Archive for refined oil

More Experiments III

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , , , , on October 18, 2015 by icareufriend

(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. 

Pauppu usili from MuLLu tenkuzhal

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 rolls

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.

KONICA MINOLTA DIGITAL CAMERA

Masala Bread

(To conclude)

More Experiments I

Posted in Snacks and Starters with tags , , , , , , , , , , , , , , , , , , , , , , , on July 25, 2015 by icareufriend

Hi my readers! We meet after a long time. All along, I was experimenting with some recipes which I would like to share with you in postings from now on.

After Kartikai Deepam festival, a lot of aval (Pressed rice) uruNDais were left over as none preferred to eat them. Since they were made from jaggery (ghur) in addition to aval, I had to devise a method of converting them into an acceptable product. I decided to convert them into KESari which is softer than the hard uruNDais. After this was done, everyone liked it, particularly the children. You may also try.

aval KESari from Aval uruNDais 

Ingredients:

Aval uruNDais

GhI

Shredded coconut

Cardamom

Cashew Nuts (optional)

5

3 tsps

½ cup

2 pods

A few

Method:

Break the uruNDais into small pieces and soak them in about ½ a cup of luke warm water and if need be to cover the broken pieces you may add a little more water. Soak for an hour and then check if the aval has softened to touch. Then disintegrate lumps by hand to loosen the grains. Take a KaDAi (wok) and sauté the aval for a few minutes to vapourise the excess water. Then add the GhI with shredded coconut and sauté further till they become a homogenous mass like KESari or Pongal. Switch off flame and add cardamom after powdering the seeds. If you like, you can fry the cashews in GhI and add. You can serve either hot or cold with a few Vadais and chutney.

KONICA MINOLTA DIGITAL CAMERA

aval KESari

Multigrain VaDai

This is rich in proteins and recommended for children as well to grownups being nutritious too.

Ingredients: 

Urad dal (Skinless Black gram)

Tur dal (Split gram/lentil)

Green gram dal (Skinless Mung)

Bengal gram dal (Skinless chana)

Raw rice

Green chillies

Dried red chillies

Chopped coriander leaves

Curry leaves

Salt

Asafoetida

Refined Oil 

½ cup

½ cup

½ cup

½ cup

½ cup

2 long ones

2 pcs

1 tbs

5

to taste

2 pinches

To fry

Method:

Soak all the pulses for 2 hours after washing them well in water. Drain the water and grind them into a batter of idli consistency together with other ingredients except oil in a mixie coarsely. Take a kaDai and heat the oil. Try to test by just putting in it a little batter. If it immediately jumps to the surface, add a ladleful of batter to fry both sides into a golden colour vaDai. This way, at a time you can fry 3 or 4 vaDais depending on the size of the kaDai. Fry all the vaDais and then serve hot with chutney. Simmer the flame from time to time whenever the oil is heated too much generating smoke.

Multigrain Vada

Multigrain vaDai

(To continue)

Kadamba Recipes II

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , on March 12, 2013 by icareufriend

(Continued from previous posting)

In this session we will discuss about the chips that are used as starters, side dish for raSam rice etc. We can prepare these from certain vegetables like Yam, potato, raw banana and tapioca. Of these also, only potato can be used to make raw chips and stored for frying any time. I had seen chips made from carrot, beetroot etc but they are not very tasty! For making instant chips, we can use yam, potato and banana.

** Very Imp. Note

For all chips, never heat oil to the fuming point; once the oil reaches frying point simmer the flame to medium; never fry unless the oil reaches frying point; fry for 3 to 5 minutes turning side every now and then; and never store the chips when they are hot but only after they cool and the oil is drained.

