Tag Archives: Garlic

Garlic Spice Mixture

19 Jul

garlic_spice_mixture
Velluli Pappula Karam.

Fresh garlic cloves are peeled and fried in oil till golden in color. They are then ground into powder along with roasted lentils, spices and tamarind. Store garlic spice powder in a dry jar and it stays fresh for couple of weeks. Serve garlic spice mixture with steamed rice and dollop of ghee or with dosa etc…
Makes: around a Cup of Garlic Spice Mixture.

Ingredients:

Garlic 10 – 5 Cloves Medium
Urad Dal 2 Tbsps
Chana Dal 2 Tbsps
Cumin Seeds a Pinch
Whole Red Chiles 3 – 4
Tamarind 2 inch Piece
Oil 1 1/2 Tbsps

Method of preparation:

Peel the garlic cloves.

Heat oil in a pan, add garlic cloves and fry on low flame till they turn golden in color and remove from heat.
Add the tamarind to the warm pan and keep aside.

Heat a heavy bottomed pan on low heat, fry urad dal , chana dal and cumin seeds separately until golden in color or until aromatic.
Add a few drops of oil to the pan and add the broken red chiles and toast them until the red chiles are crisp.
Cool the roasted ingredients to room temperature and grind them into powder.
Stir in fried garlic cloves, tamarind and salt and pulse a couple of times into coarse mixture.
Serve garlic spice mixture with steamed rice and dollop of ghee or with dosa etc…
Notes: Make sure not to burn any of the ingredients while roasting.

Suggestions: Microwave the tamarind for couple of seconds if necessary to ease the grinding process. Adjust tamarind and red chiles according to your preference.
Variations: Check other recipes at http://talimpu.com/browse.
Other Names: Garlic Spice Mixture, Velluli Pappula Karam.

Quick Mango Garlic Pickle

19 Apr

mango_garlic_pickle
Mamidikaya Velluli Pacchadi Mukkalu.

Green raw mango is peeled and ground coarsely along with garlic cloves. The ground mango garlic mixture is then mixed with spice powders and finished with warm oil. Serve quick mango garlic pickle with steamed rice or with dosa etc…
Makes: around 2 1/2 Cups of Quick Mango Garlic Pickle.

Ingredients:

Raw Mango 1 Small
Garlic 6 – 8 Cloves
Red Chili Powder 3 Tbsps
Salt 1 Tbsp or to Taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 3 Tbsps

Method of preparation:

Peel, wash, and roughly chop the raw mango (around 1 1/2 Cups).
Peel and roughly chop the garlic cloves.
Using a blender, pulse the raw mango and garlic cloves coarsely.
Alternatively, mince the raw mango and garlic.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

In a mixing bowl, add raw mango and garlic mixture, red chili powder and salt.
Mix well and stir in the above warm oil along with the spices.
Serve quick mango garlic pickle with steamed rice or with dosa etc…
Notes: Make sure not to over grind the raw mango.

Suggestions: Adjust red chili powder according to your preference.
Variations: If raw mango is not sour enough, add a tbsp or two of lemon juice. Add a pinch of fenugreek seeds powder if you desire.
Other Names: Quick Mango Garlic Pickle, Mamidikaya Velluli Pacchadi Mukkalu.

Mirchi Thecha

17 Apr

mirchi_thecha
Mirapakaya Velluli Pachadi.

Tender green chillies are fried in oil along with garlic cloves. The fried ingredients are then ground into coarse paste with salt. Serve mirchi thecha with bhakari or with steamed rice and ghee or with dal rice etc…
Makes: around 3 Tablespoons of Mirchi Thecha.

Ingredients:

Green Chillies 8 – 9
Garlic 4 – 5 Cloves
Salt 1/2 – 1 tsp
Oil 1 tsp

Method of preparation:

Remove stems and chop the green chillies into halves.
Peel, remove hard ends and halve the garlic cloves.

Heat oil in a pan, add garlic and green chillies.
Fry till garlic turns light golden brown and the skin of chillies starts to brown.
Remove from heat and cool to room temperature.
Using a mortar and pestle, pound the green chillies, garlic and sufficient salt into coarse mixture.
Alternatively, using a spice grinder to pulse the mixture couple of times for a coarse texture.
Remove the mirchi thecha onto a bowl and stores for a week or two if refrigerated.
Serve mirchi thecha with bhakari or with steamed rice and ghee or with dal rice etc…
Notes: Prefer long tender green chillies for this recipe.

Suggestions: Adjust green chillies according to spice level.
Variations: You can also add a few cumin seeds while frying the green chiles.
Other Names: Spicy Green Chilli Relish, Mirchi Thecha, Mirapakaya Velluli Pachadi.

Tindora Fry with Garlic Powder

17 Mar

tindora_garlic_powder
Tindora Fry with Garlic Powder.

Tindora / Tendli is sliced and fried in oil till cooked and brown around the edges. Garlic Powder is added to the fried garlic as a finishing step. Serve tindora fry with garlic powder over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Tindora Fry with Garlic Powder.

Ingredients:

Tindora 20 – 25 app
Garlic Powder 1 Tbsp
Tamarind 1 2 inch Piece
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Wash, remove ends and slice the tindora.
Heat oil in a pan, add sliced tindora.
Fry for a minute, cook covered on medium flame along with tamarind for around 5 minutes.
Uncover and fry till tindora is cooked and turns brown around edges.
Once tindora is fried, remove from heat and stir in garlic powder and salt.
Serve tindora fry with garlic powder over plain steamed rice and dollop of ghee.
Notes: Make sure to fry the tindora well.

Suggestions: Adjust spice with garlic powder.
Variations: You can also chop the tindora into circles.
Other Names: Tindora Fry with Garlic Powder.

Raw Garlic Powder

16 Mar

raw_garlic_powder
Raw Garlic Powder

Raw garlic powder is prepared by grinding the peeled fresh garlic cloves. The garlic cloves is then ground with powdered spices before seasoning with whole spices. The powder can be stored fresh for couple of months.
Makes: around a Cup of Raw Garlic Powder.

Ingredients:

Garlic 5 Cloves
Red Chili Powder 1/2 Cup
Salt 1/4 Cup or less

Talimpu:

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

Method of preparation:

Peel and roughly chop the garlic cloves.
Grind coarsely garlic cloves with help of a spice grinder.
Stir in red chili powder and salt and grind again for around half a minute for the oils in garlic to infuse in red chili powder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove the pan from heat and add to the above garlic powder bowl.
Stir well and store the raw garlic powder in a dry jar and it keeps fresh for a month or two.
Use raw garlic powder as a finished step to most of the fries (potato fry, eggplant fry, tindora fry, bhendi fry etc…)
Notes: Make sure not to burn the spices.

Suggestions: Adjust red chili powder and salt according to taste.
Variations: Add a 2 inch piece of raw tamarind while grinding the garlic.
Other Names: Raw Garlic Powder.