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Gongura, a leafy vegetable that tastes savor, is such a traditional recipe  my state. Pickle made of amla with lots of chilies is another recipe popular in ap.

Fast foods are OK once a while but for today's young itvis becoming a staple food. So tastes also change eith times and purchasing power

vijay wrote:

Fast foods are OK once a while but for today's young itvis becoming a staple food. So tastes also change eith times and purchasing power

Once in a while Fast foods are OK. But not every time. Health has to be taken in to consideration. If one wants to he healthy sans life threatening ailments, fast foods must be stopped.

rambabu wrote:

Gongura, a leafy vegetable that tastes savor, is such a traditional recipe  my state. Pickle made of amla with lots of chilies is another recipe popular in ap.

Gongura?? Is it a local name?? Never heard it before. What is its english name? Here even we make pickle from amla, chillies and lots of mustard seeds. However it is mostly prepared during community feast.

jabeen wrote:

rambabu wrote:

Gongura, a leafy vegetable that tastes savor, is such a traditional recipe  my state. Pickle made of amla with lots of chilies is another recipe popular in ap.

Gongura?? Is it a local name?? Never heard it before. What is its english name? Here even we make pickle from amla, chillies and lots of mustard seeds. However it is mostly prepared during community feast.

Recently I ate pickles made of Coriander leaves and Brinjal pickles which was very tasty . In Mangalore fish and prawn pickles are very popular and when made with the right ingredients it is delicious !

usha manohar wrote:

jabeen wrote:

rambabu wrote:

Gongura, a leafy vegetable that tastes savor, is such a traditional recipe  my state. Pickle made of amla with lots of chilies is another recipe popular in ap.

Gongura?? Is it a local name?? Never heard it before. What is its english name? Here even we make pickle from amla, chillies and lots of mustard seeds. However it is mostly prepared during community feast.

Recently I ate pickles made of Coriander leaves and Brinjal pickles which was very tasty . In Mangalore fish and prawn pickles are very popular and when made with the right ingredients it is delicious !

Pickles made of Mangoes and lemons are familiar in my place. However Prawn pickles are not known.

jabeen wrote:

rambabu wrote:

Gongura, a leafy vegetable that tastes savor, is such a traditional recipe  my state. Pickle made of amla with lots of chilies is another recipe popular in ap.

Gongura?? Is it a local name?? Never heard it before. What is its english name? Here even we make pickle from amla, chillies and lots of mustard seeds. However it is mostly prepared during community feast.

Gongura is Roselle leaves, sour in taste. We call it Ambadi in Marathi and Anthur in Mizo, Sougri in Manipuri. The leaves are tri-lobed with serrated margins.

rambabu wrote:

usha manohar wrote:

jabeen wrote:

rambabu wrote:

Gongura, a leafy vegetable that tastes savor, is such a traditional recipe  my state. Pickle made of amla with lots of chilies is another recipe popular in ap.

Gongura?? Is it a local name?? Never heard it before. What is its english name? Here even we make pickle from amla, chillies and lots of mustard seeds. However it is mostly prepared during community feast.

Recently I ate pickles made of Coriander leaves and Brinjal pickles which was very tasty . In Mangalore fish and prawn pickles are very popular and when made with the right ingredients it is delicious !

Pickles made of Mangoes and lemons are familiar in my place. However Prawn pickles are not known.

Here pickles are made with almost all the vegetables , all kinds of fish, mutton, beef and even roots and leaves..

usha manohar wrote:

rambabu wrote:

usha manohar wrote:

jabeen wrote:

rambabu wrote:

Gongura, a leafy vegetable that tastes savor, is such a traditional recipe  my state. Pickle made of amla with lots of chilies is another recipe popular in ap.

Gongura?? Is it a local name?? Never heard it before. What is its english name? Here even we make pickle from amla, chillies and lots of mustard seeds. However it is mostly prepared during community feast.

