InjiPuli

-

 InjiPuli (Ginger-Tamarind Chutney)





Chop ½ cup ginger and 4-5 green chilli into tiny pieces, heat 3 tablespoon coconut oil and fry the ginger and chilli pieces, when it starts to get brown, add ½ haldi powder, 2-3 tsp red chilli powder, ½ tsp methi powder(or crushed methi dana) and ½ tsp asafoetida, mix well and fry half a minute, then add 2-3 tablespoon tamarind paste or extract. Add few tablespoon water to make a very thick paste then add 5-6 tablespoon jaggery....cook till it becomes thick, add salt. Give this a tempering of mustard seed, curry leaves and  dry red chillies.


Check for seasoning, sweet and spice and adjust accordingly.

Comments

Post a Comment

Popular posts from this blog

Butter Chaklis

-
Image
  Butter Chaklis These are yummy, flakey, crunchy.....melt in your mouth bites of deliciousness 1 cup rice flour 1/2 cup besan flour 2 tablespoons sesame seeds 3 tablespoons butter A big generous pinch of asafoetida Water to bind the dough Oil to deep fry Mix the dry ingredients nicely. Add butter and mix the dough to a breadcrumb texture. Add water a tablespoon at a time and make a soft but non sticky dough....keep wetting your fingers and knead the dough for 5 minutes Heat oil in a deep kadai on a high flame. Then grease your Chakli mould and put the dough in. When the oil is hot, reduce the flame to low and squeeze the chaklis directly into the hot oil....fry on medium low flame till the chaklis are a light brown colour. Remove from the oil and put in a strainer to remove excess oil and then move to paper towels for all excess oil to be absorbed. Enjoy with tea, beer, whiskey or just on its own....the possibilities are endless You can change the flavour by adding cracked pepper, chi
Read more

Shahi Kheema

-
Image
  Shahi Kheema   Heat 3 tablespoon oil. Add whole spices - 2 bay leaves, 1 inch piece cinnamon stick, three each of cardamom and clove, 1 star anise, a few pepper corns and 6-8 small garlic cloves. Fry until the garlic gets light brown. Add a large finely chopped onion and a heaped teaspoon of ginger garlic paste. Fry till the mixture starts turning golden. Add a quarter teaspoon turmeric powder, one heaped teaspoon red chilli powder, a tablespoon of cumin-coriander mixed powder. A heaped teaspoon of shahi biryani powder (I have used Everest brand). Mix nicely. Add a little water and fry the masala until the oil comes up. Now add half kg minced meat. Fry a minute on high heat. Now add the puree of two tomatoes, half cup of fresh cream, a cup of methi leaves (optional) and a tablespoon of vinegar. Cook for 7-10 minutes on low heat. Now add a few fresh sliced green/red chillies. Cook another 2 minutes.  Served with toasted pav smeared with butter and syrka pyaz. For the syrka pyaz, slice
Read more

Green Tomato Curry

-
Image
  Green Tomato Curry For 6 medium size green tomatoes cut in eighths.  In a tablespoon of hot oil add ¾ tsp panch phoran or plain mustard. When it sputters add a stalk of curry leaves, 1 leveled teaspoon of ginger garlic paste and fry a bit. Then add ¼ tsp turmeric and 2 tsp red chilly powder, stir and add green tomato and salt. When tomatoes are half cooked, add coarsely ground peanuts. Let steam for a few minutes and serve with hot chapatis.  If the tomatoes aren't tangy add a bit of tamarind paste to the curry. Alternatively you can also add a bit of jaggery if you want a sweet, spicy and tangy flavor. Panch phoran is equal quantities of mustard, cumin, fennel, fenugreek and nigella seed mixed together.
Read more