Wednesday, June 30, 2010

Spicy Powders From Indian Cuisine-2


These powders are used directly as accompaniments to main dish i.e., boiled or steamed rice. In fact these powders are mixed with hot boiled or steamed rice with a dollop of ghee (clarified butter) and eaten. But most commonly oil-sesame or peanut oil is used in place of Ghee.This goes well with Rasam, Chaaru or Sambaar- soup like dishes which are accompaniment to rice. So here are the recipes.....

Pigeon Pea-split and husked
Pigeon Pea-roasted
Split and husked Green Gram
This is split and husked Chickpea.
This is split and husked Black Gram. Actually its husk is black in colour. Hence its name.


1.Pegion Pea Powder :

This is known as Kandi Podi (కంది పొడి) in Telugu as Pigeaon Pea is known as Kandi Pappu (కంది పప్పు) in Telugu and Tuvar Daal (तुवर दाल) in Hindi . 


This is one of the most popular spice powders and is used as a substitute for the regular cooked Pigeon pea known as Mudda Pappu. in Andhra. Pigeon pea is boiled and eaten with hot boiled rice. Various vegetables or leafy vegetables are added to make different varieties.

In the following recipes Green Gram (split and husked) known as Moong Daal (मूंग दाल) in Hindi and Pesara pappu in Telugu and Chick pea or Bengal gram split and husked known as Chana Daal (चना दाल) in Hindi and Senaga Pappu (శనగ పప్పు) in Telugu will also be used.

In olden days pulses with husks were used. But it is better to use de husked split pulses for these recipes.

Ingredients:
Pigeon pea        250 gms
Red chillies dried   4-5
or
Red Chilli Powder 1-2 tsps
Cumin seeds    1 tbsp
Garlic pods- 5-6 (optional)
Salt to taste

Method:
  • Roast the pigeon pea and dried red chillies separately and cool.
  • If you use red chilli powder it need not be roasted. Adjust the quantity of  this spice according to your taste. 
  • Roast Garlic and peel it. It is better to use old garlic ( at least six months old). Newly harvested garlic will have more moisture content.
  • Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine.
  • Store in air tight container and use when required.

2.Green Gram Powder:

Ingredients:
Green Gram 250 gms
Red chillies dried 4-5
Cumin seeds 1and 1/2 tbsp
Garlic pods- 5-6 (optional)
Salt to taste

Here we use split and husked green gram.

Method:
  • Roast the grams and dried red chillies- separately and cool. 
  • Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content.  
  • Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool It.  
  • Store in air tight container and and use when required. 
  • Goes well with steamed/boiled rice and hot Ghee(clarified butter).

3. Pigeon Pea-Green Gram Powder:

Ingredients:
Pigeon pea 250 gms
Green Gram 100 gms
Red chillies dried 4-5
or
Red Chilli Powder 1-2 tsps
Cumin seeds 1and 1/2 tbsp
Garlic pods- 5-6 (optional)
Salt to taste


Method:
  • Roast the grams and dried red chillies- all separately and cool. 
  • If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste. 
  • Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content. 
  • Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool It. 
  • Store in air tight container and and use when required.

    4. Pigeon pea-Green Gram-Chickpea powder:

    Ingredients:
    Pigeon pea 250 gms
    Green Gram 100 gms
    Chick Pea (Bengal Gram ) 100 gms
    Red chillies dried 4-5
    or
    Red Chilli Powder 1-2 tsps
    Cumin seeds 2 tbsp
    Garlic pods- 5-6 (optional)
    Salt to taste

    Method:

    • Roast the grams and dried red chillies- all separately and cool.
    • If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste.
    • Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content. 
    • Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool it.
    • Store it in air tight container.

    5. Mixed Grams Powder:

    Ingredients:
    Pigeon pea 250 gms
    Green Gram 100 gms
    Chik Pea 100 gms
    Black Gram 100 gms
    Red chillies dried 4-5
    or
    Red Chilli Powder 1-2 tsps
    Cumin seeds 2 tbsp
    Garlic pods- 5-6 (optional)
    Salt to taste

    Method:
    • Roast the grams and dried red chillies - all separately and cool. 
    • If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste. 
    • Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content.  
    • Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool it. 
    • Store in air tight container and and use when required. 

    More to come in my next posts. Try and let me know how they taste.




























    Sunday, June 27, 2010

    Spicy Powders From Indian Cuisine-1

    Indian Cuisine is famous for its use of exotic spices in various combinations. Each region or State will use different combination of spices in different quantities. Cuisine of each region has its own identity like cooking practises, using of specific ingredients etc. For example one can identify cuisine from Kerala by usage of coconut oil and coconut. Similarly the recipes from Brahmin Kitchens, do not include heavy quantities of garlic or other spices as they mostly eat, vegetables, lentils etc. 

    Spices are used for adding or enhancing taste of a dish. But they have many medicinal and curative properties. Our Grand mothers and mothers had many a kitchen remedy for health and beauty which have no side affects and are safe even for children.

    Some of the spices used daily in our kitchens
    Spices used in pickling

    Now coming to the point, Spices are used as a whole or powdered after roasting or frying . In this series of posts, I am going to introduce to you the various powders used in India Kitchens. 

    Spicy powders are called as "Podis" in Andhra- can be either used for :
    • Giving taste or seasoning- that is as a part of cooking for enhancing or adding that particular/specific taste to a particular dish or in pickles and chutneys. Like the Garam Masala, chilli powder, pepper powder, cardamom powder, Rasam Powder, Sambaar Powder etc. They ca also be used for stuffing vegetables etc.
    • There are one variety of powders like Kandi Podi, Senaga Podi, Nuvvu podi -used mainly in Andhra as an accompaniment to a main dish of  boiled or steamed rice or snacks like Idlis, dosas etc. These can be consumed directly in combination with main course.
    I am going to post recipes of both the categories in my coming posts. So try them and enjoy. I will also be posting recipes of those spice powders which are used as remedies for health -general, for children for pre and post pregnancy, beauty care etc.

    The ingredients used for these powder may be only spices like coriander seeds, fenugreek, mustard, cumin, fennel, caraway, nigella seeds, cardamom, cinnamon, cloves, red chillies, garlic, ginger, dried ginger, black pepper  etc or these may be mixed with other ingredients like pulses or even vegetables.


    Before preparing the powders:
    • Use always fresh ingredients. Using old ones will mar the taste.
    • Clean them thoroughly as they may contain small stones, sand or dust particles and other such things. These days we do get cleaned spices. But it is better to check them once.
    • It is better to sun them once either by directly placing them in the sun or in the shade to remove the moisture content for better storage. But too much sunning can also reduce their taste and colour.
    • If the recipe requires, the spices should be roasted or fried in oil. Experiment with different processes as taste will differ with different process. Cumin seeds powdered as it is and powdered after roasting tastes differently. 
    • When roasting ingredients, use a thick bottomed deep frying pan. Heat it first add the  ingredients etc and roast till they loose their raw taste and smell roasted. Roast each ingredient separately as roasting more than one ingredient may result in uneven roasting of some and burning of some. Keep stirring the ingredients while roasting so that they get roasted evenly without burning. 
    • Prepare small quantities of powders which can suffice for a fort night or maximum a month. The longer you keep them the staler they become.
    • If you are using them to season a dish, prepare them just before cooking the dish. However for daily use, we don't have any choice but to prepare and store in advance.
    • Store them in small air tight containers, preferably glass or plastic.
    Keep watching my blog for many traditional recipes from the Kitchens of Andhra and other parts of India......

    Sunday, June 20, 2010

    Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-6

    MANGO PICKLES -5


    My previous Posts on this topic are here:
    http://spiceomylife.blogspot.com/search/label/Andhra%20Pickles


    12. Spicy Aavakaya (मसालेदार आम का आचार-మసాలా ఆవకాయ):


    Ingredients:

    Raw Mangoes 10(big)
    Red Chilli Powder 250 gms
    Mustard Seeds 150 gms
    Coriander Seeds 150 gms
    Cumin Seeds  100 gms
    Fenugreek Seeds 100 gms
    Turmeric Powder 2 Tbsps
    Black Cumin Seeds 10 gms
    Cardamoms 10 gms
    Cloves 10 gms
    Cinnamon 10 gms
    Ginger 150 gms
    Garlic 150 gms
    Salt 250 gms
    Sesame Oil 750 gms