Recently I ate pickles made of Coriander leaves and Brinjal pickles which was very tasty . In Mangalore fish and prawn pickles are very popular and when made with the right ingredients it is delicious !

Pickles made of Mangoes and lemons are familiar in my place. However Prawn pickles are not known.

Here pickles are made with almost all the vegetables , all kinds of fish, mutton, beef and even roots and leaves..

Great. However in my place pickles made of mutton and beef are not in the Practice.

When I read of these pickles, I am reminded of a very tasty pickle made up of Bamboo shoots. My grandmother used to make it with tender bamboo shoots. I really miss them as none of us in our family could get that expertise and it became extinct from our family menu chart after her death.

Bamboo shoots are very popular in mangalore since it grows in abundance here. We add it to sprouts etc .Another very tasty pickle is the one made with lotus stems ..

In North ginger pickle is also very much in demand. It tastes good but I personally feel that it is not as tasty as mango or tamarind pickle.

 We in AP,Pickles, made with Mango  relish more . If some  sweet  ( Bellom or jaggery )is a added Children eat and relish. more.

Shampa Sadhya wrote:

In North ginger pickle is also very much in demand. It tastes good but I personally feel that it is not as tasty as mango or tamarind pickle.

I make ginger and green chillies pickle cooked in mustard oil , tamarind pulp and jaggery. It is delicious and goes very well with curd rice  .

Ulli ( Onion) chutney is a pleasing blend of sauted onions, tamarind and Red chillies. It is a perfect balance of sweet, hot and tangy flavors and makes and quick chutney with idli and Dosa. It is a simple and healthy chutney that can be made in a jiffy and tastes best when made fres.

My wife makes this chutney often.

rambabu wrote:

Ulli ( Onion) chutney is a pleasing blend of sauted onions, tamarind and Red chillies. It is a perfect balance of sweet, hot and tangy flavors and makes and quick chutney with idli and Dosa. It is a simple and healthy chutney that can be made in a jiffy and tastes best when made fres.

My wife makes this chutney often.

I too make something similar but add a few more spices like chilly and til..

usha manohar wrote:

rambabu wrote:

Ulli ( Onion) chutney is a pleasing blend of sauted onions, tamarind and Red chillies. It is a perfect balance of sweet, hot and tangy flavors and makes and quick chutney with idli and Dosa. It is a simple and healthy chutney that can be made in a jiffy and tastes best when made fres.

My wife makes this chutney often.

I too make something similar but add a few more spices like chilly and til..

I am interested to know more about your preparation.

I am interested to know more about your preparation.

 

Would you like to know about "Ant Chutney"? I have not eaten it but my Naga friends tell me it is really tangy and tasty too. All you need is a hole full of ants, wash them in water and crush them. Mix salt to your taste.

suni51 wrote:

I am interested to know more about your preparation.

Would you like to know about "Ant Chutney"? I have not eaten it but my Naga friends tell me it is really tangy and tasty too. All you need is a hole full of ants, wash them in water and crush them. Mix salt to your taste.

I will try first on you.

Kalyani Nandurkar wrote:

jabeen wrote:

rambabu wrote:

Gongura, a leafy vegetable that tastes savor, is such a traditional recipe  my state. Pickle made of amla with lots of chilies is another recipe popular in ap.

Gongura?? Is it a local name?? Never heard it before. What is its english name? Here even we make pickle from amla, chillies and lots of mustard seeds. However it is mostly prepared during community feast.

Gongura is Roselle leaves, sour in taste. We call it Ambadi in Marathi and Anthur in Mizo, Sougri in Manipuri. The leaves are tri-lobed with serrated margins.

I thought sougri is consumed only in Northeast. Here two varieties of sougri are cultivated. One has green leaves and the other has maroon leaves. The variety with maroon leaves are more sour. Both the varieties are used in making curry by boiling with other ingredients. But being sour, sougri leaves are added towards the end.

@Usha

Here lotus stem are mostly eaten raw as a salad type food item, to which roasted and grounded sesame seeds are added along with other ingredients.