Showing posts with label evening light food ideas. Gluten free. Show all posts
Showing posts with label evening light food ideas. Gluten free. Show all posts

Tuesday, 23 January 2018

TONGUE TICKLING CITRON PICKLE/NARATHANKAI PICKLE

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This Citron pickle is an excellent appetite stimulant.

Ingredients:

Citron Fruits 400 gms
Salt (Tata Salt) 200 gms
Dried Red chilly  25 gms
1/2 tsp fenugreek powder
Water 150 ml to mix the chilly paste
Sesame oil 150 gms
Fennel powder 1 tsp
Mustard seeds 1 tsp
Whole Urad Dal 1 tbsp
Curry leaves 20-25 pcs
Turmeric 1/2 tsp (optional)
Asafoetida/Hing 1/2 tsp

Procedure:

Wash the Citron fruits and cut longitudinally
Chop them into chunks
In a dry jar, add a portion of salt. Then, add a portion of chunks.
Again salt and chunks.
The final addition of the remaining salt on the top 
Cover it tightly.
Shake well so that the chunks are being well coated with the salt.
Let the chunks sundried from 9 a.m to 4 p.m daily for five days.
Now the seasoning starts:
Mix the dried red chilly powder, fenugreek powder and mix well.
Add water 150 ml and make a thin paste.
Set ready.

Heat the oil in a dry pan on a medium heat.
Add mustard seeds to crackle.
Once crackling starts, turn off the heat.
The heat of the pan is sufficient to fry all the remaining items to avoid the burning.
Add curry leaves.
Add asafoetida/hing.
Now transfer the red chilly contents.
Stir well.
Now turn on the heat.
Let it boil and bubble on medium heat.
Occasional stirs to be done.
Add fennel powder at this stage.
Transfer the chunks with the salt contents.
Stir again to blend all the ingredients together.
Let the boiling and bubbling continued further.
Until the chunks cooked soft and sesame oil with the whiteness of salt separates.
Observe the oil on the top of the pickle.
The oil and the salt are the preservatives in this pickle.
Set aside until cool down.
Store the pickles in a dry jar and refrigerate for long shelf life.
Use always the dry spoon to take the pickle out.


Trust my method of cooking!
Give a try!












Monday, 15 January 2018

GLOSSY PUMPKIN STIRFRY/PORIAL

Pumpkins are back in Thai/January 2018 season. 
This is the pumpkin season as far as we were concerned with this Pongal celebrations 2018. 

How to choose the perfect pumpkin for culinary purpose?

Ripe Pumpkins always make a hollow sound. It is very hard to touch and feels heavy. A ripe pumpkin hs a firm shell and it cannot be scratched easily.
Using a sharp knife, cut into wedges. Remove the hard skin carefully. Scoop out the seeds and stringy fibres. Place the wedge flat to remove the hard skin.

Cooking is very easy. We can cook this veggie in a jiffy. Cooked with cane sugar and usual seasoning tricks make this curry absolutely delicious.

Just follow the steps shown in the video!

The glossy Pumpkin Stirfry/Porial -Video tutorials are now on Youtube channel "Kongu Traditional Recipes"

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