Gongura pachadi

Ingredients:

Gongura(sour leaves)……..2 bunches
Green chilli………..10
Salt…………as required

Tampering:

Garlic………1 pod
Coriander seeds…..2 tbsp
Cumin seeds…..1 tsp
Mustard seeds….1 tsp
Gram dal…….2 tbsp
Urad dal…….2 tbsp
Red chilly…….4
Fenu greek seeds….1/4 th tsp
Curry leaves….1 stalk(optional)

METHOD:

Wash the sour leaves.
In a wide pan heat 2 tbsp of oil and add the leaves and green chillies.
Cover and cook until the leaves are well cooked and changes the color.
Take out of the pan and keep aside to cool.
In the same pan add some more oil and fry all the ingredients for tampering except the garlic..
When they are also cool grind them along with sour leaves.Add salt .
Now take 2 tbsp of oil ina pan and heat.Add garlic ,cumin and mustard.
Mix in the grounded chutney.
Add some chopped raw onion to it or else u can take along wth the rice.
Gongura pachadi

Dal Makhani(punjabi dish)

Ingredients:

1 cup kaali sabut dal –soak in water for 8 hours and pressure cook till soft

1/2 cup red kidney beans (rajma) – soak in water for 8 hours and pressure cook along with blank lentils till soft

2 tbsp ghee

1 tsp cumin seeds

2 big onions, finely chopped

2 green chillies, slit lengthwise

1 tsp ginger garlic paste

1 tsp kashmiri red chilli powder

1/2 tsp turmeric powder

salt to taste

2 big tomatoes, finely chopped

¼ cup butter

1 tsp garam masala powder

2-3 tbsp malai (cream of milk)

ginger juliennes for garnish

Method

1 Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink.
2 Add ginger garlic paste and fry for 3-4 mts. Add the turmeric pwd, chilli pwd and salt and combine.
3 Add the chopped tomatoes and cook for 5-6 mts. Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.
4 Add butter, combine and cook for 5 mts.
5 Add malai and garam masala and mix well. Garnish with ginger juliennes.
6 Serve with hot rotis.

Kerala Fish Curry Recipe

What you need:

½ Kg Fish
1 big Onion
3 Tbs Ginger Garlic paste
8 Curry leaves (optional)
1 Tbs Coriander powder/dhania
1 tsp Turmeric powder/haldi
1.5 Tbs Kashmiri Chilli powder (has a fiery red colour without being very hot in flavour. If using ordinary chilly powder, 1 Tbs is enough)
4 pieces Kodam/Ottu Puli (Special black tamarind from Kerala. If not accessible use a big lemon sized piece of tamarind from which pulp has been extracted. Or use 2 Tbs of tamarind paste)
1 cup water
Salt to taste
Oil to fry (coconut oil lends extra flavour)

Preparation method:

1. In a blender make a paste of the onion and ginger garlic paste.

2. Rinse the Kodam puli to remove grit and soak in water for half an hour. Or zap it in the microwave on high for 1 minute with enough water to cover it.

3. Heat oil and add the paste. Fry for about three minutes on medium heat.

4. Add the coriander, turmeric and chilly powder when the paste changes colour to pink-light brown. Fry another two minutes or until the raw taste has gone.

5. Add 1 cup of water, salt to taste and the Kodam puli.

6. Bring to boil and add the fish pieces. Maintain the heat till the curry starts to boil again and then put it to simmer. Continue cooking for another 8 minutes or till done.