Kooru Curry (Coorg style Rajma / Red Kidney Beans Curry)

Kooru Curry

A rich rajma ( kidney beans ) curry with a hint of coconut. Popular in Coorg Cuisine !!

Serves : 3
Time required : 45 minutes plus soaking time

You will need

1 cup (200 g) red rajma, soaked overnight ( reserve the water for cooking )
1/2 teaspoon salt
3 cups water
1 tablespoon cooking oil
½ teaspoon mustard seeds
1 tablespoon chopped garlic
2 springs fresh curry leaves
2 tablespoons chopped onion (or 1 onion, chopped)
1 teaspoon Kashmiri red chilli powder
1 1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin ( jeera ) powder
3/4 teaspoon tamarind paste or 4 teaspoons tamarind juice
1 cup (100 ml) water
1/2 cup - 50 g (3 tablespoons) fresh coconut, ground to a smooth paste

Method

Wash and soak rajma in 3 cups water for 6 hours or overnight, add salt and pressure cook for 25 minutes or until done and soft (Reduce the heat after 3 rd whistle and cook for 20 minutes on a medium heat. Do not open the lid immediately. Allow to cool for 20 minutes).

Dilute red chilli powder, turmeric powder, coriander powder and jeera powder in 2 tablespoons water and keep aside.

Heat the oil in a wide pan. Add mustard seeds. When they begin to crackle, and chopped garlic. Saute till the garlic turns light brown. Add the curry leaves and the chopped onions. Saute for 5 - 7 on medium heat or until crisp and golden color.

Add the diluted chilli powder, coriander powder, turmeric powder and cumin powder and continue to sauté till the masala is cooked and water slightly dries up.

Stir in the tamarind juice / paste and 1 cup of water. Add cooked rajma and bring to boil. Adjust salt to taste. Continue to cook for 12 - 15 minutes on a medium heat or until the gravy slightly thickens.

Add coconut paste and cook on a low heat for 2 - 3 minutes. Serve with Papputu / Idiyappam / Rotis ...

Parippu Vada

Parippu Vada

A very tasty deep fried evening snack. Popular in Kerala, goes well with Tea / Coffee / Kattan Chaaya / Kaapi !!!

Makes: 8

Ingredients

1 (100 g / 4 oz) peas dal / yellow split dal / peas parippu (available @ Nilgiris in Chennai)
1 1/2 cup water ( for soaking dal )
5 small onion ( chuvannulli / sambar onion ), finely chopped
1/2 - inch piece ginger, finely chopped
1 green chilli, finely chopped
6 curry leaves, roughly chopped
1/2 teaspoon salt ( or to taste )
150 ml cooking oil ( 3/4 - inch from the base of the kadai )

Method

Wash and soak peas dal for 1/2 hour. Drain out water completely.

Make a coarse paste in a mixer for 30 - 45 seconds ( Do not add extra water while grinding ).

Transfer this ‘’ coarse ‘’ parippu vada paste to another bowl and mix with chopped small onions, green chilli, ginger, curry leaves and salt.

Divide this mixture into 8 small lemon sized balls and flatten into round shape (like tikkis / pattice) and prepare it immediately.

Heat oil in a kadai. Reduce heat to medium and deep fry on a medium heat in batches ( 4 parippu vadas at a time ) till golden color on both sides / crisp / you’ll get a nice aroma of small onions ( approximate frying time 8 - 10 minutes for each side - low to medium heat. Avoid frying on high heat ).

Serve with Tea / Coffee / Kattan chaaya / Kaapi.

Aloo Pakoda Dahi Chaat

Aloo Pakoda Dahi Chaat (A tasty evening snack)

Makes: 7 - 8 pakodas
Serves: 2 - 3

You will need

For pakodas:

2 potatoes, boiled, peel and mash well
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon black pepper powder
1/2 teaspoon amchur powder (dried mango powder)
1/4 teaspoon turmeric powder
1 teaspoon rice flour
200 ml oil for frying

1/2 teaspoon extra red chilli powder
1/2 teaspoon chaat masala powder
1 teaspoon chopped coriander leaves

For pakoda batter:

100 g (1 cup) gram flour / besan
1/4 teaspoon salt
50 - 60 ml water

In a bowl, mix besan, salt and water. Make a smooth paste and keep aside for half an hour.

For Dahi:

300 ml curd (do not dilute with water)
1/2 teaspoon salt

Blend curd in a blender / or Tupperware quick shaker with salt. Keep aside.

For seasoning of dahi (curd):

1 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
1//2 teaspoon hing (asafoetida)

In a pan, heat oil. Add mustard seeds. When they begin to pop, add jeera and hing. Stir for 2 minutes. Do not add the curd immediately. Keep aside the seasoning for 10 minutes. Finally, mix with blended curd and stir continuously for 2 - 3 minutes.

