Thai Kaffir lime leaves and a Tamil recipe April 29, 2007Posted by live2cook in Spice Powders and Mixes.
When I was searching for a citrus fruit called Naraththai, the description of few matched perfectly. One among them was Kaffir lime used in Thai cuisine. I visited the nearby Thai grocery and found out that kaffir lime is not the citrus fruit that I was looking for. They had Kaffir Lime and fresh kaffir lime leaves . Though the fruits disappointed me, leaves came to my help. With a plan in my mind, I bought those leaves. Here are the leaves…
For all of us, there will be some recipes that have wonderful memories. For me, Naarthelai Podi is one among them. My grand mother used to make them and I am still a great fan of that. I don’t know the exact recipe of hers, but I am trying to recreate a recipe that I was fond of. If anyone know the exact recipe of Naarthelai Podi (Naarthelai means citrus leaves and podi is tamil term for powder), Please let me know.
I would like to call my recipe as Lime Leaves Powder.
Here’s what I did:
I took 2 cups of Kaffir Lime Leaves, 1/2 cup of urad dhal, 10 – 12 dried red chillies, lime sized ball of Tamarind, 1/4 teaspoon of asafetida, 2 tablespoons of oil, 1 tablespoon of salt. Cut the tamarind into pieces and set aside. Heated 2 tablespoons of oil in a heavy bottomed pan, Added urad dhal and asafedita. When the dhal started to turn brown, added the tamarind pieces and fried till the dhal completely turned brown. Reduced the heat and added the red chillies. Fried them for few seconds and added the kaffir lime leaves. Tossed well for few times and removed from the heat. when they cooled to room temperature, powdered them in a food processor or blender along with the salt. The powder looked like this…
I know… I know… you are asking, how it suits Nandita’s theme? When everybody makes the main dish, somebody got to make side dishes right? 🙂
We can use this like chutney powder, Mix with Plain yogurt and make a spicy, lemony raita, sprinkle over salads, toss with cooked noodles……… 🙂
Mustard Sprouts and Missi Roti April 28, 2007Posted by live2cook in Flat and Fried Breads, Green Garden.
Yup! Mustard sprouts!
When you live in tiny apartment and have a window sill with few hours of sunshine, when you have a green thumb that will fade if you don’t grow anything green, sprouts are a good option.
Anything, from sprouted seed to the plant with few inches of growth is a sprout. These tiny plants are nothing but pack of nutrients. A Table spoon of seeds will give you greens enough to toss into a salad.
From start to finish everything will end in 2 weeks. No worries about mold or rot, summer or winter, sun or rain, pests or disease. With a shallow bowl or tray, soil, 1 or 2 table spoons of seeds and water, we will get greens to enjoy, year round.
Here’s what I did.
Took a table spoon of Brown mustard seeds in a cup . Soaked over night in water. Drained and covered the cup with a damp cloth. After 24 hours the seeds sprouted .
Took a shallow bowl. Drilled few holes for drainage. Filled the bowl with potting soil. Spread the sprouted seeds evenly over the soil and covered the seeds loosely with soil to 1/4 inch thickness.
Kept the soil moist but not damp. After two or three days the plants started to grow. Misted with water daily. When they reached 2 to 3 inches, cut the plants near the soil and used it in the missi roti recipe below.
We have to do this every 2 or 3 weeks to get constant supply. We can grow methi and pea shoots like this. After cutting the plants for cooking, I will pour hot boiling water over the soil in the bowl, wait till it drains and cools well and use it for next batch along with few handfuls of new soil. The leftover stems and roots from the previous batch will become manure to the next batch!
The Recipe for Missi Roti : (This is Tarla Dalal’s Recipe)
- 1 Cup Besan (Gram flour)
- 1 Cup atta (Whole wheat flour)
- 2 tbsp oil or ghee (Clarified Butter)
- 1 tbsp Kasoori Methi (Dried fenugreek leaves)
- 1/2 tsp salt
- 1/2 tsp red chilli powder
- 1/2 tsp jeera (Cumin Seeds)
- a pinch of hing (Asafetida)
- a pinch of haldi (Turmeric Powder)
Mix all the ingredients. Add enough water to make a dough of rolling consistency. Cover it and keep aside for half an hour. Make small balls and roll them slightly thicker than the usual chapati (flat bread of India). Cook on hot griddle with or without oil or in a hot tandoor (clay oven).
I replaced the kasoori methi with 1/2 cup of fresh mustard sprouts and followed the recipe. The outcome looked like this…