Amla Pickle

Thanks to all of you who dropped in your concerns. I was really overwhelmed with happiness when I read the comments expressing your concerns. It really makes a lot of difference when you know there is someone to check on you especially when you are ill. Thank you so much.

My apologies for the late (I know it is very late) reply. I am having a tough time balancing things. I couldn't do any better. Hope you all understand.

Lets go to the Recipe.

Amla Pickle or in other terms Indian Gooseberry pickle.
In tamil we call it Nellikkaai.

Amla is very rich in Vitamin C and it is considered to have more vitamin content when compared to Apple (1 Amla = 2 Apples)

Amla always reminds me of my grandma's home. There used to be a Amla tree behind my grandma's home and Yes.. fresh fruits to us !!!.
My mom's amla pickle is a simple but a tasty one.

I always prefer to prepare pickle in small quantity for two reasons.
1)Need not have to add more preservatives (or more oil) if consumed within short period.
2. Gives me a chance to make another variety of pickle.

Ingredients:
Amla - 15
Mustard Seeds - 2 Tsps
Fenugreek - 1/4 Tsp
Curry Leaves - Few
Red chilli powder - 2 Tsps
Salt - As Required
Oil - 1 Small cup
Turmeric - 1/4 Tsp

Method:

1. Wash amla and wipe with a paper towel.
2. Cut into small pieces along the mark.
3. Dry fry Mustard seeds, Curry leaves and Fenugreek. Grind them into coarse powder.
4. Heat oil in a pan (I generally add less oil. If you look at the picture you could see oil until just half the portion. I give it a shake once in two days so that the oil spreads evenly).
5. Add turmeric powder. Add the cut amla pieces.
6. Allow it to cook in the oil.
7. Once it is cooked (should not take more than 5 mins if the oil is hot), add chilli powder, salt and the coarse powder. Mix well.
8. Switch of the stove. Allow it to cool. Transfer it to an air-tight container (do not pack it tightly).
9. Hot pickle is ready!

Nutritional Facts:

[Source Wiki]

• Amla fruit is a rasayana tonic that promotes longevity, and is especially good for the heart.
• It strengthen the lungs, helping to fight chronic lung problems as well as upper respiratory infections.
• Good source of Vitamin C
• Apart from this it also contains tannins; a reason why even dried form retains most of the vitamin content.

I am sending this to WTSIM... savoury preserve hosted by The Passionate Cook.Thanks to Suganya for the suggestion.

Sorry Prema, I could not make it for the Think Spice ..Think Mustard. (crossed the deadline) event.

Bisibelabath

I am back after a long break...yeah I had to.

I had a guest at home. My most hated guest, who kept me away from cooking. Wondering who? Fever :( I was sick for few days and had to balance with my work and home as well. Now back to normal routine life. I really need sometime to visit all my fellow bloggers. I did miss the great time.

Now a recipe...my favourite one.

Bisibelabath is a famous dish in Karnataka. I am a bisibelabath freak. I am sure anyone who had tried it would definitely love to have it. While in India, whenever I go to a restaurant this is the default rice dish I order.

My sister had been to Bangalore for her project work few years ago. She stayed as a paying guest in a house. The aunty who stayed in there used to make this delicious dish. Here is her recipe slightly tweaked to my taste.

Ingredients:
Rice - 3 Cups
Toor Dhal - 2 cups ( I sometime use Masoor Dhal too)
Small Onion - 1 Cup
Potato - 1 Cup (cut into small pieces)
Peas - 1 Cup
Beans (Cut into 2") - 1 Cup
Carrot (Cut into 2") - 1 Cup
Tomatoes(Large) - 2 Nos
Tamarind Juice - 1/4 Cup (or tamarind paste 1 Tsp as per your taste)
Red chilli powder - 3 Tsp
Salt As Required
Ghee - 3 Tbsp
Oil- 4 Tbsp
Turmeric powder - 1/2 Tsp

