Showing posts with label Ginger (Allam). Show all posts
Showing posts with label Ginger (Allam). Show all posts

Inji Kuzhambu ~ Ginger Tamarind Gravy



BM #122 Week 2 Day 3 - 

This lip smacking Kuzhambu is for ginger loving people out there. We fell in love with it the first time we had it and it has since become a regular feature on our menu. 

The first time I made it, I felt the ginger was overpowering and later on adjusted it to our taste. It is such a delightful gravy to go with rice or millets or any rice substitute.

So far in the 'A-Z Tamil Dishes' theme, I have posted the following - 


Recipe Source here
Ingredients - 

Tamarind extract from lime sized tamarind
Salt (I added 2 tsp)
Turmeric (I added 1/4 tsp) 
Jaggery (I added 1 Tbsp)
Ginger peeled and grated 2 Tbsp
Seasoning (Sesame Oil 2 tsp, Mustard seeds 1/2 tsp, Chana dal 1 tsp, Urad dal 1 tsp, Red Chilies 1, Hing and Curry leaves few)

Roast and Grind - 
Sesame oil 1/2 tsp
Urad Dal 2 tsp
Pepper 1 tsp
Curry leaves few



 Method Of Preparation -

In a heated pan, add oil and fry urad dal, pepper and curry leaves until the dals are brown and the curry leaves are crisp. Remove on to a plate and allow to cool. Powder and set aside.

In a heated pan add the tamarind extract and water (approximately 3 cups of thin tamarind water). Add the grated ginger, the spice powder set aside in step 1, salt and turmeric. Allow the gravy to come to a rolling boil. 

Add jaggery and let the gravy simmer. 

Prepare the seasoning - In a heated pan, add oil, mustard seeds, chana dal, urad dal, hing, curry leaves and red chili. Remove after the mustard seeds pop and dals are brown.

Pour the seasoning into the gravy, cover and remove from heat.

Serve it with steaming hot rice and ghee.

BMLogo


Preparation Time 25 minutes
Makes 3 cups

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Posted by Harini R on Wednesday, May 12, 2021
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I - Inji Saadam ~ Ginger Rice



BM #99 Day 9 - 

 I for Inji Saadam. Inji in Tamil is ginger. This is one of the traditional rice dishes which is highly medicinal and recommended that every person consume a small portion of this rice once a week. This rice is supposed to be followed by a glass of thin buttermilk. This is to flush out all the toxins in the body.

 Also the anti-inflammatory properties of ginger are well known. So it makes a lot of sense to include ginger in our diet.

Ingredients - 

Sona Masoori Rice 1 1/2 cups
Salt, Turmeric as needed
*Ginger, grated 1 Tbsp 
Mint leaves finely chopped 1 Tbsp
Seasoning (Oil 2-3 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Cashews few, Curry Leaves few)

 *The adults found it not too spicy but it was perfect for the kids. So if this is served to adults, grated ginger can be used as a garnish or can be mixed into the rice.

Method Of Preparation -
Cook the rice so each grain is separate. Set aside.

 In a heated pan, add oil and the rest of the seasoning.

 After the mustard seeds crackle and all the dals are golden brown, add the grated ginger, salt, chopped mint leaves and turmeric.

 Saute for a minute on low heat. Add in the cooked rice and mix well.

 Adjust the flavors as needed.

 Garnish with coriander leaves and serve warm.



BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99




Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Wednesday, April 10, 2019
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Orange Ginger Iced Green Tea



BM #96 Week 2 Day 2 - 

 When we are talking about coffee/tea break snacks, how can we forget about some tea? I know of many places, where refreshments are on the healthier side. So instead of caffeinated beverages, they offer fresh fruit juices or Green teas along with whole grain crackers.

 So I thought it would be a good idea to try out some iced tea for a change. So after taking stock of the pantry essentials, I figured out this blend of Orange and Ginger would be ideal.  It definitely brightened up our tea time.

