Hyderabadi Colocasia/Arbi Roast

How to make Hyderabadi Colocasia/Arbi Roast (Fried & No fry method)

                      

            Colocasia, Arbi, Taro, Seppankizhangu are just a few ways to call this tasty tuber. This is an easy and delicious side with masala coated cubes of Arbi. Although this recipe calls for frying the colocasia, scroll down all the way to see the no-fry method using the same ingredients for a low-calorie version without compromising on flavor. This Nawabi cuisine recipe is from chef Venkatesh Bhatt. I have given his exact recipe as well as my version of the low-calorie, no fry recipe here. You can try both versions or just pick your style & go with it. 

Ingredients:

4 to 6 whole Seppankizhangu/Colocasia

2 slit green chilies

Coriander powder - 1/2 Tbsp

Turmeric powder - 1/4 Tbsp

Chili powder - 3/4 Tsp

Tamarind water - 1/4 Cup

Salt to taste

Cumin seeds/Jeera - 1/2 Tsp

Garam masala powder - 1/2 Tsp

Ghee/Clarified butter - 2 Tsp

Oil - as needed

Chopped Coriander leaves - for garnish

Stovetop Directions:

• Boil colocasia immersed in water for 15 minutes or pressure cook for two whistles. Let cool, peel the skin & make cubes of the desired size.
• Fry the colocasia cubes in hot oil until crisp & forms a golden brown crust. Remove from oil onto an absorbent paper.

• Heat 2 Tbsp of oil on medium heat in another pan, add cumin seeds, green chilies, coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the fried colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat.

• Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.

No-Fry Arbi Roast Method -

• For the low-calorie (no fry) version of the recipe - Boil/cook the colocasia until soft, peel & cube into medium pieces. Skip the frying part. Heat 3 tbsp of oil in a pan, add cumin seeds, chopped onion (optional), coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the cubed colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat. Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.

           Sharing this recipe with my fellow bloggers at Valli's CCC# 55: May Week 3. Do check out the other recipes at CCC.

Poricha Kootu / Kuzhambu

How to make Poricha Kootu / Kuzhambu

                 Kootu is a typical Tamilian side dish. This is a medium thick stew made with dal, vegetables, and a coconut based spice mix. This version is called "Poricha Kootu and it's one of the many healthy dishes from the South Indian cuisine. There is another version of this which is made with lots of garlic, ideal for lactating moms. Be sure to check the notes on the bottom for other variations of this dish. Serve it with rice, a side of pickle and papad. This being my mom's recipe, that I had written down a long time ago comes from my recipe diary for this  CCC# 54: Mar Week 4.

Ingredients:

Ash Gourd/Vellai Poosani, peeled & cubed - 250 gms

Onion, chopped - 1 (Optional)

Tomatoes, diced - 2 no:s

Toor dal - 1 cup (cooked soft)

Turmeric powder - 1/4 tsp

Salt to taste

Oil - 1 Tsp

Mustard seeds - 1 tsp

Urad dal - 1 Tbsp

A sprig of curry leaves

Half a lemon's juice (optional)

For the masala:

Roast and grind the following into a fine paste.

Oil - 1 tbsp

Dry red chilies - 2 no:s

Urad dal - 1 Tsp

Cumin seeds - 1 Tbsp

Coconut  pieces or grated - 1 cup

Stovetop method:

• Pressure cook the Toor dal until soft with 2 cups water and a few drops of oil and set aside.
• Heat a pan over low-medium heat and add all the ingredients listed in the masala group except the coconut and saute until golden crisp and fragrant. Finally, add the coconut & saute for a few mins. Let cool, add a little water and grind into a fine paste.

• Heat a larger pan with a tsp of oil, add mustard seeds, urad dal, curry leaves and saute until golden brown. Add chopped onions to the pan and saute for a while. Add the tomatoes, ash gourd, salt, turmeric powder and water; cover & cook until the ash gourd is soft. Add the ground masala paste, cooked Toor dal and let boil for two minutes and remove from heat.

