Bread & Butter Pudding ( Baked British-style Bread Pudding)

Ingredients :
Bread Slices : 8-10 no.
Golden Currents : 100 Gms.
Sultanas : 50 Gms.
Full Fat Milk : 300 ml.
Cream : 50 ml.
Caster Sugar : 4 Tbsp.
Grated Rind of 1 Lemon
Eggs : 3-4 depending on the size.
Vanilla Essence : 1/2 Tsp.
Grated Nutmeg : one pinch
Butter : As Required
Oven-proof rectangular or oval baking dish ( preferably ceramic or glass)
Method :
Preheat the oven at 180°C. Butter the baking dish.
Butter the bread slices. Cur the bread slices in half diagonally to get triangular slices. Arrange in a single layer at the bottom of the dish. Sprinkle with half the  currents and sultanas, then cover with another layer of bread slices. Put the rest of the currents and sultanas on top.
In a Jug, add the milk and cream. To this add the lemon rind, caster sugar and the vanilla essence.  Whisk the eggs and add to the liquids. Pour this mixture over the bread slices, sprinkle with the grated nutmeg and let it soak for 10 minutes.
Bake in the oven for 40-60 minutes.
Serve warm.

Avial ( A vegetarian specialty dish from Kerala in Southern India)

Ingredients :
Potato : 1 Large
Suran (Elephant foot yam – Amorphophallus paeoniifolius) : 300 Gms.
Red Pumpkin or  Bottle Gourd (Dudhi Bhopla) : 300 Gms.
Raw Banana : 1 no.
Carrot : 1 Large
French Beans : 200 Gms.
Green Peas : 100 Gms.
Drumsticks – Moringa oleifera (Soavagyaacyaa SoMagaa fruit) : 2 Nos.
Freshly Grated Coconut : 1 ½ Cups
Green Chillies : 5-6 Nos.
Cumin Seeds : 1 Tsp.
Curd : 1 Cup
Coconut Oil : 2 Tbsp.
Curry Leaves : 12 Nos.
Method :
Cut the vegetables into 1” inch cubes. Peel and cut the banana into cubes as well.
Cook the Elephant foot yam separately in salted water and when almost done,  discard the water. Cook the rest of the vegetables together in salted water with half the curry leaves. The water should just be enough to cook the vegetables. When the vegetables are 9/10th cooked add the cooked yam to them.
Make a paste of coconut, green chillies and cumin seeds. Then mix with the curd to make a smooth paste.
Add the paste to the vegetables and adjust the salt and the consistency of the gravy. Remove after one boil.
N.B. : There are some who prefer a tadka and some who don’t. I like to heat the oil and add the curry leaves to it and give this tadka to the avial. Some people prefer to add all the curry leaves while cooking the vegetables . When you have added the paste and removed it after one boil, they add the raw coconut oil into the avail and mix well.
Best served with boiled rice.

Bagara Baingan ( Hyderabadi Brinjal dish)

Ingredients :
Brinjals : 500 Gms.
Fresh Grated Coconut : 200 Gms.
Coriander Seeds : 60 Gms.
Dried Red Chillies : 10-12 nos.
Sliced Onions : 2 nos. large
Green Chillies : 3-4 nos.
Garlic Cloves : 8 nos.
Sesame Seeds : 4 Tbsp.
Turmeric Powder : 1 Tsp.
Tamarind Paste : 100 Gms.
Jaggery : 2 Tbsp.
Curry Leaves : 10-12 nos.
Black Mustard Seeds : 1 Tsp.
Chopped Coriander Leaves : 2-3 Tbsp.
Vegetable or Peanut Oil : As Required
Salt : To Taste
Method :
Cut the brinjals lengthwise almost into quarters; make sure you do not cut off the stem so as to keep the brinjal whole with a cross cut running the entire length.
In a Kadhai add enough oil to fry the brinjals till brown.
For the Bagara Masala Paste :
In 1 Tbsp. oil saute the sliced onions, coriander seeds, red chillies. Add these to the coconut and garlic. Dry roast the sesame seeds and add to the coconut mixture. Also add the turmeric powder and tamarind paste to the coconut. Make a paste of all these ingredients.
In a Tbsp. of oil add slit green chillies and add the paste and saute till the fat leaves the sides. Than add the brinjals, jaggery and salt to taste. Add water as required to get a sauce-like consistency. Cover and cook for about 10 minutes. This masala tends to stick to the bottom of the pan, so make sure that you keep stirring the pot every few minutes. Then add the chopped coriander leaves and remove.
Tadka :
In a small pan add 1 Tsp. oil and when hot add mustard seeds. When they start to crackle add the curry leaves and pour this over the curry. Mix well.
This can be served with Rice or Parathas.
P. S. – Vegetable Variation – You can make a tadka of mustard seeds, green chillies and curry leaves. To this add mixed vegetables like cauliflower, potatoes, carrots, green peas etc. Then add the bagara masala and salt to taste. Cover and cook till the vegetables are done. Then add chopped coriander on top.

