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Thandai flavoured Daliya Kheer

Holi Special 🎨Thandai Daliya Kheer  ( Vegan, Refined sugar free)🎉 Why not indulge in a healthy thandai flavoured daliya kheer which is not only fibre rich but absolutely nourishing and guiltfree. I have added some fruits and dried roses to make a colourful holi dessert.Do try this for a quick healthy treat..📌 For Thandai Masala 💜 Almonds 2 tbsp 🧡 Dried Roses 4-5 💚 Black peppercorns 6-8 💛 poppy seeds 1 tbsp 💓 Cardamom 4-5 ❤ Saffron a pinch For Kheer 🔖Almond milk 21/2 cups 🔖Daliya/Broken wheat 5 tbsp 🔖Maple syrup 1/4 cup 🔖Thandai masala powder 2tsp 🏷Make a powder of the ingredients given under Thandai masala to make thandai powder. 🏷 Heat a pan, add almond milk, daliya, maple syrup , stir and cook well for  30 mins on low flame with lid closed. Serve immediately and decorate with colourful fruits
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Gongura Chutney / Sorrel leaves Chutney



Gongura chutney is a flavorful and tangy condiment that is an essential part of Andhra cuisine. Made from the leaves of the sorrel plant, also known as gongura, this chutney is made in karnataka style also.
Gongura (Sorrel) leaves chutney is a popular and flavorful condiment in South Indian cuisine. It is made from freshly picked gongura leaves, which are tangy and flavorful, and are combined with a few basic ingredients to create this delicious chutney.
The gongura plant is widely grown in India and can be easily found in local markets. It is rich in vitamins and minerals and is known for its numerous health benefits. The leaves are used in many different forms of cooking, but making chutney is one of the most popular.

The result is a bright, tangy, and flavorful chutney that is perfect for pairing with a variety of dishes. It can be served as a condiment alongside rice, dal, or curry. It can also be used as a spread on sandwichIt is a must-try for all food enthusiasts!
This is my Mother's recipe and a easiest one to make with few ingredients.Here goes the recipe..... 

Ingredients:
- 3 cups of gongura leaves
- 1/4 cup of oil
- 1tsp Methi seeds 
- 2 tsp Cumin seeds / Jeera
- 8-10 Green chilies
- 7-8 garlic cloves, 
- 1/2 cup jaggery powder
- Salt to taste

Instructions:
1. Rinse the gongura leaves thoroughly and pat them dry.
2. In a pan, heat oil and add cumin seeds, garlic cloves , Methi seeds, and green chillies. Fry for a minute.
3. Add Gongura leaves and fry until the leaves wilt become soft on low flame for 5 minutes.
4. Turn off the heat and let the mixture cool down.
5.  Now in a blender jar, add this mixture then add salt, jaggery powder and grind to a smooth paste.
6. Serve the gongura chutney with rice , chapati or any South Indian dish.
Gongura chutney is easy to make and can be stored in an airtight container in the refrigerator for up to a week. Do give this tangy chutney a try and enjoy the burst of flavors that it adds to your meals.

You can also find the video of this recipe below:


Enjoy!!

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