Baingan Barta

Sometimes I really go crazy for brinjals. Its my all time favourite vegetable and also a comfort food. I make lots of varities with this vegetable. This one is a hit at my house. Fire roasted brinjals cooked with a simple combination of spices and herbs. Every region in India has their own version of baingan bharta, this is one is from Northern India. In Andhra Pradesh it is called Vankaya pulusu/pachadi. Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds.

Ingredients

1 large brinjal or 5 – 6 small brinjals

1 teaspoon cumin seeds

1 whole red chilli

1/2 cup onion

1 1/2 tsp ginger (grated)

1 tsp garlic (grated)

1 tsp green chillies (finely chopped)

1/2 cup tomatoes (finely chopped)

1/2 tsp turmeric powder

1 tsp coriander-cumin powder

1/2 tsp garam masala

1 tbsp oil/ghee

salt to taste

2 tsp lemon juice

2 tablespoons chopped coriander for the garnish

Finely chopped spring onions for the garnish (optional)

Procedure

Grease the brinjal(s) with a little oil and put it over an open flame till the skin chars. Keep rotating the brinjal so that it cooks evenly. I always keep the flame in medium-low so that the brinjal cooks slowly and completely. Remove from the flame and wrap them in a foil. Allow them to cool for 10 mins. Peel the skin and mash the pulp thoroughly and keep aside. Heat the oil and add the red chilli and cumin seeds. When they crackle add the onions and sauté for a few minutes. Add the ginger, garlic and green chillies and fry again for a few seconds. Add dry spices (turmeric powder, coriander-cumin seed powder and garam masala). Add the tomato and cook till the oil separates from the masala. Add the mashed brinjal, and salt and mix well, adjust the seasoning.Remove from heat and add lemon juice. Garnish with coriander, spring onions and serve hot.

Notes & tips

Also you can garnish with peanuts (dry roasted and crushed) and spring onions.You can can also add crush or diced tamotoes instead of fresh tamotoes. When you use canned tomatoes, check the taste before adding lemon juice, it will make the dish more tangy.

You can broil/bake the brinjal(s) in the oven for 30-45 minutes till it turns soft (grease the brinjals and prick with fork all over the surface before putting in the oven). Temperature and time varies from oven to oven.

Finally, Chaitu this recipe is for u

Menthi Majjiga

Menthi majjiga also known as seasoned buttermilk/majjiga charu. There is no cooking involved in preparing this aromatic dish. Methi seeds, ajwain and other seasoning enchances the flavor. Raw ajwain has a very pungent flavor, but is more aromatic and less delicate in taste, as well as slightly bitter . Even a small amount of raw ajwain will completely dominate the flavor of a dish.

Ingredients

2 cups buttermilk (sour)
1/4 tsp methi seeds (fenugreek)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp vaamu (Ajwain seeds)
1 dried chilli (broken)
Pinch of hing
2-3 green chillies (Chopped)
Few curry leaves
Salt to taste
Pinch of turmeric
1/2 tsp oil

Procedure

Heat oil in a small pan and add mustard seeds,cumin, methi seeds and 1/4 tsp of vaamu (ajwain seeds). After the mustard seeds sputter add hing, green chillis and curry leaves and remove from heat. To the buttermilk, add salt, remaining of ajwain seeds crushed, turmeric and mix well. At the end add the fried seasoning and serve with rice.

Notes and Tips

You can substitue methi seeds with methi powder and curry leaves with coriander leaves. The Ajwain, methi seeds, chillies and curry leaves that are soaked in buttermilk give an appetizing aroma and enhances digestion.

Avial

Avial has a special place in Kerala Cuisine. It is a thick mixture curd and coconut, with lots of vegetables. It is seasoned with coconut oil and curry leaves. Common vegetables that are used to make aviyal are yam, plantains, drumsticks, carrots etc. Some people prefer to substitute curd with raw mango or tamarind pulp. This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish. The word “avial” means assortment or a mixture – different kinds of vegetables mixed with simple sauce. I learnt this recipe from my mother-in-law.

Ingredients

1/4 cup carrot (diced)
1/2 cup french beans
Drumstick (2 no’s cut into 2″ length)
Raw bananas (cubed)
1/2 cup banglore/bengaluru vankaya also called Chayote
1/2 cup cauliflower florets
1 medium potato
1/4th cup peas (fresh or frozen)
1/2 tsp turmeric powder
Salt to taste
Curry leaves
1 tbsp Coconut oil / vegetable oil.

