Usirikaya dehydrated (Indian Gooseberry dehydrated)

 Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hiindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

Amla fruits are available only from November to February or so. In view of the health benefits, there is a demand to find ways of preserving or dehydrating them. A friend of mine gave me this recipe which is very simple and not at all complicated. During the hot summer, you can chew on the dehydrated amla and drink a glass of water afterwards. It is known for relieving flatulence and quenching thirst!

When the dehydrated amla is ready, I wanted to try making a simple chutney with the dehydrated stuff. The end result is very tasty and I shared the chutney with friends. Unanimous comment is, it is yummy!
I am giving the details of dehydrating and also making the chutney with the dried amla.


   Dehydrated with salt                                                                              Dehydrated without salt

Ingredients:

•      1kg (2 lbs)  usirikayalu (Indian gooseberry) cut into pieces
•      250gm  ginger peeled and cut into pieces
•      Salt to taste (optional)

Directions:

1.      Wash dry and cut usirikayalu into medium sized pieces. Discard the seeds.
2.      Wash ginger, peel and cut into pieces.
3.      Place the pieces in mixer along with salt (optional) and grind them together.
4.      The pieces are soft and you get a nice mixture.
5.      Pick the mixture with a spoon, and drop a small portion on a plastic sheet.
6.      If you want, you may flatten the portion a little bit.
7.      Put the plastic sheet in hot sun to dehydrate.
8.      On the second day, reverse the pieces and let them dry thoroughly.
9.      When the pieces are completely dehydrated, they are ready  to be stored.
10.      You may place them in an airtight container or ziplock bag.

How to make usirikaya pacchadi from the dehydrated usiri:

Ingredients:

•      A few dehydrated pieces of usirikayalu
•      1 or 2 green chiles
•      A few twigs of cilantro
•      1/4 Tsp. turmeric powder
•      A pinch of hing
•      1 Tsp. methi mustard powder
•      1 or 2 Tsp. lemon juice
•      2 Tsp. oil

Directions:

1.      Add turmeric powder, methi mustard powder, and a little bit of hing to the dehydrated pieces.
2.      Add some hot water (less than half cup).
3.      Soak for a few minutes and mash the mixture.
4.      Crush green chiles and cilantro together.
5.      Add chiles paste and lemon juice to the chutney and mix well.
6.      Heat oil in a pan and add hing.
7.      When the oil is giving fumes, add it to the chutney.
8.      Cover with a lid for a few minutes.
9.      Mix well and serve.

 

 

 

 

 

 

 

 

Chintakaya (fresh) pacchadi (Raw Tamarind Chutney)

Tamarind is grown in Indonesia, Malaysia, Sri Lanka, Philippines, Thailand and Indian Subcontinent.

It is cultivated all over India. Tamarind is a very large tree with long, heavy drooping branches and dense foliage.

The fruit pulp is edible.  It is used in South Indian cooking to make chutneys, dal and sambar etc. The hard green pulp of a young fruit is sour, and is often used as a component of savoury dishes, as a pickling agent etc.

Its sticky pulp is a good source of dietary fiber which binds to toxins in the food thereby help protect the colon mucus membrane from cancer causing chemicals.

Tamarind is rich in tartaric acid which gives sour taste to food and is a powerful antioxidant.

Tamarind pulp is used in many traditional medicines as a laxative, digestive and as a remedy for bile disorders.

 Sweet and tangy tamarind is one of the widely used spice-condiments found in every South-Asian kitchen!
 

In South Indian cooking, raw tamarind is used in many recipes making chutneys etc. In this recipe, I am making a spicy chutney using raw tamarind. Chutney is easy to make and tastes very nice using raw tamarind, when the pods are without any seeds (available during September or so) till the seeds are soft and not very hard.  This chutney is not a pickle. It can be preserved for 2 to 3 weeks when refrigerated.

 

 

 

 

 

 

 

 

                                          

 

 

 

 

 

Ingredients:

•      2 cups Chintakayalu cut into pieces
•      8 to 10 green chiles
•      1 cup kothimira (cilantro/hari dhania)
•      2 Tsp. methi mustard powder
•      Salt to taste
•      1/2 Tsp. turmeric
•      1/2 Tsp. hing
•      3 Tsp. oil

Directions:

1.      Wash and clean green tamarind.
2.      Remove any stems or strings from tamarind.
3.      Cut tamarind into half so that the seeds (tender and not too tough) and remove the inner portion of the seed. (If you are making the chutney during September/October seeds are not formed in the tamarind, you need not do this process) .
4.      Wash, remove the stems of chiles and cut them into large pieces.
5.      Grind tamarind, green chiles and cilantro together.
6.      Add turmeric, methi mustard powder, some hing and salt.
7.      Process together till the tamarind pieces are finely ground.
8.      Transfer to a bowl.
9.      Heat oil in a small pan, add some hing.
10.      When oil is fuming, add to the chutney and close the lid for a few minutes.
11.      Mix well and serve.
12.      Makes a nice and spicy side dish for rice.

