SAMBAL IKAN BILIS

HOW TO MAKE SAMBAL IKAN BILIS

INGREDIENTS:

METHOD :

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Dry roast the Shrimp paste until fragrant.
• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic and Shallots into a smooth paste.
• Soak the Dried Anchovies for about 10-15 minutes.
• Clean and wash them well and allow it to dry on a paper towel.
• Heat oil in a wok and deep fry the Anchovies and keep it aside.  
• In the remaining oil saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separate from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Finally, add the onions cut into rings and deep fried anchovies and give a quick stir.
• Leave this in low flame for few minutes.
  

NOTES :

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Adding the onions cut into rings gives a good texture to the sambal.
• Can make the sambal chillies without fried anchovies too.
• If adding fried anchovies (ikan bilis) deep fry them first and set them aside. 
• And finally, toss them into the Sambal to get the much-needed crispiness.
• Can use the same oil to saute the sambal.
• Anchovies and dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary. 
• Can add Sugar instead of Palm sugar.
• Serve it at room temperature.
  

RAW MANGO PACHADI

HOW TO MAKE RAW MANGO PACHADI/PACHA MANGA PACHADI

RAW MANGO PACHADI

INGREDIENTS :

To Grind :

To Temper :

METHOD :

• Wah, Peel and Core the Mango.
• Cut the Mangoes into small pieces.
• Cook the Mangoes with a dah of Salt and Turmeric until 1/2 done.
• Grind grated Coconut along with Mustard Seeds, Ginger and Green Chillies to a smooth paste.
• Add the ground paste to the cooked Mango pieces and cook for a while on a low flame, until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Leave it on a low flame and cook for few more minutes.
• Remove from fire and keep it aside.
• Heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering into the Raw Mango Pachadi.
• Serve Raw Mango Pachadi with Rice or serve it as one of the side dish for SADHYA.
  

NOTES :

• If the Mangoes are not very sour, add some more curd.
• Preferably use Curd which is not much sour.
• Adding Ginger to the Raw Mango Pachadi is totally optional.
• Can also add powdered dry roasted fenugreek seeds at the final stage.
• If adding powdered fenugreek seeds to the Raw Mango Padhadi, avoid adding them while tempering.
• Do not over boil, once the curd is added. It may curdle and make the Raw Mango Pachadi watery.
  

HOW TO MAKE SEV

INGREDIENTS:

METHOD:

• Combine all the dry ingredients and mix well.
• Melt the butter and pour the hot butter into the above ingredients and mix well.
• Add a little bit of water at a time and knead it into a soft dough.
• Grease the Sev "press" with attachment.
• Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
• Heat oil in a frying pan on a medium heat. 
• Oil should be moderately hot while dropping the Sev Strands into it 
• Now hold the Sev press over frying pan and press the handle.
• Press out thin strands of Sev directly into the oil making a whole circular motion.
• Stop as you complete one circle. 
• Deep-fry the Sev on a very low flame until the colour changes from all the sides and sizzling stops. 
• Remove the Sev with slotted spoons and drain on an absorbent paper.
• Follow the suit and deep-fry the remaining sev.
• Keep aside to cool for 5 to 10 minutes.
• Transfer the sev into a deep bowl and break them into small pieces.
• Store in an air-tight container and use as required.

NOTES :

• Use water as required.  The amount mentioned is how much I used while preparing the dough.
• Deep fry the Sevs in very low flame, otherwise, they will turn brown.
• Drop the Sevs into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
• It is perfect to fry them into nice yellow colour. 

RASAM POWDER

INGREDIENTS:

METHOD :

• Dry Roast Coriander Seeds until fragrant and hot on a very low flame.
• Add Mustard Seeds, Cumin Seeds and Fenugreek Seeds to the above and dry roast them for few minutes on a low flame until they splutter.
• Remove them from fire and keep it aside.
• In a separate pan heat Oil/Ghee and fry the Asafoetida block until it turns crisp on all sides.
• Add Pepper, Cinnamon Stick and Curry Leaves to it and fry for a while.
• Add Red Chillies to the above and fry them until they fluff up and are really hot.
• Remove from fire and mix all the ingredients along with Turmeric stick, Jaggery and allow them to cool.
• Grind it into a fine powder in a mixer or coffee grinder.
  