For Gravy

1/2 fresh grated coconut
1/2 cup fresh curd ( preferably sour)
Green chillies 5 nos
Cumin seeds 1/2tsp

Procedure

Coarsely grind the curd, grated coconut, green chillies and cumin seeds. Keep the mixture aside. Heat 1 tbsps of coconut oil/vegetable oil in a pan, add curry leaves and remove the pan from the heat.

Clean the vegetables, peel and cube into pieces ( lenght wise) . Slightly boil the drum sticks with salt. Boil little water and add remaning vegetables , turmeric and salt to it. Simmer on a low flame for 10 minutes. Cook vegetables till 3/4th done and add cubed plantains, drums sticks and cook for 5-8 minutes, add coconut paste mixture and stir well. Remove from stove top. Mix the remaining coconut oil and curry leaves to the dish as a garnish.

Serve with rice.

Notes and Tips

You can also use ( substitute curd for) raw mangoes peices for sour or juice of lemon/lime or tamarid paste. You can also use Yams, Ash gourd, Snake gourd and other commonly available vegetables. Do not over cook the vegetables. The curry will become mushy.You can even steam your vegetables. Turn off the heat after you add coconut paste otherwise it will curdle.

Pulihora

Pulihora is an authentic andhra recipe made of rice. It is commonly known as tamarind rice, also known as chaddi in areas like vizag and srikakulam area. Pulihora is commonly served as prasadam at temples and it tastes delicious. Pulihora is also known as poor mans feast. You can feel the sour, tangy, spicy taste all in one wonderful dish. Pulihora is a regular at my house for all the festivals. Every time my mom and my mother-in-law prepares, they make a big batch as everyone loves it soo much and we eat for breakfast, brunch, lunch and even dinner. Pulihora is made in difference varities (rice, ravva, lemon, mango).

Ingredients

2 cups cooked rice
1 cup tamarind paste (thick pulp)
6-8 whole dry red chillies
2 Tbsp urad dal
2 Tbsp channa dal
1 tbsp mustard seeds
1/4th cup peanuts
couple of pinches of hing
6-8 green chillies
Curry leaves (fist full)
1/4 cup oil
1/4 cup sesame seeds (toasted and powdered)
Salt to taste

Procedure

Heat oil in a pan on medium flame, add urad dal, channa dal, peanuts, whole red chilles and fry till light golden brown. Add mustard seeds, hing and fry till mustard seeds start to crackle. Add green chillies, curry leaves, turmeric, tamarind pulp, salt and cook for 10-12 mins on medium flame. When the mixture becomes thick, turn off the heat. Add rice and sesame seeds powder and mix well. Adjust the seasoning and serve.

Notes and tips

Sesame seeds powder is optional. You can add ginger also. Add it along with green chillies and curry leaves. If you are allergic to peanuts you can substitiue with cashewnuts. The rice should not become too soft, each grain of the cooked rice should be seperate and rice should be cold. I usually cook rice for pulihora in a rice cooker and spread it in a plate to cool.

Dry Fruit Ladoo

Dry fruits are considered to be the superlative of essential nutrients and are very beneficial for health. Dry fruits are used as a key ingredient in a number of Indian sweets and other desserts. Last year my family sent me this ladoo from hyderabad. At first I was not much interested to try, as I am not that interested in sweets. My husbad loves sweets and he made me try this and I loved it right away. I got this recipe from my mom-in-law.

Ingredients

1 cup pitted dates
1 cup pista (toasted)
1 cup Badam ( toasted)
1/2 cup Cashewnuts ( optional)
2 tbsp sugar
2-3 tsp ghee
1 Tsp elachi powder
2-3 pinches safforn( lightly toasted)

Procedure

Dry roast pista and badam separately and cool them. Chop pista, badam, cashewnuts and dates into small peices. Heat pan on low flame, add sugar and 1 tbsp water and stir. Once the sugar dissolves add chopped dates and mix well. Dates will start melting slowly. It takes approximately 10-12 mins. Make sure the flame is in low always. Once the dates mixture starts to come together add the chopped nuts and elachi powder. Turn off the heat and add toasted safforn and mix well. Grease a plate with ghee and shift the ladoo mixture. Spread the mix and allow it to cool for few minutes, till you can handle. Shape it into bite size balls and store it in a air tight container.

