Arachukalaki

Arachukalaki or Arachakalaki - the name itself explains the process of making this dish. "Arachu "means grind and "kalaki" means mix. A vert easy and handy dish to make when you simplify the cooking process or if it is summer time and you want to reduce your time in the kitchen or when unexpected guests come.

This is a distinctive side dish of Palakkad Iyer Cuisine. A curd based side dish to accompany Molagootal or Molagooghyam (Mulagushyam).

Molagooshyam recipe is here :- https://youtu.be/LgGG2iOHPGM

Keerai Molagootal recipe is here :- https://youtu.be/pFKe3E2Y5qY

Pickled Tender Mango and Gooseberry can be used for making this dish. Pickling is a process which our ancestors adopted to preserve seasonal items for consumption during off season. They would be preserved in its brine. The video is available HERE!!    Follow the video except the masala adding part to make this preserve.

Pickled Mango & Gooseberry - in the photo below :-

Gooseberry = Amla | Nellikai

Tender Mango = Uppilitta Kanni Manga | Uppula ooriya Vadu Manga

Let us go into making of this wonderful recipe. I am using pickled mango in this recipe.

Video recipe is available in "Mira's Askhaya Patram"

You will need :- (Serves - 3)

1. Pickled Gooseberry or Tender Mango - 2 to 3 pieces
2. Grated coconut - 1/4 cup
3. Green Chillies - 2 nos. (or as preferred)
4. Curd - 1 cup
5. Coconut oil - 1.5 tbsp
6. Mustard seeds - 1 tsp
7. Fenugreek seeds - 1/4 tsp
8. Curry leaves - few
9. Dried Red Chilli - 2 nos.

In the above list, traditionally fenugreek seeds are added in the tadka (Tempering). However, you can even add directly to the raita, roasted and powdered fenugreek. Some families grind little mustard along with the coconut masala. You can follow any of this method to bring in variation. I have not included salt in the above list as pickle will be salty. However, you can check the seasoning at the end and adjust accordingly.

Process :-

• Grind together the pickled mango or gooseberry, grated coconut and green chillies to a smooth paste.

• Transfer to a serving bowl. Add curd to it. Mix well.

• Tempering :- Heat oil, add mustard seeds. After they splutter, switch off gas, add fenugreek seeds, when they start changing colour, add curry leaves and dried red chillie.  Add to the ground mixture.

• Mix well. Manga - Arachukalaki is ready. 

• check the seasoning at the end. Usually there is no requirement for adding salt as pickle is used. You can adjust the seasoning if required.

Usal - ऊसळ (with coconut)

Usal or ऊसळ is a Maharashtrian Gravy dish made using legumes and an excellent accompaniment with Pav Bread. This gravy uses an unique masala blended with fried coconut and the Maharashtrian speciality Goda Masala, which gives it an unique taste, color and flavour. 


I have attached two types of photos as they were taken at different days at different times. The lovely color of the Ras (liquid) is seen in the last photo and that was made little watery in consistency to show you how both consistency look like.

Usal can be prepared using any one of the following or with combo of these :-

• Turkish gram or moth bean - Matki (Marathi) - looks like green gram but color is dull.
• Yellow Peas - Vatana (Marathi) / Manal Pattani
• Black eyed Peas - Lobia / Chawli / Karamani / Payaru

This gravy is an excellent accompaniment for Pav Bread (soft) / Kadak Pav (hard) / Normal Bread that is toasted and crisp.

It is always on demand at home and I love making this.

Ingredients :-

1. Onion - 2 Nos. (Finely chopped)
2. Grated Coconut - 2 tbsp
3. Tomato - 1 No. (Pureed)
4. Ginger - 1/2 " Piece (Grated)
5. Garlic - 3 big pods (Grated)
6. Turmeric Powder - less than 1/4 tsp
7. Red Chilli powder - 1/4 tsp (or as preferred)
8. God Masala Powder - 1/4 tsp
9. Garam Masala Powder - 1/4 tsp
10. Salt to taste
11. Oil - 2 tbsp + 2 tbsp
12. Legume - (Any one or combo of all) - 1/2 cup
13. Finely chopped coriander leaves

Process :-

• Soak the legumes overnight (or for 8 hours) and pressure cook it adding salt.

• Heat 2 tbsp oil in a wok and fry half of the finely chopped onions, till golden brown and then add 2 tbsp of grated coconut and fry well till the coconut also turns into golden in color. Leave it to cool and then grind it to a nice paste.

