INSTANT AMLA MURABBA

 INSTANT AMLA MURABBA 

Gooseberries are reputed to have many properties that make them beneficial to our health. They are considered particularly useful in boosting our immunity. This article explains the numerous benefits gooseberries have for our health.

This is the season for gooseberries in India. The Indian Gooseberry is called Amla in Hindi, Nellikai in Kannada, and Avalo in my mother tongue, Konkani. 

Traditionally, gooseberries have been valued in Indian cooking. Elsewhere in this blog, you will find recipes for dishes made with gooseberries, such as:-

• Nellikai Thuviyal 
• Nellikai Rasam 
• Nellikayi Chitranna
• Nellikai Saaru

In our Indian cuisine, "murabba" is a preserve made with fruit. This can be made with either sugar or jaggery. Traditionally, like pickles, it takes several days to make murabba. Today's recipe is for the instant version of murabba made with gooseberries and jaggery, with spices to add to the flavour. 

It is advisable to select gooseberries that are unblemished and fresh. The colour of the murabba will depend on the colour of the jaggery you use. It is preferable to use the darker varieties of jaggery. 

Since this is the instant type, it is better to make smaller quantities and finish it within a week or ten days. 

We loved this and hope you will too. 

Ingredients:-

• Amla ( Gooseberries), 500 gms
• Jaggery, grated, 500 gms
• Water, 3/4 liter
• Cinnamon Sticks, 3 
• Cloves, (Laung)  6
• Cardamom Powder, 1/2 tsp 
• Dry Ginger Powder, 1 tsp
• Lemon Juice, from 1 lemon

Method:-

Wash the gooseberries and pat them dry with a clean kitchen towel

Pierce them with a fork on all sides (so that they can absorb the jaggery syrup and spices better) 

Heat 3/4 liter of water in a large vessel and when it boils add the gooseberries

Lower the flame and let it cook on medium heat for 7-8 minutes

Switch off the gas and remove the cooked gooseberries to another vessel, leaving the water behind

To this water, add the grated jaggery and heat this till the jaggery melts completely

Filter this jaggery water through a strainer to get rid of impurities, if any

Transfer this jaggery water back to the first vessel

Heat the jaggery water and when it boils add the cinnamon sticks, and cloves, 

Continue to heat the jaggery water for 15 minutes or till it thickens 

Now add the cooked gooseberries and cook covered on medium heat for about 20-25 minutes

Once it thickens, switch off the gas and add the cardamom powder and dry ginger powder

Mix gently and finally add the juice of a lemon 

Remove from the stove and allow the Amla Murabba to cool to room temperature 

Once it is cooled, transfer the Amla Murabba to a air tight glass jar 

CHETTINAD BABY POTATO ROAST

CHETTINAD BABY POTATO ROAST

The Chettinad region of the South Indian state of Tamilnadu is famous for its distinctive cuisine marked with the use of spices of different types. We love the spicy Chettinad food, hence elsewhere in this blog you will find recipes for Mushroom Chettinad, Chettinad Vegetable Curry, and Tomato Chutney Chettinad Style. 

We enjoyed this excellent spicy side dish with our regular meal of rice and dal.  I have adapted this from  Chettinad Urlai Roast by Kannamma Cooks.

Ingredients:-

• Baby Potatoes, 500 gms
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Curry Leaves, 1 sprig
• Onions, sliced fine, 2
• Green Chillies, 2 ( cut into halves)
• Ginger Garlic Paste, 1 and 1/2 tbsp
• Tomatoes, chopped, 2
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Salt, to taste
• Oil, 2-3 tbsp
• Coriander Leaves, finely chopped, 1 tbsp : for garnish

For the Chettinad Masala:

• Byadgi Red Chillies, 4
• Coriander Seeds, 1 tsp
• Cinnamon,  1 " piece
• Cardamom, 1
• Cloves, 1
• Fennel Seeds, 1 tsp
• Cumin Seeds, 1 tsp
• Black Pepper, 1 tsp
• Fresh Coconut Gratings, 3 tbsp
• Curry Leaves, 2 sprigs

