Showing newest posts with label Buttermilk. Show older posts
Showing newest posts with label Buttermilk. Show older posts

16.5.11

Mung Dhall Kadhi - What To Cook??



Pachai Payiru Mor Curry:

Why would someone want a funny story behind the recipes? Its very simple, storytelling at root...began with food! Remember Mommy's stories that fed you extra lump?! Awakening memoirs always percolate underneath food related stories. Life is all about food and celebrations. Many adults, enthusiastically recall their past' often revolving around experience of taste buds!

Deep down truth about 'my food blog' is like meeting a new unknown friend at a coffee shop! After dinning together and sharing thoughts, the actual bonding happens! Since now its the world of anonymity and constant phobia...maybe the 'food blog' touched the part of my soul! And mere blog-hopping satisfies the desire:)

Ingredients:

Mung dhal/ lentils - soaked overnight
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup - soaked
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Green chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Cook mung dal in pressure cooker and set aside.

Heat oil, in a wok, add wet ground paste to it. Fry them till the raw odor is gone.

Further add asafoetida, salt, turmeric and cooked lentils/mung. Mix them well. Then add yogurts and bring it to boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Run this seasoning over the gravy made above.

Serve warm along with plain steamed rice.

23.3.11

Palak Kadhi / Pasalai Keerai Mor Kuzhambu - As Healthy As It Looks!





Spinach in Yogurts Based Curry:

Other Names:Palak Mor Curry. Pasalai Keerai Mor Kuzhambu. Palak Kadhi. Spinach Mor Kuzhambu.

Ingredients:

Baby Spinach 1 large bowl full
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup - soaked
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Heat oil, in a wok, add wet ground paste to it. Fry them till the raw odor is gone.

Further add asafoetida, salt, turmeric and greens. Mix them well. Then add yogurts and bring it to boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Run this seasoning over the gravy made above.

Serve warm along with plain steamed rice.

24.3.10

Sarson ki Saag Kadhi - Mustards Greens in Buttermilk Gravy







Kadugu Keerai Mor Kuzhambu:

Ingredients:

Mustard greens 1 bunch
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:

Heat oil, in a wok. Saute greens for a while...until oil coats to all sides.

Now add wet ground paste to it. Fry them till they loose their raw smell.

Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.

Serve warm along with plain steam cooked rice.

21.3.09

Keezhanelli Mor



Keezhanelli Mor:

Phyllanthus amarus/ Phyllanthus nururui is the Botanical of this fragile plant! It is called Keezhanelli in Tamil. Keezh - Under/Underneath and Nelli - Berry/ goose berry/ amla!! This teeny plant has sesame seed sized leaves and underneath each leaf blade, it posses black mustard sized berries, which looks exactly like microscopic amla/gooseberry...Oh Tamilians are known for their 'Kaarana Peyar' (meaningful names)!

This plant grows in wild, among the weeds and often gets out of our attention! The whole plant is about 10-20 cms! It is native to Central Asia! It belongs to the family of Euphorbiacea. It is used in medicine, since time immemorial by both Chinese and Indian medicines(both Older civilization, right). Well...since then it has been handed down via tradition to the next generation! Although it sounds like a folks remedy, lot of research has been very convincing so far. It posses immense power to cure various ailments from jaundice to diabetes!

Folks Remedy : The whole plant, along with its root, is washed and ground into paste - swallowed in empty stomach and to wash that down, salt less buttermilk is given. A period of 10 days is said enough to cure even severe jaundice(both Hepatitis B & C). When English medicines fail for small pox and jaundice, people do follow this alternate medicines! Though its going to take a while with severe diet plan, at least it has no side effects!!

Science Behind The Plant: The major constituents of this plants are 1. Liganins, 2. Alkaloids, 3. Plant Flavonoids, 4. Polyphenol compounds and 5. Tanins. [ All these may be composed of phyllanthine, demethoxyninarthin, entnorsecurinine, phyllanthoside, quercetin, ellagic acid, gallic acid etc ]. Well, to give it simple the plant components imply that they are rich in anti-oxidants and disease fighting factors!!

The species P.nururui has been widely studied! The report says that it inhibits the growth and proliferation of the virus (anti hepatitis B) and also affects the replication of their genetic material! The P.nururui exactly blocks the DNA polymerase, an active enzyme...which is very important for both Hepatitis B & C virus to reproduce! Aaaha there is the key!