• Heat 2 tbsp of oil in a wok and fry the remaining chopped onions till golder in color and then add the grated ginger garlic paste, fry till the raw flavour goes. Add the tomato puree and fry well (till oil separates)

• Add the turmeric powder, red chilli powder, Goda masala powder and Garam masala powders. Fry for a minute.

you can notice the color difference between these masalas. Goda masala will be darker in color.

• Add the fried and ground onion+coconut paste and cook for 2 minutes

• Add the cooked legume and adjust the seasoning and consistency of the gravy as per your preference. Some like thin consistency and i usually keep it medium (neither watery, nor thick).

• Cover and boil for 5 minutes, stirring occasionally in between.

• finally garnish with finely chopped coriander leaves.

wow! Look at that lovely color on top of the gravy!!

• Lip smacking Usal gravy is ready!!

Adjust the number of units given as per the measure you take for legumes.

 A filling food!

Vathakuzhambu / Vathal Kuzhambu

Vathal Kuzhambu or Vathakuzhambu is a simple dish that has mixed taste to satisfy the taste buds. Tangy, Spicy, lightly sweet and salty accompaniment that goes well with Rice, Dosai or Chapati.

Vathal Kuzhambu could be prepared using any Vathal (dried berries / veggies) or with onion / shallots.

What is Vathal? A vathal is made by soaking the berry or veggies like cluster beans in buttermilk and sun dry them. First they are soaked in salted buttermilk for two days, then they are sun dried the 3rd day, at the end of the day, again put inside the same buttermilk and next day same process is repeated... like this soaked till all the buttermilk is completley abosrbed and then finally fully sundried for two more days. It is a lengthy process for a week but the end result is awesomely droolicious. The one we get in store is just salted sans buttermilk. Hence, they may not taste as good as the home made ones.

Now getting into the vathalkuzhambu making.... The one i show here is using shallots and Manathakkali Vathal (black night shade / Makoi [hindi]).  You can see them in the above photo.

Ingredients :-

1. Tamarind - one chikoo (suppota / sapodilla fruit) size
2. Sesame oil - 2 tbsp (only sesame oil. no other oil will give a flavour to this dish)
3. Mustard seeds - 1 tsp
4. Hing (Asafoetida) powder - 1/4 tsp
5. Curry Leaves - 2 sprigs
6. Vathal (dried berry / veggie) - 1 tbsp
7. Shallots - 6 nos (Finely chopped)
8. Turmeric powder - 1/4 tsp
9. Red chilli powder - 1 heaped tsp or as per taste
10. Jaggery - 1 big lemon size
11. Sambar powder - 1 heaped tsp

Procedure :-

• Extract Tamarind water. 

• Heat oil in a wok and add mustard seeds. After they splutter, add the vathal (dried berry), shallots and fry well. 

• Add curry leaves, hing (Asafoetida powder) and fry for few seconds.

• Add tamarind water, turmeric powder, sambar powder, red chilli powder, jaggery and bring to boil. Then lower the flame. Occasionally stir it.  Let it boil till it thickens and the oil floats on top. 

• Delicious and humble vathakuzhambu is ready!

This can be stored in fridge for more than a week. A handy dish that can be served with Cooked Rice / Dosai or Chapati.

Vazhathandu Pachadi / Plantain Stem Curry

Banana tree / Plantain tree is one of the few species, where every part of the tree is useful. The tree as a whole (which had flowered) is used to decorate the entrance of the house or the place for an auspicious occasion.  The Stem, Flower and the Raw Banana is used as a vegetable. The ripen Bananas makes an excellent instant supply of energy. The fibre that comes while peeling the layer to extract the inner white part of the stem is used for tying purposes especially for tying flower garlands in Southern India. The leaf is not only makes a healthy and eco-friendly use & through plate but considered auspicious to feed the guests on special occassions.

Plantain tree Stem is very commonly used in Tamil Nadu and in some parts of West Bengal. Known as Vazhai Thandu (tamizh), Vazha Pindi (Malayalam), Kele ki dandi (hindi). Can be consumed raw or cooked.

1. It high in fibre content. 
2. Rich in Vitamin B6 and Potassium. 
3. It helps in detoxifying the body.
4. Regulates bowel movement.
5. Used in traditional medicine to treat kidney stones.
6. 
   

How to select a good Stem? : Go for the tender ones. It should look white, which means it is fresh. If you press the cut end you can feel how tender it is. The tender the stem is, more edible it is for consumption as less amount of cleaning work.

How to clean? : Remove the external layer around the stem (may be two or 3 layers that can be removed easily). wash. slice them into roundels. If you see fibre coming out while cutting, use your index finger and wind the fibre around it. this way you can remove the excess fibre. If the stem is very tender, fibre is less. Keep a vessel filled with water ready. Now cut the roundels into juliens and then finely chop them into very small cubes. Keep transferring the finely chopped pieces into the water to prevent them from blackening.

