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What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.

<<What's Cooking? Main


Aritikayi Koora (Plantain Curry)

½ 3 very green (hard to touch) fruit bananas
3 cups water
½ teaspoon turmeric (haldi)

Mix three cups water, and turmeric. Peel bananas and cut them in to one-inch pieces, and keep them in turmeric water until you finish cutting the bananas. Drain and wash until water comes out clean.

3 cups water
1 teaspoon salt
¼ teaspoon turmeric

Pour three cups water in a four-quart saucepan and add, banana pieces, one-tablespoon salt and turmeric. Cook until bananas are soft on medium high heat. Drain the water and rinse the pan clean.

Tadka (popu)

2 tablespoons oil
½ teaspoon red mustard seed
2 teaspoon chana dal
2 teaspoons urad dal
3 long red chilies broken in to 3 pieces each
½ teaspoon cumin seed

2 curry leaves
2 long green chilies chopped
2 inches long fresh ginger peeled and chopped
2 tablespoons thick tamarind juice
½ teaspoon salt or to taste
½ teaspoon Brown sugar (optional)

Aava (mustard paste) optional

1 teaspoon mustard powder
1teaspoon oil
¼ teaspoon turmeric
1tablespoons warm water

Prepare tadka: Return the pan to the stove on medium low heat. Add two tablespoons of oil to the pan. Heat the oil and add mustard seeds. When the mustard seeds start to pop, add chana dal, urad dal, red chilies, and cumin seeds and fry until dals become light brown. Next add curry leaves, green chilies, ginger and fry for a minute. Lower heat. Add tamarind juice, salt, brown sugar (if using), and bananas. Mix well mashing some banana pieces making sure not to let the curry stick in the bottom. More salt and tamarind juice can be added at this time.

Remove the curry from the heat and mix aava spices together and add it to the curry and mix.

Note: Don’t cook the curry after mixing aava because the curry might taste bitter.

Variation: Make the curry same all the way except remove the cumin seeds and tamarind juice in popu but add one small chopped onion with curry leaves. After removing the curry from the heat, add fresh lemon juice. This is called upma curry. Tastes good with chapatties or rice. 
 

Narinjakayi Charu (Spicy Orange Soup)



2 cups fresh orange juice
1 teaspoon salt
¼ teaspoon turmeric (haldi)
1 teaspoon brown sugar
1/2 long green chili (chopped fine)
1 teaspoon finely chopped fresh coriander leaves
1 tablespoon fresh lemon juice

In a small glass bowl mix all the above ingredients and keep it aside.

Spice Powder
1 teaspoon oil
1 tablespoon methi seeds
1 tablespoon red mustard seeds
15 red chilies broken in to four pieces
1/2 teaspoon cumin seeds
1/8 teaspoon of asafetida (hing)

In a small frying pan heat oil, add methi seeds and fry until brown. Add mustard seeds and chilies. When the mustard seeds starts to pop add cumin seeds and asafetida. Remove pan from the heat and let the spices cool. Grind the spices in a small spice grinder.

Mix half a teaspoon of the spice powder into the soup. Adjust the spices according to your taste.

You can save the rest of the spice powder in a small glass bottle for future use in the refrigerator
Note: You can drink this charu like an appetizer especially in summer. You can also eat it mix it with rice and a little ghee and eat.

 

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