The gallic acid and the steroidal compounds present in them maybe an effective pain killer of an inflammation! Phyllanthus also cures away the excess uric acid present in the body. The alkoloids helps them to remove stones from the kidney and it also clears the gall bladder. Well, both P.amarus and P.nururui overall strengthens liver and reduces the severity of liver damage(due to fat, drugs, alcohol and even stress/damage caused by cortisol hormone). If you ask me, I will suggest to take them as best detoxing concoctions(even without any serious health issues) to cleanse your body.

When I went to India(last vacation), I spotted this humble fragile plant in my garden! Though Pappa was telling me, not to pluck them, without the need...I kind of did it...for the photo and always wanted to know, what they taste like, he he.

Ingredients:

Keezhanelli plant 1 (along with root)
Butter milk 1 cup
Salt to taste.

Method:

Do you seriously want to know the steps here!!:)

24.1.09

MTR Rava Idly




Rawa Idly: (MTR style)

Steamed Pancakes. Semolina Steamed Cake. Spiced Idly. Spicy Sooji Idly.

MTR - Rava Idly. Well, now if I claim its MTR style rawa idly, don't think that I opened a ready MIX MTR rawa idly packets!! MTR - Mavalli Tiffin Rooms, Bangalore is famous for this rava idly...it is said that they experimented this dish, when they we were out of rice flour, during world war II. Since then, rava idly became part of the culture.

Idly is something that I make once in a blue moon! Can you believe this and don't curse me or anything for being a South Indian & saying this. I hate Idly/ anything carbohydrate for that matter. Anything that is fermented is definetely is not my cup of tea!:( As I was staying away from my home for pretty long time in my life never liked hostel food, maybe that the reason, I hate breakfast! And after I started cooking never owned a idly cooker, who has time to make breakfast! Anyways, my breakfast will be either oranges or hard boiled eggs or sometimes just carrots!!!

So this idly was made when I visited home(India). I carefully altered the rice batter to semolina batter(Rawa/Sooji). Though even this is carb' its kind of 'chaltha hai'(its okay) for me. Spiced up a little!:) Now I feel sorry for telling...I hate idly, did I really say that!!!

Ingredients:

Semolina 1 cup
Idly batter 1 cup
Salt
Butter milk
Green chilies 3 finely chopped
Cilantro leaves finely chopped.

Tempering Spices:

Chana dal 2 spoons
Urad dal 2 spoons
Mustard seeds 1/2 spoon
Cumin 1/2 spoon
Peppercorns 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Sesame oil few spoon.

Method:

Mix semolina and idly batter togather. Add salt, buttermilk, chilies and cilantro leaves to it.

Temper the spices and run to the batter mixed above.

Let this stand for a about 2 hours. When semolina sucks in all the moisture and comes to heavy batter like consisteny its ready.

Add a cup of water to your steamer/idly cooker. Greese the idly mold and fill the laddles with the batter. Nver overflowing...

Steam cook for about 10 minutes. Perfect, nice aromatic idlies are ready.

1.12.08

Sun Dried Chilies






Mor Milagai Vatral:

Mor Milagai Vathal. Mor Milagai. Dahi ki Mirchi. Pacha Meerpukkai Vadiyalu. Buttermilk Chilies. Sun Dried Chilies.

When I was a little kid...Mommy used to make batches and batches of Vadaams, Vatral and Appalams...stuff like that during summer vacation! I used to assist her and admire her greatly. It really used to be fun. As we had a very big terrace in our house...sometimes even our neighbours used to come up with their preparations. Later....it became like tradition to me, to make pickles, thokku and fryums for Mom & Dad...whenever I visit home. Generally all my hostel mates will bring pickles and stuff back from the vacation. But its just the opposite in my case...I fix pickles and fryums for my parents and take something store bought to my friends.

When I went home last December, it was pouring outside....hardly saw any sunlight. So the idea of sun dried veggies, appalams and vatral was given up. But managed to make these little buttermilk chilies. I am glad that Dad liked it.

Ingredients:

Hot chilies(choose green & slender)
Sea Salt(non iodized)
Sour Buttermilk
Oil for fying(at the time of serving).

Method:

Retain the stalk, slit the chilies carefully. Fill them with kosher salt/sea salt. As you know iodized salt will give a kind of mettalic taste to the chilies later.

Leave them in sour buttermilk for a whole day.

The next day sun dry them. In the evening remove them and store in the same buttermilk. Repeat the same everyday....maybe for 7-9 days. It will be dry by the time.

Collect and store ethem in an air tight container.

Heat oil, and fry them till crisp and dark brown....just before serving. Serves best with plain and simple dahi chaawal/ curd rice/ thayir saadham.

