Tomatillo chutney/Pacha Thakkali Chutney

The Tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. The tomatillo is also known as the husk tomato, jam berry, husk cherry, Mexican tomato, or ground cherry.

Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

This is a very simple recipe which can be made within 5 minutes. Simple, tasty and quick recipe -go ahead and try it.

Ingredients:

Tomatillos

Tomatillos                      -  4 no

Urdh dhal                       – 2tsp

Chenna dhal                    – 2 tsp

Coconut (grated)               -2 tsp

Red chilies                        - 5no

Hing/ Asafetida                    - a pinch

Oil                                  - 2 tsp

Curry leaves                     - 1 sprigs (optional)

Salt                                  to taste

Method

• Chop Tomatillos very finely. Heat 1 tsp of oil and stir fry the tomatillos till its raw smell goes away. Keep aside.
• Heat1 tsp of oil, add Urad dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
• Grind everything together along with salt to a coarse paste. Do not add too much water. It should be thick.
• Serve with hot rice, dosa, Idly.

459: Kovaikkai Pirattal (Tindora Fry)

Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.

Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.

This Tindora Fry recipe  is very famous from Chettinadu Cuisine. You can serve with rice or chapatti

Inngredients :

Tindora -                                        500 Gms / 1 pound

Potato -                                           2no

Red, green, Orange Bell peppers        1 no each

Tomato                                            1 no

Jeera –                                             ½ tsp

 Salt                                                 to taste

Oil                                                    for frying

Grinding ingredients:

 Fresh Grated Coconuts                     6 tbsp.

 Red Chilies -                                    10 no

 Poppy Seeds                         -          2 tsp

 Aniseed (Fennel)                              1 tbsp.

Turmeric Powder                               ½ tsp.

Chutney dhal (Pottu kadalai)                1 tsp.

Curry leaves -                                    few  

Method:

• Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Peel the potatoes, and slice thinly.
• Cut all bell peppers, Tindora into thin lengthy pieces. Cut tomatoes into pieces.
• Microwave the potatoes and Tindora for 4 to 5 minutes.
•  Heat the oil and add green curry leaves and jeera.
• Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
• Remove the lid , add tomato and salt.  Mix it well.
• Now add ground  paste. Turn over the mixture well. Fry for few minutes in very low flame.
• Fry till the good smell come out.
• Tindora Pirattal can be served as accompaniment to rice, Chapatti.

Kovaikkai Pirattal (Tindora Fry)

Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.

Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.

This Pirrattal recipe  is very famous from Chettinad Cuisine. You can serve with rice or chapatti

Inngredients :

Tindora -                                           500 gms / 1 pound

Potato -                                            2no

Red, green, Orange Bell peppers -        1 no each

Tomato                                             1 no

Jeera –                                             ½ tsp

 Salt                                                 to taste

Oil                                                   for frying

Grinding ingredients:

 Fresh Grated Coconuts –                   6 tbsp.

 Red Chilies -                                   10 no

 Poppy Seeds                         -         2 tsp

 Aniseed (Fennel)                             1 tbsp.

Turmeric Powder                              ½ tsp.

Chutney dhal (Pottukadalai)             1 tsp.

Curry leaves -                                  few  

Method:

• Grind  all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Peel the potatoes, and slice thinly.
• Cut all bell peppers, Tindora  into thin lengthy pieces. Cut tomatoes into pieces.
• Microwave the potatoes and tindora for 4 to 5 minutes.
•  Heat the oil and add green curry leaves and jeera.
• Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
• Remove the lid , add tomato and salt.  Mix it well.
• Now add grinded paste. Turn over the mixture well. Fry for few minutes in very low flame.
• Fry till the good smell come out.
• Tindora Pirattal can be served as accompaniment to rice, Chappati.

Kovaikkai Pirrattal

Nawabi Mushroom Curry

For thousands of years, Eastern cultures have revered mushrooms’ health benefits. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.

 The name itself explain this is a royal dish.This mushroom curry is very famous in northern India. This curry will be good with either rice or chapatti. 

Ingredients:

White Mushrooms                             – 10 no (Chopped)
Red,Orange, green capsicum -               1 cup (chopped)

Cashew nut                                      – ½ cup

Aniseed (Sombhu)                             – 1 tsp (optional)

Cinnamon                                        – 1’’ (broken into pieces)

Cardamom pods                               – 3 no

Cloves                                           – 4 nos

Coriander powder                              –  1 tsp

Chili powder                                   – 1 tsp

Ginger paste                                  – 1 tsp

Plain Yogurt                                  – 2 tbsp
Tomato puree                                - 2 tbsp

Heavy cream                                 – 2 tbsp

Whole milk                                   – ¾ cup

Saffron                                            – a pinch soak into warm milk

Oil                                               – 2 tbsp

Salt                                             to taste

Method:

• Wash the mushrooms and cut into medium pieces. Keep aside. Whip the yogurt and cream and keep aside.
• Soak the cashewnuts in hot water for 40 minutes. Add chili powder, coriander powder and aniseed into it and grind to a smooth paste in blender and keep aside.
• Keep  stove on medium flame. Heat oil in a frying pan, add whole garam masalas, ginger paste, and capsicums.  Sauté for a minute. Add tomato puree and fry for few more minutes.
• Add grounded cashew paste in it and fry for three to four minutes. Add the whipped yogurt cream mixture to the dish and stir gently.
• Add mushroom pieces, salt, saffron and cook for 15 minutes in a medium flame.  Garnish with coriander leaves.
• Serve hot with rice or chapatti.

For Low fat Use:  Use less  cashews and 2 % milk in this recipe and avoid cream.

Inji Saathuamuthu/ Ginger Rasam

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines.

The Journal of Pharmacology and Experimental Therapeutics found that ginger supplementation may be beneficial for diabetics because it can control elevated blood sugar. When blood sugar elevates, digestive function is also affected, and ginger can balance out the digestive system. You want to more about ginger benefits go here http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html

Rasam/Saathuamuthu is traditional South Indian preparation, served as a second course with hot rice. Last week I had a cold and stomach flu, so I prepared this ginger rasam.  This Inji Rasam has an excellent spicy and tangy taste. Though ginger is the main ingredient in this rasam, its flavor is not overpowering.  Prepared from fresh ginger gives an strong aroma and fragrance while making the rasam

For those who love the flavor of ginger, it is a pure bliss to eat this rasam. Great for digestion & cold.

Ingredients

 Finely chopped Tomato                 1/2 cup

Tamarind                                       a small lemon size          

Turmeric Powder                            ¼ tsp.

Asafetida                                      ½ tsp.

Jaggery                                        ½ tsp.(optional)

Salt                                             to taste.

For Paste Coarsely  

Ghee                                          1 tsp.

Tovar dal                                    1 tsp.

Channa dal                                 1 tsp.

Black Pepper                               1 tsp.

Cumin seeds                               ½ tsp.

Red chilies                                   3 no.

Finely chopped fresh ginger           3 tbsp.

Curry leaves                                few

For Tempering

Ghee                                          1 tbsp.

Mustard seeds                             ½ tsp.

Black pepper                                ½ tsp.

Cumin seed                                  ¼ tsp.

Asafetida                                    a pinch.

For decoration

Chopped coriander leaves

Method

•  Soak the tamarind in hot water for 10 minutes and extract about 500 ml of tamarind juice. Add turmeric powder, chopped tomato and salt in it. Boil it .
• Fry the masala ingredients in ghee (except cumin seeds) and grind into coarsely paste with cumin seeds.
• Add the grounded rasam paste into the tamarind water and let it boil for simmer for ten minutes.
• Remove from the fire.
• Now heat oil in a kadai and add mustard seeds to it. Once it splutters add all other tempering and fry for few seconds.
• Pour over to the Saathuamuthu. Garnish with coriander leaves.
• Serve hot with Rice, pappad and Chips.

My other Ginger Recipes are:

Allam Pachadi 1,
Ginger Thogayal,
Allam Pachadi2, 
Ginger Pacadi,
Puli Inji,
Ginger Kashayam
Inji Thayir

Brinjal Pirrattal

Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.

Both two types of Brinjal (long & round) are filled with Phosphorus, iron, vitamin A, B and C. Brinjal is dry and hot by nature.

This Pirrattal recipe is very famous from Chettinadu Cuisine. You can serve with rice or chapatti.

Ingredients

Indian Brinjals

Indian Brinjal                       1 pound

Chopped Big Tomato             1 no

Turmeric powder                    ¼ tsp.

Salt                                      to taste

Grinding Ingredients

Coconut                               2 tbsp.

Red chilies                            3 no.

Fennel Seeds (Sombu)           1 tbsp. (Optional)

Poppy seed                            1 tsp.

Chutney dhal (Pottukadalai)      2 tbsp.

Curry leaves                            few

Coriander leaves                     1 tbsp.     

For Tempering

Coconut oil                             1  to 2 tbsp.

Cumin seed                             ½ tsp.

Cinnamon                                -1 small piece

Clove                                      -2 no

Cardamom                                -2 no.

