Ingredients
|
Quantity
|
Arai keerai
|
4 bunch
|
Moong dal(boiled)
|
½ cup
|
Onion
|
1 no
|
Garlic
|
4 cloves
|
Hing
|
pinch
|
Oil
|
1tsp
|
Mustard seeds
|
½ tsp
|
Red chilies
|
4 no’s
|
Salt
|
to taste
|
Wednesday 29 January 2014
Arai Keerai Poriyal(Greens Stir fry)
Monday 27 January 2014
Andhra Style-Gongura Mutton Chops
Gongura is a common leafy vegetable found in Andhra Pradesh. It is sour it taste. It is called as Pitwaa in Hindi,Pandi in Kannada and Red Sorrel leaves in English. It is a very rich source of Iron, vitamins, folic acid and anti-oxidants.
Ingredients | Quantity |
Oil | 2 tbsp. |
Fennel seeds(Sombu) | 1 tbsp. |
Clove | 3 no’s |
Cinnamon | 2” stick |
Cardamom | 3 no’s |
Pepper corns | 1 tsp |
Onion | 2 no’s |
Ginger garlic paste | 2 tbsp. |
Green chilies | 5 no’s |
Gongura leaves | 2 bunches |
Curry leaves | 2 sprigs |
Mutton | 750 gms |
Salt | to taste |
Method
1. Clean the mutton add ginger garlic and salt .Boil it in a pressure cooker.Now take a bowl and heat the oil in that and all the garam masala spices to it.
4. Now heat oil in the pan, add garlic pieces and chopped onions.
5. After sometime, add the ground mixture and the mutton pieces,sauté for five more minutes so that they get well wrapped with the spices paste.Then add water, wait till it thickens.
Notes
Grinding gongura leaves along with the other ingredients is optional for those who feel like sautéing and cooking. Either ways you can proceed.
Both ways of gongura mutton tastes good.
Friday 24 January 2014
Homemade Tomato Juice
Ingredients
|
Quantity
|
|
5
no’s
|
|
1
(de-seeded)
|
|
2
tbsp.
|
|
1
no
|
|
2
tbsp.
|
|
to
taste
|
|
¼
tsp.
|
|
1tbsp
|
Linking to
Friday 17 January 2014
Avarekalu Uppittu(Upma)
Ingredients
|
Quantity
|
Bombay rava
|
1 cup
|
Boiled avarekalu(skinned)
|
3/4 cup
|
Onion
|
1 no
|
Tomato
|
1 no
|
Green chillies
|
3 slit lengthwise
|
Turmeric powder
|
pinch
|
Red chilli powder
|
2 tbsp.
|
Salt
|
to taste
|
Water
|
3 cups
|
Coriander leaves
|
2 tsp
|
Grated coconut
|
¼ cup(optional)
|
Oil
|
2 tbsp.
|
Mustard seeds
|
1 tsp
|
Split black gram dal
|
½ tsp
|
Bengal gram dal
|
¼ tsp
|
Curry leaves
|
few
|
Cashewnuts
|
10 no’s
|
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