Pudina podi

My parents and grandparents were not in the habit of having breakfast in the true sense. A second dose of filter coffee around 8 A.M. would help them go until their 10 o'clock lunch time. It was not a practice to make breakfast, lunch and dinner everyday. This was a practice for adults and the children were fed rice before school, pack a tiffin box with rice for the noon and ate rice in the night too.
Mostly all the cooking was done in the morning in quantities to suffice for the dinner too, but rice. Rice would be cooked just before dinner for the night, but the sambhar, rasam and other accompaniments would have to make do. Most times there is a shortfall of these and the stock of various podis come handy. It is very likely that there will be a good sized jar with paruppu podi is available in the pantry. Thengai podi does not store for long so it shall be consumed quickly. When in season, mint and coriander are available in abundance, we make thokku, thogaiyal and podis.

Mint is one of those herbs that has high antioxidant properties and has health benefits ranging from oral health, skin care, digestion to prevention of cancer. It is widely used in many cuisines. Mint is used in ice creams, chocolates and in beverages. It is common to find chutney with pudina in many households in India. Typically, we make thogaiyal, chutney and pudina podi with lentils in my home.
This podi stays fresh and flavourful for weeks together at room temperature and since it is dry does not require refrigeration. Give it a try with hot steamed rice and a generous spoon of gingelly oil or ghee.

Pudina Podi
Makes 200 ml in volume

Ingredients:
3 cups packed mint leaves (stalks removed)
1/4 cup urad dhal
1 tablespoon channa dhal
8-10 dry red chillis (adjusted according to heat an d taste)
1/4 teaspoon asafoetida (optional)
2 teaspoons oil to roast the ingredients
Salt as required (I use crystal sea salt and measured 1 &1/4 tablespoons)

Method:
Wash the mint well and pat them dry before separating the leaves from the stalks.
Dry the leaves between two layers of cloth until moisture has dried. Measure the leaves. From a very large bunch of mint, I got 3 cups of leaves.
Heat the oil in a heavy and large pan.
Add the chillis and roast for a couple of minutes.
Add to this the channa dhal and continue to roast.
When the chillis are slightly brittle, add the urad dhal, salt and asafoetida. Roast until both the dhals are golden brown and crunchy.
Put the mint leaves in and keep tossing them around until the leaves are wilted with the heat and turning just about dry.
Cool the mix. transfer to the jar of a dry grinder and grind to a coarse powder.

Transfer the podi to a dish and allow to cool.
Store in clean, tight lid jars to use when required.
Serve with hot rice and oil to mix.
The same can be ground with enough water and be made as thogaiyal.

Thai Roasted Butternut Squash Soup

Soup is my go to dinner option on days I feel lazy to even consider other options. But my husband's choice of vegetables are limited and thus restrictive to try more adventurous versions. Sqaush and melons are not  his favourite choices. On the other hand my daughter and son-in-law are very exploring in terms of other cuisines. They often pick up fresh vegetables whenever they have the farmers market in their town and cook dishes looking up cookbooks or the internet.

Few days ago she had bought these young tender butternut squash from the market and had shared the picture on her instagram account. 

 

 

Later while chatting she mentioned that she had the idea of making a soup with Thai flavours using those. On a follow up she suggested that it was a great tasting soup and asked if I wanted to share the recipe. She sent me the following recipe and the pictures too so I can post it here.
The sweet nutty taste of the squash blended well with the flavours of the Thai ingredients and the lemongrass. Roasting being one of the most common cooking methods to use this vegetable, this soup also calls for roasting the vegetable.
This squash has a good amount of fibre and other nutritional value. So the soup makes for a sumptuous wholesome meal by itself of as a starter course for an elaborate meal.

Thai roasted butternut squash soup 

 

Ingredients:

Serves 2 people 

Recipe as shared by my daughter

Butternut squash - 2 small young ones (or 1 large mature one)

Thai red curry paste - 2 to 3 tbsp. divided (Look out for the ones which are vegetarian friendly)

Onion - 1, chopped finely (optional - I didn't put it in today)

Ginger - to taste, grated

Garlic - 3 cloves, chopped finely

Cumin seeds1 teaspoon

Coriander seeds1 teaspoon

Chili flakes - to taste

Lemongrass - 3 sticks, about 5in long (This one can be decreased to taste)

The juice of 1 small lime (again, to taste - as my lemongrass had good strong flavor, I didn't put this in today)

Coconut milk - to drizzle on top of the soup, in the bowl

Cilantro - a good couple of sprigs, for garnish

Method:

Prep the butternut squash - peel, deseed and slice them into cubes.

