Veppam poo (Dried Neem Flower) rasam

 Ingredients

1 tbsp Neem flower veppam poo

1 tbsp Tamarind Gooseberry sized

Salt

½ tsp Sugar/ jaggery

Turmeric pdr little

To Temper

1 tsp ghee

½ tsp Mustard seeds

4 Dry Red chilies

1 tsp Urad dal

1 tsp Tuvar dal

1 sprig Curry leaves

Asafoetida/ hing little

 

 Preparations

Soak tamarind in ½ cup hot water for 30 mins. Extract tamarind juice, keep aside.  Heat a pan and roast the neem flower until u can smell a nice aroma and turns deep red. Do it in medium or low flame. Keep aside. Add ghee in the pan and temper with the items given under ‘To temper’ table. Add the tamarind extract, salt, sugar and turmeric. Bring to boil. Switch off the stove and add the roasted neem flower and mix well. 

Notes

Roast the neem flower carefully in medium flame until nice aroma rises.

Do not boil after adding the neem flower.

Stays good for 2 days even, if kept refrigerated!

 

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Spicy Dry Mango Pickle

 Ingredients

250 gm Raw mango  

11/2 tbsp Salt

1 tsp Turmeric 

1 tbsp Red chili powder

1 tsp Fennel seeds  

1 tsp Mustard seeds

1 tsp Fenugreek  

1/2 tsp Kalonji (optional)

a pinch of Hing  

100 ml Mustard oil

 

Preparations

Wash, dry, and cut raw mangoes into small pieces. Mix mangoes with salt and turmeric, then set aside in a covered bowl for 1 or 2 days. Dry roast fennel, mustard, and fenugreek seeds for 1–2 minutes.

Coarsely crush the roasted spices and mix with red chili powder, kalonji and asafoetida. Add the spice mix to the mango pieces and stir well to coat.

Heat mustard oil till it smokes, cool slightly, and pour over the mango mixture. Mix everything thoroughly and store in a clean, dry glass jar.

Keep the jar in sunlight for 3–5 days, stirring once daily.

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Kanji Wada

Ingredients

For Kanji

2 liter Water  

1/2 tsp Hing (asafoetida)

1 tsp Turmeric  

2 tsp Red chili powder

1 tbsp Yellow mustard seeds (peeli sarson)  

Salt to taste

1 tsp Black salt  

1 tsp Mustard oil

For Wada

1 Cup Soaked moong dal  

Salt to taste

2 tbsp Oil for frying

 

 Instructions

For Kanji

Kanji takes time to ferment and so the preparations must start 3 days prior.

Boil the water and cool it, then transfer it to a clean glass jar or plastic jar. Now add to it asafoetida. turmeric, salt. black salt, red chili powder, and yellow mustard seeds. Mix everything.

Cover the lid tightly and let it ferment for 3 days. Don’t forget to stir it daily using a clean dry spoon.

After 3 days the kanji will taste tangy, sour, spicy and salty.

For Wada

To prepare the Wada, soak the moong dal, then transfer the soaked moong dal to a blender and blend without any water to get a smooth batter.

Add salt and mix well.

Now heat some oil, and fry small balls of the wada using a spoon or even your hand. Fry till they are fluffy and golden.

Soak these wadas in lukewarm water for some time.

To assemble this street food, fill a glass or a big bowl will the prepared kanji and top it with a few wadas. Enjoy this refreshing food.

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High-Protein Palak Paneer Bhurji

 Ingredients:
(Serving - 2)
1 cup grated paneer
1 cup chopped spinach leaves
1 onion, chopped
1 tomato chopped
1 tsp grated ginger
1 tsp grated or chopped garlic
Half tsp cumin seeds
A pinch of hing (asafoetida)
1 green chili, chopped
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Red chili powder to taste
2 tbsp coriander leaves
Butter or ghee (clarified butter)  OR oil for cooking

Method - 

Heat butter or ghee in a pan, add hing and let it crackle for a minute, then add cumin seeds and wait till they change colour.

Saute onions with ginger, then saute tomatoes with ginger, salt, red chili powder and coriander powder.
 

When tomatoes are mushy, add chopped spinach and saute for 5-6 minutes till it is cooked.
 

Now add grated paneer and garam masala, mix well and turn off the gas.

Garnish it with coriander leaves before serving. The creaminess of grated paneer and freshness of spinach come together to make a mouth-watering combination to go with roti, paratha, bread toast, any rice variety.

 

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Curd-rice fritters

 INGREDIENTS

2 Cup Cooked rice  can be left-over,

1 Cup Hung yoghurt/ curd

1 tsp Mustard seeds  

1 medium Carrot (finely chopped)

French beans (finely chopped) 2 tbsp

Onion (finely chopped)  2 tbsp

Broken cashews  2 tbsp

A pinch of Asafoetida/ hing

1 medium Green chili (finely chopped) or to taste

Curry leaves finely chopped 1 tsp

2 tbsp Maida  

2 tbsp Rice flour

4  Urad dal papad powdered

oil 1 tbsp + for frying

mustard seeds  1/2 tsp

 

PREPARATIONS

Add lump-free yoghurt, salt and coriander leaves to cooked rice.

Heat 1 tbsp oil and fry broken cashew nuts until they turn golden. Take them out and keep them aside.

In the same oil, put mustard seeds. When they crackle, add asafoetida followed by chopped green chili, chopped vegetables and a little salt. Fry for 4-5 minutes till veges cook. Then add fried cashews and curry leaves. Switch off the flame.

Mix it in the prepared curd rice well. Keep this in the refrigerator for 15 minutes.

For the coating, mix refined flour with  water to make a slurry not too thin nor thick.

Mix powdered papad and rice flour in a dish.

Take out the curd rice from the fridge

Make lemon size balls of curd rice or shape them as you like. Cashews  should be inside so that the fritters don't break open while frying.

Roll the balls in the batter first, drain well and coat them with the papad mix.

Deep fry in medium-hot oil until golden brown. Do not fry too much or the overly heated yoghurt will make the fritters too soft.

Serve it with spicy, sweet and sour chutney/sauce.

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Moong dal +Atta mathri

 Ingredients and Method

Atta/ whole wheat flour  1 cup

Moong dal ( yellow) 1/4 cup washed and soaked for 2 hours and drained

Salt  ½ tsp

Ajwain  ½ tsp  crushed by rubbing with your palm

Hing 1/8 tsp

Green chilies finely chopped to taste

Coriander leaves chopped 1 tbsp

ghee  2 ½ tsp 

Mix well till the flour looks like crumbs.

then add 1/4 water to make a stiff dough cover and rest for 15 minutes, covered

Knead well again. Make small balls, roll like puris

Once oil is hot, fry the mathris in the medium hot oil

Once the mathris starts floating up, turn them over, fry till golden and crisp

Drain well. Tastes good at tea time.

Once cool, store in a clean container with a tight lid for it to remain crisp.

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