Gongura Pappu

Gongura Pappu recipe at home.

1 Bunch of Gongura
1 Cup of redgram Dal
1 tsp Tamarind juice
Salt to Taste
A pinch of turmeric powder
3 Red chillis (Broken)
4-Garlic Flakes(optional)
Seasoning:2 tsp of oil,a pinch of hing 1 tsp of blackgram dal1 tsp of Cumin seeds,broken red chillis.
Curry leavesfor smell. 

Gongura Pappu Recipe Making Procedure

Cut Gongura leaves from the stem.Wash gongura leaves,drain all the water.
Then chop them finely.Wash the dal and put it in the pressure cooker,add turmeric cook it up to 3 whistles.
Then add chopped gongura to itand cook it for 5 mins.Once the leaves are soft remoive from the heat.
Take a Pan and heat oil.Put all the ingredients of seasoing and let them splutter for few seconds,add cooked dal with gongura leaves.Add salt and tamarind juice, stir well.
Add fresh Curry leaves.

for 10 eggplants :
1bunch of corriander leaves
3 to 4 green chillies
salt to taste

1.First cut the eggplant into 4 whole without making it into pieces for stuffing the paste (guthi ) and keep them a side.
2. corriander paste : wash the leaves and cut the leaves grind the leaves along with green chilliesand salt without adding water .
3. Now the paste is ready for stuffing
4.stuff this paste into the eggplant .
5.take a pan and boil some cooking oil till it gets heated
6.place the stuffed eggplants in the pan and close it with a plate filled with water so that the eggplant is well cooked leave it till the eggplant changes the color to brown.(well cooked).
7. If u want the curry to be gravy put some extra corriander paste above the curry at last and leave it cook for 5 to 6 minutes.
Very tasty andhra curry

Gutti Kakarakaya

Gutti Kakarakaya Recipe

Prep & Cooking: 1 hr

Serves: 3-4

Cuisine: Andhra

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Ingredients:

6-7 tender bitter gourds, make a slit length wise and remove the seeds

small lemon sized tamarind, extract pulp

For stuffing:

1 large onion, sliced

4-5 garlic cloves

1″ cinnamon stick

1 tsp red chilli pwd

1/4 tsp cumin pwd

pinch of roasted methi pwd

1 1/2 tsp coriander pwd

1 tbsp grated jaggery or sugar (adjust)

salt to taste

For poppu/tadka/seasoning:

1 1/4 tbsps oil

1/4 tsp methi seeds

a sprig of curry leaves

1.  In a vessel, add 1/4 cup buttermilk, pinch of salt and 1/2 tsp turmeric pwd and combine. Place the partially slit whole bitter gourd in this mixture for 10-15 mts. Remove any trace of liquid off the bitter gourds. Keep aside. [Note: This process helps in removing bitterness of bitter gourd. You can skip the soaking in buttermilk process if you want.]
2.  Prepare the stuffing by heating a tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 4 mts. Keep aside to cool.
3.  Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd, cumin pwd and methi pwd. Combine well and stuff the bitter gourds with this paste.
4.  Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown. Place the stuffed bitter gourds in the oil along with any left over stuffing and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.
5. Add the tamarind extract along 1/4 cup of water. Reduce flame and place lid and cook over low flame for another 10-12 mts. The water content should reduce. Remove lid and cook over low flame and let the bitter gourds roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for them to be well roasted. Turn off heat.
6.  Serve with rice.

Aloo dum

Aloo Dum

Among the many versions of Aloo Dum, today’s recipe is a favorite in our home. Cute round baby potatoes are slowly simmered in a yogurt based gravy this is subtly rich in flavor and spice but least bit heavy. Makes for a lip smacking side with rotis or flavored rice.

