RIPE CHILLI CHUTNEY

 We are really obsessed with panic buying and stocking veggies/essentials, during this unprecedented time. At times,even the veggies rot inside the refrigerator; thus ending up in the trash. I  stowed down quarter kilograms of green chillies (after taking out the stalk )in the refrigerator fortnight back. To my dismay,half  the chillies had ripened. At this juncture,I would like to elucidate a nifty tip for preserving green chillies -- After sourcing green chillies from the market,wipe it pat dry and take off the stalk / pedicel from it and pack it in air tight cover/ plastic container and stock it inside the refrigerator.

I somehow foraged the recipe involving ,ripe chillies.After tasting the chutney,I fell in love with it ! 😛😄 The yummiest chutney,I've ever tasted !!

This chutney tastes best only with hot plain rice with a dollop of ghee. Hence,I enjoyed a generous helping of chutney rice. 

 

INGREDIENTS

 

RIPE GREEN CHILLIES- 7-8 NOS

 

MEDIUM SIZE ONION- 1 NO

 

ROASTED AND POUND FENUGREEK POWDER-  3/4 TSP

TAMARIND SYRUP/ PASTE- 6 TSP

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

POWDERED JAGGERY- 1 TSP

 

 

FOR SEASONING

 

SESAME OIL  -1 TBSP

MUSTARD- 1 TSP

ASAFOETIDA-3/4 TSP

CURRY LEAVES- 1 SPRIG

PROCEDURE

Soak tamarind in warm water and extract syrup.

Heat 4 tsp of sesame oil in a pan and add chopped chillies,chopped onions,salt and fry well.

Actually,the recipe calls for shallots, but I was running out of shallots,hence swapped  it with onions.

Now pour the tamarind syrup over the sauteed veggies and boil till the raw smell goes off. Add in the fenugreek powder,turmeric powder,jaggery and mix well. 

Allow the contents to cool and then grind to fine paste in a mixer grinder.

For seasoning- Heat the remaining sesame oil in the pan. Splutter mustard seeds,throw some curry leaves and asafoetida. Now,pour the ground paste over the seasoning and stir in mild heat till the oil oozes from the side.

ONION ,TOMATO GOTSU

For any given recipe,there are umpteen variations; gotsu/ gothsu,a flavorsome accompaniment for pongal,idli and dosa, is no exception. This dish,is often referred to as Chidambaram gotsu or kalyana gotsu; as it is popular in Chidambaram, a town in the Cuddalore District in Tamilnadu. Mostly,it prepared by incorporating moong dal, any of the veggies like brinjal,tomato or onion. There are other variations,devoid of lentil. In this recipe,I haven't included moong dal. The consistency of gotsu is akin to sambar. I thickened it to curry consistency.

 

INGREDIENTS

ONIONS- 2 NOS

TOMATOES- 2 NOS

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/2 TSP

OIL- 1 TBSP

CUMIN SEEDS- 1 TSP

 

MUSTARD SEEDS- 1 TSP

CHILLI POWDER- 3/4  TSP

SAMBAR POWDER- 1 1/2 TSP

CRUSHED GARLIC- 4 CLOVES

TAMARIND- GOOSE BERRY SIZE

 

TURMERIC POWDER-  1/4 TSP

SALT TO TASTE

METHOD

Soak tamarind in warm water and extract syrup. Chop tomatoes,onions and keep it aside.

In a pan heat oil. Crackle mustard seeds,cumin seeds. Add asafoetida,curry leaves.

Over the seasoning,add chopped onions,salt,crushed garlic cloves and fry till the onions turn translucent.

Add in the chopped tomatoes and fry till it turns mushy. Over it add all the spice powders and fry till the raw smell evades.

Pour the tamarind syrup over the sauteed ingredients and keep stirring in mild heat untill the raw smell goes off and the syrup thickens.

 

SEMOLINA | RAVA DOSA

 

 

I always prefer dosa to idli. My favourite variant being : Rava/ semolina dosa. Besides,the crispy texture,I love the combination of ingredients in the batter: Semolina,maida flour,rice flour,cumin seeds,peppercorns,asafoetida,curry leaves,green chillies,ginger gratings and coriander leaves. The procedure is not as easy as it may seem.The appropriate proportion of flour is key to the crispy texture. Hence,unlike the usual dosa, thin batter should not be spread on the skillet/tawa as it is poured over the hot tawa.

Thus it is not circular in shape. Though,I tried various proportion,somehow,the crispy texture kept evading. Couple of months back,I happened to view a cookery show. The chef's comprehensive explanation of the rava-dosa recipe; was really helpful.I tried diligently to get every nuance right. And viola! I made perfect,crunchy dosas!! I thanked him profusely for the amazing recipe.Thus, I can confidently proclaim to be “a pro in making perfect rava dosas”.

