Freshly made Carrot Juice

Orange Juice

Nothing is more refreshing than freshly made juices in this hot summer. Without being lazy i am preparing these healthy juices daily. Hope you all stay cool this summer.

Gongura Pachadi / Sorrel leaves Chutney

Gongura pachadi is the most popular dish in Andhra Pradesh. I found these gongura leaves in our recent trip to the grocery store and i immediately grabbed a bunch. So, here comes the irresistible chutney.

INGREDIENTS

Gongura leaves 2 cups
Green chillies 5
Garlic pods 3
Cumin seeds 1/2 tbsp
Small onion 1
Salt to taste

SEASONING INGREDIENTS

Oil 2 tbsp
Mustard seeds 1/4 tbdp
Cumin Seeds 1 tbsp
Urad dal 1/2 tbsp
Red chilli 1
Curry leaves few

PROCEDURE

1. Heat some oil in a pan and fry cumin seeds, garlic and gongura leaves. Fry till the moisture disappears. Once they are cooled, grind them together with salt. Add chopped onions to it and mix well.

2. Do the seasoning and add it to the grinded pachadi. Serve with hot rice and ghee.

Carrot Rice

I usually go for this carrot rice whenever i am so lazy to cook but still wants to eat some thing homemade. This is a kind of dish that satisfies your hunger with minimum amount of work.

INGREDIENTS

Basmati Rice 1/2 cup
Grated carrot 1 cup (I usually grind it coarsely)
Small Onion 1 (chopped lengthwise)
Green Chilles 4 (chopped lengthwise)
Cumin seeds 1/2 tbsp
Cinnamon 1/2 inch
Cloves 2
Bay leaves 3
Cashew nuts few
Lime juice 2 tbsp
Oil 1 tbsp
Ghee 1 tbsp
Salt
Turmeric 1/4 tbsp
Cilantro

PROCEDURE

1. Soak rice for 1/2 hr. Then cook it with some salt and ghee (or oil) . This makes the rice not sticky. Keep aside the cooked rice until it is warm.

2. Heat oil in a pan. Add cinnamon, cloves, jeera and cashews. Then add onions, green chillies and turmeric. Once the onions are soft, add grated carrot and salt. Now fry it till the carrot is done. Mix it with the cooked rice along with the lime juice. Adjust salt and garnish with chopped cilantro.

Coconut Chutney

INGREDIENTS

1 cup Freshly grated Coconut
4 Green Chillies
1 small Onion
1/2 a lime
salt

SEASONING INGREDIENTS

Oil 1tsp
Mustard Seeds 1tbsp
Cumin Seeds 1 tbsp
Urad dal 1/2 tbsp
Red chilli 1
Curry leaves few


PROCEDURE

1. Heat oil in a pan and fry the grated coconut for a minute. Then fry few onion pieces and green chillies. Keep some fried onion pieces aside for garnishing at the end. Grind all the remaining fried ingredients together into a fine paste by adding a bit of water and salt.

2.Do the seasoning in an other small pan, then add the grinded coconut to it. Add the kept aside fried onions and squeeze half a lime into it and mix throughly.
Serve with hot idli or dosa.

Mirchi Ka Salan

This Chilli gravy usually accompanies biryani.This is the first time i made an attempt to make it..it came out soo gud...:)

INGREDIENTS

8 Long Chillies(Mirchi)
1/2 tbsp Corriander Powder
1/2 tbsp Cumin Powder
1 t bsp Red chilli powder
1/2 tbsp Turmeric powder
3 cups Curd(fresh yogurt)
4 tbsp Tamarind juice
1/2 inch Cinnamon
2 Cloves
Salt
Cilantro

FOR SALAN(GRAVY)

1 big Onion (Suate these Onions and keep aside)
1/2 cup roasted peanuts
4 tbsp Sesame seeds
1/4 cup roasted coconut powder
1 tbsp Ginger Garlic paste



PROCEDURE

1. Take chillies, split them open and remove the seeds inside. Keep the stem intact and deep fry them in hot oil.Keep aside

2. Grind all the salan ingredients into a smooth paste.

3. Heat oil in a wide pan, add cinnamon, cloves and the salan paste. Fry the salan paste for 15 minutes. Make sure that the
paste does not stick to the pan. Add water and keep stirring in between.

4. Add curd and let it cook for some time. Then add tamarind pulp, salt and water if needed. Cook for 5 more minutes.

5. Add fried chillies and let the gravy come to a boil. Garnish with Cilantro.