GARLIC PARUPPU RASAM

     Paruppu Rasam is a version most commonly prepared with Cooked Tuvar Dhal, Tomatoes and spices. But this version of Paruppu Rasam is prepared with Dhals & Spices roasted in Ghee with an extra note of flavours from ghee roasted Garlic. Ghee roasted Tuvar Dhal & Spices gives an extraordinary flavour and aroma to this Garlic Paruppu Rasam. 
      Ghee roasted ingredients are ground along with Tomatoes and then cooked along with Tamarind extract and seasonings.  This Garlic Paruppu Rasam is tempered in Ghee with Mustard seeds, Dry Red Chillies, Asafoetida powder and Curry Leaves and garnished with fresh Coriander Leaves to enhance the overall flavour and taste of this Rasam.  I usually add Jaggery to any dish which has Tamarind in it.  Both Jaggery and Tamarind goes hand in hand to give a balanced taste.
     Serve this richly flavoured Garlic Paruppu Rasam along with steaming hot Rice and a side dish of your choice.  The ingredients added into the Rasam also proves beneficial to get rid of Cold/Flu symptoms too.


Cuisine - South India
Recipe Type - Soup / Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 4
Author - SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK GARLIC PARUPPU RASAM

 

INGREDIENTS :

To Roast in Ghee & Grind :

For Paruppu Rasam :

Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Ghee - 1 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1 Nos.

Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Meanwhile, heat Ghee in a Pan and roast the ingredients mentioned under "To Roast in Ghee & Grind".
• Fry the ingredients in Ghee in the order mentioned in the list.
• Fry it on a low flame until the Dhal turns slightly red and the spices turn aromatic.
• Slightly crush the Garlic Cloves and fry them along with the above ingredients.
• Allow the roasted ingredients to cool down.
• Add Chopped Tomatoes along with the ghee roasted ingredients and grind it into a smooth paste.
• Collect the ground paste into a pan, add the Tamarind extract to it along with Turmeric Powder & a dash of Salt.
• Add Jaggery to the above and mix well.
• Boil this for about 5-8 minutes on a medium-low flame or until the Rasam froths.
• Switch off the flame and leave the Garlic Paruppu Rasam aside.
• Meanwhile, heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Add Asafoetida to the above and give a quick stir.
• Pour Garlic Paruppu Rasam to the tempering and mix well.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Garlic Paruppu Rasam hot with Rice.

NOTES :

• Care should be taken while Ghee roasting the Dhal and Spices.
• Roast the ingredients on a low flame until aromatic.
• Tempering and roasting the ingredients for this Garlic Paruppu Rasam with Ghee gives a nice flavour, but it is truly optional.
• Alternatively can roast and temper in Sesame Oil/ any other vegetable oil of your choice.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Paruppu Rasam.

AMARANTH LEAVES

     When it comes to Greens it is commonly termed as Spinach. Spinach is rather a different green when seeking deep into what Amaranth Leaves are, I would like to call it - Asian Spinach.  Universally known as Amaranth Leaves, locally called as Bayam in Malaysia, Singapore & Indonesia. It is called as Thandu (Stalk) Keerai/Cheera(Green) in Tamil & Malayalam. And this is one ancient or first plant variety ever to be domesticated and grown for personal use. It has travelled a long way since civilizations to the present era.
      An easy to grow Green variety, which is available in shades of green, red, purple and with a combination of pink and green. We can get them at a very cheap cost in the market and the farmer's market is always loaded with bunches of fresh and luscious locally grown greens.  But growing these Greens in your backyard is another technique which can cater you with fresh leaves at your service, whenever needed.  It is more than enough that you buy the seeds once, they shoot up and grow into matured plants, flower up and give you a new batch of black coloured tiny seeds, which you can sow it again and again for fresh produce. both the leaves and seeds of Amaranth are edible. The seeds, like that of quinoa, are high in protein and taste similar to true grains grown from grass seeds.
     Amaranth Leaves are popular around the world for its rich and nutritious values.  The most common green consumed in Asian countries is rich in Proteins, Vitamins and minerals like Iron, Calcium & Phosphorus.  The Red Variety of this green is more flavourful & nutritious compared to the Green variety and exudes a blood-red juice when cooked.
     Slightly astringent when raw, the greens turn soft and mellow as they cook down. Amaranth greens need no embellishments, they taste great as such.  A note of seasonings adds extra flavour& taste to the dish. Along with the leaves, thinner stalks of the plant can also be eaten. Most similar in taste to spinach, amaranth greens have a deep flavour and a hearty yet tender texture that makes it ideal for use in stir-fries and sautés.

AMARANTH LEAVES ARE POWER HOUSES OF NUTRIENTS :

• These leaves are power-packed with essential phytonutrients and antioxidants. 
• It has no traces of fat and has no cholesterol.
• Amaranth Leaves are a rich source of Fiber.
• These Leaves are loaded with Iron & Potassium.
• It is rich in Vitamin C, A, B & K.
• Amaranth Leaves have Lysine, an essential amino acid that is needed for energy production and absorption of calcium.
• Amaranth leaves are rich in Calcium
• Amaranth leaves and grain are rich in Protein.

HEALTH BENEFITS OF AMARANTH LEAVES :

• The phytonutrients and antioxidants which help to reduce inflammation in the body and provide an extra boost of nutrition.
• Eating Fiber rich food helps us to reduce our weight
• Also, it prevents heart disease as it lowers the cholesterol in the blood. 
• Including Amaranth Leaves in our daily diet helps to reduce weight.& also helps reduce high blood pressure.
• Amaranth Leaves are loaded with Iron, which helps in producing red blood cells and is also needed for cellular metabolism.
• It also helps treat anaemia.
• Vitamin C in the Leaves helps us to fight against infections and also heals the wounds.
• It also helps reduce the effect of free radicals, thus preventing the growth of Cancer cells.
• They are full of flavonoid Polyphenolic antioxidants like Beta-carotene, Zeaxanthin, and Lutein. 
• Vitamin A in Amaranth Leaves benefits healthy skin and proper vision. 
• Vitamin A also offers protection against lung and mouth cancers. 
• Amaranth Leaves have the highest quantity of Vitamin K & Calcium which is needed for good bone health and also strengthens the bone mass. 
• It is beneficial for those who suffer from Alzheimer’s disease as it controls the neural damage done in the brain.
• Amaranth Leaves are loaded with Vitamins of the Group B - Folates, Riboflavin, Niacin, Thiamin, Vitamin B6.
• This help prevents birth defects in newborn babies.
• It is also needed for optimal mental and physical health.
• Amaranth leaves have Lysine, an essential amino acid that is needed for energy production and absorption of calcium. 
• Lysine also promotes hair growth and good skin. 
• Amaranth leaves are helpful in treating diarrhoea and haemorrhages. 
• Regular consumption of these leaves benefits digestion.

