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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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Shanka Pushpa Recipe: Easy Butterfly Pea Flower Tea

Rashmi K
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  Shanka Pushpa recipe is a simple herbal tea made from butterfly pea flowers. It is known for its bright blue color, mild taste, and beautiful color change when lemon juice is added. What Is Shanka Pushpa? Shanka Pushpa is commonly used to refer to butterfly pea flower, a natural blue flower used in traditional drinks and herbal recipes. People often prepare it as tea, juice, or a cooling drink. It is popular because it is easy to make and looks very attractive in a cup. INGREDIENTS: Serves: 2 glass • 10 fresh Shanka Pushpa flowers • 2 cup hot water • 2 teaspoon lemon juice, optional. METHOD: • Wash the flowers gently if using fresh flowers. • Add the flowers to a cup or teapot. • Pour hot water over the flowers. • Let it steep for 5 to 10 minutes. • Strain the tea into a cup. • Add honey or jaggery if you want sweetness.But I didn't add here. • Add lemon juice at the end for a color change. Colour Change Magic: One of the most interesting things about Shanka Pushp...
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