Thursday, January 18, 2018

Mavina Shunti / Manga Inji Thambuli - A Curd based relish using Mango Ginger

MAVINA SHUNTI /MANGA INJI THAMBULI
Pickles are an integral part of an Indian meal. While most of the pickles are meant for long term use, instant pickles using the seasonal produce adds novelty to the meal. One of the pickles enjoyed during the season is Mango ginger/Mavina Shunti/Manga Inji pickled in lime juice. This time I used a portion of the Mango ginger to make a curd based relish popularly known as Thambuli in the Malnad region of Karnataka. Mango ginger has many health benefits similar to ginger and fresh turmeric. You can imbibe the medicinal properties by consuming the dishes where in the rhizomes are used raw. Thambuli is a 'no cooking' dish where all the raw ingredients are combined together.

INGREDIENTS

Peeled and sliced Mavina Shunti/Manga Inji/Mango Ginger - 1/2 cup
Grated coconut - 1/2 cup
Green chilly - 1 (Chopped)
Salt - 1/4 tsp
Sour curds - 2 cups
Mustard seeds - 1 pinch
Cumin seeds - 1 pinch
Sesame oil - 1/2 tsp
METHOD
1. Grind the sliced Mavina Shunti /Manga Inji, grated coconut, chopped green chilly and salt into a coarse mixture. (It can also be ground into a smooth paste by adding little water)


2. Mix the ground mixture and the sour curds together.


3. Heat the oil and splutter mustard seeds and cumin seeds and pour the seasoning on the Thambuli.



Relish the Mavina Shunti Thambuli with hot rice at the beginning of a meal so that it activates your digestive system and triggers your appetite. Enjoy the mango flavour as it explodes in your mouth while you bite the crunchy shreds of Mavina Shunti in the lip smacking Thambuli.

Saturday, January 13, 2018

Puffy Poorie And Sagu - Puffy Fried Flat Bread And Vegetable Gravy

PUFFY POORIE AND SAGU

Poories were my favourite tiffin during my childhood days. I used to lose count of the soft and puffy Poories I devoured as my mother served one after another straight from the kadai. I always relished a crunchy Poorie crushed with sugar in the end without which my tiffin ritual would never be complete. Now as my age has made me more health conscious I rarely make Poories. During my recent visit to Haridwar with family I had the opportunity to enjoy the noon meal at a place called Mohanji Puri Wale near Har Ki Pauri right opposite to the river Ganga. The hot and puffy Poories with tasty chole and halwa served in leaf bowls were something out of the world. The huge puffy Poories evoked my nostalgia as I enjoyed every bit of it with great relish.
INGREDIENTS FOR MAKING POORIES
Wheat flour - 2 cups
Semolina - 2 tbsps
Sour curds - 1/4 cup
Salt - 1/4 tsp
Sambar Powder - 1/4 tsp
Asafoetida - 1/2 pinch
Sesame Oil - 2 tsps
METHOD
1. Mix all dry ingredients together.
2. Add sour curds and mix well. Curd gives a good flavour and rich colour to the Poories.
3. Add water little by little and knead into a smooth and slightly stiff dough.
4. Add oil and once again knead lightly.
5. Leave it covered for half an hour.
6. Start heating oil in a kadai on low flame.
7. Knead the dough once again and pinch out a lemon size ball of dough.
8.  Roll out into a moderately thick palm size Poorie.
9. Roll out four Poories at a time and turn the knob of the stove to high.
10. When the oil is hot enough slide a Poorie into it.
11. Gently press the surface of the rising Poorie using a slotted ladle.
12. When the Poorie puffs up nicely gently flip and cook till it gets a rich colour on both sides.
13. Remove using the slotted ladle and drain the puffy Poorie on a kitchen towel.
 Serve the Poories as soon as they are fried though they will retain the 'puff ' for a while.
SAGU
INGREDIENTS FOR MAKING SAGU
Potatoes (Cooked and pealed) - 2
Chopped carrots - 2
Chopped Capsicum - 2
Chopped - Tomatoes - 2
Slivered onion - 2
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Slit green chilly - 2
Slivered ginger - 1 tsp
Curry leaves - a few
Asafoetida - 1 pinch
Turmeric powder - 1 pinch
Salt - 1 1/2 tsp
Besan - 2 tsps
METHOD
1. Heat oil in a kadai and splutter mustard seeds and cumin seeds.
2. Add slit green chillies and ginger followed by slivered onion.
3. Add curry leaves and saute till onion turns pinkish in colour.
4. Add asafoetida and turmeric powder followed by chopped carrots and capsicum.
5. Stir in salt and cook till it emanates a pleasant aroma.
6. Add 3 cups of water and allow it to boil till the vegetables are done.
7. Stir in the chopped tomatoes and cook till soft.
8. Crumble the boiled potatoes and add to the boiling Sagu.
9. Make a paste of besan adding little water and stir it into the Sagu.
10. Switch off when the Sagu thickens.


Enjoy the flavoursome Sagu with the delicious Puffy Poories.