Mint Chutney

Pudina chutney , with it's distinctive taste & smell is an all time favorite.
This refreshing , green chutney is a good dipping sauce as well as a spread.
It is customary to serve snacks like samosas & kachories with this spicy dip.
Pudina is better known as a digestive & After Eight Mints are well known.
It makes a delicious spread for sandwiches. Addition of tomato slices, cucumber slices & cheese to this sandwich make a filling, tasty meal. It is very easy to grow this herb in pots as they grow wildly & does not call for any care.
This chutney can be stored in the fridge for a week.

Ingredients

Mint leaves - 1 fistful
Coriander leaves - 1 fistful
Green chillies- 8
Salt - to taste
Peanuts - 1 fistful, toasted
Tamarind - 2'', soaked
Jaggery - 1 tbsp

Method

Wash the leaves well.
Grind all the ingredients to a smooth paste, using water if required.

Suggestions

Coconut / garlic / onion / lemon instead of tamarind can be used for the chutney if preferred.

Gimme RED .....tomato thokku

A Vibrant , Spicy ,Tangy Thokku.
It can be made in a jiffy & the burst of flavors from this thokku rejuvenates the bored taste buds .If you are looking for a quick - fix solution to meal time blues , such thokkus come in handy , as they serve as a good accompaniment with not only with hot rice , but also go well with dosa & roti varieties.
My Co-sister, Rajini, who is from Bellary , Karnataka, introduced us to this recipe. Ever since , I even make Tomato Rice using the same recipe.
For the flavoring , temper the oil with aromatic spices like Cinnamon , cloves , elichi, Bay leaf. Then drop some of this thokku & stir, add in cooked & cooled rice with peas , a dash of salt & Viola! you have a tasty mixed rice ready.

Ingredients

Ripe Tomatoes - 7 medium size, diced into chunks
Red chilly Powder - 2 tsps
Rasam Powder - 2 tsps
Turmeric powder - 1/4 tsp
Salt - to taste
Tamarind - 2 '' soaked
Jaggery - 1 tbsp
Oil - 2 tbsps
Mustard, Jeera , Curry leaves , Hing - For Tempering

Method

Puree the tomatoes with minimum water.

• Heat the oil in a kadai & do the tempering.
• Pour in the puree & cook stirring in between till some of the water has evaporated.
• When half thick, add the tamarind Extract , salt, jaggery , turmeric powder & cook to the required consistency.
• Cover the kadai & cook , if there is splattering.
  
• Add the spice powders, stir & put off the flame.
  
• Taste & adjust the flavors.
• Store in a dry container in the fridge.

Notes

Use more tamarind if the tomatoes are not sour.
The spice powders, salt & jaggery has to be increased accordingly.
Crush a couple of garlic cloves into the thokku in the final stages , if you like.

I'm sending this recipe to the Pickles 'N Chutneys event , hosted by Sireesha of Mom's Recipes.

Spicy Curry Leaves Powder

Murraya Koenigi, that is the botanical name for curry leaves.
Curry leaf is native to India & is a important flavoring ingredient in the south Indian cuisine.
It is used as a tempering ingredient & it's delicate aromatic flavor is infused into most of the sambars, rasams, chutneys & curries & other savory dishes. It is also widely used in the traditional system of medicine to treat nausea & digestive disorders. It is rich in micro nutrients & also a antioxidant & high in fibre.It is common to find this in every Indian kitchen.

It is used as a main ingredient in the preparation of spice powders & also chutney. So when there was surplus of curry leaves in the house , the first thing that came to my mind was Karepaku pudi ie Curry leaves spice powder. Pudis are relished with hot steaming rice & ghee.
Pickles & pudis kind of creates appetite & sets the tone for a hearty meal. It is a combination of lentils & spices & balanced with the tanginess of tamarind & sweet from the jaggery.