Method

For pakodas:

In a bowl, mix boiled and mashed potatoes, red chilli powder, black pepper powder, amchur powder, turmeric powder, salt and rice powder. Make a soft ball. Divide the mixture into small lemon sized portions (7 - 8), flatten it and make round pattice (like tikki).

Heat oil in a frying pan. Reduce the heat to medium. Dip each aloo pattice in batter and deep fry (4 - 5 at a time - depends upon the size of the frying pan) till golden color on both the sides. Drain on paper towels to absorb excess oil.

Final preparation:

Arrange aloo pakodas in a serving bowl. Pour the seasoned curd over it. Sprinkle red chilli powder, chaat masala powder and chopped coriander leaves.

Pav Bhaji & Cheese pav Bhaji

Pav Bhaji (with Everest Pav Bhaji masala)

Serves: 4

Method

Shallow fry 2 teaspoon garlic paste, 2 chopped onions in 1 tablespoon oil till soft.

Add 2 chopped tomatoes or 2 tablespoon tomato puree, 1 tablespoon Everest Pav Bhaji Masala, chilli powder and salt. Roast. Add 500 gms boiled vegetables like potatoes, green peas, cauliflower & capsicum.

Cook and mash for 2 to 3 minutes. Add a blob of butter, sprinkle chopped coriander leaves. Serve with hot buttered pav (bread) and chopped raw onions sprinkled with lemon. For cheese pav bhaji - Sprinkle 1 tablespoon grated cheese on top of the bhaji.

Papputu

Papputu

A popular steamed dish in Coorg Cuisine. Goes well with spicy curries.

Makes : 1 big steel thali or 2 small steel thalis (5 -inches in diameter)

Serves: 3 - 4

Rice rawa available @ Nilgiris and Santhosh Super Market, Anna Nagar, Chennai. Please use same measuring cup to measure rice rawa, milk and water.

You will need

1 cup (200 g) broken rice (rice rawa)
1 cup (200 ml) water
3/4 cup boiled milk
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cardamom powder
30 g (2 tablespoon grated coconut)
1 teaspoon butter, melted

Method

Grease steel thali (big or small) with melted butter and keep aside.

In a bowl, mix rice rawa with water, milk, salt, sugar, cardamom powder and half of the grated coconut.

Pour the rice raw mixture into the tray / thali (3/4 th level of the thali) and (rice mixture will be very thinner than normal dosa batter) sprinkle remaining grated coconut on top.

Steam it in a steamer / dhokla steamer or pressure cooker (without weight) for 25 minutes (reduce the steam and steam for 20 minutes on a medium heat). Switch off the heat and allow to cool for half an hour. Later cut into desired shape and size of your choice. Serve with spicy curries.

Begun Bhaja

Begun Bhaja (with gram flour & til)

A deep fried tasty snack !!!

Makes: 8 - 10

You will need

2 begun / baingan (brinjal)
200 ml oil for frying

For the bhaja batter:

1 cup (100 g) besan ( gram flour )
1 teaspoon rice flour
40 - 50 ml water ( for making batter )
1 teaspoon black til
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 pinches hing ( asafoetida )
1/2 teaspoon salt ( or to taste )

In a bowl, mix all the ingredients well and make a smooth batter with water. Batter should be of dropping consistency. Keep aside for half an hour.

Method

Wash and clean baingan. Wipe with a kitchen towel.

Cut baingan into thin slices. 3 - 4 slices from each baingan.

In a kadai / frying pan, heat oil. Reduce heat to medium. Dip each baingan slices into the batter and deep fry on a medium heat ( 4 bhajes at a time ) till golden color on both the sides. Drain and place on kitchen towels to absorb excess oil.

Serve hot as an evening snack with tea or coffee or with Khichuri.

Soy Granules Upma / Usli

Soy Granules Upma / Usli

A nutritious breakfast dish or serve as an evening snack ...

Serves: 2

You will need

2 teaspoons oil
1 teaspoon mustard seeds
1/2 teaspoons cumin seeds (jeera)
1/4 teaspoon urad dal
1/2 - inch piece ginger, finely chopped
2 green chillies , slit lengthwise
1 spring curry leaves
1 onion, finely sliced
1 cup (125 g) soy granules
Salt to taste
1 - 2 tablespoons grated coconut (optional)

Method

Cook soy granules as per the instructions shown on the packet. Squeeze out water

In a pan, heat oil. Add mustard seeds. When they crackle, add jeera, urad dal and saute for 1 minute.

Add slit green chilli, curry leaves and chopped ginger. Saute well.

Add sliced onions and fry till golden color and crisp.

Add cooked soy granules and salt to taste. Stir all the ingredients well. Cover with a lid and cook on a low to medium heat for 10 minutes.

Sprinkle grated coconut (optional) while serving. Serve hot with fruit juice / milk...

