperature rises in hot months,extra cleansing is necessary for oily skin people.
  • Another big problem is excessive perspiration and body odour.
  • Twice a day (atleast) take bathwith soap and plenty of water.
  • And certain areas where perspiration is excessive ,should be dusted liberally with talcum powder.
  • For infants,they should be bathed in afternoon in water to which a few drops of cologne have been added.
  • Dust their bodies liberally with talcum powder. 
  • For top to-toe freshness ,cleanse your hair at least weekly twice.

  • For tired eyes wrap crushed ice in a piece of cloth and apply it to closed eyelids.Relax for 15 minutes.

  • Ensure the feeling of freshness by keeping all your personal belongings clean.Cotton clothes are preferred,and all the saris,dresses,etc should be starched and well pressed for a neat appearance.
  • When ironing clothes,place a pad of cotton soaked in cologne or your favourite perfume by your side and run the pad on the clothes before ironing.Your pleasantly fragrant clothes will make u feel cool and fresh.

  • Do away all the nylons,shifons and georgets and silks,and bring out light cotton dresses,cool voils and crispy organdies in light shades.
  • Avoid too many accessories.
  • The makeup should be reduced to the minimum.
  • Foundation creams and lotions should be avoided.
  • Finish make up with a light puff of powder.
  • Be liberal with flowers.Use plenty of them in your hair.
Spray on your favourite perfume and when you go out you feel as pleasantly fresh and cool as though you are in a hill station.

Source:
A collection from  magazines.

Wednesday, March 24, 2010

THOTA KURA AVA PETTINA PULUSU/BACHHALI KURA AVA PETTINA PULUSU



THOTA KURA AVA PETTINA PULUSU:






There are many varieties we can make with thotakura.Here is one recipe which we can eat with rice..Especially people of THUGO JILLA(EAST GODAVARI) PEOPLE,make many dishes with ava.



Ingredients:


  • Thota kura..Amaranth leaves..4 cups
  • Tamarind juice
  • Salt..to taste



Thota kura -A leafy vegetable, wash properly and cut into small pieces.And boil in a low fire with lid on with very small amount of water.To retain the loss of
nutrients evaporating we use very less water.After it is cooked keep it aside.

Tamarind juice-approximately prepare with 4 cups  of water from a big  lime sized tamarind.

Salt to taste.

 1 and 1/2 table spoons rice flour(add half cup of water to it and keep aside).



Seasoning:





Oil..3 tbsp
Mustard seeds..1 tsp
Fenugreek/methi seeds..1/4 tsp
Red chillies..4 to 5..make slits
Green chillies..5 to 6..make slits




AVA mixture:
Mustard seeds..1 tsp
Red chilli..1 no.
Salt..a pinch
Turmeric powder..a pinch

Method...Grind one tea spoon of mustard seeds, with a red chillie, a pinch haldi,a pinch salt, with 4 spoons water.Keep it aside.


Method of preparing ...





  • Place a kadai ,for seasoning,add oil,mustard methi ,and red chillies slits.
  • When splutters add tamarind juice, and boiled thotakura leafy vegetable ,and salt and boil it,in medium fire.
  • Let it boil atleast for 10 to 15 minutes,after it is boiled and cooked add the rice flour water mixture,to the pulusu.
  • Let it boil for another 5 minutes.After it is cooked,switch off the stove.
  • Then add the AVA mixture(paste) to the pulusu,then thoroughly mix it and keep it covered with a lid aside.
Here you go for..video..




If at all you require it more spicy add  1 to r more chillies.
But to enjoy the taste and aroma of ava pettina dishes,eat only one hour after cooking it..


BACHHALI KURA AVA PETTINA PULUSU:
Here is the picture of bachhali kura pulusu,every thing is the same proceedure... traditional East n west Godavari vegetarian families prefer such varieties..