VeggieWin.com

Category: Cooking

  • Spinach-amole ~not your regular Gaucamole

    Spinach! Every kid I know seems to HATE it. Well, the way it’s served in the US is kind of to blame, not the kids (or most adults who share this feeling).

    So, what’s the solution? There are several. This post just shows you one of the many. And gives you two ways to try it.

    1. As a form of Sauted/Wilted Spinach good by itself or served with Rice.
    2. As a chutney (Indian word now famously used everywhere essentially blended fresh veggies with spices and used as a dip).
    Step 1 heat coconut oil
    add cumin, mustard, walnuts, green chillies
    cover it chillies explode can be nasty
    Dump in 4-5 handfuls of washed spinach
    gently turn it over bottom leaves come up…
    see the wilted leaves which were on the bottom
    soon you will have a bunch of wilted leaves
    Add more fresh leaves
    Keep turning it over
    Helps to start at the sides go in and gently turn over
    also you can cover the pot, keep it on medium
    Add Cherry tomatoes, Himalayan salt, some garlic powder
    Turn it all over
    Cover and turn off the heat
    Power Move! Blend those wilted leaves…add some roasted garlic, red roasted chilli peppers more salt and blend – Shown here with a garnish of gently fried lentils and curry leaves (in coconut oil)

  • Gongura Chutney

    What is Gongura?

    Gongura, also known as red sorrel or roselle, is a leafy vegetable commonly used in Indian and African cuisine. It is a member of the hibiscus family and has a tart, citrusy flavor. Gongura is native to West Africa and Southeast Asia and is widely cultivated in India, Nigeria, and other parts of the world.

    Is it Edible?

    Gongura is edible and it is used in various dishes across different cultures. It is also known to have several health benefits, including being a rich source of vitamins and minerals, having antioxidant properties, aiding digestion, and reducing inflammation. The leaves are rich in antioxidants, vitamins A and C, iron, calcium, and potassium. They are also known for their anti-inflammatory properties and are used in traditional medicine to treat a variety of ailments.

    In Indian cuisine, Gongura is commonly used in dishes from the states of Andhra Pradesh and Telangana, where it is known as “Gongura pachadi” or “Gongura pickle or chutney” It is also used in curries, soups, and stews, and can be added to lentil dishes such as sambhar.

    The Recipe

    This recipe is for a sweet and spicy condiment or chutney to be served with rice or roti.

    Here is a recipe for Gongura chutney with red chillies, coriander seeds, and jaggery:

    Ingredients:

    • 2 cups fresh gongura (sorrel) leaves, washed and chopped
    • 2-3 red chillies
    • 1 tbsp coriander seeds (coriander is cilantro)
    • 1 tbsp grated jaggery (can add brown sugar instead)
    • 1 tbsp oil
    • Salt to taste
    What is Jaggery? Jaggery

    Jaggery (also spelled as “jaggeree” or “gur”) is a type of unrefined cane sugar that is commonly used in South Asian and Southeast Asian cuisines. It is made from the sap of palm trees or sugarcane juice that is boiled to produce a thick, dark syrup, which is then cooled and solidified into blocks or cakes.

    Jaggery is known for its distinctive flavor that is often described as caramel-like with a hint of molasses. It is used as a sweetener in many traditional Indian desserts, such as laddu, halwa, and payasam, as well as in savory dishes like chutneys and pickles. Jaggery is also believed to have some health benefits as it contains iron, calcium, and other minerals.

    Instructions:

    1. Heat oil in a pan and add red chillies and coriander seeds. Fry until fragrant.
    2. Add the chopped gongura leaves and sauté until the leaves wilt and turn soft.
    3. Turn off the heat and let the mixture cool down to room temperature.
    4. Once the mixture is cooled, transfer it to a blender and add grated jaggery and salt. Blend the mixture to a smooth paste.
    5. Transfer the chutney to a serving bowl and serve it with hot rice or any South Indian snack of your choice.
    Gongura leaves
    Saute Red Chillies
    Saute coriander seeds
    Save them till they cool
    Add leaves to pan
    Let them wilt till soft
    Grind the Peppers and Coriander
    Add to the leaves
    Mix it well – Blending optional

    The recipe shown in the images above varies slightly from the recipe listed above, blending after mixing with the spices is recommended but not necessary if served with hot rice and you can eat with your hands.

    For those who prefer it as a dip blending will make the flavors more uniform.

    Taking it to the next level

    Below is the secret (not really) garnish or tadka or ‘tempering’ to almost all Indian dishes/Chutneys.

    Oil, some lentils, mustard seeds, cumin and curry leaves! If you blended it already then add before serving. Based on the dish this can leave out or add some ingredients but this gives a pop to any dish!

    heat oil then add lentils
    add in garlic and curry leaves
    mix with the chutney

    Here are some dishes by region that use Gongura:

    Andhra Pradesh/Telangana:

    Gongura pachadi (chutney) see above for our take on it.

    Andhra Pradesh/Telangana/Karnataka (India):

    Gongura pappu (with yellow lentils)

    Tamil Nadu (India):

    Pulicha Keerai thanni saaru (spicy tangy dish)

    South Africa:

    Sorrel soup

  • Cilantro Chutney

    Simple, spicy and yummy!!

    Here is a recipe for South Indian style cilantro chutney with jaggery and jalapenos – it’s a sweet and savory chutney which can be used as a dip or condiment to complement multiple other foods – from chips to rice.

    Ingredients:

    • 2 cups fresh cilantro leaves, chopped
    • 1/2 cup grated jaggery
    • 2-3 jalapenos, seeded and chopped (less or more based on the spice levels)
    • 1/4 cup grated coconut (optional)
    • 1/4 cup roasted chana dal
    • 1 tbsp tamarind paste
    • 1/2 tsp salt
    • water as needed

    Instructions:

    1. In a blender or food processor, combine the cilantro, jaggery, jalapenos, coconut (if using), roasted chana dal, tamarind paste, and salt.
      • I sauted the Jalapenos along with the Chana Dal + added the cilantro in the hot sauce pan to wilt it a bit.
    2. Add water as needed to blend the ingredients into a smooth paste.
    3. Taste and adjust the seasoning as needed.
    4. Transfer the chutney to a serving bowl and serve with dosa, idli, or any South Indian Dish — or with Potato or Corn Chips.
    What is Jaggery?

    Jaggery

    Jaggery (also spelled as “jaggeree” or “gur”) is a type of unrefined cane sugar that is commonly used in South Asian and Southeast Asian cuisines. It is made from the sap of palm trees or sugarcane juice that is boiled to produce a thick, dark syrup, which is then cooled and solidified into blocks or cakes.

    Jaggery is known for its distinctive flavor that is often described as caramel-like with a hint of molasses. It is used as a sweetener in many traditional Indian desserts, such as laddu, halwa, and payasam, as well as in savory dishes like chutneys and pickles. Jaggery is also believed to have some health benefits as it contains iron, calcium, and other minerals.

    Enjoy your South Indian style cilantro chutney with jaggery and jalapenos!

    Jalapenos deseeded to add some heat
    Roast Chana Dal

    You got to blend it in the last step 🙂