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=== HT CookBook ===

--- RECIPES ---

RECIPES...RECIPES...RECIPES
India is an unique country having hundreds of languages and so many cultures.It has been a melting pot of diverse cultures over the last three thousand years. It has a diversity of cultures which has amalgameted into an unique place . Its population comprises of descendents of almost every ethenic group from all over the world.(With an exception of Americans) Every group brought with them a style of coo ing food! and the other groups adopted it in their own cuisine. "esult is that Indian food is now most popular all throughout the world. #ere is an attempt to give you as many recipes that can ma e you happy. #ope my efforts would put a smile on your face and contentment in your heart. (And also stomach).

--- RASAMS ---

"A$A%.."A$A%..."A$A%..."A$A%... &o %eal in south India is complete without "asam. "asam in its purest form consists of 'amarind extract boiled with (lac pepper ! )eera and salt. As variations! many other spices are used. With coming of chilies! pepper has mostly been replaced with chilies. "asam acts as digestive aid! increases acidic content of stomach *uice which in turn helps digestion. +arminative property dilates sweat pores and fecilitates body cooling as well as removing body toxins and excess salt.

--- Apple Rasam --APPLE RASAM 'his is a "asam which you would not have tasted so far. 'his rasam is very good ,or people who have allergy for 'amarind and or 'omato or -o um etc. 'his is prepared with raw green apples . Apples from &ew .eland and Washington! are excellent. 'ry this rasam and you would en*oy it to the core. ('o serve four people / servings) 'horam parappu stoc 011 ml Apple ("aw) 3 no. +hilli 6owder 345 spoon )eera 6owder 34/ spoon -othumalli leaves 345 cup $alt to taste 9il for tempering 3 tbsp %ustard 345 spoon Water /01 ml

+oo ed 2hall 345 cup "asam 6owder 7 spoons 6epper powder (coarse) 345 spoon 'urmeric powder 345 spoon +urry 8eaves 3 sprig $ugar 34/ spoon )eera 34/ spoon Asfoetida 34/ spoon or : cloves of ;arlic

+oo 2hall in pressure coo er with a lot of water. In the same coo er eep pieces of one raw apple after removing the seeds and outer peel. %ash the apple pulp and set aside. 6luc -othumalli leaves rough grind the othumalli leaves and eep aside the paste. 'a e the 2hall with water and churn till it froths! and add salt! also add *eera and turmeric powder ! curry leaves and also add mashed Apple pulp and set it to boil on a medium flame. After four minutes! add rasam 6owder ! +hilli powder and coarsely powdered 6epper and rough paste of -othumalli. 8et it boil for three minutes. 'a e oil in a 'empering ladle and tamper the rasam with only mustard! *eeragam and asafoetida. +over immediately after tampering. <se it 3 hour after preparing the rasam. 'aste of this rasam is very different from conventional rasams using 'amarind. Apple acids have a fine tongue tingling bite which you would love. <se as an appeti=er or as a rice accompaniment. (If you want! avoid Asfoetida and use ;arlic) En*oy >>> 6lease post your feedbac . And if you want more of my recipes.

--- Gounder's Rasam --GOUNDER'S RASAM 'wo spoons of "asam podi (6odi recipe as given some time earlier by me) #alf cup of 'hoor 2hall coo ed and churned 9ne and half tea spoon of )eera 9ne small spoon of (lac pepper $ix to seven cloves of ;arlic 9ne sprig of +urry leaves 9ne small ball of 'amarind .$oa and extract )uice 9ne medium si=ed 9nion diced into very small pieces. 9ne medium si=ed 'omato diced in small pieces 9il for tempering 'wo red chillies and half a spoon of )eera for tempering. #alf a cup of -othumalli cilantro for garnishing $alt to taste +oo 745th of a cup of toor dhall and eep it aside. %a e a paste of )eera! (lac pepper and ;arlic and +urry leaves Add the *uice of 'amarind and salt to taste to 2hall and set it to boil till raw smell of 'amarind goes off. ,irst add 'wo spoons of "asam powder and boil for a minute or two &ow add the paste of )erra etc to the dhall and let it boil on a medium flame for about five to six minutes. Add diced 'omato. &ow tamper the "asam with )eera and "ed chillies. ;arnish the "asam with ,reshly cut othumalli 4cilantro and onion. 9nion must not be sauted or coo ed. 'omato pieces also must not be soft li e 9nion. "asam should not be thin or watery but must be thic li e $ambar. En*oy.>>> With "ice! or appeti=er. ?ou may

increase amount of pepper if you want hotter "asam $ome friends prefer tampering with ;hee. 'hat is individual preference. 'his "asam is a hot favorite with all my &orth Indian relatives.

En*oy>>> And 2on@t forget to post your feedbac >>>

--- Kothumall
KOTHUMALLI RASAM

Rasam ---

'his is a "asam which you would not have tasted so far. 'his rasam is very good for children and patients. Also it is good for nursing mothers and food buffs li e me. 'his rasam is very good for people who are recovering from or suffering from long illness. It is easy to digest and induces hunger. 'he best part is that this rasam uses both the leaves and stem of -othumally plant. 'ry and tell me how you li ed it. -othumalli 3 (unch (/11 gms) "asam 6owder 7 spoons 'urmeric powder 345 spoon $alt to taste )eera 34/ spoon Water /01 ml 6ayar parappu (coo ed) 345 cup )eera powder 34/ spoon 'amarind extract from %arble si=ed 'amarind 9il for tempering 3 tbsp %ustard 345 spoon Asafoetida 345 spoon or 7 cloves of ;arlic

+oo 2hall in pressure coo er with a lot of water. 6luc -othumalli leaves and discard root part. <se only half cup of -othumalli leaves and eep the rest for other use. Wash stem parts in water and prepare *uice in a mixi after adding a cup of water. <sing a filter! filter off fibers and eep only green stem water 4*uice in a cup. $et aside. "ough grind the othumalli leaves and eep aside the paste. 'a e the 2hall with water and churn till it froths! add the extract of 'amarind and add salt also add *eera and turmeric powders !and set it to boil on a medium flame. When 'amarind loses raw smell! add rasam 6owder and rough paste of -othumalli. 8et it boil for three minutes. &ow add )uice of -othumalli stem and *ust boil for one minute only. $et aside. 'a e oil in a 'ampering ladle and tamper the rasam with only mustard! *eeragam and asafoetida. &o chillies are used except in "asam powder. +over immediately after tempering. <se it 3 hour after preparing the rasam. En*oy >>> 6lease post your feedbac .

--- Pepper-!eera Rasam --PEPPER-JEERA RASAM (%ulingatwany soup) "asam powder two spoons 'hoor 2haal 345 cup 3 spoon )eera 3 spoon blac pepper 9ne tomato finely diced ,ive to six cloves of garlic (optional) 'wo sprigs of curry leaves 345 cup of -othumalli4cilantro 34/ spoon of Asafoetida 9ne 8emon si=ed 'amarind ball soa ed in water. $alt to taste $ugar 34/ spoon A pinch of %an*a (turmeric) powder +oo thoor dhall and eep it aside. +oarsely grind (lac 6epper and )eera eep it aside Add 511 ml. of water to 'hoor dhall! churn fine and heat it in a vessel to boil. Add salt and a pinch of %an*a (turmeric) powder along with extracted *uice from 'amarind. (oil the above for six to seven minutes till "aw smell of 'amarind goes off. &ow add coarse powder of )eera and pepper along with "asam powder as mentioned above. ?ou may add ;arlic at this

stage if you want. Add curry leaves and 'omato now. (oil the "asam on a medium flame for six to seven minutes. 'he water quantity would have reduced to about 701 ml.?ou may add a little )aggery or sugar and enough salt to taste now. 'emper now with )eera and two bro en chillies along with a quarter spoon of Asafoetida. Add -othumalli4cilantro last and cover the vessel immediately after tempering. ?our )eera46epper "asam is "eady. A8WA?$ "E%E%(E" '9 +"<$# ;A"8I+ A&2 &9' $8I+E I'. +rushed ;arlic has better aroma than sliced as !on application of pressure! the sulphurous compound of ;arlic undergoes a quic chemical change and gives out better garlic smell. En*oy.>>>> And please post your valuable feedbac because others are waiting for your feedbac .

--- Salsa Rasam --SALSA RASAM When I made $alsa "asam! I was not sure if it is going to be accepted or li ed.(ut when I had it! I new that this was entirely different and probably first %exican "asam to see the light of the hearth. (898) $o without further Ado! I am posting the %AAI&2IA& "E+I6E B /. +oo ed 'horam 6arappu 34/ cup 'amarind *uice / to 7 'bsp. "ed +hilli powder 345 spoon 6epper 6owder 745 spoon )eera powder 745 spoon $alt to taste +oarse powder )eeraD(lac pepper 345 spoon each 'empering 9il4;hee 3 ladle "ed chilli 3 no. $alsa ($mall pcs Cariety (ut %ed #ot) 5 to 0 'bsp. ;arlic / to 7 cloves 'urmeric 6owder a pinch (optional) +urry leaves (crushed) 3 sprig "asam 6owder 3 spoon (optional) $ugar 345 spoon

)eera 745 spoon %ustard 345 spoon

6lease follow all the directions as laid down by me in my "asam preparation given in my other rasam recipes. (;ounder@s "asam! 6epperE)eera "asam! 'omato "asam etc.) 9nly difference is that you are going to add salsa last when you are done ..Add salsa after tempering is over .+over the vessel and leave it for about fifteen to twenty minutes. "eheat and serve with $teaming rice. ;o easy on eating.'his "asam is really spicy and 'asty.?ou should now when to stop. 2on@t forget to post in your feedbac all you F<$A?E"$F. I must add a note here for people who do not now what salsa is. $alsa is a green salad consisting of diced 'omatoes! ;reen chillies! 9nions and some salt and other spices and(;od -nows What &ot). $o try this recipe with these guidelines if you are out of <$A! +anada and %exico.

--- Tomato Rasam --TOMATO RASAM (lanch or pressure coo /01 gms. of 'omatoes along with one medium si=ed 9nion and $ix to eight pods of ;arlic. When cold! put in a mixi and ma e a fine homogenous thic liquid. 6our enough water in the vessel for two to three people and add salt to taste! add 345 spoon of 'urmeric powder! 'wo spoons of "asam powder ! one spring of curry leaves and a pinch of Asafoetida. ?ou may add a little sugar if you li e. In case 'omatoes are of sweet variety! you may add little 'amarind paste to taste. 9ne table spoon of freshly made paste of )eera ! And two pods of ;arlic with quarter spoon of (lac pepper is to be added now. (ring it to boil on a medium flame.

'emper with )eera and a pinch of Asfoetida and one red chilli in oil or ;hee. Add finely chopped +oriander to taste. <sually a quarter cup of the chopped coriander will be perfect. '9%A'9 "A$A% I$ "EA2?>>>> 'he above "asam would be slightly #ot. If you want ! you may reduce "asam 6owder usage to half the quantity. $ome people use 'oor dhall to ma e thic 'omato "asam. ?ou may use the same if you li e.

--- Shatha"h shekam Rasam --SHATHABHISHEKAM RASAM Every *ourney in south India rewards me with something new. 2uring my last visit ! I happened to visit a small place which is famous for &adi )oshiyam .. Caidheeshwaran -oil is a small sleepy village which boasts of about 301 &adi readers.We stayed at a hotel called $hathabhishe am which used to serve food only once during day time. 'his is where I was served a beautiful thic ish rasam. 9n exercising my tastebuds! I almost found out the recipe but this did not prevent me from as ing the head coo as to how it was made. Instead of the head coo ! the recipe was discussed with me by the manager. #e confirmed the ingredients as per what I had thought .(ut the method of preparation was totally different from what I had imagined. $o here it is fol s > 'he $hathabhishe am "asam. I am sure that you would come to li e this as much as the ;ounder "asam. 'he manager confirmed my observation that the coo was preparing mostly +hettinadu cuisine especially curries and rasams and o=umbus. 'horam 6arappu G0 gms +urry leaves 3 sprig ;arlic H to 31 cloves $alt to taste 'omato 3 no. 'amarind 3 8emon si=ed ;inger 345 F piece

6owder the following (lac pepper 3 spoon D 345 spoon (raw) 2hania seeds / pinches "ed +hillies 5 to 0 nos +urry leaves 3 sprig 'empering I garnishing %ustard seeds 34/ spoon "ed +hillies 3 or / nos. -othumalli 345 cup

)eera seeds 3spoon D 345 spoon (raw) Anise seeds (sombu) 745 spoonD 345 spoon (raw) ,enugree 3 spoon 9il for frying and tempering. 5 spoons

)eera 34/ spoon 9il

6ressure coo 'horam parappu and set aside. extract thic *uice from 'amarind and set aside. 6luc -othumalli leaves . 2ice 'omato! very roughly crush ;inger and ;arlic with the bac side of a flat serving spoon (arisi arandi) and set aside. 'a e a little oil in a adai and roast the ingredients for powdering as mentioned above. I would suggest you to fry red chillies and dhania first! followed by *eera and sombu! later light fry blac pepper and curry leaves. ,ry fenugree separately to light brown. %ix all the fried ingredients and powder them. $et the powder aside. &ow ta e 345 spoon of )eera! (lac pepper and sombu and ma e a coarse powder and set aside. &ow ta e some more oil in the adai and add half spoon of )eera and mustard seeds. Add a piece of "ed chilli set the flame on medium. When mustard crac les! add diced tomato and a sprig of curry leaves. When tomato pieces start leaving water! add roasted powder and fry for no more than 50 seconds to 3 minute.

&ow add extract of 'amarind and a cup of water and boil the mixture till 'amarind leaves the raw smell (five to six minutes at the most). &ow add churned 'horam 6arappu and salt .%a e the consistency of this rasam on a thic ish side li e a o=umbu. &ow add roughly beaten ;inger and ;arlic pieces and set to boil for further three or four minutes. 8astly add coarsely prepared powder of (lac pepper and )eera and sombu. ;ive a last boil for two minutes. ;arnish with finely cut -othumalli leaves .+over the vessel and let the rasam mature for at least one hour .I would suggest you to prepare this rasam about two hours in advance. I (E'! ?9< W9<82 (E (9W8E2 9CE" (? A "E,"E$#I&; 'A$'E 9, '#I$ "A$A%. En*oy >>>>>>> 6lease post in your feedbac .I live on it.

--- S#$PS-SA%A&S ---

SOUPS AND SALADS


Soups and salads a ! an "n#!$ al pa # o% d"!#. Ind"an %ood &as 'o#&( al'!"# #&!) &a*! '!!n +Ind"an"s!d+') !*! ) s#a#! as p! #&!" o,n -ul#u ! and #as#!. R!ad so.! SOUP/ %a-#s a#( &##p011,,,.'us"n!ss," !.-o.1!.21'o d!n1suppo #%"l!s1%un%a-#s.&#. I% )ou ,an# #o +TOSS MORE SALAD+ o d"s-o*! ,&a#'s '!n!a#& SALAD DRESSING()ou .a) *"s"# &##p011,,,.,&a##o-oo2.-o.1s!a -&1salad.&#.l

--- Cheese-!eera Soup --CHEESE- JEERA SOUP ('o serve four bowls) $oups are an essential fare in western coo ery. With changing taste and the Indian palate becoming ;lobal! it is right time to post some exotic and not so exotic 2esi soups recipes. I have made certain changes in recipes to suit Indian taste which I hope you won@t mind. (utter 7 spoons 9nion 6owder 3 spoon +heddar +heese 311 gms. %aida flour / spoons ;arlic 5 to 0 cloves )eera 6owder 3 spoon White onion 3 no. %il /11 ml. ;reen +hillies 3 no.

$alt to taste 2ice onion! finely cut green chilli and des in ;arlic. ;rate +heese and set aside. Add water to %aida and mix thoroughly. Add butter and little water and whole pods of garlic after *ust in*uring them by pressing them to flatten *ust a bit and coo on slow flame for five minutes. "emove the ;arlic pods and discard. &ow add )eera powder and 9nion which is diced to mil and boil .Add the boiling mil with spices to the maida butter mix. $tir thoroughly or else the maida is li ely to ma e uneven mass. &ow add cheese (grated) and onion powder . If you thin that you need water! add some and also add salt to taste . $immer for a minute or two and see that the cheese is melted. 6our it in $oup bowl ! ;arnish with finely cut ;reen chillies. En*oy this soup scalding hot with sprin ling of pepper and a dash of Cinegar if you li e. Cariation If you want! you may cut chic en meat from leg portion in small pieces! precoo them with only a little salt and add to +heese soup. In such a case! avoid ;reen +hilli. <se #alal +hic en for this usage. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Cu'um"er Pa'had

(Karnataka) ---

DOSEKAI AA3U-PACHADI (sweetEsour cucumber pachadi from arnata a) 'his is a sweet sour cucumber pachadi which is a speciality in -arnata a cuisine especially during summers and special ocassions. +ucumber 3 medium )aggery 3.0 tea spoon or more as per taste 'amarind extract 3.0 'ea spoon %a e a paste of the following -adalai 6arappu / spoons or $oa ed 6eanuts paste 3 tbsp. +oconut / nos. of /F pieces ;reen +hilies / to 7 nos Asafoetida 345 spoon +umin powder 34/ spoon $alt to taste 'empering 9il 3 spoon! %ustard seeds 345spoon ,irst ma e a thic paste of all the above ingredients. 'a e care that there are no stones in )eera and %ustard. If you have mustard powder it is good. "ed chilies may be not too hot variety. -eep aside .$ome people add *aggery to paste and some add along with 'amarind extract. ?ou can mix both after you ma e paste of spices. -adalai parappu if used! fry in oil till light brown and then use it for paste. If you are using soa ed peanuts ! it is o to soa it for atEleast one or two hours . 2e peal the cucumber and ma e finger digit pieces (3F). $prin le some water on the cucumber pieces and eep aside. When you are serving the pachadi! add cucumber *ust before serving. If you add in the beginning! the cucumber would become very tough to chew. ?ou must ta e care to match the amount of 'amarind and )aggery so that the taste is exactly sweet and sour without being excess. 'his pachadi is a refreshing change from the other pachadis you have had so far. 'ry it out and post the feedbac please.

"ed +hilies 7 to 5 nos. 'urmeric powder 345 spoon

--- Cu'um"er-Curd Salad --CUCUMBER-CURD PACHADI (-arnata a) 'his is a very simple yet tasty salad. ;oes well with rice! pulao etc. It has four distinct tastes which fill the want of any dish which lac s in any of the taste.

+ucumber 9ne small +urds 3.0 cups ;reen chilli / nos. sugar 3 to / spoons $alt to taste -othumalli / spoons %ustard 345 spoon 9il 3 spoon +oarsely powdered )eera 345th spoon 6eel the cucumber after chec ing if it is bitter or not. ,or that slice the stem end and remove a small portion of white flesh. 'aste it. If it is bitter! discard the cucumber. If it gives a slightly odd taste! smear two pinches of salt and rub it .After some time wash the salted end and use it. 'his process removes odd taste of cucumber. 2ice cucumber in small cubes of 3 cm to 3.0 cm si=e. $lice green chillies in thin round rings (ta e care to remove seeds). Adding coarsely pounded *eera is optional. 6luc -othumalli leaves only and cut very fine. <se curds which is not too sweet! it should be slightly on sourish side. Add all the ingredients and then mix properly in a bowl. 'a e oil in a tampering ladle and add mustard seeds. #eat on a medium flame. When mustard starts to pop ! add the tempering to cucumber salad. 6lace the bowl in fridge and serve cold. 'his salad has sweet! sour! hot and salty taste. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- RAIT$* RAITHA --RAITHA...RAITU


#undreds of recipes of "aithas are available in boo s and on the net. 'he question is ! FW#A' I$ "AI'#AJF (asically "aita4"aitu is a ;u*arati dish which is neither pure salad nor a pic le and also not a +hutney. It is somewhere between dish generally en*oyed with heavy sweets li e 8adoo made from pure ghee. It has a pungent smell and taste of nascent mustard which pac s a ic .

Word "aitha as it stands! is coined from the word! "ai K %ustard Atho K 'o pic le4'o ferment. In a "aitha! two ingredients are a must. 'hey are! %ustard seeds and +urds. I have been seeing a lot of recipes of so called "aithas with most inconceivable ingredients li e (ri*als!and other vegetables.)ust as you can@t call any ladoo as (oondi 8adoo! you cannot call any curd dish minus %ustard seeds as "aitha. A typical traditional"aitha does not involve coo ing of any ingredient. I am posting a basic raitha recipe of (anana which is one of the traditional recipes . 6A-A -E8A &< "AI'< Ingredients

"ipe but firm (ananas...... 3 nos $mall si=ed %ustard seeds...3 tsp. ,resh curds................./01 ml $alt........................345 to 34/ tsp (As per taste) ;reen chiilies..............3 no ;inger......................345F piece (9ptional) $ugar......................./ tbsp -othumalli4cilantro.........3 spoon. %E'#92 9, 6"E6A"A'I9& ;rind coarsly mustard seeds in a mixi and remove blac hus of upper s in layer and set aside. $lice one green chilli of medium hot variety in thin shreds! pluc othumalli leaves and set aside. 'a e curds in a glass bowl and add ground and dehus ed %ustard. ?ou may add salt at this stage.%ix well. 8eave the mustardDcurds mixture for about two hours at room temperature after covering it with a plate. After / hours! *ust smell the mixture. If it gives off strong pungent aroma of nascent mustard! then it is ready for further treatment. &ow *ust befor lunch4dinner!first add sugar and mix it thoroughly. &ow ma e small pieces of (anana and add to fermented mixture. Add finely sliced green chilli and shredded ginger (9ptional) and garnish with -othumalli. It tastes great with ghee sweets! "oti4parathas and you can use it as a taste changer. ?ou may use any fruit or (undhi to ma e this raita. 6lease send in your feedbac . >> En*oy>>

--- Mulan+ -Tomato Salad (Tadak ,un) --TADAKI/UN (%ulangi iraiE'omato $alad) $alads are an integral part of any Indian meal. <nli e their western counterpart! Indian salads are regular salads! salads with oil dressing! salads which have partially coo ed or partially fried or deep fried ingredients .$ome salads have spices and some are *ust $A8A2$ . I would be bringing to you some nown and some un nown varieties .I trust you would try them out. #appy $alad days>>> I am partial to %ulangi ("adish) and my first salad comes in the form of %ulangi -irai (radish leaves) salad which I bet ?ou would never have tasted. 'his was my mother@s favourite and is mine too>> $o without much ado! here I go....... %ulangi -irai ("adish leaves) 31 leaves 'omato 3 no. ((ig) Asafoetida 34/ to 745 spoon "ed +hilli powder 745 spoon $alt to taste $alad oil4;roundnut oil / spoons $elect clean hot radish leaves (white mulangi ) "emove center veins with a sharp nife. +ut all the leaves similarly and arrange five leaves and cut leaves to ma e about 7 mm width long slices (ribbons). $et aside. 2ice tomatoes into 345 F pieces. $elect tomatoes which are firm and not too sweet. &ow mix both %ulangi irai and tomatoes and all the dry spices. )eera is optional. I don@t use it. Add salt and finally add oil and mix thoroughly. "emember to add slightly more salt as this tastes great with anything. En*oy>>>

And as usual 2on@t forget to post the feedbac .

