Archive for cumin seeds

Kadamba Recipes IV

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on March 19, 2013 by icareufriend

(Continued from previous posting)

Nowadays, we are addicted to follow the westerners or what the doctors say about what to feed children and what not and in many cases we do not follow any norms, either the advice of the granny or the advice of the doctor! To have better, healthy children with a lot of immunity, you must never feed wrongly. There are stages and things to be fed. For instance, you must not introduce anything to a child except mother’s milk up to 6 months and if you run short, then you can substitute with cow’s milk. After the 3rd month slowly start introducing the gruel in addition to the milk, first in thinner consistency and slowly increasing the thickness month by month. Stop mother’s milk after the 6th month as the children once start walking, if given, will be after that till they are 4 years old! It will be very difficult to stop and the mother will become weak. Please do not care about any medical advice on this. The milk given up to 6 months would be sufficient to take care of immunity. Then start normal milk and increase the kanji feed.

Introduce solid food from the 8th or 9th month once in a day, only cooked rice (which should be very very soft and not as you do for pulAv or biryAni!), dAl or raSam (very mild and no spicy) and ghI (clarified butter) and when the child is crossing 12 months, give rice twice (morning once and evening once) along with the gruel up to 3 years. You can start milk or bournvita etc from the 4th year but never introduce coffee or tea till the child is above 10! Never give anything spicy to the child till it crosses its 5th year and that too in mild form up to its 12th year. After the 5th year, you can give plenty of vegetables and fruits and their juices. In this session, I will deal with Kanji (gruel) which can be prepared at home which is far better than any of the commercially available baby food and our ladies are carried away by mere advertisement harming their children. For lack of stamina of such children their mothers are to be blamed! No need of any baby food like Farex, Cerelac, Pediasure etc or milk powder like Similac, Glaxo, Lactogen, etc. They are not substantial.

Kanji (Gruel) for children

This can be taken by elders too and it builds their stamina.

Ingredients 

 

Wheat (best quality used for flour) 

Boiled rice (best quality)                     

Javvarisi (SagO/SAbudAnA)                   

Split Green gram  (MUng dAl)

Omam (ajwain/Bishop weeds) 

Sukku )Dried ginger/SUnT)        

Cardamom pods

Cashew nut (for children above 1 year)

 

 

125 gms

125 gms

50 gms

75 gms

½  tsp

¼  inch

3

8

*Omam is also called Thyme, Oregano and Carom seeds.

 

Method

Clean the ingredients well and roast each separately. Break dried ginger first into small pcs before roasting as it will not grind if big. Cool. Grind either in a good mixie finely or in a flour mill. Cool and sieve before storing. You can add Cashew nuts only for the Kanji powder prepared for children of above 1 year and adults.

Serving method:

For children up to 6 months, boil 1 tsp kanji powder in a medium glass of water and add a very little sugar (not more than the sweetness of mother’s milk) and give after it is in drinking consistency through a feeding bottle and also just warm. The children will not suffer from constipation or urinary problems. If they are above 6 months and up to 12 months take 2 tsp and decide the consistency as per need depending upon feeding bottle or sipper. You can now add milk also. If you do not have mother’s milk, then the feed should be thrice and with a little more sugar and milk. Above 12 months use 3 tsp or a little more and give this in a consistency so that it can be drunk from a glass or cup. You can give this to children up to their 10th or 12th years before introducing coffee or tea. This can be given with Bourn vita, Horlicks or similar beverages. It is good for adults and elders too to increase stamina and keep them healthy.

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

            Kanji without milk                            Kanji with milk

Note: In case you desire the child to have good digestion when it is above 6 months and thereafter, you can roast ½ a cup of good quality of boiled rice to golden colour and also roast 1 tsp cumin seeds for a few seconds till it leaves good aroma but not burnt. Grind this finely and prepare kanji as above and give to the child mixed with sugar or a little salt during lunch time.

Kanji (Gruel) for convalescing patients

Normally when a patient is convalescing, she/he needs something a bit tangier as such you can give a toffee with sour taste. The organs will be tender as such easily digestible food like bread, gruel etc should be given. We normally, make gruel for elders as follows. 