9.9.08


Mor Koozh:

Raagi-Buttermilk Soup. Kezhvaragu Koozh. Finger-Millet Cold Soup.

I just don't know....how to explain this recipe. See...you could consider this as 'Cold Soup'....If you want! This is simple man's food, back there. I don't thing....its till in practice tho'. Maybe in some parts! Yeah.....this soup/kanji is prepared a day early in the evening. It is left to ferment overnight. The next day, early in the morning.....they mix it with rock salt and sour buttermilk. Its a very fulfilling drink...to take in the morning. In those days....generally in an agriculture family, its custom to have it! Since its rich in energy...one could stay strong to work in the fields! And Raagi/finger millet is a complex carbohydrate....so its slowly burnt to release glucose, which is good for us! And eating breakfast(here drinking anyway)makes one to avoid eating junk in the later hours! Makes sense after all. Moreover...buttermilk provides a cooling effect to your tummy.....nice harmony to the visceral organs! So why not fix them....for our modern lifestyles too! This is a perfect breakfast drink after all! Only few minutes of dedication in the evening could save the rest of our days!

Ingredients:

Raw rice 1 table spoon
Raagi flour(fresh mill ground) 3 table spoons
Sour heavy yogurts(home made could be a good choice)
Rock salt

Method:

Bring flour in a wide bowl, add salt to it. Now slowly add luke warm water to it....and mix thoroughly without any lumps! Bring this to runny consistency liquid.

Well...now allow this to stand overnight or until they tart to ferment!

In a crock pot, boil rice...with lots of water. When the rice is 3/4th done....start stirring in the fermented raggi liquid. Continue cooking over medium heat....with constant stirring(I use back of my wooden spatula for stirring)

Now when the raagi is cooked(there should be a color change...or if u use your wet palm to touch...it should not be stickier anymore) Then it is done! Oh yeah...dont panic if it is solid! We are only going to thin it in later steps!!!

Remove from heat and leave it to cool down to room temperature.

Now either same day or a day after(a day after...the well fermented makes it more tasty)mix your sour yogurts to this. Bring it to heavy runny consistency liquid...without any large lumps! Add rock salt to taste!

Yep....beat the heat! Well...one could also add chopped pearl onions to it.

29.10.06

Puzhungal Arisi - Omam Kanji:(Tamizhar Style)

Par-Boiled Rice with Tymol Seeds Soup. Annam - Vamu Kanji. Chaawal Aur Ajwain Ka Soup.

Ingredients:

Cracked Par-boiled Rice - 1/2 cup
Ajwain/Oma seeds - 1 spoon
Salt as per taste
Buttermilk 2 cups.

Method:

Boil Ajwain seeds with 1/2 cup of water. Filter and retain the supernanant water.

Cook cracked-par-boiled rice. Once it is done.

Mix this ajwain water to cooked rice. Make up with buttermilk. Add salt to taste.

Serve luke-warm in a soup bowl. Its a est choicet hose who dont have normal appetite.

17.10.06

Manathakali Vathal:(Tamizhar Style)

The Botanical name of this berry is 'Solanum nigrum. Manathakkali is called 'Black NightShade' in English. In Hindi its called 'Makoy' or 'Manathakkali'. In Telugu its called 'Kamanchi Chettu
Sun-Dried .

Ingredients:

Manathakkali seeds/berries - 200 grams
Sour Yogurd 2 cups/Sour Butter milk 4 cups
Sea Salt/Rock salt 1 cup
Oil for frying.

Method:

Wash and pat dry them. Do not remove its tender peduncle. It will help holding the berry intact.

Add salt and mix them well. Pour generously sour yogurd/sour butter milk on top of this.

Store them in ceramic jar.....with a muslin cloth tied at the top.

Let it stand for 5-6 hours or so.

Later....remove them from the dip (that is buttermilk/curd) and spread them on clean polythene sheat.....each berries having enough gap between.

Now sun dry them. (Maybe how long is....it varies from place to place....how sunny is your place.)

Dry them till the berries really turn to dark color and left without any moisture.

Store them in air tight ceramic jar.

Fry them in little oil, just before serving.

It can be used in making 'kara-kuzhambu' or 'Vatha kuzhambu', 'Pulusu'.
Sundai kai Vathal:(Tamizhar Style)

Sundakkai is called 'Turkey Berry' in English and its Botanical Name is 'Solanum torvam'.

Well...here it goes. It grows in bunches in a small shurb like tree. These are small green colored berries. They are actually bitter in taste. It tastes good....when cooked.

