Showing posts with label Brahmin. Show all posts
Showing posts with label Brahmin. Show all posts
Friday, November 20, 2015
Molagooshyam | Mixed Vegetable Lentil Curry - Palakad Cuisine
A protien rich lentil soup loaded with vegetables is Molagooshyam. Its ideal for people on diet or looking for a light meal over dinner.
Molagooshyam is a traditional dish from Palakad Cuisine. This dish was introduced to me by my partner in crime at home Mr SK. He knows to cook some of his comfort dishes and this one among them. Amma had only made, probably as far as I took interest only the elaborate version of this dish - Molagutal which requires grinding coconut, cumin seeds and stirring in the lentil vegetable mixture steamed in the cooker. Anyways that is in my coming posts.
This post here is among my first posts , from where my blog begun and hence it had no pictures. In fact no pre-write up. Having said that, I decided to add a picture to these picture-less posts as and when I find time and add it to my catalog of traditional dishes.
Heading straight to this delicious comfort meal .It has got very simple ingredients, some very essential ingredients. Coconut Oil and Curry Leaves are a must and it has no substitution for the flavor.
INGRDIENTS:
1/2 Cup Moong Dal / Pasi Paruppu
Roughly 2 Cups of Vegetables
1 - 2 Nos Green chillies ( depending upon the heat that suits your palette)
1 tsp Turmeric Powder
1 tsp Turmeric Powder
Salt to taste
A sprig of Curry leaves
1 tblspn of Coconut oil
DIRECTIONS:
1 tblspn of Coconut oil
DIRECTIONS:
- Wash and dice vegetables of choice into cubes like Chayote ( Also known as Chow Chow) , Carrot , Potato . And pop in some peas - either fresh or frozen into the vegetable mix and give them all a good wash. Slit the green chillies into 2 .
- Wash the Moong Dal under running tap water and set it aside.
- Prepare for pressure cooking the lentil vegetable mixture by placing the washed Dal ,chopped vegetable,slit green chillies in a large vessel sitting inside the pressure cooker . Add turmeric and enough water to cover vegetables- Approximately 2 Cups and pressure cook until the dal is cooked.
- Once the pressure from the cooker is released, transfer the lentil mixture into a steel pan. Add the required amount of salt , a dollop of coconut oil and a sprig of curry leaves. Boil for about 2 minutes in total and serve it hot with steam rice.
- Make a nice vegetable salad to go with this.
- Molagooshyam is ready to be served.
NOTES:
A lot of people prefer to add Pepper powder to it . We do not at home as my Head Chef ( Mr SK) does not find it authentic.
You could choose vegetables like Raw Banana,White Pumpkin, Ash gourd, Yam too.
You could choose vegetables like Raw Banana,White Pumpkin, Ash gourd, Yam too.
Monday, November 16, 2015
Mangakari | Raw Mango Picke - Brahmin Special | Essential for Kerala Sadhya
As the New Year begins, each year, I start looking forward to my holidays mid year.. Start planning for my trip to India - where do I visit ? whom to catch up? what to buy for the family ? What presents shall I take back home that can bring a little smile on faces, Essentially, something that they always wanted or something they wished to have. Are there any new kids in the block ,after i have last visited? Isnt it an amazing time planning for it, shopping for it and then carrying it along .. Trust me half the year passes by just like that..
Then I begin to work on the lineup - what I need to bring back home? what do i miss eatery wise? Any Indian attires to jazz up my wadrobe? And What not .... I soo do love fabric in India.. We just have the right pure fabric! I do value them soo much, being in London. Cotton has a Hefty PRICE and I really mean it ! So I do raid brands buying robes & ribbons and they look absolutely classic and contemporary in style back here. That is exactly what we want, isnt it!!! My mum n H are perfect companions when I go hand picking in variant times.
As we fly from one place to another, I start to realise my recession is about to confine and I want to take back whole caboodle that I miss Amma makes at home.. Sambar powder, Rasam Powder ,Thenga podi, Chunda ( A gujrathi raw mango sweet sour picke), Mangakari ( Raw Mango Picke - Kerala Style) and so forth ! But imagine what can a portmanteau can restrain?
But this time, it was different ! Neither did we plan for a travel , nor are we travelling. But Amma visited me for two weeks , which wrapped up last week... These 2 weeks were a bliss and a bless! We all holidayed day in dayout with kids having their term break. Amma did my school run, to give me a break from my routine and rounds. Is that sweet !! Miss you ma ...
She did everything that we would love to do in India..Lending me a helping hand to sort my culinary corner, cooked up delicacies that I do tremble and hesiste to cook. H enjoyed his feast .. Guess Mum's know that !! Being a mum of two, I would realise that as they grow older probably!!
Before Ma's trip was drawing to a closure, Amma made me all the powders, pickes that we need for the year and sweets that lil V & S adore :) Talking of Pickle, It was Mangakari , Pulikachal / Puli Inji , Naraga Urugai (Lemon Pickle )...
Mangakari is something I dot upon.. My comfort pickle with Yogurt rice!! Yummy Yumm... SO here it is .. just as Amma made, I wrote down the recipe for my own records !! I have never made before, so this was just the right time and right recipe to post .
Mangakari is an essentially loved Brahmin Special pickle at home and is relished with Curd Rice. It is also an essential item in a Kerala Sadhya feast.
INGREDIENTS:
| Raw Mango / Pacha Mangai | 5 Cups |
| Salt | 1 Cup |
| Chilli Powder | 3/4 Cup |
| Turmeric | 1/4 Tsp |
** We have used 10 oz. Corelle bowl as 1 Cup
Measurement for this pickle is 5:1:1 for the first three ingredients.
Chilli powder can be reduced or increased up to 1 Cup depending upon the spiciness.
TO GRIND & SEASON:
| Methi Seeds /Mendhiyam | 2 Tsp |
| Mustard Seeds | 1/4 Tsp |
| Asofoetida /Peringayam | 1 Tsp |
| Dried Red Chilli/ Molagavettal | 2-3 ( Optional) |
| Til Oil | 2 Tblspn |
** Use Coconut Oil, if you are intending to make instant pickle
METHOD:
- Dice the mango into small equal pieces.Add salt, chilli powder and turmeric and mix it well until the raw mango is well coated.
- Heat the fry pan and fry the methi seeds until red color is achieved. Add the dried red chillies and fry for another 30 seconds . Powder it fine.
- Heat oil to the smoking point and add mustard seeds.It should crackle right away. Turn of the gas and immediately add asafoetida. Allow it to cool down.
- Pour the oil mixture and the powder over the mango and mix it well. Set it aside for 30 minutes before you serve. Enjoy this yummilicious pickle with curd rice. After 4-5 hours, you could store this in glass containers and stack it in fridge.This pickle can be enjoyed for up to 2 weeks.
- Use Coconut oil instead of Til Oil . Add all the powders to the finely chopped mango pieces.
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