How to Blanch Tomatoes | Prepping Tomatoes in Different ways

When I think of gravies made without tomatoes I really wonder how one can make gravies without tomatoes. For me onions and tomatoes are something that are mandatory for a gravy. When it comes to using tomatoes, there are couple of methods used to make the best use of it.

Sometime back when we make any kurma or even a simple curry, I simply used to chop it finely and add. These days when the boys not wanting to have the tomato skin in the gravy, I have resorted to making a puree and adding to the gravy. This makes sure that you have a thicker and more gravy.

Blanching Tomatoes:

When you want to blanch tomatoes, take ripe tomatoes, wash and keep it aside.

Bring to boil 1 -2 cups of water as required. When the water is boiling, make sharp slits on the tomatoes and add to the boiling water. Switch off the flame and keep it covered. This takes about 5 mins for the skin to loosen up.

Typical blanching would require the tomatoes immersed in hot water to be immediately immersed in cold water. But I have seen that it works just fine, if I leave it in hot water and cool and puree to use in gravy.

Remove the skin with a knife and allow to cool. Puree the tomatoes and use in the gravies.

Used in kurmas, gravies where you want more gravies.

Smoking the tomatoes:

Wash and pat dry the tomatoes. Using a fork, insert into the tomatoes. Show over flame and roll over the tomatoes so that the tomatoes get burnt. When the tomatoes are done all over, remove from the fork and allow it to cool. Remove the skin when the tomatoes cool.

This gives a wonderful tastes for foods like Paneer Tikka, Baigan ka barta etc.

Freezing Tomato Puree:

When you have excess tomatoes on hand, you can puree as many as you want either by blanching or my simply pulsing it and storing it in ice trays. Once the tomatoes are frozen you can break and store them in zip lock covers and use when required.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

How to make Rusk | How To Make Bread Crumbs | Microwave Method

We are starting the second group in the Blogging Marathon edition 11. It's been one exciting week in the first part and hoping it will continue the same.

For the second week, I chose the Mix n Match theme wit Preps and Preserves with Bihari special dishes. I must say I have enjoyed making Thekua and so Bihari dishes are great to make and enjoy a new cuisine.

Coming to today's post it's all about making rusk and Bread crumbs at home. Rusk is great to simply eat and coming to bread crumbs, you will surely need it when you got to make cutlets and Tikkis.

Though normally one gets to making the bread crumbs from stale bread, it is advisable not to use a very stale bread. At the most it can be a day's old or best is to use fresh bread.

How to make Rusk:

Rusk is double baked bread. For this you can bake your own bread and again bake the baked bread or you can use store bought bread. Anything works fine.
 

If you like the sides as I do, simply microwave the slices for 1 min and the turn and again microwave for 1 min. Slices that are little thick needs a little longer, but the bread tends to get crispy after cooling down. So don't fear seeing that the bread is still soft after removing from microwave.

How to make Bread Crumbs:

As I said for the Rusk, stale bread is not usually advisable, though the best way to use one day old bread is to make it into crumbs for coating cutlets etc.

I basically make two ways of bread crumbs, one for binding, another for coating or breading.

When you need something to bind your food like cutlet, patties, or even ground meat, you can opt for potatoes or fresh bread crumbs. In such situations, you simply pulse the bread in your food processor or mixer and you get a fine crumb, though very soft to touch.

This helps in binding the food to be shallow fried or deep fried.

The other process that requires bread crumbs, is to coat or breading the food such as fish fingers, cutlet outer layer etc.

In this process you will need a crisp crumbs and for this you can microwave the bread and grind it to get small pieces.

Cutlets are dipped in eggs or all purpose flour and then pressed over crispy bread crumbs for an overall coating and then fried.

Sending this to Kavi, who is hosting my MEC this month and she is accepting all dishes made in microwave.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

How to Freeze Beans - Fresh Pigeon Pea / Toor Dal and store at home | Step by Step Pictures for Freezing Seeds

During the winter season we get many seasonal vegetables, peas, fresh lentils, that we enjoy in abundance. I remember last year thinking about the loads of cauliflowers that come to the market. This year a small cauliflower weighing may be about 150 gms or so costs about 18 Rs, which is very expensive. Still that's not going to stop us from enjoying the vegetables. 

Among these the fresh lentils make a big impact. We get those fresh toor dal, Hyacinth Beans. Hyacinth Beans. / Anapakaya which we remove the outer skin and call it Pithikina pappu. We make pithikina pappu kurma with it that makes an excellent side dish for Dosas.

The term "bean" originally referred to the seed of the broad bean, but was later expanded to include members of the genus Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term is now applied generally to many other related plants such as soybeans, peas, lentils, chickpeas (garbanzos), vetches, and lupins.- Wiki

Last year we got so much of these Hyacinth Beans, that we froze for this year. We still have a batch of it left and we also got the fresh ones to the market.

Freezing the beans makes sure you have the beans for using the non seasonal times too. It is normally done by Blanching. Blanching is cooking technique in which food is briefly immersed in boiling water or fat. Vegetables such as green beans are often blanched in order to enhance their natural green color. Blanched vegetables are typically plunged into an ice water bath afterward to halt the cooking process.