Shahi Vegetable Korma

Shahi Vegetable Korma

A very tasty creamy curry goes well with Indian breads & Pulao. A popular Indian dish !!!

Serves: 4

You will need

275 g mixed vegetables (2 carrots, 5 French beans, 1 medium size potato, 30 g fresh green peas ( mutter ), 5 cauliflower florets or any vegetables of your choice), cut into 1/4 into cubes

1 tablespoon oil
3 cloves
3 cardamom
2 cinnamon sticks
1 small bay leaf
1 onion, cut into small bits
2 tablespoon (30 g ) ginger - garlic paste, fresh and homemade
3 green chillies, slit lengthwise
2 tomatoes (2 small size or 1 big), finely chopped
1 cup (200 ml ) water
3/4 teaspoon salt (or to taste)
Extra 1/4 cup (50 ml ) water
1 teaspoon chopped coriander leaves

For coconut paste:

65 g grated coconut
10 cashew nuts, chopped ( soak cashew nuts in 25 ml water for one hour. Cashew nut paste will make a creamy gravy )
2 tablespoons water

Make a smooth paste of above ingredients with 2 tablespoon water and keep aside.

Method

Heat oil in a kadai or deep frying pan. Add bay leaf, cloves, cardamom and cinnamon. Fry on a medium heat till fragrant.

Add onion pieces and fry till golden color.

Add ginger - garlic paste and saute for 2 - 3 minutes or until the raw smell goes.

Add chopped tomatoes and saute for 2 - 3 minutes.

Add chopped vegetables, 3 green chillies, salt to taste and 1 cup ( 200 ml ) water. Cover with a tight lid and cook on a low to medium heat for 12 - 15 minutes or until done / vegetables softens.

(You can also add microwaved / separately cooked vegetables. Then reduce the water to 1/2 cup (100 ml), add salt, 3 green chillies and cook for 5 minutes on a medium heat).

Add coconut - cashew nut paste and extra 50 ml ( 1/4 cup ) water and adjust salt to taste if you required. Mix well.

Cover with a lid and cook on a low heat for 5 minutes. Avoid boiling on high heat. Remove cinnamon, cloves, bay leaf, cardamom and green chilli when serving. Sprinkle chopped coriander leaves.

Serve with Rotis, Parathas / Parotta, Idiyappam, Brown bread, Pulao, Appam ....

Rawa Dosa

Rawa Dosa

Makes: 6

You will need

1 cup (100 g) rawa / sooji
1 cup (100 g) rice flour
60 ml curd
2 cups (200 ml) water
1 onion, finely chopped
1 small green chilli, finely chopped
1 spring curry leaves, finely chopped
1/2 teaspoon salt
2 - 3 teaspoon oil / ghee

Method

In a bowl, mix rawa, rice flour and curd with water or blend in a blender or mixer. Make a smooth paste. Add salt to taste, finely chopped onion, green chilli and chopped curry leaves. Mix all the ingredients well and keep aside for one hour. Batter should not be not so thick. Consistency is thinner than normal dosa batter.

Heat a non stick dosa pan / dosa tawa on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful (approximately 120 ml - depends upon the diameter of the tawa) of batter on the centre. Do not make circles. Sprinkle a few drops of ghee around the edges and top of the dosa. Cover with a lid and cook for 2 - 3 minutes on medium heat. Underside should be golden in color. Turn the dosa with a flat spatula and cook the other side for 2 - 3 minutes. Always maintain low to medium heat.

When ready / cooked, carefully remove with the help of a flat spatula. Serve hot with coconut chutney & sambar.

Tamarind Chutney

Tamarind Chutney / Sweet & Sour Chutney
(For samosas, pakodas and other North Indian Snacks)

Serves: 4

You will need

1 tablespoon tamarind paste
2 tablespoon + 1 teaspoon melted and sieved jaggery
175 ml water
1/2 teaspoon red chilli powder
1/2 teaspoon roasted cumin seed powder (jeera powder)
1/2 teaspoon black salt (or normal salt)
1/2 teaspoon pepper powder

Method

In a bowl, mix tamarind paste, jaggery and water. Stir well. Cook on a low to medium heat for 15 minutes or until the mixture slightly thickens / reduction in quantity. Keep aside for half an hour and sieve the mixture. Finally, mix it with red chilli powder, roasted cumin seeds powder, pepper powder and salt to taste (black salt or normal salt). Serve with North Indian snacks.

Restaurant Style Paper Dosa

Restaurant Style Paper Dosa

Makes: 8 - 10

You will need

1 cup (100 g) urad dal
2 cups (200 g) raw rice
1 cup (100 g) rice flour
1/2 teaspoon salt
7 - 9 teaspoon ghee

Method

Wash and soak urad dal and rice together in 4 cups of water for 3 hours. Drain out water.

