Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Cashew Sweet

Lovely Sam of Beck & Posh chose vegan theme for this month’s IMBB. I never knew that vegans are called by these names or they feel that way about themselves here in US until I read her introductory post to this event. With much improved knowledge of stereotypes, here is my vegan contribution, ‘cashew sweet’: a traditional snack, my mother used to prepare and give us after school, when we were kids. The only thing I did differently because of vegan theme is I applied peanut oil to the settling pan instead of ghee.
The following recipe is simple, easy and adaptable to other types of nuts particularly peanuts.

Cashew Sweet:

2 cups of lightly toasted cashews
2 cups of powdered jaggery
1 cup of water
A greased tray to pour the cooked cashew mixture

Cashews and Jaggery

In a large sturdy pan, combine jaggery and water. Cook over medium heat, stirring, until jaggery dissolves into water. Bring this to a boil. You see lot of bubbling and raising to the surface action going on by now. Cashew Sweet Cooling in a pan Stir, stir and stir until the jaggery syrup reaches soft- crack stage meaning when you drop a bit of this syrup into cold water, it will solidify into threads.

When jaggery syrup reaches this consistency, immediately & quickly add cashews, and stir constantly for few minutes. Turn off the heat and pour this mixture onto a greased pan. When it is still hot, make lines with a knife and leave it to cool. When cooled, break along the lines to make squares. Store them in an airtight container.

Cashew Sweet, Kaju Tikki,  Cashew Brittle, Jeedi Pappu Paakam

These Cashew brittles or tikkis are natural-food alternatives to the very fatty and sugary standard editions, a sublime and perfect pairing of nature’s goodness and man’s intelligence (or is it sweet tooth). The flavor is completely different and the jaggery really sings out. Go on.. try them.

Some tips:

1. Only a small quantity of water is sufficient while making the syrup. One cup of water is enough for upto 3 cups of jaggery powder.

2. Time it takes to make this sweet is maximum 30 minutes. Prepare to spend all this time infront of the stove, no multitasking.

3. And the most important thing is gauging the jaggery syrup readiness. When you are making this sweet, or any kind of brittle for that matter, always keep a cup of cool water by the stove side. You can check the readiness by drizzling a few drops of syrup into the cool water. If it forms strings that you can easily prod into a ball, it’s at the soft-crack stage. This is where you should add nuts to the syrup. As soon as you add the nuts to the syrup, the mixture starts to solidfy or reaches the hard-crack stage very fast, within a couple of minutes. You made a perfect brittle.
If the syrup dissolves and disintegrates in the water, the syrup is not cooked enough yet. If it tightly balls up and sinks to the bottom or if syrups color turns from gold to black, then you have overcooked it.
This website very clearly demonstrates the various stages of sugar syrup, check it out if you want to know more about candy making. It also has video demonstration of various sugar stages (applies to Jaggery syrup too) both in real player and quick time, cool!

4. Finally, even after following all these steps, if it doesn’t come out as brittle as it should be, then blame it on weather and high humidity. What I do in those cases is, keep the greased tray with cashew mixture in the freezer for atleast one hour. I don’t know how, but the freezer turns the sorry mess from saggy to solid brittle like and they can be easily breaked along the lines made earlier. This freezer version tastes ok but they will test your dental health. :) -

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Posted by Indira©Copyrighted in Mitai, Amma & Authentic Andhra, Jaggery, Cashews, Indian Sweets 101 (Friday September 30, 2005 at 9:07 am- permalink)
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Drumstick Curry (Munaga Kaaya Pulusu)

We were on the road, traveling for the past couple of days and returned “home sweet home”, last night. During our trip, we made a brief stop at Oak tree road, New Jersey to fill up our pantry and purchased lots Indian grocery and vegetables etc.

There are three main grocery shops on Oak tree road, NJ that I know of. Apna Bazar, Patel Brothers and Subji Mandi. I usually shop at Subji Mandi. Although I am satisfied with their prices and range of Indian stuff they carry, I am still curious to know about the other two shops. Are there any readers of this blog who are regular shoppers at Oak tree road, did or can compare the three and tell me which one you like better. I know it’s all personal, still I want to know what you think of these three shops and your experience of Oak tree road. Any tips and suggestions from a local shopper are greatly appreciated by this out of state, time constrained shopper on rush. Thanks.