For Masala:
Coriander seeds - 4 tsp
Fenugreek - 1/4 tsp
Cinnamon - 1"
Cloves - 3 nos
Cardamom 1 no
Dry red chilli - 6
Pepper - 10 corns
Gram dhal - 1/2 tsp
Curry leaves - few
Grated coconut 6 Tsp ( I prefer dry coconut)



Method:

1. Dry roast the masala ingredients and grind it to coarse powder.
2. Cook toor dhal with turmeric powder and keep it aside.
3. Cook rice.
4. Heat oil in a pan. Add 1 tsp of masala powder, onion, beans, carrot and potato, tomato and fry for sometime (until the vegetables are cooked).
5. Add cooked dhal, tamarind juice, masala powder, salt and red chilli powder.
6. Add some water and allow it to boil for sometime.
7. Keep it aside. (I generally refrigerate it and take it just before serving)
8. Just before serving, add the cooked rice to the above gravy and allow it to cook for 5 mins (so that the gravy mixes well with the rice).
9. Garnish with Coriander leaves, ghee and coconut before serving.
10. Enjoy the delicious dish. Goes well with papadam.

This is my entry to RCI-Karnataka hosted by Asha

Thanks to all those who pointed out this.

Award(s):

I have been given Rockin' Girl Blogger award by
Roopa of Recipe of Choice

and Zlamushka of Spicy Kitchen

and Power of Schmooze award by Srivalli of

Cooking 4 all seasons.

Thanks Girls !!! I am really privileged. It is really motivating when you receive such awards.

I would like to pass it on to all my fellow bloggers. I am sure most of you would have already received it. But to my satisfaction...

I pass on Rockin' Girl Blogger award to

Sharmi's Neivedyam
Shilpa's Aayis Recipes
The Yum Blog
Raaga's The Singing Chef
Sia's Spice Corner
Prema's Cookbook
Richa's As Dear As Salt
Roopa's Recipe of Choice
Saju's Chachi's Kitchen
Seema's Recipe Junction
Jeena's Kitchen
Mala's Nalapaka
Kajal's Kajaldreams
Srivalli's Cooking 4 all seasons
Suma Gandlur's Veggie platter
Swapna Susaralas Kitchen
Taste of Mysore
Zlamushka's Spicy Kitchen

And Power of Schmooze award to

Asha's Foodies Hope
Archana's Luv 2 eat hate 2 cook
Coffee's The Spice Cafe
Dee's Ammalu's Kitchen
Jyothi's Andhraspicy
Jyothna's Curry bazaar
Lia's Spices Corner
Laavanya's Cookery Corner
Suganya's Tasty Palettes
TBC's The Budding Cook
Tee's Bhaatukli
Usha's Samayal Ulagam
Viji's Vcuisine

I really didn't want to miss anyone here. Each one have their unique way of presenting recipes. You ALL Deserve it.

Vallarai Thogayal (Chutney)

I was enjoying my vacation until last week and was happily posting recipes. Now back to square one...have put on my wings. In a day, I get hardly 12 hours to spend at home. Out of which 7-8 hours goes in sleep. In the remaining 4 hours (morning 2 hours and evening 2 hours) I get to do all other things.

I know, I could hear you saying - "So ? What are you trying to say ?"

Just a refinement in the frequency of my posts. I will be posting every Saturday. I will try my best to check my fellow bloggers posts alternate days.

Now coming to Vallarai Thogayal, I was clueless of its English Name.

Googled and found it as Gotu Kola. I am not sure how many of you would have heard the name.

The botanical name is Centella asiatica.Common names include Gotu Kola, Asiatic Pennywort, Antanan, Pegaga, Kula kud and Brahmi (although this last name is shared with Bacopa monnieri and other herbs). It is used as a medicinal herb in Ayurvedic medicine.