First the curry leaves have to be washed & wiped dry or spread on a cloth for the moisture to dry. Either these leaves can be made crisp in the sun or for quicker crisping use the microwave.To proceed with the recipe ,

You will need,

Curry leaves- 2 cups packed, wash & measure & made crisp.
Bengal gram dal- 4 tbsps
Urad dal- 2 tbsps
Coriander seeds - 3 tbsps
jeera ( cumin )- 2 tbsps
Black Pepper - 1 tsp
Red chillies - 12
Tamarind - 3" piece
Salt - to taste
Jaggery - 1 tbsp
Dry Copra, grated - 1/2 cup
Oil - 1 tsp
For Tempering - Mustard, jeera & hing

Method

• Toast the dals with few drops of oil till it changes color on low flame.
• Add the the other spices also to the dals when almost done & toast lightly.
• Cool & dry grind them with the curry leaves , salt .
• Add the tamarind, jaggery & run the blender.
• Finally add the copra & whizz again.
• Take a tsp of oil in a pan & temper the mustard, jeera & hing. Add the spice powder , stir a couple of times & put off flame.
  
• Transfer to a air tight bottle when cool.
  

Suggestion

Goes well with hot rice & ghee.
Fenugreek seeds & garlic can also be used if preffered.
It keeps good for more than 2 weeks. But longer storage reduces the flavor.

Sending this to the CWS Event , hosted by RV , Started by Priya.

Spicy Tangy Amruthpala

Amruthapala is a traditional dish made in the rice growing belt of South India. The month of Sraavana hosts a string of festivals , & the use of rice & coconuts are a part of the puja ceremonies. This dish was innovated to use up the rice & coconut used as offerings for the puja , or so it is said.

This savory dish is also made using Rice flour. A sweet version is also prepared using jaggery. And sometimes this is also known as Halbai, in kannada. I shall share these recipes in my future posts. Now to the Divine preparation,






Ingredients :

Rice - 1 cup, soaked for 3 hrs
Green chillies - 8 nos / as required
Coconut - 1/4 cup
Sour buttermilk - 2 cups
Salt

For Tempering

Oil - 3 tbsps
mustard, cumin seeds, urad dhal, chopped curry leaves, Hing

Onion - 1 large , chopped
Coriander - 2 tbsps , chopped

What you can do now

• Rice can be soaked for 3 hrs or overnight.
• Grind rice to a smooth paste, with green chillies & coconut, salt.
  
• The funda is to use 3 cups of ( water , buttermilk ) for 1 cup of rice.The proportion of water & buttermilk can be adjusted according to availability . Use the measured water for grinding also. Then mix in the balance of the liquid to the batter & keep aside.
• In a thick bottom pan , heat the oil & temper . Saute the onions till done.
• Pour in the batter & stir continuously to avoid lump formation, till it all comes together as a mass. At this stage , cover & let cook for brief intervals , stirring between.
• If the mixture does not stick to the wet hands when touched , it can be considered done.
• Mix in the coriander & put off the heat.
• Grease trays & level this mixture with wet / greased palms. Cut into pieces when cool / warm.

Suggestions

• Tamarind extract / citric acid can used , if the buttermilk is not sour enough.
• Chopped greens like Methi / dill can be sauteed along with onions , according to preference.
• Tastes good even at room temperature.
• Can be used as a snack or breakfast dish.

Puri Uppitu

Puffed rice is also known as murmura, mandakki, borugulu, kallepuri.
Preparation of Bhel Puri using this puffed rice is better known by most of us.
Puri uppitu is prepared as a breakfast dish. Borugulu oggani with merapakayi bajji ( mirchi bajji ) is a famous combination in the Rayalseema area of Andhra Pradesh. Poppula pudi ( spice powder made of roasted gram ) , oggani & Mirchi bajji make a hearty breakfast, & is even prepared in large scale as breakfast in weddings & other functions.
Nowadays , we find packed puri on the shelves of super markets. More commonly they are sold by street vendors carrying bulky bags on their back , calling on the regular houses & are measured by the liters
In Bangalore , we commonly find 2 types of puffed rice. The lighter, more porous type is called bangalore puri, which is also used for Bhel Puri This requires just 5 minutes of soaking time. The other one is mysore puri, which is less porous comparatively & this needs to be soaked for at least 15-20 minutes to soften.
This is soaked in a big wide container with lots of water. As they are light , they have to pushed into the water, time and again. Take handful of puri at time & squeeze out all the excess water , as a pre- preparation.