The yellow gravy is this dish. The green one is called molakootal made using green leafy vegetable.

There are variety of dishes made using this vegetable. I am going to share one traditional dish called "Puli Pachadi". This is dish with a combo of various taste (Sweet, Spice, Salt and Sour) - khatta meetha chatpata!

Ingredients :-

1. Banana Stem - 1 (Medium size)
2. Tamarind - 1 medium lemon size
3. Jaggery - 1.5 tbsp
4. Grated coconut - 1 cup
5. Green chillies - 2 - 3 nos.
6. Curry leaves - 8 nos. (4 nos. for masala and 4 nos. for tempering)
7. Turmeric powder - 1/4 tsp
8. Fenugreek seeds - 1 tsp
9. Mustard seeds - 1 tsp (for masala grinding)
10. Mustard seeds - 1 tsp for tempering.
11. Asafoetida - 1 pinch
12. Oil for tempering - 1.5 tbsp
13. Salt to taste
14. Rice grain - 1/2 tsp

 Procedure :

• Boil tamarind in 1 cup water till it becomes tender. Extract water thrice by adding fresh water. it should be approx 3 cups of tamarind extract.
• Soak 1/2 tsp rice grain in water.
• Drain the water into which we have put the finely chopped plantain stem. Put them into the vessel with tamarind water.
• Add Turmeric Powder, Salt, Jaggery and boil till the stem becomes tender and cooked.
• In a tempering pan, dry roast the fenugreek seeds (methi seeds) till it little dark and start spluttering.
• Finely grind to a paste : Grated coconut, soaked rice grain, Mustard seeds, Green chillies, curry leaves 4 nos.,  roasted fenugreek seeds by adding water little by little.
• Add this paste to the cooked plantain stem, bring to boil. When foam forms on top, switch off the gas.
• Heat oil for tempering, add mustard seeds. After the seed splutters, add 4 nos. of curry leaves and add it to the prepared gravy.
• Yummy gravy / curry is ready to be served as a side dish with molakootal rice / curd rice / chapathi .

If you are looking for the green molakootal recipe, here it is!

 The roasted fenugreek seeds and mustard seeds in the masala paste gives a mouthwatering aroma to the dish and the combo of various tastes viz., spicy, sweet, sour, salt makes it more interesting, that will make you go for additional helpings again and again!

Suggestions : You can replace the Plantain Stem with Ladies Finger  or Brinjal or Pumpkin (yellow).

Orange thol pulikachal / Orange tholi puliinji / Orange Peel Sauce

Compliments of the season!  



Life is extremely busy and  i miss you and blogging very much

While bidding farewell to the year 2014, i would like to share with you a citrus flavoured chatpata and tangy side dish using Orange Peel.

The winter season has finally arrived at our place! For the last two weeks, the air is cold and dry. Sunrise is late. There is a light fog everywhere.

This is the season of Oranges, Strawberries and Grapes here! I could get nice organic oranges from our weekly market this time. They tasted awesome. I saved some peel to make our favourite side dish called Orange thol Pulickachal or the orange inji-puli. Orange Tamarind Sauce (yeah it can be used as a spread on wheat bread too or a side dish for dosa or for rice or for chapaties). An all rounder!! ;-)

Ingredients :-

1. Orange peel of one Orange
2. Tamarind - A big Lemon size
3. Ginger - 2" piece (finely chopped) - [Optional]
4. Green Chillie - 2 Nos. (finely chopped)
5. Curry leaves - 10 Nos.
6. Sesame Oil - 3 Tbsp
7. Mustard Seeds - 1 tsp
8. Asafoetida Powder - 1/4 tsp
9. Red Chilli Powder - 1/4 tsp
10. Chana Dal - 1/2 tsp ( split bengal gram)
11. Jaggery - 1.5 tbsp
12. Salt to taste

Video Recipe is here :- https://www.youtube.com/watch?v=1G5tUTcRc9Q&t=22s

Procedure :

•  Boil tamarind in hot water till becomes tender. Extract thick pulp and keep it aside.
• Chop the orange peel into big pieces.
• Heat oil in a wok, add mustard seeds. After they splutter add, Chana Dal. When it turns light red in color, add the cut orange peel and fry till it turns light golden in color.
• add curry leaves, Green chillies, Ginger and fry for a minute. 
• Add Tamarind Pulp, Turmeric powder, Asafoetida powder, Red Chilli Powder, Jaggery and salt to taste, bring to boil.
• Then lower the flame and keep it covered till the gravy thickens into paste consistency.
• Bring to room temperature and refrigerate.

