Saturday, September 29, 2012

The Pickle is READY!

Today is the fourth day and I mixed the Avakai pickle gently and transferred it to clean and dry bottles.Then topped it with more oil.Hmmm...Yummy:)

Friday, September 28, 2012

Ridge Gourd(Peerkangai) Thugayal

Ridge Gourd---------------------1/2 kg
Urid Dhal------------------------2 Tbsp
Dry Red Chilly------------------- 10
Hing-----------------------------One Grapes size:)
I don't use powdered hing for my Podi's or Thugayal varieties.
Tamarind------------------------One small lemon size
Salt as required
Oil------------------------------ 2 Tbsp for the preparation and 1 Tbsp for Tempering
Mustard seeds-------------------1 tsp

Remove just the ridges and not the entire skin from the ridge gourd and wash it and dry it with a cloth.Cut it into small pieces and keep.Clean the tamarind and make it into small bits.

In a Kadai add 1 Tbsp of oil and fry the urid dhal, red chilly and hing.If you are going to use powdered hing then add it just before you remove the dhal and chilly from the stove.

Again add 1 Tbsp of oil in the kadai and fry the tamarind first and then add the ridge gourd and stir well.Keep tossing now and then till it is cooked well.Don't add water for cooking or for grinding it.

Let them cool and first grind the Ridge gourd, tamarind and salt to a fine paste. Then add the dhal hing and chilly and grind it.If you are going to have it immediately you can grind it coarsely.It will be a little bit crunchy, which will be yummy when mixed with rice.If not, grind it to a fine paste.Temper this with mustard in 1 Tbsp of oil and mix well.This can be stored for 3 to 4 days in a refrigerator in an air tight container.This goes well with Idly or Dosa too.

Wednesday, September 26, 2012

Avakkai(Mango Pickle)

It has been a very long time since I made this pickle.It is very simple to make,once you have the mangoes cut as per the recipe.Each piece has to have the shell part of the seed attached to it.So it is very hard to do it at home unless you have a very sharp and strong knife or some kind of cutter which can cut the shell along with the mango pieces.But once I did  pickle this using grated mangoes as my daughter likes to mix this with rice and have it.Even now I am sure ,while she is reading this post she will be drooling :).But when you grate and make this pickle you need extra oil  and it has to be stored in the refrigerator. I used Rumani mango which is very sour to taste.

Mangoes--------------------------------- 12
Red chilly powder------------------------ 2 Cups
Rock Salt-------------------------------- 2 Cups
Fenugreek seeds------------------------- 2Tsp
Mustard seeds--------------------------- 2 Cups
Turmeric powder------------------------ 1/4 Cup
Gingely oil------------------------------- 2 Cups

The mango should be very sour for this recipe.If not reduce the amount of salt to 1 3/4 cup.If you cannot get Rock salt then 1 1/2 cups of salt is enough.

Wash the mangoes and cut the mangoes as per the recipe.The seeds and the thin coating like the onion peel should be removed.Wash the cut mangoes too and dry it in cloth in the shade.There should be no trace of water or moisture in it.

If you are going to use Rock Salt dry it in the sun to remove the moisture.Grind the mustard seeds and the rock salt.Mix all the ingredients in a clean dry vessel.The jar which you are going to put the masala and the pickle should be washed and dried in sun to remove the moisture.Take a large vessel with wide opening.Put some mango pieces and add the mixed masala and mix well with a ladle.

If you want to use your hands,wash it and dry it fully before mixing the pickle.No dampness should be allowed in any of the stages of preparation.Again add some mango pieces and do the same till you are done with all the pieces.

Transfer this to a ceramic or glass jar and tie the mouth with a clean white cloth.Don't disturb this for three days.On the third day mix it again with a ladle and add 1more cup oil on top so that the pickle is covered with oil.Seal the jar tightly with a lid.Take care to use dry utensils and keep it moisture free(water spoils the pickles).Leave this for 5 to 10 days for the pickle to soak in the masala and to develop into a mouth watering recipe.

Friday, September 21, 2012

Raw Banana & Channa Curry

This curry is very very tasty and my family loves it.The channa is optional but I add this to make the curry more yummy:)

The channa need not be soaked overnight. For 2 Banana one handful of Channa is enough. Add water and salt to the channa and cook it in a pressure cooker in very low flame.After one whistle switch off the stove and allow it to cool.The channa can be cooked this way without soaking.


Raw Banana------------------------------2
Channa-----------------------------------1 Handful
Curry leaves -----------------------------1 sprig
Chilly powder----------------------------3/4 tsp
Oil---------------------------------------1 Tbsp
Mustard---------------------------------1/2 Tsp
Turmeric powder------------------------1/4 Tsp
Hing-------------------------------------1/4 Tsp
Curry powder----------------------------1 Tbsp

For the Curry Powder

Urid Dhal----------------------- 1/2 Cup
Channa Dhal--------------------1/2 Cup
Red Chilly----------------------Break and measure 1 Cup
Dhaniya(Coriander Seeds)-------1 Cup

Dry roast everything separately(for even roasting) and grind it to a coarse powder and  this can be stored for 4 to 5 months in an air tight container.

Peel and Dice the Raw Banana's and immerse in water so that they do not become black.


Heat oil in a kadai and add oil.Add the mustard seeds,curry leaves,hing,turmeric powder and the drained diced bananas and saute for a few seconds.Add the cooked channa,salt and chilly powder and mix well.Cover and cook for 5 minutes.Turn the curry with a flat ladle.See to it that you don't mash the banana.Again cover and cook till the banana becomes soft.Now add  the curry powder and mix well.
The tasty Banana and Channa curry is ready:)

Monday, September 3, 2012

Capsicum Curry


Capsicum---------------------------------1/2 kg cut it as you please.Here I have cut it into thin slices
Chilly Powder-----------------------------1 Tsp
Salt---------------------------------------1 Tsp
Gram Flour-------------------------------2 Tbsp
Mustard----------------------------------1/2 Tsp
Oil----------------------------------------2 Tbsp
Curry leaves------------------------------1 sprig


Add the Gram flour, Chilly powder and Salt to the sliced or diced Capsicum.Mix well.Add oil in a non stick pan and when it is hot add the mustard seeds.When it starts cracking add the Capsicum mix and curry leaves.Stir it well without breaking the capsicum pieces.Cook on a low flame stirring it occasionally.When the capsicum is cooked remove it and it is ready to serve. This goes very well with our regular meals and also with Phulka.