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Shenga hindi is one of the classic and signature condiments of the North Karnataka cuisine. The word hindi is not pronounced as the language 'Hindi', the second syllable 'di' is pronounced as the letter 'd'. It is prepared along the similar lines as the Maharashtrian dry peanut chutney with slight variations. No surprises there considering that the two regions are neighbors and recipes commonly spill over borders in India. The same recipe is used to make other versions of pudis from the region replacing peanuts with flax seeds, roasted gram or niger seeds. The spicy and flavorful powder can perk up any Indian meal. Red chillies are not used here as in the case of south Indian condiment podi / pudi which is a norm. Red chili powder is added and the quantity can be adjusted according to one's taste and my version is spicier, as per my husband's liking. I used less garlic but usually more cloves are added. This quantity can be increased to taste as well.
This is a very easy recipe that needs only toasting peanuts. Toasting peanuts at home on stove top is very easy. One needs to toast them on slow flame, constantly stirring without burning them. The skins on some peanuts may look like charred but it is fine as long as they are not burnt. They can be toasted in an oven too. One can use store bought peanuts as well to use in this recipe instead which makes the job easier and quicker.
I usually keep at least a cup of toasted peanuts handy. I add peanuts to a glass pie pan and microwave them in short intervals until they turn crispy. This way, I don't need to babysit them as we do when toasting in a pan on stove-top. Each time, I turn on the microwave for only 2 minutes so that they don't burn and I don't need to stir in between. If using low wattage microwaves, one can increase the toasting times to 3 minute intervals. I let them cool down, stir them once and again turn on for a couple of minutes whenever I remember them or happen to pass near the microwave. If one is in a hurry, give a short break and then toast, stirring every minute or so. The goal is to turn the peanuts crisp and crunchy not burn them.
Ingredients:
1 cup peanuts
1/2 tsp. cumin seeds
Red chili powder to taste (I used about 1.5 tsp. very spicy powder)
Salt to taste
1 small sprig of curry leaves
4 garlic cloves
1/4 tsp. sugar (I don't use any.)
Directions:
* Toast peanuts on slow flame in a thick bottomed pan, stirring frequently. Toast until they turn crunchy. Pop a toasted peanut into your mouth and see if any rawness is still present, If so, continue to toast until the peanuts are crispy. Don't be in a hurry and toast the peanuts on high flame. They will not be toasted properly and the peanuts may burn. Transfer them onto a plate and let them come to room temperature.
* Add cumin seeds to the pan and toast them for few seconds and turn off the stove. Or once the stove is turned off, just add the cumin to the hot pan. The heat would be enough to toast them.
* Peeling the skins of peanut is completely optional in this recipe. If you prefer to do so, rub the peanuts between your palms and the skins will easily come off.
* Add all the ingredients to a dry mixie / blender jar and grind them as fine as you can. One may need to stir the contents with a spoon in between grinding since the ground peanuts may stick to the bottom of the jar. (Mine is not as grainy as it looks in the pictures.)
* Transfer the contents to a dry and airtight jar. If the powder appears warm to touch because if the blender heat, let it come to room temperature before storing.
Here is a simple flavored podi / spicy powder from my kitchen, as part of the 'Condiments - Spicy Powders' themed blogging marathon this week. This is a very simple and easy recipe made with the basic ingredients. It can be used to eat along with rice and ghee or to flavor any south Indian style curry. This is how my mother prepares this powder though I skip the garlic from the recipe.
Ingredients:
1 cup white sesame seeds
8 dried red chillies (or adjust the quantity as needed.)
Salt to taste
1 or 2 garlic cloves
Directions:
* Toast sesame seeds and red chillies on low flame, stirring continuously until the sesame seeds start to turn light brownish in color. Turn off the stove and let them cool completely.
* Grind the toasted sesame seeds, chillies, salt and garlic cloves together finely and store it in a container with tight fitting lid.
This post is an entry for Blogging Marathon #101 under 'Condiments' theme.