--- Tomato Soup --TOMATO SOUP $oups are an essential fare in western coo ery. With changing taste and the Indian palate becoming ;lobal! it is right time to post some exotic and not so exotic 2esi soups recipes. I have made certain changes in recipes to suit Indian taste which I hope you won@t mind. /01 gms. 'omatoes 345 spoon (lac 6epper powder 345 spoon +hilli powder 3 $mall onion diced in small pieces 3 spoon of ;inger paste $alt to taste 3 spoon of )aggery 345 spoon of )eera 0 cloves / &os. /F pieces of +innamon stic s 3 'ea spoon 9f ;hee for tampering 3 strand of +urry leaves 345 cup of finely cut -othumalli leaves $team coo the tomatoes and when cold! remove the outer s in! add a little water and ma e a fine mixture with a blender. &ow add 6epper powder! chilli powder! salt and )aggery. Add a little water and paste of ;inger and boil it on a medium flame. 'a e ghee in a 'halli u arandi (tempering ladle) and add cloves! cinnamon and )eera. #eat and when cloves get puffed up! temper the tomato soup. +over for five minutes. ?ou may add onions fried in a little ghee at this stage. &ow add -othumalli and curry leaves and cover again. "eheat before serving. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Tomato-Curd Pa'had


TOMATO-CURD PACHADI (Andhra)

---

'his is a very simple yet tasty salad.;oes well with rice! pulao etc.It has a distinct colour and taste which is very typical $outhern. 'his pachadi is a great accompaniment with rice and chapathis. 'omatoes 5 medium +urds 3.0 cups ;reen chilli / nos -othumalli / spoons +urry leaves 3 sprig 9il / ladles 9nion / spoons ,reshly grated coconut 345 cup. $alt to taste Asafoetida (%ild) 345 spoon (optional) %ustard 345 spoon

,irst ma e a thic paste of all the above ingredients. 'a e care that there are no stones in )eera and %ustard. If you have mustard powder it is good. "ed chilies may be not too hot variety. -eep aside .$ome people add *aggery to paste and some add along with 'amarind extract. ?ou can mix both after you ma e paste of spices. -adalai parappu if used! fry in oil till light brown and then use it for paste. If you are using soa ed peanuts ! it is o to soa it for atEleast one or two hours . 2e peal the cucumber and ma e finger digit pieces (3F) . $prin le some water on the cucumber pieces and eep aside. When you are serving the pachadi! add cucumber *ust before serving. If you add in the beginning! the cucumber would become very tough to chew.

?ou must ta e care to match the amount of 'amarind and )aggery so that the taste is exactly sweet and sour without being excess. 'his pachadi is a refreshing change from the other pachadis you have had so far. 'ry it out and post the feedbac please.

--- CH$T-E.S ---

+#<'&E?...+#<'&E?...+#<'&E?...
No #&(Sou#&( Eas# o 4!s#..an),&! ! )ou $o "n Ind"a( a.on$ #&! %" s# "#!.s #o '! s! *!d on a .!al pla#! ,ould '! C&u#n!). C&u#n!) "s !ss!n#"all) a -on-!n# a#!d #as#! .a2! "n "#s o,n -apa-"#). Idl) o Dosa" -anno# '! ".a$"n!d ,"#&ou# -o-onu# -&u#n!). K&a.an D&o2la o Sa.osas -an'# '! ".a$"n!d ,"#&ou# s,!!# Ta.a "nd -&u#n!) o pun$!n# Ga l"- -&u#n!) o M"n# -&u#n!). E*! ) -on-"!*a'l! %o . o% -&u#n!) "s a*a"la'l! "n Ind"a. I# .a) '! % o. S2"n o% R"d$! $ou d( Ra, Ta.a "nd ( -o-onu# o an)#&"n$ !ls! %o #&a# .a##!

--- Garl ' Chutne, --GARLIC CHUTNE/

;arlic chutney is an universal chutney which adds proper spiciness to both the northern and southern dishes. ;arlic chutney is always hot and is made to last for at least six months to an year. /01 gms. of ;arlic pods which are of #ot variety. 01 gms. of +hilli powder 7 ladles of edible oil 7 spoons of salt (table spoons) 3 $poon of %ustard seeds for tampering %ash ;arlic in a wooden pound and mortar. If you don@t have wooden ! use metal pound. ;o on beating the ;arlic till ;arlic is almost 745 th mashed. &ow add +hilli powder and salt. $tart pounding for at least fifteen minutes. ?ou will find a very hard mass of "ed ;arlic and +hilli powder. 'a e out the chutney in a clean bowl. 'a e oil in a tempering 8adle (-arandi) and add mustard seeds. When %ustard starts to crac le! 6our the oil on +hutney . 'a e out the red chutney and taste for salt. If you find salt is proper! 'a e a clean glass *ar and fill up the chutney. 'his chutney is to be used along with plain edible oil which is used to thin down the chutney. 'his chutney will last for at least one year without any problem "emember that this chutney is very hot! so always ta e care to tone down the hotness with oil4ghee. CA"IA'I9&$ ?ou can add 71 gms. of 'amarind to ma e a sour ;arlic chutney. ,or children! reduce the hotness by adding a lot of 2ry +opra powder and oil. (oth the variations will last long. 'his chutney can be eaten with -hichadi! <puma! 2osai! Idlies !2ho las! $amosas etc. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Kothumall

Chutne, ---

KOTHUMALLI CHUTNE/ (+I8A&'"9 +#<'&E?) 3 bunch of -othumalli 4+ilantro / 'wo to three cloves of ;arlic 3F piece of ;inger

/ ;reen chillies 345 spoon of )eera powder (coarse) / 'able spoons of ;roundnuts 345 spoon of salt 34/ %edium si=ed 8emon 3 spoon of $ugar (optional) 6luc out only the leaves of -othumalli 4+ilantro. It should come to at least one and half to two cups. %a e small pieces of ginger! chillies and ;arlic and add to -othumalli leaves &ow powder )eera coarsely and also powder ;roundnuts in a mixi bowl. 9nce the powdering is over! add -othumalli mix and run the mixi on churn speed only. 'a e care that you 29&@' %A-E A $%99'# 6A$'E . At churner speed! the +hutney will be slightly coarse ! but the real taste lies in it being coarse. &ow ta e it out of the mixi bowl and taste for ingredients. If you feel that you need to add anything! add now. Also please don@t forget to add lime )uice at this stage. Adding sugar is optional. With 2ho las! (ha**is and other savories! the sugar variety will taste beautiful. With idlies and 2osais! the non sugared version will be fine. 6ut the chutney in a ;lass bowl (medium si=ed) and eep it covered. It is prudent to put it in fridge till lunch4 dinner time. 'ry this out and let me now the result.>> If you don@t have ;roundnuts! you may use "oasted (engal ;ram( 6ottu adalaiE oduchhu adalai). 'a e care to ma e this chutney slightly hot. ?ou may use 345 cup of +oconut grating in place of ;roundnuts too. 'his taste will be very different. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Peerkan+a Sk n Chutne, --PEERKANGA SKIN CHUTNE/ ("idge ;ourd) ('<"AI -I +##AA8 -I +#<'&E?) 6eeled s in of 6eer anga (about one large cup) 9ne spoon of <lundhu parappu (urad dhall) $mall ball of 'amarind "ed chillies (about three to four ) 3F piece of sliced ;inger $alt to taste /1 ml of coo ing oil 3 spoon of Asafoetida 'a e /1 ml of oil in a adai and on a medium fire! roast ulutham (urad) and "ed chillies for about two minutes till ulutham becomes rosy brown. &ow add one spoon of Asafoetida and immediately put all the s in and scraping of 6eera anga in the -adai. Also put a small (all si=ed 'amarind piece. $tir fry for about three minutes. 2o not under any circumstances coo 6eer anga s in. &ow add salt and mix thoroughly. "emove the -adai from stove and allow it to cool. When sufficiently cold! put the whole thing in a small 4 medium *ar of mixi and ma e chutney. 'his chutney tastes great with "ice and ;hee. 'his also goes well with idlies and 2osai. 'ry once and tell me.>> 'his chutney will eep good in fridge for three to four days. &oteL If the quantity of scrapings and s in is less! use about 30 ml of oil. If you want to use this chutney only with rice! you can add a green chilli or two along with peer anga peelings during frying. (ut you need to use ghee also for taste. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Tamar nd-Palm &ate Chutne, --TAMARIND-PALM DATE S4EET SOUR CHUTNE/ 'his chutney goes fine with 2ho las! $amosas! 6anipuri! (helpuri and 6otato (ondas and (ha*ees too.

30 nos. of 2ates of very sweet variety (blac ) 3 'able spoon of )aggary powder 3 8arge %arble si=ed 'amarind (all (extract )uice) 3 $mall si=ed spoon of "oc salt (blac ) 3 $poon of +hilli 6owder (or more to your taste) / $poon of 2haniya and )eera powder ((oth one) 3. 0 $poons of ;aram %asala powder $team coo 2ates after removing the seeds. %ash the coo ed 2ates. Add 'amarind )uice extract to dates! 6ut it in a mixi bowl and blend it properly. add some water and boil the mixture on a low to medium flame. After about five minutes! add chilli powder! ;aram masala powder! 2haniya )eera powder! "oc salt and )aggary powder. (oil the mixture for about further five minutes on a low flame. "emove from fire and allow it to cool. ?our $WEE'E $9<" 'A%A"I&2E2A'E +#<'&E? is ready. 6lease taste for any addition of salt or +hilli powder etc before you serve. 6oint to remember 'he thic ness4consistency of +hutney should be slightly thinner than 'omato $auce En*oy>>> And as usual 2on@t forget to post the feedbac .

--- S/EETS ---

S4EETS
L"%! ,"#&ou# Lo*! and %ood ,"#&ou# s,!!#s &as no .!an"n$. M) %a#&! us!d #o sa) #&a# +onl) an un%o #una#! .an -anno# !n5o) s,!!#s.+ L"2! all #&! o#&! %oods( s,!!#s "n Ind"a &a*! .an) .an) %o .s( s&ap!s (-olou and #as#!..... +Tas#!6+ ...../ou .a) as2 S,!!# &as #o '! s,!!#...77 No I a. "$&#( s,!!#s a ! also .ad! ,"#& '"##! "n$ !d"!n# l"2! %!nu$ !!2( sp"-) "n$ !d"!n#s l"2! G"n$! (.77. E*! ) s#a#! &as a #o -&'!a ! s,!!# ,"#& "# "s %a.ous %o . Du! #o .) pa #"al"#) #o,a ds -u )s and sp"-!s( I &a*! no# '!!n a'l! #o d!*!lop .) s2"lls .u-& "n s,!!#s a !a o% -ul"na ) a #. Bu# .a) '! I ,ould .a2! up %o #&! laps! a%#! I .o*! #o USA "n -o."n$ .on#&s.

--- Adad ,a --ADADI/A

Adadiya is a winter sweet made only by ;u*aratis .-utchis! -athiawaris and people of saurashtra. (ut Adadiyas made by each region differs in taste and contents. Adadiyas made by -athiawaris is generally li ed more than other regions. 'here are two types of Adadiyas! one made of dry sugar powder and other made with two threaded $ugar syrup. ;enerally at home! the first variety is made. It lasts almost for a month or more without getting spoiled. Adadiya increases the heat of the body! it is heavy to digest due to its ;hee content and is reported to increase the vitality in %en. <rad 2hall ,lour 011 gms. White ;undar 30 gms. %asalas 2holi %usali /1 gms. $unth 30 gms. $ugar 011 gms. ;hee 711 gms. (adam! 6ista! 01 gms. each %il 34/ cup

)aiphal4)avantri /1 gms. +ardamom 31 gms. (lac pepper powder 3 spoon

'he urad ,lour should be coarse li e "awa. Add a ladle of ;hee and mil to urad flour and mix thoroughly. 'his is called 2#A(9 2EW9 . $et it aside for about 71 to 50 minutes .'hen ta e a sieve for Wheat (;haun &o +haino) and sieve the flour by pressing mildly .%a e sure that the sieved flour is very coarse grained sand li e. $et it aside to dry further for about half an hour. 6owder the sugar and set it aside. &ow ta e rest of the ghee in a adai and put on a medium flame. When the ghee is hot! add the sieved flour and stir and turn very bris ly at medium4low heat for ten to fifteen minutes till the grains of <rad flour assume medium (rown colour. $ome people ! especially in -utch! almost burn the flour and ma e it blac . 'his is not good. $ee that the flour is 8ight pin ish brown. &ow add powdered spices and stir for about a minute. &ow immediately add powdered sugar to the flour in the adai. 'he whole mass will become thic er in a moment or two. ;o on stirring bris ly and ensure that the sugar is thoroughly mixed and melted in adai. ,ry the ;undar (6ounded in small grains) in ;hee and add to Adadiya 2ough. 'he ;undar will puff up. &ow at this *uncture! some people want more ghee. If your place is very cold! add some more ghee to the mass (about a cup) and remove the adai from ,ire. Add finely cut (adam and 6ista. 'ransfer the whole thing in a big container. When the whole mass is at wor able temperature! ma e 'ypical Adadiya 'ype small mountain li e Adadiya in a plate and go on arranging in circles. After about a couple of hours! the Adadiyas become mini mountains of sweets and they are hard and ready to eat. En*oy>>> $ugar $yrup method After you fry the <rad ,lour (after $ieving) in ;hee! let it cool for 71 minutes. &ow ma e two thread $ugar syrup. After adding all the spices and (adam 6ista! add still hot sugar syrup to the dough .Immediately start ma ing Adadiyas as before or smear some ;hee in a plate and spread the Adadiya dough in the plate. +ut in squares and let it cool. En*oy>> Winter in ;u*arat is never complete without Adadiyas. 6repare and let me now. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Badusha 0 thout %a,er --BADUSHA (without 8ayer) Among the sweets! (adusha is fairly simple to prepare and eeps for a long time. +hildren are especially very fond of this sweet. In my opinion! Indian sweets which are not mil based! must always be prepared with pure ;hee. 'hus all my sweets recipes will have ;hee as main ingredient. 'he reason is very special! 6ure ;hee has its own special flavour and taste which you don@t get in vegetable ghee or vanaspati. $o I will start my $weet +hariot with (adusha.. %aida 501 gms. $ugar G01 gms. 6ure ;hee /01 gms. +urds 5 tb.spoons 6ista /0 gms. (adam /0gms. "ose petals a few -um um poo ($affron) 3 gm. ,irst of all! heat about 71 to 51 gms of ;hee and mix it with %aida flour thoroughly. &ow add +urds and little by little water and ma e dough. 'he dough should be loose li e %edu vadai dough. 'a e little water in a pan and add sugar to it. #eat it on a medium flame and ma e sugar syrup of one thread consistancy. ?ou can chec with a drop of syrup put in a bowl of water also. If the syrup drop sits down without melting! the single thread syrup is ready. -eep it aside to cool. &ow ma e small portions li e you ma e for %edu Cadai (slightly less than that) and ma e small lemon si=ed si=ed balls and pat them on flat of the palm in Cadai shape and ma e a small depression in the middle. %a e all the dough in Cadai shapes . &ow heat ;hee in a -adai and when it is sufficiently hot! fry the patties of dough to ;olden (rown on low to medium flame. 'a e care to turn the patties regularly.'he colour should be uniformly 8ight ;olden (rown. When all the patties are fried! the $ugar syrup would have cooled down! Immerse all the (adushas in sugar $yrup and eep them dipped for about eight

to ten minutes. 'he top layer of the (adusha would absorb enough syrup .'a e out the (adushas and arrange in a tray and let them cool down further. 'he sugar on the (adushas would harden and ma e a fine uniform layer.. 2ecorate the (adushas with nicely sliced 6istachios and (adams. ?ou can also decorate further with "ose petals placed at the center of 2epression .(ut in my opinion! decorate with $liced nuts and $affron and place "ose petals when serving. 'his (adusha will eep for at least two wee s and you will ma e all the guests happy. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Badusha 0 th %a,er --BADUSHA (with 8ayer) 6lease prepare the dough as per the first recipe of (adusha! after adding *ust a little (a ing 6owder. &ow ta e the whole dough at one go and flatten it into a big flat roti. $mear ;hee on one side.$lowly roll the big "oti into a "oll and ma e a cylinder of about 3.0 F thic ness. &ow twist the roll as if you are wringing the clothes before drying. &ow cut one inch si=ed portions and as in last recipe! flatten them on your palm with a depression made in the centre. In this recipe! the sugar syrup consistency must be more than one thread! It should be two thread almost . ,ry the (adusha in ;hee as before and dip in sugar syrup. After about ten to twelve minutes! remove from $yrup and arrange to cool in a tray. A white layer of $ugar must be visible on this variety. 'ry out and let me now. $ome people add +ardamom powder to dough! some add 6acchai -arpuram but I am of opinion that it tastes fantastic as it is. E&)9?>>>>

--- Churma -a %adoo --CHURMA-NA-LADOO


Gujaratis in General and Gujarati Brahmins in perticular are among the greatest lovers of CHURMA-NA-LA !!" # $ am %et to see similar love of Ladoos &Moda'ams( else)here# *he real attraction of Churma-na-ladoo does not lie in its s)eet taste alone +ut it lies in the amount of Ghee that goes in# Brahmins of Gujarat )ere great ghee lovers# No occassion , ma% it +e a marriage or -.th da% ceremon% after the departed soul, is complete )ithout Ladoos dripping )ith Ghee# Alas###*he trend is changing no)# /ven toda%, Halavadi%a Brahmins of "aurashtra are 'eeping up the tradition# *heir Ladoos )eigh around .00 gms each and $ 'no) people )ho can eat -. nos of such ladoos# $ am +ringing to %ou the traditional CHURMA-NA-LA !! of "aurashtra # $NGR/ $/N*" 1hole )heat flour .20 gms "ugar&3o)der( .20 gms Ghee .20 gms 3opp% seeds 20 gms Ghee for fr%ing . cups 1ater4Mil' for dough A little "3$C/" Nutmeg po)der - tsp#

!r Cardamom po)der - tsp M/*H! !5 3R/3ARA*$!N *a'e )hole )heat flour in a )ide mouth vessel and add just a little mil' or )ater and ma'e ver% tough dough# 3ressing in %our fist, ma'e ver% hard Urundais &6oftas( #3lease ensure that the Urundais do not +rea' )hen dropped from - ft height# *a'e Ghee in a 6adai and fr% the Urundais &6oftas( at a lo) -medium flame till the outer surface +ecomes +iscuit +ro)n # "et aside to cool# 3o)der sugar, Nutmeg4Cardamom and set aside# 1hen the fried urundais are reasona+l% cold, coarsl% po)der them in a +lender4Mi7i large +o)l at slo) speed# *he particle si8e of the +ro'en Urundais should +e li'e rice Rava for $dl%# *o ensure uniform si8e, %ou can use sieve # Add sugar po)der and spices first and mi7 thoroughl%# Heat .20 gms of Ghee till it +ecomes hot +ut not too hot# "lo)l% pour Ghee on ladoo mi7 and using hands, mi7 thoroughl%# *he ghee should +e hot +ut not so hot as to +urn or scald %our s'in# 3re grease a large plate and using t)o cupped palms, prepare ladoos of a+out -00 gms each handful of ladoo mi7# 9ou must press the ladoos properl% so that %ou feel ghee coming out from in+et)een %our fingers )hile compressing the ladoos# 3repare in a shape of half !range# !nce all the ladoos are arranged, smear 3opp% seeds on top of all the Ladoos individuall%# Let the ladoos set for a+out t)o to three hours# *he% )ill +ecome set and firm# /njo% ::: *hese ladoos 'eep good for atleast */N *! 5$5*//N da%s # 3lease post the feed +ac' it is ver% important for ever%one

--- Cashe0 -ut Bur1


CASHE4 NUT BUR8I ( -A)< -A'8I )

---

+ashew nut (urfi is among the most loved (urfi which people do not get tired of en*oying. It is also one of the simplest $weets to ma e. ?ou can surprise your 2eepavali guests with home made -a*u (arfi this year. +ashew nuts 6ieces 011 gms $ilver foil 5 to : leaves (optional) $ugar /01 gms Water 345 cup

(uy cashew nut pieces which are priced /0 to 51M less than whole +ashewnuts. Ensure that are very dry and if not ! dry them in $un for about two to three hours or 6ut in a preheated oven for three to four minutes when complete moisture is evopareted. &ow powder the cashew pieces to a very fine consistency of wheat flour. If there is any moisture left! the mixi will stop running and cashew lump will be formed. $o ?9< %<$' E&$<"E '#A' '#E +A$#EW 6IE+E$ A"E A($98<'E8? WI'#9<' A&? %9I$'<"E. &ow powder the sugar and ma e $ugar syrup of one thread consistency on a low Emedium flame. <se only very white sugar. &ow add +ashew powder slowly while stirring thoroughly. When the mixing is over! transfer the whole thing to a non stic pan and heat while constantly stirring till the whole thing becomes thic and not possible to stir any more easily. $mear some ghee on a large plate surface and transfer the -a*u barfi to the plate. With flat of the hand! pat the barfi to a thin layer of 5 to 0 mm on the plate. ?ou can use a roller pin to ensure even thic ness. &ow stic silver foil on the surface of the (arfi. <sing a very sharp and thin nife! cut the (arfi when still hot into 2iamond shaped pieces. 'he (arfi will set in about 71 minutes. &o essence or artificial colouring should be used.

