Cilantro and red chilies pickle - Kothimeera, pandu mirapa paCHAdi

Chilies in many forms, from colorful fresh ones to dried ones to various kinds of chili powders have become an integral part of Indian cooking (though these guys are not native to the subcontinent.)

Newbies to Indian grocery stores often are awed at dedicated aisle for pickles. A peek into any South Indian pantry would reveal jars of various pickles that look inviting. The aroma of well made pickle transports me back to my grand parents' village, the rainy days and to the perfectly mixed piping hot steamed rice with ghee and the prized pickle. It reminds of the soil that produced the ingredients, the hands of my mom and grandma skillfully convert the raw materials into heavenly concoction.

Pickle making in Indian families is a knowledge that is passed from older generation women to younger generations. It was a sight of pleasure to see all the womenfolk in the family (and sometimes in the neighborhood) come together to churn up jars and jars of delicious pickles. This pickle, a modern one, I have learned from my mother.

Ripe red chilies (long variety) are hard to find in US super markets. I got lucky on one of these days and spotted them in a grocery store. How fitting, just when JFI ingredient is chilies! JFI was started by Indiraji of Mahanandi and is hosted by Nandita of Saffron Trail

Much of the preparation in this recipe is actually waiting. So, patience and a slow day are key ingredients. :-)

What you need to make this recipe

9-10 long fresh red chilies ( 2 cups when cut into half inch pieces)
3-5 large bunches of cilantro
large lemon sized tamarind
2 tbsp peanut or sesame oil
Salt to taste

For popu/tadka or seasoning or talimpu

5 tbsp peanut or sesame oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
3 dry red chilies, snipped into half inch pieces
fistful of fresh curry leaves
4 cloves garlic, pounded lightly




Prep Work:
-Wash and take stems off red chilies. Wipe them with kitchen towel and let them dry until no moisture can be felt on skins.
-Pick any yellow or rotten leaves out of cilantro bunches. Wash gently and spread them on a kitchen towel in thin layer. Let then dry. No moisture should be there in the leaves.
-Wash tamarind and cook in 1/2 cup of water until it turns soft. Allow it to cool, and squeeze the pulp. Keep it aside.

Method:Note: It is very important to use dry hands and utensils while making a pickle. Otherwise, the pickle would not preserve well.

• Cut the red chilies into pieces. Heat 2tbsp of oil in a pan. Add the pieces to heated oil, saute until the chilies become soft. Remove from pan, keep aside.
• Add Cilantro to the same oil, saute until cilntro is wilted. If the quantity is more, do not add at once. Saute in batches. Take cilantro out, spread in a plate evenly in a thin layer.
• Let both red chilies and cilantro cool completely.

• Blend red chilies, cilnatro, tamarind pulp and salt together to form a thick paste. Do not add water. I used food processor to make this as food processor does not require too much liquid to move.
• For tadka/seasoning, heat 4-5 tbsp oil in the same pan.
• When the oil starts "dancing", add tadka ingredients one by one. Saute until the garlic is softened. Add the ground paste, stir well. Adjust salt according to taste. The pickle should be a bit salty to preserve well. Cook on medium heat, stirring continuously for 3 minutes.
• Take off of heat, let it completely cool before transferring into clean, dry jar or glass bottle.

This pickle may be served with Dosas, Idlies, Roties or simply mixed with steamed rice with some Ghee (clarified butter).
Notes:
-This pickle keeps well for 2 -3 months without refrigeration.
-The pickle should be glistening. If it looks dry, heat some sesame or peanut oil and
pour over the pickle, mix well and preserve.
-As ready-made tamarind pastes are too viscous and too tangy, it is best to use freshly made pulp as the fresh one would be sweeter.

Steamed bean-leaf with sesame dressing

Bean Leaf

This is a very straight-forward dish, easy to make, and full of flavor. As I posted in my last post, steaming is ideal way to bring out earthy flavors from greens.
I got the snowpea leaf from Hong Kong Market in Houston. Ever since I tasted this two years ago, I'm hooked on it. Up until recently, I used to saute it with garlic and soy sauce. Once I started steaming, I liked it, and finally bought the steamer.

What you need to make this dish:
3-4 handfuls of snowpea leaves
2 garlic cloves, chopped fine
1 teaspoon sesame seeds
soy sauce to taste
1/2 teaspoon red chili flakes
1 -2 teaspoons sesame oil

Method:
Wash the leaves and drain well in a drainer or on a kitchen towel.
Wash the steamer with water.
Arrange the leaves in both levels of steamer. Pour 1/2 cup water in a wok and place steamer in a wok. Heat on medium heat.
Let the water boil for 3-5 mins or until the greens are done. Keep adding water little by little, but never leave the wok dry.
Remove steamer from wok. Take the greens into a serving dish.
Heat oil in a small skillet, add garlic, sesame seeds, red chili flakes. Saute for 30 seconds. Add soy sauce. Saute for another 30 sec. Pour over greens. Mix gently. Serve with steamed white or brown or fried rice.

