Hi everybody,  this is particularly my favourite recipe, this recipe brings me my childhood days, my school mate /dosth, my school days, etc.., This recipe is by my friend's mom, hope she sees this recipe and recalls the days we used to spend together.

As I told she was my classmate and our friendship goes so long back, say from nursery!, after marriage, we had lost connection with each other, the only thing I knew was I had been to her new house, when we left college, and never went to see her at all after that, That area where her new house was not very well developed and I had a very vague memory of her house, funnily when my marriage got fixed I wanted to invite her to my wedding, but when I went so confidently that I would track her house down, I was amazed how the area had developed, well people living in Bangalore know about this I don't have to say much right ?, Now after coming her I get scared that I might not recognize lot of places when I go back, so coming back to my story, I walked up and down 2 to 3 roads, and finally zeroed it to one road, now I had to find the house, I kind of had a very vague memory, even though it was changed a bit I just went knocked on the door keeping my fingers crossed, that hopefully I will see a familiar face. To my surprise, her mom opened the door, O' my goodness, I was so delighted, chattered away so much right on the door step, even she was so excited, I would like to remember that during my 10th standard exams, my parents moved to a different area, so they left in my aunt's house, as both of lived as neighbours and B's house was down the road, so nearing exam time, three of us used to do combined studies and I used to sleep in her place most of the time, bless her and her mom they were so sweet, I can never forget those days, so we got back together again, but circumstances changed and again I lost track of her, again after 5 to 6 years I met her again, she used to come in my dreams and I thought I had to see her, we met again and now we are in touch with each other, as we now know our permanent bases :).., Remember B this is for you and your mom..,
Coming to the recipe, she served me this once, and I just got hooked to it.., love it and would love to share it...
This is a very easy peasy recipe, Here I get two kind of citrus fruit - Lemon and Lime, In India we use Limes to make our pickles, Here I have used Lime as you guessed that I made pickle recently and I was left with 6 Lime peels, don't wonder why would I be left with 6 Lime peels, If you check this recipe of mine on how I make pickles you would know why ?.
Anyways I will tell you why ?, just to get more juice in my pickles I squeeze an extra of 6 to 7 Lime Juices into my marinating Pickling Jar, this way, pickle get more juice and not water which has longer shelf life and I don't have to use too much oil :).
So, everytime I make pickle and left over with the peels, this is what I turn it into.., why waste the peel right ?.., Let's see how I make it into a lovely Thokku or spicy paste.., which goes well with rice and tsp of oil - Lemon chadam (rice), nice with chapatis, Dosas etc.., well you can use it however you want..., Here is how I make it.., Hope fully this is how she makes it, I hope B will come back to me.., if for any corrections..

LEMON / LIME PEEL THOKKU OR SPICY PASTE

INGREDIENTS:
Recipe source: sudha aunty
6 Lemon Peel (see notes)*
3 tbsp of oil
1 to 2 tbsp Chilli Powder*
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
1/4 tsp Asafoetida/Hing
1 Cup water
2 tsp Salt

SEASONING:
1tbsp of oil
1 tsp mustard seeds

METHOD:
*Squeeze the juice out of the Limes as shown in my click (not a good one), hope fully you can understand, if you want you can keep the pith with it, I use every thing once I squeeze the juice out of it, then cut them into bits and added the amount of water I have used here, use water accordingly as how much peel you use an one inch extra level of water of from the peel would be sufficient I suppose.

Take the chopped peel and water in a bowl and cook it in a low flame, until they well cooked
Once the Lime is cooled grind it in a mixie ( I use Indian mixie / Processor) to a smooth paste
well, not all of them will be become smooth paste you might find little chunks so that's alright not to worry.
In a Kadai or deep wok fry in a low flame,  mustard seeds and fenugreek seeds separately without oil.
Mustard seeds change colour a bit of whitish you would know as its starts spluttering making noises, frying them in low flame ensures perfect roasting and smells wonderfully.
Next fry fenugreek seeds again in low flame, be extra sure not to fry it into dark brown colour as it will spoil the taste of the end product and gives a tart taste, fry these fenugreek seeds to golden yellow/brown in colour.
You need a small jared mixie to blend these spices, blend these spices together with Asafoetida/Hing, when cool,  into a fine powder.
I have mentioned using Chilli powder*, you can use dried chillies if you want, then you must fry this in a wok, using a one or two drops of oil other wise you might feel irritation in your throat as it gives a strong smell.

