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.

Lotus Root Fries / Renkon chips ( தாமரை தண்டு வறுவல் )

Lotus Root Fries / Renkon chips

 ( தாமரை தண்டு வறுவல் )

                            

Ingredient:

Renkon / Lotus Root ( தாமரை தண்டு ) - 1 

• Vinegar water ( வினீகர் ) - 2 tbsp
• Oil for deep frying (  பொரிப்பதற்கு எண்ணெய் )
• Himalayan Pink Salt (or sea salt)- தேவையான அளவு உப்பு ) 
• Fried / roasted Sesame seeds ( optional ) - 2tsp
•  ( விருப்பப்பட்டால் வறுத்த எள்ளு ) 

Steps:

Wash and peel the skin of the vegetable.

Add 2 tbsp of vinegar in a bowl of water.

Using a sharp knife or a slicer, thin slice the lotus root.

Soak them in vinegar for 5 to 10 minutes. This is to retain the colour while frying.

Drain, pat dry on a clean kitchen towel. Spread it out well.

Heat oil and fry few pieces at a time in a medium flame until crisp.

Drain from oil. Sprinkle the roasted sesame seeds and the salt. Toss well and serve. 

                               
My Notes:
Renkon is the  Japanese name for lotus root. It is a simple dish, like any other deep fried veg chips like the potato / raw bananas but lotus root is airy and crispy with its holes. The unique flavour of lotus root is something you cannot stop eating. 
Health peeps, enjoy this fully, cut down on something else unhealthy or go for that extra run in your regular exercise regime.

This smooth grey-white tube, is crunchy and  has delicate flavor. 
Neutral or mild sweet like the water chestnut. Fleshy than the banana stem.
It is called ' thamarai kilangu' in tamil. Back home in India, we have commonly used this root in a different way. I have fond memories of eating this as vathal , at my paternal grand mom' house at sholavandan, with curd rice during summer vacations. 
It is  sun dried and processed to be stored and used as a vathal - dry vegetable, deep fried and consumed with curd rice. Less often fresh one is cooked as a side dish. But never tasted the fresh vegetable as a deep fried one until I had had in Singapore.

I have had the chance to taste this deep fried version sprinkled on my vegetarian food ordered at a Chinese Restaurant. Since then wanted to try doing at home as I have always pressure cooked this vegetable and prepared as a stir fry dish for meals.
I shall post that recipe separately. 

This simple vegetable is considered to promote in the production of red blood cells in addition to regulate your blood pressure with its agreeable ratio of sodium and potassium ( 1:4 )
It has adequate level of pyridoxine which helps to control headache, nervous irritability and related symptoms.

Asoka Halwa ( அசோகா ஹல்வா )

Asoka Halwa

 ( அசோகா ஹல்வா ) 

Ingredients: 

Yellow split dhal / Moond dhal ( பாசிப்பருப்பு ) - 1/2 cup

Wheat Flour ( கோதுமை மாவு ) -  2 tb sp

Sugar  ( சக்கரை ) - 1 cup

Food color / kesari powder ( கேசரி பவுடர்)  (optional ) - a pinch

Cashew nuts ( முந்திரி பருப்பு ) -  4 whole, split  into halves

Cardamom powder ( ஏலக்காய் தூள் ) -  1 tsp

Ghee / clarified butter or  unsalted butter ( நெய் அல்லது வெண்ணெய் ) - 4 tbsp

Steps:

Dry roast the dhal until fragrant.

When cooled, blend it into a fine dry powder. 

In a heavy bottom pan, add 2 tablespoon of ghee, roast the wheat flour.

After 2 minutes, add the dhal powder and fry.

Add a cup of boiling water and cook without forming lumps.

Add sugar and the remaining ghee and mix well.

Add in the food colour.

When the halwa leaves the sides , add in cardomom and fried cashewnuts / almonds. 

It should neither be sticky nor too hard, has to be in  soft consistency. Remove from fire

My Notes:

Asoka halwa is a traditional sweet prepared in temples as an offering.