    For Tempering:
    Mustard Seeds          2 Tbsps
    Cumin Seeds            2 Tbsps
    Fenugreek Seeds      1 Tbsp
    Dried Red Chillies    4-5
    Asafoetida powder    1 tsp


    Method:
    • Clean and wipe Mangoes thoroughly.
    • Cut them into pieces with the hard shell as explained in my Recipe sl 1 Simple Aavakaya
    • Roast Fenugreek seeds, Coriander Seeds, separately and powder.
    • Powder Mustard seeds.
    • Powder together Cinnamon, Cardamoms, Cloves and Black Cumin Seeds.
    • Clean, peel and grind together Ginger and Garlic. Make sure that Ginger has no moisture if you have cleaned it with water. Wipe it thoroughly and let it dry for an hour or so in shade.
    • Mix in, Salt, Turmeric, Mustard powder and Red Chilli powder, thoroughly.
    • Now add some oil enough to wet the mixture and mix well. Roll the mango pieces so that they are well coated. Store this in a jar and leave for 3-4 days.
    • On 5th day, mix the pickle thoroughly and adjust the taste of salt or chilli/mustard.
    • For Tempering: Heat the remaining oil to a smoking point, add Mustard seeds, Fenugreek seeds, Cumin seeds, when it starts crackling add Red Chillies cut into pieces and Asafoetida powder.
    • Now add ginger garlic paste and fry well till the oil separates.
    • Add the Coriander Seeds powder, Cumin Seeds powder and fry for few minutes. Add the remaining spices powder and fry for a minute or two.
    • Cool it thoroughly.
    • Add this to the pickle and mix well. 
    • Store properly and use it after 2-3 days.
    In my next posts I am going to cover some more recipes on pickles involving raw mangoes. I know the season has ended here since it is raining and monsoons have started. But then I will keep on posting so that may be it may be of use for next year. Any way these days we are able to buy Mangoes almost through out the year, though a bit costly.

    Thursday, June 17, 2010

    Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-5

    MANGO PICKLES -4


    My previous posts on this topic are here:



    http://spiceomylife.blogspot.com/search/label/Andhra%20Pickles


    10. Mango Pickle using water (पानी वाला आम का आचार -నీళ్ళ ఆవకాయ)
    For preserving any pickle for a long time, the general advice is keeping it away from moisture at all costs and as such no water is used. The peculiarity in this method is using water for making the pickle. So here is the recipe…



    Ingredients:
    Raw Mangoes 12 Medium sized
    Mustard Powder 500gms
    Red Chili Powder 500 gms
    Salt 500 gms
    Turmeric 1 Tbsp
    Roasted Fenugreek Seeds Powder 2Tbsp
    Water 3 glasses
    Oil 750 gms to 1 Kg


    Method:
    • Clean and cut the mangoes as explained for simple Aavakaya Pickle.
    • Mix together all spices. Mix them well.
    • Boil water and cool completely.
    • Add this water to the spice mixture little by little and mix.
    • Now add oil to this mixture and mix thoroughly
    • Add the mango pieces few at a time mixing well until they are coated with the spice mixture.
    • Place the pickle in a glass or ceramic jar. Leave for three to four days.
    • Then check for the taste and add the required spice or salt to adjust the taste.
    • If necessary add more oil.
    • Now it is ready for use.
    • Store properly.

    11. Fenugreek Avakaya (मेथी वाला आम का आचार -మెంతి ఆవకాయ)
    Ingredients:
    Raw Mangoes 10 Medium Sized
    Mustard Powder 100gms
    Red Chili Powder 500 gms
    Salt 500 gms
    Turmeric 3 Tbsp
    Roasted Fenugreek Seeds Powder 500 gms
    Water 3 glasses
    Oil 1 Kg


    Method;
    • Clean and cut the mangoes as explained for simple Aavakaya Pickle.
    • Mix salt and turmeric and roll the pieces in the mixture.
    • Place them in a jar and leave for 3-4 days.
    • On 5th day squeeze out the juice and dry the pieces in hot sun for 2-3 days.
    • Keep the juice as well as the jar in sun for a day and store them till the pieces are dried.
    • Mix together Mustard Powder, Fenugreek Powder and Red Chilli well.
    • Now add oil to this mixture and mix thoroughly.
    • Add the juice and mix well.
    • Add the mango pieces few at a time mixing well until they are coated with the spice mixture.
    • Place the pickle in a glass or ceramic jar. Leave for three to four days.
    • Then check for the taste and add the required spice or salt to adjust the taste.
    • Now it is ready for use.
    • Store properly.