Notes and tips

To make things done quickly I use microwave to toast the nuts. Just place the nuts on a clean tissue paper and on the microwave for 2-3 mintues. Keep an eye on the them as they can burn very quickly. You can even dry roast on stove top or use a conventional oven ( good when making large quantity). Paccha Karpooram provides a very unique taste in foods. If available you can add it but use only the tiniest amount, a few small grains will flavor an entire recipe. I usually leave ladoos at room temperature, you can refridgerate.

Buy dates which are soft and creamy then you can reduce the sugar. Sugar is just added for binding and texture.

Poha or Atukula Upma

This simple and delicious breakfast can be made within 15 mins. Poha is pressed rice grains. This recipe is from my mother-in-law.

Ingredients 

1 cup thin poha (rinse once or twice)
1 medium size potato (chopped)
1 medium size onion (chopped)
2-3 green chilles (chopped)
2 tbsp peanuts (optional)
1 tsp mustard seeds
pinch of turmeric
2-3 tbsp chopped coriander leaves
1 tbsp Lemon or Lime juice (optional)
Salt to taste
1-2 tbsp oil

Procedure

Rinse poha under water and leave it in a drainer. Heat oil in a pan, add peanuts and fry till  golden brown, add mustard seeds and allow then to crackle. Add green chillies, potatoes, onions and turmeric and cook till soft, it will take approx. 10 -12 mins. Turn the heat to low, add salt, and the wet poha and mix well. Adjsut the seasonings if need. Garnish with coriander leaves and remove from heat. Serve hot with you choice of juice.

Notes and tips

I usually serve with lemon wedges on side. If you are allergic to peanuts, replace them with cashewnuts. In general, Poha that is available in the Indian stores come in 2 types – thick and thin. Thin poha are like rice wafers. So if you are using the thin variety, rinse once and drain quickly. If you are using thick poha, you can soak them in little water for 5 mins or until they turn soft.

Chekkalu

Its festival time and back at home in India this time the house will be busy with guests. Tea and snacks are the general entertainment almost every evening. Jantikalu is one of the most common snack made at  home. Chekkalu are another common snack made during festival and holiday season. There are different varities, and each family has their own recipe. This simple snack is made with rice flour. Channa daal (senaga pappu) can be added for extra crunch. Those are called pappu chekkalu. Some add additional ingredients like ginger, garlic, curry leaves, sesame seeds and onions. I knew this recipe but perfected it recently when one of my friends mother-in-law visited us and gave me few additional tips.

Ingredients

2 cups Rice flour
4 Tbsp Channa dal ( Soak in water for 1-2 hrs) (optional)
Salt to taste
6-8 Green chillies (ground to paste)
1 Tbsp cumin seeds
4 tbsp butter
Water to make dough (1/4th-1/2 cup)
Oil for frying

Procedure

Bring water to boil and add cumin seeds, chilli paste, salt and turn the heat to low. Slowly add flour to the water while mixing well. Add butter and mix again. Make sure that there are no lumps. The dough should be like samosa dough. Now shift the dough on to clean surface, adjsut the seasoning if needed and knead well. 

Make the dough into small balls (25 cents size), I use ziplock bag (cut on 2 sides and opened it like a book) to flatten the dough. Now place the dough in the middle and gently press falt. I use a steel glass to press it. A roller can be used too. Heat oil in a deep kadai. Once the oil is hot enough, carefully peel the dough and slowly drop it in oil and fry till golden brown. Transfer on to paper to absorb excess oil . 

Notes and Tips 

To keep the chekkalu flat, while frying press them with back of the spoon or the easy way is to prick the dough with fork few times before frying. If you are adding channa daal then add them along with water and cook. If you are adding crushed onions and gralic then use cold water to mix the dough. Add 1/4th cup water and mix as onions contain moisture. Too much water will make the dough soft. If you are adding sesame seeds then add them at the end along with butter. Always add cold butter to the dough. Cold butter makes the dough flakey and crispy.