Make a paste of rice, urad dal and rice flour in a mixer in batches. Add 1/4 cup (50 ml) water while making dosa batter. Batter should not be very smooth like normal dosa batter.

Transfer the dosa batter into another big container and mix with 1/2 teaspoon salt. Cover and keep aside for 4 - 5 hours.

Final Preparation:

Tip: Some of you may already know this. But I want to share something which I learn only recently even though I had been seeing this for may years. The secret of spreading dosa batter thin and evenly on a dosa tawa is to use a small size ‘katori’ instead of the steel ladle (daayi) which we normally use. Dosa will come out crispy. Don’t turn over the dosa when you make dosas this way. You can notice that the street side dosa masters always use this technique to get perfect dosas.

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan / dosa tawa on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful (approximately 120 ml - depends upon the diameter of the tawa) of batter on the centre. Spread evenly by circular rotations using the base of the ladle or base of the katori, starting from the centre and progressing outwards. Sprinkle a few drops of ghee. Do not turn the other side. Underside should be golden in color.

When ready / cooked, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Medu vada and Filter coffee.

Hyderabadi Khatti Dal

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Hyderabadi Khatti Dal

Serves: 2

You will need

For dal:

100 g turdal
1/2 turmeric powder
1/2 teaspoon oil
1/2 teaspoon milk
250 ml water (2 1/2 cups)

For seasoning:

1 tablespoon oil
1 teaspoon cumin seeds
1 onion, finely sliced
1 green chilli, slit lengthwise
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 tablespoon (15 g) garlic paste
1 1/2 teaspoon tamarind paste or 2 tablespoon tamarind juice
1/2 to 3/4 teaspoon salt (or to taste)
Extra 50 ml hot water
2 teaspoon chopped coriander leaves

Method

For dal:

Wash and soak tur dal in 2 1/2 cups water for one hour and mix with turmeric powder, oil and milk and pressure cook for 25 minutes or till done and soft (Reduce the heat after 2 nd whistle and cook on a medium heat for 20 minutes. Do not open the lid. Allow the cooker to cool naturally).

For seasoning:

In a wide pan, heat oil. Add cumin seeds and fry on a low heat for 1 minute.

Add sliced onion and fry till golden color and crisp. Add green chilli and saute well.

Add red chilli powder, turmeric powder and coriander powder. Stir well on a low heat for 1 - 2 minutes.

Add garlic paste and mix well.

Add boiled dal, tamarind paste / juice and salt to taste. Add extra 50 ml hot water if required.

Cover with a lid and cook on a low to medium heat for 12 - 15 minutes or until the dal slightly thickens / fragrant.

Sprinkle chopped coriander leaves and serve with Rotis / Rice,

Egg Curry

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Egg Curry

A good combination with Rice / Pulao / Rotis / Brown bread ...

Serves: 2

You will need

1 tablespoon oil
3 cloves
3 cardamoms
1 cinnamon stick ( 1- inch size)
1 onion, finely sliced
1/2 teaspoon Kashmiri red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/4 teaspoon coriander powder
1 tablespoon ginger - garlic paste
2 teaspoon (2 -3 teaspoon) tomato puree
1 cup (100 ml) water
1/2 teaspoon salt (or to taste)
2 boiled eggs, cut into halves
1 teaspoon chopped coriander leaves

Method

Dilute Kashmiri red chilli powder, turmeric powder, coriander powder and pepper powder in 1 tablespoon water. Keep aside.

Heat oil in a pan. Add cloves, cardamom and cinnamon and fry on a low heat till fragrant.

Add finely sliced onion and fry till golden color and crisp.

Add diluted spice powder and stir on a low heat for 2 minutes.

Add ginger - garlic paste and stir well.

Add tomato puree, 1 cup (100 ml) water and salt to taste. Cover with a tight lid and cook on a low to medium heat 10 - 12 minutes or until the gravy thickens. Switch off the heat and gently remove cardamom, cinnamon stick and cloves.

In a serving bowl, arrange boiled egg halves. Pour the onion - tomato gravy over it. Sprinkle chopped coriander leaves and serve with Rotis / Pulao / Rice / Brown bread.

Arrowroot Biscuit Halwa

Arrowroot Biscuit Halwa

Makes - 12 slices (1 steel thali of 6 - inches in diameter)

You will need

1 tablespoon ghee
14 arrowroot biscuits, powdered (net weight 75g)
125 ml milk
60 - 70 g sugar
2 pinches of cardamom powder
Shallow fried raisins and cashew nuts (optional)
Extra 1 teaspoon ghee

Method

Grease a steel thali with 1/2 teaspoon ghee and keep aside.

Make a powder of arrowroot biscuits in a mixer. Heat a thick non stick frying pan or kadai and heat 1 tablespoon ghee. Roast powdered biscuits in ghee on a low heat until fragrant and slight change in color (approximately 15 minutes). Maintain low to medium heat. Do not stir on high heat. Biscuit mixture will get dark brown.