Drumsticks (Munaga Kaayalu, Sajana)

One of the vegetables I bought at Subji Mandi are these drumsticks or Munaga Kaayalu. They look like musical sticks, so the name. Greenish firm outside but insides are filled with white colored mildly sweet flesh and tasty small white seeds. They are known to be a great source of Vitamin A. They taste great in sambhar and rasam but my favorite way to cook them is using my mother’s recipe, the traditional curry version with fresh coconut and tomatoes.

Recipe:

3 drumsticks - lightly scrapped with a peeler and cut into small finger length pieces.
3 big ripe juicy tomatoes - cut into small pieces
1 medium onion finely chopped lengthwise
½ tsp of each of red chilli powder and salt
Pinch of turmeric
Make a smooth paste
¼ cup of fresh coconut +
Half inch piece of ginger + 2 garlic cloves and 6 sprigs of fresh cilantro
For popu or tadka
½ teaspoon each of cumin, mustard seeds, minced garlic and few curry leaves

Drumstick (muranka) pieces, onion, coconut-ginger paste and tomato

Preparation:

In a pan, heat one tsp of peanut oil over medium heat. Add half tsp each of cumin, mustard seeds, when they start to splutter, add onions, and saut� them for few minutes. Cooking the Drumstick(Munaga Kaaya) curry Add tomatoes and half cup of water. Cook them covered until the tomatoes soften and turn into juicy mush.

At this stage, add the cut drumstick(Munaga Kaaya) pieces. Stir in coconut-cilantro paste, salt, red chilli powder, turmeric and half glass of water. Cover and cook for about 15 to 20 minutes or until drumstick pieces are tender to touch but intact in shape. Serve warm.

Taste great with rice and with pulao.

Drumstick Curry and Rice
Drumstick Curry and Rice

The creamy flesh of drumsticks cooked in this way, soaks up the coconut milk-tomato juice and tastes sweet, spicy and tangy when chewed. Truly an Andhra delight to taste buds.


Recipe Source: Amma

Posted by Indira©Copyrighted in Indian Vegetables, Munaga kaaya(DrumStick), Amma & Authentic Andhra (Wednesday September 28, 2005 at 2:17 pm- permalink)
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Weekend Cat Blogging

Sleeping Beauty!

Kittaya sleeping by the window

Checkout cute kitties and doggies of food blogging world.

Posted by Indira©Copyrighted in Kittaya (Saturday September 24, 2005 at 8:53 pm- permalink)
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Samosas with a Twist

For my first ever virtual blog party, a monthly event started and hosted by lovely Stephanie of Dispensing Happiness, I made these little golden parcels of potato-pea filling in all purpose flour wraps and a pitcher of refreshing watermelon juice.

Little Golden Parcels (Samosas with a Twist) & Watermelon Juice

They are a hit in my house, a party of two. Hope the hostess approves my contribution.

Recipe of Little Golden Parcels:

For Curry:Preparing Little Golden Parcels aka Samosas with a Twist
1 cup of mashed potato
Half onion, two green chillies, half cup of fresh peas, coarsely grinded
Pinch of turmeric and salt to taste
Prepare the curry by sautéing the above ingredients.

Wraps:
1. Prepare a firm dough by mixing one cup of all-purpose flour, half cup of water and a pinch of baking powder & salt. Keep it aside for at least half an hour. Meanwhile prepare the curry. When the curry is ready and cool enough to handle, take out and divide the dough into small balls. And with a rolling pin, roll out the rounds. Or simply use wonton wraps.

2. Take one teaspoon of cornstarch in a cup, make a paste by adding little water.

3. In each wrap, put a teaspoonful of curry mixture in the center. Make a line of cornstarch paste around, about half inch from the edge. Bring all four corners to the center and press together firmly to form little bags.

4. In batches, deep-fry them in oil until golden brown. Makes about 15 to 20. I don’t have chives at home right now; otherwise I could have tied a chive around the neck of each bag as garnish.

5. Serve them with a dipping sauce of your choice.

Posted by Indira©Copyrighted in Potato, All-Purpose Flour(Maida), Goduma (Wheat) (Thursday September 22, 2005 at 2:08 pm- permalink)
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Mysore Pak

I don’t know why but we both are losing weight, significant amounts, since coming back from India. We are not doing anything out of ordinary and on our recent yearly medical checkup, the family doctor billed our medical reports as excellent, so no problems there. This sudden weight loss is baffling us. The only reason for this I can think of is homesickness. Leaving the dear and near ones back home, I thought it would get easy with age and time, but not so in our case, it seems. The life we created here seems so dull, empty and purposeless. Is this what happens in 30’s, if so, I would love to go back to the carefree 20’s. Little bit early for a midlife crisis, I know.

