Gongura Pulihora – Sorrel Leaves Rice

Gongura PulihoraDo you love tangy, spicy and aromatic yet easy to make One Pot Recipes??? Then try out this Gongura Pulihora instead of regular rice dishes you will LOVE it to the core!

 

 

 

 

 

 

Serves – 2 adults
Preparation time – 5 mins
Cooking time – 25 mins
Ingredients:

  • Raw Basmathi Rice (wash, drain, soak for 30 mins in fresh water , cook using 1 1/2 Cup of water ) – 1 Cup
  • Sorrel Leaves (stalks removed, washed, dry) – 1 Cup tightly packed
  • Dry Red Chillies – 3 no
  • Green Chillies – 5 or to taste
  • Oil – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Urid Dal – 2tsp
  •  Chanadal – 2 tsp
  • Asafoetida (hing) – generous pinch
  • Curry Leaves – 1 sprig
  • Turmeric Powder – 1/4 tsp
  • Salt – to taste
  • Dry Roasted Fenugreek Seeds – 15 no

Process:

  • In a pan add 1/2 cup of water and sorrel leaves. Cook for 8 mins or until sorrel leaves are wilted and soft.
  • Blend to a smooth paste. Crush fenugreek seeds to fine powder and set aside.
  • In another pan heat oil, season with mustard seeds, cumin seeds, chanadal, urid dal, asafoetida, powdered methi, dry red chillies,  green chillies, turmeric powder, curry leaves.
  • Fry for 30 secs. Add blended gongura puree and cook for 2 mins. Add salt.
  • Add seasoned gongura paste with the cooked rice and gently mix well until blended.
  • Serve immediately or enjoy it after 30 mins resting time for best tasting Pulihora.
  • Enjoy with papad.

 

Pongali

Pongali is a very popular South Indian Breakfast Recipe. The simple seasoning to the soft dal and rice makes it a delicacy. Even a beginner can make it and enjoy!

 

Preparation time – 5 mins
Cooking time – 20 mins
Serves – 1
Ingredients:

  • Moong Dal – (Split variety skinless) – 1/4 cup
  • Rice – 1/4 cup
  • Green chillies – to taste
  • Ginger (grated) – 1/2 tsp
  • Salt – to taste
  • Water – 1 Cup for pressure cooking and 1 1/2 cups for bringing the mixture to the right consistency

Seasoning:

  • Oil – 2 Tbsp
  • Ghee (Clarified Butter) – 1 tsp
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Dry Red Chilli WHole – 2 no
  • Asafoetida – pinch
  • Cashews (chopped)  – 2 Tbsp
  • Peppercorns (slightly crushed) – 5 no
  • Curry Leaves – 1 sprig
  • Turmeric powder – pinch
  • Cilantro (chopped) – 1 Tbsp

Procedure :

Wash the dal and rice together, drain and add fresh water and add ginger, green chillies and pressure cook for 3 whistles.

Meanwhile make every thing ready for seasoning like chopping up curry leaves and cilantro. Also bring all seasoning ingredients together and keep them ready.

Once the dal and rice are cooked, if you like you can mash up little bit or leave it as is and add water to bring it to right consistency. Keep in mind that the mixture thickens once it sits on the couter for a while. So try to keep it little loose than what you want it to be. I like to add 1 and 1/2 cups of water and bring it to boil.

While the mixture comes to a boil, heat up the oil, ghee, add the mustard seeds to the hot oil, allow to pop then add cumin seeds, red chilli whole, hing, cashews, curry leaves peppercorns and cilantro. Immediately add this seasoning into the boiling dal and cook for a min. Serve with peanut tamarind chutney or coconut chutney, sambar.

 

Ginger Chutney – Allam Pachadi for Pesarattu

Allam PachadiAllam Pachadi is a spicy accompaniment usually served with Pesarattu which is Andhra’s popular breakfast recipe. Ginger Chutney is made with ginger, dry red chillies, curry leaves, tamarind. One can enjoy this chutney with hot steamed rice or curd rice.