• Optionally, you can squeeze half a lemon into it after the Kootu has cooled down a bit. 
• Serve hot with steamed rice and your favorite sides.

Notes: 

• You can use a mixture of Toor dal & yellow moong dal for variety.
• A variation of this kuzhambu is made with lots of garlic, ideal for lactating moms.
• The ash gourd can be substituted with any country vegetables like brinjal, chow-chow, pumpkin, bitter gourd, snake gourd, drumstick, broad beans or a combination of veggies.
• By diluting the recipe to have lesser vegetables & more gravy you can achieve the Kuzhambu consistency. 
• Vengaya vadakam can be fried and added at the end for an aromatic finish.

Kathirikai Rasavangi (eggplants cooked with toor dal & tamarind)

How to make Kathirikai/Brinjal Rasavangi

The "Samaithu Paar" books by S. Meenakshi Ammal were the first cookbooks my mom bought for me, to take with me into my newly wedded life. At that time, I had no clue how important these books were going to be for me, when I was all alone & far away from mom with no clue on how to cook. Boy! Some of the recipes truly saved my day during my first year of marriage. Especially, when I found that my hubby had been cooking for a few years and was a more experienced & better cook than me. Through trial & error, the recipes in the book taught me how to cook some traditional/homestyle recipes. Rest assured, you will be seeing quite a few recipes from this series throughout the year in my space. Sharing this healthy homestyle recipe with my friends at Valli's CCC# 40: January -- Week 2. The ingredients in this recipe reminds me of this delicious Paavakkai Pitlay, somehow.  

Ingredients:

350 gms of tender eggplants/kathirikai, sliced
3/4th cup Toor dal/Red gram dal - pressure cooked until soft
1 lime sized ball of tamarind, juice extracted
1/4 tsp turmeric powder
salt to taste

2 tbsp, oil

To roast & grind:

2 tbsp Kadalai paruppu/Bengal gram

3 tbsp coriander seed

6 dried red chillies

4 tbsp grated coconut

1 tbsp, oil

For tempering:

1 tsp mustard seeds

1 tsp ulutham paruppu/black gram dal

1/8th tsp asafoetida powder

a sprig of curry leaves
2 red chillies

1 tbsp, oil

Stove top method:

• Using a thick bottom pan, roast the bengal gram dal, coriander seeds, red chillies and grated coconut using a little oil, until crisp & aromatic. Let cool & powder finely & keep aside.
• Cut the eggplant into slices. Heat oil and saute the eggplant in it for 4 or 5 minutes, stirring occasionally, until its almost cooked.
•  Add the tamarind water to the eggplants and add enough additional water to cover. Add salt to taste and the turmeric powder, and bring to a simmer until the eggplant is tender.
• Add the cooked toor dal and add the spice powder previously prepared, mix well & bring to a rolling boil. Remove the pan from the heat.
• In another pan, heat some oil and add the mustard seeds. Allow them to pop, then add the urad dal and asafoetida powder. As the urad dal turns golden add the curry leaves, remove from the heat and add to the rasavangi. 
• Serve hot with steamed rice.

Notes:

• Ash gourd can be used instead of eggplant. Use 2.5 cups chopped ash gourd, cook it in plain water and add the tamarind water to the cooked gourd.
• Dried beans can also be cooked and used with either Eggplant or Ash Gourd Rasavangi.

Kathrikai Podi Kari (Stir fried eggplant with lentils & spices)

How to make Kathrikai Podi Kari

                    This no onion-no garlic recipe is from my recipe diary, duly noted down from a tv show years ago. You can skip the microwave cooking & do it completely in your skillet. I find that the microwave cooking cuts down on the amount of oil used, & yet providing the same results for a dry curry. The coarseness of the ground spices can be your preference. I prefer the crunchiness of the lentils in a bite; some of you may like it better with finely ground spices. However you choose to make it, the spices definitely make it special. Sharing this recipe with my fellow bloggers at CCC# 38: November -- Week 2.

