Aug 26, 2015 2 comments:

Gongura Chicken Curry

Today I have noticed there is plenty of Gongura in my backyard, and I am bored with Gongura Pachadi and on the mission to try some new variety. I have already prepped chicken to cook this evening, so instantaneously Gongura Chicken comes to my mind. I have heard about Gongura Mutton a lot but not Gongura Chicken. So hesitantly I have tried this version but it was super hit at the dinner table. My Son loved it and when he goes for seconds, hint to Mama that it is super delicious and Mama is so happy and proud! Here is the recipe for you, Njoy!


Ingredients:
Chicken - 1/2 kg ( boneless or bone-in)
Red Chili Powder - 1 tsp
Turmeric - 1/2 tsp
Garam Masala Powder - 1 tsp
salt - 1/2 tsp
Ginger Garlic Paste - 1/2 tsp
Water - 1/2 cup

Gongura Leaves - 2 cups
Onion - 1 medium
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 1 stem 
Ginger Garlic paste - 1/2 tsp
salt - 1 tsp
Dry Red Chili - 7
Coriander Leaves - 1/3 cup


Preparatory Steps:
  • Grind Red Chili and Coriander Leaves in a small mixie jar until it becomes into smooth paste ( add some water as need for grinding) and keep it aside.
  • Wash Chicken and keep it in pressure cooker. Add Ginger Garlic paste, Red Chili powder, Turmeric Powder, Garam Masala Powder and salt to chicken. Add water to it, close the lid and pressure cook it for 1 whistle and switch off the stove.
Method:
  1. Heat the non-stick pan and add oil to it. once the oil is hot add cumin seeds and mustard seeds. as they start spluttering add curry leaves. 
  2. Add chopped onions and green chili to the pan and saute until onions become tender. Add ginger garlic paste and mix it with onions. keep the heat to low and simmer for 2 min. 
  3. Now add gongura leaves to the onions in the pan and mix it well. In 2 min, you notice the leaves are all wilted and changing color. 
  4. Now add the cooked chicken from the pressure cooker to the pan ( along with water) and mix it well with Gongura leaves. 
  5. Add Red Chili and Coriander paste to the chicken and mix well. add salt and mix until it is combined. taste and adjust the seasonings as needed. 
  6. Turn the heat to medium to heat, cook the chicken keep on mixing with Gongura. You will notice the curry comes together and excess water evaporates. Now switch off the stove and transfer the curry to the serving bowl and garnish with some more cilantro, serve hot with white rice. 
Take a close peak! Slurp!


will be back with another chicken variety,
Happy Cooking until then
-Mythreyi



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Aug 23, 2015 3 comments:

Gutti Podugu Vankaya Vepudu ~ Green Eggplant Stir Fry

Today at Taj Groceries I have come across these beautiful tender long green eggplants, usually this type of long and thin eggplants are very rare in states. I love this variety from my native Andhra, except those come in beautiful purple color. My Mom always makes the simple stir-fry with that variety of eggplant ( Vankaya Vepudu), that is the best and one of my favorite. So today cherishing that recipe in the memory lane of my childhood I am composing this simple Eggplant Stir-fry with slight variation of making it looking like stuffed which makes it look super fancy on your dinner table! Enjoy!

Gutti Podugu Vankaya Vepudu
Ingredients:
Long Eggplants - 10 ( Podugu Vankaya)
Onion - 1 medium
Green Chili - 2
Coriander Leaves - 2 Tbsp
Salt - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1 tsp
Rice Flour - 1 Tbsp
Oil - 1 Tbsp

Tempering:
Oil - 1 Tbsp
Whole Red Chili - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Turmeric powder - 1 tsp
Curry Leaves -  10 ( or 2 stems)

Preparatory Steps:
  • Mix 1/2 tsp salt, 1/2 tsp of red chili powder and 1/2 tsp of coriander powder and 1 Tbsp of Rice flour in a small bowl and keep it aside.
  • Wash and pat dry eggplants. Shorten the stems and make 4 slits by keeping it intact at the stem end. Rub the spice mixture inside and outside all over eggplants carefully making sure the eggplants are still intact at the stem.
Method:
  1. Heat the non-stick pan, add 1 Tbsp Oil. Once the oil is hot, add red chili, followed by Chana Dal, Urad Dal, Cumin seeds. Sauté for 1 min until the lentil are turning into golden color, then add mustard seeds and turmeric powder. As mustards starts spluttering, add curry leaves and reduce the heat to low. That completes our tempering.
  2. Add chopped Green Chili and Onion to the pan and mix with tempering.  Close the lid and let onions cook until their raw smell is gone. Add 1/2 tsp of salt and 1/2 tsp coriander powder  to the onion slices and mix it well. 
  3. Now add the spice covered eggplants to the pan one at a time making sure each one is touching the pan. 
  4. Cook on low heat for 5 min, and turn each eggplant to the other side holding gently at their stems. Cook on other side for 5 more minutes. Now close the lid and let the eggplants simmer for few more minutes. Now add 2 Tbsp of coriander leaves to eggplants in the pan. Cook for 2 more minutes.
  5. You notice eggplants are cooked on all sides and becoming very soft and changing their color.
  6. Turn off the heat and keep them in the pan for 10 more minutes and after that transfer them to the wide bowl and serve with hot rice. The taste and flavor of this simple stir-fry will take you out of the world.