 Recipe Source here
Ingredients - 

 Water 2 cups
Ginger grated 1 Tbsp
Green Tea Bags 2 
Honey 2 Tbsp (optional or use any sweetener of your choice)
Orange Juice 1 cup
Lime Juice 1 Tbsp

Method Of Preparation -
Boil 2 cups of water along with grated ginger.

 Remove from heat and steep the green tea bags for about 4-5 minutes.

 Add in honey, mix well and allow it to cool.

 Mix in the orange juice and lime juice. Stir well so the flavors blend well.

 Adjust the taste as preferred and serve with slices of lime and oranges and ice cubes.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96.

Preparation Time 10 minutes + Cooling time 20 minutes
Serves 3

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Posted by Harini R on Friday, January 11, 2019
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Ginger Chutney ~ Allam Pachadi - 2



BM #84 Week 4 Day 3 - 

 For the last day of bookmarked recipes this session, here is another version of ginger chutney which we loved. 

Recipe Source Bhanurekha
Ingredients - 

 Cooking Oil 1/2 tsp
Chana Dal 6 Tbsp
Urad Dal 4 Tbsp
Red Chilies 10-15 (as per preference)
Tamarind extract about 1 1/2 Tbsp (Concentrate)
Powdered Jaggery 2 Tbsp
Ginger peeled and chopped 2 Tbsp
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, curry leaves as needed and asafotida)

Method Of Preparation -
In a heated pan, add 1/2 tsp of cooking oil and roast the chana dal, urad dal and red chilies.

 Upon cooling, grind the above mixture along with tamarind, powdered jaggery and ginger. Add as much water as needed to make a fine paste.

 In a heated pan, prepare the seasoning by heating the oil and adding mustard seeds, asafotida and curry leaves.

 Add the seasoning to the chutney and serve it as an accompaniment to idli,dosa, pesarattu or plain rice.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84.

Preparation Time 15 minutes
Makes 3/4 cup

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Posted by Harini R on Friday, January 26, 2018
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Schezwan Sauce



BM #84 Week 3 Day 3 -
Since we have discovered our love for Schezwan sauce, I felt that it was high time to make the sauce at home. 

 I found various versions of the sauce with different ingredients all over the internet but I looked at the list of ingredients from a store-bought bottle and added my own spin on it.

 I used this sauce to make a Schezwan fried rice. My family decided that this homemade sauce turned out to be more flavorful than its store-bought counterpart. 

 Ingredients - 

 Sesame Oil or Olive Oil 3 Tbsp
Garlic, minced 2 Tbsp
Ginger, minced 2 Tbsp
Celery, minced 1 Tbsp
Dry Red Chillies handful (about 15 long ones)
Tomato Ketchup 1 Tbsp
Sesame Seeds, powdered 2 tsp
Salt 1 tsp
Sugar 1 tsp
Cloves 3-4 powdered
Cinnamon Powder a pinch
Black Pepper powder 1/4 tsp
Cumin Powder 1/4 tsp

Method Of Preparation -
In a bowl of hot water, soak the dry red chilies for 15-20 minutes.

 Drain and reserve the water. Grind the red chilies into a fine paste without adding any water. Set aside.

 In a heated pan, add oil and saute the garlic and ginger until fragrant. Make sure not to allow them to brown.

 Add in minced celery and saute for a few seconds.

 Add in the red chili paste, mix well and allow to cook until the oil oozes out.

 Add a tablespoon of water each time and stir continuously until a thick saucy consistency is achieved. I had to add about 1/2 cup of water.

 Next goes in the tomato ketchup, salt, sugar, cinnamon powder, cloves powder, pepper powder, sesame seed powder and cumin powder.

 Cover and cook for a few minutes until the water is evaporated and the oil floats.

 Remove from heat, store in a clean and dry bottle.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84..

