Chillies of India - Apex varieties

Hi,

Wish you all a very Happy and Prosperous New Year 2019!

My first post of this year. It is a spicy start up with this post on Chillies of India with the history of Chillies.

Chillies are commonly seen to spice the Indian, Thai and Indo-Chinese cuisines. They are later entrant to Indian Market. It was native to South America later spread & cultivated at different parts of the world. Chillies were brought to India by the Portugese in the 16th Century.  

Then what did we use to spice up our food before the arrival of Chillies? -  "Black Gold" as known to the entire world, our own Black Peppercorns!!! It spread to the world from our Country during the ancient trading system.  Grown in the state of Kerala.

Chilli is a fruit or a vegetable? Chilies, with their internal, edible seeds, are most definitely a fruit. Yes, a fruit most often eaten like a vegetable, but a fruit nonetheless.

The variety from the State of Andhra Pradesh is the famous "Guntur Chilli". This State is known for it's spicy dishes. Andhra Pradesh is the largest producer of Chilli in India.

 "Bhut Jolokia" is the spiciest Chilli in our country from North East India.

" Gandhari" is  from Kerala. This variety is also known as Bird's eye chilli and is grown in north eastern india as well. Normally, chillies will be hanging down towards earth  from the plant. However , this chilli stands up straight with their pointed end towards the sky. They are smaller in size and spicy in taste.

If you have ever wondered after eating in a fine dine Restaurant about the flavour of chilli used in the dish?

The "Pandi Mirch" is the most common variety of Dried Red Chilli from Southern India that is used widely in fine dine restaurants for Tadka (tempering) and in fine dine Chinese Cuisines. This gives spiciness and flavour to the dish, to which it is added. 

The variety "Byadgi Chilli" from Karnataka is grown in a place called Byadgi. This has second largest turnover in chilli production in India. This gives more colour and is less spicy and hence used in fine dine cuisines of restaurnats.

Kashmiri Chillies are rich in colour but they are less spicy. So for Masala Powders that need to be Red in colour, this chilli can be used.

Naga Chillies are also very spciy. 

Do you know, to keep elephants at bay, in Africa, Chillies are ground and mixed with dung, made like big cakes and then burnt to naturally drive elephants away. Even armies, use this as a weapon when needed.

The round Chillie known as "Madrasi Chilli " - is actually called "Mundu" from Ramanathapuram district of Tamizh Nadu. If you have noticed the photos mentioning cuisines from tamil nadu, the red plum like garnishing tadka on top which enhance the presentation is actually this Mundu chilli. This chilli is not very spicy but it gives nice flavour to the dish.

There are many varities of Chillies grown in our country but I have shared few important ones that has an important place in cuisines widely preferred. Chillies are an integral part of our Indian cooking infusing their Colour, Taste and Flavour according to their charachter. 

Research says, Chillies have health benefits viz., source of Vitamin C, reduce intestinal tumors, helps in weightloss, etc... but should be under nominal use. Anything in excess will create it's own problem.

Spice up your food to stay active and healthy!

Jai ho!

Capsicum Onion Chutney | Thogayal

Capsicum is a flavourful vegetable. Also known as Bell Pepper, this vegetable has now taken an important place in cuisines worldwide. Added to a dish, it makes it colourful, flavourful and inviting.

How to select Capsicum :- It should be Firm, Glossy and well shaped. The stems should be looking green and fresh. Should be blemishless. Should be heavy.

We can make a wide variety of dishes using this vegetable, starting from humble sambar and khadi, it makes it's way into the continental , customised and fastfood dishes as well.

Sharing with you a simple and easy chutney using Capsicum with Onion which can make it an excellent side dish for Dosai, Idli and Rice.

Ingredients :-

Serves : 2 people

1. Capsicum (Bell Pepper) - 1/2 Cup
2. Onion - 1/2 Cup
3. Urad - 1 Tbsp
4. Red Chillies (Dried) - few nos.
5. Tamarind - few pieces
6. Salt to taste
7. Oil - 2 Tsp

Video Recipe is here :- 

Process :-

• Heat a wok, add 2 tsp oil and fry the tamarind and red chillies together till the chillies are roasted well and puffs up. Transfer to a plate to cool.

• Add whole Urad (Whole urad will roast evenly than the split ones). Fry till golden brown. Transfer to a plate.

• Add Capsicum and Onion, stir. Add salt, mix. Cover and cook till done, while stirring in between. Transfer to a plate.

• Let the friend items cool completely and then grind to a smooth paste (without adding water).

• Flavourful Capsicum and Onion chutney is ready!

Podi Pota Sambar - Using Sambar Powder

I have already shared the Traditional Sambar using freshly ground masala known as "Arachu Vitta Sambar" along with the History of the Dish "Sambar".

Today sharing the Powder version of sambar where sambar powder is used instead of freshly grinding the masala ingredients.

I have used Raddish | Mooli | Mullangi. This vegetable makes it more flavourful and irresistable to taste. After Onion Sambar, this stands next in the queue in terms of flavour.

Good to go with Rice, Chapathi, Dosai, Idli. You can adjust consistency as per your requirement.

The Video Recipe is here :- 

https://www.youtube.com/watch?v=F7wl378ltfw&t=24s

Ingredients :- 

1. Raddish or your choice of vegetables - 1/4 cup [diced]
2. Tamarind - 1/2 lemon size
3. Toor Dal - 1/4 cup
4. Turmeric powder - a pinch
5. Asafoetida powder - a pinch | solid asafoetida - a small bit
6. Sambar Powder - 2 Tbsp
7. salt to taste
8. Oil for tempering - 2 tbsp
9. Mustard seeds
10. Curry Leaves - few nos.

Process :-

• Boil tamarind in water and when it cools down, extract 1.5 cups of tamarind extract by adding required water.

• Pressure Cook Toor Dal adding few drops of oil (This prevents spilling) till stoft.

• Cook the vegetables adding turmeric powder, salt, asafoetida.

• Add the tamarind extract, bring to boil

• Mash the cooked dal, add sambar powder to it and mix well. 

• Add this to the boiling tamarind mixture and stir well till it blends well.

• Once foam forms on top, add the tempering. Sambar is Ready!!

Frozen Green Peas - Tip to store fresh peas for off season

It is winter time! Season for fresh Green Peas, Mustard green (Sarson ka Sag), Makkai Roti!

Green Peas brings a nice color to the dish it is added. But as they are seasonal and is available during winter season, we can store them in our freezer for the off season and use it all around the year.

Our ancestors used different methods viz., Pickling Preserve, Sun Dried etc for storing certain seasonal fruit / vegetable.

Sharing with you the way to store the fresh peas in frozen form for the off seasons (thanks to refrigerators!) to make your recipes always special!

Separate the pearls from the pea pod

Pour water in a vessel that is enough to immerse the peas.

Keep some cold water in another vessel as we may need it once peas are blanched to stop the cooking process.

Bring the water to boil and reduce the flame.

Put the peas in it and boil for exact two minutes.

Turn off the flame and drain the water immediately.

Add it to the cold water and leave it till the peas becomes cool.

Spread a clean towel and spread the Peas over it and let it dry.

Store in a ziplock pack and freeze it!

Tada! the Green Peas is ready for your off sesaonal usage!