Monthly Archives: June 2013

Jackfruit Fun!

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The first of this season! We bought a lovely tree-ripened jackfruit recently. The fruit smelled heavenly, and tasted better. 🙂

Here are the pics on cutting up the fruit:

Oil-greased hands, sharp knife, and a paper below to prevent the table cloth from spoiling!

Oil-greased hands, sharp knife, and a paper below to prevent the table cloth from spoiling!

Greasing the knife with oil to prevent stickiness

Greasing the knife with oil to prevent stickiness

The final result!

The final result!

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Gongura Pulusu-kura

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I’d blogged about this dish sometime back. So i won’t go into the details of making it yet again! But here are some pics from when my MIL was around and making it! Ahh, Sunday Specials!!! 🙂

Gongura Leaves

Gongura Leaves

The chillies and tamarind being mshed and mixed into cooked leaves

The chillies and tamarind being mashed and mixed into cooked leaves

Served with hot rice, pickle and veggies! :)

Served with hot rice, pickle and veggies! 🙂

 

Related Link:

Gongura Pulusu Kura

Tomato Upma

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This is a favourite snack item found in hotels across Andhra Pradesh. Though it is essentially a breakfast item, it is also made for dinner at some places.

Tomato Upma

Tomato Upma

Ingredients:

Method:

  • In a large vessel, heat about 2 tbsp oil and add the tadka.
  • Once the mustard starts popping, add the chopped tomatoes
  • put the lid over the vessel to braise the tomatoes.
  • After the tomatoes are softened, add water, curry leaves and salt, and replace the lid
  • When the water comes to boil, slowly add the rava while constantly stirring. This will prevent the rava from forming clumps.
  • For added flavour, ghee and roasted cashew nuts can be added.
  • Mix well, and keep cooking till the rava is done.
  • Turn off the gas, and  keep aside for 5 minutes

Serve hot with kura podi and curds.