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We make a kobbari podi aka coconut powder in Andhra using fresh coconut that is usually eaten with rice and ghee. The traditional method of preparation involves a lot of stirring and in turn, loads of patience. The fresh coconut is grated (or even frozen shredded coconut can be substituted) and toasted on low flame until it is uniformly browned. The coconut is then let cool and ground with the basic spices - salt, red chillies and cumin. The powder stays fresh for months, tastes awesome and is worth the time. Today's version is slightly different and uses the dried coconut instead which makes the podi making process much simpler but tastes equally delicious.
Ingredients:
2 tbsp. split chickpeas / chana dal
2 tbsp. skinned black gram / urad dal
8 to 10 spicy dried red chillies or as needed
1 tsp. cumin seeds
1 cup grated dry coconut
Salt to taste
Optional ingredients:
1 tsp. coriander seeds.
A pinch of fenugreek seeds
Directions:
* Toast split chickpeas, urad dal and red chillies together on medium flame, constantly stirring. When the dals start to turn reddish / brown, add cumin seeds and the ingredients mentioned as optional, if using. Toast for a minute or until the coriander starts to change a shade of color. Turn off the stove and let the ingredients cool completely.
* Grind the toasted ingredients along with grated dry coconut and salt finely.
* Store in a container with a tight lid. The powder remains fresh for months with or without refrigeration.
This post is an entry for Blogging Marathon #101 under 'Condiments' theme.
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I had bought a bag of horse gram for the first time recently to try ulava biryani for the pulao / biryani based April mega marathon. I could not try it unfortunately but have started to use the bean in various other ways. This spicy idli podi from here is one of those recipes and it is a great condiment to go with several south Indian breakfast dishes like idli, upma, dosa or even can be eaten with rice and a dollop of ghee.
Ingredients:
1 tbsp. oil
A pinch of asafoetida
1/4 cup horse gram
1/4 cup split yellow chickpeas / chana dal
1/4 cup split, skinned black gram / urad dal
2 tbsp. flax seeds
Dried red chillies (I used 5 spicy and 5 byadgai variety chillies.)
2 sprigs of curry leaves
2 garlic cloves (optional)
Sat to taste
Directions:
1. Heat oil in a small pan and add asafoetida. Turn off the stove and keep it aside.
2. Add horse gram, split chickpeas, black gram, flax seeds, red chillies to a pan and toast on low flame until the dals start to change color uniformly. Add curry leaves at the end and toast for few seconds. Turn off the stove and let them cool completely.
3. Grind the ingredients from step 2, garlic and salt together finely.
4. Add the oil from step 1 and blend to combine.
5. Transfer the mixture to a jar and use as needed. The mixture need not be refrigerated and stays fresh for at least a couple of months.
Note:
The step 1 can be skipped and the ingredients in step 2 can be toasted in oil and asafoetida can be added at the end of toasting. I don't do it that way since my American blender cannot grind the dry ingredients well if oil is added. I prefer to add the oil at the end and pulse enough to blend.
This post is an entry for Blogging Marathon #101 under 'Condiments' theme.
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For people who are joining me late, I am on a culinary journey this month, exploring the south Indian state of Andhra Pradesh. I am posting recipes in an alphabetical order and it is turn of 'I thru N' this week. Today I am in the land of 'I', a tricky alphabet again yielding just a couple of recipes with regional names.
To begin with, there are no fruits or vegetables with regional names starting with 'I'. The only ingredients that would be in Andhra kitchen pantries that start with the alphabet 'I' are 'idli rava' (to make idlis) and 'inguva' which happens to be asafoetida. Inguva is a flavoring agent that aids in digestion but never is a star ingredient of any recipe. It is used in minuscule quantity and when overdone, it ruins the flavor of the dish instead of enhancing it. The dried gum derived from the plant source is sold commercially both in block and powder forms. The block is more stronger in flavor than the powdered form. Inguva is
generously and commonly used in all dal preparations including charu aka
rasam, pulihora variety rice dishes and even some curries in Brahmin
households. I got to see online some recipes for 'inguva pettina charu' which literally means that a tempering of asafoetida has been used for the rasam preparation. That title would be a perfect example of redundancy.
