Gurugaaku Pulagura

Gurugaaku Pulagura

Gurugaaku  Pulagura  is a mashed greens curry, which is tangy and spicy prepared with Gurugaaku leaves. Amma has a fond favorite to these kinds of leafy vegetables. She cooks these leaves and talks about its medicinal value. Usually the flavor associated with the leafy greens is sour. So here in the recipe, tamarind and green chilies are added to give a perfect balance to the curry. Garlic is cooked along with the Gurugaaku leaves to leave sweet flavor in the dish. Seasoning of course adds to the taste and generally pleasing. Gurugaaku leaves can also be cooked with powdered groundnuts for the nutty taste and for its nutrition quotient.

Gongura Pachadi/Chutney

Gongura Pacchadi

Gongura Pachadi Gongura pacchadi is quintessentially Telugu cuisine. Gongura Pachadi is made from Red Sorrel leaves. While it has many culinary uses, the most popular is the pickled version. Although Gongura is widely consumed all over Andhra Pradesh, Gongura is more popular in hotels, restaurants, eateries and food joints. It is also grown in Tripura, Arunachal Pradesh (north east region of India) and also some parts of Chittagong Hill Tracts region in Bangladesh (which is mainly a tribal people region). It is a very popular green vegetable in Chakma community and it is known as "Aamelli". Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition. 

Bombay Chutney

       Bombay Chutney

Bombay Chutney is a delectable side dish, which my family loves especially with Idlies though it can be used for other breakfast dishes too. This is a easy recipe, which involves no-grinding, no much chopping and prepared with regular basic ingredients. Never knew how the name came into existence but the Bombay Chutney or besan chutney was prepared during olden days in a small eateries in the town side. This dish was one of the side dish, which some eateries followed may be because of the quantity one can create with no grinding involved as during those days only traditional motor and pestle was present, which involved time and effort. Some call the Bombay Chutney as Besan Pitla too. The dish may carry various names and variations too.

Mavina Hannu Seekarane or Rasayana - a Mango Coconut dip

        Mavina Hannu Rasayana with Neer Dosa

Mavina Hannu Seekarane or Rasayana is a dip commonly relished by the people of coastal regions of Karnataka, i.e., Mangalore, Udupi and many other parts, which is also known as South Canara Region. Coconut being the main cultivation in these areas, the recipe calls for the Mango pulp mixed with coconut milk and flavoured with cardamom. 

Mango Chutney

       Mango Chutney

Raw Mango Chutney is prepared with most basic yet palatable ingredients, giving a luscious punch of delight leaving you urging for more. Here the mangoes are lightly spiced with mustard, red chilies and a slight hint of fenugreek. 

Beerakaya Thokku Pachadi - Ridge Gourd Chutney

      Beerakaya Thokku Pachadi

Beerakaya Thokku Pachadi is one of the traditional chutney of Andhra and now this dish has become famous in other places too because of its nourishing value. The Beerakaya Thokku Pachadi gives a real punch when served with every meals because of its fresh flavour. 

A Classic Mumbai Style Vada Pav

Vada Pav

Vada Pav is a Mumbai's favorite and authentic street food. Though a lot of variations has been brought in the preparation of this Vada Pav, still the basic one remains a hit. The taste of Vada Pav is hidden in the garlic chutney, which is got a nutty-spicy-sour taste. A fresh herb flavor is got with the addition of the Green Chutney, which is a mixture of green chilies, mint and coriander leaves to the Vada Pav.

Tamarind Rice

Tamarind Rice

Tamarind Rice / Puliyodharai / Puliyogare / Pulihora is a sour sweet, spicy and nutty combination added to a rice variety. This is such an eternal comfort dish that it is prepared in South-India for every important occasion, be it festivals or in temples as Neiyedyam or Prasad. This rice variety is without the addition of onions and garlic, which some people prefer to take during their fast or festivals.

Tamarind rice is balanced by adding jaggery to the the pulpy tamarind and combining with variety of normal spices to give a right taste combination. The tamarind rice is then infused with the seasoning of mustard seeds, curry leaves and red chilies. Groundnuts / peanuts gives the extra crunchy taste to the rice, which adds value to the health too.

Ingredients for tamarind pulp:

1. Raw Rice - 1/2 kg (two and half cups)

2. Tamarind - 100 gram

3. Sesame seeds / Til - 2 tsp.

4. Groundnuts - 1/2 cup

5. Jaggery - 2 tbsp.

6. Dry coconut powder - 1/4th cup

7. Turmeric / haldi - 1/4 tsp.

8. Coriander powder / dhania powder - 1/4th tsp.

9. Chilly powder - 1/4th tsp.

10. Oil - 1/2 tsp.

11. Salt to taste

For Tempering / Tadka ingredients:

1. Oil - 5 tbsp.

2. Mustard seeds - 1 tbsp.

3. Bengal gram / Channa dal - 1 tbsp.

4. Black gram / Urad dal - 1 tbsp.

5. Fenugreek / Methi seeds - 1 tsp.

6. Dry red chilies - 4 to 5 (tear into half)

7. Curry leaves - handful

8. Asafoetida / Hing - 2 pinches

Cooking Method:

1. Wash and soak the rice in water for about 15 minutes. Soak the tamarind in 1 1/2 cup warm water for around 10 minutes.