In case if you have added more water by mistake, you can dissolve some rice flour or wheat flour in little water and add to it, bring to boil till the gravy thickens and turns glossy on top. Cool and refrigerate.

Cucumber Curry / Vellarikai Kootu / Madrasi Kakdi Dal / Dal Keera

A traditional dish with easily digestible protein from the lentil used.  Simple to prepare. Being a traditional dish, coconut oil is used which enhance the flavour. Adding grated coconut will enhance the taste. If you want to avoid coconut, just skip that part of the process.

You will Need :-

1. Cucumber diced - 1 Cup (madrasi kakdi / kheera)
2. Grated coconut - 3 tbsp
3. Turmeric Powder - 1/4 tsp
4. Salt to taste
5. Green Chilli - 1 No.

For tempering :-

1. Oil - 2 tbsp
2. Whole urad - 1 tsp
3. Mustard seeds - 1 tsp
4. Asafoetida - a pinch
5. Dried red chillies - 2 nos. (broken)
6. Curry Leaves - 8 Nos.  (avoid this for curry made using greens)

Procedure :-

• In a vessel put Moong dal,  Cucumber cubes, add turmeric powder, salt, slit green chilli,  cook on stove top or pressure cook till done.

• Heat a wok, add oil, Mustard seeds. When it start crackling, add the urad, asafoetida, dried red chilli and curry leaves.

• Fry till the dal turns nice golden brown in color. Add the cooked vegetable dal to it.

• Add grated coconut and bring to boil.

• Cucumber curry / Kootu is ready!

Kadala curry / Brown channa masala / brown chick pea curry

A simple recipe using brown channa (chickpea) which can go well with rice, Chapathi as well as the famous breakfast from God's own coutnry - the 'puttu'.

Brown chickpea is used in this traditional recipe.

I have earlier posted a recipe using coconut. This version is without coconut beautifully infused with the flavour of coriander seeds, roasted cumin and curry leaves.

Things you will need :-

1. Brown chick pea - 2 Cups
2. Onion - 1 No. big
3. Tomato - 1 No. Medium
4. Ginger - 1" piece 
5. Curry leaves - 7 nos.
6. Coriander powder - 1.5 tsp
7. Roasted cumin powder - 1/2 tsp
8. Red chilli powder - 1 tsp (or as per preference)
9. Turmeric powder - 1/4 tsp
10. Salt to taste
11. Oil - 2 tbsp (I used coconut oil as it is a traditional recipe flavoured by it)
12. Mustard seeds - 1 tsp

 Procedure :

• Soak chickpeas overnight or for 6 hours. Pressure cook adding salt till done
• Finely chop Onions, tomatoes, Ginger
• Heat a oil in a wok, add mustard seeds and let it crackle. Add curry leaves.
• Add onions and ginger. Fry till onions turn translucent.
• Add tomato and fry till it turn mushy
• Add turmeric powder, coriander powder, roasted cumin powder, red chilli powder and fry for 30 seconds.
• Add the water from the cooked channa and add little more water if required.
• Bring to boil
• Now add the cooked channa and let it boil for 5 minutes on low flame (keep it covered with a lid) to let the masal infuse into it. Switch off.
• Check and adjust salt.
• Yummy and simple kadala curry / brown channa masala / brown chickpea curry is ready!

 

Poricha Kootu / Elephant Yam curry

Poricha Kootu, always my family's favourite. What makes the difference between kootu and poricha kootu? In poricha kootu, coconut is fried to golden brown and added to the gravy.

Sharing with you the poricha kootu made using Elephant Yam (Suran / Chenai / Chena).

Ingridients :-

1. Elephant Yam (cubed) - 1 cup
2. Channa Dal - 1/2 cup
3. Turmeric Powder - 1/4 tsp
4. Salt to taste
5. Asafoetida Powder - a pinch
6. Grated coconut - 3 tbsp
7. Curry leaves - 1 sprig
8. Mustard seeds - 1 tsp
9. Whole Urad - 1 tsp
10. Red Chillies - 2 Nos
11. Green Chilli - 1 No.
12.  Water to cook the dal and vegetable

 Procedure :-

• Clean, peel and dice the elephant yam

• Soak chana dal for 30 min or you may cook it directly too. Cook Chana dal till done but see to that it don't turn up mushy.

•  Cook elephant yam adding turmeric powder, Slit green chilli, salt and water. Some water should be left after the elephant yam is cooked. So accordinly, you can drain or add some water.