    Tuesday, June 15, 2010

    Curd Chutneys-4

    My previous posts in this section are here:

    http://spiceomylife.blogspot.com/search/label/Curd%20Chutney

    1. Tomato-Onion-Green Peas Curd Chutney


    Chopped Tomato

    Chopped Onions

    Peas

    For Tempering


    Ingredients:
    Curd 1 Cup (each cup is 250 ml)
    Tomatoes (medium) 2
    Onion (medium) 1
    Green peas fresh or frozen: 100 gms
    Salt To taste
    Sugar 1/2 tsp
    Green Chillies 1
    Coriander greens finely chopped 1 tbsp
    Oil 2 tsps

    For Tempering:
    Oil- 2 tsps
    Split chick pea 1tsp
    Split Black gram 2 tsp
    Mustard seeds 1tsp
    Cumin seeds 1 tsp
    Dried red Chillies 2 pieces
    Asafoetida Powder 1/4 tsp
    Turmeric a pinch
    Curry Leaves few

    Method:
    • Clean the tomatoes and chop them finely. Similarly peel and chop the onion, green chillies (finely) separately and keep aside.
    • Heat oil in a pan, fry onions till they turn pink, add tomatoes and green peas. Add salt and sugar, Fry for some time.
    • Heat oil in another small pan to a smoking point, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix well and remove from fire.
    • In a bowl take the curd, add the tomatoes mixture, tempering and mix well. Garnish with coriander and serve. 

    Note: You can first follow Step 3 and to that add the onions and tomatoes and peas too, instead of frying separately.

    2.Okra Curd Chutney

    Sliced Okra
    Ingredients:
    Curd 1 Cup (a cup is 250 ml)
    Okra (Ladies Fingers) 100 gms
    Salt To taste
    Sugar 1/2 tsp
    Green Chillies 1
    Coriander greens finely chopped 1 tbsp
    Oil 1 Tbsp

    For Tempering:
    Oil- 2 tsps
    Split chick pea 1tsp
    Split Black gram 2 tsp
    Mustard seeds 1tsp
    Cumin seeds 1 tsp
    Dried red Chillies 2 pieces
    Asafoetida Powder 1/4 tsp
    Turmeric a pinch
    Curry Leaves few

    Method:

    • Cut the Okra into thick slices.
    • Heat oil in a pan, fry these till they are crispy
    • Heat oil in another small pan to a smoking point, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida and curry leaves. Mix well.
    • In a bowl take the curd, add the Okra, tempering, salt, sugar and mix well. Garnish with coriander and serve.

    Sunday, June 13, 2010

    Chutneys with Lentils-2

    My first post on this section is here...


    Here are the ingredients used for the recipes in this post:
    This is the roasted lentil
    Garlic, chopped.
    Raw mangoes
    Coriander Greens
    Jaggery. Sugar can also be used instead of this.

    2. Pigeon Pea and Coconut Chutney

    Ingredients:
    Pigeon Pea: 1 cup
    Fresh Coconut (grated): 1/2 to 3/4 cup
    Dried Red chillies: 4-5
    Cumin Seeds: 2 tsp
    Tamarind pulp: 1 Tbsp
    Jaggery(grated): 1 Tbsp
    Salt: To taste
    Garlic (optional): 4-5 pods
    Coriander Greens (chopped fine): 1Tbsp

    Method:
    • Roast, the lentil till golden brown and keep aside till it cools down. 
    • Roast the red chillies separately for one or two minutes. 
    • Grind together all the ingredients, adding little water to make a very thick paste or to the required consistency. 
    • Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

    3. Pigeon Pea and Raw Mango Chutney

    Ingredients:
    Pigeon Pea : 1 Cup
    Raw Mango: 1 (small sized)
    Red Cillies-4-5
    Cumin seeds; 2 tsps
    Jagerry (grated): 1 Tbsp
    Garlic (optional): 4-5 pods
    Coriander Greens (chopped fine): 1 Tbsp
    Salt: to taste