 NOTES :

• Roast all the ingredients on a very low flame.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the powder.
• Can use Turmeric Powder(1 Tbspn) instead of Turmeric Stick.
• Adding Jaggery and Cinnamon Stick is truly Optional.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them all finally.
• Store them in an airtight container in dry place.
• Do not use a wet spoon or wet hand while using the powder.
  

SAMBAR POWDER

INGREDIENTS :

METHOD :

• If there is nice sunshine or summer, then dry all the ingredients under the sun before roasting them.
• Heat oil in a pan, on a low flame, roast the Asafoetida block until it turns crispy on all sides and fragrant.
• Add Fenugreek Seeds and roast until they splutter.  
• On a low flame, roast the Dry Chillies until they pop and fluff up and until they become hot.
• Add Coriander seeds to the above and roast until the raw flavour goes and they are totally hot and fragrant.
• Add Bengal Gram Dhal, Tuvar Dhal and roast them until they are golden brown.
• Add Cumin seeds and Peppercorns and give a quick stir.
• Finally, add grated Dry Coconut and Curry Leaves and roast them until coconuts turn golden brown.
• Roast them on a low flame until the coconuts are totally dry.
• Remove from fire and add Turmeric Powder into it and mix well.
• Allow it to cool.
• Grind the roasted ingredients to a nice powder using a mixer or a coffee grinder. 
• Allow the Sambar Powder to cool off completely before storing them.

NOTES :

• Drying the ingredients in sun is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the powder.
• Roast all the ingredients in low flame.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them all finally.
• Store them in an air-tight container in dry place.
• Do not use a wet spoon or wet hand while using the powder.
• I use Copra Thenga (dried kernel of coconut) for this recipe.
• Can also use freshly grated coconuts too, but make sure its fried well and is totally dry.

CURD RICE / THAYIR SADHAM

HOW TO MAKE CURD RICE / THAYIR SADHAM - BAGALABHATH

INGREDIENTS :

For Tempering :

For Garnishing :

METHOD :

• Cook rice, until it is well done.
• Mash the cooked rice with the back of a spoon, while the rice is warm.
• Add warm milk to mashed rice and mix well.  Keep it aside.
• When the rice mix completely cools down add curd, salt, a pinch of sugar and mix well.
• Chop Green Chillies and Ginger.
• Heat Oil/Ghee is a pan, splutter Mustard Seeds, Bengal Gram Dhal and Curry Leaves. 
• Add Cashew nuts and Raisins to the above and fry for a while on a very low flame.
• Add chopped Green Chillies and Ginger to it and fry for few seconds.
• Mix the tempered ingredients to the rice and mix well.
• Garnish with Coriander Leaves, grated Carrots or with few seeds of Pomegranate.
• Chill it in the refrigerator for 10 - 20 min, if preferred.
• Serve it with a smidgen of pickle or with fried Mor-Milagai.
  
  

NOTES :

• Never add curd when the rice is warm.  This will curdle the curd and makes the rice watery.
• Make sure the curd is not very sour.  If so add more milk.
• Adjust the amount of milk and curd according to your preferred consistency.
• I like creamy curd rice, so I prefer to add thick milk.
• Can also make curd rice without milk, just add curd. 
• Mash the rice well, I feel clean hands would do the job more perfectly than a spoon.
• My Mother-in Law loves this rice with pomegranates, I add them if I readily have them while making curd rice.
• Usually, I garnish it with coriander leaves and grated carrots.
• Some add freshly cut raw mangoes or fresh grapes, for garnishing.
• Adding Cashew nuts and Raisins are truly optional. 
• Tempering the ingredients in ghee would enhance the flavour.