Ingredients:

Kathrikai/Eggplant - 250 gms, sliced

Salt - to taste

Oil - 2 tbsp

Turmeric powder - 1/4 tsp

Ingredients for frying & powdering:

Perungayam/Asafoetida - a big pinch

Ulutham paruppu/Urad dal - 1/2 tbsp

Kadalai paruppu/Channa dal - 1/2 tbsp

Dry red chillies - 2 no:s

Grated coconut - 3 tbsp

Microwave + Stove top method:

• Slice the brinjals & let them sit in a container with water, until you are ready to cook them.
• Arrange the sliced eggplants on a wide plate, sprinkle salt & turmeric powder on them; cover with a wet paper towel/cloth & microwave on high for about 5 to 7 minutes. Remove the cloth, take another plate of the same size - holding it tight on top of the hot plate; flip it quickly so the eggplants are transferred to the new plate, sprinkle a little more salt & turmeric powder on top, cover with a wet cloth/paper towel & microwave again for 5 minutes.

• Meanwhile, heat a pan on (low-medium heat) with a little oil, add the ingredients listed for frying in the same order & roast them in oil until aromatic & crisp. Let cool, powder & set aside.
• Heat the pan with the remaining oil, add the semi-cooked brinjal slices from the microwave, add required salt, turmeric powder, the ground powder & stir fry until well roasted.

• Serve warm with a meal platter. Goes well with Sambhar rice, Rasam rice.

Kalyana Maangai Oorugai / Instant Mango Pickle

How to make Kalyana Maangai Oorugai / Instant Mango Pickle

                    This was the first pickle I learnt how to make - its that simple. If you have ever tasted this pickle (probably at a south indian wedding feast); it's just too hard to resist making this spicy instant pickle (unless raw mangoes are out of season). They are so easy to make, yet so satisfying with curd rice. The shelf life is about a week in the refrigerator, so plan accordingly, unless you are willing to share it ;o) Sharing this quick & delicious pickle from my recipe book with my friends at CCC# 34: July - Week 4.

Ingredients:

1 Raw (Sour/Unripe) Mango - Chopped very fine

Red Chilli powder - 3/4th to 1 Tsp

Turmeric powder - 1/8 Tsp

Salt to taste

Fenugreek seeds - 1/4 Tsp

For Tadka/Tempering:

Sesame Oil - 3 Tbsp

Mustard seeds - 1 Tsp

1 or 2 dry red Chillies, broken

Asafoetida powder- 1/4 Tsp

Stove Top Method:

• Wash the Mango - slice, julienne & chop as finely as possible and transfer to a bowl. 

•  Dry roast the Fenugreek seeds until aromatic & golden (do not burn). Pound them with mortar and a pestle and set aside. 
• To the finely chopped Mango, add the pounded Fenugreek powder, red Chilli powder, Salt & Turmeric powder.

• Heat a mini kadai/wok with Sesame oil on low-medium heat - add the Mustard seeds. When they splutter, add broken red chilli and Asafoetida powder. Turn the heat off, once the chilli is fried and pour the Oil onto the bowl with the Mango and spices. 
• Toss or mix in with a clean, dry spoon. Cover and store in the refrigerator for up to a week.
• Serve with Curd/Yogurt rice or with your favorite meal.

Notes:

• Use the Mango along with the skin.
• Take care not to burn the fenugreek seeds, as they will turn very bitter, if  burnt.
• Refrigerate, store in a glass container, tightly covered and use within a week's time.

Tangy Beetroot Salad / Beetroot Elumichai Salad

How to make tangy beetroot salad

            Nothing beats the beets to help detox your system. Raw beets tend to give off an earthy aroma. That's why the beets in this salad are semi/flash cooked to make it more appetizing. Add to that, some raw mango, lemon juice, coconut & peanuts; and you got yourself a wonderfully delicious & nutritious side. I found this quick & easy salad recipe in my Isha recipe book. Sending this scrumptious recipe over to CCC# 32: May--Week 2. Give this beetroot salad a try today!