Aloo Dum Recipe

Prep & Cooking: 50 mts

Serves:5-6 persons

Cuisine: North Indian

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Ingredients:

12-15 baby potatoes, washed, boiled, peeled and prick with fork all over

1 tsp cumin seeds

1 onion, finely chopped (optional)

3/4 cup thick yogurt combined in a tsp of besan

1 1/2 tbsps malai/fresh cream/top of milk

1/4 tsp turmeric pwd

1/2 tsp red chili pwd (adjust)

1 tsp coriander pwd

1/2 tsp garam masala pwd

salt to taste

1 tbsp coriander leaves for garnish

2 tbsps oil

Make a paste:

4 green chilies

1″ ginger piece

1 small tomato (optional)

Make a paste:

5-6 cashew nuts, soaked in 2-3 tbsps milk

1 Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.
2 In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mts or till the onions turn transparent. Add the ground ginger-green chilli-tomato paste and fry further for another 4 mts. Add the chili pwd, turmeric pwd and coriander pwd. Combine well.
3 Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a mt.
4 Add a cup of water, garam masala pwd, salt and cook covered on low flame till you get the desired gravy consistency.

Aloo paratha

Aloo paratha

One of the easiest recipes that can be prepared for a breakfast or lunch or dinner is a stuffed paratha. They are very filling and are a hit with my family. Paratha stuffed with Aloo curry is the easiest of stuffed parathas. Chapathi dough stuffed with spiced mashed potates (aloo) and cooked on a hot tawa with butter or ghee with simple daal or homemade curd makes an excellent breakfast, brunch and dinner in my home.

Ingredients

For stuffing/filling 
4-5 potatoes
1 tbs. cooking oil
½ tsp cumin seeds
1/4th tsp turmeric powder
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
1/2 tsp. Garam Masala
1/2 tsp. amchoor or dry mango powder (optional)
Salt to taste

For dough 
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbs. ghee / butter / oil
Salt to taste
2 tbsp curd/ yogurt
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s

Procedure

Making the filling
Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat. Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes). Add all the ingredients for stuffing along with the fried seasoning and mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.

Making dough(can be made while potatoes are boiling)
Sieve flour. Add salt, oil or ghee, curd and Add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again

Rolling out parathas (as shown in the picture)

Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of a small puri. Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.Now cook on a tava, allow one side to cook when the color changes into light brown color.Turn repeat for other side. Drizzle some butter or ghee on each side and flip. Serve hot.

Notes and Tips

If you are new at making parathas, it is better to have firm dough, which is easier to control while rolling out.

Parathas can be made in advance, cool and stackup cooked parathas on top of each other with a wax paper in between and wrapped in foil and chilled or frozen. They can be de-frosted and re-heated before serving. To re-heat, place 1 paratha on a hot gridle or tawa and cook until it become crisp on both sides.

How to prepare Methi paratha

Methi Paratha Recipe

Prep & Cooking: 30 mts

Makes 4-5 parathas

Cuisine: North Indian

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Ingredients:

For parantha:

2 cups whole wheat flour/atta

1/4 cup besan/chickpea flour

2 tsps oil

1/4 tsp salt

1 cup packed fresh methi leaves, add water, pinch of salt and sugar and leave aside for 15 mts, squeeze out water

water to knead the dough

1 tsp ginger-green chilli-lemon juice paste

large pinch red chilli pwd

1/4 tsp saunf pwd

1/2 tsp coriander pwd

salt to taste

1 Add all the ingredients mentioned above (except water) in a large bowl and combine well. Slowly add water to form a soft yet slightly firm dough. Let it rest for 15 mts.
2 Pinch a large lemon sized ball of dough, dust the surface to roll out the roti. Roll out the stuffed dough to form a 7″-8″ diameter circle.
3 Heat a iron tawa and once its hot, place the rolled out paratha and let it cook for a little less than 20 secs. Flip the parantha and let it cook for a little less than 20 secs. Once light browned spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
4 Serve hot with any curry of your choice or yogurt or raita.

Note:

I lightly sauteed half of the methi leaves in a tsp of oil and added to the rest of the ingredients before preparing dough. You can add ajwain or cumin seeds also. About 1/4 tsp will do.

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