2. Meanwhile dry roast the fenugreek /methi seeds and powder them.  Powder the raw sesame seeds too keeping both aside separately for later use.

3. Cook the rice until done and such that each grain is separated. Once done spread the rice on a plate to cool. 

4. Now extract the pulp from the soaked tamarind and discard the waste.

5. To this tamarind pulp, add salt, chilly powder, coriander powder and turmeric powder. Heat 1/2 tsp of oil and pour this tamarind pulp and cook them until a pulpy texture is attained for about 15 minutes on a medium flame. Finally before switching off the flame, add jaggery, powdered sesame seeds and dry coconut powder, and mix them.

6. In another pan, heat 1/2 tsp of oil and roast the peanuts / groundnuts until light golden and pour them on the rice. 

7. In the same pan, heat the remaining oil. Add mustard seeds, and once this splutters, add Black gram/ Urad dal and Bengal gram / Channa dal and allow them to change its color to light golden. Now add asafoetida, curry leaves, fenugreek / methi powder and red chilies and pour them on the rice. 

8. Now combine the prepared tamarind pulp with the rice, mixing slowly with the help of the hand without breaking the rice. 

Pulihora

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Bobatlu/Puran poli/Obattu

Kayi Holige

Tomato Chutney

Tomato Chutney

Tomato Chutney is a deliciously vibrant side dish to many of the South-Indian breakfast dishes. Here, any type of tomatoes can be used to prepare this simple dish. The onions enhance the taste of the dish here, and dry red chilies gives the mild spicy taste to this chutney. This is a perfect chutney / accompaniment during the summers too as in this recipe green chilies are avoided. The bengal gram and black gram gives the crunchy taste to this lip-smacking side dish.

Pudina Chutney

         Pudina Chutney is very much addictive dip, which can make any food menu look complete. Though this is a Pudina / Mint Chutney, some amount of coriander leaves are added to the chutney. Though lemon can be added to this dip, tamarind gives that authentic taste to this dip, which also makes the chutney lasts for some days. The 'Mint and Coriander' is a great, refreshing combination of flavors. Tangy with tamarind and lush with fresh herbs, this Pudina Chutney being a great accompaniment  of fitting itself anywhere and any season from appetizers to meals to salads. 

Authentic Garam Masala - A Mix of Spices

                   

                                                                                Garam Masala

India, known as Treasure-Trove of spices and it has diverse culinary traditions. Each region and area in India has its own food-menus and ingredients to cook. Some may be unique to a place while the rest are shared throughout the country; especially the spices. 

Rajma Masala

Rajma Masala, the culinary gem of North India especially that falls under the Punjabi cuisine, is liked by most as the recipe calls for various nutritional ingredients apart from the protein-rich kidney beans. Cooking Rajma Masala requires patience as time and correct measurement of a variety of ingredients are allowed in the curry to get the right consistency and a perfect balance of taste and spices. There are a lot of variety in Rajmas. I always prefer the red colored large beans as the color of it makes the gravy rich and gives a good texture. Whatever variety, if cooked in a prefect way, makes the Rajma Masala wonderfully tasty. Try this recipe of Rajma Masala with fresh fragrances, filling up your kitchen with a warming aroma and when tasted, lingers in your mouth for quite sometime.

Kalchina Vankaaya Pacchadi - Roasted Brinjal Curry/dip

Kalchina Vankaaya Pacchadi is a very traditional chutney/dip that tastes best with steamed rice. This is purely a South-Indian cuisine whereas the same kind is prepared in North India too and famously called by the name 'Baingan Bharta'. Though this is again a part of the Panjabi cuisine, more or less the other parts of Northern India, also follow the same style. Here in the dish, 'Kalchina Vankaaya Pacchadi', a dash of tamarind instead of tomatoes are added, which is a major difference to both the northern and southern cuisine of India. Yet another major ingredient, which is added here is the dry red chilies, to impart a mild spicy flavor.  Curry leaves, which is an authentic flavored-ingredient of  Southern part are a must in any curry for its tantalizing and aromatic flavor. In most of the northern part, green chilies are added along with tomatoes to give a rich spicy-sweet flavor to this curry. 