Ingredients for 2 servings:

1 medium sized Beetroot -peeled & grated
1 tsp, Lemon juice
1 tbsp, fresh grated Coconut
2 tbsp, green Mango - grated
1 tbsp, Peanuts (soaked overnight or dry roasted)
½ tsp, Pepper powder
Salt to taste

For the seasoning:

1 tsp, oil
½ tsp, Mustard
½ tsp, Split, husked black gram/Urad dal
¼ tsp, Chickpea/Bengal gram dal
A few shredded curry leaves

Mangai Pachadi / Raw Mango Sweet & Sour Chutney

How to make Mangai/Raw Mango Pachadi

                Chithirai thiru naal/Tamizh Puthaandu or commonly known as Tamil new year's day comes every April. The feast on this day, will invariably include neem flowers, in at least one of the dishes; either veppam poo(neem flower) pachadi, veppam poo rasam or at the very least hidden in the mango pachadi. Adding a small amount of neem flowers to the mango pachadi is the best way to mask its bitterness in the sweet,sour & spicy mango pachadi.

              If you have never tasted or are reluctant to try neem flowers - let me guarantee that using a smaller quantity & frying them in ghee does help a lot with the bitterness. You can also skip those miniature bitter flowers and enjoy your mango (sour & spicy, with a hint of sweetness) pachadi this new years day.

               Your end product might vary in texture, based on the size of the mango chunks and the consistency (as seen in my pictures too).

             இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்!!

Ingredients:

1 raw/green mango(about 3 cups) - chopped or shaved without skin

1/4 tbsp, jaggery

1/4 tsp, turmeric powder

salt to taste

1/2 tbsp, dried neem flower (cleaned for impurities) - can add more or skip completely

1 tbsp, ghee

Grind to a fine paste:

2 tbsp, grated coconut

2 green chillies

(sprinkle some water for grinding)

For tempering:

1 tbsp, oil

a pinch of asafoetida

1/2 tsp mustard seeds

a few curry leaves

1 broken, dry red chilli

Winter melon/Ash gourd/Neer Poosani salad

How to make Winter melon/ Ash gourd/ Neer Poosani salad

           Although, I've been drinking ash gourd juice for a while now & have developed a liking for it. I was delightfully surprised by how tasty & filling this salad turned out to be. I saw this recipe in a cookbook by the Isha foundation which promotes, all natural & healthy food habits for overall well being. If you must know how good this tasted - you should ask my better half, who is an anti-salad kind of guy & still took a second serving of this delicious & healthy salad.

         The ash gourd, coconut & carrots are naturally sweet, the spices add flavoring & salty boiled peanuts make it all the more better. All the fiber in this salad is sure to keep your tummy satisfied. Once you have the ingredients ready, just toss & serve. Taste bhi, Health bhi!!

Vaazhaithandu Poriyal (Stir fried Plantain shoot)

How to make Vaazhaithandu Poriyal (Stir fried Plantain shoot)

          The banana plant is one of those few species where almost every part of the plant is used for consumption in some way or the other - the leaves which are used as a disposable bio-degradable plates, the fruit (raw & ripe), the flower and the stem. The fibers from the trunk are also used for making paper & in textiles. Now, that's how you reduce waste & be resourceful!

         The cylinder shaped soft plantain stem/shoot has always been considered as extremely healthy, for it acts as a diuretic, antacid, laxative, a detoxing cleanser, apart from providing vitamins & minerals. So, take this fibrous part of the banana plant regularly to ward off kidney stones, obesity & stomach ulcers.

         First timers, might get intimidated by the process of cleaning & chopping this stem; but its really not a big deal. Check out the step by step pictures below to learn how to clean the excess fibers. If the plantain stem you get is tender/young (try to pick thin/narrow pieces rather than thick/wide shoots) , its possible, that it might not have much fiber to clean, in the first place. 