Take ½ cup of best quality of boiled rice and grind into coarse powder like suji of big granules. Mix with water well and allow the granules settle in the vessel and then drain the water. Now add 2 cups of water and pressure cook. Remove. Add to this MiLagu rasam (Black pepper rasam) prepared under link:

https://dotcom2889.wordpress.com/2011/03/25/rasam-varieties-2/

Remember that the rasam should be tangier as such use more tamarind extract and also it should be clear without any sediment. For this let the tamarind extract is thinner with more water. After rasam is prepared, decant the clear rasam separately to add with the boiled rice granules. The consistency should be in drinking form. You can optionally add 2 drops of GhI (clarified butter)

In some households, they prepare very soft cooked rice called Punar pAkam (Re-cooked rice) for convalescing patients. This is prepared by taking about ½ to 1 cup (as needed) already cooked rice immediately after it is cooked, mashing it well and re- pressure cooking with ¼ cup of water. Then the clear pepper raSam is added as above. The consistency should be in drinking form. Here also you can optionally add 2 drops of GhI (clarified butter).

3 Punar PAkam 4 Clear pepper rasam

               Punar PAkam                           Clear pepper raSam

Some people when they re-pressure cook the rice, add roasted black pepper (1/4 tsp) after breaking it into big pieces by smashing gently. When the rice is removed after it is cooked, a little ghI is added with a little salt and given without adding the rasam.

(To continue)

Bread and Buns V

Posted in Bread and Buns with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on February 16, 2013 by icareufriend

(Contd. from previous posting) 

You can be creative in serving the pAv pieces with bhAji which can be garnished with sprouts of green gram, peas, farSAn*, spices, raw onion, tomato pieces, chopped coriander, a little date syrup etc etc. They call this miSAl pAv in Maharashtra.

MiSAl PAv FarSAn

                    MiSAl PAv                                          FarSAn

*FarSAn is is a mixture of chivDA ( south Indian Mixture/chanAchur) prepared from roasted pressed rice, pApDi (prepared from grAm dAl flour and salt with a little ajwain or bishop weeds paste fried in oil like flat cookies), ghATiA, potato chips, corn flakes, bhujia, peanuts, roasted moth beans, dried fruits and spices. It is famous in Gujarat and Rajasthan. It is readily available also. It can be taken with pAv (plain or roasted) or without it with tea/coffee or finely chopped onion and tomato pieces -fried green chilli pieces- lime juice, with bhEl pUri/pApDi chAt etc. 

Bhurji pAv is also served where the pAv is served with egg scramble. 

Bhurji PAv VaDA PAv

                    Bhurji PAv                                       VaDA PAv

WaDA pAv is also famous in Mahrashtra where vaDA is prepared as follows: 

Mix 2 cups of Bengal grAm flour with a little water after sieving with 1 tsp salt and make a thick, smooth paste. Keep aside. Make garlic paste from 2 cloves, ginger paste from ¼ inch ginger piece and mix together with 3 green chillies to make all these into smooth paste again. Mix this paste with previously pressure cooked, peeled and mashed potatoes (6 to 8). Add 1½ salt or just the quantity needed after tasting, so as not to make the vaDa very salty, as you had already added salt to the flour paste! Heat a kaDAi and add 2 tbs oil. Add mustard seeds to splutter and then add curry leaves as well as turmeric powder. Sauté for a minute.Add to this the above potato mix and sauté for 5 minutes. Divide this equally into balls of required quantity. Dipping each ball into the gram flour paste after flattening slightly, fry them deep in hot oil under medium flame like crispy bajji (called vaDA in MahArAshtrA).  Drain excess oil through a paper towel or strainer. Slit the pAv vertically into two partly as not to separate and place the vaDA inside before serving hot after spreading one tsp chutney on one portion inside. 

Chutneys: The vaDA pAv is taken with one of these chutneys after rspreading spoonful of any of these inside the slit pAV before placing the vaDA over it. 

Tamarind Chutney: Take 150 gms of seedless tamarind, 50 gms of seedless dates and 100 gms of jaggery and add 1½ cups of water. Cook these on a sauce pan simmering the flame till the contents become soft. Put off the flame and after the contents cool, blend the mixture into thick smooth sauce. Pour this into the sauce pan again. Add to this powdered and roasted cumin/fennel seeds (½ tsp each), ½ tsp salt and ¼ tsp red chilli powder. Add a little water and boil to make the sauce thicker before putting off the flame. Cool and chill before serving. 

