Pulikachal – A Tamarind Delicacy

Pulikachal is one among the favourite side dishes , most people look forward at South Indian(Brahmin) weddings. Some people also call it Puli-ingi…. My husband just loves to have it with Molagutal. Now my 18 months old boy loves to lick it with his tiny fingers..

Ingredients

  1. Ginger 2 ” in length chopped into small pieces
  2. Tamarind (Pulli) Big Lemon size
  3. Jaggery 2 * small lemon size
  4. Turmeric 1/4 tsp
  5. Salt to taste
  6. Mustard Seeds 1/4 tsp
  7. Urd Dal 1/4 tsp
  8. Oil 4 tsp
  9. Asofoetida 1/4 tsp
  10. Green Chilli 4 -6 Slit into 2 halves . (Depending upon hotness)

How to make Pulikachal??

  1. Add Tamarind to 2 glasses of warm water. Once it softens , squeeze out the tamarind juice properly.
  2. Pour the oil in a kadai. Once it gets hot, add the seasoning ingredients ( Mustard seeds , urd dal , Asofoetida , Turmeric powder). Once the mustard seeds splutter , add ginger and green chillies.
    Fry all for about 2 min.
  3. Now add the squeezed tamarind juice and salt to the above fried ingredients.
  4. Once quantity of tamarind water added becomes half , add jaggery & again 1 glass of water.
    Allow it boil again. Now when the quantity is partially reduced , remove the Pulikachal from the gas.
  5. Pulikachal is now ready to be served with Molagutal.

Pav Bhaji – Mumbai Street Food

Pav Bhaji… a toungue tickling & mouth watering dish that any Mumbai wala cant resist. Specially the ones made in Juhu Beach…& the ones by the road side telawala(cart guys). They have got a magic ingredient that draws anyone & everyone to their stand.
I am totally fascinated & bowled over by a Restaurant named Garnish in Matunga. A must visit place for all Pav Bhaji lovers be it Jain style or Cheesy Pav Bhaji…. or the regular one… My total inspiration for Pav Bhaji is Garnish. Still hoping to go back to Mumbai someday.. and have it there:)

Jhatpat Aloo – quicky potatoes

Ingredients :

  1. Boiled potatoes : 2-3 large size
  2. Onions : 1 medium size
  3. Turmeric powder : 1/2 tsp
  4. Coriander(dhaniya) powder : 1/2 tsp
  5. Cumin(jeera) powder : 1/2 tsp
  6. Garam masala powder : 3/4 tsp ( optional)
  7. Salt to taste
  8. Oil :3-4 tsp
  9. cumin seeds : 1/2 tsp
  10. red chilli powder : 1/2 – 1 tsp or crushed green chillies

Ps: if cumin & coriander powder are not available separately , add the dhaniya – jeera powder.
Method:

  • Chop the potatoes fairly big sized than the regular size.Since the potatoes are already cooked , they tend to mash quickly.
  • Chop the onions either finely or length wise.
  • In a non stick wok , add 2-3 tsp of oil. Add cumin seeds and allow it to splutter.
  • Now add the chopped onions and fry it until it gets transparent. Add a pinch of salt while frying the onions to remove the water content in the onions quickly & helps in quick frying.
  • Add the remaining ingredients – turmeric , chilli powder, coriander ,cumin powder & salt . Also add the chopped potatoes. Now stir them until they get mixed well. Let the vegetable be stirred in low flame for about 3-5 min. ( Adding Garam Masala is optional)
  • Turn off the flame . Add coriander leaves and garnish the potatoes.
  • Jhatpat aloo is ready to be served.

Baby Corn Punch

Ingredients

  1. Medium size Onion chopped finely – 1 nos
  2. Medium sized tomatoes -2
  3. Tomato puree – 1 Tsp
  4. Baby Corn – 3 Nos
  5. Coriander leaves finely chopped
  6. Fresh cream – 2 tsp
  7. Jeera – 1tsp
  8. Turmeric – 1 pinch
  9. Dhaniya Jeera Powder – 1 tsp
  10. Garam Masala -1 tsp
  11. Chilli Powder
  12. Salt to taste

Method

  1. In a kadai ,add 3-4 tsp of oil. Once it gets heated ,add Jeera .Allow it to Splutter.
  2. Now add 3/4 of the chopped onions.Fry until it is light brown.
  3. Add the chopped tomatoes.fry them until the tomatoes and the onions mix well.
  4. In the mean while cut the baby corns in round shape.. Do not cut it length wise..
  5. .After 10 minutes add all the powders mentioned above…. turmeric,dhaniya jeera powder,garam masala,chilli powder and salt to taste.Mix them well for about 5 min.Once the powders are mixed well.Add the tomato puree.
  6. Also Add the round shapped baby corns along with the 1/4th left out onions to the fry pan.
  7. Stir for about 5-10 minutes. Now add 2 tsp of fresh cream and stir it until it is mixed well. Then close the fry pan with a lid .
  8. After 10 minutes… add the chopped coriander leaves.
  9. Baby corn punch is now ready to serve….

Servings:3 people

Aloo Bonda -Potato Rolls

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Having my upbringing in mumbai, one of my favourite food outside to grab is vada pav. Vada of vada pav is nothing but our Aloo Bonda (Most people in south fondly call). If you would love to make your own Pav click here .I have made them at home and they are not soo difficult as we think…
Its a lovely apetiser to be had on a rainy day. Enjoy it and let me know your view.