Source: Wikipedia

My mom prepares this often. She insists us ( I guess everyone would have been fussy when they were kids) to have it saying it is good for memory power. When I read the article in Wikipedia I learnt that there are more goodness associated with it.

Very simple thogayal. You can mix with rice or have it as side dish to dosa/idli.

Ingredients:

Vallarai Keerai - 1 Bunch

Tamarind - 1/2 of Lemon size.

Red Chilli - 4

Urad Dhal - 2 Tsp

Oil - 2 Tsp

Salt - As required

Method:

1. Heat oil in a pan and fry red chilli, urad dhal and tamarind.
2. Clean the Vallarai keerai, remove the steam and dry fry it until the water evaporates.
3. Grind everything together with salt, sprinkling water inbetween.Don't add too much of water, it should be a thick paste.
4. Store it in a container. It will last for a week if refrigerated.

Nutritional Facts:

• Vallarai - Active Ingredients are Bacoside A and B. Bacoside A allow blood to flow more freely through the body.Bacoside B is a protein attributed to nourishing the brain cells.
• Check out Wikipedia for more...

Award:
I have been given 'Blogging Community Involvement' Award

by TBC and Archana

The Power of Schmooze Award is for bloggers who "effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship."

Thanks girls for such a nice award. I would like to dedicate this to all my fellow bloggers. I would like to Thank Asha here. She is the one who first dropped in a comment in my blog which boosted me up and kept me going. Many Thanks to all other fellow bloggers and viewers.

Have a great weekend !

Baby Carrot Pickle

'Happy Independence Day' to all my fellow Indians.

Carrots are one of my favourites. When I went for grocery shopping last week, I was attracted by these cute little baby carrots. I bought these with the intention of making salad...but then changed my mind after coming home.I made carrot pickle.Here is a simple and absolutely tasty carrot pickle. This can be had as a side dish with any kind of rice.

I am running tight with my assignments (@ work) hence my post frequency will be less until this month end [you still can check out my other recipes ;) ].

Ingredients:
Carrot - 200 gms
Small Onion - 6
Green chilli - 4
Red chilli - 2
Lemon - 1
Dates - 1/4 portion
Salt - As required
Turmeric powder - A pinch

Method:

1. Chop carrot, onion and green chilli widthwise into small circles.
2. Grind red chilli and dates.
3. Mix chopped carrot, onion, green chilli and the ground paste.
4. Add turmeric powder, salt and lemon juice to the mixture.
5. Mix well and allow it to marinate for a week.

Update:
Few points based on the Comments received

• Pickle should be refrigerated.
• Shelf Life: I have not kept it for more than a month (it will be consumed).If you want to have a longer shelf life, you can use Vinegar instead of lemon.I generally don't prefer Vinegar.

Nutritional Fact:

• Carrot - Rich in Vitamin A or betacarotene

Cabbage Thoran / Curry

Thoran is nothing but a curry prepared by Keralites using shredded coconut.

Few years ago 3 of our friends had been to a wedding in Kerala. We stayed in one of our keralite friend N's house. It was a small village and the house was in the midst of a small forest. The street was too narrow and was lined up with Jackfruit trees, Rubber trees on one side and houses on the other side. I was so thrilled and amazed to see Jackfruits hanging down to earth.

That was my first visit to a Keralite's house. There were so many dishes on the table prepared by N’s mom. We all had a special veggie day. Few things that caught my mind were Cabbage Thoran, Jackfruit chips, Papadam and Tea. I was confused seeing Tea on the table with meals. Yes, that is how it is. Anyway it had its own taste. Coming to Thoran, until I finished having it I did not know that it was made of Cabbage. It tasted heavenly. I then got the recipe from N’s mom. Whenever I prepare Cabbage thoran, I never forget to think about my friend N and her mom.

