Ingredients:
Fresh Neem leaves 1 tblsp
Mustard 1 teaspoon
Methi 1/2 tsp
Hing a pinch
Dry red chillies 2
Tamarand pulp extracted from tamarind the size of a large marble
Saarina Pudi 1 1/2 - 2 tsp (depending on how spicy you want it to be) Jaggery the size of a marble ( or enough to balance the spicy taste)
Ghee a little to fry the neem leaves
Method:
Fry fresh neem flowers in a bit of ghee and keep them aside.
Season a spoon of mustard, half a spoon of methi, a bit of hing and a couple of dry chillies.
Add the fried flowers and tamarind syrup. Spray half a spoon of turmeric powder. Let the syrup not be very thick. Add enough water and salt.
Boil well for at least 15 minutes on medium flame.
Add 1 and a half spoons or 2 spoons of saarina pudi and boil further. Then add jaggery (enough to balance the sourness and spiciness) and curry leaves.
Gojju is ready.
Veppampoo Pachadi
Dried or Fresh Neem flowers 1 tsp
Tamarind Pulp From tamarind the size of a large marble
Chilli Powder 1/4 tsp
Powdered jaggery 4-5 tablsp
Ghee 1/2 tsp to fry the flowers
Salt a tiny pinch
For tempering:
Oil 1 tsp
Mustard 1/2 tsp
Method:
Fry the flowers in Ghee.Dried flowers will serve the purpose but if you can get fresh flowers use them.
Add the tamarind juice and a tiny pinch of salt. Boil for a few minutes till the raw smell of tamarind changes.
Add the Jaggery powder and chilli powder and mix well.
You can adjust the taste and vary the quantities of powders according to your preference now..
Cook for 3 minutes on a low flame.
To thicken the pachadi you can dissolve half a spoon of rice flour in water and add it to the pachadi.
Mix well . Bring it to a boil and switch off.
Season with Mustard spluttered in hot oil.
Variation:
This pachadi can be made with a combination of Mango amd neem leaves.
Cut a mango into small pieces and cook it in water with a little salt. Slit a few green chillies and add them to the mangoes boiling in water. Add Jaggery and cook till the mix thickens. Fry neem leaves in ghee and add them to the pachadi. Temper with mustard spluttered in hot oil
(In this case mango and green chillies replace tamarind and red chilli powder in the earlier recipe.)
Fresh Neem leaves 1 tblsp
Mustard 1 teaspoon
Methi 1/2 tsp
Hing a pinch
Dry red chillies 2
Tamarand pulp extracted from tamarind the size of a large marble
Saarina Pudi 1 1/2 - 2 tsp (depending on how spicy you want it to be) Jaggery the size of a marble ( or enough to balance the spicy taste)
Ghee a little to fry the neem leaves
Method:
Fry fresh neem flowers in a bit of ghee and keep them aside.
Season a spoon of mustard, half a spoon of methi, a bit of hing and a couple of dry chillies.
Add the fried flowers and tamarind syrup. Spray half a spoon of turmeric powder. Let the syrup not be very thick. Add enough water and salt.
Boil well for at least 15 minutes on medium flame.
Add 1 and a half spoons or 2 spoons of saarina pudi and boil further. Then add jaggery (enough to balance the sourness and spiciness) and curry leaves.
Gojju is ready.
Veppampoo Pachadi
Dried or Fresh Neem flowers 1 tsp
Tamarind Pulp From tamarind the size of a large marble
Chilli Powder 1/4 tsp
Powdered jaggery 4-5 tablsp
Ghee 1/2 tsp to fry the flowers
Salt a tiny pinch
For tempering:
Oil 1 tsp
Mustard 1/2 tsp
Method:
Fry the flowers in Ghee.Dried flowers will serve the purpose but if you can get fresh flowers use them.
Add the tamarind juice and a tiny pinch of salt. Boil for a few minutes till the raw smell of tamarind changes.
Add the Jaggery powder and chilli powder and mix well.
You can adjust the taste and vary the quantities of powders according to your preference now..
Cook for 3 minutes on a low flame.
To thicken the pachadi you can dissolve half a spoon of rice flour in water and add it to the pachadi.
Mix well . Bring it to a boil and switch off.
Season with Mustard spluttered in hot oil.
Variation:
This pachadi can be made with a combination of Mango amd neem leaves.
Cut a mango into small pieces and cook it in water with a little salt. Slit a few green chillies and add them to the mangoes boiling in water. Add Jaggery and cook till the mix thickens. Fry neem leaves in ghee and add them to the pachadi. Temper with mustard spluttered in hot oil
(In this case mango and green chillies replace tamarind and red chilli powder in the earlier recipe.)
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