Preface

India is a huge subcontinent, stretching from the ice clad Himalayas in the north, to the tropical plains of its southern states and the Indian Ocean at Kanyakumari – from Assam and Arunachal Pradesh in the eastern extreme, to Gujrat in the west.  The climate is diverse, the ethnicity is diverse, and there are diverse religious groups within. Each state has a seperate culture and each state has developed its own cuisine to suit the climatic conditions and also the availability of local produce.

The people of the north and west are mainly wheat eaters, while rice is the staple food in the south and east. I am a southerner and as such, more conversant with southern cooking; but having lived in various parts of India, I have experimented with a variety of dishes. I have included these in the book, and I hope the readers will enjoy trying them out too.

The Indian palate recognizes six different tastes – sweet, salty, sour, bitter, astringent, and hot (often referred to as spicy). Good cooking is about creating the right balance between these flavors. The heat of the chili can be balanced by the right amount of salt and sour tastes by the addition of sweetness depending on the region. Different oils are used in different regions as well. Coconut oil and sesame oil in the south, safflower and sesame oil in Andhra, peanut oil in Gujarat and Maharashtra and mustard oil in Punjab and the eastern states.

Different spices and different ingredients are used in different seasons to promote good health. Spices like chilies, black pepper, ginger, mustard, fenugreek, cumin, cilantro, cinnamon, cloves, cardamom, and turmeric all have certain medicinal qualities, and are used in moderation to promote good health.

The attitude of the person eating the food is as important as the quality of the food provided. Every religion has its own way of thanking either god or nature for the nourishment provided. This is to make sure that we eat in an attitude of reverence and peace. Leave all negative thoughts behind when you come to the table and try to appreciate and enjoy the food. Avoid arguments and unpleasant topics as much as possible.

Indian vegetarians are usually lacto-vegetarians. Milk and milk products, like yogurt, paneer (a variety of cheese), butter milk, butter and ghee provide a good substitute for meat and meat products in the main vegetarian diet.

A lot of butter milk is used in the hot months to cool the system – also vegetables and fruits with high water content like water melon, winter melon, opo squash, chayote – the list goes on and on.

A properly planned Indian vegetarian meal contains all the nutrients needed by the human body. A lot of research is still going on about the benefits of vegetarianism and there are grounds to believe that there is a reduced risk of the following diseases in our diet:

·        Heart disease

·        Hypertension

·        Certain types of cancers

·        Diabetes

·        Obesity

But as I said, any diet needs to be consumed wisely and in moderation. Good planning is essential to avoid deficiencies.

There is more and more evidence to suggest that vegetarianism has a lower impact on the environment. With an emerging world population, this is becoming a major concern, and reduction in meat consumption may address the problem to some extent.

Most of the recipes in this book have been written keeping in mind modern families with children. Hence the readers may find the dishes a little mild in taste. Those who can handle more heat in the dishes will have to add more chillies and spices to the recipes.

Most of the quantities in the recipes are suitable for a family of 4 people. Quantities may be varied to suit family needs.

I hope this book provides some pointers to making vegetarian food healthy, tasty, and appealing to Indians as well as people of other cultures.

Happy cooking and healthy living.

Uma Viswanathan

Cooking Techniques

1.      Boiling: This method involves cooking food (vegetables, cereal, pulses etc.) by adding it to boiling water, stock or other liquids

2.      Simmering: is the same as boiling, but you do not bring the liquid to full boil, but cook things i n a gentle boil

3.      Steam cooking: We generally use a pressure cooker for this method. Very little liquid is used and there is very little loss of nutrients.

In the absence of pressure cooker, we can achieve similar results by using a heavy bottom pan and keeping a tight lid on during the cooking process.

4.      Frying: Cooking food in hot oil. An Indian wok (called a kadai) is the frying pan of choice in the Indian kitchen. Canola oil, coconut oil, refined peanut oil or sunflower oil are generally used for frying.

5.      Deep frying: Invovles heating a large quantity of oil in a wok or pan and then adding the food for fast cooking till it is browned. Deep fried foods usually have a longer shelf life. E.g. snack items, chips etc.

6.      Sautéing or Stir frying: Very little oil is used in this type of cooking. Food is added to the hot oil and stirred continuously to prevent burning. A non-stick pan or a heavy bottom pan is a wise choice for this process.

7.      Shallow frying: Usually a wide flat bottomed pan is used for this method of cooking. The base of the pan should be covered in a thin layer of oil. Usually one side is browned in oil and then the food is flipped over to cook the other side. E.g. Dosai, roti etc.

8.      Dry roasting: Food is directly heated in a pan without oil, water or liquids. Generally used for whole spice mixes, peanuts etc... Food is constantly stirred in a pan placed over a hot fire till the flavor is released and the food begins to brown very slightly.

9.      Tadka: Spices are fried in hot oil or ghee and the whole (spices and the spicy oil) is added to cooked food for added flavor.

10.   Fermentation: Fermented food usually has a slightly sour taste.

This process is used in making yogurt. A culture containing lactic acid bacteria (usually from a previous batch of yogurt) is added to warm milk and left to ferment for a few hours till the milk solidifies and turns into yogurt.

Idli or Dhokla batter is left in a warm place overnight to ferment and it increases in quantity due to aeration.

Dry or moist yeast is added to bread dough and after a while it doubles in quantity.

Special Gadgets used for Indian recipes

Pressure Cooker

Pressure cookers are available for purchase online and in department stores.

Idli Mould

Idli moulds come with different types of trays. The little ones can be used to make cocktail idlis.

Dosai Pan

These are available in cast iron. Non-stick pans also work very well.

Murukku Press

This press can be purchased online and comes with different types of discs for different types of snacks.

Appakaral

This comes in cast iron or bronze. It can be purchased online.

Indian Wok or Kadai

Kadais come in iron or aluminium alloys. Non-stick pans also work equally well.

Coffee Filter

This is used to make south Indian filter coffee which tastes a lot like cappuccino. The decoction is typically stronger than with any other type of coffee maker.

Contents

1.     Breakfast Foods

South Indian Filter Coffee

Upma

Semia Upma

Rice Upma

Rice Kichadi

Rava Kichadi

Tapioca (Sabudhana) Kichadi

Adai

Pesarattu

Idli

Rava Idli

Dosa

Uthappam

Rice Dumplings (Pidi Kozhukattai in Tamil)

Mor Koozh or Morkali

Puli Mavu

Aappam or Hoppers

Poha Preparations

Aloo Poha

Pepper Poha

Coconut Poha

Tamarind Poha

Masala Poha

Multi-purpose Vegetable Stuffing

Vegetable sandwiches

Stuffed Puris

Stuffed Paratha

Ghee

Breakfast Ideas for the Elderly

Ragi Kanjee (Porridge) Base

Sweet Porridge

Ragi Porridge 1

Ragi Porridge 2

Ragi Dumplings

Healthy Rice Kanjee (made with Boiled Rice Rava)

Ragi Dosa

Quinoa Dosa

Quinoa Upma

Quinoa Kichadi

Brown Rice

2.     Rotis, Puris and Rice Preparations

Rice Dishes

Basic Rice

Rice Pulaos

Jeera Rice

Vegetable Biryani 1

Dry Fruits and Nuts Pulao (Shahi Pulao)

Pineapple Pulao

Vegetable Biryani 2

Rice Recipes from Southern India

Coconut Rice

Sesame Coconut Rice

Lemon Rice

Vangi Bhaat (Eggplant Rice)

Bell Pepper Pulao

Fenugreek (Methi) Leaves Pulao

Cilantro Pulao

Tamarind Rice

Yogurt Rice

Baghala Baath

Bisi Bele Bath

Sweet Rice Varieties

Kesari Baath (Saffron Rice)

Sweet Pineapple Rice

Pongal

Rotis and Puris (Plain & Stuffed)

Plain Roti (Phulkas)

Plain Parathas

Puris

Alu(Potato Stuffed) Parathas

Gobi (Cauliflower Stuffed) Parathas

Carrot Parathas

Muli (Radish or Daikon stuffed) Parathas

Methi (Fenugreek Leaf), Cilantro, Onion and Pudina (Mint Leaf) Parathas

Peas Paratha

Dal Paratha

Bathuras

Naan

3.     Sambars, Dals and Beans with Gravies

Sambar Varieties

Basic Sambar

Sambar with ground Coconut Paste

Greens Sambar

Rasa Vangi

Bitter Gourd Pittlai

Masial (Lime Juice flavored Sambhar)

Sambar varieties without cooked Dal

Menthia (Fenugreek) Kuzhambu

Vathal Kuzhambu Varieties

Milaghu Kuzhambu

Pongal Kuzhambu

Dals from Northern India

Tadka Dal

Punjabi Dal

Gujarati Dal

Bengali Dal

Amti (Maharashtrian Dal)

Chole

Rajma (Red Kidney Beans)

Black Eyed Peas (Lobia) or Mung Bean Usal

Ragda (a dried peas dish)

Dal Makhani (Whole urad in buttery gravy)

Pitla or Bombay Chutney

4.     Rasam Varieties

Paruppu Rasam (Tur dal Rasam)

Mysore Rasam

Instant Rasam

Poritha Rasam (Rasam without Tamarind)

Lime Rasam

Garlic Rasam

Pepper Rasam

Easy Pepper Rasam

Jeera (Cumin) Rasam

Vepambu (Neem flower) Rasam

Vegetable Rasam

Pineapple Rasam

5.     Yogurt Preparations

Homemade Yogurt

Mor Kuzhambu (Yogurt Gravy) – Recipe 1

Mor Kuzhambu – Recipe 2

Mor Kuzhambu with Ripe Mangoes

Mor Kuzhambu with Dal Dumplings

Mor Kuzhambu with Roasted Ingredients

Mor Kootu

Mor Charu with Carom (Omam or Ajwain)

Menthia (Fenugreek) Morcharu

Avial

Kadi

Gujarati Kadi

Punjabi Kadi

6.     Vegetables

Vegetables for Rotis and Puris

Vegetable Kurma

Potato Masala

Alu Gobi Matar (Potatoes, Cauliflower and Peas)

Bell Pepper Masala

Okra Masala

Okra Fry

Stuffed Okra

Kofta Curry

Bagara Baingan (Stuffed Eggplant in Gravy)

Alu Matar Paneer (Potatoes, peas and cheese cubes in gravy)

Cauliflower Peas Masala Gravy

Bell Peppers and Paneer in Gravy

Peas in Gravy

Okra in Gravy

Cauliflower and Peas in Cilantro and Coconut Gravy

Sagu (Vegetables in Gravy)

Pao Bhaji

Dry Vegetable Curries

Potatoes, Yams and Plantain Curries

Potato Curry

Taro Root Curry

Potato Podimas (Mashed Potatoes)

Raw Plantain Podimas (Mashed Plantain)

Raw Plantain Plain Curry (Mezhukku Peratti)

Elephant Yam (Chenai) Mezhukku Peratti

Potatoes in Cilantro Gravy

French Beans, Broad Beans (Avarakkai) or Cluster Beans (Kothu Avarakkai)

Cabbage Curry & Cauliflower Curry

Carrot and Beetroot Curry with Coconut

Papaya, Chayote, Opo Squash etc. Curry

Greens Curry

Pumpkin or Butternut Squash Sweet & Hot Curry

Alu Methi (Potatoes with Fenugreek Leaves)

Vegetable Fritters

Banana or Apple fritters

Tindora Curry

Cabbage Curry

Bell Pepper Curry

Cluster beans curry (Kothavaraikai)

Vegetables with Curry Powder

Curry Powder

Potatoes, Yams, Taro and Plantain with Curry Powder

Indian Eggplant, Okra or Bell Pepper with Curry Powder

Curry Powder stuffed Eggplants

Paruppu Usili (Dry vegetables cooked with Lentil Paste)

Bitter Gourd Fry

Sundal

Vegetables in Gravy for Rice

Plain Kootu (called Milagu Kootal in Kerala)

Kootu with Spicy masala powder

Kootu with Roasted, Ground Spice Paste

Kootu in Coconut Milk

Thiruvadirai Kootu

Olan

Vegetables in Coconut Mustard Sauce (Kadugu Pacchadi)

Green Chillies in Tamarind Sauce

Ginger in Tamarind sauce

Erisseri

7.     Summer Coolers

Spicy Butter Milk

Panakam

Tamarind Cooler (Jal Jeera)

Panna (Raw Mango drink )

Lassi (Sweetened butter milk)

Mango Lassi

Mango – Cantaloupe Orange Medley

Lemon and Ginger Cooler

Carrot and Banana Smoothie

8.     Soups

Basic tomato Soup

Carrots and tomato Soup

Carrot Soup with Lemon Juice

Pumpkin Soup

Sweet Potato or Yam Soup

Mixed Vegetable Soup

Leek Soup

Cream of Corn Soup

Corn and tomato soup

Potato and Spinach Soup

Chick Pea Soup with Moroccan seasonings

Cream of Broccoli Soup

9.     Yogurt Raitas and Pachadis

Pachadis

Cucumber Pachadi

Carrot Pachadi

Raw Tomato Pachadi

Sautéed Tomato Pachadi

Onion and Tomato Pachadi

Eggplant Pachadi

Okra Pachadi

Raitas

10.      Chutney Varieties

Coconut Chutney

Zucchini Chutney

Peanut Chutney

Gooseberry (Amla) Chutney

Raw Mango Chutney

Green Chilli Chutney

Onion Chutney

Ginger Chutney

Onion and Tomato Chutney

Green (Cilantro) Chutney

Date (Sweet) Chutney

South Indian Chutneys (Thuvaiyal)

Ridge Gourd (thuriyal) Chutney

Pumpkin Chutney

Zucchini Chutney

Onion Chutney

Coconut Chutney

Tomato Chutney

Tomato Sesame Chutney

Ripe Tindora Sesame Chutney

Eggplant Chutney

Paruppu (Dal) Chutney

Ginger Peanut Chutney

Gongura Chutney

11.      Gothsu – Sweet and Sour Sauces

Tomato Sweet Gothsu

Pineapple Sweet Gothsu

Raw Mango Sweet Pachadi

Wood Apple Gothsu

Orange and Jalapeno Gothsu

Spicy Eggplant Gothsu (Recipe 1)

Spicy Eggplant Gothsu (Recipe 2)

Onion Gothsu

Spicy Tomato Gothsu

Bitter gourd Gothsu

12.      Pickles (Achars or Oorukai Varieties)

Instant Mango Pickle

Instant Lime Pickle

Avakkai

Dosakaya Avakkai

Apple Avakkai

Oil Free Mango Pickle

Vadu Mango Pickle

Spicy Lime Pickle

Lime, Ginger and Green Chilli Pickle

Mango Thokku

Lime Thokku

Apple Thokku

Sweet and Sour Chilli Thokku

Ginger Thokku

Sweet Mango Pickle (Recipe 1)

Sweet Mango Pickle (Recipe 2)

Sweet lemon Pickle

Gooseberry in Syrup

Gooseberry Raw Thokku

13.      Salads

Moong Dal Kosumalli

Moong Dal Kosumalli with mango

Sprouted Whole Moong Kosumalli

Chana Dal Kosumalli

Carrot Salad

Fruit Chats

14.      Tea Time Snacks

Bhajjis

Onion Pakora

Spinach Pakora

Medu Vadai

Sambar Vadai

Rasam Vadai

Dahi Vadai

Cabbage or Onion Vadai

Masala Vadai

Dal Vadai (Paruppu or Ama vadai)

Greens or Cabbage Vadai (keera vadai)

Onion Vadai

Mint (Pudina) Vadai

Rava Vadai (Recipe 1)

Rava Vadai (Recipe 2)

Bonda

Kuzhi Appam or Kuzhi Paniyaram

Kara Vadai

Sago Vadai (Tapioca Vadai)

Moong Dal Vadai

Mysore Bhajji

Potato Tikki

Thavalai Adai (Dal Cutlets)

Potato Bonda

Mixed Vegetable Bonda

Samosas

Spinach and Paneer Samosas

Vegetable Cutlets

Ragda Patties

Dhokla

Dhokla (variation)

Khaman Dhokla

Muthiya (with Fenugreek leaves)

15.      Crispy Snack Treats

Thenkuzhal

Kara Sev

Kara Sev with garlic

Kara Sev with Jeera

Kara Sev with mint leaves

Mullu Thenkuzhal

Thattai

Nipattu

Oma Podi or Sev

Ribbon or Tape Pakoda

Cheedai

Sweet Cheedai

Matri

Methi and Onion Matri

Kola Vadai

Chakli (Maharashtrian Thenkuzhal)

Kaara Boondi

Sweet Biscuits

Mixture

16.      Payasams and Kheers

Pal Payasam

Semia (Vermicelli) payasam

Rava Payasam

Badam (Almond) Payasam

Pumpkin Seed Payasam

Carrot Payasam

Pumpkin Kheer

Besan Payasam

Rice and Coconut Milk Payasam

Moong Dal Payasam

Chana Dal Payasam

Chana Dal and Moong Dal Payasam

Broken Wheat payasam

Adai Pradaman

Chakka Pradaman

Poppy Seed Payasam

Pal (Milk) kozhukattai

17.      Sweets

Sooji Halwa

Vermicelli Halwa

Carrot Halwa

Pumpkin Halwa

Opo Squash Halwa (Doodhi Halwa)

Badam Halwa (Almond halwa)

Cashew halwa

Wheat Halwa

Maida Halwa

7 Cup Cake with almonds and besan

Coconut Burfi

Mysore Pak

Milk Coconut Cake

Sooji Milk Cake

Kajoo (Cashew) Katli

Rava Ladoo

Besan Ladoos

Wheat Ladoos

Jangris

Badusha

Mango-Ginger Barfi

Shahi Tukde or Double ka Mitha (Indian Bread Pudding)

Shrikand

Mango or Pineapple Shrikand

Peanut Chikki (Peanut Brittle)

Chikki (Variation)

Some special South Indian sweets

Rice Appam

Maida or wheat flour appams

Athirasam

Puttu

Okkarai

Boondi Ladoos

Thiruvadurai Kali

Karthikai Pori

Pal Poli

Pal Poli with condensed milk

Puri Payasam

Puran Poli

Sukiyan

Coconut Stuffed polis

Wheat Poli

Potato or sweet potato poli

Modak and Kozhukottai

Other fillings for sweet Modaks

Sesame Modak

Chana Dal or Toor dal Modak

Spicy Modak

18.      Masala Powders

Sambhar Powder

Rasam Powder

Kootu Powder

Curry Powder for dry vegetables

Idli and Dosa Powder

Garam Masala

Goda Masala

Achar powder (Oorukai powder)

Powders eaten with rice and ghee

Paruppu podi

Curry leaves Powder

Urad sesame Powder

Coriander powder

Chatni Powder

19.      Glossary

20.      Measures

1.    Breakfast Foods

I really believe a cook book should start with the first meal of the day – breakfast. In a traditional Indian home, it is usually well balanced but quite simple in preparation. A nutritious main dish, a plate of fruits and milk for the children and a glass of buttermilk for the elders. A cup of coffee or tea is also provided. I shall start with some of the simple dishes. Almost all the ingredients are available in Indian grocery stores across the world.

South Indian Filter Coffee

South Indian coffee tastes a lot like cappuccino and is very popular across India. A special kind of filter is used to make this coffee (see picture earlier in this book).

Use one heaped tablespoon of good quality coffee powder per cup of coffee.

Assemble the filter and place the powder in the top container. Press down with the inner lid provided with the filter. Pour the required quantity of boiling water (3 cups of water for 4 cups of coffee). Close tightly with the lid.

Wait for all the decoction to drain to the bottom container before using it.

Take hot boiling milk in a cup and add the hot coffee (about 2/3 milk and 1/3 coffee is usually good, but suit your taste) and sugar as needed.

Mix well and enjoy.

Upma

Ingredient

Quantity

Roasted upma rava

2 cups

Diced green chillies

2 nos

Chopped ginger

1 inch piece

Oil

2 tbsp

Curry Leaves

Urad dal

1 tbsp

Chana dal

1 tbsp

Mustard seeds

½ tsp

Peanuts or Cashew (optional)

2 tbsp

Frozen mixed vegetables or finely chopped carrots, beans and peas

2 cups

Diced onion

½ cup

Cilantro for garnish

2 tbsp

1.      Heat oil in a pan; add mustard seeds.

2.      When it pops, add curry leaves, dals and nuts. Wait till dal starts to brown a little.

3.      Add the onion. Sauté for 2 minutes

4.      Now add the vegetables. Sauté for a couple more minutes.

5.      Add 4 cups of water and salt to taste. When the water starts to boil, lower the flame and add upma rava and keep stirring till the water is fully absorbed.

6.      Add the cilantro leaves and put a lid on the upma.

7.      Turn off the stove. Open and serve after 5 minutes.

Semia Upma

Follow the same directions used for Upma. Use roasted semia instead of upma rava. Reduce the water to 3 cups

Rice Upma

Follow the same directions used for Upma. Substitute rice rava instead of upma rava. Skip the ginger and add ¼ cup of shredded coconut. Vegetables are optional for this dish.

Rice Kichadi

Ingredient

Quantity

Mung Dal

1/2 cup

Rice

1 ½ cups

Ginger

1” piece chopped

Powdered coarsely together:

Pepper corn, cumin

1 tsp each

Cashew nuts

2 tbsp

Ghee

1 tbsp

1.      Heat a pan; dry roast mung dal for a few minutes. Do NOT brown.

2.      Add the rice and 4 cups of water to the mung dal

3.      Add diced ginger to it

4.      Add salt to taste

5.      Pressure cook it (2 whistles)

6.      Add 1 tbsp of ghee to a small pan and fry the cashew nuts till they turn golden brown.

7.      Turn off the stove and add the pepper, cumin powder to it

8.      Open the cooker and pour the ghee roasted ingredients on the kichadi

9.      Mix well and serve hot with chutney or pickles (recipes can be found in other chapters)

Rava Kichadi

Ingredient

Quantity

Mung Dal

1/2 cups

Roasted upma rava or whole wheat rava

1 ½ cups

Ginger

1” piece chopped

Powdered coarsely together:

Pepper corn, cumin

1 tsp each

Cashew nuts

2 tbsp

Ghee

1 tbsp

1.      Heat a pan; dry roast mung dal for a few minutes. Do NOT brown.

2.      Add the rava and 4 cups of water to the mung dal

3.      Add diced ginger to it

4.      Add salt to taste

5.      Pressure cook it (2 whistles)

6.      Add 1 tbsp of ghee to a small pan and fry the cashew nuts till they turn golden brown.

7.      Turn off the stove and add the pepper, cumin powder to it

8.      Open the cooker and pour the ghee roasted ingredients on the kichadi

9.      Mix well and serve hot with chutney or pickles (recipes can be found in other chapters)

Tapioca (Sabudhana) Kichadi

Ingredient

Quantity

Tapioca (Sabudhana) soaked in water for atleast 1 hour (preferably overnight)

3 cups

Potato cubed

1  cup

Roasted Peanut coarse ground

¾ cup

Green chilli (diced)

2 nos

Cumin

1 tsp

Shredded coconut

2 tbsp

Chopped cilantro

2 tbsp

Sugar

1 tsp

Lime juice (optional)

1 tbsp

1.      Heat oil in a pan; add cumin seeds and green chillies

2.      When cumin seeds turn brown, add the soaked tapioca and salt

3.      Keep stirring to keep the grains separate

4.      In a few minutes, all the grains should have turned translucent. Now is the time to add the peanuts, cilantro, coconut, sugar and lime juice

5.      Mix well and serve hot

Adai

The batter stays fresh for 3 to 4 days if refrigerated

Ingredient

Quantity

Rice

1 ½  cups

Chana dal

1/3 cup

Urad dal

1/3 cup

Toor dal

¾ cup

Green chillies

2 nos

Red chillies

4 nos

Salt

¼ tsp

Curry leaves

Handful

Carrot, onion or methi leaves chopped fine (optional)

1 cup

1.      Soak rice and dals together for 2 hours

2.      Grind the soaked ingredients with chillies, curry leaves, salt and hing

3.      Batter should be of thick, coarse, spreadable consistency

4.      You may also add  carrot, onion or methi leaves to the batter

5.      Heat a tawa (griddle) and grease it

6.      Pour one cup batter, spread it into a 5” diameter circle

7.      Make 3 or 4 small holes in the Adai to ensure crispness

8.      Pour 2 tsp of oil all around and into the holes

9.      Reduce the heat to medium and let is cook till it starts to brown (about 2 mins)

10.   Flip to the other side and cook till it browns slightly

11.   Serve with chutney or with the more traditional side dish of butter and brown sugar

Note: Some people also serve it with avial.

Pesarattu

Refrigerated batter will not taste as good

Ingredient

Quantity

Mung dal or whole mung

2 cups

Rice

½ cup

Cumin

1 tsp

Ginger

1” piece

Green chillies

2 nos or more to taste

Cilantro chopped

2 tbsp

Salt

To taste

1.      Soak rice and dals together for 1 hour

2.      Grind all ingredients together to a smooth paste (thinner than Adai batter)

3.      Heat a tawa (griddle) and grease it

4.      Pour one cup batter, spread it as thin as possible into a circle

5.      Pour 1 tsp of oil all around the circle and another tsp on top

6.      Flip when it starts to brown and cook the other side

7.      Serve hot with finely chopped onions and chutney (recipe given elsewhere in this book)

Idli

The batter makes about 30 idlis and stays fresh for 3 to 4 days if refrigerated

Idli is the most common breakfast in Tamilnadu; the southernmost state in India. It is made with the fermented batter of rice and urad dal ground together. It is oil free and very nutritious.

Ingredient

Quantity

Sona Masoori rice

2 cups

Urad dal

1 cup

Idli rava

1 cup

Salt to taste

1 ½ tsp

1.      Soak rice and dal together for at least 3 hours

2.      Wash the idli rava, drain the water and set aside

3.      Grind the rice and dal together to a thick, not-too-smooth paste. Do not add the water all at once. Keep adding small quantities till the right consistency is reached

4.      Add the idli rava and salt. Grind for 10 seconds to mix

5.      The final product should have the consistency of pancake batter, pourable, but not runny

6.      Use a large container to store the batter as fermentation will cause it to double in volume. If the weather is cold Store in the oven overnight and use in the morning. South Indian households usually have idli molds that fit nicely in the pressure cooker. If you do not have one, you can buy one in Indian appliance stores

7.      Boil 2 ½ cups of water in the pressure cooker

8.      Meanwhile, grease the idli molds and pour the batter, ½ cupful in each depression.

9.      Place it inside the cooker and close the lid. Make sure to remove the weight to avoid excessive pressure build up.

10.   Steam for 10 mins and turn off the heat

11.   Open after a couple of mins

12.   Scoop out the idlis gently with a flat spoon making sure they do not break

13.   Serve with sambar or chutney. A spoonful of sesame oil or ghee on the idli can make it a gourmet delight

You can create interesting variations to this recipe by adding grated carrots, cilantro, peas or grated coconut to the idlis. Use about 2 tsp of vegetables per idli.

Dry idli mixes are available in Indian grocery stores and seem to work reasonably well. The readymade batter available in stores is good too and saves a lot of labor for working women

Rava Idli

This is another variation of the idli and very tasty too. The readymade mixes work very well. Vegetable or nuts can be added to the batter before pouring to create more varieties.

Dosa

The batter stays fresh for up to one week if refrigerated

Dosa is made from the same idli batter, but we add 1 tbsp of fenugreek (methi seeds) to the soaking rice and urad dal. The batter should be ground smoother than idli batter. 3 to 4 hours of fermentation will do for dosas. Add a little extra water just before making dosas to produce a spreadable consistency.

1.      Heat a tawa (griddle) and grease it

2.      Pour one cup batter, in the center of the griddle and use the back of a ladle to spread it as thin as possible. Use light, circular movements to get the right thickness.

3.      Pour 1 tsp of oil all around the circle and another ½ tsp on top

4.      Flip when it starts to brown and cook the other side

5.      Serve hot with sambar, chutney or dosa powder (recipe given elsewhere in this book)

It takes some practice to get the dosa right. It helps to use a non-stick griddle. Use light strokes when you spread the batter. Loosen the edges all around the dosa before you flip it. Use a stiff, flat spatula.

Uthappam

This is a variation of the dosa. Leftover idli or dosa batter can be used to make them. You can top it with a vegetable of your choice for vegetable uthappam. Finely chopped onions, green chillies, grated carrots, bell peppers, tomatoes and cilantro are the vegetable usually used. You can use them individually or in combinations of your choice. Get adventurous and try other vegetable too!

1.      Heat a tawa (griddle) and grease it

2.      Pour one cup batter, in the center of the griddle, but do not spread.

3.      Now sprinkle finely chopped vegetables to cover the top of the Uthappam

4.      Pour 2 tsp of oil and use a lid with a wooden or plastic knob to cover it

5.      Uthappams are best cooked on medium heat and they take slightly longer to cook than dosas

6.      Uncover and check if the top side is cooked. Flip and cook the second side without using the lid

7.      Serve hot with sambar, chutney or dosa powder (recipe given elsewhere in this book)

Rice Dumplings (Pidi Kozhukattai in Tamil)

Ingredient

Quantity

Cream of Rice

2 cups

Shredded Coconut

1 cup

Soaked Urad dal

1tbsp

Soaked Tur dal

1 tbsp

Oil

1tbsp

Mustard

½ tsp

Hing (asafoetida)

1 pinch

1.      Grind the green chillies and soaked dals to a coarse paste with ½ cup of water.

2.      Heat oil in a pan and add hing and mustard.Add I red chilli.

3.      When the mustard pops, add 3 cups water, salt and the ground paste along with the grated coconut.

4.      When it comes to a boil, add the cream of rice and keep mixing till the water is absorbed.

5.      Put a tight lid on it and turn off the heat.

6.      Let it rest for 5 minutes. The dough is now ready.

7.      Make large lime size balls with the dough and steam cook in an idli mold for 15 minutes.

8.      Serve with a blob of butter on top and a chutney or pickles of your choice. Some people also like it with sambhar (recipe is provided elsewhere in this book)

Mor Koozh or Morkali

Ingredient

Quantity

Rice Flour

2 cups

Sour Butter Milk

1 cup

Salt

1 ¼ tsp

1.      Mix everything together with enough water to make an idli like batter.

2.      Heat 3-4 tbsp of sesame oil. Add mustard seeds, hing, red chillies. When done, add diced green chillies.

3.      Add the rice water paste and keep stirring to avoid lumps. Cook till the rice flour is well cooked and moves in a mass.

4.      You can also use any oil of your choice. Just add a 1tsp of sesame oil at the end as garnish, if you like the flavor.

You can also make the above dish with wheat rava or ragi flour instead of rice flour.

Puli Mavu

Ingredient

Quantity

Rice flour

2 cups

Tamarind paste

1 tsp

Salt

1.      Mix tamarind paste with 2 cups of water to make the tamarind extract.

2.      Heat 2 tbsp of oil. Add the mustard seeds, hing, 1 tbsp of chana dal and finally 3-5 red chillies broken into pieces, curry leaves and turmeric.

3.      When done add the rice flour mixed with tamarind extract and salt. Keep stirring till it turns crumbly.

4.      Turn off the heat and serve hot.

This dish is also traditionally made with sesame oil, but you can use any other oil that suits your taste.

The last two recipes are just tea time snacks for a rainy or wintry afternoon and have no special nutritional value.

Aappam or Hoppers

Ingredient

Quantity

Rice

2 cups

Urad dal

1 tbsp

Grated coconut

2 tbsp

Cooked rice

½ cup

Salt

To taste

Baking Soda

2 pinches

Coconut water (optional)

½ can

Sugar

1 tsp

1.      Soak the rice and urad dal

2.      Grind to a smooth paste with grated coconut and cooked rice

3.      Add the salt, 1 tsp of sugar and half can of coconut water (optional)

4.      Store overnight in a warm place

5.      Next morning, add 2 pinches of soda bicarb and beat well

6.      Add enough water to make a slightly runny batter(thinner than dosa batter)

7.      Heat a greased non-stick wok or iron kadai and pour a cup ful of batter in the middle. Now pick up the wok by the handle and swirl it once with a circular motion and put it back on the stove.

8.      Cover it with a fitted lid and reduce the heat to medium.

9.      It takes about 2 mins to cook. Check to ensure the aappam is cooked through

10.   Loosen the aappam from the sides of the pan and remove on to a plate. DO NOT FLIP IT.

11.   It is usually eaten with sweetened coconut milk or kurma (recipe given elsewhere in this book)

Coconut Milk for Aappam

Ingredient

Quantity

Coconut milk

1 can

Jaggery of brown sugar

4 tbsp

Rice flour

1 tbsp

Cardamom powder

¼ tsp

1.      Warm ½ cup water with sugar and rice flour.

2.      Keep stirring till the sugar dissolves and thickens a little

3.      Add the coconut milk and cardamom powder.

4.      Heat through, but DO NOT BOIL.

If you want to avoid the sweet, you can serve with vegetable korma or chole. The recipes for these can be found elsewhere in this book.

Poha Preparations

Poha is the base for a variety of breakfast preparations.

Aloo Poha

Ingredient

Quantity

Poha(beaten rice)

4 cups

Oil

2 tbsp

Green Chillies (diced small)

2 nos

Curry Leaves

Few

Potaoes (peeled and diced into cubes)

1 cup

Shredded Coconut

1 tbsp

Lemon Juice

½ lime

Peanutscoarsely broken)

Handful

Cilantro

2tbsp

Tadka (mustard seeds, cumin seeds)

1 tsp

1.      Wash the poha and drain. Add a spoonful of salt and mix well. Set aside for 30 minutes.

2.      Heat 2 tbsp. of oil in a pan and add ½ tsp of mustard. When mustard pops add ½ tsp of cumin, peanuts, green chillies and curry leaves.

