Gongura Pappu / Gongura Dal

Gongura Pappu is a popular dish in Andhra and Telangana state which is prepared using Toor dal and Gongura leaves. The dal and gongura leaves are cooked together along with the spices to give a delicious curry which goes yummy with hot plain rice and ghee. The procedure of recipe is quite simple yet tastes flavourful. Addition of tomato is not required in this recipe as the sourness is as such available in the gongura leaves. The tangy flavour from gongura and spicy taste from the fresh green chillies gives a delicious punch to the dish. Since red chilli powder is not added in the recipe, adjust the quantity of green chillies according to taste bud.

Ingredients :

1/2 Cup Toor dal
2 Tbsp Oil or Ghee
1 Tsp Mustard seeds
1 Tsp Cumin / Jeera seeds
2 Dry red chillies
1/4 Tsp Hing powder
4 Green chillies, sliced ( Adjust according to taste bud )
1 Onion, Finely chopped
1 Tsp Ginger garlic paste
1 Bunch Gongura leaves ( approx. 1 - 1 1/2 cups )
1/4 Tsp Turmeric powder
1/2 Tsp Cumin powder
Salt to taste

Method :

Pressure cook the toor dal by adding 1 1/2 Cups of water until soft and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by red chillies and hing powder.

Add finely chopped onion followed by green chillies and saute till it turns into light brown color.

Add ginger garlic paste and saute till the raw smell goes off.

Now add gongura leaves followed by turmeric powder, cumin powder and salt.

Saute till the color of leaves changes and add little water.

Cook it for couple of minutes in a medium flame and add the cooked dal.

Mix well and let it cook for another couple of minutes.

Once done, remove from the flame and serve.

Serving Options :

Serve with hot rice and pickle.

Crab Kurma / Crab Korma

We love crabs but the availability part is very difficult in the place where we stay. We have to travel 10 kms to get fresh seafood so alternative Sunday mornings will be our seafood hunting travel. It is tiring to get little early in the Sundays but the Aroma while cooking and the flavor while eating will take off all the pain of getting up early. Do you agree friends ? :)

Though the flesh part is less compared to other seafood, every bite tastes very delicious and tasty. Crab Kurma is a flavorful curry in which crab is cooked along with spices and finally simmered with coconut paste to give rich flavor. This goes perfect with hot rice and sometimes, I prefer this with Dosa and Idli. 

Ingredients :

• 1/2 Kg Crab
• 250 gms Onions, Finely chopped
• 150 gms Tomatoes, Finely chopped
• 1/2 Tsp Turmeric powder
• 1 - 1 1/2 Tsp Chilli powder
• 1 Tsp Coriander Powder
• 1 Tsp Salt or according to taste
• 1 1/2 Cup Water
• 1/2 Cup Coconut and Saunf paste

Method :

• Clean , wash and cut the crabs into half and keep aside.

• Take finely chopped onions and tomatoes in a pan. 

• Add crabs followed by Turmeric powder, Chilli powder, Coriander powder and Salt.

• Pour the measured water and cook for 15-20 minutes in a medium flame or till the color of the crab changes to pink/pinkish red.

• Now add the coconut paste and mix well. ( Add water if the gravy is very thick )

• Cook for 2-3 minutes and garnish with curry leaves.

• Switch off the flame and serve hot.

Serving Options :

Serve with hot rice, Idli or Dosa.

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :

• 2 Big Potatoes
• 1/4 Cup Peas
• 2  Onions
• 1 tomato
• 11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )
• 1/4 Turmeric powder
• Salt to taste
• 2-3 Tbsp Oil
• Coriander leaves for garnishing

Method :

• Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.

• Peel the skin and keep aside.

• Heat 2 tbsp oil in a pan and add the chopped onions.

• Fry it for 3-4 minutes in a medium flame and add the chopped tomato.

• Cook till it turns soft and mushy.

• Add Turmeric powder followed by kuzhambu milagai thool and salt.

• Mix well and add peas.

• Add 1/4 - 1/2 cup water and close the lid.

• Cook for 7-10 minutes or till the peas gets cooked.

• Now add the boiled potatoes and mix slowly.

• Simmer the flame and cook it for 5 minutes by adding 1 tbsp oil.

• Garnish with coriander leaves and remove from the flame.

• Serve.

Serving Options :

Serve with Rice and goes well with sambhar, rasam, curd or with any variety rice.

