Airaawat

“Airaawat” is a very tasty chutney and this is not to be confused with the white elephant of Indra ! 

During the recent Ganesh festival celebrations at our ancestral home in Katapady (Udupi district), as usual, I was going around to see what new dishes the cook is churning out this time. He drew my attention to “Airaawat” which was in the process of completion. This was something new to me but looked simple and good. He rattled off the ingredients and the method. I mentally made a note of it. He also told me that there are different versions to this recipe.

So naturally, after the “pooja” and the “aarti” as we all sat for the sumptuous lunch prasad, I was looking forward to this new item to be served. As soon as it was served, I quickly had a taste of it. I loved it! It was a perfect blend of three tastes – sweet, sour and spicy and the crunchiness of the chopped ingredients (ginger, chilies and coriander leaves) leave a wonderful taste in the mouth. Try it out and see it for yourself.

Ingredients

For grinding
Grated Coconut	1/2 cup
Dry red chilies	3-4
Tamarind	1 lemon (small) size ball
Jaggery powder	About 4-5 tsps
Salt	As per taste
For tempering
Oil	1-2 tsps
Mustard seeds	1 tsp
Curry leaves	1 sprig
For Garnishing
Finely chopped coriander leaves	1 small bunch
Finely chopped green chilies	1
Finely chopped fresh ginger	1 inch piece

Method:

1. First grind all the ingredients mentioned under “for grinding” into a fine paste adding very little water. Transfer it into a bowl.
2. Next heat a tempering pan and oil and mustard seeds. When the mustard seeds starts spluttering and the curry leaves. Give it stir and pour the contents into the bowl contiaining the ground paste.
3. Finaly add all the chopped ingredients mentioned under “For Garnish” into the bowl and mix well.
4. Airaawat is now ready to be served.

                                     

Preparation time : 25 mins

Cooking time : about 3-4 mins

Serves : 3-4 persons

Note:

• This can be eaten with idli or dosa or even as an accompaniment to rice and daal or curd rice.
• During the festival, I had this with "Khotto" (Idli made in jackfruit leaves). 
• The chopped items for garnish should be mixed just before serving to preserve the crunchiness of ginger, green chilies and coriander leaves. 

Sweet and Spicy Ginger

This is yet another dish made from tender ginger. After the success of Ginger Murabba, my better half bought some more tender ginger (these are now available in plenty during the monsoon season and he loves ginger). I was at my wits end! I searched the net for some easy and tasty recipe and finally found this one which I am sharing with you all.

At first I tried it out with a very small quantity and only after it was approved (by my better-half), I used a larger amount (150 gms) and after grating, it measured - 1 cup. You may use this quantity or halve the measurements for trial. You can also adjust the chillies (less or more) as per your taste. If you like the taste of ginger, you will surely like this one.

Some of you may not be aware of Kalonji seeds used in this recipe. These are extensively used in North of India. I came to know about this only a few years ago and have been using this ever since as its benefits are tremendous. It is said that these Kalonji seeds can cure every disease except death!!

 

Ingredients:

Ginger	150 gms
Green chillies (slit)	3
Jaggery (powdered)	¾ cup – 1 cup
Oil	3 tsps
Kalonji (nigella seeds)	½ tsp
Turmeric	½ tsp

Method:

1. Wash, scrape and grate the ginger and keep it aside.
2. Heat oil in a pan. Add kalonji seeds to it and fry for a few seconds on a low flame.
3. Next add grated ginger and stir fry again for a further few seconds.
4. Now, add the slit green chillies and turmeric and fry for another 5 minutes.
5. Finally add the powdered jaggery and cook on low flame till the jaggery melts.
6. Mix well and switch off the gas.
7. Serve when cooled.

  

Ginger - washed and scraped

Ingredients kept ready

 Ingredients being stir-fried

Jaggery almost melted.

Preparation time: 10-15 mins

Cooking time     :  7 mins

Makes               :  1 small bowl

  

Note:

• This goes well with chapattis or as a sandwich spread too.
• I got this recipe from: http://www.inhouserecipes.com
• The original recipe asked for 1 cup jaggery. I used 3/4th cup.