'a e care to use minimal water when ma ing $yrup otherwise the (arfi will not set properly and you will waste the ingredients if the mass starts stic ing to the vessel. 'here is another method of preparing +ashew nut (arfi. 'he cashew powder is made in to thic liquid first and then sugar is melted in that liquid over a low flame in hot condition. &o syrup is made. When the sugar melts thoroughly ! the mixture is heated till the whole mass becomes thic and pliable li e Cada maavu.It is now transferred to a plate and as in previous method! diamond shaped pieces are made. Either way the sweet tastes heavenly. $o E&)9? >>> And as usual 2on@t forget to post the feedbac .

--- M lk*&r, 2ru ts Co'kta l --MILK-DR/ 8RUITS-COCKTAIL 'his is very nourishing recipe full of minerals and vitamins. It should not be served more than twice as it is rather #EAC? . Anyone tastes this once! will fall in love with it. It is very simple to ma e. 3 litre %il 01 gms. 2ates (cut in 34/F pieces) 01 gms. 2ry 2ates (-hare ) cut in same si=ed pcs as dates. 01 gms. ,ig(cut as above) 01 gms. )ardaalu (Aloo bu haara) remove the centre hard seed and use the flesh /0 gms. "aisins /0 ;ms. Almonds /0 gms. pistachio /0 gms. cashew pieces /0 gms. Walnut4A hrot /0 gms. +haroli 3 gms. -esar 4 um umpoo 0 gms. Elaichi4Ela a powder or &utmeg (*a*i a) powder 3G0 gms. $ugar (oil mil and add sugar while the mil is boiling. Add +ardamom4 Elaichi powder or &utmeg powder while boiling. %a e a paste of -esar with spoon under side or a stone and add it to mil *ust before you remove from fire. ?ou must either use +ardamom or &utmeg. (oth should not be mixed ."emove from fire and let it cool to room temperature. $lice all the nuts li e Almonds! 6istachio I Walnut !etc in slices and small pieces. Add them to mil at room temperature. 'aste for $ugar now and add if you feel that it is less. %a e sure that your coc tail must taste sweet. 2ishes after cooling tend to taste less sweet. Add raisins! and all the other dryfruits li e 2ates! ,igs etc now and put the vessel in the fridge to cool. $erve the %I8- 2"?,"<I' +9+-'AI8 to guests as a sweet and not as a 2E$$E"'. E&)9? >>> And as usual 2on@t forget to post the feedbac .

--- Munth r
MUNTHIRI KOTHU

Kothu ---

'his sweet is slowly disappearing because of its humbleness. I am happy to revive it here! 'his is a cousin of Andhra (uralu sweet. ;reen ;ram 2hall (paiyar 6arappu) 3 cup )aggery 3.0 cups $esame seeds (yellu) 34/ cup +ardamom 31 nos. %aida flour 3 cup 'urmeric powder / pinches $alt 3 pinch 9il4;hee for frying ?ou may add a table spoon of +opra powder. (ut this is optional.

"oast 2hall in a adai. ?ou may dry roast or with little ghee. +ool it and ma e a fine powder. $imilarly roast sesame seeds also and powder ."emove cardamom covers and put them in tea *ar. 6owder cardamom and set aside . %ix sesame seeds powder! 2hall powder! +ardamom powder and *aggery. %a e small marble si=ed balls and arrange on a plate after smearing with a little ghee on plate surface. 'his will avoid stic ing. %a e a (atter of %aida! turmeric and salt by adding water carefully to dosai maavu consistency. 'a e care not to let any lumps being formed. &ow ta e a adai and put ghee in it. #eat on medium flame. 2eep fry batches marbles of sweet othu till golden brown. -eep a news paper in a vessel and put fried sweet on it. Excess ghee will be removed. E&)9? >>> And as usual 2on@t forget to post the feedbac . It is very important for all.

--- M,sore Paak --M/SORE PAAK (eing in (angalore and not having tasted $ri ven ateshwara sweets %ysore paa is impossible. (ut the one that I am posting is more of &orthern 'aste and is different. $o here is my second posting in the series of sweets. -adalai %aavu((esan) 011 gms $ugar 011 gms 6ure ;hee 3011 gms Edible ?ellow colour 3 spoon %ix the ;ram flour and half a tea cup of ;hee thoroughly and set it aside. &ow prepare sugar syrup to two thread consistency and remember to add the food colour to water for syrup. "emove the scum with the method I have posted yesterday. 'he $yrup must be made on a slow to medium fire. &ow as a helper to add the (esan to the syrup very slowly and you constantly eep on stirring the mixture.'a e care that no lumps are left. When done! heat the remaining ;hee in a separate -adai and when it is melted and hot! add this ;hee little by little to the -adalai %aavu Esugar mix. $ee that the ;hee is in #ot condition throughout this operation. $top when you have about a fourth of the ;hee remaining in -adai. &ow reheat the ;hee till fumes start coming out and pour hot ;hee to the mixture at one go. Immediately transfer the hot %ysore paa mix to a steel 6late. After about ten to twelve minutes! ma e square cuts with a long sharp nife. 'he thic ness of the %ysore paa should not be less than /F. 'here is another method to mix hot ;hee. 'he mixture in the second 6hase is transferred to a stainless steel plate and then #ot ;hee is poured evenly on top. 'he hot ;hee percolates downward ma ing sieves and rising the %ysore paa . Any way you do it! the %?$9"E 6AA- tastes #eavenly. 2ecorate with thinly sliced (aadam or 6istachio after you have made cuts. 6lease try out this recipe in a mini version first and if you are sure! prepare with confidence whenever you li e. E&)9? >>> And as usual 2on@t forget to post the feedbac . It is very important for all.

--- Pol

---

POLI (6<"A&698I) I am posting the recipe for 698I without the usage of coconut or any other ingredients. 698I is one of the most favorite dish prepared in -arnata a! %aharashtra and ;u*arati homes. &o birth day or a festival is complete without 698I. ;u*aratis call this as 6<"A&698I. 'he real way to en*oy 698I is by using a lot of ;hee and en*oying it when #ot. 6olis are prepared with 'horam 6arappu!+hanna 2haal or %ung 2hall. (ut in my opinion! 6oli made with 'horam 6arappu or 'huvar 2haal tastes best. ,or the filler

701 gms. 'horam parappu ('huvar dhall) 011 gms. $ugar 745th &utmeg or %ace(3 spoon) ( made in a fine powder) Ingredients for roti for filler /01 gms. Whole wheat ,lour Enough water for the dough

/ sp 9il ;hee 3 cup

$team coo the 2hall with *ust enough water in a coo er so that the 2hall is properly coo ed (coo till six whistles) When the coo er loses steam! remove dhall in a adai and add sugar to 2hall and heat on a low4medium flame till the sugar melts. ;o on stirring the thic filler of parappu and sugar till the filler is thic . 'his will ensure a dry filler and burn excess of water. Add the powder of &utmeg or %ace now and mix properly. #eat for further three minutes. &ow remove from stove and set aside to cool. When cold! ma e round balls of the filler of the si=e of small ladoos. 'hese are to be be placed in rotis to ma e 6oli. %a e dough of wheat flour *ust of "oti consistency after adding / spoons of oil to soften the dough. "oll out roti and now place the filler balls in the center .+lose the roti by gathering the side li e you are putting some loose change in your hand erchief and tying the extra cloth on the top. &ow press the rounded roti with hand and reEroll the 698I. "emember that the si=e of the 698I should be at least six to eight inches in 2iameter and the thic ness must be not less than one centimeter. 6lace the 698I on a tawa and 2ry roast the same way as you would a 6arotta or a "oti. When both the sides are properly roasted with *ust fine spotted design! remove from tawa and serve hot with a lot of ;#EE. 'he way to serve 698I is by ma ing indentations on the top surface with the rolling pin sides eeping the rolling pin standing and filling ;hee in the indentation mar s. 'a e my word that people would fall in love with your polis. ?ou can use +ardamom powder in place of %ace or &utmeg. E&)9? >>> And as usual 2on@t forget to post the feedbac . It is very important for all.

--- Rosso+olla --ROSSOGOLLA 'his (engali sweet was an accidental invention. (ut it has captured the hearts of millions over the last G0 years. -. +. 2A$ in (angalore dishes out the best possible "ossogolas and what I aim to post here is almost the near if not the same formula. +ow@s %il /. 0 lits +itric Acid crystals 31 gms Water for syrup 3litre $ugar G01 gms $tarch powder / to 7 spoons

#eat up the mil till it rises . 2issolve citric acid crystals in a cup of water and add this acidic water to hot mil . $tirr bris ly for ten seconds. 8eave the mil aside. After ten minutes! the curdled mil wil result. 'he water and white solid mass at the bottom will seperate. ,ilter the solid mass with a fine sieve or a muslin cloth. 6ress with hand and remove all the acidic water remaining in the curdled solid mass. %ix the starch with this curdled solid mil and pass it thro@ a mixer or mix them with hands thoroughly. %a e it into uniform smooth lump which is not too hard and not too soft. %a e playing marble si=ed round (alls and eep in a plate covered with a wet cloth. %a e simple sugar syrup with G01 gms of $ugar !*ust boil it for about four to five minutes . "emember not to ma e a syrup li e you get in some shops. $ugar syrup which you generally have to the consistancy of ;ulab )amuns which you get in #otels ! will give you very hard "osogollas. 'a e about a litre of water in a pan and boil it. When the water starts boiling! put mil %arbles in the boiling water and allow them to coo . 'he "ossogollas will puff up to twice their original si=e. "emove from water and one by one put them in $ugar solution. after alowing to shed excess water thro@ the frying ladle holes'he "ossogollas are ready to be served after fifteen to twenty minutes. 'his recipe gives you very delicate and soft "ossogollas as you find in -. +. 2A$ .

'here is another method of preparation. Instead of boiling and coo ing "ossogollas in plain water! some shop eepers coo the "ossogollas in $ugar $yrup. 'hey boil them in one thread $yrup . 'his gives "ossogollas which will last for a wee . (ut the "ossogollas are hard. ?ou also need to ma e double the si=e of %arbles as they do not puff up much. I also do not advocate using any essence. (ut if you li e! add a hint of "ose essence when the "ossogollas are ready. En*oy>>>>

--- Ra0a Kesar

---

RA4A KESARI ($emolina 6a squares) $athyanarayana 6oo*a cannot be imagined without "awa -esari. Almost everyone must have grown up with "awa esari as it is the first choice when guests drop in without prior intimation. It is so easy to ma e and also lovely to taste. $o why not offer the same as prasadham to 8ord -rishna who resides in our stomachJJJ #e has said in $rimad (hagvat ;eeta. A#A% CAI$#WA&A"9 (#<'WA 6"A&I&A% 2E#A %A$#"I'A# meaning FIt is I who resides as the fire of #unger in the stomachs of all animals.F ;od (less us All. $emolina (fine variety) 3 cup +ardamom H to 31 nos. "aisins 5 tbsp ;hee 34/ to 745 cup. $ugar / cups %il / cups Almonds 31 nos. $affron 46ineapple essence

6owder cardamom and set it aside. 6ut s ins in 'ea *ar. $oa almonds in hot water for ten minutes ! and when the brown s in is loose! remove and wipe the almonds dry. %a e very fine slices with a sharp nife and set aside. 'a e a ladleful of ;hee in a adai and light fry "awa till golden brown. Add mil in it and set the flame on sim and let rawa coo in it. )ust li e upuma it will get coo ed in about six or seven minutes. &ow add sugar and melt it in "awa mil mix. At this stage! add raisins and also add powdered cardamom. %ix well. Add remaining ghee and stir4fry for another two minutes. 'he consistency of the hot mix should be li e vadai mix. &ow add $affron paste (little) or 6ineapple essence (a few drops). If you are using pineapple essence! add little citric acid crystals and mix well. ?ou can also add pineapple pieces at second stage. &ow spread the "awa esari in a plate (thattu) and sprin le Almond slices and press them lightly so that they would stic on surface. Allow it to cool. (etter still put it in fridge. 'he whole mass would set and become hard. &ow with a nife ! ma e diamond or square shaped pieces and serve .. E&)9? >>> And as usual 2on@t forget to post the feedbac . It is very important for all.

--- Shr khand --SHRIKHAND ( $weet 2ewatered curds with dry fruits ) ?ou can@t separate a 'ami= from $a arai 6ongal! -eralite from 6ayasam!6un*abi from ;a*ar da #alwa !(engali from "ossogolla! -annadiga from his 6oli and A ;u*arati from $#"I-#A&2. 9nset of summer means season of $#"I-#A&2 in any ;u*arati home. ?es! ?ou guessed it right. I am posting the recipe for $hri hand today. It is probably the only sweet which does not require any heating process and it is so yummy that you would li e to ma e it again and again. $o here we go fol s>>> (,or a family of five two helpings each) ,resh curds 0 litters $ugar 3./0 gs "aisins /0 gms ,igs 0 to : nos (adham (almonds) 30 nos 6ista (pistachio) 31 nos +ardamom 31 nos $affron 345 spoon

(uy five liters of full fat mil in the morning! boil it and cool it. At about H pm! add quarter cup of curd to it. (use very good culture. ?ou can buy dairy curd for this purpose). (y evening H pm! the curd would have set. &ow ta e a fine muslin cloth (one meter ) and place the curd in it. 'ie all the corners and further tighten the nec and tie it with a string. #ang it and eep a large vessel under it. (y morning! complete water from curd would have dripped off. ?ou have a nice creamy mass of solid white creamy loo ing curd chenna. 'a e it down! sieve it thro a fine mash! nead it and ma e a fine creamy mass. $et aside. If the water has not dripped off fully! agitate it with hand as if you are pressing the rubber horn of an old car .Ensure that you have thic vadai consistency of chhenna. $oa (adham in hot water for fifteen minutes and when the brown s in is loose! remove it and ma e wafer thin slices of (adham with a sharp nife! and set aside. $lice 6ista also similarly. %a e small 3 cm pieces of ,igs and set aside with raisins. +hec for insects in figs. 2eEs in +ardamom and ma e a fine powder in a steel mortar (it is difficult to do it in mixi as the quantity is small). $et aside. &ow soa saffron in two spoons of water for ten minutes .when it softens! crush it thoroughly using a pastel stone. &ow powder the sugar and add it to chhenna. Also add all the ingredients except sliced Almonds and 6ista and blend them thoroughly. Ensure that powdered sugar is completely dissolved in +hhenna. And light orange colour of saffron is uniform. 'he $#"I-#A&2 is ready. ;arnish the top with thinly sliced Almonds! 6ista and if you want! use vegetarian Cara (silver foil) after removing the $#"I-#A&2 in individual ;lass ice cream cups. 6ut the iceEcream cups now in your fridge and serve cold with hot 6hul as or poories. If your friends eat this dish at your home! you are going to have them coming bac and as ing for the same ! time and again And that is a promise.>> E&)9?>>>> And I would love to have your feed bac please. Cariation ?ou can use only solid fruits li e! mango! apple etc in place of dry fruits. Warning >>>>>>>>>> ?our ;uests would feel terribly sleepy after lunch. $o please provide them with sleeping quarters for rest of the day. If you are hosting a dinner! please ma e your own accommodation for the night at your neighbours or in your garage.>>>>

--- Tardhar

%apash

---

TARDHARI LAPASHI (bro en wheat sweet) (ro en wheat means it should be slightly coarser than (ansi "awa. 'a e a adai and put ghee! set it on a low flame. When ghee is hot! add (ro en wheat and light roast it for a minute and half maximum or till the wheat particles are slightly brownish in colour. &ow add water or mil and set the whole thing on a medium fire. After ten minutes or so! add sugar and let it dissolve. (y now the wheat would have been coo ed to 01M.Add powdered cardamom now and mix properly. 'a e a 'hattu and pour the lapsi in it which would be of Idly maavu consistancy. If not! add a little water. &ow place this thattu on a stand or a large atora (use it as a stand) and steam coo it for fifteen to twenty minutes *ust li e 'hattu Idly. 9nce you are satisfied that lapasi is properly coo ed! remove from stand and let it cool. When cold! cut it in large squares! sprin le bro en $ombu (aniseed) and serve. 'his lapasi is very nutritious and is well li ed by children. (ro en Wheat 3 cup $ugar / cups %il 4water 7 to 5 cups ;hee 345 to 34/ cup $ombu / spoons +ardamom : to G nos. 6s! 'his lapasi ta es a lot of water4mil ! so add as much as needed to coo wheat fla es properly. Increase primary coo ing time before you add sugar till you are satisfied that it is at least half coo ed. 9nly then add sugar. E&)9?>>>> And I would love to have your feed bac please.

--- TI22I- --TI88IN..TI88IN...TI88IN...TI88IN..TI88IN

8o an) p! son ou#s"d! o% Sou#& Ind"a( ,o d +T"%%"n+ .!ans lun-& 'o9. Bu# "n Sou#& Ind"a( T"%%"n &as a d"%%! !n# .!an"n$. I% )ou &!a #&! ,o ds +T"%%"n Aa-&&a6+ I# .!ans +D"d )ou &a*! ' !a2%as# o l"$&# ' un-&6+ In T"%%"n s!-#"on( I &a*! p o*"d!d ,"#& all #&! l"$&# and no# so l"$&# sna-2s ,&"-& s! *! as suppo # a# ' !a2%as# and !a l) !*!n"n$ #".!s . So !n5o) #&! TI88IN.

--- Batata /ada --BATATA 4ADA I&'"92<+'I9& (atata wada is a savory which is extremely popular in ;u*arat! %aharashtra and western India as whole. It is very easy to ma e and it tastes fantastic even with very simple spices which are used (atata Wada is usually eaten with spicy sweet sour 'amarind 4 -ha*ur +hutney or plain 'omato $auce. I&;"E2IE&'$ ( ,or five people one helping of about five Wadas each) ,9" '#E $'<,,I&; 3 -g. 6otatoes of 'hic s in variety 3 $mall (unch of -othumalli 0 &os. ;reen chillies finely chopped /F ;inger piece finely sliced 34/ sp. 'urmeric powder (optional) / $p. ;aram %asala / $p. 8ime )uice 7 to 5 $p. $ugar 3 $p. Asafoetida (perangayam) $alt to taste 9ther optional stuffings li e "aisins! 2ates! etc. can also be added ,9" '#E (A''E" 511 ;ms. (esan4 -adalai maavu 3 $p. 6erangayam4 #ing / $p. +hilli 6owder 745 $p. 'urmeric 6owder / spoons $alt Water to ma e thic (atter li e 2osai. 011 ml of coo ing oil for frying

%E'#92 9, 6"E6A"A'I9&

,or the stuffing! first steam coo potatoes in a pressure coo er. "emove the s in and let it cool. &ow add! salt! -othumalli! ;reen chillies and ;aram masala! 8ime )uice! $ugar and salt! perangayam and slowly mix the ingredients thoroughly .2on@t ma e a paste type thing of the whole mass. 'he stuffing should not be totally smooth. 8et the potatoes be mashed to 345th inch si=e . 9nce all the ingredients are mixed ! taste for salt and other things. Add anything you want at this stage. &ow ta e a big plate! smear some oil on the surface and start ma ing small urundais ((alls) of the 6otato stuffing and place in the plate. 'ry ma ing all of them

of even si=e. "ub some oil on your palms to avoid potato stic ing to your palms. -eep aside.

6"E6A"A'I9& 9, '#E (A''E" 'a e -adalai %aavu ((esan) in a wide mouth vessel ! add salt! +hilli powder! #ing! 'urmeric powder and mix very well. &ow start adding water in small quantities and start ma ing the batter. When you reach 2osai %aavu consistency! stop and taste for salt and other ingredients. ;"A&2 ,I&A8E 2ip the 6otato stuffings in the batter and fry in a -adai till golden brown. 6lease ma e sure that you do not drip the potato stuffing in oil much as it will leave a lot of (undi li e things burning in the oil for frying. 'a e care not to over fry on a high flame. All the deep frying should be done only at a medium flame. 'he frying of (atata Wada should be done after all the food is coo ed .'his is to ensure that the guests get steaming (atata Wadas. $erve with 'omato sauce to $weet $our +hutney. If you want to serve only hot Wadas! under fry the Wadas about an hour or two before the lunch or dinner. "eEfry them again on medium flame or micro it *ust before you serve the guests. En*oy>>> And 2on@t forget to post your feedbac >>>

--- Bha33 s --BHAJJIS ((ha*iya) (ha**is are the ing of F'iffinF. When the first showers come! the taste buds start tingling with fine aroma of frying (ha**is in ;u*arat and other northern parts of India. I am going to post hitherto never posted recipe of (ha**is which would surprise you with its aroma and taste. If you thin that this is an over statement! try it out and you would agree with me.. ,or dough -adalai %aavu ((esan) 3 cup "ice ,lour 3 spoon 2hania 3 tbsp "ed +hilli (coarsely bro en) 3 nos 9nion 6aste 3 tbsp ;reen +hilli (paste) 3no. ;aram %asala 34/ spoon 2hania )eera 6owders 34/ spoonD345 spoon +hilli powder 3 spoon 'urmeric powder 345 spoon +urd4Amchur4'amarind extract 34/ spoon Asafoetida powder 34/ spoon $alt to taste 9il for frying ,or centre filler $elect big 6otatoes or 9nions or (rin*als. %a e round slices in a slicer of about 7 to 5 mm thic ness. 6ut potato and onion slices in salt water for some time! and drain off and wipe dry with cloth or paper. If you are using big chillies! ma e a long slice on each chilli ! remove the seeds and eep them ready for dipping and frying.. +oarsely pound 2hania seeds and red chilli and set aside. %ix both -adalai maavu (besan) and "ice flour thoroughly! ma e paste of a small onion and one green chilli and add all the dry spice powders and salt along with onionEchilli paste to the dough. Also add any acidic medium li e %ango powder or a bit of tamarind extract or sour curd. 'aste for salt and use as per your taste. %a e sure that there should be *ust a hint of sourness. If you don@t li e it! you can avoid sour agents totally. Add little by little water and ma e thic dough of 2osai maavu consistency. If you want very crisp (ha**is! you can mix quarter spoon of coo ing soda in half a spoon of oil! mix thoroughly first and then add in dough and stirEmix thoroughly. 'a e oil in -adai (/11 ml) and heat it on high flame. after some time drop a drop of dough and chec if oil is ready for frying. If ready! the drop would immediately come on top fried. "educe the flame to medium or sim . &ow carefully dip each filler li e 9nion round ring or 6otato slice or ;reen +hilli and coat it properly in dough. 2rop very carefully in oil and fry till the outer cover of (ha**i dough becomes golden (rown. &ever fry (ha**is till brown. <sing a frying sieve! remove the bha**is in a vessel where you should eep a paper at the bottom to absorb excess oil. $erve hot hot (ha**is with -othumalli +hutney or 'omato sauce. I bet ! this recipe would bring loads of applause and appreciation from your loved ones and guests.