To counter the weight loss and also to satiate my cravings for an Indian sweet, we made Mysore Pak last Sunday. A deliciously rich, decadent sweet, made of chickpea flour and pure ghee. South India’s favorite. The sweet is as colorful and mouthful as its name sounds. All of our sweets names are like that, unique and colorful… Badusha, Chandra Kala, Mohan Bhag etc.,

There are no shortcuts for this sweet; you need quality ingredients and no cutbacks on the amount of ghee. Otherwise you end up with not so tasty, yellow brick kind of mixture. So use freshest possible ingredients, mainly besan flour for this recipe. And also you need an extra pair of hands. So keep family or friends on the side.

Recipe:
1 cup Besan flour, sift to aerate & to remove any lumps
1 cup ghee, melted & at room temperature
3/4 to 1 cup sugar - your wish
2 cardamom pods, seeds powdered

Besan Flour, Ghee, Sugar and Cardamom Pods

In a big sturdy pot, take one cup of water, add sugar and bring them to boil till the sugar syrup reaches one string consistency. Reduce the heat.
Now pour the ghee and besan flour in a steady stream into the sugar syrup while stirring. You need an extra hand here. Continuously and thoroughly stirring, cook until the ghee starts to leave the sides of the pan and the mixture starts to thicken and turns to become porous and light gold in color. Stir in the cardamom powder.

Sugar Syrup On the Stove Pouring Besan Flour in Sugar&Ghee Syrup

Immediately pour onto a greased tray & evenly level it out with a spatula. When it is still hot, cut into diamond shapes. Makes about 10 to 12 pieces.

Mysore Pak Right Out Of the Stove, On to the Plate, Cut into Diamonds

Mysore Pak - Traditional Indian Sweet
Mysore Pak - Simple, sinfully rich tasting, sweet golden diamond

Posted by Indira©Copyrighted in Mitai, Amma & Authentic Andhra, Gram Flour (Besan), Molasses, Ghee, Indian Sweets 101 (Wednesday September 21, 2005 at 3:59 pm- permalink)
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Sambar with Okra (Bendakaaya Sambar)

I bought okra (benda Kaayalu) from Wal-Mart supercenter’s frozen section last weekend. As mush as I detest Wal-Mart business practices, I still shop there occasionally for groceries during fall and winter times, as we live in a rural area, and fresh vegetables that I prefer are really pricy after the summer. This behemoth shop carries quite a range of fresh and frozen vegetables at affordable prices year long.

After reading some of the fellow food bloggers posts about okra, I was tempted to dish out my favorite okra recipe from Nandyala, the famous bendakaaya sambar (okra sambar).

Smooth and silky okra when cooked in sambar, absorbs all the wonderful flavors of sambar spices and takes ‘I can’t believe this is okra’ kind of avatar, and goes down without resistance when eaten.

Cooked Toor dal, tamarind juice, Turmeric, Sambhar powder, red chilli powder and salt, Okra Pieces, Cumin, Mustard seeds and curry leaves for popu, Onion and tomato

Recipe:

Toor dal (Kandi Pappu):
1 cup of Toor dal - In a pressure cooker, take toor dal and water in 1:2 ratio, cook to soft, and mash the dal to smooth consistency.
Sambar powder Preparation:
1 teaspoon each - cumin, coriander, fenugreek seeds, chana dal, urad dal and dry coconut, Dry roast. Cool. Powder them together to fine. Or buy readymade sambar powder from an Indian store. We need atleast a tablespoon of sambar powder for this recipe.
Tamarind:
Soak key-lime sized tamarind in half cup of water for 10min. This will soften the tamarind. Squeeze the pulp and discard the seeds.
Veggies for Sambhar:
Cut - 10 to 15 whole okra, 10 to 15 cherry tomatoes and one onion (What shape and size, see the photo above)
Seasoning:
Salt, red chilli powder and turmeric - half teaspoon each, or to taste.
For popu or tadka:
1 teaspoon peanut oil
½ tsp each - curry leaves, chopped garlic, cumin and mustard seeds

tomato, okra cooking before adding the mashed toor dal After adding the toor dal to tomato-okra soup (Notice the change of colors from red to yellow)
Cooked Okra-Tomato Veggie Mixture……. Toor dal added to the veggie mixture