3.      When peanuts are fried add the potatoes and fry till slightly browned.

4.      Add the soaked poha, coconut and 1 tsp of sugar.

5.      Mix well and cook till done.

6.      Garnish with cilantro and lime juice and serve.

Pepper Poha

Ingredient

Quantity

Poha

4 cups

Oil

2 tbsp

Mustard

½ tsp

Curry Leaves

A few

Urad dal

2 tsp

Pepper & Cumin (Powdered together)

2 tsp

Ghee

1 tsp

1.      Wash the poha and drain. Add a spoonful of salt and mix well.

2.      Heat a tbsp. of oil in a pan and add ½ tsp of mustard. When mustard pops add urad dal, curry leaves and finally the powdered pepper/cumin mix.

3.      Add the soaked poha and mix everything together.

4.      Turn off the heat when the poha is dry.

5.      Serve with a dollop of ghee on top.

Coconut Poha

Ingredient

Quantity

Poha

4 cups

Oil

2 tbsp

Mustard

½ tsp

Curry Leaves

A few

Urad dal

1 tbsp

Cashew nuts (optional)

¼ cup

Red Chilli

1

Green Chillies (diced fine)

1 or 2

Shredded Coconut

¾ cup

Cilantro (finely cut)

2 tbsp

1.      Wash the poha and drain. Add a spoonful of salt and mix well.

2.      Heat the oil in a pan and add ½ tsp of mustard. When mustard pops add urad dal, curry leaves, red and green chillies.

3.      Add the cashew nuts and fry till it browns.

4.      Finally add the coconut and wait until it browns slightly as well.

5.      Add the poha and mix everything together.

6.      Stir fry for a few minutes.

7.      Serve garnished with finely cut cilantro.

Tamarind Poha

Can be served hot or cold. It is equally tasty.

Ingredient

Quantity

Poha

4 cups

Oil

2 tbsp

Mustard

½ tsp

Curry Leaves

a few

Chana dal

2 tsp

Peanuts

¼ cup

Tamarind pulp

1 ½ tsp

Brown sugar

1 tsp

Turmeric

½ tsp

Hing (Asafoetida)

1 pinch

Red chillies

3 nos

Sesame Oil (optional)

1 tsp

Cilantro (finely cut)

2 tbsp

1.      Wash the poha and drain. Add a spoonful of salt, brown sugar and tamarind pulp. Mix well.

2.      Heat a tbsp. of oil in a pan and add ½ tsp of mustard. When mustard pops add chana dal, peanuts, curry leaves, red chillies, hing and turmeric.

3.      Add the soaked poha and mix everything together.

4.      Turn off the heat when the poha is dry.

5.      Serve garnished with finely cut cilantro and sesame oil.

Masala Poha

Ingredient

Quantity

Poha

4 cups

Diced Onions

½ cup

Diced mixed vegetables (carrots, cauliflower, peas, potatoes etc.)

2 cup

Jeera

1 tbsp

Curry Leaves

a few

Ginger(diced fine)

½” piece

Green chilli (slit)

1or more

Turmeric

½ tsp

Cilantro (finely cut)

2 tbsp

Garam Masala powder

1 tsp

1.      Wash the poha and drain. Add a spoonful of salt and mix well.

2.      Heat a tbsp. of oil in a pan and add cumin seeds and fry.

3.      Now add the tadka items (ginger, curry leaves, green chilli and turmeric) and onion and stir fry till the onion changes color.

4.      Add the rest of the vegetables, salt and cook tightly covered on medium heat.

5.      Finally add garam masala powder and poha and mix well to heat through.

6.      Serve hot, garnished with finely cut cilantro and a wedge of lime on the side.

Multi-purpose Vegetable Stuffing

Ingredient

Quantity

Potatoes (boiled, peeled and mashed)

4 cups

Zucchini

1 cup

Diced mixed vegetables

Carrots

Cauliflower

Beans

Peas

2 cups

2 cups

1 cup

1 cup

Onions (diced)

1 large

Curry Leaves

Few

Ginger garlic paste

1 tsp

Green chilli (slit)

1

Dhania Jeera powder

2 tsp

Cilantro (finely cut)

¼ cup

Turmeric

½ tsp

Lime juice

1 tbsp

Garam Masala powder

1 tsp

1.      Heat oil, add onions and fry for 2 minutes.

2.      Add green chilli, ginger garlic paste, turmeric and dhania jeera powder. Fry for a minute

3.      Add carrots and beans. Stir fry with a little salt for 3 more mins.

4.      Add the rest of the diced vegetables. Cook covered till the vegetables are well done.

5.      Add the mashed potatoes, lime juice, cilantro and garam masala powder. Cook for 2 more mins and turn off heat.

6.      After the dish cools off, put in an airtight container and refrigerate. It will remain fresh for upto 1 week.

The following dishes use the multi-purpose vegetable stuffing described previously.

Vegetable sandwiches

1.      Butter a slice of bread

2.      Spread the multi-purpose vegetable stuffing and cover with another slice of bread

3.      Grease the sandwich toaster (or griddle or Panini maker)

4.      Place the sandwich inside and toast till done.

This is good for breakfast or for a boxed lunch. For children the vegetable spread can be topped with a slice of your favorite cheese.

Stuffed Puris

1.      Take a small ball of roti dough and roll into a 4” circle.

2.      Place 2 tsp multi-purpose vegetable stuffing in the center and gather the edges of the dough together.

3.      Flatten with your palm and roll into a thick puri

4.      Deep fry the stuffed puri in oil

5.      Eat with ketch up or green chutney.

Stuffed Paratha

Same procedure as for stuffed puris. Just make them larger and shallow fry on a tawa.

The multi-purpose vegetable stuffing will also make an excellent side dish for plain rotis, puris or dosas. Just add a little hot water and make it a bit loose.

Ghee

You will find ghee mentioned in a lot of recipes. This is nothing but clarified butter - the pure fat is separated from the milk protein and used in place of oil for its distinct flavor.

1.      Unwrap and place one lb (4 sticks) of butter in a heavy pan.

2.      Turn on the heat to medium and keep cooking till the milk protein settles to the bottom and the    clean fat floats to the top.

3.      Turn off the heat when the solids at the bottom begin to brown slightly.

4.      Take the pan off the stove if you are using an electric stove.

5.      Use a tea strainer to separate the solids from the ghee and discard the solids.

Breakfast Ideas for the Elderly

I am including some special breakfast ideas for the elderly. These can be adapted for people with diabetes or hypertension, by substituting sugar and salt with other appropriate alternatives.

Ragi Kanjee (Porridge) Base

Ingredient

Quantity

Ragi flour

2 lbs

Mung dal

2 cups

Chana dal

2 cups

1.      Heat a pan and dry roast the 2 dals separately till they start to turn a light brown.

2.      Grind to a fine powder using a dry grinder.

3.      Dry roast the ragi flour till is gives out a nice fragrance; just before it starts to turn brown.

4.      Mix the dal powder to the ragi flour. Turn off the stove.

5.      When cool, store in an air tight container.

6.      It stays fresh for a month or two.

This ragi mix serves as the base for a lot of healthy porridges or kanjees.

Sweet Porridge

1.      Mix together 2 tbsp of ragi mix and 1 cup of milk in a thick bottomed pan

2.      Boil while stirring all the time to avoid lumps

3.      Add coarsely powdered nuts of your choice

4.      Add a tsp of brown sugar or 1 tbsp of honey

Served with a side dish of diced fruits, this makes a very wholesome breakfast for elderly people as well as children.

Ragi Porridge 1

1.      Cook 2 tbsp of ragi mix in ½ cup of water mixed with ½ cup of skim or 1% milk.

2.      Cool and add 1 cup of yogurt to the kanjee

3.      Garnish with chopped nuts and 2 tsp of roasted sesame seeds or any other nut.

4.      A healthy side dish of salad will help

This is an excellent breakfast or supper for hypertension or diabetes patients (1 serving).

Ragi Porridge 2

1.      Heat a pan and add 1 tsp of oil.

2.      Sauté 2 tbsp of onion and ¼ tsp of grated ginger

3.      Add 1 diced tomato, 1 glass of milk and 2 tbsp of ragi mixed with 1cup water.

4.      Add salt to taste, mix well and cook till done

Ragi Dumplings

1.      Heat 2 cups of water in a pan

2.      Add 1 tbsp of coconut and 1 slit green chilli to it

3.      Add ½ tsp of salt and 1 cup of ragi mix and cook till dry.

4.      Make lemon sized balls and steam cook in idli molds.

5.      Serve with tomato to ginger chutney (recipe given elsewhere in this book)

Healthy Rice Kanjee (made with Boiled Rice Rava)

1.      Boil 4 cups of water with a pinch of salt.

2.      Add 1 cup of boiled rice rava and cook for 3 or 4 minutes.

3.      Add 2 tbsp of roasted sesame powder to it.

4.      Serve with salad or chutney.

Ragi Dosa

1.      Mix 3 cups of ragi flour with water to make a batter of idli consistency.

2.      Wash and soak 1 cup of urad dal & 1 tbsp of fenugreek seeds in water. Grind to a smooth paste and add to ragi batter.

3.      Add salt, mix well and set aside for at least 3 hours.

4.      Make into dosas

Quinoa Dosa

1.      Soak 3 cups of quinoa with 1 cup of urad dal and 1 tbsp of fenugreek seeds.

2.      Grind into a smooth paste and make into dosas.

Quinoa Upma

Quinoa may also be used as a substitute for rava in upma. This takes longer to cook (about 20 minutes). Use the same recipe as upma. Use 2 cups of water for every cup of quinoa.

Quinoa Kichadi

Use the same recipe as rice kichadi. Cooking time is also the same.

Brown Rice

Brown rice may be substituted in any dish where Quinoa is usable.

Other millets like Jowar are also considered equally healthy and may be used in the same way.

2.    Rotis, Puris and Rice Preparations

Wheat is the staple food of Indians in the North and West of India, while the southerners and easterners consider rice their staple. Both rice and wheat dishes are popular throughout India.

Rice Dishes

There is large variety of rice grown around the world and they all have different flavors and characteristics. It takes experience to understand the quirks and cook each kind to rice to suit one’s taste.

Basic Rice

Cooking rice is easy enough if you remember a few pointers.

Long grain rice varieties like Basmati take less water to cook, compared to varieties like Ponni and Sona Masoori.

Use a scant 2 cups of water per 1 cup of rice for Basmati and Jasmine rice. The same rule applies for brown rice.

Use 2 ¾ cup per 1 cup rice for Ponni & Sona Masoori.

The above measurements are for pressure cooking. If you want to cook on direct fire use ¼ cup extra to compensate for evaporation. There are also rice cookers that make it easier and keep the rice warm over an extended period of time.

How to cook rice directly on the stove.

Wash 1 cup of rice in a heavy bottomed sauce pan. Add appropriate amount of water based on above recommendation and place it on the stove. Set the burner on high. When the water comes to a boil, reduce heat to medium till some of the water is absorbed. Now reduce the heat to the absolute minimum and cover the rice with a lid. Wait for another 7 minutes and turn off the heat. Do not open the lid for the next few minutes since the rice continues to cook.

How to pressure cook rice in a cooker?

Wash the rice and add water. Pour about 2 ½ cups of water in the base of the cooker and place the vessel containing the washed rice (any vessel that fits inside the cooker; but there should be some space all around the pan, so you can take the vessel out later) in it. Close the lid and set the burner on high. Wait for one whistle and reduce the heat to medium and wait for 3 minutes before you switch off. Open the cooker only after the pressure is released (about 15 mins).

North Indians like to add a pinch of salt and ½ tsp of ghee to the rice before it is cooked. It adds flavor to the end product.

Brown rice and quinoa are widely used as healthier alternatives to rice these days. They may be cooked the same way as rice, but they take a few extra minutes to cook. They also need to be soaked for half an hour before cooking.

Rice Pulaos

These are very popular and very fragrant rice preparations. Each state has its own version of this dish. It is typically served with raita but can be matched with a variety of other kormas or dals.

Jeera Rice

This is a very basic pulao and easy to make.

Ingredient

Quantity

Basmati Rice

2 cups

Ghee (oil is okay too)

1 tbsp

Cumin seeds

1tbsp

Shahjeera

1tsp

Cloves

4

Cinnamon

1” stick

Cardamom

1

Peas

1 cup

1.      Wash and soak the rice in water for 20-30 minutes

2.      Heat ghee .in a heavy bottomed pan, add cloves and cinnamon

3.      After a few seconds add the peeled cardamom (both seeds and peel) and cumin

4.      When the cumin starts to pop, add the rice and salt. Stir fry for 2 minutes.

5.      Add water and cook like plain rice directly over the stove.

6.      Add ½ tsp of butter or ghee on top of the pulao before turning the heat off. Keep covered.

Vegetable Biryani 1

This is a dish that originated during the Mughal era. Many vegetarian and non-vegetarian variations exist.

Ingredient

Quantity

Basmati Rice

2 cups

Onion (diced)

1 large

Tomato (finely diced)

1 large

Mixed diced vegetables (carrots, beans, cauliflower, peas, potatoes etc.)

1 cup

Ghee (oil is okay too)

3 tbsp

Cumin seeds

1tbsp

Cloves

6

Cinnamon

3” stick

Cardamom

2

Shah Jeera

½ tsp

Bay leaves

2

Ginger garlic paste

1 tbsp

Yogurt

¼ cup

Green Chilli

1 or 2

Garam Masala

1 tsp

Mint and Cilantro leaves

2 tbsp

1.      Wash and soak the rice in water for 20-30 minutes

2.      Heat ghee in a heavy bottomed pan, add cloves, cardamom, shah jeera and cinnamon

3.      After a few seconds add the onions

4.      When the onion starts to turn brown add ginger garlic paste and stir fry for a minute

5.      Now add the diced tomatoes and cook till the oil separates.

6.      Add the soaked rice and fry for 2 minutes

7.      Add the yogurt and vegetables and fry for a few more minutes

8.      Add 3 ½ cups of boiling water, mint leaves and garam masala and cook like plain rice directly over the stove.

9.      Garnish with finely chopped cilantro and mint.

Serve with raita or kurma as a side dish. Those recipes can be found in a separate section.

Dry Fruits and Nuts Pulao (Shahi Pulao)

Ingredient

Quantity

Basmati Rice

2 cups

Ghee

2 tbsp

Onion diced

½

Cloves

6

Raisins

1 tbsp

Cardamom

2

Cashew nuts

1 tbsp

Sliced almonds

1 tbsp

Bay leaves

2

Dried dates, figs or apricots (finely diced)

1 tbsp

Saffron (soaked in ¼ cup milk)

2 pinches

Milk

1 cup

Water

2 ½ cups

1.      Wash and soak the rice in water for 20-30 minutes

2.      Heat ghee in a thick bottomed pan and fry the nuts & dry fruits to a light brown color. Transfer to a plate.

3.      In the same ghee, add the cloves, cardamom and bay leaves.

4.      Now add the soaked rice and fry for 2 minutes.

5.      Add water, milk, nuts, dried fruits, salt and saffron and cook like plain rice directly over the stove.

6.      Make sure to set aside some of the roasted nuts for use as garnish before you serve

Pineapple Pulao

Ingredient

Quantity

Basmati Rice

2 cups

Ghee

2 tbsp

Pineapple diced

2 cups

Cloves

6

Ginger grated

1” piece

Cardamom

2

Cumin

1 tsp

Coconut Milk

1 can

Cinnamon

1” stick

Green Chilli (diced)

1

Sugar

1 tsp

Mint

A few leaves

Water

2 ½ cups

1.      Wash and soak the rice in water for 20-30 minutes

2.      Heat ghee in a thick bottomed pan and fry the masala items to a light brown color

3.      Add the green chillies and ginger and mix well.

4.      Now add the soaked rice and fry for 2 minutes.

5.      Add water, coconut milk, diced pineapple, salt, sugar and mint leaves

6.      Cook like plain rice directly over the stove and garnish with cilantro.

Vegetable Biryani 2

1.      Stir fry and grind the following items to a paste. This masala will be used later.

Ingredient

Quantity

Onion diced

1 cup

Garlic

2 pearls

Tomato

1

Coconut grated

1 cup

Ginger grated

1” piece

Cardamom

1

Black pepper

1 tsp

Red Chillies

2

Dhania

1 tsp

Cumin

1 tsp

Cinnamon

1” stick

Cloves

4

2.      Also fry 1 finely diced onion until it is brown and set aside to use for garnishing the dish at the end.

Other Ingredients

Ingredient

Quantity

Basmati rice

2 cups

Mixed Vegetables (bell pepper, carrots, French beans, peas and cauliflower

2 cups

3.      Wash and soak 1 cup rice in water for 20-30 minutes

4.      Heat ghee in a thick bottomed pan, add the rice and fry for 2 minutes

5.      Add the ground masala and fry for a few more minutes

6.      Add the mixed vegetables and 3 ½ cups of water.

7.      Cook like plain rice directly over the stove.

8.      Garnish with onions fried brown and chopped cilantro

Rice Recipes from Southern India

Coconut Rice

Ingredient

Quantity

Rice

2 cups

Ghee

1 tbsp

Coconut oil

1 tbsp

Tadka (Thalippu) Ingredient

Quantity

Mustard seeds

1 tsp

Urad dal

1 tbsp

Red Chillies (broken in pieces)

3 or 4

Cashews

¼ to ½ cup

Hing (asafoetida)

¼ tsp

Curry leaves

A few

Shredded Coconut

2 cups

1.      Cook rice in 3 ½ cups of water with a little salt and a teaspoon of ghee.

2.      Heat coconut oil and ghee (total 2 tbsp) in a pan.

3.      Add the tadka items in the order listed above and sauté till the coconut turns a yellowish brown.

4.      Turn off the heat.

5.      Add the cooked rice and salt, mix thoroughly.

6.      The rice grains should not be sticky, but remain separate. Use a thin spatula.

7.      Serve with chips and avial or mor kuzhambu. A gothsu will be good too. (all these recipes are listed elsewhere in this book)Papads are always served with this dish.

Sesame Coconut Rice

This is a variation of the coconut rice recipe listed above.

Ingredient

Quantity

Sesame seeds

¼ cup

Urad dal

2 tbsp

Red Chilli (broken in pieces)

1

Dry roast these ingredients. Grind to a coarse powder and add to the coconut rice and mix well.

Lemon Rice

Ingredient

Quantity

Rice

2 cups

Juice of medium sized Lime

1

Oil

2 tbsp

Cilantro (finely diced)

2 tbsp

Tadka (Thalippu) Ingredient

Quantity

Chana dal

1 tbsp

Mustard seeds

1 tsp

Red Chilli (broken in pieces)

1

Peanuts

2 tbsp

Hing (asafoetida)

¼ tsp

Green Chillies (slit)

2

Ginger grated

½ tsp

Curry leaves

A few

Turmeric powder

1 pinch

Fenugreek seeds (roasted and powdered)

½ tsp

1.      Cook rice in 3 ½ cups of water with a little salt.

2.      Heat oil in a pan

3.      Add the tadka items in the order listed above. Make sure the mustard seeds pop before adding the other items.

4.      Turn off the heat.

5.      Add the cooked rice, lime juice, fenugreek powder and cilantro and mix well.

6.      The rice grains should not be sticky, but remain separate.

7.      Serve after 30 minutes with chips or appalam.

Vangi Bhaat (Eggplant Rice)

Ingredient

Quantity

Basmati Rice

2 cups

Indian or Japanese Eggplant (diced into cubes)

1 lb

Onion (diced into small strips - optional)

½ chopped

Mustard seeds

1 tsp

Chana dal

1 tbsp

Oil

2 tbsp

Garam Masala powder (described elsewhere in this book)

1 tsp

Peanuts (optional)

2 tbsp

Green Chillies (slit)

1

Ginger grated

½ tsp

Curry leaves

A few

Cilantro (finely chopped)

2 tbsp

For the Vangi Bhaat powder

Quantity

Coriander seeds

2 tbsp

Chana Dal

2 tbsp

Dried Red Chilli (broken in pieces)

2-3

Sesame seeds (optional)

1 tbsp

Coconut grated (frozen or dry)

¼ cup

Vangi Bhaat Powder

1.      Initially dry roast the first 4 ingredients

2.      After the dal browns slightly, add the coconut powder and continue to roast till the coconut dries out

3.      Coarsely powder in a blender

Rice preparation

1.      Cook rice in 3 ½ cups of water with a little salt

2.      Heat oil in a pan and add the chana dal and mustard seeds and wait for mustard to pop

3.      Add peanuts, curry leaves, diced onions and slit green chilli

4.      Add the cubed egg plants

5.      Sauté carefully till ingredients begin to turn brown. Add salt to taste.

6.      Add the cooked rice, vangi bhaat powder, garam masala powder and chopped cilantro and mix well

7.      Top with 1 tsp of ghee and turn off the heat. Keep tightly covered.

8.      Serve with a raita of your choice

Bell Pepper Pulao

Follow the same steps as described for Vangi Bhaat but substitute eggplant with 1 cup of cooked diced potato and 2 diced bell peppers.

Fenugreek (Methi) Leaves Pulao

Ingredient

Quantity

Rice

2 cups

Methi Leaves (washed and chopped)

2 cups

Cumin seeds

1 tsp

Ginger i paste

1 tsp

Sambar powder

1 tsp

Sugar

1 tsp

Oil

2 tbsp

Onions (chopped and fried in ghee)

2 tbsp

Cashew nuts (fried in ghee)

2 tbsp

1.      Cook rice in 3 ½ cups of water with a little salt

2.      Heat oil in a pan and add the cumin seeds and wait for cumin to pop

3.      Add the ginger  paste and sauté for a minute

4.      Add the methi leaves, sambar powder and  salt

5.      Sauté carefully till ingredients dry out

6.      Add the cooked rice and sugar and mix well

7.      Garnish with onions and cashew nuts fried in ghee

8.      Serve with chips and onion raita

Cilantro Pulao

Ingredient

Quantity

Rice

2 cups

Mustard

1 tsp

Urad dal

1 tbsp

Peanuts

¼ cup

Oil

2 tbsp

Cilantro (chopped)

2 cups

Lime juice

1 lime

Grind together into a paste

Quantity

Grated Coconut

1 cup

Green chillies

2

Ginger

½” piece

Diced onion(lightly sautéed)

½ cup

1.      Grind the items listed above into a paste

2.      Cook rice in 3 ½ cups of water with a little salt

3.      Heat oil in a pan and add the mustard seeds and wait for mustard to pop; add urad dal and peanuts

4.      Add the paste and sauté till the oil separates

5.      Add the cooked rice along with the cilantro and lime juice and mix well

6.      Keep covered for 10 minutes

7.      Serve with chips and a light dal or kadhi (these recipes are listed elsewhere in this book)

Tamarind Rice

You have to make a special tamarind sauce and then mix the cooked rice in for this dish. (The sauce should be enough for about 3 cups of raw rice)

Ingredients for Sauce

Quantity

Oil

2 tbsp

Mustard

1 tsp

Chana dal

1tbsp

Fenugreek seeds (Methi)

½ tsp

Peanuts

¼ cup

Red chillies (dry, broken into pieces)

4

Curry leaves

A few

Asafoetida

¼ tsp

Turmeric powder

½ tsp

Tamarind paste

3 tsp

Brown sugar

2 tsp

Sesame seeds (dry roasted and powdered)

¼ cup

Fenugreek seeds (Methi, dry roasted and powdered with sesame seeds)

1 tsp

Sauce preparation

1.      Heat oil and add mustard, chana dal, methi seeds and peanuts

2.      When these are fried, add the broken red chillies, curry leaves, asafetida and turmeric powder

3.      Add ½ cup water, brown sugar, salt and the tamarind paste

4.      Dry roast fenugreek seeds and sesame seeds together and powder in a dry grinder

5.      Add the powder to the tamarind sauce and cook till the oil separates

6.      The sauce is now ready to be mixed with cooked rice. It can be kept in the refrigerator and used as needed

Note: Tamarind paste can be substituted with thick tamarind extract from a lemon sized ball of tamarind.

Yogurt Rice

This is very cooling dish meant for the summer months

Ingredient

Quantity

Rice

1 cup

Milk

1 cup

Yogurt

2 cups

Cucumber (finely diced)

½ cup

Green grapes (sliced into halves)

A few

Pomegranate pearls (optional)

¼ cup

Tadka (Thalippu) Ingredient

Quantity

Mustard seeds

¼ tsp

Ghee

1 tsp

Chana dal

1 tbsp

Red Chilli

½ of one

Green Chilli (slit and deseeded)

1

Ginger (diced)

½ tsp

Curry leaves

A few

1.      Cook 1 cup of rice as usual but with ½ cup of extra water. This will ensure the rice is sticky

2.      After the rice has cooled a little, mash with a cup of milk and ½ tsp of salt

3.      Add yogurt and mix well

4.      Heat 1 tsp of ghee in a pan and add mustard seeds, chana dal and red chilli

5.      After the mustard seeds pop, add the diced ginger, green chilli and curry leaves

6.      Sauté for a minute and then pour onto the rice and mix a little

7.      Serve garnished with cucumber, grapes and pomegranate pearls

Baghala Baath

Cook 2 cups of vermicelli (semia) as per directions on packet and use that in the yogurt rice recipe in place of the rice. Do not mash and ensure semia retains its shape.

Bisi Bele Bath

This is an extremely popular, rice dish of Karnataka state in south India. This makes a good one pot meal, eaten with a side dish of raita and papad.

Ingredient for Masala Paste

Quantity

Cinnamon

1” stick

Cloves

4

Cardamom

1

Coriander seeds

2 tbsp

Red chillies

4-6

Fenugreek seeds

½ tsp

Chana dal

1 tbsp

Shredded coconut

½ cup

Poppy seeds

2 tsp

1.      Fry the masala ingredients in 2 tsp of oil. Blend into a slightly grainy paste and set aside.

Ingredient

Quantity

Pearl onions (small, peeled)

2 cups

French beans (diced in ½” pieces)

½ cup

Val beans

½ cup

Chayote squash (diced)

½ cup

Carrots (diced)

½ cup

Rice

1 cup

Tur dal

½ cup

Tamarind extract

2 tsp

Salt

To taste

Cashews (fried)

3 tbsp

Chopped cilantro

Ghee

1 tbsp

2.      Wash and pressure cook rice and dal together in 4 cups of water.

3.      Heat 2 tbsp of oil in a large, heavy bottomed pan. Add the tadka items – mustard 1 tsp, red chillies 2 and curry leaves.

4.      Add the onions and saute till they change color.

5.      Add the rest of the vegetables, salt, tamarind paste and 2 ½ cups of water. Keep covered till the vegetables are cooked.

6.      Add the masala paste, rice and dal mix.

7.      Boil everything together for 5 minutes. The dish should be semi-liquid at this stage, so add more water if necessary.

8.      Add 1 tbsp of ghee and keep stirring to ensure the rice does not get burnt.

9.      Garnish with cashew and cilantro and serve hot.

Sweet Rice Varieties

Kesari Baath (Saffron Rice)

Ingredient

Quantity

Rice

1 cup

Sugar

1 ¼ cups

Milk

1 cup

Water

1 c

Saffron

2 pinches

Cardamom or Rose essence

½ tsp

Nuts for garnish

Ghee

¼ cup

Wash the rice and cook with water and milk combined. When it is almost dry, add the ghee, sugar and the saffron soaked in milk. Cook till the rice is fully dry and the sugar fully dissolved. Add the essence and garnish with nuts (cashew, pistachios & sliced almonds; any or all three) fried in ghee.

The grains remain separate in this dish.

Sweet Pineapple Rice

Ingredient

Quantity

Rice

1 cup

Sugar

1 ½ cups

Pineapple (diced really small)

1 ½ cups

Ghee

1tbsp

Pineapple essence

1 tsp

Nuts for garnish

Cook 1 cup of basmati rice in 1 ½ cups of water. Set aside to cool.

In a separate pan boil ½ cup water, sugar. Add the pineapple pieces till the fruit is cooked, but still crunchy. Add the cooked rice, essence and ghee and cook till dry. Garnish with nuts and serve hot.

Pongal

This dish is a specialty of South India. It is made especially for the harvest festival of Pongal which also falls during the winter solstice according to the Indian calendar. The freshly harvested produce is used for the preparation of this dish.

Ingredient

Quantity

Rice

1 cup

Mung dal

1/3 cup

Milk

2 cups

Water

2 cups

Jaggery (a form of  brown sugar)

2 ½ cups

Ghee

¼  to 1/3 cup

Nuts and raisins fried in ghee for garnish

Dry roast the mung dal till it is a light brown. Wash with rice. Boil 2 cups of milk and 2 cups of water together in a thick bottomed pan. Add the rice/dal mix to the boiling milk/water mix. Cook in a pressure cooker till the rice and dal are both soft. Make a syrup by adding ½ cup of water to the jaggery and heating till it dissolves. If there is sand at the bottom of the syrup, you may have to strain it through a fine mesh. Add the syrup and ghee to the pongal and keep cooking for a further 8-10 minutes. Add ½ tsp cardamom powder and the garnish of fried nuts and raisins.

Rotis and Puris (Plain & Stuffed)

These are the flat breads of India. These are usually made of wheat flour. We will start with Roti, which is the basic staple of the North and West.

Plain Roti (Phulkas)

Makes 10-12 rotis

Ingredient

Quantity

Whole wheat Flour (Atta)

2 cups

Warm Water

1 cup approx.

Salt

Pinch

Oil

1 tsp

Use a wide pan or a food processor to mix everything together. Add water a little at a time. The dough should be loose enough to be rolled into rotis but not sticky. Store in a covered oiled vessel and set aside for at least 30 minutes. Knead again for a few minutes when you need to use the dough.

Make lemon sized balls of the dough and roil into thick rotis about 6” in diameter. Use dry flour or oil to keep the dough from sticking to the rolling pin or board.

Heat a griddle and cook one side of the roti till it begins to dry out and then flip to the other side. Cook till bubbles start appearing on the surface. Remove from griddle and cook the first side on direct fire. The roti should puff up like a balloon. Remove from fire promptly and serve hot, brushed with a touch of ghee.

Plain Parathas

Makes 6-7 parathas

Ingredient

Quantity

Whole wheat Flour (Atta)

2 cups

Warm Water

1 cup approx.

Salt

Pinch

Oil

1 tsp

Prepare dough exactly as described for plain rotis. Roll into a 4” diameter circle. Apply some ghee and then sprinkle a layer of flour on top. Fold the paratha once and again apply ghee and flour. Fold again. Now you will have a triangle shaped paratha.  Roll it into a fairly thick roti.

Cook the first side on a hot griddle. Flip and pour oil or ghee (1 tsp) on top. Turn over. When it starts to brown, flip again and cook the other side as well.

Puris

Makes 15 puris

Ingredient

Quantity

Whole wheat Flour (Atta)

2 cups

Water

1 cup approx.

Salt

Pinch

Oil

1 tsp

Make dough as for rotis, but a little tighter. Roll the dough into 15 small balls. Roll into 4” diameter circles.

Heat oil in pan and deep fry on both sides to a light golden brown.

Puris are usually very popular with kids.

Alu(Potato Stuffed) Parathas

These are parathas stuffed with a savory potato preparation and shallow fried the same way as plain parathas.

Prepare the dough as for parathas and set aside.

Ingredients for stuffing

Quantity

Potatoes (boiled, peeled and mashed)

1 ½ lb

Salt

To taste

Green chillies (diced fine)

1 tsp

Ginger (grated)

2 tsp

Garlic (optional)

2 pearls

Cilantro (chopped very fine)

2 tbsp

Oil

1 tbsp

Cumin

½ tsp

Turmeric

½ tsp

Garam masala (optional)

1 tsp

Heat oil in a pan. Add cumin and turmeric. When the cumin starts to pop, add other ingredients and mix thoroughly.  Make lemon sized balls of the stuffing and set aside.

Also make lemon sized balls of the dough. Roll the dough into a thick circle. Place the stuffing in the middle. Pull in the dough from the sides to cover the stuffing. Press down slightly and turn it over so the smooth side is facing you. Using a little dry flour, roll the paratha gently into a 6” diameter circle. This paratha will be fairly thick.

Heat a griddle and shallow fry the paratha with 1tsp of oil or ghee on each side. The procedure is the same as for plain paratha.

Gobi (Cauliflower Stuffed) Parathas

Use the same procedure as Alu paratha, substituting raw grated cauliflower instead of mashed potatoes. Otherwise follow the same procedure. Do not use the stem portion of the cauliflower.

Carrot Parathas

Use the same procedure as Alu paratha, substituting raw grated carrots instead of mashed potatoes. If the carrots contain too much water, add a ¼ tsp salt to the carrot and set aside for 30 minutes. Then squeeze out the water using a cheese cloth or thin kitchen towel.

Alternatively you can saute the carrots till they dry out.

Muli (Radish or Daikon stuffed) Parathas

Use the same procedure as carrot paratha, substituting raw grated radish instead of carrots. Radishes always have excess water that needs to be squeezed out.

Methi (Fenugreek Leaf), Cilantro, Onion and Pudina (Mint Leaf) Parathas

Ingredients for stuffing

Quantity

Whole wheat flour

2 cups

Besan (Chickpea flour)

½ cup

Red chilli powder

1 tsp

Turmeric

½ tsp

Ginger Garlic paste

1tsp

Garam masala powder

1 tsp

Green chilli (chopped fine)

1

Cilantro (chopped fine)

1 tbsp

Methi (Fenugreek leaves chopped fine)

1 ½ cups

Oil

2 tsp

Salt

To taste

Enough water to make a fairly stiff dough

Mix all ingredients together, knead for 2 minutes and set aside for 10 minutes. Take a large lemon sized ball of dough and roll into a fairly thin paratha and shallow fry like the other parathas.

