Pandu Mirapakaya Pachadi | Red Chilli Chutney


 
Pandu Mirapakaya Pachadi is a recipe from my Amma. Before my marriage I happily enjoyed eating from amma's hand. But now it's totally different since i get very rare time to stay with her. Many recipes I learned from her, this recipe which I came across is totally new to me. Last time when she came to visit me, she taught me the chutney using fresh red chilli. At first I hesitate to taste the chutney looking at the fiery hot red color of it. But it doesn't taste so hot as i was expecting. She said these red chillies are milder in spice than  any other chilli varieties.  Adding garlic, tamarind and jaggery along with chilli gave a  distinct taste - sort of sweet, spice and tang. 


The chutney tastes best with idli, dosa, roti and  adai. Grind without adding water to store for few days, also goes well with rice. Grind  If you are looking for simple with no onion / tomato base chutney, then try it out and tell me how it went. I used this (below) variety of chilli which is not spicy like other chilli. Next time i'm planning to try with red bell pepper.


 

Preparation & Cooking Time : 10 minutes

Yield :1 cup

Ingredients:

Fresh Red Chilli - 5 no.
Coconut bits - 2 tbsp
Garlic - 10 flakes
Whole Urad Dal / Minapappu - 1 tbsp
Tamarind - goose berry size
Jaggery - 1 tbsp
Salt to taste
Oil - 1.5 tbsp
Mustard Seeds - 1tsp
Asafoetida - 1/4 tsp

Method:

  1. Washand pat dry red chilli. Choose for bright red color with no wrinkled edges.
  2. Heat a tsp of oil in a fry pan. Fry the urad dal over low fire until golden. Add tamarind at the end to fry. Remove to cool. Grind to coarse powder.
  3. In the same fry pan saute red chilli, garlic and coconut separately.
  4. Pass this to the mixie / blender. Add turmeric, jaggery, needed salt. Grind chutney to the require consistency. Add very little water to grind properly.
  5. Season with mustard and asafoetida.
  6. Serve with idli, dosa.

    Note:

    • Adding coconut bits is optional but recommended.
    • Tamarind and jaggery is must to combat the strong garlic taste.


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      Dry garlic Chutney
      Vegetable Chutney
      Beerakaya Thokku Pachadi

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      Dry Babycorn Manchurian Recipe

       
      Indo Chinese is my most favourite cuisine. But sometimes it feels boring to eat same mixed veg or paneer Manchurian with fried rice or noodles. Last evening my son asked me to make Manchurian and luckily I had babycorn lying in my fridge since 3 days. So to give it a twist and surprise my son I made this babycorn Manchurian. Me and my son both finished it within few minutes without waiting to get set in dinner table. My hubby had to manage with dinner without this delicious starter :-D

      You can either make it dry to serve as starter or evening snacks. Make it gravy to serve as main course along with rice and noodles. Next time I want to try it without frying to make it healthy. let me think the options.. shallow fry? bake?? use appe pan??? what do you suggest?? hmm let me try and will update you with healthy option..:)


      Preparation Time : 10 minutes
      Cooking Time : 30 minutes

      Yield : 4 persons

      Ingredients:

      For Manchurian:
      Baby corn - 15 no's (Cut into 1 inch pieces)
      All Purpose Flour - 1 tbsp.
      Corn Flour - 2 tbsp.
      Ginger garlic paste - 1 tbsp.
      salt as per taste
      Water few tbsp. as needed
      Oil for frying

      For Sauce:
      Oil - 1 tbsp.
      Onion - 1 no chopped
      Garlic - 1 tsp. minced
      capsicum - 1 small diced
      salt to taste
      black pepper powder - 1 tsp.
      chili sauce - 1 tsp.
      light soya sauce - 1 tsp.
      Tomato sauce - 1 tbsp.
      spring onion greens - to garnish


      Method:
      1. Wash and cut baby corn into 1inch pieces.
      2. In a large mixing bowl add corn flour, all purpose flour, salt and ginger garlic paste.
      3. Mix together and add required water to  make a thick batter.
      4. Add baby corn into batter and coat them all properly with batter.
      5. Heat the oil and deep fry coated baby corn until golden brown. I shallow fried them in just 3 tbsp. oil.
      6. Take them out in kitchen paper and keep aside.
      7. Heat the oil in kadai to prepare sauce.
      8. Add onion and garlic. Saute for a minute then add capsicum.
      9. Add salt, pepper powder, chili sauce, tomato sauce and soya sauce. Mix well and cook for 2 minutes.
      10. Add fried baby corn, mix well and let it cook for few more minutes.
      11. Take out in serving plate and garnish with spring onion greens.

       

      Note:

      I made dry Manchurian to serve as starter. To make it as a gravy add 1 tbsp of corn flour mixed with half cup of water to the sauce. Manchurian gravy is ready.


      Related Posts:

      Manchurian recipes
      Indo Chinese Recipes
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      Semiya Adai | Vermicelli Crepes - A quick breakfast/dinner recipe


      Preparing recipe for breakfast/dinner is really a daunting task for me and I guess many of you struggle with the same problem in your everyday routine. Don't worry today I come up with  quick and instant Dosa kind of recipe but totally different preparation from regular batter. Its completely made with vermicelli and I added curd for instant sourness with green chilli for spiciness. So don't you feel it sounds so simple with very basic ingredients readily at home and still waiting for what? Try out immediately and send us your experience.





