Showing posts with label ginger. Show all posts

Thursday, September 5, 2019

Inji Puli | Ginger Pickle | Onam Sadya Recipe

Inji Puli, a delicious,tangy and spicy pickle made from ginger. It's one of the must dish in the sadya menu of onam festival.

Two years back, when we were in Houston, one of our friend invite us for onam feast at their home. That was my first onam feast, i was literally mind blown by the varieties of food that they offered on that day. From her only i came to know about this puli inji and beetroot pachadi.

Both are my absolute favorite and often make them at home as the accompaniment of our meal.

In our home, we make inji pachadi as the side dish of sothi kulambu, for me, this inji puli sounds so similar to that pachadi. Elders in our family always recommend to make and serve inji pachadi with sothi kulambu,since sothi kulambu has lot of coconut in it, the inji pachadi helps to aid digestion well.

Guess in sadya menu also, this inji puli is served for the same reason since sadya menu has so many varieties. Always wonder about how wise our ancestors are, the food and the combinations are not only tasty, they act as medicine for many times. Ok, with that thought, will check out the recipe for inji puli.

Inji Puli | Ginger Pickle

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Condiments | Recipe Cuisine: Indian

Ingredients
Ginger - 1/4 cup
Tamarind - a lemon size
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp
Green chili - 4
Jaggery - 2 tbsp
Salt - to taste
To Temper
Coconut oil - 2 tbsp
Mustard & urad dal - 1/4 tsp
Curry leaves - 1 spring
Red chili - 1

Procedure

First peel the ginger and cut into small pieces.

Next cut the green chili into small pieces.

Soak the tamarind in water for 20 mins. Heat the pan with coconut oil.

Add the ingredients listed under "To Temper" one by one, let the mustard splutter, then add the ginger and green chili.

Saute in the oil for 5 mins, then extract the tamarind juice from the soaked tamarind and add into the pan. Add turmeric and chili powder.

Next add the salt, mix it well and let it bring into boil. Once it starts to boil, lower the flame and let it simmer for 10-15 mins.

Finally add the jaggery and keep it in the flame for few more mins. Once the oil separates on the sides and the pickle thickens, switch off the flame.

Tasty Puli Inji is ready.

Related: How to make Inji Pachadi

Notes:

Adjust the chili powder and chilies as per your preferred taste. The given quantity has mild spice level
My green chili has very mild spice level.
Using coconut oil gives great flavor to this recipe. But you can also use sesame seed oil.
Like hot spices, you can add more or less of jaggery as per your liking. Adding jaggery helps to balance the tanginess and hotness of the pickle.

Home made Sugarcane Juice | Karumbu Saru | Karumbu Juice

Sugarcane Juice/Karumbu Saru , a freshly squeezed juice from the sugarcane. Sugarcane is one of the must ingredient we used to offer on Pongal festival. During pongal, the fresh sugarcane is available throughout Tamilnadu, India and i love to have them as it is and also throughout the year, the sugarcane juice is easily available from road side vendors in Tamilnadu. Also seen elder people(who can't bite the sugarcane) at my home town bring the sugar cane to the near by sugar cane juice vendor to squeeze the juice at nominal rate. So never thought of making juice from it at home.
Now coming to making juice at home, last year, i had seen recipes from fellow bloggers making sugar cane juice at their home using mixie, since then i wanna give this method a try and for this pongal luckily we're in India, so just for the sake of making juice, i reserved few sugarcanes otherwise i would have finished them earlier. Making juice at home was way easier than i had expected, if you have good heavy duty indian mixie, then you can make them in secs. Now let's check how i squeezed the juice from sugarcane.

Home made Sugarcane Juice | Karumbu Saru | Karumbu Juice

Preparation Time : 20 mins | Cooking Time : 0 mins | Serves : 2
Recipe Category: Juice | Recipe Cuisine: Indian

Ingredients
Sugarcane - 1/2
Ginger - a small piece
Lemon juice - 1 tsp

Procedure

First cut the sugarcane into slits using aruval or sharp butcher knife. Then it will be easy to break into pieces. While breaking them into pieces, the dark skin will be peeled off, discard them and use only the sugarcane flesh.

Do the same for the whole sugarcane. Peel the skin of ginger and add it into the mixie jar, then add the sugarcane.

Grind them into paste and then strain the juice using the strainer, discard the residue. Then squeeze the lemon into it and mix well.