In a big mixing bowl, mix the squash with a couple of teaspoons of oil, some salt and a tablespoon of the red curry paste

While this mixture sits, line a baking tray with aluminum foil and preheat the oven to 400F/200C

Tip the squash into the prepared tin, and roast for about 40 minutes, till soft

Once cooled slightly, blend to a puree with a little water in a blender

In a dutch oven or any heavy pan, heat a little oil

Sauté the onion, garlic and ginger with the cumin and coriander seeds, till the onion is translucent

Add a tablespoon of the red curry paste and cook for a minute or two, till everything is coated.

Tip in the pureed squash, and top up with water to thin it. Add enough to bring it to a consistency you like.

Using the back of a knife blade, bash the lemongrass sticks to bring out the aroma. 

Add this to the soup with the chili flakes. 

 

 

Check the seasoning - you may only need the last tablespoon of red curry paste, if the flavour isn't strong enough for your tastes.

Heat the soup through

To serve, top the soup with some chopped cilantro, a squeeze of lime, and a drizzle of coconut milk

It seems like a lengthy procedure, but it was a simple enough soup to make, and was really worth it! 

 

Kaima Rotti - Bread Upma dressed up

About three decades ago, when my hometown was only part of the larger Salem district, my father would travel often to Salem to appear for his clients in the higher courts. There used to be a particular favourite shop from where he could purchase for us candies and dry fruits. Those days we were very fond of the coin size coconut candy wrapped in a transparent paper with Parrys written in white on it. Those and dried apricots were mostly in stock at home.
He would also visit the famous bakery there and bring large loaves of soft white bread.
Bread was not part of regular meals in a family that ate rice for every meal. We, him, three of us, his daughters and my grandmother  were all fond of bread that two large loaves can be finished quickly.  On some rare occasion all the bread is not consumed by the 'sell by' date and we have a day or two old bread threatening to go stale. My mother would quickly get into action giving it a makeover with the bread upma and save it.
Sometime ago I had purchased a good 9"X5" loaf tin and my daughter gifted me a bread baking book at the same time. I had wanted to put both to use and baked a regular white bread with a recipe in the book. It turned out well with just an ugly gash like cut in the crust. I wondered what could have gone wrong when I followed the recipe fully and even liked that I kneaded it well. I put out a query in the We Knead To Bake Group and friends had suggested possibilities. So, I baked yet another of the same with these tips, thus having on hand two loaves, which possibly between the two of us, would last longer than I might relish. My one option was to follow my mother and get the upma done.
Bread upma being somewhat staple in my home, I needed to make it more interesting. I had a good stock of my thakkali vengayam chutney in my refrigerator; that gave me the idea to make the Kaima rotti. With few ingredients and leftovers that need attention, this is a good recipe to go for it.

Kaima Rotti

Ingredients:
Serves 4
12 slices of a day or two old bread
2 tablespoons butter to pan toast the bread
2 medium red onions sliced finely
4-5 green chillis cut finely
1/2" ginger chopped
1/2 cup thakkali vengayam chutney or anything that may add flavour to the bread
1/4 teaspoon salt
1/4 teaspoon turmeric powder
2 tablespoons cooking oil
2 teaspoons mustard seeds
1 teaspoon channa dhal/ Bengal gram
Few curry leaves
A little amount of water for sprinkling as required
2 tablespoons fresh coriander leaves for garnish

Method:
Apply butter on both sides of the bread slices. Toast them slightly until just about crisp in a pan.
Generously spread the thakkali vengayam chutney on the slices.
Cut about an inch square cubes of the bread.
Heat 2 teaspoons of oil in a large, heavy pan. When heated add the tempering ingredients - mustard seeds, channa dhal, ginger and green chillis. Add the salt, some more of the oil and the sliced onion. Cook until the onion is transparent.
Toss them well and then add the rest of the oil.
Reduce the heat to medium and drop the cubed bread pieces.
Cook them together tossing them well until the breads absorb the flavours. Sprinkle a teaspoon or two of water at intervals to make it moist.
Turn and toss gently so as to not break the bread or cook it to a mash.
The bread will just about get moist and combine well.

Take it off the heat and transfer to a serving dish.
Garnish with fresh chopped coriander leaves.
Serve warm with hot coffee.