Archive | March, 2010

Pickled Daikon

31 Mar

pickled_daikon
Pickled Daikon.

Daikon is pickled just like carrots are. Like carrots, daikon is cut into strips or chips and soaked in lemon juice till they mature. Lemon juice can be substituted for rice vinegar. Pickled radish is generally eaten with biryani or with rice mixed with some sort of dal / dhal.
Makes: around 1 1/2 Cups of Pickled Daikon.

Ingredients:

Daikon 1/4 Medium
Lemons 4
Salt to taste

Method of preparation:

Peel, remove ends, wash and pat dry the white radish.
Chop the white radish into thick circles.
If the radish is too big, you can chop them further into semi circles.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add enough salt to the lemon juice and stir to dissolve.

Now stir in sliced daikon.
Cover and let the daikon sit for a day or two to mature.
Serve pickled daikon as an accompaniment to biryani, dal rice, yogurt rice etc..
Notes: Make sure to soak the daikon completely in lemon juice or vinegar.

Suggestions: Make sure the jar is clean and dry for the pickle to last longer.
Variations: Beetroot can be pickled as well.
Other Names: White Radish in Lemon Juice, Pickled Daikon, Mooli in Lime Juice.

Quick Stuffed Eggplants

30 Mar

gutti_vankaya_tomato
Gutthi Vankaya Tomato Kura.

This is a quick and easy version of stuffed eggplants / gutthi vankaya. A quick tomato gravy is prepared with finely chopped tomatoes and couple of powdered spices. Eggplants are pressure cooked or steamed till soft but still holding its shape. They are then added the tomato gravy and cooked on low heat till done.
Makes: around 3 Servings of Quick Stuffed Eggplants.

Ingredients:

Baby Indian Eggplants 6
Tomato 2 Large
Ginger Garlic Paste 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Turmeric Powder a big pinch
Tamarind 1 inch Sized Ball
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Talimpu:

Fennel Seeds 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Remove stems, wash and slit the eggplants vertically twice keeping its stem intact.
Check to make sure eggplants are clean and good.
Pressure cook the whole eggplants in a cup of water along with tamarind for 3 whistles.
Strain the cooked eggplants and discard the tamarind.
Wash and finely chop cilantro.
Wash and finely chop the tomato.

Heat oil in a pan on medium flame, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly and stir in chopped tomato.
Cook till tomato turn soft and mushy.
Then add coriander powder, cumin powder, red chile powder, turmeric powder and salt.
Cook for a minute or two until the mixture comes together.
Make space in the middle of the pan, add cooked whole eggplants.
Fry the eggplants for a minute or until the skin turns light golden in color.
Then add few splashes of water, cilantro and mix everything carefully.
Cook covered on low flame for a minute.
Remove from heat and keep covered until required.
Serve quick stuffed eggplants with plain steamed rice or with biryani or with roti or with pulka etc…
Notes: You can also stuff a little bit of tomato gravy mixture into the eggplants before adding them to the pan.

Suggestions: If the eggplants are not cooked properly, add a splash of water and cook them covered on low flame till done.
Variations: You can also add chopped onion to the tempering. A big pinch of garam masala at the end makes a difference. A tablespoon of yougurt at the end makes the curry creamy.
Other Names: Quick Stuffed Eggplants, Gutthi Vankaya Tomato Kura, Baingan Tomato Masala.

Spicy Buttermilk

29 Mar

spicy_buttermilk
Talimpu Majjiga.

Home made yogurt is blended with water to make buttermilk. A tempering is prepared with cumin, mustard seeds along with green chiles, curry leaves and cilantro. Then buttermilk is churned along with tempering. This spicy buttermilk is often served chilled during summer months.
Makes: 2 Servings of Spicy Buttermilk.

Ingredients:

Plain Yogurt 1 Cup
Water 1 Cup
Green Chiles 1
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 2
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Oil 1/2 tsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Remove the seeds inside the green chile to reduce the heat.
Wash and finely chop cilantro.
Wash and tear the curry leaves.

Heat oil in a small pan, add cumin seeds and mustard seeds.
When mustard seeds start to splutter, add green chiles, curry leaves and cilantro.
Remove from heat and let it cool to room temperature.

