Doddapatre Thambuli / Thambli

Thambli / Thambuli is a age old dish from the south Indian state of Karnataka which is usually prepared as a coolant in summer months. Yogurt is the base for any thambli dish and there are many varieties of thambli prepared using brahmi leaves, spinach leaves, curry leaves and so on. Menthe thambuli is one among the variety. A herb / vegetable / spice is ground along with coconut and spices and is added to yogurt and is served as a first course of the meal.

Today's star of the dish is doddapatre / karpooravalli / ajwain plant leaves that is known for it's medicinal properties. The leaves have been used as a home remedy for cold / cough and minor stomach ailments in India, for ages. My mother always has a pot of this herb at her home and this used to be her quick cold remedy for my son when he was an infant which used to work like a charm. 

My sister in law is the one who prepared this during my last visit to India and I just took some pictures during the process. This thambli recipe is a quick and fuss-free one and a beginner recipe. The leaves have a strong and distinct aroma which makes this thambli a delicious side dish to steamed rice with a drizzle of ghee.

Ingredients for thambli:
1 tsp. oil / ghee
1 tsp. cumin seeds
2 green chili
2 cups doddapatre / karpooravalli / Indian borage
1/2 cup coconut, shredded or in pieces.
Yogurt as needed
Salt to taste
Ingredients for seasoning:
1 tsp. oil
1/2 tsp. mustard seeds

Directions:
* Heat ghee/oil and add cumin seeds. When they start to brown, add green chilis and doddapatre soppu. 

* Fry until water almost evaporates, about 5 minutes. The leaves change the color and reduce in quantity. Keep it aside and let it cool.

* Grind the leaves along with the coconut. It will come around to about a cup of paste. This ground paste can be used immediately or refrigerated and used within  2 to 3 days.
* Add the paste and salt to yogurt and mix well. Thambli would be slightly on thicker side and so add yogurt accordingly.
* Heat oil for seasoning in a small pan and add mustard seeds. When the seeds start to splutter, remove from heat and add it to the yogurt mixture.

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Bionico

I came across bionico when looking for an easy dessert recipe from the Latin cuisine. It is one of the popular street snacks from Mexico and is a perfect treat to serve on a hot day. It is along the similar lines as the popular fruit custard from India though no cooking is involved in the case of bionico. A medley of chopped fruits are drenched with a sweetened sauce, made primarily with dairy products and  coffee granules.
 
It takes only a couple of minutes to prepare the sweetened sauce but it is a very delicious and interesting base to the fruit medley. Any combination of fruits you have on hand can go into this recipe as long as they are sweeter. Similarly, any toppings of your choice can go into bionico. We didn't feel that granola complimented bionico well but it can be included if proffered.
 
Recipe source: Here
Ingredients: (Yield 4 servings)
About 5 cups of chopped mixed fruits
(The original recipe had banana, apple, papaya, strawberries and grapes. I used banana, cherries, mango, peaches and strawberries.)
 
Ingredients for the sweet sauce:
Half of 14 oz. condensed milk can
3/4 cup evaporated milk
1/2 cup Greek yogurt / low fat sour cream
1 tsp. vanilla extract
1/2 to 1 tsp. instant coffee granules

Ingredients for toppings:
Raisins
Chopped pecans (I used walnuts instead.)
Sweetened coconut flakes
Granola
 
Method:
* Add all the ingredients mentioned under the sweet sauce into a bowl and whisk to combine.
* Add fruit pieces to parfait glasses / bowls. Pour the prepared sweet sauce as needed over the fruit pieces and garnish with preferred toppings.

This post goes to Blogging marathon #77 under the theme "Latin American Recipes". Check out the page to read what other marathoners are cooking.

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Mango Avocado Salsa

 

A colorful salsa recipe representing the fresh summer bounty, though late winter and spring seasons are still colliding in our neck of the woods. As any salsa recipe, this one too is a quick one and all one need to do is dice the ingredients and mix.

The mangoes I had were somewhere in between sour and sweet tasting and were perfect in this dish. I skipped the tomatoes so that the mango flavor would be more prominent in the dish though tomatoes add an a extra flavor layer. Mash the avocado for a mango based guacamole.

Ingredients:
1 avocado, diced
1 small mango, diced
1/4 cup finely diced red onion
1 finely diced small tomato (Optional. I didn't use any.)
1 green chillie, seeded and finely chopped
Roughly chopped cilantro (as much as needed)
1 lime / lemon
Salt to taste

 Method:
* Add everything except lime juice and cilantro to a mixing bowl and stir to combine.
* Add lime juice according to taste and finally stir in cilantro.
* Serve immediately.
 
This post goes to Blogging marathon #76 and check out the page to read what ot marathoners are cooking.

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