Introduction

Hi!!!!!!!!!!!!
This blog is written keeping in mind that it would help all vegetarian people who love to cook or have home made food. The recipes which are listed here are healthy and tasty. One would love to have. And moreover many dishes are easy to prepare.

Many recipes which listed here are taken from book which was written by late smt. S.Padma. She is my uncle's mother. When I got that book I was literally shocked as she listed more than 200 recipes. And date mentioned in the book is 1st May, 1951. Never thought that I will share recipes of lady who expressed her work in 1951 through book. It is so difficult for me to just translate her recipes into english, how much patience she would have had to write so many recipes. Thanks to her as her work became useful exactly after 57 years, which is age of a person these days.

How her recipes became useful to me, hope they might become useful to reader of this blog. If there are any suggestions to improve the blog feel free to contact through comments or email. If anyone would like to know any special dish or new one if one could not find, then they can put their question, if possible will try to get the answer.

Disclaimer:

Given the varied tastes of people, it is quite likely that all the recipes mentioned here might not appeal to you. But that should not stop you from experimenting with other recipes mentioned here. I am sure that atleast some of the recipes will become your favourite dishes.

NOTE:

Sorry guys am stuck up with some personal work, so could not update blog. Will be updating it soon with more delicious items.



Green leafy vegetable chutney

Ghongura chutney, Green leafy vegetable (Pundi soppu chutney/pundipallya chutney)

Ingredeints:
Ghongura soppu – 2 kattu
Green chillis – 5-6 (One can use chilli powder instead of green chilli)
Asofoteda – 1 tsp
Turmeric – 1 tsp
Salt – 1 tsp (according to ones taste)
Mustard – 1 tsp
Jheera – 1 tsp
Curryleaves – 10 pieces
Oil – 3-4 spoons

Method:
Clean ghongura soppu and wash it with water properly. Then allow it to dry for 1 day. When full water is removed and it is dry, take pan and put 2-3 spoons of oil and put mustard, jheera, asofoteda and green chilli. Once green chilli is fried put ghongura soppu. Fry it till color changes from green to dark brown then put turmeric powder. Then grind the fried mixture with salt. Again heat oil and put mustard, jheera, curry leaves and mix with ginded chutney.

Duration: 15 mins leaving washing and cleanign of ghongura soppu.
It can be kept for 3-4 days. It is served with rice and ghee. Also can be used with chapati or roti.

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1 comment:

aviadg said...

Hi there,

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October 15, 2008 at 10:28 PM

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