Sorrel Chutney/Gongura pachadi

I was thrilled when I first saw Gongura in our local Indian grocery store in NJ. It awakens childhood memories from summers we spent back home at my Grandma's. She used to make these pickeled Gongura so well, in a large scale for her daughters (three including my mom) and send with us the years supply of roasted leaves to make a chutney (sauce) whenever we needed.

Gongura also known as Puntikura is a famous sour tasting leafy vegetable that grows abudantly in the state of Andhra Pradesh/South India. It has a sour tart taste and comes in two varieties, ones with red or green stems. They are commonly referred to in English as Red and white sorrel. It is a nutrient rich with edible leafs that are loaded with vitamins folic acid, iron and antioxidants. A variety of dishes including pappu(daal), pulusu(Soup) and pachadi(Chutney/sauce) are made with these leaves.

Find the link here for more facts.

Following is a recipe for my favorite yummy Gongura Pachadi.

Ingredients:
2 Pounds Gongura leaves,
4-5 dried red pepper
8-10 garlic cloves
Seasoning:
3 tbsp oil
1 tbsp zeera (cumin)
1 tbsp mustard seeds
1 tbsp chana daal
1 tbsp urad daal
1 tsp turmeric
5-8 curry leaves
A pinch of hing (Asafoetida)

Method:
Wash and separate the Gongura leaves from the stems. Roast them in a pan until wilted and they loose water and keep aside. In another pan heat 2 tbsp oil and add the seasoning ingredients. When the seeds start to splutter add the dried red pepper and heat till the turn slightly brown. Mix the seasoning with the leaves and grind adding enough water to make a paste. In the same pan heat rest of the oil and roast the garlic cloves till they turn golden brown, Now mix the garlic with the ground Gongura paste and pachadi is ready to serve.

Serving suggestion: Serve with rice and ghee, with sliced onion on the side or with rotis.

Chick pea (Garbanzo bean) fritters

Chick peas aka Garbanzo beans are a rich source of good fiber (the one that controls cholesterol). They are nutrient and protein rich and also good for diabetics due to their property of controlling sugar surges immediately after a meal. More nutritional information on garbanzo beans is found here.
Here is a mouth watering recipe for fritters using Garbanzo. Although this recipe involves deep frying in oil, it is still wholesome in terms of protein/ fiber content and nutritional values. Ideally one can use oil that has low or no transfats, and has a high smoke point for a healthy dish. I used canola oil here.
I am sure you will love this recipe and will like to make these time and again.

Ingredients:
2 cups Chick peas (senagalu/garbanzo beans) soaked (or use if canned directly)
2 Green chillies chopped
8-10 curry leaves
Half a square inch grated ginger
1 big Onion chopped (optional)

Salt to taste

Method:

Soak Chick peas in water for about 3-4 hours (I personally prefer the freshly soaked ones for good consistency against canned). Grind it coarsely with green chilly, ginger and salt with as much water to form a paste consistency. Add chopped onions and curry leaves (optional).

Make small balls and put them on a plastic cover or wet palm and press with fingers to make small cutlet shaped circles
Put it into preheated oil in a pan and deep fry until they turns golden brown. You can make few at a time. Take them out onto paper towels to soak out excess oil.

Makes about 20 pieces.


Serve hot with ketchup or coconut chutney (I will cover this recipe soon, Pls check back later).

Variations:
You can add chopped podina (mint) leaves or Dill for desired taste.

Minty Grilled Quesadillas

Quesadillas are my daughter’s favorite. I make these in different versions using a variety of vegetables and this is the best trick to get her to eat her daily dose of greens and veggies. This is a healthy option for snacking as well. It is quick and easy to make. I seldom use the whole wheat tortillas with lesser anount of carbs and more fibre to have it even healthier. This is on the 'hit list' of my daughters lunch box menu. Here I like to share the flavorful mint version which would capture the taste of kids and adults alike.




Ingredients
5 flour Tortillas
½ cup chopped spinach
1 tomato thinly sliced
1 small onion thinly sliced
1/2 cup chopped mint
3 tbsp chopped coriander (cilantro)
A dash of garlic powder
3 tbs pitted olives sliced
5 tsp tomato paste or sauce
1 cup shredded cheese (Cheddar, Mozzarella, Monterey jack or a mixture)


Method
Heat the Tortillas in a microwave for 2 mins
Mix the spinach, tomato, onions, mint, cilantro and olives like for a salad & stir in a dash of garlic and mix. Lay out each tortilla and first spread the tomato sauce on half of it. On top spread the above mixture. Layer it with a tbsp or more of cheese as desired.

Fold the tortilla into half and grill for 4-5 min.



Once the cheese has melted and the quesadilla turns crispy. Take off the grill and cut into wedges and serve with green coriander chutney or Ketchup.

This recipe has been presented to Cooking for kids event hosted by Divya @ Dil se and Sharmi @ Neivedyam

Rice pudding with Jaggery

Feature on Vinayaka chavithi - Ganesh Festival Special

Vinayaka chavithi is celebrated on the 4th day of bright half of Bhadrapada masam by hindu calendar. People celebrate on this day the birthday of the elephant faced God - Lord Sri Vinayaka or Vighneswara (protector from obstacles) revered by many more names as Ganesha or Ganadhipathi. With all due devotion to the Lord, today’s neivedyam is in his holy name.

Shuklaambara Dharam Vishnum

Shashi Varnam Chatur Bhujam

Prasanna Vadanam Dhyaayet

Sarva Vighna Upashaanthaye

Meaning: We worship Lord Ganesha who is adorned in white (for purity), is all pervading, with magnificent dark complexion glowing with spiritual splendor, with bright countenance and is four armed, who obliterates all our obstacles.

Bellam paravannam/ Rice pudding with Jaggery

Ingredients:
1 cup rice
5 cups milk
1 cup jaggery
¼ cup cashew nuts
¼ cup almonds
¼ cup raisins
1 tsp cardamom powder
3 tsp ghee

Method:
Heat ghee in a kadai and fry the cashews, almonds and raisins and keep aside. Wash the rice, drain off excess water and keep aside. In a big bowl or pressure cooker boil the milk. When it starts to boil stir in the washed rice mix well and Cook with the lid closed. Once the rice is soft and cooked (or after 3 whistles if cooking in a pressure cooker) turn off flame. Once the pressure is all released open the cooker stir in the jaggery & cardamom powder and cook until well blended and the pudding turns golden brown. Garnish with the roasted nuts and raisins and serve.