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Friday, July 13, 2018

Thattai/rice crispies/chekkalu

This snack is common in south India. We prepare during festivals like Krishna Jayanthi and Diwali.  Tried this today using the puri press. The below ingredients for one cup flour 20 thattais can be made.

INGREDIENTS

RICE FLOUR
1 CUP
URAD DHAL POWDER
2 TSP
BUTTER
3 TSP
GRIND TOGETHER AND USE ONLY 2 TSP OF THIS
RED CHILI   
GRATED COCONUT  
CURRY LEAVES           


5
¼ CUP
FEW
CHENA DHAL
2 TSP (SOAKED)
SALT
AS REQUIRED
OIL
FOR FRYING



PREPARATION:
1.ROAST 2 TABLESPOONS OF URAD DHAL AND POWDER.
    USE  ONLY  2 TSP AND RESERVE THE BALANCE.
2. GRIND GRATED COCONUT, RED CHILIES AND CURRY LEAVES.
     USE ONLY 2 TSP OF THE GROUND MIX.
3. ASSEMBLE OTHER INGREDIENTS IN A BOWL TO MAKE DOUGH.
4. HEAT OIL IN A PAN FOR FRYING THATTAI.
Crispy thattai
Roast Urad dhal

Make powder

Grind 2 tablespoon grated coconut, 5 red chili and curry leaves
Ingredients for One cup rice flour: 2  tsp soaked chena dal, 3 tsp butter 2 tsp roated peanuts, 1 tsp  roasted sesame seeds and salt as required


In a bowl take rice flour and add salt

Add one teaspoon of urad dhal powder

Add 2 tsp of pound coconut,curry leaves and red chilli

Add soaked and drained chena dhal

Add roasted peanuts and roasted thill

Add 3 tsp butter

Mix together

Knead using water as required little by little
Place a ball of dough on greased sheet in the press

Cover with another greased sheet

Press gently


Open 

Remove the upper sheet

Take the pressed dough with sheet in the palm

Drop slowly into hot oil
Make next batch and keep ready



Make in batches and keep


Deep fry 


Thursday, May 10, 2018

Vellam/ jagree mango pickle

This is a variety of pickle prepared with jagree. All other ingredients used  and the procedure that is followed in making the Avakai pickle is the same.Please see this link for detailed method in preparing avakai pickle
http://hemakrish-beshanaindiansamayal.blogspot.in/2018/05/avakai-repost.html

Jagree is used in addition to make this variety. The measure of mustard powder is reduced for this.(We use 120 gms for avakai). The oil is also not added on the day (3rd day) we give first stir for this as the jagree melts and gives a gravy consistency. Tastes very yummy when had with plain hot rice and also goes well with curd rice and also as a side dish for rotis.

INGREDIENTS


RAW MANGOES
5 NOS
RED CHILI POWDER
150 GMS
MUSTARD POWDER
100 GMS
SALT
150 GMS
METHI POWDER
25 GMS
METHI SEEDS
10 GMS
HALDI
2 TSP
ASAFOETIDA POWDER
1 TSP
JAGREE
300 GMS
THILL OIL
200 ML


The preparations required after assembling the required ingredients are as below.


Dry roast methis seeds
Add haldi /turmeric powder


Cool and grind


Fry asafoetida in hot oil
Weigh  the powders and jagree




Assemble the ingredients in a bowl


pound jagree to smaller pieces 




Mix well after adding jagree
Add mango pieces in batches

Mix with masala

Put in the jar kept ready with oil coated at the bottom

Repeat process till all the mango pieces are added
Stir on third day. Check for spiciness. The sourness of mango would not have come out, so keeping that in mind we should wait for second stir on fifth day. Scoop out very little quantity for tasting with rice. The pickle tastes good as it ages , provided it remains unused long. Tastes yummy when it is fresh.

AVAKAI REPOST

AVAKAI ORUGAI/MAMIDIKAYA THOKKU OR PACHADI

It is a ritual here when it comes to preparing mango pickle which is preserved whole yearlong.  The timing for making the pickle is alsoimportant.Usually we make before the amavasya of tamil vaigasi month--which isaround 20th May.This is ensured to avoid mangoes getting more ripe after May which isnot good for pickle.We choose an auspicious day and make thepickle. This requires some pre-arrangements assembling the ingredients andalso keeping the JAADI cleaned and kept ready.
Choosing the variety of mangoes is also important.The mangoes should be white in colour when cut and should be sour and with fibre. The mangoes are picked washed wiped and cut to pieces with TENKA MEANING OODU.These pieces are further wiped with dry cloth and the white fibre like thin layer removed from the TNAKA .By doing so the pickle will absorb less oil. Ofcourse the required quantity as per measure will be used to keep the pickle fresh year long and it will not allow the pickle to get spoiledThen comes making of masala for the pickle.The main ingredients are mirchi ipowder,mustard powder, salt, methi seeds and seasame oil.There are many varieties of pickles like
plain avakai, vellamangai, uppumangai, ingimangai, kobera mangai and engipoondu (ginger and gar

THE FOLLOWING ARE THE INGREDIENTS FOR MAKING 10 (TEN) MANGOES PICKLE

MEDIUM SIZED MANGOES    10 NOS

MIRCHI POWDER
(THREE MANGOES BRAND)    400 GRMS

MUSTARD POWDER                  480 GRMS

SALT                                               400 GRMS

METHI POWDER                           50 GRMS

METHI SEEDS                                2 TSP

LG POWDER                                  2 TSP

HALDI                                            2 TSP

SEASAME OIL                            500 ML    TO 600 ML

MUSTARD OIL                             50 ML

KEEP ALL THE INGREDIENTS READY DULY MEASURED AS REQUIRED.
The pictures shown below are for five (5) manoges.