Ingredients for 2 to 4 servings:

One 8-inch medium sized plantain stem/shoot (How to prep plantain stem/shoot for cooking)

Fresh grated coconut - 2 tbsp

Paasi paruppu/Moong dal/Split yellow mung beans - 2 tbsp (soaked in hot water for about 20 minutes)

Salt to taste

Buttermilk - 1 to 2 tbsp (not for cooking)

For Tempering:

Oil - 1 tbsp

Kadugu/Mustard seeds - 1 tsp

Jeeragam/Cumin seeds - 1/2 tsp

Ullutham paruppu/Urad dal - 1 tsp

Vara milagai/Dry red chilli - 1, broken

A few curry leaves

Cabbage Thoran/Stir fry

How to make Cabbage Thoran / Stir fry

              When cooked right, the cabbage will not be criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. The addition of ginger also helps with the unpleasant odor. Overcooking also makes the cabbage lose its visual appeal - becomes limp & unappetizing. Try this minimalist Thoran (Dry curry from Kerala) and, enjoy with your next meal.

Ingredients for 4 -5 servings:

1 small cabbage - shredded
1/2 cup, chopped shallots/onion
1/2 cup, fresh grated coconut
A few curry leaves
2 Tbsp, pure coconut oil
1/4 tsp, Mustard seeds/kadugu
1/2 tsp, Cumin seeds/Jeera
1 tsp, Ginger paste or grated ginger
Salt to taste
2 to 3 no:, Slit green chilies
1/4 tsp. Turmeric powder

Kollu Milagai Podi/Horse gram Spice Powder

How to make Kollu Milagai Podi / Horse gram Spice powder

                The Milagai Podi, aka the Chutney powder, is one of the items that is a must-have in a Tamil household. It is the savior of many individual's breakfast & dinner. If you have Idli/Dosa batter on hand & some Milagai podi - you have a meal! Short on time, to make other accompaniments for your tiffin ? - no worries. For a few of us, this is a must-have, side; even if you are served, an array of other Chutneys & Sambhars. This lip-smacking Milagai Podi, sure keeps you fuller, longer as it is made with an extra diabetic friendly lentil.

            Apparently, this legume took its name from its use as a staple food for horses and cattle (primarily fed to race horses, to control weight gain & provide energy). If the name sounds unappetizing to you, read on, for its exceptional nutrition profile. The low-profile, humble, Horse gram is considered the most protein-rich lentil found on the planet & one of the richest vegetarian sources of protein. They are high in iron, calcium, anti-oxidants & protein. Low in fat & lipids. It's slow digestible starch make it ideal for diabetics & people trying to control their weight. 

Ingredients: 

Kollu/Horse gram/Kulthi bean - 1 Cup

Ulunthu/Urad dal - 1/2 Cup

Dry Red chillies - 6 to 8 no:s

Copra powder/Dehydrated coconut flakes - 1/2 Cup

Asafoetida powder- 1/4 Tsp

Salt to taste

Oil - 1 Tsp

Kothambari Palye Gojju / Sweet & Sour Coriander Chutney

How to make Kothambari Palye Gojju (Sweet Sour Coriander Chutney)

                I had posted the recipe for the lightest, softest, whitest, thinnest, lace like dosa, called Neer Dose from Mangalore, last week. If you haven't tried making it; I strongly suggest that you taste these beautiful dosa's at least once, before you judge them. Both these recipes were jotted down from a television show & has now become a family favorite for us. You may not be able to see how watery this chutney is, cos' the ground coriander leaves tend to float on top, but a diluted chutney, rather than a thick chutney, is ideal for Neer dosa's.