--- Bonda4 M,sore --M/SORE BONDA %ysore (onda is one item in #otels which is seen lesser and lesser now a days. 'his simple preparation is a great nourisher and with chutney! tastes fantastic. I prefer %ysore (onda to %edhu Cadai for its rich creamy inside and a subtle taste. <lundhu (dehus ed) 301 gms. 6ayir parappau4'horam 6arappu 7 spoons +oconut (/Fpiece) 345 cup ;inger 3F piece ;reen +hillies 5 to 0 nos. (lac pepper 3 spoon )eera 34/ spoon $alt to taste 9il for frying +oo ing soda two pinches 'he 6arappus dhalls) are to be soa ed in water for at least three hours in winter and / hours in summer. +hop chillies! grate ;inger and cut a /F piece of coconut flesh in small pieces. $et aside. %a e a thic but very fine paste of both 6arappus (dhalls) .If you want very fluffy (ondas! you can use the agitator or egg beater and ma e a frothy dough. (ut before doing that! add salt to taste. 'his dough should be of vadai dough consistency. so ta e care when you ma e paste. +oarsely grind )eera and 6epper . $ome people add whole peppers and pounded *eera. ?ou can do as you li e. %ix coo ing soda in a little oil and mix thoroughly till it turns mil y. Add this to dough .&ow mix all the ingredients with dough and see that they have evenly been mixed. &ow 'a e a -adai and heat up oil. +hec if it is hot enough by putting a drop of dough. When ready! wet your palms and ma e a small lemon si=ed bonda by hand and put directly in oil. 'a e care that you don@t drop it from height or else you would burn your hand with hot oil. ,ry at medium heat till the bondas are beautiful golden in colour. 'he frying should be evenly done or else the center portion would not coo properly. 'he (ondas would be fine crispy on the outside and soft creamy inside. 6repare coconut chutney also and serve hot bondas with chutney. En*oy>>>>> And feed bac as usual would be *ust great.

--- Chapatt s --CHAPATTIS 'o ma e nice chappathis 4 6hul as which (alloon when "oasted on fire! you need to ma e the dough in the following manner. 'a e required amount of (two cups) Whole wheat flour. Add three table spoons of coo ing oil and half a spoon of salt. %ix the oil ! salt and the whole wheat flour thoroughly. &ow ta e some water and slowly start adding and neading the dough. When the dough is sufficiently soft! eep it aside for at least one hour after smearing the whole neaded dough with a spoonful of oil to avoid drying up. %a e urndais of only lemon si=e of dough to roll +happathis. (sometimes on eeping for an hour! you may have to still soften the dough with a little bit of water as wheat flour sometimes absorbs water more than usual). ?ou must not add too much water or else the chappathis will not balloon and you will not be able to ma e thin chappathis or 6hul as. 'a e a little dry flour and set it aside! With a rolling pin! roll the chappathis on the stone. 9nce the flattened dough is thin and starts stic ing to roller pin! turn the chappathi in dry flour on both the sides and start rolling in round shape. ?ou may have to turn the chappathis in dry flour twice or thrice in order to get very thin (/.0E7mm) thic ness without stic ing. &ow ta e the rolled flat dough and first place it on 'ava. As soon as slight bulges start forming! With a chimta remove the chappathi from 'ava and place directly on fire or flame of the stove. ?ou will be ama=ed to see perfectly round 6hul as. 'urn it and coo it on both the sides. "emove from flame and apply nei (ghee) on the thinner side of the phul a. $erve it hot. En*oy>>>>>

And feed bac as usual would be *ust great.

--- &hoklas4 Spon+, --SPONG/ DHOKLAS 2#9-8A is a dish which ;u*arat is famous for. 'here are a number of variations of 2ho la preparation. (ut I am going to post the most popular $pongy 29<(8E 2E+-E" 9" 2unlopillow 2ho ala "ecipe. 501 gms. (esan ( adalai maavu) 3 spoon of 'urmeric powder / spoons of ,ruit salt4E&9 3 spoon of salt or to taste 3 pinch of extra citric acid / spoons of %ustard seeds / springs of +urry leaves /01 ml of 'ampering water on top of 2ho las 01 gms. of soa ed <rad dhall 3 spoon of chilli powder / spoons of ;inger and +hilli paste 3 spoon of 6erangayam (<$E %I82 6E"A&;A?A%) / ladles of oil for smearing on plate and 'empering / spoons of white gingly seeds 34/ cup of finely cut othumalli4cilantro / spoon of sugar (add slightly more if you want typical ;u*arati taste)

%a e a thic ish dough of (esan4 adalai maavu of thic bha**i maavu consistancy! the consistency must be almost li e Idly maavu thic ness. %a e a paste of $oa ed urad 4 ulandu dhall and add it to besan maavu. &ow add salt! 'urmeric powder! chilli powder! ginger +hilli paste! sugar asafoetida! salt! citric acid into the better and mix thoroughly. 'aste the batter for ingredients. If you feel you need to add anything more to your taste! add it now. 6repare a medium si=ed 'hali4'hattu smearing oil on the inside surface thoroughly including the sides. -eep it aside. 'a e a large wide mouth vessel or a big adai .6ut a small stand in it this is a metal stand which we use to stand earthen pots ) If you don@t have it! you may use a wide mouthed 2abbi or a big atora filled with water. 6ut about 3 liter of water in the adai. &ow add one spoon of E&9 4,"<I' $A8' to half the batter ta en in a separate vessel and mix thoroughly by hand. 'he bubbles would start forming. Immediately transfer the bubbling batter to the 'hali4'hattu previously smeared with oil and put the whole thing in the -adai on the stand. +over the adai and steam coo the batter for about fifteen minutes. +hec after ten to fifteen minutes if the 2ho las are coo ed. If your finger does not stic to the surface! the 2ho las are coo ed. +oo the remaining batter in the same way. I have as ed to use fruit salt separately from 'hali to 'hali because it should not lose the gas while the first installment is being coo ed otherwise the second installment of 2ho las would not be as spongy as the first one. After about ten minutes! 'emper /01 ml of water with oil ! %ustard seeds! ;ingly seeds and +urry leaves and also a pinch of Asafoetida! After the tampered water is ready! ta e ladlefuls of this water with all the mustard and other seasonings and spread it carefully on the 2ho las. 'his water will be absorbed by the 2ho las in short time. &ow 2ecorate 4;arnish the 2ho las with cut -othumalli4+ilantro $pongy 2ho las are ready.>>> &ow ta e a sharp nife and ma e square cuts of the 2ho las. 2ho las are to be eaten with -othumalli4phudina chutney.?ou can en*oy the same with your tea or coffee. 6oints to remember When you put batter in 'hattu4plate! fill only upto 745 of the height of the thattu wall. 'his is because the batter will rise during steaming to almost double the height. When you sprin le the 'empered water! ta e care that you don@t over flood the 2ho las or else they will become soggy. &ever cover the 2ho la batter thattu!cover the whole -adai. $erve the 2ho las only after the sprin led water has been absorbed. If the water remains on top! spread a tissue paper and absorb extra water. En*oy>>>>> And feed bac as usual would be *ust great.

--- &osa 4 Kadla


KADLAI MA3U DOSAI

Ma5u ---

I am posting a recipe for ma ing adalai maavu dosais. 'he preparation time is 31 minutes. ?ou need to have /01 grms of adalai maavu! a small half spoon of 9mam seeds which are crushed! some salt as per ones taste! chilli powder to taste and small half spoon of perangayam. %ix a tumbler of water in the -adalai maavu! mix thoroughly so that small rounded pallets of maavu do not remain in the dough. Add salt ! chilli powder! omam! and asafoetida in the dough which should have dosai maavu consistency. %a e dosais *ust li e you ma e rice dosais on a 'awa. Even the oil is to me applied in the same manner. 'urn once on the other side and ma e the second portion slightly brown. 'he -adalai maavu dosai is ready. 'his can be eaten with aava ai uruga or any pic le or chutney. 'his can be eaten with 'ea and coffee too>>> 'ry it out once. 'his is a dish which ta es only ten minutes in preparation

En*oy>>>>> And feed bac as usual would be *ust great.

--- &osa 4 Ra5a --RA3A DOSAI "ava 2osai is very easy to prepare and is a wholesome and healthy brea fast dish. It is best en*oyed with chutney and $ambar. /01 gms. "ava ( $emolina ),ine Cariety 3 cup (uttermil 0 &os. ;reen chillies finely chopped 9ne spoon of %ustard seeds for seasoning /0 gms. "ice ,lour /F piece of ;inger finely shredded 9il for seasoning

%ix "ava and "ice flour and pour the butter mil in a medium si=ed vessel. Add salt! shredded chillies! ginger. 6our a little water and set aside the mixture of the batter for at least four to five hours after tampering with mustard in oil. If you are in a country li e India! you need about four hours time for batter to ferment! If you are in <$A or +anada! set aside the batter overnight at /H2egree +. 9r eep the batter vessel near your room heater during the night. In short! give the batter a time of H hours at least. "emember not to use chlorinated or .ero (acteria water. Water for batter must have some bioactivity. $o eep the batter open in Cerandah for an hour or so. When the batter rises ! prepare the "ava 2osais as you would any other "ice dosais. Cariations 9ne variation is to use finely chopped 9nions along with other ingredients. 'his is a really tasty variation. $econd variation is almost instant "ava 2osai. In this variation! you use All 6urpose flour or %aida to an extent of 311 gms in the above recipe in place of "ice flour. ?ou can add 9nions! crushed +umin seeds one to two spoons and crushed 6epper one spoon. ;arnish the batter with +urry leaves and a little %ustard seeds. $et aside the batter for about two hours. 'hen prepare the dosais as before. 'his variation may prove a bit tric y if you are a novice ..(ut the end result is very good and tasteful. En*oy>>>>> And feed bac as usual would be *ust great.

--- &osa 4 6endh ,um --3ENDHI/UM DOSAI (,enugree 2osai) After our coo -amala %ami died! no body had prepared Cendhiyum 2osai in our house. In fact even myself had almost forgotten this rare dosai variety. "are because it is rarely mentioned and prepared as per traditional method. (I had to refer my archives to get the recipe) 'his dosai has its own charm if en*oyed with coconut chutney. I am bringing bac the recipe which you would try and en*oy the result. "ice ,lour / cups (/11 gms) ,enugree (vendhiyum) 3./0 tspoons Aval ((eaten "ice (6oha) 3 tb spoon <lundhu ((lac gram) 3 tbsp $alt 3.0 tsp 9il for frying &eeded qty

6repare rice flour in a ;rinder or use readymade "ice flour. $oa 2eEhus ed blac gram and Aval ((eaten "ice) and ,enugree seeds (Cendhiyum) for about an hour .<sing mixi or food processor! ma e a fine paste using water *ust to needed quantity. Add rice flour now and salt to your taste. Add enough water to bring it to dosai batter consistancy. +over the vessel and let it ferment for at least eight hours at an ambient temperature of /5 E /: degree centigrade. If you are living in a cold country! the best thing to do would be to eep the batter for fermentation near your room heater in the bedroom. 9r you can use a preheated oven to store the batter overnight.&ext morning you would have a very fine F69&;I,I+A'I9&F. I would suggest you to add *ust a pinch (34H spoon) of coo ing soda in the batter. 6repare dosais as you would any normal

dosai. (ut vendhiyum dosai is fried on both the sides. En*oy with coconut chutney or sambar.>>>

En*oy>>>>> And feed bac as usual would be *ust great.

--- Idl s --IDLIS ,or every four portions of 6ara (oiled "ice! 'a e one portion of 2ehus ed Whole white urad. If whole white urad is not available! you may use urad dhall. $oa both "ice and 2hall with a quarter spoon of ,enugree (%E'#I) seeds for about four hours if you are staying in a medium 4 warm climate. About six hours if you are in +anada or very cold place. &ow wet grind the "ice and <rad dhallDfenugree separately to a thic consistency. 2on@t ma e a paste. 'he bro en grains must be of thin "ava consistency. If you are staying in a cold place! warm up the batter to about 71 degrees and eep it near the room heater in the night. 2on@t use chlorinated water which still smells of +hlorine. 'his will hamper food fermentation. &ext day morning! the dough would have fermented nicely. 'a e only as much dough as you want! add little salt to taste and pour the dough in Idli patram. 'a e care to apply oil in 6atram or else the Idlies will stic to the 6atram. If you want very soft idlies! you may add a pinch of (a ing soda in the batter. After wet grinding the dhall and rice separately! mix both of them and then allow it to ferment. If you have fermentation problem and if you want to ma e really soft idlies insted of adding some coo ed rice! add coo ed rice! leftover rice) directly to the batter and mix thoroughly. 'a e care to beat4 mash the coo ed rice very well. 'he quantity of rice to be used should be /0M of the dough weight

En*oy>>>>> And feed bac as usual would be *ust great.

--- Kaanda Poha --A visit to %aharashtrian home would invariably result in you being offered famous -andaE6oha. %y first taste of this wonderfully simple but very tasty dish was at 6A+#%A"#I in %adhya 6radesh in summer of 3NGH. It was at the home of maharashtrian army colonel. I am giving the recipe as follows. -aanda 6oha is a traditional %aharashtrian snac which sometimes wor s as main dish also. 'here are many variations . I am giving the one I li e most. KAANDA-POHA :Ma&a as&# "an On"on B!a#!n R"-!; I&;"E2IE&'$ 7 cups beaten rice (poha) 3 %edium si=ed potato!(diced) 3.0 to / 8adles coo ing oil 34/ tsp mustard seeds 34/ tsp <rad 2hall (9ptional) 3 tbsp of ismis ("aisin) H to 31 bro en cashewnuts 345 to 34/ tsp turmeric powder /to7 green chillies cut finely 3 medium onion!thinly sliced salt to taste 8ittle water to sprin le 34/ 'sp lemon! *uice

chopped coriander leaves (345 cup) / sprigs +urry leaves.

%E'#92 9, 6"E6A"A'I9&L $elect beaten rice(69#A) which are firm and not waferli e. As for )ada4%ota poha. 6oha is available in different thic nesses. #ence select firm but not too thic and small poha. $oa poha in enough water to cover for 0to G minutes. ,irst drain excess water and squee=e out by pressing handfuls of beaten rice. 2on@t press too hard or else poha will become bro en useless mass. (ut don@t let much water be left or else the end dish will become soggy.$et aside . ?ou may use absorbet paper to spread and then use poha. 2ice potatoes in small si=e of 7 cm cubes and set aside. #eat oil in a -adai4s illet ! add the mustard seeds! <lundhu4urad dhall! add cashew pieces when mustard starts crac ling. When cashew becomes light golden ! add curry leaves and finely cut green chillies. Add -ismis last. &ow first add the onion and then potato and saute for four to five minutes. 'a e care to see that potato pieces are not tough. Add salt and sprinl le little water! and cover with a plate. After 0 minutes! uncover! add the poha and saute for another 0 minutes. 'a e care not to brea poha in irragula mass as it will lose its appeal. "emove from flame add lime *uice! turn it a little to let lime uice mix properly. ;arnish with chopped coriander. $erve hot. En*oy >> 2o not forget to post the feedbac .

--- Khanda5

---

KHANDAVI OR KHANDVI 1hen it comes to ma'ing savouries from Besan, pro+a+l% Gujaratis have no e;uals# 6handvi is one# Besan Rolls made )ithout much fanfare +ut ver% tast% and appeti8ing# Method of preparation is also simple# &Ho)ever, %ou need a rather strong )rist and po)erful and patient hand to ma'e it(# $NGR/ $/N*" B/"AN &6adalai Maavu( < cups &.20 gms( Butter mil' a+out <4= liter to - liter Green chillies . to < nos *urmeric <4= spoon Asafoetida -4. spoon "alt to taste "ugar &optional( GARN$"H$NG

6othumalli -4= cup Copra < spoons */M3/R$NG Mustard <4= spoon >eera <4= spoon !il . to < ladles M/*H! !5 3R/3ARA*$!N Ma'e a +atter of Besan using Butter mil'#Add salt, *urmeric po)der, and thinl% sliced green chillies#Add ;uarter spoon of Asafoetida also#*a'e a non stic' pan or a thic' +ottomed 'adai and coo' on a medium flame #"tir constantl% so that the +esan does not stic' at the +ottom# After some time, the +esan +atter )ill +ecome ver% thic' and it )ould +e difficult for %ou to stir it# But do not stop till the +esan is full% coo'ed and the dough is thic' # No) ta'e a large plate &*hattu(#"mear oil on the inner surface of the plate and spread the hot +esan dough on the plate evenl%## 9ou ma% smear oil on %our palms and if needed spread pressing )ith palms gentl%# Let it cool full%# No) using a 'nife, ma'e one and half inch strips and roll the cooled dough in small rills and sta'e evenl% at a side of the plate# *a'e some oil in *empering 'adai#Add mustard, >eera and part of Hing &asafoetida(# 1hen mustard seeds crac'le, spread the tempering on sta'ed 6handavi# Garnish )ith 6othumalli and Copra# *his dish can +e served hot or cold# But +est to serve slightl% )arm# /njo% ::: o not forget to post feed+ac' please#

--- Khatta &hokla --KHATTA DHOKLA 2ho la is synonymous with ;u*aratis and they carry this flag wherever they go in this world. I have seen Englishmen to Americans and also )apanese who have become fans of 2ho las. 2ho las are almost li e Idli and are prepared in the same manner. (ut the taste is entirely different. #ere goes the recipe. "aw "ice4(oiled "ice "ava (coarsely powdered) 011 gms. (engal ;ram 2hall4<rad 2haal ( coarsely powdered ) /01 gms. ;inger finely sliced /F piece ;reen +hillies finely cut 5 &os. Asafoetida powder 3 spoon $alt to taste $oda (icarbonate 345 spoon "ed +hilli powder for sprin ling / spoons 'urmeric powder 34/ spoon (utter mil (sour) /01 ml. 9il ,or smearing

%ix "ice and 2hall powders thoroughly and add salt! $oda bi carb and 'urmeric 6owder and add a cup of water and ma e a fine loose dough. &ow add (utter mil and leave the dough to ferment overnight. If you want to ma e the 2ho las in the evening! prepare the dough at about N am and leave it to ferment. (y evening! the dough would have fermented *ust li e Idly maavu but not that much fermented. &ow add ;reen +hilli4;inger! Asafoetida and if you li e! coarsely powdered (lac pepper also two spoons) slowly and mix. $pread a little oil on small #igh sided plates ( something li e 'hattu Idly plates) and pour 2ho la (atter to 745 of its height. $prin le "ed +hilli 6owder on top of the batter evenly. $team coo the 2ho la (atter *ust li e Idlies. After 30 minutes! the 2ho las are ready. "emove from steam coo er and cut in square or 2iamond shapes. ?ou may garnish with -othumalli and serve hot with ;arlic +hutney. 'ry this out and let me now. 6$. $ome people add $oda (icarbonate after the batter has fermented! they add this to slightly give a bounce to 2ho las and some people avoid $oda (icarbonate altogether. $ome people 'emper 2ho las with 9il and %ustard seeds before cutting in small pieces and some ma e small pieces of 2ho las and 'emper separately and add generous amount of $ugar and serve piping hot. 'his also tastes #eavenly. En*oy>>>>> And feed bac as usual would be *ust great.

--- Masala &hall --MASALA DHALL I&'"92<+'I9& Among the savories! two items are every one@s favorites. 'hey are ,ried %asala 2hall and 9m podi.I am posting %asala 2hall which eeps for a long time. I am sure all of you would try these simple savouries and be happy en*oying them. I&;"E2IE&'$ (engal ;ram 2hall ( adalaiparappu) 011 gms. +hilli 6owder 3 spoon 'urmeric powder less than 345 spoon )eera powder 345 spoon (lac $alt (powdered) 3 spoon or to taste +itric acid crystal powder one or two pinches +urry leaves 3 sprig (optional) Asafoetida 345 spoon (optional) $oda (iEcarb / pinches 9il for frying

%E'#92 9, 6"E6A"A'I9& $oa +hanna dhall over night in water but add two pinches of $oda (icarb and quarter spoon of common salt. 2rain the water completely in morning and dry the dhall thoroughly by spreading it on paper for 3 hour. &ow the dhall is ready for frying. 'a e about /01 ml of oil (double refined) in a -adai and fry the 2hall on medium flame. ,ry till bubbles subside and the dhall becomes slightly creamy biscuit shade. &ever ma e the dhall brownish. ?ou must drain all oil from dhall and place a paper in the vessel at the bottom where you empty the fried dhall. ,ry curry leaves last and remove . When the frying is over! add powdered blac salt! +hilli powder! )eera powder! 'urmeric powder ! curry leaves ! Asafoetida powder etc. %ix thoroughly and eep it open for twenty to thirty minutes. 'he dhall would have become crisp by now. it ta es about /1 minutes for the water to get evaporated from fried dhall completely after frying). 'aste for salt and chillies now. If you li e you can add more. $tore in an air tight container.

En*oy>>> And 2on@t forget to post your feedbac >>> (ac to $nac s4$avouries

--- Meth

-a Gota ---

METHI NA GOTA. <.. DAKORE NA GOTA : 3ENDHAI/UM 3ADAI; I&'"92<+'I9& %ethi &a ;ota are prepared from ,enugree leaves and ;enerally used in winter. 2a ore ;ota can be made all the year round.