    Method:
    • Roast, the lentil till golden brown and keep aside till it cools down. 
    • Roast the red chillies separately for one or two minutes. 
    • Peel and grate Mango 
    • Grind together all the ingredients, adding little water to make a very thick paste or to the required consistency. You can add the grated mango in the last and just grind it for a minute. 
    • Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

    4. Pigeon Pea, Coconut and Raw Mango Chutney

    Ingredients:
    Pigeon Pea : 1 Cup
    Grated fresh Coconut: 1/2 cup
    Raw Mango (peeled and grated): 1/2 cup
    Dried Red Chillies: 4-5
    Cumin seeds; 2 tsps
    Jagerry (grated): 1 Tbsp
    Garlic (optional): 4-5 pods
    Coriander Greens (chopped fine): 1 Tbsp
    Salt: to taste

    Method:
    • Roast, the lentil till golden brown and keep aside till it cools down. 
    • Roast the red chillies separately for one or two minutes. 
    • Grind together all the ingredients with a little water, to a thick paste or required consistency. 
    • Garnish with Coriander Greens and serve with hot steamed/boiled rice. 
    Note:
    1. If you want it to be more tasty, you can use 1Tbsp of Ghee(clarified butter) for roasting the lentil. Adjust the quantities of Chillies and Mango according to your taste. 
    2. The de-husked, split and cleaned lentil is pale yellow in colour. We use this for making the chutney.

    Chutneys with Lentils-1

    There are certain seasons when we do not get vegetables properly. In India, during the hot summer months and the early part of the wet rainy season, there is not much availability of vegetables in the market- at least not at the prices which a common man can afford. Very few vegetables are available and that too at such prices that we don't feel like buying them at all. At that time we try to replace them or substitute them with other things like the  preserved vegetables-pickles, purees, sun dried pieces of vegetables or lentils etc.

    The chutneys made with lentils are very tasty, easy to make, nutritious, healthy and almost oil free recipes. They are rich in proteins. So here are some recipes from the Traditional Andhra Kitchen....

    Please adjust the quantity of chillies according to your taste. We in Andhra eat it very spicy. I have given you the reduced quantity. Still it can be spicy.

    1. Pigeon Pea Chutney (तुवर दाल की चटनी- కంది పచ్చడి)

    Pigeon Pea or Red Gram is known as Tuar Dal (तुवर दाल  ) in Hindi and Kandi Pappu( కంది పప్పు )  in Telugu. It is an important pulse crop in India and especially in Indian Vegetarian Kitchens this is most widely used. In South India this is consumed almost daily in one form or the other as this is tasty and nutritious. Its outer cover or husk is red in colour.
    The de-husked, split and cleaned lentil is pale yellow in colour. We use this for making the chutney.
    Roasted lentil.
    This is the chutney which is one of the popular dishes of Andhra.

    Ingredients:
    Pigeon Pea:   150 gms
    Red chillies(dried): 4-5
    Cumin seeds: 2tsp
    Garlic pods: 3-4 optional
    Salt:  To taste
    Jaggery (grated): 1 tsp
    Coriander greens(chopped finely): 1Tbsp

    Method:
    • Roast the lentil, till it turns light brown in colour and gives off nice smell. Add red chillies and roast for a  minute or two.
    • You can roast it in 1 tbsp of Ghee (clarified butter) for more taste.
    • Cool it and along with all other ingredients and a little water, grind it to a very thick paste. Garnish with Coriander greens.
    • Serve with steamed/boiled rice and ghee. Make it more liquidy by adding more water to serve with rotis or chapattis. This keeps only for a day, unless refrigerated. Anyway it is best to eat it fresh.
    Keep watching for other recipes in this section....



    Your comments

    I just wanted to know whether the changes I have made in the design of my blog is OK, or are you facing any problems. I am not sure whether this new look is ok or not. Any comments or suggestions plzzzzz...