Preparation:

In a big pot, take peanut oil. On medium heat, do the popu or tadka(toast curry leaves, garlic, cumin and mustard seeds). When seeds start to pop, add the onions and saute to soft. Then add tomatoes and okra pieces. Also stir in sambar powder, red chilli powder, turmeric, salt, tamarind and one glass of water. Bring to a boil. Then reduce the heat, cover the pan, let simmer for about 10-15 minutes or until the okra is tender.

Add the cooked and mashed toor dal to the simmering contents in the pot. Mix and have a taste. Adjust the salt and chilli powder to your taste and bring to a boil. Let it simmer for about 15 minutes. Turn off the heat. Garnish with coriander leaves and serve. I usually let it sit for at least for about 15 to 30 minutes, so that when it is served, you can actually taste the flavor of sambar powder.

Okra Sambhar (Benda kaaya Sambhar) with Rice
Okra Sambhar with rice ~ Our Meal Today

Posted by Indira©Copyrighted in Toor Dal, Benda Kaaya(Okra), Amma & Authentic Andhra (Tuesday September 20, 2005 at 4:04 pm- permalink)
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Pizza with Red Beans & Tomato Chutney

Red Bean Pizza

When it’s this easy to make flavorful, delicious pizza at home, I can only imagine restaurants suffer. Why? This homemade crisp pizza tastes as good or better as any thin crust pizza I have ever had in a restaurant.

I started with few leftover chapatis of yesterday. I added the tomato chutney layer and topped with red beans and cheese. Baked in an oven for few minutes, the outcome was a scrumptious looking, saliva inducing meal. An impressively, easy way to satiate the pizza cravings without doing the back-breaking pizza labor.

Red Beans, Onion, Garlic, Chilli, Tomato, Cheese and Chapati

Recipe:

1. Pressure cook: One cup red beans(soaked in water overnight beforehand) to tender or use the canned red beans.

2. Prepare chutney: In a skillet, add oil and cook coarsely chopped one onion, two tomatoes, three cloves of garlic and four chillies to brown. Cool, then add salt and blend to coarse puree.

3. Take fresh or leftover chapatis, about 4 to 6. Cut each chapati to 4 wedge-shaped pieces of equal size.

4. Slice to thin strips or grate cheese. I used Monterey Jack cheese in this recipe - About half cup.

Layering Chapati pieces, Tomato, chutney, red beans and cheese in an iron skillet

Before Meal Time:

Preheat the oven to 400°F.

In an iron skillet or in an ovenproof dish:
First, place the chapati pieces, then on top, add and spread tomato chutney to a thin layer. Sprinkle some red beans, cheese and cilantro. Continue until the last chapati, ending with a layer of the chutney, beans and cheese on top. Place the skillet in the oven and bake at 400°F for about 10-15 minutes, until the cheese melts and chapatis start to brown. Remove, slice and serve.

The whole combination of baked chapatis, spicy tomato chutney, red beans and cheese came out very well and tasted real good.

Slice of Red Bean Pizza

Posted by Indira©Copyrighted in Tomato, Red Beans (Chori), Wheat Flour (Durum Atta), Cheese (Monday September 19, 2005 at 11:44 am- permalink)
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Weekend Cat Blogging

Kittaya in closeup:

Kittaya through the porch glass door. He is inside and I am outside taking his picture.

Take a look at Kiri in his new jumper suit, knitted by Clare, herself. Ahh.. kitty love.

Posted by Indira©Copyrighted in Kittaya (Saturday September 17, 2005 at 9:12 pm- permalink)
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Mini Custard Tarts

Lovely Elise of Simply Recipes selected custards for this month’s “Sugar High Fridays” theme. I know that I am not a big fan of custards. Still I wanted to give it a try. Why not? How I felt about certain foods changed with time and may be with the recipe I selected, I might like it. You never know until you try. So, I baked mini custard tarts.

The recipe is simple with only 5 ingredients. All Purpose Flour, butter, powered sugar, eggs and milk. Tart shell is made with the first three ingredients and the custard filling is made with the last three ingredients. All basic, nothing fancy sounds easy, right, so I gave it a try!