Then add the milk mixture and stir well until it’s well mixed with biscuit powder.

Add sugar and cardamom powder. Mix well. Cover with a lid and cook on a low heat for 10 minutes or until the mixture leaves from the sides of the pan and dries up. Add shallow fried cashew nuts and raisins (optional) and mix well.

Pour the mixture on a greased thali and sprinkle remaining 1/2 teaspoon ghee over it and spread it evenly with a flat spatula. Keep aside to cool for half an hour and later cut it into desired shape and sizes. Or you can serve in dessert bowls.

Dahi Vada

Dahi Vada

Soaking time: 3 hours
Makes: 10 - 12 vadas

You will need

200 g ( 1 cup ) urad dal
2 1/2 cup water ( for soaking )
2 green chillies. finely chopped
1/4 teaspoon hing ( asafoetida )
1 - inch piece ginger, finely chopped
1 spring curry leaves, finely chopped
1/2 teaspoon salt ( or to taste )
3 tablespoons water ( for grinding )
250 ml oil for frying

For Dahi (curd):

600 ml thick curd
2 teaspoon jeera powder (dry roast)
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon pepper powder
1 teaspoon salt (or to taste)
3 teaspoon chopped coriander leaves
Extra 1/2 teaspoon red chilli powder
1/2 teaspoon chaat masala powder (optional)

For dahi (curd):

Blend dahi with roasted jeera powder, red chilli powder, coriander powder, pepper powder, salt to taste and 1 teaspoon chopped coriander leaves (reserve 2 teaspoons). Keep aside.

Method

For vada:

Chop ginger, green chilli and curry leaves. In a bowl, mix hing ( asafoetida ) chopped ginger, green chillies and curry leaves.

Wash and soak urad dal for 3 hours. Drain out water completely.

Grind urad dal to a thick and smooth paste in a mixer in batches. Add / sprinkle 3 tablespoons water during grinding.

Transfer the vada batter into another flat bowl and mix it with chopped ingredients and salt to taste (Finally add salt).

Heat oil in a kadai / frying pan. Reduce heat to medium. Avoid frying on high heat.

Wet your palms and take batter into the palms. Shape it like a doughnut with a hole in the centre. The reason for putting hole is to allow for expansion during frying as well as to obtain uniform cooking through out the cross section.

Alternately one can shape it like a ball / bondas if one find it difficult to shape it like a doughnut. You can make 12 - 14 lemon sized balls with this batter.

Release the doughnut shaped batter / balls directly into the medium hot oil.

Care should taken not to splash oil on to your palms.

Repeat this as far as the space permitting in your kadai (4 - 5 vadas or 6 - 7 balls at a time).

Also too many vadas at a time may result in uneven cooking of vadas. Normally at first the underside of the vadas turn brown. So turn the vadas over so that the uniform color ( golden color ) is obtained through out the surface. Cook on a medium heat. Avoid high heat.

Drain and place on kitchen paper to absorb excess oil and put these vadas in 3 cups of lukewarm water for a few minutes to remove excess oil and make them soft. They should be removed from the water before they are soaked too much. Otherwise they may break.

Take out the vadas from the water and carefully squeeze out the water between the palms without breaking them.

Arrange vadas on a flat serving dish and pour blended curd / dahi over it. Keep aside for 1 - 2 hours to absorb flavour. Sprinkle reserved red chilli powder, chaat masala powder and chopped coriander leaves when serving. Serving suggestion with tamarind chutney (optional).

Methi Paneer

Methi Paneer

A tasty side dish with Rotis / Rice

Serves: 2

You will need

2 teaspoon oil
1 teaspoon cumin seeds (jeera)
1 pinch hing (asafoetida)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon jeera (cumin seeds) powder
1 bunch methi leaves (fenugreek leaves)
100 g paneer, cubed (or cut into desired shape and size)
1/2 teaspoon salt (or to taste)
1/4 teaspoon garam masala powder

Method

Wash and clean methi leaves. Drain out water completely and chop finely. Keep aside.

Dilute red chilli powder, turmeric powder, coriander powder and jeera powder in 1 tablespoon water.

In a pan, heat oil. Add cumin seeds and stir on a low heat for 1 - 2 minutes or until fragrant.

Add hing.

Add diluted spice powder and stir on a low heat for 2 - 3 minutes or until the raw smell disappears.

Add chopped methi leaves and stir for 2 - 3 minutes.

Add paneer and salt to taste. Do not add water while cooking. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 8 - 10 minutes or until paneer softens / water dries up / methi leaves and spice powders well coated on paneer. Sprinkle garam masala powder.

Serve hot with Rotis / Rice.