Here I am giving a sun-dried form. Which can be fried and enjoyed as the same or one can make 'kuzhambu' or 'pulusu' out of it too.


Ingredients:

Green Turkey berries/Sundaikkai- 200 grams
Sour Yogurd 2 cups/Sour Butter milk 4 cups
Sea Salt/Rock salt 1 cup
Oil for frying.

Method:

Wash and pat dry them using kitchen tissues. Slightly tap them with a pestle....so that the berry will be broken, but still round in shape.

Add salt and mix them well. Pour generously sour yogurd/sour butter milk on top of this.

Store them in ceramic jar.....with a muslin cloth tied at the top.

Let it stand for 5-6 hours or so.

Later....remove them from the dip (that is buttermilk/curd) and spread them on clean polythene sheat.....each berry having enough gap between.

Now sun dry them. (Maybe how long is....it varies from place to place....how sunny is your place.)

Dry them till the berries really turn to pale color and left without any moisture.

Store them in air tight ceramic jar.

Fry them in little oil, just before serving.

It makes a great treat....when served along with simple curd rice/yogurd rice. One can use this after frying.....in Kara-Kuzhambu, which is eventually called 'Vatha Kuzhambu'.
Mor Milaghai:(Tamizhar Style)

Sun-Dried Green Chilies Pickle. Majigha Mirapakaayalu. Hari Mirch Ki Achar.

Ingredients:

Green chilies 200 grams
Sour Yogurd 2 cups/Sour Butter milk 4 cups
Sea Salt/Rock salt 1 cup
Oil for frying.

Method:

Slitt green chilies. (if desired, core them-deseed) I prefer with seeds here.

Add salt and mix them well. Pour generously sour yogurd/sour butter milk on top of this.

Store them in ceramic jar.....with a muslin cloth tied at the top.

Let it stand for 5-6 hours or so.

Later....remove them from the dip (that is buttermilk/curd) and spread them on clean polythene sheat.....each chilies having enough gap between.

Now sun dry them. (Maybe how long is....it varies from place to place....how sunny is your place.)

Dry them till the chilies really turn to pale color and left without any moisture.

Store them in air tight ceramic jar.

Fry them in little oil, just before serving.

It makes a great treat....when served along with simple curd rice/yogurd rice.

6.7.06

Saago-Lemon Kanjji:

Saboothana Ki Soup/Jawarisi Kanji.

Ingredients:

Saago 2-4 spoons
Butter milk 1-2 cups
Ginger 2" size peeled and semi-crushed
Lemon 1/2 fruit
Green chilies 1-2
Salt.

Method:

Soak overnight saago in water.

Cook saago the other day....with same water. When it is done.....Remove from stove and allow it to cool.

Then add buttermilk to this. Let it come to soup consistency.

Now add chopped chilies, asafoetida, salt, crushed ginger and lemon.

Serve this in a soup bowl.




Maambazha Mor Kuzhambu:(Mango-Buttermilk Gravy)

Ingredients:

Curd/yogcurd - 1 cup
Sweet ripe mango 1
Bengal gram flour 1/4 cup(or one can replace with cooked thoor dal)
Turmeric powder 1/4 spoon
Asafoetida 1/2 spoon
Salt to taste
Mustard 1/2 spoon
Curry leaves few
Dry red chilies 3
Oil few spoons

Wet grind these:

Coconut 4" size piece
Ginger 2" size
Green chilies 3-6
Coriander leaves few(optinal)
Cumin seeds 1/2 spoon

Method:

In a wok, heat oil. Add mustard, red chilies, asafoetida and curry leaves. Let them pop and splutter well.

Add wet ground paste to this. Fry till they loose their raw smell.

Then add turmeric and bengal gram flour to this and followed by well beaten curd/yogcurd.

Peel the skin and deseed the mangoes/mango. Make a thick juice out of it....without adding any water.

Run this mango juice over the gravy. Let it boil for once or twice. Remove immediately from stove.

Serve hot with steam cooked basmathi rice.

13.2.06


Aviyal: (Kerala Special)

Mixed vegetable dish(Semi dry)


Aviyal is an authentic kerela recipe. Traditionally its been cooked with tamarind water. But cooking with buttermilk is also not uncommon. I never tasted 'aviyal' from any authentic kerelite home/restaurant. So....its only from other places, I am only familiar to this buttermilk version! Moreover...I never thought of cooking it on my own until AK said..he is an expert in making aviyal. So once he dazzled me with his cooking techniques. The recipe was awesome! He had brilliant choice of veggies. Being veggie lover....he used wide vareity of cauliflowers, eggplants, plantain, carrots, beans and what not. AK is a good cook himself. I like his 'Aviyal Recipe' and 'Kothamalli Saadham(Cilantro Rice)' very much. So today he prepared this and I all assisted in grating, grinding and chopping. Here is the recipe...

