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Showing posts with the label LEAFY VEGETABLES

GONGURA FRIED RICE...RED SORREL LEAVES RICE

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GONGURA FRIED RICE

Reposted post of 3/12/11 with step wise latest pictures now....
For video.......

https://youtu.be/3vP-jP3pZj8

A famous delicacy of south india,gongura rice is so easy to prepare and tastes delicious..can be prepared in minutes of time..
Materials:

Gongura paste: 1 cup Sorrel leaves/gongura should be well washed,boiled and made in to paste.Cooked rice: 1 and 1/2 cups
Nuvvula podi / sesame powder: 1/4 th cup


Seasoning items: 1 tsp  each of mustard seeds,urad daal, chana daal and jeeraCurry leaves : 2 tbspRed mirchi slits :of 2 nosGreen chilli slits of 2 nos
Cashews: optional
Garlic flakes :6 to 8 optional

Methi seeds :1/2 tspSaltOil 2 tbsp

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

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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 manu…

SPINACH DAL..PALAKURA PAPPU

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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.sTurmeric..1/2 tsp Tamarind paste...3 to 4 tbsp Salt..To taste Here you go..For video..

https://youtu.be/7gJYoLt-K4Y


For Seasoning..
 Ghee/Oil..2 tbspRed chillies..3 to 4 no.s.. Make slits  Mustard..1 tspFenugreek/methi seeds..1/4 tdpGarlic 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..

GONGURA PAPPU..RED SORREL LEAVES DAL

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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…

GONGURA PAPPU ..

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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…

SHAAM SAVERA CURRY/ SPINACH PANEER CURRY

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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 bunchesGrated Paneer - 1 Cup koTomato Puree - 2 CupsCream - 1/2 CupGinger-Garlic Paste - 2 TbspnsGaram Masala - 1 TbspnsSalt - To TasteGreen Chillies - 2 (To your spice level)Cloves - 3 Cardamom - 2Onion - 1 Medium(pureed)Corn Flour - 2 TbspnsCoriander powder - 1 TbspnOilSugar 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…

COOL SUMMER

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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 sh…

THOTA KURA AVA PETTINA PULUSU/BACHHALI KURA AVA PETTINA PULUSU

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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 cupsTamarind juiceSalt..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, wit…