Ingredients:

One big bunch of fresh coriander/cilantro leaves - cleaned & roughly chopped

Green Chillies - 2 or 3 no:s

Grated Jaggery - 1 Tbsp

Salt to taste

Tamarind pulp - lemon sized or an equivalent amount of tamarind paste

For Tempering - 

1 Tsp, cooking oil

1 broken red chilli

1/2 tsp, mustard seeds

a few, curry leaves

                               

Vaazhaipoo Thirattu / Plantain Flower Curry

How to make Vaazhaipoo Thirattu

            Here is a mildly spiced, home style south-indian curry made with fresh plantain flowers and pearl onions, spiced with black sesame seeds & pepper corns that give this curry the dark earthy color & flavors. If you like, you can add about 1/4 cup of coconut milk towards the end & finish off, for a creamier version. 

             If the plantain flower is a new ingredient in your kitchen, please make sure, you check my notes on how to clean it; before you begin. 

Upside Down Peach Cake (Low Fat & Egg less)

How to bake an Upside Down Peach Cake

         What would you bake for someone on their anniversary; that is egg less, healthy, and low fat ? Well, luckily I came across this recipe in a big book of luscious low fat cooking, called Great Good Food by Julee Rosso.

         Last week was the 46th wedding anniversary of my in-laws, I can't imagine what that must be like. Every passing year seems like an achievement for some of us. They say - 'With age comes wisdom, but sometimes age comes alone'. I just hope, I am the first kind ;o)

         Getting back to the cake, I had to serve this cake to friends & family with my fingers crossed, because, I hadn't tasted it and had no clue if it was fit for the occasion. Delightedly, the whole cake disappeared within minutes of cutting the first slice. I managed to grab a piece, so I could write this post. My favorite part of this cake are the peaches on the top with the caramelized brown sugar. Serve this with a whipped cream topping if you like & enjoy your treat, guilt free. Sharing this recipe with my friends over at CCChallenge.

Ingredients for 8 to 12 servings:

1/2 cup light brown sugar

2 cups peeled, pitted & sliced fresh peaches (about 3 peaches)

1 Tbsp ground/chopped crystallized ginger ( I used "inji murabba")

1 cup all-purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 Tbsp unsalted butter, softened

vegetable oil, to grease the pan

1/2 cup unsweetened applesauce

up to 5 Tbsp of buttermilk as needed to get the batter to pouring consistency

1 tsp vanilla extract

Asian Slaw

How to make Asian Slaw

           The Coleslaw is a well known side, that is commonly found at cookouts and also served as an ingredient for barbecue sandwiches. Think of this Asian slaw, as a spicier cousin of the coleslaw. Crunchy vegetables & the chilled dressing makes it perfect for the summer. It makes a great side for any meal; especially so, for an Asian theme platter. I was quite tempted to try this recipe, when I saw it on The Washington Post and this has since been a regular in my kitchen, on many occasions. Sharing this crunchy recipe with my fellow bloggers at Sri Valli's CCChallenge.

Ingredients for 4 to 6 Servings:

2 Cups shredded Cabbage

2 Cups shredded Purple Cabbage

1 Cup shredded Carrots

1 small Onion, finely chopped

A handful of Cilantro leaves, chopped

Salt to taste

1/4 Tsp of crushed black pepper

1.5 Tbsp Apple Cider Vinegar

1/2 Cup of Mayonnaise

1 Tsp of Asian Sesame Oil

1/2 Tsp of Sriracha/Red-Chilli sauce

1/4 Tsp Sugar

1 Tbsp toasted, Sesame seeds

1 Tbsp of roasted, chopped Peanuts

Vengaya Kai Kari

How to make Vengaya Kai Kari (Semi cooked medley of Raw Mango & Cucumber with pearl onions)

        Vengaya Kai Kari in Tamil, literally means 'Onion - Vegetable Curry'. Now, I could really use your help with this one. The semi cooked veggies, make it crisp & crunchy; with a good bite to it, also keeping it rich in fiber. This can be eaten as a salad or served as a side with a meal platter. For a change, I will leave it to you, to decide how you want to classify this dish ;o) This is from my recipe diary, written down from a show of the late Chef Jacob. I've altered a few steps in the recipe, though. Sharing this recipe with Sri Valli's CCChallenge.

