Cranberry coconut chutney

Cranberries added to grated fresh coconut along with other spices makes a very nice and tangy chutney. It reminds us of coconut and vakkay chutney made in India!

Fresh grated coconut is available in Indian stores in USA.

Fresh cranberries and chiles:

Ingredients:

•       1 cup grated fresh coconut
•       1/3 cup cranberries
•       1 tsp. oil
•       2 or 3 green chiles
•       1/4 tsp. turmeric powder
•       1 tsp. methi mustard powder
•       Salt to taste
•      A pinch of asafetida (hing)
•      2 tsp. chopped cilantro

Directions:

1.      Wash cranberries
2.      Heat oil in a pan.
3.      Add cranberries and stir them well.
4.      When cranberries become soft, turn the heat off.
5.      Add grated coconut, and all other ingredients to the cranberries.
6.      Place the mixture in a blender jar and grind lightly.
7.      Very attractive cranberry coconut chutney is ready. 

Variety idlis

While  trying to make edible leaf packet idlis, I got interested in trying to make idlis in different edible leaves. The results were very encouraging. I tried using bean leaves (chikkudu aaku) grape leaves, fava bean leaves, mustard leaves and pan leaves!! The different leaves give different flavors to the end products.  Idlis made in pan leaves were really nice!

Another advantage of this variety of idlis is cleaning of the idli plates is less messy!

Bean leaves and fava bean leaves:                                                        Grape leaves:

Pan leaves:

 


Idli plates filled with batter:

Ingredients:

•      Idli batter
•      1/2 cup grated carrots
•      2 tbsp. finely  cut cilantro
•      2 or 3 finely chopped green chiles
•      Finely shredded cabbage (optional)
•      Tender grape, bean, mustard, or any other salad leaves of your choice
•      Pan leaves

Seasoning: (optional)

•      1 tsp. oil
•      1 tsp. urad dal
•      1 tsp. mustard seeds
•      1/2 tsp. jeera seeds

Directions:

1.      Wash and clean all the leaves.
2.      Mix all the cut vegetables in the idli batter.
3.      Fry the seasoning ingredients in hot oil and pour it over the batter.
4.      Mix well.
5.      Grease idli plates.
6.      Place one leaf on each mold.
7.      Pour a spoon of idli batter on each leaf.
8.      Heat just enough water in the idli container to boil.
9.      Place idli plates in the container, cover.
10.      Check after 10 minutes or so to see whether idlis are ready. (Insert a toothpick or fork to see whether the batter is fully cooked).
11.      If idlis are cooked, turn the heat off.
12.      Let cool for 10 minutes.
13.      Remove idlis from plates along with leaves and serve hot.
14.      Idlis along with leaf plates can be eaten!
15.      Serve hot with chutney, sambar etc.

 

 

 

 

 

 

Cranberry dal

Cranberries are acidic to taste and taste very much like vakkay in Telugu or karaunda in hindi.

Fresh cranberries can be frozen at home and will keep up to 9 months.

In some metropolitan cities in India, cranberries are available.

Cranberries can be called wonder fruit as they have many nutritional benefits. They help in preventing urinary tract infections. They are well known for anti-inflammatory benefits, cardiovascular benefits, anti-cancer benefits and antioxidant protection etc.

Cranberries are usually processed into products such as juice, jam, sauce etc or sweetened dried.  We can make some popular Indian dishes like chutneys or pickles etc. Cranberry dal is nice and tangy. You can use either toor dal or masoor dal.

Toor dal and masoor dal:                                                               Fresh cranberries:















Cooked dal:

Cranberries cut in half:

Ingredients:

•      1 cup toor dal or masoor dal
•      1/3 cup cranberries cut in half
•      2 or 3 green chiles
•      Salt to taste
•      1/4 tsp. turmeric powder
•      Chopped cilantro for garnish

Seasoning:

•      1 or 2 tsp. oil
•      1 tsp. mustard seeds
•      1 tsp. jeera
•      A pinch hing (asafetida)

Directions:

 

1.      Cook dal in a pressure cooker.
2.      Heat oil in a deep pan.
3.      Add mustard seeds and jeera.
4.      When mustard seeds splutter, add hing.
5.      Pour a little water and add cranberries.
6.     After 2 or 3 minutes, add cooked dal and green chiles.
7.     Let the dal cook for a few minutes.
8.     Transfer to serving dish and garnish with cilantro.
   
   
    
    
    
    
    
    
    

Quinoa flavored with cranberry

In USA, arrival of fresh cranberries in market is associated with Thanksgiving. This is because cranberry sauce/juice are an indispensable part of Thanksgiving menu.

Cranberries are acidic to taste and taste very much like vakkay in Telugu or karaunda in hindi.