Method

• Wash and cut the Brinjal length wise. Microwave the veg for 2 minutes in a microwavable vessel for 2 minutes.
• Chop the tomatoes, and keep aside.
• Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Heat the oil in a pan, add all tempering ingredients, fry for a minute.
• Now add turmeric powder and tomatoes, and saute  for a minute.
• Now add the brinjals and shallow fry the vegetables at the medium flame.
• Cover it and cook for a few minute.
• Remove the lid add salt and mix it well.
• When brinjals are cooked, add the grounded paste. Turn over the mixture very well.
• Cook in low fire till the masala gets coated in the veg. Make sure that the veg gets enough time to get cooked in the masala.
• Fry till the good smell comes out.
• Switch of the stove, transfer the pirattal to serving dish.
• Garnish with coriander leaves.
• Serve hot with Rice , Chapatti.

Gobi Manchurian ( Cauliflower Manchurian)

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. A wonderful blend of easy Chinese cooking with a dash of Indian spices thrown in!. Gobi Manchurian is also famous and known as a Cauliflower Manchurian. You can easily find the Gobi Manchurian in any restaurant menu. Gobi Manchurian is also one of the ultimate party food. Learn How to make Gobi Manchurian(especially without garlic and onion)  and make your party an exceptional one

Ingredients:

For Gobi Manchurian florets

Cauliflower                            – 1 medium sized cut into medium sized florets

All Purpose flour  Or Maida         – ½ cup

Cornflour                               - ½ cup

Ginger Paste                        –  1 tbsp

Red chili powder                     – 1 tsp

Cooking oil                          – to  deep fry

Red color                            – few drops

Salt                                      – to taste

 Method:

• Wash the cauliflower and steam cook the flower for few minutes and keep aside.
• Combine together all-purpose flour,red color, corn flour, red chili powder, salt , ginger paste and a little bit of water to form a batter thick enough to coat each cauliflower floret.
•  Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.
• Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.

Fried Cauliflower

For Gobi Manchurian Gravy

Cooking oil                                    as needed

Julienned ginger                            1 tsp

Mixed color capsicums                  1 cup (cut into1/2’ pieces)

Shredded cabbage                        1/4 cup

Sweet and sour sauce

Red chilli powder                          1/2 tsp

Chopped green chillies                  1 tsp

Green chili sauce                           1 tsp

Soy sauce                                    2 tbsp

 Organic Tomato sauce                  3 tbsp
Sweet and sour sauce                  2tbsp 

Vinegar                                      1 tsp

Hot water                                 ½ cup

Corn flour                                  1tsp

fresh coriander leaves, finely chopped for garnish

Method for Gravy:         

• Fine chop the  capsicums, green chillies.
• Heat oil in a wok add green chillies, ginger paste, capsicums and cabbage . Saute for a while.
• Now add a soy sauce, sweet & sour sauce,chili sauce , tomato sauce and vinegar .  Mix them well.
• Pour hot water in it. Let it  boil for 3-4 minutes in a low flame.
• Now add a fried cauliflower florets in it.
• Dissolve 2 tablespoon of corn flour in a cup of normal water and add in a pan. Mix them properly. Cook it on low flame for 1 minute.
• Saute again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi dry/saucy Consistency has reached.
• Garnish with freshly  chopped coriander leaves and serve hot with Indochinese noodles or vegetable fried rice.

468: Beetroot Sambhar

'Sambhar', is a balanced dish with lentils and vegetables blended along with Indian Spices.  This is the best accompaniment to any South Indian Meal. In Tamil Nadu where sambhar usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. Beetroot Sambhar is healthy sambhar recipe where beetroot is used as main vegetable. Make delicious Beetroot Sambhar using this simple recipe from Madappalli. This sambhar can be served with rice, idli, and dosa. 

Ingredients:

Beetroot                                         1 cup (Chopped like cubes)

Tamarind                                       1 gooseberry sized

Green chilies, halved vertically-        2 no.

Curry leaves-                                  2 sprigs

Salt-                                              To taste

Asafetida Powder                            ¼ Tsp.

Red Chili powder-                            1/2 tsp or adjust according to your taste

Sambhar Powder                             2 Tbsp.

Coriander leaves (chopped)               1 Tbsp.

To pressure cook dal:

Tovar Dhal/Sambhar Lentil                ½ cup

Water                                              1 cup

Turmeric powder-                             1/4 tsp

Tomato -                                          1 medium sized

Coconut Oil                                       1 Tsp.

For tempering:

Coconut oil                                        1 tbsp.

Black mustard seeds                          ½ Tsp.

Fenugreek seeds                                1/8 Tsp.

Asafetida Powder                                ½ Tsp.   

Method:

• Pressure cooks the dal with water till it sinks, turmeric powder, 1 tsp of oil and tomatoes for 3 whistles. Let the pressure releases, mash well and keep aside.
• Soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds.
• Mix sambar powder, chili powder and asafetida powder (Hing) in it and set aside.
• In a kadai, add cooked dal , chopped Beetroots, and green chilies.  Cook in low flame till the veggies get cooked fully.
• Now add the tamarind and sambhar powder mixture and allow to boil for 5 minutes in a medium flame.
• If the sambar is too thick, add more water and bring to boil and if it's too watery, boil until the right consistency is reached.
• Heat the oil for tempering in a small pan. Add the mustard and when they pop, add the rest of the ingredients.
• Pour the seasoning to sambar and add chopped coriander leaves and close with lid.
• Serve piping hot with rice and ghee and vegetables.
• This recipe serves 6.