• Add the cooked chana dal, mix gently

• Heat oil in a wok, add mustard seeds, when it start crackling, add whole urad. fry till it turns golden in colour. Add curry leaves, a pinch of asafoetida, red chillies.

•  When the chillies are fried a little, add grated coconut and  fry till it turns golden brown in colour.

•  Add this tempering to the cooked yam dal mixture and gentle stir and adjust the salt if required.

•  Yummy Cheani poricha kootu / yam curry is ready!

VARIATIONS / Suggestions : - 

1. You can make similar curry using Pumpkin (kaddhu, manjal poosani), ridge gourd (thuriya / Peekangai), Fenugreek greens (Methi sag / vendhayakeerai) 
2. lentil can also be substituted using green gram dal (moong / paasi parupu / siru paruppu)

1.  

Milagu Kuzhambu / Pepper Sambar

Milagu Kuzhambu / Pepper Sambar or Pepper Gravy.

As the Name Suggest it is ofcourse a spicy dish that is also Tangy with a tinge of sweet & salt as well thus making it an Yummilicious dish that will make you crave for more.

This is a traditional recipe which is also given in "Kattu Chadham" - (for Food Parcels) given to the Bride & Groom's family and their relatives when they travel back to their place after the marriage Ceremonies are over.  They Food is put on a banana leaf and parcelled nicely so that it lasts during the travel!

In Olden days, the transport facilities were very minimal or almost none when people walk or travel in a Bullock Cart or by Train driven by Coal Engine / Steam Engine. It takes time for them to reach their place.

Hungry Stomachs eagerly look into the bag of food parcels.... Opening the food parcel itself is a nice experience. A Foodie always opens it with his / her mouth watering.... the yummy food on the green banana leaf.... what a bliss!

So, 'Kattu Chadham' i.e. food parcels are given to them to eat on the way till they reach their destination. This Milagu Kuzhambu is also made and packed with the food parcel.

If it has to be used for long journeys, then More Oil is used and the gravy is boiled till it is reduced to a thick paste. 

The Recipe video is now available in Youtube Channel : Mira's Akshaya Patram. Added below :-

Milagu Kuzhambu

A good accompaniment with hot cooked white rice. It can also be taken as a side dish with Dosa, Chapathi too. 

Ingredients :-

1. Black Peppercorns - 1 tsp
2. Red Chillies - 2 Nos. (or as preferred)
3. Black Gram - 1 tsp (urad/ulundu)
4. Split Red Gram - 1 tsp (tuvar/arhar)
5. Curry Leaves - 8 Nos.
6. Tamarind - 1 small lemon size
7. Jaggery - 1 tbsp
8. Salt to taste
9. Asafoetida powder -1/4 tsp
10. Turmeric powder - 1/4 tsp
11. Sesame Oil - 3 tbsp + 1tsp for roasting
12. Mustard seeds - 1 tsp
13. Rice flour - 1 tbsp (Added at the end for thickening)

Procedure :-

• Cook Tamarind till it is soft. Once it is cooled, Adding 2 cups of water, extract tamarind water from it. 

•  For Roasting masala :- 

• Heat a wok, add 1tsp of Sesame oil. When it is hot, add Urad and Tuvar dal and fry till they start changing color. Add the dried Red Chillies, Curry Leaves and the Black peppercorn and fry till the dals turn golden in color. Transfer to a plate and allow it to cool.

• Once the roasted items cools down, grind it to a nice paste adding little water. Mix this paste to the Tamarind Extract.

• Heat a wok, add 3 tbsp Sesame oil. Add the Mustard Seeds. Once they complete spluttering, add the Tamarind Extract + Paste mix.

• Add turmeric powder, asafoetida powder, Jaggery and Salt. Bring to boil

• Dissolve 1 tbsp of rice flour in little water and add it to the boiling gravy by stirring it simultaneously to avoid lumps formation.

• In slow flame cook this mixture for 10 minutes stirring in between. Then switch off the flame.

•  Yummy & spicy pepper sambar / milagu kuzhambu  is ready to be had with hot rice or as an accompaniment to tiffin item like dosa / upma or with chapathis.

Channa Masala

When I was casually searching the net for some photos to make my foodie buddies drool, I happened to come across a interesting restaurant style recipe of the channa (chickpeas) in Manjuz kitchen (Thanks Manju.). Tried it today and it came out well. Sharing that recipe with you with the proportion I used as this is a trial recipe, I used less quantity of channa.