HOW TO BUY AMARANTH LEAVES?

• Look for relatively young bunches of the plant that don't display any budding flowers, flowering indicates that the plant is already too mature.  
• Look for bright coloured leaves without any signs of browning or wilting.

CULINARY USES OF AMARANTH LEAVES :

     Amaranth Leaves are widely used in Indian cooking.  In the north, it is locally known as CHAULAI or SAAG. In Tamil, it is called as Thandu Keerai/Siru Keerai/Mulai Keerai, and as Thandu Cheera/Mullan Cheers in Malayalam, Thotakura in Telugu & Dhantinasoppu in Kannada.

FEW RECIPES PREPARED WITH AMARANTH LEAVES

BAYAM GORENG

CHEERA THORAN

KADANJA KEERAI/MASHED SPINACH

KEERAI VADAI

• A quick stir fry called Chaulai Saag is prepared by cooking the leaves with Onions, garlic and spices.
• In Tamilnadu, the simple stir fry is prepared in the name of Keerai Poriyal and in Kerala, it is called as Cheera Thoran. What differs with recipes are the seasonings & the type of oil used for cooking the dish.
• We can find a wide range of stir-fries prepared with these leaves in South East Asian cuisines too.
• Bayam Goreng is one such dish popular in Malaysia, where these leaves are called 'Bayam'.
• Another popular dish called Dhal Saag, where the leaves are cooked with the lentils like Tuvar Dhal/Moong Dhal is prevalent in North India.
• The same dish has different names as Keerai Paruppu in Tamil, Cheerayum Paruppum in Malayalam & Thotakura Pappu in Telugu.
• A typical Tamilnadu(Kongu) styleKeerai Masiyal/ Kadanja Keerai/Mashed Greens can also be prepared with tender Amaranth Leaves.
• We can also prepare Chutneys and Thogayals with these leaves.
• Curries such as Keerai /Cheera Curry, colloquially called Keerai Molagoottal prepared with lentils and ground coconut can also be prepared with these greens.
• Mor Keerai a common curry prepared with Curd/Yogurt and Greens can also be cooked using these Amaranth Leaves.
• Keera Vadai a popular South Indian fritter can also be prepared by adding these greens along with Lentils and spices.
  Top your sandwiches with these leaves for a little crunch and flavour.
• Can add them in Soups too.

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DISCLAIMER:
      Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

 
     Raw Papaya Mezhukkupuratti - a simple Mezhukkupuratti/ Upperi, a classical Kerala Style stir-fry prepared with Raw Papaya colloquially called Pacha Pappanga, Omakka, Kappalanga etc., in Malayalam. This recipe is as usually cooked in Coconut Oil for an authentic feel. The literal meaning of the term 'Mezhukkupuratti' is 'smeared/coated with oil'. The look and finish of the dish prove its name. It has a fine glossy finish but the beauty is that it is cooked in very little oil, which is used just for tempering.  Some regions of Kerala call the dish as 'Upperi'.
     Raw Papaya when cooked in this style, gives a deceiving disguise making us believe it is Potato.  I have eaten Raw Papaya believing it to be Potato numerous times when I was a kid until my taste buds realized that something is obviously different.  But anyway, the taste stuck to my senses creating a liking for the dish gradually.  I like slightly sweet Raw Papayas in this dish. I usually use Papayas which are of just beginning to ripe stage, which gives a mild note of sweetness to this Raw Papaya Mezhukkupuratti.
     Mezhukkupuratti/Upperi is one kind of dish served among the long list of Sadhya (Banquet) item during Onam/Vishu and it is a common dish in Kerala Cuisine found in day to day cooking. This Raw Papaya Mezhukkupuratti goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry/Moru Kachiyathu. and Pappadam for a complete meal.
     Though we make this style of stir-fry with various vegetables, Raw Papaya has a special mention because of its extraordinary medicinal values.  And all the more the Papain in Raw Papaya helps to break down the tough Protein chains in meat, so it is widely used as a Meat Tenderizer.

HEALTH BENEFITS OF RAW PAPAYA :

• Papaya is rich in Vitamins C & A and a good source of fibre.
• High Vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
• Fibre content acts as a perfect internal cleanser.
• It cleanses your digestive tract & colon and also helps to relieve constipation.
• Papaya is loaded with antioxidants.
• Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
• Papayas are very high in Carotenoids that can reduce inflammation.
• Papayas are great for your skin too.        

For more recipes for SADHYA, click here...

Cuisine - Kerala (South India) 
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 -20 Minutes
Cooking Time - 10-15 Minutes

HOW TO MAKE RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

 

INGREDIENTS :

For Raw Papaya Mezhukkupuratti :

Raw Papaya - 2 Cups
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

To Grind Coarsely :

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves

For Tempering :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

You can find more recipes from GODS OWN COUNTRY - KERALA, click here...

 

METHOD :

• Peel, clean and wash the Raw Papaya.
• Cut it into halves and scoop out the tender seeds.
• Cut the Raw Papaya into thin slices or of any desired size.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Stir in the Raw Papaya slices along with Turmeric Powder & Red Chilli Powder with a dash of Salt and a pinch of Sugar.
• Sprinkle some water and cook the vegetable until it turns soft.
• Cook briefly for about 5-7 minutes on a medium-low flame.
• Do not overcook the Raw Papaya.
• Serve Raw Papaya Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Mezhukkupuratti as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Raw Papaya slices along with the sauteed ingredients on a low flame until the vegetable is cooked and each piece is well coated with the masala.
• This results in a glossy looking Raw Papaya Mezhukkupuratti.
• Alternatively, can pre-cook the vegetable and add it to the sauteed ingredients.