Fresh cranberries can be frozen at home and will keep upto 9 months.

In some metropolitan cities in India, cranberries are available.

Cranberries can be called wonder fruit as they have many nutritional benefits. They help in preventing urinary tract infections. They are well known for anti-inflammatory benefits, cardiovascular benefits, anti-cancer benefits and antioxidant protection etc.

Cranberries are usually processed into products such as juice, jam, sauce etc or sweetened dried.  We can make some popular Indian dishes like chutneys or pickles etc. I tried making cranberry flavored quinoa (like tamarind rice). The final product has a very attractive color and unique taste.

 

 

 

Fresh cranberries:







Cranberries cut in half:                                       Quinoa added to seasoning:








Ingredients:

•      1 cup quinoa
•      1/2 cup cranberries (cut in half)
•      2 or 3 red chiles
•      1 tbsp. chana dal
•      1 tbsp. urad dal
•      1 tsp mustard seeds
•      A pinch of hing (asafetida)
•      2 or 3 green chiles
•      1/2 tsp finely chopped ginger
•      A few curry  leaves
•      3 tbsp. oil

Directions:

1.      Cook quinoa in a pressure cooker/micro wave.
2.      Fluff it and let it cool.
3.      Heat oil in a deep pan.
4.      Add red chiles. After a few minutes add the dals and mustard seeds.
5.      When mustard seeds splutter, add green chiles, ginger and curry leaves.
6.      Add cranberries, stir well.
7.      Cook for 2 to 3 minutes and keep stirring.
8.      Add fluffed quinoa and salt.
9.      Mix it thoroughly and cook on low heat for 5 minutes.
10.      Leave the quinoa covered for 10 minutes.
11.      Transfer to a serving bowl.

 

Idlis wrapped in edible leaf packets

When I posted panasa aaku buttalu (idlis in jackfruit leaf baskets), my friend Vijji Pasala and me were thinking of finding some edible leaf alternatives!

I also noticed that many readers are interested in this particular post!

My niece and ardent fan of my blog, Sundari Josyula commented on the leaf basket idlis, saying they  looked mouthwatering. but she can neither get the leaves, nor try  to make the  baskets!!

So, when I came to USA, I started exploring the leaf alternatives. I found different options and tried quite a few of them. Unlike jackfruit leaf baskets, these packets are easy to make and you can eat the idli along with the leaf!! Some of the options are Collard greens, Swiss chad, Cabbage, Mustard, Beet green, and Grape leaf. It is preferable to use tender leaves so that they are tasty  and without stringy veins. I have used wooden toothpicks to make the packets. Either you can use one leaf, if it is large or put one leaf flat, add idli batter and cover it with same size leaf on top. You can use either steamer basket, idli plates or pasta cooker to steam the idlis.

These are only a few of the options I found. You may come up with many more ideas according to your taste and creativity!

Collard leaf:                                                            After removing the hard vein:

Tender Swiss chad leaf:                                                          Mustard leaf:

After pouring the batter:

Securing edges with toothpicks:

Collard and cabbage leaf packets after steaming:

Collard, cabbage, mustard and Swiss chad leaf packets:

Ingredients:

•      Idli batter
•      Fresh green leaves
•      Wooden toothpicks
•      Idli maker/steamer basket/pasta cooker

Directions:

1.      Wash and clean all the leaves.
2.      If you are making with collard , carefully remove the strong vein portion with a sharp knife.
3.      If you are using cabbage leaf, remove the middle portion of the  leaf and steam it for 3 to 4 minutes.
4.      If you are using tender mustard, Swiss chad or grape leaf you need not worry.
5.      Make sure idli batter is thicker in consistency and not watery. If necessary, add some rice flour or oat flour to thicken the batter.
6.      Pour some batter on the leaf, hold the edges of the leaf together and secure them with toothpicks.
7.      Place the packets carefully in idli maker/steamer.
8.      Cook for about 8 minutes.
9.      Insert a fork into the packet to see whether idli is cooked.
10.      Remove from heat and let it cool for 2 minutes.
11.      Place them in a serving plate and cut them into slices.
12.      Serve with sambar, chutney etc.

Note:  Bean leaves also are a good alternative.
You can add grated carrot, cilantro etc to the idli batter so that  idlis are more nutritious and look attractive when served.

My comments: When in early  spring, collard leaves are tender, they taste better than when at nearly end of summer.
If you like mustard flavor, mustard leaf packets are very nice. Beet leaf and Swiss chad are also very  tasty!
In India, we can even try pan leaf!

Fava beans subzi

 

Fava beans (Vicia faba) are called by different names like, broad bean, fabe bean, double bean etc are native to North Africa Southwest and South Asia. They are available as fresh produce and also dried legume. According to some recipes published by different people, fava bean pods are also edible. There are quite interesting recipes using tender whole pods!! 