The same procedure is used for onion, cilantro or pudina parathas. Just substitute methi with the appropriate vegetable of choice.

Peas Paratha

Ingredients for stuffing

Quantity

Frozen peas

3 cups

Chopped cilantro

1 cup

Ginger(grated)

1 tsp

Garam Masala

1 tsp

Green chillies

2

Salt

To taste

Cumin, Turmeric and oil for Tadka

Grind together the peas, ginger, green chillies and salt to a coarse paste. Heat 2 tbsp of oil in a pan. Fry cumin. Add turmeric and peas paste. Keep stirring till the mix changes color and becomes completely dry. It is necessary to take care not to add too much water while grinding. Stir in garam masala and chopped cilantro. Turn off the heat.

Use 2 tbsp of this filling per paratha. Follow the steps provided for aloo paratha.

Dal Paratha

Soak either urad or chana dal for 1 hour. Follow the steps provided for peas paratha.

Bathuras

This is another deep fried puri variety but is slightly leavened.

Ingredients for stuffing

Quantity

Self rising flour

1 cup

Whole wheat flour

1 cup

Yeast

1 tsp

Or Yogurt

½ Cup

Salt

½ tsp

Sugar

1 tsp

Oil or Ghee

2 tsp

Knead the ingredients together into a fairly stiff dough. Wrap in a plastic sheet and allow it to rest for 1 hour. Knead again for 2 minutes. Roll into slightly thick 4-5” puris, deep fry in oil and serve hot with Chole (recipe found elsewhere in this book)

Naan

The dough is prepared the same way as the bathuras. These are rolled into a slightly elongated oval shape and cooked in special ovens called tandoors. In the absence of tandoors, ovens may be used as a substitute using the following procedure.

Pre-heat oven to 350 degrees F. Heat a griddle on a stove top and cook the naan on one side. Now turn it over and place it on a baking sheet (cooked side facing up). Place as many as the baking sheet will hold (about 4). Bake in the middle shelf of the oven for a few minutes. The top should start to puff up and turn a light brown. Remove and brush lightly with butter.

Puris, bathuras and naans taste good with a spoon full Ajwain(carom seeds), Kasuri methi(dried fenugreek leaves), kelonji seeds (onion seeds) or a tsp of grated garlic on top before baking. All these are available in the spice aisle of Indian stores. Use only one spice at a time.

Side dishes for all wheat preparations are given in a separate chapter.

3.    Sambars, Dals and Beans with Gravies

Dals are the main source of protein and complex carbohydrates in the diet of the vegetarian Indian; milk and dairy being the other source of protein. Dals are basically various varieties of beans whole as well as dehusked. They add body and texture to the various gravies and sauces.

Sambar Varieties

Basic Sambar

Ingredients

Quantity

Any or mix of the following vegetables cut into 2” x ½” pieces: Pumpkin, eggplant, okra, onion pearl onions, broad beans (surti papdi), yam, sweet potato, bell peppers, drumsticks (murungakkai), radish (daikon)

2-3 cups

Tur dal

1 ½ cup

Turmeric Powder

¼ tsp

Tamarind Paste

1 ½ tsp

Sambar Powder

2 tsp

Asafoetida

1 pinch

Curry leaves

A few

Red Chillies

2

Fenugreek(Methi) seeds

1 tsp

Mustard seeds

1 tsp

Salt

To taste

Brown Sugar

½ tsp

Wash 1 ½ cup of tur dal and add turmeric powder and add 3 cups of water and pressure cook for 3 or 4 whistles. The dal should be cooked soft. Set aside.

Heat oil in a saucepan and add mustard seeds, fenugreek seeds and asafetida. When the mustard seeds start to pop add red chillies, curry leaves and the diced vegetables. Stir fry for a minute and add 2 cups of water, sambar powder and tamarind paste. When it comes to a boil, lower the heat to medium and simmer till the vegetables are cooked but still firm. Add the cooked dal, salt and ½ tsp of brown sugar. Allow it to boil together for a couple of minutes and then turn off the heat. If you like it extra hot and spicy you may add 1 or 2 slit green chillies along with the dal.

Sambar with ground Coconut Paste

Ingredients  for Paste

Quantity

Chana dal

1 tbsp

Methi seeds

1/3 tsp

Dhania seeds

1 tbsp

Red chillies

4 or 5

Shredded coconut

¼ cup

Asafoetida

¼ tsp

Heat 1 tsp of oil and roast the first 4 ingredients until they start to turn light brown.  Add the asafetida and coconut and fry for a further minute on low heat. Turn off the heat and grind into a paste with about ½ cup water.

Follow the same step as the basic Sambar but skip the Sambar powder. Mix the ground paste to the dal and add to the Sambar towards the end. Boil for a few minutes and turn off the stove.

Greens Sambar

Ingredients

Quantity

Any of the following greens(chopped fine): Spinach, beet greens, swiss chard, mulai keerai(thotta kura)

3 cups

Follow the same steps as the basic Sambar but reduce the Sambar powder to 1 tsp and add 2 green chillies (diced fine). The greens should not be over cooked.

Rasa Vangi

Eggplants are usually used for this dish.

Ingredients  for Masala Paste

Quantity

Dhania seeds

2 tbsp

Chana Dal

1 tbsp

Coconut

½ to ¾ cup

Red Chillies

5 or 6

Ingredients

Quantity

Eggplant diced

3 cups

Tur Dal

¾ cup

Mustard seeds

1 tsp

Red Chillies (broken)

2

Asafoetida

¼ tsp

Curry Leaves

A few

Wash the tur dal and add turmeric powder and add 2 cups of water and pressure cook for 3 or 4 whistles. The dal should be cooked soft. Set aside.

Fry dhania seeds, red chillies and chana dal in oil and add the coconut till the coconut and chillies brown slightly. Grind to a slightly coarse paste.

Heat oil in a pan. Add mustard, red chillies and asafoetida. When fried, add cubed eggplant and stir fry for a few minutes. Add 3 cups of water, 1 tsp tamarind paste and salt. Allow to boil for about 5 minutes. Eggplant should be cooked but retain their shape. Add the ground paste and cooked dal. Boil for 3 to 4 minutes. Garnish with cilantro.

Bitter Gourd Pittlai

Ingredients

Quantity

Bitter Gourd (cut into ¼” thick round slices)

1 lb

Ingredients for Paste

Quantity

Urad dal

1 tbsp

Chana dal

½ tbsp.

Pepper corns

1 tsp

Dhania seeds

2 tsp

Red Chillies

2 or 3

Cumin

½ tsp

Asafoetida

¼ tsp

Fry all the ingredients in 1 tsp of oil and grind to a slightly grainy paste.

Follow the same steps as the Rasa Vangi. Add 1 tsp brown sugar to the dish at the end.

Masial (Lime Juice flavored Sambhar)

Ingredients

Quantity

One of the following vegetables (boiled and mashed): Elephant Yam (senai), Pidi Karnai (another yam variety), butternut squash or pumpkin

1 lb

Tur dal + Chana dal mixed and cooked soft

1 cup dal in 2 cups of water

Green Chillies

3

Ginger (chopped fine)

½” piece

Tamarind paste

½ tsp

Fresh Lemon juice

1 tbsp or juice of one lime

Cilantro leaves (for garnish)

Ingredients for Tadka

Quantity

Mustard seeds

1 tsp

Red Chillies (broken)

2

Asafoetida

¼ tsp

Curry Leaves

A few

Cumin

½ tsp

Heat oil and add the tadka items. When they are fried, add the chopped ginger, green chillies, curry leaves, mashed vegetables and salt. Add 1 cup of water and tamarind paste. Boil for 2 minutes and add the cooked dal. Boil everything for a further 2 minutes and turn off the heat. Add the fresh lime juice and cilantro and serve with roti or rice.

Sambar varieties without cooked Dal

There are a few varieties of sauces and gravies that are made without cooked dal. These usually go well with rice. Some of these are made with whole beans and preserved, dried vegetables – some with whole beans and fresh vegetables and a few with just fresh vegetables.

Menthia (Fenugreek) Kuzhambu

All vegetables used for the basic sambar are also suitable for this dish.

Ingredients

Quantity

Sambar powder

2 tsp

Cut Vegetables

3 cups

Tamarind paste

1 ½ tsp

Rice flour (for thickening)

2 tsp

Sesame oil

2 tsp

Brown Sugar

1 tsp

Salt

To taste

Ingredients for Tadka

Quantity

Mustard seeds

1 tsp

Red Chillies (broken)

4

Asafoetida

¼ tsp

Curry Leaves

A few

Methi seeds

1 tsp

Tur dal

1 tbsp

Chick peas (Garbanzo)

½ cup

Heat oil and add the tadka items. When they are fried, add the chopped vegetables, sambar powder, tamarind paste diluted in 3 cups of water, brown sugar and salt. This dish has to simmer on a medium heat for 20-25 minutes till the vegetables are properly cooked. Add rice flour mixed with ¼ cup of water and boil for a further 2 minutes before you turn off the heat. You can use sesame oil for the tadka or you can add 2 tsp of raw sesame oil as a garnish.

Serve with rice, papad and a good salad.

Vathal Kuzhambu Varieties

Dried vegetable preserves called vathal (in Tamil) are available in Indian stores. These can be used in place of fresh vegetables and the dish prepared the same way.

Other than whole chick peas, other varieties of beans and nut varieties can be used in the tadka. The popular ones are black eyed peas, Val (mochai) and peanuts. The vathals and nuts give this dish a very unique taste. 1 or 2 slit green chillies added while the vegetables are cooking add a whole different dimension to the flavor.

Milaghu Kuzhambu

Ingredients

Quantity

Tamarind soaked in warm water

1 bi g lemon sized ball

OR Tamarind paste

2 tsp

Salt

To taste

Brown Sugar

1 tsp

Ingredients for  Paste

Quantity

Urad dal

2 tbsp

Red Chillies

3 or 4

Pepper corns

1 ½ tsp

Curry leaves

1 cup

Dhania seeds

1 ½ tsp

Fry all the dry ingredients and add the curry leaves. Fry till they turn a little crisp. Grind with tamarind, salt, brown sugar and enough water to make a paste. Take it out in a bowl, add another 1 ½ cups of water and mix well.

Heat 1 tbsp of ghee and 1 tbsp of oil in a pan and fry 1 tsp mustard seeds, 1 tsp cumin seeds, 1 red chilli, 2 tsp urad dal, asafoetida and a pinch of turmeric. Add the paste to the pan and let it come to a boil. Reduce the heat to medium and simmer till the sauce thickens and the oil begins to separate. If necessary, add a little more water to get the right consistency. Turn off the heat.

Lightly sautéed garlic or onion or both can be added to the kuzhambu while it is boiling. But this is optional and is a popular variation of this dish. This dish is supposed to have a lot of medicinal benefits for nursing mothers. Sometimes diced eggplants or drumsticks are cooked in this dish.

Pongal Kuzhambu

This sauce is eaten with a specially prepared festival food viz. Pongal (recipe found elsewhere in this book). We need at least 7 varieties of vegetables for this dish.  Pumpkin, taro, potatoes, surti papdi, egg plants, fresh val seeds are a must. You can add other vegetables to suit your taste.

This is prepared the same way as the menthia kuzhambu except for the addition of ½ can coconut milk or 1 cup coconut roasted in 1 tsp of oil. Add this at the end and just heat through – do not boil.

For all the above sambhars and kuzhambus a special spice mix called sambhar powder is used. This is found on the shelves of Indian stores but these are easily made at home and the traditional recipe can be found in a separate chapter.

Dals from Northern India

These dals are usually eaten with rotis, though they also taste good with rice. No vegetables are added to these dishes.  These are prepared in all regions with slight variations. Mung dal, tur dal, masoor dal and occasionally chana dal is used. Whole bean varieties are also used to make a thicker version of dal.

You can find below recipes for a reasonable variety of them.

Tadka Dal

Wash and cook 1 cup tur dal with 2 cups of water, a pinch of turmeric powder and ½ tsp salt. A pressure cooker will reduce the cooking time. You can also use mung dal or masoor dal for this dish, in which case, turn off the heat after the first whistle of the pressure cooker.

Tadka:

Heat 1 tsp oil + 1 tsp ghee in a pan and add cumin seeds, 1 green chilli (chopped fine) and 1 or 2 pearls of garlic. When the garlic starts to turn brown, add to the cooked dal. Add 1 tbsp of chopped cilantro and turn off the heat. Put on a tight lid and keep covered for the tastes to meld.

Punjabi Dal

Any of the standard dals (tur, mung, chana, masoor) can be used. Pressure cook 1 cup dal as usual and set aside.

Heat oil in a pan and add cumin seeds. When the cumin seeds pop, add 1 or 2 chopped green chillies and add 1 cup chopped onions. When the onion starts to wilt, add ½ cup of chopped tomatoes, 2 tsp ginger-garlic paste, 1 tbsp dhania powder and 1 tsp red chilli powder. Cook everything together till the tomatoes fall apart and the oil begins to separate (about 5-8 minutes). Add the cooked dal at this point and add enough water to get the right consistency. Mix everything together and boil for a couple of minutes. You may add 1 tsp garam masala powder at this point; but this is optional. Serve garnished with chopped cilantro. This dal is fairly thick.

Gujarati Dal

Pressure cook 1 cup tur dal + 2 tbsp peanuts with ¼ tsp turmeric and 3 cups water. Mash well and set aside.

Tadka:

Heat oil and add ½ tsp mustard seeds, ½ tsp fenugreek (methi) seeds and 2 tsp cumin. When they pop, add a paste of ginger and green chillies (1 ½ tsp) OR 2 green chillies and ½” piece of ginger chopped fine. Pour the tadka on the dal, add 1 tsp tamarind, 2 tsp brown sugar, 2 tsp coconut powder and salt to taste. Add enough water to make a somewhat runny dal and boil for 2-3 minutes. Garnish with cilantro and serve with a wedge of lime. 2 or 3 kokum fruits may be substituted for the tamarind paste. This is often eaten as a soup or with hot rice.

Bengali Dal

Pressure cook 1 cup chana dal in 3 cups of water. Grind together 1 tsp cumin, 3 dry red chillies and turmeric with water to make a paste. Add this to the cooked dal along with garam masala 1 tsp.

Heat oil and fry mustard seeds, cumin seeds and a red chilli kalonji and fennel. Add 2 tbsp shredded coconut and fry for a minute. Pour on top of the dal and keep covered.

Amti (Maharashtrian Dal)

Tur dal, chana dal or whole mung beans are suitable for this dal. Pressure cook the dal as usual.

Heat oil in a pan. Add 1 tsp mustard seeds, 1 tsp cumin seeds, asafoetida ¼ tsp, turmeric ½ tsp, and 1 or 2 green chillies (chopped). Add the cooked dal, 1 tsp of tamarind paste or 3 to 4 kokum fruits (available in the spice aisle as well), 2 tsp of brown sugar, salt to taste, Goda masala (special Maharashtrian masala - recipe given in another chapter) 1 tsp and 1 tbsp dried coconut powder. Stir for a few minutes until the contents have blended well. Boil a few more minutes. Garnish with chopped cilantro.Serve small wedges of lime on the side.

Chole

This is prepared with Garbanzo beans. It is usually eaten with bathuras, puris or rotis (recipe in the roti chapter) and it is very popular with children and adults alike.

Soak 1 cup of garbanzo beans + ¼ cup chana dal overnight. Next morning pressure cook it with some grated ginger, ½ tsp chilli powder, 2 pearls of garlic and half an onion (diced). Usually a tea bag is added to the cooking water for color and flavor. Garbanzo takes longer to cook, so turn the heat to medium and wait about 10 minutes before you turn off the stoveThe beans should be well cooked but not mushy.

Heat 2 tbsp of oil in a pan and add 1 cup diced onion and 2 tsp ginger-garlic paste. When the onion changes color, add 4 large tomatoes (diced small or puréed), turmeric powder 1 tsp, coriander powder 2 tbsp and a little salt. Cook till the oil separates. Drain the beans (save the liquid for later use) and add to the pan, stir well to cook. At this stage, add the rest of the salt and 1 ½ tsp garam masala powder. Add some of the liquid you saved earlier (about 2 cups) to get some gravy. Cook everything together for 10 minutes. Add ½ tsp tamarind paste and 1 tbsp lime juice.

Garnish with raw onions, slit green chillies and ½ cup chopped cilantro and put on a tight lid.

Rajma (Red Kidney Beans)

This is prepared just like chole, but do not add the garam masala- garnish with just chopped cilantro. Serve with rice.

Rajma cooks faster than garbanzo beans. Turn off the pressure cooker after 3 or 4 whistles.

Pinto beans and black beans can be prepared using the same method as Rajma and taste equally good.

If you want to save time, you can use canned beans for both chole and rajma. It tastes just as good. Drain, wash and use the canned variety.

Black Eyed Peas (Lobia) or Mung Bean Usal

You can use sprouted beans for a more nutritious dish.

To prepare the sprouts: Wash 1 cup of beans and soak it in water early in the morning. In the evening, drain the beans and place in a warm place. Keep it tightly covered or tied in a cloth bag. Leave it to sprout the whole of next day. In the morning of the third day, you will find tender sprouts breaking through the skin of every bean. This can be cooked into a dish or eaten raw as a salad.

Heat oil in a pan, add ¼ tsp mustard seeds, ½ tsp cumin, a pinch of asafoetida and ½ tsp turmeric. When the seeds pop, add 2 pearls of garlic and 2 chopped green chillies. Sauté for a minute and add the sprouted beans, sprinkle a handful of water and cover with a tight lid. Lower the heat to medium and let is simmer till the beans are cooked, but do not fall apart. You have to check to make sure the beans are not too dry.  Add salt to taste, brown sugar 2 tsp, dry shredded coconut 2 tbsp and 1 tsp goda masala (recipe given in another chapter) and mix.

Serve garnished with cilantro and lime juice. Can be eaten as a healthy protein-packed snack or a side dish for roti or rice.

Ragda (a dried peas dish)

Soak 1 cup dried green peas or white peas in water overnight. Pressure cook for 2 whistles. The peas should be cooked soft.

Heat 1 tbsp oil in a pan, add ½ tsp mustard, ½ tsp cumin, pinch of asafoetida and ¼ tsp turmeric powder. Add the cooked peas, ½ tsp chilli powder and 2 tsp dhania-jeera powder, 1 tsp sugar and salt.

This dish is eaten with small potato patties (recipe in another chapter)

Ragda is served topped with sweet and hot chutneys, raw chopped onions and chopped cilantro.

Dal Makhani (Whole urad in buttery gravy)

Soak 1 cup whole urad + 1 tbsp kidney beans in water overnight. Pressure cook for 3 to 4 whistles, with a ½’ piece of ginger, 4 pearls of garlic and ½ a chopped onion. Mash it a little and set aside.

Heat 1 tbsp of ghee + 1 tbsp of oil in a pan. Fry 1 cup chopped onions. When it changes color add 1 tbsp of ginger-garlic paste and 1 cup diced tomatoes (1/2 cup tomato puree may be substituted). When the oil starts to separate, add ¼ cup yogurt, ½ tsp chilli powder, 2 tsp coriander powder and ¼ tsp turmeric. Cook for a further 2 minutes. Add the cooked beans, salt and 1 tsp of sugar with 1 tsp of garam masala. Finally add ½ cup of heavy cream and mix well. Turn off the heat and garnish with chopped cilantro.

This dish is quite heavy. If you want to make it lighter do not add the cream. Instead add ½ cup of whole milk at the end and 1 tsp of butter before turning off the heat.

Pitla or Bombay Chutney

Mix ¾ cup besan (gram flour) in 2 cups of water. Add 1 tsp chilli powder, pinch of turmeric and a pinch of asafoetida. Mix thoroughly to make sure there are no lumps.

Heat oil in a pan and add mustard and cumin seeds (1 tsp each). When they pop, add 3 or 4 slit green chillies and 1 cup of chopped onion. Fry till the onion starts to change color and add the besan mixture. Keep stirring briskly to avoid lumps. When it comes to a boil, reduce the heat and allow it to simmer for 5 minutes. If it is too thick, add a little more water.

Serve topped with chopped cilantro and 1 tbsp of lime juice.

Some people like to use yogurt instead of lime juice to introduce tartness. You can substitute ½ cup of sour buttermilk instead of water when you mix the besan. Skip the lime juice.

This is a very quick dish since it only takes about 15 minutes to prepare. Goes well with rice or roti.

You can try other variations, like adding ½ cup diced tomatoes with the onions and/or 1 tsp garam masala at the end.

Boiled and cubed potatoes and green peas may be added along with the besan mixture to make the dish more wholesome.

4.    Rasam Varieties

Rasam actually means essence. This dish is an integral part of South Indian menu. Even though it may be considered a kind of dal, it still deserves a chapter all to itself. This is a very light dish and may be compared to the broth in western cuisine. A special spice powder called rasam powder is used for this dish. Recipe for powder is given in a separate chapter.

Paruppu Rasam (Tur dal Rasam)

Ingredients

Quantity

Tur dal (cooked and mashed)

½ cup

Tomato (chopped)

1 or2

Salt

1 ¼ tsp

Rasam powder

1 ¼ tsp

Tamarind paste

1 tsp

Curry leaves

A few

Asafoetida

1 pinch

Add everything except the dal to 2 cups of water in a pan. Boil together till the tomatoes are cooked very soft. Mash everything a little. Add the mashed dal and enough water to make up a quart of rasam. Add chopped cilantro and reduce the heat to medium. Wait till the top of the rasam is fully covered in froth, but it is not yet boiling.

Pour tadka (1 tsp mustard, 1 red chilli, pinch of asafoetida) fried in ghee. Keep covered till the rasam is served.

Mysore Rasam

Follow the same steps as Paruppu rasam but use fresh made Mysore rasam paste instead of the dry rasam powder. You may increase the quantity of tur dal to ¾ cup as this rasam has a thicker gravy.

Mysore Rasam Paste: Roast in 1 tsp of oil, 1 tbsp tur dal and chana dal mixed, 1 ½ tbsp dhania, 3 or 4 red chillies, 1 tsp black pepper, 1 tsp cumin and 1 tbsp shredded coconut. Blend everything together in ½ cup of water. Add this to the rasam just before you add the mashed dal.

Continue as for Paruppu Rasam.

Instant Rasam

Ingredients

Quantity

Oil

1 tsp

Chana dal

2 tbsp

Dhania seeds

1 ½ tbsp

Fenugreek

¼ tsp

Red chillies

4

Black pepper

¼ tsp

Tomato (chopped)

2 medium

Shredded coconut

1 tbsp

Tamarind paste

1 tsp

Salt

To taste

Roast the first 6 ingredients in 1 tsp of oil. When the dals are nicely browned, add the tomato and coconut and sauté till the tomatoes soften. Grind everything together with enough water to make a slightly coarse paste. Pour everything into a saucepan and add enough water to make up 1 quart of rasam. Add salt to taste, the tamarind paste and chopped cilantro. Place on a stove on medium heat and when the top is covered with froth, turn off the heat.

Pour tadka (1 tsp mustard, 1 red chilli, pinch of asafoetida) fried in ghee. Keep covered till the rasam is served.

This rasam does not need cooked dal.

Poritha Rasam (Rasam without Tamarind)

Cook 1/3 cup of mung dal and mash. Set aside. You can use tur dal or mung dal for this.

Cook together in a saucepan, 2 chopped tomatoes, ½ tsp rasam powder, 1 tsp salt and curry leaves. When the tomatoes are cooked soft, add ¾ tsp jeera powder and ½ tsp black pepper powder and the mashed dal. Add enough water to make up 1 quart of rasam.

Pour tadka (1 tsp mustard, a few curry leaves) fried in ghee. Keep covered till the rasam is served.

Lime Rasam

Cook ½ cup tur dal. Mash and set aside

Ingredients

Quantity

Tomato (chopped)

1

Ginger (chopped)

¼”

Green chilli (slit)

1

Rasam powder

¾ tsp

Curry leaves

A few

Asafoetida

1 pinch

Salt

To taste

Add all the above ingredients to 2 cups of water and cook till the tomatoes are tender. Mash and add the cooked dal, chopped cilantro and enough water to make a quart of rasam. Turn off the heat when the top is covered with froth. Add 1 ½ tbsp of lime juice.

Tadka is same as paruppu rasam, but add ¼ tsp of cumin to the tadka.

Garlic Rasam

Ingredients

Quantity

Peeled Garlic cloves

½ to ¾ cup

Black pepper

1 tsp

Cumin seeds

1 tsp

Red chilli (broken)

1

Tur dal

2 tsp

Roast all ingredients except garlic in 1 tsp of oil. Add 4 or 5 cloves of garlic and a few curry leaves. Roast for a minute more. Grind into a paste. Add to a saucepan, 2 cups of water and the remaining garlic cloves, salt and 1 ¼ tsp of tamarind. Cook till the garlic is soft. Add the ground paste and enough water to make up 1 quart of rasam. Turn off the heat when the top is covered with froth.

Pour tadka (1 tsp mustard, a few curry leaves) fried in ghee. Keep covered till the rasam is served.

Pepper Rasam

Follow the same method used for garlic rasam, but avoid the garlic.

Easy Pepper Rasam

Boil together, 2 cups of water, 1 ¼ tsp salt, and 1 tsp tamarind for 5 minutes. Add cumin and pepper      powders (1 teaspoon each) and thin dal water to make up 1 quart. Top with tadka.

Jeera (Cumin) Rasam

Soak and grind 1 tbsp tur dal, 1 tsp cumin seeds, handful of curry leaves. Grind to a rough paste. Set aside.

Boil together 1 large tomato, 1 ¼ tsp salt, ½ tsp rasam powder, 1 tsp tamarind paste in 2 cups of water. When tomato is cooked soft add the rasam paste mixed with 2 cups of water. Turn off the heat when the top of the rasam is covered in froth. Tadka ½ tsp mustard and a few curry leaved fried in 1 tsp of ghee.

Vepambu (Neem flower) Rasam

Boil together 2 cups of water, 1 ¼ tsp salt, 1 ¼ tsp tamarind paste and ½ tsp rasam powder for 5 minutes. Add 2 cups of thin dal water. Turn off the heat when the top is covered with froth.

Garnish with chopped cilantro.

Tadka: Fry 2 or 3 red chillies (broken), ½ tsp mustard seeds, 1 pinch of asafoetida, A few curry leaves and finally add 1 tbsp of dry neem flowers to ghee and fry till the flowers are brown. Make sure neem flowers do not turn too dark. Add to rasam. Keep covered.

Vegetable Rasam

Sometimes a favorite vegetable is added to the rasam for a variation. The recipe and method are the same as paruppu rasam.

Eggplants slit into quarters, drum sticks cut into 2” pieces or onion cut into long strips and sautéed in oil can be used. These are usually added along with the tomatoes in the beginning. Wait till the vegetables are well cooked but firm, before adding the dal.

Pineapple Rasam

Follow the same steps as lime rasam. Substitute half the tomatoes with 1 cup diced pineapple. Add ½ tsp pineapple essence at the end.

5.    Yogurt Preparations

Homemade Yogurt

Making homemade yogurt is a simple process. You need a cupful of good Indian yogurt culture.

Heat a bowl of milk till it comes to a boil. Turn off the heat. Wait until it feels just warm to the touch (not hot). At this point, add 2 tablespoonsful of the culture and mix well. Put a tight lid on it and leave undisturbed in a warm place for 6 to 8 hours. If the weather is cold, wrap a kitchen towel around the bowl and keep in an oven.

Mor Kuzhambu (Yogurt Gravy) – Recipe 1

This is a side dish for rice and very popular in the southern states.

Ingredients

Quantity

Vegetables of choice (cut into 1/2” thick 1 ½” long dice)

2-3 cups

Thick butter milk or Yogurt

2 cups

Green chillies

3-4

Shredded coconut

1 cup

Cumin seeds

½ tsp

Rice flour or soaked rice

1 tbsp

In the blender, make a paste of the coconut, rice, cumin and chillies. Add the butter milk or Yogurt and pulse till it is well mixed with the paste.

Cook the vegetables (okra - sautéed in oil before adding, winter melon, chayote and other similar vegetables) with a little water and salt. Drain the stock and save it. Add the butter milk paste to the vegetables and stir constantly (to ensure buttermilk does not curdle and become lumpy).

Turn off the heat when the gravy is about to come to a boil. Add curry leaves and tadka (1 chilli and mustard popped in heated coconut oil). Do not cover the dish until it cools down. Add the vegetable stock if you prefer a thinner gravy.

Note: Never allow buttermilk preparations to boil.donot stop stirring during the cooking process.

Mor Kuzhambu – Recipe 2

This is a variation of recipe 1 that uses a dal paste. The same amount of vegetables and butter milk/yogurt can be used

Ingredients for paste

Quantity

Tur dal(soaked)

1 tbsp

Chana dal(soaked)

1 tbsp

Shredded coconut

2 tbsp

Ginger

½” piece

Red chillies

2

Green Chillies

2

Cumin seeds

1 tsp

Dhania (optional)

2 tsp

Grind the ingredients into a grainy (not smooth) paste. Add the yogurt and pulse to mix.

Follow the same instructions as recipe 1. Add ¼ tsp fenugreek seeds to the tadka and garnish with 1 tsp chopped cilantro.

Mor Kuzhambu with Ripe Mangoes

This is another variation of recipe 1. Peel 1 or 2 mangoes and dice. Cook with salt and some water. Use this in place of other vegetables. When it is cooked mash well and add 1 tbsp of brown sugar and then proceed as described earlier.

Mor Kuzhambu with Dal Dumplings

You do not use vegetables for this dish. Instead soak in water ¾ cup each of tur dal and chana dal.

Grind the soaked dal with 2 red chillies, 1 green chili, a pinch of asafoetida, salt to taste and a few curry leaves. Add just enough water to make a thick, grainy paste.

Heat 1 tbsp of oil and fry 1 tsp mustard seeds and another pinch of asafoetida and pour onto the ground dal. Mix well and roll the dal paste into small balls (1 ¼” diameter). Place the balls in a greased steamer or idli mold and steam cook for 12 minutes (a fork poked into the balls should come out clean).

Now prepare the mor kuzhambu as per recipe 1 and add the dumplings before you turn on the heat. Turn off heat just before it starts to boil and garnish with fresh tadka and chopped cilantro.

Mor Kuzhambu with Roasted Ingredients

This variation of recipe 1 uses roasted ingredients

Ingredients

Quantity

Urad dal

1 tbsp

Chana dal

1 tsp

Fenugreek seeds

½ tsp

Coriander seeds

1 tbsp

Red chillies

2

Green Chillies

2

Shredded Coconut

½ cup

Butter milk

2 cups

Slightly fry the top five ingredients in oil. Add coconut and green chillies.

Grind all ingredients with a little water to make a fairly smooth paste. Add 2 cups of butter milk, salt and pulse to mix.

Follow rest of the steps in recipe 1 and garnish with tadka of mustard seeds, curry leaves and 2 red chillies.

Mor Kootu

Vegetables suitable for this dish are green banana stem cut into very thin strips (julienned), winter melon or chayote diced into ½” cubes. You can also experiment with carrots, potatoes or cabbage. Use about 1 lb of vegetables. Chopped greens also make excellent vegetables for this dish.

Prepare the paste and proceed with steps described in Mor Kuzhambu – Recipe 2.

For the tadka, fry in oil: 1 tbsp chana dal, ½ tsp cumin seeds, 1 tsp coriander seeds, 1 red chilli and curry leaves.

Mor Charu with Carom (Omam or Ajwain)

This is prepared in the consistency of rasam. Add 1 tsp of rice flour and 1 cup of water to 1 cup of yogurt or butter milk and beat until you get a smooth paste.

Heat 2 tsp oil in a saucepan, add 2 red chillies, ½ tsp mustard, 1 tsp tur dal. When the tur dal is a light brown, add 1 ½ tsp of carom. Add the butter milk mix and a few curry leaves.

Turn off the heat just as the charu comes to a boil. Continue to stir for one more minute

Leave uncovered for a while.

Menthia (Fenugreek) Morcharu

Mix 1 tbsp besan (gram flour) to 1 ½ cups of yogurt and 1 cup of water. Add salt and beat until smooth.

Heat oil in a pan and add a ½ tsp fenugreek seeds, ½ tsp mustard seeds and 1 tsp tur dal. When fried, add 2 chopped green chillies, a pinch of asafoetida and a pinch of turmeric.

Add the yogurt mix and simmer allowing it to boil for a couple of minutes so the gram flour gets cooked.

Garnish with fresh curry leaves and 1 tsp of chopped cilantro.

Avial

This is a vegetable preparation cooked in a thick yogurt sauce. A mix of vegetables is used – chenai (elephant yam), raw plantain, winter melon, French beans, carrots and potatoes constitute the most commonly used combination of vegetables. Drumsticks (moringa) is an optional add-on.

Peel and cut all the vegetables into thin 1 ½” long pieces. About 1 lb or 4 to 5 cups of vegetables should be adequate.

Cook the vegetables in about 1 ½ cups of water with 1 tsp of salt and a pinch of turmeric.

Ingredients for paste

Quantity

Shredded coconut

¾ to 1 cup

Green Chillies

2

Cumin seeds

½ tsp

Rice flour

1 ½ tsp

Grind the above to a fine, smooth paste.

Add the paste to the cooked vegetables and boil for a minute. Finally add 1 cup of thick yogurt, mix well and turn off heat.

Garnish with 1 tbsp of raw coconut oil and cover the pan right away.

Kadi

Kadi is the North Indian version of mor kuzhambu. This can be eaten with rice, kichadi or as a side dish for rotis. This can also be drunk as a soup.

Gujarati Kadi

Ingredients for paste

Quantity

Yogurt

2 cups

Gram flour

2 tbsp

Chilli Powder

½ tsp

Turmeric

Pinch

Dhania-Jeera powder

1 ½ tsp

Add 3 cup of water to the above ingredients and beat well to get a smooth paste.

