Ginger chutney

Last week we went to Niagara and corning glass museum. Though we have already gone there some years back,  Niagara is one of the places we wish to go often. Upstate New york is very different than the busy NY city. The state is full of green meadows, beautiful scenery, large farm houses, barn, agriculture, cows, dairy farms, nice people and great food. The weather was beautiful and the total vacation was very good. We went through a tour package as I wanted hubby dear to sit next to me and enjoy that relaxing journey. Any tour gets its full charm only if we eat the local foods. So I didn't pack any food for the trip and enjoyed the locally made pizza, onion rings, French fries, burgers, chicken fry in the upstate New york. The country side restaurants serve very unique tasting meals though they come under the same name. I had prepared some snacks like oats bars, banana walnut cupcake and took some apples, grapes too.

Here I should say how much I rely on ginger to overcome my travel(motion) sickness. So for the first day breakfast I made some idly and Inji (ginger) chutney and kept some honey soaked ginger in my handbag:) Yes, ginger is the best home-remedy to get rid of motion sickness and to stay awake. Moreover my sister inlaw who is a physician has also told me to stay hydrated (from previous day itself), sleep well and to munch something to keep the digestive system healthy:) Those tips are golden for me and helped me a lot to enjoy the journey.

Here is the ginger chutney I prepared along with idly for the tour(photo taken before packing them).

Ingredients:

Fresh Ginger (chopped) - 1/2 cup
urad dhal (black gram) - 1 tbsp
channa dhal (bengal gram) - 2 tbsp
dry red chilli - 4
curry leaf - a sprig
coconut (shredded) - 2 tbsp (optional)
tamarind - 2 inch
crushed jaggery - 1 tbsp
salt - to taste
oil - 1 tbsp

tempering:

mustard - 1/2 tsp
hing - a pinch
curry leaf - 1 sprig
oil - 2 drops

Method:
Choose tender ginger without much fiber (we should be able to snap the ginger and there shouldn't be much visible fiber. The skin will be more wet and little pink). Scrub and remove the ginger skin. Wash well and chop coarsely.

Soak the tamarind in few drops of water, salt.

Heat oil in a pan. Fry the urad dhal and channa dhal till they turn mild red. Take them out. In the same pan fry the red chillies till they turn shiny and flavorful. Take out. Add the chopped ginger, curry leaves and fry for few minutes (no browning).Take out. Then add the shredded coconut and fry till it turns mild red. (Avoid coconut for travel food to ensure freshness).

Grind together everything along with soaked tamarind, jaggery. It should be a fine paste.

Heat few drops of oil in the pan and crackle the mustard seeds. Add hing, curry leaves and switch off. Mix the chutney with this tempering.

Ginger chutney is ready!

Serving suggestion:
Serve as side dish with idly, dosa, adai.
Makes a nice side dish with curd rice, sothi kulambu rice, briyani.
Finish this chutney within 8 hours in room temperature.
If kept refrigerated, this stays good for 3 days.

Some photos from our tour.

Niagara in evening.

Full view from American side (observatory tower).

Maid of the mist boat journeys towards Niagara waterfalls.

Rainbow in Niagara.

Light show in Niagara.

Corning glass museum: Replica of Liberty bell in glass.

Corning glass museum: Large glass vases from UK.

Making of glass vase , live show in Corning glass museum.

Corning glass museum gift shop: Glass roses, $ 8.99 each.

Thanks for viewing friends! Happy weekend !

Aloo methi fry

This summer I wanted to do some gardening and the first thing sparked in my mind was this fenugreek seeds in my pantry. Then the idea grew big and I planted some mint, cilantro, basil, brinjal and tomato. Now the garden is blooming with vegetables and shared them with my neighbors and we all enjoy some fresh veggies now:) I will post the photos soon. I think my readers are going to hear my gardening adventure for at least a few weeks:).

