Gongura Sanagapappu Kura

Hi Friends

Today I prepared new dish with Gongura with a combination of channa dal and peanuts. I think every body knows that gongura varieties like gongura pachdi, pappu, talimpu gongura are very popular in Andhra Pradesh. It is used as souring agent in vegetables and even in non veg also.

This dish which I am posting is little bit new and with little variation I have prepared with minimum ingredients. Definetly you will love this humble gongura pappu. I have tasted it in my brothers son's reception in Hyderabad. I have tasted this pappu with jawar roti and with hot white rice. Mouth watering curry. From that day I was eagerly waiting to post in my blog and wanted to share with my blogger friends.

I love to cook and crazy in cooking new verities of dishes. This is must make recipe. If you have not tried before, give it a try today.

OK. Let us go to prepare. 

Ingredients

• Red stemmed gongura leaves                      1 cup
• Channa dal                                                    fist
• Peanuts (raw)                                              fist
• Green chillies                                                6 to 7 chopped
• Onion                                                            1 chopped 
• Salt to taste

For Popu

• Oil
• Mustard seeds  
• Garlic cloves                                               4 to 5  crushed
• Hing                                                             pinch

How I did it

1. Soak channa dal for 30 minutes. Keep aside.
2. Rinse gongura leaves.
3. Take all ingredients except the ones 'for popu' into pressure cooker, add sufficient water and pressure cook till 5 to 6 whistles.
4. Open the lid. See channa dal and peanuts cooked well in gongura without breaking.
5. Mix gently with laddle.
6. Take popu pan and make the popu with the ingredients listed under popu. Add this to prepared gongura dish.
7. See the aroma and flavor fills the kitchen. Nice flavor.
8. Transfer into a bowl and see the taste.

My Notes

• Instead of peanuts you can use white chick peas (kabuli Channa)also.
• No need of soaking peanuts.
• As chnnadal and peanuts cook in sour gongura it tastes little sour and tastes good.

 Nutritional Info

Peanuts are rich in energy. Provides our body with essential vitamins, which helps regulating metabolism, converting fat into energy.
Channa dal contail high proteins well as dietary fiber that aids digestion.
Gongura leaves are rich in calcium and helps in improving bone health.  

Puli Chintaku Pappu

Hi Friends

Do you recognize the green leafs below?

 

Today I am introducing another leafy vegetable to you all. I think most of you people seen this green PULI CHINTAKU, a creeping wood sorrel plant. Botanical name is OXALIS CORNICULATE. In telugu it is also called as AMBOTI KURA. Let's see how to use it.

Let us go to my flash back, our childhood, when I was in my grand mother's house at Nellore for educational purpose, a lot of puli chitaku patches were there at the back yard of the house. During that time I don't know about the nutritional values of this greens. Simply eating when my grand mother prepares dal out of this puli chinatku.

When I found this stem creeping plant in our kitchen garden, much wonder and liitle excitement  and I came to know about health benefits. I told to my mother, my daughter, my son, my sister about this medicated plant. I have decided to prepare dal out of this puli chintaku and longed to taste it after long long time. One can make soup, juice and pachadi with this green. Very simple and easy to prepare.

OK. Let us go to prepare.

Ingredients

• Puli chintaku                handful
• Tour dal                        1/2 cup
• Green mirchi                 5 to 6      Chopped
• Onion                             1 chopped
• Salt to taste

For Popu

• Oil
• Mustard seeds
• One Dry red mirchi
• Hing

1. Soak tour dal for 1/2 hour.
2. Remove leaves from branches of pulichintaku.
3. Place soaked dal, pulichintaku, sliced green mirchi, chopped onion and salt in a pressure cooker.
4. Pressure cook upto 3 whistles.
5. When pressure releases, remove the lid, mix with wooden dal masher.
6. Add popu using mustard seeds, one dry red mirchi and hing.
7. Serve with garama , garam rice with dollop ghee.I goes well with roti also. 

My Note

As these leaves are some what sour, no need of tamarind pulp.
You can use moong dal also instead of tour dal.

Nutritional info

• This meical plant is used in Ayurveda an Unani medicine.
• The soup is used for diarrhoea patients.
• The leaves have been found to be rich in moisture.
• It is use for digestive problem Ayurvedic medicine.
• The juice of leaves is used for skin disease like warts, corns etc.

