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Gongura chutney / Pundi Soppina Chutney Recipe

Rashmi K
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 Gongura or Sorrel leaves is one of the quintessential ingredients in Telugu cuisine. Different regions call these leaves with different names. In Kannada language we call it as pundi soppu.Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. It is highly recommended for sugar and heart patients to maintain their diet. Gongura or Sorrel leaves come in two varieties : one is white stem gongura and the other is red gongura. Both of them tastes extremely good. We can even combine both the varieties while cooking. For preparing chutney, only the leaves are used. The green stemmed one isn’t that sour and is mostly used to make the pickle version, which lasts longer. The red stemmed one is sourer and used to make chutney. This has a shorter shelf life. Gongura chutney is a tangy, tasty and flavourful dish.The leaves by itself are tangy, so no need to use tamarind separately. After sauteig it is just like tamarind both look wis...
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Wood apple juice/ belada hannina panaka

Rashmi K
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  Wood apple,  a fruit that is not so good looking but loaded with essential nutrients acting as a tonic for the heart and the brain. It is also an important medicinal plant with several uses in traditional medicine. Bael Fruit is known as wood apple in English and belada hannu in Kannada. They have a very hard shell like coconut and a soft pulp inside that is tangy, slightly sweetish and aromatic. It has many medicinal properties and good for health as per Ayurveda. • Wood apple is a rich source of fiber and vitamin C. • Drinking a glass of wood apple juice every day in summer not only aids digestion but also protects the body against sunstroke. • Wood apples contain tannin and phenolic compounds. These compounds are high in antioxidant properties and thus helpful against ulcers and piles. • One can use coconut milk too for a different taste and variation. Ingredients: Serves: 4 1 cup= 250ml • 2 wood apple • 1 cup jaggery powder • 1/4 tsp black pepper...
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Jackfruit Idli Recipe

Rashmi K
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 Halasina hannina idli/ jackfruit idli is a sweetIdli made from jackfruit is lightly sweetened with jaggery and tastes best when served with ghee and pickle. INGREDIENTS: MAKES: 40 IDLI 1 cup= 250ml • 3 cups - pods of ripe jackfruit /halasina hannu • 2 cup idli rava • 1 cup, grated coconut • ¼ cup jaggery • 1 tsp salt • ghee, pickle and honey(optional)for serving Method: • cut the jackfruit with a sharp knife and separate the pods. remove the seeds of jackfruit pods. do not throw the seeds as you can prepare stir fry and or sambar, rasam from it. • Wash the idli rava and keep it aside. • put the jackfruit pods in a mixer jar and blend it to a smooth puree without adding any water. Now add the grated coconut and grind. • Then add jaggery and salt blend well. (adjust the jaggery according to your sweetness level).tranfer this batter to the washed rava. mix it well to make a thick idli batter. • these idli's are usually prepared with fresh teak leaves. if...
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