Heat 1 tbsp of oil in a pan. Add ½ tsp mustard seeds, 2 cloves, 1 red chilli, ¼ tsp fenugreek seeds and a pinch of asafoetida. When these are fried, add ginger/green chilli paste 1 tsp and fry for a few seconds.

Add the yogurt mix, salt and 2 tsp of brown sugar and boil everything together for 5 minutes.

Garnish with fresh curry leaves, chopped cilantro and 1 tbsp of dry coconut powder.

Gujarathi kadi is usually a thin soup. So water down the kadi if it is too thick.

Punjabi Kadi

This is usually much thicker than the Gujrati version and has pakoras added.

For the pakoras:

Mix ¾ cup gram flour, 2 tbsp chopped onions, ½ tsp ginger garlic paste, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp pomegranate seeds (anar dhana) together to a thick drop consistency.

Deep fry spoonfuls of the mix in hot oil and set aside.

Mix ¼ cup gram flour in 1 ½ cups of yogurt and ½ to 1 cup of water. Mix well with a pinch of turmeric.

Heat 1 tbsp of oil in a pan and add cumin seeds, 1 tsp ginger garlic paste and 2 chopped green chillies.

Sauté for a few seconds and add the yogurt mix. Boil well for at least 10 minutes and add the pakoras. Boil for a further 3 minutes to allow the pakoras to cook and soften.Add1/2tsp garam masala.

Garnish with chopped cilantro and serve hot with plain rice, jeera rice or kichdi.

6.    Vegetables

In southern India a lot of vegetables are cooked in a gravy of dal, coconut paste and spices. These dishes are called “kootu”, which literally means a side dish - to eat with. Almost any vegetable can be cooked in a kootu. These are very healthy, wholesome dishes since they contain very little oil but are rich in proteins and vitamins. Vegetables are cooked very fast to maintain nutritive value. A variety of spices is used for taste and also for their health value. These are typically side dishes for rice preparations but may also be eaten with rotis or puris.

Vegetables for Rotis and Puris

Vegetable Kurma

Kurma is usually prepared with a combination of vegetables. The commonly used vegetables are potatoes, french beans, cauliflower, peas, chayote and carrots.  Beet roots may also be included.

Cook 1 lb of mixed vegetables in sufficient water with salt and set aside.

Ingredients for Paste

Quantity

White poppy seeds (soaked for 30 minutes)

1 tbsp

Shredded coconut

1 cup

Cashew nuts

8-10

Green chillies

2

Fennel seeds (optional)

½ tsp

Blend into a smooth paste with a little milk or water.

Heat oil in a pan. Fry 1 tsp cumin seeds, 4 or 5 cloves and 2 peeled cardamoms. Add 1 cup chopped onions and 1 tsp ginger-garlic paste. When the onions change color, add 1 cup diced tomatoes, 2 tsp dhania powder and 1 tsp chilli powder.  When the oil begins to separate, add 2 tbsp yogurt and stir fry for a few minutes.

Add the cooked vegetables to the pan along with the ground paste. Boil for a few minutes and garnish with cilantro.

Potato Masala

This can be used as a side dish for puris or rotis as well as a stuffing for Masala dosas (recipe found in another chapter).

Pressure cook 1 lb potatoes, peel and break them into uneven pieces.

Heat oil in a pan. Fry chana dal, mustard seeds, 1 red chilli, cumin seeds and curry leaves. Then add 1 cup chopped onion, 1 tsp chopped ginger and 1 tsp chopped green chillies. When the onion changes color, add 1 diced tomato, 1 tsp dhania powder and salt. When the tomatoes are cooked, mash up everything with the back side of a spoon and add the potatoes and chopped cilantro. Mix well. The juice of one lime may be added to improve the taste.

Alu Gobi Matar (Potatoes, Cauliflower and Peas)

Ingredients

Quantity

Cauliflower (broken into florets)

1 medium

Potatoes (peeled and diced)

2 cups

Peas

1 ½ cups

Coriander-cumin powder

2 tsp

Garam masala

1 tsp

Onion (diced)

½ cup

Ginger-garlic paste

1 tbsp

Heat 2 tbsp oil in a wide pan and add ½ tsp cumin and ½ tsp turmeric.

Add ginger-garlic paste and sauté for 2 minutes.

Add the potatoes and stir fry till thy start to brown. Add coriander-cumin powder, cauliflower and peas. Mix well and cover. Lower the heat to medium and cook till cauliflower is cooked but firm.

Add salt, 1 tsp of sugar (optional) and garam masala. Sprinkle a few tsp of water and mix well.

Cook for 2 more minutes.

Serve garnished with chopped cilantro.

Bell Pepper Masala

You will need 2 large bell peppers and 1 large potato (cut into ½” thick wedges)

Ingredients for Gravy

Quantity

Chopped Onion

1

Ginger garlic paste

1 tbsp

Dhania-Jeera powder

2 tbsp

Chopped tomato

1

Turmeric powder

½ tsp

Ingredients for Paste

Quantity

Peanuts (roasted)

1 tbsp

Sesame seeds (roasted)

1 tbsp

Grated Coconut

½ cup

Heat 2 tbsp oil in a pan. Add potatoes and sauté till they start to brown. Add bell peppers and sauté for 2 more minutes. Remove from pan.

Add all the gravy items to the same oil. When everything is cooked and the oil begins to separate, mash it with a spoon. Add back the bell peppers and potatoes, the ground paste, 1 tsp chilli powder, 1 tsp garam masala and salt. Boil everything together for 2-3 minutes and finally garnish with cilantro.

Serve with plain rice, pulao or rotis.2 spoons of brown sugar may be added to give some sweetness to the dish.

Okra Masala

Ingredients

Quantity

Okra (washed and cut into 1” pieces)

1 lb

Cumin seeds

1 tsp

Onions (chopped)

½ cup

Ginger-garlic paste

1 tsp

Chilli powder

1 tsp

Turmeric powder

¼ tsp

Sugar (optional)

1 tsp

Garam masala

1 tsp

Cilantro (Chopped)

Lemon juice

Heat 2 tbsp of oil in a pan and fry cumin seeds. Add the chopped onions and saute for a few minutes. Add ginger-garlic paste, chilli powder and turmeric powder. Fry for a minute and add the okra pieces along with salt. Keep stir frying on medium fire till the okra browns slightly. Add sugar and garam masala and mix carefully to make sure the okra pieces remain intact. Put a lid on at this stage and continue until the okra is cooked well but not mushy. Turn off the stove. Add lemon juice and chopped cilantro.

Can be served with roti or rice.

Okra Fry

Remove the ends and slit each okra vertically into halves. Deep fry in hot oil till they turn crisp. Care should be taken not to brown them too much. Add chat masala.

Serve hot, garnished with chopped cilantro and lime wedges on the side.

Stuffed Okra

Wash the okra. Do not chop off the ends, but make a vertical slit in the middle (about 2-3” long).

Mix the following powders together

Ingredients for Stuffing

Quantity

Chick pea flour (Besan)

2 tbsp

Coriander  powder

1 tbsp

Cumin powder

1 tbsp

Garam masala

1 tsp

Red chilli powder

½ tsp

Dried mango (Amchur) powder

1 tsp

Turmeric powder

¼ tsp

Salt

To taste

Sugar (optional)

1 tsp

Heat 2 tsp oil in a pan and fry the spice mix for a few seconds (about 30 sec) till the fragrance is released.

Stuff this powder gently into the slits in the vegetables. Set aside for an hour.

Heat 2 tbsp of oil in a wide, thick bottomed pan and arrange the okras carefully. Cover with a lid and cook on medium fire till the okras are tender. Keep checking to see they do not stick to the pan. Turn them around gently to ensure even cooking on all sides.If you like it crisp cook without the lid for sometime.

Kofta Curry

Koftas are deep fried vegetable & lentil dumplings cooked in gravy.

The following vegetables are suitable for this dish

·        Opo squash – peeled and grated fine

·        Spinach (fresh or frozen) – chopped fine

·        Potatoes – boiled, peeled and mashed

·        Paneer – mashed

Ingredients

Quantity

Vegetable of choice (prepared as described above)

2 cups

Ginger-garlic paste

1 ½ tsp

Chopped green chillies or Red chilli powder

½ tsp

Chopped cilantro

2 tbsp

Cumin seeds

½ tsp

Gram flour (besan – enough to make a fairly tight dough)

Approx. ¾ cup

Salt

To taste

1.      In the case of opo squash and frozen spinach, if the vegetable is very watery, squeeze out the excess water as thoroughly as you can

2.      Mix all the ingredients into a tight dough

3.      Roll into lime sized balls or smaller.

4.      Heat oil in a pan and deep fry the koftas 5 to 6 at a time and set aside

5.      Prepare gravy as per directions given for aloo matar paneer, but add ½ cup extra water

6.      Add the koftas to the gravy, 10 minutes before serving and heat through. Do not boil

Bagara Baingan (Stuffed Eggplant in Gravy)

Ingredients

Quantity

Small whole Indian eggplant

12 to 15

Potato (cut in wedges) – optional

1

Onions (diced)

1 large

Ingredients for Stuffing

Quantity

Chana dal

1 tbsp

Dhania

2 tbsp

Dried Coconut

2 tbsp

Red Chillies

2

Roast the ingredients for stuffing, add salt and grind into a coarse powder.

Prepare the paste for the gravy (the same as for bell pepper masala).

Slit the egg plants into 4, but do not cut through to the end (all 4 pieces should still be attached). Stuff the powder into the egg plants and set aside.

Heat oil in a wide bottomed pan, add cumin seeds and turmeric powder. After the cumin pops, add the eggplants carefully along with the potato wedges. Fry everything gently. If any powder remains, add it on top of the vegetables at this point.

Take the contents out gently (ensure the egg plants pieces are still attached) and set aside.

Now follow the same steps as bell pepper masala to prepare the gravy. Add the fried eggplant and potatoes, ½ tsp tamarind paste with 2 tsp brown sugar and boil everything together for just a couple of minutes.

This dish tastes as good with rice as well.

Alu Matar Paneer (Potatoes, peas and cheese cubes in gravy)

Ingredients

Quantity

Cubed Potatoes

1 cup

Green Peas

1 cup

Paneer cubes

1 lb

Green chiili/ginger paste

1 tsp

Black Pepper powder

1 tsp

Dhania powder

1 tsp

Garam masala powder

½ to ¾ tsp

Onions (chopped)

1 cup

Cashew nuts

7 or 8

Chopped Tomatoes

½ cup

Kasuri (dried) Methi

1 tsp

Heat 1 tbsp oil in a pan. Add chopped onions and fry till it changes color. Add chilli/ginger paste, pepper powder and dhania powder. Stir fry for 1 minute. Add the tomatoes, pinch of salt and fry till it is cooked soft. Add ¼ cup thick yogurt and cook till it blends nicely. Grind the above mix with cashew nuts and ½ cup milk. Set aside.

Heat 2 tbsp of oil or ghee in a pan and add the potatoes. When it browns, add the paneer. Fry the cubes till they turn a light brown and the potatoes are also browned. Add the peas, salt to taste, 1 tsp sugar and the ground masala gravy. Add sufficient water to get the right consistency.  Boil for about 5 minutes. Add garam masala powder and boil for 2 more minutes. Add 1 tbsp butter and turn off the heat. Garnish with fresh chopped cilantro. ¼ cup fresh cream may be substituted for the butter.

Note: A tsp of kasoori (dried) methi added towards the end gives another layer of flavor to the dish.

Variation 1 (Alu Matar Paneer)

Substitute 1 tsp red chilli powder for green chilli in paste and add 1 extra tomato instead of yogurt. You will get a rich orange colored gravy.

Variation 2 (Alu Matar Paneer)

The paneer cubes need not be fried. Just soak the cubes in hot water for ½ hour and add them to the gravy at the end along with the garam masala.

Cauliflower Peas Masala Gravy

Ingredients

Quantity

Caultiflower broken into florets (Medium Sized)

1

Oil

2 tbsp

Diced Onions

1 cup

Ginger-garlic paste

2 tsp

Dhania powder

2tsp

Chilli powder

1 tsp

Turmeric powder

¼ tsp

Garam masala

1 tsp

Dices tomatoes

1 cup

Peas

1 cup

Heat 2 tbsp oil in a pan. Add diced onions and fry till it changes color. Add ginger-garlic paste, chilli powder, turmeric powder and dhania powder. Stir fry for 1 minute. Add the diced tomatoes and fry till the oil separates. Add the cauliflower florets and salt and sauté everything together for a further 5 minutes on medium heat. Add 1 tsp garam masala powder and 1 cup peas and also enough water to cook. Boil till the cauliflower is cooked but crisp and the gravy is sufficiently thick. Garnish with chopped cilantro.

Bell Peppers and Paneer in Gravy

Ingredients

Quantity

Large Bell Peppers (cut in ½” wedges)

2

Paneer cubes (soaked in warm water for 10 minutes and drained)

½ lb

Carrot (large – cut into 1 ½” julienne)

1

Green peas

1 cup

Ingredients for gravy

Same as cauliflower peas masala

Prepare the basic gravy as for cauliflower peas dish. Just substitute the above mentioned ingredients instead of cauliflower. Add ½ cup whole milk at the end and skip the water.

Peas in Gravy

Ingredients

Quantity

Frozen peas

3 cups

Shredded coconut

2 tbsp

Green Chillies

2

Coconut oil (or other vegetable oil)

2 tbsp

Dhania powder

2 tbsp

Chilli powder (optional)

½ tsp

Turmeric powder

1 pinch

Diced onion

1 cup

Ginger-garlic paste

1 tsp

Tomatoes (chopped)

½ cup

Heat oil and add all the powders and fry for a few seconds. Add the onions, ginger-garlic paste, tomatoes and cook till the oil separates.

Grind the coconut and chillies into a smooth paste. Add frozen peas and ground paste, salt and 1 tsp sugar to the pan. Mix well. Add ½ cup of water and cook till the peas are done. Add 1 tsp garam masala.

Garnish with tadka of ¼ tsp mustard and few curry leaves in coconut oil.

Okra in Gravy

Ingredient

Quantity

Okra (wahed and cut into 1” pieces)

1 lb

Onions (diced)

½ cup

ginger-garlic paste

1 tsp

Chilli powder

½ tsp

Coriander powder

1 tbsp

Tomato (diced)

1 large

Yogurt

1 tbsp

Garam masala

1 tsp

Cilantro (chopped)

Shallow fry the okra in oil and remove to a dish. Fry onions in the same oil. Add ginger-garlic paste, turmeric powder and chilli powder. Fry for a minute and add coriander powder, tomatoes and salt. Saute till oil separates. Add the fried okra and mix well. Add 1 tsp garam masala and ¾ cup water. Boil for a couple of minutes for tastes to blend. Serve topped with fresh cilantro.

Serve with rotis.

Cauliflower and Peas in Cilantro and Coconut Gravy

Ingredients

Quantity

Cauliflower broken into florets (Medium Sized)

1

Potatoes (cut into cubes)

1 cup

Frozen peas

1 cup

Ingredients for Paste

Quantity

Grated Coconut

½ cup

Chillies

2

Cilantro

½ to ¾ cup

Cook the potatoes in about 1 ½ cups of water. When half done, add the cauliflower and peas. Cook till the potatoes are done and the cauliflower is cooked but still crisp. Add salt, 2 tsp of sugar and the ground paste. Boil for just 1 minute and turn off the heat.

Garnish with tadka of ¼ tsp mustard, ½ tsp cumin seeds and few curry leaves in 2 tbsp of oil.

Sagu (Vegetables in Gravy)

A variety of vegetables is used for this dish. Chayotes, carrots, beans, val or green peas and potatoes are diced small and cooked together with salt and turmeric.

Ingredient for Masala Paste

Quantity

Shredded coconut

½ cup

Roasted gram

1 tbsp

Green chillies

2 or 3

Pepper corns

½ tsp

Cloves

4

Cinnamon

1” stick

Poppy seeds

2 tsp

Fennel seeds

1 tsp

Cumin seeds

1 tsp

Grind all the masala items together.

Add to the cooked vegetables and boil for 5 minutes. Add ¼ tsp tamarind paste.

Tadka: Mustard seeds, red chillies, chana dal, jeera and curry leaves fried in 2 tbsp of oil.

Pao Bhaji

This is a famous street food in Mumbai. This provides a well balanced meal for children and is very popular among young and old.

You can use Pao (sold in Indian stores) or burger buns with the bhaji.

Ingredients

Quantity

Onion (chopped fine)

1 cup

Tomatoes (chopped)

1 cup

Mixed vegetables (chopped beans, carrots, cauliflower, bell peppers, peas and potatoes)

5 cups

Green chillies (chopped)

2

Cilantro (chopped)

¼ cup

Cumin and black pepper powder

1 tsp

Coriander powder

1 tbsp

Garam masala

1 tsp

Salt

To taste

Butter

1 stick

Ginger garlic paste

1 tsp

Lime wedges

Boil all the vegetables in 2 cups of water with salt and set aside.

Heat some oil in a pan and saute the onions. Add ginger garlic paste and saute for one minute more. Add cumin, pepper and coriander powders and mix well. Add tomatoes and a little salt and cook till oil starts to separate. Add the cooked vegetables along with the cooking water. Now add garam masala and cook for 5 minutes. Mash everything slightly to blend.

Serve hot topped with butter, cilantro and finely chopped raw onions. Add a little lime juice before serving or serve with lime wedges on the side.

The pao or buns should be pan fried in butter (only one side is to be fried) and served with the bhaji.

Dry Vegetable Curries

The vegetables are usually cooked in their own juices without addition of water so that there is no wastage of nutrients. Moreover the vegetables are cooked fast in a stir fry till they are tender crisp. Other than salt and grated coconut, very little spice is added; the natural flavor of the vegetable is maintained.

Potatoes, Yams and Plantain Curries

In the following recipes for potatoes, yams and raw plantains, the vegetables can be cooked plain or can be prepared using the south Indian curry powder to suit the taste of people who like it spicy. Recipe for curry powder is given in the chapter on masala powders.

Potato Curry

This can be made in two ways.

Method 1: Pressure cook the potatoes in their jackets for just one whistle; peel and cut them into cubes and proceed.

Method 2: Just peel the raw potatoes and dice them into cubes and shallow fry.

Ingredients

Quantity

Potatoes

4 large

Salt (to taste)

1 ½ tsp

Chilli Powder

1 tsp

Oil for tadka

2 tbsp

Mustard seeds

¼ tsp

Curry leaves

A few

Turmeric powder

¼ tsp

Heat oil and fry mustard seeds, curry leaves and turmeric powder for tadka. Add prepared vegetables and salt and cook on medium fire till the potatoes are fried to a golden brown. Add chilli powder and fry for a minute or two. Turn off the heat and sever hot. Keep stirring to make sure the curry does not get burnt.

If using uncooked potatoes, keep the pan covered while frying. You can uncover the pan once the potatoes are cooked. Do keep checking to make sure the potatoes do not get excessively browned.

One onion diced into cubes may be added while the curry is frying for extra flavor.

Taro Root Curry

Just substitute taro root for potatoes and proceed with the steps described for potato curry.

Taro roots cook very fast. So just boil them in a large pan in plenty of water. Remove before it gets too soft. Peel then cut into cubes and proceed.

Mixing a tablespoon of gram flour to the taro cubes before frying helps in keeping the curry crisp.

Potato Podimas (Mashed Potatoes)

Ingredients

Quantity

Potatoes (boiled, peeled and crumbled)

2 lb

Salt (to taste)

1 ½ tsp

Green chillies (chopped)

3

Ginger (chopped)

1” piece

Frozen peas (optional)

1 cup

Oil for tadka

2 tbsp

Mustard seeds

¼ tsp

Curry leaves

A few

Urad dal

1 tsp

Heat oil in a wide pan. Add mustard seeds, urad dal followed by curry leaves, green chillies, ginger and frozen peas. Sauté for a minute.

Add the crumbled potatoes (make sure to not overcook potatoes) and salt and mix everything well. This curry should not become lumpy, so take care while mixing.

Turn off the heat after a minute or two. Optionally, 1 tbsp of lime juice may be added at this stage.

Garnish with chopped cilantro and/or 2 tbsp of shredded coconut. Serve with rice and sambhar.

Raw Plantain Podimas (Mashed Plantain)

Cook 6 unpeeled raw plantains (cut in 2) in boiling water. Peel and mash. Care should be taken not to overcook the plantains.

Proceed with the same recipe as Potato Podimas but leave out the frozen peas.

Raw Plantain Plain Curry (Mezhukku Peratti)

Ingredients

Quantity

Raw Plantain (peeled and cut into cubes)

4 large

Salt (to taste)

1 ½ ts

Coconut oil

2-3 tbsp

Mustard seeds

¼ tsp

Curry leaves

A few

Red chillies

2

Heat oil in a wide pan. Add mustard seeds, red chillies and then curry leaves. Add the plantains and salt. Add 1 cup water and cover with a tight lid for about 5 minutes.

The vegetable should be cooked but still firm. Uncover and continue cooking till the plantains are slightly browned. Keep stirring every few minutes. Keep the flame at medium to avoid burning.

Raw Plantain curry variation

Cut peeled raw plantains into quarter inch thick discs. Follow the same steps as described for raw plantain curry. However substitute canola oil for coconut oil; add a pinch of asafoetida and ½ tsp of urad dal to the tadka. Finally add ½ tsp of tamarind paste while the vegetables are cooking.

Elephant Yam (Chenai) Mezhukku Peratti

Peel the yam, cut into cubes and wash well. Cook the same way as plantain mazhukku peratti.

Potatoes in Cilantro Gravy

Ingredients

Quantity

Baby(small) potatoes or potatoes peeled and cubed

1 lb

Chopped Cilantro

2 cups

Green chillies

2 or 3

Cumin seeds

1 tsp

Grated coconut

½ cup

Salt

To taste

Oil for tadka

2 tbsp

Mustard seeds

½ tsp

Asafoetida

1 pinch

Turmeric powder

¼ tsp

Lime juice (optional)

1 tbsp

Baby potatoes may be used unpeeled for the dish. But if you prefer them peeled just boil them in plenty of water for a few minutes and peel. But make sure the potatoes are still firm.

Grind the chopped cilantro, green chillies, cumin and coconut into a smooth paste

Heat oil in a pan. Add ½ tsp mustard seeds, asafoetida and turmeric powder.

Add the potatoes, lower the stove to medium and allow them to fry well on all sides. Keep turning the potatoes to ensure they are uniformly browned.

Now add the cilantro paste and mix well. Cover the frying pan to allow the flavors to meld well. Uncover the pan after 2 or 3 minutes.

If you like the vegetable fairly dry, serve as it is. If you want more gravy, add a cup of water and let the dish boil for a minute.

Add lime juice at the end.

French Beans, Broad Beans (Avarakkai) or Cluster Beans (Kothu Avarakkai)

These three vegetables are cooked the same way.

Heat 2 tbsp oil in a wide bottomed pan. Add ½ tsp of mustard seeds, 1 tsp urad dal and 1 or 2 red chillies (broken into small pieces). When the urad dal is a light brown, add curry leaves and the diced and washed vegetables and salt. Stir fry for a couple of minutes till the vegetable changes color. If it looks too dry sprinkle a handful of water. Reduce heat to medium and cover tightly. The vegetable will be cooked in about 5-7 minutes. Add ½ cup shredded coconut and 1 tsp of sugar. Mix well and turn off the heat.

These dishes are best served fresh and hot, but can be refrigerated and microwaved the next day.

Cabbage Curry & Cauliflower Curry

Cabbage or cauliflower curries are prepared the same way as French beans, but they cook very fast. Care should be taken to preserve the fresh green color. Do not use a lid while cooking these vegetables. Add the salt only at the end along with coconut. Also green chillies should be substituted for red chillies. Garnish with chopped cilantro.

Carrot and Beetroot Curry with Coconut

These vegetables taste better with diced onions in them. Heat oil in a pan and add mustard seeds, cumin seeds and urad dal. When the mustard has popped, add 1 cup diced onions and 1 chopped green chilli. Fry till the onion changes color and then add 1 lb carrots or beetroots (peeled and diced small). Add salt and cook as with other vegetables. Add grated coconut and chopped cilantro. Mix well and turn off the heat.

Beetroots may be cooked whole (one whistle) and then peeled and diced because the peel comes off very easily when it is pressure cooked.

Papaya, Chayote, Opo Squash etc. Curry

Papaya, Chayote, Opo Squash and other watery vegetables are also made into dry curries. Given below is the recipe for these.

Ingredients

Quantity

Vegetable of your choice (peeled and cut into 1/3” cubes

4-5 cups

Mung dal or chana dal (soaked in hot water for 30 minutes)

¾ cup

Grated coconut

½ cup

Oil, mustard, urad dal, green chillies, asafoetida and curry leaves

For tadka

Heat oil and add tadka ingredients. When the urad dal is brown add the soaked dal and stir fry for 1 minute. Add the vegetables and salt and mix well. Reduce heat to medium. Cover with a tight lid and cook till done (5-7 minutes). Add grated coconut and chopped cilantro and stir fry till the curry is dry.

Greens Curry

The exact same recipe given for watery vegetables can be used for greens like spinach and Indian greens (keerai varieties) as well.

Pumpkin or Butternut Squash Sweet & Hot Curry

Ingredients

Quantity

Vegetable of your choice (peeled and cut into 1/3” cubes

1 lb (about 4 cups)

Brown sugar or Jaggery

3 tbsp

Grated coconut

½ cup

Oil, mustard, urad dal, 2 red chillies and curry leaves

For tadka

Heat oil and add tadka ingredients. When the urad dal is brown add the vegetable and salt and mix well. Reduce heat to medium. Cover with a tight lid and cook till done (it should not be firm). Add the brown sugar and grated coconut and stir fry till the sugar is melted and the curry is dry.

This curry is cooked soft and the sweetness can be adjusted to suit your taste. Use very little salt.

Alu Methi (Potatoes with Fenugreek Leaves)

Ingredients

Quantity

Potatoes (boiled, peeled and cubed)

4 large

Fresh Methi Leaves (washed, picked and chopped fine) or

Frozen Methi

4 cups

10 oz

Chopped Onion (optional)

1 large

Oil, cumin and turmeric

For tadka

Heat oil in a pan and add tadka items. When done, add the potato pieces, salt and  red chilli powder cook till slightly browned. Add the methi leaves and keep stirring for a few minutes till the leaves are cooked. ½ tsp of sugar may be added at the end for light sweetness. Serve hot with rice or roti.

Vegetable Fritters

Cut the following vegetables into long strips (2” long x 1/6” thick)

Ingredients

Quantity

Indian eggplant

2 medium

Potato

1 large

Onion

½ large

Bell pepper

1 green

1 red

Carrot (peeled)

1 medium

Cabbage (2” long strips)

1 cup

Baby spinach

20 leaves

Raw plantain (optional)

½ large

Lightly mix in a large wide bowl all the vegetables with the following

Ingredients

Quantity

Rice flour

1 cup

Gram flour

½ cup

Maida flour

½ cup

Ginger-garlic paste

1 tbsp

Coriander powder

1 tbsp

Red chilli powder

1-2 tsp

Cumin powder

1 tsp

Fennel

1 tsp

Turmeric powder

½ tsp

Peanuts or broken cashews

¼ cup

Salt

To taste

Make sure not to crush the vegetables but they should be lightly coated in the mixed flour. Add a few drops of water if necessary.

Heat oil and when ready, spoon the vegetables in (as much as the oil can hold) and deep fry to a golden brown color.

Banana or Apple fritters

Use 2 cups of ripe banana or apple slices for this recipe.

For the batter

Ingredients

Quantity

Baking soda

1 pinch

White flour

1 cup

Whole wheat flour

1 cup

Salt

¼ tsp

Chilli powder

¼ tsp

Brown sugar or Jaggery

1 cup

Cinnamon powder

¼ tsp

Add water to make a thick dipping batter (coating consistency)

Heat oil in a pan, dip the fruit slices well in the batter and deep fry. Serve hot.

Tindora Curry

Ingredients

Quantity

Tindora (cut vertically into 4 pieces or horizontally into discs)

1 ½ lbs

Salt

1 tsp

South Indian curry powder or

plain chilli powder

2 tsp

¾ tsp

Peanuts (optional)

¼ cup

Canola oil

2tbsp

Gram flour

1tbsp

Mustard seeds

½ tsp

Asafoetida

1 Pinch

Curry leaves

8-10

Heat oil in a pan. Add mustard, asafoetida and curry leaves followed by peanuts.

When peanuts are fried crisp, add the diced tindora. Cook on medium till the tindoras are wilted and almost cooked.

Add the salt at this stage and cover with a lid till the vegetable is well cooked but not soft.

Add curry powder and gram flour and mix well. Continue to cook uncovered till the vegetable starts to brown.

Serve with rice or roti.

Cabbage Curry

Ingredients

Quantity

Cabbage (finely chopped)

1 small

Peanuts

¼ cup

Sesame seeds

¼ cup

Dried coconut

1 tbsp

Cumin

1 tsp

Green chillies (chopped)

2 or more

Turmeric powder

½ tsp

Sugar

1 tsp

Gram flour

2 tbsp

Dry roast the peanuts, sesame seeds and coconut and grind coarsely.

Heat oil in a pan and add cumin seeds. When they pop, add the chopped green chillies and turmeric powder. Stir for a minute, add the cabbage, salt and sugar.

Stir fry until the cabbage is cooked but still crisp. Add 2 tbsp of gram flour and the ground ingredients.

Keep stir frying till the curry turns dry.

Garnish with a chopped cilantro.

Bell Pepper Curry

Use the same recipe as above, but use 3 green bell peppers chopped into ½” pieces.

Cluster beans curry (Kothavaraikai)

Cut the beans into ½’ long pieces and proceed with the recipe described above. These beans take much longer to cook. So, add a few spoonsful of water and salt and keep covered tight till it is well cooked. Add the powdered ingredients at this stage. The gram flour is optional.

Vegetables with Curry Powder

Curry powder can be used when we need spicy curries. Root or tuber vegetables like yam, potatoes, sweet potatoes, taro and some vegetables like eggplants, okra, tindora, bell peppers, raw plantains are the most popular vegetables for this curry.

For people who like their vegetables spicy, 1-2 tsp of curry powder may be added to any or all of the vegetable curries we make with grated coconut.

Curry Powder

The curry powder can be prepared and stored in quantity. It can remain fresh for about a month in a tightly closed container. It can be kept longer in the refrigerator.

Ingredients

Quantity

Chana dal

1 cup

Dhania Seeds

1 ½ cup

Crushed Chilli OR

Dry red chillies

1 ½ tbsp OR

20

Coconut Powder (dry)

½ cup

Curry leaves

1 handful

Turmeric

1 tsp

Dry roast the chana dal in a pan. When it begins to turn brown, add the dhania and fry till the fragrance is released. Add the rest of the ingredients, mix well and turn off the heat.

Grind into a coarse powder after it cools.

Potatoes, Yams, Taro and Plantain with Curry Powder

Boil the vegetables of choice in lots of water till they are cooked but still retain some firmness. Peel and cut into large pieces (1/2” cubes)

Heat 3-4 tbsp of oil in a wide, thick bottomed pan. Add mustard seeds, turmeric powder, asafoetida and curry leaves. Optionally add a cupful of diced onions at this stage and fry for 2 minutes.

Add the vegetables and cook on medium. Wait for the vegetables to brown a little. When ready, add 2-3 tsp of the curry powder and fry for 5 more minutes on medium heat. Serve hot. If you have to reheat, please do so in a pan rather than using the microwave.

Indian Eggplant, Okra or Bell Pepper with Curry Powder

Use 14 or 15 small Indian eggplants (quartered lengthwise) OR 2 lb diced okra (1” long) or 5 or 6 large bell peppers (cut into 1” square pieces).

Heat 2-3 tbsp oil in a pan. Add mustard, urad dal, turmeric and curry leaves. When the urad dal has browned slightly, add the vegetable and fry on medium fire. When it starts to wilt add salt and 2-3 tsp of curry powder and mix well. Cook covered till the vegetables are well done but still firm. Check frequently to make sure they do not get too soft or burnt. Okra should be stirred gently to make sure the pieces stay intact.

All these vegetables taste very good in combination with potatoes as well.Reduce the quantity of the vegetable proportionately.

Curry Powder stuffed Eggplants

Mix 3 tbsp of curry powder with about 1 ¼ tsp of salt. Slit 14-15 egg plants into quarters while ensuring the quarters are still attached at the base. Stuff the egg plants well with the curry powder/salt combination.

Heat 3 tbsp of oil in a wide, thick bottomed pan and fry mustard and curry leaves. Put the eggplants in gently, cover and cook on medium. Keep turning gently (ensure the pieces remain attached to the base) and frequently but always replace the lid till the eggplants are fully cooked. Cook without cover for some more time till they brown. Any leftover powder may also be added to the curry at this stage. A handful of water may be sprinkled as needed to avoid burning and also to ensure the eggplants cook through.

Paruppu Usili (Dry vegetables cooked with Lentil Paste)

This is typically made with French beans or cluster beans. However, it also tastes really good with bell pepper, cabbage or asparagus.

Preparing the Dal Paste

Soak 1 cup tur dal and ½ cup chana dal together for 1 hour and drain. Grind to a coarse paste with 2 red chillies (more if you like it spicy) and salt. Try not to add any water while you grind. Best results are obtained when you use a food processor.

Method 1: You can steam cook the dal paste using an idli mold. Place a cup of paste in each greased depression and cook in a pressure cooker without using the weight for 12-15 minutes. Wait till it cools down a bit and then crumble it using a potato mash or just your fingers.

Method 2: Grease a glass bowl and place the paste in it. Cover with a tight glass plate and microwave on high for 3 minutes. Stir the paste and then cook for a further 3 minutes.

