Thursday, 30 April 2020

Tamarind Appehuli | Sweet - Sour Tamarind Curry | Hunase Hannina Appehuli

Appehuli is a special variety of curry or rasam which is prepared mainly in Western Ghats of Karnataka. This curry is mainly prepared in Havyaka Brahmin households and hence, the name 'Havyaka' is very much associated with 'Appehuli'. Appehuli is served as a side dish with rice. Some people love to drink it as Soup too.
Nicely aromatic raw mangoes are perfect for preparing Appehuli. Apart from raw mango, sour fruits and veggies like Kanchikayi (Kaffir lime), lime, lemon, Star fruit, raw / ripe tamarind, etc. are all good to prepare Appehuli. 
Today, I am sharing the procedure of preparing Tamarind Appehuli. Ripe tamarind which is a bit sweet and sour in taste is good for preparing this Appehuli. 


Preparation time: 15 minutes
Difficulty level: Easy
Serves: 5 - 6

Ingredients:
  • Ripen tamarind - 2 tbsp
  • Water - 1 1/4 cup
  • Salt - 1 tsp or to taste
  • Sugar - 1 tbsp or to taste
 - For Seasoning:
  • Oil - 2 tsp
  • Dry red chilli - 1 inch piece
  • Sesame seeds - 3/4 tsp
  • Asafoetida / hing - a pinch
  • Turmeric powder - a pinch
  • Green chilli - 1 
  • Curry leaves - 5 or 6
  • Crushed garlic - 1 tsp


Method:
  • Take the tamarind in a small bowl. Add enough water to cover it and soak for 10 minutes. Soaking in warm water will quicken the process. 
  • Squeeze the tamarind and collect the pulp. Add little more water and prepare 1 cup of tamarind water. Adjust the sourness according to your taste. 
  • Add salt and sugar according to taste. This Appehuli tastes good with sweet - sour taste.
  • Heat oil in a small wok. Add dry red chilli, sesame seeds and a pinch of hing. 
  • Once the sesame seeds start crackling, add a pinch of turmeric powder, green chilli pieces and curry leaves. Sauté it for a while and add crushed garlic. 
  • Turn off the flame once the garlic becomes aromatic and add this seasoning to the tamarind water. 
  • Crush the chillies and crunchy curry leaves to enhance the taste. 
  • That's all, tasty Appehuli is ready to go with hot rice! 


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Sunday, 26 April 2020

Baingan Barta | Badanekayi Hindi | Badanekayi Sutta Gojju (Bajji) | Eggplant Curry

Eggplant is one of those vegetables which is available throughout the year. Although its not so good in nutritional values, it adds more taste to various dishes and curries. There are different varieties of brinjal available in the market. Varieties of curries and other dishes can be prepared depending on each variety of eggplant. For instance, I prepare Baingan Barta (Badanekayi Hindi / Gojju) when we get the bigger eggplants.
My sister is a huge fan of Badanekayi Hindi / Baingan Barta. If there is Baingan Barta for lunch / dinner, her dinner / lunch will start with this curry and also ends with this curry! As she likes Badanekayi Hindi, she may have tasted it 'n' times. Today, I am sharing with you all the recipe of Baingan Barta which I learnt from my sister.


Preparation time: 30 minutes
Difficulty level: Medium
Servings: 3

Ingredients:
  • Eggplant / Brinjal (medium sized) - 1
  • Salt - to taste
  • Aamchur powder - 1 tsp or to taste
  • Sugar / jaggery - generous pinch
  • Onion (small) - 1
  • Grated coconut (optional) - 2 to 3 tbsp
 - For seasoning:
  • Oil - 1 1/2 tbsp
  • Dry red chilli - 1
  • Urid dal - 1 tsp
  • Asafoetida / hing - generous pinch
  • Mustard seeds - 1/2 tsp
  • Turmeric powder - a small pinch
  • Green chilli - 1
  • Curry leaves - 5 to 6 leaves

Method:
  • Cook the brinjal on direct flame on low heat. This process takes around 15 minutes.
  • Once the fire roasted brinjal is cool enough to handle, take off the dark, outer skin carefully. Keep a bowl of water handy and dip your hands frequently, it helps to avoid the brinjal skin mixing with its flesh.
  • Mash the flesh of brinjal using a ladle using cut and mix method. 
  • Heat the oil in a wok for seasoning. Add red chilli pieces, urid dal, hing and mustard seeds. 
  • Once mustard seeds start crackling, add a pinch of turmeric powder followed by green chilli pieces and curry leaves. 
  • Turn off the flame after a minute of cooking. Add this seasoning to mashed brinjal. 
  • Crush the red chillies and green chillies to enhance the taste. 
  • Add salt, amchur powder and a pinch of sugar / jaggery for taste. 
  • Just before serving, chop the onion finely and add it to the brinjal mixture. 
  • Some people add fresh grated coconut for this curry. I personally like it without coconut. 


