Gongura Methipodi Talimpu

Hi Viewers

Here is a delicious and yummy yum recipe I am going to to show you today.

GONGURA WITH A COMBINATION OF METHI/FEENU GREEK  SEEDS POWDER TALIMPU. Gongura  is a famous dish in Andhra Pradesh. Moreover we prefer this traditional dish during marriages and functions as special dish. This gongura is most popular in pickle version. Generally  we made gongura pappu, gongura pachdi with combination of dry red mirchi, green mirchi and mirapa pandlu. Gongura is good combination even for non-vegetarians also like mutton and chicken.

There are 2 varities of gongura 1 is white stemmed and another is red stemmed. This curry is made with red stemmed gongura with combination of fenugreek seeds powder. Very simple. Unlike the pachadi varieties this does not require grinding.

OK. Let us go to prepare.

Ingredients

• Gongura (sorrel)                                1 bunch
• Green mirchi                                      6 sliced
• Dry red mirchi                                   2
• Red mirchi powder                            1/2 tbsp
• Onion                                                 1 big Finely chopped
• Garlic                                                10 to 12 (little crushed)
• Salt
• Oil                                                      1/4 cup                                              
• Mustard seeds
• Hing
• Channa dal                                       
• Fenu greek seeds  powder               1 tbsp 

How I did it                      

1. Wash and pluck the leaves from stems of gongura.
2. Dry the leaves under shade for 1/2 day.
3. Tip for you, pluck the leaves in the evening and dry on the kitchen platform on kitchen napkin. No hot sun, so leaves can not change the color. You can prepare the dish in the morning.
4. Take wok, add oil, let it heat on medium flame, add mustard seeds, let them pop.
5. Then add hing , dry red mirchi, channa dal, fry them till channa dal changes into little brown, then add onion and crushed garlic. Fry them till onion becomes transparent.
6. Finally add gongura leaves, stir well in between.
7. Cook for a while till the leaves are cooked. Add salt and mix well.
8. Next add methi powder and stir well.
9. Switch off the stove.
10. Aroma of hing and fenugreek seeds powder etc. will fill your kitchen.

          

Really mouth watering dish. Enjoy...... It goes well with plain rice with dollop of ghee and onion.

My tips

• Green chillies and red mirchi powder should be adjusted depending on the sourness of gongura
• Generally I prepare all this process in iron pan only
• If you like flavor of methi powder add little more. It tastes good
• Its shelf life would be 7 to 10 days, if you store in clean air tight bottle
• Always use dry spoon

Nutritional Info

Having rich source of Iron and calcium.
Very low in calories compared with other leafy vegetables.

Beetroot & Moog dal curry

Hi Viewers

Today I am sharing  a simple recipe with beetroot which is BEETROOT CURRY WITH COMBINATION OF MOOG DAL Because of the color and taste, most of us do not like this curry. But it is good for health and has beautiful deep pink color and has natural little sweetness.

Try to make this beetroot curry once in a week. OK. Let us go to prepare.

Ingredients

• Beetroot                           1/4 kg
• Moog dal                          fist
• Onion                               1Choped finely
• Garlic                               5 to 6 thinly sliced
• Oil
• Salt to taste

For popu

• Mustard seeds
• Dry red mirchi                2 ( make pieces)
• Cumin seeds
• Curry leaves
• Turmeric powder

How I did  it    

1. Soak moog dal for 2 to 3 hours.
2. Wash and peel the skin of beetroot.
3. Grate beetroot finely with grater.
4. Take wok add little oil and let it heat. Keep the medium heat.
5. Throw mustard seeds. Let them splitter.
6. Then add cumin seeds, red chilli pieces, garlic, curry leaves and turmeric powder.
7. Add chopped onion, saute until transparent.
8. Add grated beetroot. Cover and cook on low flame stirring from time to time.
9. Stir fry till beetroot becomes soft.
10. Then add salt and soaked moog dal (drain the water)
11. Mix well and cook for 2 to 3 minutes.
12. Switch off the stove.
13. Transfer in to a bowl.

Colorful side dish would be ready to serve. It goes well with plain rice and roti. This is simple meal with sambar or rasam.