Mint-Coriander Chutney: Take 150 gms of fresh mint leaves and 150 gms of coriander leaves, clean and blend them with fresh garlic cloves (3), ginger (¼ inch) and 2 thin, long green chillies with salt to taste, 1 tsp sugar and 2 tsp lime juice into smooth paste and a little water to bring it to sauce form. Chill and serve. 

Garlic-Groundnut Chutney (LaSUN cum ShEngdAnA Chutney): Take ½ cup of shredded coconut and 50 gms white sesame seeds. Roast each separately for 2 minutes or till a fine smell comes out. Blend these with 10 cloves of garlic, 2 dry red chillies (or green chillies) and salt to taste into a smooth paste. Add to these previously roasted and coarsely ground ground nuts and Mix well. Chill and serve. 

PAv BhAji Masala 

This is readily available in every shop. However, homemade is always better than the one available in the shop as you can make it according to your preference and taste. Here is the recipe:                                                                                                       

Ingredients 

 

Red chillies

Turmeric powder

Dry mango powder 

Star anise

Fennel seeds (Saunf)

Garam maSalA powder  

Asafoetida

 

25 gms

½ tsp

1 tsp

2 (Amchur)

15 gms

1½ tsp *(See below)

½ tsp

 

Method 

Gently roast all the above under medium flame for 2 minutes except turmeric, mango, garam maSAlA powders, cardamom and asafoetida till they release a fine aroma. Do not char. Blend all and the remaining items in a blender to a fine powder. Store in an airtight containerin a cool place. Lasts for 3 to 4 months. 

Garam maSAlA powder 

This is used also for curries, Alu dAm and various gravies etc that are used for chapAttis and pUris.   

Ingredients

Fennel seeds

Khus Khus           

Blackstone(Sea Lichen)

Cinnamon bark

Cloves

Cardamom pods

Mace (JAti patri)

Bay leaves (tEj pattA)       

Coriander seeds

Cumin seeds

Black Cumin Seeds

ShAh jeera

Black pepper 

dagaDpUl (Star anise)

nAg kESar

Dry red chilly

 

 

100 gms

100 gms (Poppy seeds) 

100 gms (KaDal PAsi)

25 gms

10 gms

10 gms

50 gms

15

25 gms

25 gms

25 gms (Kalaunji/caraway seeds)

10 gms

25 gms

25 gms

25 gms (Cassia buds/tadinangu)

100 gms

 

Method

Heat a kaDAi (wok) under medium flame and roast each ingredient separately for 2 to 3 minutes or till you get a fine aroma but do not char. Take out and cool. Remove the cardamom seeds from the pods and mix with other ingredients and throw the skin. Blend all to fine powder and sieve. Store in an airtight jar in a cool place. Lasts for about 1 year if stored in an air tight jar in a cool place.

 

(To conclude)

Bread and Buns IV

Posted in Bread and Buns with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on February 8, 2013 by icareufriend

(Contd. from previous posting)

PAv BhAji

PAv means quarter. In West Bengal the quarter pound loaf of bread is known as pAv rOTi! Since the soft bread (bun) used for this is more or less of quarter pound, the name would have been coined. BhAji is a mixed Vegetable curry to be used to eat the pAv! Besides bhAji, you can also use them as starters along with your soups; they make great breakfast bread with some butter and jam. If you ask for the pAv in any bakery, they can supply you four pieces of PAv in one packet. In Maharashtra this is very famous as vaDA pAv, miSAl pAv, or bhurji pAv   and is called lADi pAv (6 pieces in one packet). If you want to make this at home, here is the procedure.

Making PAv:

Ingredients 

  

All purpose flour (MaidA)

Dry active yeast

Fresh Milk at room temp.

Fresh egg at room temp.

Fresh butter at room temp.

