Another Quick Snack

Hi all.... I was having this snack when we were with some friends and when she told me the recipe I was surprised ....its so easy to make... so here we go..

Ingredients
Tortilla - 1 or 2
Oil - To deep fry

Method of Preparation
1. Cut the Tortialla's using Pizza Cutter or knife into diamond shaped or any desired shape.




2.Take a kadai and pour oil in it. Let the oil become heat.

3. Add the tortialla's pieces and fry them for 2-5 seconds. You will see the color changing in seconds.


4. Remove it and serve them with little bit of salt and chilli powder if desired. Or else you can serve as it is.



Things to do:
I want to try this by baking instead of deep fry. I am not sure of the baking temparature so I am not posting it. I will definitely experiment it and post my comments in this recipe again. Any suggestions or comments please welcome.

Gongura Curry

Ingredients
Gongura Leaves - 1 or 2 Bunches
Onions – 1 big
Garlic - 3-4 in number
Cumin Seeds (Jeera) - 1 Table Spoon
Turmeric - a pinch
Oil - 3-5 Table Spoons
Salt to taste

Method of Preparation
1. Blanch the leaves of Gongura and clean them. Chop them if desired.

2. Take a kadai/vessel and put it on stove. Add oil to the kadai.

3. When the oil is heated, add the Jeera, Green chillies and Garlic. Let the garlic turn slightly golden color.



4. Add the Onions and fry them till they become transparent or light brown. Add the turmeric.



5. Add the gongura leaves and salt and cook for 2-3 minutes or until the gongura is cooked properly.

6. Gongura curry will be ready to serve.

Gongura Recipes

Hi folks.....

I was quite busy with parties and work so could not post any new recipes. But this time I am going to post recipes on Gongura (Sour Greens).

I made Gongura Dal(Pappu), Gongura Curry with Onions, Gongura Pulusu. Will post the recipes soon with pictures.. till then enjoy.

Gongura Leaves Blanched


Gongura Leaf

Onion Chutney

This recipe is from a Telugu daily paper called "Eenadu". I thought this is a real simple recipe. So tried it at home and loved it. Try it and tell me how it is...

Ingredients
Onions - 4 big chopped
Tamarind - small piece
Oil
Turmeric - 1/2 Table Spoon
Chilli Powder - 1 Table Spoon
Coriander Powder - 1 Table Spoon
Methi Powder - 1/2 Table Spoon
Salt to Taste

Jaggery - (Optional)

Tadka/Popu:
Oil
Mustard Seeds
Chana Dal
Urad Dal
Red Chillies
Curry Leaves

Method of Preparation

1. Soak Tamarind in little bit of water for 15 minutes. Squeeze the Juice out of it and keep it aside.

2. Fry Onions in little bit of oil for a minute or two or until they are tender.



3. Add Turmeric, tamarind pulp to the onions and mix well.


4. Add all the rest of powders and grind it in a mixer for once or twice. Make sure that onion do not become totally paste.

5. Do tadka with all the ingredients mentioned under Tadka/Popu.

6. Add tadka to the onion mixture. and your Chutney is ready.





Preparation Time: 10 minutes
Category: Side Dish (Pickles/Chutney's)

Variations

If you like sweet in food, then add jaggery while grinding. I used red onions so I did not use jaggery, but if yellow onions are used then use jaggery as it gives nice taste to it.

Methi Brinjal Curry

Ingredients
Brinjal - Chopped
Methi leaves - Chopped
Spring Onions (Optional)
Tomato

Powders:
Turmeric powder
Chilli Powder
Coriander Powder
Salt to Taste

For Tadka/Popu:
Oil
Mustard seeds (Optional)
Cumin Seeds - 1 Table Spoon
Chana Dal - 1 Table Spoon
Urad dal - 2 Table Spoons
Mint leaves - 4-5
Asafoetida - a pinch

Method of Preparation

1. Chop the brinjal, Methi leaves, Spring Onions Tomato and keep aside.

2. Take a kadai(Vessel), pour little oil in it. Wait until the oil is heated.

3. Add mustard seeds, cumin seeds, chana dal, urad dal, mint leaves asafoetida. Can add garlic cloves also.

4. Add Methi leaves and spring onion to the tadka.



5. Let it fry for a minute or so. Add Brinjal to it.

6. Add turmeric, Chilli powder and Coriander powder to the above. Mix it and let it cook for 5 minutes or till brinjal is done.

7. Add Tomato and Salt to taste at the end.



8. Your methi brinjal is ready for lunch or dinner. This can be served with Chapati or Rice.



Preparation Time: 10-20 minutes(depends on the tenderness of brinjal)
Category: Main Coarse (Curries)

Variations:
1. Can add chopped garlic to tadka.

2. Can add Curry leaves. Curry leaves give good smell as well as good taste to food.

Palak Paneer

This is a well tried recipe from me. I did this many times. This is a good addition to the menu if you expecting any guests or simply a special meal just for you for pleasing ourselves.

Ingredients
Palak - 1 bunch
Tomatos - 2 large
Ginger-garlic paste - 2 table spoons
Dhania powder - 1 table spoon
Jeera powder - 1 table spoon
Onions 1
Green chillies 3
Paneer 200 gms
Salt to Taste
Oil or Butter - 2 tbsp
Cream - 1 tbsp for garnishing

Method of Preparation
1. Boil water in a vessel and turn off the flame, now put the palak leaves in it keep it covered for 10 min or u pressure cook it for 1 whistle without adding water to the palak. When done, blend it with very little water along with green chillies. Palak Pulp is ready.

2. Boil tomatoes in water on high flame for 10 min. Peel off the skin and chop it. Put that in the blender and blend it. Tomato pulp is ready.

3. Heat 2 tbsp oil/butter in a vessel. Add Jeera and add Chopped Onions and let it turn transparent or little brown.

4. Add ginger-garlic paste to the above.

5. Add Jeera powder, Dhania powder, tomato pulp stir well.

6. Now add palak pulp, salt and cover and cook for 7-10 mins.

7. Put off the flame and add paneer pieces and garnish with cream. Serve hot with chapati, naan or paratha.

Preparation Time: 15- 20 Minutes
Category: Main Coarse (Gravy Curries)

Note:
1. Tomato pulp should be half of palak pulp i.e. in the ratio 1:2.

2. Chillies are to be ground with palak to give little teekhapan (hotness) otherwise it does not taste so well.

3. If you want you can fry the paneer pieces and then add to the gravy (without frying will also do).

4. If you think the gravy is too thick then add little warm water to it. Don't make it thin or else u loose the taste and charm of it.

5. Shall Post some pictures soon.