Palak Bahar (Sauteed vegetables on a bed of pureed spinach)

How to make Palak Bahar (Sauteed Vegetables on a bed of pureed Spinach)

          If  I were expecting company, I would probably pick something like this, to serve. The colorful sauteed vegetables, laid on a bed of pureed spinach has got to impress, with its beautiful & vibrant color contrasts. Serve with any unleavened bread or mildly flavored Pulao & you have a winner. This is a very versatile recipe - in the sense that, you can play with the vegetables used on top & still get a delightfully delicious entree, which can be served in 3 ways :)

         When I made this, the last time, my older one, decided to take only the pureed spinach & not the veggies. That reminded me of a story, that I had read, when I was a child. Here it goes - There once lived a poor man, with his pet goat and a parrot. He was in a financial crisis and had very few Paise/Cents on hand to feed all three of them. He went to the market, and after some careful consideration; came home with a water melon. He cut it up and ate the fruit, fed the rind to the goat and the seeds to the parrot. Problem solved! This entree could serve you in a similar way if need be.

Ingredients

Spinach - 2 medium bunches/10 oz - blanched
Carrots 2 medium - cut into thin diagonal slices
French beans 6 - cut into diamonds
1/4th of a Cauliflower- broken into florets
Green chillies - 1
Oil - 1 1/2 Tbsp
Ginger - 1 inch piece, chopped
Garlic - 4 cloves, chopped
Onions - 1 large,  chopped
Tomato - 1, chopped
Nutmeg powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Lemon juice - 1 tsp
Salt to taste
Red chilli powder - 1/2 to 1 tsp
Garam masala powder - 2 tsp
Fresh coriander leaves - a few sprigs, chopped

Orange Peel Pachadi/Chutney

How to make Orange Peel Pachadi/Chutney

          The skin/peel of many fruits and vegetables can be used to cook a variety of dishes. It's one way to use up the nutrients & fiber, which would otherwise go to waste. Once you try cooking with the peels, you will discover that, it takes the dish to a whole new level. In some households, the peels are simply cooked as an economic choice. Either way, I'm all in when it comes to cooking with peels. Here's an aromatic, lip-smacking Pachadi, which can be made using the peel of a Navel Orange or Kamala Orange. No matter which variety you use; make sure the peel is thick & fleshy. Organic is best; if unavailable, use a Veggie wash to remove any pesticide residue.

           In the Tamil language, there is a phrase called 'Arusuvai Unavu', which means 'Six Flavors'. A good Tamil feast is supposed to include six flavors into it. Those six flavors being - 

Inippu - Sweet - ex: sugar, starchy foods

Pulippu - Sour - ex: citrus fruits, buttermilk

Uvarppu - Salty - ex: all salty foods

Kaarppu - Pungent/Hot - ex: peppers, ginger

Kasappu - Bitter - ex: bitter gourd, neem flowers

Thuvarppu - Astringent - ex: pomegranate, betel leaves

           This recipe is definitely one of those dishes, which has all six of the flavors in it. Our daily schedules are so hectic, many, do not even have time for a decent sit-down meal; leave alone a six-flavor meal; the best we can do is to incorporate a six-flavor dish when possible. We are, what we eat, after all!

Ingredients for 4 servings:

1 Cup of chopped Orange peel (Navel Orange or Kamala Orange) 

1 Tbsp, Tamarind Paste or about 1 Cup of Tamarind extract

1 Tbsp, crushed Jaggery

2 Tbsp of Oil

1 Tsp, Mustard seeds

1/8 Tsp, Asafoetida/Hing

1/8 Tsp, Turmeric powder

A sprig of Curry leaves

About a Cup of water

Salt to taste

To roast in oil & grind:

1/2 Tbsp, broken Urad dal

1 or 2, dry red chillies

Chopped or grated Coconut, about 1 Tbsp