CRAB MASALA - SPICY SOUTH INDIAN NANDU MASALA

     When you are walking through a beach it is very common to see a sand crab, those little creatures creating trails in the sand and suddenly burrowing themselves into the small holes.  My first acquaintance to a crab was an incident similar to the above in Kovalam(Kerala) Beach. Crabs - crustaceans with a menacing look, but popular around the world for its wonderfully soft, succulent and sweet flesh.
     We get a fresh catch in the wet market and it is very common to find live Giant Mud Crabs. And the market would have batches of freshly caught blue coloured Flower Crabs during No Moon Day.  I have heard people say that Crabs caught during the week of a no moon day are said to be fleshy, juicy and of excellent quality.  They would display Crabs in different sizes, crammed in a glass tank with their claws wire shut. The claws of those live Crabs would be tied tightly with Raffia Strings/Rubberbands. I am sceptical cutting open the strings when the Crabs are conscious.  Mercy Aunty, my MIL's sister had a very bad wound in her fingers while cleaning fresh crabs.  It had caught her fingers with all might that she was unable to remove it until she severed the claw and pulled it out from her fingers. So I usually leave it in the freezer for a few hours before getting the job done. Just believing to the notion - "Crustaceans cannot feel pain" but actually they just might, I'm not sure.
     But once the hard-shelled friends are cooked, the feeling is dissolved when we dig into the succulent, sweet meat.  Eating Crabs are commonly termed to be as a  slightly difficult task, extracting the meat out of that hard shell is indeed a task while eating something tasty. But the effort is paid well. This Crab Masala recipe is a typical South Indian Style spicy gravy with very few ingredients.  A simple and easy to cook recipe.  The local spices added in this recipe enhances the overall flavour and taste of the Curry.

For more SEAFOOD RECIPES, Click here...

Cuisine - Tamilnadu, South India
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30-45 Minutes
Cooking Time -  20-30 Minutes

HOW TO COOK CRAB MASALA - SPICY SOUTH INDIAN NANDU MASALA

CRAB MASALA - SPICY SOUTH INDIAN NANDU MASALA

INGREDIENTS :

For Crab Masala :

Crab - 1 Kg
Onion - 1 No.
Ginger Garlic Paste - 2 Tspn
Oil - 2 Tbspn
Fennel Seeds - 1/2 Tspn
Curry Leaves - 2 Sprigs
Tamarind - a lime sized.
Salt - To Taste

To Grind:

Onion - 2 Nos.
Garlic - 10-12 Cloves
Turmeric - 1/2 Tspn
Dry Red Chillies - 8-10 Nos.
Coriander Powder - 2 Tbspn
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn

To Garnish :

Coriander Leaves - few

METHOD :

How to Clean a Crab :

• First, remove the outer shell, pulling from the back of the crab.
• Remove the gills and scoop out the guts inside the body of the crab. 
• Rinse the Crab in running water.
• Clean the abdomen part.
• Then cut it into quarters by splitting down the middle from head to tail, then cut each side into halves. 
• Remove the Pincers(top claws, if it is still attached they sometimes fall off during cleaning)
• Then remove the remaining three legs(from each side).
• Can trim off the ends from the legs. 
• Can cook it as whole Crabs or just cut into halves.
• Can also leave the pincers and legs intact, if you prefer to.

RAJMA MASALA

     "Rajma Masala" - a popular North Indian Curry prepared with Rajma/Kidney Beans, a Kidney shaped Red coloured Bean rich in Protein.  Though this bean is not of Indian origin, this Rajma/Kidney Bean is a part of regular diet in Northern parts of India & Nepal. Popularly termed as "Rajma - Chawal" (Kidney Bean and Rice), as this curry pairs well with steamed Rice/Basmati Rice. Rajma Masala is a creamy masala based Curry which is commonly served along with Rice. Rajma/Kidney Bean has to be soaked and then cooked for this Rajma Masala.  The uniqueness of this Curry is the freshly ground spice blend called "The Rajma Masala Powder" prepared specifically for the purpose. This spice blend has a lot of spices in it like Cinnamon, Cardamom, Cumin, Mace, Nutmeg, Coriander, Ginger, Dry Mango Powder, Pomegranate Seeds, etc. Ready-made Rajma Masala Powders are also available at Indian grocery stores.
     When we say Rajma at home it is always like "yaar andha(who is that) Rajamma"? - like the dialogue from the movie 'Abhiyum Naanum". Not quite frequented dish at home.  Both my kids do not prefer this curry and my husband who is a lover of dishes prepared with beans, lentils & pulses also don't have much preference for Rajma. So Rajma Masala gets into my cooking list only when my taste buds call for the Curry. I love the texture of perfectly cooked Rajma/Kidney Beans slow-cooked in a creamy, rich curry base and I prefer to eat it with Chapati.
     Slow cooking brings out the flavours from the Masala Powder and gets well infused into the perfectly cooked Kidney Beans.   This curry is immensely delicious and a great way to include some protein in your diet. This curry is equally spicy with a note of tanginess and mild sweetness in it.  Rajma Masala goes well with Rice.  But I prefer it to pair it up with Tandoori Rotis, Chapatis, Parotta, Kulchas, Parathas, Puri/Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed Basmati Rice.


For detailed recipe on Homemade Rajma Masala Powder, Click here ...


Cuisine - Punjabi(North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM


Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK RAJMA MASALA

 

INGREDIENTS :

To Cook Rajma/Kidney Beans :

Rajma/Kidney Beans - 1 Cup
Water - 3-4 Cups
Tea Bags - 2 Nos.

For Rajma Masala :

Onions - 2 Nos(Big)
Ginger-Garlic Paste - 2 Tspn
Tomatoes - 2 Nos(Big)
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 3 Tspn
Rajma Masala Powder - 2 Tspn
Curd/Yogurt - 1/2 Cup
Tamarind Paste - 1/2 Tspn(Optional)
Oil - 2-3 Tbspn
Salt - To Taste
Black Salt - a Pinch (Optional)
Sugar - 2 Tspn(Optional)

Spices :

Bay Leaf - 1 No.
Cinnamom(1" Stick) -  2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 3 Pods
Cloves - 3-4 Nos.
Star Anise -1 Flower

To Garnish :

Coriander Leaves - few
Kasuri Methi - 1/2 Tspn(Optional)

Serving Suggestion :

Finely Sliced Onions
Julienned Ginger Strips
A Drizzle of Lemon Juice
A blob of Butter

METHOD :

To Soak & Cook Rajma/Kidney Beans:

• Clean, Wash and Soak Rajma/Kidney Beans Overnight or for at least 8-10 hours.
• Alternatively can soak the Rajma/Kidney Beans in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 3-4 Cups of Water to the Rajma/Kidney Beans along with 2 Tea Bags.
• Tea Bag infuses a dark tinge to the Rajma/Kidney Beans.
• Pressure cook on high flame for 2 whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Rajma/Kidney Beans should be soft