Paneer Badshahi ( Cottage cheese in rich cashewnut gravy)

Ingredients :
Paneer (cottage Cheese) : 300 Gms.
Cashew nuts : 50 Gms.
Dried Kopra or dessicated coconut : 2 Tbsp.
Onions : 3 medium sized.
Cinnamon : 1″ piece
Cloves : 4 nos.
Black Peppercorns : 4-5 nos.
Green cardamom : 1 crushed
Black Cardamom : 5-8 seeds
Mace (Jaipatri) :1″ piece
Poppy Seeds (Khuskhus) : 1 Tsp.
Green Chillies : 3-4 nos.
Ginger Garlic Paste : 1 Tbsp.
Curd : 100 Gms.
Milk : 100 ml.
Ghee : 1 Tbsp.
Ajwain Seeds (bishop’s Weed / Carom Seeds) : 1/2 Tsp.
Salt : To Taste
Kewra Essence or Rose Water : 1 Tsp (Optional)
Method :
Soak cashew nuts in warm water till soft. Thinly slice 1 1/2 onions and the rest should be finely chopped. Chop the green chillies into small pieces. Cut the paneer into 1/2 inch cubes.
In a small fry pan, saute the sliced onions till brown. Remove and then brown the kopra as well. Also roast the whole spices in a small amount of oil and then make a paste of the kopra, browned onions, spices, green chillies and the soaked cashew nuts. Take care while roasting the whole spices not to burn the poppy seeds.
In a karai or wok add ghee and add the ajwain seeds. When they splutter, add the chopped onions and saute till browned. Then add the ginger garlic paste and saute til brown. Then add the masala paste and saute till fat starts leaving the sides of the pan. Then start adding the curd 1 tsp at a time and keep sauteing till all the curd is used. Then add the milk and the paneer and add water if required. Add salt to taste and let this simmer gently for about 10 minutes. Add the kewra or rose essence and remove from heat.
Serve hot with roti or Jeera Rice.

Khoya Rawa Laddu ( Sweet dish made using dried whole milk and semolina)

My neighbour Mrs. Rucha Sathe made these laddus for Diwali. I just had to get the recipe for  my blog after I tasted the laddus. Hope you make them at home and enjoy them with your loved ones.
Ingredients :
Khoya ( Khoa / Mawa) :200 Gm.
Semolina ( Rawa / Rava) :  500 Gm.
Sugar : 400 Gm.
Ghee (Clarified Butter) : 400 Gm.
Green Cardamom Powder : 1/4 Tsp.
Pistachios and Almonds : 1 Tbsp. (each) chopped
Saffron (Kesar) : 1 pinch.
Method :
In a karai (heavy wok) saute the Khoya on low heat till brown. Remove to let it cool down.
In the same wok, add the ghee. When it’s hot,  add the semolina and saute on low heat till it’s brown and gives off a nutty aroma.
For Sugar Syrup (Chashni) – To 400 Gms of sugar add 100 ml water and the bring to boil. Reduce hear and simmer. Add a few drops of lemon juice to the syrup while it is simmering. This brings the impurities in the syrup to the surface which will need to be skimmed off. Then keep reducing till you get a sugar syrup with a one string consistency. One string consistency means you have to keep boiling the syrup until a drop of syrup leaves one string between your thumb and forefinger.
To the sugar syrup, add the saffron, pistachios, almonds and cardamom powder. To this add the semolina and the khoya and mix well.
Keep aside for a few minutes to let the semolina and khoya absorb the sugar syrup and to let the mixture cool down and become dry. Then after 5-7 minutes again mix the mixture well and keep aside for 5 minutes.
Then roll the mixture into balls of 2″ diameter.
These laddus remain unspoiled for about 15-20 days in an airtight container.
P.S. – I found the laddus a little sweet so you can adjust the sugar accordingly as per the quality of the khoya you obtain. Good quality khoya will add its own sweetness to the dish so you can reduce the amount of sugar to 300-350 Gms.

Apple Vermicelli Kheer

Ingredients :
Apples :  2 medium sized
Milk : 1 liter (Full fat)
Sugar : 8 to 10 Tsps.
Cinnamon : ½ inch stick
Vermicelli (semiyan) : 1 Tbsp.
Ghee (Clarified Butter) : ½ Tbsp.
Method :
Peel and cut the apples into ½ inch cubes. Crush the cinnamon into small pieces. Add the apples, cinnamon and sugar to the milk; bring to boil and then simmer for 20 – 30 minutes till the apples are completely cooked. Then puree in the blender and strain the mixture.
In a thick bottomed pot, melt the ghee and the sauté the vermicelli in it till brown. Then add the apple milk mixture and cook on low heat for 10 minutes.
Can be served hot or cold.