Soy Granules Tikki

Soy Granules Tkki

A tasty, shallow fried snack !!!

Makes: 4 - 5
Serves: 2

You will need

1 cup (100 g) soy granules
2 tablespoon besan (gram flour / kadala maavu / chone pitti)
1 onion, chopped
1 tablespoon mint & coriander leaves, finely chopped or 6 curry leaves, chopped
1 green chilli, finely chopped
1/2 - inch piece ginger, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
Salt to taste
4 teaspoons oil

Method

Cook soy granules as per the instructions shown on the packet. Squeeze out water.

Mix soy granules with besan, chopped onion, chopped mint and coriander leaves, / curry leaves, green chilli, chopped ginger, turmeric powder, garam masala powder and salt to taste (or 1/2 teaspoon) ( do not add water while mixing ). Make a soft mixture.

Divide this soy mixture into 4 - 5 equal portions. Make round balls and flatten into round shape tikki ( like patty ). Make thin tikki. So than it will cook very fast and crisp.

Heat 2 teaspoons oil in a frying pan. Arrange tikki and fry on a low to medium heat for 8 - 10 minutes or until golden color on each side. Sprinkle remaining oil when cooking the other side.

Serve hot with tomato sauce or mint chutney or tamarind chutney.

Aloo Ki Raita

Aloo Ki Raita

Serves: 3

You will need

200 ml thick curd, blend well
3 potatoes, cut into cubes and boil separately
2 teaspoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1/2 teaspoon jeera (cumin seeds) powder
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon chaat masala powder
2 teaspoon chopped coriander leaves

Method

Dilute pepper powder, red chilli powder, jeera powder and coriander powder in 1 tablespoon water and keep aside.

In a pan, heat oil. Add cumin seeds and stir on a low heat for 1 minute or until fragrant.

Add diluted spice powder and stir well for 2 minutes.

Add boiled potatoes and salt to taste. Mix all the ingredients well and stir continuously for 3 - 4 minutes or until the spice powders well coated on potatoes. Switch off the heat and keep aside to cool for fifteen minutes.

Add blended curd and stir gently.

Sprinkle chaat masala powder and chopped coriander leaves. Serve as a side dish Rice / Rotis.

Bhapa Doi

Bhapa Doi

A very popular Bengali steamed sweet, made with Milkmaid condensed milk and thick curd.

Serves: 3

You will need

180 ml milkmaid sweetened condensed milk
200 ml curd (net weight of drained and thick curd - 150 g)
1/4 teaspoon cardamom powder
2 teaspoon dry fruits (optional)

Method

Tie curd in a muslin cloth. Hang for 1 hour to remove excess water (see the photos).

Once the water drains off, remove the contents from the muslin cloth ( approximately 150 g thick curd ) and mix with milkmaid condensed milk and cardamom powder.

Pour milkmaid - curd mixture into a flat bowl and cover this with aluminum foil or grease proof paper.

Steam in pressure cooker ( without weight ) or steamer for 30 - 35 minutes on a medium heat.

Remove aluminum foil and keep aside to cool for 1 hour. Serve chilled. Sprinkle dry fruits (cashew nuts / raisins / almonds .... optional).

Ghee Rice (Pressure cooker method)

Ghee Rice (Pressure cooker method)

Serves: 2

You will need

1 tablespoon ghee
3 cloves
3 cardamoms
3 cinnamon (each 1 - inch size)
1 bay leaf
1 onion, finely sliced
1 cup (200 g) basmati rice
1 3/4 cup water (please use same measuring cup to measure rice and water)
1/2 teaspoon salt

Method

Wash and clean rice. Soak in 2 cups water for half an hour. Drain out water completely.

In a pressure cooker, heat ghee on a medium heat. Add cloves, cardamoms, cinnamon and bay leaf. Fry for 2 - 3 minutes till you get a nice aroma.

Add sliced onions and fry till golden color and crisp.

Add basmati rice and stir well for 2 - 3 minutes.

Add 1 3/4 cup water and 1/2 teaspoon salt. Close cooker. Bring to full pressure on high heat for 3 whistles. Reduce the heat to low and cook for 3 minutes. Do not open the lid. Allow the cooker to cooker to cool naturally.

Serve with Korma, Raita, or any veg / non veg dishes of your choice

Mutton Yakhni

Mutton Yakhni - A popular North Indian dish

Serves: 2 - 3
Preparation Time: 10 minutes
Marination Time: 1 hour
Cooking Time: 1 hour

Ingredients

2 tablespoon oil (30 ml)
2 onions, finely chopped
250 g mutton (lamb), chopped and washed ( or boneless mutton)
1 tablespoon (15 g) ginger - garlic paste
1 tablespoon (15 g) cashew nut paste
150 ml g thick yogurt, blend well
3/4 teaspoon pepper powder
1/2 teaspoon salt (or to taste)
3 fried red chilli to garnish (optional)

Method

Wash and clean mutton pieces. Drain out water completely.