Caster sugar

Table salt

 

  

5½ cups

2¼ tsp

1¼ cups

1 (optional)

3 tbs

2 tbs

¾ tsp

Method 

If you get bread flour, then you may use that in place of MaidA and in that case you need just 3 cups only. Sieve the flour to remove lumps and impurities, if any. Warm the milk to lukewarm and add butter to melt. Keep aside. Mix the yeast with lukewarm water and sugar. Stir and keep aside till it becomes frothy. Add the salt and milk cum butter to the yeast solution and stir well. Add the flour evenly to this. Once the consistency is ready to knead stop adding the flour. Knead the mixture into soft and stiff dough till it does not stick to your fingers. Add a little refined oil, mix well and punch the dough well strongly to enable the gluten to develop in the dough. Occasionally, using force drop the dough on the plate surface as if hitting with it and punch till it becomes elastic and soft. Grease a vessel with a little oil and place the dough in it covering with a wet cloth so that it does not dry. Keep it in a humid and warm place till it doubles. Take out after it doubles (say in about 45 to 60 minutes) and knead once again and keep it covered for another 30 minutes.  Divide the dough into 12 equal balls. Flatten each lightly in your palm into a small square turning it hemispherical on top. Place them on a baking tray leaving between each about 1½ inch space on all sides. Keep aside again to double. After doubling they will have good round shape on top and also they will touch each other on the sides now. Pre heat the oven to 350˚F (175˚C) for about 30 minutes or till it becomes golden brown. Cool them before using.  

PAv from Bakery Home made PAv

               PAv from Bakery                               Home made PAv

Note

1. Instead of using only maidA, you can mix wheat flour (35%) and make this as done by some people. But this may not be as softer as the one prepared with complete maidA. 

2. In order to get soft pAv, never go on adding more flour except a little less for the dough of capAtti. The water content must be more in it but the dough must absorb and double to become thicker. 

3. Unless the yeast is fresh and active the pAv (as well as bread and bun) cannot be softer. To test this, mix a little of it in luke warm water with some sugar. The mixture must become frothy. 

Preparing BhAji: 

Ingredients 

  

Sharp long green chilli

Garlic cloves

Butter

Refined oil

Cumin seeds

Finely chopped onions

Chopped Capsicum

Finely chopped tomatoes

Fresh green peas

Potato (Big)

Carrot dices

Simla Chilli chopped

Cauliflower florets

Coriander leaves

PAv BhAji MaSAlA

Red chilli powder

Table salt

PAv (Soft and fresh)

 

  

6

8

100 gms

2 tbs

1tsp

¾ cup

½ cup

1½ cup

1½ cup

2

¾ cup

½ cup

2 cup

2 tbs

2 tbs

2 tsp

To taste

8 pieces

Method 

Wash the green chillies, remove the stocks, cut into big pieces and grind in a mixie with garlic cloves, adding a little water into smooth paste. Keep aside. If you prefer, you can replace green chillies with red chillies. 

Pressure cook carrot, cauliflower, green peas and potatoes after washing till two whistles. Mash the peas gently and keep aside. Peel the potatoes and mash medium and keep aside. Heat a little oil in a kaDAi (wok) and add cumin seeds. When they crackle, add the chilli garlic paste and sauté for 1 or 2 minutes simmering the flame. Add onion and sauté for another 3 to 4 minutes or till it becomes a slightly pinkish brown, stirring simultaneously. Add capsicum along with Simla chilli and sauté for a minute. Now add the tomatoes and again sauté for 5 minutes. Using a potato masher, mash the contents well. Add the salt now along with the pAv bhAji maSAlA, chilli powder, carrot, cauliflower, mashed green peas, potatoes and ½ cup of water. Cook for 3 to 5 minutes, simultaneously mashing. Add the coriander after chopping it finely, mix well and cook for 2 minutes. Put off the flame and keep aside. 

Take each pAv, slit vertically on the sides and keep aside. Heat a large pan on medium flame, add 2 tsp butter and roast the slit pAv both sides till they become crisp and light brown. You may use a little more butter if needed. 

Take a plate, place 4 pieces of roasted slit pAv on it, a ladleful of hot bhAji beside the pAv pieces, a piece of lemon and 1 roasted pApaD. Place 1 tsp butter on the bhAji and garnish with finely chopped coriander leaves. Serve hot this way and the remaining pieces also on three more plates. (PAv can be taken plain with bhAji without roasting also)

BhAji PAv BhAji

                      BhAji                                            PAv BhAji

(To Conclude)

Miscellaneous Specials III

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 1, 2012 by icareufriend

 

(Contd. from previous posting)

In this session we will discuss some special items that are also loved by many. BAdAm khIr (KhIr means pAyaSam) is one such item. If prepared properly, it is very tasty but many do not know how to prepare especially in marriage when they serve. It will be so thin like water without any taste except the smell of bAdAm flavour. You have to search milk in it! There are people who add cardamom, pachchai kalpUram or other essences to mar the original flavour of almonds!! Let us see how we need to prepare this.

