Gongura Chicken - Chicken cooked in red sorrel leaves

Hi friends, after a loooooooooooooooooong break, coming back with a delicious non veg dish called "Gongura Chicken". This is a traditional dish, which includes spicy and sour tastes. Honestly, this is one favourite dish of andhra people. Now come to the recipe...

Gongura Chicken Recipe
Preparation : 30 mts
Serves : 5 persons
Cuisine : Andhra

Ingredients:
 1 kg chicken, washed and drained
 4 medium sized onions, finely chopped
 few fresh curry leaves
 4 tbsp oil
 1 tsp fresh garam masala powder
 salt to taste
 
To Marinade:
 1 cup curd
 1 1/2 tbsp ginger garlic paste
 1/4 tsp turmeric powder
 1 tbsp red chilli powder
 
To make paste:
1/4 cup water
 2 cups fresh red sorrel leaves
 3 green chillies (adjust)
 1 bunch fresh coriander leaves (optional)
 1/2 bunch fresh mint leaves (optional)

Garam Masala Powder:
 4 cloves
 1 1/2" cinnamon
 3 cardamoms
 3 tbsp coriander seeds

Method:
1. Marinade chicken pieces in curd, turmeric pwd, red chilli pwd and ginger garlic paste and keep aside for half an hour.

2. Lightly dry roast the spices under 'garam masala powder' for 4 mts and let them cool. Grind them to fine powder, keep aside.

3. Boil the water, add fresh red sorrel leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 mts and let them cool. Grind them into a fine paste and keep aside.

4. Heat oil in a heavy bottomed vessel, add finely chopped onions, curry leaves and saute till light golden color on medium heat.

5. Add marinade chicken, mix well, covered, cook on high heat for 5 mts. Reduce heat and cook for another 20 mts or till chicken more than half cooked.

6. Now time to add sorrel leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.

7. Finally add salt and fresh garam masala pwd, mix well, cook more 5 mts and turn off the heat.

8. Serve hot with white rice or chapatis.

Note: 1. You can use red sorrel leaves directly instead of making paste. Then make slits on green chillies and use them directly.

PLAGIARISM CONTINUED....

Hi Friends,

Today, when I saw Bharathy's post on plagiarism, really I was shocked and felt very bad. Checked that links (copied links blog). After checking that blog, again deeply surprised, because that author copied my Egg Tomato curry photo too...

One more thing is after seeing that curry preparation process, really we (me and my hubby) laughed a lot. Because, for this curry we have to use boiled eggs and have to drop them in tomato gravy. But you can see that blogger's proceadurehere. After seeing that, I left one comment (serious warning).

Here is my original recipe Link.

Thanks bharathy!

HOT MANGO PICKLE/MAMIDIKAYA MUKKALA PACHADI

Hi Friends,
Due to my internet connection problem, was not able to post the Mango pickle recipe immediately. Now my internet connection is working. So here is my hot mango pickle recipe:


Ingredients:
1 1/4 Kg raw mango pieces along with skin (washed,wipe dry and with equal size like below picture)
1/4 Kg red chilli powder
1/4 Kg salt
50 gr mustard powder(avapindi)
25 gr Methi powder (menthi pindi)
1 tbsp turmeric powder
100 gr garlic pods (slightly crushed)
1/2 kg oil(preferred groundnut oil)




Method:
1. Mix all the above ingredients (all are raw ingredients and use directly one by one) in a dry and cleaned big bowl and keep it for 3 days in a cool place. (Don't touch and also don't mix)

2. Third day you can mix with dry, cleaned spoon. Now its ready to use. Looks yummy and tastes great. Here are some photos(slideshow) while keeping this delicious pickle.



Note: 1. Dry roast mustard seeds and methi seeds till they reaches to red color, cool and grind to a fine powder.

2. Red chilli powder used for pickling is preferred and careful, it should be without salt.

3. We prefer groundnut oil for mango pickle. Otherwise you can use sesame oil or any refined oil.

VERY SOON COMING WITH HOT HOT ANDHRA SPECIAL

Hi Friends, I am extremely sorry for a very long break. From USA, came back to India, settled in Hyderabad, India. I was completely busy with my parents, brothers, sisters and relatives etc., These two months (May and June) are very busy in Andhra and through out India with Mango pickles (many variations). Thats why these two months are called as Mango Months. :))...

My mom is pickles specialist, I think every daughter and son feels the same (No doubt at all). This year, when my mom kept this pickle, we enjoyed a lot. Really that smell, color of the pickle...wow really mouthwatering.....:))

Very soon, I will post this pickle proceadure with complete details. Earlier was decided to restart my blogging with this wonderful pickle only.

So friends, just wait for only ...1 day. Will be back with hot hot mango pickle. Really very happy to see your lovely comments (while this long gap too) and will be very thankful to your patience and encouragement, expecting the same in the future...

cheers
JYOTHI

GORUCHIKKUDU/GUVAR BEANS CURRY

Goruchikkudu Curry:
Prep time : 15mts
Cooking time : 20mts
Serves : 3
Cuisine : Andhra


Ingredients:
1 lb Guvar beans (chop them into 1 inch size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 medium onion, chopped
5 green chillies (adjust, slit them length wise)
1 tsp turmeric powder
1 tsp ginger garlic paste
2 medium ripe tomatoes, chopped
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Chop beans into 1 inch size pieces, boil them in hot water for 10 minutes or till slightly tender and drain them and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter on low heat.

3. Add curry leaves, green chillies and chopped onions, saute till transparent on low heat.

4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.

5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook for more 10 minutes or till done.


6. Add finely chopped coriander leaves and turn off the heat.

7. Goes very well with white rice and also with chapati.