I&;"E2IE&'$

/01 ;ms. ,enugree leaves 301 ;ms. 9f (esan (-adalai %aavu) 311 ;ms. of +oarse wheat flour three spoons of chiilli and ginger paste +oarsely powdered 2hania and (lac pepper! quarter cup. 'his should be coarse. 9ne spoon of ,ruit salt $alt to taste $ugar to taste. 9ne spoon of Asafoetida 'hree spoonfuls of $our curds 9il for frying

%E'#92 9, 6"E6A"A'I9&

%ix the flours and all the ingredients in a pan and add three spoons of oil. mix the ingredients in flour very well. 'aste the mixture for salt and hotness. If you need to add chillies or salt! Add now. Add small quantity of water and start ma ing the dough go on adding little quantities of water till you get a soft consistency of wor able dough. %a e small round balls of the dough and deep fry in a adai on a medium flame. If you li e Cendhaiyum! you can add ,enugree leaves to the above dough and ma e vendhaiyum ;ota. 'hese are very delicious . 9ther variation is using only adalai %aavu. ?ou may avoid using wheat flour and use only -adalai %aavu.In such a case! use a little more of saapadu soda along with fruit salt as -adalai maavu alone tends to harden and does not give soft ;otas. I& %? 96I&I9&! %E'#I &A ;9'A 'A$'E$ EO<A88? ;992.>>> En*oy>>> And 2on@t forget to post your feedbac >>>

(ac to $nac s4$avouries

--- Medhu pakoda --MEDHU-PAKODA M% first taste of Medhu 3a'oda )as in -?@. )hen $ returned to Madras from m% village in Gujarat# >ust round the corner from m% house, fourth +uilding had t)o hotels#!ne )as Udipi hotel &No) o)ners o)n ")agath Hotel Ro%apettah( and adjucent to it )as a non vegetarian hotel#Medhu pa'oda )as consumed in the evening )ith 6apee &coffee(#A plate of Medhu pa'oda &four nos( and a cofee cost = annas# $ still remem+er the taste of pa'odas and dosais served there# $ got this recipe from Agra s)eets Bangalore# $NGR/ $/N*" Rice flour -00 gms 6adalai Maavu -20 gms Chilli po)der - spoon Green Chillies = to 2 nos# Curr% leaves - sprig Blac' pepper -4. spoon# >eera -4. spoon !mam . pinches Cashe) nuts -0 nos Ghee 4oil = to 2 spoons "oda Bi-Car+ Auarter spoon Chilli po)der <4= spoon to - spoon "alt to taste !il &groundnut( .20 ml 1ater for dough a little M/*H! !5 3R/3ARA*$!N Mi7 rice and Bengal Gram flour along )ith salt, chilli po)der, >eera, !mam and coarsel% pounded Blac' pepper# Add finell% shredded curr% leaves and thinl% sliced green chillies in round rings# Ma'e a fine mi7 # No) ta'e a )ide mouth cup and ma'e a mi7ture of "oda Bi Car+ and Ghee4oil # agitate )ith spoon or fingers to ma'e a mil'% froth% paste # Add this soda and ghee4 oil mi7 to the just mi7ed flour and once again mi7 thoroughl% so that soda and ghee are mi7ed uniforml%# Heat oil for fr%ing in a 'adai, till the oil gets hot, ma'e five or si7 portions of dr% flour mi7 and ta'e individual portion and add just a little )ater so that it )ill +ind the dough and No more#$f %ou add more )ater, the dough )ill turn into +atter#"o +e careful )hen %ou add )ater#Ma'e small urundais of a large mar+le si8e#$nsert small pieces &halves( of Cashe) nuts in each pa'oda urundai# dough )ill turn into +atter# 5r% the pa'odas till golden +ro)n to slightl% dar'er +ro)n shade#

"ome people add chopped onion to Medhu pa'odas also# $f %ou )ant , %ou ma% add onion too#Regular Medhu pa'odas %ou get in Hotels donot have !mam in it#$nstead it has !nion#"o if %ou are using !mam, avoid !nions# 6eep a paper in a vessel and drop the fried 3a'odas in it# "erve H!*#

--- Kh 'had 4 Ra5a --RA3A KHICHADI ($emolina #otchE6otch with spices) ,irst dice all the vegetables except 'omatoes and 9nions! steam coo all the vegetables 745 in a pressure pan or a steam coo er. As usual! do not forget to add a little salt and a little sugar to vegetables to preserve colour before you steam coo . +ut ginger and green chillies very fine and set aside. 'a e ;hee in a adai and add the tempering items! set on medium heat. When the mustard starts to crac le! immediately lower the flame and add $emolina (rava) and stir bris ly and fry on low heat till "ava starts becoming light 6in . &ow add about /01 ml of water and immediately add diced tomatoes! 9nions! $alt! 'urmeric! ;inger and ;reen chillies. Add enough water so as the whole thing is li e 2osa batter. &ow set the flame on medium and go on stirring bris ly to avoid rava stic ing at the bottom. After about six to eight minutes! the "ava when it gets fully coo ed the -hichadi will become thic er. chec for salt and proper coo ed rava .If water is less! add a little and stir bris ly till you are satisfied that "ava is fully coo ed. &ow add 745 coo ed vegetables and mix thoroughly. ?our "ACA -#I+#A2I is ready. ?ou can ;arnish with ,reshly cut -othumalli and serve along with +oconut +hutney. "emember that coconut chutney is a must with "ava hichadi. $emolina (slightly coarse) 301 gms. 9nion (diced) 3 no. +arrot (diced) 3 no. ;reen +hillies 7 to 5 nos. $alt to taste ,or tempering %ustard seeds 3 spoon <rad 2hall 3.0 spoons +urry 8eaves / springs 'omato (diced) 3 no. ;reen 6eas (shelled) 34/ cup ;inger /F piece 'urmeric powder 3 spoon

"ed 2ry chillies / to 7 6ure ;hee 71 ml

En*oy>>>>> And feed bac as usual would be *ust great.

--- -aan4 Trad t onal Pers an --TRADITIONAL PERSIAN NAN &A& is actually a 6ersian (read! and it requires a lot of patience and proper technique to prepare the dough. If properly done! the &an comes out very well and tastes very good. &an can be eaten with %ugalai +hic en! -heema %asala And %utton with ;ravy. Cegetarians can en*oy with 2halls! 6ic les and chutneys. 'raditional &an is rolled in 'ear 2rop shape and ba ed in earthen pots and on coal4wood fire. %aida4All purpose flour 011 gms. %il 3 cup (301 ml. )

2ried ?east 3 'ea spoons $ugar 3 spoon ;haghasa (poppy seeds) / spoons $alt to taste

+urd / ladleful ;hee4(utter 345 cup or 5 to 0 spoons White ;ingly (sesame) seeds 3 spoon

,irst mix yeast in warm mil and set aside for 71 minutes. 'a e flour and salt in a large plate and ma e a depression in the center of the flour. Add yeast mixed mil ! salt! curd and ghee4butter. $lowly nead the dough thoroughly .When the dough is ready! eep it aside for at least three to four hours in a warm place. If you are staying in +anada or &orthern America or mountains! eep the dough near a room heater. When the dough has risen and assumes a large volume! ma e equal portions of the dough and set aside for further /1 minutes. &ow roll out round &ans and then fold in triangles and reroll in triangles or tear shaped &ans. (a e in a preheated oven ta ing care to turn and see that you get 6in ish (rown design on the sides. $ome ba ers spread little gingly46oppy seeds before placing in the oven after spreading a little (utter or ;hee on the rolled &an and then (a e it. It is best to (a e the &ans when the guests are to be entertained! as the hot oven fresh &an tastes best. 6lease let me now how the &ans turned out. If you want to ma e custom made &ans! write the names of the guests with thic ly neaded flour rolled li e a thic twine and with hand fashion the names on top of the &an before placing in the oven for ba ing. 6ress the names lightly to the flat rolled &an and place in the oven. 'he guests would be thrilled.>>> En*oy>>>>> And feed bac as usual would be *ust great.

--- Paratha4 &udh --a Thepla --DUDHI-NA-THEPLA ($ora a 6aratha) 8au i -e 6aranthe 2udhiE&aE'hepla is a wholesome! tasty and filling version of 6arathas. 'his is a ;u*arati specialty. 'his paratha is spicy hence you can en*oy as it is or you can use regular side dishes if you want. (Enough for 30 'hepalas) /.0 cups of Whole wheat Atta 745cup of )ulienned $ora a (2udhi) / ;reen +hillies thinly sliced 3.0 spoon $alt (to taste) 34/ $poon +hilli powder 3 spoon 2haniya )eera powder 34/ sp. each 34/ spoon 'urmeric powder 345 spoon Asafoetida powder 3 ladle of oil for ma ing dough / o=. of oil for 'awa top frying of parathas Enough water for dough 'a e a large piece of $ora a(8au i42udhi)."emove the outer s in with a peeler.<sing a hand held *ulienning devise4food processor! *ulienne it. 6ress the *ulienned mass in your hands and press! and remove excess water. 'his water may be used for dough ma ing. $ome people discard this water and use plain water for dough. Add 9il and salt to Atta (wheat flour)and slowly rub between two palms and mix the whole thing thoroughly. &ow add 'urmeric powder! +hilli powder!2haniya )eera powder! ;reen chillies and Asafoetida and 6ressed )ulienned $ora a(2udhi)now. slowly nead the dough. ?ou may use a little plain water also if there is no enough water of sora a. %a e sure that the dough is not hard and not soft li e that of "otis or poories. -eep it for 71 minutes %a e eight equal portions of the dough and ball them up and eep covered with wet cloth or rub oil over each ball so that they don@t dry. ('aste for salt now) &ow roll the dough on a rolling stone or flat surface and ma e a round roti of at least six inches diameter. 6lace the paratha on a "oti 'awa and ma e the paratha either with oil spread on the ba ed surface or you can use ;hee. 6lease use a slow to medium flame to roast to a ;olden shade. 'he roasting has to be done on medium4slow flame to ensure proper coo ing of $ora a. 'his tastes great as it is or you may $erve with 'ad a 2hall or any 2hall or any side dish. I am sure that once you ma e this 6aratha and use it with any appropriate 2hall or $ide dish! you would fall in love with it. 6$ If the Atta you use is of a bit stic y variety! I would suggest you to add quarter spoon of ba ing powder in the dough ma ing. 'his would ensure a fine crisp paratha. En*oy>>>>> And feed bac as usual would be *ust great.

--- Paratha4 Phud na --PHUDINA PARATHA 6hudina 6aratha is one thing that goes great guns with any dhall or side dish. 'he tric lies in preparing the dough with atta. (some would li e %aida but I thin that Atta is best) / cups of Whole wheat Atta (enough for H parathas) 3 (unch of ,resh %int leaves (dry water after washing) finely chopped 745 spoon $alt 01 gms. (utter4;hee for ma ing dough / o=. of oil or ;hee for 'awa top frying of parathas Enough water for dough Add butter4;hee and salt to Atta (wheat flour)and slowly rub between two palms and mix the whole thing thoroughly. &ow add *ust enough quantity of water slowly and nead the dough .%a e sure that the dough is hard and not soft li e that of "otis or poories. (ut not too hard. %a e eight equal portions of the dough and ball them up and eep covered with wet cloth or rub oil over each ball so that they don@t dry. &ow roll the dough on a rolling stone or flat surface and ma e a round roti of at least eight inch diameter. &ow spread a teaspoonful of finely chopped %int leaves on exactly half of the "oti. &ow fold the other half over the portion of the %int leaves. 'his will ma e a semi circular shape. &ow ta e some more of %int leaves and spread it on the half of the semicircular part. &ow fold the semicircular "oti in to 345 of the original round shape . &ow reEroll the almost triangular roti into 'riangular 6aratha. 6lace the triangular paratha on a "oti 'awa and ma e the paratha either with oil spread on the ba ed surface or you can use ;hee. 6lease use a slow to medium flame to roast to a "osy brown shade. $erve with 2hall %a hani or any 2hall or any side dish. I am sure that once you ma e this 6aratha and use it with any appropriate 2hall or $ide dish! you would fall in love with it. 6$ If the Atta you use is of a bit stic y variety! I would suggest you to add quarter spoon of ba ing powder in the dough ma ing. 'his would ensure a fine crisp paratha. En*oy>>>>> And feed bac as usual would be *ust great.

--- Paratha4 Stu11ed Green Peas --STU88ED GREEN PEAS PARATHA 8OR STU88ING $helled ;reen 6eas 711 gms. (oiled 6otato 3 large(301) gms. 6aste of 9nion 7 'able spoons 6aste of ;arlic and ;inger / spoons (9ptional) ;aram %asala 3.0 spoons 'urmeric powder #alf spoon ,inely chopped ;reen chillies 7 to 5 ,inely cut %int leaves 345 cup $alt to taste ,resh 8ime )uice / spoons $ugar 3 spoon ,or parathas Whole wheat flour 9ne large cup $alt 34/ spoon 9il 7 spoons Water

(oil4steam coo the potato and ;reen 6eas such that the peas are full yet properly coo ed. %ash the potato. &ow add

mashed potato to $teamed 6eas. &ow add salt! 'urmeric powder! ! ,resh lime *uice! $ugar and salt. %ix all the ingredients properly with a soft hand ta ing care to see that you do not mash the 6eas . 'a e a little oil in a adai and when hot! add 9nion paste and ;inger ;arlic paste! fry over a low flame for about a minute and half only. &ow add ,inely chopped %int leaves and fry for further 71 to 50 seconds. &ow add ;aram %asala and turn twice or thrice and remove from fire. Add the 9nion. ;inger4;arlic4;aram %asala4%int mass to 6eas 6otato mixture. $lowly mix everything thoroughly and taste for salt and chillies ! if needed add red chilli powder. 'he stuffing you nead must be firm li e upuma. &ow "oll a paratha to about six inches diameter ! place a ladleful of stuffing at the center and then gather the sides. 'wist the top gathering twice or thrice and then flatten the stuffed (all on a rolling surface and again roll the paratha as you would a 6oli. ,ry the paratha on a tawa with oil. $erve very hot only. &o side dish is needed but you may serve the stuffed paratha with 'omato sauce or -othumalli chutney or -ha*ur +hutney. 6s. $weet4sour addition is optional but in my opinion! add a little lime *uice and add *ust a little sugar would be better. 6repare the dough for 6aratha as you usually ma e as per your choice or as with above ingredients. 'he dough should not be tough but very fine and wor able and soft. After neading the flour after adding oil and salt)! smear a little oil on the dough and set it aside. En*oy>>>>> And feed bac as usual would be *ust great.

--- Paratha4 6endh ,um --3ENDHI/UM PARATHA (%ethiEnaE'hepla) 30 parathas for a family of four -adalai %aavu 7 tbsp +urds 345 cup +hilli 6owder 3 spoon $alt to taste 9il for tawa frying needed quantity Whole wheat flour / cups ,enugree leaves 745cup 'urmeric powder 34/ spoon Asafoetida 34/ spoon 9il for mixing / tbsps

6luc leaves of fenugree after washing and patting dry. +ut the leaves finely and set aside. 'o ma e nice ,enugree 6arathas! you need to ma e the dough in the following manner. 'a e required amount of (two cups) Whole wheat flour. Add two table tbsps of coo ing oil and half a spoon of salt or more as per taste. %ix the oil ! salt and -adalai maavu and the whole wheat flour thoroughly. &ow you can mix Cendhiyum leaves! +hilli powder! turmeric powder and asafoetida thoroughly. &ow add curds and some water and slowly start adding and neading the dough. When the dough is getting neaded! remember to eep it a bit firmer than 6hul a dough. 6aratha dough must have lesser water content! eep it aside for at least one hour after smearing the whole neaded dough with a spoonful of oil to avoid drying up. . %a e urndais of only lemon si=e of dough to roll +happathis. (sometimes on eeping for an hour! you may have to still soften the dough with a little bit of water as wheat flour sometimes absorbs water more than usual). ?ou must not add too much water or else the vendhiyum parathas will not be coo ed (tawa fried) properly and you will not be able to roll dry parathas on the rolling stone. 'a e a little dry flour and set it aside! With a rolling pin! roll the parathas on the stone. 9nce the flattened dough is thin and starts stic ing to roller pin! turn the parathas in dry flour on both the sides and start rolling in round shape. ?ou may have to turn the parathas in dry flour twice or thrice in order to get 5 mm thic ness without stic ing. &ow ta e the rolled flat dough and first place it on 'ava. As soon as slight bulges start forming! apply little oil all over with a spoon and after some time turn it on the other side. And repeat the process. A fine aroma of ,enugree parathas will start pervading. En*oy this paratha as it is or with sweet tho for feeding mothers. u or with tea or coffee. 'his is a fine dish for child bearing women and also

--- Parathe4 Mul


MULI KE PARATHE

Ke ---

/ 'ender %oolies ("adish) 3 medium si=e -atora of whole wheat flour. 34/ spoon of 'urmeric powder 34/ cup of leaves of %uli("adish) shredded fine 34/ spoon of +hilli powder 34/ spoon of Asfoetida powder 3 spoon of salt(individual taste ) / spoons of (esan ( adalai maavu) 345 spoon of (a ing powder /1 ml +oo ing oil for mixing with flour )ulienne the tender "adish. 'a e care to use thinner )ulienning blade. $et aside &ow shred 8eaves of %ooli ."emove the vein portion first. ?ou will need about half cup of leaves shredding only. &ow mix (essan and ba ing powder and two spoons of oil in whole wheat flour thoroughly. &ow add salt! turmeric! chilli powder and Asafoetida in the wheat flour and again mix homogenously. &ow add )ulienned "adish and shredded leaves to the mix of flour . $lowly nead it. Add little water and reach a wor able softness. "oll out 6arathas of /.0 to 7 mm thic ness. As you have added (esan! sometimes the dough will stic to the rolling stone and rolling pin! use dry wheat flour on top of the rolling stone and rub the dough in wheat flour while rolling. ,ry on a 'ava with usual smearing of oil on both the sided . 'his %ooli e parathe is different from the stuffed %uli e paranthe. 'a e care not to drain natural water of "adish as this has that strong taste and flavour. I also suggest that you should use very hot tasting variety of %uli for this %ooli -e 'awa parathe. En*oy>>>>> And feed bac as usual would be *ust great.

--- Poor 4 Masala --MASALA POORI (As in (angalore) I was as ed about %asala 6oories by you some time bac and I had promised that I will go to ;olu@s chat and inform you. Well...I visited two places in fact ! and that too on the same day and had %asala poories. I loved ;olu@s preparation. %y finding is as follows. I will give you the ingredients and follow it up with method of preparation. 2ry peas %asala 3 ladleful +rushed 6ani 6oories 7 to 5 nos (oiled 6otatoes diced / spoonfuls (oiled +hanna 3 spoon (helpuri $ev (ompodi) 7 spoons "aw diced onions / spoonfuls $weet sour chutney / spoons -ara watery chutney / spoons -othumalli 345 spoon ;reen chillies finely cut 345 to 34/ chilli 6eas curry is made using dry peas ! soa ed overnight with soda and pressure coo ed till very soft. %a e a curry with self gravy using ;aram masala ! use this curry as base. (uy 6anipuri sev from out side! precoo the boiled +hanna for adding. 6repare ara chutney using green chillies and -othumalli only ! add salt and water.Add a little salt .&ow prepare sweet sour (helpuri chutney.I have given the recipe in this corner looooooong bac . "est is easy. 6ani puris are bought out side. )ust crush the poories and mix all the ingredients and serve hot. $9 EA$? I$ @&' I'J En*oy>>>>> And feed bac as usual would be *ust great.

--- Poor

K 7an+u ---

POORI-KIZANGU Coim+atore salem +elt, 6um+a'onam and Madras is )here %ou should tr% 3!!R$-

6$BANGU# 9ou )ould simpl% love to enjo% steaming poories )ith !nion flavoured potato curr%# $ am not a great fan of 3oories +ut )ith 6i8angu curr%, $ am a game an% da%# $ am posting this recipe so that %ou ma% enjo% the same on a "unda% morning# $NGR/ $/N*" 5!R 6$BANGU CURR9# 3otato &Boiled( 200 gms !nions &sliced( -20 gms 6adalai maavu -4= cup Ginger &"hredded( -#2 to .C piece *urmeric po)der -4. spoon "alt to taste Lime juice -4= lime */M3/R$NG Mustard seeds - spoon Ulundhu parappu . spoons Asafoetida -4. spoon Curr% leaves . sprigs Green Chillies D to E nos# "liced -4= onion for tempering !il for tempering . to < ladles M/*H! !5 3R/3ARA*$!N Boil and dice potatoes in rather larger pieces and 'eep aside# "lice onions and 'eep aside# *a'e oil in a 'adai and add Ulundhu parappu and mustard seeds first# Heat on a medium flame till mustard starts to crac'le#No) add onion for tempering and let it +ecome +iscuit +ro)n# No) add curr% leaves and add larger portion of onions and let it +ecome translucent# No) add sliced green chillies# After five seconds, add ginger and diced potatoes# *urn thoroughl%# No) add turmeric po)der, salt and ra) asafoetida# $f %ou )ant, %ou ma% add lime juice no) or omit it# Mi7 )ell and let it +ecome steaming hot# "erve )ith hot poories made simultaneousl%# 3!!R$/" 3repare poories the usual )a%# o not use all purpose flour# Use onl% )hole )heat flour# *he poories for 6i8angu are rather large affair &A+out si7 inches in diameter(# *a'e care not to 'nead the dough to a loose consistenc%# 9ou ma% add a little salt if %ou )ant#Roll evenl% using least amount of dr% flour for rolling surface# &*his leaves a reddish tinge on poories(# 5r% on high to medium flame /njo% ::

3lease post the feed+ac'# 5or more recipes, please visit,

--- Poor 4 Pla n --PURIES (6lain) 'a e a large cup of whole wheat flour. &ever use maida or any soft bread flour. Add a spoon of oil and little salt to taste. (ris ly mix the flour till traces of oil are absorbed properly. &ow add little by little water and simultaneously start neading the dough. 'he consistency should neither be too soft or too hard. When the desired level of softness is reached. ma e round balls of the dough and roll on a roller stone with a roller pin. 'he thic ness of the rolled dough should be at least three mm. &ow ta e two ounces of oil in a adai and when the oil is sufficiently hot on the stove! chec with a small piece of dough flattened between the thumb and the finger. 6ut it in oil. If it starts ballooning immediately! the oil is ready for poories. &ow fry poories on a medium flame. Each poori will assume the tennis ball shape if it is small. "oll 8arger! if you want large poories. Cariation MASALA POORIES Add O<A"'E" $699& 9, +hilli powder and quarter spoon of Asafoetida and quarter spoon of salt! a pinch of turmeric powder while neading the dough. And as usual ma e poories. I bet the result would ma e you forget many dishes. It is extremely tasty. 'a e one cup of whole wheat flour. 8ittle oil (one spoon) 8ittle salt Water En*oy>>>>> And feed bac as usual would be *ust great.