Tips:
  • If you have prepared this Gojju for more than one time serving, keep the excess part aside and add chopped onion only to that portion which is ready to serve.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ 
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Friday, 24 April 2020

Sun-dried Raw Jackfruit pieces | How to sun dry raw jackfruit flesh

Summer is the season of jackfruits in my native. Many households will be busy preparing different dishes and preservable foods from jackfruit during jackfruit season. Apart from papad and chips, my mum and aunts will make sun-dried raw jackfruit pieces. They use them to make different jackfruit dishes whenever they need. Here is the recipe of sun-dried jackfruit pieces for you..


Time required: 3 hours
Drying time - 1 week
Difficulty level: Medium

Ingredients:
  • Fully grown raw jackfruit - 1
  • Salt - for taste

Method:
  • Cut the raw jackfruit and separate the flesh. 
  • Cut the flesh into medium sized chunks or into desired size.
  • Add salt to taste and mix well. Allow it to rest for 1 - 2 hours.
  • Squeeze off the excess water content and spread them on a plate for drying.
  • Sun-dry the raw jackfruit chunks for upto a week or till the chunks are dry and crisp and there is no moisture left in them.
  • Store the sun-dried chunks in an air-tight container and use them for preparing different dishes.
  • Soak them 30 minutes before cooking and they are ready to use!
  • I will share a few recipes using sun-dried raw jackfruit pieces in my upcoming posts.


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Friday, 17 April 2020

Curd chillies | Buttermilk Chillies | Sandige Menasu | Menasina Baalaka

During our last India trip, my sister had packed some home made Sandige Menasu (Buttermilk chillies) for us. These chillies, once fried in oil, turn out so delicious! My kids wanted to give them a try and both started liking them. We get a spicific variety of green chillies called Gokarna Menasu in our native place. The name is because of the place where they will be grown. These chillies are very mild in taste and are perfect for making Curd chillies. 
Few days back, we had got a big bunch of fresh green chillies from the farmers market. I checked with my sister for the recipe and tried my hands on making Curd chillies. They were a bit spicy than what my sister gave to us, but there was no compromise in taste.
Here comes the recipe of Sandige Menasu or Curd Chillies which I learnt from my sister:


Time required: 45 minutes
Sun drying time: 1 week approx.
Difficulty level: difficult 

Ingredients:
  • Green chillies - 1/2 kg (mild ones are better)
  • Salt - to taste
  • Thick curd or thick buttermilk - 2 cups (approx)
  • Urid dal - 2 tsp
  • Methi seeds - 4 or 5 seeds
  • Cumin seeds - 1/2 tsp
  • Asafoetida / hing - 1/4 tsp
  • Lime squeeze - for taste (use it if the curd is not sour)
  • Water - as needed

Method:
  • Wash the green chillies in water thoroughly.
  • Make a slit in the chillies lengthwise, but don't separate into parts. Slit helps to absorb the curd easily.
  • Heat enough water to cover the chillies. 
  • Once the water starts boiling, transfer the slit chillies into the boiling water and after half a minute, take all the chillies out and drain them on a cotton cloth or thick paper towel for 15 minutes. 
  • Spread the chillies on a wide plate and cover the plate with a thin cloth. Sun dry these chillies for two days. Then, dip them in curd mixture. 

How to prepare Buttermilk mixture: Prepare the curd mixture on the second day by following the below steps:
Dry roast urid dal, methi seeds, asafoetida / hing and cumin seeds till aromatic and make a fine powder.
Take the thick curd and add the spice powder you made. Blend it in mixie for 2 minutes to make a fine mix.
Add salt according to taste. If the curd is not sour, add some lime squeeze.
  • After sun drying for 2 days, immerse the chillies in the curd mixture overnight.
  • Next morning, take out the chillies from the curd mixture and spread them on the plate, cover with a thin cloth and sundry them. Keep the remaining buttermilk mixture as it is.
  • Put the chillies back into the curd mixture in the evening, take out and sundry them next day. Repeat it till the curd mixture gets over.
  • Sun dry the chillies till they are nicely crisp and there's no water content left in them.
  • Store these dried chillies in an airtight container for upto a year. 

