Green Chili Paste ~ Back to Basics of Indian Cooking!

Life is so much easy when it comes bottled! You don't agree? Well let me show you how exactly it does. Many a times I face a dish that requires just 1 teaspoon of this or that. And to make that I really got to sweat myself out and think of ways to get that ground to proper consistency in my mixer jar. Believe me, my smallest jar can mix quantity that fits for an army! I guess when I bought the mixer, that tiny fact slipped my mind. I checked all other features so well no doubt. But since we were in more of joint family types then, the small jar never got much importance.

Now it matters a lot. Every time I use it to grind something in small quantity, I ask myself why I didn't have this hindsight before. Well you can't help that anyways. and one needs to have positive approach to everything. How should one tackle this and improvise on the situation? Solution was only grinding it in bulk and storing it.

And that's exactly what we do. Grind a huge batch and store it and use as and when required. Refrigerator is a gift to the mankind, rather to the chef. And chefs at home are known to testing the shelf life of you name it, is already done!

That reminds me of that apple, that lived for ever in the cold compartments of our fridge for God knows how many months! Of course I know the date, it was on the diwali day that it came to our house and unhappily lived ever after until few weeks ago, when we took pity and gave it life. We, the ever sacrificing selves, wanted the others to enjoy the fruits of that and in the end none did. Anyway that was a story!

Coming back to the grinding and storing in bulks, Green chilis are something that ground in bulk and stored. There is really no recipe, just basic understanding of how it works.

Wash and pat dry the green chilies. Take the amount that fits your jar, you really need to get a paste. Or depending on your requirement, it can be coarse too.

Grind without adding water, if you find it is not getting ground finely, then add a teaspoon of water and proceed.

Once you get the consistency of the paste, transfer to a bottle and store.

This easily stays fresh for a week or 10 days.

If add too much of water, towards the end of its shelf life you will start getting a fermented smell out of the bottle.

Take the required amount with a dry spoon and put back the bottle.

I normally use green chili paste in Cauliflower Manchurian

Or dry sides dishes like Cabbage Fry

Or any dish that calls for green chilis and you want it to be more spicy.

Check out the other Back to Basic in the Indian Basic Series!

Have a great weekend!

Lunch Box Series : LBS#55 ~ Cauliflower Rice!

I know I made a big mistake when I eyed that not so big lovely cauliflower that was calling out to me! Of course ever since buying it, it has been calling me still. First I made a dry subji, then a pakora, then a mixed curry with cauliflower. Finally I kept some to attempt at a new idea that was playing on mind. But just couldn't get myself do it. And of course things happened to my convenience that I never attempted that.

Would you believe this is the third week since buying the vegetable. Yet when I opened the packet it was still so fresh. I was setting new standards on vegetable storage and gave a new meaning for procrastination. With all the zeal one can have, I looked at that medium sized cauliflower on the top rack and made the shop keeper get it down to me. As if I would be cooking it all on the very day! December is the time we get loads and loads of these lovely dainty flowers on charts and Athamma, as usual was telling me that we aren't making best use of the seasonal vegetables.

Inclination is not just enough for getting something done. You need to have lot more of something else, this is the lesson learnt from this incident. I had two different occasions where I could've tried out that new idea that has been running around mind with cauliflower. Yet did nothing possible to make them. Anyway finally I decided that I will make that Cauliflower Pulao or Rice or whatever you may call this dish, that I remember from years back. I remember seeing a recipe on a paper clipping featuring Malika Badrinath. In that toned paper, which Amma had recently borrowed, I saw this recipe again.

True to nature, I didn't follow the recipe. It called for some Amti Masala or Curry Masala. Seriously I just googled to know what goes in an Amti Masala. But I can see that its going to be long studying of a new mix. That is scheduled for another day. For now I will go ahead explaining how I finally made this Cauliflower Rice.

The day never starts differently at home. Today was extra hectic as I was trying to shoot two recipes before getting to work. Let me talk about this one today.