My Note

1. You can use tur dal instead of moog dal.
2. You can also prepare without dals and sprinkle fresh grated coconut instead.

Nutritional info

Beetroot       Is rich in Iron.
                     Kind of blood purifier.
                     Can also aid in lowering blood pressure.

Garlic           Anti carcinogen.

Moogdal       Cools the body.
                     Has high levels of minarals and iron.

Tomato Dosa Ginjala Pachadi

Hello Friends

Today I am showing you how to prepare TOMATO PACHADI with combination of DOSA GINJALU. (cucumber seeds). This is simple and easy preparation with very few ingredients.

Generally when we make dosakaya curry/sambar, we remove the seeds of dosakaya and throw them out. Don't waste them. Clean them with running water, drain them and dry them in hot sun for 2 to 3 days and store them in air tight container. Use them in chutneys as I am showing you today.

OK let us go to prepare this delicious chutney.

Ingredients

• Tomatoes                          1/4 kg
• Dried dosa ginjalu             2 tbsp
• Green mirchi                      6 to 7
• Garlic                                 6 pads
• Oil
• Salt to taste

For Popu

• Mustard seeds
• Hing
• Curry leaves

How I did it

1. Dry roast dosa gijalu on low flame till aroma fills. Let them cool and make into fine powder and keep aside.
2. Wash tomatoes under running water and chop them roughly.
3. In the same pan add oil, let it heat on medium heat, saute green chillies for few seconds (take care not to burn)  and remove from pan.
4. Add chopped tomatoes and cook till slightly mushy, when done remove from pan.
5. Take pistal and mortal. Pound green mirchi, garlic and salt into paste, then add mashed tomatoes  and make 1 round with pistal.
6. Then add powdered dosa ginjalu and mix well with spoon.
7. Transfer into a bowl.
8. Take popu pan, add little oil, let it heat. 
9. Then add mustard seeds, let them splutter and add hing and curry leaves.
10. Add this popu into pachadi and mix well. See the taste.

It goes well with rice with dollop of ghee and minapa vadiyalu. Easiest option for breakfast items like dosa/idly etc for busy moms.

My Note

1. Adjust green chillies according to the tanginess of tomatoes.
2. Instead of dosa ginjalu you can add peanuts also.
3. You can use this dosa ginjalu in any chutney, it gives you good taste.

Pav Bhaji

Hi Viewers

Today we are going to see how to prepare an all time favorite chat item - Pav Bhaji. You can find it readily prepared in any road side chat stall. Lets see how to prepare it at home. As it is made of lots of vegetables, it is very healthy and kids would love this too. It can be taken as an 

Let's now see how to make it.

Ingredients

Carrot                              1

Potatoes                          2

French Beans                  10

Cauliflower                      1 cup

Green Peas                     1/4th cup

Capsicum                        1

Onion                              1

Tomatoes                        2

Ginger Garlic Paste        1 tbsp

Green chillies              2

Turmeric Powder         pinch

Pav bhaji masala         1 tbsp

Red chilli powder         1/2 tbsp

Oil                               2 tbsps

Salt according to taste

Pavs

Butter for frying Pavs

Coriander for garnishing

Lemons cut into quarters

How I did it

1. Cut and boil all the vegetables (carrots, french beans, peas, cauliflower and potatoes) until they are soft.

2. Mash them and keep them aside.

3. Take a wide pan and add some oil or butter. Add chopped onion, chopped chilles and fry them.

4. Add ginger garlic paste and fry until the oil oozes out.

5. Add chopped capsicum and fry them and later add chopped tomatoes and cook them until they become soft.

6. Now add the mashed vegetables into the pan. And use a flat based spoon to mix them. Keep mashing and mixing until the mixture blends properly.

7. Then add some chilli powder and Pav bhaji masala.

8. Check the taste and adjust the salt accordingly.

9. Garnish with coriander.

10. Take another flat pan and add some butter on it. Slice the Pavs in middle and fry them.

Relish the Pavs with the bhaji, raw chopped onions, quarter of lemon.