I had the option of 'iguru' even though I have never heard anyone in our families using the word. The iguru recipes I saw online were mostly non vegetarian that were semi gravy and the vegetarian dishes I saw on television shows were dry sautes. A dry saute would be called koora or podi koora in our homes.
I am assuming 'iguru' is not a word associated with Brahman style cooking,
if I am not wrong. My mother and my husband had to stop and think when I asked them about it. They arrived at the same conclusion as me that the word iguru comes from
'igirinchadam' meaning 'evaporating'. The vegetables are sauteed until all / any water
content present evaporates, if we are right. Besides
I couldn't just call the dish iguru. I have to put the name of the vegetable
(with which the curry is being prepared) before the word iguru. For example, a dry saute of thotakoora (that is amaranth greens) would be called thotakoora iguru. There are no vegetables starting with 'I' except Ivygourd, which again would have been an English name.
The best 'I' option of course would be idli - a healthy, steamed breakfast common to all south Indian states. Traditionally idlis used to be called 'iddenlu' in Telugu. People no longer use the word but it also starts with I. I would have posted the idli recipe if not for my misplaced memory card. It does not mean that I could not have taken pictures again. I make idli frequently and in fact, even today idli was our breakfast but the day I clicked them, I had more side dishes prepared and did not have the patience to cook them all again.
And so I went with the next best thing. I chose 'Karappodi' which also goes by the name 'Idli Karam Podi' because the condiment is usually associated with idli. This podi also is fed to new mothers in our families, for a month or two because of the healthy properties of garlic. During lunch and dinners, at least the first morsel would be this podi annam (This condiment mixed with rice and ghee). I was the only new mother in our families who got away without eating it because of my aversion towards garlic. I don't eat garlic even now but seeing my husband's love for this podi, I can say that this is a flavorful podi for garlic lovers. Sprinkle some ghee over the podi and enjoy with idlis / rice.
Ingredients:
1/2 cup skinned black gram / urad dal
1/4 cup coriander seeds
1/8 tsp. fenugreek seeds
8 dried red chillies
Salt to taste
1 tbsp. sized tamarind ball
3 to 4 garlic cloves, finely minced
Method:
* Heat oil in a pan, add black gram and toast it until it starts to turn reddish. Next add coriander seeds, fenugreek seeds, red chillies and tamarind and continue to toast until the dal turns reddish and coriander & fenugreek seeds turn a few shades darker. Take care to not burn them. Each ingredient can be toasted individually if you are not comfortable toasting them together.
* Transfer the toasted ingredients onto a wide plate to cool.
* To the same pan, add the minced garlic cloves and toast for a minute or two on low flame and let them cool too.
* Grind all the ingredients finely.
* Store it in a air-tight container and eat with idlis, upma or rice &
ghee.
So far on A - Z Andhra Cuisine,
A for Alasanda Vada
B for Bellam Garelu
C for Chiyali
D for Dondakaaya Kaarapu Kaaya
E for Endu Kobbari Podi
F for Fine Biscuits
G for Gongura - Mamidikaya Pappu
H for Halwa Holigalu
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.
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Today, I am on alphabet 'E', in A to Z series of Andhra cuisine. There are only a few recipe choices with this letter, similar to it's neighbor 'D' in Telugu language. The words 'erra' and 'endu' become important while looking for Andhra recipes starting with 'E', meaning 'red colored' and 'dry/dried' respectively. There are erra gadda (onion) and erra gummadikaaya (pumpkin) among vegetables. Also I came to know recently that masoor dal is called erra kandipappu in Telugu which when translated becomes red toor dal or red lentils. Endu draksha (raisins) and endu kharjuram (dry dates) are in the dry fruits realm while 'eeta pandu' is the fresh palm fruit. There is endu mirapakaya which happens to be dried, red chillie.
Onion is used to make otti pulusu (sour & sweet onion stew), bajji, erra karam (spicy onion paste) and the erra karam dosa which happens to be the popular Rayalaseema dosa / pancake smeared with cooked chickpea flour paste and the previously mentioned erra karam. While the pumpkin is used to make koora and pulusu (curry and stew respectively.)
