Search This Blog

Thursday, January 12, 2017

Chintakaya/puliyankai pachadi


Tangy chintakaya pachadi mixed with hot rice and ghee.
The consumption of tamarind is widespread due to its central role in the cuisines of Indian sub-continent. Apart from the edible fruit pulp the hard green pulp of a young fruit, is often used as a component of savoury dishes, as a pickling agent. The cuisines of Andhra are the spiciest in all of India. Generous use of chilli and tamarind make the dishes tangy and hot. My earlier post had chilli as main ingredient with little raw tamarind as a component. There are multiple use of this raw tamarind when marinated with just salt and turmeric powder. This is taken in small quantities and made into pachadi with roasted ingredients and also with raw ingredients without oil . Thesmall quantity of marinated raw tamarind is used in making dal (pappu) which is very yummy.
I made two dishes with the marinated raw tamarind, to have it as a side dish with cooked rice.
The selection of raw tamarind is important. Neither too tender nor too mature should be selected. The mid range ones would have seeds in formation stage which can be easily chopped and consumed. 
The first step after cleaning the raw tamarind thoroughly and dried in shade. Then they are cut into small pieces and made to a coarse paste adding salt and turmeric powder and kept to rest for three days.

The soft ground paste after three days, the chintakaya thokku which can be preserved for many months.

A small quantity ready to make pachadi

Two tablespoon of roasted thill, Asafoetida pieces(solid), one teaspoon each of fenugreek seeds and mustards seeds and eight red chillies.

Roasted in 4 tablespoon of thill oil.

Fried ingredients without oil being  pound first.
Marinated raw tamarind added in batches and ground.

After mixing the pachadi with oil used for frying dry ingredients.
Type two pachadi is made with the marinated raw tamarind thokku with a small variation . Can call this,  the most easiest pachadi with only three raw ingredients that can be stored for a year  after  grinding  with green chillies, garlic pearls and turmeric powder. The chillies and garlic can be added as per the required spiciness. This is a karnataka special.








Friday, December 30, 2016

Ripe chilli and raw tamarind pickle/ Pandumirchi chintakaya pachadi

Another pickle of the season. We get ripe chillies in December along with raw tamarind in the market. Yummy combo of the two that tickles the pallet, can be stored  a year long.
The basic paste is preserved and can be used as when required by giving fresh seasoning in hot oil. Goes very well as a side dish for idli, dosa, and of course with hot rice. I used this paste while making Chinese noodles too. Adding coarsely ground onion with this will make a yummy chutney.

INGREDIENTS


Ripe chilli
500 gms
Raw tamarind
50 gms
Salt
70 gms
Methi seeds powder
2 tblsp


FOR SEASONING ( HALF OF THE ABOVE PASTE)


Oil
3 tblsp
Methi seeds
½ tsp
Asafoetida
½ tsp
Mustard seeds
1 tsp

METHOD
Wash red (ripe) chillies, pat dry them and spread on a kitchen towel to dry well.
Remove stem and cut into small pieces and coarsely grind in a mixie using whipper mode.
Wash raw tamarind and remove string from sides and coarsely crush  them with the help of mortar and pestle.
Take both crushed tamarind and chillies in a bowl and add salt.
Let this rest for three days.
On the third day dry roast methi seeds and powder and keep.
Grind the tamarind chilli in a mixer grinder in batches to a smooth paste.
Add methi powder mix well and set aside.
This can be preserved in an airtight bottle container.
When required take the required quantity and do  tadka in hot oil adding mustard, methi seeds, asafoetida and pour on  the paste and mix.
Crushed garlic pods ( as required) can also be added in hot tadka.
To make easy onion chutney I use one big onion and grind to coarse paste, then add the required chilli tamarind paste to it and do tadka in hot oil to this.
NOTE: Adjust salt as per the heat of the chillies. Use less salt and if required can add more.