Goru Chikkudu & Double Beans Curry

Hi Friends

Today I am coming with a tasty and healthy protein packed double beans curry with a combination of guruchikkudu kayalu/cluster beans. I think everybody knows about guruchikkudu kayala kura. During our childhood, my father used to bring these double beans/elephant beans from Channai as they were available in big cities only. Now a days dried double beans are available in every super bazaar and fresh double beans in vegetable markets. We can use the dried double beans in unseason also. These double beans are highly recommended for vegetarians.

This is a delicious dish. Any how I have mentioned the nutritional values of this dish at the end. It si good to know the nutritional values of what we are cooking.

Ingredients

• Double beans                               1/2 cup
• Cluster beans                               1/4 kg Young and fresh
• Spring onions                               1 cup Finely chopped
• Coriander powder                        1/2 tbsp
• Salt
• Oil

For paste

• Fresh grated coconut                    2 to 3 tbsp
• Green mirchi                                  3
• Cumin seeds                                   1/4 tbsp

For Popu

• Mustard seeds
• Cumin seeds
• Curry leaves

How I did it

1. Soak dried double beans over night. See beans increase in size for the next day.
2. Drain the soaked the elephant beans, add 1 1/2 cups of water and pressure cook for 5 to 6 whistles. If you have fresh ones, you could cook them along with the cluster beans without soaking them.
3. Allow the stream to escape and open the lid and let them cool.
4. Cut the cooked beans gently into slices so that they mix well in curry. and keep aside.
5. Pluck the end of the cluster beans/goru chikkudu and pull down, if any thread like substance, remove it. Same as other end also.
6. Cut them into 1" pieces, add them to boiled salt water and cook.It takes hardly 8 minutes. Not to over cook. Squeeze them after cooing.
7. Take kadia, add oil, let it heat on medium flame.
8. Add mustard seeds, let them pop, then add cumin seeds and turmeric powder.
9. Next add chopped spring onions.Fry for 2 to 3 minutes.
10. Keep turning in, so that it won't burn.
11. Then add squeezed cluster beans and sliced double beans. Fry for 2 minutes add required salt and stir well.
12. Finally add fresh coconut, green mirchi and cumin seeds paste. 
13. Stir well and cook for 2 to 3 minutes.
14. Switch off the stove.
15. See the taste
16. Transfer into a bowl. 

It pairs well with rice and roti.

My tip

You can add only fresh coconut also.
You could use onion in place of spring onion. But spring onion tastes lot different and is healthy as well.

Nutritional info

Elephant beans having Vitamin 'A' and ' C'. Calcium and Iron and very low in calories. Rich in minerals.
Cluster beans having low calories.packed with iron. Effective in lowering cholesterol level.
Spring onions being green contains anti oxidants and plant fiber. Also contains healthy composition of Vitamin 'A'

Try by yourself this multi vitamin and healthy dish and drop your suggestions.

Bye

Yours Kusuma of Kusuma's Abhiruchi

Broken Wheat Bisi Bela Baath

Hi Viewers

Broken Wheat

I think you are deeply thinking about what to do for Sundays special lunch. Nothing to worry. I am coming with perfect and healthy brunch for lazy week end accompanied by  karam bundi/ chips and raita, the dish is BESI BELA BAATH WITH BROKEN WHEAT AND TUR DAL

Generally we make this Besi Bela Bath from cooked rice and lentils, mashed along with spices and vegetables. The major conversion topic between my sister and me is food and latest recipes. She asked me why didn't you try besi bela bath with broken wheat instead of rice. I prepared this and came out with great taste.

Of course rice is our staple food, but try this healthy version of yummy and wholesome dish to add double nutrition to this dish.

OK. Let us go to prepare this healthy dish with broken wheat which comes under rich food category because of broken wheat and lots of healthy vegetables.

Ingredients

• Broken wheat (goduma rava)            2 cups
• Tur dal                                                1 cup
• Turmeric powder
• Tamarind pulp                                     2 tbsp
• Required salt
• Vegetables like                                          
• Sliced carrot                                        1/2 cup
• Mutter(green peas)                               1/2 cup
• French beans                                         1/2 cup
• Potato                                                    1/2 cup
• Drum sticks                                           10 pieces