Tomatillo Avakaya

Avakaya means pickle. Instant pickles are easy to prepare and stays 3-4 weeks. These pickles are often prepared during special ocassion ( family gatherings, small ocassions and even sometimes for a change) in Andhra. Instant pickles are mostly made with Dosakai (Indian cucumber) and  raw mango. My mom makes a pickle with raw tomatoes. Raw tamotoes are sour (acidic) in taste when compared with the riped ones. This sourness makes the dish unique.

I was looking for raw tomatoes at all stores but no luck. Then one day I said to myself why don’t I try this dish with tomatillos. These look very similar to a raw tomato. I heard from many indians that, they used these tomatillos in dals.

Tomatillos have slight tartness and mildly acidic compared to raw tomatoes. With raw tomatoes, the pickle can be eaten next day. But with tomatillos, it takes atleast 2-3 days for them to absorb all the flavors of spices and lemon juice to loose their tartness.

Ingredients

10-12 tomatillos
3-4 tbsp mustard seeds
3-4 tbsp red chilli powder
2-3 tbsp salt
Juice of 1 lemon or lime
2 tbsp oil

Procedure

Remove the husk and clean the tomatillos. Pat to dry and cut into bite size peices(1/2 inch). Grind all the dry ingredints( mustard seeds, chilli powder and salt). Take a dry container and put the chopped tomatillos. Add 3/4th of the spice mixture lemon juice and oil and mix well. Now add 1/2 of the remaning mixture and mix well. Taste the pickle, adjust the seasoning. If needed add lemon juice and/or spice mix/salt. Cover it and leave it in room temperature over night. The tomatillos will start absorbing all the flavors from the spices. Refridgerate the container let it sit for 2 -3 days.

This can be served with rice/idly, dosa and upma or your chioce of meal.

Keep refrigerated. This pickle will last for 15-20 days.

Fresh chuntney and instant pickles at home

Andhra Pradesh is famous for its chutneys (Pachadi). Chutney is a fresh or cooked relish. A fresh chutney in India is customarily ground on a grinding stone and is made daily. The main ingredient can be nuts, lentils(dal), fresh herbs, fresh chilies, ginger, fresh vegetables, leafy vegetables and fresh green mangoes. Lime juice, tamarind, jaggery are added for additional taste. Seasoning for a chutney is commonly with spices like methi seeds, mustard seeds and hing. Cooked chutneys are made seasonally using fruits like tomatoes, mangoes, tamarind, which are combined with fresh seasonings like ginger, hot chilies and lemon juice, tamarind pulp (add little warm water and soak tamarind for 15 mins, mix well and sieve the pulp into a bowl) and cooked with spices to create a heavenly concoction of tastes.

Unlike many salty, oily, or sweetened pickles, fresh chutneys are prepared primarily with digestive spices such as ginger, lime, or lemon and tamarind. The texture as well as the intensity of chutney varies depending on the entrée with which it will be served. Chutney can be sweet-and-sour for a spicy main dish or extremely hot with a lot of green or dry red chilli, to be paired with a mild dish.

A complete Indian meal has four elements: a bread ( Roti ) and/or rice, a vegetable dish, a dal (lentil-based dish, Sambar or Rasam), chutney or pickle and curd ( perugu/yogurt). If you are in a hurry, the simplest meal might be just some rice or bread and chutney, but no Indian meal would be served without chutney.

Chutneys enhance the taste and stimulate appetite, a chutney is similar in concept to a Western condiment such as relish, sauce, or salsa, which is served not as a side dish but as a garnish and in small quantities. Sometimes a particular chutney is essential for a dish, as mint or green chutney (made with coriander leaves, green chillies, lemon/lime juice and spices) with samosas and coconut chutney with idly and dosa. Or the type and texture of chutney is chosen based on available ingredients.

There are two different types of condiments commonly used in Indian cuisine. One is the simple fresh chutney that is made for daily use, and the other is a more complex preserved condiment or pickle, called Ooragaya or Avakaya(commonly made with raw mangoes, goose berries, raw tamarind, gongura leaves) in Telugu. The main pickling agent being sesame oil , Mustard oil or ground nut oil.

In some chutney recipes, the main ingredients are cooked briefly before grinding, but are always cooled before serving. Many traditional Indian cooks still use a stone mortar-and-pestle to make fresh chutneys, but they can be made more quickly with a blender or food processor. To get an authentic taste I use pestle to make some chutneys.