Linking this recipe with Gayathri's "WTML"

Kadhi Gole / Maharastrian Kadhi

Learning other region cuisine is always interesting and in that way, we are very lucky to have our "SNC Challenge" as our platform to learn varies North Indian recipes. Million thanks to Divya Pramil from youtoocancook.net who is brain child of this group. I have mentioned in all my post regarding the concept of this challenge but I never get tired and bored of typing this again and again..Will anyone get bored of explaining their favorite thing ? 

SNC Challenge is a challenge between two teams ( South and North Team) and every month one member from North Team challenges South Team with their authentic recipes and likewise one member from south Team challenge them with south Indian Traditional recipes. I am very happy to be part of South Team and I must say that, it is a Friendly Challenge between two teams to learn Interesting recipes.

And coming to July month Challenge... 

Prerana from "curryindian.com", a North Team member challenged us with her favorite and mom's recipe, a delicious and traditional recipe of Maharastra " Kadhi Gole ".Generally Kadhi is very popular in North India which is prepared with yogurt and besan. Lots of varieties available in kadhi such as Gujarati Kadhi, Punjabi Kadhi...etc.. Likewise, this kadhi is very famous in Maharastra and it is different from other kadhi by adding channa dal balls.

Kadhi Gole is a delicious curry in which channa balls are cooked in buttermilk & besan mixture and tempered with spices.This is served with Roti and Rice. Thanks to Divya Pramil and Prerana for giving us such an opportunity to learn Maharastrian traditional recipe.

Ingredients :

• 1 Cup Channa dal, soaked over night or 5-6 hrs in water
• 3 Garlic, cloves
• 1/2 inch Ginger
• 2 Green chillies
• 2 Cups Yogurt 
• 2 Cups Water
• 3 Tbsp Besan Flour / Gram Flour
• 2 Tsp Sugar
• 1/2 Inch Ginger, grated
• 3 Tbsp Oil
• Few Curry leaves
• 1 Tsp Mustard seeds
• 4 Tsp Chilli powder
• 3 Tsp Coriander Powder
• 1 Tsp Turmeric powder
• A pinch of Hing
• Salt to taste

Method :

• Wash and drain water from the soaked channa dal and keep aside.

• Add garlic, ginger and green chillies to the dal and grind it coarsely.

• Add salt, mix and keep aside.

• Take yogurt in a bowl, whisk well and add the measured water to prepare buttermilk.

• Add Besan Flour and mix well to avoid the formation of lumps.

• Add salt and sugar. Mix well and transfer it to the heavy bottomed pan.

• Place the pan in a stove and simmer the flame.

• When it starts boiling,add the grated ginger and cook it for another 5 minutes.

• Now make small balls from channa dal mixture and drop it slowly in the kadhi.

• Do not mix at this stage and drop the balls only after the kadhi starts boiling.

• Close and cook it for 15-20 minutes or till the channa balls gets cooked.

• Meanwhile, heat oil in a small pan or kadai and add mustard seeds.

• Once, it starts spluttering, add curry leaves followed by chilli powder, coriander powder, Turmeric powder and hing.

• Switch off the flame and add it to the kadhi. 

• Mix well and adjust salt,if necessary.

• Serve hot.

Serving Options :

Serve hot with Roti and Rice.

Sending this recipe to SNC Challenge - July Month 2014.

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Kerala Style Egg Curry

Here comes my one of my favorite cuisine recipe... Yes, I love Kerala cuisines and the aroma from their curry makes my mind fresh. I learnt this from my neighbor during my stay in Kerala and though it has the same ingredients which we prepare for Tamil Nadu egg curry, the preparation method and fresh sliced ginger heads it to a different cuisine. I prepared this curry by adding coconut oil to get its authentic taste but can also prepared using regular cooking oil. The fresh ginger not only enhances the flavor of curry but also gives a lovely aroma while cooking. This flavorful curry is served with Appam and Puttu, which is a very famous food in Kerala but I served it with Roti and Rice in which I loved the taste and flavor when eaten with rice. Simmer the flame after adding eggs,so that the essence from the curry gets absorbed in eggs and gives very delicious taste. Coconut milk can be also added in this curry.

Ingredients :

• 4 Boiled Eggs
• 3 Big Onions, sliced
• 1 Big Tomato, chopped
• 3 Green chillies,sliced
• 1 inch ginger, sliced 
• Handful of Curry leaves
• 2Tsp Chilli powder
• 11/2 Tsp Coriander powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Garam Masala
• Salt to taste
• Water, as needed
• 2 Tbsp oil (coconut oil or vegetable oil)

Method :

• Boil eggs and keep aside.