And of course there is 'endu kobbari' which happens to be dried coconut and the star ingredient of today's recipe. I chose to go with a simple spice powder using dried coconut that can be used to jazz up plain curries or that can be eaten along with plain rice and ghee. There is kobbari podi, a popular version using shredded fresh coconut that I prepare now and then. I love the podi but hate the tedious job of roasting the coconut on slow flame until golden brown. This dried coconut version is similar to it but it is quick, cheat version and can be prepared in no time. The addition of cumin lends a subtle aroma and flavor to the podi.
Ingredients:
1 cup grated dry coconut
1 tsp. cumin seeds
2 - 3 dried, red chillies *
Salt to taste
(* I used spicy variety chillies. The quantity can be varied according to one's preferred spice level. 1 chillie can be replaced with byadagi variety for color.)
Method:
* Toast cumin seeds until they start to turn brownish and keep aside. Toast chillies on low flame until they turn crisp. Let both the ingredients cool.
* First grind cumin seeds, chillies and salt together. Next add the grated coconut and grind into slightly coarse powder.
* Transfer the ground mixture onto a plate and let cool if it is warm.
* Store it in an airtight container and use as needed.
So far on A - Z Andhra Cuisine,
A for Alasanda Vada
B for Bellam Garelu
C for Chiyali
D for Dondakaaya Kaarapu Kaaya
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.
I kept swinging between Middle Eastern dukkah and the Ethiopian berbere for the final 'condiment' post this week. Finally I inclined more towards the spicy berbere, owing to my Indian origin, I guess. And so for today, it is the fiery hot, flavorful spice blend from the Ethiopian and Eritrean regions, berbere. Berbere pronounced behr-behr-ee is prepared using a mixture of chili peppers and spices and is like an all purpose seasoning mix. This aromatic mixture can be used as a seasoning in stews / braises / soups / vegetables or as a rub for meats. It is the basic ingredient in dabo kolo, (a popular Ethiopian snack) doro wat (Ethipian chicken dish) and other Ethiopian dishes.
Some of the spices used in the preparation are the commonly available kind like cinnamon, cloves, coriander, cumin and the like while some spices used are grown only locally in the region such as korarima. The combo of fenugreek and red pepper are a must in a berbere recipe. If looking for a milder version, paprika can be substituted for some or most of the red pepper in the recipe. Berbere can be made both as a dry mixture or a wet paste. Being born and raised in a country which happens to be the spice capital of the world, I use spices in my cooking at the drop of a hat. And so naturally I had everything needed for this recipe in my pantry. Instead of using powdered spices in the recipe, I toasted whole spices and ground them for a robust flavored berbere.
(I actually couldn't trace the source link from which I tried this recipe even after scouring the web thoroughly a couple of times.)
Ingredients:
1/4 cup dried red chillies
1 tsp. red chilli flakes
1 tsp. fenugreek seeds
1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
6 cardamom pods
1/2 tsp. cinnamon powder
1/4 tsp. pepper powder
3 tbsp. paprika
1 tsp. ground ginger
1/2 tsp. turmeric powder
1/2 tsp. all spice powder
1 tsp. salt
1 tsp. garlic powder
Extras if making a wet berbere:
Fresh ginger (Skip ginger powder from the list.)
2 tbsp. finely minced onion
1 garlic clove, finely minced (Skip garlic powder from the list.)
3 to 4 tbsp. water or oil
Method:
* Toast all the spices individually without scorching them and let cool.
* If making a dry version, grind together the toasted spices and all the powders under the 'ingredients' list finely. Store in an airtight container and use as needed.
* If making a paste, grind together the toasted spices, spice powders, fresh ginger, onion and garlic with water or oil.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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Tzatziki, pronounced zat-zee-key is one of the classic sauces from the Greek cuisine. This yogurt based sauce is often served with gyro sandwiches and it is creamy, delicious and flavorful. It can be served as a dip or as a sauce with grilled meats. It is another thing that I can just polish off a bowl of cool, creamy tzatziki with out needing to find something to dip in. Usually Greek yogurt is used to prepare tzatziki but in the absence of it, strained full fat yogurt can be substituted.