--- Potato 5erm 'ell


POTATO-3ERMICELLI ROLLS

Rolls ---

69'A'9ECE"%I+E88I "988$ is a savory which is very easy to ma e and is so tasty that you would li e to ma e it often. It is crispy and crunchy with soft centre. It tastes fabulous with very simple spices which are used *ust li e in (atata Wada. It is usually eaten with spicy sweet sour 'amarind 4 -ha*ur +hutney or plain 'omato $auce. INGREDIENTS (,or five people one helping of about four rolls each)

8OR THE STU88ING G01 gms. 6otatoes of 'hic s in variety 01 to G0 gms of toast crumbs 3 or / onions(%a e crunchy rough paste) 3 $mall (unch of -othumalli 0 &os. ;reen chillies finely chopped 3.0F ;inger piece finely sliced 34/ sp. 'urmeric powder (optional)

3 $p. ;aram %asala 3 sp. of +uminD2hania powder 34/ sp of +innamon powder / $p. 8ime )uice / to 7 $p. $ugar 3 $p. Asafoetida (96'I9&A8) $alt to taste 8OR CO3ERING POTATO ROLLS 301 gms of Cermicelli bro en in very small pieces (use (A%(I&9 9" ;992 ("A&2E2 $E%I?A 9&8?)

METHOD O8 PREPARATION ,or the stuffing! first steam coo potatoes in a pressure coo er. "emove the s in and let cool. &ow add! salt! -othumalli! ;reen chillies and ;aram masala!cinnamon and 2haniaE)eera powders!8ime )uice! $ugar and salt. Also ma e rough crunchy paste(2on@t ma e smooth paste) of 9nion. "emove as much water content as possible by pressing with palm. Add the crunchy onion paste to filling dough. finally add toast powder4crumbs and mix thouroughly . 2on@t press very hard. (read4toast crumbs will bind the potato rolls and also give it uniform golden brown colour. perangayam and slowly mix the ingredients thoroughly . 6otatoes must not have lumps. 'he stuffing should be totally smooth except for crunchy onions. 8et the potatoes be mashed uniformly. 9nce all the ingredients are mixed ! taste for salt and other things. Add anything you want at this stage. &ow ta e a big plate! smear some oil on the surface to avoid rolls stic ing to surface. start ma ing potato rolls of the 6otato stuffing and place in the plate. 'ry ma ing all of them of even si=e. "ub some oil on your palms to avoid potato stic ing to your palms. -eep aside. 'a e a plate and fill up nicely bro en vermicelli4semiya to 3cm length! spread it and eep aside. #eat oil in a adai . While it is getting heated! ta e one roll and roll it lightly in semiya plate evenly spreading semiya stic ing to its surface evenly.'a e care to see that semiya is firmly stic ing to potato rolls and will not come loose while frying in oil. 2rop it carefully in oil or place it on a poori frying =ari($pat$poon) dip the =ari($pat$poon) in oil if you don@t want to get oil burns while droping.and fry at medium flame. -eep turning to give it an uniform golden colour. $erve with sweet 'amarind4-ha*ur chutney or tomato sauce. 'astes heavenly as it is also.

En*oy>>> And 2on@t forget to post your feedbac >>>

--- Ras ,a Muth ,a --RASI/A MUTHI/A ( %ade from leftover "ice)

$6I+E2 "I+E (A88$ I& $A<+EL "asiya %uthiya is one dish that you would love to have. ;enerally as a rule! it is made from leftover rice. It is generally coo ed in the evenings and eaten as it is and the sauce is en*oyed with "otis or +hapathis. 8eftover "ice / cups ;arlic paste / spoonsD3 spoon +hilli 6owder 3 D34/ spoon (esan4-adalai %aavu 34/ to 745 cup 'urmeric powder 34/ D34/ spoons $alt to taste

,or the sauceL (uttermil 011 ml. Water /01 ml. $alt to taste -othumalli F 345 cup ;arlic paste 3 spoon ;reen chilli finely cut 7 to 5 nos. +urry leaves / sprigs 'empering oil / ladles %ustard seeds / spoons "ed chillies 7 nos. ,irst of all! prepare the sauce. 'a e (utter %il and add water to it. 'a e some oil in a tampering ladle and add the temperings. When mustard starts to crac le! temper the sauce. &ow add little turmeric! chilli powders and add / sprigs of curry leaves and a spoon of ;arlic paste. Also add salt to taste. 2o not put too much of salt as the rice (alls would also have salt. After the boiling is over once! add green chillies and -othumalli and remove from fire .cover and set it aside. 6reparation of spiced rice balls 'a e the leftover rice !add (esan4-adalai maavu ! salt! red chilli powder! turmeric powder! ;arlic paste and little water. $lowly mix everything thoroughly. $ee that the rice is properly mashed .%a e the mixed dough to a vadai or slightly softer than vadai consistency. 'aste for salt and chilli . ,inal preparation $et the sauce to a boil and slowly drop the rice (alls mixed dough with bare hands as you would ma e rice vadams. 'he drops of rice dough should be no more than a glass marble of small si=e ! as they would assume a larger si=e after getting coo ed in sauce. ;o on dropping the rice mix dough at regular intervals and complete the process in about five minutes. 2uring this time! assure that the sauce is boiling or almost at boiling temperature. 'a e care and ensure that the dough of rice does not separate! if it separates! it means that you need to put in some more adalai maavu. Also ensure that the sauce is enough! if not! add some more water. After about ten minutes of boiling! the "asiya %uthiya is ready. after adding a spoon of ;hee to each plate. ?ou can eat as it is or with chapathi or rice too.

--- Rot 4 Ghaun-Ba3ar--a Thepla --GHAUN-BAJARI-NA THEPLA (;odumaiE ambu maavu E "oti) (Enough for 30 'hepalas) /. 0 cups of Whole wheat Atta H to 31 cloves of garlic 3. 0 spoon $alt(to taste) 34/ $poon +hilli powder 34/ spoon 'urmeric powder Enough water for dough

/ ;reen +hillies or 6owdered blac pepper 34/ spoon 745 to 3 cup of -ambu maavu ((a*ari Atta) 3 spoon 2haniya )eera powder 34/ sp. each / o=. of oil for 'awa top frying of 'hepalas 3 ladle of oil for ma ing dough

6ost partum diet for a &ursing %other needs to be very carefully planned as per Indian system . Any food that causes gas! 6itta and -apha is to be avoided. 'he food inta e should be easy to digest for the nursing mothers and most importantly! it should not cause ;as problem for the child. 'his is a roti version which is prescribed for the nursing mothers . (ut equally en*oyed by all at any time. 'his is a spicy mix flour Indian bread that can be en*oyed with any curry! but nursing mothers should use (rin*al! "idge gourd curry only. 6eel ;arlic and using the flat bottom of a cup or a serving spoon! smash the garlic cloves till they are almost mashed in pulp. $et aside. Add 9il and salt to Atta %ixture (wheat flour and -ambu maavu)and slowly rub between two palms and mix the whole thing thoroughly. &ow add 'urmeric powder! +hilli powder!2haniya )eera powder! ;reen chillies and and 6ressed ;arlic now. slowly nead the dough. ?ou may use a little by little water. %a e sure that the dough is not hard and not soft li e that of "otis or poories. -eep it for 71 minutes. Actually! if you are a nursing mother! you can use a little extra turmeric powder. %a e small balls (urundais) of the dough for rolling thepalas. &ow roll the dough on a rolling stone or flat surface and ma e a round roti of at least six inches diameter. 6lace the 'hepala on a "oti 'awa and ma e the roti either with oil spread on the ba ed surface or you can use ;hee. &ursing moms can ta e ghee in place of oil. 6lease use a slow to medium flame to roast to a ;olden shade. 'he roasting has to be done on medium4slow flame to ensure proper coo ing of the thepalas. A thepala should not remain uncoo ed or improperly roasted as you are using -ambu maavu ((a*ari atta)! which reamins stic y if not roasted properly.

'his tastes great as it is or you may $erve A curry as mentioned above or with any 2hall. I am sure that once you ma e this 'hepala and use it with any appropriate 2hall or $ide dish! you would fall in love with it. En*oy>>>>> And feed bac as usual would be *ust great. &oteL If you have a problem rolling the thepalas on a rolling stone due to presence of -ambu maavu! I would suggest you to place the dough on a plastic sheet preEsmeared with a little oil. 6ut another sheet on that and using the roller pin! roll as you would any roti. 9nce it is rolled flat! slowly remove the top plastic and using the palm ! place the thepala on another palm and immediately put on "oti 'awa.

--- Rot 4 Masala --MASALA ROTIS Cery few people now down south that "9'I$ li e "ice can be prepared in almost a hundred different ways. Additions of different ingredients results in totally different taste of the "9'I. As a morning brea fast or as an accompanyment to evening meal curry! "otis made with different ingredients and spices ma e a fine difference to the meal. 'hey add on to the nourishing value too. I am giving below an easy method to ma e some different varieties. 'ry and let me now the result. $tanderd roti ingredients Whole wheat flour 3 atora (301 gms.) $alt 3 spoon 9il 4 ;hee / spoons in dough 9il 71 ml for tawa frying. Ingredients as addEons 'urmeric powder! chilli powder! Cendhaium -irai! )ulienned Ash gourd! )ulienned +arrots! )ulienned ;inger!9mam seeds! ;ingly seeds!%ulangi irai! )ulienned "adish! )eera! ;arlic sliced!+urds! )aggery! ;aram masala powder! Asafoetida etc. 2ifferent flours li e -adali %aavu! -ambu %aavu! +holam %aavu etc are also added as add ons for different rotis <se the standerd ingredients and as add on! choose any add on ingredient to ma e a different tasting "oti. ,or example! if you are ma ing masala roti! add quarter spoon of 'urmeric powder! quarter spoon of +hilli powder and any masala with a little asfoetida. %ix them with standard ingredient and after adding enough water! nead the dough which is neither too loose or too hard. It should be wor able under a rolling pin. "oll out round rotis of maximum dia of six inches to eight inches. 9nce you put it on tawa! let it start bulging in small baloons. As soon as one side is slightly roasted! turn it and apply half a spoon or less of oil on the roasted side. &ow let the other side roast. "epeat the process of applying oil and get fine tasting masala roti. ?ou can use the method to turn out different tastes of rotis. ,or 9mam roti! *ust add half a spoon of 9mam in the dough of the above! and you get omam roti. 'humb rule is that in masala roti! standard ingredients are $alt! 'urmeric powder! chilli powder and Asafoetida. 9nly when you are ma ing ;arlic! avoid asafoetida. %a e and En*oy>>>>> And feed bac as usual would be *ust great.

--- Sa+odana /ada --SAGO DANA VADA (Jabbarasi Vadai) /'adasi +rings a lot of varieties#"ago +eing allo)ed form of starch, a lot of varieties are made )ith this +land tasting "ago# !ne is sago 6hichadi and another most popular 3halaAharam is "AG! FA A# $ am posting the recipe as )e ma'e vadais at home# $NGR/ $/N*" -#2 Cups "ago &>a++arasi(

-4= cup Groundnut po)der &coarse( < Nos "mall +oiled potatoes -4.C piece of ginger . to < Green chillies -4= +unch of 6othumalli -4. lemon - *sp# "ugar -#2 sp# >eera po)der -4= sp# *urmeric po)der &optional( "alt to taste !il4Ghee for fr%ing M/*H! !5 3R/3ARA*$!N "elect proven sago of good ;ualit% +ecause some sago dana remain hard even after soa'ing in )ater for over t)o hours and the center remains hard#"oa' for a+out couple of hour &or more if %ou do not get soft sago (at the most &depending upon ;ualit%(#1hen the sago a+sor+s )ater and +ecomes transparent, drain all the )ater and 'eep aside# $f %ou are fasting , then steam4pressure coo' potatoes , peel and mash and use it to mi7 )ith sago#!r else, %ou ma% add a+out t)o spoons of 6adalai maavu &Besan( as a +inder for other times along )ith +oiled potatoes# Ma'e po)der of Groundnuts after lightl% roasting # 3ound4grate chillies and Ginger#"et aside# No) ta'e a )ide mouth vessel and mi7 all the ingredients and )ithout using e7cess pressure, mi7 thoroughl%#*aste for salt#$f %ou find an%thing lac'ing, add at this juncture# "mear a little oil on %our palms and ma'e even si8ed small +alls of large mar+le si8e# Heat up a+out =00 ml of oil in a 'adai and put t)o urundais at a time # 5r% on medium flame ta'ing care to give it an even golden +ro)n colour# *he vadais can +e enjo%ed )ith coconut chutne% or pic'les and tea or just as it is# 9ou can ma'e a variation using 6adalai maavu and asfoetida as e7tras and marvel at the change in flavour and taste# /njo% :: 3lease post %our feed+ac'# $t is ver% important for us all#

--- Rot 4 Phulkas --PHULKAS (;u*arati ballooning roti) #ello All of you>> 'o ma e nice chappathis46hul as which (aloon when "oasted on fire! you need to ma e the dough in the following manner. 'a e required amount of (two cups) Whole wheat flour. Add three table spoons of coo ing oil and half a spoon of salt. %ix the oil ! salt and the whole wheat flour thoroughly. &ow ta e some water and slowly start adding and neading the dough. When the dough is sufficiently soft! eeep it aside for atleast one hour after smearing the whole neaded dough with a spoonful of oil to avoid dryingup. %a e urndais of only lemon si=e of dough to roll +happathis. (sometimes on eeping for an hour! you may have to still soften the dough with a little bit of water as wheat flour sometimes absorbs water more than usual). ?ou must not add too much water or else the chappathis will not baloon and you will not be able to ma e thin chappathis or 6hul as.

'a e a little dry flour and set it aside! With a rolling pin! roll the chappathis on the stone. 9nce the flattened dough is thin and starts stic ing to roller pin! turn the chappathi in dry flour on both the sides and start rolling in round shape. ?ou may have to turn the chappathis in dry flour twice or thrice in order to get very thin (/.0E7mm) thic ness without stic ing. &ow ta e the rolled flat dough and first place it on 'ava. As soon as slight bulges start forming! With a chimta remove the chappathi from 'ava and place directly on fire or flame of the stove. ?ou will be ama=ed to see perfectly round 6hul as .'urn it and coo it on both the sides. "emove from flame and apply nei (ghee) on the thinner side of the phul a. $erve it hot. En*oy>>>>> And feed bac as usual would be *ust great.

--- $ppuma (ra5a)

n Butterm lk ---

RA3A UPPUMA IN BUTTERMILK (%9" <6<%A) "ava <ppumma is very nourishing and tasty &asta variety which ! if prepared properly will win you praise from all those who taste it. I am posting a lesser nown but equally tasty variation. "ava (samolina) 3. 0 cup 9nions / &os +ut in small pieces ;inger finelly chopped 3. 0 F piece $alt to taste ,or tempering (lac gram dhall 3 spoon "ed +hillies / to 7 ;hee4oil 7 ladlefuls (utter %il 011 ml (301 ml extra if needed) ;reen +hillies 5 to 0 finelly chopped ,reshly cut coriander leaves 345 cup 8emon )uice (optional) 34/ to 3 spoon

%ustard seeds 34/ spoon +urry leaves 3 to / sprigs +ashewnuts 0to : nos( (ro en )

2ice onions! +ut and chop4;rate ;inger and cut +oriander and ;reen +hillies and set aside in a cup. &ow ta e oil4;hee in a adai and when hot! add (oth the 2halls and %ustard and "ed chillies. When %ustard starts crac ling! immediately add diced 9nions and $prigs of +urry leaves and sliced green chillies and start turning. When the onion becomes translucent! add "ava in -adai and fry for about two to 7 minutes on a low to medium flame. -eep on turning the "ava . At this stage! add chopped ;inger and fry for 50 seconds. &ow add sour butter mil and desired quantity of salt to the onions in the the -adai. 'a e care that the $amolina 8umps are not formed. ?ou must add the (uttermil very slowly and must eep on stirring the mix. 8et the whole mix simmer on a low flame. -eep some more warm buttermil on hand in case you feel that the it is less and the <puma becomes thic . When the the buttermil is completely absorbed and "ava particles are fully coo ed! remove from stove and you may decorate the <puma with chopped +oriander and fried +ashewnuts. As an accompaniment! you can prepare coconut chutney or serve with Ava ai pic le or 8emon pic le. Adding 8emon )uice is optional. $ome people do not li e very sour <ppuma. $o use your *udgement. 'his variation of <puma tastes totally different. 'ry and you might be surprised. 6lease post your feedbac . It is very important to all of us.

--- $ppuma4 Ra5a --RA3A UPPUMA "ava <ppumma is very nourishing and tasty &asta variety which ! if prepared properly will win you praise from all those who taste it. It is best en*oyed with +oconut +hutney or Ava ai %ango 6ic le or 8ime 6ic le. $emolina (slightly coarse) 301 gms. 9nion (diced) 3 no. +arrot (diced) 3 no. ;reen +hillies 7 to 5 nos. $alt to taste 'omato (diced) 3 no. ;reen 6eas (shelled) 34/ cup ;inger /F piece 'urmeric powder 3 spoon

,or tempering %ustard seeds 3 spoon <rad 2hall 3.0 spoons +urry 8eaves / springs

"ed 2ry chillies / to 7 6ure ;hee 71 ml

2ice onions! +ut and chop ;inger and +oriander and ;reen +hillies and set aside in a cup. &ow ta e oil4;hee in a adai and when hot! add (oth the 2halls and %ustard and "ed chillies. When %ustard starts crac ling! immediately add diced 9nions and $prings of +urry leaves and start turning. When the onion becomes translucent! add "ava in -adai and fry for about two to 7 minutes on a low to medium flame. -eep on turning the "ava . At this stage! add chopped ;inger and fry for 50 seconds. &ow add boiling water and desired quantity of salt to the onions in the the -adai. 'a e care that the $emolina 8umps are not formed. ?ou must add the water very slowly and must eep on stirring the mix. 8et the whole mix simmer on a low flame. -eep some more boiling water on hand in case you feel that the water is less and the <puma becomes thic . When the water is completely absorbed and "ava particles are fully coo ed! remove from stove and you may decorate the <ppuma with chopped +oriander and fried +ashew nuts. As an accompaniment! you can prepare coconut chutney or serve with Ava ai pic le or 8emon pic le. Adding 8emon )uice is optional. $ome people do not li e sour <ppuma. $o use your *udgment. $ome people preEdry roast the "ava and eep it in an air sealed4tight bottle. In this case! you must 'emper the 9nion in a adai and then add +hopped ;reen +hillies ! ;inger and salt in adai and add water and let the water come to a boil. Add pre heated4roasted "ava very slowly and eep on stirring to prevent lumps. "est of the things are same. En*oy>>>>> And feed bac as usual would be *ust great.

--- $thappam4 #n on --ONION UTHAPPAM 6lease soa /11 gms of boiled rice and G0 gms of (lac gram dhall for half a day. Wet grind soa ed rice coarsly li e Idly batter. %a e blac gram dhall in smooth paste. Add a little salt to taste and let it ferment for about one night (31 hrs atleast). &ext day! ma e dosais li e shape on a tawa but thic er. $prin le finely cut onion! green chillies and a little -othumally on top of the spread batter. %a e <thappam li e dosais. by spreading oil on sides and on top of the spread batter. 9nce one side is properly done! invert and let onion side get fried on the tawa. $erve with chutney and sambar. En*oy>>>>> And feed bac as usual would be *ust great.

--- -e0 node ---

--- 6en Pon+al --3EN PONGAL (yellow lentil hotchEpotch $.Indian style) 6ongal! as Cenpongal is nown! is very popular brea fast item .It is en*oyed best with coconut chutney. 3 +up 9f "ice (don@t use very old rice) 34/ +up of 6aiyar parappu (%oong 2hall) 3 'ea spoon of )eera (6ound with mortar ) 34/ spoon of (ro en (lac 6epper 34/ $poon of Whole blac pepper 34/ +up of ;hee (small cup) / (ro en "ed +hillies (9ptional) H +ashew nuts bro en in half or 345th / $prigs of +urry leaves ,irst roast the 2hall in ghee till it turns light pin in colour. +oo this roasted dhall along with fairly new rice in a pressure

coo er. Add along with dhall! whole blac pepper 34/ spoon and also 34/ spoon of )eera in the pressure coo er. After four whistles ! remove the coo er from stove and let steam subside. &ow ta e some ;hee in the adai and fry +ashew nuts till they turn pin ish brown. ,rying must be done on a low flame. At the end of cashew frying! add +urry leaves and 34/ spoon of )eera turn it twice or thrice but no more than 30 seconds. Immediately add the cashew and the contents of -adai to 2hall "ice mixture. &ow add $alt to taste. $ome people prefer to add salt during steam coo ing. I prefer to add half during coo ing and half after the whole thing is ready. It is safe to follow my method. &ow thoroughly turn the Cen 6ongal in the vessel so that salt! cashew! bro en blac pepper and )eeraP mix well. +lose the lid of coo er again for fifteen minutes. 'his will ensure *eera flavour to spread. )eera should be semi bro en. &ow prepare +oconut chutney and en*oy . En*oy>>>>> And feed bac as usual would be *ust great.