BAdAm KhIr

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

BAdAm (Almond)

Milk

Sugar

Saffron Strands

PistA

*Charuli or SAraipparuppu

 

12 pcs

1 litre

½ cup

a few

1 tbs

1 tbs

 

Method

*Charulipparuppu or Saraipparuppu as it is known in Thamizh, CharOli or ChirOnji in Hindi (Botanical name: ‘Buchanania Lanzan) is used in scented areca nuts, pAyaSams or in cakes, after fried in ghI. If pAyaSam is made from its paste adding milk, you should not take more as you feel giddy if consume more. For garnishing there is no problem.

Soak the bAdAm nuts in piping hot water for ½ an hour with closed lid. Peel the skin thereafter and grind the nuts into a slight coarse paste but not nicely. Now take milk in a thick bottomed vessel and add the almond paste. Heat it to boil and keep stirring constantly. When it starts thickening, add sugar gradually and stir. Never add sugar all at a time to milk when it is boiling or hot as it will curdle the milk.

BAdAm KhIr

Remove after the contents become thick and the entire sugar is dissolved. Now take a little milk separately and dissolve in it the saffron strands and add to the bAdAm khIr. Fry the piStA in ghI after breaking it into small pieces along with Charulipparuppu. Serve when chilled.

Green Mango PannA

Let summer arrive, all the north Indians prefer to drink this. This is also a delicious drink prepared from green mango. The preparation is very simple.

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Green Mango (Firm and raw)

Sugar

Water

Rock Salt/Common Salt

Pepper cum cumin powder or JaljIrA

 

3 medium

1 cup

4 cups

1 tsp

1 tsp

 

Method

The mango for this to be not too sour or too bland but moderate. Wash and clean the mangoes and boil them in water till the green skin turn yellowish green. Put off the fire and allow to cool. Peel off the skin and collect the flesh only by squeezing manually. Place this in a blender, add sugar, salt and the jaljIrA powder. (Rock salt can replace the plain salt and pepper cumin powder can be used for jaljIrA if you like). Blend moderately so that the pulp bits are visible. Serve when chilled. Never add ice to any juice as it will dilute it and mar its original taste. Just chill.

Mango, Pulp and PannA

PAnakam

This a special item generally made on Ramanavami, New Year Day, navarAtri as well as on the day of Sumangali PrArtanai. It is very simple to make and digestive.

PAnakam

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Jaggery (Gur)

Water

Dry ginger (SUnT) powder

Lemon juice

Cardamom powder

 

½ cup

1 ½ cups

½ tsp

½  tsp

½ tsp

 

Method

Break jiggery into small pieces, put them in water and keep it aside for 10 to 15 minutes to dissolve.  Stir well and strain to remove the impurities. Add other ingredients and mix well. Serve as it is or chilled.

nIr mOre

Along with PAnakam, this is also prepared and especially in summer to quench the thirst. The water content should be more in the butter milk as otherwise it will not be tasty.

nIr mOre

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Butter milk (sour)

Water

Ginger  

Green chilli

Coriander leaves

Curry leaves

Fresh mint leaves (optional)

Asafoetida powder

Mustard seeds

Refined oil

 

½ cup

3 cups

A small pc

1 (long)

2 tbs

10

5 to 6

¼ tsp

1 tsp

a little

 

Method

Wash the coriander leaves (and mint leaves if included). Cut the green chilli with ginger and add. Grind these into fine paste. Add water to the butter milk with salt, asafoetida powder and lemon juice. Add the above paste to this and mix well. Season it with curry leaves and mustard after shredding curry leaves into small pieces. Serve when chilled. If need be, you can add a little cumin  and pepper powders too.