How to fry Curd chillies:
  • Heat 3 - 4 tsp oil in a wok. Add 5 - 6 chillies and fry them on low flame till they turn a bit brownish. 
  • Turn off the flame and enjoy these fried chillies along with rice and curd. 


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Monday, 13 April 2020

Radish Leaves Thepla | Mooli Leaves Paratha

We had a nice veggie garden during summer this year. Our little backyard was filled with many veggie crops for last couple of months. Radish or Moolangi was one of them, which we had a good crop. By the time COVID lockdown started, our veggies were ready for harvest. Prices of fruits and vegetables have risen drastically these days. Our home grown veggies have reduced the grocery bills to some extent. Now, its time to wind up the veggie garden as the winter is approaching. 
Here is one of my favourite recipe, Radish leaves thepla or Mooli leaves paratha..


Preparation time: 25 - 30 minutes
Difficulty level: Medium
Yield: 10 - 11 Theplas

Ingredients:
  • Radish leaves - 1 small bunch
  • Whole wheat flour / Atta - 2 1/4 cup
  • Besan flour - 2 tbsp
  • Oil - for cooking
  • Cumin coriander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Chilli flakes (optional) - 1/2 tsp
  • Salt - to taste
  • Sugar - 1 1/2 tsp
  • Amchur powder - 1/3 tsp
  • Warm water - 1 cup


Method:
  • Wash the radish leaves thoroughly in clean water. Chop them finely. If you have a pull chopper, it will ease the process.
  • Heat 1 1/2 tbsp oil in a heavy bottom pan. Add finely chopped radish leaves and cook it till the leaves change the color. It may take 5 - 8 minutes.
  • Switch off the flame and add cumin - coriander powder, garam masala powder, turmeric powder, red chilli powder and chilli flakes. Mix it once.
  • Then, add wheat flour, besan flour, sugar, amchur powder and salt to taste. 
  • Add water little by little and prepare smooth, non - sticky dough. 
  • Make a big ball of dough, apply little oil and keep it covered for about 5 minutes. If you are in a hurry, just skip this step and proceed further. 
  • Take out the dough, and make equal sized 10 or 11 balls from the dough. 
  • Take one ball at a time, dip in dry flour and roll it into thin circle. Repeat the same with all the dough balls. 
  • Cook the rolled circles on the hot tawa on both the sides. Drizzle a few drops of oil or ghee (clarified butter) while cooking.
  • Serve hot Thepla along with your favourite side dish. 
  • Radish leaves thepla or parathas are perfect for breakfast, lunch box and dinner. 
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Thursday, 9 April 2020

Palak Leaves Katne | Spinach Leaves Curry | Spinach Leaves Soup

'Katne' - is a unique curry from my native in Southern India. Its prepared using some wild leaves called 'Kannekudi' leaves which are available there. This curry is preferred during rainy season when people can't get much vegetables. Also, it helps to keep the body warmer during times of cold and fever. 
We can't get Kannekudi leaves here in Australia, but I prepare this curry by substituting Spinach leaves. Below is the recipe of Spinach leaves Katne.


Preparation time: 20 - 25 minutes
Difficulty level: Medium 
Serves: 5

Ingredients: 

  • Spinach / Palak leaves - 1 bunch
  • Pepper corns - 10 to 12 (adjust according to spiciness needed)
  • Cumin seeds - 1 tsp
  • Grated coconut - 1 cup
  • Amchut powder - 3/4 tsp
  • Salt - to taste
  • Lime squeeze - for taste (see tips)
  • Oil - fr seasoning
  • Crushed garlic - 1 1/2 tsp
  • Water 

Method:

  • Wash the spinach leaves in water and chop them roughly. 
  • Heat 1 1/2 tsp of oil in a pan, add pepper corns and roast them till they start crackling. 
  • Then, add cumin seeds followed by chopped spinach leaves. 
  • Cook it till spinach leaves change color and turn off the flame. Don't add any water for cooking at this stage. 
  • Grind the cooked mixture along with grated coconut and archur powder into fine paste. Add water as required. 
  • Transfer the spinach paste to a pan. Add water as needed to adjust the consistency. I prefer it to be a bit watery like Rasam. Also add salt and lime juice as per taste. 
  • Boil this curry nicely for 5 minutes. 
  • Heat 1 1/2 tsp of oil in a small wok or pan. Add crushed garlic and sauté till it turns into lite brown color. Add this seasoning to the prepared curry.
  • Enjoy this delicious Katne (curry) along with rice!