For Rajma/Kidney Beans Masala :

• Grind Onions to a fine paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
• Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
• Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
• Pour in the Tomato Puree and cook until the mixture thickens.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
• Add Rajma Masala powders to the above and mix well.
• Fry the above Masalas on a low flame and saute them until oil separates from the mix.
• Pour in the Curd/Yogurt and mix well.
• Add the cooked Rajma/Kidney Beans to the Masala Mix along with Salt and cook on a low flame for few minutes.
• Add Tamarind Paste to the Rajma Masala and mix well.
• Cook this on a low flame until Rajma Masala reaches the desired consistency.
• Finally, sprinkle Black Salt and Sugar to the Rajma Masala and give a quick stir(Optional).
• Garnish Rajma Masala with finely chopped Coriander Leaves & crushed Kasuri Methi.
• Serve it with julienned ginger strips, sliced Onion rings and a drizzle of Lemon Juice.
• Can also serve Rajma Masala topped with a blob of butter(Optional).
• Goes well with steamed Rice, Basmati Rice and rice dishes like Pulao, Jeera Rice, etc.,
• Serve Rajma Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.

NOTES :

• While cooking Rajma/Kidney Beans, discard the water used for soaking.
• Retain the water used for cooking, and use it to adjust the consistency of the curry.
• I have cooked Rajma/Kidney Beans in a pressure cooker, can also cook it in Sauce Pan.
• Adjust the cooking time accordingly.
• Adding Tamarind is purely optional, as the Tomatoes I get locally are not sour, I add tamarind to balance the taste.
• Sugar and Black Salt are optional ingredients, add if you prefer.
• Adjust the amount of spiciness to suit your spice level.
• Adjust the consistency of the Rajma Masala to your preference.

RAJMA MASALA POWDER

     Rajma Masala Powder is a wonderful combination of Spices with flavours accentuating from the Spices used in it with a mild note of tanginess from Amchur (Dry Mango Powder) and Soury -sweet taste from Anar Dhana(Dry Pomegranate Seeds Powder).  Freshly ground homemade Rajma Masala Powder is the soul of Rajma Masala. Perfectly cooked Rajma/Kidney Beans blend along with the masala mix and a rich & creamy based Rajma Masala curry. Do not limit the use of this Rajma Masala Powder to just prepare Rajma Masala, can try preparing a variety of Indian Subzis and Pulaos with this Spice Powder.

     Choose the fresh and good quality of whole spices for Rajma Masala Powder.  Perfectly mixed spices will yield the most flavourful Rajma Masala Powder. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.


For more HOMEMADE SPICE POWDERS, Click here...


Cuisine - Punjabi (North Indian) 
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields -3/4 Cup(approx)
Author: SM

Preparation Time - 5-10 Minutes
Cooking & Grinding - 5-10 Minutes

HOMEMADE RAJMA MASALA POWDER

RAJMA MASALA POWDER

INGREDIENTS :

For Rajma Masala Powder :

Dry Red Chillies - 10-12 Nos.
Coriander Seeds - 1/2 Cup
Cumin Seeds - 1 Tbspn
Carom(Ajwain) Seeds - 2 Tspn
Bay Leaves - 3 Nos.
Dry Ginger Powder -1 Tbspn
Black Cardamom - 5-6 Pods
Cloves - 6-8 Nos.
Mace - 3-4 Strands
Nutmeg - 1 No.
Dry Mango Powder (Amchur) - 3 Tbspn
Dry Pomegranate Seeds Powder(Anar Dhana) - 4 Tbspn

METHOD :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Carom Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next add Bay Leaves, Cloves, Mace and Pomegranate Seeds into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Do not Roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Rajma Masala Powder into a clean and dry airtight container.
• Store it in the refrigerator for longer shelf life.

NOTES :

• Can sundry the Spices before preparing the Rajma Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Do not dry roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Cool the ingredients before grinding it.

ROASTED CASHEW NUTS

     Roasted Cashew Nuts - Another Nut Recipe for my sweet little boy, who is a Nut Lover.  When it comes to snacking, my son has a special preference for Roasted Nuts.  If you are an ardent fan of Nuts then this Roasted Cashew Recipe is sure to nab you down.  I can never miss the Roasted Cashews they sell at Coimbatore Shree Annapoorna Gowrisankar.  Perfect snacks with a mild note of  Ghee and spices added into it. Roasting the Cashew Nut brings out a naturally rich flavour.
      I remember the good old days, we break open the whole Cashews with shells at our Grandmother's place.  The farm was full of Cashew Trees and when the season falls the trees will be loaded with the exotic smelling Cashew fruits in hues of Yellow, Orange & Red.  The whole place would be filled with a strong sweet smell of the fruit.  My Grandfather would warn us not to touch the fruit, as the resin in the fruit has Caustic substance which can blister the skin. He would carefully pluck few fruits, snap off the Nut/Seed which hangs at the ends of the Cashew Fruit and carry it back home.
     After snapping off the Nut/Seeds from the fruit, we get into the next process of breaking open the shell of the Nut.  The seed is surrounded by a double shell containing a caustic resin, a skin irritant. So strict orders would be given to us not to try opening it on our own, he would not even allow us to touch the Kernels.  He would create a pile of sand and cover the Cashew Nut Kernels inside the sand. Next, he creates an open fire with few twigs and woods over the pile of sand. The idea is to roast the Nuts in the fire.  In the meantime, we can hear popping-up sounds and a unique smell wafting out from the burning of Caustic Cashew Nut Oil.  The caustic oil is spurted out from the shells when heated and the sand will absorb most of the oil and also prevents the oil from spurting out. Once the Kernels are roasted, he will put off the fire and would carefully remove the Roasted Kernels with tongs from the burnt pile of sand.  Then he will break open the burnt Kernels with a wooden hammer, remove the Cashew Nuts from within and give it to us.  The scenarios with lingering memories of smell, taste and experience are quite afresh in my mind.
     Cashews can be roasted and served as a snack.   There are quite a number of way to get this recipe done.  Deep-fried, stir-fried, roasted/oven-roasted, baked and also you can get easy with the way it is seasoned. Apart from the basic roasted Cashew Nuts and you can also prepare Masala & Flour coated Cashews, Roasted with Honey/Sugar Syrup/powdered Sugar for a sweet version, Cashews roasted with herbs for an extra note of aroma in it, or simply add Salt and Spices to the Roasted Cashews.  Though Cashews are mostly roasted in a deep-fried/shallow fried(stir-fry) method, which yields perfectly crispy Cashew Nuts.  It can also be Oven Roasted or roasted over a skillet without Oil/Ghee for a completely healthy snack.
     I have given a few methods in which Roasted Cashews can be cooked.  Choose your preferred method and give a try to this guilt-free snacking item.