--- Handa5o ---

HANDA3O In my introduction ! I have written about our dog who had his own food preferences.'his is the story of 3N:1s .We had a dog named 'ommy!.In those days! almost all male dogs were called 'ommy and females were called )immy.'his mongrel was more than our family member.#e had certain rights which we did not have.#e always new that #andvo is being prepared .%y mom or amala mami when they soa ed the dhalls in the night! he would now that handvo is being prepared tomorrow.#e would refuse to go out anywhere and sit in front of the itchen li e a $phinx in the same pose.,rom time to time! he would sniff and try and ma e out of the progress of ba ing.%ind you ! he would not leave the home to go to his usual rounds of streets where his concubines lived on walltax road! till we served his piece ( ing si=e) of #andvo. #e had many other preferences but that will come with his other li ings or disli ings of certain dishes. ;u*aratis are the only people who prepare #andvo which is a traditional saltyEspicy ca e.?ou can call #andvo as cousin of 2ho las but is ba ed instead of steam coo ed.It has a great taste and is generally a wee end meal (light ) or an evening snac .%any variations are there but I am posting a vegetable rich spicy version. I&;"E2IE&'$ ,or a family of four / helpings) (oiled "ice (parboiled) 3 cup -adalai 6arappu ( +hanna 2hall ) 345 cup <lutham parappu (blac gram dhall) 7 tbsp 'horam parappu ("ed ;ram 2hall ) 7 tbsp 6aiyar 6arappu (;reen ;ram 2hall ) 7 tbsp "ava (optional) / tbsp $our curds 3 cup )ulienned (ottle gourd4+arrots 34/ cup 9nion (thin long sliced 3 no. +apsicum 3 small ;reen chillies (finely cut) 5 to 0 nos. ;rated ;inger 3.0 F

+hilli powder 3 spoon 'urmeric powder 345 spoon $ugar 3tbsp $oda (i carb 34/ spoon $alt to taste I&;"E2IE&'$ ,9" 'A%6E"I&; 9il 01 to :1 ml $esame seeds 3 tbsp %ustard seeds 3 spoon +urry leaves (optional) 3 sprig Asafoetida 34/ spoon %E'#92 9, 6"E6A"A'I9& $oa all the dhalls and rice for 5 to 0 hours! drain and wet grind to a thic paste (coarse li e vadai maavu). &ow add sour curds! salt and a little water and allow to ferment overnight.-eep in a warm place to allow proper fermentation.Adding a piece of stale bread would ensure proper fermentation. &ext stage is preparation of *ulienning of either carrots or bottle gourd (one cup)! drain excess water from gourd and set aside.;rate ginger!cut chillies very fine! slice onion and capsicum in thin slices and set aside. When the fermentation is over! add all the grated! sliced and *ulienned vegetables and spices li e chillies ! ginger!capsicum etc to the fermented dough.Also add chilli and turmeric powders and sugar.%ix soda bi carb in a spoon of oil and ma e mil y solution and add it to the dough.%ix thoroughly.If you add a little sour curds again at this stage it will be great.. &ow prepare a non stic pan or a big adai.add oil and all the tampering spices (except sesame seeds).$et the flame on medium.When mustard starts to crac le! immediately add sesame seeds! they will immediately start crac ling.&ow pour all the #andvo dough in the pan4 adai and set it to a low flame .+over with a lid.9r if you are using an oven! put it in pre heated oven at about 3G0 to /11 centigrade . 8ate it ba e for about 30 to /1 minutes in a non stic pan.+hec if the under crust is brown .If brown! turn the +a e and let the other side coo in the non stic pan (inverting and removing the ca e without brea ing is very essential) .If you are using an oven! when you see the upper crust brown! turn the other side and let the underside brown also.$ome people do not let the underside brown if they are using an oven! this leaves inside uncoo ed. A fine aroma will prevade when the ba ing oven or the lid is opened. 'he #andvo is ready.8et it cool for about ten minutes.%a e ca e li e and ca e si=ed pieces and serve steaming hot with chutney or sauce or with ;arlic chutney. En*oy>>> 6lease post your feedbac if you have en*oyed this dish. ,or more of my recipes ! please visit my website!

--- P#/&ERS --PODI...PO4DERS...PODI...PO4DERS

Sp!-# u. o% sp"-!s a*a"la'l! "n Ind"a &as '!!n %u #&! !n "-&!d and #a2!n ') !n#! p "s"n$ &ous!,"*!s o% an-"!n# and no# so an-"!n# #".!s( #o a ,ond! %ul l!*!l ') - !a#"n$ !9o#"- and DI88ERENT a o.as ') -o.'"n"n$ d"%%! !n# sp"-!s. No -oun# ) "n #&"s ,o ld -an 'oas# o% so .an) d"%%! !n# po,d! s1po,d! !d sp"-!s as Ind"a. Po,d! s a ! l"2! s!- !# %o .ula! o% -o2!. E*! ) %a."l) &as #&!" o,n !-"p!. I &a*! # "!d #o p !s!n# #o )ou so.! o% #&! .os# sou$&a%#! po,d! s and+Ga a. Masala+ po,d! s as #&!) a ! -all!d( "n #&"s 'oo2.

--- Garam Masala --GARAM MASALA What is scent to a flower! is ;aram masala to a recipe. Enhancement of taste is the essence of the success of any recipe. ;aram %asala does that *ob very effectively. <nfortunately people use ;aram %asala without understanding its proper application. 6oor coo s pass off any substandard coo ing by adding or mas ing the dish with ;aram %asala. 'his is unacceptable (7 %onth@s supply for a family of 5) 2hania 301 gms. )eera 01 gms +loves 31 gms +innamon 01 gms (lac pepper 31 gms +ardamom 30 gms (ayleaf 31 gms +araway seeds 3 spoon $tone flower(2hagad 6hool) 0 gms Anis star 0 &os (remove seeds) $ombu (fennel) / spoons "ed +hillies 0 nos 2ry all the spices in sun or light roast them in ;hee and powder them to a fine nice $amolina consistancy. 6ac in a glass bottle .<se in quarter spoon or one spoon measure only. 'his is all purpose masala which can be used in almost any preparation from curry to (isi (ele (hath or 6ani puri or masala puri etc.. <se your *udgement in usage. En*oy>> 6lease post the feedbac ! waiting eagerly for it.

--- Garl ' Pepper Po0der --9ne of thre ;reatest'elugu actress! the thespian mother in law of 'elugu screen 8ate $urya -antham ;aru (%y land lady in +I' colony ) was not only a fire belcher on the screen but off the screen as well. $he was a fire eater.#er food was not for the soft hearted and soft tongued mortals.$he would coo 6uliodhirais and other items when she was free and her measurement would be fistful of red chillies.;od >>>.$he used to sprin le this red powder on rice and en*oy.Cow.>> It used to be really great.(ut when you try this! be careful of A,'E" $#9+-$.>>>
GARLIC PEPPER PO4DER

'his is a fiery but tasty mix and eat powder which I have termed *ocularly as E9 I E' variety.(Eat 9nce And En*oy 'wice) 'his is to be eaten with ;hee or ;ingly oil with rice. INGREDIENTS ;arlic 311 gms (three medium pods) 6epper corns 3 tbsp 6ottu -adalai4fried ;ram 2hall / to 7 spoons. "ed +hillies H to 31 nos +opra grated 3cup +urry leaves / sprigs 'amarind 3 marble $alt to taste (/ spoons) METHOD O8 PREPARATION +lean ;arlic! destal +hillies (don@t remove seeds). ;rate a deccicated (half) copra.light fry the chillies and curry leaves in a drop or two of oil or dry roast. $imilarly fry dhall in a drop of oil till brown. 2ivide tamarind in small portions. &ow powder all the ingredients to a smooth consistancy first. When done! add this powder to grated copra and again chec for salt and hotness! if needed add blac pepper and chilli powder to taste. %ix in a mixi *ar and pac in a glass container. 'his powder goes well with rice ! with dosai and adais. <se with groundnut oil or ghee. ?ou can use roasted ;ingly powder in place of adalai or dhall . 'ry and tell me .?ou would love it. En*oy>>

--- Gun Po0der 1or r 'e --GUN POWDER (And ra)


An%one )ho has ever ta'en Andhra Meals in a Genuine Andhra Restaurant, )ould +e served )ith Gun 3o)der )ith Rice and Ghee#*he most +eautiful thing a+out Gun3o)der Rice is, the more %ou have it, the hungrier %ou +ecome#6eep Gun 3o)der prepared in %our house and $ +et %ou )ill get addicted to having Gun 3o)der Rice almost dail%# $ have seen people just having Gun po)der rice and almost nothing else#Go ahead and tr% out#!ne of the Most Addicted person is m% son )ho )ould not refuse it all the <@2 da%s#*he condition is, *H/ R$C/ MU"* B/ "*/AM$NG AN *H/ GH// "H!UL B/ H!*# $NGR/ $/N*" &5or Gun 3o)der( 3uffed Channa Grams&oduchhu 'adalai( <20 gms Red Chillies -0 to -2 nos Garlic D2 to -00 gms Ghee . to < spoons "alt to taste &. t+s p( M/*H! !5 3R/3ARA*$!N *a'e a 'adai and fr% red chillies for just <0 seconds lightl%#Add 3uffed Grams )ith Chillies and fr%4roast for a+out five minutes in Ghee#*he condition is that the grams should leave all the moisture and chillies must +e dr%#Add peeled Garlic and turn three or four times, add salt , mi7 properl% and set aside to cool# 1hen cold, po)der it in a mi7i#"ift the Gun po)der to remove hard Gram particles#At this stage taste for

salt#3o)der the hard portion last#*he po)der should N!* +e li'e maida#5ill it up in a dr% glass +ottle )ith )ide mouth#6eeps good for months# 3repare rice as usual up to %our need#*he rice is going to +e served steaming so %ou must coo' )ith minimum needed )ater# "erve rice )hich is steaming#Add t)o spoons of Ghee on top of rice and add re;uired GUN 3!1 /R on top#Mi7 and enjo%::: *his rice must +e eaten )hile reall% hot#*he rice ma% feel dr% to eat )ith Gun 3o)der +ut surprisingl% it )ill not stic' to %our chest or throat#*he more %ou eat, the hungrier %ou )ill +ecome# "o Go and Get Hoo'ed to this Andhra 1onder#::: After Ghee Rice, $ am sure that this )ill dra) ma7imum response#:: 3s# 5i7 num+er of chillies as per %our a+ilit% to )ithstand hotness#But $ recommand that %ou must stic' to specified ;uantit%#

--- Idl, Pod


IDL/ PODI

---

Anyone who has tasted Idly podi with &alla Ennai (;ingly oil) in "ama (havan near 'hambu chetty street in %adras! or tried "asams or $ambar of this GGG 2hideer %ix birth place of excellent %asala powders! would never forget the taste. It is a pity that very few people now that GGG 2hideer powders was the pioneer in masala powders and Instant mixes! in south India. 'he secret of the sambar taste of "ama (havan lies in their usage of pure spices and pure Asfoetida. I am trying to reproduce that <nEbelievable taste here in the form of Idly podi. I ma e this podi at my home and has lovers of that all over. (lac ;ram 301 gms.(one cup) (2ehus ed) dhall4whole ) -adalai 6arappu 3 tbsp "ed +hillies 31 nos 2hania seeds 3 tbsp Asfoetida 3 spoon 'amarind 3 marble $alt 3 tbsp ;ingly oil 3 tbsp ,ry dehus ed blac gram dhall4whole and channadhall in a spoonful of oil till blac gram dhall becomes pin ish brown. ,ry4"oast +hillies and 2hania in the same adai till dhania seeds start popping and chillies become crisp .'a e care that chillies should not burn. Add salt and remove in a cup. When the ingredients cool down! using a mixi! powder the ingredients including a marble of tamarind (separated in small portions) coarsly. 'amarind must be mixed properly and should not form lumps. I use a tric . I powder 745 portion coarsly and a quarter a bit nice powder of masala consistancy. Add raw Asfoetida in the powder portion of podi. &ow mix both the powders thoroughly in a mixi. (I use pure Asfoetida for this podi! so try and buy good Asfoetida ) If you are using pure Asfoetida! use only pea si=ed quantity. +hec for salt and fill up in an air tight container.<se with Idly along with ;ingly oil. En*oy>> 6lease post the feedbac ! waiting eagerly for it.

--- Karnataka Sam"ar Po0der --KARNATAKA SAMBAR PO4DER I am posting -A"&A'A-A $A%(A" 69W2E" (692I) "ecipe which was long overdue. 'here are two versions to this powder. 9ne I have posted here. 'he second version has little +innamon and %oggu (maratti moggu) in it. 'hat powder

seconds as (isi (ele (ath powder also. "edchillies 3 cup (34/ cup (edagiD34/ cup any hot variety) 2hania 3 cup "ice 7 spoons <rad dhal Q table spoon +hanna dhal Q table spoon (lac 6epper Q table spoon 'urmeric 3 F piece #ing (asafoetida) 3 spoon +urry leaves 7E5 sprigs %ustard R spoon )eera / spoons 9il for frying (optional) 2ry roast all the items individually on a very low flame. ,irst dry roast channa! urad dhal till light pin . 2ry roast mustard seeds till it mustard pops out. &ow dry roast 2hania I chilies till 2hania starts to pop out. 'urn curry leaves in the same adai for about 50 sec and finally dry roast turmeric pieces and *eera seeds similarly (you can brea it in small pieces with a mortar) for 3 Q minutes. Again mix all the ingredients in the still hot adai! switch off the gas. Add one spoon of asfoetida and mix thoroughly. +lose the adai with a lid I let it stand for one hour. After one hour! powder the ingredients. 'a e care not to ma e a very fine powder. 'his amount of powder will last you for at least a wee . I@m not in favour of storing sambar 4 "asam powders for long time. I promise that your sambar will taste heavenly when you prepare arnata a sambar with this sambar podi. &oteL $ome people roast chilies in a little amount of oil. ?ou can choose to do li ewise if you want dar er sambar. 'he method of preparing <2I6I $A%(A" with this recipe will be discussed later on. En*oy>> 6lease post the feedbac ! waiting eagerly for it.

--- Madras Curr, Po0der ---

%A2"A$ +<""? 69W2E"


I am not in favour of using readymade powders but in present circumstances! using ;aram %asala powder ! +urry powders and sambar "asam podis has become an integral part of coo ery. 'his is due to paucity of time. $o how can #emant escape from thisJJJ. I am posting %A2"A$ +<""? 69W2E" today. 'his will be followed by ;aram %asala and other powders and ready to eat podis li e +hutney podi! +urry leaves podi and host of others . %adras curry powder is a fantastic blend of spices which was populari=ed all over the world by the (ritishers. 'heir +#I+-E& +<""? and %<''9& +<""? was too hot to handle for the uninitiated . 'his one curry powder has its humble origins in %adras. 'he fisherman community and the 6ariahs were the people who according to me were the people who should be credited with this curry powder combination. I have ta en +<""? "I+E in 'o yo which was really so authentic! that I myself was perspiring profusely eating it. %y )apanese friends had their faces blood red and their language incoherent. ?et they used to stand in a long line '9 E&)9? '#I$ ,I"E 2"A;9& . ?ou would be surprised to now that in 'o yo and 9sa a! the business district has many +<""? "I+E +9"&E"$ (#ole in the wall) *oints which are extremely popular.
INGREDIENTS #ot +hillies /11 gms. 2hania seeds 301 gms. (lac pepper 30 gms. ,enugree seeds 3 spoon %ustard seeds 3. 0 spoons )eera 3. 0 spoons (lac gram dhall 3 table spoon 'horam 6arappu 3 table spoon

Idli "ice 3. 0 spoons Asafoetida 3 spoon 'urmeric powder 34/ spoon +urry leaves 34/ +up

METHOD O8 PREPARATION As all the powders in $outh! it is important that the ingredients need to be sun dried till chillies crumble when pinched and so should 2hania. (ut since it may not be possible for most of you! dry roast each ingredient separately in an Iron -adai *ust to let the moisture leave the ingredients. 9nly rice needs to be roasted till the grains become light pin and curry leaves should crumble. use your mixi and grind to powder all the ingredients properly. <se an uniform maida sieve to sieve the powder. 'he powder is to be stored in an air tight container. ?ou must not use plastic *ars or pet *ars to store powders! a ;lass *ar is a must. <se this powder to ma e %utton curry! %een -o=ambu! +hic en +urry etc. 6lease do not confuse this powder with $ambar 6owder. this mista e is repeatedly committed by foreignersP they thin sambar powder and curry powder are same. E&)9?>>>> And I would love to have your feed bac please.

--- Maharastr an Goda Masala --MAHARASHTRIAN GODA MASALA I would suggest you to ma e -olhapuri Cegetables curry (cauliflower) or -olhapuri chic en with this masala. +oriander seeds 311 gms. 2ry +oconut 345 +innamon 31 stic s 3F si=e Asafoetida 34/ spoon 'urmeric powder 3 spoon 2hagad 6hul 3 spoon )avantri 34/ spoon )eera 3 spoon not to be roasted +umin seeds 5 table spoons $hah*eera 7 table spoons +loves 3 spoon "ed chillies 31 nos. 6epper corns 34/ spoon $esame seeds 0 table spoons )ai phal (nutmeg) 345

'a e a adai and put in a little oil. Add all the ingredients except +oconut and 2hania seeds. "oast for about four to five minutes. 'a e down the adai and empty the contents to cool. 6ut 2hania and +oconut (copra) in the same adai and dry roast for about four to five minutes. %ix the roasted ingredients and powder in a mixi along with one spoon of )eera which is not roasted . ,ill in an air tight glass bottle. 'his %aharashtrian ;oda %asala is used in a number of dishes. ?ou may try both vegetarian and non veg dishes using this masala. If you have a problem getting the ingredients! I will suggest a tric . (uy any garam masala powder which is branded (except 6un*abi). Add little *eera! 2hania ! $esame and 2ry coconut powders . 6resto. . . ?ou have ;oda %asala.

--- Meth

Masala Po0der ---

METHI MASALA PO4DER 8OR KHAKHARA

311 gms methi (,enugree ) /0 gms "ed chilli powder (8E$$ I, +#I8I 69W2E" I$ #9') $alt to taste #ing a pinch (lac salt a little 9il two to three spoons. Cery lightly fry fenugree in oil and then mix with chilli powder and salt and "aw Asfaoetida and roc salt. &ow ma e a rough powder li e idly podi. 6"E$'9...?our methi masala for ha hara is ready.<se chili powder to your taste please. $6"EA2 A 8I''8E ;#EE 9& A -#A-#"A A&2 $6"I&-8E %E'#I %A$A8A 69W2E". E&)9?>>>> And I would love to have your feed bac please.

--- M lk Masala Po0der --MILK MASALA PO4DER %il is an essential part of ;rowing up. +hildren have basic aversion to mil unless it is mas ed by chocolate or mango flavour or something li e that. 'his is the sad part. %il is an emulsion and a bit hard on the stomach if it is a daily routine. It should be your endeavor to ma e children drin mil and that too without artificial flavours . I am posting %I8- %A$A8A which has ingredients to ma e %il palatable and also easier to digest. It will no more be a forcing ritual on children. ?ou can treat and greet your guests too with %il %asala 6owder. Almonds 301 gms. +ardamom /0 gms. $affron 0 gms. 6istachio 01 gms. )a*i a (nutmeg) 31 gms. (lac pepper 31 gms. (optional)

$oa Almonds in hot water for fifteen minutes and when the brown s in is loose! remove it. Immediately wipe clean Almonds and dry them fully. If needed! put it in oven for a minute to desiccate as much as possible. +lean 6istachio. "emove seeds from cardamom and don@t discard the tough green covers. 6ut them in your tea leaves *ar. &ow powder all the ingredients including saffron in a clean %ixi )ar. 'a e care that you remove the blades of the mixi first and clean it thoroughly with detergent. $ometimes if you don@t do that! your badham powder will smell of 9nion and ;arlic which get deposited under the blade. 9nce you powder the ingredients! store in a glass *ar. 6er glass of mil ! you may use 34/ spoon to 745 spoon of %I8- %A$A8A 69W2E". %ethod of preparing mil with masala powder When you want to use this powder! first warm the mil on medium flame. (efore it starts to boil! 745 th of the way! add required quantity of powder ! stir properly! add sugar *ust when mil starts to boil. "educe the flame to sim and let it simmer for about one minute. +lose the vessel for three to four minutes. &ow you can serve %A$A8A %I8-. En*oy>> ,eed your children mil with this powder and then post the feedbac

--- Pulao-B r,an


PULAO-BIRI/ANI MASALA

Masala ---

(/ months supply for a family of 5) 2hania 311 gms )eera 30 gms White hot chillies 0 gms 6epper 31 gms +loves 31 gms +araway seeds 31 gms +innamon 31 gms +ardamom 31 gms &utmeg 0 gms )avantri 0 gms (red part of &utmeg outer shell) ,ennel seeds 0 gms (ey leaf 7 nos 6oppy seeds 31 gms 'urmeric (powder) 7 spoons Asfoetida 345 spoon ( optional) "oast 2hania! )eera! ,ennel 6oppy seeds ! cloves !cinnamon caraway seeds in ghee till light brown. 8et it cool and powder. +ardamom! &utmeg! )avantri! 'urmeric Asfoetida ! white chillies and bayleaves are to be light roasted and powdered %ix both the powders in %ixi and fill up in a dry clean glass bottle. <se as per your needs. ?ou can sundry the above spices and powder them and use .6ounding the spices is always better than powdering in a mixi or a blender. I hope that you would try your own home made masalas. En*oy>> 6lease post the feedbac ! waiting eagerly for it.

--- Rasam Po0der --RASAM PO4DER 'o be used within 31 days. ;ood for single person 345 cup "ed chillies 34/ 'ablespoon +hanna dhall ( adalai parappu) 34/ 'ablespoon 'oor dhall (thoram parappu) 34/ 'ablespoon %ustard $eeds 345 'ablespoon urad dhall (ulundhu parappu) 345 cup 2hania seeds / spoons )eera 3 spoon of (lac pepper 3 spoon of ,enugree seeds 3 spoon of Asafoetida powder / or 7 springs of +urry 8eaves 2ry roast all the dhalls till they are pin . -eep aside. &ow dry roast chillies and dhania seeds +oriander seeds) and curry leaves for two to three minutes on a medium flame. -eep aside. &ow dry roast fenugree and mustard seeds till they start popping out. 2ry roast (lac pepper similarly. %ix all the above roasted ingredients once again and add 3 spoon of Asafoetida. (ris ly turn the dry mix for 71 seconds to 50 seconds. "emove the above from adai and put it in a glass bowl. +over it for about 71 minutes. ;rind it in grinder to not too fine powder! but not too course. 6ac it in a glass air tight *ar. <se this podi in "asams of different varities. E&)9?>>>> And I would love to have your feed bac please.