Preparation Time 20 minutes
Makes 1/2 cup

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Posted by Harini R on Friday, January 19, 2018
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Ginger Tea for Cold/Sore Throat - Home Remedy


Ginger Tea for Cold/Sore Throat - Home Remedy

 Week 1 Day 2 of BM #61 - 

 This simple and effective home remedy comes in very handy during the winter season.

Ingredients - 

 Ginger 1 inch piece, grated
Turmeric 1/4 tsp
Honey and Lemon Juice as needed
Water 1 cup
Ginger Tea for Cold/Sore Throat - Home Remedy

 Method Of Preparation -
In a cup of water add grated ginger. Let the water boil until it reduces to half the volume. Sprinkle the turmeric and remove from heat.

Strain the resultant liquid and squeeze in lemon juice and add honey as per taste.

Consume it while still hot to clear up any sore throat, nasal congestion or cough.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

 Preparation Time 10 min
Serves 1

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Posted by Harini R on Thursday, February 4, 2016
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Spice Tea for Sore Throat - Home Remedy


Spice Tea for Sore Throat - Home Remedy

 Week 1 Day 1 of BM #61 - 

 Welcome to the first week of this edition. I shall share some home made medicinal teas which have been very useful to us.

 This past season, I have relied on this tea on several occasion and have found relief for a couple of hours each time from sore throat and cough. Thanks to my neighbor and friend, Sirisha for sharing such a wonderful remedy.

 Recipe Source Sirisha
Ingredients - 

 Ginger 1 inch piece
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Pepper Corns 1/2 tsp
Jaggery a small piece
Lemon Juice 1-2 tsp as needed
Water 1 cup
Spice Tea for Sore Throat - Home Remedy

 Method Of Preparation -
In a cup of water add grated ginger, coarsely ground coriander, cumin and pepper corns. Add the jaggery piece as well.

 Boil the mixture until the volume reduces to half a cup.

 Strain the resultant liquid and squeeze in lemon juice as per taste.

 Consume it while still hot to clear up any sore throat, nasal congestion or cough.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

 Preparation Time 10-12 min
Serves 1

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Posted by Harini R on Wednesday, February 3, 2016
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Jal Jeera


Jal Jeera

 After the Paneer dishes from the menu card for Day 1 and Day 2 for the first week of BM #47, let us check out a coolant and a digestive aid from the same menu card.

 I typically rely on the ready made jal jeera powder for my husband but wanted to make it from scratch for a change and it was indeed a 're-freshing' change (no pun intended).

 This aromatic drink is the healthier version of the Indianized Lemonade!

 Recipe adapted from here
Ingredients - 

 Mint leaves handful (I used a tsp of Dry Mint Powder)
Coriander leaves handful
Ginger , grated 1 tsp or to taste
Roasted Cumin Seed Powder 1 tsp
Black Salt , Salt and Sugar as needed
Lemon Juice 1-2 tsp
Asafoetida a pinch
Tamarind extract or Amchur Powder as needed
Water and Ice as needed

Jal Jeera

 Method Of Preparation -
Blend the mint, coriander leaves, ginger, roasted cumin powder, tamarind extract in a cup of water.

 Strain and use the resultant water.

 Add Black Salt , Salt, Sugar and Lemon Juice as needed.

 Adjust the flavors to taste, add a few ice cubes and garnish with either mint or coriander leaves.

 Serve on a hot summer day or to soothe your stomach after a heavy meal!

Preparation Time 10 min
Serves 1

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Posted by Harini R on Friday, December 5, 2014
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Almond Ginger Snap Cookies


Almond Ginger Snap Cookies

Sometime back I saw some Ginger Snap Cookies in a supermarket aisle and was wondering how the taste of ginger would tickle our taste buds. After a look at the ingredient list I felt that those cookies are better left on the shelves than in our pantry (and eventually into our tummies). But thanks to Kalyani's Magic Mingle #2, I could make my version of Ginger Snap Cookies and satisfy my curiosity and craving.