Recipe: Tart Shell, One Empty & the Other Filled with Custard

1 cup of all purpose flour
4 tablespoons of butter
2 tablespoons of powdered sugar
2 tablespoons of water

To make the dough, sift the all purpose flour into a bowl. Add the powdered sugar, butter and water. Mix and knead to form a smooth, firm dough. Cover and leave to chill in the refrigerator. Meanwhile prepare the custard filling.

Custard:

2 eggs
1/4 cup of powdered sugar
3/4 cup of milk

To make the custard, beat the eggs and sugar together. Gradually add milk and beat until well combined.

Take out the dough from the fridge; divide it into even sized pieces (makes about 6). Flatten the dough pieces into rounds and press into shallow tiny pans. Spoon the custard into the tart shells and cook in a preheated oven at 325° F, for about 30 minutes or until set. Remove the dishes, set aside to cool. To serve, run a knife around the edge of each dish and turn out onto a serving plate. Serve hot or chilled with or without cream.

Custard Tart

The outcome looked, smelled and tasted good. But I am not going to go ga-ga over custard anytime soon. I should have baked a cheesecake instead. I read somewhere that cheesecake is also a sort of custard. Yum… that’d be the one I like more!

Take a look at custard and its many avatars at Elise’s Blog .

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Molasses, Milk & Products, Eggs (Friday September 16, 2005 at 9:21 am- permalink)
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Hot Stuffed Cherry Peppers

It’s been a while since I bought cherry peppers. I believe it was in Houston about 4 years ago. Last weekend I found them again at a price I like to pay, here in Ohio at a nearby grocery shop called Rulli Brothers. This local Italian grocery shop is old, located in a 60 to 70 year old building. I gathered from reading the local newspaper Vindicator that because of some family financial problems, the brothers closed this shop for several years and recently reopened it for business. I think this also contributed to the whole dilapidated look and feel of the shop.

At first being new to this area, not knowing the history, we were hesitant to try this shop. After a while we came to know that they sell mainly local produce and meat. After seeing how busy the parking lot always was, one fine day, we braved, liked what we saw, now regularly shop at this local grocery. Every week, I would find something interesting to buy at an affordable rate and last weekend I eyed cherry peppers and other varieties of peppers priced at 50 cents per pound. Needless to say I came home as a happy person with lots of peppers.

Cherry Peppers

First I wanted to stuff them with potato filling and dip them in besan batter and deep-fry them in oil like egg pakora. But these past few days it has been very hot here with temperatures touching almost 90° F. The idea of oily food didn’t appeal to me. So I prepared stuffed, roasted cherry peppers.

Recipe:

Ingredients for stuffing
1 cup of roasted chana dal
Half cup of cut dry coconut pieces
Small marble sized tamarind
4 red chillies
1 tsp of cumin seeds
1/4 tsp of salt

Powder them all together in a Sumeet mixie jar or in a food processor. This is your filling.

Roasted Chana dal,  Dry Coconut Pieces, Tamarind, Red Chilli, Cumin Seeds Powder of Coconut, redchilli, tamarind, cumin, salt and roasted chana dal

Stuffed Cherry Peppers Stuffed Cherry Peppers after 30 minutes of cooking

Preparation:

Wash the cherry peppers and dry them with a towel. Cut the top off and remove the seeds from inside of each pepper. Fill the well in each pepper to the top with the roasted chanadal-coconut powder prepared earlier.

In an iron skillet, take about one tablespoon of oil, when it is hot, gently place the stuffed peppers. Leave space around them so that they will cook evenly. Reduce the heat to medium low and cover the skillet with a lid and leave them like that undisturbed for about 30 to 40 minutes. By the end of cooking, the bottoms will be brown, and the sides and top are cooked in their own moisture.

Even though they are feared as hot ones, they are surprisingly mild and sweet cooked in this way and also because of the filling. No upset stomachs with this recipe, I can guarantee you that.

Roasted Cherry Pepper stuffed with Chana Dal Powder, on the background Spinach dal  & Rice
Stuffed cherry peppers with spinach dal and rice.