Beetroot Sambhar

MYSORE RASAM

This is one of my favorite rasam. When I visited Bangalore we went  to Daspraksh hotel. Their Mysore rasam is very famous.  Here you go!

Ingredients:

Tamarind                                – 1 small lemon size

Toovar dhal                              – ½ cup

Small tomato                           – 1 (finely chopped)

Green chilies                            – 1 (cut silted)

Hing                                        – ½ tsp

Sea salt (Kal uppu)                     – to taste

 Chopped Curry leaves                 – 2 tbsp

Mysore rasam powder                 - 3 tbsp

Chopped ginger                            – ½ tsp

Jaggery                                         – 1 tsp

For seasonings:

Mustard seed                                  -1 tsp

Curry leaves                                     – 1 tbsp       

Urdh dhal                                       – ½ tsp

Method:

• Soak the tamarind in hot water squeeze out the juice.
• Boil the Toovar dhal with turmeric powder in a pressure cooker and keep aside.
• Take a heavy bottom vessel add cooked dhal, salt, green chillies, tamarind juice, tomato, jaggery, Hing and curry leaves.  Let it boil for 5 minutes.
• Now add rasam powder, chopped ginger and boil for 5 minutes.
• Heat the ghee in frying pan adds seasonings and fry and pour into the rasam.
• Serve hot with rice, some karaiamuthu, applam and vadaam.

Mirch ka Salan (Tangy Mirch masala)

Mirchka Salan is a popular chili and peanut curry of Hyderabad. This is atraditional Hyderabad dish prepared in weddings and special occasions. Salan isHyderabadi lingo for curry or gravy based dishes. The Mirch is cooked in spicesand peanut adds a grainy texture to this amazing dish. Originally this is madewith long spicy chilies available in India, but here(In US) I triedsubstituting this with Anaheim &Banana chilies and it tasted great. Forthis particular dish, you don't want to go over-board and use fiery chiliessuch as Habaneros. I chose milder Anaheim & Banana peppers.

Greenchilies with addition of spices like poppy seeds, sesame seeds, groundnuts andcoconut, the gravy has a mellow and creamy attribute which is utmost delicious.This is spicy and goes well with rice,Biryani or chapatti. 

Ingredients:

Bananachilies                                    8nos.

Anaheimchilies                                   2no.

Dry paste masala

 White Sesame seeds (Til)             3tbsp.

WhitePoppy seeds (Khus-Khus)   1tbsp.

 Dry fried Peanuts                        3tbsp.

Dryfried coriander seeds              1tbsp.

Drydesiccated Coconut                ½ cup

For Gravy

Tomatoes                                         2 no

GingerPaste                                    1tbsp.

Redchili powder (optional)                1tsp.

Vegetableoil                                   2-3 tbsp.

Turmericpowder                             1/2 tsp.

finely chopped coriander leaves        3 tbsp

Tamarind                                         a small lemon size

Saltto taste  

For Tempering:

CookingOil                                  1tsp.

 Curry leaves                                2 sprigs

Cloves                                          2no.

 Mustard seeds                             1/2 tsp.

 Nigella seeds (Kalaunji)                 1/3 tsp.

Method:

•  Wash both the chilies and cut and slit lengthy.  Shallow fry the chilies in hot oil, take them out and drain on a tissue paper. keep aside.
• Soak the tamarind in a cup of water and extract pulp. Keep aside.
• In bowl soak the fried chilies along with tamarind water.
• Dry roast masalas ingredients, and grind all into a smooth paste.
• Heat a large non-stick frying pan at medium high heat, and as soon as it warms up add the chopped tomato, ginger paste fry until they become soft. Puree them in a grinder until smooth. Keep aside.
• In the same pan, heat oil and add the mustard seeds, when crackling add all tempering, sauté for a minute.
• Now add a pureed tomato masala and add red chili powder, turmeric powder .Fry for some time on a low heat.
• Now add the grounded dry paste masala and stir fry for few more minute until the oil separates out.
• Now add the tamarind water and salt. Mix thoroughly, gently adds the tossed chilies to it.
• Cover the lid and let cook on simmer for 20-25 minutes while stirring frequently, until the oil has all separated and the chilies well cooked in the masala gravy.
• Serve the hot Mirch ka Salan with Hyderabadi biryani, the best accompaniment it can get.
• Garnish with coriander leaves.