In a bowl, mix ginger - garlic and cashew nut paste.

Add blended yogurt to the mixture and stir well. Add mutton pieces and stir all the ingredients well. Cover and keep aside for 1 hour.

Heat oil in a frying. Fry finely sliced onions till golden color and crisp on a low to medium heat (approximate frying time 15 minutes).

Add marinated mutton, salt to taste and pepper powder. Do not add extra water while cooking (see the above photo). Cover with a tight lid and cook on a low to medium heat for 40 - 45 minutes or until done / oil leaves from the sides of the pan / gravy thickens / creamy gravy / fragrant.

Serve with Rice / Pulao / Indian breads. Decorate with fried red chillies (optional). Mutton Yakhni is less spicy dish.

Paneer in Cashew nut Gravy

Paneer in Cashew nut Gravy

A tasty & creamy curry, goes well with Rotis / Naan / Pulao / Brown bread ....

Serves: 4

You will need

1 tablespoon oil
2 onions (medium size), finely sliced
2 green chillies, remove seeds and finely chopped
30 g (2 tablespoon) ginger - garlic paste
1 teaspoon pepper powder
30 g ( 24 - 26 ) cashew nut paste
1 cup (100 ml) water
200 g paneer (cottage cheese), cut into cubes

3/4 teaspoon salt (or to taste)
2 teaspoon chopped coriander leaves

Method

Soak cashew nuts in 1/4 cup (25 ml) water for one hour and make a smooth paste in a mixer. Keep aside.

In a wide pan, heat oil. Fry finely sliced onions till golden brown and crisp on a low to medium heat.

Add chopped green chillies. Saute for 2 - 3 minutes.

Add ginger - garlic paste. Saute for 2 - 3 minutes or until the raw smell goes.

Add pepper powder and stir well.

Add cashew nut paste and 1 cup (100 ml) water. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 5 - 8 minutes or until the gravy slightly thickens.

At this point, add paneer cubes and salt to taste. Paneer will cook very fast. Cover with a lid and cook on a low to medium heat for 8 minutes or until done / paneer softens / gravy thickens.

Sprinkle chopped coriander leaves and serve hot with any Indian breads or Pulao of your choice.

Apple Sheera / Apple Rawa Kesari

Apple Sheera / Apple Rawa Kesari (with Apple juice) - A delicious sweet !!!!

Makes: 1 steel thali (7 - inches in diameter)

Serves: 6 - 8

You will need

1 tablespoon ghee
1 cup (100 g) rawa / sooji / semolina
200 ml apple juice (Tropicana / Real / homemade - without sugar)
1 teaspoon raisins (optional)
1 teaspoon chopped cashew nuts (optional)
1 cup ( 85 - 100 g) sugar
2 pinches cardamom powder
Extra 1 teaspoon ghee (to grease thali)

Method

Grease a steel thali with 1/2 teaspoon ghee and keep aside.

Heat ghee in a frying pan. Reduce the heat to medium and add sooji. Stir well continuously on a low to medium heat for 15 minutes or until fragrant and color changes. Maintain low to medium heat.

Add chopped cashew nuts and raisins (optional). Stir well for 5 - 8 minutes.

Add apple juice. Mix all the ingredients well. Cover with a lid and cook on a low heat for 8 - 10 minutes or until the mixture dries up / leaves from the sides of the pan / form a soft ball.

At this point, add sugar. Mix well. Cover with a lid and cook again for 5 - 8 minutes. Open the lid and stir well continuously for 5 more minutes or until the mixture leaves from the sides of the pan / thickens. Sprinkle cardamom powder.

Pour the rawa mixture on a greased thali and sprinkle remaining 1/2 teaspoon ghee over it and spread it evenly with a flat spatula. Keep aside to cool for half an hour and later cut it into desired shape and sizes.

Spicy Prawns (with pepper powder)

Spicy Prawns (with pepper powder)

A good combination with Rice / Rotis / Pulao / Appams ...

Serves: 2

You will need

1 tablespoon oil
3 onions, finely sliced
1 - inch piece ginger, finely sliced
10 garlic cloves, finely sliced
1 green chilli, slit lengthwise
1 spring curry leaves
3/4 teaspoon pepper powder
1/4 teaspoon red chilli powder
1 pinch turmeric powder
1/2 teaspoon salt
250 g prawns

Method

Wash, clean and devein prawns. Drain out water thoroughly.

In a wide pan, heat oil. Add finely sliced onions and fry till golden color and crisp (approximate frying time 15 minutes on a low to medium heat).

Add ginger, garlic, slit green chilli and curry leaves. Saute on a low to medium heat for 5 - 6 minutes or until crisp.

Add pepper powder, turmeric powder and red chilli powder. Stir on a low heat for 2 - 3 minutes.