(To conclude)

Indian Pickles – XI

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 10, 2012 by icareufriend

(Contd. from previous posting)

 KaLAkkAi (Cran/Kiwi berry) Pickle (South Indian)

Preparation time: 30 minutes   Shelf life:  3 months

KaLAkkAi is a sour fruit suitable for pickling. It is called karOndA in Hindi, Cran or kiwi berry in English, Vakkay or Peddakalavi in Telugu, Karakka in Malayalam, Karjige in Kannada and Karamdaa, Karvand or Karamcha in other Indian languages. 

Ingredients 

 

KaLAkkAi (Medium size)

Red chilli powder

Fenugreek powder

Turmeric powder

asafoetida

Mustard seeds

Table salt

Oil (white sesame or refined)

 

 

2 cups

100 gms

1 tsp

1 tsp

½ tsp

1 tsp

to taste

Qty reqd

 

Method

Remove the stalk, wash and clean with a dry towel. Cool for 5 to 10 minutes. Cut into halves and deseed.  Take oil in a kaDAi heat and add mustard seeds. When it splutters add kaLAkkAi and sauté well till they shrink.  Now add turmeric powder, red chilli powder and salt. Sauté well for another 10 minutes. Put off the fire and when it is still warm add the pre dry roasted fenugreek powder and asafoetida. Mix well. Store it in an airtight bottle in a cool place. Goes well with plain rice and curd rice. If refrigerated, this can last for 6 months.

  

          KaLAkkAi for pickle                    South Indian KaLAkkAi Pickle

KaLAkkAi (Cran/Kiwi berry) Pickle (North Indian)

 Preparation time: 30 minutes   Shelf life:  3 months

Ingredients 

 

KaLAkkAi (Medium size)

Red chilli powder

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain)

Asafoetida

White sesame oil

 

 

2 cups

2 tbs

1 tsp

to taste

2 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

½ tsp

½ tsp

1 tsp

Qty reqd

Method

Remove the stalk, wash and clean with a dry towel. Cool for 5 to 10 minutes. Deseed. Put them in a jar. Dry roast kAlAjIrA, aniseed, coriander seeds, cumin seeds, fenugreek and Bishop’s weeds. After cooling, grind these into fine powder with red chilli powder, turmeric powder, salt, sugar, rock salt, garam maSAlA and asafoetida. Mix these with the berries by tossing. Next day add the sesame oil to ensure that the pieces are below its surface. Close the jar with an airtight lid and allow the ingredients settle into the pieces for about 20 days. You can then use. Some people use green chilli pieces instead of red chilli powder. Never use wet ladle or spoon but use only dry spoon. Goes well with chapAtti, pUri and curd rice.

North Indian KaLAkkAi Pickle

Note: You can also prepare sweet pickle in sugar syrup as done in the case of gooseberries or you can pickle it in white vinegar as in the case of green pepper. For the purpose of pickling it in vinegar the fruits should be very small (slightly bigger than green pepper) as such there is no need to remove the seeds. If you do not get ripe fruits, you can use the green varieties for sweet pickle in which case the quantity of sugar should be increased.

  

        KaLAkkAi for sweet pickle                          Tiny kaLAkkAi

(To conclude)

Indian Pickles – X

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 8, 2012 by icareufriend

(Contd. from previous posting)

 GOnkUrA (PuLiccakIrai) tokku

 Preparation time: 30 minutes   Shelf life:  6 months

This is a sort of greens (in Telugu ‘kUrA’ means vegetable) and highly fibrous. There are two varieties – with red and green stems. The green stem variety is good for pickle though red one can also be used if the green one is unavailable.

 

Fresh gOnkUrA leaves (Green stem)  Fresh gOnkUrA leaves (Red stem)

Ingredients 

 

Fresh GonkUrA leaves

Red chillies (long & thin)

Turmeric powder

Mustard seeds

Fenugreek powder

asafoetida

Tamarind

Table salt

White sesame (til) or refined oil

 

2 cups

20

1 tsp

1 tsp

½ tsp

½ tsp

lemon size

to taste

Qty reqd

 