 SEnaikkizhangu Varuval (Yam Chips)

In Tamil Nadu, especially in Chennai, they wrongly call it as KaruNaikkizhangu which is entirely a different variety of tuber,

Ingredients 

 

SEnaikkizhangu (Yam)

Table salt

Red chilli powder

Refined oil

Turmeric powder

 

 

500 gms

to taste

1 tbs

q.s. to fry

1 tsp

KONICA MINOLTA DIGITAL CAMERA

SEnaikkizhangu Varuval

Method

For this purpose and for preparing other food items using yam, you need to select only the variety that should be yellowish inside when cut and not pink since the pink variety is acidic and itches the tongue and throat too much. Yam being a tuber has a lot of clay covering its outer surface as such needs thorough washing. After washing remove the skin. Dissolve a teaspoonful of turmeric in about 500 ml water in a bowl to place the raw chips to stop it becoming brown or black. Cut the yam like thin finger chips, dices or into any other shape using a scraper but remember to cut only as thin as possible in order to have crispy chips. Place the cut chips into the turmeric water and after cutting the whole yam, let it soak for 5 minutes. Wash thoroughly under water twice or thrice to remove the starch and acidic content. Drain water and dry under a ceiling fan over a tissue paper or clean cloth. The purpose is to remove the moisture content over the surface to have dry chips before frying.

Dissolve fully two tsp salt in 4 tsp water and keep aside. Ensure that there is no solid salt particle as otherwise they will splutter too much later.

Heat oil in a thick bottomed wok (KaDAi) and never allow it to fume. To test whether it had reached the frying point, after a few minutes, drop a small piece of dried yam. If the oil is ready, the piece will jump up to the surface with air bubbles coming out. This is the point where you have to simmer the flame to medium. Fry the cooled dry chips in such a way that they are immersed in the oil. Turn the chips from time to time to fry all the sides and stop them becoming too brown. After 5 minutes, sprinkle the salt solution over the chips when they are frying. If you find it difficult then you may directly add ¼ tsp salt solution to the oil. The oil may splutter a little but the salt will stick to the chips. After frying for another 2 to 3 minutes, simultaneously turning the chips, when the chips become golden coloured, remove the lot and drain the oil placing them over a strainer. This way fry the entire quantity of dry chips, each time sprinkling salt solution. Let the oil be strained and the chips cooled. Heat a pan for 2 minutes and remove from the fire. Add the red chilli powder and sauté for a few seconds. Sprinkle this over the chips adding more salt if needed and toss for a while to allow the chilli powder and salt to spread uniformly. Serve. If you want to store then do it in an airtight container. Anyway you cannot use it for more than two days if you want crispness.

Some people may add rock salt, some may use pepper in place of chilli powder or cumin seeds powder with pepper powder. It is optional. Some people use red chillis in place of powder and grind it with salt to have better taste. Here you need to grind it finely.

 VAzhaikkAi Varuval (Banana Chips)

Ingredients 

 

VAzhaikkAi (Raw Banana)

Table salt

Red chilli powder

Refined oil

Turmeric powder

 

 

4 pcs

to taste

1 tbs

q.s. to fry

1 tsp

 

KONICA MINOLTA DIGITAL CAMERA

VAzhaikkAi Varuval

Method 

The banana should be hard and not tender. To test this just tap with your nail over the banana and it should make a sort of sound when you tap a hard bound book. If you want to use the famous Kerala ‘nEndirangAi varuval’, then also the banana should be hard but not very raw. It should be hard but slightly yellowish (slightly ripe). Either you can place them in water for about an hour before peeling or straight away peel the skin. Cut into slightly thicker discs (since thinner one will burn). Place the discs in the turmeric dissolved water as above for 5 minutes. Wash and cool dry. The rest of the procedure is exactly same as mentioned above for yam chips. For nEndirangAi chips, use coconut oil in place of refined oil. Similarly do not add any chilli powder to these.

 MaravaLLikkizhangu Varuval (Tapioca Chips)

Ingredients 

 

MaravaLLi Kizhangu (Tapioca)

Table salt

Red chilli powder

Refined oil

 

 

2 pcs

to taste

1 tbs

q.s. to fry

KONICA MINOLTA DIGITAL CAMERA

MaravaLLikkizhangu Varuval

Method 

Wash tapioca which is also called kappaikkizhangu. Its chips are hard and some may not like. Remove the skin and cut into thin discs or into long thin pieces vertically. After washing them thoroughly under water, cool dry to remove moisture. Then directly fry as above following the rest of the procedure as detailed. This does not need turmeric solution.