Ingredients:
1 cup Greek yogurt
1 tbsp. lemon juice
1/2 garlic clove chopped
1 small cucumber
Salt to taste
Freshly cracked black pepper corns to taste
1 tbsp. chopped fresh dill leaves (Mint / parsley may be substituted.)
Method:
* Follow this step only if using full fat yogurt. Line a colander with multiple folds of cheese cloth or a thin cotton cloth and drain full fat yogurt in it
for about 2 - 3 hours or until the desired consistency is reached. Place
the colander in the refrigerator while draining the yogurt.
* Peel and remove the seeds from the cucumber. Chop fine or grate the cucumber and sprinkle salt over it. Leave the mixture in the colander for about 30 minutes or so to drain the water. If the cucumbers are cubed, pat with paper towels to remove any extra moisture. In case the cucumber was grated, just squeeze out any extra water using hands.
* Add cucumber, garlic, lemon juice and chopped dill to a food processor and blend. Add this mixture and ground pepper to the yogurt and mix well. Taste and add salt if needed and stir well to combine.
* Allow it to rest for sometime before serving so that flavors can develop.
* If not using immediately, refrigerate the tzatziki. It can be stored in the refrigerator for 2 -3 days.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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This post has been long due considering my husband's affinity towards vinaigrette dressings. Especially the raspberry vinaigrette that he absolutely loves, has inspired me to try this vinaigrette albeit with another berry as I had only those stowed away in my freezer.
According to wiki, the word 'vinaigrette' is the diminutive form of a French word meaning vinegar and was commonly known as French dressing during the 19th century. It is used as a salad dressing or cold sauce in classic French cuisine but commonly used as a marinade too. In general, a vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are the common additions while herbs / shallots go into when used as a sauce for cooked vegetables, grains and the like.
I see my husband
frequently preparing vinaigrette at home for his salads though my
attention never has gone towards the preparation and it has never
occurred to me to blog about it. When it is time for condiments this week, I thought of giving him a surprise with this strawberry based one besides having a post ready for this week's BM. This is one of the simplest and delicious vinaigrette that goes well as a dressing for a green salad. It was so yummy that I could have drank it straight out of the blender jar instead of using it as a dressing.
Ingredients: (Yield 1 cup vinaigrette)
8 oz. frozen / fresh prepared strawberries or about 10 large sized ones (I used frozen berries.)
2 - 3 tbsp. olive oil
2 tbsp. cider vinegar
2 tbsp. honey
Salt to taste
Pepper to taste (I used about 1/8 tsp. crushed pepper.)
Method:
* Just whiz everything in a blender and use as needed.
* Refrigerate until use, if not using immediately.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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The word salsa though conjures up an image of a tomato based one, there are varieties of salsa that do not use tomato. The word 'salsa' is the Spanish term for 'sauce' which in turn comes from Latin meaning salty. One of the non-tomato based salsa happens to be this spicy, sweet mango salsa that goes well with nachos, burritos, burgers to name a few. This interesting salsa is a perfect addition for summer gatherings when you find ripe mangoes in abundance. This vibrant colored salsa is also used as a garnish on grilled fish / chicken according to wiki. Chose ripe but yet firm mangoes to prepare this salsa.
Ingredients:
1 cup peeled and cubed ripe mango
2 tbsp. finely chopped red onion
1/2 or 1 jalapeno chile, finely minced (Adjust according to the spice level preferred.)
2 tbsp. finely minced cilantro
1 to 2 tbsp. lime juice
Salt and pepper to taste
Method:
* Combine mango cubes, onion, chile and cilantro in a bowl.
* Sprinkle salt and pepper and squeeze lemon / lime juice into the bowl. Toss the bowl to combine.
* Adjust the seasonings if needed and chill for few minutes before serving.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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