Quick Fix Chutneys – Spicy Besan Chutney

Generally the term Chutney conjures up images of something ground to a paste to be served as a side dish or accompaniment to some main dish. This dish made of besan is extremely easy to make especially when you are loaded with guests without notice. Serves as a fantastic side dish for both Pooris and Chapatthis.

Ingredients:

Besan – 1 cup
Water – 3 cups
Onion – 1 small, finely chopped
Tomato – 1 small, finely chopped
Green chillies – 4 Turmeric powder – ½ tsp
Mustard – 1 tsp
Urad Dal – 1 tsp
Chilli Powder – ½ tsp
Finely Chopped Ginger – 1 tlbsp
Oil – 2 tlbsp
Curry Leaves
Salt to taste
Half a lime

Method:

 In a pan heat oil and add Mustard seeds. When it splutters add urad dal & green chillies.Saute till the dal is brown.
 Add Onions & turmeric powder and fry till translucent.
 Add chopped tomatoes and sauté for a couple of minutes.
 Mix besan with water to form a smooth batter.
 Add the batter to the tomato + onion mix and mix with a ladle in low flame.
 Add Chilli powder and salt to taste. Stir continuously till it cooks well and the raw smell of besan disappears. Add some water if required.
 The batter with soon turn into a thick paste. Consistency should be like chutney where it can be scooped and placed on a plate.
 Remove from stove. Add lime juice and mix.
 Garnish with curry or coriander leaves.
 Serve it with hot pooris

Tips:
Depending the spice content in the green chillies you can add or reduce the quantity of Chilli powder. But ensure that it is spicy overall
The same with Lime juice. Add according to your taste

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

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TIPS FOR BETTER COOKING – PART – II

1.To make dosas easily rub the tawa with an onion cut into two.

2.If the dosa batter gets stuck on to the tawa add salt to a little bit of oil and rub the surface with this mix. You can make the next dosa easily.

3.Immerse lime in hot water for a few minutes before extracting juice to get the maximum juice.

4.For making crisp potato chips, slice and place the potatoes in a white cloth, tie it and drop it in boiling water and immerse for five mins. Remove slices and put them in cold water to which salt has been added. Your chips will be extremely crisp.

5.Want to make crisp Pakodas? Add a bit of ghee and curds seasoned with salt and mix the batter.

6.You can also add powdered ground nuts to the besan batter to make them extra crispy.

7.Adding a pinch of salt to turmeric powder or Chilli powder will help in preserving them longer

8.If you have run short of curds to make curds, you can make use of lime juice.

9.While storing coconuts ensure the ‘kudumi’ portion is upright. It will stay good for a long time.

10.Branches of Goose Berry trees can be cut into 3 – 4 pieces and dropped inside a well with salt water. These branches remove the salt from the well water.

TIPS BY: MRS MIRA BALACHANDRAN; mira.balachandran@gmail.com

Turmeric Buttermilk

Curd rice is a staple food for most South Indians especially Tamil Brahmins. When affected with a severe cold or Chest Congestion intake of curd is generally avoided. For those who find it difficult to keep away from curd diluted and churned buttermilk can be heated with turmeric powder and then consumed mixed with rice. Turmeric helps in relieving the cold and congestion.

Ingredients:

Turmeric – 1/2 tsp
Curd – 1.2 cup
Water – 1/2 cup
Salt to taste
Powdered Pepper – 1/4 tsp Optional

Method:

Mix curd & water and churn well to make a smooth liquid.
Add all other ingredients and mix well. Pour into a kadai and heat it on low flame but ensure it does not boil too much since the curd will disintegrate.
Alternatively you can boil the turmeric powder and water for 30 seconds and then lower heat fully and mix churned buttermilk and switch off the stove after a few seconds.

A few curry leaves can be added for added flavor.

Spicy Turmeric Milk

TURMERIC – Treasure Chest of Cures

Words will not suffice to extol the goodness and benefits of Turmeric. Apart from being a staple ingredient in Indian cooking, it is perhaps one of the earliest known herbal remedies with records dating back its existence to as early as 600BC.

Curcumin found in the root of the turmeric is said to have amazing healing qualities. Apart from adding color and flavor to food, turmeric acts as an antiseptic and it perhaps knows its powers that Indians have made it an integral part of their everyday cooking.

Turmeric soothes the liver and cures indigestion.
Lowers Cholesterol and is an effective antibiotic.
Cures irritable bowel syndrome and is best recommended to get rid of hang over.
Blood is purified with the intake of juice of raw turmeric
Turmeric has great cosmetic value. Regular use is said to make skin, soft, smooth and fair and reduce the growth of facial hair.
The presence of turmeric plants around the house is said to ward of snakes and leaves of turmeric plant are said to be good mosquito repellants.

Spicy Turmeric Milk

An ideal concoction to relieve cold, cough and chest congestion. Best had before going to bed at night.

Ingredients:
Boiled Milk – 200ml
Turmeric Powder – 1/4 tsp
Coarsely powdered Pepper – ½ tsp

Method:
Mix all ingredients and heat milk on low flame till it is very hot. Stir well and have it as hot as you can.
Add ½ tsp of sugar for children who may fuss a bit to have the turmeric milk as it is.