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Ugadi & Talimpu Anniversary

23 Mar

ugadi_pachadi_2012

Its 5 years everybody. 5 long years since i have been adding a recipe to talimpu every day ( well almost everyday).
I have so much to say and as usual i end up not transforming that into writing. But in any case i will try.

First of all thank you so much to each one of you for visiting Talimpu.com and trying out the recipes and for the feedback.
I truly appreciate it.

This year was definitely challenging in terms of Talimpu.com
I had crazy nights during past few months if not the whole year.
There are times I would wake up at 2 AM and make a recipe so I can post it to Talimpu.com instantly.

Thanks to my co sister(Sowji) who is always a phone call way for a recipe or for an idea of the recipe.
Thanks to all my readers and friends for the emails and comments and for patience and understanding that you have been showing all these years.
Thanks to Tez for being there when i needed.

Finally thanks to mom n dad for the tips n tricks and for always believing in me.

Last but not least, huge thanks to my dear husband for all his help and support.
Talimpu wouldn’t have been possible without you hubby.

If you have come this far, then thank you so much once again.

Hope you are enjoying Talimpu.com as much as you used to or may be little more than that.
Please keep visiting and keep experimenting and have fun.

 

Happy Talimpu Anniversary and a very Happy Ugadi to all my Talimpu.com visitors.

Ugadi Pachadi is a combination of 6 tastes. Bitter / Chedu (from neem flowers), Sweet / Teepi (from jaggery), Sour / Pulupu ( from tamarind), Salty / Uppu ( from salt), Spicy / Karam ( from green chile) and ogaru / astringent (from tender mango).
Makes : around 2 Cups of Ugadi Pachadi.

Ingredients:

Neem Flowers 2 Tbsps (Fresh or Dried)
Tender Raw Green Mango 1 – 2
Fresh Coconut 3 (4 inch Pieces)
Jaggery 1/4 Cup (Grated)
Tamarind 3 – 4 inch Sized Ball
Red Chili Powder a Pinch
Salt a Pinch

Method of preparation:

Soak tamarind in a 1 1/2 Cups of water and extract all the thick pulp.
Strain the tamarind and collect all the liquid in a mixing bowl.
Add grated jaggery to the mixing bowl which has the tamarind liquid.
If using dried neem leaves, soak in few tablespons of warm water before adding to the above mixing bowl.

Wash and finely chop the raw mango discarding the seed.
Finely chop the fresh coconut pieces.
Mix all other ingredients into tamarind and jaggery liquid.
Mix thoroughly and adjust any seasoning if required.
Serve a small bowl full of ugadi pachadi.
Notes: If using banana, make sure to add it just before serving.

Suggestions: Adjust the amount of ingredients to make it more sweet, sour or spicy. Pluck the leaves of the neem flowers and add it for much milder bitterness.
Variations: Mashed banana can also be added to ugadi pachadi. You can also add chopped sugarcane, roasted chana dal, …
Other Names: Ugadi Pachadi

Sweet Vaal Talimpu

30 May

anumulu_talimpu
Anumulu Talimpu.

Sweet vaal / anumulu is soaked overnight and cooked till soft. Val is then briefly cooked in oil along with other whole spices. Sweet vaal talimpu is finished with fresh or frozen scraped coconut. Serve sweet vaal talimpu as a snack or with steamed rice.
Makes: around 2 Servings of Sweet Vaal Talimpu.

Ingredients:

Sweet Vaal 1 Cup
Scraped Coconut 3 Tbsps
Green Chiles 1
Turmeric Powder a big Pinch
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 stem, wash and slice the green chile.
Soak vaal in enough water overnight.
Refresh the soaked vaal with water and press each bean between thumb and index finger to peel off the skin.
Pressure cook the vaal in enough water for 2 – 3 whistles.
Strain the cooked vaal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, cooked vaal, turmeric powder and salt.
Stir fry for a minute and remove from heat.
Stir in the scraped coconut and adjust the seasonings if necessary.
Serve sweet vaal talimpu as a snack or with steamed rice and dollop of ghee.
Notes: Make sure to cook the vaal right.

Suggestions: If vaal is little overcooked, don’t fry for longer once added to the pan with talimpu.
Variations: Leave the skin not peeled if desired.
Other Names: Sweet Vaal Talimpu, Anumulu Talimpu, Vaal Sundal.

Ugadi & Talimpu Anniversary

4 Apr

ugadi_pachadi
Ugadi Pachadi.