Method

The leaves for this tokku should be broad, fresh, green and tender as far as possible.   If you bite a leaf it should taste sour. Wash, clean and chop the leaves from stem. Throw away the stem. Cool dry for 15 minutes over a cloth or plastic sheet. Take a kaDAi and sauté the leaves in 2 tbs oil well. Grind first the red chillies (which is a rule for using red chillies in any preparation where it is to be ground) and add the leaves with tamarind and salt. Grind into fine paste. If needed add a little water and keep aside. Sauté mustard seeds in oil and add the gonkUrA paste, asafoetida and turmeric powder. Sauté thoroughly till the contents leave the side. Put off fire and allow to cool. When warm add the fenugreek powder and mix well. Store after it is cooled in an airtight jar. Some people add onion also in which case for the above measurement you need to use two onions of medium size which should be sautéed separately and ground with the sautéed leaves and tamarind. It is optional. You can also add garlic pearls in place of onion which can be directly ground in raw form along with the leaves and tamarind. This is also optional. Never use your hand directly if you want to prolong shelf life. Goes well with plain rice and poricca kUTTu as well as curd rice. Also you can mix a little oil and use it as a side dish for tOSai.

 

GOnkUrA tokku

PAgaRkAi (Bitter gourd) Pickle (South Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Bitter gourd is good for controlling worms in intestines and diabetes. For this pickle it should be pale green in colour and not dark green as it will be bitterer in taste. Also ensure that these are tender but fresh since if they are ripened they spoil the pickle.

 

      Fresh green bitter gourds                  Cut bitter gourd pieces

Ingredients 

 

Fresh Bitter gourd

Black Pepper powder

Fenugreek powder

Turmeric powder

asafoetida

Red chilli powder

Salt

Citric acid crystals

Sugar

White sesame (til) or refined oil

 

250 gms

2 tsp

½ tsp

1 tsp

½ tsp

50 gms

to taste

2 tsp

2 tsp

Qty reqd

 

Method

Wash and clean the bitter gourd with a dry cloth. Cut into halves and remove the seeds. Cut into ½ inch dices and cool dry over a cloth under the ceiling fan for 15 minutes. Put them in a jar. Add turmeric powder, salt, pre dry roasted fenugreek powder, asafoetida, red chilli powder, sugar and black pepper powder and mix well. Close the jar with an airtight lid. Toss well and allow it to remain overnight. Next day add oil so that the contents remain under its surface. Store in a cool place in the air tight jar. The pickle will be ready in another 15 to 20 days. Goes well with curd rice. Never use wet ladle or spoon but use only dry spoon. You can cut also into circular, semi circular pieces and prepare the pickle

 

  South Indian bitter gourd pickle

PAgaRkAi (Bitter gourd) Pickle (North Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Bitter gourd

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain)

Asafoetida

Sugar

Citric acid crystals

White sesame oil

 

 

250 gms

1 tsp

to taste

2 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

½ tsp

½ tsp

1 tsp

2 tsp

2 tsp

Qty required

Method

Wash, clean and wipe the bitter gourd with a clean cloth. Dry under ceiling fan. Deseed and cut into ½ inch long dices, circular or semicircular pieces. Put them in a jar. Dry roast kAlAjIrA, aniseed, coriander seeds, cumin seeds, fenugreek and Bishop’s weeds. After cooling, grind these into fine powder with turmeric powder, salt, sugar, rock salt, sugar, garam maSAlA and asafoetida. Mix these with the bitter gourd pieces by tossing. Add citric acid crystals and again toss. Next day add the sesame oil to ensure that the pieces are below its surface. Close the jar with an airtight lid and allow the ingredients settle into the pieces for about 25 days. You can then use. Never use wet ladle or spoon but use only dry spoon. Goes well with curd rice.

 

North Indian bitter gourd pickle

Note: If you cut the bitter gourd into two vertically and deseed you can cut into dices or semi circular pieces. If you cut it into two horizontally and scoop to deseed then you can cut it into circular pieces.

 Paccai miLagu (Green pepper corns) Pickle

 Preparation time: 30 minutes   Shelf life:  1 year

For this you need fresh green pepper bunches that are tender. Either you can prepare these in bunches or remove them from the stem and then prepare.

Green pepper corns

Ingredients 

 

Fresh green pepper corns

Fresh Ginger piece

Green chilli (long)

Lemon (Medium)

Turmeric powder

Fenugreek powder

asafoetida

Table salt

 

 

250 gms

2 inches

2

1 tsp

½ tsp

½ tsp

to taste

 

Method

Wash the pepper clean and dry under ceiling fan. Keep them in a bottle. Extract lemon juice over a little salt and remove the seeds. Add ginger and green chillies after cutting them very nicely into small pieces. Add turmeric powder, asafoetida, fenugreek powder (pre dry roasted), salt and lemon juice. Toss well and use after 10 to 15 days. Goes well with curd rice.

