Aratithokkala Podi/Plantain Peel(Raw Banana Peel) Spice Powder and Chutney for Idli,Dosa and Rice(Oil Free)

Thank you Priya Mitharwal for trying to guess the recipe ,it is partially a chutney but mainly a delicious spice powder with the plantain peels.I wanted to try something different from the chutney's and ended up making this new combination.Earlier ,too I made chutneys with plantain peels and they are very unique(Recipes here and here).I can definitely say that this is the first time anyone in the food blog world has come across this one of a kind delicious,healthy and oil free spice powder and chutney made with plantain peels.

Today I am presenting to you 2 delicious dishes from same ingredients.We all relished them and hope you would too.

Firstly,let us see how this delicious spice powder with plantain peels is made------

Main Ingredients :

---------------------

Plantain Peels.............................from 2 plantains/raw bananas steamed

Dhalia/Putnala Pappu.................1/2cup

Coconut Pieces.........................5(fresh or frozen 2inch size)

Green Chillies............................6(to taste,the chillies I used are not very spicy)

Garlic Cloves............................2

Salt...........................................to taste

Preparation :

----------------

Clean the plantains,remove the tips and pressure cook the plantains with the peel for 2 whistles.Once the pressure is off take the plantains out from the cooker and remove the peel.(You can use the plantain pulp for making your favorite curries).In this recipe we use only the peel.

Let the peels cool down and cut them into small pieces.Place a pan on the stove on medium-high heat and add the cut peels to it and keep stirring them till they become dry.

Once the peels are almost cooked, add the slit green chilly's and garlic cloves and keep stirring till the raw smell in them is gone.Now switch off the stove and add the dhalia/putnala pappu/gulla senagapappu to the hot pan with the peels.Also add coconut pieces to the pan.

Once the heat is reduced and just warm,transfer the ingredients to the blender/mixie jar and add required salt and grind or pulse to make a delicious powder.

Remove the powder into a contianer and enjoy it with warm rice and ghee or as a side for idli and dosas.

Plantain Peels Spice Chutney

---------------------------------------------------------

Seconly,another variation for the Dry Plantain Spice Powder is the Wet Chutney with the same powder.

If you like to have this spice powder as a wet chutney instead of dry one for the tiffins like idli,dosa and upma, try this variation.

Main Ingredients :

--------------------

Plantain Peel Spice Powder....................1 cup

Yogurt...................................................1/4cup

Tamarind Paste......................................1tsp

Water....................................................as needed

Cilantro..................................................handful

Seasoning Ingredients :

---------------------------

Canola Oil...................................2tsp

Red Chilly....................................1 small piece

Mustard Seeds............................1/2tsp

Urad Daal...................................1tsp

Asafoetida/Hing..........................pinch

Curry Leaves..............................few

Preparation :

----------------

Add the Plantain Peel Spice Powder to the blender along with yogurt , tamarind and cilantro and give it a nice whip.Once the blend is ready you can use it as is or add water and blend it to the right consistency you like.Transfer the chutney to a bowl.

Now place a pan on the stove on medium heat and add oil to it.Once the oil heats up add the seasoning ingredients to it and wait till the seeds splutter,add hing and switch off the stove.

Now tranfer the seasoning to the bowl of chutney and serve it with your favorite tiffins.

Note :

---------

1) Instead of using water you can add little more yogurt to the chutney.

2) To make the chutney completely oil free you can avoid adding seasoning to it.Choice is yours.

3) Do try it and you will really love it.

Tasty and Healthy Juices on Thursday : Juice Recipe # 24

Today I am sharing with you one more healthy and delicious juice recipe concocted by Jay that is a delicious combination of fruits and vegetables.We all enjoyed it and hope you would too.

Juice Recipe # 24 :

-----------------------

We need the following ingredients for making this juice---------

Ripe Pineapple........................1(large)

Apples....................................2

Carrots....................................2(medium)

Yellow Zucchini.......................1

Green Zucchini........................1

Ginger....................................1inch

Preparation :

------------------

Rinse the fruits and veggies under cold water.Clean and cut the pineapple into long chunks.Now juice the pineapple followed by apples followed by carrots followed by yellow zucchini followed by green zucchin followed by ginger.Stir the collected juice in the bowl with a ladle so that the juices blend in and serve the juice immediately.

