Frying, Drying and Making Tidbits From My Andhran Kitchen by Paradesi Bhaarya

Drying chillis in a mixture of buttermilk and corriander leaf fresh, lots of salt for several days in an earthen jar. Remove when white and put on trys in sun all day until dry. Store in a very dry place for up to 3 years if use silicon packets in container, just make sure it doesnt touch edibles. We use chillis from Guntur District in Andhra Pradesh and they are so delicious!

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Fryums are a common addition to a meal to add toast texture to dals. First we prepare a thick paste and then take old saree material and lay out flat using rocks to hold down edges. Then, we spoon on dollops of paste to saree and let dry in sun. Remove at night and then lay out again next morning until completely sun dried, about 1 week. If cracking too much the paste was not thick enough.
Pastes can be made with anytuing from chickpea flour to rice flour. Many fvorites are potato flour and tapioca flour. You will want to take 1 liter of water and bring to a boil add ground green chillis, and 4 Tablespoons of whole cumin seed and 5 to 10 tablespoons of salt. Fryums are usually very salty, so salt to taste. Once boiling add flour of choice (rice, corn, jowar, millet or ragi, besan or potato flour) Bring mixture to a boil and watch it thicken. you want it to be thick like molassas but still runny. Finish by putting on saree and setting out in sun. Do not turn or mess with them. As you see below we have put a plastic cover over them that is transparent, we do this only to keep flys or dirt from landing on them, as India is very dusty.

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To make Fryums we heat up 5 tbs oil for several minutes, then we place a few of them in oil and jiggle a little, once puffy flip and repeat. should only take 1 minute for them to fry up. Serve with dal and a vegetable curry! Enjoy!

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South Indian Chicken Fry

chickenfry

2kgs of boneless chicken breast curry cut

1/2 kg of bone-in curry cut chicken pieces

15 curry leaves

1 bunch of coriander leaf chopped

1/4 tsp of turmeric

1 Tbs chili powder – to taste

1 tsp of coriander seed powder

1 Tbs of ginger garlic paste (I make mine fresh)

2-4 Tbs Salt- to taste

3-5 Tbs of sesame seed oil or peanut oil

In a bowl combine all ingredients except the curry leaves and the coriander leaf let sit 1 hour if you want a tender and deeper spice flavor..

Heat a deep frying pan with 4 Tbs oil on low. Once crackling add the chicken mixture in one layer in pan. Cover and cook until chicken is no longer pink 15mins or so, adding oil if needed. Open lid and add curry leaf and coriander leaf. Fry for an additional 5 minutes on high adding oil if needed. Serve with steamed rice, Indian fried rice, or any type of roti.

Frys are commonly eaten with rasam in South India with white rice followed by curd.

You can add nuts to the fry like cashews or peanuts in middle of cook time to add more crunch.

Sorry so dark as my Indian kitchen has very little light!

Enjoy!

 

 

Indian Gooseberry/ Amla Juice

amla juice

Everything you want to know about amla-Indian gooseberry can be found on the following websites:

http://www.allaboutstuff.com/Garden_Tips/Gooseberries.asp

http://www.webmd.com/vitamins-supplements/ingredientmono-784-indian%20gooseberry.aspx?activeingredientid=784&activeingredientname=indian%20gooseberry

ALL AMLA/INDIAN GOOSEBERRY RECIPES USE THE SAME METHOD TO MAKE THE JUICE AS THE FOLLOWING LINK:

RECIPE FOR PURE AMLA/INDIAN GOOSEBERRY JUICE

1 Cup of Amla Juice

4 Strawberries mashed up

1/2 grape fruit juice and pulp

1 TBS of Honey

Mix all together with a squeeze of lemon!

This is full hair power! Will add a beautiful glow to skin!

Thotakota Fry/ Amaranth Leaves Fry

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I have enjoyed amaranth since I started eating them in 2011 when my Mother-In-Law brought them back from a trip to her home village in Seesilee, Andhra Pradesh, India. They were fresh and organically grown at her parent’s farm in the middle of the “rice bowl”. So, I usually post photos of my recipes made but I am currently missing my camera’s memory card. The above photo is from Google Images and it is of amaranth leaves. I encourage all who eat this to use a bit more oil than normally would use in leaves to impart the flavor when cooked. You can use amaranth leaves in salads raw as well. This recipe is my Mother-In-Laws and she is a Telugu lady who really enjoys hot food (karaam), but adjusted this recipe for me. I hope you enjoy and make amaranth leaves apart of your weekly diet!

Amaranth is also enjoyed by the Greeks and they have several recipes. I have not tried any, but someday when I get to make some homemade goat cheese and make a Greek amaranth fry, I will certainly post it!

4-5 bushels of amaranth leaves trimmed and chopped

1/2 onion chopped

1 sliced and chopped green chili pepper

1/4 tsp turmeric powder

1 diced tomato

3 Tbs of oil- I prefer Olive Oil or Sesame Oil

4 Curry Leaves

2 garlic cloves pressed and pealed

1/2 Tsp of salt- to taste

In a wok heat oil and add garlic for 25 seconds then onion and green chili pepper and fry for 1 min. Add turmeric, curry leaf and tomato and cook for 3-4 min. Add the amaranth leaves and stir ingredients together slowly, add salt. Cook until the greens are wilted yet a bright green color, about 5-6 minutes. Turn off stove, let sit for 1/2 hour and serve with Chapathi or Pulka.

