Ira Yummy Food: Chutneys Podis Pickles Sauce

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Kamis, 23 Agustus 2012

Tamarind Chutney for Chat | Imli Ki Chutney | Indian Tamarind Sauce

When Konda wanted to take tamarind water for her school weekly home science class, I asked her why she wanted that. She said they were going to be Bhel and she was supposed to bring along Tamarind water. I asked if they were going to cook during the class. She said they were going to just mix everything and eat. I told that just tamarind water wouldn't do for the Bhel, it has to be a chutney. For which she said, "You are the cook, I don't know how it is to be made."

That reminded me that I am yet to share the typical Tamarind chutney that gets made for the Chaat dishes. This Tamarind Chutney can be made ahead and be preserved for over a week when refrigerated.

Tamarind Chutney

Tamarind Chutney

Ingredients Needed:

Tamarind - 1 cup loosely packed
Jaggary - 3/4 cup
Cumin powder - 1 tsp
Red chili powder - 1 tsp
Chat Masala - 1/2 tsp
Black Salt / Kala Namak - 2 pinches
Sugar - 2 tsp

How to make the Tamarind chutney

Wash and soak the tamarind in water for about 15 mins for it to become soft. Extract pulp from it.

Likewise soak the jaggary and remove the impurities.

In a pan, take the tamarind water and bring to boil. Continue boiling till it becomes little thick. Add the jaggary water and continue cooking.

When the liquid is quite thick, add the red chili powder. It will start to boil over.

Simmer and add the cumin powder, Kala Namak, sugar and chat masala.

Sim for another 10 mins and check if the chutney is thick enough. It should not be thin and dropping, but rather thick to touch.

When done, cool and preserve.

Imli Ki Chutney

You can use this chutney with Bhel Puri, Pani Puri, and other chat dishes.

For Pani Puri, you can make it very thin water.

Sabtu, 26 Mei 2012

Chutney Pudi | Chutney Podi Recipe | Dry Chutney Podi ~ Side Dish for Idlis

To end this Summer Chutney Special Series, I have a delicious Dry Chutney Pudi for serving with Idlis. Gun powder as we call it, is a staple dish in all South Indian household. In fact we have so many of them stocked that we almost need not make any fresh wet chutneys for either dosas or Idlis.

Amma's versatile dal podi is very famous and makes an excellent side dish for any dish. You name it and it goes so well with it. Today's podi on the other hand is more specific for dosas or idlis. Not that you can't serve but somehow this is more of a chutney podi than anything else.

Chutney Pudi

Being a Sunday, we had a very relaxed morning and kids woke up pretty late. Athamma said I should let them sleep as very soon their schools reopen and they anyway have to wake up early. Wish I had somebody to say this when I was young! It has always been before 7 when we were in school. At all times it was the same, and my parents pride on having brought us up that way! Of course I never let an occasion pass by without me mentioning the same to Konda. But of course the words go overboard!

Kids are right now playing police and thief, with all of them having a gun. God knows who the thief is, as every now and then, they poke the gun at me.

While I go and make myself scarce for them to find me, you enjoy this Chutney pudi.

Chutney Podi | 3 Dal Chutney Podi for Idlis

Ingredients Needed:

Channa dal / Bengal Gram Dal - 100 gms
Toor Dal / Piegeon Pea - 100 gms
Roasted Groundnut - 100 gms
Cumin Seeds - 1 tsp
Dry Red Chilies - 15 nos
Tamarind - 1 marble size
Garlic - 10 - 12 cloves
Salt to taste

For Tempering

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves handful

How to make the Chutney Podi

Wash the garlic and pat it dry. You can either wipe it clean or dry it under fan. It has to be dry. Trim the ends and pound the garlic along with its peel. Keep it aside.

Heat a Kadai, toss the cumin seeds till it splutters, transfer to a plate. Then toss channa dal till it starts turning colour, remove and toss toor dal. Next goes the dry red chilies till it turns crisp. Switch off the flame, add the tamarind and cover with lid.

Since you are using roasted peanuts, you can add it as such.

Once the dals cool down, take all of them in a mixie, add salt along with pounded garlic, pulse couple of times, then grind to a semi coarse powder. Make sure it's not very fine powder.

Then remove to a bowl.