Cauliflower Rice

Preparation Time : 10 mins
Rice Soaking Time : 15 mins
Cooking Time : 20- 30 mins
Pan Cooking


Ingredients Needed:

Rice - 1 cup
Cauliflower - 2 cups or medium sized flower, cut into florets.
Onions - 2 medium, juliennes.
Mustard Seeds - 1/4 tsp
Green chilies 4 (or as per taste)
Asafetida - a pinch
Cashew nuts - 5 -6 whole
Curry leaves - 4 -5
Salt to taste
Turmeric powder a pinch
Cumin powder - 1/4 tsp
Chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Garam Masala - 3/4 tsp
Curds/ Yogurt - 1/4 cup
Oil - 2 tsp
Ghee - 1 tsp
Water - 2 & 1/2 cups

Method to prepare:

• Wash and soak Rice for 15 mins.
• Wash and cut the cauliflower into bite sized florets. Add salt and boiling water to the cauliflower and keep it covered for 10 mins.
• Heat the pan with oil. pop the mustards, then add the curry leaves, Hing, Cashew nuts and onions. Sauté till onions are turning brown.
• Drain the cauliflower from water and add the florets to the pan. Stir well, add salt and turmeric. Cover with a lid and simmer to low flame and cook for 5 -7 mins, stirring in intervals.
• By now the cauliflower will get soft. Drain the rice from water and add to the pan. Combine everything and again cook for 5 mins with lid covered.
• Meanwhile boil water and then pour over the rice. Increase to high flame, add the cumin, coriander, chili powder and Garam Masala. Beat the curds smooth add to this. Adjust salt and spice if required.
• Cover with lid, simmer and cook till done. It takes about 10 mins to reach the correct consistency. Switch off the flame, when you find that the rice is nicely cooked.
• Add the ghee and combine everything. Cover again and let it rest for 5 mins.

Notes:

Drain the cauliflower completely before using, same with rice.

The rice that I have requires extra half cup of water to get cooked to the right consistency. So use your judgment. For Basmati, the ratio is always 1:1 water. The recipe called for more chilies, but I used only 4, plus red chili powder. The rice had the right spice level. Since I don't know if amti masala or curry masala comes with chili powder in it. I just assumed I will have to add chili powder to make it more spicy.
Cauliflower has that funny smell and taste that needs to be masked by spice, so make this rice a bit more spicy to enjoy the overall effect.

This was the first time I have actually cooked a mixed Rice/ Pulao without adding Ginger garlic paste or added curry leaves. I must say the taste was very good.

This is coming straight from the kitchen today, as it was my lunchbox today. Hope you enjoyed, we for sure enjoyed and will be making it often!

Anapakaya Vankaya Masala Kura Recipe ~ Hyacinth Bean, Brinjal in a spicy gravy Recipe

After a day at home with kids you would think we have energy enough to start the day all bright? I know it's the same old story but well we decided we just ignore that and anyway start with brightness. Sunday breakfast was Appam with Tomato Kurma and Coconut Milk. I know how boring that might sound week after week. But what else to do, Poori or Appam is what the kids ever want on a Sunday. Best part of this breakfast is, I can make the same for their dinner and nobody complains!

We were also expecting guests. S who was our family friends daughter. I have known her from when were kids. She recently moved to our city to do her masters. She was visiting us with her friend N, who was really so sweet and gentle and was a doctor. I couldn't believe that in the first instance. Kids were so excited. I guess with us getting hardly any guests they were super duper excited in showing off with new people. Konda was asking me since morning about when S Akka will come home etc. What was more funny was that the boys were saying different names each time they asked.

Amma was entertaining them and prepared lunch. I was supposed to make the evening snacks. But Amma again said she had the batter for Meddu Vada ready. I planned to make Cauliflower pakoda, sad that I didn't get a chance! Dad had arranged for S and her friend a trip to Marina Beach and she was insisting that I go with them with the boys too. She had met them yet as they were napping. I said it wouldn't be possible for me to manage them all. I think I will skip her reaction after meeting my kids along with my niece!

Getting to the recipe on hand, with the winter giving us abandance of Val / Hyacinth bean / Mochai / Anumulu Anapakaya in Telugu. There is a confusion on the name Anapakaya where few areas of Andhra call Sorakaya/ Bottle gourd as Anapakaya. I am not sure what they call Anumulu as! But in the parts of Rayalaseema, Andhra the dried beans are as Anumulu, and the fresh beans.are called as Anapakaya

Translation
Vanakaya - > Brinjal in English

These fresh beans are also skinned or peeled to make the famous pithikina pappu kura. This winter when I paired the whole beans with Brinjal in a masala base, it was one most enjoyable treat. and makes a great side dish for Chapatis.

Between, I made a simple Vermicelli Upma for Konda, do check out!