Beerakaya Karam Kura

Hi Friends

Sometimes we get bored making same type of curry with some vegetables. You could bring variations in the curry by stuffing them with with different kinds of mixture in vegetables like vankaya, potlakaya, dondakaya and beerakaya etc. This keeps everybody on the dining table excited to taste new tastes. Today I am coming with beerakaya stuffed with simple and delicious masala. Simple and easy to prepare.

Let us peek into the recipe.

Ingredients

• Fresh beerakayalu                       1/2 kg
• Onion                                           3 nos make pieces
• Garlic                                           6 to 7 cloves
• Cumin seeds                                1/2 tbsp
• Mustard seeds                              1/2 tbsp
• Red mirchi powder                        1 tbsp
• Turmeric powder
• Tamarind pulp                               1 tbsp
• Salt
• Oil
• Curry leaves
• Coriander leaves

How I did it  

1. Select fresh and tender ridge gourds.
2. Peel out the skin. Need not not remove full skin. You can remove the rough bits and keep the soft ones on. The skin of the ridge gourd has good fibre.
3. Check whether it is bitter before going for making dish.
4. Cut into 3" pieces.  Make slits on them length wise without separating.
5. Mix red mirchi powder, salt and turmeric powder and fill little quantity in ridge gourd pieces gently and keep aside for 2 to 3 minutes.
6. Cook them in tangy tamarind water for 2 to 3 minutes.
7. Meanwhile grind onion, garlic and cumin seeds into smooth paste.
8. Take a wok and add little oil and let it heat.
9. Add mustard seeds and let them pop.
10. Then add this onion, garlic paste and curry leaves. Stir well in between and cook for 5 minutes till raw smell of onion goes off. If needed add very little water.
11. Then add these cooked ridge gourd pieces into this wok.
12. Cook on low flame till ridge piece becomes soft.
13. Switch off the stove, transfer into a bowl, garnish with coriiander leaves.and see the yummy taste.

See the consistency, it should be like thick mudda kura. It goes best with rotis but tastes equally good with rice.

My Note

• You can stuff  with any masala like onion, garlic and salt mix.
• You can stuff with ground coconut, onion, mirchi powder.
• You can stuff with peanut combination also

Fresh Double Beans Curry

Hi Friends

When I went to Bangalore to attend Function in my sister-in-law's house, I have seen fresh double beans in the market, tempted and I brought them to Hyderabad. Long back I have tasted these fresh double beans. I thought of preparing curry with a combination of potato.

OK. Let us go to prepare these healthy fresh double beans.

Ingredients

• Fresh Double Beans       1/4 kg
• Potato                             2
• Tomato                           2
• Onion                             1 big size
• Turmeric powder
• Salt to taste
• Oil

For Paste

• Kuskus                          1 tbsp
• Coriander seeds            1 tbsp
• Cumin seeds                  1/4 tbsp
• Garlic                            4 pods
• Dry red chillies              5
• Elachi                            1" piece
• Cloves                           2

How I did it

1. Wash and pressure cook double beans and potato till 3 whistles. Don't cook more. Otherwise double beans turns mushy.
2. Mean time wash and boil tomatoes for 3 to 4 minutes. Let it cool. Grind it and strain it and keep aside.
3. Take big onion, burn it on open flame. Let it cool, Remove the skin.
4. Grind all ingredients shown above 'for paste' along with brunt onion into smooth paste.
5. After pressure releases open the cooker , remove the skin of potato and cut into cubes.
6. Take a wok. Add little oil. Let it heat.
7. Add mustard seeds. Let them pop.Then add turmeric powder.
8. Then add ground paste.Add little water and tomato puree, cook for 3 to 4 minutes.
9. Finally add boiled double beans and potato cubes and salt. Cook for 3 to 4 minutes.
10. Consistency depends on your serving style.
11. See the taste and transfer into a serving bowl.

It goes well with rice,roti and dosa also.

My Note

• Instead of tomato you can use tamarind pulp.
• If interested add pudina also.

Nutritional Info

Double beans controls the Glucose level in the body. Having Dietary fibery. Very low in cholesterol.