I have used Chilli powder, use chilli powder according to your taste and the kind of chilli powder you are using and how spicy you like it, do not use it directly you need to fry this in the wok, Once you roasted the seeds, switch of the flame and fry chilli powder for 2 to three minutes, that's it done.
In the same wok heat 1 tbsp of oil, add mustard seeds, they start spluttering, add curry leaves sought for a minutes, Keep the flame low, add the ground Lime paste into it mix well and allow it cook for 2 to 3 minutes, any moisture content should just evaporate during this process.
Keep stirring now and then, careful that it doesn't stick then add the powders and salt as required mix well and add the rest of the oil, combine them well together and allow it to cook for further 10 to 12 minutes, you can see that the oil starts floating soon enough.
Now your Thokku is ready to enjoy....

I am sending this to Gayatri's walk through memory lane event....

The post Lemon or Lime Peel Thokku / Spicy Paste appeared first on My Veg Fare.

Curry Leaves Powder

The most beautiful, gorgeous and rich herb with amazing flavour and  or shall I say to the Asian countries.  The most aromatic herb I would say in my kitchen or should I say in every  Indian kitchen.  

Coriander and Curry leaves are a must in every Indian kitchen, I just can't live without them!. 

First time when I came to UK I went and bought Coriander leaves for the first time, I was so shocked it was a small bunch,  and costed a fortune (£1), for a few days I used to use it scarcely but couldn't stay away from it for a long time, even if it was very expensive.

But, when I go to London, I act as if I have won a bumper prize I pick up at least 4 bunches, and with that I get few greens which I never get it here. I envy people living in India are lucky they get so many types of keerais (green leaves), aren't they lucky ?.

Murraya Koenigi is the botanical name and colloquial name for this herb is called Curry leaves, Kadi Patta-Hindi, Karivepillai- Tamil, Karibevu- Kannada, Karapincha - Sinhala, Karivepaku- Telagu... Check out this website you can find the name of this leaf in 52 different Languages/countries.

Curry Leaves has a great medicinal value, which is why it is widely used in Asian Continents, Curry leaves are also used in Ayurvedic medicine (alternative medicine), Curry leaves are rich in minerals, Iron and vitamins -  

Check out the websites at the bottom of the post for lot more information on curry leaves.
From Wiki:The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. They are much valued as an anti-diabetic,^[2] antioxidant,^[3] antimicrobial, anti-inflammatory,hepatoprotective, anti-hypercholesterolemic etc. They also contain iron.
This recipe I got basically from Kusuma aunty, my sis's MIL, when she came to visit here, she served this and my H and kids loved it, I tweaked  it a little bit and here is my version, Thanks to her this is our family favourite now....

This is my version:

INGREDIENTS:

I have measured the ingredients in gms
60 gms Curry Leaves
80 gms Garlic Cloves
100 gms Dry coconut /Copra
60 gms Tamarind
140 gms Peanuts
40 gms Dry Red Chillies (Badgi)**
Salt as required
1/4 cup Grated Jaggery

SEASONING:
1 tbsp Oil
1tbsp Channa dal
1 tbsp Urad dal
1 tsp mustard seeds

Take curry leaves and just pluck the leaves out, wash them and wipe them clean and dry them with a tea towel or kitchen towel. Once they are dry, Crush the Curry Leaves by grinding them in a mixie in 1 minute turning (Or shall I say in short bursts). just like the above click.