This yielded 4 large glasses of juice.The juice was yellow in color.

Note:

---------

1) As always, do check if the ingredients used in the juices are okay for you ,before you make these juices.

2) In a juicer always try to juice the soft fruit followed by hard fruits so that you can get the maxium juice out of the soft fruits.

3) A food that is healthy for one person may or may not be healthy for an other person.Always check with your doctor before you try these raw juices.

Aratikaya Ava Pettina Kura/Cooked Raw Plantain(Raw Banana) flavored with Mustard

Today I am sharing with you another simple ,healthy, and delicious raw plantain dish flavored with mustard paste.It is quick and easy to make.For other recipes with raw plantain/raw banana and its peel(arati thokkalu) check here.I made a new dish with the peel will post it soon,any guesses let me know.

Let us see how this delicious curry is made----------

Main Ingredients :

--------------------

Raw Plantain......................2

Seasoning Ingredients :

--------------------------

Canola Oil.........................1tbsp

ChanaDaal.........................2tsp

Urad Daal..........................1tsp

Mustard Seeds...................1/2tsp

Cumin Seeds......................1/2tsp

Red Chilly..........................1(broken into 2pieces)

Asafoetida/Hing..................1/8tsp

Ginger................................1inch(cut into pieces)

Green Chilly.......................2(cut into pieces)

Curry Leaves......................few

Turmeric.............................1/4tsp

Salt.....................................to taste

For Mustard Paste :

-----------------------

Take 2tsp of mustard seeds and 1/2tsp of raw rice (soak rice for 5 minutes) and grind them in the blender with little water to make the paste.

 Preparation :

---------------

Wash the plantains under water and cut the ends of the plantains,do not remove the peels.Now cut both the plantains into 2 halves and steam in the pressure cooker for 1 whistle and switch off the stove.(You can steam them on the stove top too).Once the pressure has cooled down take the plantains out of the cooker and remove the peel and keep it aside.Cut the plantain into small pieces.

Now place a pan on the stove on medium heat and add oil.Once the oil heats up add the chanadaal,uraddaal,mustard seeds,cumin seeds and red chilly.Once they start to splutter add hing,cut ginger ,cut chilly and curry leaves.

Once the seasoning is ready add the cut plantain pieces,turmeric and salt.Mix well and cook for 2 minutes.

Finally add the mustard paste to the plantain pieces and stir so that the mustard flavor incorporates well and cook for 2 more minutes.Now you can add some lemon juice and switch off the stove.

Delicious Aratikaya Ava Pettina Kura/Cooked Raw Plantain flavored with Mustard Paste is ready to be served with warm rice or roti.

Note :

----------

1) Do not trash the peel.You can use it for making chutney or ------.Will let you know the next recipe with  plantain peel soon.Meanwhile can you guess what it is? Let me know.

2) In this curry instead of cutting the plantain into pieces you can crumble it and add too.

This recipe goes to CWS-Mustard Seeds Event guest hosted by me and started by Priya.

Mamidallam MenthiBaddalu/MangoGinger(Maa Inji) Pickle

Happy Mother's Day to all the Mom's

MangoGinger/Mamidiallam/Maa Inji is a very healthy and delicious rhizome.MangoGinger is a plant of the ginger family Zingiberaceae and is closely related to turmeric. These rhizomes smell like raw mango and look like ginger,they have a unique taste.We can make a variety of pickles and chutneys with this MangoGinger(mamidallam).

The recipe I am sharing with you today is similar to Mamidikaya Menthibaddalu.Instead of Mango we are using MangoGinger.We call this as "Mamidallam Menthibaddalu or MangoGinger Pickle".We use roasted mustard and fenugreek powder in this recipe which gives a nice flavor to this pickle.