In a deep vessel, pour yogurt, water, lemon juice, above tempering and salt.
Churn all the contents thoroughly with a whisk.
Pour onto serving glasses and serve spiced buttermilk chilled.
Notes: Make sure to adjust the water consistency according to the preference.

Suggestions: Adjust the spice with green chiles. Use a blender to thoroughly blend yogurt and water. Then stir in the tempering for a quicker process.
Variations: You can also avoid tempering if you wish. A small piece of ginger can also be added for extra heat.
Other Names: Spicy Buttermilk, Talimpu Majjiga.

Papad with Mashed Potato

27 Mar

aluonion_papad
Bangala Dumpa Appadam.

Papad is either roasted or deep fried until crisp. A layering is prepared with potato. Potato is boiled and mashed along with onion and other spices. Serve the mashed potato with crispy papad. You can also serve by layering the papad with prepared mashed potato.
Makes: 10 Papad with Mashed Potato.

Ingredients:

Potato 1
Red Onion 1/4 of Small One
Green Chile 1
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Lemon Juice 1 tsp
Cilantro few Sprigs
Salt to taste
Mustard Oil 1/4 tsp
Small Papads 10

Method of preparation:

Wash and halve the potato.
Boil the potato till its soft.
Cool the potato to room temperature and peel it.
Remove stem, wash and finely chop the green chile.
Peel and finely chop the red onion.
Wash and finely chop the cilantro.

Arrange small papads on a plate and microwave for a minute or two.
Alternatively, put each of the on open flame till light golden brown and crisp.
Or, deep fry the papad till crisp.

In a mixing bowl, add chopped onion, green chile, red chile powder, turmeric powder, lemon juice, mustard oil, cilantro and salt.
Mix thoroughly and leave for couple of minutes, then add the boiled potato and mash it well along with the other ingredients in the bowl.

Serve mashed potato with roasted papad.
While eating, scoop a little bit of the mashed potato with fried papad.
Notes: Make sure potato is cooked properly before mashing it.

Suggestions: Adjust the sourness with lemon.
Variations: You can also add chopped green onion. Minced ginger or garlic can be added after briefly frying in little bit of oil.
Other Names: Papad with Mashed Potato.

Val Methi Curry

26 Mar

val_papdi_curry
Anuvulu Menthi Kura.

Vaal / anuvulu / Indian bean is soaked in water overnight. The soaked beans can be pressed between thumb and index finger to peel off the skin. The vaal is then pressure cooked till soft and made into dry curry with fengureek leaves. The val papdi curry can be eaten wrapeed in roti, pulka etc or with steamed rice.
Makes: around 3 Servings of Val Papdi Curry.

Ingredients:

Dry Whole Val Papdi 1 1/4 Cups
Fenugreek Leaves 1 Cup Packed
Tomato 1
Green Chiles 2
Garlic 3 Cloves
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Soak the val papdi in enough water overnight.
Refresh the water and transfer the val papdi to a pressure cooker.
Pour fresh water until the val papdi is just soaked.
Pressure cook the val for 4 whistles and when pressure subsides, strain the beans.

Wash and finely chop the tomato.
Clean, separate leaves and thoroughly wash the fenugreek leaves.
Remove stems, wash and finely chop the green chiles.
Peel and roughly chop the garlic cloves.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic, fenugreek leaves, turmeric powder and salt.
Fry till fenugreek leaves wilt completely.
Stir in cooked val and fry for a minute or two to evaporate any excess moisture.
Make some space in the pan and add chopped tomato and salt.
Cook till tomato turns little soft, add red chile powder.
Mix everything thoroughly and remove from heat.
Serve val methi curry with steamed rice or roti, pulka etc..
Notes: Make sure to cook the beans well.

Suggestions: If the val papdi / anuvulu is not cooked properly, then add few splashes of water and cook covered on low flame till done or pressure cook for 1 or 2 more whistles.
Variations: Chopped onion can also be added to the tempering.
Other Names: Val Papdi Curry, Vaal Curry, Avarekalu Curry, Hyacinth Bean Curry, Avarekai Curry, Anuvulu Kura.