You will need :-

1. Chickpea (Kabuli Channa) - 1/2 tea Cup - soaked overnight or for 8 hours
2. Onion - 1 medium
3. Tomato - 1 medium
4. Ginger - 1/2" piece (I love the flavour of ginger in any dish)
5. Garlic - 3 Pods
6. Green chilli - 1 No. (finely chopped)
7. Curd - 1 tbsp (not sour)
8. Red chilli powder - as per preference (i used less than 1/4 tsp)
9. Turmeric Powder - little less than 1/4 tsp
10. Oil / Butter / ghee - 2 tbsp
11.  Bay leaf - 1/2
12. Cinnamon - small piece (1/4")
13. Cumin seeds - a pinch
14. Honey - 1/4 tsp
15. Dried Mango powder (amchur) - a pinch
16. Garam Masala Powder - less than 1/4 tsp
17. Chole Masala - 1/2 tsp
18. Kasuri Methi - a pinch
19. Coriander Leaves - 2 tsp (finely chopped)
20. Water
21. Salt to taste

Preparations :-

• Pressure cook channa (chickpeas) adding salt, till done. remove and let it cool. 

• Take half the quantity of cooked channa, mash it or grind in a blender adding water, keep aside.

• Finely chop onions, tomatoes, green chilli and coriander leaves. Finely grate the ginger and the garlic pods.

• Churn the curd and take 1 tbsp of curd, add it to the ground / mashed channa.

• In a small plate put the required measure of Turmeric Powder, Red Chilli Powder and Chole Masala & keep it ready.

Procedure :-

• Heat clarified butter / oil / butter in a wok. Add cumin seeds. When it starts crackling, add bay leaf and cinnamon stick.

• Add finely chopped onions and fry till golden brown.

• Add finely crushed / grated ginger garlic, finely chopped green chilli and fry till raw smell goes

•  Add finely chopped tomato and cook till tomato turn mushy. Now add the masala powders which you have already measured and kept ready in a plate. In a slow flame cook till oil separates.

•  Now add the Mashed / ground channa + curd mix.  Stir well, cook till oil separates again.

• Now add the remaining boiled channa / chickpea, mix well and cook for few minutes by stirring in between.keep adding little water to the gravy if it becomes dry.

• When the Chickpea is coated well with the spices, add some water, cover and cook in low flame for 15 minutes.

• Add crushed kasuri methi, dried mango powder, garam masala, honey and coariander leaves. Mix well. 

• Serve hot with chapathis

 

Note : Adding of kasuri methi is optional. Kasuri methi when added to such recipes gives it the restaurant touch.  I normally add little sugar to the oil before tempering and caramalise it. But adding of honey sounded healthy option.

khatta meetha chatpata chole

Hope you are all doing fine. Posting here after a very long gap. One priority or the other kept coming hence could not afford much time here. So i am now back with a chatpata dish.

This is the season for mint leaves and coriander leaves. They are available in abundant. So bought a bunch and wanted to try something different instead of the usual recipes.

Sharing with you a tongue tickling recipe which gives you a mixed taste... sweet, sour, spicy to make it an aromatic accompaniment :p

Ingredients :- [serves 2]

1. Kabuli Chana (chickpea) - 1 cup
2. mint leaves -  1 handful
3. Coriander leaves - 1 handful
4. Tamarind - 1/2 lemon size
5. Coriander seeds - 1 tbsp
6. Turmeric powder - 1 pinch
7. Red Chilli powder - less than 1/4 tsp
8. Chat masala - 1/2 tsp
9. Bay leaf - 1 no.
10. Cinnamon stick - 1/2"
11. Salt to taste
12. Onion - 2 nos. (medium)
13. Garlic - 2 pods  (medium) [OPTIONAL]
14. Ginger - 1" piece
15. Green chilli - 2 nos.
16. Pepper corns - 5 nos.
17. Sugar - 1 tsp
18. Olive oil - 2 tbsp

Procedure :-

• Soak chickpea for 6 hours or overnight. Pressure cook till tender after adding salt.  
• Take two table spoon of cooked chickpea n keep it aside for grinding.
• Soak tamarind in hot water for 15 min.
• Onion to be sliced thinly (lengthy pieces).
• Finely chop the garlic pods
• In a mixer, add the chopped garlic, ginger, mint & coriander leaves, cinnamon, green chillies, Coriander seeds, peppercorns, soaked tamarind, sugar, 1 tbsp cooked chickpea and grind to paste.
• Heat  oil, add bay leaf. When it turns golden in colour add the sliced onions and saute till they become pink.
• Add cooked chick peas, turmeric powder, red chilli powder, chat masala powder,  some water and bring to boil and lower the flame. Cover and let it boil for 2 minutes.
• Now add the ground chick pea paste & masala paste and let it boil for a minute. 
• Adjust the seasoning (salt, sugar)
• Remove from fire.
• Mouthwatering chatpata khatta meetha chole is ready!

it is a very good accompaniment with Puris.

