Mambhaza Pulissery

When mangoes are in season they are not spared and are eaten in many forms. Some varieties of mango although sweet are more sour to be consumed directly. These can be used in preparations like Pulissery which is a keralite’s version of the better known Mor Kozhambu. The aroma that arises while preparing this dish is so yummy that your salivary glands tend to over work. The dish has a sweet – sour taste that is amazing and goes well when mixed with plain rice.

Ingredients:

Fully ripe mangoes – 2
Turmeric powder – 1/2 tsp
Green Chillies – 2 or 3 [ depends on the spice levels]
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp [optional]
Curd – 1 1/2 cups
Grated coconut – 1/4 cup
Salt – to taste

For Seasoning:
Coconut oil – 1 Tblsp
Mustard – 1 tsp
Red Chillies – 2
Fenugreek seeds – a few
Curry Leaves – a few

Method:
Peel the shin and cut mangoes into chunks.
If the mangoes are over ripe squeeze the pulp out of the skin too.
Add water in a pan and boil the mango pieces along with turmeric powder.
Grind together grated coconut, green chillies, cumin and coriander seeds to a fine paste.
When the mangoes are tender add the ground paste and let it boil for a few minutes.
Churn the curd into thick buttermilk.
Lower the flame and add the buttermilk along with required salt .
Do not let the mixture boil because it will separate. Just let it absorb a bit of heat and switch off the stove immediately.
Heat the oil and add mustard seeds. When it splutters add the red chillies [ split into two] along with fenugreek seeds & curry leaves and switch off the stove.
Pour over the prepared pulissery.

Tips:
Over ripe mangoes can also be used to prepare pulissery.
Ensure that you squeeze all the juice and pulp out since the sweet juice will only add to the taste.
While seasoning take care to add very little of fenugreek because too much of it will make the dish bitter.
Adding coconut oil for seasoning gives an added flavour to the dish

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TIPS FOR BETTER COOKING – PART – III

1.To get nicely roasted Colocasia or Seppankizhangu mix a little bit of Besan
[Kadalai Maavu] with sour curd and coat the curry to get the crispiness.

2.If you want the ladies finger pieces to be separate in a subji add a table spoon of curd or tamarind water while sautéing.

3.When you realize there is excessive salt in a dish that has to be reduced you can try any of the three following options: Add a tsp of sugar or a few pieces of potatoes or add a few pieces of raw papaya.

4.When you are left with excessive coffee decoction store the same after adding some sugar to it. It will be as good as new the next day.

5.If the holes in the coffee filter are clogged, clean and wipe the filter dry and show the pores over the gas flame for a few seconds. Tap the filter upside down and all the powder stuck in the holes will fall off, clearing the clogs.

6.While melting butter to get ghee add a little bit fenugreek towards the end will add an extra aroma & flavor to the ghee.

7.A piece of jaggery added to ghee will help preserve it longer.

8.While frying chips or other snacks if there is a danger of the oil spilling over it can be prevented by dropping a few curry leaves or a bit of tamarind into the oil.

9.During winter for quick setting of curds, you can add a small ball of tamarind along with a spoon of curd to the milk for speeding up the process.

10.If your idly or dosa batter has turned too sour just pour two or three tumblers of water to it and wait. After a while drain the water that accumulates on top and then use the batter.

Tips By: Mrs. Mira Balachandran; mira.balachandran@gmail.com

Kanchipuram Idly

Idly is a universally accepted and sought after dish for its simplicity in terms of preparation, adaptability, digestion and taste. There are innumerable varieties already but you find a new variant coming up everyday. So much for its adaptability to any ingredient added to it.

Indian Steamed Cake

Ingredients:

Urad Dal – 1 cup

Raw Rice – 1 cup

Par Boiled Rice – 1 cup

Cumin Seeds – 1 tsp

Pepper – 1 tsp [coarsely powdered]

Salt to taste

Ghee – 1 tsp

Cashewnuts – a few

Oil – 1 tlbsp

Ginger – 1 tsp [ finely grated, optional]

Mustard Seeds – ½ tsp [optional]

Method:

Wash & soak urad dal and rice separately at least for 4 to 6 hours.

Grind them separately in a grinder to a thick batter. The rice can be ground a bit coarsely.

Add salt as required and mix together.

Let is ferment for 6 to 8 hours.

Add ghee to a pan and fry the Cashew nuts till brown. Add to the batter.

Pour oil in the pan and add mustard seeds. When it splutters add cumin, pepper and ginger and fry for a few seconds. Add to batter and mix well.

Pour the idly batter in idly plates after greasing them with oil and steam till it is done.

Serve hot with appropriate chutneys or sambar.

Tips: Thick Sour curds can also be added to the batter if it has not fermented well. However ensure the batter does not become watery.

Instead of Idly plates this batter can also be poured in long tubular cylinder like vessels [puttu Koralle] or even in your normal tumblers after greasing them well. Alternatively they can also be poured in shallow plates with at least 2 inches depth and then steamed. This can be cut into squares and served.

Rava Idly

Ingredients

Rava – I cup

Thick Curds – 2 ½ cups

Mustard Seeds – ½ tsp

Channa Dal –  ½ tsp

Green Chillies – 2

Chopped Cashew – 1 tlbsp

Fruit Salt – 1 tsp

Salt

Curry Leaves

Oil

 Variation [Optional]

Finely chopped onions – 1 small

Grated Carrot – 2 tlbsp heaped

Finely chopped tomato – 1 tbsp

Finely chopped ginger – 1tsp

Fry onions till golden brown. Add the rest of the ingredients and sauté for a minute. Add to batter and mix well.

Method

Pour 2tlbsp oil in a pan. Add mustard seeds. When it splutters add Channa Dal and green chilies.

When Channa dal is golden brown add Rava and fry in low flame till well roasted. Switch off stove and cool.

Add half the curds and salt and mix well. Let is rest for 10 minutes.

Add rest of the curds and the vegetable mix [Given above as ;Variation’. This is optional] to the batter and mix well. Add fruit salt and mix. Check for salt.

Grease Idly plates and pour the batter and steam for 5 to 7 mins or till it is done.

Serve hot with chutney of your choice.