Let us get into the details of the recipe-------------

Main Ingredients :
-------------------
Mamidallam/MangoGinger..............1cup
Paprika Chilli Powder.....................1/2 cup
Canola Oil......................................1/2cup
Mustard Powder............................2tsp
Methi Powder................................1tsp
Asafoetida/Hing..............................1/2 tsp
Lemon Juice..................................2tbsp/as needed
Salt................................................to taste

Preparation :
--------------
Peel the skin off the mango-ginger and cut it into small pieces.This goes to the CWS-Mustard Seeds Event being guest hosted by me and started by Priya.

Now take a pan and pour the oil in it and place the pan on the stove and heat the oil till it reaches smoking point . Now add the asafoetida/hing to the hot oil and switch off the stove.

When the oil temperature comes down a bit(it should still be little hot) add the chilli powder to the hing oil.

Meanwhile get the Methi/Mustard powder ready.Add 1tsp of methi seeds and 2tsp of mustard seeds to a pan and dry roast them on medium heat till they are done.Let the seeds cool down and then grind it into a fine powder.Methi/Mustard powder is ready.

Now the oil with hing and chilli powder is cooled down.Add the mango-ginger pieces,and methi/mustard powder to the oil and mix it.

Now add the required amount of salt, 2tbsp of lemon juice to the mango-ginger , spice, oil blend and mix it well.The pickle is all done.

This pickle tastes good when served as a side dish with daal rice or can be served with parathas.It can be eaten with hot rice and also as a condiment for yogurt rice.

Note :
--------
1) As the mango-ginger is not sour we have to add lemon juice to the pickle.Leave the pickle out for a day,and next day taste for salt and lemon juice and adjust if needed.

2)Transfer the pickle to a clean bottle and store in the refrigerator as it might spoil if it is kept out(It should be fine when kept out for 2 or 3 days ).

 3)I used paprika chilli powder here so it's not spicy.If you are using a spicy/hot chilli powder adjust the amount of chilli powder accordingly.

4)I used less oil in the recipe as by next day salt with the spice in the pickle will leave out some liquid and it will rise the level of oil.

5)This pickle will taste very delicious if you let it rest for 2 days and then use it.

This recipe goes to the CWS-Mustard Seeds Event guest hosted by me and started by Priya.

Cooking With Seeds Event(CWS) : Mustard Seeds

Dear friends/visitors of Sumadhura,I am very happy to announce that for the month of May 2011,Cooking With Seeds Event(CWS) started by Priya Suresh is being guest hosted by me with the star ingredient as "Mustard Seeds".Thank you Priya for giving me the opportunity to host this wonderful event.(Rules of the event are posted at the end of the post).

Star Ingredient : Mustard Seeds 

Mustard seeds are very widely used in Indian cuisine and also equally in world cuisines.The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods.The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).

It is known that the existence of mustard seed dates back to 5th century BCE and is also mentioned in many religious quotes.I am happy to know that mustard is very native to India and has spread from here to rest of the world.

Culinary Uses

Mustard seeds are used as a spice,and by grinding and mixing them with water, vinegar or other liquids, are turned into the condiment known as mustard or prepared mustard. The seeds are also pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.Mustard is often used at the table as a condiment on meat. It is also used as an ingredient in mayonnaise, vinaigrette, marinades and barbecue sauce. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is also an emulsifier which can stabilize a mixture of two or more unblendable liquids such as oil and water. Added to Hollandaise sauce, mustard can reduce the possibility of curdling.Dry mustard, typically sold in cans, is used in cooking and can be mixed with water to become prepared mustard.

Storage and Shelf Life

Because of its antibacterial properties, mustard does not require refrigeration; it will not grow mold, mildew or harmful bacteria.Unrefrigerated mustard will lose pungency more quickly, and should be stored in a tightly sealed, sterilized container in a cool, dark place.Mustard can last indefinitely, though it may dry out, lose flavor, or brown from oxidation.Mixing in a small amount of wine or vinegar will often revitalize dried out mustard. Some types of prepared mustard stored for a long time may separate, causing mustard water, which can be corrected by stirring or shaking. If stored for a long time, unrefrigerated mustard can acquire a bitter taste.