    Tuesday, June 8, 2010

    Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-4

    MANGO PICKLES -3

    This is the fourth in the series on Andhra Pickles. The previous posts are here:http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-i.html

    Before giving some recipes, some of my friends asked me for the measures of ingredients for making small quantities of pickle. So for simple Aavkaya (sl 1) it is as follows:

    Raw Mangoes: 12 (medium sized) or 6 very big ones
    Red Chilli powder: 500Gms
    Mustard Powder: 500Gms
    Salt: 500Gms
    Fenugreek seeds(optional): 50 gms
    Garlic (optional): 100gms
    Turmeric powder: 1-2 Tbsps or a fistful
    Oil: 750 gms to 1 Kg


    NOTE: For Sl 3 and 4 take 500gms of Green gram(lentil) and sesame for Green gram aavakaya and Sesame aavakaya respectively.

    6. Garlic Aavakaya (लहसुन वाला आम का आचार/వెలుల్లి ఆవకాయ)

    Peeled and sliced Garlic
    • The ingredients are same as in sl 1 or as above for lesser quantities except for garlic. The procedure is same as that in sl 1 too.
    • Apart from that take either 250 gms if the quantities are as in sl1 or 50-100 gms if it is as above- of Garlic. Actually it is according to your taste. Some like only a very light trace. If that is so reduce the quantity of garlic. 
    • Peel the pods. You can add it as it is or slice it before adding. This can be added to the spice mixture the first day pickle is being made or on the final day (after 3-4 days) when adjustment of spices is made and the remaining oil is added before storing. It takes a while for the taste of garlic to blend in with the spices say a week or so.
    TIP: 

    1. For easy peeling of garlic, separate the pods and place them in a polythene bag and keep in the refrigerator for a day or two. 
    2. OR place the pods in the sun for few hours. 
    3. OR heat a flat pan keep on very low fire, add the pods and and roast them for a few minutes, constantly stirring them with a spoon. Take them off the pan, cool and then peel.


    7. Dried Mango Pickle (सुखा आम का आचार- ఎండు ఆవకాయ)

    Ingredients:
    Raw Mangoes: 10 (medium sized) or 5 big
    Red Chilli powder: 500Gms
    Mustard Powder: 500Gms
    Salt: 500Gms
    Fenugreek seeds: 50 gms
    Turmeric powder: 1-2 Tbsps or a fistful
    Garlic (optional): 100gms
    Oil: 1 Kg


    Method:
    • Clean the mangoes and cut them with the hard shell as described in my earlier post (II) 
    • Mix in salt and turmeric well and then roll in the mango pieces coating them well with the mixture. Store them in a jar after securing the lid properly. Leave for 3 days. 
    • On the fourth day separate the juice from the pieces by placing them in a sieve or a fine muslin cloth. Squeeze the pieces for removing the juice in them. 
    • Collect all the juice in a glass or ceramic bowl and place it in the sun for few hours or a day. Place the jar also in the sun. 
    • After cooling the jar as well as the juice, pour the juice into the jar and store aside. 
    • The pieces should be dried in the sun for 3-4 days until well dried. 
    • On the 5th day, roast and powder fenugreek seeds. 
    • Mix together red chilli powder, mustard powder and fenugreek powder. Add garlic pods as it is or sliced and mix well. 
    • Take the stored juice in a wide bowl, mix in the spice mixture by adding little by little. Add the oil and mix well. 
    • Put all the mango pieces and mix well. 
    • Put the pickle in the jar, cover properly and store. Can be used after 3-4 days.

    8. Stuffed Mango Pickle( भरवाँ आचार గుత్తి ఆవకాయ)
    • The ingredients are same as for simple avakaya (sl 1). 
    • The process is slightly different. 
    • Take very small mangoes. So either increase the number of mangoes or decrease the quantity of spices proportionately. 
    • Clean the mangoes and wipe them well. 
    • Place a cut in the form of + on each mango and slit in through the stone length wise. The base should be intact and the four pieces should not get separated. Remove the seed inside but the hard shell should not be removed. 
    • Mix in all the spice powders well. Add little oil-enough(say one fourth) to wet the mixture and mix well. Keep the remaining oil aside. 
    • Stuff in each of the mango with the spice mixture. 
    • Place a layer of spice mixture in the jar first. Now place all the mangoes carefully. Spread the remaining spice mixture on the top of these. 
    • Pour in all the oil over it. Cover properly and store. Can be used after a week or ten days. The pieces can be separated just before serving or serve the mangoes as a whole. 

