GORUCHIKKUDU KURA ( Gawar Bean Curry)

Goruchikkudulu / Gawar Beans	½  kg (discard both the ends and chop ½ inch size pieces)
Large Onion	1 (chopped)
Greenchillies	6-8 (can adjust according to taste)
Grated Coconut	½ cup
Cumin seeds	1 tsp
Milk	½ cup
Water	¼ - ½ cup
Salt	to taste
Turmeric	¼  tsp
Oil	3 tbsp

• In mixer jar grind coconut, turmeric, cumin seeds and green chillies into fine paste without adding water. Keep this paste aside.
• Heat oil in a pressure pan cooker.
• Add onions and fry till translucent.
• Add coconut and green chillies paste. Fry it for 2-3minutes.
• Now add chopped grouchikkudulu/ gawar beans and mix well. Cover and saute it for 5-10minutes on low flame.
• Finally pour milk and water and mix well. Finally add salt and pressure cook up to   2-3 steams.
• Off the flame. Allow pressure to release. If any excess water evaporate till curry is semi dry.
• Garnish with chopped cilantro and Serve hot with rice or roti.

MUTTON GONGURA (Mutton cooked in SORREL leaves gravy)

Mutton (with bones)	1 kg
Gongura / Sorrel leaves	250 gms / 4 cups
Large onion	1 (diced)
Green chillies	6 - 8 (slit)
Red chilly powder	2 tbsp + 2 tbsp
Turmeric	½ tsp + ½ tsp
Salt	to taste
Ginger Garlic paste	2 tbsp
Water	as required
Oil	1/2  cup
Tempering Seasonings:	Garlic - 10 flakes Red chillies - 4 Mustards - 1tsp Urad dal - 1 tsp Cumin seeds - 1 tsp Curry leaves - few Oil - ¼ th cup

• Drain the washed gongura well. To this add onions, green chillies, ½ tsp turmeric and 2tbsp red chilly powder, little salt and glass water. Mix well and cook on medium flame till gongura is cooked. Cool it down and grind in paste without adding water. Keep aside.
• Clean and wash the mutton. Drain the water well. MIx ginger garlic paste, 2tbsp red chilly powder, ½ tsp turmeric and salt to taste. Add cup water and pressure cook till mutton is tender and cooked. Remove the lid. If any excess water, boil till water evaporates.
• Heat ½ cup oil in a frying pan. Add boiled mutton and fry till mutton is fried nicely all the sides and turns to semi crispy.
• Mix gongura paste (as prepared above) to mutton and add ½ to cup water. Mix well and check the salt and spice. If required, adjust according to your taste. Boil on medium flame till gravy thicken.
• Off the flame.
• Heat 1/4th oil for tempering. Add all ingredients as listed and fry well. Pour on mutton-gongura gravy.
• Mix and serve with hot rice.

Eenadu Vasundhara lo nenu - Ap 22nd, 2011

PANEER SANDWICHES

Recipe : http://paddusrecipehouse.blogspot.com/2011/02/paneer-sandwich.html

SREE SITA RAMA KALYANAM - 2011

BREAD PIZZA

Sandwich Bread (or) Brown Bread	1 packet
Capsicum	1 cup (cut lengthwise)
Carrot	1 cup (cut like julienne)
Cabbage	1 cup (shredded)
Garlic Flakes	6 (cut lengthwise)
Mushrooms (optional)	1/2 cup (shredded)
Pepper Powder	1 to 1.5 tsp
Onions	2 (sliced)
Tomato Sauce	1 cup
Cheese (grated)	1 cup
Pizza Cheese	1 cup (shredded)
Oil	1 tbsp
salt	to taste

• Wash and shredded all the vegetables like julienne or as like listed above.
• Combine both the cheeses and keep aside.
• Heat tbsp of oil in heavy bottomed pan. 
• Add garlic and saute it for few second's. Then add all veggies and saute it for 2-3minutes. (Do not overcook the veggies it should remain crunchy)
• Finally add 1tbsp tomato sauce, salt and pepper powder. Mix nicely and off the flame.
• Apply tomato sauce on one side of bread.
• On top of that spread some good amount of cooked veggie's. 
• Sprinkle some cheese evenly over the bread.
• Bake it in conventional oven till cheese melts at 350 F heat.
• Healthy bread pizza is ready to serve.