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      Karumbu Chaaru Pongal , learn to make sugarcane juice pongal , step by step


      Its time to celebrate Pongal festival to convey appreciation and thankfulness to God Sun(Surya Bhagavaan) as he acts as a primary energy for good harvest. It's the time to thank mother nature for giving the season to harvest  rice, cereals, sugarcane and turmeric. Its time to decorate the houses with mango leaves and banana leaves, embellish the floor with beautiful rangoli. It time to cook the pongal in the earthen pot and say "Pongal-O-Pongal".

                       Hearty Pongal Wishes to all ezcookbook Viewers......

      I recently came across this Karumbu chaaru pongal in AVAL KITCHEN magazine for pongal special. Immediately wanted to try for this pongal since fresh sugarcane now in season. It came out well and tasted too good. This seems to be more healthy with exclusion of refined sugar.  

       

      Happy to share my 30 recipes including breakfast, lunch and dinner has been featured in AVAL KITCHEN jan'15 issue. Do grab a copy to check out all my recipes and other collections from popular chefs.

       

      Preparation & Cooking Time : 30 minutes

      Yield :Serves 4

      Ingredients:

      Raw Rice - 1/2 cup
      Pasi Paruppu / Split Yellow Moong Dal- 1/4 cup
      Karumbu charu / Sugarcane juice - 3 cups
      Ghee - 4 tbsp
      Cashew nuts - 5-6no.
      Cardamom Powder - 1/4 tsp
      Dates - 2 , deseeded and chopped 
       

      Method:

      1.Dry roast  dal in fry fry until aromatic. Bring rice and dal in a bowl. Rinse in water for twice or thrice.

      2.Transfer to the pressure cooker. Add three cups of sugarcane juice.

      3.Cook for 3 sounds. Allow the pressure to release by itself. Meanwhile heat a fry pan with ghee, fry dates, cashewnuts till golden. 

      4.Add to the prepared pongal. Add cardamom powder and give a good mix.
      Serve hot.

        Note:

        • There is no need to add refined sugar, since sugarcane juice itself gives needed sweetness.
        • If you feel to have more sweet, add more sugarcane juice and cook for few more minutes. Alternatively add grated jaggery to give a traditional touch.



        Related Posts:

        Ven Pongal
        Sakkarai Pongal
        Kalkandu Pongal

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        Thinai Arisi Upma | How To Make Foxtail Millet Upma Recipe


        Thinai arisi is popular as foxtail millet. One of the millet variety from small grain family. It is rich is protein and minerals, hence increases kidney functionality. Also it is good for muscle strength. It is gluten-free, suitable for people with gluten intolerance. Regular intake of Thinai gives lots of health benefits.
        After knowing the medical avails of millets, I started including in regular diet. Whenever you introduce new food to your family keep one thing in mind, not to use wholesome or directly. Because it may look and taste weird, so include in smaller portion or indirect form like in idli, dosa, use millet flour while kneading dough for roti/chappati. Later on start using it regularly as per family members taste.
        Thinai Upma, when i tried first time liked is very much. For me it tasted like sago/ javvarisi upma. Moreover unlike rice or rava upma, I couldn't have more as usual. After eating 3/4th cup of upma, i felt fuller and haven't felt hungry in between till next meal. I followed same rava upma procedure to make thinai arisi upma, only need to soak few minutes before cooking. Try making upma with other millets like samai, varagu, kodo following same procedure.


        Preparation & Cooking Time : 30 minutes

        Yield :Serves 1-2

        Ingredients:

        Thiani Arisi - 1 cup
        Onion - 1 medium size, sliced
        Green Chilli - 2 slit lengthwise
        Curry Leaves, few sprigs
        Mustard Seeds - 1/2 tsp
        Cumin - 1/2 tsp
        Channa Dal / Bengal Gram - 1tbsp
        Ginger - 1tsp,  chopped
        Turmeric Powder, a pinch
        Water - 3 cups
        Asafoetida, a pinch
        Oil - 1tbsp
        Salt to taste

        Method:

        1.Clean thinai arisi and remove any husk or dirt present in it. Wash twice or thrice in tap water, soak in fresh water for 15 minutes.

        2.Heat oil in a pan. Add mustard seeds, when it splutter add urad dal, channa dal , onion, green chillies,ginger, curry leaves and asafoetida.

        3.Pour 3 cups of water and bring to boil. Add salt and thinai arisi. Stir well. Cover with a lid and simmer over low flame for 10 - 15 minutes or until cooked completely.


        4.Uncover to check whether upma is done. If you feel still dry or uncooked sprinkle some water, cover and cook again for few more minutes.

        5.Serve hot with chutney or pickle of your choice.

         

          Note:

          • Soaking arisi before cooking helps to cook fast and yields very soft upma.
          • Add vegetables like carrot and peas makes upma colorful and appealing.
          • Same way you can use other millets to prepare upma.
           

          Related Posts:

          Upma Recipes
          Millet Recipes 
           
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