For more SNACKS & SAVOURIES, Click here...


Recipe - Snack
Spice Level - Low
Difficulty - Medium
Yields - 2 Cups
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE ROASTED CASHEW NUTS

ROASTED CASHEW NUTS

Method 1: Stir-Fry

INGREDIENTS :

Salt - To Taste

METHOD :

• Heat Ghee in a Pan.
• Add Cashew Nuts and roast it on a low flame until well roasted.
• Roast the Cashew Nuts until it gets evenly coloured into light golden brown in colour.
• Line it up on clean Paper Towels and cool it down.
• Add Salt to the roasted Cashew Nuts and toss it well.
• Store it in an airtight container.

NOTES :

Can use Vegetable Oil/Margarine instead of Ghee.

Method 2: Deep-Fry

INGREDIENTS :

Cashew Nuts - 2 Cups

METHOD :

• Heat Oil in a Pan.
• Deep fry the Cashew Nuts on a medium-low flame until well roasted.
• Deep fry until Cashew Nuts gets evenly coloured into light golden brown in colour.
• Remove the fried Cashew Nuts with a slotted spoon and line it up on a Paper Towel.
• This will help absorb any excess oil from the fried Cashew Nuts.
• Allow the Cashew Nuts to cool down.
• Add Salt to the roasted Cashew Nuts and toss it well.
• Store it in an airtight container.

Method 3: Dry Roast in a Skillet/Pan

INGREDIENTS :

Cashew Nuts - 2 Cups
Salt - To Taste

METHOD :

• Heat the skillet/pan on a medium flame.
• Lower the flame and add the Cashewnut into the skillet/pan.
• Gently roast the Cashew Nuts on a low flame until well roasted.
• Roast the Cashew Nuts until it gets evenly coloured into light golden brown in colour.
• Switch off the flame and allow the Cashew Nuts to cool down.
• Add Salt to the roasted Cashew Nuts and give a quick toss.
• Store it in an airtight container.

Method 4: In an Oven

INGREDIENTS :

Cashew Nuts - 2 Cups
Salt - To Taste

METHOD :

• Preheat your oven to 180 °C(325°F).
• Spread the Cashew Nuts evenly on a large baking tray, preferably in a single layer.
• There is no need for greasing the tray.
• If needed, you can line the tray with a parchment paper.
•  Roast the cashews in the oven on the middle rack for about 3-5 Minutes. 
• After 5 minutes, remove the Cashew Nuts from the oven and give a quick stir.
• This helps in reducing the risk of burning.
• Return the tray to the Oven and roast the Cashew Nuts again for about 7-8 Minutes.
• Roast the Cashews until it is evenly roasted and turns into light golden brown in colour.
• Stir frequently at intervals.
• Once done remove the Cashew Nuts from Oven and allow it to cool.
• Add Salt to the roasted Cashew Nuts and give a quick toss.
• Store it in an airtight container.

NOTES:

• While Roasting the Cashew Nuts in an Oven, can toss it with a little bit of Oil.
• Can also spray Salt-water solution and allow it to dry before roasting it in the Oven.
• This way the Nuts get evenly coated with Salt.

ROASTED CASHEW NUTS

NOTES :

• Once the Cashew Nuts are well roasted it would release a strong pleasing aroma.
• Roast the Cashew Nuts until the Nuts are evenly roasted and change into light golden brown in colour.
• I have used whole Cashew Nuts in the recipe.
• Can also use Cashew Nuts pieces, instead. 
• Care should be taken while roasting the Nut, as Cashew tend to burn quickly.
• This is a basic Roasted Cashew Nut recipe with Salt.
• Can season the Roasted Cashew Nuts with preferred Spices like Red Chilli Powder, Chilli flakes, Pepper Powder, Chaat Masala, etc., and herbs like Curry Leaves, Rosemary, etc.,
• Sprinkle powdered Sugar for a sweet version of Roasted Cashews.
• Add the seasonings/sugar once the Cashew Nuts have cooled down.
• Once cooled down, transfer the Roasted Cashew Nuts into a clean airtight container.

HOMEMADE GINGER ALE RECIPE

     Ginger Ale - a totally refreshing and rejuvenating drink.  A simple recipe which is surprisingly easy to make at home.  Ginger Ale is nothing but a mixture of Ginger Syrup, Carbonated Water, Sweetener and with added flavours from Lemon/Orange.  Within no time you can get hold of one of the most refreshing drinks - Sweet, spicy and slightly tart with a citrusy note.
     Recently I have been fixing quite a number of Cocktails for my husband and the main reason was the Ginger Wine I brewed last year.  Within a few days, a whole batch got over.  I tried few Cocktails like Moscow Mule, Dragon Cocktail and few drinks like Ginger Ale, Honey & Lemon with Ginger Wine, Ice Tea, etc.,   I felt that Ginger Wine did total justice while I recreated it into Ginger Ale, as it gave a natural fizz with a kick.  But as usual I was worried about the alcoholic content when it's "my drink", so when I brewed the next batch I brewed a batch for just 3 days and omitted Dry Red Chillies in it. This Ginger Ale Recipe here is a combination of Homemade Ginger Wine which yields a naturally fermented and fizzy Ginger Ale. For a total non-alcoholic fix, I have also added a recipe of Ginger Ale with homemade Ginger Syrup.
     Ginger Ale is quite soothing and also it proves beneficial for digestive problems & ward of nausea.  All the more Ginger has been used in traditional medications for thousands of years.  Ayurveda and Traditional Chinese Medicine have been using Ginger for its immense therapeutical values.
     Once the Ginger Syrup/Ginger Wine is ready, what you have do is just mix it up with Club Soda/Carbonated Water, Sweeten it up with Sugar/Honey and add a note of Lemon/Orange which gives a nice kick to the drink and above all serve it cold. This Ginger Wine/Ginger Syrup can be converted into Cocktails/Mocktails or simply add it to your Iced Tea, Watermelon Juice, Lemon Juice, Green Apple Juice, Grape Juice, etc., for an extra zing.