Now heat a kadai with oil, when it is hot, add mustard and curry leaves. Let it splutter. Switch off the flame, and let the oil cool down. when the oil is luke warm, add the ground podi to the kadai and mix well. Stir around to make sure the podi doesn't get burnt. Cover with a lid and keep it closed for few minutes. Then spread on a plate and allow it to cool down completely before storing in a tight container

Well with an extra dose of ghee, it overflew the mountain!

Notes:

The extra zing comes from adding the garlic skin. Store in a air tight container.

Selasa, 22 Mei 2012

Mango Thokku | Manga Thokku Recipe ~ Side Dish for Dosa | Chutney Recipes

You know how it happens right, one moment you think something, then something else happens and your best plans never get to happen. This season when we had loads of mangoes at home, I was all ready for trying out those many Mango dishes that I have filed up. When I had mentioned that in passing to Hubby dear, he profusely refused, saying he would much rather enjoy the fruits as such. I said let's see and I was more than intent on carrying out my thoughts.

As things would have it, I was indisposed for a week and by then the Mangoes vanished. So unless we get another excess supply of mangoes, I might have to wait another year to try out those recipes. Meanwhile remember I said we had some raw mangoes that we wanted to try some chutneys and Pickles, well Athamma had saved up one and ended up making a thokku, I was unclear if it was to be called a chutney or a pickle. Finally I settled to the Thokku as it can convey whatever meaning it wants. I know this tastes great with Dosas as I have been eating with it and goes excellent with curd rice, I am yet to try with rice, however I am sure it will be good.

We still have a week to go for Konda's school to reopen. Only last night just before going to sleep, Konda was telling how quickly days seemed to have passed by. I was surprised that she noticed that. She was saying with a catch in her tone, that she will soon go to seventh std. Well I said the same thing when I met my school friends recently. Those were the guys with whom I did my high school and I was nostalgic remembering being seventh graders ourselves. With a sweet bitter note of those long gone days, I always feel happy that I got back in touch with many of them. The sweet bitter note gets replaced with hope and fervor for my kids to have the best of times, to remember later.

With every little thing we do today, we are weaving beautiful memories for our future..

Coming to the recipe, I hope this gets done many times more for the delicious taste it gives to the meal!

And I am hoping to do a Chutney Special this week, I hope you come back to enjoy this series.

Mango Thokku

Over this weekend, when I was up to it, I decided I might as well click all the chutneys we ended up making. We made the Peanut Chutney with Roasted Onions, green chilies. The one I have already posted has roasted tomatoes as well. So this time we omitted that. Apparently my kids cleaned out the bowl that my sil made for them during their visits. We were surprised that they all loved that chutney so much, we found out that she made it after roasting the ingredients. We also do it, though not on a regular basis. When we have some time to spare, we end up roasting the onions, green chilies for the peanut chutney. Else the regular one gets done.

Well to please the kids, we got to do many things right. So we ended up making a peanut chutney that way. A hot spicy onion tomato chutney for the hubby and these other two chutneys.

Manga Thokku

Manga Thokku ~ Mango Pickle

Raw Mango (unripe), chopped - 1 cup

Dry Masala powder

Urad Dal - 1 tsp
Methi / Fenugreek - 1/4 tsp
Cumin Seeds / Jeera - 1 tsp

Dry roast all the above ingredients, allow to cool. Then grind to a fine powder, keep it aside.

Salt to taste
Red Chili powder - 4 tsp

Wash and pat dry the mango, cut into small pieces.
In a mixer/blender, take the mango pieces, salt, chili powder, and the above ground masala powder, grind to a paste without adding water.

Transfer to a bowl. Do the tempering with the below ingredients.

Tempering,

Oil - 1/4 cup
Curry leaves few
Dry red chilies - 2 long
Hing - a pinch
Garlic - 3 -4 cloves
Cumin seeds - 1/2 tsp

In a kadai, heat oil add cumin seeds, chopped garlic, red chilies, curry leaves and hing. Saute till the cumin crackles. Then add the ground mango paste and saute till the oil comes out.

Store in a dry jar.

Notes:

Oil used will be more if you want to have a longer shelf life.
Always use a dry spoon to scoop out.
This can be refrigerated for more a than two weeks.