Cut the vegetable of choice into very small pieces. Heat 2 tbsp of oil in a pan and add mustard seeds, urad dal, 1 red chilli, curry leaves, turmeric and asafoetida. When ready add the vegetable and salt. Add ¼ cup water if necessary, cover with a lid and cook till done. Add the cooked and crumbled dal paste and keep cooking till the dal starts to brown slightly.

Cabbage or bell pepper usili is prepared the same way. But these vegetables cook very fast. So do not cover while cooking and do not add any water. Make sure the vegetable is dry before you add the cooked dal paste.

Bitter Gourd Fry

Cut 1 lb bitter gourd into ¼” thick circular slices. Add some salt and set aside for 20 minutes. Wash well.

Ingredients for Marinade

Quantity

Chilli powder

1 tsp

Turmeric powder

¼ tsp

Tamarind paste

½ tsp

Rice flour

1 tbsp

Gram flour

1 tbsp

Salt

To taste

Mix the ingredients listed above and marinate the vegetables for 20 minutes.

Heat 2 tbsp oil in a pan. Add tadka items – mustard seeds, urad dal, asafoetida and curry leaves. Add the vegetable along with the marinade, cover and cook on medium heat till the vegetables are cooked but still firm. Remove the cover and keep stir frying till it browns nicely. If you like some sweetness, add 1 tbsp of brown sugar at the last stage to give it a nice glaze.

Sundal

These are various beans cooked into dry curries. These are usually side dishes for rice along with sambhar, rasam etc. But these can also be consumed as tea time snacks. It is a rich source of protein for children. The preferred beans for these dishes are garbanzo, black eyed peas, surti val (mochai in Tamil), green mung, chana dal, dry soya beans, edamame, brown garbanzo and peanuts.

1 ½ cups of the bean of choice is soaked overnight and in the morning it is cooked with enough water to cover the beans. Garbanzo beans are best cooked in a pressure cooker. The other beans are better cooked over direct fire or in the microwave. They should be fully cooked but turn off the heat before the skin breaks. When they are done, drain but keep the cooking water.

Grind the following into a coarse paste for the sundal. 1 to 1 ½ cups shredded coconut, ½” piece of ginger (or 1 tsp chopped ginger), 2 green chillies.

Heat oil in a pan. Add 1 tsp mustard seeds, 1 red chilli (broken), asafoetida and ¼ tsp turmeric. Then add the cooked beans and salt. Cook for a few minutes and then add the ground paste. Keep stirring for a further 5 minutes for the tastes to blend. Add some of the cooking water with the paste, if your sundal looks too dry.

Method 2: DO not grind the coconut into a paste. Just add chopped green chillies, ginger and shredded coconut to the tadka. Add the cooked beans and mix everything well. Optionally, ½ cup of chopped onions may also be added to the tadka and fried for a minute before the beans are added.

Vegetables in Gravy for Rice

Plain Kootu (called Milagu Kootal in Kerala)

The following vegetables are used singly or in combinations of 2 or more: snake gourd, opo squash, chayote squash, pumpkin, broad beans (avaraikkai in Tamil), cluster beans (kottuavaraikkai in Tamil), elephant yam, ridge gourd, winter melon, french beans, cabbage, cauliflower, etc. Greens like spinach are also cooked the same way but use one variety of green at a time.

Method

Ingredients

Quantity

Cut vegetables

1 lb

Tur or mung dal

¾ cup

Ingredients for Paste

Quantity

Shredded Coconut

½ to ¾ cup

Red Chillies

2

Cumin seeds

¾ tsp

Pepper corn (optional)

4 or 5

Rice flour

½ tsp

Ingredients for Tadka

Quantity

Coconut oil or other oil

2 tsp

Mustard seeds

½ tsp

Urad dal

2 tsp

Red Chilli (broken)

½

Curry leaves (torn)

A few

Pressure cook the dal as per directions in previous chapters. Place the cut vegetables in a pan and add just enough water to steam the vegetables (about 1 ½ cups should be enough). Add salt and a pinch of turmeric powder. Bring to a quick boil on high heat. Reduce to medium heat and simmer. Put a lid on the pan for quick cooking. The vegetables should be well cooked but not mushy.

While the vegetables are cooking, blend the ingredients for the paste, adding a little water.

After the vegetables are cooked, add the cooked dal and the paste and mix well. As soon as the kootu comes to a boil, turn off the heat. Fry the tadka items in oil and pour on top of the kootu. Do not mix till just before serving. Keep the kootu covered till it is ready to be consumed.

Kootu with Spicy masala powder

This is very convenient for young working families. The spice mix can be roasted, ground, stored and used as required. It lasts a couple of months without losing its freshness.

Ingredients for Powder

Quantity

Chana dal

2 tbsp

Pepper corns

¼ cup

Urad dal

½ cup

Dhania seeds

2 tbsp

Cumin seeds

1 tbsp

Curry leaves

1 cup

Crushed red pepper

1 tbsp

Turmeric powder

1 tsp

Add the ingredients in the same order as they are listed. When the first 6 ingredients are roasted, turn off the heat and add the red pepper and turmeric to the hot mix and stir well. Powder to a slightly grainy texture after everything is cool.

Prepare the kootu as in the recipe for plain kootu. Use 2 tsp of this powder instead of using ground paste. You may add 1 tbsp of grated coconut to the tadka a few seconds before adding it to the kootu. This however is optional.

Kootu with Roasted, Ground Spice Paste

Ingredients for Paste

Quantity

Oil

1 tsp

Chana dal

1 tbsp

Urad dal

1 tbsp

Black pepper corns

½ tsp

Red chillies

2

Fresh grated coconut

½ cup

Fry the dals and pepper corns till they brown slightly. Add the red chillies and the coconut and fry for a minute more. Blend everything to a slightly coarse paste. The method of preparation is the same as earlier kootu varieties, but use half the amount of cooked dal.

Kootu in Coconut Milk

Dice the following vegetables into ½“ thick x 1” long pieces:

Potatoes 1 cup, carrots 1 cup, cauliflower florets 1 cup, French beans 1 cup, green peas 1 cup, slit green chillies 2.

Heat 1 ½ cups of water and add all the vegetables, green chillies, salt to taste, 1 tsp of sugar, 1 cardamom peeled and 2-4 cloves. When the vegetables are cooked add one can of coconut milk mixed with 1 tsp of rice flour. Turn off the heat just as it comes to a boil. Do not allow a full boil.

Tadka: Heat 1 tbsp coconut oil or ghee. Add 1 tsp cumin seeds, 1 red chilli and a few curry leaves. Turn off the heat and then add 1 tsp of pepper powder. Mix well and pour immediately onto the kootu. You can fry some chopped onions in the tadka and brown slightly before you add to the kootu.Half a tsp of grated g[nger may be added to the tadka  for flavor.

Thiruvadirai Kootu

Olan

This is a special dish from Kerala.

Pressure cook 1 cup black eyed peas in 2 ½ cups water and set aside. Cut 1 lb pumpkin, butter nut squash or winter melon into 1/4” thick x 1” square slices. Cook in about 1 cups of water. Add 1 slit green chilli to the cooking water. Add the cooked black eyed peas, 1 tsp sugar and salt. Boil till the olan thickens a little and garnish with 1 tbsp of coconut oil.

Variation: Add ½ cup of thick coconut milk or ¼ cup smooth coconut paste to the olan and mix well before you turn off the heat.

Vegetables in Coconut Mustard Sauce (Kadugu Pacchadi)

This is a dish form the coastal states of South India. The vegetables most suitable for this dish are:

·        Pumpkin or butternut squash

·        Okra

·        Tomatoes

·        A combination of tomatoes and squash

·        Banana stem sliced and cut into thin strips

Ingredients for paste

Quantity

Coconut (shredded)

¾ cup

Mustard seeds

1 tsp

Green or red chillies

2 to 4

Raw rice (soaked)

1 tbsp

Blend these ingredients into a smooth paste.

Ingredients

Quantity

Vegetable of choice (washed & cut)

4 cups

Tamarind paste

1 tsp

Turmeric

¼ tsp

Salt

To taste

Brown sugar

2  tsp

Boil 3 cups of water in a saucepan. Add diced vegetables, sauce and turmeric. When cooked tender add tamarind paste and   brown sugar. Wait for 5 minutes and add the ground paste. Boil for 2-3 minutes for taste to blend.

Add tadka:

Heat 2 tsp of coconut oil, add 1 tsp mustard seeds. When it pops add curry leaves (7 or 8 torn into bits). Pour on the gravy.

Keep covered until serving time.

Green Chillies in Tamarind Sauce

Small chillies may be used whole. Larger ones may be slit & cut to suitable size

Ingredients

Quantity

Green chillies (washed & cut)

1 cup

Tamarind paste

2 ½ tsp

Jaggery or Brown sugar

2 tbsp

Salt

To taste

Sesame seeds (dry roasted & powdered)

2 tbsp

Heat 2 tbsp of oil in a pan. Add 1 tsp mustard, ¼ tsp fenugreek seeds, ¼ tsp asafoetida, pinch of turmeric and a few curry leaves.

Add the green chillies and sauté for a few minutes till it changes color. Add the tamarind paste, salt, jaggery. Boil till chillies are cooked. Add the powdered sesame, mix well and cook for a couple more minutes and turn off heat.

Serve as a side dish for snacks or yogurt rice.

Ginger in Tamarind sauce

Wash, peel and cut ginger. You will need 1 cup of 1” long julienned strips.

Follow the recipe for green chillies in tamarind sauce.

Erisseri

Raw plantains, elephant yam and pumpkin are suitable for this dish.  They may be used in combination.

Ingredients

Quantity

Vegetables (peeled and dices)

1 lb

Coconut (Shredded)

1 cup

Green chillies

1 or 2

Black pepper (crushed)

½ tsp

Coconut oil

2 tbsp

Cook the vegetables with black pepper and salt in 2 cups of water. Grind half the coconut with green chillies into a smooth paste and add to the cooked vegetables. Boil for 2 more minutes.

Heat coconut oil and add tadka items (mustard seeds, urad dal and curry leaves). When the urad dal turns a light brown, add the remaining coconut and fry till the coconut also turns a light brown. Pour on top of the erissery and cover immediately.

Mix everything at the time of serving.

7.    Summer Coolers

Summer heat is intense in India and people welcome a cool drink in the afternoon. These are healthier substitutes to soda and other carbonated drinks.

Spicy Butter Milk

Ingredient

Quantity

Yogurt

2 cups

Water

2 cups

Curry leaves

6-8

Ginger (finely grated)

¼ tsp

Salt

To taste

Blend all ingredients together into a smooth liquid and serve in glasses with ice cubes.

People who like it spicier can add very finely chopped green chillies while serving. A squeeze of lime (1 tsp per glass) makes it zesty.

Panakam

Ingredient

Quantity

Jaggery

½ cup

Cold water

4 cups

Cardamom powder

¼ tsp

Dried ginger powder

½ to ¾ tsp

Mix everything together in a bowl. Set aside for an hour in the refrigerator before serving.

Tamarind Cooler (Jal Jeera)

Ingredient

Quantity

Tamarind (extract from lemon sized ball)

Black salt

½ tsp

Chilli or black pepper powder

½ tsp

Cumin seed powder (roasted)

2 tsp

Fresh mint leaves

Jaggery (powdered)

1 tbsp

Salt

To taste

Mix everything together in 4 glasses of water and serve garnished with fresh crushed mint leaves.

Panna (Raw Mango drink )

This is traditionally made from raw mangoes roasted over a wood fire. You can use mangoes roasted over a gas fire.

The other alternative is to cook whole mangoes in boiling water, peel the skin and use the pulp.

Ingredient

Quantity

Raw mangoes (extract pulp)

2 large

Jaggery   OR

Sugar

½ cup

1/3 cup

Cold water

4 cups

Roasted cumin (whole or powdered)

½ tsp

Cardamom powder

¼ tsp

Saffron (optional)

Few strands

Blend the mango pulp with water and sugar (or jaggery), pour in glasses and garnish with cumin and cardamom powder and saffron strands. Refrigerate the prepared glasses of juice for an hour before serving.

Lassi (Sweetened butter milk)

Ingredient

Quantity

Thick yogurt

3 cups

Fresh milk

¾ cup

Ice cubes

8

Sugar

8 tsp

Cardamom powder

¼ tsp

Blend everything together till frothy. Serve immediately in tall glasses.

Mango Lassi

Use 2½ cups of yogurt. Add the pulp of 1 large ripe mango and proceed as for lassi.

Mango – Cantaloupe Orange Medley

Ingredient

Quantity

Mango (peeled and diced)

1 ½ cup

Cantaloupe (peeled and diced)

1 ½ cup

Orange juice

1 cup

Sugar

4 tsp

Blend everything together and serve on ice cubes.

Lemon and Ginger Cooler

Ingredient

Quantity

Ginger (grated)

1 tbsp

Lemon juice (fresh squeezed)

¼ cup

Water

3 ½ cups

Sugar

¼ cup

Salt

1 pinch

Mix everything together well. Strain to remove any fiber from the ginger. Serve on ice cubes. Garnish with mint leaves.

Carrot and Banana Smoothie

Ingredient

Quantity

Carrot (grated)

1 cup

Bananas

2

Almonds (soaked and peeled)

¼ cup

Cold milk

1 ½ cup

Sugar

4-5 tsp

Ice cubes

Blend everything smoothly and serve in tall glasses with a scoop of ice cream on top.

8.    Soups

I do not know if soups are indigenous to the Indian diet but they have been adopted into our cuisine a long time ago. They have been adapted to suit our palate. Nobody can deny that soups are a healthy comfort food.

Basic tomato Soup

Ingredient

Quantity

Large Tomatoes

4

Butter or Oil

1 tbsp

Maida(white flour)

1 tbsp

Onions

1 large

Milk

1 ½ cups

Vegetable stock

If milk is not desired

Cilantro or mint leaves

Croutons

1.      Boil a pan of water.

2.      Drop the tomatoes in the boiling water. Close the pan and turn off the heat.

3.      Remove the tomatoes after two minutes and drop them into cold water.

4.      Remove tomato peel. Chop the tomatoes finely. (Canned tomatoes may be substituted for fresh ones; 1 can = 4 large tomatoes)

5.      Heat 1 tbsp butter or oil in a pan.

6.      Sauté the onions for a few minutes. When it changes color, add the flour and keep stirring for about 1 minute.

7.      Add the milk slowly, stirring to avoid any lumps. When it comes to a boil (at this stage, it is called a roux and is a base and thickener for a lot of soups and sauces)

8.      Add the chopped tomatoes and 2 cups of water. Allow the mix to boil till the tomatoes are cooked.

9.      Blend this mixture using either a hand blender or a regular blender.

10.   Reheat the soup, adding pepper, salt and two spoons of sugar. Do not boil.

11.   Pour into individual cups, and top with cilantro or mint and a few croutons.

Carrots and tomato Soup

Follow the same recipe, but add two cups of grated carrots with the onions.

Carrot Soup with Lemon Juice

Ingredient

Quantity

Carrots

1 lb

Butter or Oil

1 tbsp

Lemon Juice

1 tbsp

Onions (chopped)

1 large

Ginger garlic paste

11.2 tsp

Pepper and cumin powder

2 tsp

Cilantro or mint leaves

Croutons

Sour Cream

2 tbsp

Heat oil or butter. Sauté the onions

Add ginger garlic paste and carrots. Stir fry for a minute or two.

Add enough water to cover the carrots.

Cook till tender. Blend to a smooth paste

Reheat the soup.

Add salt, pepper and cumin powder to taste. Is the soup is too thick, add water.

Turn of the heat. Add lemon juice and cilantro. Serve in individual cups. Top with a tsp of sour cream and one or two mint leaves and croutons.

Pumpkin Soup

Ingredient

Quantity

Pumpkin, peeled and cubed

4 cups

Cubed carrots

1 cup

Butter

1 tbsp

Garam masala powder(optional)

1 tsp

Onions (chopped)

1 large

Ginger

1 -2 tsp

Nutmeg powder

1 pinch

Milk

2 cups

Pepper and cumin powder

2 tsp

Cilantro or mint leaves

Brown sugar

1 tbsp

1.      Heat butter. Sauté the onions and ginger

2.      Add pumpkin and carrots. Stir fry for a few minutes.

3.      Add 4 cups of water.

4.      Cook till tender. Blend to a smooth paste

5.      Reheat the soup.

6.      Add salt, pepper and cumin powder, nutmeg, brown sugar to taste.

7.      Turn off the heat. Add hot milk or a cup of half and half. Garnish with cilantro. Serve in individual cups.

8.      Add 2 tsp of lemon juice for a tangy taste.

Sweet Potato or Yam Soup

Follow the same recipe above substituting yam or sweet potato for pumpkin.

Mixed Vegetable Soup

Ingredient

Quantity

Potato, peeled and cubed

1 large

Cabbage, chopped

1 cup

Cubed carrots

1 cup

Cauliflower, chopped

1 cup

French Beans

1 cup

Butter or Oil

1 tbsp

Garlic

2

Tomatoes, Diced or paste

1cup

Onions (chopped)

1 large

Oregano

Milk

2 cups

Pepper powder

2 tsp

Basil leaves

Sugar

1 tbsp

Heat oil or butter. Sauté onions and garlic.

Add other vegetables. Stir fry for a few minutes. Add enough water to cover and cook till tender.

We can use vegetable stock instead of water for a stronger flavor. Blend well to a smooth paste.

Reheat and add salt, pepper, oregano, basil, and sugar. Turn off the heat. Add milk.

If you like a chunky soup, blend only half the soup.

Leek Soup

Ingredient

Quantity

Leek

3-4 stems

Potatoes, peeled, boiled, cubed

2 large

Onions (chopped)

1 large

Garlic

1 tbsp

All-purpose flour

1 tbsp

Whole Milk

2 cups

Pepper powder

2 tsp

Half-and-half

½ cup

Butter or olive Oil

1 tbsp

Cut the leeks into half inch pieces. Make sure that any dirt is washed out completely.

Heat oil or butter. Add all-purpose flour and roast for two to three minutes. Sauté onions, leeks and garlic. The leeks should wilt completely.Add peeled and diced potatoes

Add two cups of water and two cups of milk. Cook till tender.

Blend well to a smooth paste.

Reheat and add salt, pepper, and sugar.

Add a half cup of half-and-half or sweet cream before serving.

Cream of Corn Soup

Ingredient

Quantity

Cream of Corn

2 cans

OR Fresh Corn (scraped off the cobs)

4cups

Chopped Yellow/Green Peppers

2 cups

Onions (chopped)

2 cups

Garlic

1 tspAdd

Whole Milk

1 cup

Pepper powder

2 tsp

Cilantro or parsley

Butter or Oil

1 tbsp

Heat butter in a large pan. Sauté the onions and garlic.

Add the corn and sauté for a few minutes.

Add 4 cups of vegetable stock or plain water. Cook till corn is tender.

At his stage, blend half of the soup into a smooth paste. Mix with the other half.

Add the bell peppers and cook for about 10 minutes. Cook till peppers are cooked but crunchy.

Add pepper and salt to taste. Add a cup of whole milk and turn off the heat.

Add cilantro or parsley for garnish. Serve in individual cups with a blob of butter.

Corn and tomato soup

Follow the same recipe as above. Use tomatoes instead of bell peppers. Add half a tsp of roasted cumin powder for a smoky taste. Serve topped with cheese and cilantro.

Potato and Spinach Soup

Ingredient

Quantity

Frozen Spinach

1 packet (10 oz)

Or Fresh chopped spinach

4 cups

Potatoes, peeled and cubed

2 medium

Butter or Oil

2 tbsp

Garlic

1 tsp

Onions (chopped)

1 ½ cups

Pepper powder

Grated cheese

Cilantro

Croutons

1.      Heat butter in a pan. Sauté the onion and garlic, Ginger is a good optional addition.

Add the spinach and sauté till it wilts.

2.      Add the potatoes and water and boil till cooked.

3.      At this stage, you can blend the soup or leave as is.

4.      Add salt and pepper.

5.      Serve in individual cups and serve topped with grated cheese and croutons.

Chick Pea Soup with Moroccan seasonings

Ingredient

Quantity

Carrots, Diced

2 cups

Chick pea

2 cans

Chopped Yellow/Green Peppers

2 cups

Onions (chopped)

2 cups

Ginger

1 tsp

Olive Oil

2 tbsp

Garlic

1 tsp

Cinnamon powder

1/2 tsp

Pepper powder

Whole Milk

1 cup

Cumin powder

1 tsp

Cilantro (for garnish)

1.      Heat oil in a sauce pan and sauté onions for a few minutes. Add ginger and garlic paste and sauté for 2 minutes. Add the carrots and bell peppers and sauté for a few minutes. Add 4 cups of vegetable stock or water and cook till tender.

2.      Wash the chick peas and drain. Add the chick peas. Blend half the chick peas to a smooth paste using either a hand blender or a regular blender for a thicker consistency.

3.      . Add salt, cinnamon and cumin powder and cook for five minutes.

4.      Add the pepper.

5.      Turn off the heat.

6.      Serve in individual cups topped with cilantro and a tsp of butter.

You can substitute moong dal, pinto beans, black eyes peas or white beans for the chick peas.

Cream of Broccoli Soup

Ingredient

Quantity

Frozen Broccoli Florets

8 cups

Chopped onion

1 ½ cup

Potatoes (peeled and diced)

1 Large

Garlic

4 pearls

Salt and Pepper

Butter

2 tbsp

All-purpose flour

1 tbsp

Hot Milk

1½ cups

Heavy cream or cheese

1.      Heat butter in a sauce pan and sauté onions for a few minutes. Add garlic and sauté for 2-3 minutes. Add the potatoes and flour. Fry for a minute or so. Add the florets and sauté for a minute. Add the milk and 3 cups of water or vegetable stock. Cook till tender.

2.      Blend the mixture with a hand blender.

3.      Add salt and pepper and heat through.

4.      Turn off the heat. Add the heavy cream.(optional)

5.      Serve in individual cups topped with grated cheese.

9.    Yogurt Raitas and Pachadis

These are uncooked yogurt and vegetable preparations that are served cold. These have a cooling effect during long, hot tropical summers. These can be eaten as a side dish or used as a dip depending on your inclination of the moment. Called raita in the north and thair pachadi in the south, they are delicious under any name you choose.

Pachadis

Cucumber Pachadi

Peel and grate (or dice into tiny pieces) – 1 large cucumber

Add ¼ tsp salt, 1 tsp chopped cilantro, 1 tbsp shredded coconut and ½ green chilli (chopped extremely fine).

Fry ¼ tsp of mustard and half a red chilli in 1 tsp of oil and add to the pachadi.

Some people prefer to blend the coconut and green chilli into a coarse paste before adding.

Finally add 1 ½ cup of thick yogurt and salt just before serving and mix well.

Carrot Pachadi

Follow the recipe for cucumber pachadi, but use 1 ½ - 2 cups of grated carrots instead of cucumbers.

Raw Tomato Pachadi

Follow the recipe for cucumber pachadi, but use 1 ½ - 2 cups of finely diced tomatoes instead of cucumbers.

Sautéed Tomato Pachadi

Heat 1 tsp of oil and add ¼ tsp mustard seeds. When the seeds pop, add 1 diced green chilli and 2 cups of diced tomatoes and sauté for about 2 minutes (or till the tomatoes just start to turn soft). Add salt.

Wait for the vegetable to cool before adding yogurt and 1 tbsp of shredded coconut.

Pumpkin or radish can be substituted for tomatoes.

Onion and Tomato Pachadi

Follow the recipe for sautéed tomato pachadi, but add the onion first and sauté till they turn translucent. Tomatoes should be added after that.

Eggplant Pachadi

Apply a little oil on  the surface of a medium sized eggplant and grill it over a gas ring till it is fully cooked. Immediately dip in cold water, peel the darkened skin and then mash the eggplant pulp.

When cool, add salt, 1 or 2 diced green chillies, chopped cilantro and 1 - 1 ½ cups of well beaten yogurt. 1 tbsp of shredded coconut can be added if desired.

Top with tadka of ¼ tsp mustard and ½ a red chilli.

Okra Pachadi

Cut the okras into ¼” discs and deep fry in oil till they start to brown.

Prepare the pachadi the same way as described for cucumber pachadi, but add the fried okra just 15 minutes before serving to ensure they retain their crunch.

Raitas

The same vegetables are used as in the south Indian pachadi recipes, with slight variation in the preparation.

There is no tadka for raitas. Instead they are topped with a sprinkling of chat masala, a pinch of red chilli powder and rock salt. Roasted and powdered cumin seeds can also be used for added flavor.

Boiled and mashed potatoes may be used as a base for raitas. Sometimes a couple of cups of boondi, or deep fried pakodas may be used instead of vegetables as a base for raita.

Some fruits are used as topping for both raitas and pachadis – pomegranate kernels or red grapes cut into slices, peeled and grated apples, orange slices (with the fiber and skin removed) – any of these can make an excellent topping.

10.Chutney Varieties

These are served with most breakfast dishes and teatime snacks throughout India. Sometimes they are also served as a side dish for rice or roti.

The tadka is the same for all chutneys. ¼ tsp mustard seeds, ½ red chilli and a few curry leaves fried in 2 tsp of oil. Amount of water can be varied to get the consistency you desire.

Coconut Chutney

Ingredients

Quantity

Shredded Coconut

1 cup

Roasted Chana Dal (dalia)

1 tbsp

Green Chillies

2

Tamarind paste

¼ tsp

Asafoetida

Pinch

Chopped Cilantro

1 tbsp

Grind everything together with salt and water to make a grainy paste. Top with tadka.

Zucchini Chutney

Follow the same method as coconut chutney. However, use 2 cups of zucchini diced and sautéed in 1 tsp of oil and use just 1 tbsp of coconut.

Blend the zucchini with the other ingredients and top with tadka.

Peanut Chutney

Ingredients

Quantity

Roasted Peanuts

½ cup

Onion (diced and lightly sautéed)

1 large

Green Chillies

2

Red Chillies

2

Shredded Coconut

2 tbsp

Ginger

½” piece

Tamarind paste

½ tsp

Grind everything together with salt and water to make a grainy paste. Top with tadka.

Gooseberry (Amla) Chutney

Ingredients

Quantity

Chopped Gooseberries (seeded)

2 cups

Grated coconut

2 tbsp

Green chillies

4-5

Chopped green cilantro(optional)

½ cup

Blend everything together with salt and water to make a smooth paste and top with tadka.

Raw Mango Chutney

Follow the same recipe, but substitute 2 cups of raw mango for gooseberries.

Green Chilli Chutney

A combination of hot and mild chilli peppers is preferred for this.

4 jalapeno chillies and 12-15 Anaheim or long mild chillies make a good mix.

Remove the stem and dice them into ½” long pieces

Grind together with 1 tbsp roasted chana dal, salt and 11/2 tbsp lime juice. Do not add any water to this chutney.

Top with tadka. Add ¼ tsp asafoetida to the tadka.

Onion Chutney

Ingredients

Quantity

Onion (chopped)

3 cups

Green Chillies (serrano)

4

Tamarind paste

½ tsp

Sauté the onions in 1 tsp oil. Grind everything together with salt but no water. Top with tadka (no asafoetida)

Ginger Chutney

Ingredients

Quantity

Ginger (peeled and chopped)

1 cup

Red Chillies

2-4

Tamarind paste

1 tsp

Curry leaves (lightly sautéed)

½ cup

Brown sugar

2 tsp

Sesame seeds (roasted)

2 tbsp

Whole Black Pepper

¼ tsp

Grind everything together with salt and water and top with tadka.

Onion and Tomato Chutney

Ingredients

Quantity

Onions (chopped)

2 cups

Tomatoes (diced)

2 cups

Red Chillies

4

Tamarind paste

1 tsp

Brown sugar

½ tsp

Mint leaves or cilantro

A few

Sauté onions and tomatoes in 2 tsp of oil. When cooked blend with the other ingredients.

Green (Cilantro) Chutney

Ingredients

Quantity

Cilantro (chopped)

2 cups

Green Chillies

2-3

Mint leaves (chopped)

½ cup

Onions (chopped) - Optional

½ cup

Lemon juice

2 tsp

Cumin seeds

½ tsp

Blend everything together with salt but no water or tadka.

Some people do not like onions in this chutney. If you leave it out, use 1 tsp of cumin instead.

This chutney can add a spicy twist to a variety of snacks.

Date (Sweet) Chutney

Soak 6 dates in ½ cup of water along with a small lemon size ball of fresh tamarind (fresh tamarind can be substituted with 1 tsp of tamarind paste).

Add ½ tsp red chilli powder, ¾ tsp salt and 2 tsp brown sugar.

Microwave the mix for 2 minutes and grind into a thick paste when cool. You can optionally add 1 pearl of garlic when you grind.

This chutney along with green chutney enhances a lot of snacks like samosas and chat varieties.

South Indian Chutneys (Thuvaiyal)

These are purely south Indian chutneys usually served with plain rice or curd rice. Most of these are vegetable based and quite spicy. We mix it to plain rice along with ghee or sesame oil and eat with a dish of pachadi or other yoghurt dish on the side.

Ridge Gourd (thuriyal) Chutney

Peel just the fibrous spine of 2 ridge gourds (Peerkankai in Tamil) – most of the skin may be retained. Cut into cubes and set aside.

Heat 2 tsp of oil in a pan, add 1 tsp mustard seeds, 1 tsp chana dal, 1 ½ tbsp urad dal, 4-6 dry red chillies (broken into pieces) and ¼ tsp asafoetida. The dals should be roasted to a golden brown color. Remove to a bowl.

Add to the same pan, the diced vegetables and sauté till the vegetable is cooked but not mushy. Let everything cool down before blending.

Put all the roasted dry ingredients in the blender jar and pulse until they turn into a coarse powder. Now add the vegetable, 1 tsp of tamarind paste, 1 ½ tsp of salt, 1 green chilli and blend to a thick, slightly coarse paste. Try to blend without adding water. Add a few spoons of water only if you find it necessary.

Some people like to add 1 tbsp of shredded coconut while blending, but it is purely optional.

Pumpkin Chutney

Follow the same steps as Ridge gourd chutney. Just use pumpkin (about 2 ½ cups diced) instead of ridge gourd.

Zucchini Chutney

Follow the same steps as Ridge gourd chutney. Just use zucchini (about 2 ½ cups diced) instead of ridge gourd.

Onion Chutney

Follow the same steps as Ridge gourd chutney. Just use onions (about 3 onions diced) instead of ridge gourd.

Coconut Chutney

Follow the same steps as Ridge gourd chutney. Just use coconut (about 2 ½ cups shredded) instead of ridge gourd. The coconut need not be sautéed if it is really fresh, else sauté lightly.

Tomato Chutney

Follow the same steps as Ridge gourd chutney. Just use tomatoes (about 2 ½ cups diced) instead of ridge gourd.

Tomato Sesame Chutney

Follow the same steps as tomato chutney. Just add 2 tbsp of roasted sesame and 1tbsp brown sugar    to the dry ingredients while blending.This is a sweet and sour ;spicy chutney.

Ripe Tindora Sesame Chutney

Follow the same steps as tomato sesame chutney, substituting ripe tindora for tomatoes.

Eggplant Chutney

Grill 1 large eggplant till it is fully cooked, dip it in cold water and peel. Use the Ridge gourd chutney steps, however the eggplant needs no further sautéing.

Paruppu (Dal) Chutney

This is made as a side dish for rice along with cumin or garlic rasam (described in a different chapter of this book)

Heat 2 tsp of oil in a pan. Add 1 tsp mustard seeds, ¼ tsp of pepper corns, 1 cup tur dal and fry till there is a nice fragrance of roasting dal. Add 1 or 2 red chillies and ¼ tsp of asafoetida. Mix everything well and turn off the heat.

Allow it to cool before you blend it into a smooth thick paste.

Ginger Peanut Chutney

Ingredients

Quantity

Ginger (peeled & sliced)

½ cup

Onion (diced)

3 tbsp

Garlic (optional)

4-6 pearls

Curry leaves

½ cup or more

Coconut (shredded)

1-2 tbsp

Peanuts

1 tbsp

Sesame seeds

2 tbsp

Urad dal

1 tbsp

Mustard

½ tsp

Tamarind paste

1 tsp

Dry roast all the dry ingredients and remove to a bowl. Sauté the onion, garlic and curry leaves along with the ginger in 1 tbsp of oil. Once everything is cool, blend into a thick, grainy paste with minimum added water.Add 1tbsp of brown sugar while grinding.

Gongura Chutney

This is an Andhra specialty.

Ingredients for powder

Quantity

Urad dal

2 tsp

Red Chillies

8-12

Cumin seeds

2 tsp

Fenugreek seeds

½ tsp

Dry roast and grind the ingredients.

Heat 2 tbsp of oil in a pan. Add mustard seeds. When they pop add ½ tsp turmeric and ½ cup onions and fry for 2 minutes. A few pods of garlic may be added at this stage.

Add 2 cups of chopped gongura leaves and salt and keep stirring till the leaves can be mashed with a spoon. Add the powder and stir for a few more minutes till the oil begins to separate. Turn off the heat.

Store in a dry container. This will keep in the refrigerator for a whole week.

11.Gothsu – Sweet and Sour Sauces

These may be used as dips or as side dishes for breakfast.

Tomato Sweet Gothsu

Use peeled tomatoes for this dish. Heat 1 tbsp of ghee in a pan, add ½ tsp mustard seeds and 1 or 2 red chillies. Add 1 tbsp of cashew nuts and 1 tbsp raisins and fry till cashews are fried to a golden brown.

Add 3 cups of peeled tomatoes, blended to a pulp. Cook till the gothsu starts to thicken. Add ½ cup brown sugar and ¾ tsp salt and boil till the sauce thickens. Turn off the heat.