The words - Soft, melt in the mouth, slide through the throat , irresistible, - synonyms to halwas goes for this dish also.

This recipe has many variations like any other dish.

- Moong dhal is boiled and added to the wheat flour. I have roasted and used dry powder as this way retains the fragrance of the dhal than boiling. But is a personal choice.

- one string consistency sugar syrup is used. I have added sugar directly as I have found the same time and same consistency has been achieved by either ways. 

- food colour is added for the bright colour or avoided

- wheat flour is given a skip. It can be prepared solely with the moong dhal.

- I have used raw almonds instead of fried cashew nuts.

This method is easy to make but no compromise on the finished product. Recently we relished this on my hubby's birthday. :)

Soba/ BuckWheat Noodles in Beehoon style

Soba/ BuckWheat Noodles in Beehoon style

Ingredients:

Soba Noodles  - 100g 

Shen choy ( red green spinach )  -  1 bunch

Tofu  - 1 block

Carrot  -  1 

Mushroom  -  6

Garlic  -  5 cloves

Soya sauce ( optional ) 

Red Capsicum  - 1/2  or red chili padi - 2

Sesame oil  - 2 tbsp

White pepper  - 1/2 tsp

Steps:

Boil a litre of water with salt and a teaspoon of oil added to it.

Add the noodles and cook for 4 to 5 minutes.

Strain the cooked noodles from water.

Allow it to cool. keep aside.

Crush the garlic.

Wash and slice the vegetables into bite size strips.

Wash and chop the spinach.

In a wok, heat sesame oil.Add garlic and stir until fragrant.

Toss in the vegetables and the spinach.

After a few minutes when it is almost done, add soya sauce and salt.

Stir well to coat uniformly.

Add in the boiled noodles and pepper powder and toss well.

Hot Buckwheat noodles is ready to relish. 

Optional - Squeeze a  juice of half a lemon before serving.

My Notes:
Soba noodles are Japanese noodles made from Buckwheat flour.
The thickness is comparable to that of a spaghetti. But less calorie and more protein than the pastas, spaghetti and the rice vermicilli.
A small portion can be stomach filling.
Sliced tofu can be grilled on a hotplate / dosa tava and added to the dish. That will give a crispy firm texture.
Other ingredients like bean sprouts, egg omelette strips can also added to this dish.


                             

Mint & Coriander Chutney ( புதினா கொத்தமல்லி துவையல் )

                   

Mint & Coriander Chutney

 ( புதினா கொத்தமல்லி துவையல் )

                     

Ingredients:
Mint leaves  ( புதினா இலை ) -   1/2 bunch
Coriander leaves ( கொத்தமல்லி தளை)  - 1/2 bunch
Dry red chili ( காய்ந்த மிளகாய் )  - 2
Small onion  ( சிறிய வெங்காயம் ) - 6 to 8 Nos.
Tomato ( தக்காளி)  - 1
Grated Coconut  ( துருவிய தேங்காய்)  -  1 tbsp
Salt    ( உப்பு )  -  to taste

Steps:
Remove the leaves from the stalk.
Wash well in water and dry on a clean kitchen towel.
Peel and slice the onions. Slice the tomato.
In a pan heat a teaspoon of oil.
Fry the red chili and remove.
In the same pan, saute onions and tomato.
After 2 minutes, add the fresh coriander and mint leaves.
Toss for a few seconds and switch off the flame.
Add the grated coconut. Let it cool and grind to a fine paste.

My Notes:
This chutney is a great appetizer. Tickles your taste bud with its sharp acrid taste balanced with the tangy taste from tomato.
A good start for a meal when this is mixed with pipping hot steamed rice and ghee.
Can be eaten with idli / dosai or even as a spread on your toast.
Some people may not be able to take in the strong flavour of mint. But this chutney will give them a good taste of it with coriander and tomato  added to it.
Variations can be given to this dish with addition / replacement of one or two ingredients.
I have posted earlier a similar chutney without coconut.
So play around with your choice of ingredients and enjoy the dish. ;)