Yum! Yum! Yum!

I have tried several variations in Pulihora so far. When I was making Gongura Pachadi, the slurpy sorrel leaves gave me a hint that I can make Pulihora with it too. On the same day witnessed my fav Vah Chef Snajay Tumma is showcasing Gongura Pulihora in his cookery show. Ola, Wat a conincidence. Quickly I noted down the recipe then, and bringing the fusion Gongura Pulihora recipe for you now. Here is the recipe, Njoy!


Ingredients:-
Red Sorrel Leaves - Gongura Leaves - 1 bunch ( 2 cups leaves)
Cooked White Rice - 2 cups (preferred Sona Masoori or short grain rice)
Tamarind Pulp - 1 Tbsp ( Optional)
Oil - 2 Tbsp
Red Chili - 3
Chana Dal - 1 Tbsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - 1 tsp
Green Chili - 4
Curry Leaves - 10
Peanuts  - 10
Cashew nuts - 5

To Roast and Grind:
Fenugreek Seeds - 1/2 tsp
Mustard Seeds - 1 tsp
Red Chili Whole - 3

Preparatory Steps:

• Separate the sorrel leaves from stems, Wash under lukewarm water and cook in non-stick pot with closed lid. In 5 min, the leaves will wilt and becomes soft coming together. Switch off the stove and let it cool in the same pan. 
• Roast the ingredients under Roast and Grind Section in non-stick pan. Let them cool for few minutes and grind them into fine powder in the small mixie jar. Now add the sorrel leaves paste to the same mixie jar and grind it along with roasted seed powders.
• Taste the paste if it is not that sour in taste, now you can add the 1 Tbsp tamarind paste and grind it again. ( If the sorrell leaves are very sour you can skip the Tamarind Paste)

Method:

1. Heat the non-stick pan and add 2 Tbsp of Oil. Once the oil is hot add Red Chili, Chana Dal, Urad Dal. As they start browning, add Mustard Seeds wait until they splutter. Now add turmeric powder, curry leaves and green chili. Now add pea nuts and fry with other lentils. 
2. Add the sorrel leaves paste to the pan and mix it with oil and lentils. Now add salt and mix it with paste. 
3. Add cooked white rice to the pan and mix it with paste until each rice grain is coated with paste. Taste and adjust the salt as needed. 
4. Now top with chopped cashew nuts. Switch off the stove and transfer Gongura Pulihora to the serving bowl and serve warm or cold. It suits perfect for Lunch Box as well.

Tips:

• Fenugreek Seeds are critical in this recipe, they enhance the flavor or Gongura Leaves and brings the best out in this recipe.
• While roasting the seeds, first roast the fenugreek seeds and then roast mustard seeds separately. If you roast them combined, mustard seeds get roasted more compare to fenugreek as they are small in size.
• For this recipe always pick Red Sorrel leaves as they are very sour than Green Sorrel leaves.
• Tamarind paste is optional, use it only if the Sorrel leaves paste is not that sour. At the end after tempering if the rice is not sour enough, don't get panic, add 1 Tbsp of Lime Juice. 
• At the end you can add finely chopped onion to the rice or serve the rice with onion slices, as the raw onions and gongura combination taste best.

I have ended up with lot of  store-brought Juices (Orange, Grapefruit, Cranberry etc) from the recent cocktail party. Now I need to put up good use for these left over juices. I have already used grapefruit etc in my Nutribullet Shakes, But reserving Orange Juice to make this delicious Orange Flavored Pound Cake. I have searched for several recipes, but all the pound cakes are very dense and made with rich ingredients. Finally I have settled with this simple recipe, which turned out to be loaf cake than pound cake. Oh Man, the cake is so delicious,moist and packed citrus flavor; the recipe is very simple. First time I have tried the Orange Glaze on top as well. This got best votes in my family and at work, Kids loved this and my little Anvi begging me to make more or one for every week. This is a Keeper recipe for my family! Here is the recipe, Njoy!

