Kitchen Corner-Try It

Gongura Pickle/Sorrel Leaves Pickle Gongura Pickle/Sorrel Leaves Pickle is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is used to make dal/lentil curries. The variety of dishes made with sorrel leaves does not end here. It is added to wide range of curries both vegetarian and non vegetarian. But my favorites is gongura mutton curry, gongura pachadi and pickle.Some of my dad's Andhra friends used to bring this pickle along with Avankaya (mango pickle) when they came to visit and it is finger licking good. Try this, you will surely love it. Ingredients Sorrel leaves/gongura leaves- 1 big bunch Garlic - 6-8 pods Chilly powder- 2 tbs Fenugreek powder- 1/2 tsp Coriander seeds- 1 tsp Hing- a pinch Turmeric powder- 1/4 tsp Urad dal- 1 tsp Chana dal- 1 tbs Cumin seeds- 1/2 tsp Tamarind- 1 small ball Gingerly oil-1/2 cup Mustard seeds-  1/2 tsp  Start with separating gongura leaves from the stem. You can discard the stem. Wash ...

Persian Mutton Roast and Saffron Dill Rice Persian Mutton Roast is a delicious and flavorful. This is not the authentic Persian dish but inspired from here . I found the advieh, Persian spice mix very flavorful and unique. Succulent and flavorful meat with exotic flavors is something that is hard to resist. It has exotic spices like cardamom, pepper, dried rose buds and saffron. But the star ingredient is pomegranate molasses.It makes the meat moist,flavorful, slightly tart and mildly sweet. You can buy this in grocery stores or make your own by boiling down pomegranate juice into a thick syrup consistency. Try this roast recipe, you will surely love it. Ingredients Mutton shoulder chops- 2 ( or 3/4 kg mutton ) Tomato puree- 1 cup Onion chopped- 1 large Garlic- 5 cloves Pomegranate molasses- 3 tbs Paprika- 1 tbs Coriander powder- 1 tbs Dry black lemon- 1 or juice of half lemon Rose water- 1 tsp Salt to taste and oil Spice mix - make into fine powder Clove- 5,ca...

Bread Mango Layer Pudding One of my fruit of the moment is mango. I am enjoying the fruit before the season ends. Today I am sharing mango pudding that is refreshingly light and sinfully delicious. If you are a mango lover, here is a decadent treat for you!  Luscious mango pudding has layers of white bread and mango custard. It is topped with fresh whipped cream and studded with mango pieces. Does that not sound like a delectable dessert? It is the quickest dessert you can ever imagine and is a perfect summer treat. Mango bread layer pudding is no-bake pudding, a last-minute dessert idea for entertaining. It can be effortlessly made well ahead of time and ideal dessert for an informal family gathering. The basic custard recipe is simple, and it is versatile- you can use it in a million ways. But the simplest way to serve the luscious creamy custard is chilled with chopped fruits or jelly. Mangoes are naturally sweet, and it enriches the luscious custard with so much flavor....

Crab Rangoon Crab Rangoon is easy to make crispy appetizer. It is often found in Thai and Chinese restaurants in USA, and is served as an appetizer with sweet spicy dipping sauce. Deep fried wanton wraps filled with crab and cream cheese filling, is yummy and an absolute party favorite. Try this, you will surely love it. Ingredients Wanton wraps- 16 Crab meat- 1 cup Cream cheese- 4 ounce Sugar- 1/2 tsp Minced garlic- 1 Soya sauce- a few drops Spring onion chopped- 3 tbs Salt and pepper to taste Oil for frying- 2 cup Keep wanton wraps under a damp towel to keep it from drying. If you are using fresh crabs cook and break the shell. Scoop out the meat and set aside. In a bowl add soften room temperature cream cheese, crab meat, salt and pepper, few drops of soya sauce, sugar and minced garlic.Mix well. Take one wanton wrap and wet the edges with water. Place a teaspoon full of crab filling in the center. Fold the wrap diagonally like a triangle.Press and seal...

Mathuramulla Nelikka Curry/Gooseberry Curry Nellika curry is a spicy condiments that can be served for sadhya. It does not have a long shelf life like regular pickle and is more like a spicy curry.Usually mango, ginger and lemon pickle/curry are the chief thodu curry for sadhya. Here gooseberry is also prepred in similiar patten and you can try this for a change. Nelikka or goose berry pickle is one of my favorite and this curry is tart, spicy and mildly sweet. Try this,you will surely love it.   Ingredients Gooseberry/nelikka- 15 large sized ones Thinly sliced Ginger-2 tbs Green chilly-2-3 Shallots- 2 Chilly powder- 1 1/2 tbs Fenugreek powder- 1/2 tsp Tamarind- small gooseberry sized ball Jaggery- a small piece Curry leaves- a few mustard seeds- a few Dry red chilly- 2 Salt to taste oil for frying. Steam gooseberry for about four to five minutes till it becomes soft.Cut the goose berry into small pieces and discard the seed. Heat oil in a pan and...

Achinga Payar Chakkakuru Mezhukkupuratti Achinga payar or yard beans is a very common vegetable grown in Kerala and it is a healthy and delicious vegetable. It tastes best in stir fries and I have already posted one recipe with yard beans and raw plantain. This is another combo with chakka kuru/jack fruit seeds. Jack fruits are seasonal fruit but seeds can be preserved for few more months. It can be used in curries and stir fry. Try this yummy combo,you will surely love it. Ingredients Achinga payar- cut into  one inch piece- a small bunch (approximately 2cups) Chakkakuru/jack fruit seeds- 15 nos Shallots- 8-10 Crushed red chilly- 1/2 tsp Red chilly powder- 1/2 tsp Pepper powder- a pinch (optional) Turmeric- 1/4 tsp Garlic- 2 cloves Curry leaves- a few Coconut oil- 1 1/2 tbs Mustard seeds- 1/2 tsp salt to taste Wash chakka kuru/jack fruit seeds. You can cook it in a pressure cooker. Cook with one cup water and salt in medium flame for 6-8 mi...