Aloo Matar / Potato Peas curry

Aloo matar - a yummy & simple dish that can be prepared in gravy form or as a dry dish and goes well with white rice, rotis and as a dry side dis.

I have given a mild masala flavour to the dish. So if you want to make it strong just increase the quantity of masala powders and ginger garlic as per your preference.

I normally first add a pinch of sugar to the oil for certain gravy dishes to get the nice caramalized flavour and a tinge of sweetness to the dish. It is optional.

Let us get into making of this yummy recipe.

Serves : 2

Ingredients :-

1. Potato (medium) - 2 nos
2. Green Peas -  2 tbsp
3. Tomato (small) - 1 No.
4. Onion (small) - 1 No. (not shallots but the normal onion smaller in size)
5. Garlic pods - 2 Nos.
6. Ginger - 1" piece
7. Ghee - 3 tbsp
8. Bay leaf - 1 No.   
9. Cumin seeds - a pinch
10. Turmeric powder - 2 Pinches
11. Red chilli powder - 1/4 tsp
12. Green chilli - 1 no.
13. Coriander powder - 1/4 tsp (lightly roasted and powdered)
14. Cumin powder (roasted) - less than 1/4 tsp (half the qty of coriander powder)
15. Salt to taste
16. Coriander leaves - finely chopped 3 tbsp (reserve 1 tbsp for garnishing)
17. Water - 3 to 4 cups

Procedure :-

• Grind onion, ginger, garlic coarsely using whipper mode (without adding water)

• Grate the tomato, chop the coriander leaves finely.

• If you use frozen peas, immerse them in water @ room temperature to make it tender.

• Dice the potato into cubes

• Heat a wok and oil / ghee, a pinch of sugar (optional) & let it stay till it caramalise (turns golden in colour) then add the bay leaf, cumin seeds.

• After the cumin seeds crackle, add the coarsely ground onion ginger garlic mixture, keep the flame in medium, fry till the mixture turns light golden in colour. 

• Add the grated tomato and fry till the raw smell goes.

• Lower the flame, add the masala powders viz., turmeric, red chilli, coriander, cumin powders, 2tbsp chopped coriander leaves and fry for a minute.

 

• Add required water, salt, potato cubes. Mix well. Cover and cook till the potoatoes are done 3/4th. Remove the lid, drain water from green peas, add it to the boiling gravy.  After adding green peas don't cover. Let it cook. Once the potatoes and green peas turn tender, turn off the flame.

• if you use oil, then for flavouring, add a tbsp of ghee at this stage.

 

• Finally sprinkle the reserved 1tbsp coriander leaves to garnish and serve it hot with soft chapathis / rotis / white rice.

 

 

• Sit, relax and enjoy! Happy eating!

Chenai Masiyal / Suran Chutney / Elephant Yam chutney

Elephant Yam / Suran / Chenai is a root vegetable which is even given to new mothers who have given delivery because it is such a safe vegetable and easy to cook and is very tender.

Various dishes can be prepared using it. I am now sharing a traditional mouth watering recipe with you. As I said traditional recipe it means we use coconut oil for it. But you can use the oil of your choice. If you like the flavour of coconut oil, you will find it even more delicious.

Chenai Masiyal 

Ingredients :-

1. Elephant Yam - 1/4 kg
2. Lemon - 1/2 
3. Curry leaves - 2 sprigs (reserve one for tempering)
4. Red chilli -  2 Nos
5. Green Chilli - 1 no.
6. Mustard seeds - 1 tsp
7. Urad whole - 1 tsp
8. Hing - 1 pinch
9. Turmeric powder - 2 pinches
10. Grated coconut - 4 tbsp
11. Ginger - 1" piece
12. salt to taste
13. Coconut oil - 3 tbsp (reserve 1 tbsp for garnishing)

Procedure :-

• Peel, wash thoroughly and dice them

• Boil water, add salt and turmeric powder, put the diced yam and bring to boil, lower the flame and let it cook till it becomes tender.

• Drain (you can use the water for other cooking purposes or dilute and drink like soup and let it cool

• In a mixer grind the grated coconut, curry leaves, ginger, greenchilli coarsely (without water).\

• When the yam cubes cools down, mash them or just put in a mixe and whip it.

• Heat oil in a wok, add mustard seeds, urad, red chilli and hing powder. 

• When the mustard splutter, urad turns nice red in colour, add curry leaves and then add the mashed yam and grated coconut masala.\

• Mix well for 2 minutes

•  remove from fire 

• when it cools down a bit, squeeze in juice of half a lemon, the remaining 1tbsp of coconut oil and adjust salt if required. Mix well.