    9. Red Chilli Aavakaya ( लाल मिर्ची वाला आचार కారం ఆవకాయ)

    Ingredients:
    Raw Mangoes: 10 (medium sized) or 5 big
    Red Chilli powder: 500Gms
    Salt: 500Gms
    Fenugreek seeds: 50 gms
    Turmeric powder: 1-2 Tbsps or a fistful
    Garlic (optional): 100gms
    Oil: 750 Gms


    Method: 
    • Clean the mangoes and cut them with the hard shell as described in my earlier post (II) 
    • Mix thoroughly, salt, chilli powder, turmeric and fenugreek seeds. Add on fourth of oil and mix well. 
    • Coat the pieces with the mixture by rolling them in it. Place them in a jar and keep aside for 3-4 days. 
    • Put it in a bowl and sun them for a day in the hot sun. 
    • After cooling it thoroughly in the evening, mix in the remaining oil, put it back in the jar, cover and store. 
    More to come...so keep a watch on my blog.....Leave your comments and suggestions if any please...

    Sunday, June 6, 2010

    Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-3

    MANGO PICKLES -2


    This is the third in the series on Andhra Pickles. The previous posts are here:



    4. Sesame Aavakaya ( तिल वाला आम का आचार - నువ్వు ఆవకాయ )
    Sesame is also known as Gingely, is known as Til (तिल) in Hindi and Nuvvulu (నువ్వులు) in Telugu. The main ingredient here is sesame seeds.The colour of the seeds varies from creamy white to dark black. The whiter varieties are preferred for consumption.
    The raw sesame seeds whose husk is not removed is a dusky white to light brown in colour and a bit bitter to taste. This is the whole seed known as Mudi Nuvvulu (ముడి నువ్వులు/నువ్వులు) in Telugu. This is a bit bitter to taste. Then there is the one where the husk is removed and seeds are polished/processed. This is more tastier and almost cream white in colour. This is known as Nuvvu Pappu (నువ్వు పప్పు). This is used for the pickle.

    This is how they look. From light cream or dirty white to slightly brownish. Once the husk is removed and polished they look much cleaner and whitish.

    Clean the Sesame seeds, roast till a nice roasted smell is given out. For roasting (toasting) heat a thick bottomed pan or kadhai and roast the seeds on low fire. Once roasted they will start popping all over. So be careful and immediately switch off the fire. Cool and powder it.
    • All the ingredients are same as in sl 1, except that substitute 1Kg Mustard powder with 1Kg sesame seeds powder. 
    • I don't add Fenugreek seeds or garlic. 
    • A little quantity Mustard powder say one cup or up to 250 gms or so may be added. But this is not a must. The taste lies in the powdered sesame seeds.
    • The rest of the process is same as in sl 1.

    5. Jaggery  Aavakaya  (गुड वाला आम का आचार/- బెల్లపు ఆవకాయ )


    Jaggery is known as Gud (गुड) in Hindi and bellam (
    బెల్లము) in Telugu. This is a product of sugar cane and very sweet when compared to sugar but much healthier and so widely used in Indian cuisine.
    • Ingredients are same as for simple Avakaya pickle I explained in Sl 1 of my previous post.
    • Some avoid Fenu greek seeds. But I have observed that some like to add it -either as it is or roasted and powdered.
    • Some add garlic also. Around 100 to 250 gms of garlic can be added after peeling the pods and sliced if necessary.


