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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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!

image

image

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.

image

image

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!

Indian Veg Tacos

6 Whole Naans sliced evenly in half

For Filling:
1 1/2 cans Pre-COOKED Chickpeas/chana/garbonzo organic beans Whole No Salt
3 Whole Tomatoes diced
1 julliened cucumber without the seeds
3 carrotts julliened
2 Onions diced
1 Bunch of Cilantro-Corriander do not chop until last
Juice of 1/2 a Lemon
1 tsp Ground Red Chili
Salt to taste

1 cup of fresh Paneer or a very mild high fat low melt cheese crumbled well try not to mash

2 cups of lettuce or cabbage shredded

Thick Curd Sauce:
1 cup fresh curd or greek yogurt plain
1 green chilli minced without veins and seeds
1 tbs shredded corriander leaf
1/4 cup of minced cucumber
Salt to taste

Red Masala Dipping Sauce:
1 Onion diced
1 green chilli diced
6 Whole tomatoes skinned and diced
1 tbs of tomato paste—-this is optional and makes sauce thicker but not easily availible in India.
5 whole cloves
1 inch strip of cinnamon broke into small pieces
1 tsp cumin seed
2 to 3 pods of cardamom or elachi
1 whole dried red chilli sliced
1/4 tsp hing
2 tbs oil
2 to 4 tsp of red chilli powder depending on how much heat you want.
4 tbs butter unsalted
1/4 tsp turmeric

Bean filling:
Take lemon spices and salt combine in a bowl and set aside. Combine onions, tomatoes, carrot, cucumber, cilantro and cooked whole beans and mix well then add the lemon spices. Put in refrigerator for 30 min to 1 hour.

Paneer: in a bowl lightly toss salt and pepper with a small pinch to season taste.

Curd Riata:
Take curd, small pieces of cucumber, green finger chilli and combine in a bowl and refrigerate for 1 hour.

Masala Dipping Sauce:
In a saute pan take oil onion and green chillis saute on low heat trying not to burn for 3 to 4 minutes. In a small pan take all whole spices and toast for 2 minutes to get oils out, then grind and set aside. Add garlic ginger paste and cook for 2 minutes adding 1 tbs water after 1 minute. Then, add tomatoes to the onion mixture and cook for 5 minutes on low. Add tumeric, hing, salt and chilli powder, stir and cook for 2 to 3 minutes do not let burn and when it looks as if it is add water slowly while stirring adding all the water. Slowly add butter melting and continuously stirring Add all ground whole spices to tomato in pan.
***In a bowl take a rubber spatula to season and mix water into the tomato paste for a thicker sauce.*** Can omit this step. If want a more authentic curry base and add 3 more fresh peeled tomato, but cooking time will increase to low for 20 minutes.
Add 2 tbs corriander powder, salt and freshly chopped corriander/cilantro. Stir well and continue to cook for no more than one minute. Corriander powder makes sauces thicken a little so use always at end. Go to blender and puree the sauce and press through seive.

Plating Up:
On a table place a bowl of shredded cabbage, organic greek yougurt sauce, chickpea mixture and seasoned paneer.

Warm naan and fill with each ingredient starting with sauce, paneer, chickpea mix and cabbage.  Roll and eat. Can use either sauces together or separately.

Quick Curd/Yogurt During Summer

Our Homemade Recipe for Curd/Yogurt

Ingredients:
1/4 tsp of plain yogurt pref Greek Yogurt if in USA
1 Liter of Whole Milk or Whole Fat Milk (can use organic milk and rBST free milk as we will pasteurize the milk prior to use)
1 container that holds approx 1 liter of fluid with a lid, preferably a metal container, plastic ok but not suggested. Can also use small clay pots if making in summertime/hot weather as it makes the curd sweeter.

Directions:
On Lowest heat, slowly bring milk to a boil. Once to a boil, boil for 15 minutes. Remove from heat. Place milk on a ring or hotpad and wait for milk to come down to room temperature. Once temp down, pour into the container and add to center of liquid the 1/4 tsp of yogurt. Cover and let sit at room temp for 6-8 hours (hard to do in cold weather so you can look up ways to keep a constant temp, don’t have time to go into that, can keep in a box, casserole warmer, warm oven but must be maintained at 95-115 deg) Marble floor can help cool down the milk faster to room temp.

Once it is done it will be solid like Jell-O and have wey water. You can continue to make buttermilk or more solid curd by using a cheese cloth. Otherwise, it is ready to eat sugary, salty or plain! We use it with all kinds of foods in India and its very low fat too!