Menthi Pappu - from Rathanaalaseema ~ Rayalaseema

(Pigeons peas with fenugreek seeds)

There are numerous lentils/legumes preparations all over India. One preparation stands out in the lot is this Pappu. Most of the daals in Andhra are made with incorporating some sort of greens or vegetables. But, this one is made with fenugreek seeds (menthulu/methi seeds)! I learnt this recipe from my dear friend, Veena, who is also from Rayalaseema like my extended family. This is very much unknown to me before my marriage. It almost resembles in smell and taste with plain dal mixed with Avakaya. And, this is a spicy daal. The heat from red chilies balances bitterness of fenugreek seeds. Don't even think of taming the spiciness; making this less spicy will only result an unappetizing and bitter daal.

What you need to make this pappu:

1 cup toor daal (pigeon peas)
6-7 dried red chilies
1 teaspoon fenugreek seeds
2 cloves garlic
1 tbsp tamarind or 1/2 tsp tamarind paste
1/2 tsp cumin seeds
Salt to taste
1-2 tbsp cooking oil

Prep work:
Pick and wash toor daal. Soak in water. Drain and keep aside.

Method:

1. In a skillet, heat cooking oil on medium heat. Add red chilies, cumin seeds, fenugreek seeds. Once a nice aroma starts coming, add toor daal. Mix well.
2. Add 2-3 cups of water. Cook until daal is almost done. Add garlic cloves, simmer for 2-3 mins.
3. Add tamarind. Cook until daal is fully done and tamarind is soft.

or, you may do this in a pressure cooker: after step 1, add water, place garlic and tamarind on top of the water so that the tamarind wouldn't touch the daal. Close the lid and cook for 3 whistles or until the daal is cooked well.

4. Remove from heat, add salt and mash well. Serve with steamed rice or roti.

Pressure-cooked Menthi Pappu

Menthi pappu served with roti and brinjal curry.My contribution for RCI - Andhra Cuisine

Methi Bhath (Rice with Fenugreek leaves) with tomato raitha

Methi in a pot... from backyard

I learnt about this rice preparation from my friend and neighbor, UB. This is my take on it.
What you need make this Bhath:

2 cups good quality Basmati rice
2 medium bunches of fenugreek leaves. Should roughly be 1 cup, packed.
6-7 cloves
2 cinnamon sticks, 1 inch each
5-6 cardamom pods
2-3 dried bay leaves
2 star anise
1 medium sized tomato, diced finely
1/2 medium sized onion, sliced finely
4 green chilies, slit in the middle
1 tsp Ghee (clarified butter)
1-2 tbsp cooking oil
Salt to taste
1 tsp red chili powder
1 tbsp, finely chopped fresh cilantro

To be ground into masala paste:

1 tsp dhania seeds (dry coriander seeds)
2 cloves
1-2 cardamom pods
1/2 inch cinnamon stick
a pinch jeera seeds
1 tsp ginger paste
1/2 tsp garlic paste
2 tbsp grated fresh coconut

Prep Work:
Wash Basmati rice, soak in water (enough to cover 1 inch above rice level) for 30 minutes
Roast all ingredients listed under the masala paste except for ginger, garlic, coconut. Start roasting dhania seeds and keep adding other ingredients in the order given
Once the spices are cooled, grind them into a semi-smooth paste.

Method:

• Drain Basmati rice. Boil in 5-6 cups of water. Once its more than half way thru, drain excess water, cover and cook on a very low flame until its done. When to drain, mash one grain between fingers, if it is soft outside and only a small strain is raw inside, that's the time to drain.
• Cool rice for 15 min.
• In a wide sautepan, heat ghee and cooking oil on medium-high heat.
• Add bay leaves, cinnamon, cardamoms, cloves, star anise. Saute for a minute
• Add onion and green chilies, little salt. Saute until the onions become translucent and light brown.
• Add ground masala paste and red chili powder. Saute for 1/2 minute, stirring continuously.
• Add methi (fenugreek) leaves. Saute until the leaves are wilted, stirring continuously so that leaves would form lumps.
• Add diced tomato. Saute until the tomatoes start become like a paste.
• Add the cooked rice, salt and cilantro. Fold gently, break open any lumps formed by the methi leaves.
• Cook covered on a low setting for 5-7 minutes, stirring occasionally.
• Serve with tomato raitha

My entry for JFI-Green Leafy Vegetables, Methi Bhath with Tomato Raitha.