Recipe Type - Drink
Difficulty - Easy
Author - SM


For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE GINGER SYRUP/GINGER WINE FOR GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Syrup :

Ginger - 2 Cups

Water - 4 Cups

Sugar - 1-11/2 Cups

Lemon Juice - of 2 Lemons.

METHOD :

How to make Ginger Syrup :

• Peel, clean and wash the Ginger.
• Gently crush the Ginger or coarsely grind it in a mixer/grinder/blender without water.
• Collect the crushed/ground ginger and mix it into the Water.
• Add Sugar and Lemon Juice to the above and mix well.
• Boil the Ginger Water mixture on a high flame for about 8-10 Minutes.
• Reduce the flame to medium-low and again boil it for another 5-10 Minutes.
• The mixture should have reduced to 3/4 of the total volume.
• Switch off the flame and allow the Ginger Syrup to cool down.
• Once cooled down, strain the Ginger Syrup.
• Store it in a clean & sterilized bottle in a refrigerator.
• Ginger Syrup stays good for about 5-7 days.

NOTES :

• Can substitute White Sugar with Brown Sugar or add an equal amount of White and Brown Sugar in Ginger Syrup.
• Brown Sugar gives an added colour to the Syrup.
• Can add herbs like Mint Leaves or Cinnamon/Clove to add an extra note of flavour in the syrup, but it is truly optional.

 

For Ginger Wine :

For a detailed recipe on GINGER WINE, Click here...

• Just brew it for 2-3 Days, if you are using it for making Ginger Ale.
• Can avoid adding Dry Red Chillies and Caramel while preparing the mix for Ginger Ale(which are preferred ingredients for Ginger Wine).
• Dry Chillies in the Ginger Wine add a spicy note to the drink it is added into.
• Caramel is added just to give colour and fullness to the Ginger Wine.

HOW TO MAKE GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Ale :

Ginger Syrup/Ginger Wine  - 1/4 Cup
Soda/Carbonated Water - 1 Cup
Sugar/Honey - To Taste(Optional)
Lemon/Orange Juice

METHOD:

• Fill a tall Glass with Ice cubes.
• Pour 1/4 Cup of Ginger Syrup/Ginger Wine along with a Cup of Soda/Carbonated Water.
• Add your preferred sweetener and mix well.
• Add a dash of Lemon/Lime/Orange Juice and give a quick stir.
• Thoroughly mix the drink until fizzy.
• Serve Ginger Ale decorated with slivers of Ginger and a Lemon Slice.

 

NOTES :

• I have used Soda in this recipe.
• Can also use Carbonated Water or Sparkling Mineral Water while fixing Ginger Ale.
• I prefer adding unflavoured plain Soda for the recipe.  
• Carbonated drinks like Sprite, 7Up, etc., makes the drink Sweeter.
• Add preferred Sweeteners to sweeten up the drink.
• Can totally avoid adding any sweeteners as the Ginger Syrup/Ginger Wine has sweetness in it.
• Can serve Ginger Ale with few Fresh Mint Leaves for a minty flavour. 

      Another Sundal recipe to follow the suit - a simple Sundal prepared with Groundnut/Peanut. Pre-soaked & cooked Groundnut/Peanut with a note of mild tempering made with Mustard Seeds, Urad Dhal, Curry Leaves, Dry Red Chillies, grated Coconut and a pinch of Asafoetida is a delicacy on its own.  Sundal Recipe serves the purpose as a Side Dish for lunch, as a simple & healthy Evening Snack, also it is served as a Naivedhyam/Prasadham during Navratri Festival/Vinayaga Chathurthi/Krishna Jayanthi.
     Sundal can be prepared with White/Black Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts/Groundnuts, Green Peas, White Cow Peas, Red Beans, Kidney Beans/Rajma, Bengal Gram Dhal, Kollu/Horse gram, etc., Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.
     This Sundal Recipe is prepared with Groundnut/Peanut.  I usually soak the Groundnut/Peanut overnight. Drain the water used for soaking and then cook the Groundnut/Peanut in a Pressure cooker until it turns soft.  If you are serving the Sundal recipe as a Naivedhyam/Prasadham, avoid adding Onions.
 

For more SUNDAL RECIPES, Click here...

Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 8-10 Hours/Overnight
Cooking Time - 25 - 30 Minutes

HOW TO COOK KONDAIKADALAI SUNDAL / BLACK CHICKPEAS SUNDAL

INGREDIENTS :

To Soak & Cook

Groundnut/Peanut - 1/2 Cup
Water - 2 Cups

For Tempering :

Oil - 2 Tbpsn
Mustard Seeds - 1 Tspn
Black Gram Dhal/Urad Dhal - 1 Tspn
Dry Red Chillies - 2 Nos.
Curry Leaves - 2 Sprigs
Asafoetida - a Pinch
Grated Coconut - 2-3 Tbpsn


For detailed recipe on HOW TO COOK BEANS, LENTILS & PULSES, click here...

METHOD :

To Soak & Cook Groundnut/Peanut :

• Clean, Wash and Soak Groundnut/Peanut overnight or for at least 8-10 hours.
• Alternatively can soak the Groundnut/Peanut in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 2 Cups of Water to the Groundnut/Peanut & Pressure cook.
• Pressure cook on high flame for 2 whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Once cooked drain any excess water from the cooked Groundnut/Peanut.

For Groundnut/Peanut Sundal :

• Heat Oil in a Pan.
• Splutter Mustard Seeds, Black Gram Dhal, Dry Red Chillies & Curry Leaves in it.
• Add Asafoetida Powder to the above and give a quick stir.
• Immediately add grated Coconut and fry for a while.
• Add cooked Groundnut/Peanut along with a dash of Salt.
• Cook this on a very low flame for few minutes until all the ingredients are well incorporated.
• Serve Groundnut/Peanut Sundal hot or cold.
• Can be served as a side dish, evening snack or can be served as a Naivedhyam/Prasadham.