Add prawns and salt to taste. Mix all the ingredients well. Do not add water while cooking. Cover with a lid and cook on a low to medium heat for 8 - 10 minutes or till done and water dries up.

Serve as a side dish with Rice / Rotis / Appams / Pulao / Brown bread ...

Potato / Batata Song

Potato / Batata Song
(Easy pressure cooker method with Tomatoes and Kashmiri red chilli powder)

A tasty side dish goes well with Dosa (Polo) / Rotis / Rice. Popular in Konkani cuisine.

Serves: 3

You will need

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon jeera (cumin seeds)
2 potatoes, cut into 1/2 - inch cubes
2 tomatoes, chopped (pick well ripe)
3/4 teaspoon Kashmiri red chilli powder
3/4 teaspoon salt (or to taste)
1/4 teaspoon hing (asafoetida)
300 ml water (1 1/2 cup)
1 tablespoon grated coconut (optional)

Method

In a pressure cooker, heat oil on a medium heat. Add mustard seeds. When they crackle, add jeera. Saute for 1 minute.

Add cubed potatoes, chopped tomatoes, Kashmiri red chilli powder, salt to taste, 300 ml water and hing.

Close the pressure cooker lid. Reduce the heat to medium after 3 rd whistle and cook on a low heat for 7 minutes. Allow the cooker to cool naturally. Open the lid, sprinkle grated coconut (optional) and serve hot with Dosas / Polo / Rotis / Rice...

Soy Granules Fry

Soy Granules Fry

A good combination with Rotis / Rice.

Serves: 2

You will need

1 tablespoon oil
1 onion, finely chopped
1 spring curry leaves
1 tomato, chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 cup (125 g) soy granules
1/4 teaspoon pepper powder
1/4 teaspoon garam masala powder

Method

Cook soy granules as per the instructions shown on the packet.

In a wide pan, heat oil.

Add finely chopped onions and fry till golden color.

Add curry leaves and saute well.

Add chopped tomatoes. Stir well for 2 - 3 minutes.

Add red chilli powder and turmeric powder. Stir well on a low heat for 2 minutes.

Add soy granules and adjust salt to taste and pepper powder. Cover with a lid and cook on a low to medium heat for 10 minutes or until till done / the water dries up. Sprinkle garam masala powder and serve with Rotis / Rice.

Alappuzha / Alleppey Fish Curry

Alleppey / Alappuzha Fish Curry

Alleppey / Alappuzha is a tranquil district in Kerala. Pre independence it was a famous port and harbor and lots of sea trade used to take place from Alappuzha. Alappuzha is unique with its vast expanse of backwaters and houseboats. It occupies prominent position in the tourism map of Kerala. It has well connected ways and canals which earned a name ‘’ Venice of the East’’.

A variety of fishes are available in Alleppey both from sea and fresh water. This curry traces its roots to Alappuzha - popular cuisine in house boats - and goes well with Rice (especially the Kerala Brown rice), Appam, Idiyappam, Boiled and mashed Tapioca(Kappa)...

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy and fish absorbs all the flavors.

Serves: 3

You will need

1 tablespoon oil
10 shallots / chuvannulli , finely sliced
6 cloves garlic, finely sliced
1 green chilli, slit lengthwise
1 - inch piece ginger, finely sliced
1 spring curry leaves (dark green)
4 kudampuli, medium size (soak in 50 ml water for one hour. Add 1/4 teaspoon salt)
400 g fish pieces, medium size pieces
100 ml (1 cup) water
3/4 teaspoon salt (or to taste)

Spice paste:

1 tablespoon (15 g) Kashmiri red chilli powder
1 tablespoon (15 g) coriander powder
1/2 teaspoon turmeric powder
50 ml water

Dilute Kashmiri red chilli powder, coriander powder and turmeric powder in 50 ml water and keep aside.

Method

Wash and clean fish pieces. Wash till you get a clear water and finally add rock salt (kalluppu) and wash again. Drain out water thoroughly and wipe each fish piece with a kitchen towel.

Heat oil in a meen chatty (preferably earthen pot) or pan. Add finely sliced small onion / shallots / chuvannulli. Fry on a medium heat till golden color.

Add sliced garlic, ginger, slit green chilli and curry leaves and fry till crisp and golden color.

Add diluted spice paste and stir on a low heat for 2 - 4 minutes or until the raw smell goes and water dries up.

Add kudampuli, fish pieces, salt to taste and 1 cup water (100 ml). Stir all the ingredients well (stir gently). Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until done and gravy slightly thickens / fragrant / fish pieces softens.

Serve with Rice / Appam / Idiyappam ...

While it is not necessary; to make the curry richer and tastier one may add half to one cup (50 - 100 ml) thick coconut milk. This will also make the curry less hot / spicy.