Method:-

Wash the baby potatoes and pressure cook for 1-2 whistles
Once the pressure cooker cools, remove the baby potatoes peel them and keep aside
In a pan, dry roast the ingredients listed for making the Chettinad Masala
Allow it to cool and transfer to a small mixer jar
Grind the dry roasted ingredients to a fine powder. Keep aside
Heat oil in a thick-bottomed pan and on medium heat add the mustard seeds, when they splutter add the urad dal and the curry leaves and saute till the urad dal changes colour

To this add the onions and fry till they turn golden 

Add the green chillies and the ginger garlic paste, mix well and saute till the raw smell goes 

Next add the tomatoes and saute on low heat for about 5 minutes till the tomatoes become soft and the oil separates 

Add the freshly ground Chettinad masala, turmeric powder, chilli powder, coriander powder, and salt.
Mix well and add 1/2 cup of water
Cook on medium heat till the masala thickens
Now, add the boiled and peeled baby potatoes, and cook till they get well blended with the Chettinad masala and the water evaporates
Lastly, garnish with finely chopped coriander leaves

ARACHUVITTA SAMBAR

ARACHUVITTA SAMBAR

The popular South Indian accompaniment called Sambar made with lentils and vegetables can be prepared in different ways. Sambar, which is served with steamed rice, forms an integral part of the traditional South Indian meal.

One method of making sambar is by adding the sambar powder ( which in turn can be either made at home or bought out) while the other is by freshly grinding the spices and coconut gratings to be used in the sambar.

The second type of sambar in which the masala is made with ingredients that are freshly ground is called Arachuvitta Sambar in Tamil. This can be made with one or more vegetables.

Today's recipe has been adapted from Arachuvitta Sambar from the popular website Subbu's Kitchen.

Ingredients:-

• Split Pigeon Peas (Toor Dal), 1/2 cup
• Tamarind, size of a small lemon 
• Sambar Onions/ Baby Onions, peeled, 10-12
• Small-sized Tomato, 1
• Drumstick, 1
• Carrot, 1
• Potato, 1
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Asafoetida, (Hing), 1/8 tsp 
• Coriander Leaves, 2 tbsp for garnish

To Be Roasted & Ground To A Paste : 

• Coriander Seeds, 2 tbsp
• Bengal Gram ( Chana Dal), 1 tbsp
• Peppercorns, 1/2 tsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Red Chillis, 6
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp

For Seasoning: 

• Mustard Seeds, 1 tsp
• Slit Green Chilli, 1
• Curry Leaves, a few
• Oil, 1 tbsp 

Method:-

Wash the vegetables. Cube the carrot and potato, chop the tomato, and peel and cut the drumstick into 1" pieces

Soak the tamarind in a bowl of warm water for about 10-15 minutes and extract the juice. Keep aside
Wash the toor dal and pressure cook adding a little turmeric powder and the required amount of water for about 3-4 whistles or till the dal is fully cooked
Once the cooker cools, remove the cooked dal and mash it. Keep aside
Heat 1 tsp of oil in a pan and on medium heat roast the Coriander Seeds, Bengal Gram ( Chana Dal), Peppercorns, Fenugreek Seeds, Byadgi Red Chillis, till the dal changes colour and the chillies become crisp
Allow them to cool and transfer to a small mixer jar
Grind these roasted ingredients along fresh coconut gratings to a smooth paste adding just the required amount of water. Keep aside
In the same pan, heat oil again and on medium heat add the mustard seeds. When they splutter, add the slit green chilli and the curry leaves and saute for a few seconds
To this add the sambar onions, and saute till they turn translucent
Now add the chopped tomato, potato, carrot and drumsticks
Saute for a couple of minutes, add water and cook till they are half done
Add the tamarind extract and the asafoetida and cook till the raw smell goes
Next add the mashed dal, mix well, and bring to a boil
To this, add the ground paste and mix well
Adjust the consistency of the sambar by adding water as required and cook for another 2 minutes
Lastly, garnish with coriander leaves
Serve hot with steamed rice and pappadams

GREEN PEAS SPICY GRAVY

GREEN PEAS SPICY GRAVY

As you know, I was away on vacation to the United States for the last six weeks. During this period, I have tried to share some of our interesting dining experiences of different cuisines at various restaurants. You will appreciate it does take some time to get back into the groove once we are back home.