NOTES :

• Do not add Salt while cooking the Groundnut/Peanut.
• Can prepare the same recipe with Black Chick Peas, White Chick Peas, Green Gram Dhal, Moong Dhal, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc.,
• Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

     A few months back while I was watching a Malayalam Movie - Cuban Colony, I came across with a wonderful recipe prepared with Raw Mangoes. A regional delicacy of Angamaly- Angamaly Manga Curry. Angamaly is a place near Cochin in Kerala. They had showcased about this Curry as a Song in the movie. The song starts with the line - "Angamaly Manga Curry Kandodi Mole."  The song itself teaches how the Curry has to be prepared in an elaborate way. Preparing the so-called delicacy as a group task(commonly all-men group) for a wedding banquet, particularly served for dinner prior to the Wedding Day. Referred as a must serve item in Sadhyas/Banquets in Angamaly region.  If Pork is one item the people of Angamaly love, then this Angamaly Manga Curry follows the suit.
     The group preparation of Sadhya Items for a wedding reminded me of my childhood days. Those were the days when Catering was not quite so prevalent.  The Cooking scenario for the big day begins by procuring vegetables for the Sahdya.  Some vegetables would also be sourced out from neighbour's farm.  Then comes sourcing out the massive Vats for preparing the delicacies - huge Urulis, Charakku, Ladles, Woks, Cherava(Coconut grater), Utensils etc., from the neighbourhood.  The scene of the evening before the Wedding day would be like all men gathered around in the cooking area. Most of the cooking is done by the members of the family, relatives and from the neighbourhood - but commonly men carry the show when it comes to such events. A head cook assigned for the occasion delegates the jobs.  The scenario starts along with, grating the Coconuts. A Kerala Sadhya without Coconut - unimaginable!  Then cutting the vegetables, grinding the masala, extracting Coconut Milk etc., & etc., All happens around with a whole lot of fun, laughter, gossips, and least to mention the MINUNGAL PARIPADI (silently sneaking out for Drinks).  And by early in the morning the items for Sadhya gets ready one by one. Mostly the first thing which gets ready would be the Payasam/Pradhaman.  Hot cups of (Choodu)Payasam catered immediately around in the name of tasting is one thing the whole group anticipates.
   The movie instantly reminded me of the above incidents and all the more, I was instantly impressed by the legend of this Angamaly Manga Curry. Then a recipe with Mango should never be missed. I searched through the internet and here goes the recipe for Angamaly Manga Curry.  I felt that this curry quite similar to a common recipe we prepare at home - "Chemmeen Manga Curry" which is my MIL's speciality.  This curry is a version without Prawns. But the trick behind that tasty Angamaly Manga Curry is the hand-crushed ingredients along with Coconut Oil which makes the curry more flavourful & tasty. Crushing the ingredients using the hands brings our the essential oils reacting along with the body heat, which makes this Angamaly Manga Curry unique.


For more CURRY RECIPES, Click here...


Cuisine - Angamaly, Kerala(South India)
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 4
Author - SM

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

INGREDIENTS :

For Angamaly Manga Curry :

Raw Mango - 2-3 Medium Sized Mangoes

To Crush(using Hands):

Shallots - 5-6 Nos.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Curry Leaves - 2 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Coriander Powder - 1 Tspn
Coconut Oil - 1-2 Tspn
Vinegar - 1- 2 Tspn
Thick Coconut Milk -  1/2 Cup
Thin Coconut Milk - 1 Cup
Salt - To Taste

For Tempering :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Shallots - 3-4 Nos.
Curry Leaves - 1 Sprig.

METHOD :

• Peel, cut and discard the seed from the Mango, cut it into pieces & keep it aside.
• Finely chop Shallots, Ginger & slit Green Chillies into two.
• Add the above ingredients into an Earthen Pot/Pan along with Curry Leaves.
• Gently crush the ingredients using your hand, mix it thoroughly for a few minutes until the ingredients seem to be well crushed.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder along with a dash of Salt to the crushed ingredients.
• Pour the Coconut Oil to the above and gently crush the ingredients using your hands.  
• Mix it thoroughly for a few minutes.
• Pour in the Vinegar to the Masala and again mix all the ingredients. 
• Once all the ingredients are well incorporated, the Masala for the Manga Curry is ready.
• Pour in the Thin Coconut Milk and mix it again.
• The Masala should get evenly mixed along with the Coconut Milk.
• Now add Mango Pieces to the Manga Curry mixture.
• Now you have to mix it carefully, gently swirl it using your hand(just clockwise).
• Add enough Thin Coconut Milk so that it covers the ingredients.
• Switch on the flame and place the Earthen Pot/Pan over it.
• Cook the Angamaly Manga Curry on a medium flame.
• Cook until the Mango Pieces turn soft and cooked(it shouldn't be overcooked).
• Gently stir the Curry at regular intervals, otherwise, the Coconut Milk may get curdled.
• Now Pour the Thick Coconut Milk and cook the Angamaly Manga Curry on a very low flame for a minute or two.  
• Gently swirl the Pan at intervals at this stage.
• Switch off the flame and leave the Angamaly Manga Curry aside.
• Meanwhile, heat Coconut Oil in a Pan, splutter Mustard Seeds & Fenugreek Seeds.
• Add finely chopped Shallots and Curry Leaves to the above and saute until shallots turn into light brown in colour.
• Pour the Tempering over to the Angamaly Manga Curry and mix it gently.
• Serve Angamaly Manga Curry/Raw Mango Curry with Coconut Milk along with Kerala Matta Rice or Steamed Rice.

For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

NOTES :

• Adjust the number of Green Chillies and the amount of Red Chilli Powder to suit your spice level.
• We love spicy curries at home and as the curry should be in bright yellow colour, I have used more Green Chillies and a bit of Red Chilli Powder to spice up this Angamaly Manga Curry.
• Fresh home-made Coconut Milk adds more flavour and taste to the Curry.
• Cut Mangoes into the desired size.
• Care should be taken while cooking the Mangoes, cooked Mangoes tend to get mashed up if you mix the curry with a ladle.  
• So while cooking the curry mix the ingredients by swirling the pan.
• If the Mango is not sour enough, can add an extra bit of Vinegar to add sourness to the curry.
• Crushing the ingredients using the hand gives a unique taste and flavour to the curry.
• Once the Angamaly Manga Curry is cooked, leave it aside for at least 2-3 hours so that the taste and flavours get well infused into the Curry.