Preparation Time : 10 mins
Pressure Cooking Time for Val : 10 mins
Cooking Time : 15 mins
Cuisine : Andhra Cuisine

Anapakaya Vankaya Masala Kura Recipe ~ Hyacinth Bean, Brinjal in a spicy gravy Recipe


Ingredients Needed:

Hyacinth bean / Mochai / Anumulu - 1 cup
Brinjal / Vankaya - 2 medium
Onions - 2 medium
Tomatoes - 2 medium
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves for garnish

For Tempering

Mustard Seeds, Urad Dal - 1/2 tsp
Curry leaves - few

For the ground Masala:

Fresh Coconut - 2 -3 tbsp
Green Chili - 1 - 2 (as per taste)
Fresh Coriander leaves - 2 -3 tbsp
Cloves - 2 -3
Cinnamon - 2"
Ginger Garlic paste - 1/2 tsp


Method to prepare:

Pressure cook the fresh beans for 1 or 2 whistle depending on how soft you want the beans to be. I normally do it for 1 whistle and remove before it comes to the second one.

Meanwhile get the ground masala done and the chopping. Chop Brinjals as square chunks.

Heat a pan with oil, add the seasoning, then onions. Fry till the onions are done and lightly brown.

Then add in the chopped tomatoes, salt and turmeric. Once the tomatoes get mush, add the ground masala along with chopped brinjals. Let it get cooked well on covered in low flame.

Stir well and see if oil has started coming out of the sides. At this stage, add the cooked Vals, combine everything well and add 1 cup of water or more depending on how much gravy you need. Bring to boil.

Simmer till you reach the consistency you want. Add the coriander leaves kept for garnish.

Serve with Rice or Roti.

By the Book!

When Jayashree asked me to write about the cookbook that I use often, I was wondering which one to write about as I don't' follow one cookbook that much. I asked her if I can talk about the paper clippings and handwritten book from Amma, she said yes! So here are some of the books that I use sometimes and 4 huge files of complied papers.

The most cherished hand written book from Amma has recipes that she written from her Mom, and those that she learnt in the early years of marriage. Many are part of our regular cooking. some I have kept for the cookbook. That book is something we use so often. Apart from that small diary there are some 3 different big diaries that we maintain. Now of course I have the blog!

Those books from Sanjeev Kapoor are sometimes referred. Then those lovely books that look so pretty! But the other collection that you see down, are the files that I prepared with the paper clippings that Amma had with her for many years. Those handwritten books are recipes that are hit in our family that Amma makes, it was given to me when I started my own family!

Thanks Jayashree, I really enjoyed going through my collection and writing about it!

Sakara Pongal with Sprouted Whole Moong Dal

As with every festival, this Sankranti had me thinking what new dish I should make. Whatever new dish that may come to mind, I will have to make the star dish of the festival, that being the Sakara Pongal. And innovation had its play with Athamma telling me that we can prepare it with whole Moong dal instead of the split one and make it more healthy by using sprouted whole Moong dal. I normally prepare as how Amma makes, with Split Moong dal and handful of Channa dal. I especially like biting on that hard tidbits of channa dal in between.

Athamma had the sprouts done the previous night, they were just sprouting. So it was all convenient for us to make the Sakkara pongal. I found Athamma very nostalgic about her mom and was going on telling me on the different dishes her Mom used to make. Theirs being a big family, the entire cooking process starts well ahead in the morning. As a Bogi special, they used to make Sesame topped Jowar Breads, with Mixed Lentil Gravy. True to that Athamma made these two for our Bogi dinner. I could see that she was missing her mom and all those dishes that she no longer makes at home.

The other things we made were the Jowar Laddos with Jaggary. This was really something so new that I was really wonder struck. Did you know that Jowar also pops as the Corn? Atleast I didn't know and was so amazed that such wonderful preparation was also rustic in origin. Athamma said since Jowar was a staple grain at their place, this found its way in all forms. What I loved so much were the jowar pops as in pop corns! More on it when I post the recipe.

Next laddo that we made was the Bajra or Sadda ladoo. With the laddos that I ended up making, I can almost have a separate section dedicated to the lovely Indian Laddos on spot!

Then came the pineapple Halwa. I have been wanting to make Pineapple Rava Kesari, maybe next time.