For bisi bela bath powder 

• Channa dal                                           1 tbsp
• Urad dal                                               1 tbsp
• Coriander seeds                                   1 1/2 tbsp
• Fenugreen seeds                                   1/8 tbsp
• Cumin seeds                                         1/8 tbsp
• Pepper corns                                         5 to 6
• Dry red chillies                                     8
• Cinnamon                                            1/2 inch
• Cloves                                                   4 to 5
• Dry coconut powder                             5 tbsp                        

For Popu

• Ghee                                                 5 to tbsp
• Mustard seeds                                
• Read mirchi                                      1
• Hing                                                  pinch
• Curry leaves

How I did it

1. Heat the pan, add drop of oil , add all ingredients except  dry coconut shown above for besi bela bath powder and saute on low flame till they turn into brown. Let them cool and make soft powder and keep aside.
2. Wash and cut the vegetables into equal sizes. It looks good when vegetables are cut evenly.
3. Cook the vegetables until 2 whistles.
4. Vegetables cook quickly, so release the pressure by pouring running water over the cooker.
5. Otherwise vegetables get mashed.
6. Dry roast broken wheat until aroma from wheat rava releases.
7. Add 6 cups of water (1:3) ratio.
8. Pressure cook rava and tur dal till 3 whistles.
9. Take vide bowl add mix cooked broken wheat and tur dal , vegetables, bisi bela bath powder, tamarind pulp, turmeric powder and salt. Mix gently.
10. Cook for 5 minutes.
11. See the consistency, final thickness, according to your serving comfort.
12. It is good if it is slightly runny kichidi like consistency.
13. Finally take popu pan, add ghee and let it heat on medium heat.
14. Add mustard seeds, let them pop, then add dry red mirchi , hing and curry leaves and pour in cooked besi bela bath and cover with lid.
15. Let it sit for 2 to 3 minutes.
16. See the aroma of hing filling your kitchen.

   Serve this this hot lentil wheat rava besi bela bath with chips and raitha.

My Note

1. You can prepare besi bela bath powder in large quantity and store in air tight bottle.
2. This powder available in the market also. But nothing can beat  the aroma of fresh powder.

Nutritional into

Broken wheat is having Vitamin 'A' and 'C'. Packed with Iron and Calcium. Source of carbohydrates and is rich in Sodium. Useful in weight loss program.

Menthi Munakkaya Kura

Hi  Viewers

Today, today's flavour is a combination of drum sticks, methi leaves, tomatoes. Methi leaves adds nice aroma and taste to the curry.

Generally drum sticks are cooked with a base of onion and tomato. I have added methi leaves also. The flavor of methi, sweetness of drum sticks, natural flavor of tomatoes all together tastes pleasing flavor and comes out perfect and tasty.

OK. Let us go to prepare this curry.

Ingredients

• Drum sticks                   2 (make into pieces )
• Tomatoes                       2 ( finely)
• Onion                             1  big ( finely chopped)
• Potatoes                         2 medium
• Methi leaves                   2 handful
• Red mirchi powder         1 tbsp
• Peanuts powder             5 to 6 tbsp
• Turmeric powder
• Salt to taste
• Oil

For Popu

• Mustard seeds
• Curry leaves

How I did it

1. Wash methi leaves, use  the tender stems alone. Discard the thickers. Chop finely and keep aside.
2. Pressure cook potatoes, peel the skin and chop into cubes and keep aside.
3. Half boil drum stick pieces . Don't throw out cooked water.
4. Take kadai, add oil and let it heat.
5. Add mustard seeds , let them pop. Then add chopped onion and fry till they are transparent.
6. Then add chopped methi leaves. Let it fry for 2 to 3 minutes. Stir well. Then add chopped tomatoes. Cook tomatoes until becomes mushy.
7. Finally add half  boiled drum sticks and cooked potato cubes, salt and red mirchi powder and curry leaves.
8. Add 1/2 glass of water. It depends on the consistency you serve. Of course it is a semi liquid curry.
9. Cook for 2 minutes means up to drum sticks fully cooked.
10. Lastly add peanuts powder. Stir well and see the thickness of the curry.
11. If required add little water.
12. Switch of the stove and transfer into a bowl.

  See the flavor of the methi kura. It goes well with rice and  great curry for roti also.

My Note

• If you likes the methi flavor, you can add little more methi leaves.
• The dried methi leaves are used in restaurants for added flavor in curries.