Nutritional Value

As a condiment, mustard averages approximately five calories per teaspoon.Some of the many vitamins and nutrients that mustard seeds are high in are selenium and omega 3.

Alternative Uses

There has been recent research into varieties of mustards that have a high oil content for use in the production of biodiesel, a renewable liquid fuel similar to diesel fuel. The biodiesel made from mustard oil has good cold flow properties and cetane ratings. The leftover meal after pressing out the oil has also been found to be an effective pesticide.

An interesting genetic relationship between many species of mustard has been observed, and is described as the Triangle of U.

When talking about the regional usage of mustard seeds in India,it is as follows:

Aavakaya (Telugu: ఆవకాయ),Kadugu (Tamil: கடுகு),  or sasive (Kannada:ಸಾಸಿವೆ), a variety of Indian pickle consisting mainly of mangoes, red chilli powder and aavaa pindi (powdered mustard seed) preserved in mustard oil, is popular in South India with its origin in Andhra Pradesh.

These mustard seeds are known in Hindi/Urdu as sarson and in Punjabi as sarron. These are used as a spice in North India and Nepal. The seeds are usually roasted until they pop. They are also planted to grow saag (greens) which are stir-fried and eaten as a vegetable preparation, sarson ka saag (sarron da saag in Punjabi).

In Maharastra, it is called as mohari, and is used frequently in Maharastrian recipes.

Sarson ka tel (mustard oil) is used for body massage during extreme winters, as it is assumed to keep the body warm and moist.

P.S: All the above information has been gathered from wikipedia(Mustard Seeds,Mustard Plant,Mustard).

 Here's what you need to do :

 

1. Prepare any vegetarian dish using Mustard Seeds and send them to me between May 1st and  May 31st.(Only vegetarian, no eggs please).

2. Please link back your recipes to this event announcement and Priya's event page.

3. Use of Logo is appreciated.(To access the logo, left click on the picture and save it to your computer)

4. E-mail me at kjsumadhura@gmail.com with the following info :

Subject as : CWS - Mustard Seeds

Your Name:

 Blog name:

 Recipe Name:

 Recipe URL:

Picture of the Dish :

4. Archived entries are accepted ,but make sure to link it to My Event Announcement Page and to Priya's.

5. Multiple entries are accepted.

6. Non-bloggers too can participate in this event,send in your recipes by Email. 

So get your cooking gear ready and start preparing your outstanding recipes with mustard seeds(as powder, or paste or just as seeds) and fill my inbox with your delicacies.

For recipe ideas using mustard as primary flavoring you can checkout my recipes here and here .

Spicy Avocado-Coconut-Mango Chutney

To all the Malayali Friends/Visitors of Sumadhura :

നവവത്സര  ആശംസകല്‍

This is another healthy chutney I made yesterday that turned out  very delicious.This chutney is a combination of healthy ingredients - Avocado,Coconut and Mango.This tastes great with warm rice,as a spread for bread toast,and also as a spread for veggie wraps.We tried it all the three ways and we enjoyed it,hope you would too.

Let's see how this delicious and healthy chutney is made------

Main Ingredients :

----------------------

Ripe Avocado.......................2(pitted and peeled)

Coconut................................1/2 cup

Green Mango........................4pieces(3" size with peel on)

Green Chilly..........................4(to your taste)
Garlic....................................3 cloves

Corinader.............................handful
Lemon Juice........................2 tbsp

Turmeric...............................1/8 tsp

Salt......................................to taste

Seasoning Ingredients :

--------------------------

Canola Oil........................1tbsp

Chana Daal......................1tsp

Urad Daal........................1tsp

Cumin Seeds....................1tsp
Coriander Seeds..............2tsp
Mustard Seeds................1/2tsp
Methi Seeds....................4seeds
Red Chilly........................1
Asafoetida.......................pinch

Preparation :
----------------

Add all the main ingredients to a blender and blend them well.