You will need,

Puri - 12 cups ( approx 250gms )

For tempering:

Oil- 2 tbsps
Mustard, urad dhal, bengal gram dhal, curry leaves, hing

Green chillies- 6 ( chopped finely/ paste )
Onion- 2 nos, chopped
Tamarind Extract / lemon juice
Salt
Roasted gram powder - 1 tbsp
Coriander - to garnish
Grated coconut / grated copra - ( optional )


What you need to do next :

• Prepare the puri and keep aside.
• In a heavy bottomed pan , heat the oil & do the tempering.
• Throw in the chillies & saute for a minute.
  
• The onions go in next. Saute till done.
• If using tamarind extract , add it now & stir till all the moisture is reduced.
• Salt can be added now.
• Toss in the prepared puri, & stir to combine . Cover & cook for brief intervals , stirring between till the puri is hot and done.
• Check for seasoning. This uppitu tastes good if it is hot & spicy. Add more chilly paste if required.
• If using lemon juice, it can be added now.
• Roasted gram powder is added and mixed well. It acts as a binding agent to hold the puri together. Put off fire.
  
• Garnish with chopped coriander & coconut .

Tastes good when served hot, by itself or with poppula pudi.
Bon appetite.

Bhendi Chutney

This is an off beat chutney made using Lady's Finger. I had seen it on a cookery show & I was skeptical to try this out at first. But as the lady who had presented this dish had confidently assured , I gave it a try & it was well received. This chutney goes well with hot rice & as well as rotis.


Ingredients

Ladies Finger - 2 cups , chopped
Red chillies - 6 no.s
Coconut grated - 3 tbsps
Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Coriander - a handful
Curry Leaves - a few
Tamarind - 1'', soaked
Jaggery - 1 tsp
Salt - to taste
oil - 1 tbsp
Mustard, Hing - For tempering

Method

Dry toast mustard & methi lightly . Toast the chillies also.
Saute ladies finger in the oil till done. In the end add the coconut & stir for 2 minutes.
Grind all these along with the rest of the ingredients with little or no water into a chutney.
Temper with the mustard & hing.

Sending this to the Pickles 'N Chutneys event , hosted by Sireesha.

Masala Dhal

Masala poppu. This dal is my All time favorite. Mummy used to make it with Jowar roti & it was quite a hit with all of us as children. It is mildly spiced with the masalas & laced with garlic flavor. However garlic can be omitted totally , and it can be still made tasty , if that is your preference.

Ingredients

Thoor dal- 1 cup
Onions- 2 medium , diced
Oil - 4 tbsp
Tamarind - 1 tbsp , soaked
Jaggery - 3/4 tbsp
Salt - to taste
Temper - mustard, curry leaves & hing
Grind -
Coriander seeds - 2 tsps
Jeera - 1/2 tsp
Pepper corns - 10 no.s
Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Red Chillies - 12
Onion - 1 small, chopped
Coconut - 3 tbsps , grated
Copra - 1 tbsp , grated
Garlic - 6 cloves
Poppy seeds - 2 tbsps

Method

Pressure cook the dal in sufficient water, with some turmeric powder till just done. Preferably the dal should retain it's form & not get mushy. Put off the gas after the pressure builds up & just before the first whistle . Open after 10 minutes.
Toast the dry masala, right from coriander seeds to chillies. Add the poppy seeds in the end & put off the fire. Cool & powder dry first. Then grind with the other items with some water into a paste.
In a thick bottomed pan, heat the oil & temper. Saute the onions till done . You can use garlic cloves at this stage also , if you like. More the merrier , for people who are fond of garlic.
Pour the cooked dal into the onions. Add the masala paste. The tamarind extract, jaggery & salt are all combined & the consistency is adjusted. Bring to a boil & it is ready.
Serve with rice roti, rava roti, chapathi, jowar roti.
Believe me , it is very tasty .

This will my contribution to SE who is hosting CWS, started by Priya.

And also to CWS event , hosted by RV , and of course started by Priya