• Mouthwatering and flavourful masiyal / chutney is ready!

It goes well with plain hot white rice (as a main dish), and as side dish with chapathis and other rices varieties. A very good accompaniment for curd rice.

Mampazha Pulissery - Ripe Mango Khadi

The aroma, sweetness & royal colour of mango blended with spices, coconut oil & sour curd makes it the king of all dishes. Aboslutely royal and stunning dish from God's Own Country the greener of green India - Kerala!

Ingredients :

1. Ripe Mango - 3 Nos (flavourful & sweet mango variety of your region)
2. Sour thick buttermilk - 1 cup
3. Grated coconut - 1 cup
4. Red chillies - 4 nos
5. Peppercorns - 1 tsp
6. Cumin seeds - 1/2 tsp
7. Fenugreek seeds - 1/2 tsp
8. Turmeric Powder - 1/4 tsp
9. Salt to taste
10. Sugar - 3 tsp (or to taste)

Tempering :-

1. Coconut Oil - 1 & 1/2 tbsp 
2. Mustard seeds - 1 tsp
3. Curry leaves - 1 sprig

Procedure :-

• Slice the mangoes with skin. Remove skin from few pieces and keep it aside. this we are going to use at the finishing stage of the dish for garnishing.

• Boil mango pieces with skin (this will emit complete flavour of mango) adding 2 and 1/2 tea cups of water, salt and turmeric powder. Once cooked, remove skin from the mango pieces and let it cool separately.

• Dry roast Fenugreek (methi) seeds till they turn light brown in colour, powder it using mortar & pestle (or prepare and powder it in large quantity & store in an air tight container to use in khadis & other preparations)

• In a small pan, heat 1/2 tsp coconut oil and roast the red chillies (this will give nice flavour to the dish)

• Grind coconut, Cumin seeds, Red Chillies, Peppercorns together adding water to a smooth paste (you can use the water in which mango is boiled)

• Mash the boiled mango pieces and add the ground masala paste to it, add sugar, roasted fenugreek seed powder and boil

• Add the thick & sour buttermilk & cook on medium flame  stirring continuosly for 4 min or till foam forms on top.

• Remove from flame and temper with mustard seeds & curry leaves in coconut oil and add to the dish.

•  Now add the saved ripe mango pieces to garnish the dish.

• Tounge tickling royal pulissery is ready to make you drool :p

Mezhukupirati / mezhukuvarati is the best side dish for this. Fried Kerala Urad Papad is added bonus!

 

Puli Inji - tounge tickling side dish

Puli inji or inji puli AKA Pulikachal takes its place on a feast menu. The toungue tickler serves a good aid for digestion after a heavy meal. Goes well traditional main course rice dishes, curd rice, chapathi, dosa, etc

Ginger : Root Spice gives fragrance to any dish it is added to. Used in western as well as in Asian Cuisine.  Helps control lipids and free radicals.  Helps ease muscle pain, when had with a combination of hot water & lime it helps in weightloss as well as control blood cholestrol....helps to control nauseas, gas etc. however, it should be avoided while having acidity.

Tamarind: sour & slightly sweet fruit aids digestion. It is used around the world for various medicinal purposes. Anything in excess is not good. So eat it moderately. Always buy old tamarind which are dark in colour and will act friendly on your stomach. Its toungue tickling taste will make you crave for more....

Ingredients :

1. 2 Cups - Tamarind Extract (thick)
2. 1/3 cup - Jaggery (grated)
3. 1/4 cup - Finely chopped Ginger
4. 3 tbsp - Gingely Oil
5. 1 tsp  - Asafoetida
6. 1/2 tsp - Turmeric Powder
7. 2 Nos. - Green Chillies
8. 1/2 tsp - Red Chilli Powder
9. Salt to taste
10. 1 spring - Curry leaves
11. 1 tsp - Mustard seeds
12. 1/2 tsp - Chana dal  

Procedure :-

• Finely chop ginger and green chillies. Grate Jaggery.
• Heat oil in a wok, add mustard seeds. When they start crackling add chana dal.
• When dal turns golden colour, add curry leaves, green chillies and ginger pieces
• saute for 1 minute

• Add the Tamarind extract, turmeric powder, red chilli powder, grated jaggery, Asagfoetida, Salt to taste, Mix well.

• When it starts boiling, simmer the flame and let it cook for 20 minutes or till the oil separate and a thick consitency is formed. stir in between occasionally. [the aroma it spreads across the air will make everyone go gastronomic]

• Mouthwatering inji puli recipe is ready to kindle the intestinal juices.