Gongura mamsam

   There always used to be five to six types of spinach around my place, though I always end up buying palak, methi.  I, got intrigued with puntikura, after an taste of gongura chutney at my mother's place.  So, when I asked an fellow lady, who, I chanced upon picking these, she told me that they used to add in gosht prepartions.

So, I happily picked these and left home.  With my 'The Essential Andhra Cookbook' handy, I zeroed over an recipe called Chigoor ka salan.  Though these were made of tamarind leaves, this recipe also suggested any addition of spinach.  So, I nailed it replacing tamarind with gongura.  This curry had an high sour quotient along with balanced spice and salt.   This was completely unique,  and we did enjoy this as an family.   Do try and let us know.  

Karahi chicken

   'Karahi Chicken', an Pakistani dish, derives its name from the round, circular shaped wok (called as karahi) they are cooked with.   Prepared with tomatos and green chilly as its base, this gravy is not only flavourful, but also was delecious.  

With an toddler around, I decided to go with moderate amounts of green chilly (If you wish this dish to be highly spicy, you can add more amount of green chillies) Remaining amount of green chilly, was substituted with capsicum slices to give an sweet touch.  This dish, is cooked as an one pot meal and traditionally was cherished till late nights.  Simplistic approach, with easy-peasy ingredients and no-oil cooking complements this dish an lot.

Hiruva masala shaak / Green masala curry - POTLUCK PARTY, CYBER STYLE Dec 10

   It's party-time!!! :D  yes, back to potluck party, cyber style hosted by Jagruti mam where several bloggers meet with their party dishes online and share treat virtually  :D.  They, also pair up and prepare the other partner's dish and cherish them as well.  Isn't it interesting??   But, travelling frequently for past two months, I was not able to make up.  This time, I do proudly present the authentic curry preparation, made by my Mother-in-law - Hiruva masala shaak or Green masala curry.

 

As the name suggests, green masala curry is  very hot (Caution to spice-tolerant guys!), they differ from Nilgiri/green coloured curry because it is not the  (green) colour that matters here.  Hiruva masala shaak has many green chillies (8-10), sauted and pureed, this masala is added to regular curry-base, unlike other curries where  pureeing mint/coriander leaves is done to attain characteristic green colour.   

Besarette Dosa Recipe | Healthy Green Gram & Rice Dosa

Besarette Dosa

Besarette Dosa is a traditional South Indian dosa prepared using green gram (moong dal), rice, ginger and green chillies. The batter is fermented overnight, resulting in a flavorful and satisfying dosa that makes a wonderful breakfast.

Ingredients

• ¾ cup green gram dal (moong dal)

• ½ cup uncooked rice

• 2-inch piece of fresh ginger

• 4–5 green chillies

• ½ tsp hing (asafoetida)

• ½ cup water, approximately

• 1 tsp salt, or to taste

• Oil, as required for cooking

Method

1. Wash the green gram dal and uncooked rice thoroughly.

2. Soak both the dal and rice together in sufficient water for 6–8 hours or overnight.

3. The next morning, drain the soaked dal and rice.

4. Transfer them to a blender and add ginger, green chillies, hing and salt.

5. Add water gradually and grind into a smooth, thick dosa batter. Avoid adding too much water at once.

6. Transfer the batter to a clean bowl and cover it.

7. Allow the batter to ferment in a warm place for at least 6 hours, or until it becomes slightly airy and rises.

8. Once fermented, gently mix the batter. If it is too thick, add a little water to achieve a spreadable dosa consistency.

9. Heat a dosa tawa over medium heat and lightly grease it with oil.

10. Pour a ladleful of batter onto the hot tawa and spread it gently into a thin or medium-thick circle, depending on your preference.

11. Drizzle a few drops of oil around the edges and cook until the underside turns golden.

12. Flip the dosa and cook the other side until completely done.

13. Repeat with the remaining batter.

Serving Suggestion

Serve hot Besarette Dosa with fresh coconut chutney, tomato chutney or sambar for a delicious South Indian breakfast.

Tangy Mint Chutney Recipe | Refreshing Pudina Coconut Chutney

A fresh and flavourful chutney can instantly elevate any meal, and this tangy mint chutney is one such versatile accompaniment. Made with fresh mint leaves, coriander, coconut, and curd, this chutney has the perfect balance of freshness, creaminess, and spice.

The addition of amchoor powder gives it a mild tangy twist, making it an excellent side dish for snacks, sandwiches, dosa, idli, pakoras, or even chapathi rolls. This quick and easy chutney comes together in just a few minutes and adds a burst of flavour to everyday meals.

Ingredients Required

• 1 big handful of mint leaves
• ½ onion
• 1 medium-sized piece of coconut
• 2 green chillies
• ½ cup coriander leaves
• ¼ cup curd
• Amchoor powder (optional)
• Salt to taste

Method

1. Wash the mint leaves and coriander leaves thoroughly.
2. Add mint leaves, coriander leaves, onion, coconut, green chillies, curd, salt, and amchoor powder to a mixer jar.
3. Grind everything into a smooth and creamy paste by adding little water if required.
4. Transfer to a serving bowl and serve fresh with snacks or meals.

This tangy mint chutney is a quick and refreshing recipe that pairs beautifully with a variety of Indian dishes. The freshness of mint and coriander combined with creamy coconut and curd creates a delicious balance of flavours. Whether served with breakfast, snacks, or main meals, this easy homemade chutney is sure to become a regular favourite in your kitchen.