Tomato Raitha:
Chop 1/2 tomato, 1-2 green chilies. Mix, add yogurt and 1-2 tbsp water to make 1.5 cups raitha. Add salt to taste, mix well. Serve with any rice dish like pulao, biryani.

Spaghetti with Spinach pesto and Asparagus

Presto Pasta Nights

Two days back dinner was spaghetti with spinach pesto. I have been toying with the idea of making pesto with spinach, but, was skeptical how it would taste. And then, I saw on some show (sorry forgot the name....oops) baked fish served on green pea paste. I was thinking, if a paste of frozen green peas (thawed, of course) could taste good, my spinach pesto should also taste good (not sure what kind of psychological logic this would qualify under....may be just meanness? :-) )
So, I set out making spinach pesto, within seconds, realized, no pine nuts! I found some peanuts and some cashews. Dismissed peanuts as I couldn't contemplate the taste of peanuts, spinach and basil together (must try some other time). Finally decided on cashews. The result is spinach-Cashew pesto, which is out of this world. I would highly recommend trying out this pesto; you won't be disappointed.

What you need to make this spaghetti dish:

1 package spaghetti (I used whole-wheat)
4 asparagus stalks
1 medium sized tomato
salt and black pepper powder to taste
1 tsp olive oil
1/2 tsp dried basil leaves

To make Pesto:

5-6 fistfuls fresh baby spinach
1 fistful fresh basil leaves
3-4 medium sized garlic cloves, peeled
1/4-1/2 cup Parmesan cheese
1 fistful cashews, dry roasted
salt to taste
Extra virgin olive oil, enough to make pesto
1 teaspoon black pepper powder
2 pinches red chili flakes (optional)

Prep work:
Break Asparagus where the stalk breaks, cu into 1-inch pieces.
Since the fiber in Asparagus in the skin, do not discard the tough piece. Peel it and use with rest.
Dice tomato.

Method:

• Make pesto by either grinding in mortar and pestle or in food processor. Start with spinach, basil leaves, cashews, salt, garlic, pepper, red pepper flakes. Keep adding olive oil to get manageable coarse paste. Add Parmesan cheese, blend lightly.
• Boil Spaghetti as per directions on the package. Take Spaghetti out into a bowl with tongs. Pour some 'spaghetti water' (water in which its cooked) over to prevent sticky spaghetti.
• In the same water, cook asparagus for 2-3 minutes until its done, but crunchy to bite. Take out and add immediately to ice cold water. Once cooled, drain and keep aside
• In a wide sautepan, heat a teaspoon of olive oil. Add dried basil, Asparagus, Spaghetti. Mix well.
• Add one cup 'spaghetti water' and pesto. Break pesto carefully and fold gently so that it coats spaghetti well. You may add some olive oil to ease the folding. Adjust salt and pepper.
• Serve immediately, garnished with diced tomatoes.

Lentils and Kale Pappu (Andhra Style Preparation of Lentils and Kale)

Victor Hugo was right when he said, "Necessity is mother of invention".
We lived in a small city in US, few years back; it was very hard to find Desi greens. So, I started incorporating the fresh greens that we get in mainstream market into my Andhra cooking. That’s when this ‘pappu’ happened. My initial trials with regular ‘kandi pappu’ (toor daal or pigeon peas) were not that exciting. The strong flavor (smell) of Kale completely overpowered delicate flavored toor daal. My search for a legume that can absorb Kale’s flavor without sacrificing its own flavor came to an end when I made lentil-kale soup. Wonderful! Lentils compliment Kale very well. I moved ahead and made this pappu. Ever since, I stayed faithful to this combo and make it often. This became one of my comfort foods. Try it and let me know.


What you need to make this Kale Pappu:

2 cups brown lentils
1/2 medium sized onion
1-2 green chili (optional)
1/2 bunch Curly leaf Kale
3 cloves garlic
2 small segments of tamarind or ½-1 tsp tamarind paste
1/2 tsp turmeric powder
1/2-1 tsp paprika or red chili powder
Salt to taste

For popu (tadka/seasoning):

1-2 tablespoons cooking oil
1 tsp each, chana dal, urad dal, mustard seeds, cumin seeds, curry leaves
½ tsp hing or asafetida

Prep Work:

Wash lentils well and soak for one hour. Discard this water.
Dice onion, slice jalapeno.
Kale – Wash kale well, take the veins out carefully and chop finely (not too fine).
Pound garlic cloves slightly.
Tamarind – if using dried segments, soak for 30 minutes, mash well and take pulp out.