If you feel the gothsu is not thick enough, add 1 tsp corn flour or rice flour mixed in 1 tbsp of water and boil for a further minute or so,

Pineapple Sweet Gothsu

Follow the same steps described for Tomato sweet gothsu. Use either canned/crushed pineapple instead of tomatoes. You can also use fresh pineapples, chopped into small cubes and blended.

If you are using sweetened pineapples, drain the syrup before you use. You may have to adjust the quantity of sugar suitably.

Raw Mango Sweet Pachadi

Peel and cut 1 large mango into pieces. Cook the mango in about 1 ½ cups of water and ¾ tsp of salt. When soft, mash it up as much as you can. Add 1 tsp of tamarind paste (less if the mango is a very sour variety), 1 cup of jaggery or brown sugar and 1 tsp rice flour mixed in ¼ cup of water.

Let everything simmer on medium heat for about 5 minutes or till the pachadi thickens sufficiently.

Top with tadka – fry 2 red chillies, ½ tsp mustard seeds & a few curry leaves in 1 tbsp of ghee.

Wood Apple Gothsu

Wood apples may not be available outside India. Remove the pulp from 2 wood apples and use it to make the dish. Follow the same steps as Raw Mango Sweet Pachadi.

Orange and Jalapeno Gothsu

Cut 2 oranges into small cubes (skin and flesh included). Deseed and slice 2 jalapeno chillies.

Heat 1 tbsp of oil, add ½ tsp methi seeds, 1 tsp mustard seeds, 2 dry red chillies, a pinch of asafoetida and a pinch of turmeric. When done add the chillies and oranges, 1 tsp salt and sauté till the orange is almost cooked. Add 1 tsp tamarind paste and 1/3 cup brown sugar. Also add 1 tsp rice flour mixed with 1 cup water. Simmer on medium heat till the oranges are really soft and the sauce is thick enough. Add ½ tsp roasted, powdered fenugreek seeds.

Spicy Eggplant Gothsu (Recipe 1)

Grill, peel and mash 1 medium eggplant (about 2 ½ cups)

Use a lemon sized ball of tamarind pulp to make fresh tamarind juice.

Tadka: Heat 2 tbsp oil in a pad, add fenugreek and mustard seeds, 1 red chilli, a pinch of asafoetida. When done, add 2-3 chopped green chillies and curry leaves. Turn off the heat and add eggplant pulp, tamarind juice, salt and jaggery (or brown sugar) and freshly chopped cilantro. Mix well and serve cold.

Spicy Eggplant Gothsu (Recipe 2)

Follow the same steps as Spicy Eggplant Gothsu (Recipe 1), but do not turn off the heat before adding eggplant pulp. Instead, boil the gothsu with 1 ½ tsp sambhar powder and some cooked tur dal.

Onion Gothsu

Follow the same steps as Spicy Eggplant Gothsu (Recipe 1), substituting chopped onions for eggplant.

Spicy Tomato Gothsu

Ingredients

Quantity

Tomatoes (diced)

1 lb

Peanuts

¼ cup

Sesame seeds (roasted & powdered)

¼ cup

Brown Sugar

1 tbsp

Tamarind paste

1 tsp

Heat 2 tbsp of oil in a pan. Add ½ tsp fenugreek seeds and 1 tsp mustard seeds, 2 red chillies, 1 tbsp chana dal and all the peanuts. When roasted add asafoetida, pinch of turmeric and 1 ½ tsp chilli powder and the tomatoes. Add salt and cook till tomatoes are fully cooked.

Mash well and add tamarind paste, brown sugar and powdered sesame and cook till the gothsu thickens a bit. Serve with kichadi or other mixed rice preparations

Bitter gourd Gothsu

Follow the same steps as Spicy Tomato Gothsu while substituting chopped bitter gourd for tomatoes. Avoid the peanuts. You may need more brown sugar for this dish.

12.Pickles (Achars or Oorukai Varieties)

Instant Mango Pickle

This dish will last 2 to 3 days in the refrigerator.

Cut one raw, deseeded mango into small pieces. Add 2 tsp of chilli powder and 1 ½ tsp of salt and mix well. Heat 1 tbsp of oil and add ½ tsp mustard seeds, ½ tsp fenugreek seeds, pinch of asafoetida and a pinch of turmeric. When fried, add to the mangoes and mix.

Instant Lime Pickle

This dish will last 2 to 3 days in the refrigerator.

Boil some water in a large saucepan and cook 4 whole limes in the water. Remove when the skin is reasonably soft. Cut into small pieces when cool.

Follow the same steps as the Instant Mango Pickle using the boiled lime pieces instead of raw mango.

Avakkai

Cut 4 large raw mangoes into ¾” cubes. Ideally you have to cut through the hard seeds too for this pickle. If you cannot, it is okay if you just cut around the seed. Wash and completely dry the pieces on a kitchen towel.

Take a large bowl and prepare the following mix:

Ingredients

Quantity

Red Chilli powder

1 cup

Raw Mustard powder (Yellow mustard gives a better color)

1 cup

Fenugreek seeds (raw)

2 tsp

Salt

1 cup

Turmeric powder

2 tsp

Asafoetida

½-¾ tsp

Whole brown chana (optional)

½ cup

Sesame oil

1 ½ cups

Mix everything together well. Add the mango pieces and mix thoroughly again. Put a loose cover on the bowl and leave to soak for 3 or 4 days.  Mix it up well once every day.

The salt in the pickle will draw out the water and the oil will float to the top in about 3 days. Oil should cover the entire top of the mix. If there is not enough, then add some more sesame oil.

At the end of 4 or 5 days, you can transfer the avakkai to a dry, air tight jar or bottle and keep it tightly closed.

It is ready for use at this stage. Always use a dry spoon when you take out any pickle and always keep the jar tightly closed.

Avakkai will last a whole year or more without refrigeration.

Dosakaya Avakkai

Cut 2 lbs of Dosakaya into cubes and substitute for mangoes in the Avakkai recipe. Add 1 tsp of citric acid and reduce chilli powder to ½ cup.

Apple Avakkai

Cut 2 lbs of Granny Smith apples into cubes and substitute for mangoes in the Avakkai recipe. Add 1 tsp of citric acid and reduce chilli powder to ½ or 2/3 cup.

Oil Free Mango Pickle

Wash and cut 4 raw mangoes into ¼” thick, 1” long slices.

Grind together the following ingredients

Ingredients

Quantity

Red Chilli powder

2 tbsp

Raw Mustard powder (Yellow mustard gives a better color)

2 tbsp

Fenugreek seeds (raw)

1 tsp

Salt

½ cup

Turmeric

1 ½ tsp

Use water that has been boiled and cooled for grinding. Use just enough to make a thick paste.

Mix the paste well with the mangoes and set aside. Use a wide mouthed bowl to mix, because you will need to turn and mix the pickles daily. After 4-5 days, transfer to an air tight jar. Check for saltiness and add more if necessary.

These pickles should last for up to 3 months if refrigerated.

Vadu Mango Pickle

This pickle is made in southern India using small and tender mangoes (usually the size of cherries or small strawberries). Anything bigger will not taste as good. These are pickled whole with a little piece of the stem still attached to the mango. It goes very well with yogurt rice.

Wash, clean and dry thoroughly 2 lbs of small mangoes. Add ½ cup salt and let soak for a day. Make sure to use a glass or ceramic jar.

Next day you will find that the salt has drawn out a lot of the water from the mangoes. The mangoes should have shrunk. Drain out the water and use this to make a paste with the following ingredients

Ingredients

Quantity

Mustard seeds

2 tbsp

Fenugreek seeds (raw)

tbsp

Red chillies

5 or 6

Turmeric

2 tsp

Grind everything together into a very smooth paste and mix well with the mangoes. Tie a piece of cheese cloth around the mouth of the jar and put the lid back on. Keep mixing it well, once a day for a few more days.

The pickle should be ready for use in about a week.

Spicy Lime Pickle

Ingredients

Quantity

Large Limes

4

Red Chilli powder

4 tsp

Asafoetida

1 pinch

Fenugreek powder

1 tsp

Salt

3 tsp

Turmeric

½ tsp

Boil water in a large pan. Add the limes and the turmeric powder. When it has boiled well for about a minute, turn off the heat and cover with a tight fitting lid. Wait till it cools down and cut into cubes. Add salt and mix well.

Heat 3 tbsp of oil and fry 1 tsp of mustard seeds. Turn off the heat and add the other ingredients. Stir well and add to the lime cubes. This can be used the very next day and can keep for a few months in the refrigerator.

Lime, Ginger and Green Chilli Pickle

Boil 6 limes as described in Spicy Lime Pickle recipe and cut into cubes.

Ingredients

Quantity

Green Chillies diced small

7-8

Julienned ginger root

2 tbsp

Asafoetida

¼ tsp

Salt

1 ½ tsp

Fenugreek seeds (roasted and powdered)

1 ½ tsp

Boil 1 cup of water in a pan and add the salt, ginger and chillies. Turn off the heat and keep covered till it cools. Add to the limes along with the asafoetida and fenugreek powder. Mix well

You can use the next day. This pickle may last up to a month in the refrigerator.

Mango Thokku

Peel and grate 2 large raw mangoes. Add 1 ½ tbsp salt and 1 tsp turmeric powder and mix. Roast and powder 1 tsp of fenugreek seeds and set aside.

Heat ¼ cup oil in a non-stick pan. Add 1 tsp mustard seed,1 tsp asafoetida and 2 dry red chillies and add the grated mangoes along with 1 ½ tbsp of red chilli powder and salt. Keep stirring till the oil starts to separate. Add 2 tbsp brown sugar (optional) and the powdered fenugreek seeds. Mix well and turn off the heat. Add a little more salt if required.

Store the thokku in a refrigerator.

Lime Thokku

Wash and grind 4 large de-seeded limes into a coarse paste using a food processor.

Proceed as for Mango Thokku.

Apple Thokku

Wash and grate 2 lbs of apples with or without the peel and then follow the same instructions provided for Mango Thokku.

Granny Smith apples are best suited for this dish. If you are using less sour varieties, add a 1 tsp of citric acid.

Sweet and Sour Chilli Thokku

You can make this with either green chillies or ripe red chillies. Both taste equally good. However make sure the spiciness suits your taste.

Grind into a paste the following

Ingredients

Quantity

Green or Red Chillies

1 lb

Salt

¼ cup

Turmeric powder

1 tsp

Tamarind paste

2 tbsp

Roast and grind 1 tsp fenugreek seeds plus ¾ cup sesame seeds and set aside. Heat ¼ cup oil in a heavy bottomed non-stick pan and add 1 tsp mustard seeds, 2 red chillies and ½ tsp asafoetida. Add the ground paste and cook, stirring continuously. After about 15 minutes of cooking add 1 cup brown sugar and 1 cup roasted and powdered sesame seeds. When the oil starts to separate and the thokku moves in a mass, turn off the heat, add the fenugreek powder and mix well.

Bottle when completely cooled.

Ginger Thokku

Wash, peel and grind 1 lb of fresh ginger. Follow the recipe for Sweet and Sour Chilli Thokku, but add 1 tbsp chilli powder along with the ginger paste.

Sweet Mango Pickle (Recipe 1)

This is basically a Gujarati recipe. This can be used as a side dish for roti, puri etc. or used as a spread for toast.

Peel and grate 4 large raw mangoes. You can chop into tiny pieces if you like the pickle crunchy.

Add the following ingredients to the mango

Ingredients

Quantity

Brown sugar

1 ½ cups

Salt

1 tbsp

Fenugreek seeds (Roasted & ground)

1 tsp

Chilli Powder

1 tbsp

Asafoetida

¼ tsp

Cumin seeds (powdered)

1 tbsp

Mix everything well and spread on a wide plate or pan and cover with a cheese cloth. Put the plate in the sun every day during daylight hours till the sugar in the pickle turns syrupy. This process may take a week or more.

Sweet Mango Pickle (Recipe 2)

Mix all the above ingredients with the mango and leave it covered overnight. Mix well, cover again and set aside for another day.

You will find it quite watery on the fourth day. Pour everything into a thick bottomed pan and heat to medium and simmer till it reaches a thick syrupy consistency.

Sweet lemon Pickle

Cut into small cubes – 8 large limes.

Follow the same recipe described for Sweet Mango Pickle.

Gooseberry in Syrup

Ingredient

Quantity

Gooseberries

20-25

White or Brown Sugar

2 cups

Salt

¼ tsp

Boil water in a large saucepan. Add the gooseberries and salt. Cook for 4-5 minutes. Drain the water and reserve. Add 2 cups of sugar and 1 cup of reserved water to the gooseberries, mix well and leave overnight.

Pour into a large glass vessel and cover with a cheese cloth. Pit is out in the sun until the syrup thickens.

A quicker alternative is to pour into a saucepan and boil till the syrup thickens. Bottle when cool.

Gooseberry Raw Thokku

Chop 20-25 gooseberries. Discard the seeds. Grind into a coarse paste with 6-8 green chillies (more if you like it spicy), ½ cup cilantro leaves and salt to taste. Do not add water.

Heat 1 tbsp of oil, add 1 broken red chilli, 1 tsp turmeric, 1 tsp mustard and fenugreek. Add to paste. Do not add water.

It will keep in the refrigerator for upto 2 months. Store in a dry bottle and always use a dry spoon.

13.Salads

We are aware of the value of raw vegetables, but we need to remember that these are harder to digest than cooked vegetables. Hence it is unwise to feed salads to invalids and people with gastric problems. The other precaution is about pesticides. Always scrub and wash the vegetable before using them in salads. Salt water is a good sterilizer. When all is said and done, a nice cool salad is a most welcome addition to a meal in the summer.

Moong Dal Kosumalli

Ingredient

Quantity

Moong Dal

1 cup

Cucumber, grated or chopped

1 cup

Diced green chillies

1/2 tsp

Mustard seeds

¼ tsp

Oil

1 tbsp

Grated coconut

1 tbsp

Cilantro for garnish

2 tbsp

1.      Wash and soak Moong Dal for 1 hour

2.      Drain the dal

3.      Heat oil in a pan. Add mustard seeds, asafoetida. Wait till mustard seeds pop. Add the chopped green chillies and pour on the dal

4.      Now add the cucumber and cilantro

5.      Add salt and lemon juice for taste

6.      Add coconut to make it interesting

Moong Dal Kosumalli with mango

Follow the same directions used above. Add half cup finely chopped green mango. Reduce quantity of lemon juice

Other Variations

1.      Moong Dal and Raw Mango with cucumber

2.      Moong Dal with carrots

3.      Moong Dal with mangoes, and carrots

4.      Moong Dal with mangoes, carrots and cucumbers

Sprouted Whole Moong Kosumalli

Ingredient

Quantity

Moong Dal

1 cup

Cucumber, grated or chopped

1 cup

Diced green chillies

1/2 tsp

Mustard seeds

¼ tsp

Oil

1 tbsp

Grated coconut

1 tbsp

Cilantro for garnish

2 tbsp

1.      Wash and soak Whole Moong for 3 hours

2.      Drain the water. Cover and keep in a warm place for 30 hours. Sprouts should be visible

3.      Ready the tadka as above

4.      Now add the sprouted moong

5.      Add salt and sauté for a few minute

6.      Serve garnished with grated coconut, cilantro and lemon juice

Chana Dal Kosumalli

Substitute chana dal (soaked in water for 3 hours and drained) for Whole Moong. Follow the steps above.

The other option is to microwave the soaked chana dal for 5 minutes and wait for it to cool before adding the tadka and garnish.

Carrot Salad

Ingredient

Quantity

Carrots, grated or chopped small

3 cup

Green chillies (deseeded and chopped)

1

Salt

Lime juice

Grated coconut(optional)

1 tbsp

Cilantro for garnish

1 tbsp

Mix everything. Fry ¼ tsp of mustard in oil and mix it in and serve cold.

The method of preparation is the same for all salads. You can use different combinations of vegetables to make a salad appealing to different palates.

Given below are some popular combinations.

·        Carrots and tomatoes diced small

·        Carrots and cucumbers

·        Carrots and tomatoes and onions

·        Tomatoes, onions and cucumbers

·        Carrots, raw mangoes, and cucumbers

·        Carrots, apples and roasted peanuts with jalapeño peppers.

·        Ginger, carrots, and orange segments (with fibrous layers removed)

·        Carrots, pomegranates, and cucumbers

·        Carrots, radish, tomatoes and roasted peanuts

·        Jicama, onions, tomatoes

The variety is endless and can be improvised with the addition of any vegetable of your choice. Walnuts make a good substitute for peanuts. Always add the nuts at the very end to retain the crunch. Croutons make a good addition as well but add them just before serving.

Fruit Chats

These are best made with slightly unripe fruits. Fruits of choice are raw mangoes, apples, grapes (red or green), orange segments, pomegranate and pears. They can be used in any combination of your choice. These can also be added to sweetish vegetables like carrots.

1.      Dice the fruits into small cubes.

2.      Add salt and lemon juice

3.      Add crushed pepper or chat masala. Also, add I green chili slit vertically. If you like the heat, chopped chillies can be used

4.      Add sliced almonds or walnuts

5.      Add raisins if you like them

6.      Finally garnish with cilantro or mint leaves

Black salt can be substituted instead of regular salt. Get adventurous and try other fruits!

14.Tea Time Snacks

Now you come to the not so healthy but universally well liked snack items. Who has not longed for a plate of pakoras or bhajjis on a cold, wet and rainy day? Let us start with the evergreen favorite, bhajji.

Bhajjis

Makes about 50

Ingredient

Quantity

Rice  flour

1 cup

Gram flour or Besan

11/4 cup

Chilli Powder

1-11/2 tsp

Hing(Asafoetida)

¼ tsp

Salt to taste

Ajwain (optional)

1 tsp

Oil to deep fry

2 cups

Vegetables sliced thin for dipping in the batter

Onions

Raw Plantains

Potatoes

Bell Peppers

Zucchini

Egg Plant

Chayote

Ridge gourds

Spinach leaves

Carrots and Apples can be sliced and used too

1.      Mix the dry ingredients with enough water to form a thin batter (similar to idli batter)

2.      Slice the vegetables of choice 1/8” thick.

3.      Heat oil in a pan till it reaches smoking point but be careful not to overheat. (Test by pouring a drop of batter and making sure it floats to the top)

4.      Dip each vegetable slice in the batter. Ensure that both sides are coated. Shake off the excess batter and slide them carefully into the hot oil. Put as many as the oil can hold without crowding.

5.      When the bhajjis turn a nice golden brown color, turn them so that the other side also gets golden brown.

6.      Remove the bhajjis and put them on a plate covered with a paper towel to remove excess oil.

7.      Serve with ketchup or coconut, cilantro or tamarind chutney.

Onion Pakora

Ingredient

Quantity

Rice flour

1 cup

Gram flour or Besan

1 ¼ cup

Curry leaves (chopped fine)

3 tsp

Chopped green chillies

1 tsp

Salt

To taste

Chopped ginger

1 tsp

Oil to deep fry

2 cups

Chopped Onions

2 cups

Broken cashews or peanuts (optional)

1-2 tbsp

1.      Mix all the ingredients with enough water to form a coarse (slightly crumbly) mixture (similar to cookie dough)

2.      Heat Oil in a pan till it reaches smoking point but be careful not to overheat. (test if the batter floats to the  top)

3.      Drop small scoops of the batter in the oil carefully. This can be done using your fingers or a spoon. Do not try to shape the pakoras

4.      When the pakoras turn a nice golden brown color, turn them so that the other side also browns

5.      Remove the pakoras and put them on a plate covered with a paper towel to remove excess oil.

6.      Serve with ketchup or chutney of your choice

You can add a handful of peanuts or cashew nuts while mixing the batter. Chopped spinach is a tasty addition. Some people like chopped garlic, but the choice is yours. If you like the pakoras to be very spicy, add a ½ tsp of red chilli powder.

Spinach Pakora

This can be made with or without onions. The recipe is otherwise similar to onion pakora, but add 3 cups of chopped spinach and 1 tsp of ajwain.

Medu Vadai

(30 count)

Ingredient

Quantity

Urad dal

2 cups

Chopped Curry leaves

1 tsp

Chopped green chillies

1 tsp

Salt

Chopped ginger

1 tsp

Oil to deep fry

2 cups

1.      Wash and soak the urad dal in water for 45 minutes to an hour.

2.      Drain the excess water and grind in a food processer to a thick paste which can retain its shape when picked up.

3.      Add the other ingredients and mix well or add them to the batter in the processor and pulse for a few seconds.

4.      Set aside for 30 minutes.

To shape vadai

1.      Get a small clean sheet of plastic.

2.      Wet your hands and scoop a small lemon sized ball of batter and place on the wet plastic sheet

3.      Shape it with your fingers to make a ½” thick circle.

4.      Poke in the middle to make a small hole (vadais are donut shaped).

5.      Heat the oil in a pan till it reaches smoking point. Slide the vadais into the oil.

6.      Cook till the vadais are a nice golden brown. Flip them to cook the other side. Adjust the oil temperature periodically to ensure uniform cooking of the vadais

7.      Remove from oil onto a plate covered with a paper towel to remove excess oil.

8.      Serve with chutney of your choice.

Sambar Vadai

You can soak the hot vadais (prepared above) in hot sambar for 10 minutes before serving.

Rasam Vadai

You can soak the hot vadais (prepared above) in hot rasam for 10 minutes before serving.

Dahi Vadai

Make vadais as above.

To prepare dahi:

1.      Take 3 cups of yogurt in a wide pan. Add 1 cup milk.

2.      Add ½ tsp of salt of ½ cup of grated coconut (if you prefer, you can grind the coconut with a few green chillis to prepare the mix).

3.      Soak the vadais in cold water for a minute or two.

4.      Slightly press vadais between your palms to drain the excess water. Put the vadais into the yogurt mix. Make sure the vadais are cold before you dip them in the curd mix.

Garnish with tadka of mustard seeds, red chillies fried in oil. Top with cilantro before serving.

Cabbage or Onion Vadai

1.      Preparation is the same as medu vadai.

2.      Add cabbage or onion (1 to 1½ cups) to the batter just before making the vadais. Mix well and shape the vadais.

Masala Vadai

Ingredient

Quantity

Chana Dal

3 cups

Chopped Onions

1 cup

Chopped Curry leaves

1 tsp

Red chillies

2

Green chillies

2

Salt

Chopped ginger

2 tsp

Oil to deep fry

2 cups

Anise (sonf) seeds

1 tsp

Mint leaves

1 tbsp

Cilantro

2 tbsp

1.      Wash and soak the dal for an hour.

2.      Grind the dal along with red chillies and green chillies into a very coarse paste. A lot of the dal should remain partially broken. Do not add any water while grinding.

3.      Remove the batter into a bowl.

4.      Add the onions, ginger, curry leaves, anise seeds, cilantro and mint leaves.

5.      Mix well. Set aside for a few minutes. This batter is thick enough to handle easily.

6.      Shape the vadais but do not make holes

7.      Heat oil in a pan.

8.      Fry the vadai in the oil till both sides are golden brown.

9.      Remove from oil and drain excess oil using a paper towel.

10.   Serve with ketchup or chutney of your choice.

Some people prefer to add garam masala to make this vadai.

Dal Vadai (Paruppu or Ama vadai)

Ingredient

Quantity

Toor Dal

1 cup

Chana Dal

1/2 cup

Urad Dal

1/2 cup

Chopped Curry leaves

1 tsp

Red chillies

2

Green chillies

2

Salt

To taste

Chopped ginger

1 tsp

Oil to deep fry

2 cups

Hing

1/4 tsp

1.      Soak all dals for about an hour. Grind all ingredients together into a coarse paste.

2.      Heat oil in a pan. Shape the vadai and fry till both sides are a golden brown.

3.      Serve with ketchup or a side dish of chutney.

Greens or Cabbage Vadai (keera vadai)

Mix 1 1/3 cup of finely diced spinach or cabbage into the vadai batter (prepared as above).

Onion Vadai

Mix 1 cup of chopped onions into the batter (prepared as above).

Mint (Pudina) Vadai

Add chopped mint and cilantro leaves (½ - ¾ cups) into the batter (prepared as above).

Rava Vadai (Recipe 1)

Ingredient

Quantity

Sooji (Semolina)

2 cup

Thick yogurt

1/2 cup

Rice Flour

1 tbsp

Cashew nuts (option)

¼ cup

Chopped Curry and cilantro leaves

1 tbsp

Chopped Green chillies

1 tsp

Salt

Chopped ginger

1 tsp

Oil to deep fry

2 cups

Hing

1/4 tsp

1.      Mix all the ingredients to make a thick batter.

2.      Dough should be softer than roti dough. Do not knead the dough.  Add a little water as necessary.

3.      Set it aside for 15 minutes.

4.      Roll into small balls. Flatten into thin vadais.

5.      Fry till both sides are light golden brown.

Rava Vadai (Recipe 2)

Add ½ cup of grated carrots or ½ cup of chopped onions into the batter. Reduce the water accordingly as the moisture in the vegetables will compensate. Flatten into thin vadais.

Serve with ketchup or green chutney.

Bonda

This is another variation of the medu vadai. Make the batter thicker. Add chopped ingredients (similar to the vadai). Also add 1 tsp whole pepper corns, diced coconut pieces (2 tbsp) and ½ cup of rice flour. Mix well.

Scoop small lemon sized balls of batter with an ice cream scoop. Deep fry till both sides are golden brown. Ensure that the inside is also cooked (reduce heat to medium once the bondas are in oil). Serve with coconut or green chutney.

Alternatives

Add 2 tbsp of shredded coconut and ½ tsp of coarsely ground pepper instead of coconut slices or whole peppers.

Kuzhi Appam or Kuzhi Paniyaram

This is usually made with left over idli or dosai batter.

Ingredient

Quantity

Idli or dosa batter

4 cup

Rice Flour

¼ - ½ cup

Curry leaves

A few

Chopped Green chillies

1 tsp

Grated coconut

2 tbsp

Salt

Chopped ginger

1 tsp

Oil to deep fry

2 cups

1.      Mix all ingredients together. Usually south Indian households have appa kaaral. This is a cast iron or bronze                metal pan shaped like a muffin pan. You can use this pan to make the dish. Or scoop large balls of batter using an ice cream scoop and slide them into hot oil in a suitable frying pan

2.      Cook till both sides are golden brown.

Variation: Get the batter ready as above and add 1 cup of diced, sautéed onions. Fry the appams.

You can also add a tadka of ¼ tsp of mustard seeds, 1 tbsp of chana dal fried in a tsp of oil and add to the batter.

Kara Vadai

Ingredient

Quantity

Rice Flour

1 cup

Maida Flour

½ cup

Besan Flour

¼ cup

Urad Dal

¼ cup

Yogurt

½ cup

Curry leaves

7-8

Chopped Green chillies

1 tsp

Salt

Chopped ginger

1 tsp

Oil to deep fry

2 cups

Red chilli Powder

¼ tsp or more

Hing

¼ tsp

1.      Soak the urad dal for 45 minutes. Grind the urad dal to smooth paste with ginger and green chillies.

2.      Add all the other ingredients and enough water to make into a smooth batter (similar to idli batter)

3.      Heat 2 tsp oil and fry ½ tsp mustard seeds, 1 tbsp chana dal and 7-8 curry leaves.

4.      Pour into the batter. Mix well and set aside for an hour.

5.      Heat two cups of oil in a pan. Pour a small ladle full of batter into the oil. When the vadai floats to the top, pour the next one and so on.

6.      You can make about 4 vadais at a time.

7.      Remove when both sides are a golden brown.

Sago Vadai (Tapioca Vadai)

Ingredient

Quantity

Tapioca

1 cup

Potato

2 large

Peanuts (coarsely powdered)

½ cup

Cumin Seeds

½ tsp

Chopped Cilantro

1 tbsp

Chopped Green chillies

1 tbsp

Oil for frying

Salt

1.      Soak tapioca for at least 2 hours.

2.      Boil and mash the potatoes.

3.      Mix all the ingredients together. Make lemon sized balls of the mix and flatten slightly.

4.      Heat oil till smoking point. Deep fry the vadais.

Moong Dal Vadai

Ingredient

Quantity

Moong Dal

2 cup

Cumin Seeds

1 tsp

Chopped Cilantro

1 tbsp

Chopped Green chillies

1 tbsp

Oil for frying

Salt

1.      Soak Moong Dal for 30 minutes

2.      Grind green chillies and moong dal into a thick paste

3.      Add cumin seeds, cilantro and salt

4.      Shape into vadais

5.      Heat oil till smoking point. Deep fry the vadais. Reduce the heat to medium once the vadais are in the oil.Increase the heat again before you put in the next batch.

Mysore Bhajji

Ingredient

Quantity

Maida

1 ½   cup

Rice Flour

½ cup

Yogurt

1 cup

Chopped Curry leaves

1 tsp

Chopped Green chillies

1 tsp

Chopped Ginger

1 tsp

Oil for frying

Salt

1.      Mix all ingredients together

2.      Add enough water to get a thick drop consistency. Beat well for a minute and set aside for a couple of hours

3.      Heat oil. Drop tablespoons of batter into the oil. Deep fry till golden brown

Potato Tikki

Ingredient

Quantity

Potatoes

1 lb

Dry Bread (crumbled)

1 slice

Chopped Cilantro

1 tbsp

Chopped Green chillies

1 tbsp

Green Peas

1 cup cooked

Garam Masala

½ tsp

Roasted Gram powder (Besan)

1 tbsp

Oil for frying

Salt

Boil and mash potatoes. Knead well with the crumbled bread, besan and salt.

Stuffing

Grind together green chillies and cilantro. Mix green peas. Mash well with salt and garam masala.

Make a lemon sized ball of the potato mixture. Make a ½” depression in the middle and put 1 tsp of stuffing in the center and close again.

Flatten into ½” thick patties and shallow or deep fry in oil. Serve with ragda and green and sweet chutney. It can also be eaten with ketchup.

Thavalai Adai (Dal Cutlets)

Ingredient

Quantity

Rice Rawa

2 cups

Chana dal

2 tbsp

Tur dal

2 tbsp

Urad dal

2 tbsp

Coconut (Shredded)

¼ cup

Ginger

Small piece

Curry leaves

A few

Green Chillies

2

Soak the dals together for one hour and grind to a coarse paste with green chillies, ginger and curry leaves.

Heat 1 tbsp of oil in a pan and add mustard seeds and asafoetida. Next add 3 ½ cups of water, coconut and salt. When it starts to boil, add the ground dals and the rice rawa and cook till all the water is absorbed.

Check to see if the rawa is cooked through. You may add a little water if it is necessary. Turn off the heat and keep this covered.

When the dough is cool enough to handle, shape into cutlets (about ½” thick and 3” diameter). These can be shallow fried in oil till brown on both sides.

Serve with ketchup or chutney of choice.

Potato Bonda

Prepare Potato Masala (you will find the recipe in the section Vegetables in Gravy).

Ingredient for Crust

Quantity

Rice flour

1 cup

Gram flour

1 cup

Asafoetida

1 pinch

Salt

To taste

Chilli Powder

1 tsp

Mix these ingredients together with enough water to get a paste of thick drop consistency.

The potato masala should be dry enough to make into balls for this dish. Make small lemon sized balls of the filling, dip them gently in the batter and deep fry them in hot oil till they are a nice golden brown.

Alternative for Crust

Soak 1 cup urad dal and ¼ cup rice and grind instead of rice and gram flours. Add salt and chilli powder. Use as cover batter.

Mixed Vegetable Bonda

Microwave 2 cups of mixed vegetables (carrots, peas, french beans, cauliflower, beet or cabbage are suitable and you can use whatever combination you like).

In the recipe for Potato Bonda, reduce the quantity of mashed potatoes by 1 cup and use the vegetable mix instead for the masala. Use this to make the bondas. A few cashew nuts or peanuts may also be added to the masala for texture.

Samosas

Potato or vegetable samosas can be prepared using the same stuffing as for Bondas. ½ tsp of garam masala may be added if you like it extra spicy.

Ingredient for Crust

Quantity

All Purpose flour

1 cup

Whole Wheat flour

1 cup

Ghee or Oil

2 tbsp

Salt

¼ tsp

Mix the ingredients with enough water to make a tight dough and set aside for 30 minutes. Knead again and break it into lemon sized balls. Roll into 6” diameter rotis. Cut in the middle into two semi-circles. Shape each into a cone by bringing the two straight ends together and sealing them with a paste of flour mixed with water.

Stuff the cones with the chosen masala. Seal the opening again with flour paste.

Heat enough oil in a pan and deep fry the samosa to a golden brown color. Serve with sweet chutney and green chutney (see Chutneys section)

Spinach and Paneer Samosas

Ingredient

Quantity

Spinach(chopped)

½ lb

Onions (chopped)

½ cup

Paneer (Crumbled)

2 cups

Ginger Garlic Paste

1 tsp

Green Chilli Paste

½ tsp

Lemon Juice

1 tbsp

Cook spinach in water and then squeeze out all the water from it until it is almost dry. Use a cheese cloth for best results.

Heat 1 tbsp oil in a pan. Add the onions and sauté for a few minutes. Add the pastes and continue to sauté for 2 more minutes. Add the spinach, salt and paneer and stir fry till the mixture is dry. Add lemon juice and ½ tsp garam masala.

When it is cool enough to handle you can use this mix to stuff the samosa. Follow the same steps as for Samosas.

Vegetable Cutlets

Ingredient

Quantity

Potatoes (boiled and mashed)

4 cups

Mixed Vegetables

4 cups

Onions (chopped)

1 cup

Bread crumbs

4 cups

Ginger (chopped)

2 tsp

Pepper Powder

1 tsp

Garam Masala

1 tsp

Cilantro (chopped)

¼ cup

Thin paste of flour and water

To dip

Chop the following vegetables into really small pieces – French beans, carrots, beet root, cauliflower (optional). Boil them in salt water till they are tender crisp. Drain completely.

