More Experiments III

(Contd. from previous posting)

Recently one of our acquaintances gave me some muLLu tEnkuzhal which were so hard and trying our teeth as such we were about to throw them away. Suddenly it struck in my mind to convert it into some useful dish. After analysing its contents, I have decided to convert it into Paruppu usili for one of the vegetables like beans, onion, clustered beans, plantain flower or similar ones.  It turned out to be tasty. Here is the recipe.

Paruppu Usili from leftover MuLLu tEnkuzhal

Ingredients

(Refer to my previous postings on Paruppu usili)

MuLLu tEnkuzhal (left over) Green chillies Salt Asafoetida Turmeric powder Mustard Refined oil

1 cup 2 small to taste 2 pinches 2 pinches 1 tsp 1 tbs

Method

Grind the muLLu tEnkuzal in a mixi into coarse powder like suji after adding the other ingredients mentioned above except oil. Keep this on a shallow vessel and sprinkle water over it (if the ground contents are 1 cup then you need to take ¼ cup of water to sprinkle) Allow this to become soft for 10 to 15 minutes. After mixing it again place it in a cooker and steam it for 7 to 10 minutes. Then remove and cool. Meanwhile, cut one of the vegetables meant for paruppu usili into small pieces and pressure cook it. Take some oil in a kaDai (wok) and add mustard. When it starts spluttering add the cooked vegetables and sauté for 5 minutes. Now add the usili also and again sauté for two minutes. You can add grated coconut also if you like. This can be taken with rasam or mOre kuzambu. 

Paruppu usili from muLLu tEnkuzhal

Note

The above also can be used for ammAn/MaNi KozhukaTTai as pUraNam.

Bread Balls

Sometimes it happens that we are left over enough bread slices. If we have milk bread slices we can prepare sweet bread balls and if sandwich (salty) ones, we can prepare masala bread balls.

Sweet Bread balls

Ingredients

Milk Bread slices Grated coconut   Sugar Cashew nut & almond Cardamom or saffron strands Refined oil

5 1 Tbs 2 Tbs Each 4 pcs a little q.s.

Method

Grind coconut pieces, sugar, cashew nut and cardamom or saffron strands together in a mixie. Take a slice of bread and dip it in water for a second and squeeze water by pressing in between palms. Now place a teaspoonful of the ground mixture on it and roll either into ball or egg shape. You can either shallow fry it in oil or use appakkArai (a wok with seven to 11 pits to fry). Fry for 5 minutes turning the balls to the other side. After frying, place them over tissue to remove excess oil. Serve hot.

       Sweet Bread balls

Masala Bread Balls

Ingredients

Sandwich Bread slices Onion Garlic cloves Chilli powder Garam masala Mustard Salt Refined oil

5 ½ of a small one 2 ¼ tsp a little 1 tsp to taste q.s.

Method

Cut the onion lengthwise to about 1” and also the garlic cloves. Break the bread slices into small pieces and add a little water and salt. Now mix these into a sort of paste and roll into small balls. Shallow fry the balls. Keep aside. Take a kaDAi (wok) with a little oil and add mustard. Allow it to splutter. Add the cut onion and garlic pieces along with chilli powder, garam masala powder and salt. Add a little water. Sauté for two minutes till the contents become thick. Add the bread balls to this and mix both for a while. Garnish with coriander leaves. Serve hot. This is also known as chilli bread.

         MaSAlA Bread

(To conclude)

More Experiments II

(Contd. from previous posting)

Gooseberry (nellikkai/AmlA) is very good for health as it contains a lot of iron and other nutrients that provide not only long life but also trouble free health. I have seen while going to certain southern cities in India where they sell salted gooseberries by pricking tiny holes and blanching in very hot saline (salt) water for about 10 to 15 minutes. People used to buy and eat this for good health. Here I am providing you a short method using these for pickling which is entirely different from my earlier posting.

Gooseberry sweet pickle

Ingredients:

Plump & fresh gooseberries Sugar Cardamom

20 1 cup 2 pods

Method:

Wash the berries well and wipe thoroughly by a dry cloth. Heat water sufficiently as to allow all the berries soak. When it boils remove from the fire and put off the flame. Place all the washed berries in the boiled water for about fifteen minutes. Remove them and place them in cold water and immediately de-seed all by separating the segments. Cold dry under a ceiling fan by placing these over tissue paper or dry cloth. Instead of blanching like this, you can also place the washed berries in a small bowl with a little water and pressure cook with three to four whistles and then de-seed as described.

Gooseberries and their segments Gooseberry sweet pickle

Now take water to cover up all these segments and add the sugar and heat. Keep stirring till the entire sugar dissolves. Place the dried segments into this and boil for just 10 minutes. Put off the flame, add powdered cardamom and mix gently. Keep the segments with syrup in a airtight bottle and refrigerate. Keep shaking the bottle gently once daily. You can use it in empty stomach after a week. Those who want to store these outside, must boil them well till the syrup thickens and forms a coating on the segment. Spread thereafter the segments on a plate and dry under the sun well. After they cool store in a bottle for use.

Gooseberry hot pickle

Ingredients:

Blanched gooseberry segments from 20 fruits Turmeric powder Salt Red chilli powder Roasted Fenugreek powder Roasted mustard powder Asafoetida Oil Mustard

1 medium bowl 2 tsps To taste 3 to 4 tbsps 1 tsp 1 tsp ¼ tsp To sauté 1 tsp

Method:

          Hot Gooseberry Pickle

Similarly we can prepare hot Gooseberry pickle. Instead of putting the dried segments in syrup we keep them in a bottle after cold drying and add turmeric powder as well as salt. Close the lid tightly and keep in the fridge shaking at least once daily. After a week take a kaDai (wok) and add a ladle of oil (preferably pure sesame oil). Add mustard and when it splutters add the goose berry segments from the bottle. Add also pre roasted and powdered fenugreek, mustard as well as the asafoetida.  Stir gently to spread the ingredients evenly. Place it again in the bottle and refrigerate. You can use it from the next day along with curd rice or sambar or plain split gram dal rice.

(To conclude)