Here is a dry curry recipe with fenugreek leaves (methi/venthaya keerai) and aloo (potato). Adding a touch of greens to my favorite potatoes is much satisfying for me:)

Methi leaves grown in my kitchen garden. Cilantro was not leafy enough:)

Ingredients:

Potato - 3
methi leaf (fenugreek leaf) - small bunch
oil - 1 tbsp
mustard - 1/2 tsp
cumin - 1/2 tsp
garlic - 3 cloves
onion (chopped) - 2 tbsp
chilly powder - 1 tsp
turmeric powder - 1/4 tsp
salt - to taste

Method:

Peel and finely chop the potato.
Heat oil in a wok and add mustard, cumin seeds. After the mustard crackles, add finely chopped onion and minced garlic. Fry for a few seconds. Then add the chopped potato, turmeric powder and stir well. Cook covered till the potato is cooked well. Add required salt, chilly powder and mix well.
In the mean time clean the fenugreek leaves and roughly chop them.
Add the leaves to the cooked potato and cook in medium flame for a few minutes.
Aloo methi dry curry is ready!

Serving suggestions:

Serve as side dish with roti, chapati or any rice.

Keerai Vadai

I make many kinds of vadai and one among them is this keerai vadai. We can use any kind of greens that is easy to cook. I recommend spinach (pasali keerai),Amaranth (thandu keerai), arai keerai. But if we are using any greens like drumstick leaf, then saute them first to cook completely before adding in vada batter. I love this vadai very much and I am sure you all will like it too:)

Ingredients:

Channa dhal (Bengal gram / kadalai paruppu) - 1 cup
Any chopped greens (Spinach) - 2 cups
salt - 1 tsp (to taste)
chilly powder - 1 tsp
garlic(chopped) - 2 tbsp
onion (chopped) - 1/2 cup
hing - pinch
cooking oil-250 ml. for frying

Preparation:

Soak both the dhal for 1 hour in water.
Take out a handful of soaked dhal and keep aside.(This gives a crispy texture to the vadai.)
Grind dal to a coarse finish without water.
Add chopped spinach, salt, chilly powder, onion, hing,garlic, soaked dal and mix well.
Heat oil in a wok.
Take a small ball of the mixture (in the size of a lemon), slightly flatten in the palm of your hand then place in the hot oil . Fry 4 or 5 as per the wok size without crowding the oil. Reduce to medium heat. Deep fry on both sides to a golden brown color to mild red color. Take them out.
Keerai vadai is ready!

Serving suggestions:

Serve as snack with tea or coffee.
Coconut chutney makes it more delicious.

Tips:

This vada batter can be baked instead of frying to make a healthy vadai.  If baking add few tsp of oil in batter to get the crispy baked vadai.

Harvest fruit snack bar

Yesterday I was looking for a snack for hubby to share with his friends as per plan. For a long time I wished to bake some oats snack bar and got this recipe from the quaker oats website. I made slight variations as I was using my Ashirvad whole wheat flour and old fashioned oats. The layering technique in this recipe is very easy to follow and I got very good quality snacks. These snacks smelled like Christmas cake because of the dry fruits and both of us liked it very much.

Almonds, Orange juice, banana and dry fruits.

after adding the fruit layer to crust.

Let the snack bar cool completely.

Store in refrigerator.

Ingredients:

old fashioned oats - 1 3/4 cup
whole wheat flour - 2 cup
unsalted butter - 1 1/2 stick (3/4 cup)
brown sugar - 1 cup (tightly packed)
Raisin - 1/2 cup
banana - 1
orange juice - 1/2 cup
(2/3 cup for quick oats)
cinnamon powder / all spice powder - 1/2 tsp
chopped toasted almond - 1/2 cup
salt - 1/4 tsp
orange peel - 1 tbsp
butter - 1 tsp (for greasing the pan)

Method:

Take 2 bowls, one large another medium size. Heat oven to 375°F.