 

 

 

 

 

INGREDIENTS

SEMOLINA/RAVA-  1 CUP

MAIDA- 3/4 CUP

RICE FLOUR- 3/4 CUP

WATER- 4 +1 CUPS

PEPPERCORNS- 1 TSP

CUMIN SEEDS- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

CORIANDER LEAVES CHOPPED- 1 TBSP

SLIT GREEN CHILLIES- 2 NOS

SALT TO TASTE

GINGER GRATINGS- 3/4 TSP

 

SUGAR- 1 TSP

 

PROCEDURE

In a bowl,take maida flour,semolina and rice flour. Reserve a fistful of semolina for later use.

 

Meanwhile,crush peppercorns,chop curry leaves and coriander leaves,grate ginger and add it to flour mixture. You can even add whole pepper. But I prefer the crushed ones,as it infuses nice flavour.

Add other ingredients like:asafoetida, salt,ugar and water and whisk thoroughly. Allow the mixture to rest for thirty minutes. Sugar imparts nice hue to dosa.

 

After thirty minutes, take the soaked flour mixture and mix well. If you find the batter,thick then add one cup of water and whisk it again.Now add in the fistful of semolina to the mixture.

Grease the skillet/tawa with oil and heat it. Using a tumbler or ladle gently pour the batter over the hot tawa. Don't bother about the shape and don't fill the holes. 

Drizzle oil generously. Allow the dosa to cook and take out. If  you prefer crunchier texture,then flip the dosa to the other side.

 

NOTE: The amount of water solely depends on the quality of semolina. If the semolina has a coarse texture,then it takes in water easily,hence you can add 5 cups of water. On the other hand,finer variant doesn't absorb more water.  

 

BRINJAL RASAVANGI

 

I was pondering what to cook for lunch... I flicked through through my recipe diaries and zeroed in on an authentic recipe : Rasavangi. Rasavangi,is an authentic dish from the Tam brahm cuisine. Its mostly prepared using brinjal.This dish,is an integral part of wedding and festival menu in Tanjore. On perusing the recipe, I found the ingredients similar to the one used in sambar. But there are feeble variations, in the ingredients. As gram dal is not used in sambar

 

 

 

 

 

 

 

                                                                                     

 

INGREDIENTS

BRINJAL- 5 NOS (Striped)

GRAM DAL- 2 TBSP

TOOR DAL- 2 TBSP

TAMARIND- GOOSE BERRY SIZE

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

 

OIL- 1 TBSP

 

FOR THE RASAVANGI PASTE

CORIANDER SEEDS- 5 TSP

 

GRAM DAL-3 TSP

 

TOOR DAL- 3 TSP

 

RED CHILLIES- 5 NOS

 

FENUGREEK SEEDS- 1/2 TSP

 

SOLID ASAFOETIDA- SMALL PIECE

 

COCONUT GRATINGS- 2 TBSP

 

 

 FOR TEMPERING

GHEE- 3 TSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG

 

PROCEDURE

 

Soak tamarind in warm water and extract syrup and keep it aside. Soak gram dal in hot water and keep it aside for thirty minutes till it softens.

 

In pressure cooker,take the soaked gram dal,tur dal (doesn't need soaking) and steam cook for four whistles and switch off.

 

In a pan add a teaspoon of oil and roast coriander seeds.gram dal,red chillies,fenugreek seeds and on cooling,grind it along with coconut gratings to paste using little water.

In the same pan,add the remaining oil and add chopped brinjal,salt and fry till the veggie gets cooked.

Add tamarind syrup,turmeric powder over the sauteed veggie and boil till the raw smell of the syrup goes off.

 

Now,transfer the steamed lentils over the tamarind syrup. Add the rasavangi masala paste and simmer in mild heat till the ingredients blend well and becomes a homogeneous mixture.

 

Prepare the seasoning and add it to the rasavangi  and serve with plain rice.

 

BITTER GOURD CHUTNEY

 

 

 

Bitter gourd,is a power house of nutrients,vitamins and antioxidants.As a kid, I was averse to this veggie. Hence,I was coerced,into eating this veggie,as it is a natural remedy for eliminating intestinal worms. Its made palatable,by dunking in tamarind syrup,slathering  generous amount of jaggery or lavish sprinkling of coconut shavings. 

 

 

Hence, these methods,reduced the bitterness to some extent. Thus, I became acclimated to the acrid taste of this "miracle vegetable". This simple chutney,is bursting with flavours. While preparing this chutney,always choose the tender gourd. Also take care not to grind it to paste. The coarse consistency, makes it really appetizing.