Now place a pan on the stove on medium high heat and add oil to it.Once the oil is hot add the seasoning ingredients and when the seeds start to splutter,add asafoetida and switch off the stove.

Keep a little seasoning aside and add rest of it to the avocado mix in the blender and blend  so that flavors mix in well.Remove the blend mix into serving bowl and add the remaining seasoning to it.

Delicious Avocado-Coconut-Mango Chutney is ready to be served.

Note :
----------
1) I used frozen coconut and frozen green mango pieces.The mango pieces were 3 inch size and had the peel on them.

2) As the mango was not very sour ,I used lemon juice.If your mango is sour you can skip the lemon juice.Chutney was not very sour,but if you like yours sour add more lemon juice.

3) The addition of corinder seeds to the seasoning enhanced the flavor of the chutney.

Dondakaya Pachadi/Tindora(IvyGourd) Chuntey

To all Tamil Friends/Vistors of Sumadhura :

 இனிய  தமிழ்  புத்தாண்டு  நல்வாழ்த்துக்கள்  

Now coming to the recipe posted........Ivygourd/Tindora/Dondakaya Chutney is very easy to make and delicious to taste.This chutney tastes good with rice,roti,paratha,dosas and idly too.Let us see how this chutney is made------

Main Ingredients :

---------------------

Dondakaya/Tindora.................2cups(cleaned & cut)

Seasoning Ingredients :

------------------------

Canola Oil.........................6tsp

Chana Daal.......................2tsp

Urad Daal.........................2tsp

Mustard Seeds.................1/2tsp

Cumin Seeds....................1tsp

Methi Seeds.....................4

Garlic Cloves...................3

Dry Red Chilly.................2

Tamarind Paste................2tsp

Turmeric..........................1/8tsp

Asafoetida/Hing...............1/8tsp

Salt..................................to taste

Preparation :

---------------

Place a pan on the stove on medium high heat and add oil to it.Once the oil heats up add chanadal,uraddal,mustard,cumin,red chilly,methi seeds and garlic cloves to the hot oil.

Once the seasoning ingredients are golden in color and start to splutter add hing and remove the seasoning ingredients into a bowl.

To the remaining oil in the pan ,add the cut tindora and turmeric.Cook covered till the rawness in the tindora is gone.Don't forget to stir in between.

Once the tindora is cooked switch off stove and add tamarind paste to the hot tindora.

Once the tindora is cooled,transfer it to the blender along with tamarind paste.Add the fried seasoning ingredients(save a little for later) and salt to the tindora and blend well.

Remove the blend chutney into bowl and add the rest of the seasoning to it.Delicious Dondakay/Tindora Chutney is ready to be served.

Spicy Sesame Powder/Nuvvula Podi

Today I am sharing a simple and easy to make spice powder with sesame seeds.This powder tastes very delicious when mixed with warm/hot rice and ghee/oil.Not only that, you can use this powder as a topping for curries instead of using chilly powder.I will post the curries later but for now let us see how this delicious powder is made.

Main Ingredients :

--------------------

Sesame Seeds......................1cup

Dry Red Chilly......................6

Salt.......................................to taste

Preparation :

------------------

Place a pan on the stove on medium high heat.Once the pan is hot add the sesame seeds and  dry red chilly and start toasting them.For the first 5 minutes you don't have to stir it often.

Once the seeds start to  change color stay near the stove and keep stirring on and off so that the seeds don't burn.We need to keep toasting till the sesame seeds turn into golden color and the red chillies get crispy.

Now we can switch off the stove and transfer them to a plate and let them cool down.Once the seeds cool down tranfer to a blender/mixie ,add salt and grind it to a coarse powder.

Delicious and spicy Sesame Seeds Powder is ready to be served.Try it and you will love it.

Note :

---------
1) Do not brown the seeds or burn them.If you over toast the seeds the powder might taste bitter.

2) You can use white or brown sesame seeds for making this powder.When using brown sesame seeds keep an eye on the seeds while toasting because the color might be deceiving.

3) Use red chilly according to your taste.You can increase the spice or reduce it too.

4) This powder stays fresh for 15 days.