Take a wok or a wide pan add 1/4 tsp oil, once it is hot add the seasonings, once the dals change colour, to this add the Crushed Curry Leaves and fry them in a very low flame, keep on frying until they are nicely roasted, just like the above click.
It should not loose its colour, but should be dry.

Then peel the skin of the Garlic cloves fry them in the same wok for just 2 minutes then grind them in a mixie again with short turns and keep them aside. (sorry forgot to click this step next time I will update).

Then as always when I  am using Tamarind I always roast them on stove top, once they are cool I cut them them little pieces so the mixie will not get into problems and them I grinded them, Just once then grind them with curry leaves and keep aside.

Then Roast ground nuts remove the skin once they are a bit cool, then as I have told in my earlier post, after the skin is peeled, break them open and remove the pod from each peanut, as they tend to give a bitter taste. just like I have shown above.

Grate Jaggery and keep aside (sorry no click will update soon)

Grate Dry copra/ Dry coconut, fry them 2 minutes in the same pan without any oil.

Once every thing is ready grind the roasted curry leaves with this grind Dry chillies, Roasted Tamarind, Roasted peanuts and Copra.
Once they are well grinded together with required quantity of salt, finely add garlic and Jaggery give one more turn in the mixie do not over do it, if you grind garlic too much it becomes like paste, so be careful.

Take them out from the mixie, mix them well in a big bowl with your hand or with a spatula so they are well combined together taste and adjust salt.
and your very Nutritious Curry leaves powder is ready to eat with hot rice and Ghee... Enjoy
I will post few more versions of my curry leaves powder I make...
Check out these links to know more about Curry leaves

Kusuma Aunty's version wasn't too different, as hers was the basic recipe.., what I tweaked about this was I just added Groundnuts, as they have lot of proteins in them. If you want to skip it that makes Kusuma Aunty's recipe! 🙂 enjoy however you like....

http://www.prokerala.com/health/medicinal-herbs/curry-leaf.php
http://ayurvedichomeremedies.blogspot.com/2011/08/ayurvedic-home-remedies-medicinal-uses_14.html
http://www.diabetesmellitus-information.com/diabetes_herbs.htm
http://www.health-enz.com/herbs/curryleaf.shtml
http://www.diethealthclub.com/health-food/curry-leaves-health-benefits.html
http://jaiho-dubai.blogspot.com/2011/07/curry-leaves.html
http://www.diethealthclub.com/health-food/curry-leaves-health-benefits.html
http://benefitsofindianfood.blogspot.com/2007/03/curry-leaves.html

I am sending this to Walking through memory lane of Gayatri's event

The post Curry Leaves Powder appeared first on My Veg Fare.

Ingredients: 1 Cup Coriander Seeds (Dhania seeds) 5-8 Red Chilles (Guntur-Badgi chillies) 4 to 5 tbsp of Urad dal 10-12 pods of Garlic with skin 1 -2 flakes of Tamarind METHOD: In a wok heat a tsp of oil and fry all the Ingredients above except for Garlic until they turn golden brown in colour, or until there is a nice aroma coming out of it! When it is cool Grind it in a mixie to a coarse powder then add Garlic and give a pulse so that it doesn't become too mushy otherwise the powder becomes like a paste. This above mixture can be used for the Dry curries and the pappu or can be used instead of Sambhar powder. VARIATION: IF YOU WANT TO MIX IT WITH RICE AND EAT You can fry 2 Sprigs of curry leaves and 2 to 3 sprigs of Coriander leaves with the frying Ingredients and when grinding add salt as required, which gives a lovely smell and taste to the Dhaniyalu podi, which can be eaten with hot rice and ghee. This powder can also be given convalascent mothers as the first morsel in their food with Ghee and hot .

The post Dhaniyaalu podi (coriander powder) Andhra Style appeared first on My Veg Fare.