Note: the vegetable stock can be used in soups, rasam etc.

Heat oil in a pan and fry 1 tsp of cumin. Add onions and ginger and fry for 2-3 minutes Roasted broken peanuts or cashews can be added at this stage to provide crunch to the dish. Add the boiled vegetables, pepper, garam masala, mashed potatoes and cilantro. Mash using a potato mash. The mix should be completely dry.  If it is not, you can add some roasted gram    flour to it. Turn off the heat and add ½ cup of bread crumbs to the mix.

Take large lemon sized balls of the mix and shape them into thick patties. Dip the patties in the flour water mix and then press them down in bread crumbs spread on a wide plate. Use light pressure to make sure the crumbs stick firmly to the patties.

Heat a large frying pan and shallow fry each patty on both sides. Use sufficient oil to brown them well. You can spread as many as the pan can hold.

Serve hot with ketchup and raw chopped onions on the side.

Ragda Patties

These are small potato patties served with ragda. Serve the tikkies topped with ragda, sweet chutney and green chutney, cilantro, chopped raw onions and sev.

Dhokla

Ingredients

Quantity

Chick pea flour (Besan)

2 cups

Yogurt

1 cup

Sugar

1 tsp

Green chillies (diced)

2

Salt

To taste

Cilantro (chopped)

Shredded coconut

2 tbsp

Baking Soda

¼ tsp

Cooking Oil

2 tbsp

Mix the first 5 ingredients together. Add enough water to make a thick batter. Keep in a warm place (for 6 to 8 hours) to ferment.

Add 2 tbsp of oil and ¼ tsp baking soda and mix lightly. Spread on a greased pan and steam cook for 12 minutes in the pressure cooker (do not use the weight).

Cut into cubes.

Heat oil in a wide pan. Add mustard seeds and asafoetida. When fried, add the dhoklas and fry for a few minutes. Sprinkle sugar, chopped cilantro and 2 tbsp of shredded coconut before serving.

Dhokla (variation)

Ingredients

Quantity

Rice

½ cup

Dals (urad, tur, chana and mung)

¼ cup each

Butter milk or Yogurt

1 cup

Chopped ginger

1 tsp

Green chillies

1 tsp

Salt

To taste

Baking Soda

1 pinch

Sugar

1 tsp

Soak the rice and dals together for 2 hours. Grind to a coarse batter. Add salt, sugar, butter milk, chopped ginger and chillies. Keep in a warm place for 4-6 hours to ferment.

Pour in a greased pan and steam cook for 12 minutes. Add a tadka of mustard seeds, asafoetida and 1 red chilli.

Cut into squares and serve hot.

Khaman Dhokla

Ingredients

Quantity

Chick pea flour (Besan)

1 ½ cups

Fine semolina

2 tbsp

Citric acid

1 tsp

Green chillies(chopped)

2

Baking soda

½ tsp

Cooking oil

2 tbsp

Salt

To taste

Mix everything together with enough water to make a batter of thick pourable consistency. Steam cook in a greased pan for 15 minutes.

Tadka: Fry mustard seeds, red chilli and asafoetida in 1 tbsp of oil and pour on the dhokla.

Garnish with coconut and chopped cilantro.

Optional: dissolve 2 tsp of sugar in 1/3 cup of warm water and pour over the dhokla.

Cut into squares and serve.

Muthiya (with Fenugreek leaves)

Ingredients

Quantity

Whole wheat flour

1 cup

Chick pea flour (Besan)

½ cup

Fine semolina

½ cup

Chilli powder

1 tsp

Cumin and coriander powder

1 tsp

Garam masala (optional)

½ tsp

Salt

To taste

Fenugreek (Methi) leaves

1 ½ cups

Mix everything together with 2 tbsp of yogurt. Add enough water to mix it into a fairly tight dough. Roll this dough into 5” long x 1” thick cylinders. Please them on a plate and steam cook for 15 minutes. Cut into ¾” long pieces.

Pour a tadka of red chillies, mustard seeds and asafoetida and serve hot.

This could also be cooked with dal and served with roti or rice.

Instead of steam cooking, you could cut the muthiyas into ½” pieces and deep fry and serve as a tea time snack.

Grated opo squash or finely chopped cabbage may be used as a substitute for fenugreek leaves.

15.Crispy Snack Treats

South Indians use a special press for making a lot of these snacks. There are two cylinders, one fitting inside the other. These have handles to operate. Usually there are four discs with different sized shaped holes in them. You can screw this to the cylinder to suit your requirements. These murukku appliances are available in Indian Stores.

Thenkuzhal

Ingredient

Quantity

Rice Flour

3 cups

Urad Flour (lightly roasted and powdered)

½ cup

Butter, or Hot Oil (canola or coconut)

¼ cup

Hing

¼ tsp

Cumin Seeds

2-3 tsp

Oil for frying

Salt

1.      Mix all the ingredients together with hot oil or butter and salt.

2.      Slowly add water and knead well till the dough resembles chapatti dough.

3.      Heat oil in a pan. Test the temperature of oil by dropping a small piece of dough in the pan. The dough should float to the top immediately.

4.      Fit the disc with the largest circular hole in the press. Fill the outer cylinder with the dough. Press the dough through the hole into the oil. Use the inner cylinder to press down.

5.      Turn over when one side is cooked.

6.      Remove from oil when it turns a light golden color.

7.      Store when completely cold. This will last for up to 2-3 weeks.

8.      Adjust the heat from high to medium periodically so that the murukku is not burnt. Each stove is different, therefore use your judgment.

Kara Sev

Ingredient

Quantity

Gram Flour

2 cups

Rice Flour

1 cup

Butter, or Hot Oil (canola or coconut)

¼ cup

Chilli Powder

1 ½ tsp

Pepper, Ginger, Curry leaves (ground to a paste)

2-3 tsp

Turmeric powder

¼ tsp

Oil for frying

Salt

1.      Mix the ingredients together with hot oil.

2.      Add water and knead well till you get a pliable dough.

3.      Prepare and fry the same way as Thenkuzhal. Use the same disc.

Kara Sev with garlic

Follow the same directions as above. But add 6 pods of garlic when you grind the paste.

Kara Sev with Jeera

Follow the same steps as Kara Sev but skip the ginger and add two tablespoons of whole cumin seeds to the dough.

Kara Sev with mint leaves

Follow the same steps as Kara Sev but use mint leaves instead of curry leaves when making the paste.

Mullu Thenkuzhal

Method 1

Ingredient

Quantity

Rice Flour

2 cups

Chana Dal and Moong Dal Flour (Dry roast the dals and powder fine)

½ cup each

Butter, or Hot Oil (canola or coconut)

¼ cup

Sesame Seeds

2 tbsp

Hing

¼ tsp

Oil for frying

Salt

1.      Mix together all ingredients.

2.      Add water till you get a pliable dough.

3.      Use the star shaped disc for the press.

4.      Deep fry like Thenkuzhal.

Method 2

Use roasted gram flour (Pottukadali or Putnalu powder) instead of chana dal and moong dal flour.

You can also make kara (or spicy) murukku. Just add 1 – 1 ½ tsp of chilli powder to the dough.

Thattai

This is a flat, spicy savory.

Method 1

Ingredient

Quantity

Rice Flour

3 cups

Urad Dal (Dry roast the dal and powder)

½ cup

Butter, or Hot Oil (canola or coconut)

¼ cup

Soaked Chana Dal

¼ cup

Sesame Seeds

2 tbsp

Hing

¼ tsp

Curry leaves

2 tsp

Oil for frying

Salt

Chilli Powder

2 tsp

Shredded coconut

½ cup

1.      Mix all ingredients together.

2.      Add water and make a pliable dough.

3.      Take spoonful of dough and pat them into thin discs on a well-oiled plastic sheet. Poke small holes with a fork since this cooks better in the oil.

4.      Heat oil.

5.      Gently remove the flat discs from the plastic sheet and slide gently into the oil.

6.      Lower the heat at this stage and cook till browned nicely.

Method 2

Use 1 cup of roasted chana (pottukadalai or puttnalu) dal instead of soaked chana dal. Follow the same steps as above. You can also use green chilli paste instead of chilli powder.Using a few finely chopped curry leaves adds extra flavor.

Method 3

Use ¼ cup coarsely broken peanuts instead of soaked chana dal. Follow the same steps as above. You can use a combination of both too.

Nipattu

This is a variation of Thattai and is usually made in Karnataka. Make the dough as for Thattai. But reduce the quantity of urad dal to 2 tbsp and add 2 tbsp of peanut butter. Reduce the quantity of chana dal to 2 tbsp and add 2 tbsp of broken peanuts to the dough.Use the same procedure.

Oma Podi or Sev

Ingredient

Quantity

Besan Flour

2 cups

Rice Flour

1 cup

Butter, or Hot Oil (canola or coconut)

¼ cup

Ajwain

2 tsp

Green Chilli

5-6

Hing

¼ tsp

Oil for frying

Salt

1.      Grind ajwain, green chillies, salt and hing together into a smooth paste. Strain through a fine strainer. Add more water and strain again.

2.      Mix all the ingredients together. Use the strained paste water and bind into a pliable dough.

3.      Use the disc with small circular holes to make Oma Podi.

4.      Once pressed into the oil. The dish will cook very fast. Adjust the heat as required so that it does not get burnt.

Ribbon or Tape Pakoda

Ingredient

Quantity

Gram Flour

1 cup

Rice Flour

2 cups

Butter, or Hot Oil (canola or coconut)

¼ cup

Chilli Powder

1 ½ tsp

Roasted Urad Flour

1 tbsp

Hing

¼ tsp

Oil for frying

Salt

1.      Mix the ingredients together and make a pliable dough.

2.      Use the disc with the rectangular hole to make this dish.

3.      Follow the same steps as above.

4.      For very crispy treats, you can replace ½ cup of besan with ½ cup of roasted gram flour.

Cheedai

These are little balls of dough fried in hot oil. This is specially made for the Hindu festival of Gokulashtami.

Ingredient

Quantity

Rice Flour (lightly roasted)

3 cups

Butter

1 stick

Sesame Seeds

2 tbsp

Roasted Urad Flour

½ cup

Hing

¼ tsp

Oil for frying

Salt

Shredded Coconut

1 ½ cups

1.      Mix all ingredients together. Sprinkle ice cold water little by little till the dough reaches a crumb like texture but holds together when you roll into a ball.

2.      Roll the dough into ½ “diameter balls. Don’t roll them too tight for they will become hard.

3.      Heat oil in a wide pan. Slide the balls in the oil. Reduce the heat to medium and fry slowly till fully cooked.

4.      Make sure that the pan is not over crowded.

Sweet Cheedai

Ingredient

Quantity

Rice Flour (lightly roasted)

2 cups

Ghee

2 tsp

Jaggery

1 ¾ cups

Sesame Seeds

2 tbsp

Roasted Urad Flour

4 tsp

Cardamom Powder

½ tsp

Oil for frying

Shredded Coconut

½ cup

1.      Make a syrup of the jaggery in a cup of water. One string consistency should be right. Strain the syrup if grainy at the bottom.

2.      Turn off the heat and add rice flour and coconut. Mix well.

3.      Keep aside till the mixture is cooled.

4.      Add the other ingredients and mix well.

5.      Shape into 1” diameter balls. Deep fry till the cheedais are dark brown on low to medium heat. They have to cook slowly.

6.      Do not crowd the oil or the cheedais will crumble.

Matri

Ingredient

Quantity

Bisquick or self raising Flour

¼ cup

All Purpose Flour

2 cups

Butter

1 stick

Ajwain or Cumin Seeds

2 tsp

Oil for frying

Salt

1.      Mix all ingredients together and make into a crumbly dough.

2.      Add spoonsful of water till you can gather the dough together. Make sure that the dough does not turn loose.

3.      You can shape them into 1 ½” discs, ¼” thick or you can roll into a large chappathi, ¼” thick. Use a circular cutter to cut out discs.

4.      Use a fork to prick holes in them.

5.      Deep fry in oil on low to medium heat. Cook Slowly till golden brown.

6.      They will look soft initially but will become crisp as they cool.

7.      You can also use crushed black pepper and cumin

Methi and Onion Matri

You can add finely chopped methi leaves (1/2 cup) and green chillies (3-4) or ½ tsp of chilli powder to the dough.

You can add very finely chopped onion (1/2 cup) and finely chopped green chillies for onion matri.  sauté them in 1tsp oil before you add them.

Reduce the amount of water to make the dough for the water content in the vegetables can make the dough loose and the matris will turn out soggy.

Kola Vadai

Ingredient

Quantity

Rice Flour

1 cup

All Purpose Flour

½ cup

Peanut Butter

1 tbsp

Sooji

½ cup

Red chillies

1 tsp

Coconut

¼ cup

Hing

½ tsp

Sesame Seeds

1 tbsp

Oil for frying

Salt

Butter or Hot Oil

2 tbsp

1.      Grind Red Chillies, coconut and hing into a smooth paste.

2.      Mix all ingredients and water to make a pliable dough.

3.      Roll them into a 1/3” thick rods. Shape into 2 concentric circles.

4.      Deep fry in oil on medium heat.

Chakli (Maharashtrian Thenkuzhal)

Ingredient

Quantity

Chana Dal

1 cup

Mungdal

½  cup

Toor Dal

½ cup

Jowar Atta

1 cup

Rice Flour

1 cup

Jeera

2 tsp

Red Chilli Powder

2 tsp

Hing

¼ tsp

Sesame Seeds

1 tsp

Oil for frying

Salt

Ghee or Hot Oil

2 tbsp

1.      Roast the dals and powder.

2.      Mix the ingredients with enough water to make a pliable dough. Use a star shaped disc and press into small spiral shaped murukku on plastic sheet.

3.      Slide 2 or 3 at a time into the hot oil and deep fry.

Kaara Boondi

Ingredient

Quantity

Besan Flour

2 cup

Rice Flour

1 tsp

Baking Soda

1 pinch

Red Chilli Powder

1 tsp

Black Pepper Powder

1 tsp

Hing

½ tsp

Chopped Curry Leaves

1 tbsp

Oil for frying

Salt

Ghee

2 tbsp

Cashew

¼ cup

1.      Mix the Besan, rice flour and salt with enough water to get a idli batter like consistency. You may add a pinch of baking soda for extra crispness.

2.      Heat oil in a pan. Using a boondi ladle (this is sieve with long handle with 3 mm diameter holes).

3.      Pour a cupful of batter on the ladle held over hot oil in the pan, and tap the sides. Small drops of batter will fall in the oil and swell into tiny balls.

4.      Take them out and place in a wide bowl when they turn light brown.

5.      Repeat till all the batter is used up.

6.      In the same oil, fry the cashew nuts and keep aside.

7.      Heat 2 tbsp of ghee in a small pan.

8.      Wait till it becomes hot but not smoking. Turn off the heat.

9.      Spice Mixture: Mix the chilli powder, pepper powder, hing, chopped curry leaves and add to the hot ghee. Wait for the few seconds and then pour on top of the boondhi.

10.   Add salt and fried cashews and mix well.

11.   Store in a dry container when cold. Roasted peanuts can be added for variety.

Sweet Biscuits

Ingredient

Quantity

All Purpose Flour

1 ½ cup

Powdered Sugar

½ cup

Oil or Ghee

2 tbsp

1.      Mix all ingredients and add enough water to make a “puri” like dough.

2.      Divide into 6 balls and roll into thick rotis.

3.      Using a sharp knife or wheeled cutter, cut the rotis into ½” square pieces.

4.      Deep fry in medium hot oil.

Mixture

This is usually a spicy mixture of various snacks, but predominantly fried poha (beaten rice) or aval.

Ingredient

Quantity

Oma Podi or Sev

2 cups

Kaara Bhoondhi

2 cups

Peanuts

2 cups

Cashews

1 cup

Fried Poha

4 cup

Sweet Biscuits

1-2 cups

Spice Mixture (as in Kara Boondi recipe)

1 tbsp

1.      Prepare the first two ingredients and sweet biscuits as per the recipe above.

2.      Roast peanuts and cashews.

Poha preparation

1.      Use poha of medium thickness.

2.      Place one cup of poha in a metal sieve and dip the sieve in medium hot oil. The poha will fry in a few seconds and swell to double the original size.

3.      Spread it on a paper towel to absorb the excess oil. Continue with the rest of the poha.

4.      Never allow the poha to turn brown.

For the mixture, place all prepared ingredients in a large mixing bowl. Add the spice mixture that is fried in ghee. Add a little salt and 4 tsp of powdered sugar (optional). Mix everything well and store in air tight containers when cool.

16.Payasams and Kheers

Payasam is the traditional dessert in a South Indian feast. It is served before the last course of yogurt & rice. In the North of India, it is called Kheer and served separately after the meal.

Pal Payasam

Ingredient

Quantity

Rice

½ cup

Milk

1 ½ litre OR

1 liter + 1 can unsweetened condensed milk

Sugar

1 ½ - 2 cup

1.      Wash the rice well (till the water turns clear).

2.      Place it in a large pan with two cups of water and 2 cups milk. Bring it to a boil on a high flame. Reduce the heat to simmer. Allow the rice to cook till it starts to fall apart.

3.      Keep adding hot milk as and when the quantity is reduced due to evaporation.

4.      All of the milk can be used for cooking the rice.

5.      If condensed milk is used, add at this stage and bring to a boil.

6.      Turn off the heat, add sugar gradually and keep stirring to avoid the milk from curdling. At first the payasam will turn a bit watery, but will thicken again as you keep stirring.

This dish originates in the southern state of Kerala and it is consumed at this stage by keralites.

But if you prefer you can add a little powdered cardamon and nutmeg. Some people like to add saffron dissolved in warm milk. Roasted nuts like cashew, may also be added if you like.

In some other states it is embellished with cardamom seeds, cashew nuts, chironji and almonds roasted in ghee.

Semia (Vermicelli) payasam

Ingredient

Quantity

Roasted Vermicelli

1 cup

Milk

5 glasses or

3 glasses + 1 can unsweetened condensed milk

Sugar

1 ½ - 2 cups

Roasted nuts and raisins

¼ cup

Ghee

2 tbsp

Cardamom and nutmeg powder

¼ tsp

Heat ghee in a large thick bottomed pan. Add the nuts and raisins and fry till lightly browned. Take this out and put aside.

Add the semia to the same ghee and stir well to give it a nice coating of ghee. Add ¼ cup of water and 3 cups of milk and cook the semia well. Gradually add the rest of the milk and keep boiling till the milk is reduced to about ¾ the original quantity. Turn off the heat and add the nuts, cardamom and nutmeg, sugar and keep stirring for 3-4 minutes. Serve hot or chilled.

Rava Payasam

Fry ¾ cup rava in ghee till it is lightly browned. Follow the steps for vermicelli payasam.

Aval (Poha) and sago may be used for payasam. Use the same procedure above.

Badam (Almond) Payasam

Ingredient

Quantity

Almonds

½ cup

Milk

4 cups

Sugar

1 ½ cup

Saffron Soaked in hot milk

¼ tsp

Crushed nuts (pistachios, chironji, cashews)

2 tbsp

Cardamom and nutmeg powder

¼ tsp

1.      Soak the almonds in hot water for 30 minutes. Peel and grind into a smooth paste.

2.      Boil 4 cups of milk in a large pan.

3.      Reduce the heat to medium and continue to boil till the volume of milk is reduced to 3 cups.

4.      Mix about a cup of the hot milk with the almond paste and add the whole to the boiling milk. Continue to boil for another 10 minutes or so.

5.      Add the saffron and cardamom and nutmeg mixture.

6.      Turn off the heat and add sugar. Keep stirring for 5 minutes.

7.      Serve hot or chilled, topped with nuts.

Pumpkin Seed Payasam

Use the same as almond payasam but use pumpkin seeds instead of almonds. Make sure to peel the pumpkin seeds before grinding.

Carrot Payasam

Ingredient

Quantity

Grated Carrot

4 cup

Milk

4 cups

Ghee

2 tbsp

Sugar

1 ½ cup

Cashew

¼ cup

Cardamom and nutmeg powder

¼ tsp

1.      Fry the nuts in ghee and remove.

2.      Saute the carrots in the same pan for a few minutes on medium heat. Do not allow to brown.

3.      Add the milk (should be hot to prevent curdling) at this stage and keep boiling till the carrots are cooked soft and the milk is reduced to 25-30%.

4.      Add the sugar and spices and mix well. Add the nuts and serve.

Pumpkin Kheer

Follow the same procedure using grated pumpkin instead of carrots.

Besan Payasam

This is quick payasam.

Ingredient

Quantity

Besan

½ cup

Milk

3 cups

Ghee

1 tbsp

Sugar

1 ½ cup

Cashew

¼ cup

Cardamom and nutmeg powder

¼ tsp

1.      Heat ghee in a pan, add the besan and fry till it turns a light brown.

2.      Besan can brown very fast so use a low flame and keep stirring to avoid lumps. When it comes to a boil, reduce the heat and boil for a 10 minutes. Turn off the heat. Add sugar and spices and serve garnished with nuts.

There are some special payasams in South India where we use coconut milk and jaggery instead of milk and sugar. Sometimes, we use a coconut paste instead of coconut milk. This gives a very different and unusual taste.

Rice and Coconut Milk Payasam

Ingredient

Quantity

Rice (soaked for ½ hr)

½ cup

Milk

½  cups

Jaggery

1 ½ cup

Shredded coconut

2-2 ½ cup

1.      Blend the coconut to a smooth paste with a little water. Add the rice and 1 cup water. Blend some more till the rice is ground up but not smooth.

2.      Pour this mix into a thick bottomed pan and add 2 more cups of water and boil for about 8-10 minutes. The rice should be cooked by now. Add the jaggery (you may have to melt the jaggery first and strain before using it). Boil for another 5 minutes, add the spice powder. Turn off the heat. Add the milk after 5 minutes.

Note: You have to keep stirring this payasam continuously to prevent lumps and sticking to the bottom.

Moong Dal Payasam

Ingredient

Quantity

Moong Dal

¾  cup

Water

1 cup

Milk

1 ½  cups

Jaggery

1 ½ -2 cup

Coconut Milk

1 can

Roast the moong dal lightly. Mix the water and milk together. Add this to the moong dal and pressure cook for 2 whistles. Open the cooker only after the pressure has been fully released. Mash up the cooked dal and add the jaggery. Boil the payasam on medium heat for about 5 minutes. Add the coconut milk. If you don’t have coconut milk, you can use grated coconut ground into a smooth paste. Add the spice powder and just heat through. Turn off the heat before it boils.

Chana Dal Payasam

Just use chana dal instead of moong dal. Chana dal may need 4 or 5 whistles before it can cook.

Chana Dal and Moong Dal Payasam

Ingredient

Quantity

Chana Dal

1/4  cup

Moong Dal

½ cup

Water

1 cup

Milk

1 ½  cups

Jaggery

1 ½ -2 cup

Coconut Milk

1 can

Use ¼ cup chana dal and ½ cup moong dal. Follow the same recipe above.

Broken Wheat payasam

Ingredient

Quantity

Broken Wheat

¾  cup

Water

1 cup

Milk

1 ½  cups

Jaggery

1 ½ cup

Coconut Milk

1 can

Boil the mixture together and add the broken wheat and pressure cook for 4 whistles. Add jaggery and boil for5 minutes. Add coconut milk, or 1 cup shredded coconut ground to a smooth paste with ¾ cup water.

Garnish with cardamom and nutmeg powder.

Adai Pradaman

This is a gourmet delicacy from Kerala and quite labor intensive when the adai (rice chips) had to be made from scratch. These days the chips are available in the South Indian section of the grocery stores. Making this payasam is easier.

Ingredient

Quantity

Ready made dry adai

1 ½  cup

Water

1 cup

Ghee

1-     4 tbsp

Jaggery

2 ½ cup

Coconut Milk

From 2 coconuts or 2 cans

Cardamom powder

¼ tsp

Fresh Coconut (cut into slivers)

1 cup

1.      Soak the dry adais in enough boiling water to cover.

2.      Heat the ghee in a thick bottomed pan. Fry the coconut slivers to a light reddish brown. Remove and set aside.

3.      To extract coconut milk:

a.      1st extraction

i.     Squeeze out the fresh grated coconut as well as you can and strain the milk

ii.     This will be about ¾ cup.

b.      2nd Extraction

i.     Add 1 ½ cup of hot water to the remaining coconut. Blend well. Squeeze and strain the milk again (1 ½ cup)

c.      Third Extraction

i.     Add 2 cups of water to the coconut again and blend. Extract the milk.

4.      Wash the soaked adai in running cold water and add to the ghee in the pan.

5.      Sauté for a minute. Add the coconut milk (third extraction). Cook for 10 minutes till the adais are well cooked without any breaking.

6.      Add the 2nd extraction milk and jaggery. Boil for 5-7 minutes.

7.      Add the 1st extraction coconut milk and the cardamom powder and heat through on medium heat (DO NOT BOIL).

8.      Turn off the heat and top with fried coconut pieces.

9.      Serve hot.

Chakka Pradaman

Chakka Varati

Ingredient

Quantity

Clean jackfruit segments

10-12

Water

½ to 1 cup

Ghee

2 tbsp

Jaggery

2 cup

Cardamom powder

¼ tsp

1.      Chop the jackfruit segments into very small pieces.

2.      Heat 1 tbsp of ghee and sauté the chopped fruit till it changes color.

3.      Add ½ - 1 cup of water. Cook well till the fruit is very soft.

4.      Mash well and add the jaggery. Keep stirring until the halwa is well done and turns in a mass.

5.      This halwa is very tasty and can be kept in the fridge or consumed at this stage. It can also be further processed into pradaman (payasam).

6.      Keep the coconut extractions as given for the adai pradaman.

7.      Add the 3rd extraction milk to halwa and boil for 4 minutes.

8.      Add 2nd extraction milk and boil some more

9.      At this stage, add more jaggery if needed. When it has boiled for 5-6 minutes, add the 1st extraction milk and just heat through. Add ½ tsp of dry ginger powder to the payasam along with the cardamom powder.

10.   Top with ghee fried coconut pieces and serve hot or cold.

If you want to reduce coconut consumption, you can make the payasam using part milk and adding 1 cup of coconut milk in the last stage.

Poppy Seed Payasam

Ingredient

Quantity

Poppy seeds

1/3  cup

Rice

1/3 cup

Milk

3 cups

Jaggery

2 cup

Thick Coconut Milk

1 cup

Cardamom and nutmeg powder

¼ tsp

1.      Soak the poppy seeds and rice together in warm water for 30 minutes

2.      If you are using grated coconut, add at this stage and grind everything into a smooth paste with a cup of water

3.      Pour the ground paste in a heavy bottomed pan. Add 2 cups of milk and bring to a boil. Reduce the heat and let it simmer till the payasam thickens. Add 1 cup of milk and let it simmer for a further 2 minutes.

4.      Add the jiggery, boil till the jaggery melts and the payasam thickens again.

5.      Add the spice powder. Keep stirring continuously. If you are using coconut milk, add at this stage and just heat through.

Pal (Milk) kozhukattai

Ingredient

Quantity

Rice Flour

1 ½ cup

Milk

3 cups

Ghee

2 tbsp

Jaggery

2-2 ½ cup

Thick Coconut Milk

1 can

Cardamom and nutmeg powder

¼ tsp

1.      Take the rice flour in a wide bowl. Pour 2 cups of boiling water and mix well to avoid lumps.

2.      Also add 1 tbsp of ghee to this dough as you mix. Cover immediately and set aside for 15-20 minutes.

3.      When the dough is cool enough to handle, smear some ghee on your hands and roll the dough into marble sized balls. Keep them covered in a wide plate.

4.      Heat the milk and ½ cup water in a wide thick bottomed pan. When the mix starts boiling, add the balls, a handful at a time to avoid sticking. Lower the heat a little. The balls are cooked when they float to the top.

5.      The milk should also start thickening. Add the jaggery at this stage and keep stirring gently to avoid breaking the balls.

6.      Add the coconut paste or coconut milk and spices. Heat through but do not boil.

7.      Turn off the heat and serve hot.

17.Sweets

Sooji Halwa

This is an easily prepared dish and the first one that people think of when guests come for dinner

Ingredient

Quantity

Fine Sooji

1 cup

Ghee

¼ cup

Sugar

1 ¾ cups

Raisins

1 tbsp

Cashews

8 -10 sliced

Water and Milk

1 cup each

1.      Heat the ghee in a wide bottomed pan. Fry the cashews and raisins and set aside.

2.      Add the sooji to the same pan and fry till it is lightly browned.

3.      Boil milk and water together in a separate pan and add to the sooji.

4.      Cook till all the liquid is absorbed and add the sugar.

5.      Keep stirring till the halwa moves in a mass. At this point, it should not stick to the side of the pan.

6.      Add 1 or 2 tbsp of ghee if the halwa looks too sticky.

7.      Add the spice powders and nuts and mix well.

8.      Turn off the heat and serve hot. Cold halwa is also quite good.

Variations

1.      Sooji and Coocunt halwa: Add 1 cup of coconut to the above recipe before adding the water.

2.      Sooji and Carrot Halwa: Add 1 ½ cups of grated carrots before adding the water.

3.      Sooji and Pineapple: add up to 1 ½ cups diced pineapple before adding the water.

4.      Sooji and Banana Halwa: Add about 1 cup of mashed banana before adding the water.

Vermicelli Halwa

Follow the same procedure as sooji halwa, but use 1 ½ cups of vermicelli (instead of1cup sooji). Vermicelli takes a little longer to cook than sooji. So add sugar when all the liquid is absorbed.

Carrot Halwa

Ingredient

Quantity

Grated carrots

4 cups

Ghee

¼ cup

Sugar

1 ½ to 2 cups

Raisins

1 tbsp

Cashews

8 -10 sliced

Milk

2cups

Milk Koya

200 gms

1.      Heat ¼ cup of ghee in a nonstick pan and add the carrots. Sauté the carrots till they wilt. Add the milk.

2.      Cook till the milk is absorbed and the carrots start to look a little dry. If you are adding koya, add at the stage.

3.      Add sugar and keep stirring continuously.

4.      When the halwa begins to leave the sides of the pan, add the fried nuts and spices.

5.      Mix well and serve hot.

6.      The halwa can stay for 10 days if refrigerated. Reheat and serve hot if refrigerated.

Tastes good with a scoop of ice cream on the side.

Pumpkin Halwa

Use the same procedure as above, but use pumpkin and reduce the quantity of sugar to 1 ½ cups.

Opo Squash Halwa (Doodhi Halwa)

Sauté the opo squash in ghee till cooked. Add koya and sugar and proceed with steps above. Do not use milk in this halwa.

Winter Melon Halwa: Follow the same procedure as above.

Raw or partially ripe Papayas: Peel and cut the papayas into quarters. Soak them in water for 15 minutes to get rid of the white liquid that oozes. Remove and grate. Follow the same procedure as Doodhi halwa.

Badam Halwa (Almond halwa)

Ingredient

Quantity

Almonds (soaked in hot water)

2 cups

Ghee

½  cup

Sugar

1 ½ cups

Milk

2-3 cups

Nuts and spice powder

Yellow food coloring

Saffron (soaked in warm milk)

¼ tsp

1.      Peel the almonds and grind to a smooth paste with milk.

2.      Pour the mixture into a nonstick pan. Add the remaining milk and boil on medium heat till the milk is mostly absorbed.

3.      Add the sugar and keep stirring.

4.      Add the ghee as and when the halwa starts to stick. When it leaves the sides of the pan, add the saffron, and spice powder. Keep cooking for a few more minutes.

5.      Spread evenly on a greased tray and top with fried nuts (cashews, pistachios, and chironji are the best).

6.      Cut into squares or diamonds and serve.

Cashew halwa

Follow the same procedure as above. Some people like to add ½ tsp of almond essence to the halwa.

Wheat Halwa

Ingredient

Quantity

Wheat (soaked in hot water overnight)

2 cups

Ghee

1-1½  cup

Sugar

3 ½ cups

Nuts and spice powder

1.      Grind the soaked wheat to a paste using the soaked water. Extract the milk using a fine mesh strainer or cheesecloth.

2.      Grind again with more water and strain again to get all the pulp put. You should have a total volume of four cups.

3.      Add the plain water if it is less.

4.      Pour the milk into a wide thick bottomed pan. Add the sugar and bring to a boil. Stir well all the time while adding the sugar.

5.      Add ghee when the halwa starts to leave the sides of the pan. Keep stirring till the ghee starts to separate and rolls in a mass.

6.      Add the spice powder and part of the nuts (keep some aside to decorate).

7.      Mix well and pour into a greased tray.

8.      Sprinkle the remaining nuts on top and level with a greased spatula.

9.      Cut into squares or diamonds when the halwa is cold.

Maida Halwa

Soak 2 cups of maida in 3 cups of water and leave it overnight. Prepare the halwa using the above procedure.

7 Cup Cake with almonds and besan

This is a very quick and easy dish to prepare and tastes divine

Ingredient

Quantity

Powdered Almonds

1 cup

Besan (chick pea flour)

1 cup

Milk

1 cup

Ghee

1 cup

Sugar

3 cups

1.      Mix all the ingredients together in a wide nonstick pan. Cook on a hot stove till it starts to bubble up.

2.      Reduce the heat to medium and continue to stir till the cake is frothy. It should not stick to the sides of the pan.

3.      Pour on a greased tray and cut to the desired shapes after a few minutes. Do not wait too long to cut else the cake will solidify and it will be difficult to cut into shapes.

Add spice powder and nuts if you like

7 Cups with Sooji and Besan

Substitute sooji for almonds and follow the same procedure as above.

