PUNDI PALLE WITH AKKI NUCHHU

Pundi Palle is also known as Gongura .It is mostly popular in Andhra and North karnataka regions

The hybrid varieties have large leaves and are very sour in taste while the native variety has small leaves , is less sour with a tinge of bitterness.

You can find the recipe for making the  Gongura Chutney on this page under the heading, CHUTNEY VARIETIES.

PUNDI PALLE CHUTNEY

Gongura is rich in iron, vitamin B , vitamin C , flavanoids and anti oxidants.

The recipe that I am going to share is prepared in North Karnataka region. 

It is used as an accompaniment for jowar roti. or it can also be savored as a one pot meal.

 INGREDIENTS

1/2  cup broken rice (whole rice can also be used)

1-2 cups gongura leaves

2 tbsp ground nut

1-2 green chillies

1/4 tsp haldi/turmeric powder

salt to taste

FOR TEMPERING

2 tbsp oil

1/2 tsp jeera

1/2 tsp rayee

1/4 tsp methi seeds

4-5 cloves garlic, crushed

1-2 green chilli, crushed

2 red chillies ,broken

METHOD

• Mix together rice, chopped gongura leaves, slit green chilli ,groundnuts ,haldi and salt .
  
• Add 1 1/2 -2 cups water and pressure cook till rice becomes soft.
  
• Mix well with a ladle while hot so that the rice gets mashed .
  
  
• Heat oil in pan and add mustard, jeera, methi, red chilli and then crushed garlic and green chilli.
  
• Add the rice and gongura mix and mix well.
  
• Serve hot with jowar roti or relish just like a rice variety.                                                                                                                    

VARIATION

Whole rice can also be used instead of broken rice or you may  dry grind the rice for a sec to get broken rice. DO NOT POWDER THE RICE.

Some varieties of gongura  are very sour. In such a case boil the leaves separately and drain the water. Then mix with the boiled rice.

Crushed garlic can also be added while cooking the rice.

MOOLI SABZI

This is a dry variety of side dish which goes well with rotis or phulkas.

INGREDIENTS

2 cups diced radish/mooli (Approx 1cm cubes)
1 slit green chilli
2tbsp oil
1/4 tsp jeera/cumin
1/4 tsp rayee/mustard seeds
1/8 tsp haldi/ turmeric powder
1/2 tsp red chilli powder
2 tsp besan/ bengal gram flour
1/4 tsp lemon juice
salt to taste


METHOD

• Heat oil in a pan.
• Add jeera and rayee.
  
• When mustard splutters add the split chilli and then diced radish.
• Add haldi, salt and chilli powder.
  
• Cover and cook on a slow flame till the radish becomes soft.
• Sprinkle water while cooking if required.
• (do not add too much water.)
  
  
  
• Now sprinkle the flour and mix well. 
  
• Allow to cook for a minute or two till the raw smell of besan goes away.
  
• Add lemon juice and mix well.
• Serve hot with rotis.
  

SAUTEKAYI ROTTI

INGREDIENTS

1 medium sized cucumber
2-3 green chillies finely chopped
2-3 tbsp fresh chopped corriander leaves
1/4 tsp jeera/cumin seeds
a pinch of hing
salt about 1/4 tsp or according to taste
Rice flour about a cup 


METHOD

• Finely grate the cucumber without peeling.
  
• The seeds can also be used if they are tender or they can be removed.
• Mix all other other ingredients except rice flour and mix well. 
  
• Gradually add rice flour and form a soft dough using the water from the cucumber.
• Do not add any water. 
• Apply a little oil to your fingers to prevent the dough sticking to your hands.
  
• Make small balls of the dough.
• On a tawa/flat girdle apply some oil and flatten the balls like rotis and make a small hole in the centre with your finger
  
• Now keep the pan on medium flame and cover the roti with a lid.
  
• After a few secs remove the lid and add a few drops of oil and flip the rotti.
  
• Cook till done.
• Serve hot with butter and coconut chutney.

TOMATO AND ONION SALAD

INGREDIENTS

1 large onion
1 ripe tomato
1/2 green chilli (optional)
2 tsp fresh coriander leaves finely chopped
2 tbsp  grated coconut
1/4 tsp sugar
a pinch of salt

FOR TEMPERING

1 tsp coconut oil
1/4 tsp mustard seeds
1/4 tsp udad dal /black gram dal
1 dry red chilli

PREPARATION

Mix together finely chopped onion, tomato, coriander leaves, sugar ,salt and grated coconut.
Temper with mustard , udad dal and red chilli pieces. Mix well and serve.

HESARAU BELE DOSE/ GREENGRAM LENTIL CREPES

Breakfast recipes for dosas and idli require methodical planning. 4-5 hrs of soaking the dals/lentils and then fermentation time of 8 or more hours.

 This dosa is a simple and nutritious break fast which doesn't require much of pre planning.

This doesn't require any fermentation of the batter and can be even eaten as an evening light snack.