 

 

 

 

 

Serves – 4
Preparation time – 5 mins
Cooking time – 10 mins
Ingredients:

  • Tamarind Juice – extracted from big lime size ball.
  • Jaggery – 1 1/2 Tbsp or to taste
  • Oil – 3 Tbsp
  • Dry Red Chillis – 12 no or to taste
  • Asafoetida (hing) – 1/4 tsp
  • Salt – to taste
  • Ginger (Chopped) – 1 Tbsp
  • Turmeric – 1/4 tsp
  • Cumin Seeds – 1/2 tsp
  • Mustard Seeds – 1 tsp
  • Fenugreek Seeds – 1/8 tsp
  • Urid Dal – 1 Tbsp
  • Curry Leaves – 2 Sprigs

Process:

  • Heat oil in medium pan. Add methi seeds, mustard seeds and allow them to pop completely.
  • Add Cumin Seeds, dry red chillies and fry till chillies become slightly dark.
  • Add turmeric powder, urid dal, ginger and fry for 15 secs.
  • Add Asafoetida, curry leaves and fry for 5 secs.
  • Remove the fried ingredients from the pan and cool completely.
  • In a blender add the tamarind pulp, jaggery,salt, fried ingredients and blend till smooth. (use water if required)
  • Serve with Pesarattu or any south Indian breakfast or plain steamed rice.

 

Mango Lassi – Indian Smoothie Video Recipe

Mango LassiMango Lassi is a refreshing Indian smoothie. Try my version of making Mango Lassi. I used combination of milk and yogurt to make it yummy!

 

 

 

 

 

 

 

Serves – 3
Preparation time – 5 mins
Cooking time – 5 mins
Ingredients:

  • Mangoes – 2 medium
  • Yogurt – 1/2 cup
  • Milk – 1/2 Cup
  • Cardamom powder – 1/8 tsp (I didn’t use as my family doesn’t  prefer the flavor)
  • Ice Cubes – as required
  • Mint – for garnish

Process:

  • Remove the pulp from Mangoes.
  • Blend Mango pulp, cardamom powder, yogurt, milk, ice cubes till smooth and creamy.
  • Serve chilled with a sprig of mint.

Mysore Bonda – Quick Indian Snack Recipe

Mysore Bajji or Mysore Bonda is a popular South Indian recipe that can be had as breakfast or even as a quick snack. Simple ingredients and very little effort are required to make this utterly delicious snack.

Serves – 2 

Preparation time – 10 mins
Waiting time – 30 mins
Cooking time – 25 mins
Ingredients :

 

  • All purpose flour – 1 1/2 cups
  • Yogurt – 3/4 Cup
  • Green Chillies (finely chopped) – to taste
  • Onion (finely chopped) – 1 small
  • Salt- to taste
  • Ginger (grated) – 1 tsp
  • Cumin Seeds – 1tsp
  • Water – 1/4 cup
  • Lemon (squeeze) – Half
  • Cilantro – 2 Tbsp
  • Oil – for deep frying
  • Baking Soda – 1/4 tsp

Procedure :
In a mixing bowl add all the ingredients except oil to form a tight batter ( depending on the consistancy of yogurt you may or may not need water)

Cover it up and rest the batter for atleast 30 mins in a warm place. (I prefer to rest it in a preheated oven(180 F) turning the oven off)
After the resting time remove the batter and heat up the oil for deep frying and keep mixing the batter with your hands or spoon to incorporate additional air into the batter.Add the batter into the hot oil in the form of dumplings (lime size balls or mini balls) and fry them till golden brown all over on a medium heat.

Serve hot with as is or any chutney. Enjoy!!!

 

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Permanent link to this article: http://www.sruthiskitchen.com/2015/11/08/3-badusha-balushahi-recipes-diwali-special-dessert-recipe/

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Permanent link to this article: http://www.sruthiskitchen.com/2015/10/22/kaju-katli-kaju-barfi-quick-indian-festive-dessert-recipe/

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Permanent link to this article: http://www.sruthiskitchen.com/2015/10/17/soya-manchurian-quick-evening-snack-under-20-mins/

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Permanent link to this article: http://www.sruthiskitchen.com/2015/07/10/spinach-rice-balls-quick-snack-recipe/

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