1.Dry fruits I used : Raisin, candied pineapple,cherry, orange peel.
we can also use dates, dry apples etc.
I had a banana in freezer and used it here after thawing in room temperature.
In medium bowl add the dry fruits, chopped banana, orange juice, peel. Keep aside

2.In the large bowl mix softened butter and sugar till creamy.
Add the wheat flour, oats, cinnamon powder,salt and mix well with the sugar+butter.
It should look like crumbs. Out of this mixture, reserve 3/4 cup of mixture for topping and keep it aside. Mix almonds to this 3/4 cup flour mix.

3. Grease 2 square pans (9inch) generously with 1 tsp butter.
Divide the remaining flour mixture into 2 and press it onto bottom of baking pan (the thickness of crust should be almost 3/4 inch). Bake for 15 minutes or until the sides turn golden brown.

4. Now take the pans out and spread fruit mixture along with juice evenly over crust to within 1/4 inch.Sprinkle the 3/4 cup mixture with almonds over this fruit layer. Gently pat down for it to set. Bake for 20 minutes or until golden brown. Cool completely. Using a sharp knife press gently and cut into bars.

Home made fruit snack bar is ready!

Tips:

Makes 28 pieces (approximately).
1 bar will make us extremely satisfied because of the fiber content.
store in airtight container and keep refrigerated.

Approx calories:

1 snack bar may give 140 K cal.

Sambar Rice

Sambar satham - Rice cooked in lentil soup and sambar powder.

Tamilnadu cuisine has a lot of 'variety-rice' like lemon rice, tamarind rice, pongal, coconut rice, tomato rice and the list goes on. One among them is this sambar rice. We can't just mix sambar and rice to make this rice. The procedure involves cooking the dhal (lentil), veggies and rice together to get this flavorful rice. We can get a similar food by the name sambar soup / dhal soup in some canteens in NJ. It tastes almost like our sambar satham, but in a more soupy consistency, less spices and more butter to suit the International palettes. Here I have given the authentic Indian sambar saatham recipe. This is a one pot meal and my most favorite comfort dish. Just an appalam (pappad) or thogayal (chutney) will make this homely meal more pleasant.

Ingredients:

Rice - 1 1/2 cup
Red gram (toor dhal) - 3/4 cup
turmeric powder - 1/2 tsp
hing (asafoetida) - a pinch
garlic - 5 cloves
shallot / red onion - 1/2 cup
tamarind - 1 gooseberry size
salt - to taste

To grind:

shredded coconut - 2 tbsp
sambar powder - 1.5 tsp

To temper:

ghee - 2 tbsp
mustard - 1/2 tsp
cumin - 1/2 tsp
whole black pepper - 1 tbsp
fenugreek (venthayam) - 1/2 tsp
curry leaf - 1 sprig
cilantro - handful

Mixed vegetables : (cut into 1 inch length pieces)
beans / avarakkai (hyacinth bean)- 10 , fresh green peas - 1/2 cup, carrot-1, tomato - 1 , brinjal - 2,cauliflower - few pieces, green chilly - 2, drumstick - 1

Method:

Rinse the dhal and add 3 times water. Soak for 30 minutes in hot water (makes it easy to cook). Pour it in a thick bottom vessel (like cooking rice). Add hing, turmeric, finely chopped garlic, onion and cook in stove top.
When the dal is almost cooked (after 15 minutes) add the washed rice, cook till dhal is completely cooked. If needed add some more water. Now add the chopped vegetables,salt, tamarind extract and cook covered till every thing gets cooked.
Grind the coconut and sambar powder with some water and add to the boiling sambar rice. Heat a separate wok and fry the items given under tempering and pour over the sambar satham. Switch off! Garnish with freshly chopped cilantro and serve.

Sambar satham is ready!

Serving suggestions:

Serve as main course in lunch / brunch or dinner.
Appalam (papad), vadagam (fryum), potato fry can be served as side dish with sambar saatham.

Southern chicken curry

South Indian foods are famous for their spice level and my typical down south dishes can be ranked as highest. Non-veg dishes in my native place are very popular and it is one of the attraction for the tourists there:)One among them is the 'Nellai chicken curry'. We can get this kind of gravy like oily chicken fries in any parotta stall (street side restaurant) in Madurai, Tirunelveli and Tuticorin. The serving would be in a very small cup and it would definitely make the customer crave:) Mom used to make this with sambar and rice because this gravy would be very thick and tasty that it won't be enough to cover everyone's rice:) This is almost the first dish I prepared for hubby dear along with sambar and rice and it is one of his favorites too.