The good: This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Variations of this recipe I have found:

http://homemadetelugurecipes.blogspot.in/2011/02/thotakura-amaranth-leaves-fry.html

http://www.sailusfood.com/2010/01/20/thotakura-vepudu-amaranth-leaves-stir-fry-3/

 

Awesomely Easy Grape Juice

ImageIt’s that time of year in India where we have tons of grapes available. When I first came here I had no idea of  the variety of crops that Indians grew and to my surprise grapes were in large abundance here! I have every kind of grape I want and my favorite grapes in India, so far, are called Bagalore Blue Grapes. To celebrate my fondness of these grapes I began making grape juice for my daughter instead of buying it. You may or may not need sugar depending on your taste and the sweetness of the grapes when you cook them. Be careful if you use seeded grapes as I do because if you crush the seeds it will make your juice bitter. I choose seeded grapes as they have better mineral and vitamin content than hybrid ones. One interesting fact about grapes is the hazy white coating you see on them is not a pesticide or herbicide but the grape’s own defense against bacterias, bugs and molds. Make sure you wash your grapes well, I always wash my fruits and vegetables with 1/4 cup vinegar to 1 liter of water, then rinse.

The Recipe: Serves approx. 8 glasses of grape juice

2 Kgs of Seed Bangalore Blue Grapes or Concord Grapes—any blue/black/purple grape with seeds. (approx 4 1/2lbs)

2 Cups of Water

2 Large pots

1 Fine Sieve/Cheesecloth

Instructions:

After removing and cleaning all the grapes from the stems place into a plastic Ziploc or plastic cover and take a rolling pin and gently mash the grapes without crushing seeds. Put the crushed grapes into a large pot and simmer on med for 10-15 minutes slowly adding water and stirring and mushing grapes occasionally not letting the grapes stick to bottom of pan or crushing seeds. Once cooked, take sieve or cheesecloth and put over another large pot and ladle the grape mixture into the sieve/cheesecloth and gently crush the mixture and extract the juices- Please remember that cheesecloth will soak up some of your juice so I prefer to use a fine sieve. Cover and let sit for 1-2 hours. Discard or use the grape pomace in anyway you choose and refrigerate up to 1 week or freeze in portions up to 5 months. It can be watered down because it is very concentrated or you can add to carbonated water etc. Only add sugar if you think it needs it. There will be some sediment at the bottom, but I usually stir it up as it adds more nutrition to your drink! Enjoy!

Homemade Raw Cashew & Honey Coconut Milk Ice Cream Sundae

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To make Coconut Milk:

6 Fresh Coconuts Shredded- Personally, hand grated yields the most creamy milk

1 liter of Distilled Water

2 Large Mixing Bowl

1 Heavy Object to “press” the Coconut Milk out

Cheesecloth (Do not use a Nut Milk Bag for Coconut Milk)

In Large mixing bowl the coconut shredded and add 500ml water. Press and mix the water into the coconut and squeeze over and over producing a white milk and adding water as you go, remaining 500ml. Let sit for 2-3 hours.I use a smooth Geode bookend to press and mix the coconut milk out. Transfer into a cheese cloth over another mixing bowl and squeeze the milk out of the coconut.Do this with all the shredded coconut and then store in a Zip Lock for a second pressing. Should press remaining coconut within 2 days. Reuse coconut in many different ways, dry at low temp in oven.

Making The Coconut Ice Cream

1 Liter of Fresh Coconut Milk

1/2 Cup of Caster Sugar or Sweetener of Choice and amount varies to taste

1/2 soaked Tahitian Vanilla Bean scraped

1/2 Cup of Coarse Sea Salt

4 Cups of Cubbed Ice

4 Ziplock Bag large

1 Metal Canister with lid

Add Sugar, Vanilla and Coconut Milk mix well. Divide the mixture into the 4 ziplock bags and close. In metal canister add ice and salt and shake with lid to mix together a few times. Take each ziplock bag and put into canister with salty-ice mixture and open bag and stir to get it to freeze up. Each bag can take up to 4-5 minutes. Once turned into ice cream store short term in fridge while getting sundae ready!

Assembling the Sundae

Take local honey and coat bottom of dish. Add 1 Bag Ice Cream to bowl. Dribble honey ontop. Crack raw cashews in hand and sprinkle. Two Pinches of Caster Sugar on top for crunch! Enjoy!!

 

 

 

Chai For Two

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  • 4-5 teaspoons of Assam Black Tea Powder or any black tea loose
  • 1/2 cup Milk
  • 1/2 cup Water
  • 4 TBS Sugar, Jaggery or Coconut Palm Sugar

In a saucepan combine all ingredients. Boil on low for 10 minutes. Strain and drink. Do NOT stir when you are boiling it, just let it do it’s thing!

Chai is traditionally served in small cups or glasses depending on locality. Indians do not drink a large mug of tea like in the Western countries. about 300 grams (4.5 oz) is all they need. Chai is regularly served when anyone comes to the home in India! If no visitors for the day then regular tea-time is at after 4 and if your outside you can enjoy all day! When visitors come, we ALWAYS offer a drink and some kind of food item. Chai and biscuits (or cookies in Western World) are usually the best visitor snack as it is quick and easy to prepare and allows for time to converse!

Happy Tea Time!!