METHI SEEDS SHOULD BE CLEANED AND KEPT IN SUN LIGHT FOR SOME TIME. ROAST THE SEEDS IN HOT KADAI TILL THEY TURN LIGHT BROWN AND AROMA COMES. PUT OFF STOVE ADD HALDI POWDER WHILE IT IS HOT AND STIR WELL AND TRANSFER TO A PLATE. COOL AND THEN POWDER.






LG(ASOFOTIDA) WHICH IS IN SOLID FORM SHOULD BE USED. BREAK THEM TO PIECES AND POWDER THE REQUIRED QUANTITY AND KEEP READY. ONE SPOON OF THIS POWDER CAN BE FRIED IN SEASAME OIL AND COOLED AND KEPT READY.



 MANGOES SHOULD BE PICKED WASHED WIPED AND THEN CUT TO PIECES. WHEN ONE MANGO IS CUT YOU GET 16 PIECES. WIPE THE PIECES AGAIN AND REMOVE THE WHITE THIN SKINFROM THE TENKA/OODU AND SPREAD THE PIECES ON A WIDE PLATE AND KEEP. TAKE FEW DROPS OF MUSTARD OIL AND POUR ON THE MANGO PIECES. MIX THEM WITH HANDS TO COAT EVENLY ALL THE PIECES. THIS KEEPS THE MANGO CRISP AND ALLOWS THE POWDERS TO ABSORB. SINCE THIS IS 'AVAKAI' AVA MEANING MUSTARD THE FLAOUR OF MUSTARD WILL BE DOMINATING AND HENCE THE USE OF MUSTARD OIL TOO HELPS. 


I WOULD LIKE TO MENTION  A FEW WORDS REGARDING MUSTARD POWDER HERE:
IF YOU ARE USING READYMADE MUSTARD POWDER THE MASALA FOR PICKLE CAN BE PREPARED DIRECT BY ADDING ONE AFTER OTHER THE POWDERS IN A BIG BOWL.               ALTERNATIVELY MUSTARD SEEDS CAN POWDERED AFTER SUN DRYING THE SEEDS IN A PLATE. TAKE THE REQUIRED QUANTITY AND ADD THE MIRCHI POWDER AND SALT AS PER MEASURE AND POWDER TOGETHER IN THE MIXIE.GRINDER .THIS CAN BE DONE IN TWO TO THREE TIMES IN SMALL QUANTITIES AS THE MIXIE JAR MAY NOT HOLD THE WHOLE QUANTITY TOGETHER AT A TIME   BY DOING SO THE POWDERS BLEND TOGETHER WELL AND ALSO MUSTARD WHEN POWDERED  ALONG WITH OTHER INGREDIENTS WILL NOT LEAVE OIL WHILE POWDERING SEPERATELY. THE FRESHNESS OF THE MUSTARD CAN ALSO BE DERIVED.THEY CALL THIS "AVAPINDI".
















 WHEN ONCE THE POWDERS ARE READY PUT THEM IN A BIG BOWL  ADD METHI POWDER ,METHI SEEDS AND THEN LG POWDER AND
ALSO THE LG FRIED IN OIL(ALONG WITH OIL SHOULD BE ADDED) AND MIX WELL.
 ADD OIL LITTLE BY LITTLE MIXING THE POWDER TILL THE DRY POWDER IS FULLY MIXED WITH OIL AND GIVES A CONSISTENCY OF MIXED CURD RICE. BALANCE OIL CAN BE RETAINED TO BE USED LATER. TAKE HANDFUL  OF CUT MANGOES AND ADD TO THIS MIX IN THE BOWL. COAT THE PIECES WITH THE POWDER GENTLY MIXING WITH THE HANDS AND REMOVE THE PIEICES WITH SOME PODI AND PUT IN THE  JADI/JAR KEPT READY. A LITTLE OIL SHOULD BE POURED IN THE EMPTY JADI/JAR FIRST TO KEEP THE BOTTOM GREESED. REPEAT THE PROCESS TILL ALL THE MANGO PIECES ARE COMPLETED. THE PODI AND MANGOES WILL BE MIXED EVENLY TILL THE END.POUR THE REMAINING OIL ON TOP AND CLOSE WITH THE LID AND TIE A WHITE CLOTH AND KEEP IT IN DRY PLACE. THE PICKLE SHOULD BE GIVEN A STIR ON THE THIRD DAY- THAT IS- AFTER 48 HOURS. MORE OIL CAN BE ADDED TO COVER THE PICKLE AND IT IS GOOD IF SOME OIL REMAINS  HALF TO ONE INCH ABOVE THE PICKLE LEVEL IN THE JADI/JAR. TWO MORE STIRS ARE REQUIRED AFTER THIS ON ALTERNATE DAYS. THEN THE PICKLE IS READY FOR USE. HAVE THIS WITH HOT RICE AND GHEE. THE PICKLE TASTE GOOD WHEN IT IS FRESH, THOUGH THE MANGO MIGHT NOT BE SOFT AS IT TAKES TIME FOR THE SOURNESS TO MINGLE IN POWDERS AND ALSO MANGO WILL ABSORB THE MASALA.