Ingredients:

Vegetables:(chop them into 3-4 inches size like a stick)
Carrot 1 cup
Raw plantain
Yellow pumpkin small 1 cup
Cucumber 1 cup
Elephant yam 1 cup
Snake gourd 1 cup
Drumsticks 1 cup
Eggplant(brinjal) 1 cup
Long runner beans 1 cup
Beens 1 cup
Mango 1 piece.

(You can replace vegetables like even squash, cauliflower, Ridge gourd, etc....it turns out good. Its not the rule to use only traditionally used vegetables and method. Be liberal as the time demands too. I think no one is actually going to cook with firewood in 22 century....Just try your old dish in new pot....enjoy!)

Sour buttermilk 1 jar
salt
Onion 1 large sliced
Turmeric powder 1/4 spoon
Bell onions 1 cup
Coconut oil 1-2 cup
Cumin seeds 2-3 spoons
Green chilies 6
Whole coconut(fresh)
Mustard seeds 1/2 spoon
Curry leaves few.

Method:

In a wide vessel heat few spoons of oil. Add sliced onions, vegetables, salt, turmeric and buttermilk. Cook them covered.

In a blender add 2 spoons of cumin seeds, bell onions, green chilies and coconut. Grind them well using very less water. And set aside.

When vegetables are 3/4th cooked add this thick coconut paste to it. Cook without cover. Let all the water evaporate.

In a separate small pan heat remaining oil. Add mustard, cumin and curry leaves. Run this oil over cooked Aviyal above.

Serve this side dish with sambar rice.




20.1.06







Stuffed Bitter Gourd Fry: (Andhra Style)

Stuffed Karela. Stuffed Kaakarkkai. Stuffed Pavakkai/Pagarkkai.

Salma Aunty is my 'Culnary Guru'! She is a very good friend to my family! She is really talented person....almost everyday she makes something new to Uncle! Lucky him! She is too good....to share all her new creative recipe with me. I was a teenager at that time.....so I just hog her food, compliment her and never try to learn it. Later when I started cooking.....I almost bothered her everyday over phone. But she was sweet enough to let me know....all her secret recipes!:) So this is her creative recipe here. My whole family is fan to this recipe and we call this as 'Salma's Karela' at Home!

Ingredients:

Bitter gourd small size 8
Dry coconut 1 (Coparai)
Garlic 4-5 cloves
Salt
Sour curd/buttermilk 1 cup
Lime juice few spoons
Turmeric powder 1/4 spoon
Red chili powder 1 spoon
Coconut oil 3-4 spoons
Vegetable oil for deep/pan frying
Curry leaves few for garnishing(optional).

Method:

1. First make small pieces out of dry coconut. Then grate it in a blender. Set it aside.

2. Remove the outer serrated portion of bitter gourd.....using a scraper. Scrape away the thick greenish serrations entirely. By doing this its bitterness is half gone.

3. Then make an incision at one side of the gourd. With the help of a spreader/back of spoon.......scoop away the seeds too.

4. Now wash the vegetable in running water until the water runs clear.

5. In a bowl add salt, turmeric, curd and lime juice. Mix them well. Then marinate the vegetable for complete 1 hour. By doing this the bitterness is 3/4th gone.

6. In a deep frying pan, heat oil. Maintain the stove over medium heat. Once the oil is hot....fry 3-4 gourd at a time. Turn it to all sides until it turns up to deep reddish brown. Repeat the process for all gourds. Set aside the fried gourds over kitchen tissues for some time.

7. In a wide pan add few spoons of coconut oil. Now add grated dry coconut to it. Roast them well for even color. Toast it till its light reddish brown and till very good aroma fills the room.

8. In a blender add garlic, salt, turmeric, chili powder and this toasted coconut. Just give one or two quick shot.....so that all ingredients gets well mixed with coconut powder.

9. In the same toasted pan, add fried bitter gourd and coconut powder. Fry them till gourds outer layer rolled with coconut and at the same time raw smell of chili powder is gone. This should be done in very low flame.

10. Now in the bitter gourd slit fill the dry coconut and serve.

This side dish will be good enough....when served with curd rice and dal rice.