  

For more info on Kalonji (nigella seeds):

http://en.wikipedia.org/wiki/Nigella_sativa

Raw Amla (Gooseberry) Chutney

Indian Amla or gooseberry is a pale green fruit. It is round in shape and smooth in texture. This fruit is astringent in taste; when you take a bite of this fruit and as soon as your saliva comes in contact with it, it leaves a sweet taste in your mouth.

However, there is another variety (star gooseberry and in konkani it is known as "Raaj Aavalo") which is smaller in size but very sour to taste. And as kids, we used to eat them with salt and chilly powder and actually relish them! Apparently this variety has no medicinal value.

This recipe was recently given to me by my aunt. It was so simple, that I tried it immediately. It was an instant hit at home. So I thought of sharing this with you all.

As you all know that amlas are a good source of vitamin C and has various health benefits too.

Like all “amchis” (term used for Konkani speaking people) I generally put them in brine (salted water) and use them whenever possible for preparing “Saaru” or “Gojju”. I have observed that amla is now available throughout the year at least in Karnataka.

Amla Chutney

Raw Amlas (Gooseberries)

Ingredients:

Amlas (Gooseberries)	3 medium
Lime juice	1 tsp
Grind together:
Coconut (grated)	1 tbsp
Green chilly	1
Coriander leaves	A small bunch
Salt	As per taste
Seasoning ingredients:
Oil	1 tsp
Mustard seeds	½ tsp
Curry leaves	1 sprig

Method:

1. Wash the Amlas and pat dry them with a kitchen towel. Grate the amlas in a bowl. Add lime juice to it. Mix well and keep aside. (Discard the seeds of the amlas).
2. Grind together all the four ingredients mentioned above (coconut, chilly, coriander leaves and salt) into a smooth paste.
3. Add this ground paste to the grated amlas and mix well.
4. Heat a small pan. In it add oil, and mustard seeds and when the mustard seeds starts to splutter, add the curry leaves. Remove from flame and pour the contents on to the amla mixture.
5. Mix well and serve.

Note:

This chutney goes well with rice and sambhar or rice and dal or with chapattis too.

It also tastes good in sandwiches.

Link to pictures of Star gooseberry:

http://www.flickr.com/photos/toni_uni/sets/72157613777861857/detail/

Karibevu (Curry Leaves) Chutney

In the southern part of India Karibevu (in konkani language) or curry leaves is used liberally as seasoning or "tadka" and when we have them in excess, we make chutney out of it. This chutney is so tasty and spicy that some of them even call it as "gunpowder" !

By the way, this chutney was prepared by my daughter.  She also gave me some for sampling. The taste was fantastic.
 

Karibevu Chutney

This photograph was supplied by my daughter

Ingredients:

Grated coconut	1 cup
Bengal gram dal ( channa dal)	½ cup
Sprigs of  curry leaves	15-18
Dry red chillies	8
Asafetida (hing)	¼ tsp
Tamarind	A bean size
Salt	As per taste

  

Method:

 

1. Wash curry leaves and pat dry them on a kitchen towel. Remove the leaves from the stem and discard the stem.
2. Heat a pan and roast the Bengal gram dhal on a slow fire stirring constantly till light brown. When cooled, grind it to a powder (like fine sooji /semolina) and keep aside.
3. In the same pan, roast the dry red chilies.  When the chilies are half done, add the grated coconut, curry leaves and asafetida. Roast these till coconut gratings turn light brown in colour and the curry leaves become crisp.
4. Grind the above roasted mixture (chilies, grated coconut, curry leaves, asafetida) along with salt and tamarind to a fine powder.
5. Finally mix the roasted and powdered gram dhal to the above ground mixture. Allow it to cool and then store it in a glass bottle.

Note:

• This preparation lasts for about a month without refrigeration.
• This chutney tastes good with curd rice or with Rice & dal combination.
• You can also sprinkle this chutney on buttered bread slice. It tastes good.

"Sambharbali Paan" (Oregano leaves) chutney

I am told that this chutney is quite common and known to the local people of Mangalore, Udupi & coastal areas of Karnataka. However, I was not aware of this chutney until my sister-in-law gave this recipe to me (sometime back) when she saw the "Sambharbali" plant in my balcony garden and ever since I have been preparing this simple,delicious and healthy chutney.

Generally, when my stock of coriander leaves (in the fridge) get exhausted, I pluck a few sambharbali Paan (oregano leaves) from my (balcony) garden and prepare this chutney as all the other ingredients necessary are generally available at home at any given time.

