Coriander ginger rasam

Coriander ginger rasam is the medicine for cough, cold and of course, fever. A helping of this rasam is sure to give great respite to the throat, tummy and mind.

Preparation time: 10-15 mins

The medicine for cough,cold and fever

Serves: 2  

Ingredients:

Boiled pigeon peas (kandipappu/toordal) 2 tbsp  

Coriander (kothimeera/dhania) ½ a bunch  

Ginger (allam/adrak) ¼th inch  

Cumin seeds (jeelakarra/jeera) 1 tsp  

Pinch of tamarind  

Ghee 2 tsp  

Mustard seeds (aavalu/rai) 1 tsp  

Curry leaves 4-5  

Salt to taste  

Method:


Pressure-cook or boil the pigeon peas soft and set aside to cool.

Finely chop the ginger and coriander.

Blend to a fine paste the cooled pigeon peas, ginger, coriander, cumin seeds and a pinch each of tamarind and salt.

In a cooking pot/vessel, heat ghee and add mustard seeds. As they pop, add red chillies (optional),curry leaves and pour in the blended pigeon peas and ginger mix. Add water (around a cup), adjust salt and leave to boil for a couple of minutes.

While the aroma of fresh coriander gives a refreshing feeling, the ginger does its medicinal acts and pigeon peas provide the required nutrients. Add 2 spoons rice to a cup of rasam mix and drink it in or drink ala a soup with some salt and pepper. Coriander ginger rasam is a simple solution for people of any age group. The rasam can also be made on regular day-day menus, especially as a digestive option.

Food Crossword - 2

The second food crossword to complement your weekend leisure.

(Click to enlarge)

Solution in the next one.

Solution to Food Crossword - 1:

Across

1. Sugar 

2. Fig 

3. Eggless 

4. Tea 

7. Cup 

8. Gourd 

Down

1. Sweet 

2. Fried 

5. Gua 

6. Sipped

Mamidi Dosakaya Gojju/ Raw Mango and Yellow Cucumber Sweet Chutney

Both Mangoes and Yellow cucumbers are regular summer vegetables. While mangoes now days create a little heat in the system, yellow cucumbers are well known for their cooling abilities. So here is our next mango recipe, a perfect blend to relish the summer while cooling the system.

Preparation time: 30-40 mins

Ingredients:

A gojju, with Telugu Ingredients, cooked the Kannada way

Medium sized raw mango (maamidikaya/maavikai) 1  

Yellow cucumber (dosakaya) 1  

Jaggery (bellam) 250 gms  

Refined cooking oil 2 tsps  

Mustard seeds (aavalu) 1 tsp

Red chillies 2  

Curry leaves 4-5  

Cumin seeds 1 tsp  

Black gram 1 tsp  

Red chilli powder 2-3 tsps  

Pinch of turmeric  

Pinch of asafoetida  

Salt to taste

Method:


Wash, peel and cut the raw mango and yellow cucumber into cubes (the sour cucumber adds better taste).

Pressure-cook the mango and yellow cucumber cubes together to 3 whistles. Alternatively, boil/microwave for around 20-25 mins until soft and mash-able.

Heat oil in a pan/kadai (bandli/mukudu). Add mustard seeds and as they pop, add the red chillies, cumin seeds, black gram, curry leaves and a pinch each of turmeric and asafoetida.

Now add the mango-yellow cucumber mix, salt to taste and mix well. Add around a quarter of cup water if required and boil for a few mins.

Add jaggery, mix and leave to dissolve. Add red chilli powder to taste and stir. By now, both the mango and yellow cucumber cubes are well mashed and mixed thick with the jaggery. Leave until 2 boils and remove from heat. This way the red chilli powder seeps in.

Tangy with mangoes, sour with yellow cucumbers and sweet with jaggery, Mamidi Dosakaya gojju or raw mango and yellow cucumber sweet chutney is a great Indian bread/ rice supplement. The best way is however to pour ghee over hot rice, mix with this gojju and gulp it all in.