Method:

• In a saucepan, boil lentils in 4-5 cups of water, occasionally mixing.
• When the lentils are halfway done, add onion, green chilies. Cook for 5-7 minutes or until onions become soft.
• Add kale. Cover and cook on a low flame for 6-7 minutes or until kale is cooked well (meaning, kale can retain its shape, not mushy), and the lentils are well cooked.
• Add garlic cloves and tamarind. Make sure that lentils are well cooked.
  

  Or, in a pressure cooker, add lentils, water, onions, green chilies, kale, garlic cloves, and tamarind. Make sure the tamarind is not touching lentils; otherwise, lentils won’t be well done. Cook until 2-3 whistles depending on the cooker you are using.

• Add salt, turmeric, paprika or red chili powder. Mash well to form a coarse paste. Please do fancy with the ideas of using blender or mashing it into a homogeneous paste.
• Now, move to popu step. In a small sauté-pan, heat cooking oil, add all popu items one by one in the order mentioned. When the mustard seeds stop spluttering, add this popu to the mashed mixture. Mix well and return the pappu to low flame and cook for 2 mins.Serve with roti or boiled white or brown rice.

 

 

Left: Pappu without tadka, before mashing. Right: Lentils and Kale Pappu
My Contribution to JFI-Green Leafy Vegetables

Kale and Lentils Soup

This is a nutritious soup and one of my favorites.

What you need to make this Soup:

6 cups vegetable broth
1.5 cups brown lentils
1/2 bunch Curly leaf Kale
1 tbsp butter or cooking oil
1/2 medium sized onion, diced
2 cloves garlic, minced
2 bay leaves
1 stalk celery, diced
2 carrots (optional), diced
a pinch paprika or red chili powder
1/2 tsp black pepper powder
Salt to taste
A very small pinch of nutmeg powder (optional)

Prep Work:

Wash lentils well and soak for one hour. Discard this water.
Kale – Wash kale well, drain, take the veins out carefully and chop finely (not too fine)

Method:

• In a saucepan, heat butter or oil. Add bay leaves, and garlic, sauté for a minute.
• Add onions, carrots, celery, little salt and sauté for 3 minutes or until the onions become translucent.
• Add broth and lentils. Let it boil.
• When lentils are cooked halfway, add kale, paprika or red chili powder, black pepper powder, and nutmeg powder. Simmer until the lentils are well done.
• Pick and discard bay leaves.

You may serve the soup as it is with Avocado or blend it and serve as a creamy soup, garnished with a teaspoon of heavy cream.

Brussels Sprouts with Coconut and Ginger

People are clearly divided when it comes to this tiny cabbage lookalike. Either they hate it or love it. This cutie has won less hearts not because it lacks beauty but has a strong uncompromising odor. Before you draw to a conclusion and jump onto the bandwagon, let's do the reality check. Yes, Brussels sprouts emit a strong sulfurous smell; only if its overcooked. Why blame this humble (ahem!) veggie.
Although this is a winter veggie, I found this fresh in the market and since its cold this weekend, thought I would prepare it as I usually make it, with coconut and ginger.
In Andhra another "smelly" vegetable, cabbage is cooked this way. The peppery taste of ginger and delicate essence of coconut balances the robust flavor of these little cabbages.

To make this Iguru (dry curry), you need:

10 - 12 Brussels Sprouts
1/2 medium onion, chopped (optional)
1 green chili, chopped (optional)
1 -2 tbsp cooking oil
salt to taste

For popu (tadka or seasoning)

1 tsp each chana dal, urad dal, black mustard seeds (rai), jeera
1 sprig curry leaves
1 tsp turmeric powder

To be ground into paste:

1 inch ginger
1/2 cup grated fresh coconut
1/2 tsp jeera (cumin seeds)
1-2 green chilies

Note: Using water to make the paste will spoil the taste and brings out notorious odor of Brussels Sprouts. If can not grind without water, chop finely and add to the curry 2 minutes before finishing.

Method:

• Halve Brussels Sprouts and chop (not too finely)
• In a sautepan, heat cooking oil, add tadka items one by one in the order given.
• Once the mustard stops spluttering, add onion and chopped green chili. Saute until the onion becomes translucent.
• Add chopped Brussels Sprouts, salt. Stir well.
• Saute until the the Sprouts are almost done.
• Add the ground paste. Stir well, cover and cook for 1 minute on very low setting of stove. (if the sprouts are soft to bite and little crunchy, they are done). Care should be taken not to overcook.
• Serve with rice or rotis

This dish can be made as Upvaas dish by eliminating onion.

My Contribution to JFI-WBB: Green Leafy Vegetables