 

 

 

 

 

 

 

 

Cranberry sweet and sour chutney

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

Cranberry sauce or relish are commonly associated with traditional Thanksgiving dinner.

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 have tried sweet and sour chutney. If you prefer, you may fry some garlic pods in oil and use them as topping. It reminds one of popular Andhra tamarind sweet and sour chutney!

Now, fresh cranberries are available in stores.

 

 

 

Ingredients:

•      1 cup cranberries
•      1 Tsp. methi mustard powder
•      2 Tsp. chile powder
•      3 to 4 Tsp. jaggery
•      Salt to taste
•      3 to 4 Tsp. oil
•      A few garlic pods (peeled)

Directions:

1.      Wash and dry cranberries on a cloth.
2.      Heat a thick pan and add oil.
3.      When the oil is hot, add cranberries.
4.      Keep stirring till the cranberries pop.
5.      When all the berries popped up, remove from heat.
6.      Add chile powder, methi mustard powder, jaggery, and salt.
7.      Mix well and let the mixture stay in hot pan.
8.      If preferred, you can process the chutney in a grinder or just mash it with ladle
9.      If using garlic, fry the garlic in hot oil and add it to the chutney.
10.      Transfer the chutney to a bottle.
11.      The sweet and sour taste and the flavor are unique.

 

 

 

Gummadikaya pappu kura (Pumpkin subzi with dal and coconut)

 

Pumpkins are grown all over the world, except in Antarctica, biggest international producers include USA, Canada, Mexico, India and China.

In India, only the yellow or orange variety called gummadikaya or kaddu in Hindi are available.

Pumpkins are very nutritious as they are rich in potassium, vitamin A and fiber. Chance of heart disease and cancer are reduced by eating pumpkin. Pumpkins are known to cure stomach problems, intestinal worms and bladder disorders.

Most parts of the pumpkin like skin, seeds, the leaves and even the flowers are edible. In the United States and Canada pumpkin is a popular Halloween and Thanksgiving main dish.

In India, pumpkin halwa, a sweet dish made with sugar and ghee is a popular dish. Pumpkin pulusu and some varieties of subzis are made using pumpkin.

I am giving a recipe for a subzi using chana dal (split bengal gram) and fresh grated coconut.

Ingredients:

•      2 cups pumpkin diced
•      1/2 cup chana dal(split Bengalgram)
•      1/2 cup coconut fresh and grated

Seasoning:

•      2 or 3 red chiles
•      1 Tsp. urad dal (split blackgram)
•      !/2 Tsp. mustard seeds
•      1/4 Tsp. jeera (cumin)
•      Pinch of hing (asafetida)
•      A few curry leaves

Directions:

1.      Soak chana dal in water for about 4 to 5 hours.
2.      Remove the seeds and pulp from inside the pumpkin piece.
3.      Wash and cut into 1/4 inch pieces.
4.      Wash the soaked dal and drain the water out.
5.      Heat plenty of water in a big pot.
6.      When water is boiling, add chana dal.
7.      Let it cook for about 4 to 5 minutes.
8.      Add pumpkin pieces.
9.      Mix well.
10.      Let the pieces and dal cook on medium heat for 5 to 6 minutes.
11.      Check the grain of dal for softness.
12.      It should not be overcooked.
13.      Transfer to a colander so that water is drained out.
14.      Heat oil in a thick pan.
15.      Add chiles, dal, mustard and jeera seeds and let cook till mustard seeds splutter.
16.      Add hing and curry leaves.
17.      Add the drained pumpkin pieces and dal mixture.
18.      Mix thoroughly with a fork.
19.      Add grated fresh coconut.
20.      Keep mixing.
21.      Do not mash the pieces and dal.
22.      Cook for a few minutes.
23.     Transfer to a serving dish.

 

 

 

 

 

 

Dabbakaya pokkadam (chakotara/lemon sweet and sour pickle)

Dabbakaya is a citrus fruit/vegetable as big as a grapaefruit. It has thicker skin and flavor different from lemon. Chakotara, gal gal nimbu etc. are almost like dabbakaya. This sweet and sour temporary pickle is very tasty and is a good side dish for rice, roti, idli and dosa. I tried using the large size lemons available in USA and the taste is almost like dabbakaya. I made this dish using chakotara, small oranges also.

Ingredients:

•      2 cups dabbakaya/chakotara/lemon pieces
•      3 to 4 green chiles (less spicy and according to taste)
•      1/4 Tsp. turmeric powder
•      1 Tsp. methi seeds
•      1 Tsp. mustard seeds
•      4 to 5 Tbsp. jaggery
•      3 Tsp. rice flour or corn flour
•      Pinch of hing (asafetida)
•      Salt to taste

Directions:

1.      Wash and cut dabbakaya/chakotara/lemon into 1 cm cubes.
2.      Let the seeds be there.
3.      Wash and cut green chiles into big pieces.
4.      Roast methi seeds without oil, for 1 or 2 minutes.
5.      Roast mustard seeds also without oil for a minute, till they splutter.
6.      Grind methi mustard to a fine powder.
7.      Take a deep pan and place chakotara and chile pieces.
8.      Add turmeric powder, salt, methi mustard powder and jaggery.
9.      Add a few spoons of water to the mixture and heat.
10.      Mix rice flour in a little cold water and add it to the boiling mixture.
11.      Keep stirring while the mixture is cooking.
12.      Cook for 3 to 5 minutes.
13.      Pieces of chakotara need not be very soft.
14.      Take the pan off the heat and transfer to a dry jar.
15.      Place it in refrigerator.
16.      Can be kept in refrigerator for a few months.