Bangala bhow(l) Bhow(l)

The recipe’s name is inspired from the popular comedy scene from Chantabbai, where Srilakshmi garu feeds the editor potti Prasad gaaru her own innovative recipe-‘bangala bhow bhow’ and the editor turns amnesiac. Native Jandhyala comedy that has every viewer in splits.  

View the scene here.

Our recipe has its name derived from there and is hopefully not an improvisation of Srilakshmi garu’s. Just like Jandhyala garu’s films are filled with different emotions but laced with comedy, this recipe too is laced with potatoes and can be filled to different flavors.

Preparation time: 30-45 mins

Serves: 4

Ingredients:

Potatoes (aloo) 4

Corn flour 2 heaped tbsp

Cumin powder (jeera powder) 1 tsp

Refined cooking oil 1 cup

Salt to taste

Fillings of choice.

Method:

Bangala-dumpa in Telugu refers to the potato and that is the base for this recipe- bowl shaped potatoes- Bangala bhow(l) bhow(l).

Wash and boil the potatoes until soft and mash-able. Alternatively, pressure-cook to 4 whistles.

Cool the potatoes peel them and mash soft ala a dough of clay. Add corn flour, salt to taste, cumin powder and red chilli powder (optional) and chat masala (optional) and mix to smooth dough. Ensure the dough is tight enough to bind together but still smooth.

Take lumps of dough and mould into the shape of cups. For this roll the dough in between both the hands to a smooth ball, prick the pointed finger in to make a hole first and use both the thumb fingers to enlarge and even out the hole to the shape of a cup. The first one might get you boggled, but try twice, and your fourth one is sure to become a perfect b(h)owl. (For those used to making rice flour/wheat flour lamps for vrathams and poojas, this is the same technique.)

Deep-fry each of the bhowls in pre-heated oil and remove onto a tissue to drain off the excess oil.

Fill each of the cups with fillings of your choice:  onions, sev, bhel and tamarind chutney are some of the things we fill them with. You could also try nutritious choices like grated tomatoes, carrots, raw mangoes or roasted almonds, green peas- Let your creativity decide the flavor.

Bangala bhow(l) Bhow(l) is a snack recipe, ideal for the summer evenings and starters. With the fillers, it doesn’t feel too oily and goes well with any of the thandas or hot masala chai and makes a chatpata combination with the soups. (With deep fried potatoes and corn flour, the recipe is quite high on calories, thus advisable to have few at a time,made once in a while).

Enjoy your Bangala Bhow(l) Bhow(l) and remember to keep visiting thrillingtreats.blogspot.com, in case you forget other things. :D

Mango Dosa

Next on our mango season specials is this instant mango dosa. Dosas need at least a day or two’s planning and preparation but mango dosai needs just a few hours, some yummy raw mangoes and a ‘mango- hungry’ appetite.

The Dosa with a Tangy Twist!

Serves: 2

Ingredients:

Raw rice (biyyamu/akki) 1 cup

Average sized raw mango (mamidikaya/maavinkai) 1

Fresh and grated coconut 3 handfuls

Refined cooking oil

Salt to taste

Method:

The Mango dosa is an improvised version of the neer dose that Kannidagas make.  

Wash and soak the rice for 2 to 2 and half hours.

Grate the raw mango and fresh coconut.

To the blender jar, add the soaked rice, fresh and grated coconut and water enough to blend to a smooth dosa batter. The batter should be of milk consistency and not milkshake consistency. It should be easy to pour over the pan. Hence the batter has to be thin and liquidly.

Pour the batter into a bowl. Add grated raw mango and a pinch of salt and stir well.

Heat the pan/tawa. Pour half a cup of batter onto the tawa in circular motion. DO NOT spread the batter. Just pour and leave the dosa bake. Add a few drops of oil through the circumference and leave to bake. This dosa does not turn golden brown or brown instead will develop a puffy white feel. Turn and leave the dosa to bake for a min or two.  Remove and continue the process to make more dosas.