    Method I:
    • The procedure of Mango Pickle as explained in simple Avakaya- sl 1 (of the previous post)is the same.
    • In addition, 1kg to 1 and 1/2Kg Jaggery is made into a syrup. If needed add very little water. Cool it completely and add it to the pickle. This can be done on the third or fourth day, when the pickle is checked for its taste and finally mixed after adding oil. It takes a week or so for the tastes to blend in well. So leave it till then and use.
    Method II:
    • The ingredients are the same as above.
    • The mango pieces (as in Sl 1) should first be mixed with salt (half of the quantity) and turmeric powder. Put them in a ceramic or a glass container. Cover and leave for 3 to 4 days, till the entire mixture is wet and juicy.
    • On 3 or 4th day, squeeze out the juice from the pieces and place the juice (just for a day or few hours, keep aside, properly covered and store it away from moisture till required) and the pieces (till well dried) in the hot Sun. The pieces will take a day or two to dry.
    • Mix chilli powder, mustard powder, remaining salt, (garlic and fenugreek seeds or powder if being added) thoroughly. Add the remaining oil kept aside (see sl 1) little by little and mix well. Now add the juice kept aside and mix well.
    • Make a syrup of jaggery by heating it on very low heat. Add a little water if needed. Cool it well. Add this to the above mixture little by little and mixing well.
    • Now add thedried mango pieces and mix thoroughly so that they are coated well.
    • Put back the pickle in the ceramic or glass jars. Close the lid tighlty and leave for a week before using.
    Method III:
    • Process every thing as in Sl1 and leave the pickle for three to four days.
    • On the fourth day, take the pickle in a wide plate or vessel and mix well. Check for the taste and add the required spices and the remaining oil kept aside. Mix thoroughly. 
    • Grate the Jaggery add to the pickle and mix well. Leave it overnight. 
    • Place the pickle in the hot Sun for three to four days, until the jaggery melts into thick syrup and all the tastes blend well. Mix it now and then when placed in the Sun each day. 
    • Store in proper container and lid closed tightly. 
    Method IV:
    • Ingredients are same as above.
    • Use small (smallest available) sized mangoes for this, as mangoes have to be used as a whole. 
    • Either use the same quantity of spices and increase the quantity of mangoes (as we are using smaller size) or decrease the quantity of spices. 
    • Grate Jaggery. Mix in all spices along with jaggery and a little of the oil (enough to wet the mixture). 
    • Keep aside the remaining oil. 
    • Place a cut in the form of + on each mango and slit in through the stone length wise. The base should be intact and the pieces should not get separated. Remove the seed inside but the hard shell should not be removed. 
    • Loosely stuff in each of the mango with the spice mixture. 
    • Pour some oil in a Jar and place some of the mangoes one by one into it and sprinkle a little of the left over spice mixture overthem. Again place few more mangoes and sprinkle a layer of spice mixture. Continue this till all the mangoes are placed and the spice mixture is exhausted. 
    • Pour some oil on the top, close the lid tightly and leave for three days. 
    • On fourth day remove the mangoes carefully and dry in the sun 4-5 days. Similarly mix the spice mixture in the jar, which by now will also have the juice from the mangoes and keep in the sun for few hours and store aside till the mangoes dry . 
    • After the mangoes have dried, on the 6th day carefully roll them in the spice mixture stored earlier so that they are all well coated. Replace them in the jar along with the spice mixture. 
    • Heat the remaining oil to a smoking point and cool thoroughly before pouring over the pickle in the jar. Cover properly before storing. The pickle will be ready to use within a week. While using the pickle one can separate the pieces or serve the mango as a whole.
    Method V-Dried Avakaya (తీపి ఎండు ఆవకాయ):
    • In this method follow the steps given in Method III above.  The amount of oil can be reduced to half-three fourths. (I need to verify this though. I am not so sure.)
    • However(in the sixth step), the pickle should be placed in a big plate and allowed to dry completely. It will take a few days for this even if the sun is very hot. Once dry, the spice mixture should be powdery and not slushy like in the usual pickles.
    • This can be stored as usual and used. In rainy season however, this pickle may become a little slushy because of the moisture content in the atmosphere.
    • I remember that as children we used to eat pieces of this pickle like a candy instead of a pickle.
    I am giving the ingredients for making smaller quantities of Pickle:

    Raw Mangoes: 10 (medium sized) or 5 big
    Red Chilli powder: 500Gms
    Mustard Powder: 500Gms
    Salt: 500Gms
    Jaggery: 500 Gms
    Fenugreek seeds(optional): 50 gms
    Garlic (optional): 100gms
    Oil: 750 gms to 1 Kg


    Please let me know if you have any comments and suggestions. Since these are traditional methods and now a days many people are not aware of this, I would be grateful to you, if any one who has knowledge of these methods can add to my content or correct it or improve it so that we all can keep the tradition going. I have taken utmost care in recording the original methods of pickling and have posted them here, but still if there are any omissions or misses and errors so, please feel free to let me know.


    I am going to post many more recipes on Mango Pickles and Chutneys...Keep an eye on my blog......