Posted by Indira©Copyrighted in Green Chillies, Chana Dal-Roasted (Dalia) (Wednesday September 14, 2005 at 9:13 am- permalink)
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Beetroots & Carrots ~ Steamed

Simply prepared and deliciously seasoned baby beets and carrots is one of my favorite light meals/snack.
Baby Beets and Carrots in a Steamer Basket
What you need:
5 to 6 small sized beetroots
10 to 15 baby carrots
A saucepan fitted with steamer basket to cook them
1 tsp of ghee, salt and pepper to season

Put enough water in a saucepan so that it doesn’t touch the steamer basket when placed. Bring water to boil. Place washed and whole beetroots and carrots in a single layer in the steamer. Place this steamer in pan and cover it tightly with a lid so that steam won’t escape. Steam them until tender for about 15 to 20 minutes. Remove the steamer from the pot and let stand until cool enough to handle, then peel the beetroots and cut them into quarters.

In a pan, melt one tsp of ghee on medium heat. To it add the quartered beetroots and carrots. Sprinkle some salt and pepper and toss them once to combine. Remove from heat, squeeze some limejuice and serve immediately.

Baby Beets and Carrots Coated with Ghee, Salt and Pepper

Posted by Indira©Copyrighted in Carrots, Beetroot (Tuesday September 13, 2005 at 9:05 am- permalink)
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Oven-Dried Tomatoes

Roma Tomatoes in Oven

Few roma tomatoes, each cut into five round slices, tossed in salt and pepper, then baked on a foil covered tray in the oven at 350°F for about 45 minutes.

Oven Dried Tomatoes in Olive Oil

My first time making these and I am surprised at how easy it was to prepare them, and how good they tasted. Because I chopped them thin, I didn’t had to cook them for 3 to 4 hours in the oven.

Posted by Indira©Copyrighted in Tomato (Monday September 12, 2005 at 11:49 am- permalink)
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Weekend Reading

Katrina blow out - Race of cards

Troubles with dusting powder - from Bakerina.

From Chennai - serving food as a ritual.

If you are interested in Indian food, not familiar with the terminology, take a look at -”Indian food primer for an interested American” - .

Posted by Indira©Copyrighted in Zen (Personal) (Sunday September 11, 2005 at 9:13 am- permalink)
Comments (2)

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Weekend Cat Blogging

Kittaya looking through the glass.

Kittaya looking through the glass from Inside

Alex and Macroom, I can’t decide who is more adorable. And also checkout different poses of Kiri and the gang.

Posted by Indira©Copyrighted in Kittaya (Saturday September 10, 2005 at 1:19 pm- permalink)
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The New Home of Mahanandi: www.themahanandi.org

Plantain Curry (Arati Kaya kura)

Unripe plantain, the vegetable that belongs to banana family is a acquired taste. Like potato, plaintain cubes fried or boiled to soft taste super good. Why not, plantain is nothing but pure startch. There are several different versions of curries with plantain, as it is quite popular vegetable, particularly in South India. This curry with fresh coconut and chana dal is one of them.

Recipe:

2 raw plantains, peeled, sliced into small cubes
Fistful of Chana dal, soaked in water for about 30 mts
Half cup of fresh coconut pieces
5 to 8 green chillies
Pinch of Turmeric and 1/2tsp of salt

Plantains in Different stages of Preparation (Arati Kayalu)

Preparation:

Fresh Coconut, Green Chilli, Paste of them and In the Background Soaked Chana dalFirst soak chana dal in water for about 30 mts. Meanwhile make a paste of fresh coconut and green chillies by adding a pinch of salt.
Place of a pot of water on stovetop on medium heat, wait for it to boil. Meanwhile prepare the plantains (wash, pee l& cut). When water starts to boil, add these cut plantain cubes to water. Cook them for about 5 minutes on high heat, then pour them into a colander and discard the water.

Now in a big sautepan, add one tablespoon of oil, do the popu i.e (fry one tsp of mustard seeds, cumin and curry leaves), then add the soaked chana dal. Fry them in oil for few minutes. Now add the plantain cubes, turmeric, salt, coconut-greenchilli paste. Mix them thoroughly and cook them covered for about 10 to 15 minutes.

This curry tastes great with rice and Sambhar or dal. But today I prepared chapatis instead of rice. So here it is plantain curry chapatis.

Plantain Curry with Chapati (Arati Kaya Kura)

Posted by Indira©Copyrighted in Arati Kaaya (Plantain) (Friday September 9, 2005 at 4:59 pm- permalink)
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