Tangy and fluffy, mango dosas taste great with any of the spicy chutneys or gojjus. With no additional spices, kids will love and polish them off even without a supplement for sure.  A great summer weekend brunch option.

Bachalaaku pulgura/Malabar spinach sweet chutney

Whenever there is a Pune Warriors vs Chennai Super Kings match, it is like a mini-war at home. While one of us is a ‘super’ Dhoni fan, the other is an ardent believer in Ganguly’s glory. And just like this match is a mixed bag of emotions, the Malabar Spinach Chutney is a bag of tastes – pungent, sweet, spicy and leafy.


Preparation time: 15 – 20 mins

Serves: 2

Ingredients:

Bunch of Malabar spinach (bachalikura/basale soppu) 1
Medium sized onion 1
Green chillies 2
Cumin seeds (jeera/jeelakarra) 1 tsp
Jaggery (gud/bellam/bella) 1/4th cup
Tamarind (chintapandu) 1 blob
Refined cooking oil 2 tbsp
Red chillies 2
Mustard seeds 1 tsp
Black gram (urad dal/uddi pappu) 1 tsp
Pinch of asafoetida (hing/inguva) (optional)
Salt to taste

Method:

Wash, wipe and chop the Malabar spinach. Slit the green chillies and cut the onion.

In 2 tsp oil, fry the Malabar spinach to a lump. The spinach will leave water and form a lump. Fry the onion to golden brown. Sauté green chillies and set aside to cool.

Once at room temperature, blend to a fine paste the Malabar spinach, onions, green chillies, cumin seeds, jaggery, tamarind and salt to taste.

Heat oil and add mustard seeds. As they pop add red chillies, black gram and a pinch of asafoetida.

To the seasoning add the blended Malabar spinach paste and cook for 2 minutes.

Malabar spinach sweet chutney or bachalaku pulagura is a great rice supplement. It also tastes great with the South Indian snacks like Dosa and Idly.

Mamidi Vankaya/Mango Brinjals

The second one on our mango series this season, mamidi vankaya is a tangy brinjal curry, the flavor derived from raw tangy mangoes.

Preparation time: 20-30 mins
 

Serves: 2

Ingredients:

Small round brinjals (gundu vankaya) 5-6
Raw mango (maamdikaya) 1
Fresh coriander (kotmeera/dhania) 1 bunch (10 strands)
Green chillies 2
Cumin seeds ½ tsp
Refined cooking oil 3-4 tbsp
Mustard seeds ½ tsp
Pinch of tamarind (chintapandu)
Salt to taste

Method:

Wash and cut the brinjals with a plus shaped cut. Keep them in water or they will turn black. 

 

Peel and cut the raw mango into pieces. Slit the green chillies.

Blend to a fine paste, the raw mango pieces, green chillies, the fresh bunch of coriander, half a tsp of cumin seeds and a pinch each of tamarind and salt. Add water if required and blend to a smooth paste.

Heat oil in a pan/kadai (bandli/mookudu). Add half a tsp of mustard seeds, as they pop, wipe and add the brinjals. Sauté, cover and cook for around 8-10 mins on medium to low heat until they turn soft and are done. Sauté the brinjals as they cook to ensure, they don’t cook only on one side and are evenly cooked.

When the brinjals feel done, add salt to taste, the blended mango paste and cook to either a gravy or semi-gravy and dry. Add around quarter cup of water if gravy is preferred.

Mamidi vankayalu or mango flavored brinjals are served ideally with hot ghee topped rice or phulkas. If you are a brinjal and mango lover like us, then pour some thick curd over the brinjals and savor them as is. Yummmmmmm!

Carrot roti

A simple recipe for a relaxed Sunday afternoon.
 
Preparation time: 10-15 mins
 
Serves: 2
 
Ingredients:

Carrot 1
Wheat flour (atta/godham pindi) 1 cup (150 gms)
Cumin powder (jeera powder) 1 tsp
Salt to taste

Method:

Wash, peel and grate the carrot.