Papaya & Cucumber Salad

Ingredients :

Papaya – 1 medium sized, ripe
Cucumbers – 2 – 3 medium sized
For the dressing :
Extra virgin olive oil : 2 Tbsp.
Lime juice  : juice of 1 lime
Brown sugar : 1-2 Tbsp.
Salt : To tase
Green Chilli : 1 no.
Fresh Ginger : 1/2 inch piece
Fresh Coriander : a few sprigs, chopped

Method :
Peel the papaya and cucumbers. Cut the papaya and cucumbers into 1/2 inch dices. Refrigerate for a few minutes.
To make the dressing, first finely chop (brunoise) the green chilli and the ginger. Then mix together the lime juice, oil, salt, sugar, ginger and the chilli.
Now toss the pieces of papaya and cucumber in the dressing along with the chopped coriander.
Serve cold.

Kacche murgh Ki Dum Biryani ( Chicken Biryani cooked the Dum Pukht way )

Dum Pukht cuisine is one of the oldest and very popular cuisine which started off in India some 200 years ago. Dum Pukht literally means choking off the steam. It allows the meat to cook on low heat so the meat cooks in its own juices. This is especially useful in cooking a biryani where the meat juices and the resulting steam cook the rice, allowing the rice to absorb the flavour and aroma of the meat. The end result is a flavourful and fragrant biryani which is incomparable to any other biryani.

Ingredients :

Chicken : 1 Kg.

Curd : 250 gm.

Chilli Powder : 1 tsp.

Turmeric Powder : 1/2 tsp.

Garam Masala Powder : 1 tsp.

Ginger Garlic Paste : 1 1/2 Tbsp.

Shahi Jeera (Black/Royal Cumin Seeds) : 1 tsp.

Onions : 5 medium-sized

Chopped Coriander Leaves : 2 Tbsp.

Long-grained Rice : 750 gm. (preferably Basmati)

Cinnamon : two 1 inch pieces

Cloves : 4 no.

Black Peppercorns : 5 nos.

Black Cardamon (Masala Ilaichi) : 1 no.

Green Cardamom : 4 nos.

Bay Leaf : 1 no.

Chopped Green Chillies : 1/2 tsp.

Lime Juice : 1 tsp.

Salt : to taste

Milk : 2 Tsp.

Saffron : A few strands

Ghee ( Indian Clarified Butter) : 2-3 Tbsp.

Refined Flour (Maida) : 200gm

Method :

Finely slice the onions and they fry them in ghee till browned. The sliced fried browned onions are known as Barista which is an essential part of any Indian biryani.

Soak the rice in plenty of water. This is very important as the Basmati rice tastes better when you have soaked it for at least half an hour.

Warm the milk and add the saffron to it to infuse it with the saffron flavour.

Make a dough of the refined flour and water.

Clean, remove skin and cut the chicken into 12-14 pieces. To the chicken add the curd, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, half of the barista, half of the chopped coriander, shahi jeera and salt to taste. Keep aside for 1/2 hour.

Meanwhile heat plenty of water at least a 4 times the amount of rice. When it starts to boil, add the cinnamon (one 1 inch piece), cloves (2 ), peppercorns (5 ), black (1/2) and green cardamom (2) and salt to taste to the water. Drain the rice. Then add the rice to the boiling water and let it cook till half done.Then drain the rice and spread it on a plate to cool it done and stop the cooking process.

Heat the ghee in a heavy(thick) bottomed pan (Handi) and add the remaining cardamom, cloves, cinnamon and the bay leaf. Then add the marinated chicken and saute for a few minutes. Then layer it at the bottom of the pan. Then layer the rice on top of the chicken and sprinkle the remaining barista, chopped green chillies and the chopped coriander on the rice. Pour the saffron infused milk and lime juice on the rice.

Cover the mouth of the pan with the dough and press down the lid on top so it completely seals the mouth of the handi. Let it cook on low heat for about 45 minutes.

Using a knife separate the lid from the handi and remove the dough. Then mix the rice lightly with the chicken and serve with cucumber raita.

Saunfiyani Aloo ( Potatoes flavoured with fennel seeds )

Ingredients :

Potatoes : 6 medium sized

Onion : 1 medium sized

Curd : 1/2 cup

Salt : to taste

Ginger Garlic Paste : 1 tsp

Vegetable Oil : 2 tsp

Coriander leaves : 2 tsp

For Masala :

Cumin Seeds : 1 tsp

Fennel Seeds (Saunf / Badishep) : 1 Tbsp

Coriander Seeds : 1tsp

Red Chilli Powder : 1 1/2 tsp

Turmeric Powder : 1/2 tsp

Method :

Peel and cut potatoes into quarters or into eight pieces. Then parboil them with a little salt. Cut the onion into large dices.