• Heat oil in a pan or kadai and add curry leaves followed by ginger.

• Saute for half a minute and add the sliced onions.

• Saute the onions till the color changes to light brown and add the chopped tomatoes.

• Mix well and saute for a minute.

• Add chilli powder followed by coriander powder, Turmeric powder and salt. Mix well and cook it for a minute.

• Now add water (approx 1cup) and let it cook for 5 minutes in a medium flame.

• Add garam masala at this stage and mix well.

• Cook for another 3-4 minutes and meanwhile, cut the eggs one side or prick it with the fork.

• Place the eggs in curry ,slowly mix it and place the cut portion of eggs in the bottom so that eggs absorbs the essence from the curry.

• Simmer the flame and cook for 3 minutes.

• Switch of the flame and let it set for 5 - 10 minutes for extra flavor.

• Remove and serve hot.

Serving Options :

Serve with Appam, Puttu, Idiyappam and Rice.

Peas and Chickpeas Kurma & New Year Wishes

Hello Friends,

I know it's late but let me start with a Lovely New Year Wishes. Hope you all had a great start with yummy recipes. I wish you all a Healthy and Prosperous New Year.

Peas and Chickpeas Kurma :

By now everyone must be familiar with the Famous event happening every month in Viji's Virundhu unna vaanga space, "SYS-W Show Me Your Styles To World". Every month two ingredients has been selected by us in an interesting way. This month I got Peas and Chickpeas as my main ingredients so tried this Nutritious and flavorful Kurma.  

Ingredients :

• 1/2 Cup Dried peas
• 1/2 Cup Dried Chickpeas
• 3 Big onions, finely chopped
• 2 Tbsp Oil
• 1 Bay leaf
• 2 Star Anise
• 1 Elachi
• 1 inch Cinnamon
• 1 tsp Saunf
• 1 Tsp Chilli powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Garam masala
• Salt to taste
• Few chopped Coriander leaves for Garnishing

To paste:

• 1/4 Cup coconut grated
• 1 Tbsp Roasted gram

To paste :

• 2 Tomatoes, chopped
• 3- 4 Green chillies, chopped
• 1/2 inch ginger
• 8 Garlic cloves, peeled

Method:

Soak peas and chickpeas overnight and pressure cook it for 4 whistles or till it becomes soft.

Heat oil in a pan and add the masala items ( Bay leaf, star anise, cinnamon and Saunf).

Add finely chopped onions and saute well till its turns translucent.

Add the ground tomato paste and saute for 5 minutes or till the raw smells goes off.

Now add all the powders (Turmeric powder, Garam masala, chilli powder and Salt ).

Mix well and add the cooked peas and chickpeas.

Add little water and cook for 5 minutes in a medium flame.



Meanwhile grind coconut and roasted gram.



Add it to the curry and mix well. Cook them for couple of minutes and remove from the flame.



Garnish with coriander leaves and serve hot.

Serving Options :

Serve with hot Indian breads and Rice.

Linking this recipe with Viji's SYS- W Series - Show me your styles to the world.

Cooksjoy's New "U"

Bottle Gourd & Sprouts Curry

Ingredients:

• 1 Cup Bottle gourd, grated
• ½ Cup Mixed Bean Sprouts
• 1 Onion, Finely Chopped
• 2 Tomatoes, Finely Chopped
• 1 Tsp Chilli powder
• 1 Tsp Coriander powder
• ½ Tsp Jeera Powder
• ¼ Tsp Turmeric powder
• ½ Tsp Garam Masala powder
• 1 Tbsp Oil
• Salt to taste

Method:

• Heat oil in a pan and add the chopped onion.
• Sauté for couple of minutes and add the chopped tomatoes.
• Fry them together for 3-4 minutes or till tomatoes turns mushy or soft.
• Add Turmeric powder, chilli powder, garam masala powder, coriander powder and Jeera powder.
• Mix well and cook till the raw smell goes off.
• Now add the grated bottle gourd and mixed beans sprouts.
• Mix well and add water along with the salt.
• Cook for 5 minutes in a medium flame or till the gravy consistency occurs.
• Garnish with coriander leaves or curry leaves and remove from the flame.

Serving Options :

Serve hot with Rice or any Indian breads.

Linking this recipe with 
Viji's Show your style to the world series 4