Ingredients:

Sambharbali paan (oregano leaves)	8-10 medium size leaves
Jeera (cumin)	2 tsps
Coconut gratings	¾ cup
Green chillies	2 or as per taste
Tamarind	a marble sized lump
Ghee (clarified butter)	1 tsp
Salt	As per taste

Method:

1. Wash the sambharbali paan (oregano leaves) thoroughly with water and pat dry them with a kitchen towel.
2. Heat ghee in a pan. Add to it jeera and the sambharbali paan. Fry it on a low flame till jeera has turned light brown and the sambharbali leaves have wilted. Remove from the flame and allow it to cool..
3. Grind all the ingredients (coconut gratings, fried and cooled jeera and sambharbalipaan, green chilies, tamarind, and salt) to a fine paste.

A variation: This chutney also tastes good when mixed with ½ a cup of curds (yoghurt) and can be served as raita.

                     

Note:

This chutney goes well with idli, dosas, or chapattis or pakodas and can be used  as a sandwich spread too.

Sesame seed (Til) chutney

"Til" is an Indian word for sesame seed. In India especially in south, "til" is generally eaten during "Dhanur Maas" i.e. during the cold season as it gives the additional heat in the body that is necessary during this season.

Sesame seed in India is generally associated with “Til Laddus”. Now that “Sankranti” is round the corner, every house in the South or in Maharashtra state will be celebrating this festival with “til Laddus”.

This tiny seed has a lot of curative properties. I recently found that it has high calcium content. 

This easy to make sesame chutney is not only tasty but healthy too.

Ingredients :

Sesame seeds	½ cup or 100 gms
Coriander leaves (chopped)	½ a bunch
Green chilies	2
Lemon juice	2-3 tsps
Water	2-3 tbsps
Salt	To taste

 

Method:

1. Roast the sesame seeds and leave it to cool.
2. When cooled grind it to a fine powder.
3. Add to it chopped coriander leaves, green chilies, salt, water and lemon juice and grind the whole mixture to a fine paste.
4. Store it in a glass jar or bottle.

Note:

• This tasty chutney can be used as sandwich spread or can be served with cutlets, pakoras, kebabs etc.
• The taste of this chutney is enhanced when served with onion rings.
• Will last for 10-15 days when refrigerated.

For curative properties of “til”, see the link below:

http://www.best-home-remedies.com/herbal_medicine/nuts_seeds/sesame_seeds.htm

Sweet & Sour Mango Chutney

Hello Folks! After the Gir posts on my blog, I am back with more recipes.

The mango season is still on, and so many varieties of them are available in the market. Many delicious recipes can be prepared from either raw or the ripe ones. I decided on an easy mango recipe that can be done quickly without spending much time in the kitchen but at the same time can be preserved. No oil is used in this recipe.

For this you need “Totapuri” or “Rajapuri” mango. The mango should not be soft or over ripened. It should be firm and just ripe or slightly under ripened. Once the selection of the mango is made, you can proceed with the recipe.

Ingredients :

Totapuri Mango	1
Onion (chopped)	1 medium
Garlic (chopped)	3-4 cloves
Sugar	¼ cup
Chilly powder	1 tsp or as per taste
Cummin seeds	1 tsp
Pepper corns	4-5
Cinnamon sticks	1’
Cloves	4
Salt	1 level tsp or as per taste
water	2-3 tbsps
Vinegar	1 tsp

Method :

1. Wash and skin the mango, grate it and keep aside.
2. Grind pepper, cumin seeds, cinnamon, and cloves to a powder.
3. In a pan, cook the grated mango with a little quantity of water.
4. When the grated mango is cooked ( cooks within minutes), add the sugar.
5. When the sugar starts melting, add to it the chopped onions, chopped garlic and the ground powder together with the chilly powder and salt.
6. Cook for a few minutes and then remove from the flame.
7. Then add a teaspoon of vinegar and mix well.
8. Cool and preserve it in a bottle.

Note:

Instead of grating the mango, you can also cut it into small cubes. The chutney when finished will fill 200-250gms size bottle/jar.

This chutney tastes good with chapattis or puris. Can be used instead of jam on bread slices.

If refrigerated this chutney will last for a month.