Sprouted Whole Moong Dal Sakara Pongal

Ingredients Needed:

Rice - 1 cup
Jaggary - 1 cup
Sprouted Moong dal - 1/2 cup
Water - 3 cups
Cardamom a pinch
Ghee - 2 - 3 tsp
Roasted Cashew and Raisin for garnish.
Fresh grated Coconut - 2 -3 tsp (opt)

Method to prepare:

For making sprouts:

Follow the sprout process and store in fridge until you make this. Ideally its best to get it sprouted the day before as we want moong that just started sprouting.

For making the Pongal:

Wash the moong dal and keep aside.

Wash and soak the rice for 15 - 20 mins. Then pressure cook the rice along with the sprouted moong dal till it is soft.

In a separate pan, melt the jaggary and remove the scum if any. Then bring to boil, then simmer and allow it to cook for 5 - 7 mins till you get a thick syrup consistency.

Once the pressure off, remove lid, you will find the husk of the moong dal on the top. Remove them and mix well.

Pour the melted jaggary over the cooked rice and mix well. In a small pan, melt the ghee and roast the nuts and raisins till the raisins balloon up. Pour over the rice mix along with the ghee and mix well.

A healthy sakara pongal in offering!

Enjoy on any festival!


Do be sure to check out the Quick Paneer Parathas that I sent for lunch yesterday for Konda

And these tasty Onion Dosas my new post on BC!

Pachai Milagu Kara Kulambu ~ Green Peppercorns in Tamarind Gravy!

Tamarind based gravies like Puli Kolambu, Vatha Kolambu, Vendakai Kara Kolambu to name some, are so famous in Tamil Nadu. These basically get their tangy taste by adding Tamarind pulp to the the base. Though I don't make this gravy that often, as hubby dear is not so fond of sour dishes, Athamma loves them. So when hubby dear was not in town, I try to make this.

And a new ingredient came to my attention when my help gave me handful of fresh whole peppers. I remember seeing these still on trees during my visit to Kerala and seeing them on my oven, took me back to those days. I have never used fresh peppercorns, so wasn't sure how to go about using them other than drying them up and use.

It was then that I was suggested that I make a Kara Kolambu with this. I was imagining how aromatic and pungent it was going to be. Yet I was not ready the for the final sensation that hit me on tasting this.

During my last vegetable shopping, I was so tempted to buy a lovely cauliflower, which apparently is still lying in the fridge. I searched for quite a few new cauliflower recipes, not wanting to let the season pass away without me trying something new. So hoping I should be trying out some soon!

Meanwhile check out this tangy kolambu fit to arose a dying tongue!

Pachai Milagu Kara Kulambu ~ Green Peppercorns in Tamarind Gravy!

Ingredients Needed:

Fresh Peppers - 3 -4 with the wine
Onions - 2 medium
Tomato - 1 medium
Tamarind pulp - 2 -3 tbsp
Curry leaves - few
Garlic - 3 -4 cloves
Chili powder - 1/2 tsp
Coriander powder -1 tsp
Sambar powder - 1 tsp
Mustard seeds- 1/2 tsp
Salt to taste
Oil - 2 -3 tsp

Method to prepare:

Wash the fresh peppers ensuring the corns don't fall off, keep aside.

Heat a pan with oil, pop the mustard, then add curry leaves. add chopped garlic and onions. Fry till the onions are brown. Then add finely chopped tomatoes along with salt and turmeric.

Add the chili powder, coriander powder and sambar powder. Mix everything and allow it to cook for 5 mins in sim.

Then add the tamarind pulp and 1 cup of water. Bring to boil. When the gravy reaches the consistency you want, drop in the fresh peppers and cover with a lid and cook on slow flame for 5 mins.

Serve with steaming rice

Notes

• The fresh pepper needs to be added only in the final stage and it gets very pungent otherwise. Even one peppercorn is very hot and goes to your head.
• This dish can be stored for couple of days in room temperature.

Sankranti Festival Recipes!

Pongalo Pongal!..Oh well it wasn't exactly that that went through this morning, but something to that effect.

With the kids at home, it was tooo hectic to even say how it has been since morning. Just took a moment while they are jumping around. We made a different type of Sakara pongal with Sprouted Moong Dal, Pineapple Halwa, Jowar Laddos, Bajra Laddos and Jowar Pops!

Fresh Turmeric Roots and Sugar Cane for Pooja!

Jawar pops were the most amazing thing since popcorns!..they taste great if not better!..Recipe will follow soon.

Enjoy your holidays!