Notes:
  • For this stir-fry, the eggplants should be very tender and thin.
  • you need to cook these on low heat, otherwise eggplants can easily burnt as these cook very fast.

will be back with another simple recipe,
Happy Cooking until then!
-Mythreyi

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Aug 18, 2015 1 comment:

Paneer Burji ~ Colorful Scrambled Paneer

Today I am presenting this colorful scrambled panner recipe, that is very easy to make with paneer. This will be a nice variation from your routine Egg Burji when you have Paneer Lovers at home. My daughter loves egg and son loves Paneer, this recipe will be a compromise between both, as it looks like Egg Burji to my Anvi and Abhi has no complaints with Panner. I sneak in lot veggies to make it healthy and colorful. Often I do stuff this in English Muffins or on Breads to make a protein filling breakfast. Complete Win-Win for my family. Here is the recipe, Njoy!

Paneer Burji
Ingredients:
Yellow Bell Pepper - 1/2 cup chopped
Orange Bell Pepper - 1/2 cup chopped
Asparagus - 1 cup ( chopped)
Onion - 1/2 cup chopped
Green Chili - 1
Paneer - 1 cup chopped ( 1/2 Block)
salt - 1 tsp ( adjust to taste)
Coriander Powder - 1/2 tsp (optional)
Red Chili Powder - 1/2 tsp ( optional)
Cilantro - 2 Tbsp chopped

Tempering:
Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric - 1 tsp



Method:
  1. Heat the Non-Stick Pan, add Oil to it. Once the oil is hot add cumin seeds and mustard seeds. 
  2. Wait until mustard seeds starts spluttering, then add chopped green chili and chopped onion, add turmeric powder. Sauté for 2 min until raw smell of onion goes away.
  3. Then add chopped veggies and sauté them along with onion mixture for 3 to 4 min. Add salt to veggies in between. 
  4. Vegetables starts becoming tender, then add chopped paneer to the pan and mix with all the veggies. Sauté for 5 min until panner is cooked. Add Coriander powder and red chili powder.
  5. Keep on mixing Paneer with veggies until it gets scrambled and coated with spices on high heat.
  6. Top with Cilantro and switch off the stove and transfer this to bowl, server hot with white rice or soft roti. 
Colorful Scrambled Panner
Notes:
  • Coriander powder and Red chili powder are optional in this recipe, you can skip of these makes it spicy for your kids.
  • You can roll this in Roti or sandwich in bread slices for Kids Lunchbox.
  • You can vary the vegetables as you wish, Carrots, Green Bell Pepper and Beans could be another combination to make it colorful.

will be back with another easy and healthy recipe,
Happy Cooking until then!
-Mythreyi

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Aug 12, 2015 4 comments:

Cantaloupe Cooler ~ NutriBullet Shakes

In DFW Area it is super hot (108F) for this season. To cool off from that heat, I have been shaking a lot, Sorry I mean I have been making Shakes a lot :-) Thanks to my NutriBullet to make this job easier for me. Cantaloupes are abundant this summer season and they are on super sale at my local farmers market ( 2 for 1 USD) hence lot of Cantaloupe Cooler is happening currently in my kitchen! Here is the recipe, Njoy!

Cantaloupe Cooler

Ingredients:
Cantaloupe Cubes - 2 Cup
Honey - 2 Tbsp
Water - 1 Cup
Ice Cubes - 1/2 cup

*yields: 2 servings

Method:
First pulse the Cantaloupe cubes along with Honey in NutriBullet. Then add Ice cubes and pulse one more time. Finally add water and pulse for 30 secs in NutriBullet.

Pour into Glasses and enjoy this cool drink on tho summer days!

Love this Peachy Color of this Cooler!


Check all other NutriBullet Shakes and Summer Cool Drinks Recipes as well!

Will be back with another cool recipe,
Stay Cool until then!
-Mythreyi

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Aug 6, 2015 No comments:

Grilled Asparagus

Asparagus is another vegetable like Broccoli, first you will have all the aversion to it, but once you start eating and used to it, it can become your new addiction. When it is healthy addiction, i don't mind at all, do you? This long stick looking like vegetable is so tender, cooks easily  and cooks super fast. Usually I make stir-fry with it or use in Omelets or use it in Pastas or simply grill it for an evening snack.  Asparagus tastes at it's best when it is grilled or baked, all you have to do is sprinkle some salt and drizzle some olive oil and bake/grill these at 400 F for 5 to 10 min. Oh, they turn into tender and melt in mouth power snack that you can keep on munching with out any guilt! Here is the recipe, Njoy!

Grilled Asparagus

Ingredients:
Asparagus - 1 stalk ( around 20)
salt - 1/2 tsp
black pepper - 1/2 tsp
Olive Oil - 1 Tbsp

Preparatory Steps:
Trim the bottom edges of the Asparagus stalk ( trim until you find it hard and fibery).  Wash these Asparagus under lukewarm water and drain them in strainer.

Method:
  1. Start the Oven at 400 F in Bake Mode. 
  2. Keep Aluminum Foil in the Baking Tray.  Place the drained Asparagus stalk in the tray. 
  3. Sprinkle salt all over the sticks and followed by freshly ground black pepper. Now drizzle the Olive Oil on top of Asparagus. Bake these for 7 to  10 min , until they become tender. 
  4. After 10 min, take these out of the oven and serve immediately as a side dish or as evening side.
Notes:
Watch out in the Oven after 7 min, these can get burnt easily.

Grilled Asparagus served as a evening snack on High Tea Party Menu


Will be back with another easy power snack,
take care until then!
-Mythreyi

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