Archive | February, 2012

Red Chili Mango Chutney

29 Feb

red_chili_mango
Pandu Mirapakaya Mamidikaya Pachadi.

Fresh red chiles are lightly fried and ground into coarse paste along with fresh raw mango. The chutney is seasoned with fried whole spices. Serve red chili mango chutney with steamed rice or with roti etc. This instant chutney is a supposed to be extremely spicy.
Makes: around 1 1/4 Cups of Red Chili Mango Chutney.

Ingredients:

Fresh Red Chillies/ Fresno Pepper 3
Raw Mango 1
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Wash, peel and roughly chop the raw mango.
Wash, remove stems, slice the red chiles.

Heat oil in a small pan, add sliced red chiles.
Fry for couple of seconds and remove the red chiles from heat.
To the same pan with remaining oil, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

Coarsely grind the red chiles, mango and salt.
Remove the ground mixture onto a bowl, stir in toasted whole spices.
Adjust salt if necessary and store red chili mango chutney tight in a jar and refrigerate for extended shelf life.
Serve red chili mango chutney with steamed rice or with roti etc…
Notes: Make sure raw mango is sour enough.

Suggestions: If raw mango is not sour enough, add a splash of lime to the chutney. Adjust red chiles according to your preference.
Variations: You can also add a pinch of toasted fenugreek seeds powder to the chutney if you wish.
Other Names: Red Chili Mango Chutney, Pandu Mirapakaya Mamidikaya Pachadi.

Yard Long Beans with Chickpeas

28 Feb

long_beans_chickpeas
Yard Long Beans with Chickpeas.

Yard long beans are chopped up and boiled in salted water till cooked. They are then briefly cooked in oil along with whole spices and crushed garbanzos. Serve yard long beans with chickpeas with steamed rice or with chapati/ roti.
Makes: around 4 Servings of Yard Long Beans with Chickpeas.

Ingredients:

Yard Long Beans 2 Cups Chopped
Cooked Chickpeas 1 Cup
Green Chiles 2 – 3
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash yard long beans thoroughly and remove little bit of both ends.
Chop the yard long beans on a slight diagonal into half inch sized pieces.
Bring to boil around a cup of water in a sauce pot, add chopped long beans.
Add salt and boil till long beans are just soft (around 10 minutes).
Strain the long beans and keep aside.
Lightly crush the cooked chickpeas and keep aside.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and stir in cooked yard long beans and crushed chickpeas.
Fry for couple of minutes, stir in coriander powder and red chili powder.
Remove from heat and serve yard long beans with chickpeas over plain steamed rice or with roti.
Notes: Make sure to cook the long beans well.

Suggestions: If long beans are not cooked well, put it back on heat and cook covered on low flame till done. Add a splash of water if required.
Variations: Add a splash of lime at the end for freshness.
Other Names: Yard Long Beans with Chickpeas.

Bell Pepper Coconut Curry

27 Feb

bell_pepper_coconut
Butta Pacchi Mirapakaya Kobbari Kura.

Capsicum / Bell pepper is diced and cooked in oil along with whole spices. Cilantro leaves are finely ground and added to the curry along with grated coconut. Serve bell pepper coconut curry with steamed rice or with roti.
Makes: around 4 Servings of Bell Pepper Coconut Curry.

Ingredients:

Bell Pepper 2
Fresh / Frozen Grated Coconut 1/2 Cup
Ginger 1/2 inch Piece
Turmeric Powder a Pinch
Cilantro 1 Bunch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and dice the bell peppers.
Wash and separate curry leaves.
Remove stems, wash and slice the green chiles.
Grind cilantro coarsely without or with very least amount of amount.
Peel and mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add diced bell pepper, green chiles and ginger.
Cook covered for a minute for capsicum to soften a bit.
Uncover, fry for another minute or two, stir in ground cilantro mixture.
Remove from heat, stir in turmeric powder, grated coconut and salt.
Serve bell pepper coconut curry with steamed rice or with roti.
Notes: Make sure bell pepper is cooked right.

