In winter, we usually get fresh gooseberries. The local ones we get are quite small, but I usually buy the big-ping pong ball sized ones from Bangalore.
Gooseberries are full of vitamin C, minerals and fiber. They increase the resistance power of the body. They are extensively used in Ayurvedic medicines. Earlier, I was preparing gooseberry pickle (Avale Hindi) whenever I got them. The other day I got the recipe of this gooseberry tambli in a Kannada weekly.I prepared the same and we liked it.
Also check out dried gooseberry tambli(kadi) .
Ingredients: 2-3 gooseberries (big sized) 1 cup fresh/frozen coconut 2-3 green chillies Ghee 2 tea spn cumin seeds Salt 1 cup buttermilk
Method: Fry 1 tea spn cumin seeds and green chillies in ghee. Add coconut and gooseberry pieces (after removing seeds ) and grind them to a smooth paste. Add salt and dilute with required quantity of buttermilk. Heat little ghee and add cumin seeds. Pour this seasoning over the tambli. This is a cold recipe, so tambli is not cooked. Serve with rice.
Serves : 2-3 Preparation time : 20mins
Pictorial:
Few days ago , I promised to post more of my pachi’s recipes. This is one that I have come to love very much. I have never cooked any Indian savory dish with almonds before. So when I read the recipe, I was very much interested to try it. Instead of red chillies, this recipe calls for only the red chilli seeds. This helps to retain the beautiful white color. The seeds give enough spice to the gravy. Another new thing was addition of hing, I have never tried that before. I have prepared this many times in last couple of months. Give it a try, you will love it.
Ingredients for White Chicken: 1 lb (0.45kg approx) chicken 1 tea spn cumin seeds 4 cloves 1″ cinnamon 1 cardamom 1/2 tea spn shaha jeera 3-4 pieces mace (japatri) Small piece nutmeg ½ tea sn fennel seeds (badishep) 2 tbl son dry coconut 1/2 cup thick coconut milk 2 tea spn red chilli seeds 1/2 cup onion 8-10 almonds(badam) A pinch Asafoetida(Hing) 1 tbl spn ginger-garlic paste 2 green chillies 2 bay leaves 2 tbl spn thick yogurt Salt
Method: Apply ginger-garlic paste, yogurt to chicken pieces and keep it aside for about 30mins. Dry roast cumin seeds, cloves, cinnamon, cardamom, shah jeera, mace, nutmeg, fennel seeds, chilli seeds, dry coconut. Add almonds and grind to a paste. Heat oil, add onions, asafoetida. Add masala and fry. Add the chicken. (Original recipe called for cooking chicken in its marinade first and then adding, but I skipped the step). Let the chicken cook. Add coconut milk. Bring to boil. Add green chillies, bay leaf. Cook for a min and take off the heat. Serve hot with yellow rice.
Ingredients for Yellow Rice: Heat oil. Add one tea spn cumin, 2 cloves, 1 cinnamon, turmeric, 1/2 cup chopped onion. Fry for a minute. Add 2 cups basmati rice. Fry for some time. Add required water and salt. Cook till rice is done. Serve hot with white chicken.
Serves : 3-4 Preparation time : 45 mins
Pictorial:
