Gongura curry or gongura talimpu

We can prepare many varieties with gongura(red sorrel leaves).This is the third variety I am posting on gongura.Gongura is the most basic in Andhra.

[caption id="attachment_186" align="aligncenter" width="300"] Tasty gongura curry/talimpu[/caption]

Ingredients:

• Gongura leaves:5 cups(Red sorrel leaves).


• Onion:2 (big sized).


• Red chillies:5-6.


• Red chilli powder:1 -2 tsp(adjust to your spice level).


• chana dal:1 tbsp.


• Urad dal:2 tsp.


• Salt:adjust to your taste.


• Garlic:12-3 pods.


• Mustard seeds:1/2 tsp.


• Oil:4 tbsp.

Procedure:

• Remove the gongura leaves from stems and wash for 3 times and drain them until all the water drains.Spread it on a cloth and dry it in a shade for one day.


• Dry them until all the water becomes dry and take care that they should not become crisp.In summer it will take only 1/2 day.


• Cut the onion into thin slices.


• Heat oil in a kadai and crackle mustard seeds and add chana dal,urad dal and fry until it turn brown in color.


• Now add broken red chillies , garlic and fry well.


• Now add onions and fry well until it turns pink in color.


• Add the gongura leaves and fry well until it reduces the volume.It will take 15-18 min to fry.


• Now add salt and red chilli powder and fry for another 3 min.

Note:

• Alternatively you can fry gongura leaves in another kadai and mix it with seasoning so that we cannot get hard gongura.


• While drying it in shade make sure that to dry in single layer.

 

Related articles

• Gongura(Mesta) Chutney (tastyandhealthyrecipes.wordpress.com)


• Andhra inspired - Gongura Pappu Chaaru (thepiquantepicure.wordpress.com)


• Gongura Pappu (Dal with Ambada, Lentils and Sorrel) (aahaaram.wordpress.com)


• Gongura Pappu (danceandspice.wordpress.com)


• Gongura Pappu(Dal)(Basic Andhra Style) (tastyandhealthyrecipes.wordpress.com)

 

How to make Oggrane rice/Seasoned rice.

This is the most simple rice to prepare .Normally ,left over rice is the rare thing to happen.Our elders prepare exact amount of rice of what we require,but it 's not possible for us.How ever accidents will happen.so,at that time this is the most simple rice to prepare.We can never say no to this rice.

[caption id="attachment_184" align="aligncenter" width="300"] Seasoned rice.[/caption]

Ingredients:

• Left over Cooked rice:3 cups.


• Oil:1 1/2  or 2 tbsp.


• Mustard seeds:1/2 tsp.


• Jeera :1/2 tsp.


• Curry leaves:5-6 nos.


• Salt:adjust to your taste.


• Red chilli powder:1 tbsp.(adjust to your spice level).


• Lemon juice:1 tbsp.


• Urad dal:1/2 tsp.

Procedure:

• Heat oil in a big kadai.


• Crackle mustard seeds and add  jeera,curry leaves.


• Now add Urad dal and fry until it turn brown in color.


• Now add rice and mix it well and add salt,red chilli powder and mix it well.


• Now add lemon juice and turn off the stove.


• Now again give a stir.


• Now garnish it with coriander leaves.

Note:

• I do not add vegetables or grated coconut because i feel they over power the seasoning.

 

Related articles

• Useful DIY Ideas For Cooking Rice (diy-home-tips.com)

How to make puri(Poori)

Normally i prefer this breakfast on weekends .I now a days avoid eating puri's but my daughter likes it.so,specially she starts asking for poori from  friday evening on wards.There are many combinations for poori.

[caption id="attachment_287" align="aligncenter" width="300"] puri[/caption]

So,now here comes the poori preparation.

Ingredients:

• Wheat flour:1 cup.


• Maida(All purpose flour):1 1/2 handful.


• Salt:As required.


• Sugar:1/4 tsp.


• Oil:1 tbsp.


• Water:as needed to make the dough(normally it require 1/4 cup or more).


• Oil:to deep fry.

Procedure:

• Take flour,sugar,oil,salt and mix it well.


• Add 1/4 cup of water little by little and knead the dough.


• Keep aside for 10 -15 min and again Knead it to make it to a smooth paste with out any cracks.


• Now divide the kneaded dough into equal small sized balls.


• Roll out into circles not too thick not too thin.


• Heat oil in a kadai until just fume comes out and turn it to the medium flame .


• Now drop the rolled puri into the oil carefully .


• Now place the laddle when it tries to float in the oil.so,this makes to puff the puri well.


• Now turn over and fry until you see the red spots on it.

Note:

• Keep oil in a kadai enough to immerse the poori.


• If you roll the poori so thin thenit will not puff up.


• Keep oil always hot in a kadai so the poori will always puffs.


• After dropping  the poori  inthe oil when it tries to float in the oil then press with laddle.so,it will  puffs up nicely.

Your opinion matters to me..So please put in your take on this post..Thank you 

Related articles

• Poori Recipe (cookandseeblog.wordpress.com)


• Poori-Masala (sistersofspice.wordpress.com)