Gongura Chicken ( Roselle Leaves Chicken )


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Ingredients:

  • Chicken – 1 kg
  • Gongura/Roselle Leaves – 1 bunch
  • Ginger Garlic Paste
  • Salt
  • Turmeric
  • Coriander Powder
  • Garam Masala/ Chicken Masala
  • Priya Chilli Powder
  • Oil
  • Onions -1 big
  • Green Chillis – 2
  • Cloves – 2
  • Curd
  • Lemon

Procedure:

  • Remove Gongura leaves from the stem and wash them properly and then chop them nicely.
  • Boil the leaves and make it to puree using mixer grinder.
  • add salt, turmeric, coriander, garam masala, curd,lemon, ginger garlic paste, chilli powder to chicken for marinating and keep aside for 30 minutes.
  • take a deep bottomed pan, add oil,cloves, elaichi, chopped onions to it and cook until they become golden brown.
  • now, add the marinated chicken to it and close it with lid, and cook on medium flame for 10 minutes.
  • mix often.
  • now, add the gongura puree to it and mix nicely and cook on medium flame for 5 minutes.
  • yummy gongura/roselle leaves chicken curry is ready 🙂
  • the roselle leaves add a unique tangy flavor to chicken, which makes it very delicious.
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Palak Poori


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Ingredients:

  • Wheat Flour – 2 cups
  • Palak – 1 bunch
  • Salt
  • Ajwain
  • Oil

Procedure:

  • Boil chopped spinach leaves and green chillis and prepare like puree using mixer grinder.
  • mix the puree to the wheat flour, without adding additional water.
  • add salt and ajwain also.
  • now, make the dough into small balls and roll like puri.
  • deep fry in oil.
  • yummy palak puri is ready 😉
  • this can be had with aloo curry.

Lauki ka Kofta


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Ingredients:

  • Lauki ( Bottle Guard ) – 1/2
  • Corn Flour – 1 spoon
  • Besan – 2 spoons
  • Maida – 2spoons
  • Salt
  • Ginger Garlic Paste
  • Green Chillis – 2
  • Chilli Powder – 1 small spoon
  • Onion – 1
  • Tomato – 1
  • Turmeric
  • Oil

Procedure :

  • Peel off bottle guard and grate nicely. remove the seeds completely.
  • add salt, ginger garlic paste, besan, corn flour, maida to the grated bottle guard.
  • mix nicely and prepare round balls.
  • squeeze out all the water while making balls. this is important.
  • prepare tomato puree in a mixer grinder.
  • take a pan and add oil, green chilli,chopped onions, and cook until they become golden brown.
  • add tomato puree, chilli powder and turmeric to the above mixture and cook until the raw flavor of tomatoes goes off.
  • now, add a glassful water and put the lauki balls in it.
  • allow it to cook for 5 minutes.
  • yummy lauki kofta curry is ready 🙂

Tomato Rice


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Ingredients:

  • Basmati Rice – 1 cup
  • Tomatoes – 3 or 4
  • Onions
  • Green Chillis
  • Oil
  • Salt
  • Ginger Garlic Paste
  • Turmeric Powder
  • Spices like cloves, bay leaves, cinnamon – 1 or 2 pieces

Procedure:

  • take pressure cooker, add 2 spoons of ghee/oil, ginger garlic paste, spices, chopped onions, green chillis and let them cook until they become golden brown.
  • make tomato puree, by using mixer grinder.
  • add tomato puree and salt to the mixture in pressure cooker. Let it cook for 5 minutes.
  • wash basmati rice and strain the water and add basmati rice to the cooker. mix water at 1:2 ratio. for 1 cup rice, add 2 cups water.
  • steam cook for 2 whistles.
  • yummy tomato rice is ready. 🙂

 

Khova Jamun


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Ingredients:

  • Khova (Thickened Milk ) – 1 cup
  • All purpose flour/Maida – 1 cup
  • Oil
  • Sugar
  • Water
  • Elaichi powder

Procedure:

  • mix sugar, water and elaichi powder and boil on low flame until it becomes into thick syrup.
  • keep the sugar syrup aside.
  • now, filter maida using sieve and grate khova using a normal grater.
  • mix maida and khova and add little water to prepare like dough.
  • now, apply oil to hands and prepare small balls of equal size.
  • now, switch on flame and heat oil in a deep bottomed pan.
  • deep fry the balls and remove excess oil using tissue paper.
  • now, place the fried balls in the sugar syrup and let them soak for an hour or two.
  • yummy khova jamun is ready 🙂

 

Coconut Jaggery Laddu


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Ingredients:

  • Grated Coconut – 250 grams
  • Jaggery – 250 grams
  • Elaichi
  • Cashew

Procedure:

  • grate jaggery separately and keep aside.
  • mix grated jaggery and grated coconut and sprinkle little water and cook on a deep bottomed vessel until it becomes thick. stir continuously.
  • do not cook for long time or the mixture becomes hard.
  • now, add elaichi and cashew powder  to the mixture and stir slowly.
  • when the mixture becomes thick and warm, apply oil to your hands and prepare round shaped balls with the mixture.
  • let it cool for sometime.
  • yummy coconut jaggery laddu is ready 🙂
  • This is a very healthy snack for all age groups.

Banana Stem Curry


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Ingredients:

Procedure:

  • Wash banana stem and remove the outer hard cover and cut into small pieces.
  • Boil the pieces in tamarind water for 5 minutes and then strain and keep aside.
  • Roast groundnuts,salt and red chilli and make a fine powder using mixer grinder.
  • now prepare Tadka ( How to prepare Tadka (పోపు) ) and add the banana stem pieces to it.
  • Also, add turmeric powder, ground nut powder and let it cook for 5 minutes.
  • yummy banana stem curry is ready 🙂