Dry roast the cumin, coriander and fennel seeds and then powder them. Mix the powder with the chilli and turmeric powders to get the masala powder.

Heat the oil and suate the onion till translucent. Then add the potatoes and the ginger garlic paste and a little water. Saute till the paste turns brown and then remove from fire.

Add the curd, the masala powder, water and salt to taste. Mix well. Return to heat and cook covered for 6-10 minutes till you have a gravy coating the potatoes.

Remove and garnish with chopped coriander leaves. Serve hot.

A Nut Gone Bad

Some times when we break open a coconut, we find that it has gone bad and we don't know what to do with it. My aunt gave me this wonderful recipe to make delicious dosas from the bad nut. All you need is raw rice, toor dal, tamarind and dried red chillies.
This dosa can be eaten as breakfast item or as a substitute for the usual dal-chawal dinner.

Ingredients :

Rice : 1 cup
Toor dal (Split Yellow Lentils) : 1/2 cup
Coconut(bad) : 1/2 no.
Tamarind pulp : 2 tsp
Red chilies : 6 -8 nos.
Salt : As required

Method :
Soak the rice and dal separately for 2-3 hours. Grate the coconut. Then drain the dal and rice, add the rest of the ingredients and grind to a coarse paste. Add water if needed to make dosa batter. Season to taste.
Heat an iron griddle on medium flame and add a teaspoon of oil to it. Let it heat and sprinkle a few drops of water on the hot griddle. Let the oil sputter, which will result in the oil coating the griddle evenly. Now add a ladle of batter to the griddle and spread this with the back of the ladle into an oval shape. Spoon a few drops of oil around the dosa and let it cook. Now turn the dosa over, add a few drops of oil around the side and let it cook. Serve the dosa hot with a chutney of your choice or with tomato ketchup.

Teekha Tawa Batata (Spicy Griddle-sauteed Potatoes)

There are a few dishes that become closely associated with our childhood. They evoke memories that transport us to simpler times: times when things were simpler, relationships were easier and our loves and hates were frequent but fleeting.

I still remember Saturday afternoons, when I used to come home from school, glad to be greeted at the door by my mom. As she was a working mom, these occasions were special and therefore treasured. She knew I loved her special potato tawa bhaji and used to make it on those days so I could enjoy it. The thali with steaming white rice, yellow Dal and the slightly burnt crispy potato bhaji was a combination that never failed to lift my spirits. No matter how bad the day might have been, finding mom home, making the potato bhaji was enough to make my day.

Life is indeed a series of such small pleasures. A steaming home-cooked meal, a cup of hot coffee on a rain-soaked evening, the smell of earth after the first showers, finding a good book after rummaging through stacks of used books - there isn’t much to compare these pleasures.

I remember the first time I made this dish by myself - my mom was ill and she had asked me to cook lunch for both of us. I was scared but also eager. I had watched my mom cook a thousand times and helped her in the kitchen as I could. But this was different. I had to make everything from scratch and not make a mistake. I kept running out to where mom sleeping and asking her every little detail that hadn’t seemed so important till now - how much water should I add to the Dal & how much in the cooker, how long should I cook the potatoes, how much salt is just right and how much chilli powder is too much. The questions never stopped and finally the meal was ready. I eagerly awaited mom’s verdict. She took the first mouthful and made a face. I was heartbroken….thank god, it was because the food was too hot. I finally gathered enough courage to ask her how the dish fared. She replied, quite oblivious to my mental state,” Very good! Tastes just like mine.” My heart did a summersault and I was hooked on cooking.

Now the recipe

Ingredients :

Potatoes : 8 medium sized

Groundnut Oil : 3 Tbsp.

Mustard Seeds : 2 Tsp.

Asafoetida (Hing) : a pinch

Turmeric Powder : 1/4 Tsp.

Red Chilli Powder : 2 Tsp.

Salt : To taste

Sugar : a pinch

Method :

Boil the potatoes till done and peel them. Cut the potatoes into 1/2″ (inch) dices. Rub the pieces with salt and sugar.

On an iron griddle, heat oil. Then add the mustard seeds, asafoetida and turmeric powder. When the seeds crackle, add the chilli powder. Now add the potatoes to this mixture and toss them with a spatula. Make sure the potatoes are evenly coated with the masala. Now spread the potatoes in a layer on the griddle and let the potatoes cook on medium flame till crispy on one side. Now turnover the potatoes and let them become crispy on the other side. If the potatoes burn a little, don’t worry. It gives a nice, smoky flavour to the dish.