 The cookies were not so sweet, not so gingery but just slides down your mouth with the awesome taste of almond and ginger swirling...yumm..

Adapted from here
Ingredients - 

Almond Meal 1 cup (I cup almonds powdered fine)
Salt a pinch
Baking Soda 1/8 tsp
Cinnamon Powder 1/2 tsp
Ginger Powder 1 tsp
Cloves 4-5 Powdered
Cardamom Powder 1/8 tsp (or more)
1 Tbsp Ghee (or unsalted butter)
Honey 1 Tbsp (I used Agave Nectar)
Cinnamon and Sugar for topping (Optional) 



Almond Ginger Snap Cookies


Method Of Preparation -


Preheat the oven to 300 F and prepare a baking tray by lining it with parchment paper.

In a mixing bowl, mix in all the ingredients except honey and ghee and mix well. 

Rub in the ghee into the almond meal and mix until it resembles crumbs. Add honey and mix well to make a stiff dough.


Pinch a tablespoon of dough and roll them into thick discs (I flattened them with a fork) and arrange them on the prepared baking tray 2 inches apart as they will puff out while baking.

I sprinkled some brown sugar and cinnamon on each cookie for some extra zing!


Bake them for 12 min and carefully flip them and bake them for another 3-4 min. But be careful with the temperature and baking times as each oven might behave differently.


Cool them on a cooling rack and enjoy! But be careful when transferring onto the cooing rack. They might not be firm.


They might be soft to touch but will firm up upon cooling.


Preparation Time 5 min + Baking Time 15 min + Cooling 10 min
Makes 8 cookies

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Posted by Harini on Friday, February 10, 2012
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Aloo-Ginger Dal ~ Urlagadda-Allam Pappu


Another week of Blogging Marathon is here. This time I would be posting some regional specials (Rayalaseema region of Andhra Pradesh, India). I would like to make a special mention. All the recipes in this week would be from the kitchen of my maternal grandmother, Smt. Panyam Santamma garu. 

Trust me on these recipes as they are at least a century old. The method of cooking might have changed but the spirit remains the same. These recipes figure in the top 10 favorites of my grandma, who has a great taste even today!! The recipes have been passed on to my mom and now to me. 

Keep in mind that my grandmother lived most of her life in a village called Koilkuntla, which happens to be a hot and dry area, the choice of vegetables are more in tune with the availability there. 

The first recipe is this delicious Dal from her kitchen. Apparently she (My grandma now lives in Hyderabad) reminded amma and asked her why no one ever prepares this dal anymore? I too remember eating this dal as a child but have no vivid memories. Here is how you can taste this awesome 'out-of-world' Dal for Day 1.

Alu Ginger Dal


Ingredients - 

Alu/Potato , peeled and cubed 1 cup
Toor Dal 3/4 cup
Ginger , chopped 1 Tbsp
Green Chillies 4-5 (or as needed)
Coriander leaves few
Turmeric 1/4 tsp
Lemon Juice 1 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Hing 1/8 tsp, Red Chilli 1-2, Curry leaves few)


Notes - 
*Potatoes are usually available year round in most areas. So an ideal choice !!
*Toor Dal was used most often in my grandmother's kitchen as they had farms where they grew and so they always had bags full of Toor Dal !! 
*I understand that this can be prepared using moong dal, though I have never made it myself!

Method Of Preparation - 

In a pressure cooker boil toor dal and potatoes separately. If boiling potatoes in the pressure cooker is not an option, boil them on the stove top or in the microwave. Obviously my grandma used to cook on the stove top in either brass or an earthen pot using a stove with burning coal (kumpati in telugu) where it would slow cooked to perfection!!

After the cooker cools down, heat a sauce pan and add oil and the seasoning. After the mustard seeds splutter and the urad dal is brown add the boiled potatoes and the dal.