Vegetable Ragi Rotte

Hi Viewers

Today I am coming with healthy diet and which can be incorporated into your breakfast menu ie the great RAGI ROTTE mixed with VEGETABLES AND GREENS. Breakfast is the very important meal of the day. Eating the healthy breakfast is the best way to start your day. So prefer this kind of healthy breakfast and be healthy.

Ragi is known as finger millet and is one of the ancient grain and this ragi rotte is traditional diet. Ragi can be used in various ways like ragi malt, ragi mudda, ragi dosa, ragi sankati, ragi laddu and easy ragi soup etc. Todays recipe is ragi rotte which is a nice breakfast item.

OK.Let us go to prepare.

Ingredients

• Ragi flour                            1 cup
• Chopped Vegetables           2 1/2 cups (Carrot, Onion, cabbage)
• Green chillies                      5 to 6 Finely chopped
• Peanuts                               1/4 cup (coarse powder)
• Curry leaves                        finely chopped
• Salt to taste
• Oil

How I did it

1. Wash and grate carrot and chop onion and cabbage. Keep aside.
2. In mixing bowl or plate pour ragi flour, chopped onion, grated  carrot and cabbage, chopped green chillies, coarsely ground peanuts powder, chopped curry leaves and mix well.
3. The moisture content of onion and vegetables may be enough to make a dough.
4. If necessary add little water to make soft dough.
5. The dough should be soft so that it is convenient for you to spread on the tava. That is the consistency of the dough.
6. Take non stick. Grease it.
7. Take a fist full of dough. Place it on the greased tava, pat it on the tava with your fingers gently spread  into a round shape. Wet your hand in between.
8. Punch 3 to 4 holes on rotte, so that it will cook evenly.
9. Heat the tawa on medium high flame till rigi rotte becomes crispy.
10. Press it down with spatula, so that it is cooked well inside.
11. Flip it and sprinkle little oil and cook.

See the taste of perfect crisp and soft ragi vegetable rotte. Serve with curd tastes good.

My Note

• Generally I use 2 nos of tavas and spread on one while another is getting cooked, as it save your time and quick process and serve.
• You can add any vegetables like beetroot, carrot, cabbage , mullangi, bottle guard etc and greens like menthi, palak etc.
• You can add either chopped onion/spring onion.
• These vegetables enrich the flavor and are healthier.
• With same procedure you can use rice flour instead of ragi flour.

ENJOY AND HAPPY COOKING, BE GOOD TO YOURSELF BY  EATING A HEALTHY BREAKFAST.

You may also like

• Ragi Ambali
• Ragi Dosa
• Ragi Sankati

Chinta chiguru Karam

Hi Friends

This is a season for fresh CHINTA CHIGURU. When I saw this with our leafy vegetable seller, I have decided to made typical Andhra karam with the chinta chiguru. This mouth watering chinta chiguru karam I made is with minimum ingredients found ever in our kitchen. It is tangy and spicy one which you can't resist eating as a first mudda for your lunch.

Generally we made chinta chiguru pappu and pachdi only. I today experimented with chinta chiguru according to my taste and it came out very well.

OK.Let us go to prepare.

Ingredients

• Chinta chiguru                      1 cup
• Tamarind pulp                      2 1/2 tbsp 
• Red mirchi powder              2 tbsp
• Salt to taste
• Oil
• Mustard seeds
• Hing                                       pinch

How I did it

1. Select tender chinta chiguru. Tender ones are tangier and taste.
2. Remove stems from chinta chiguru. Wash it.
3. Take a wok. Add oil. Let the oil heat up on medium heat.
4. Add mustard seeds. Let them splutter. Add little hing.
5. Then add washed chinta chiguru. Cook it for 2 minutes.
6. Add required salt. Salt will also bring out moisture.
7. See the color changes into little brown.
8. Then add tamarind pulp and red mirchi powder. 
9. Stir well and cook till raw smell of tamarind pulp go off.
10. It takes 2 more minutes to becomes soft.
11. Switch off the stove.
12. Transfer into a small  bowl.

See the tamarind pulp, chinta chiguru and hing flavour. Mouth watering. It goes well with garama garam rice with dollop of ghee and raw onion.

My Note

1. You don't need to grind it if the leaf is tender. It will be a little crunchy and would taste wonderful when you start chewing it.
2. For next day it becomes little soft. It tastes more like pickle.
3. You can add peanuts also.