Suggestions: If bell pepper is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: You can also add diced onion along with bell pepper if you wish.
Other Names: Bell Pepper Coconut Curry, Butta Pacchi Mirapakaya Kobbari Kura.

Ridge Gourd Carrot Chutney

25 Feb

turai_carrot_chutney
Beerakaya Carrot Pachadi.

Ridge gourd is chopped up with the skin and cooked in oil along with carrot and green chiles. The cooked ridge gourd is coarsely ground along with raw mango and seasoned with fried whole spices. Serve ridge gourd carrot chutney with steamed rice and dollop of ghee.
Makes: around 2 Servings of Ridge Gourd Carrot Chutney.

Ingredients:

Ridge Gourd 6 inch Long Cylinder
Carrot 1 Small
Green Chiles 1 – 2
Green Mango 4 – 5 Cubes
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove ends, wash and roughly chop ridge gourd with its skin.
Peel, remove ends, wash and roughly chop the carrot.
Remove stems, wash and slice the green chiles.
Wash, peel and finely chop the mango.

Heat half the oil in a pan, add chopped ridge gourd.
Cook covered on medium – low flame for around 5 minutes or until ridge gourd changes color and turns soft.
Uncover, add the green chiles and carrot.
Cook covered again for another minute till carrot softens a bit.
Cool the cooked ingredients to room temperature.
Grind the cooled mixture into coarse mixture along with raw mango and salt using a food processor.
Only pulse gently to avoid over grinding the ridge gourd.
Remove the coarsely ground ridge gourd chutney into a bowl.

Heat remaining oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above chutney bowl and mix.
Serve ridge gourd carrot chutney with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust sourness with raw mango. If ridge gourd is not cooking properly, add a splash of water and cook covered on low flame till done.
Variations: You can also add cilantro while grinding the ridge gourd if you wish.
Other Names: Ridge Gourd Carrot Chutney, Beerakaya Carrot Pachadi.

Ivy Gourd Tomato Masala

24 Feb

ivy_gourd_masala
Dondakaya Tomato Masala.

Tindora / Ivy Gourd is sliced and fried in oil along with onion. They are then cooked with chopped tomatoes along with freshly ground spice powder. Serve ivy gourd tomato masala with steamed rice or with roti.
Makes: around 6 Servings of Ivy Gourd Tomato Masala.

Ingredients:

Tindora 1 1/2 Cups Sliced
Tomato 4 Medium
Onion 1 Large
Ginger Garlic Paste 1/4 tsp
Coriander Seeds 1 tsp
Urad Dal 1 Tbsp
Whole Red Chiles 2
Red Chili Powder 1/4 tsp
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Cloves 1
Cardamom 1
Bay Leaf 1
Oil 2 tsps

Method of preparation:

Peel and slice the onion.
Wash, remove ends and slice the tindora.
Wash and finely chop the tomatoes.

Heat a pan on low heat, add urad dal and coriander seeds fry till dal turns light golden color.
Add the red chiles and a drop of oil and fry till red chiles are crisp.
Cool the ingredients to room temperature and grind into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds start spluttering, add sliced onion.
Fry till onion is translucent, add sliced tindora.
Cook covered for couple of minutes till tindora is little soft.
Uncover, add ginger garlic paste and fry for few minutes till tindora starts to turn brown around the edges.
Stir in chopped tomatoes, ground spice powder, red chili powder and salt.
Add half a cup of water if necessary and cook on medium flame till tomatoes are mushy.
Adjust seasonings and serve ivy gourd tomato masala with steamed rice or with roti.
Notes: Make sure ivy gourd is cooked well before removing from heat.

Suggestions: Adjust spice with red chili powder.
Variations: Garnish with cilantro if desired. Check tindora kurma recipe here.
Other Names: Ivy Gourd Tomato Masala, Dondakaya Tomato Masala.