Here is that Spicy 'Tirunelveli kozhi curry varuval' from my kitchen to yours !

To marinate:

Chicken - 3/4 kg
(thighs is best. No white meat for this recipe please, as it will turn rubbery)
Turmeric powder - 1 tsp
Chilli powder - 2 tsp
curry masala powder - 1 tsp
coriander powder - 3 tbsp
Salt - 2 tsp
curd (plain yogurt) - 1 cup

Ginger garlic paste:

Ginger - 1 inch
garlic - 1 whole

other ingredients:

any frying oil - 1/2 cup
Red onion - 2
Tomato - 3
curry leaf - 1 sprig
Fennel seed - 1 tsp
cinnamon - 2 inch long

Method:

Wash and clean the chicken. Remove skin and fat.
Cut it into small pieces.
Add all the items given for marination and keep aside for 1 to 2  hours.

Finely chop the onion and tomato. Keep them separately.

Grind the peeled ginger and garlic to a fine paste.

Heat the oil in a wok. Add the fennel, cinnamon , curry leaf and let the fennel become red.
Then add the finely chopped onion and fry till it becomes golden brown.
Now put the ginger garlic paste and fry till the raw smell goes.
Add the finely chopped tomato and fry till oil separates.

Now add the chicken pieces along with marinade. Stir a few times and sprinkle 1/2 cup water. Cook tightly covered in VERY LOW HEAT for 45 minutes. stir once in 10 minutes. Switch off after the oil starts showing up.

Tirunelveli chicken curry is ready!

Serving suggestion:
Serve as side dish with plain white rice + sambar or rasam.
Also tastes great with any Indian breads like chapati, naan, parotta, pav buns.
If it seems too spicy, serve with ghee rice and lots of raitha.

Garlic chutney

Poondu chutney or garlic chutney I describe here is a raw chutney. It is a native dish in my home town and it is different from the most popular garlic chutney that includes tomato. I have heard that this raw garlic chutney is very healthy for everyone and I used to make this for my dad more often. It is a custom in my home town to take an evening bath also after coming home from office. At that time we can see the mom or wife of that person starting to steam the idlies for dinner. Those were the days we used to take idly or dosa for dinner as well as breakfast, but now it has changed to oat meal for breakfast and chapati for dinner:) In my native we make many kinds of chutneys. One among them is this garlic chutney. It is the most spicy hot dish I have ever tasted. One should not generously dip the food in this chutney because of the spice level, but it will do many good things to our body if we include this dish at least once in a while.

We got a bunch of fresh garlic from hubby's friend Mr.Raynor. Thanks to him I generously added the fresh garlic in many of our dishes:)

I served this spicy garlic chutney with adai.

Ingredients:

Garlic - 1
dry red chilly - 4
cumin - 1/4 tsp
tamarind - gooseberry size
salt - to taste (1/2 tsp)

To temper:

mustard - 1/2 tsp
sesame oil - 1 tbsp
hing / asafoetida - a pinch
curry leaf - few

Method:

Heat one drop of oil in a wok. Fry the red chillies and grind everything under ingredients. Don't add any water. Grind as finely as possible.
Now heat the wok again with 1 tbsp sesame oil and let the mustard crackle. Cover the vessel to prevent the mustard jumping all over the kitchen:)
Add the curry leaves, hing and immediately switch off.
Mix the chutney paste to this tempering.
Raw garlic chutney is ready!

Serving suggestions:

Serve as side dish with idly, dosa,chapati, adai or curd rice.
If it is very spicy, add a few drops of sesame oil while serving.

Note:
This medicinal chutney helps in digestion and cholesterol control.
To control the garlicky breadth, chew 1/4 tsp fennel seeds after meals (again good for digestion and reduces water weight).