Variations

Besan and Grated coconut (1 cup each)

Sooji and grated coconut (1 cup each)

Sooji, grated coconut and besan (2/3 cup each)

Coconut Burfi

Ingredient

Quantity

Shredded Coconut

4 cups

Cardamom and Nutmeg powder (spice powder)

Milk

1 cup

Ghee

½  cup

Sugar

2 cups

1.      Make sugar syrup by mixing the sugar and ¼ cup of water in a nonstick pan. When the consistency is string like, add the coconut and milk mix (if shredded coconut is not available, blend regular coconut with milk till smooth). Keep stirring.

2.      Add ghee a little at a time. Add the spice powder.

3.      When the mix does not stick to the sides of the pan, pour the burfi into a greased tray.

4.      Cut into squares.

5.      For a richer taste, add about 250 gms of koya.

Mysore Pak

Ingredient

Quantity

Besan (chick pea flour)

1 cup

Ghee

2 cup

Sugar

2 ¼  cups

1.      Heat ½ cup of water in a wide nonstick pan. Add the sugar and bring to a boil. Reduce the heat to medium.

2.      When the syrup reaches a single string consistency, reduce the heat to medium. Add the besan and whisk briskly to avoid lumps. When it is well blended, increase the heat. Continue to stir and add ghee in stages. Use up all the ghee if you want the right texture.

3.      When the pak is covered completely in froth, and the mixture does not stick to the sides of the pan, turn off the heat.

4.      Immediately transfer the contents to a greased tray. Cut into squares within 5 minutes.

Milk Coconut Cake

Ingredient

Quantity

Whole Milk

5 cups

Grated coconut

4 cups

Ghee

¼  cup

Sugar

2 ½ cups

1.      Mix the coconut and milk together in a wide non stock pan. Bring to a boil.

2.      Reduce heat to medium and continue to boil, stirring frequently to make sure that it does not stick to the bottom.

3.      When the milk in the pan is reduced to 2/3 the original volume, add the sugar and ghee. Keep cooking till the cake moves in a homogenous mass and does not stick to the pan.

4.      Spread on a greased tray and cut into diamonds.

Sooji Milk Cake

Substitute one cup of sooji for the coconut (do not use coconut) and follow the same procedure above.

Kajoo (Cashew) Katli

Ingredient

Quantity

Powdered Cashews

2 cups

Milk

1 cup

Ghee

¼  cup

Powdered Sugar

1 cup

Spice powder

½ tsp

1.      Mix the milk and sugar in a wide bottomed pan. Make a syrup of single string consistency.

2.      Add the cashew powder, ghee and spices powder. Mix well. Turn off the flame after 1 minute, but continue to stir briskly till the mix begins to thicken a little.

3.      Pour on a greased tray and pat it down with a spatula.

4.      Cut into diamonds.

Rava Ladoo

Ingredient

Quantity

Fine Sooji

1 cup

Raisins and nuts

Ghee

½ -2/3 up

Powdered Sugar

1 cup

Spice powder

½ tsp

1.      Dry roast the sooji in a pan till it gives off a fragrance. When it cools a little, powder the sooji in a dry grinder with the sugar and spice powder.

2.      Add the nuts and melted ghee.

3.      Roll into ladoos.

4.      If it feels too dry, add a few spoons of milk to make the ladoos.

Besan Ladoos

Ingredient

Quantity

Besan

1 cup

Nuts fried in ghee

2tbsp

Ghee

½ -c up

Powdered Sugar

1 cup

Spice powder

½ tsp

1.      Heat the ghee in a nonstick pan. Roast the besan till it turns a very light brown.

2.      Turn off the heat and immediately add the other ingredients.

3.      Roll into ladoos when it is still quite warm.

Wheat Ladoos

Substitute wheat flour instead of besan. Follow the same procedure as above.

Jangris

Ingredient

Quantity

Urad Dal

1 cup

Raw Rice

1 tbsp

Ghee

½ -2/3 up

Sugar

2 ¼  cup

1.      Soak the rice and urad dal for 2 hours.

2.      Grind the dal and rice together to a smooth paste. The paste has to be thicker than idli batter.

3.      Heat the oil in a wide shallow pan. Take a plastic bag and fill it ½ full. Make a small hole in the corner of the bag.

4.      Press the batter through this hole into the hot oil. Make two concentric circles and bring the end across to join the circles.

5.      Each jhangri can be about 2” in diameter and you can cook about 4-5 of them at a time. The jhangris must be golden brown)

6.      Make the syrup by boiling sugar in 1 ¼ cup of water. Keep the syrup ready before frying the jhangris. Add some saffron and yellow food color.

7.      Dip the fried jhangris in the syrup when they are still hot. When the next batch is ready, remove the soaked jhangris to a dry plate and dip the next in the syrup.

Badusha

Ingredient

Quantity

Maida

2 cups

Butter

1 stick

Baking soda

1/6 tsp

Yellow color

Powdered Sugar

1 cup

Water

1/3 cup

Spice Powder

Grated dry coconut

1.      Mix the flour and baking soda. Add the butter and mix well.

2.      Add just a little bit of yoghurt       to make a thick dough.

3.      Take a little dough and shape into a 2” diameter circle. Make a depression in the middle (do not pierce through)

4.      Fry these in medium hot oil or ghee

5.      Make a syrup by boiling sugar with 1¼ cup water.

6.      When the badushas are ready, put in the syrup.

7.      Remove each batch to a plate when the next one is ready. Sprinkle dry coconut on top for decoration.

8.      Store in a container.

Mango-Ginger Barfi

Ingredient

Quantity

Mango Pulp

2 cups

Ginger juice (extracted from peeled, ground up ginger)

¼ lb ginger

Semolina

1 cup

Sugar

2 cups

Ghee

100 gms

Heat ghee and fry the semolina till it turns light brown. Remove to a dish and set aside. Add all the other ingredients to a heavy bottomed pan. When it comes to a boil, add the fried semolina. Keep stirring constantly till the barfi moves in a mass.

Transfer to a greased plate. Cut into squares after a few minutes (when the sweet begins to set).

Shahi Tukde or Double ka Mitha (Indian Bread Pudding)

This sweet is a speciality in the southern city of Hyderabad.

Ingredient

Quantity

Whole milk

2 cups

Condensed milk

1 can

Bread slices (day old)

8

Mixed nuts (cashews, almonds, walnuts pistachios – chopped and fried in ghee)

6 tbsp

Dry fruits (dates and raisins – chopped)

3 tbsp

Ghee to fry bread

Saffron (soaked in milk)

1 pinch

Mix whole milk and condensed milk together and bring to a boil. Reduce heat and simmer for 5 minutes. Turn off heat.

Cut out the crust form the bread slices and cut into triangles. Heat ghee in a wide pan and shallow fry bread on both sides, till it turns a nice golden brown.

Arrange 8 of the triangles in a wide bowl. Spread the mixed nuts and dried fruits evenly on the bread slices and cover each with another triangle to form 8 sandwiches.

Add the soaked saffron and spice powder to the milk. Pour over the bread. Leave it to soak for an hour or so before you serve.You can reserve some nuts for garnish.

Shrikand

This is a special dish of the state of Maharashtra.

Ingredient

Quantity

Full fat yogurt

2 quarts

Powdered sugar

¾ cup

Saffron (soaked in milk)

1 pinch

Powdered nutmeg

½ tsp

Powdered cardamom

½ tsp

Drain all the water from the yogurt. Pour the yogurt in a cheese cloth and collect the ends together. Tie it up with a string and hang it up at a height. Place a bowl underneath to catch the dripping water. Leave it for a couple of hours.

Transfer the yogurt to a large bowl and add all the rest of the ingredients. Keep whisking it briskly till it turns fluffy.

A food processor or a dough mixer works very well for the purpose of mixing.

Mango or Pineapple Shrikand

Adding 1 cup of smooth mango pulp and ¼ tsp of mango essence to the shrikand before whisking makes mango shrikand.

Addition of pineapple pulp and ¼ tsp essence makes pineapple shrikand.

Care should be taken to drain away excess water from the fruits.

Shrikand should be prepared at least 2 hours ahead of time and stored in the refrigerator before serving.

Peanut Chikki (Peanut Brittle)

Ingredient

Quantity

Dry roasted Peanuts

2 cup

Sugar or Soft Jaggery

1 cup

The peanuts can be roasted in a pan or they can spread on a baking sheet and roasted in the oven. When you rub the roasted nuts between your fingers, the skin peels off and you can use the white kernel to make the chikkis.

Add sugar or jaggery to the pan. Keep the stove on medium heat or even lower. Keep stirring continuously till the syrup turns a golden brown and begins to froth up.

Turn off the heat and add the peanuts and stir briskly. Ensure all the nuts are evenly coated.

Quickly pour on to a well buttered cookie tray. Shake the tray well till the chikki is evenly spread.

You can use peanut halves, broken peanuts or even coarsely powdered peanuts to make chikki.

Chikki (Variation)

Peanuts can be substituted with other nuts or seeds. Even dried coconut is used by itself, or with other nuts to make chikkis. The procedure is the same.

Roasted sesame seeds, dried coconut flakes or powder, pepita (pumpkin seeds), other broken nuts like cashews, almonds, pecans, walnuts (separately or in combination) can be used.

A variety of puffed millet called rajgira is also used for chikki in India.

Some special South Indian sweets

Rice Appam

Ingredient

Quantity

Rice Flour

2 cups

Jaggery

1 ½ cup

Grated coconut

¼ cup

Spice Powder

¼ tsp

Mashed bananas(optional)

1 cup

1.      Melt the jaggery in a 1 cup of water and strain. Otherwise use the melted sugar to make the batter for the appams.

2.      Add all the other ingredients together and mix well. If the batter is too thick, add water or a little milk to reach the consistency of idli batter.

3.      Let the batter rest for a day for best results. If using banana add mashed banana at this stage.

4.      Heat oil in a pan. Pour a tablespoon of batter. It will puff up and float up.

5.      Now you can pour the next batch of appams.

6.      You can keep the appams in a cool place. When made without bananas, they last longer.

7.      Traditionally a combination of ghee and coconut oil is used for frying.

If you have a appakaral you can use that for getting a globe like shape.

Maida or wheat flour appams

Substitute maida or wheat flour for rice flour. A couple of tablespoons of rice flour added to these appams will make them crisper.

Ingredient

Quantity

Maida Flour

1 ½ cups

Sooji

½ cup

Sugar

1 ½ cup

Grated coconut

½  cup

Spice Powder

¼ tsp

Warm milk

1.      Mix all the ingredients together to make the appams.

2.      In the south a special, “appa karal” is used to make the individual appams. These have 5-7 1” deep depressions (see picture).

3.      Heat this pan. Pour oil or ghee in each hole and pour the batter into each.

4.      When one side is cooked, turn over gently with a fork and cook the other side.

5.      This gives a nice globe like shape.

Athirasam

Ingredient

Quantity

Rice Flour

2 cups

Jaggery

2 cups

Spice Powder

¼ tsp

Poppy seeds for garnish

1.      Add ½ cup water to the jaggery and bring to a boil till it reaches the right consistency.

2.      To check the consistency, pour one drop of syrup into a ¼ cup of cold water. Lift it out with your fingers. It should have solidified into a soft mass.

3.      Take a wide plate or tray and add 2 cups of rice flour. Pour small quantities of the syrup and keep mixing till all the syrup is used up.

4.      When the dough is cold enough to handle, make 2” diameter, ¼” thick puris of the dough.

5.      Use a well-oiled sheet of plastic to flatten the puris.

6.      Fry the puris in medium hot oil. Depending on the color of the jaggery, the athirasam will be medium to dark brown.

7.      Remove from oil and put in a colander placed on a plate. Remove excess oil by pressing a sheet of paper on the athirasam.

8.      Store in an air tight container when cold. They usually last for a few weeks.

Puttu

Ingredient

Quantity

Rice Flour (slightly roasted)

2 cups

Jaggery

2 cups

Turmeric powder

¼ tsp

Ghee

1/3 cup

Shredded coconut

1 1 ½  cups

Spice powder

½ tsp

Salt

½ tsp

1.      Add the warm water (1 ½ cups), turmeric and salt to the rice flour. Mix with your hands till it resembles bread crumbs.

2.      Put this in a cheese cloth and steam in the pressure cooker (without weight) for 10 minutes.

3.      Make a syrup of jaggery using ½ cup of water. The syrup turn frothy as it gets ready.

4.      To check the consistency; pour one drop of syrup into a ¼ cup of cold water. Lift it out with your fingers. It should have solidified into a soft mass.

5.      Add the spice powder and coconut to the syrup.

6.      Place the rice flour in a large tray and keep adding the syrup a little at a time till all the syrup is used up and the puttu looks crumbly.

7.      Garnish with cashew nuts fried in ghee.

Okkarai

Ingredient

Quantity

Chana Dal

1 cup

Moong Dal

1 cup

Jaggery

3 cups

Ghee

1 cup

Shredded coconut

2 cups

Spice powder

½ tsp

Cashews

½ cup

1.      Soak the dals together for one hour.

2.      Grind the soaked dal into a thick paste, a little coarse.

3.      Heat ¾ cup of ghee in a wide thick bottomed or nonstick pan.

4.      Add the ground dal paste and keep stirring constantly till it looks dry and powdery but well cooked.

5.      Make a syrup using the jaggery and ¾ cup of water.

6.      To check the consistency, pour one drop of syrup into a ¼ cup of cold water. Lift it out with your fingers. It should have solidified into a soft mass.

7.      Add the grated coconut to the syrup as soon as the jaggery melts.

8.      Add the dal paste to the syrup and keep stirring. There should be no lumps and the end result should be a powdery mass like bread crumbs.

9.      Add the spices and cashews nuts fried in ghee.

Boondi Ladoos

Ingredients for Boondi

Quantity

Besan

2 cups

Rice Flour

½ cup

Ingredients fro Syrup

Quantity

Sugar

3 cups

Water

¼ cup

Spice powder

½ tsp

Other Ingredient

Quantity

Cashewnuts (broken)

¼ cup

Raisins

¼ cup

Cloves

20

1.      Make the syrup by boiling sugar and water. The syrup should be a single string consistency.

2.      Prepare the boondis (follow the same procedure as kaara boondi but do not add spices). Add the boondis to the syrup immediately after removing from the oil.

3.      Add the nuts and spice powder and mix well. When the boondis are warm enough to handle, shape into ladoos.

Sweet boondhis are good and tasty to eat without making them into ladoos.

Thiruvadurai Kali

This is a special dish made in the south for the occasion of “arudhra darshanam” in celebration of Nataraja’s dance.

Ingredient

Quantity

Rice

1 cup

Moong Dal

1/3 cup

Jaggery

2 cups

Grated coconut

1 ½ cups

Cashew pieces

¼ cup

Cardamom powder

Ghee

2 tbsp

1.      Roast the rice and moong dal to a light brown color and grind to a coarse powder (like semolina)

2.      Add 1 ½ cups of water to the jaggery and boil till the jaggery is fully dissolved.

3.      Add the grated coconut and the rice dal powder and mix well. Once most of the water has been absorbed, reduce the heat to low. Cover the pan tightly and let it cook for a further 5 minutes.

4.      Add the ghee, nuts and cardamom. Mix everything well. Turn off the heat.

5.      Serve with thiruvadirai kootu (refer to the recipe in gravy section)

Karthikai Pori

This is another festival dish made on karthik poornima which is celebrated as a festival of lights.

Ingredient

Quantity

Popped Rice or Popped Poha

250 gms

Kolhapuri Jaggery

3 cups

Dry ginger powder

1 tsp

Black Pepperpowder

1/3 tsp

Cardamom

¼ tsp

Fresh coconut cut in small pieces

1 ½ cups

1.      Add1 cup of water to the jaggery and boil till it is a syrup. The consistency should be like a hard ball.

2.      To check the consistency- pour one drop of syrup into a ¼ cup of cold water. Lift it out with your fingers. It should have solidified into a soft mass. If the mass retains the shape, it is ready.

3.      Add the coconut pieces and the spice powder to the syrup and mix well.

4.      Grease a large mixing bowl and put the popped pori in it. Add the syrup and keep mixing with a spatula till the pori is well coated with syrup.

5.      Rub your hands in rice flour and roll handfuls of the mixture into balls. This needs to be done when the mix is still hot. Once it cools, it will be too crumbly to make into balls. This whole procedure takes some practice.

Pal Poli

Ingredient

Quantity

Maida

2 cups

Fine sooji

½ cup

Ghee

2 tbsp

Salt

pinch

Sugar

1 ½ cups

Milk

1 cup

Almond Paste

2 tbsp

Nutmeg powder and cardamom powder

1 tsp

Saffron

1.      Rub the ghee into the maida.

2.      Add sooji and enough water to make puri dough. Knead the dough well and set aside for 30 minutes.

3.      Pour the milk in a wide pan, add saffron and boil. Reduce the heat to medium and allow it to reduce to 2/3 the quantity. If you want, add almond paste now, bring it to a boil for a minute and then turn off the heat.

4.      Add the sugar slowly and keep stirring for a few minutes (to avoid curdling). Add spice powders.

5.      Break the dough into small balls and roll each into a thin puri about 5” in diameter.

6.      Fold it in half to make a semicircular puri.

7.      Put the milk back on the stove and bring it to boiling point. Reduce the heat to simmer.

8.      Deep fry the puris in medium hot oil. Remove the puris and put into the hot milk.

9.      When the next lot is ready for frying, remove the first batch from the milk and arrange on a plate.

Pal Poli with condensed milk

1.      Add 1 ½ cups of milk to a can of condensed milk.

2.      Add the spice powders and almond paste (optional). Bring the mix to a boil and reduce to simmer. Follow the above procedure.

Puri Payasam

This is a variation of pal poli. You cut the pooris into diamonds before frying. Add it to the boiling milk with saffron and cook for 10 minutes. Serve it as a payasam garnished with roasted nuts.

Puran Poli

Filling

Ingredient

Quantity

Toor dal or chana dal

2 cups

Jaggery

2  cups

Cardamom and nutmeg powder

½ tsp

Ghee

½ tsp

1.      Cook the dal till it is soft (when pressed with a finger it should be soft). Drain the excess water and grind with the jaggery. Transfer to a thick bottomed pan and place on medium fire. Keep stirring till the filling is dry and can be rolled into a ball.

2.      Add the spice powders.

For the Cover

Ingredient

Quantity

all purpose flour

2 cups

Water

Approx 1 cup

Oil

2 tbsp

Salt

Pinch

1.      Add water to the maida flour and knead the dough with 1tbsp oil to make a loose roti dough. Keep in a bowl and cover with 1-2 tbsp of oil.

2.      Break of small lemon sized balls of the dough, make a depression in the middle and place a small lemon sized ball of filling in the depression. Close the ends of the dough so that the filling is completely covered.

3.      Place the stuffed ball between two greased sheets of plastic. Use a rolling pin, roll gently till the poli is fairly thin. Make sure the filling is not breaking out of the cover.

4.      Cook it in a tava on medium heat till brown spots appear on both sides of the poli.

5.      Transfer to a plate and apply a little ghee on top. Serve hot or cold.

Sukiyan

Any of the puran poli fillings may be used

Ingredient

Quantity

Urad dal

1 cup

Rice

2 tbsp

Salt

½ tsp

Grind the ingredients to a consistency a little thicker than idli batter.

For filling use any of the puran poli fillings mentioned above.

1.      Take a small lime sized ball of the filling

2.      Dip it in the batter till the filling is fully coated

3.      Deep fry in hot oil

These look like sweet bondas.

Coconut Stuffed polis

1.      Use 3 cups of finely grated coconut or dried coconut powder. Add 2 cups of jaggery to the coconut and cook on medium heat till dry. Add the spice powder.

2.      Proceed as above.

Wheat Poli

Use wheat flour instead of maida.

Use a combination of coconut and dal for the filling.

Some people prefer to use their fingers to shape the polis.

Potato or sweet potato poli

For the filling

Ingredient

Quantity

Mashed potato or sweet potato

2 cups

Jaggery

2 cups for potato

1 ¾ cups for sweet potato

Cardamom and nutmeg powder

½ tsp

Ghee

1 tbsp

Grated coconut

2 tbsp

1.      Cook everything together on medium heat till the filling is well blended and moves in a mass.

2.      Follow the same procedure as pal poli.

Modak and Kozhukottai

Filling for sweet Modak

Ingredient

Quantity

Fresh Shredded coconut

2 cups

Jaggery

1 ½  cups

Cardamom

1/3 tsp

Ghee

½ tsp

Mix everything together. Cook till the jaggery melts and thickens. Turn off the heat.

For the Cover

Ingredient

Quantity

Rice Flour

2 cups

Water

2 cups

Oil

2 tsp

Salt

Pinch

1.      Add oil and salt to water and boil.

2.      Reduce the heat to low and add the rice flour. Mix briskly to make sure that there are no lumps. Sprinkle a little water if the dough is too dry. Turn off the heat and cover tightly with a lid

3.       After 20 minutes grease your hands and knead the dough well.

4.      Grease your hands again, take a small ball of dough and using your thumb and two fingers of both hands, shape the dough into a cup.  If you find it difficult to make the cups, flatten the dough balls into a flat circle between two sheets of greased plastic.

5.      Place a spoonful of the filling in the cup. Collect the ends together to form a slight projection on the top. These are called modaks.

6.      Place the modaks on a greased tray or in a steamer. Steam for 10 minutes.

Other fillings for sweet Modaks

Sesame Modak

1.      Roasted, powdered sesame seeds – 1 cup

2.      Brown sugar or, powdered jaggery – 1 cup

Mix well and use

Chana Dal or Toor dal Modak

Ingredient

Quantity

Chana dal or toor dal

1 cup

Jaggery

1 cup

Ghee

1 tsp

Cardamom Powder

¼ tsp

1.      Cook the dals and drain.

2.      Mash the dal well. Add the other ingredients and cook on a slow fire till the filling Is   dry.

3.      Follow the same procedure as above to make the modaks.

Spicy Modak

Ingredient

Quantity

Urad dal

1 cup

Chana Dal

¼ cup

Red chillies, curry leaves, salt and hing

1 tsp

Grated coconut

¼ tsp

Mustard seeds

¼ tsp

Oil

1 tbsp

1.      Soak the dals separately for 1 hour.

2.      Drain and grind the Urad dal to a coarse paste with the spices and salt. Use a minimum amount of water when grinding.

3.      Mix the grated coconut and the chana dal to the paste.

4.      Heat oil in a small pan and add the mustard seeds. When they are ready for use, add to the mixture.

5.      Pour into a greased steamer tray and st eam of 12-15 minutes.

6.      Take out the mixture and crumble it and use as filling.

A small piece of the dough is shaped as a disc. Place 1 tsp of the filling in the disc and just fold it over to close so that the finished product is semicircular in shape. Press down the ends to close. When all the dough is used up, place in a colander and steam for 10 minutes. Serve hot.

18.Masala Powders

No Indian cooking book is complete without a mention of masala powders. India has been the original home for a lot of spices used the world over. Even our history has been shaped to some extent by our spice trade. Spices have been used in Indian cooking since ancient times and a lot of research is still being done on their medicinal value to mankind.

We will start with recipes for some basic masala powders used in daily cooking.

Sambhar Powder

Ingredient

Quantity

Dhania

3 cups

Red Chillies

100 gms

Or Chilli Powder

1 cup

Methi seeds

1/3 cup

Mustard seeds

¼ cup

Curry leaves

½ cup

Turmeric powder

1 tbsp

Chana Dal

½ cup

Urad Dal

2 tbsp

Rice

2 tbsp

1.      Roast the dals till they turn a light brown. Set aside.

2.      Roast the mustard and methi seeds together till they pop. Add the dhania seeds and roast till it gives out a good fragrance.

3.      Add the curry leaves, turmeric powder and chilli powder.

4.      Mix everything once and turn off the heat.

5.      If using whole chillies, fry the chillies in 2 tbsp of oil. Add ¼ tsp of salt while frying to avoid pungent fumes. (Avoid chilli powder in this case)

6.      When cold, grind everything together and store in a dry jar. It will stay fresh for many months.

Rasam Powder

Ingredient

Quantity

Dhania

3 cups

Red Chilli Powder

1 cup

Methi seeds

3 tbsp

Black Peppers

¼ cup

Cumin seeds

2 tbsp

Curry leaves

¼ cup

Turmeric powder

1 tbsp

Toor dal

½ cup

Chana Dal

2 tbsp

1.      Dry roast the dals, methi seeds and pepper. Transfer to a bowl.

2.      Dry roast dhania seeds, cumin seeds, and curry leaves. Add turmeric powder and chilli powder.

3.      Mix well and turn of the heat.

4.      When cool, grind and store in a dry jar. It will stay fresh for many months.

You can substitute whole chillies (100 gms) for chilli powder. Fry whole chillies in oil and grind with the other ingredients.

Kootu Powder

Ingredient

Quantity

Black Peppers

2 tbsp

Chana Dal

1 tbsp

Urad dal

¼ cup

Cumin seeds

2 tbsp

Dhania

¼ cup

Curry leaves

¼ cup

Red Chillies

½ cup

Turmeric powder

1 tsp

Dry Coconut (optional)

½ cup

Dry roast, adding ingredients to the pan, in the order listed and grind to a powder.

Curry Powder for dry vegetables

Ingredient

Quantity

Dhania

1 cup

Chana Dal

¾ cup

Red Chillies

12- 15

Dry Coconut (optional)

½ cup

Dry roast and powder.

Idli and Dosa Powder

Ingredient

Quantity

Urad Dal

1 cup

Chana Dal

¼ cup

Red Chillies

12- 15

Hing

1 tsp

Brown sugar

2 tsp

Sesame Seeds

2 cups

Mustard seeds

1 tsp

1.      Heat oil in a pan. Add the mustard seeds. When they pop, add the dals and hing.

2.      When the dals turn a golden brown, add the chillies and fry for a minute or more.

3.      Transfer to a bowl.

4.      Dry roast the sesame seeds till they start to pop and the seeds are a very light brown.

5.      Grind coarsely together with salt and brown sugar.

Variation of idli and dosa powder with coconut

1.      Follow the same procedure as above. Add 2 cups of grated coconut when the dals and chillies are ready. Fry till the coconut turns a light brown color. This is best done on medium heat.

2.      Reduce sesame seeds to ¼ cup.

Dosa powder with flax seeds

Follow the same procedure as above. Reduce sesame seeds by 1 cup instead roast 1.5 cups of flax seeds and grind with other ingredients.

Garam Masala

Ingredient

Quantity

Dhania

¼ cup

Cumin seeds

¼ cup

Black Peppers

1 tbsp

Cloves

2 tbsp

Red Chillies

5-6

Green cardamom

10

Black Cardamom

10

Cinnamon

2 tbsp

Shah Jeera

1 tbsp

Bay leaves

10 -12

Mace

1 tbsp

Dry roast lightly till the aroma is released and grind together.

Goda Masala

Ingredient

Quantity

Dhania

½ cup

Cumin seeds

¼ cup

Sesame seeds

¼ cup

Dry Coconut

¼ cup

Black Peppers

1 tbsp

Red Chillies

8-10

Cinnamon

10 gms

Fennel seeds

10 gms

Cloves

10 gms

Bay leaves

8 -10

Black Cardamom

10

Pather phool

10 gms

Mace

10 gms

Poppy seeds

2 tbsp

1.      Roast everything separately in a little oil.

2.      When cooled down, grind into a smooth powder.

Achar powder (Oorukai powder)

Ingredient

Quantity

Methi seeds

¼ cup

Hing

10 gms

Red Chillies

50 gms

Turmeric

1 tsp

Salt

2 tbsp

Mustard seeds

2 tsp

Oil

1 tbsp

1.      Heat the oil and add methi and mustard seeds. When they pop, add the red chillies and roast for a minute.

2.      Add hing powder and turmeric powder.

3.      Mix and turn off the heat.

4.      Powder everything with ¼ cup salt when cool.

This powder will work for most pickles. Add extra sal t for achars only if needed.

Powders eaten with rice and ghee

South Indians add these spicy powders to hot rice mixed with ghee and often eat it as a first course. A spicy mor kuzhambu and papad go well with this dish.

Paruppu podi

This can be prepared and stored for a long time without losing its freshness.

Ingredient

Quantity

Toor dal

2 cups

Black peppers

1 tsp

Red Chillies

4-6

Hing

1 tsp

Salt

1.      Dry roast the dal on medium heat till it turns a golden brown and gives out a nice fragrance. Let it cool.

2.      Heat 1tsp. oil in a pan and add the black peppers. When roasted add hing and red chillies. Roast for a few seconds. Turn of the heat.

3.      Powder everything with salt and store.

Some people like to add garlic pearls fried and powdered along with the paruppu podi. Use one whole pod for the above quantity.

Curry leaves Powder

Ingredient

Quantity

Urad dal

¼ cup

Black peppers

1 ½  tsp

Red Chillies

4-6

Curry leaves (destemmed)

2 ½  cups

Cumin seeds

1 tbsp

Hing

½ tsp

Salt

1.      Heat 2 tbsp of oil in a pan and add the black peppers. Add the urad dal after 1 minute and fry till it is gold brown.

2.      Add hing and cumin seeds and fry for 30 seconds more. Transfer to a bowl.

3.      Wash and dry the curry leaves. Add the curry leaves to the pan and roast on a slow fire till they turn dry and crisp.

4.      Powder everything together with salt. Store in an air tight jar.

Urad sesame Powder

Ingredient

Quantity

Urad dal

1 tbsp

Sesame seeds

1 cup

Red Chillies

4-6

Hing

½ tsp

Salt

Dry grated coconut

2 tbsp

1.      Dry roast the sesame seeds till they start to pop. Do not brown them or they turn bitter.

2.      Heat 2 tbsp of oil and roast the urad dal and the red chillies. Add the hing and coconut and roast till the coconut is fragrant.

3.      Powder with salt when cold.

This will keep fresh for 7 to 10 days.

Coriander powder

Ingredient

Quantity

Dhania seeds

1 cup

Urad dal

¼ cup

Chana dal

2 tbsp

Red Chillies

10-15

Hing

½ tsp

Salt

Tamarind

1 small piece

1.      Dry roast the dals till they turn a light brown. Add the red chilies and dhania and hing. Roast till it gives out a nice fragrance.Add salt and a small piece of tamarind.

2.      Powder when cold.

Chatni Powder

Ingredient

Quantity

Grated Coconut

2 cups

Urad dal

¼ cup

Chana dal

¼ cup

Red Chillies

8 - 10

Hing

½ tsp

Salt

Tamarind

1 small piece

Jaggery

1 tbsp

Mustard seeds

½ tsp

1.      Dry roast the coconut till it turns a light brown and looks dry.

2.      Heat 1 tbsp of oil and add mustard seeds. When they pop, add the dals, hing, and red chillies. A few curry leaves can be added for extra flavor.

3.      Powder everything with salt and tamarind when cool.

4.      Store in the fridge in a dry air tight container.

19.Glossary

Indian Term

English Term

Achar or Oorukai

Indian pickles

Ajwain

Thymol

Aloo

Potato

Atta

Flour (usually wheat flower unless otherwise specified)

Badam

Almonds

Barfi or Cake

Indian sweets, cooked to firm (but not hard) texture and cut into squares or diamonds

Besan

Gram flour or Chickpea flour

Chakkai

Jack fruit

Chana Dal

Garbanzo or Chickpea gram(kernels)

Chow Chow

Chayote squash

Coriander Leaves

Cilantro leaves

Dal or Sambar

Thick, highly spiced gravies made with various varieties of lentils or beans as base

Dhania seeds

Coriander seed

Ghee

Clarified butter

Halwa

Indian sweets, usually soft textured

Hing

Asafoetida

Jaggery

Unrefined sugar; solid form of brown sugar

Jeera

Cumin

Laddoo

Indian sweets, rolled into little balls

Maida

White flour

Masala

Spices mixes used in Indian cooking

Methi seeds

Fenugreek seeds

Moong Dal

Mung Bean

Muttar

Peas

Paneer

Indian Cheese

Payasam, Pradaman or Kheer

Puddings made a little more liquid than in the west

Pottukadalai

Puffed chickpea

Putnalu

Puffed chickpea

Ragi

A variety of millet

Rasam

Thin, highly spiced, clear, soup like gravy made with a lentil base

Cream of rice

Rice rava or broken rice

Roti

Indian flat bread, usually made of whole wheat flour or white flour. But may also be made of other cereals and a variety of millets

Sago

Tapioca

Semia or Sevaian

Vermicelli

Sevai

Indian rice noodle

Sonf

Anise seeds or fennel seeds

Suji or Sooji

Semolina

Tur dal

Red gram

Urad Dal

Black gram

Val or Mochai

Indian beans

Wheat rava or Upma Rava

Broken wheat

A lot of Indian snacks and sweets are mentioned by their Indian names, since they have no equivalent English names. It is not easy to define or translate them. There is only the recipe to follow.

20.Measures

All measures are approximate

1 cup

8 fluid oz or 240 ml

1 tsp

5 gms

1 tbsp

3 tsp or 15 gms

1 oz

30 grams

1 lb

425 gms

1 pint

2 fluid cups

1 quart

4 fluid cups

1 stick

½ cup butter

Table of Contents

Preface

Cooking Techniques

Special Gadgets used for Indian recipes

1. Breakfast Foods

Poha Preparations

2. Rotis, Puris and Rice Preparations

3. Sambars, Dals and Beans with Gravies

4. Rasam Varieties

5. Yogurt Preparations

6. Vegetables

7. Summer Coolers

8. Soups

9. Yogurt Raitas and Pachadis

10. Chutney Varieties

11. Gothsu – Sweet and Sour Sauces

12. Pickles (Achars or Oorukai Varieties)

13. Salads

14. Tea Time Snacks

15. Crispy Snack Treats

16. Payasams and Kheers

17. Sweets

18. Masala Powders

19. Glossary

20. Measures