Archive | Talimpu RSS feed for this section

Spicy Cauliflower

18 Jun

spicy_cauliflower
Cauliflower Masala Kura.

Cauliflower is wash and broken into small florets. Cauliflower florets are cooked in tempered oil along with chopped onion. Tamarind pulp is added while cooking the cauliflower for tanginess. The curry is finished with spice powders and garam masala for heat.
Makes: around 6 Servings of Spicy Cauliflower.

Ingredients:

Cauliflower 1 medium head
Onion 1
Green Chiles 3
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/2 tsp
Cumin powder 1/4 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Tamarind 1 inch sized ball
Cilantro few sprigs
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Wash cauliflower and break it into small florets.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop cilantro.
Soak tamarind in few tablespoons of water for sometime and extract all the thick juice.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in cauliflower florets, tamarind extract and salt.
Cook covered on low flame till cauliflower is soft but not mushy (around 8 minutes).
Uncover, add coriander powder, cumin powder, garam masala, turmeric powder and salt.
Stir fry for a minute or two to remove any excess moisture and lightly mash to break any big florets.
Garnish with chopped cilantro and serve spicy cauliflower with steamed rice.
Notes: Make sure to cook the cauliflower well.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. If the curry gets too spicy or too sour, add some chopped boiled potato.
Variations: You can also add lemon juice during the last stage of the cooking by skipping tamarind.
Other Names: Spicy Cauliflower, Masala Gobi.

Ugadi & Talimpu Anniversary

16 Mar

ugadi_roju_pachadi
Dry Fruits Ugadi Pachadi.

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 Servings of Dry Fruits Ugadi Pachadi.

Ingredients:

Fresh or Dried Neem Flowers 1/2 tsp
Freshly Squeezed Tamarind Pulp 4 tbsps
Grated Jaggery 2 – 3 tbsps
Finely Chopped Tender Mango (peeled and deseeded) 1 tbsp
Finely Chopped Green Chile (deseeded) 1/4 tsp or Red Chile Powder a pinch
Finely Chopped Fresh Coconut 1 tbsp
Pistachios 3
Cashews 2
Almonds 2
Raisins 10
Salt a Pinch

Method of preparation:

Soak almonds and pistachios in warm water for couple of minutes.
Finely chop up the pistachios, cashews, almonds and raisins.

Mix all the ingredients together along with quarter cup of water (if preferred) and serve a tbsp of the ugadi pachadi.

Notes: Adjust the jaggery according to the sourness of the tamarind.

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: Add fresh fruits like apple, banana, orange, watermelon or more dried fruits like anjeer etc. Add honey for sweetness. For variations of the ugadi pachadi. click here .
Other Names: Dry Fruits Ugadi Pachadi.

Today is Talimpu Anniversary. Am so grateful to all the people who kept visiting talimpu and supported it in many ways. Thank you.
Happy Ugadi

Ugadi & Happy Anniversary

27 Mar

ugadi_roju_pachadi
Ugadi Pachadi

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: 2 – 4 servings

Ingredients:

Fresh / Dried Neem Flowers 1 tsp
Freshly Squeezed Tamarind Pulp 4 tbsps
Grated Jaggery 2 – 3 tbsps
Finely Chopped Tender Mango (peeled and deseeded) 1 tbsp
Finely Chopped Green Chile (deseeded) 1/4 tsp
Salt a pinch

Method of preparation:

Mix all the ingredients together along with quarter cup of water and serve a tbsp of the ugadi pachadi.

Today is Talimpu Anniversary. Thanks to everyone who visited talimpu over these years. Hope I can keep these recipes coming.
Happy Ugadi

Notes: Make sure to adjust any of the ingredients to your preference.

Suggestions: Ugadi pachadi is too bitter – add more of sweet and sour ingredients to adjust.
Variations: Ugadi pachadi is traditionally semi solid. No water is added to it. But variations include diluting ugadi pachadi with water and adding various ingredients like mashed ripe banana, chopped ripe banana, red chile powder, sugar cane pieces, roasted bengal gram, dried nuts etc…
Other Names: Ugadi Pacchadi, Ugadi Roju Pacchadi, Bevu Bella.

Panch Phoran

7 Mar

panch_phoran
Panch Phoran and Panch Phoran Powder

Ingredients:

Black Mustard Seeds 1/4 cup
Nigella Seeds / Black Onion Seeds 1/4 cup
Cumin Seeds 1/4 cup
Fennel Seeds 1/4 cup
Fenugreek Seeds 1/4 cup

Method of preparation:

Mix all the ingredients together and store them in a dry jar.
This is called panch phoran, used to enhance the flavors of any dish.
Rarely, panch phoran powder is used in pickles.

To make panch phoran powder, toast all the ingredients separately until aromatic.
Cool the ingredients to room temperature and grind them into fine powder.
Store the panch phoran powder tight in a dry jar and use when necessary.

Notes: Make sure not to burn any of the ingredients while toasting them.

Peas Potato Burger

9 Feb

aloomutter_burger

Ingredients:

Red Potatoes 5 – 7
Dry Green Peas 1 cup
Green Chiles 2
Ginger 1 inch piece
Cilantro 1 cup packed
Cumin Seeds 1 tbsp
Asafoetida a pinch
Fine Sooji 2 tbsps
Salt to taste
Oil as required

Method of preparation:

Soak green peas in water for 6 – 8 hrs and pressure cook them in 2 cups of water for 3 whistles.
Alternatively, use fresh or frozen green peas.
Wash, halve and boil potatoes until just cooked.
Once cooled, peel and mash the cooked potatoes.
Remove stems, wash and finely chop green chiles.
Peel and mince ginger.
Clean, wash and finely chop cilantro.

Heat a tbsp oil in a pan, add cumin seeds, hing, green chiles and ginger.
When cumin seeds start to brown, add mashed potatoes, peas, cilantro and salt.
Mix thoroughly and remove from heat.
Cool the mixture and form lemon sized balls out of the mixture.
Roll the balls in sooji and flatten them on palm.
Repeat the same with remaining potato peas mixture.

Heat a tsp of oil on a flat pan, place the flattened potato patties on hot pan.
Fry on both sides until golden brown and remove from heat.
Repeat the same with remaining patties.
Alternatively, roast the potato patties in oven at 350F for 10 – 15 minutes.
Serve peas potato patties sandwiched in any bread or french rolls with sliced onions and tomato ketchup.

Notes: The peas potato burger can be packed in zipper bag and stored in freezer for couple of days.