KANYAKUMARI KATTU CHORU

     Cape Comorin - Kumari Munai commonly called as Kanyakumari is a beautiful place in the Southern most part of India.  It rests at a point where Arabian Ocean, Bay of Bengal and the Indian Ocean meets.  It is one place where we can see both Sunrise and Sunset.  My childhood memories of travelling to Kanyakumari is still afresh with certain food items, particularly Kadhali Pazham, Matti Pazham, Kazhani Chakka, Mundhiri Kothu etc.,  I still couldn't forget the taste of Matti Pazham a small-sized Banana which I have never eaten since then anywhere else.
     The  Coastal district of Kanyakumari has a wide cultural influence from both Kerala and Tamilnadu.  Even the cuisine reflects the same, flaunting a wide range of Kerala and Tamil Nadu recipes.  This Kattu Choru is an authentic recipe from the region prepared & packaged traditionally.
     One weekend my husband said he wanted some variety rice to go along with Paruppu Vadai & Uzhundhu Vadai, which we usually buy at Pasar Malam, Saturday Night Market in our neighbourhood.  I decided to go along with Tomato Rice, and then he came up with this recipe from a YouTube Channel - Manchatti Kitchen.  It was a simple, easy to follow recipe and I thought it would taste somewhat like Puli Sadham(Tamarind Rice).  The method of cooking was quite traditional with all the more of a selling point - it was a Packaged Lunch wrapped in a Banana Leaf.  I love food served/wrapped in a Banana Leaf.  It imparts a wonderful smell to the dishes.
     This Kanyakumari Kattu Choru is served along with a simple Coconut Thogayal. This Kattu Choru which literally means packed rice is an utter treat when packed in a softened Banana Leaf. This simple Rice suits well for a weekday lunch also suits best for Lunch Box packing for school/office or while travelling.  For a literal traditional feel, pack it in a Banana Leaf. This Kattu Choru can be served along with your choice of Thogayal/Chammanthi, Fried Fish, Omelette or any Poriyal of your choice. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it.  Or simply serve it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.


Cuisine - Kanyakumari (Tamil Nadu, South India)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 30-45 Minutes

For more Recipes on RICE DISHES, Click here...

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

INGREDIENTS:

For Coconut Thogayal:

Coconut -1/2 Cup
Shallots - 2 No's.
Cumin Seeds - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste

For Tempering:

Coconut Oil - 1 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - a Sprig

METHOD :

For Coconut Thogayal :

• Grind the ingredients mentioned under "For Coconut Thogayal" coarsely.
• Heat Coconut Oil in a Pan.
• Splutter Mustard Seeds and Curry Leaves. 
• Add the coarsely ground Coconut Thogayal mix to the tempering.
• Fry this on a very low flame until the Coconut Thogayal turns dry and aromatic.

HOW TO COOK KANYAKUMARI KATTU CHORU

KANYAKUMARI KATTU CHORU

INGREDIENTS :

Par-boiled Rice - 1 Cup
Shallots - 6 No's.
Dry Red Chillies - 2 No's.
Tamarind - 1 Lime Size
Gingelly/Sesame Oil - 2-3 Tablespoons
Curry Leaves - 2 Sprigs
Asafoetida -1/4 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Salt - To Taste

METHOD:

How to cook Rice:

• Clean, Wash and cook Par-boiled Rice.
• Allow the rice to slightly cool down

For a detailed Recipe on HOW TO COOK PAR-BOILED RICE, Click here...

For Kanyakumari Kattu Choru :

• Roast the Shallots on a direct flame until the skin burns.
• Roast the Dry Chillies on a direct flame until it fluffs-ups and gets slightly charred.
• Peel the Shallots and keep it aside.
• Soak Tamarind in Water and extract tamarind juice out of it.
• Crush the roasted Shallots and Dry Red Chillies in the Tamarind Juice with your hand.
• Squeeze and crush until the shallots & dry chillies gets well mixed with the tamarind extract.
• Keep the Tamarind Mix aside.
• Meanwhile, heat Sesame Oil in a Pan or an earthen pot.
• Add Curry Leaves and fry for a while.
• Lower the flame, add Asafoetida Powder and give a quick stir.
• Immediately, pour in the Tamarind mix.
• Add Turmeric Powder along with a dash of Salt and allow the mixture to boil on a medium-low flame for a few minutes.
• Cook until the raw flavour goes and oil separates from the mix.
• Add Cooked Par-boiled Rice and mix well.

NOTES :

• I have used Par-boiled Rice in this recipe.  Can also cook this recipe with Raw Rice.
• Cook the rice accordingly.
• Care should be taken while roasting the Shallots and Dry Chillies on a direct flame.
• Adjust the number of Dry Red Chillies to suit your spice level.

 

HOW TO PACK KANYAKUMARI KATTU CHORU

Once the dishes are ready,

• Wash the Banana Leaves, slightly slice off the Centre Rib of the Banana Leaf from beneath.
• Carefully burn the Banana Leaves on Direct Flame.
• Keep the Banana Leaf over the flame, the idea is to just wilt off the Leaf and not burn it up.
• This way, the Leaf becomes easy to handle and doesn't break while packaging the lunch.
• Spread a Newspaper or Packing Paper beneath.
• Place the burnt Banana Leaf over it.
• I have just packaged the Rice and the Coconut Thogayal in this Kanyakumari Kattu Choru menu.
• Serve Kanyakumari Kattu Choru at the centre of the Leaf.
• Serve a spoonful of Coconut Thogayal alongside.
• If serving other dishes like Fish fry, Poriyal, Omelette etc., then...
• Place a piece of Fish Fry over one corner of the Rice.
• Follow the suit with a smidgen of Pickle and few tablespoons of Poriyal of your choice
• Place the Omelette alongside.
• Once all the dishes are served close around the Kattu Choru, carefully fold the burnt Banana Leaves.
• Fold the Banana Leaves from all the four sides and tightly tuck it in. 
• This will look like a packet on its own.
• Now, Cover the Newspaper/Packing Paper over the Kattu Choru Packet.
• Tightly secure it with a Kitchen Twine/Vazha Naaru(thread from Banana Tree).
• Kanyakumari Kattu Choru is ready to be served - An eco-friendly Packaged Lunch.

     Once you open the Kanyakumari Kattu Choru, maybe after a few hours of Packaging, trust me the aroma of the dishes along with the burnt Banana Leaf is an experience to indulge in. A combined aroma of fresh homemade food prepared in a traditional way appeases your senses, increasing your appetite. Even if you are not packing it for a purpose(travelling, office/school), just prepare it likewise for lunch at home and serve it as such. (That's how I usually do at home). I prepare packaged lunches like Kanyakumari Kattu Choru, Pothi Choru etc., for lunch at home.  I pack it up at least 2-3 hours before lunchtime so that the taste, flavour & essence get imparted into the Rice, that way we can cherish the real flavour and get the literal feel of a packaged lunch.