The green gram/moong dal can be soaked for just 1 1/2 to 2 hrs before preparation.

INGREDIENTS

1 cup green gram dal/moong dal

2 tsps rice flour (optional)

1'' piece ginger

2 green chillies

2 tsp fresh corriander leaves

1/4 tsp haldi/ turmeric powder

1/2 tsp jeera/ cummin

salt to taste

METHOD 

• Soak the moong dal for about 2 hrs
• Grind to a smooth batter along with chillies , coriander leaves and ginger.
• Mix rice flour, jeera, turmeric and salt.
• Heat a flat pan and grease with very little oil.
• Add about a ladle of the batter and spread into a circular shape, like dosas or pancakes.
• Add a little oil and cook on medium flame.
• Flip on the other side and allow to cook.
• Serve hot with coconut chutney.

ADDING RICE FLOUR WILL MAKE THE DOSA CRISP. 

SOME LIKE IT SOFT, SOME LIKE IT CRISP.

You can make it as per your taste.

THE BATTER

ON THE TAWA

GETTING ROASTED!

FLIPPED OVER!

READY!

CAULIFLOWER AND CARROT PICKLE

Beginners in cooking do not like the thought of preparing a pickle at home.
It brings to mind a tedious and elaborate process. But here is a pickle which is very easy to make and can be prepared very quickly.
This pickle can be stored for 5-6 months and goes very well with Parathas.

DURING PICKLE PREPARATION ALL THE INGREDIENTS AND  VESSELS SHOULD BE COMPLETELY DRY .
EVEN A SMALL AMOUNT OF MOISTURE CAN SPOIL THE PICKLE WHEN STORED.

CUT VEGETABLES

THE MASALA

MASALA MIXED WITH VEGETABLES

PICKLE READY AFTER A WEEK

INGREDIENTS
4 cups cauliflower
1 cup carrot
1/2 cup lemon juice
1/2 cup mustard powder (grind whole mustard seeds to get mustard powder)
1/2 cup salt
1/2 cup red chilli powder
1/2 cup groundnut oil or til oil
1 tsp haldi /turmeric powder
1/4 tsp hing/asafoetida


METHOD

• Wash and cut the cauliflower and carrot into small pieces and spread it on a cloth and allow to dry. 
• In a bowl mix all the ingredients and then mix the cauliflower and carrot pieces.
•  Fill  into a glass jar and keep it aside.
• After 2 days mix the mixture in the jar.
• The vegetables get seasoned and the oil starts floating on top.  
• The pickle will be ready to eat in a week's time.

Didn't I tell you it's simple ? :)
Do try it and let me know how you relished it!

: BALEHANNINA SUTTAVU/ BANANA FRITTERS

My Kitchen Diary: BALEHANNINA SUTTAVU/ BANANA FRITTERS
https://www.youtube.com/watch?v=IONXYWSROxw&list=PLkYI5CcDyqVUlX8DJ5mQrCwKeDzUMT9Gc&feature=share&index=15

BALEHANNINA SUTTAVU/ BANANA FRITTERS

Warm Greetings to all my readers.

Some months back , I got an opportunity to participate in a cookery show "Bhappare Bhojana"

telecast on Udaya TV, a kannada language channel.

The series was about sharing traditional Indian recipes.

I have shared the link of that program on pinterest in "MY KITCHEN DIARY"
The link can be found in the next post
Hope you all like it.

TIL PAPAD / SESAME SWEET PAPAD

Til papads are made during Sankranti, the harvest festival of Indians.
Varieties of sweets made of groundnuts, sesame and jaggery are made and distributed among friends.

Here I am sharing a recipe of sesame and sugar made in North Indian homes.
These are small sweet crispy discs very simple to make and very tasty and nutritious.


METHOD
2 measures white til/sesame seeds
1 measure sugar

 PREPARATION
Before lighting the stove, grease a rolling pin and board with a little ghee

• In a thick bottomed pan , add a measure of sugar and heat on slow to medium heat.
• When the sugar melts completely, add the til/sesame and mix well to form a ball.
• Transfer the ball to a greased rolling board
• Grease your fingers with a little ghee and give proper shape to the ball  and roll out into thin circular discs. Roll out as thin as possible.
• THIS PROCEDURE HAS TO BE FAST  AS THE SUGAR BEGINS TO HARDEN QUICKLY AS IT STARTS COOLING AND IT CANNOT BE ROLLED  AND YOU WILL BE LEFT WITH A BALL OF TIL AND SUGAR.
• This procedure has to be repeated for making each papad.
• Use small measures of sugar and til/sesame each time to make a papad.
• A small ladle for measurement would be ideal.
• DO NOT ALLOW THE SUGAR TO BECOME BROWN /CARAMELIZE WHILE MELTING. KEEP THE FLAME LOW.

Keep the required amount of til and sugar in two separate bowls
SCRAP THE SPOON CLEAN AFTER MAKING EACH PAPAD AS THE  TIL AND SUGAR MIX WILL STICK TO THE SPOON WHILE MIXING