Tuesday, November 15, 2016

Amla/Gooseberry/Nellikai Pickle/Orugai

November is the season for Indian Gooseberry/Amla, a humble fruit known to be a rich source of Vitamin C, and which can definitely keep a number of diseases at bay. Pitted berries can be stored by crushing coarsely adding salt and turmeric powder. There are many ways of preparing pickle with these , and some of them can be preserved for a year long too. We get tiny gooseberries/star gooseberry. Today I made ready -to- eat easy Amla pickle with the big size Gooseberry. They have 6 vertical grooves on them.
This pickle can be stored for a week in the refrigerator and can be made in small batches. I used 250 grams of berries which were around 12 in number. It was also easy to deseed since the number was less.
I removed the seeds by making '+' slit on both the sides of the fruit. Then placed in the microwave on high power for one minute and one more minute after turning the side. This will almost cook the berries. Once the seeds are removed it is easy to assemble the freshly made spice , salt etc with hot mustard oil. This goes well with curd rice and as  accompaniment with any rice.

INGREDIENTS

Amla/Gooseberry
250 grms
Methi seeds/Fenugreek
½ tsp
Coriander seeds/Dania
1 tsp
Mustard seeds/Rai
1 tsp
Saunf
2 tsp
Cumin seeds/Jeera
1 tsp
Mustard oil
8 tblsp
Haldi/turmeric powder
½ tsp
Asafoetida/heeng
½ tsp
Green chillies
4
Salt
To taste







METHOD:
Microwave on high, the gooseberries and remove the seed.
Alternatively they can be pressure cooked for one whistle in a cooker and deseeded.
Cut the Amla into four parts and keep.
Dry poast all the masala/spice items, cool and make powder.
Slit green chillies and cut them .
Heat the mustard oil until it smokes and switch off flame.
Add asafoetida/heeng and haldi/turmeric powder.
When it is still hot, add masala powder made, along with salt and green chilli.
Add Amla pieces and mix.
This can stay for a week when refregerated.




Friday, November 11, 2016

Navadaniya Adai/mixed pulses crepes

Here is a vegetarian  protein powerhouse to your meals. This dish has eight types of pulses combined with cereal to form a balanced diet, especially for vegetarians. I viewed this in a Tamil TV channel, and was tempted to try it as I had most of the pulses mentioned. Thanks to Navrathri which made me buy pulses for Navagraha neivedhyam. The recipe requires assembling of all ingredients the list of which is quite long. But once the batter is ready it can be stored in refrigerator for long.
Since we are combining many pulses and rice the quantity of batter we get is more. Hence we can try variations while preparing the Adai, using vegetables by using a portion of the batter. This will definitely be a boon to mothers in feeding their children with a healthy diet. Can be packed for lunch or given as snack when they return from school.
This requires soaking of pulses and rice separately  overnight or minimum eight hours.
Here is the recipe with equal proportion of protein and carbohydrate with colourful vegetables to add vitamins and minerals.




INGREDIENTS TO SOAK:

Cowpea
1 measure
Green peas
1 measure
Chicpea/Garbanza bean
1 measure
Mung bean/Whole moong
1 measure
Kidney bean/Rajma
1 measure
Ground nuts/peanuts
1 measure
Double bean
1 measure
Soya bean
1 tblsp
Boiled rice
7 measure

INGREDIENTS TO GRIND ALONGWITH THE SOAKED GRAINS:

Dry red chilli
8
Green chilli
6
Ginger
2” piece
Salt
To taste



INGREDIENTS TO BE ADDED BEFORE MAKING ADAI/CREPES

Grated coconut
1 measure
Grated carrot
1 measure
Shredded cabbage or Spring onion
1 measure
Greens preferably Amaranth /drumstick leaves
1 measure
Coriander leaves/cilantro
1 measure
Mint/pudina leaves
1 measure
Asafoetida
  1 tsp



