Topic started by sujatha (@ dvl.ikonedwest.com) on Fri Apr 11 13:53:34 .
All times in EST +10:30 for IST.

chitra,
would you happen to have a great recipe for injipuli (the sweet and spicy taste one)? pls pass it on to me.
vallare nani
:-)

Responses:

• From: Chitra (@ user-0ccsvgs.cable.mindspring.com) on: Fri Apr 11 15:06:22 EDT 2003
  
  Hello Sujatha,
  Here is the recipe for puLeenji (injipuLi
  PuLeenchi
  Ingredients:
  Fresh ginger one (2 inch long piece)
  Green chili peppers 3 or 4 according to your tolerance
  Sesame seed oil 1 tablespoon
  Tamarind paste 5 -6 teaspoon or Tamarind bar lemon-sized to make a thick syrup in 2 cups of water
  Water to dissolve the Tamarind paste 2 cups
  Red chili powder ½ teaspoon
  Brown sugar 1 to 2 tablespoon to suit your taste and pepper tolerance
  Salt to taste
  Powders (Parboiled rice and spices):
  Parboiled rice 2 tablespoon (Dry roast to a golden brown color and grind to a fine powder)
  Fenugreek seeds ½ teaspoon (Dry roast to a golden brown color and grind to a fine powder.)
  Mustard seeds ½ teaspoon (Dry roast covered with a lid until they pop and then powder it)
  Cumin seeds ½ teaspoon (Dry roast until it turns brown and an aroma is released. Powder the seeds finely)
  Roast all the above ingredients separately. You may grind them all together except the rice. Powdered rice is added to thicken the puLeenchi to your liking. You may not need the whole amount. I use a coffee grinder to make fresh curry powders, including this because I don’t have the wet dry grinder available in India.
  Seasoning:
  Sesame seed oil 1 tablespoon
  Mustard seeds 1 teaspoon
  Dried red chilies 2 broken to small pieces
  Curry leaves 2 to 3 sprigs
  Method:
  Remove the skin from the ginger and wash it. Divide it in to 2 pieces. Thinly slice each piece longitudinally. Again slice longitudinally each flat piece into thin strips. (About half the size of a match -stick) Wash and slice the green chilies longitudinally into 4 or 6 pieces.
  Dissolve the Tamarind paste in 2 cups of water and keep aside.
  Heat up a heavy bottomed saucepan and pour one tablespoon Sesame seed oil to the pan. When the oil is hot add about 3 tablespoon ginger strips and sauté them for 2-3 minutes. Add the sliced green chilies and stir them together for another 2 minutes. Pour the thick Tamarind water to the pan along with brown sugar, chili powder and salt and let the contents slowly get cooked. You may close the saucepan with a lid and stir the contents occasionally until the raw smell of Tamarind disappears and the Ginger is fully cooked. Let this simmer and thicken at medium-low heat for 10- 15 more minutes. Now add the Fenugreek, Cumin, Mustard and I tablespoon rice powder and mix them all together. Taste and adjust salt and brown sugar. Remove the pan from the stove.
  
  Seasoning:
  Heat up a small pan on the stovetop and when it is hot and dry add 1 tablespoon Sesame seed oil to it. Add Mustard seeds to the oil and cover the pan with a dry lid to prevent splattering. When the Mustard seeds start popping, add the dry red chili pieces and curry leaves to the pan. Pour this seasoned oil to the puLeenchi and cover it with a lid. Let this rest for an hour and check the consistency. If you like this a little bit thicker you may add left over rice powder and adjust the consistency. If you want this thinner, adjust by adding boiled water. (I prefer to keep the consistency like that of Tomato Ketchup or Barbecue sauce so that puLeenchi when served on a plantain leaf wouldn’t run in to other items on the leaf.)
  Store this in a dry glass container and keep in the refrigerator. This will stay fresh for a month. Use a dry spoon to serve this.
  
  Note: The taste of puLeenchi may vary, among other things, depending upon the quality of the Tamarind we use.
  
  
  
  
• From: sujatha (@ ip68-98-57-111.ph.ph.cox.net) on: Sat Apr 12 21:48:48 EDT 2003
  
  thanks chitra ..
  
  
• From: sujatha (@ ip68-98-57-111.ph.ph.cox.net) on: Sat Apr 12 21:48:54 EDT 2003
  
  thanks chitra ..
  
  
• From: sujatha (@ ip68-98-57-111.ph.ph.cox.net) on: Sat Apr 12 21:49:00 EDT 2003
  
  thanks chitra ..
  
  
• From: sujatha (@ ip68-98-57-111.ph.ph.cox.net) on: Sat Apr 12 21:49:04 EDT 2003
  
  thanks chitra ..
  
  
• From: s (@ roc-66-66-128-219.rochester.rr.com) on: Tue Apr 15 03:30:21 EDT 2003
  
  yummy tasty ahem ahem
  
  
• From: ...... ...... (@ roc-66-66-128-219.rochester.rr.com) on: Tue Apr 15 03:32:55 EDT 2003
  
  ...... ......
  
  

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