Sambar (Sambhar) A South Indian Lentil Delicacy

I have already given the recipe for Sambar Masala Powder in an earlier post. Now it's time to prepare the sambar. South Indian need sambar as an accompaniment with a wide variety of dishes. Most are breakfast dishes like Idli, Dosa, Medu Wadai etc. It is also an important part of a meal. The taste of hot steaming rice with the fragrant sambar poured on top is an experience that cannot be put into words.
For some reason Sambar like Ma Ki Dal tastes better when a day old.

Ingredients :

Red Gram Dal (Tur Dal) : 1 cup

Fresh Green Chillies (slit) : 2 nos.

Tamarind : 1 Tbsp.

Turmeric Powder (Haldi) : 1/2 Tsp.

Red Chilli Powder : 2 Tsp.

Sambar Masala Powder : 2 Tbsp.

Vegetables :

Potatoes : 2 medium sized

Onions : 4 small, peeled and kept whole

Brinjals : 2 medium sized

Drumsticks : 2 nos. cut into 2" pieces

Red or White Pumpkin : 150 gms.

Cauliflower : 100 gms.


Fresh Coriander : 2 Tbsp.

For Tadka :

Oil : As Required

Mustard Seeds : 2 tsp.

Asafoetida (Hing) : a pinch

Curry Leaves : 8 - 10 nos.

Method :

Wash the dal and then add the slit green chillies to it and cook till done. Cut the brinjals, potatoes, cauliflower and pumpkin into 1" pieces. Then parboil the vegetables and drumsticks in salted water. Take care, so the vegetables are not completely cooked as we have to simmer them in the sambar. Soak the tamarind in warm water for 15 minutes and then strain it to remove any fibers and pits.
Now in a pot, take the dal and add the tamarind pulp to it. Make a paste of the turmeric, red chilli and sambar powders and add to the dal. Keep the pot on simmer and add the vegetables. Now simmer the mixture for about 10 minutes. Adjust the seasoning.

Tadka : In a tadka pan, add oil and heat it. When the oil is hot, add the asafoetida and mustart seeds and let them crackle. Then add the curry leaves and pour this tadka over the dal. Mix well and remove from heat.

P.S. : Adding a few drops of oil to the dal helps to cook it quickly.

Sambar Masala Powder

No South Indian feast is complete without the Sambar. The Sambar, according to Wikipedia, is a lentil and vegetable stew or a chowder based on a broth made from Tamarind and Toovar Dal.
The Mumbaiites are believed to have been introduced to the Udupi cuisine in the early 1930's with the opening of Cafe Mysore in Matunga, a suburb of Mumbai.The owners are from proper Udupi, as opposed to most other 'Udupi' restaurants, which are run by Shettys from or around Mangalore.
The difference in the Sambar from these Shetty-run restaurants is that the sambar has been modified to suit the taste buds of their local clientele. They have created a sort of sweet vegetable dal that is suitable for their local clientele. As a result, it has lost its authentic flavor. The Sambar that you get in Udupi is a lot more pungent, aromatic and flavorful.
In my house, sambar is made in a large quantity so as to last atleast 2 days. The first day is spent eating it with idli, dosa etc. The next day the taste of the sambar develops (matures) and all the subtle flavours come to the fore and vie for you attention. This makes it the perfect accompaniment to a plate of steaming white rice.
This is going to be a two part series as first I will put up the Sambar masala and then explain how to make the sambar.

So here goes -

Photo by Alaivani @ flickr

Sambar Masala

Ingredients :

Coriander Seeds : 250 Gm.

Dried Red Chillies (Sankeshwari + Bedgi = 50:50) : 250 Gm.

Turmeric Powder : 25 Gm.

Asafoetida (Hing) : 15 Gm.

Cumin Seeds : 75 Gm.

Black Peppercorns : 50 Gm.

Mustard Seeds : 50 Gm.

Split Black Gram / Black Lentil (Urad Dal) : 100 Gm.

Split Bengal Gram (Chana Dal) : 100 Gm.

Raw Rice : 50 Gm.

Fenugreek Seeds (Methi) : 20 Gm.

Curry Leaves : one bunch

Method :

Dry roast the ingredients individually and then powder them. Keep the masala in an airtight jar and use as required.

Jirya Miryachi Kadhi (Coconut sauce flavoured with cumin and black pepper)

One of the first aamchigeli recipes i.e. one from my native place Udupi, that I loved has to be Jirya Miryachi Kadhi. The combination of the cumin and black peppercorns with the added fragrance of garlic was to die for. Especially during the rains, when one wants something really hot, spicy and fragrant, this is the dish in which I find succor. The rain splattering incessantly on the terrace roof, the sudden thunderclap and the cold and muggy weather of Mumbai starts to bring me down. I need comfort, warmth and that’s when I make this dish. The kadhi poured on steaming hot basmati rice is a combination that hits a spot. The ultimate comfort food! So today in my ongoing South Indian recipe series, I present -

Jirya Miryachi Kadhi

Ingredients :

Fresh Grated Coconut : 3/4 th

Dried Red Chillies : 6-8 no.

Cumin Seeds : 1 Tsp.

Black Peppercorns : 8 no.

Skinned Garlic Cloves : From one whole garlic pod + 1 extra garlic pod

Kokum (Dried Mangosteen Peals) : 4 - 6 no.

Coconut oil : As required

Mustard Seeds : 1 Tsp.

Salt : To taste

Method :

Saute the chillies, cumin, peppercorns and skinned garlic cloves in 2 tsp. of coconut oil and then make a paste with the grated coconut.

To this paste, add about 3 1/2 cups of water and salt to taste ( 1 Tsp.) and add the kokum. Bring to a boil and remove.

Tempering (Tadka) : Take 2-3 Tsp. of coconut oil in a tadka pan and to this add the mustard seeds and let them crackle. Now add the crushed garlic cloves from the other pod ( no need to skin these cloves). When the garlic cloves are brown, add this tadka to the kadhi. Mix well and serve hot with white rice.

P. S. : Do not boil the kadhi for too long as it tends to change the taste of the kadhi and also thins it.

Mangalore Buns (A sweet puri)

A few days ago, I attended a wedding. I went with my mother and aunt. We were very late and missed the ceremony, but managed to be on time for lunch. :) Both the bride and groom were from the Southern Indian state of Tamilnadu. So the cuisine was a typical TamBram affair. The last time I ate a south Indian wedding feast was at least few years ago. This was my first Tamil wedding, so I was looking forward to the feast.
They put a nice, big banana leaf in front of us. Then started a slew of accompaniments. There was a chutney (gojju), a mixed raita, a raw mango pickle ( my favorite in any feast), spiced banana wafers, a wada and a fried papadum. The papadum was huge compared to the puny ones I usually eat.
There were four vegetable dishes - an avial, a mixed vegetable dish with a coconut gravy, a mildly spiced potato dish and a Foogath. The foogath was nice - shredded cabbage, carrots and beans with slit green chilies and sprinkled liberally with freshly grated coconut. There were also four katories filled with spicy rasam, payasam, buttermilk and curd. The payasam was way too sweet for me.
On the whole, a very satisfying meal indeed with the exception of the wada and avial.
This made me think as to why I haven't put up more south Indian recipes. I am from the southern Indian state of Karnataka ( for the nitpickers, I am from Udupi, Mangalore). So I have decided to start with recipes from my state first. Today I will introduce you to a wonderful breakfast dish, deceptively called Buns. It in no way resembles a bun, but is more like a sweet puri.
it derives its sweetness from the banana and has a nice kick added bu black pepper.

The picture of Mangalore Buns is courtesy Khalnayak. You can check out his pictures on Flickr by clicking on this link here - Khalnayak

Ingredients :

Maida (Refined Flour) : 2 cups or as required

Overripe Banana : 1 no.

Jaggery : 3-4 Tbsp.

Soda Bi Carb : 1/4 Tsp.

Sour Curd : 2 Tsp.

Roasted Cumin (Jeera) : 1 Tsp.

Crushed Black Pepper : 1/4 Tsp.

Salt : to taste

Ghee : for frying

Method :

Mash the banana with salt and jaggery and then add the curd, cumin, black pepper, and soda bi carb. Now add the maida to form a dough. Use maida and water as needed as required to make dough. Apply some oil or ghee to cover it and keep overnight to ferment. In the morning, devide the dough evenly into balls. Then roll the dough a little thicker then for a puri (about 1/8 inch). Then deep fry the puris in hot ghee on both sides. Drain on paper.

The puri needs no accompaniments. You just need a cup of steaming, fragrant, flavorful cup of south Indian filter coffee. Aah Heaven!!!

East Indian Bottle Masala

A friend of mine gave me this masala recipe. I had been on the look out for this recipe for quite some time. Earlier I saw the recipe for this bottle masala in a book but it had only about 10 ingredients, but I had it on good authority that the original recipe has more than 20 ingredients. So I was very happy to finally lay my hands on this recipe. Hope all other gourmets on the look out enjoy this as well.

Ingredients :

Dried Red Chillies : 2 Kg.

Coriander Seeds : 500 gm.

Whole Turmeric : 50 gm.

Cumin Seeds : 125 gm.

Mustard Seeds : 50 gm.

White Poppy Seeds : 125 gm.