Tips:

  • If not using lime juice, use more amchur powder and adjust the taste.
  • Having this curry during post partum time is good for health. Only change needed is to replace lime juice with amchur powder completely. 


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Sunday, 5 April 2020

Potato Podi | Shallow Fried Potato Slices - How to cook on Tawa and Oven

As everyone is restricted from going outside due to COVID - 19, its a bit hard to manage the kids at home all day. And, more household work like cooking, cleaning vessels, cleaning and the like. I am trying to involve kids in doing the household chores a bit. Here is a recipe which can be done involving the kids. Potato Podi or shallow fried potato slices are always on demand in our home. 


Preparation time: 20 -25 minutes
Difficulty level: Medium
Serves: 4

Ingredients:
  • Potato (big ones) - 2
  • Sooji rava (Course Semolina) - 3 tbsp
  • Salt - to taste
  • Red chilli powder - 3/4 tsp or to taste
  • Oil - for cooking

Method:
  • Peel off the skin of potatoes and cut them into thin slices.
  • Mix together sooji rava, salt and red chilli powder in a small bowl. 
  • Coat the potato slices with the rava mixture by dipping them in the mixture.
  • Cook them on the hot tawa by drizzling a few drops of oil. Flip them a few times to ensure even cooking.

How to cook in the oven:
  • Pre-heat the oven to 175C.
  • Line the baking tray with baking sheet and arrange the semolina coated potato slices side by side. 
  • Drizzle 4 - 5 drops of oil on each potato slice.
  • Cook them in the pre-heated oven for 15 minutes or till done. 
  • Take out the tray after 5 minutes and serve the hot Potato Podi as snacks or as a side dish with lunch or dinner.


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Wednesday, 1 April 2020

Doddapatre Leaves Gojju | Sambar leaves sweet gojju | Ajwain leaves gravy

Doddapatre is a common herb which is generously used in many Indian households for cooking and home medications. This plant won't need much care and can be easily grown in a pot. We use this herb mainly to get rid of cold and cough. Having access to herbs like Ajawain, tulsi, ginger, etc. will definitely cut down frequent visits to the doctor for some common sickness. Apart from its medicinal values, Ajwain leaves are equally good for preparation of a few yummy dishes. Here is one such side dish, Doddapatre / Ajwain leaves Gojju..


Preparation time:15 minutes
Difficulty leves: Medium
Serves: 4 - 5

Ingredients:
  • Doddapatre / Ajwain leaves - 7 or 8
  • Split bengal gram - 2 tbsp
  • Dry red chillies - 2
  • Urid dal - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Hing / asafoetida - a pinch
  • Coriander seeds - 3/4 tsp
  • Cumin seeds - 1/4 tsp
  • Till seeds - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - to taste
  • Tamarind - 1 1/2 tbsp or to taste
  • Jaggery / sugar -  3 tbsp or to taste
  • Grated coconut - 1 cup
  • Oil - 1 1/2 tsp
- For seasoning:
  • Urid dal - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Oil - 1 tsp

Method:
  • Wash the Doddapatre leaves in clean water and keep aside.
  • Heat 1 1/2 tsp oil in a heavy bottom pan. Add split bengal gram and sauté for a minute on medium or low flame.
  • Then, add urid dal, red chilli pieces followed by coriander seeds, cumin seeds, till seeds and hing. 
  • Once the mustard seeds start spluttering, add turmeric powder and doddapatre leaves. 
  • Continue cooking till the leaves change color and then turn off the flame.
  • Grind the cooked mixture along with grated coconut and tamarind and make a course paste. Let it be thick, not too watery; add little water as required.
  • In a pan, do the seasoning with oil. urid dal and mustard seeds. Add the grind mixture, salt and jaggery / sugar to taste. 
  • Allow the mixture to heat up nicely. Once the bubbles start coming, turn off the flame. 
  • This Gojju or gravy tastes well when served with rice.



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