They are a good source of dietary fiber, protein, phosphorous, and many other minerals. They are very beneficial for good health, as they help in controlling blood pressure, diabetes and cancer prevention.

Even though they are supposed to be available in India, I could not find the local name by which they are available in Indian market.

You can make many interesting and simple dishes with these beans. I am giving one easy recipe which I am sure is tasty. My family and friends who tasted this like it a lot!!

Fava beans with pods:

Fava beans (grown in our garden) frozen and defrosted for use:

Ingredients:

•      2 cups shelled fava beans
•      3 to 4 tbsp. grated coconut (fresh or dried)
•      1 tsp. oil
•      1 or 2 red chilis
•      1 tsp. chana dal
•      1/2 tsp. urad dal
•      1/2 tsp. mustard seeds
•      Salt to taste
•      A few curry leaves
•      Cilantro for garnish

Directions:

1.      Heat oil in a deep pan.
2.      Add chilis, chana dal, urad dal and mustard seeds.
3.      When dals are golden brown in color and mustard seeds splutter, add curry leaves.
4.      After a minute, add fava beans. Sprinkle a little water.
5.      Cover and cook for 2 to 3 minutes.
6.      Fava beans cook very fast. See that they do not get mushy.
7.      Add grated coconut, stir and cover.
8.      Cook for a few more minutes, till beans are soft to touch.
9.      Remove from heat, transfer to serving dish.
10.      Garnish with cilantro and serve.

 

 

Polipurnam burelu/poornalu

Burelu, also called poornalu is a traditional sweet and burelu is sure to be there at any festival or celebration dinner! Burelu are spherical to look at, with a ball of sweetened dal batter with a covering, deep fried in oil.  There are different ways of making this dish. Main ingredient which forms the ball is chana dal or moong dal. Covering is normally unfermented dosa batter.

I am giving the recipe using moong dal. Also, as there is so much awareness about reducing cholesterol and avoiding deep frying, I tried to make the burelu using paniyaram maker. (gunta pongaralu)


Deep fried burelu:

Fried in paniyaram maker:

Veg chopper:                             Idlis powdered and other ingredients:





Moong dall balls made ready for frying:

 

Covering batter:

Burelu being deep fried:

 

 

Burelu being made in paniyaram maker:

Ingredients:

•      1 cup moong dal (split and without cover)
•      1 1/2 cup sugar
•      1 tsp. cardamom powder
•      1/2 cup grated coconut (fresh or dried)

For covering:

•      1/2 cup urad dal (whole or split without cover)
•      1 cup rice
•      Salt to taste
•      1 tbsp. jaggery
•      Oil for deep frying

Directions:

1.      Soak urad dal and rice together for 4 to 5 hours.
2.      Soak moong dal for 2 to 3 hours.
3.      For covering batter, grind urad dal and rice to a fine batter (like dosa batter). Consistency must be slightly thicker than dosa batter (more like pongaralu batter).
4.      Add salt and jaggery and mix well. Set aside.
5.      Drain moong dal and grind without adding any water.
6.      Grease idli plates and place the ground moong dal batter in those.   
7.      Steam the batter in an idli maker.
8.      If you do not have an idli  maker, you can steam the batter in a steamer.
9.      Cook the idlis for about 10 minutes.
10.      When the idlis are cooked, remove the pot from the heat.
11.      Let it cool. Take the idlis and process them in a food chopper/processor till the idlis become powdery.
12.      If you do not have a processor, you may just grate the idlis.
13.      Add sugar and cardamom powder to the powdered moong dal idlis and mix well.
14.      When the ingredients are all mixed well, make them in to one inch diameter balls.

Deep frying method:

1.      Heat oil in a deep pan.
2.      Test whether the oil is hot enough, by dropping a small amount of urad batter in the oil. If the batter starts sizzling, the oil is hot.
3.      Pick up one ball at a time, dip it in the covering batter and drop it carefully in to the hot oil. Make sure you do not drop any extra batter along with the ball. Otherwise, you end up having spherical burelu with lot of extra ends!
4.      Keep stirring in hot oil and when the burelu are uniformly brown remove them from the oil and place them on paper tissue, so that extra oil is removed.

Alternate method:

1.      Heat paniyaram maker till it is very hot.
2.      Spray or spread a little bit of oil.
3.      Place the moong dal balls dipped in covering in each of the molds.
4.      Drop a drop of oil on each of the molds. Cover and cook for a minute or two.
5.      Check if you can lift each of the balls up. If so, flip the balls.
6.      Cover and cook for a few minutes more.
7.      Tasty and less oily burelu are ready to serve.
8.      You can happily eat burelu without feeling guilty!!

Serve with either melted or semi solid ghee (clarified butter).

 

Tomatillo pappu (Tomatillo dal)

In the earlier post Tomatillo Potato subzi an introduction to tomatillos is given.
Tomatillos are very much like green tomatoes, slightly tangier. You can use them in Indian recipes like green tomatoes.

Tomatillos with husk:

Tomatillos after cleaning:

Masoor dal and toor dal:

Cooked dal:

Ingredients:

•       1 cup masoor dal or toor dal (red lentil) 
•       8  or 10 small green tomatillos
•       2 or 3 green chilis cut into half
•       1/4 tsp. turmeric powder
•       A pinch of hing
•       Salt to taste
•       A few curry leaves
•       A little bit of cilantro for garnish 
•       2 tsp. lemon juice (optional)

Seasoning:

•       1 or 2 red chilis
•       1 tsp. mustard seeds
•       1/2 tsp. jeera seeds
•       A pinch of hing
•       1 tsp. oil

Directions:

1.      Dehusk and soak tomatillos in warm soap water.
2.      Scrub them well so that sticky gluey stuff is cleaned off.
3.      Wash them well. Cut tomatillos into half.
4.      Boil half cup of water in a thick and deep pot.
5.      Add tomatillos to boiling water.
6.      Add mashed dal to the half cooked tomatillos.
7.      Add turmeric, hing and salt.
8.      Add green chilis.
9.      Add curry leaves.
10.      Cook for 3 or 4 minutes till tomatillos are soft.
11.      Heat oil in a small pan and add the seasoning ingredients and pour the hot mixture over the cooking dal.
12.      Add lemon juice, if you want more sour dal after removing the heat.
13.      Transfer to a serving bowl and garnish with cilantro. 

Note:

I add green chilis after the dal is cooked for some time so that the spiciness of chilis does not seep into the dal. If you want the dal spicier, you may add the chilis along with tomatillos and cook along!

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Tomatillo Potato subzi

Tomatillos originated in Mexico and are a staple ingredient in Mexican cuisine. They are called husk tomato or Mexican husk tomato as the fruit is covered with nonedible husk. As the fruit matures, it fills the husk. Tomatillos can be of several colors when ripe, including yellow, red green and purple. When buying, you should look for the greenness of the husk and freshness of the fruit. Papery husk splits when the fruit is ripe.

Tomatillos are very similar to green tomatoes, slightly tangier and less juicy. Purple and red tomatillos are sweeter and less tangy.

I am not sure about its availability in India. But, in USA, during summer months, you find them in farmer's markets, and also other stores. I find them in the Indian store in Redmond, WA regularly. They are great to make dals and some vegetable dishes.

Using slightly ripe tomatillos:                                  Using green tomatillos by the 2nd method:

 

Green tomatillo on the plant:                              Purple tomatillo on the plant:

 

 

 

Tomatillo with husk:                                                   Dehusked and cleaned tomatillos:

 

 



 

 

Tomatillos in hot pan:                              Potatoes and onions and then tomatillos:      

                         

 

 

 

 

 Ingredients:

•       15 to 20 medium sized tomatillos
•       8 to 10 potatoes
•       1/4 cup diced onion

Seasoning:

•      1 or 2 red chili
•      1 tsp. chana dal
•      1/2 tsp. urad dal
•      1/4 tsp. mustard seeds
•      1/4 tsp. jeera seeds
•      2 tsp. oil
•      a few curry leaves
•      Salt to taste.

Directions:

1.      Dehusk and soak tomatillos in warm soap water.
2.      Scrub them well so that sticky gluey stuff is cleaned off.
3.      Wash them well. Cut them in to half.
4.      Wash and cut potatoes in to large pieces.
5.      Peel if you want to. (I did not peel the potatoes as they were freshly harvested from our garden)
6.      Heat oil in a thick bottomed pan and add chilis.
7.      After a minute, add dals, and mustard and jeera seeds.
8.      Add curry leaves when mustard seeds splutter.
9.      Add onion pieces and sauté for a minute till onion looks transparent.
10.      Add tomatillo pieces.
11.      After cooking for a minute, add the potatoes.
12.      Add salt and cover and cook on low heat.
13.      When potatoes are nicely cooked turn the heat off.
14.      Transfer to a serving bowl and serve with either rice or roti.

Alternate method:

If you like tomatillos to retain the shape and not be completely mashed, after onion is cooked, add potatoes and cook for a few minutes.
Add salt and stir well.
Add tomatillos and cook just for a minute and remove the heat. Keep covered for a few minutes, so that tomatillos are nicely cooked but not mashed.