White Sesame Seeds : 125 gm.

Fennel Seeds : 25 gm.

Black Peppercorns : 125 gm.

Green Cardamoms : 75 gm.

Taj (Ceylon Cinnamon) : 125 gm.

Cloves : 50 gm.

Black Cardamoms : 25 gm.

Nagkesar ( Casia Buds) : 25 gm.

Mace : 25 gm.

Nutmeg : 2 no.

Maipatri (Mugwort) : 25 gm.

Badian / Badalphool (Star Anise) : 25 gm.

Trifal (Sichuan Pepper) : 25 gm.

Tamalpatra (Tejpatta / Indian Bay Leaf ) : 25 gm

Dagadphool ( Lichen) : 25 gm.

Kababchini (Allspice) : 25 gm.

Shahi Jeera (Black Cumin) : 25 gm.

Whole Asafoetida (hing) : 25 gm.

P.S. Dagadphool. This is a dried lichen used in Indian cooking. (Latin: parmelia perlata.)

Method : Saute the masala ingredients individually in little oil to let them release their flavours and then mix them together and grind to a fine powder. Alternately you can also dry roast the ingredients. Take care to crush the asafoetida, turmeric and nutmeg into smaller pieces before sauteing or roasting them.

Yam what a Yam!

I looked it up and it seems a sweet potato is called a Yam in US. But the yam I am talking about is called Suran in India. It is a tuber and has a rough, dark brown skin, which is very tough. The yam needs to be cooked in a alkaline medium as it can otherwise irritate the throat. So Indians generally use tamarind, kokum or lime juice while making a dish using yam. Also according a friend who is very knowledgeable about Ayurveda, yam is supposed to be very good for people suffering from Piles. He says they should eat at least 100 gm of yam everyday.
I love cooking suran in different forms and today I will put up a couple of my favourite recipes.

(1) Yam Salad ( सुरणाची कोशिंबीर)

Ingredients :

Yam : 1/2 kg

Green Chillies : 6 - 8 no.

Onions : 2 no.

Grated Fresh Coconut : 100 gm.

Lemon Juice : 1 Tbsp.

Oil : For Frying

Salt : to taste


Method :

Remove skin and finely chop the yam. Rub with salt and keep aside. Then squeeze out the water and fry till it is brown. Remove and keep aside.
In a bowl, add finely chopped onion, chopped green chillies and mix well with the yam. To this add grated coconut and lime juice. Adjust the seasoning and Serve.

(2) Yam Chops ( सुरणाचे काप )

Ingredients :

Yam : 1/2 kg.

Tamarind Pulp : 2 Tbsp.

Whole Wheat Flour : 4-6 Tbsp.

Salt : to taste

Red Chilli Powder : 1 Tbsp.

Oil : For shallow frying

Method :

Slice the yam into 2" long, 2" wide and 1/4" thick slices. Coat them evenly with the tamarind pulp and keep aside for 5 minutes. Mix the red chilli powder and flour and add salt as required. Then roll the slices in this mixture to coat them with it and then shallow fry on a griddle.

P.S. : Some people prefer to use rice flour instead of wheat flour.
Another variation of this recipe is to make a paste of dried red chillies, ginger, garlic, tamarind and salt to taste. Coat the yam slices with this paste and keep aside for a few minutes. Then roll in rice flour and shallow fry.

Sindhi Kadhi

I saw this recipe on a TV show and loved it. So I made a few changes to the recipe according to my taste and here is the "improved" version.

Ingredients :

Oil : 4 Tbsp.

Gram Flour (बेसन) : 1/2 cup

Fenugreek Seeds : 1/2 tsp.

Mustard Seeds : 1 tsp.

Cumin Seeds : 1 tsp.

White Gourd (लौकी) : 250 gms.

Cauliflower Florettes : 250 gms.

Carrots : 200 gms.

Cluster (गवार) Beans : 150 gms.

Drumsticks : 8 nos.

Potatoes : 3 small

Brinjals : 200 gms.

Okra ( Ladies Fingers) : 200 gms.

Turmeric Powder : 1/2 tsp.

Red Chilli Powder : 2 Tbsp.

Tomato Puree : 3 Tbsp.

Tamarind Pulp : 1 Tbsp.

Jaggery : 1 Tbsp.

Curry Leaves : 8 nos.

Chopped Coriander Leaves : 2 Tbsp.