 

      Green pepper corns pickle                Green Pepper in Vinegar

You can use white vinegar instead of lemon juice but here the vinegar should be above the surface of the pepper pods and also that we do not add ginger, green chillies, fenugreek powder, asafoetida and turmeric powder.

(To conclude)

Indian Pickles – VIII

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 4, 2012 by icareufriend

(Contd. from previous posting)

For garlic pickle never use the packed pearls available in the western countries but always buy fresh garlic clusters looking like big onion with bigger pearls. Never also buy single pearl varieties known as Nepali garlic or Mountain garlic (MalaippUNDu). The pearls should be slightly cream yellow in colour if fresh but not brownish as they are stale varieties.

PUNDu (Garlic) Pickle (South Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Garlic cloves

Red Chilli powder

Table salt

Mustard seeds

Fenugreek powder

Turmeric powder

Citric acid crystals

Sugar

Refined or white sesame oil

 

2 cups

50 gms

To taste

1 tsp

½ tsp

½ tsp

1 ½ tsp

2 tsp

Qty reqd

 

 

           Fresh Garlic Clusters                               Garlic pearls

Method

Peel the skin of Garlic cloves. Roast the mustard and fenugreek seeds dry and then grind them together finely. Mix these with the salt, chilli powder, turmeric powder, citric acid, oil and the garlic cloves. Ensure that the ingredients including the garlic pearls are below the oil surface always. Taste and if you need a little more salt or chilli powder add. Keep these in an air tight jar. Toss daily once. You can use after about a month. Store in a cool place.

Garlic pickles (South Indian)

PUNDu (Garlic) Pickle (North Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Garlic cloves

Red Chilli powder

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA powder

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain/Omam)

asafoetida

Citric acid crystals

White sesame oil

 

2 cups

2 tbs

1 tsp

to taste

2 tsp

1 tsp

1 tsp

1 tsp

½ tsp

2 tsp

1 tsp

½ tsp

½ tsp

1 tsp

1 tsp

Qty required

 

Method

Peel the skin of Garlic cloves. Roast the mustard, fenugreek, cumin, and aniseeds along with Bishop’s weeds dry and then grind them together with rock salt finely. Mix these with the table salt, chilli powder, turmeric powder, garam MaSAla powder, citric acid crystals, asafoetida and sugar. Taste if any ingredient is to be adjusted. Mix it well with garlic cloves and a little oil. Keep these in an air tight jar. Pour the remaining oil over this to ensure that the pearls are always under the oil surface. Daily toss once. The pickle will be ready after 30 days. Store in a cool place.

Another version:

Here we do not add oil, red chilli powder or citric acid but pure white vinegar as well as cut 15 green chillies (medium). The ingredients must be below the surface of vinegar. The rest of the procedure will be exactly the same as above. After 10 days taste the pickle and adjust any ingredient needed. The pickle will be ready in a month.

North Indian Garlic Pickle

PUNDu (Garlic) tokku

 Preparation time: 30 minutes   Shelf life:  1 month

Ingredients 

 

Garlic cloves

Red chillies (Long) 

Salt

Jaggery shreds

Tamarind

Mustard seeds

Fenugreek powder

asafoetida

Refined oil

 

¼ cup

4

To taste

2 tbs

Small lemon size

1 tsp

½ tsp

¼ tsp

Qty required

 

Method

Remove the fibres and seeds of tamarind and soak it in a cup of water.

Peel the garlic. Grind the red chillies roughly and then add the garlic cloves and salt. Grind finely along with the soaked tamarind with its water. After grinding into paste remove and clean the jar of the mixie with a little water and add this also to the paste. Take oil in a kaDAi and add mustard seeds. When they splutter add the garlic paste to it and jaggery. Sauté well till the contents leave the side. Remove from fire. When warm add the pre dry roasted fenugreek powder and asafoetida. Mix well Store after it is cooled in an air tight bottle. You can use it with plain rice, curd rice, tOSai, iDli etc.

 

PUNDu tokku

(To conclude)