Easy steps to clean copper/ brass cookware ( தாமிர பாத்திரங்களை சுலபமாக சுத்தம் செய்யும் முறை )

Easy steps to clean copper/ brass cookware 

( தாமிர பாத்திரங்களை சுலபமாக சுத்தம் செய்யும் முறை )

                                                           

My Notes:
     A digression, little away from recipes, this post is included in the blog to benefit a few friends who had been discussing about maintaining / cleaning  copper vessels.
I could feel a recent wave of surge on copper utensils. 
A decade ago, the restaurants brought back the bygone metal to the dining table in the name of authentic dining. Also chefs prefer copper cookware due its high heat conductivity.
People started talking about it and the benefits of using copper utensils. Fast becoming the favourite choice in many households.
Copper is called செம்பு அல்லது தாமிரம் in Tamil. In earlier days it was mainly used in coin minting. 
Copper, one of the oldest known metal, has known to have antibacterial property and various other health benefits. Water stored in copperware is believed to have healing properties. But it has to be stored at least for 8 hours. Normal suggestion is to store water at night and drink it the first thing in the morning on an empty stomach. 
Copper is not innately utilized by our body. 12 mg/day is the recommended dosage. So limit yourself to drinking twice or thrice in a day from a copper vessel to reap its benefits. Drinking 1 to 2 litres of water from copperware will provide around 30 % of the daily requirement of copper. Rich source of copper are seafoods and also other sources like milk, apple, banana, etc..

Now comes the cleaning part...

If left unused and wet, or dirty with moist food particles, copper and brass will develop some discolorations ranging from grey to green-blue. It is unsafe to use in that condition. A good care is required. If the discoloration is scrubbed off, the cookware is food safe.











Requirements

Tarnished copperware

Lemon peels ( the leftover skin after squeezing out the juice of it for a drink or cooking) - from 2 lemons

Water and a container big enough to immerse your copperware.

Steps:

Cut the lemon skin into pieces. Fill the container with water, add in the lemon pieces. The copperware has to be fully immersed.

Leave it aside for 2 to 3 hours. 

Remove the copperware and with any dishwashing powder or liquid and using your fingers clean inside and out 

Rinse thoroughly.

Hand dry thoroughly after washing to prevent spotting.

Your shining copperware is ready for use.

Soaking in lemon peels makes the work a breeze. This method can be used once in 3 or 4 days for a sparkling ware.

Sabeena available in India is the best after my trials with different brands.

The pitambari powder recommended for shining brass and copper is also damn good.

The above 2 powders, when used directly, do not give a very good result. Soaking with lemon makes work a lot easier and ensures less of the chemicals used.

Copper is a wonderful material for cookware. To choose the right alloy, the cost and the requirement of some work to maintain it in top condition are the few challenges. But if you are willing to do the above, then this lustrous material is a great addition to the kitchen, whether has health benefits or not.
                                    

Gongura Chutney / Sorrel Sauce ( புளிச்ச கீரை துவையல் )

Gongura Chutney / Sorrel Sauce 

( புளிச்ச கீரை துவையல் ) 

Ingredients:

Gongura leaves ( புளிச்ச கீரை) -  2 cups

Dry Red Chili ( காய்ந்த மிளகாய்)  -  1

Green Chili ( பச்சை மிளகாய்) -  1

Garlic pod ( பூண்டு) - 3

Coriander seeds ( தனியா) -  3 tbsp

Fenugreek seeds  ( வெந்தயம்)  - 1/2 tsp

Tamarind  ( புளி )  - a small amount ( optional )

Steps:

Remove the leaves from the thick stem. If desired, can retain the tender soft stems nearer to the tip.To wash the leaves, swish in a basin of cold water. Let it sit for a minute.Pass through a colander to drain.
Pat dry on a clean dry kitchen towel.
In a pan add a tbsp of oil. Fry the red chili in the hot oil, followed by the green chili.
Remove and in the same pan, roast coriander seeds and fenugreek.
Remove and saute the gongura leaves in the same pan.
Cool. In a blender, add the chilies and other ingredients except the gongura. Dry grind. Then add the sauted gongura and salt to taste. A very small lump of tamarind is added if opted in.
Grind to a chutney consistency and transfer to a serving bowl.

My Notes:
Sorrel is a tangy, acidic herb. Its raw taste closest to a tart green apple.
It is a popular leafy vegetable in the state of Andhra pradesh in India. This is mainly due to the fact that the  hot climate in the region produces best quality Gongura.
It is rich in vitamin C and has other vitamins, potassium and calcium as well.
Like any other spinach, gongura provides significant amount of fibre. But this leafy vegetable consumption portion will be less when compared to other spinach as this is mostly made into chutneys/ thokku or pickles,
This chutney is a regular side dish in the lunch menu of all Andhrites.
A tantalizing aromatic dish suitable not only for hot steamed rice but also for dosai, sandwich etc..

Pearl Millet Pori & Potato Curry ( கம்பு மாவு பூரி & கிழங்கு மசால்)

Pearl Millet Pori & Potato Curry 

 ( கம்பு மாவு பூரி & கிழங்கு மசால்)

                                       

Ingredients:
( serves 4 )
For Millet Pori: 
Pearl Millet Flour (கம்பு மாவு )  - 2 cups
Oil for frying ( எண்ணெய் பொரிப்பதற்கு  )
salt to taste (உப்பு )
Sesame oil ( நல்லெண்ணெய் ) - 2 tsp


Steps:

Transfer the millet flour into a wide bowl, add in 2 tsp of sesame oil and a pinch of salt. Use the finger tips to mix well to form uniform moist crumbles.Add in water little by little to form a stiff dough. Knead the stiff dough well to make it soft. Do not add extra water to make it a soft dough as this will absorb more oil while frying.Just knead a bit longer. Cover and leave aside for 10 minutes.
Roll the dough into small balls.
Flatten each ball into small circles using a rolling pin on a flat board.
Heat oil in a frying pan. Keeping the fire in medium flame, fry the poris one by one.
Serve hot.

For Potato Curry:
Potato ( உருளைக்கிழங்கு ) - 6 to 7 medium size
Onion ( வெங்காயம் )  -  3 medium size
Green chili ( பச்சை மிளகாய் )  -  3
Ginger ( இஞ்சி)  -  1"
Turmeric Powder ( மஞ்சள் தூள் )  -  1/2 tsp
Mustard seeds(  கடுகு  )  -  1 tsp
Urad Dhal ( உளுந்தம்பருப்பு )  -  1tsp
Channa Dhal ( கடலைப் பருப்பு  )  - 1 tbsp
Cashew nuts ( முந்திரி பருப்பு  )  -  6 to 8
Crry leaves ( கறிவேப்பிலை )  -  1 twig
Coriander leaves ( கொத்தமல்லி )  -  a handful


                                                                                                
                                                 
Steps:
                                       
Wash well and pressure cook the potaotes.
Cool, peel and mash the potatoes into small crumbles using fingers.
Peel and slice the onions. Slit the green chilies lengthwise.
Peel and fine chop the garlic.
In a heavy bottom pot, add 2 tbsp of oil.
Add channa dhal first, as it fries, add in mustard and urad dhal. let it crack.
Add in curry leaves, green chilies and mix well.
Add in onion and turmeric powder , saute well for 2 to 3 minutes.
If needed, sprinkle water as the onions shouldnot be crisp as in stir fry.
Onions should be soft but not over cooked. Add in the mashed potatoes.
Add salt and quarter cup of water. Mix well.
Fry cashewnuts in ghee, add in to the cooked curry.
Garnish with fresh coriander leaves and serve with hot pori.