This is a great side dish for idli, dosa, daddhojanam (yogurt rice) or parathas.

 

 

 

 

 

Paneer bhurji

Paneer is very much like cottage cheese. It is usually made at home by cuddling milk by adding lemon juice or a little bit of yogurt to boiling milk. In most of the Indian stores in USA, paneer is available in the frozen food section.

Paneer is both tasty and healthy. It is a very popular ingredient used in subzis, parathas, and also many sweets. Paneer is a good source of protein and calcium. It helps in preventing diseases, and even helps in weight loss!

Paneer chunks are fried, sautéed, grilled etc in cooking. It is always better not to fry them in your subzis. I am giving a recipe where grated/crumbled paneer is used along with onion and tomatoes. It is very simple and easy to make. You may add other vegetables like bell peppers peas etc. I used sweet red chiles for the color and flavor. According to your choice, you may chop onions and tomatoes into small or long pieces.

Ingredients:

•      2 cups grated paneer
•      1/2 cup onions (finely chopped)
•      1 cup tomatoes (chopped)
•      1/2 Tsp. chopped ginger
•      2 or 3 green chiles (chopped)
•      1/2 cup cilantro (chopped)
•      1/4 Tsp. turmeric powder
•      1/2 Tsp. chile powder
•      1/4 Tsp. garam masala
•      1/2 Tsp. jeera seeds
•      Salt to taste
•      2 Tsp. oil

Directions:

1.      Heat oil in a thick pan.
2.      Add jeera seeds.
3.      After a minute, add chopped onions.
4.      Stir well till the onions are transparent.
5.      Add ginger and green chile pieces.
6.      Add chile powder, salt and garam masala.
7.      Keep stirring and cook for 3 to 4 minutes.
8.      Add chopped tomato.
9.      Stir well.
10.      When tomatoes are cooked add grated paneer.
11.      Keep stirring for a few minutes.
12.      Add chopped cilantro.
13.      Mix well.
14.      Transfer to a serving dish.
15.      Paneer bhurji tastes nice when eaten hot. Can be eaten with roti, rice or bread.
     
    
    
     
    
    
     
    
    
     
    
    
     

Vaamu aku perugu pacchadi/Ajwain patta raita

Vaamu aku/ajwain leaf is an herb. It is also known as Bishop's weed. The leaves are tender, fleshy with a specific aroma like an oregano or thyme. The plant is native to India and East Asia.

Ajwain leaves like ajwain seeds have many medicinal properties.

For infants and children, the leaves are used for treating colds, coughs and fevers. They are ideal to relieve colic symptoms in babies.

Ajwain leaves are used in preventing and treating stomach disorders like flatulence, indigestion, and acid reflux. They also possess muscle-relaxant action, bactericidal and fungicidal properties.

Over all, ajwain leaves and seeds increase the efficiency of your body system!

The plant can be easily grown by propagating cuttings from original plant. Ajwain leaves are thick, slightly hairy and very beautiful and attractive in rounded shapes.  As they are grown in bunches and look similar to money they are supposed to be very lucky in feng shui!

Unfortunately ajwain leaves are not available in any markets. You have to grow them yourself. In USA, during cooler season, the plant has to be kept inside the house in a warm window.

 

The leaves are used in Indian cooking. Ajwain leaf bajjis (fritters) are very popular in many parts of India. I am giving a recipe for making nutritious and yummy raita/yogurt based. It is more like a salad as the leaves are not cooked and the dish is more like a dip.

Doreen Gillespie made ravioli using ajwain leaf filling, fusion cooking idea!

 

Ingredients:

•      A few ajwain leaves
•      1 cup curd (yogurt)
•      1/2 cup sour cream (optional)
•      2 or 3 green chiles
•      Salt to taste

For seasoning:

•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch hing
•      Cilantro for garnish

Directions:

1.      Wash and clean ajwain leaves.
2.      Cut them into thin long pieces.
3.      Chop green chiles.
4.      Whip curd without adding water.
5.      Add ajwain leaf pieces.
6.      Add salt.
7.      Add sour cream.
8.      Mix well.
9.      Heat oil in a small pan.
10.      Add mustard and jeera seeds.
11.      When mustard seeds splutter, add hing.
12.      Add green chiles.
13.      Add the seasoning to raita.
14.      Mix well and garnish with cilantro.