Couple of books that I read about freezing advises about this blanching method for freezing.

If you want to see how the plant and seeds looks read this post from our farms.

Fresh toor dal pods

After removing from the outer layer.

Ice water ready to be used.

Boiling water ready to be immersed.

Wash and take the beans in a muslin cloth

Tie it properly with a rope.

When the water reaches boiling point, when it starts rolling stage, immerse the pack into the hot water.

Count for 2 minutes, and remove.

Plunge it immediately into the cold water.

Remove from the cloth

Take the beans in a colander and run it through running water.

Let it stand for 10 - 15 mins.

Dry the beans in a cloth under fan. Before packing the beans, make sure the beans are dry.

Store the beans in a zip lock cover and freeze.

My method is inspired by Chitvish of Induslady, Other interesting reads on storing and freezing, Divya's post on peas. Article on blanching Vegetables with details on timing.

Today is the last day of the BM # 10 Group 1, I took up the theme on Preps and Preserves.

• How to Store Curry Leaves? | Preserve Curry Leaves
• How to make Chilli Flakes | How to roast peanuts in Microwave
• How to peel Ridge gourd | Beerakaya Thokku Pachadi
• How to Preserve Amla in Honey | Amla in honey preserve
• How to store Coconut | Ready to use Coconut Paste, Coconut gratings
• How to prep / clean Snakegourd or Pudalankai

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

How to Store Curry Leaves? | Preserve Curry Leaves / Kadi Patta as powder | Step by Step Pictures

On Sunday we had our customary vegetable shopping done. I found huge load of curry leaves and wanted to make different podis, and also store them for everyday cooking. Storing Fresh Curry Leaves fresh is a task sometimes, but if you plan and clean it properly it can stay fresh for over a month. 

Sunday is mostly spent cleaning and prepping the vegetables. But it's worth the pains.

I store coriander leaves the similar way, though the second method used for curry leaves may not work for coriander leaves.

How to store Curry Leaves in Fridge fresh - Step by Step pictures

 Fresh batch from the market

Wash and rise in running water and let it drain in a colander.

After 30 mins, the water is almost drained.

 Dry the curry leaves on a towel under fan.

Warp around and make sure the leaves are very dry.

 Take a dry box, place a paper at the bottom. Remove all the leaves from the stem and drop into the box.

When you are done, cover with another paper and close with the lid and refrigerate. When required you can just use it without bothering to wash.

The other tips to Store Curry Leaves, the second way to store the curry leaves would be to make a powder of them fresh and store in an air tight container.

This can be simply done in a microwave for 3 - 4 mins depending on your microwave. The first time I did, I had to experiment. So I started with 30 secs, another 30 secs,1 mins, 2 mis. So looks like finally after 4 mins the curry leaves were crisp that you could just crush them in hand and store.

Once the curry leaves are dry, remove the leaves from stem, take them in a mw safe plate, mw for 30 secs

Then for another 2 mins, depending on your mw

 This is after 2.30 secs

This is the final powder that you get, it can be stored and used in sambar, gravies. Just add a small pinch for not altering the taste, yet including the goodness of curry leaves.

Can be used in takda of chutneys, dals etc.

Sending these quick basics made in Microwave to Vatsala, who is hosting this month's Microwave Easy Cooking Event.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

How to make Chilli Flakes | How to roast peanuts in Microwave | Microwave Basics

One of the main attraction in eating a pizza will surely be sprinkling those chilli flakes on the top. Nothing beats that I tell you! Which reminds me that it's been a while since I actually ate at the Pizza Hut. My favorite has always been the Amritsari Punjabi Tikka Pizza and I sprinkle a good helping of Chilli Flakes on the top. There is that something elusive that evades us from recognizing what it is, however I satisfy myself saying it's ultimate would be the dose of Chilli flakes on the top. Trust me, it used to be HOT! 

Every time we ordered in pizza, I used to save those sachets of chilli flakes that accompany the pizzas. Though finally when I do make the pizza at home, I would search endlessly for those sachets and not end them anyway. Some of the wonderful things I learnt from Athamma would be those short cuts she follows in the actual cooking. She is a lady of many talents when it comes to quick cooking with loads of innovation involved. Of the many such tricks was this ground Dry Red chillis, she always has at hand. 

When I think of it, it's nothing but Chilli flakes, though it's ground a wee bit fine. She followed the traditional methods of sun drying during summers and dry roasting during winters. Would you believe Microwave is a God sent? Really all it took me was just 30 secs to get it roasted. When you dry roast it, you have the possibility of getting everybody out of the house with the fumes that come out. Using a microwave only you get to face it.

Took handful of Dry Red chillis and microwaved for 30 secs.

Do you notice how they are bloated out? Couple of the chillies were soft, so I took just them out and again mw for 10 secs.

Allow to cool for couple of minutes. Then pulse them in a mixer for couple of times.

Make sure you don't run it more than 3 -4 times, check and remove if the big ones don't get ground well.

After the second round. everything was ground to almost equal size.

