Ingredients required:
1. Manathakkali keerai - 1 bunch
2. Small onions - 15
3. Ghee / coconut oil - 1 tbsp
4. Cloves - 2
5. Cardamom - 1
6. Cinnamon - 1 inch
7. Turmeric powder - 1/4 tsp
8. Water - 1 1/2 cup
9. Required salt
For the masala paste/ To grind:
1. Coriander seeds - 1/2 tsp
2. Cumin seeds - 1/2 tsp
3. Fennel seeds - 1/2 tsp
4. Pepper - 1 tsp
5. Garlic - 6 cloves
6. Tomato - 1
7. Red chilli - 2
Grind all the above ingredients in a mixie with half cup of water to a smooth paste and set aside
How to make:
1. Heat ghee/ coconut oil in a pressure cooker and add in the cinnamon, cardamom, cloves. Saute for a minute.
2. Add in small onion. Saute for 2-3 minutes till it becomes soft.
3. Add the ground masala paste. Saute for 5 minutes.
4. Add the manathakkali leaves, water, turmeric powder and required salt.
5. Mix well. Cover and cook for 1 whistle. Turn off the flame and wait for pressure to release naturally.
6. add some chopped coriander leaves and serve hot.
Posted on January 08, 2021
Ekadanta Pvt ltd
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Basale gomae is a simple, quick and deliciously healthy salad inspired from the Japanese style spinach gomaee.
Ingredients required:
1. Basale soppu - 1 bunch
2. White Sesame paste (Tahini) - 3 Tbsp
3. Tamarind water (preferably pulpy) - 1 1/2 Tbsp
4. Jaggery - 2tsp
5. Chilli flakes - 1 tsp
6. Salt - 1/4 tsp salt
How to make:
1. Add 1/2 tsp of salt to a bowl of water and boil it
2. Dip the washed basale leaves in the boiling water for 2-3 minutes and allow it to cook.
3. Remove the leaves from the boiling water and cut into medium size leaves
4. In a salad bowl, add the cut basale leaves and all the above ingredients. Mix well.
5. You can add fruits and nuts of your choice to make it even more healthy!
How to make a pulpy tamarind water:
1. Add a lemon size of Tamarind in one cup of warm water and allow it to rest for 15 mins.
2. Squeeze the tamarind well to form a thick tamarind paste
Posted on January 08, 2021
Ekadanta Pvt ltd
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Gongura Naati chicken:
Gongura chicken
Ingredients required:
1. Gongura leaves - 1 bunch
2. Chicken - 1 kg
3. Cinnamon - 1 inch
4. Cloves - 2
5. Cardamom - 1
6. Fennel - 1 tsp
7. Onion - 2
8. Tomato - 1
9. Green chilly - 3
10. Ginger garlic paste - 2 tbsp
11. Chilli powder - 3 tsp
12. Coriander powder - 2 tsp
13. Garam masala - 2 tsp
14. Turmeric powder - 1/2 tsp
15. Salt to taste
How to make:
1. Heat groundnut oil in a pressure cooker and add chicken, turmeric, 1 Tbsp ginger garlic paste, 1/2 cup water and mix well. Cover and cook for 4 whistles.
2. Heat groundnut oil in a pan add cinnamon, cloves, cardamom, fennel. Saute for a minute.
3. Add the onions and green chillies. Sauté for 2-3 minutes till it becomes soft. Then add tomato, 1 Tbsp ginger garlic paste, chilli powder, coriander powder, garam masala. Saute for 5-7 minutes till it cooks well.
4. Add the gongura leaves. Cover and cook for 5 minutes.
5. Simmer the flame and now add the chicken to the pan and sauté till the oil starts to separate from the curry. Garnish as you like and serve hot.
This is classic dish from Andhra Pradesh which uses the sour Gongura leaves to compliment the meat effortlessly!
Posted on January 05, 2021
Ekadanta Pvt ltd
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