gongura Pachadi

Ingredients:
4 big bunches fresh gongura leaves (red sorrel)
7-8 whole dry red chillis(de-seeded)
1 tsp methi seeds (fenugreek)
7-8 green chillis(less spice ones)
1 tbsp minapppapu (black gram dal)
1 tbsp senaga pappu (bengal gram dal)
1 tbsp coriander seeds
12-15 cloves garlic (peeled and lightly crushed)
4 tbsps oil
salt to taste

Tempering:
3 tbsp oil (yes,its 3 tbsps as its a pickle)
1 tsp mustard seeds
2 whole dry red chillis
10 curry leaves

METHOD:
Eperate the gongura leaves from the stalks and leave them in an open cool and dry place for 2 days so that the leaves wither.After 2 days wash the leaves.Spread over kitchen towel.
Heat 2-3 tbsp oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it becomes soft.Remove and cool.The fried leaves should look like shown in the picture.
In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown and then add coriander seeds,urad dal(black gram),channa dal (bengal gram lentil) and dry red chillis and fry stirring constantly till light brown.Add the slit green chillis and fry for 2 minutes.Remove from fire and cool.
Grind these above ingredients with salt.Now add crushed garlic and the fried gongura leaves and grind very coarsely.It should not be soft.
Now heat 3 tbsps of oil in a pan and add the mustard seeds and let them splutter.Now add the whole dry chillis and curry leaves and fry for 20 seconds.Remove from fire and add to the ground gongura pachadi along with the oil.This pachadi does require a wee bit more oil like most pickles.
This particular pickle can be stored in the refrigerator upto 3-4 weeks and goes well with hot steamed rice and a liberal dose of ghee and sliced raw onions.

Note: Use the red stemmed variety of leaves which is more sour than the white stemmed.If you are using the leaves of the white stemmed variety,you can add approx 1-2 tbsp tamarind extract while grinding the ingredients.

Bangaala dumpa Paalakura

Ingredients:
4 potatoes boiled,peeled and cubed
3 medium onions sliced finely
3 green chillis slit length wise
1 big bunch of spinach leaves (palak,paala kura)tear into big pieces
1 tsp cumin seeds
5 garlic flakes chopped
10 curry leaves
1 tsp red chilli pwd
1 tsp coriander pwd
1/3 tsp cumin pwd
1/4 tsp garam masala pwd
salt
oil

METHOD:
Boil 2 cups of water and add spinch,onions and green chillis.Let it cook for 7-8 minutes.Cool and make a paste of it.
Heat 1 tbsp oil in a cooking dish.Add cumin seeds and let them splutter.
Now add the garlic and curry leaves and fry for 20 seconds.
Now add the spinach paste,chilli pwd,cumin pwd,coriander pwd and salt.Mix well.
Let this cook well till oil seperates.Keep stirring once in a while during the cooking process.
Now add the boiled cubed potatoes and mix well.Add one cup water and cover and cook till you get the desired gravy consistency.Adjust salt.
Add garam masala and garnish with coriander leaves.

Arati Kaaya Masala Vepudu

Ingredients:
2 raw plantains, peeled, sliced into thick rounds
2 tbsp fresh grated coconut
3 medium onion peeled, sliced into thick rounds
2 green chillies slit length wise
1 tsp red chilli pwd
3/4 tsp coriander pwd
1/2 tsp cumin pwd
1/2 tsp fennel seeds pwd(saunf)
1/4 tsp garam masala pwd
1/2 tsp mustard seeds
1/2 tsp cumin seeds
10 curry leaves
2 tbsps oil
salt
1/2 cup water

METHOD:
Take a wide plate and combine all the dry masalas except garam masala and saunf pwd with sliced onions and plaintains.
Heat a cooking vessel and add oil.Add mustard seeds and let them splutter.Now add the cumin seeds and curry leaves.Fry for 10 seconds.
Add slit green chillis and add the plaintains which have been combined with the masalas.Add grated coconut.Combine well.Sprinkle 1/2 cup of water and cover and cook.Let the plaintains cook in the steam.Once in a while stir.Add the garam masala pwd ,saunf pwd and adjust salt towards the end of the cooking.Once the plaintains are cooked till soft remove from heat and serve with hot rice.

