Multi Recipes X

Further to my adventures with the vegetables that are unavailable in India but in the US of A, two more need mention. These are Tomatillo (pronounced as (‘TOmUTiO) and Cranberry. Tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. They look like our raw green Tomato but are sourer than ours. Cranberry is more or less like our KaLAkkAi (See my posting ‘Indian Pickles I and XI’) but its seeds are smaller and tender. It is a bit less sourer than ours. My youngest son, Sabeshan suggested that we can make use of Tomatillo for pickles which my eldest daughter-in-law, Anitha Varadamurthy did in the case of Cranberry. On their suggestion, I tried my hands on both and would like to share with you the outcome. For the Cranberry pickle and tokku, my daughter-in-law assisted.

tomatillo
        Covered Tomatillos              

tomatillo-1

 Uncovered Tomatillos

berries

Cranberries

Tomatillo tokku

Ingredients

Tomatillo          

Chilli powder     

Salt                    

Asafoetida        

Roasted Fenugreek powder

Turmeric powder           

Mustard for seasoning

Til (Sesame seed) Oil

 

1 kg

10 tbs

10 tbs

1 tsp

1½ tsp

1 tsp

1 tsp

qs

 

Method

Tomatillo is inside a thick cover and is very sticky. Wash it well, Cut into big pieces and grind into a paste without adding water since it has enough juice. Roast the fenugreek and powder it when cool. Heat 4 to 6 tbs of oil in a wok and add mustard seeds. When mustard splutters, transfer the thick liquid of ground tomatillo. Add Chilli powder, Salt, as well as Turmeric powder and allow it to boil. When the liquid thickens into a paste, sauté well with a flat ladle till oil leaves the side and the contents do not stick to the side. Put off the fire and when the contents are warm, add the fenugreek powder and asafoetida. Mix well. Store in an airtight bottle before refrigerating for long term use. If you want, you can add one or two ripe tomatoes while grinding tomatillos. Similarly if you feel that the tokku is to be hotter still, you may increase chilli powder and salt. This applies to any preparation in this blog since the taste varies between individuals.

 boiling-tomatillo-extract

Boiling Tomatillo Juice    tomatillo-tokku Tomatillo tokku

Cranberry tokku

Ingredients

 

Cranberry         

Chilli powder     

Salt                  

Asafoetida        

Roasted Fenugreek powder   

Turmeric powder           

Mustard for seasoning

Til (Sesame seed) Oil                   

 

250 gms

4 tbs

4 tbs

1/2 tsp

1 tsp

1 tsp

1 tsp

qs

Method

Wash and clean the berries and then dry under shade or wipe out with a dry cloth. Segregate the tender ones for tokku and harder ones for pickle. Grind the tender ones well, with a little water if needed, to make them into a thick paste. Rest of the procedure is the same as above for tomatillo tokku.

cranberry-tokku

Cranberry tokku

Cranberry Pickle

Ingredients

 

Cranberry         

Chilli powder     

Salt                  

Mustard powder

Roasted Fenugreek powder  

Turmeric powder           

Til (Sesame seed) Oil                

 

 

250 gms

4 tbs

4 tbs

2 tbs

1 tsp

1 tsp

qs

 

Method

The berries should be thicker and if possible larger ones. Wash, clean, shade dry or wipe with a dry cloth. Crush them gently to break and keep aside. Red chilli powder should be very hot, of pickle variety. If you get peeled mustard (yellow coloured ones, as available in the north Indian stores) it is well and good. Otherwise you can powder normal mustard seeds. Roast the fenugreek and powder after it is cooled.

In a separate vessel take the red chilli powder, salt, turmeric powder, fenugreek powder and powdered mustard seeds and mix well with a ladleful of sesame oil to make it a sort of paste. Then mix this paste with the crushed berry pieces thoroughly so that the paste covers the berries all over. Along with the berries you may add garlic cloves optionally. Pour the remaining oil and again mix well. Store this in a wide mouthed dry airtight bottle. Allow this to remain for 2 days. If the oil is absorbed and goes below the surface after two days, then add more oil to ensure that it remains always above the surface. Daily stir the contents once with a dry ladle or shake well. The pickle will be ready in about 25 to 30 days. Ensure that the oil is always above surface so that the pickle remains good. Refrigerate.  

                               cranberry-pickle                       

Cranberry Pickle

All the above go well with cooked and curd rice, chapatti, puri, uppuma etc.

 (To be continued)

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