Ingredients:
Cabbage – 1 Small

To Grind:
Small Onions – 6
Garlic pods – 4
Ginger – ½“
Green Chilli – 4
Shredded Coconut – 6 Tsp
Cumin seeds / Jeera – 2 Tsp
Salt – As required

To Temper:
Red chilli – 2
Mustard seeds -1 Tsp
Curry leaves - Few
Turmeric – A pinch
Oil - 1 Tsp

Method:

1. Grind Small onions, Garlic pods, Green chilli, Ginger, Cumin seeds and Coconut together with salt.
2. Chop cabbage into small pieces.
3. Heat oil in a pan. Add mustard seeds and allow it to splutter.
4. Add red chilli, curry leaves and turmeric powder.
5. Add the chopped cabbage and sauté for sometime ~ 10 minutes. Do not add water.
6. Do not overcook the cabbage. Once the cabbage becomes slightly soft (not too soft), add the ground ingredients.
7. Sauté for 5 minutes and switch off the stove.
8. Enjoy the taste.
   
   Thoran can be prepared with other vegetables too like beans.

Nutritional Fact:

• Cabbage - Rich in Vitamin C

Vijis Apricot Orange Marmalade - Peach Orange Marmalade

I did not intend to post anything today.
But then,Viji's Apricot Orange Marmalade made me to do this.

I am not a great fan of jams. For that matter, I am not a great fan of sweets. For this obvious reason, I don't try preparing jams myself. Basically you need interest to do anything isn't it. This is the first time I prepared Jam myself.I was really excited to see the output.Thanks to Viji . When I saw her Apricot Orange Marmalade, I couldn't resist. I wanted to try it immediately. I tried this with Peach instead of Apricot.

As this is my first attempt, I did not want to take the risk of wasting fruits.

Hence I used

Peach - 1 Large (which I had)
Orange Zest - 1/4 Tsp
Orange juice - Obtained from 1/2 Orange
Sugar - 4 Tsp
Cloves -3
Salt - A pinch.

I ran out of Lemon, so didn't use Lemon juice. ( I couldn't wait to get a lemon)

MW high - 5 mins
MW low - 10 mins

Actual recipe here

I started having it before allowing it to cool. I am going to shop apricots this weekend and prepare one.Once again Thanks to Viji.

Varattu Upma (Dry Upma)

Varattu Upma which literally means 'Dry Upma' is our all time favourite. It's been quite a long time since I prepared it. My mom prepares it in just few minutes with excellent taste. When I read about Mallugirl's Summer Express Cooking Event, this is the one which striked my mind. And since it is made of Rice flour...this qualifies for Jihvā for Rice too ;), hosted by Sharmi and started (Jihvā for ingredients) by Indira of Mahanandi.

With just 4 basic Ingredients, this Upma tastes very good.

Ingredients:
Rice flour - 1 Cup
Tamarind - 4"
Red chilli whole - 1 No
Red chilli powder - 1/4 Tsp
Curd Chilli - 4
Salt - As required
Sesame Oil - 3 Tsp
Curry leaves - Few
Mustard seeds - 1 Tsp

Method:

• Start: 5.30
• Soak tamarind in water and extract the juice - 5 mins
• Gradually add the tamarind juice to the rice flour. Add salt and check the consistency. It should be like pakoda / pakora consistency (as shown in the picture) - 3 mins
• Heat 2 tsp of oil in a pan, splutter mustard seeds. - 2 mins
• Add Curry leaves, Red chilli whole and Curd chilli and fry. - 1 min
• Add the rice flour and red chilli powder. Fry for sometime by adding oil (if needed) - 3 mins
• Upma is ready to eat. Serve hot.
• Total Time: 14 mins

If you don't have Curd Chilli, you can replace it with Red chilli whole.

It was really exciting to have the timer nearby while cooking. I have mentioned only the time taken for the process. I have suppressed the time for my inbetween photography session.

Thanks to Mallugirl for organizing Summer Express Cooking Event and Thanks to Sharmi for hosting Jihvā for Rice. Here is my entry.