 

INGREDIENTS

BITTER GOURD (Tender)- 3 NOS (Medium size)

 

URAD DAL- 4 TSP

 

RED CHILLIES- 4 NOS

 

MUSTARD- 3/4 TSP

 

POWDERED JAGGERY- 2 1/2 TSP

 

TAMARIND- GOOSEBERRY SIZE

 

COCONUT GRATINGS- 1 TBSP

 

ASAFOETIDA- 3/4 TSP

 

SALT TO TASTE

 

OIL FOR FRYING- 3 TSP

 

 

 FOR SEASONING

SESAME OIL- 2 TSP

MUSTARD- 1 TSP

CURRY LEAVES- 1 SPRIG

PROCEDURE

Wash,chop bitter gourd and fry in oil till it turns crisp and keep it aside.

In the same pan,add urad dal,red chillies,asafoetida,mustard and fry till the ingredients are roasted.

In a mixer jar, first,grind the roasted and ingredients to coarse powder.

Now add in the roasted bitter gourd,tamarind,jaggery,salt,coconut gratings to the coarsely ground mixture and blrnd all together with 3 tsp of water.

Prepare the seasoning and add to the chutney.

 

BAALE DINDINA PALYA | BANANA STEM CURRY

 Banana stem,has a host of health benefits. It is rich in fibre content and  helpful for bowel movement. It is a good source of Potassium and Vitamin B6 and a quick home remedy, for acidity and digestive problems.As a natural coolant,it keeps you body cool. Hence during summer,this fibrous stem can be used in varied dishes.There are many amazing dishes,using banana stem :dindina majigae bajji or banana stem yogurt based curry,raita,kosambari and stir fry. I tweaked my mom's stir fry recipe, by incorporating roasted groundnuts.

 

 

 

Coarsely pound groundnuts & coconut , red chilli  mixture

Chopped banana stem soaked in buttermilk

 

INGREDIENTS

BANANA STEM- 1 NO

ONION- 2 NOS

MOONG DAL/ SPLIT YELLOW LENTIL- 1 1/2 TBSP

COARSELY POWDERED GROUNDNUT- 1 TBSP

OIL- 1 TBSP

MUSTARD-  1TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES- 1 SPRIC

ASAFOETIDA- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

 

INGREDIENTS TO GRIND

COCONUT GRATINGS- 1 1/2 TBSP

RED CHILLIES- 4 NOS

 

 

 

PROCEDURE

Wash and chop the outer layers of the banana stem. Then take out the centre portion and chop it to roundels. While chopping, take out the fibre and chop it to pieces.

In a vessel add water and a tablespoon of curd or buttermilk . Now transfer the chopped pieces and set it aside. This prevents,discoloration.

Now heat oil in a pan. Add mustard. When it pops,add cumin seeds,asafoetida,chopped onions ,salt and fry till the onions turn translucent.

Drain the water and take out the chopped pieces and rinse thoroughly.After rinsing,add it over the sauteed onion .Add moong dal too.

Add water,turmeric powder and close the lid. When the veggie gets cooked,add in the coconut ,red chilli mixture and simmer in mild heat for a minute and switch off.

At last add the coarsely powdered ground nut powder and mix well.

 

 

DAHI ALOO, BHINDI

 

 

 

Any dish prepared with yogurt / curd fascinates me. Hence ,I'm drawn to yogurt based North Indian gravies. I had only a few okra hence, combined potato. Yogurt imparts a nice sweet flavour and helps to tone down the spicy flavour in the gravy.This gravy goes well with chapati,puri,phulka,jeera rice and plain rice.

 

 

 

 

 

 

 

 

 

 

 

 

 INGREDIENTS

 

POTATO- 1 LARGE

 

ONION- 2 NOS

 

OKRA- 7 NOS

TOMATOES- 2 NOS

GINGER GARLIC PASTE- 1 TSP

CHILLI POWDER- 3/4 TSP

CORIANDER POWDER- 1 1/2 TSP

CUMIN POWDER- 1/2 TSP

GARAM MASALA POWDER- 1/2 TSP

 

TURMERIC POWDER- 1/4 TSP

CURD/ YOGURT- 2 TBSP

 

SALT TO TASTE

 

OIL- 1 TBSP

 

CUMIN SEEDS- 1 TSP

 

CRUSHED KASOORI METHI-  1 TSP

 

PROCEDURE

 

Wash okra and chop it . Wash and peel the potato and chop it length wise.

 

Heat 4 tsp of oil in a pan and add chopped okra and fry well till its cooked. Then in the same pan,add potatoes till it turns soft. Now keep the sauteed veggies aside.

In the same pan in which the veggies are sauteed,add the remaining oil. Add when the oil is hot enough,add cumin seeds. When it starts to splutter,add chopped onion,salt and fry well till it turns translucent.

Add ginger garlic paste and fry till the raw smell disappears. Add chopped tomatoes and fry till the tomatoes turn mushy.

Now add in all the spice powders and fry till the powders blends well. 

Add curd and simmer in mild heat and switch off. Don't cook for long time as the curd will start to curdle.

Add fried okra and potato to the gravy and mix well. 

Add crushed kasoori methi to gravy and serve.