UCCHELLU PUDI

METHOD I
Ingredients:

• 100 gms or 1 cup ucchellu (a kind of black Til)
• 15 to 20 gms or 1/4 cup Channa Dal
• 4-4 Red chillies (Guntur-Badgi)
• 3 to 4 flakes or marble sized Tamarind
• a piece of Jaggery
• oil to roast
• 1 to 1/2 tsp of salt or salt as required

METHOD:

1. First of all clean the Til or Ucchellu seeds and dry in the sun for some time then fry them a little until they are quite warm
2. Then with little oil roast chenna dal, red chillies and Tamarind
3. when they are cool with required quantity of salt grind them in the mixer to a fine powder consistency in the last round add scrapped jaggery and give a final grind.
4. mix together and now it is finally ready to serve, put it in a air tight container for a long shelf life.

METHOD II
Ingredients:

• 1 cup of Ucchellu
• 1/4 cup peanuts
• a pinch of asafoetida
• 2 tbsp of dry coconut or copra or dessicated coconut
• a marble sized tamarind
• salt to taste
• 1 tbsp Urad dal
• 4-4 Red chillies (Guntur-Badgi)
• oil to roast
• a little piece of jaggery

METHOD

1. Clean the Til and roast it in as you roast the til seeds
2. With a tsp of oil roast urad dal, chillies and tamarind and keep aside
3. Dry roast the peanuts or if u get roasted peanuts u can use them or you can also use the roasted & salted peanuts too, but just be careful when adding salt as peanuts already have salt in them !!!.
4. After roasting the peanuts dehusk them and remove all the outer covering. Now it is ready to use.
5. Grind all the ingredients into a fine powder again as usual in the last round add the scrapped jaggery, mix well together and store it in a air tight container for a long shelf life.

When I was writing this Recipe I was quite feeling hungry as i had not had my breakfast and I thought what am I going to eat, Just then I remembered this song from an old Kannada film, The song was like this I do not remember the name of the film but used to remember the first two lines of it all the time I keep murmuring it now & then ! The song is - '' Raagi rotti ucchellu chutney thandiv nan magne, moogina matta jadidu malago kalnan magane.......'' it means I have brought Raagi Rotti and Ucchellu Chutney eat till u fill up to the nose and sleep well....I think that fellow was an useless idiot who was whiling away his time, I haven't seen the movies, its a long time ago so must ask my hubby about this tonight when he is back and find out what it is !! well anyways, I just decided I am going to eat the same thing and here is palate of Ragi Rotti and Ucchellu chutney pudi.
Hoping you would also make and enjoy this uttara karnataka dish and eat it.

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Print

Peanut Spice powder

With a nutty and spicy taste, this powder can be used as a side dish, This also can be used for mixing and eating with rice.

Course Dinner, Lunch, Side Dish

Cuisine South Indian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Author Jayasri

Ingredients

• 1 and 1/2 Cup split roasted skin peeled Groundnuts Peanuts
• 10-12 pods of garlic
• 1/4 bunch or 6-7 sprigs of fresh coriander leaves
• 5-5 Red chillies guntur- badgi
• 1 tbsp or salt as desired
• 1 tsp oil
• 1/4 cup dry copra or dessicated coconut
• 3-4 flakes or small gooseberry sized tamarind
• 1 sprig curry leaves optional

Instructions

• First of all take a pan or wok dry roast Ground nuts until nice aroma starts coming out of them or when the skin starts peeling off.
• Take out them from the wok and keep it aside to cool
• Next in the same pan or wok take a tsp of oil, heat then add the garlic pods & fry them until they start changing colour to it add the coriander leaves and fry them till they look like withering away.
• With that fry the Red chillies too and fry Tamarind too in it.
• Once all of them are nicely fried take them out and allow it cool
• Meanwhile take the roasted peanuts and remove the husk from them and remove the small node like portion from the top of the nuts when you split open them.
• Take one tumbler of peanuts in measure & mix with all the other ingredients and dry powder in the mixie coarsely.
• put them in a jar & it may last up to 10-15 days.
• It is now ready to be served with plain rice and a dollop of ghee in it!

Notes

These kinds of powders are made in south Indian homes to mix it with rice and eat in their first course of meal

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