Make a paste of green chillies, Coriander leaves and Ginger. Add the paste ,turmeric and salt.

Let the dal simmer for couple of minutes and remove from fire. Again this would be roughly ground in a mortar-pestle made out of natural stone as opposed to the steel , wooden or marble ones in the modern kitchen :)

Alu Ginger Dal

Squeeze in the lemon juice. Serve over hot rice and ghee.

Enjoy every morsel of Dal-Rice with the flavor of ginger and chillies tickling your taste buds!

I am sure the Dal which my grandma made would have been tastier given her kitchen setting, cooking methods, the fresh water and her loving hand!! My effort to recreate is just one step closer to saluting her !!

 Serves Approx 4 Adults
Preparation Time 35 min

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Posted by Harini on Monday, May 23, 2011
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Cabbage Uthappam and An Exciting News!


I made Cabbage Utthappam as I had lots of leftover Cabbage-Allam Koora from a party at home and we were all getting bored of eating the same old curry for the past 2 days. I had no option but to throw it or use it up in some other recipe. Throwing good food is not my preference. (In my family circles I am known to reuse leftovers like my Mom). So this delicious curry got transformed into an utthappam for breakfast. No one could figure out the cabbage hidden in the utthappam. So all is well that ends well!!


And the exciting news for us is we have been chosen as winners of a giveaway in Priya Mitharwal's MLLA #30 event. I came to know about the win in the first week of Jan but it didn't cross my mind to announce here!! 


Cabbage Uthappam


Ingredients - 


Cabbage Allam Koora 2 cups
Idly Batter 4 cups
Salt as required


Note - Just chopped n boiled cabbage, chopped green chilies, coriander leaves and ginger would do too!


Method Of Preparation - 


In a mixing bowl, add the cabbage-allam koora and the idly batter. Add salt if required.


On a heated tava, pour ladleful of batter and make a thick (or as thin as possible) dosa and cook on both sides. 


Serve with chutney and enjoy!


Sending this Cabbage Uthappam to 'Any one can cook' hosted by Umm Mymoonah.





Preparation Time 20  min 
Makes 8-9 medium sized uthappams

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Posted by Harini on Sunday, January 16, 2011
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Alu Sagu / Aloo - Ginger Gravy


Hope all of you in the US have had a great thanksgiving weekend. We had a fun time with my sister's family visiting us. Now it is almost time for them to go back. Needless to say, we spent some 'quality' time together after years. 
Alu Sagu was one of the dishes we (Jaya and I ) made together and enjoyed it too. It is probably the most simple and delicious accompaniment for Puri. As a child, I remember having Alu sagu with puri but never tried it myself. I was reminded of this when my friend (Kala) made it for a potluck party. I am sure it is going to be a regular from now on. Here is how we made it..




Ingredients - 


Potatoes 3-4 medium sized
Onion thinly sliced 1/2 cup
Ginger grated 1 Tbsp
Green Chillies 3-4
Salt as needed
Mirchi Powder 1/2 tsp (Optional)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp,  Mustard seeds 1/2 tsp, Curry leaves a sprig, Red chillies 1-2)


Method Of Preparation - 


Cut the potatoes into big pieces and pressure cook. Upon cooling, it becomes easier to peel them. 


Gently mash the potatoes so that there are small lumps of potatoes all over. Add 3-4 cups of water to make it a little watery and let it sit for a while.


Meanwhile, in a heavy bottomed skillet, add oil and the rest of the seasoning. After the mustard seeds crackle, add the grated ginger, chopped green chillies and thinly sliced onions and saute them to golden brown.


Add salt and Mirchi powder and also the watery alu mixture. Feel free to add more water as required. Check for the correctness of salt and spice and let it simmer for a few minutes.


Serve hot with puri or chapati/roti.


Preparation Time 40 min (incl pressure cooking)
Serves 5 Adults

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Posted by Harini on Monday, November 29, 2010
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