PalAccuLai Varuval (Jackfruit Chips) 

PalAccuLai Varuval

PalAccuLai Varuval

You can prepare this also following the same procedure but after removing the seed from the fruit segment, cut the segment into oblong shaped pieces and follow the rest of the procedure as above.

 (To continue)

Kadamba Recipes I

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , on March 10, 2013 by icareufriend

Under this topic I am going to discuss various dishes that I did not so far. Maximum care is taken not to repeat an item already discussed. In case there is any omission, readers may ignore that.

KOSambari, KOSumbari, KOSumalli or KOSamali are different names by which the item is called but all the names indicate the following preparations which are used for festivals, marriage feast and other feasts. This is a healthy side dish. It can be eaten as it is or taken with capAtti.

Carrot/Beet root KOSumalli

Ingredients 

 

Fresh carrot/beetroot

Lemon (small)

Table Salt

Coriander leaves

Green chilli (Long)

Mustard seeds

Asafoetida

Refined oil (for seasoning)

 

250gms

1

to taste

2 tbs

1

1 tsp

2 pinches

1 tsp

 

Method

Wash the carrot or beet root well and remove the skin. Grate them and place a medium bowl. Cut lemon and extract its juice over a pinch of salt (to prevent it turning bitter). Remove seeds. Mix the lemon juice to the grated carrot/beetroot and add salt to taste. Mix. Cut green chilli finely. Heat oil in a pan and add mustard seeds. After they splutter, add the finely cut chilli pieces and sauté for a minute. Remove from fire and mix asafoetida. Add this to the grated carrot/beetroot in the bowl. Mix well. Garnish with finely chopped coriander leaves. If you add thick curd (not very sour) and mix, this becomes carrot/beetroot paccaDi in which case you should avoid adding lemon juice and asafoetida. Do not commit the mistake of adding grated coconut or any other ingredient as some people do as it will spoil the taste!

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

              Carrot KOSumalli                          Beet root KOSumalli

 KaDalaipparuppu (CanA dAl/Bengal Gram) KOSumalli

Ingredients 

 

CanA dAl (Split Bengal gram)

Sugar

Grated coconut

 

100 gms

2 tbs

4 tbs

 

Method 

Wash the dAl and pressure cook it or boil it in water. Drain out and add sugar to the hot canA dAl after placing it in a bowl. The sugar will melt and mix in the heat. Mix. Add grated coconut and mix.

PAsipparuppu (MUng dAl/Green gram) KOSumalli

Ingredients

This is also called MAngAi paruppu and is generally prepared for SrI rAma navami. Some people add grated carrot or cumber which are optional. But in that case you must add either carrot or cumber but not both. Similarly, some people add coconut in to small pieces or after grating. This is one’s choice. I do not like addition of cucumber as it causes frequent belching with its typical raw smell. In case you do not get green mango, you may use lemon juice or citric acid crystals 

 

PAsipparuppu (Split green gram/MUng dAl)

Grated Carrot/Cucumber dices (Optional)

Green Mango (small) cut into dices

Mustard seeds

Green chillies cut finely

Coriander leaves (chopped)

Table salt

Asafoetida

Lemon (small) if mango unavailable

Refined oil

 

 

150 gms

2 tbs

2 tbs

1 tsp

1 tbs

1½ tbs

to taste

2 pinches

1

to season

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

MUng dAl KOSumalli with mango      MUng dAl KOSumalli with carrot

Method 

Soak the dAl in plain water for 30-45 minutes after washing. Drain out the water and place it in a bowl. Add to this finely cut green mango pieces after peeling its skin and mix. In case you do not get mango, extract lemon juice over a pinch of salt and add. Add salt to taste. Mix. You can add carrot/cucumber if you so desire as these are optional but I do not add these. Add grated coconut and mix since finely cut coconut may not give nice taste. Heat oil in a pan, add mustard seeds to splutter and add finely cut green chillies. Remove from fire and Mix asafoetida. Add these to the dAl in the bowl and mix. Garnish with finely chopped coriander leaves.

 (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)