We have this always stocked at home. You can use this for sprinkling on Pizzas. Spicing up Tomato Chutneys, spicing up Stir fries as I did in Snakegourd Stir Fry. Options are many.

Roasting Peanuts / Ground nuts in Microwave:

Recently when I had visited Amma's younger sister, she wanted me to show her how her Microwave works. She has been having it for a while, yet she hardly uses it other than roasting peanuts. Now as you know Peanuts / Groundnuts are used almost everyday at my home. So we always have a big dabba filled with roasted groundnuts. 

However it never struck me odd that I have not used it for roasting peanuts. I have known about it since the beginning and I have even made the Masala Peanuts. Still it was an accepted thing that roasting the peanuts over kadai gets you the best results. Rather it was a habit that was preventing us from using the microwave for this purpose. After seeing how well it turned out at my Aunt's place, I knew there was going to be no more Kadai at home for roasting. 

Roasting Time for Peanuts in Microwave - 4 -6 mins, depending on your mw and the nuts. After 4 mins, it was done for me. Though once it turned crispy only after 6 mins

Pick and take the peanuts in a microwave safe plate. Microwave for 4 mins. At 2 mins interval, stop and shake the nuts for making sure the peanuts are roasted on all sides. Once 4 mins is done, remove and allow to cool. Within minutes you will know if it needs more roasting, so based on that either continue or stop.

Even since I realized this method, it's become such an everyday affair.

Sending these quick basics made in Microwave to Vatsala, who is hosting this month's Microwave Easy Cooking Event.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

How to peel Ridge gourd | Beerakaya Thokku Pachadi | Ridge Gourd Skin Chutney

Well this probably today's post will not exactly fit into the theme of showing all about cleaning and peeling a Ridge Gourd but is essentially about peeling the outer layer and preserving the peel or rather making a proper use of it as a chutney.

Beerakaya Thokku Pachadi  or the chutney with the Rigde gourd skin is a famous Andhra dish and I have already posted a version of the Beerakaya Thokku Pachadi. When I was planning to make the Beerakaya Pappu, seeing that so much skin might come out, I decided that I was going to make the chutney. I went to make Beerakaya Pappu, Snake gourd Stir Fry with Moong Dal and this chutney turned out so delicious that I ended up making it twice in a row.

I was even more elated because hubby dear assumed that the pappu and the chutney were made by Athamma, which I would say was a real compliment. For all the wonderful way I might cook for my friends or my kids, beating Amma or Athamma at their dish is the real thing. And it felt like the adage that "I have arrived"..:)

Anyway both the Beerakaya Pappu and the Ridge Gourd chutney recipes were made as I went on cooking. The pappu was similar except I didn't add tamarind and made it very thick. I almost remembered Amma saying that my Ammamma used to make the pappu that way.

Beerakaya Pappu, Snake gourd Stir Fry with Moong Dal, Ridge Gourd Peel Chutney with Curds and rice ~ Our meal

How to peel Ridge Gourd:

First thing would be to buy a tender Ridge gourd. While buying try twisting softly and not very hard as it might break. When the vegetable is soft and pale green you know the vegetable is still tender.

Also another indication would be those dark black lines on the ridges as in the above, if the line is too thick, then you know it's matured else you can buy.

Wash the vegetable well, if there are black lines on the ridges, slight scrap it out. Then holding the vegetable in your left hand, using a sharp knife scrap it downwards as I have shown in the picture. 

Make a chutney with the peel right away as I did, else freeze it for couple of days. I have refrigerated for a day before making the chutney.

How to make Beerakaya Thokku Pachadi

In a non stick pan, add 1 tsp of oil, add the peels, handful of ridge gourd, Bengal gram, Urad dal, Garlic, Dry red chilies, curry leaves, coriander leaves and saute till the ingredients are cooked.

Here is almost done.

Allow it to cool, grind to a semi coarse paste adding salt to taste.

Beerakaya Thokku Pachadi | Ridge Gourd Skin Chutney

Ingredients Needed:

Ridge gourd peel  - 3/4 cup
Ridge gourd pieces - handful
Bengal Gram / Channa dal - 2 tsp
Urad dal / Black gram dal  - 2 tsp
Curry leaves - 10
Coriander leaves - handful
Dry Red chillis - 3 -4
Salt to taste
Oil - 1 - 2 tsp
Garlic - 1 big

How to make Ridge Gourd Skin Chutney

In a non stick pan, heat oil, add the peels, curry leaves, coriander leaves, lentils, ridge gourd pieces, garlic along with salt and dry red chillis. Simmer and saute till the ingredients are well done.

Allow to cool, add enough water to make a semi coarse paste.

Serve with dal and rice as a side dish.

There is no need to do tempering for this. Add as little water as required.

Other Beerakaya / Ridge gourd Dishes

Ridge Gourd Stir Fry ~ Beerakaaya Vepudu!
Beerakaya Thokku pachadi, Ridgegourd Peel Chutney
Beerakaya Kura or Ridge Gourd Curry
Beerakaya Pappu ~ Ridge gourd Dal

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10