Orange Loaf Cake

Ingredients:
recipe source: Fine Cooking

All Purpose Flour - 2 Cups
Baking Powder - 1 1/2 tsp
Salt - 1/2 tsp
Butter - 1 cup (softened)
Granulated Sugar - 1 1/4 cup
Eggs - 3
Vanilla Extract - 1 tsp
Orange Juice - 3/4 cup
Orange Zest - 1 Tbsp

Glaze:
Confections Sugar - 1 cup
Orange Juice - 1/4 cup

Preparatory Steps: 

• Heat the Oven to 350F. Butter a 9*5 inch loaf pan.
• Mix the Confections Sugar  and Orange Juice in the medium bowl, until you get the glaze consistency. 

Method:

1. Mix APF, Baking Powder, salt in a medium bowl and set aside. 
2. In a large bowl, add softened butter and sugar. mix thoroughly until sugar combines with butter. Add 1 egg at a time to the bowl and keep on whisking. Add 1 tsp Vanilla Extract and 1 Tbsp of Orange Zest and mix it well.
3. Now add the Flour mixture to the wet mixture alternating with Orange juice. (First  add 1/3 flour then 1/2 orange juice, 1/3 flour, 1/2 orange juice, 1/3 of flour). Mix the batter well so that everything is combined. 
4. Transfer the batter to the loaf pan and pat it on all sides to eliminate any air pockets. Bake in the Oven for 55 to 60 min or until the toothpick comes out clean. 
5. Remove the cake from the Oven once it is done, let it cool on the rack for 10 min. Run the knife around the pan and invert the cake. Make some holes with tooth pick. 
6. Brush the Orange Glaze on top of the cake, keep on brushing until the glaze sinks inside and at the end pour the remaining glaze on top. Let is sit for at least 2 hours for the glaze to sink in which makes the cake super moist. 

After 2 hours, cut the cake into Loafs and serve immediately and dig into deliciousness.

Take a Close Peek! Nom Nom...!

Will be back with another easy cake recipe
take care until then!
-Mythreyi

Other Related Recipes:

• Dum Biryani Recipes

• Biryani Recipes

That's all for today, will be back with another detail recipe!
 Take Care until then
 -Mythreyi

Ingredients:
Basmati Rice - 2 cups ( uncooked)
Onion - 1/2 medium
Green Chili - 2
Tomato - 1
Ginger Garlic Paste - 1 tsp
Oil - 1 Tbsp
Ghee - 1 Tbsp ( or butter)
Cinnamon -  2
Clove - 2
Cumin Seeds - 1 tsp
Biryani Masala - 1 Tbsp ( I have used Shan Brand)
Salt - 1 tsp
Water - 4 cups

Marinade:
Cauliflower Florets - 1 cup
Yogurt - 1/2 cup
salt - 1/2 tsp
Red Chili powder - 1/2 tsp
turmeric powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp

Preparatory Steps:

• Wash basmati rice and Drain in a colander, keep it aside in Colander. 
• Wash Cauliflower florets in lukewarm water. 
• Mix all the ingredients under marinade section in a small bowl. Coat cauliflowers with this yogurt spice mixture and set aside for 30 min. 
• Chop green chilies, onions and tomatoes in length wise into thin slices. 

Method:

1. Heat the non-stick pan and add Oil and Ghee. Once it is hot, add cumin seeds, Cinnamon Stick, Clove. 
2. Add chopped onion and green chili slices. Saute them for 2 min, then add Ginger & Garlic paste. Saute until the oil separates from onion mixture. Add tomato slices and mix it well. Give it a stir and cook for 2 min.
3. Now add drained basmati rice to the pan and mix it with onions and spices. Add salt, Biryani Masala to the pan and coat the rice well with masala spices. 
4. Finally add Cauliflower Marinade to the pan and fold it in gently so that cauliflowers are spread with rice nicely. 
5. Now add 4 cups of water to the pan. Taste and adjust any seasonings and close the lid and let it cook for 15 to 20 minutes on medium heat until rice is cooked. 
6. After 20 min, check the rice consistency, if it  is cooked properly, switch off the heat and leave it on the stove for 10 min. 

Cauliflower Biryani is Ready now, fluff it up with fork and don't mix with spatula that might mush up the Cauliflowers. Transfer to Serving Bowl and serve it warm along with Cool Raita on the side.

Doesn't it look Delicious!

• Cauliflower Recipes

• Biryani Recipes

• Rice Dishes

will be back with another twisted rice recipe
take care until then!
-Mythreyi