Usha's Recipes

Candle Light Dinner:

Starts with Baby Corn Manchuria followed by Steam Rice with Culiflower curry and Rasam, ends with a delious Dessert.

Check out recipe for Carrot Halwa here.

Click Here for Baby Corn Manchuria Recipe.

Click here for Gobi-Tomato curry.

Carrot Halwa with Caramel Almond Fudge. Wow it taste Yummy......

Our Hands made with Wax.......

Gongura Pachadi

Ingredients:

1 bunch of gongura (red sorrel)

1 big onion

10 green chilies

3 tbsp oil

½ tsp cumin seeds

2 garlic cloves

¼ urud dal

½  chana dal

¼ tsp mustard seeds

2 dry red chilies

5-6 Curry leaves

Pinch of turmeric

Pinch of asafoetida  (hingu)

Salt to taste

·         Pluck the gongura leaves from stalks and wash.

·         Take a pan and add gongura leaves, green chilies and a tbsp of oil and cook on medium heat untill it becomes soft.

·         Separate the chillies from the above paste and grind them separately and keep aside.

·         Ground the gongura to a rough paste (I prefer motar and pestle than mixer) add salt turmeric and chili paste according to taste and ground.

·         Crush garlic and cumin seeds and mix  well with the gongura.

·         Now  cut the onion into 4 parts and crush roughly and mix with gongura.

·         Heat  2 tbsp of oil in a pan and  add muster seeds, urud dal, chana dal, red chilies, curry leaves and hingu and fry for 30 seconds.  Add this to the chutney.

·         Serve with hot rice and ghee.

Note : this chutney can be stored in refrigerator upto one week.