Gongura chutney...

A chutney that I tasted for the 1st time @Vizag.
Finally tried making it after 'n' self reminders to pick Gongura leaves at the market. :)
You need-
- Gongura (5-6 bunches should do. You could get this for Rs.5 for the lot if being sold in a village!)
- salt to taste
- for the masala
- 3-4 tsp oil
- 1 tsp mustard
- 2-3 tsp urad dal
- 2 green chillies
- 2 red chillies
- 1 big pinch of turmeric
How to-
Pluck out the Gongura leaves (I discarded the stalks) and wash well to remove mud/dirt.
Spread it out under the fan to lose moisture.You could leave it spread out overnight.
In a dry pan, add the leaves and keep stirring. They start to wilt and mash up. Keep stirring to ensure that it does not burn – till it turns into a brownish mass – more like the look of ground-henna-paste. Add salt, mix well and keep aside.
In a pan, take oil and throw in the mustard seeds. Once they splutter, add the urad dal and stir till browned. Now add the garlic, green and red chillies. Stir and add in the turmeric. Once slightly browned, remove from flame and grind the same. Add the gongura paste and grind upto two swirls.
Note:
- Missed out the turmeric w.r.t. the picture posted.
- You could add more chillies if required. Source asked me to keep the red and green chilli ratio equal. :)
- Serve with hot cooked rice. Stays upto 3-4 days in the fridge - maybe longer... haven't checked that yet! :)
Recipe Source: Enroute work recipe discussions.

Malpua...

Recipe Source: Sonali! :)

Poha...

Was amazed and happy with the way this dish turned out!
Psssst… added a grated potato and sautéed them well before I added the onions & the ‘carb-consicious-worse-half’ didn’t even know! ;)

Mango Salad...

An experiment with a fruit that makes us go crazy every summer! Yummm! :)

Chikki...

Had some leftover cardamom flavored jaggery... saw my peanut stack & rushed into making some chikkis... I did intend to use some poppy seeds but forgot to put them in. Next time maybe! :)
Note: You could replace the peanuts with either roasted cashews or puffed rice. Enjoy!! :)

Turquoise Sorbet

Love love love the color of this sorbet! :) - though we ended up having it as a drink thanks to the searing temperature at Vizag. The drinkable look in the pic is for the same reason – peaked degrees outdoors.
You need-
- 1/2 cup vodka
- 60ml blue curacao or a required
- 1/2 to 3/4 cup sugar or as required
- 3 cups water
- grated orange zest
How to-
In a pan, heat water and add the sugar. Stir till the sugar dissolves.
Add the orange zest and stir till it comes to a boil. Simmer for 5 minutes. Let it stand for sometime till the flavour bleeds into the mix. Strain out the zest and to this, add the vodka and curacao . Stir. Taste and add vodka as per taste.
Pour into serving glasses and freeze till set. This will set with a coarse texture and not like ice. Serve with a spoon to scoop.
Note:
- You could add on freshly squeezed lemon juice.
- Add the curacao part by part. You could stop mid way if you think it is over powering.
- I always use powdered sugar. Saves stirring around.
- Dry up grated orange peels when in season. Make sure that only the orange part of the peel is used. The white fibrous part imparts a biter taste.
- The zest infused mix can be prepared earlier and stored.

Paneer @home...

Making paneer at home is so much more simpler than buying it from the store and constantly worrying if it is healthy for your family...n itz softer too! :)
You need-
0.5 lt milk (Serves well for a nuclear family’s meal)
vinegar or lime juice
Herez how!
Once the milk comes to boil, start adding the vinegar (or lime juice – your pick) little by little, stirring continuously. I just pour directly from the bottle.
Keep stirring & adding till you get a crumbly texture. The water will have a pale greenish hue when done (as in pic). Drain this using a cloth, run cold water through it (makes for easier handling), tie it up real tight and hang for about an hour. Open up and crumble / cut into cubes or as desired. Should stay upto a week in the fridge.
Note:
- If you are using lime, make sure it is deseeded before use.
- Keep stirring, else you might end up with a charred bottom.
- Since it is already ‘cooked’ add the paneer in your dish at the very end. Over cooking will harden it.
Recipe Source: Sonali... :)