Method :

Cut the gourd, carrots, potatoes, brinjals into cubes. The cubes should be of the same size( 1 1/2" pieces). Snip off the ends of beans and cut into 2" pieces. Cut off the ends of the okra and give it a lengthwise slit. Then fry the okra till brown. Cut drumsticks into 2" pieces.
In a pot, heat 3 tbsp. of oil and add the mustard seeds, cumin seeds and fenugreek seeds and saute till the mustard seeds crackle. Then add the gram flour and saute till it is nicely browned. Then add about 3 cups of water and let it come to a boil. Now add the gourd cubes, florettes, carrot cubes, beans, drumsticks and potato cubes. Add salt to taste and cover and cook till almost done( about 75%).
Now add the brinjals and cover and cook again for 5 minutes.
Now add the fried okra, red chilli powder, turmeric powder, tomato puree, tamarind pulp, jaggery and curry leaves . Add salt to taste and let this cook for a few minutes. garnish with chopped coriander.
Serve with white rice or a bread of your choice.

Sorpotel

This is another pork delicacy from Goa. This recipe uses both pork and pork liver. The main difference between this and the vindaloo recipe is that this one uses butter as a cooking fat instead of oil. There are two recipes that I have come across and I will provide both. The first one used East Indian bottle masala , whose recipe I will put up soon.
An Eat Indian wedding is incomplete without Sorpotel or Vindaloo on the menu.
The picture of Sarpotel is courtesy abcdz2000. You can check out his pictures on Flickr by clicking on this link here - abcdz2000


First Recipe :

Ingredients :

Pork : 1 Kg.

Pork Liver : 250 gm.

Dried Pork Blood : 1 Tbsp.

Garlic Pods : 2 no.

Ginger : 2" piece

Green chillies : 2-3 no.

Bottle Masala : 2 Tbsp.

Salt : to taste

Vinegar : 1-2 Tbsp.

Butter : 250 gm.

Oil : To fry the pork and liver

Method :

Cut the liver and pork into 1" pieces. Apply salt and fry in oil till brown. Then cool and cut into fine pieces. Chop ginger, garlic and green chillies.

In a handi/degchi, add butter and fry the chopped ginger, garlic and green chillies. Then add the bottle masala and fry well. Now add the meat and vinegar and adjust the seasoning. Then cook on slow fire ( simmer) till done.

Second Recipe :

Ingredients :

Pork : 1 Kg.

Pork Liver : 250 gm.

Turmeric Powder (Haldi) : 1/2 Tsp.

Salt : To taste

Oil : to fry the pork and pork liver.

Butter : 250 gm.

Sliced Onions : 2 large no.

Chopped Tomatoes : 1 large no.

Dried Pork blood : 1 Tbsp.

Vinegar : 2 Tbsp.

For Masala Paste :

Dried Red Chillies : 6-8 no.

Black Peppercorns : 1 Tsp.

Cumin Seeds : 1 Tsp.

Cloves : 2-3 no.

Green Cardamom : 2 no.

Garlic Cloves : 5-6 no.

Ginger : 2" piece.

Method :

Cut the Pork and Pork Liver into fine cubes and fry in oil till brown. You have to fry them separately. Make a fine paste of the masala paste ingredients using water.
In a hand/degchi, add butter and saute slices onions till golden brown. Then add the tomatoes and saute and then add the masala paste. Fry the masala paste till the fat leaves the masala. Then add the pork, water and salt to taste and cover and simmer till pork is almost cooked. Then add the fried liver and the dried blood and cook for further 10 minutes.

Pork Vindaloo - A Goan pork recipe

This recipe was given to me by my dear friend Richlyn so other gourmets like me can enjoy this delectable recipe. This is an authentic hot and sour dish from the scenic region of Goa on the Western coast of India. The cuisine of this region, due to the occupation of the Portuguese, was in part influenced by them. This is one of the many recipes that have become a steady staple of this beautiful land. I hope to introduce you to some of the many famous recipes from this land of beaches.

Pork Vindaloo
Originally uploaded by Andrew Dyer

Ingredients :

Pork (with a 1/2" layer of fat) : 2 kg
Kashmiri red chillies (seeds removed) : 25-30 nos.
Garlic Cloves : 25 nos.
Cumin seeds : 3Tbs
Turmeric powder : 1 1/2 Tsp
Fresh ginger (optional) : 2" piece
Cinnamon -: 2" piece
Black Peppercorns -: 10 nos.
White vinegar : as required
Salt -: as required

Method :

Cut the pork into 1 inch cubes,apply salt and keep aside overnight. Next morning wash and dry the pork cubes with a towel. Grind the above given ingredients with vinegar to a fine paste. Apply the masala paste to pork and let it marinate in an earthen dish or bowl for over 8 hrs or overnight. Next day put the pork in a thick bottomed vessel and 1/2 bottle of vinegar and cook on slow fire till tender.

P.S. : A Vindaloo tastes better if it is allowed to 'pickle' for a day after being prepared.

I would like to thank Andrew Dyer and Rafi's Spice Box for the use of this picture. You can find more beautiful pictures by visiting his profile on Flickr.