Ingredients:

1. Brinjals/eggplants/Aubergine - 1 no. if it is bigger in size (or 3 to 4 no.s if it is smaller in size).

2. Onions - 1 to 2 nos. (thinly sliced lengthwise)

3. Dry red chillies - 2 broken into half

4. Curry leaves - 1 Spring

5. Tamarind - lemon size (soak the tamarind in water and extract the pulp from it)

6. Turmeric powder - 1/4 tsp.

7. Coriander powder - 2 tsp.

8. Chilly powder - 1 tsp.

9. Mustard seeds - 1/2 tsp.

10. Salt to taste

11. Oil - 3 tbsp. 

Cooking Method:

1. Clean the brinjals with water and pat it dry. Apply some oil on it and allow it to roast on the flame until it is cooked inside and charred to the extent it turns absolute dark. Keep turning the brinjals for the even cooking on all sides.

2. Once the brinjals are roasted on direct flame, let it cool for a while and discard the charred skin of the brinjals, leaving little of the charred skin on it, if you desire the smoky flavor in the curry. 

3. Mash the roasted brinjals in a bowl, adding salt, tamarind pulp, turmeric powder, coriander powder and chilly powder.

4. Heat oil in a pan and add mustard seeds. Once it crackles, add curry leaves, red chilies followed by onions. Cook the onions until it slightly changes its color.

5. Add the mashed brinjals to the pan and fry this until all the rawness of the tamarind disappears. 

6. Serve the Kalchina Vankaaya Pacchadi with steamed rice with ghee/clarified butter/gingelly oil. Gingelly oil is Manchi Nune or Nuvvula Nune in telugu, which adds the extra taste.

Note:

1. The Brinjals/Aubergine/Eggplants can be oven roasted too, which yields the same results.

2. A dash of garam masala can be added to the curry but purely optional.

You might also like:

Vankaaya Annam (Brinjal Rice)

Vankaya Pullagura (Brinjal Tomato curry)

Kandagadda Vepudu (Elephant Yam Stir Fry)

Thotakura Pappu

Pan-fried Brinjals

Gutti Vankaaya Kura (Stuffed Brinjal Curry)

Coconut Chutney

Coconut Chutney is a simple and a versatile dish. Each and everyone has a unique way of making the chutney, still everyone wants to know or make something new as it is a common dip for many of the South Indian breakfast dishes. Whatever recipe it follows, still it tastes so divine.

Authentic Tomato Pickle

Authentic Tomato Pickle is a tangy, spicy sun-dried pickle. The tomatoes as a vegetable is consumed in diverse ways. The Tomato Pickle make a great gift for any pickle fan. Though the shelf life of pickles depends on various factors like method of preparation and storage, ingredients also play a major role. The ingredients used in the pickle should be fresh and clean. The utensils used in the process also should be clean and dry. Salt and tamarind in the pickle also cause the Tomato Pickle to last a very long time. 

Instant Raw Mango Pickle

Instant Raw Mango Pickle, as the name says, really an instant recipe. This pickle is usually consumed fresh and can last for few days if kept in refrigerator. Because of this feature, the pickle usually is prepared during certain parties or get together. The pickle has few wonderful flavours that coats the mango pieces and gives a real good aroma and tangy, crunchy taste. The recipe calls for the finely cut thin slices of mangoes. That is the beauty of this pickle.

Coriander Chutney

Corainder Chutney is an all-purpose chutney, known as Hara Chutni. This is a dip had with most of the snacks like samosas, pakodis, kachoris, and all kinds of chaats. Every home has their own recipe , which may be as simple as herbs, seasoning and lemon juice. The authentic taste and texture can be brought to this chutney if grounded on a stone, particularly meant to grind these kinds of sauce or dip.

Ugadi Pachadi

“Ugadi pachchadi”, a chutney, is a dish that has become synonymous with Ugadi. It is made with fresh seasonal-jaggery, tangy raw mango pieces, neem flowers and fresh tamarind  – a combination of sweet, sour, pungent and  tanginess; symbolizes the various aspects of life; that there would be pleasure, joy, grief, peace, harmony in our life and one should accept all with serenity. It also signifies to treat every life-experience alike, accept the fact and live the moment. This is served as a Prasadam and ought to be taken with an empty stomach followed by a meal.

Mexican Salsa

Mexican Salsa is a dip, which can be cooked or can be had raw as a salad, mixing all the ingredients. There are a lot of variations in making the salsa. But whichever way it is made, it tastes delicious and can be paired with tortilla chips, fajitas, scrambled eggs, bread, and pancakes. It can also be topped on a pizza too.

Mint Chutney

Mint Chutney is a dip, blended with raw ingredients. It tastes fresh and appetizing too. This Mint chutney makes a good relish because of raw mango in it, which has a sharp sour taste. The raw mango also gives a good texture to the Mint Chutney.