Since I happened to have frozen peas in stock, I decided to make this side dish which went very well with hot rotis. You could, of course, make this dish with fresh peas as well. The besan is used to add thickness to the gravy and it also adds to the flavour of the dish. This dish does not call for the use of onions or garlic so it may be welcomed by those who prefer Saatvik diets or for those who choose to skip onion and garlic on certain days.

I have adapted this recipe from Matar With Spicy Gravy by Manjula's Kitchen.

As frozen peas are available the year around, I am sure you will enjoy this versatile dish.

Ingredients:-

• Frozen Green Peas, 2 cups
• Medium-sized Tomatoes, finely chopped, 2, 
• Cumin Seeds, (Jeera), 1/2 tsp
• Asafoetida, (Hing), 1/8 tsp
• Gram Flour, (Besan), 1 tbsp 
• Coriander Powder, 2 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1/2 tsp
• Ginger, grated, 1/2 tbsp
• Green Chillies, finely chopped, 2 to 3
• Kitchen King Masala, 1/4 tsp
• Oil, 1 and 1/2 to 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped for garnish

Method:-

Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds
When the cumin seeds sizzle, add the asafoetida and saute for a few seconds
Next add the besan and fry till it gives off a good aroma
To this add the grated ginger, green chillies, chilli powder, coriander powder, turmeric powder, chopped tomatoes and salt to taste
The salt added will make the tomatoes leave water
Mix well and cook on medium flame for about 3 to 4 minutes till the tomatoes become soft
Now add the frozen green peas and 1 and 1/2 cups of water and bring it to a boil
Lower the flame and cook covered till the green peas get done ( about 5-6 minutes)
Add the Kitchen King Masala and mix well
Cook for 1-2 minutes more
Lastly, garnish with finely chopped coriander leaves
Transfer to serving bowl and serve hot with rotis or rice

PODI CAPSICUM CURRY

PODI CAPSICUM CURRY

We are fond of capsicum (better known as bell pepper in North America) and I make this fairly often. Not surprisingly, therefore,  you will find numerous dishes made with capsicum in this blog such as Mushroom & Bellpepper Stir Fry,  Besan Wali Simla Mirch, and Capsicum & Potato Kairas.

Saffola cooking oil has been a household name in India for many years. Today's recipe gets it's name from the spice mix (freshly ground mix) or podi used with the capsicums. This has been adapted from Podi Capsicum Curry from Saffola Fit Foodie website. We use just 1 tsp of oil and this recipe is part of their series of Healthy Recipes.

You can use either Amchur or Tamarind Paste for this dish. I used the latter.

Tips:

• Take care not to dry roast the ingredients for spice mix on high heat. Use medium heat instead. 
• Use pulse mode for grinding the spice mix so that they get coarsely grounded and don't leave excess oil

Ingredients:

• Capsicums, large-sized, 3
• Cumin Seeds (Jeera) , 1/2 tsp
• Asafoetida (Hing), 1/8 tsp
• Dry Mango Powder (Amchur), 1 tsp OR Tamarind Paste, 1/2 tsp
• Salt, to taste
• Saffola Oil, 1 tsp

For the Spice Mix:

• Dried Red Chillies, 4
• Coriander Seeds, 2 tsp
• Ural Dal, (Split Black Gram Dal), 2 tbsp
• Chana Dal,  (Bengal Gram Dal) 2 tbsp
• Til (Sesame Seeds) , 1 tbsp
• Peanuts, 2 tbsp

Method:

Wash and de-seed the capsicum and chop them into 1" squares. Keep aside.

Dry roast all the ingredients listed under " For The Spice Mix" in a kadhai on medium heat stirring continuously until the dals change colour, the chillies become crisp and the peanuts are well roasted
Allow them to cool, transfer to a mixer and grind them, using pulse mode to a coarse powder without adding any water.  Keep aside.

Heat 1 tsp of oil in the same kadhai, and on medium heat add jeera and once they sizzle and change colour,  add asafoetida, saute for a few seconds
Next add the chopped capsicum, mix well and cook on medium heat for 6-7 minutes till they get cooked yet remain firm and crunchy

To this, add salt to taste and the freshly prepared spice mix, and amchur or tamarind paste
Mix well so that the capsicums get well blended with the spice mix

Transfer to serving bowl and serve hot with rotis