Carrot Perugu Pachadi

Ingredients:

3/4 cup grated carrot
1/2 tsp grated fresh ginger root
1 chopped small onion
1 cup fresh plain yogurt
1 chopped green chilli or large pinch fresh ground black pepper
1 tbsp ghee (clarified butter)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (hing)
10 curry leaves
salt to taste
1 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp grated coconut (optional)

Whip the yogurt until smooth.Keep aside.
Grate carrot.Keep aside.
Heat ghee in a skillet.Add mustard seeds and let them splutter.
Now add cumin seeds,asafoetida,curry leaves.Fry for 10 seconds.
Now add the chopped green chillis,grated ginger and onions.Fry for 2-3 minutes.
Add turmeric powder and grated carrot,coconut and fry for 4-5 minutes.
Stir constantly so that it doesnt burn.
Remove from fire and cool.

10 Minute Chicken Curry

Ingredients:

For the Chicken Curry:
3 tbsp olive oil
1 medium onion, peeled and sliced
400g / 14oz chicken fillets, skinned and chopped
2 cloves garlic, crushed or chopped
1 green chilli, seeded and chopped
¼ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp ground coriander
1 tsp tomato puree
¼ tsp garam masala or 1 tsp curry paste
2 tbsp double cream

For the Spicy Salad:
1 tbsp olive oil
¼ tsp ground black pepper
½ green chilli, seeded and very finely chopped (optional)
Pinch of salt (optional)
½ tsp runny honey
1 tbsp balsamic or cider or wine or malt vinegar
1 packet mixed green salad leaves a creamier texture.

Preparation:
Heat the oil in a frying pan, then put in the onion and fry for 1 minute. Add the chicken and continue to fry for 5-6 minutes. Stir in the garlic and chilli and continue to fry, stirring from time to time. While the mixture is browning, make up the salad dressing. Take an empty jar with a lid and put in the olive oil, black pepper, chilli, salt, honey and vinegar. Screw on the lid and shake. Now add the salt, turmeric, cumin and coriander to the chicken mixture.

Stir well and continue to fry. Add the tomato puree and garam masala or curry paste, then fold in the cream. Put the salad leaves into a bowl, shake the dressing again, then pour it over the salad leaves and toss. Serve the chicken beside a pile of salad, or push everything into pitta bread pockets.

Tip: Use ¼ teaspoon of chilli powder instead of the green chillies.

Aloo Pakoras

Ingredients:
Serves 2-4

Vegetable oil, for deep frying

2 medium sized potato, peeled and coarsely grated

1 green chilli, finely chopped

¼ tsp coriander seeds

¼ tsp cumin seeds

50g/2 oz gram (chickpea) flour

¼ - ½ tsp salt

Preparation:

Heat the oil in a deep saucepan or a deep-fat fryer.In a bowl, mix the rest of the ingredients with 2 tbsp of water to make a stiff, thick batter. If it seems too runny, add some more flour.The temperature of the oil is important. To check whether it is hot enough, add a tablespoon from the pan to the pakora mixture. If it sizzles, the oil is ready. Slowly place teaspoon-size drops of the mixture into the oil, 5-6 at a time, depending on the size of the pan. They take about a minute to cook and should turn golden. When they have cooled they will be crunchy. Take them out of the oil and place them on a plate covered with kitchen paper. Taste one before you fry the whole batch, and adjust the seasoning if necessary. Serve hot with a chutney or tomato ketchup.

Indian Omelette

Ingredients:

Serves 2
2 medium eggs
½ onion, peeled and finely chopped
1 green chilli, seeded and finely chopped
1 tbsp fresh coriander, finely chopped
Pinch of salt
Pinch of black pepper
1 tbsp vegetable or sunflower oil
1 fresh tomato, finely chopped, for garnish

Preparation:

Whisk together all of the ingredients except the oil and the tomato in a bowl with a fork. Heat the oil in a frying pan. Carefully pour the omelette mixture into the pan and cook for 30-45 seconds, then flip over the omelette and cook on the other side. Serve scattered with the chopped tomato, and with some bread or toast.