Pour into the serving glass. Homemade Sugarcane Juice is ready to serve.

Notes:

If you want them to serve chill, refrigerate few hours before serving, don't add ice cubes, it will dilute the juice.
Heavy duty Indian mixie required for making this juice.
Ginger and lemon juice is purely optional, but adding them enhancing the taste, so highly recommend it.

Tuesday, December 1, 2015

Carrot Soup | Carrot Ginger Soup | Soup Recipes

Carrot Ginger Soup, a delicious, creamy soup made from the carrot with a bit of ginger flavor. Perfect for cold winter nights.

As the temperature is getting low nowadays, i'm craving for something hot always. so i make lot of soups this time and this carrot soup is one among of them. It doesn't need any fancy ingredients and still it tastes great with wonderful ginger flavor.

Without any cream or flour, this soup is still creamy from the natural carrot starch itself. If you want your soup in runny consistency , then filter it after grinding the carrot.So try this wonderful soup and enjoy with your family on this winter season.

Carrot Ginger Soup

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Soup | Recipe Cuisine: Indian

Ingredients

Carrot - 2 nos (medium size)

Ginger - 1/2 tsp (chopped)

Bay leaf - 1

Salt & Pepper Powder - to taste

Milk - 1/2 cup (Optional)

Butter - 1 tsp

Coriander leaves - few.

Procedure

Chop the carrot & ginger into small pieces.Heat the pan with butter,add bay leaf ,give a quick stir.

Then add ginger and carrot , saute it well in butter.

Add enough water to cover the carrot . Cook the carrot till it becomes soft.

Allow the carrots to cool, add it in blender(remove bay leaf) and grind into smooth paste.Add the carrot paste in the same pan along with milk and enough water for your required consistency.

Bring into boil and then add salt & pepper. Switch off the flame and garnish with coriander leaves.

Serve it hot.

Notes:

Instead of water , you can add vegetable stock too.
You can skip the milk and add more water.It wont affect the taste much.
Dont add too much ginger, it leaves strong flavor in soup.

Tuesday, March 27, 2012

Inji Pachadi | Ginger Pachadi | Accompaniment

Inji Pachadi, a delicious accompaniment made from ginger and tamarind. It's one of the signature dish from my home town, Tirunelveli and it's usually served with Sothi Kulambu(another signature dish of Tirunelveli) and that combination is simply scrumptious.

Sothi Kulambu is a coconut milk based curry and it's very mild in spice, not only this inji pachadi makes a great pair for Sothi kulambu, it also helps to aid digestion. As Sothi kulambu has lot of coconut in it, it may cause difficulty in digestion, so we never make sothi kulambu without inji pachadi in our home, it's kind of tradition !!! Now let's check out how to make this delicious inji pachadi.

Inji Pachadi| Ginger Pachadi

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 to 4
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Ginger - 1/2 cup(finely sliced)

Tamarind - a small lemon size

Red Chili powder - 1 tsp

Turmeric - 1/8 tsp

Coriander powder - 2 tsp

Jaggery - 1 tbsp

Sesame oil - 2 tbsp

Mustard - 1/2 tsp

Salt - to taste

Curry leaves - few

Procedure

Soak the tamarind in 1/2 of water for 30 mins or until it's soft. Slice the ginger thinly, heat 1 tsp of oil in a pan.

Add the ginger and roast it in oil until it's crisp around the edges and it's starts to changes its color. Remove from the heat and let it cool completely.

Put it in a mixie jar and ground into coarse mixture. Next heat the pan with remaining oil and add mustard and curry leaves, let the mustard splutters.

Extract the tamarind juice and add into it, then add turmeric,red chili,coriander powder, salt and grounded ginger.

Let it bring into boil and cover the pan with lid and cook for 8-10 mins in medium flame. Finally add the jaggery.

Let it cook till the oil separates and it's thick. Switch off the flame.

Tasty & finger licking Inji pachadi is ready. Serve it with rice and any mild curry. We love to have it with sothi kulambu

Notes:

While roasting the ginger, it tends to sticks to the pan, to avoid that you can use non stick pan.
Once the ginger is well roasted, it doesn't stick to the pan.
It has mild spice, adjust more or less as per your liking.
Sesame oil gives great flavor to this pachadi
Jaggery helps to balance the heat and tartness.
It stays well for weeks in refrigerator.

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Thursday, September 5, 2019