It is very hard to write about Talimpu but i will try to share a little bit about it and the people behind it. It’s been 4 long years since i started Talimpu. I remember the day i called my parents to suggest me a name for the food blog, the day i had to post Talimpu recipe from an airport, the numerous days i dragged my husband to malls for bowls shopping and those days when i was extremely sick but had a tiny bit of energy to prepare a recipe for Talimpu. Each recipe has a story behind it and people behind it. Whatever the story is I always tried to keep the Indian note in each of the recipes with simple and fresh ingredients. I hope Talimpu helped you in preparing a quick recipe or at least helped you in bringing new twists to your recipes. I hope your family had as much fun as my family had while making and tasting a Talimpu recipe. I managed to keep Talimpu alive posting a recipe almost everyday (1350+ recipes as of today).
Hopefully i will have the energy and time to do the same in the coming years. Please support talimpu by visiting the website and most importantly by adapting recipes from it.
Finally, Thanks to all those people who not only took time to visit Talimpu but also to share their experience.
Thanks to internet friends who keep sending wonderful recipes through email just for the sake of Talimpu.
Thanks to all my friends, parents, in laws and other family members who saved those special recipes and had the heart to give it out for Talimpu.
Thanks to my cousin Tez for being there from the start and helping me with Talimpu coding.
Thanks mom and dad for Talimpu.
And a very special thanks to my husband for all his support and most importantly for surviving in spite of all the food experiments and explosions.

Happy Talimpu Anniversary and a very Happy Ugadi to you.

Ugadi Pachadi is a combination of 6 tastes. Bitter / Chedu (from neem flowers), Sweet / Teepi (from jaggery), Sour / Pulupu ( from tamarind), Salty / Uppu ( from salt), Spicy / Karam ( from green chile) and ogaru / astringent (from tender mango).
Makes: around 4 Servings of Ugadi Pachadi.

Ingredients:

Neem Flowers 1 tbsp
Raw Mango 4 Tbsps (chopped)
Ripe Banana 1 Small
Fresh Coconut 4 Tbsps
Jaggery 5 Tbsps (grated)
Tamarind 2 inch Sized Ball
Red Chili Powder a Pinch
Salt a Pinch

Method of preparation:

Soak tamarind in a cup of water and extract all the thick pulp.
Soak jaggery in the tamarind extract.
Wash and finely chop the mango discarding the seed.
Peel and slice banana into circles.
Finely chop the fresh coconut pieces.

Mix all other ingredients into tamarind and jaggery mixture.
Mix thoroughly and adjust all the above ingredients if required.
Serve a bowl full of ugadi pachadi.
Notes: If using banana, make sure to add it just before serving.

Suggestions: Adjust the amount of ingredients to make it more sweet, sour or spicy. Pluck the leaves of the neem flowers and add it for much milder bitterness.
Variations: Mashed banana can also be added to ugadi pachadi. You can also add chopped sugarcane, roasted chana dal, …
Other Names: Ugadi Pachadi.

Indian Guacamole

21 Aug

indian_guacamole
Indian Guacamole.

Guacamole is Mexican style dip made with ripe avocado. Ripe avocado is mashed up and onion and garlic are mixed with the avocado along with other seasonings and herbs. Guacamole can be served with toasted roti, naan or with regular tortilla chips.
Makes: around a Cup and half of Indian Guacamole.

Ingredients:

Avocado 1
Onion or Shallot 1 Small
Green Chiles 1
Lemon 1
Garlic 1 Small Clove
Roasted Cumin Powder 1/2 tsp
Garam Masala a small Pinch
Cilantro few Sprigs
Salt to taste

Method of preparation:

In a mixing bowl, grate the garlic, add lemon juice and salt.
Peel and finely chop the onion.
Remove stem, wash and finely chop the green chiles.
Wash and finely chop the cilantro.

Cut the avocado into half and remove the pit.
Scoop the flesh out of the avocado with help of a spoon and mash it lightly leaving few bits untouched.
Use a pestle or just a spoon to mash up the avocado.
Add the chopped onion, cilantro, mashed avocado, cumin powder into the mixing bowl having the lemon juice and garlic.
Mix all the ingredients well and remove onto a bowl.
Serve Indian style guacamole with toasted roti or with tortilla chips.
Notes: Make sure to select the perfectly ripe avocado.

Suggestions: You could also chop some of the avocado and add it to guacamole for it to be more chunkier. Don’t add too much of garam masala which could make it inedible.
Variations: For a variation, add any sort of toasted masala powder to the guacamole.
Other Names: Indian Style Guacamole.

Fruit Salad with Icecream

19 Jun

fruit_chaat_icecream
Fruit Salad with Icecream.

Here, fruit salad is made with banana, cherries, strawberries, cantaloupe and grapes. The mixed fruits are then served on a bed of vanilla ice cream or ice cream of your choice.
Makes: around 3 Servings of Fruit Salad with Icecream.

Ingredients:

Banana 1 Small
Cherries 6
Strawberries 4
Cantaloupe (chopped) 1 Cup
Green Grapes 8
Vanilla Icecream 2 – 3 Scoops

Method of preparation:

Wash all the fruits under fresh water.
Peel and chop the banana.
Remove stem and chop the cherry around its seed.
Remove stem and chop the strawberries.
Chop the grapes.
Mix all the chopped fruits.

In a serving bowl, place around a scoop of icecream.
Spread the icecream and stir in mixed fruits.
Serve fruit salad with ice cream immediately.
Notes: Make sure to adjust the quantity of each fruit to your preference.

Suggestions: Fruit Chaat is all pulpy – Choose fruits that are fresh and not overripe.
Variations: Use the fruits at hand or fruits of your preference.
Other Names: Fruit Salad with Ice Cream.