Note: 

* If you don't have a oven, microwave it for minute to 90 second's or till cheese melts.
* Cooking on stove top. Heat heavy bottomed pan and spread some butter. Place 4 slices at a time. Cover and turn the flame to low. Cook till cheese melts. Make sure bread is not burning at the bottom.

 

Kobbari Pulusu (Coconut cooked in Tamarind sauce)

Coconut (medium size)	half coconut (grated)
Semi thick tamarind pulp	1/2 cup
Green chillies	6-10 (according to taste)
Sesame seeds	1 tbsp (hipped)
Onions	1/2 cup (chopped)
Turmeric	1/2 tsp
Salt	to taste
Garlic	10-12 (peeled)
Oil	2 tbsp
Tempering seasonings	Urad dal - 1/2tsp Mustard’s - 1/4tsp Methi seeds - few Cumin seeds - 1/4tsp Curry leaves - 2 strings
Cilantro	2 tbsp chopped

• Heat oil in a bottomed kadai. When oil is hot add peeled garlic. Fry till garlic turns to light golden in color. Then add tempering seasonings and curry leaves. Fry it for few movements.
• Add turmeric and onions. Saute till onions are semi fried.
• Add tamarind juice and 1.5 to 2 cups of water. Boil till raw smell of tamarind disappears.
• Mean while grind coconut, sesame and green chillies in mixer jar and grind into fine paste. Add this paste to tamarind sauce gravy and mix well.
• Continue  it to boil till garlic is cooked and till gravy thickens.
• Off the flame and garnish with chopped cilantro.
• Serve hot with plain white rice or roti.

VEGETABLE IDLI

Idli Batter	2 cups
Carrot	1/2cup (finely chopped)
Beans	6 (finely chopped)
Peas	1/4-1/2 cup
Onions	2tbsp (chopped)
Seasoning for tempering:	Urad dal - 1/2tsp Mustard’s - 1/4tsp Cumin Seeds - 1/4tsp Curry Leaves - few
Oil	1 tbsp

• Combine all veggies except onions and boil them until they cook. Drain the water and keep aside.
• Heat oil in kadai and start with tempering. Then fry onions till light golden in color. Then add boiled vegetables and salt. Stir and cook for 2-3 minutes. Off the flame.
• Take into a bowl and add batter and mix well.
• Grease Idli plates and drop spoon full of batter.
• Cook on steam for 10-15 minutes on high flame.
• Off the flame and allow plates to cool for few minutes. Scoop with spoon and serve hot with coconut chutney..

These vegetable idli’s are very colorful and nutritious. Kids love to eat. Its very easy to prepare and perfect for breakfast, brunch and lunch pack.

PANEER SANDWICH

Paneer Stuffing:

Paneer	250 g
Onions	1/2 cup (very finely chopped)
Coriander	1/2 cup (very finely chopped)
Ground pepper powder	1tsp
Garlic paste/ grated	1 tsp
Salt	to taste
Chat Masala	to taste

• In boiling water add salt and boil paneer for 2-3 minutes on high flame. Drain the water and allow it to cool.
• Mash boiled paneer like minced meat.
• To this add onions, green chillies-garlic paste, coriander leaves, pepper powder, chat masala and sprinkle little salt to taste. Mix well and keep aside.
• Paneer stuffing is ready to stuff in sandwiches.

Green chutney
(to spread on bread before stuffing):

Coriander leaves	2 cups (discard stalks)
Mint leaves	1 cup (discard stalks)
Green chillies	2 -3
Ajwain seeds	1 tsp
Salt	to taste
Lime juice	2-3 tbsp
Pepper corns (optional)	few

• Wash mint and cilantro and drain the water well.
• Blend cilantro, mint, green chillies, ajwain and pepper corns into fine paste. The consistency should be semi-thick.
• Add salt and lime juice. Mix well.
• Spread is ready.

Sandwich Bread	2 packets / 32-35 slices
Butter (I used Amul butter)	to toast and to spread
Tomato sauce (Hot and sweet)	1/2 cup
Green chutney (as prepared above)	1/2 cup
Paneer (as prepared above)

• Melt the butter.

• Apply little butter on slice and on top of it apply tomato sauce.
• On another slice apply green chutney and spread evenly 2tbsp of paneer and close with butter-tomato slice. (sauce side down).
• Press and trim the edges and cut like triangle shape.
• Refrigerator and serve. 

(or)

• Toast in toaster or non-stick pan with little butter and serve warm.