Thursday, 28 November 2013

Peg & Pig Kitchen - Togari Kalu Akki Thari Uppittu

Most of the day's drama happens during the morning, at our house. By 8 am, breakfast and lunch will be ready. For dinner, we eat the remaining from lunch, or make chapatis. On days when I'm unwell, it's time for bread/oats/corn flakes/fruits to jump out of their boxes. My husband loves them; while I run a mile away.
 
This morning I've been slightly under the weather, and when I entered to kitchen, oh, I just didn't want to eat bread. I had bought broken rice (akki thari) and vegetables. Among the vegetables was togari kalu (pigeon peas). I had tasted akki thari uppittu at my uncle's house, and wanted to prepare the dish.
 
Here's the recipe...
 
Ingredients
1 and 1/2 cup broken rice
1/2 cup fresh pigeon peas/togari kalu
1/2 cup freshly grated coconut
4-5 green chillis
1 small onion chopped
handful of fresh coriander leaves and curry leaves
juice of 1/2 lime
1/4 inch ginger
a pinch of cumin powder
a pinch of hing
1 tsp each mustard and cumin seeds
1 tsp each channa and urad dals
salt
1 tblspn cooking oil
1 tsp ghee (optional)
 
Method
Dry fry the broken rice in a hot pan. When you begin to get the smell of rice, fry for a minute and remove from heat. Boil the peas with a pinch of salt. In a pan, add oil, and mustard and cumin seeds, dals, hing, curry leaves, chopped onions, and ginger. Fry well. Add the roasted akki thari in to the pan, and mix all the ingredients well. After the peas have boiled, pour the water (sufficient to cook broken rice) and peas in to the pan. Add salt, coriander leaves, and coconut. Close a lid; keep stirring in intervals. Add more water, if required. When you think the uppittu is almost ready, add lime juice, a pinch of cumin powder, and ghee. Mix well, and allow to cook till the rice softens. The uppittu begins to separate from the pan; that's when the dish is ready. Serve with chutney or curds.
 
Broken rice, peas boiling, and other ingredients
Seasoning, ingredients mixed, and semi-cooked dish
Cooked dish
Happy Friday!

Regards,
Asha

Tuesday, 26 November 2013

Peg & Pig Kitchen - Mixed Beans Kootu

Good morning, Wednesday!
 
Recently, we bought about 200 grams of mixed beans; a mixture of dried peas, double beans, soya, white beans, green gram, peanuts, and several other beans. One of the most common dishes that we cook out of beans is the sambar - beans, eggplants, potatoes, onions, and garlic. This time around I made something different - the mixed beans kootu.
 
Ingredients
 
1 cup mixed beans (or more, if serving for a larger group)
2 onions roughly chopped
2 garlic cloves peeled
2 small sized snake gourds
1 tblspns sambar powder
1 tspn chilli powder (mostly for color)
1/4 cup tamarind juice
1 tsp gasagase/khus khus/poppy seeds
1 tsp fried gram
1/4 cup freshly grated coconut
Cooking oil
a pinch of hing
1 tsp mustard seeds
handful curry leaves and coriander leaves
salt (I use rock salt)
 
Method
 
Soak the mixed beans overnight, and drain the water in the morning. In a pressure cooker, add the soaked beans, chopped snake gourds, and one onion. Let the cooker whistle for 3-4 times or till the beans have cooked. In a mixer, grind onion, garlic, coconut, sambar powder, chilli powder, tamarind juice, salt, fried gram, and khus khus. If required, add water and grind to fine paste.
 
Add the paste to the cooker, mix all ingredients well. After the kootu has boiled well, heat oil in a seasoning-spoon, add hing, mustard seeds, and curry leaves. Add this seasoning to the kootu. Before removing kootu from heat, add fresh coriander leaves. Serve with rice, Indian breads, dosa, idli, poori, or ragi balls.
 

 
Regards,
Asha


Monday, 25 November 2013

Peg & Pig Kitchen - Orange Peel Curry

It's raining oranges here. We not only gobble down the oranges but also use the peel to make a curry. This curry is easy to make, and can be stored for weeks. We eat the curry with rice, Indian breads, and almost with anything.
 
Ingredients
 
peels from 4 oranges
tamarind of size of a big lemon
1/2 or 1 tblspn jaggery
a pinch of turmeric
1 tblspn chilli powder (or more, if required)
1 tblspn sambar powder (or more, if required)
salt
2 tblspns cooking oil
a tsp of each - channa dal, urad dal, cumin seeds, mustard seeds
a few curry leaves
a pinch of hing
 
Method
Wash and peel the oranges. Cut the peels into small pieces. In a pan, pour cooking oil and add dals, mustard seeds, cumin seeds, hing, and curry leaves. Stir well, and let the peel pieces cook in the oil. Add turmeric and tamarind juice, and mix well; let the curry cook for a while. After the peels have softened, add salt, chilli powder, and sambar powder. Allow the curry to cook until the peel has observed all the tastes. Remove from heat, and serve with rice, dosa, idli, or Indian breads.
 

 
Regards,
Asha



Tuesday, 12 November 2013

Peg & Pig Kitchen - Mooli Parata

It's been a while since I update this blog. Previous evening I made Indian breads from radish; we call the dish - Mooli Parata (mooli - radish, parata - Indian bread). My version of this dish is as follows:

Ingredients
2 cups whole wheat flour
1 cup finely grated radish
2-3 green chillies
handful freshly chopped coriander
a pinch of garam masala
a pinch of cumin powder
1 tbsp cooking oil
a pinch of salt

Method
Mix the grated radish, chillies, coriander, garam masala, salt, and cumin powder in a bowl. Add oil and knead well. The water from the radish is sufficient to hold the ingredients together. However, if you feel the dough needs water, sprinkle a little. Remember that radish leaves water after a while, and adding too much water to the dough can make the dough runny.

Divide the dough into small balls, and roll them out to form circles. You can either roll them thin or thick. On a hot pan, roast the rolled out dough one after another. While removing the parata from the pan, smear ghee or add butter. Stack the paratas on a plate, and serve hot with curry of your choice or curd.

Ingredients in a bowl, dough, and rolled out dough for mooli parata
Mooli parata served with White Pumpkin curd curry (Majjighe huli)
Regards,
Asha