Add the grated carrot, cumin powder, a few spoons of cooking oil, water and salt to taste to the wheat flour and mix to a smooth dough.

Bail the rotis and fry on a pre-heated tawa.

Serve carrot roti with any of the gravy curries or just plain curd/raithas. Enjoy the Sunday re’treat’.

Maamidikaya saarsotlu/Maangai sevai/Mango rice noodles

Its April and the mango season. Green and yellow, mangoes are a summer treat. Here we are with a few thrilling mango recipes in the next few days, starting with the mango sevai or mango rice noodles.

The Saarsotlu or sevai recipe is already available here.

Mango sevai is the mango seasoning to the saarsotlu.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Rice sevai pack 200g
Raw mango 1
Green chillies 2
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black gram 1 tsp
Bengal gram 1 tsp
Curry leaves 4-5
Fresh and chopped coriander 1 tsp
Pinch of turmeric
Pinch of asafoetida
Salt to taste

Method:

The rice sevai pack has instructions mentioned on it, instructing to pour boiling hot water over the sevai. We prefer the vice versa way that is boil water in a cooking pot/vessel. When the water reaches boiling point, turn off the heat and add the rice sevai. Leave for around 5 mins for the sevai to turn soft and cooked.

Drain off all the water and set aside the dry and soft sevai.

Grate the mango and chop the green chillies and coriander.

In a pan, heat oil and add the green chillies and a few mustard seeds. As they pop, add the cumin seeds, black gram, Bengal gram, curry leaves, coriander and a pinch each of turmeric and asafoetida.

Add half of the grated mango and sauté for a few mins until the mango is spiced.

Add the spiced mango mixture, salt to taste and the remaining grated mango to the rice sevai and mix well to evenly spice the rice sevai.

Mamidikaya saarsotlu or maanga sevai or maavinkay shaavige is done. Mango rice noodles make a great breakfast and a quick evening snack. Tangy and spicy with no lemon and coconut used, it makes a great lunch box option, rightfully filling for a busy summer afternoon.

Black chickpeas and Radish curry/Mullangi Senagalu kura

Radish and chickpeas is one of those greatest combinations. Dry curries with radish are quite rare, but this one is unique. If suffering from hair loss, Radish is a great solution as it aids hair nourishment.

Preparation time: 25-30 mins

Serves: 2

Ingredients:

Radish (Mooli/Mullangi) 1
Black chickpeas (Kaala channa/ Senagalu) 1 cup
Onion 1
Tomato 1
Red chillies 2
Refined cooking oil 4 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Curry leaves 4-5
Chopped coriander 2 tsp
Tamarind paste 1/2 tsp
Red chilli powder 1 tsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of asafoetida (Hing/Inguva)
Salt to taste

Method:

Wash and soak the black chickpeas overnight.

Soak a blob of tamarind, extract the juice and set aside (if tamarind paste is unavailable).

Wash, peel and cut the radish into cubes. Chop the onion and tomato.

Pressure cook together the chickpeas and radish to 3 whistles. Alternatively boil or microwave cook until soft that is for around 20 mins.

Drain off any excess water and set aside. (This water can be used later for any rasams or sambars.)

In a pan/kadai (Bandli/mukudu), heat oil and add a few red chilies and cumin seeds. As they splutter, add the curry leaves, coriander and a pinch each of turmeric and asafoetida.

Add the onions and fry until golden brown. Add the tomatoes and cook until soft.

Add the cooked radish and black chickpeas, tamarind paste and salt to taste and mix.

Add a tsp of red chilli powder and garam masala/rasam powder (optional) and mix. While the garam masala gives a North Indian tinge, the rasam powder will give a south Indian flavor. Just red chilli powder too is a great taste.

Leave for 2 mins for the curry to get evenly spiced.

Black chickpeas and radish curry is a dry Indian bread supplement and makes a great combo with plain rice. High on nutrition content, it is an ideal inclusion in day-to-day menus.