Friday, August 08, 2014

Gongura or sorrel leaves, it is a tropical plant that is edible as is or cooked. It tastes great and is nutritious. So, why is this Gongura so awesome.In Andhra region Gongura pickle is more popular at every home and in hotels, restaurants.Red Sorrel comes in two varieties, one is green leaf and the other being red variety which is more sour than the green/white stem variety.The leaves are bitter and mildly astringent and have a predominantly acidic taste.In these two varieties i am using  red variety(Pulla Gongura).Other well known recipes made with Gongura as the main ingredient are Gongura Pappu (Lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp). In recent times, Gongura Chicken is also being served in restaurants. 

Ingredients
  1. fresh gongura or Red sorrel leaves-1 bunch(wash them,separate leaves from the stalk and dry the them with out water)
  2. Red chillies-10 no
  3. Oil-3 Tbsp
  4. Ur ad Dal or black gram-1 tbsp 
  5. Coriander seeds-2 tbsp
  6. Garlic cloves-6
  7. Chana  Dal or Bengal gram-1 tbsp
  8. Cumin seed-1/2 spoon
  9. Hing- pinch
  10. Salt-To taste
Tempering:-
  1. Mustard seed-
  2. Oil-5 tbsp
  3. Garlic cloves-4
  4. Red dry chillies-3
  5. Cumin seeds-1/2 tsp
  6. Curry leaves-1 spring
How to prepare:-
  • Heat 2 tbsp of oil in heavy  bottom vessel.now add the gongura leaves,saute them till leaves looses its col or and becomes soft.Remove them from vessel and let them cool.
  • Now,  add 1 tbsp of oil to the same pan, and then add mustard seed.when mustard seeds splutters add cumin seeds,red chillies,urad dal,coriander seeds,garlic cloves and stir well,fry till they are golden brown colour.
  • Grind these above ingredients with  enough salt.Add the fried gongura leaves and grind very coarsely.
  • Heat 4 tbsp of oil in a pan and add mustard seeds, when they splutter, add dry red chilies, crushed garlic, cumin seeds, curry leaves and fry until garlic is slightly brown. Remove the tempering from fire; Let it cool before adding it to the ground gongura pachadi.
  • This pickle requires little more oil,like most of Andhra pickles.
  • Can store in refrigerator for 3 to 4 weeks.
  • Serve with hot steamed rice and spoon full of ghee.We can also add raw chopped onions to this pickle.
Please give your valuable comments and suggestion.Your comments are most precious to me. Thank you very much.

Thursday, August 07, 2014

Guacamole, a dip made from avocados, is originally from Mexico.Guacamole, a creamy blend of smashed avocado, onion, chili, pepper and other ingredients. All you really need for guacamole is ripe avocados.garlic,salt,cilantro,tamato,lime,onion and pepper.A little lime or lemon juice, balance the richness of the avocado.The trick to perfect guacamole is by using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado.Guacamole is often found in tacos and burritos, but perhaps it should have more of a starring role in your diet. Rich in fiber, potassium and other essential nutrients, guacamole can help keep you healthy and prevent certain illnesses when included in a healthy diet.
Have a side of guacamole with baked tortilla chips or roll it into a whole-wheat tortilla, lentil chips, baked plantain chips,chicken.

Ingredients:-
  1. Ripe medium avocados-3
  2.  lime, juiced-1
  3. onion, minced-1/3 cup
  4. Chilies-2
  5. Tomato-2
  6. small clove garlic, mashed-1
  7.  chopped cilantro-1 tbsp
  8.  salt and fresh pepper- to taste
How to prepare:-
  • Cut the avocados in 1/2, remove the seeds, and scoop the flesh out of their shells and  the avocados into a large bowl and mash the avocados.
  • Chopped green chilly,onion, squeeze the lemon juice, cilantro, pepper, salt, tomatoes
  • Mix all of these chopped items with mashed avocado paste.
  • Mix well all together and taste for salt and pepper.
  • Have a side of guacamole with baked tortilla chips or roll it into a whole-wheat tortilla, lentil chips, baked plantain chips,chicken.

    Please follow my blog and give your valuable comments and suggestion.Your comments are most precious to me. Thank you very much.

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