METHOD:
Decide the measure of pulses and rice to be soaked. ( I used 1/4 cup measure each for pulses and
1 1/2 cups of boiled rice).
I had only 6 varieties of pulses,  So not added cowpea/blackeyed bean. I used Mochai(lima beans) instead of soya beans.
The above measure will yield 15 adai/crepes. One adai per person will be enough when served as a breakfast or lunch.
Rinse and soak pulses together and rice separately. Grind after 8 hours or in the morning if soaked before night.
Grind rice after draining the water, adding red chilli, green chilli, ginger and salt  coarsely.
Grind the pulses too, coarsely duly draining the water.
Combine both the batter. Now the adai can be made immediately  after adding the vegetables.
Keep the vegetables, coriander leaves, pudina and coconut ready ready.
Take the required quantity of  batter and store the balance batter in refrigerator.
Add grated coconut, coriander leaves and mint/pudina.
Adding the vegetables is your choice. The combination of  any two will be fine.
Each day a different vegetable can be used while using the stored batter.
While using spring onion cabbage can be omitted.
Only greens can be used one day.
I used carrot and spring onion today.
The batter when mixed with vegetables, cilantro, pudina and coconut should not be very thick. So adjust consistency so that the batter drops from laddle and spreadable consistency.
Heat a tavva preferably tradition cast iron type,
Pour two laddleful batter and slightly spread.
Make a hole in the centre and spread oil around the adai and keep the flame on medium low.
Turn side when it is golden and crispy on sides. Spread oil around and press evenly.
It takes five minutes for each adai/crepe to be ready.
Serve with Tomato or Mint chutney





.



Thursday, September 22, 2016

Peerkangai/Ridgegourd/Beerakaya/Turai curry



I am reposting this recipe after seven years. I started my blogspot in 2009, when I knew very little about the technology. I used to post all the favourite recipes of my family. Each dish had some sweet memories to be shared. It was nice to recall the school/college days and the food we used to share among friends. I try to learn from them and prepare at home to impress my co-borns.One such dish is this. A simple and very easy to make curry, but has yummy taste. It was shared by my telugu speaking friend. An Andhra special dish. I prepared this today and clicked some pictures. There was no photo uploaded in my previous post as I did not learn how to do. Earlier I shared this in my blogspot , as we siblings were in different places and it was nice recollecting the childhood memories. Today I shared the picture with my friend who ate this at our place 40 years back.





INGREDIENTS:

Ridge gourd/peerkangai
500 gms
Cumin / jeera powder
2 tsp
Red chili powder
2 tsp
Salt
To taste

METHOD:
 Peel and cut the ridge gourd into cubes. Do not use if it is bitter after tasting a piece. Make powder of jeera and red chilli after slightly dry roasting them to get a smooth powder. Add salt to this and keep.Heat oil in a pan and add the ridgegourd pieces. Cook covered till done. Add the cumin,chili and
alt powder made, to the pan and mix well. Cook on low flame till the moisture is absorbed. Tastes very good with hot rice and even as side dish for roti.
 Note: Tender ridgegourd is preferred. The quantity when cooked reduces, as the vegetable tends to shrink. Since the gourd has a mild sweetness it is better to use less chili powder.

Monday, September 12, 2016

DEVI NAVARATHIRI-2016

It feels good to look forward for the tamil month Purattaasi each year, for the nine day celebrations NAVRATHIRI, the most significant of all festivals which is performed to receive spiritual cleansing and protection from GODDESS DURGA. This year Navrathiri pujai/Golu starts from 1st October (saturday). 30th September is Mahalaya Amavasya. Kalasa sthapana or arranging golu can be done kion this day, during auspicious time (by avoiding Rahu kalam 10.30 to 12.00 and Yema gandam 3.00 to 4.30pm). The Navrathiri pujai begins on 1/10/16, being Prathami thithi. This year we have an extra day to celebrate as Chaturthi thithi is for two days (4th and 5th October) hence Maha Navami is on 10th day (10/10/16). Vijaya Dasami is on 11/10/16.

MAHADEVYAICHA VIDMAHE SARVASAKTHYAICHA THEEMAHI THANNO DEVI PRACHODAYATH Please click the below link to open and view the 10 day chart in a spread sheet. It gives in a tabular form the nine different ways to adore THE MOTHER in nine forms of SHAKTHI. https://docs.google.com/spreadsheets/d/159SxB6ehiQbLUcpUHnxyrpwZUgarW3bYYA08dStskhE/pubhtml?gid=0&single=true Worship in a simple way by offering a rice type prasadam each day,if one is not able to follow chart and perform elaborately (please refer my post of Sept'2013 giving details of rice items to be prepared on each day). I wish all my friends and relatives a Happy Navrathiri. May MAA DURGA illuminate your life with happiness and Fortune.

Durga Ashtami Kanya Pujai (9-10-2016)

Maha Navami- Saraswathi Pujai (10-10-2016)
Dasami-Mahalaxmi Pujai (11-10-2016)