--- Sam"ar Po0der --SAMBAR PO4DER "edchillies 3 cup <rad dhal Q table spoon 'hoor dhal Q table spoon 'urmeric 6owder Q inch +urry leaves 7E5 sprigs %ustard R spoon 2hania S cup +hanna dhal Q table spoon (lac 6epper Q table spoon #ing (asafoetida) 3 spoon ,enugree R spoon )eera / spoons

()eera is optional. -arnata a sambarpodi has *eera so if you want arnata a sambar! you may add *eera) 2ry roast all the items individually on a very low flame. ,irst dry roast channa! urad! thoor dhal till light pin . 2ry roast fenugree and mustard seeds till it turn pin and mustard pop out. &ow dry roast 2hania I chilies till 2hania starts to pop out. 'urn curry leaves in the same adai for about 50 sec and finally dry roast turmeric pieces (you can brea it in small pieces with a mortar) for 3 Q minutes. Again mix all the ingredients in the still hot adai! switch off the gas. Add one spoon of asafoetida and mix thoroughly. +lose the adai with a lid I let it stand for one hour. After one hour! powder the ingredients. 'a e care not to ma e a very fine powder. 'his amount of powder will last you for 7 to 5 days. I@m not in favour of storing sambar4"asam powders for long time. I promise that your sambar will heavently when you prepare with this sambar podi. &oteL $ome people roast chilies in a little amount of oil. ?ou can choose to do li ewise if you want dar er sambar. E&)9?>>>> And I would love to have your feed bac please.

--- Tea Masala --TEA MASALA We ;u*aratis are famous for ma ing %asala for spiced tea in India. 'ry the following combination for spice powder which we follow religiously since generations. 2ry ;inger 301 gms. cinnamon 01 gms. (lac pepper 01 gms. +ardamom /0 gms. %a e a fine powder of the above and use about two pinches of powder per cup of tea. 'he best method of mixing the powder is *ust when the tea is mixed with cream and mil ! and heated! if you are using Indian method of ma ing tea) 9r if you are ma ing tea English style! you can add tea leaves and 'ea masala powder together. 8eave it aside covered for about five minutes. &ow you can mix cream to tea and use. I have reduced blac pepper in the above version from our normal quantity by more than 01M as I thin you do not li e pepper much in your tea. 6s. $ome people add cloves but I have found cloves rob the other spices of their spiciness. E&)9?>>>> And I would love to have your feed bac please.

--- -#--6EG ---

--- Andhra Ch ll
ANDHRA CHILLI CHICKEN

Ch 'ken ---

,irst steam coo the chic en legs after marinating in light spices li e garlic4onion4ginger paste and salt. "emember the marination must be very light for about 50 minutes . 9nce the marination is over! fry the chic en legs in oil or steam coo till 745th coo ed. &ow ma e a semi paste of ;reen chillies and +apsicum. It would be better if you uses pounded chillies and capsicum. $mear the semi coo ed chic en with green chilli4capsicum mixture and leave it for about another 50 minutes in a fridge. 'his is second garnishing. After 50 minutes! ta e out the chic en and saute the chic en (2on@t fry ) in a adai with about three spoons of oil. 'his will ensure real taste of chillies be preserved and capsicum will impart fantastic aroma of chillies. When the chic en is done after six to ten minutes! serve hot. ?ou may ma e a little gravy of chillies and capcicum and smear the chilli chic en with that gravy. I am sure you would love the taste .6lease let me now how this chic en turned out.

E&)9?>>>> And I would love to have your feed bac please.

--- Bom"a, &u'k --BOMBA/-DUCK ($tuffed and ,ried) (ombay 2uc 5 nos ($ubstitute with any flat fish which you can slit and open li e a boo ) 9nion 3 no medium si=ed ;arlic 0 to : podes ;reen +hillies / to 7 nos. -othumalli 3 bunch ;inger 3F piece )eera 6owder 3 spoon 'urmeric powder 34/ spoon 2hania 6owder 3 spoon (optional) +hilli powder 34/ spoon (esan4"ice flour 345 cup $alt to taste 9il for frying If you ta e seafood of any coastal belt either northeast or west or south! every region has developed its distinctive style of coo ing seafood !but one common factor is usage of spices. 'he number of spices that go in preparation of most of the fish curries or most of the other sea foods is surprisingly limited to four or five basic spices li e +ummin! 'urmeric! +hilli! 9nion ;arlic and -othumalli. Cery rarely with an exception or two! ;aram %asalas and other spices are used. (ut the sheer variety of coo ing medium li e +oconut mil to %ustard oil ma es a whole lot of difference in the final outcome. I have ta en $ushi and $hashimi during my so*ourns to )apan but fran ly spea ing I have relished (ombay duc fried in oil or 6ompret as coo ed in ;oa more than sheer raw taste of )apanese fish. )uicy crabs and 8oabsters done Ala -erala $tyle or ;oan style have given me more satisfaction than done in +ontinental style. %ay be because I am a spicy person from very young age and my 'astes have been over spoiled by my Aunt! %other and later on my wife and myself . I am starting with Ever ;reen (ombay 2uc recipe .#ope you would relish and let me now the result. $ince I am not coo ing non veg. food! your feedbac would be a great help. 'his variety of fish is most popular on western coast. 'his is a stuffed and fried fish without any gravy! 'he sheer taste of white meat with fiery spices still brings bac memories. +lean the fish thoroughly. %a e a slit lengthwise almost up to the other end. "emove the centre bone carefully not leaving any piece .?ou should be able to open the fish li e a boo . $ome people eep it immersed in #aldi water for some time. %ay be this is to disinfect it. 6ress dry lightly and don@t leave any water in or out. $et it aside. 6luc -othumalli! and grate ginger for ma ing paste. $lice ;reen chillies . +rush ;arlic pods with stone and Also crush 9nion with hard blows. %a e a paste of all the ingredients in a pastle .'rue flavours come with pounded and stone paste masalas. If you don@t have the facility! use a mixi and ma e a fine paste. "emember that you have no other chance to add salt. $o chec for salt now and add to paste before filling the fish. $tuff the fishes and if you are afraid that the stuffing would spill! tie each fish with thread. ;enerally careful frying will prevent spilling of stuffed masalas. &ow rub each filled fish in (esan4-adalai maavu or "ice flour lightly. $ome people add a little salt and %asala to the flour also. ?ou can do that if you want. 9nce all the fishes are smeared in flour! fry in a -adai with not too much of oil. $ee that the fish is not immersed fully in oil. %aintain that level of oil. (etter still is to shallow fry in a non stic pan .When the outer flour becomes dar er! (it should not ta e much of frying time on a low medium flame for this fish to get coo ed). +hec if the fish is properly coo ed in each case. $erve steaming hot with rotis. 2o let me now how you did. E&)9?>>>> And I would love to have your feed bac please.

--- Boneless Ch 'ken Curr, --BONELESS CHICKEN CURR/ /01 ;ms of chic en breast and boneless meat 'hree fairly medium si=ed onions! ,our tea spoons of ;inger ;arlic paste for marinating 9ne spoon of 6aste of &utmeg and three to four cloves and five cardamoms 'wo to three spoons of paste made out of six to seven +ashewnuts or 6eanuts and 6oppy seeds for the gravy 9ne spoon of +innamon powder #alf a spoon of 'urmeric powder 'wo spoons of chilli powder (small)

9ne cube of papaya fruit mashed ( 'his will ma e the chic en very soft) 'wo tomatoes finely diced 9ne spoon of 8ime )uice 'wo spoons of ;hee49il $alt to taste 'wo stic s of +innamon ,our to five cloves %a e the paste of onions and eep aside %a e paste of ;inger and ;arlic about four 'ea spoons add a little salt &ow gently smear the ginger and garlic paste on the pieces of chic en. &ow rub the pieces of chic en in the &utmeg !clove and cardamom paste -eep it in the fridge for about 50 minutes to one hour. When the marination is over ! ta e the chic en out and let it be at the room temperature for another ten minutes or so. 'a e a -adai and put ;hee 4oil! Add a piece or two of cinnamon and four cloves for tempering. 'a e the onion paste and put it in -adai when the oil is hot. 'urn the paste in adai till the raw smell of onions goes off and oil 4ghee starts to separate. Add salt to taste. 'a e into consideration the need of salt for gravy also &ow add diced tomatoes and 9ne cube of papaya and saute till 'omatoes become tender. &ow add the +hic en pieces in the adai! Add two spoons of +hilli powder! half a spoon of 'urmeric powder and one cup of water +over the -adai with a lid and allow the chic en to coo on a medium flame . ,rom time to time chec for water and eep adding small quantities of water. When the coo ing is 745 th over! add +ashew nuts paste with little water. %ix thoroughly 'his is to avoid stic ing of gravy at the bottom during coo ing 'he chic en will ta e about fifteen minutes to get coo ed. When the chic en if perfectly coo ed! add little lime *uice to taste. ;anish with silver foil and cream if you want and serve hot. &9'E. In my experience! if you are serving for dinner! it is better to coo the chic en or any spiced dish at least two hours before the dinner or lunch time. 'his brings out the best of the taste. E&)9?>>>> And I would love to have your feed bac please.

--- Ch 'ken-&hall Ko1ta --CHICKEN-DHALL KO8TA IN KORMA CURR/ (-o=i masala <rundai -urma). All would be mothers need extra nourishment and also a taste that induces them to eat more. At the same time their proteins and minerals requirements must be met. I have created a chic en 2hall ofta +urry in -orma which would ma e them eat rich diet with spicy taste. And their protein! minerals and extra cholestrol4fat diet will be met. ,or gravy 9nion 6aste 34/ cup ;arlic 31 cloves +oconut 6aste 345 cup 'omato 6uree 34/ cup $ugar 34/ spoon

;inger /Fpiece (thumb thic ness) ;reen +hillies / &os. 6oppy seeds paste / to 7 spoons ,resh +urds (not sour) 5 spoons

2ry spices powders 'urmeric 6owder 345 spoon +innamon powder 745 spoon +love powder of 7 cloves )eera 6owder 34/ spoon 2hania 6owder 3 spoon +hilli 6owder 745 spoon $alt to taste ;aram %asala 6owder 34/ spoon (optional) ,resh 8ime *uice4 sour curds as souring agents to taste ,or chic en masala vada ;reen chillies / to 7 nos. 9nion 3 no. "ed +hilli powder 345 spoon $alt to taste -adalai 6arappu (channa dhall) 3.0 cups (soa for / hours) +oo ed +hic en pieces (small) 301 gms. (3 cup) ,or tampering +innamon stic s 7 to 5 nos. (ay leaves / nos.

+loves 0 to : +oo ing oil4;hee / to 7 ladles

%a e a paste of adalai parappu of Idly maavu particle thic ness. 2on@t ma e very fine paste .$ee that the consistency of the paste is thic li e masala vadai!and use water to a bare minimum.set aside. $lice finely chillies and onion.+oo boneless chic en with salt and a little ginger garlic paste in a pressure coo er.%a e small pieces and eep aside. &ow add sliced chillies! onion and salt along with a little chilli powder to the paste of dhall. %ix thoroughly.&ow ma e flat round vadais in hand .6lace chic en piece in center and close sides.%a e a round shape of si=e a small lime. 'a e oil in a adai and deep fry the chic en urundais ( oftas) till biscuit brown.$et aside .. %a e pastes of all the

ingredients of ;ravy and store in different cups. %a e powder of +innamon!)eera! +love! etc.'ry and ma e fresh powder of 2hania seeds also.-eep aside all the pastes and dry spices. 'a e a little ;hee4oil in a -adai add 9nion paste after the ghee is #ot! let it turn golden brown.Add ;inger and ;arlic paste and turn for two minutes ! now add 'omato puree and fry till oil separates! add fresh curds! coconut paste and stirr for a minute. &ow add all the dry spices powders ! ;aram masala powder and salt. ,ry for about another minute. &ow add poppy seeds paste. $immer for another five minutes .&ow taste for salt and chillies. If needed! add extra as per your taste. At this stage! add the 2hall4+hic en <rundais (-oftas). If you need more sour! add sour curds or 8ime *uice to taste. %ix thoroughly. &ow prepare tampering with rest of ghee4 oil and add +innamon and +loves ! (ay leaves and )eera .When cloves start popping! tamper the -urma and cover it. $erve hot after 31 minutes. 'his 2hall +hic en <rundai ( ofta) in -urma would steal the hearts of all your loved once. E&)9?>>>> And I would love to have your feed bac please. I really value your words.

--- %am" Pasanda --LAMB PASANDA All the ingredients are for 5 people. &ec fillets of 8amb 011 gms. 9nion thin sliced / large (pin ) ;arlic (strong) 5 to 0 cloves ;inger 3F 'humb thic piece +urd (with natural fat) 3 cup (301 ml) +ream or +oconut mil 3 cup Water 3.0 cups $alt to taste +ashew nuts paste4Almond paste 3 table spoon ;hee4"arified (salt less butter) 7 ladlefuls (01 gms.) 2ry spices +oriander powder / spoons 'urmeric powder 34/ spoon +innamon powder 34/ spoon ;aram %asala powder 3 spoon

+umin seeds powder 3 spoon &utmeg powder 345 spoon "ed +hilli 6owder 3 .0 spoons ,resh pepper powder *ust a pinch or two

$lice 9nion in thin slices! ma e a paste of ;inger and ;arlic by crushing them and not in a blender. $et aside . I would advise you to ta e lamb nec fillets and cut in cubes of about an inch and half si=e or larger as per your choice. set aside. 'a e ;hee4"arified butter in a frying pan and heat it on medium flame. When hot! add sliced onions and fry till onions are pin ..&ow add 8amb meat cubes (if you are serving the (ritish! buy red meat or else #alal meat). ,ry till meat is almost brown and tender. &ow add ;inger ;arlic paste! turn for 71 seconds to a minute and then add all the dry spice powders and +urds. ,ry them for exactly 71 seconds and then add water and bring it to boil. 8et the whole thing simmer for about /0 to thirty minutes ..'he spices would wor up in meat. (y now the meat would be tender. &ow add cream or coconut mil and paste of cashew or almonds and ;aram %asala powder. %ix thoroughly and let it simmer for further four to five minutes. 8A%( 6A$A&2A is ready. $erve after one hour of preparation after reheating. $erve with Indian (read! 'andoori 6aratha or *ust any (read from Indian cuisine. E&)9?>>>> And I would love to have your feed bac please. I really value your words. 'han s to un nown contributor and -ingshu for recipe.

--- Meen Ko7um"u --MEEN KO=UMBU $unday in %adras city is reserved by $imple minded +inema cra=y footpath dwellers of 6ariah caste for %een -o=umbu and %utton curry. If you ta e a wal around ;eorge 'own or 6ar 'own! around nine A% ?ou would not fail to see on every foot path these being coo ed. 'hayar Amma was our house maid wor ing for a salary of seven rupees per month. $he used to stay near our house on the footpath and $undays were her %een -o=umbu or -arvade -o=umbu days.It was

fascinating for me to see her patiently cleaning the fish! using a stone to ma e paste of all the ingredients which she would have bought *ust enough for that day from &A2A" -A2AI.<sing an aluminium vessel and a +oconut shell wooden ladle would ma e some finest curry and -o=umbu. I was not a privy to taste it but her sons and son inElaws were always there to have it. I would try and bring the recipe to you and see for yourself how good it is. 'rue %een -o=umbu would have small unscaled or descaled fish cleaned and whole or not large pieces as they would brea and become mushy. It can be dried aravddai fish too.,ish can be of your choice as long as it is a $ea ,ish. Even stirring while coo ing must be careful as not to brea the fish. Adding the fish pieces should be towards the end of coo ing of the -o=umbu. +oo ing further ten minutes to fifteen minutes on medium4slow fire should suffice. &ever over coo fish. ,ish (small ) of your choice 301 to /01 gms. 9nion / nos. medium ;arlic : to H cloves 2hania / spoons )eera 3 spoon 'urmeric 345 inch piece 6oppy seeds 3.0 spoons +oconut / to 7 pieces -othumalli 345 cup 'amarind )uice 345 cup $alt to taste

"ed +hilli 0 to : nos. %ustard 3 spoon 'omatoes / to7 nos. +urry leaves 3 sprig 9il for tampering / ladles

2ice 'omatoes! ma e a paste of all the ingredients except %ustard seeds on a stone and fill up a atora and set aside. Extract 'amarind )uice and add it to about G01 ml of water ! add salt and set it to boil. When first boil is over! add 'omatoes and let it blanch. &ow add the paste of all the spices and let it simmer on a slow flame for about five to six minutes. When fine aroma of -o=umbu masals spreads! add previously cleaned fish. 8et it simmer on slow fire for about eight to ten minutes. -eep the vessel covered. +hec if the fish is coo ed. +hec for salt now. 'a e the oil in a 'ampering ladle and add mustard heat it. When %ustard crac les! pour it over -o=umbu. +over immediately. 'here are two ways of using red chillies in this -o=umbu. Either you add it to paste or use it in tempering. <se in proportions you li e. E&)9?>>>> And I would love to have your feed bac please.

--- Madura

Ch 'ken ---

MADURAI CHICKEN
Madurai has its distinct taste in its dishes +ecause of confluence of man% cultures# Chettinadu, saurashtrian and eccan influence is amalgamated in its non vegetarian dishes#$ am presenting this recipe of Chic'en curr% in t)o versions# $ am sure that all of %ou )ho appreciate spice factor in a dish )ould love this chic'en# $NGR/ $/N*" Chic'en pieces &)ith +one( -#2 l+s Cardamom 2G2 num+ers Cinnamon stic's -C < to = nos# >eera . spoons Ginger -#2 C piece Garlic &!ptional( = to 2 cloves 5resh Curds4plain %ogurt - cup "alt to taste Ghee 20 gms R9 "3$C/" Garam masala !R Cardamom GCloveG Cinnamon GNutmeg po)der . spoons Chilli po)der or

Green chilli paste - spoon M/*H! !5 3R/3ARA*$!N 5irst prepare chic'en pieces for marinating +% pric'ing and ma'ing slice cuts # 6eep aside# 3repare paste of 3opp% seeds, >eera, Cardamom &four to five(, and Ginger# Use of Garlic is optional #$f %ou are using Garlic also, use just three to four cloves #Add +ro'en cashe) pieces to spice paste #Add this paste to 9ogurt , mi7 thoroughl% and 'eep aside# No) prepare dr% po)der of t)o to three pieces of cinnamon, a fe) cloves &*)o to three is enough(, A small piece of Nutmeg and if %ou )ish , a little jeera and Couple of Cardamoms# "et aside# No) ru+ dr% spice po)der4Garam Masala on chic'en pieces thoroughl% after ru++ing )ith salt to taste ,and set aside for ten to fifteen minutes# "mear 4 ip the chic'en pieces in spice paste mi7ed %ogurt# Let the chic'en pieces marinate for three hours# *a'e ghee in a 'adai and add )hole spices for tempering as sho)n a+ove# 1hen cloves puff up, add chic'en pieces carefull% and coo' at medium flame till chic'en pieces turn +ro)n #Add Chilli po)der at this stage as per %our taste# 9ou have a choice to either use the dr% chic'en as a+ove or prepare grav% of %our choice# But its +est to prepare grav% separatel% and add chic'en pieces in it +efore serving# Generall% dr% chic'en curr% is +est )ith this recipe# 9ou can garnish )ith lemon slices Green pepper slices and !nion slices# "o coo' and enjo% :::

--- Mutta
MUTTAI KO=UMBU

Ko7um"u --Egg +urry $outh Indian style

'he real taste of %uttai -o=umbu lies in the ;ravy. ?ou would be surprised to now that the ;ravy for %uttai -o=umbu in the restaurants is generally prepared using leftover gravy! $toc of +hic en and leftover -heema of chic en . (ut what I am posting is 6ure delight using fresh ingredients. %uttai -o=umbu goes great with steaming "ice! 6arottas ! 6oories and 6ulao. $o here is lip smac ing recipe of %uttai -o=umbu or Egg +urry. (oiled Eggs 5 nos. 9nion 6aste 3 cup 'omato 6uree 3 ladleful +urd 3 'ea spoon 9il for +oo ing 3 ladle %asalas "ed +hilli 6owder 3 spoon! 'empering ;hee4oil I ladle 6oppy seed 6aste / 'bsp. (;hasa;hasa) ;ingerE;arlic paste 7 'ea spoons 8ight "oasted %aida 3 spoon $alt to taste

'urmeric 6owder 345 spoon +ardamom 0 to : nos.

;aram %asala powder 3 spoon +innamon 7 to 5 stic s of /F si=e

'a e oil in a adai and when hot! add a pinch of %ustard to chec if hot. When mustard start to crac le! add first onion paste and start turning it till it becomes light pin ish brown and starts leaving oil. &ow add ginger garlic paste and bris ly turn for two to three minutes. When the raw smell of ;arlic goes off! add 'omato puree and fry for further two to three minutes. Add curd at this *uncture. And heat for about 3 minute &ow add water and let the whole thing simmer for about four to five minutes. Add 6oppy seed paste and roasted %aida flour. $tirr bris ly .?ou made mix some water with %aida flour to avoid stic ing. If you have any leftover curries or heemas! you can add at this *uncture( but ta e care about salt). &ow add chilli powder! turmeric powder and ;aram %asala powder along with salt to taste. #eat for a couple of minutes and see that the gravy is almost 2osai %aavu thic . If you want ! you can add a little bit of 8ime *uice to ma e the gravy to your taste ! otherwise it will be perfact . &ow ta e ghee in a 'empering ladle and heat +ardamom and +innamon. When +ardamom gets puffed! pour it over the ;ravy. I advice you to shallow fry the boiled eggs in oil all over till a golden tinge shows on surface. +arefully ma e two pieces of each egg .&ow place eggs 6ieces in the gravy .?ou may choose to place

whole boiled and uncut eggs also. and serve hot after one hour. +oo and let me now the result. E&)9?>>>> And I would love to have your feed bac please.

--- RICE &ISHES --RICE...RICE...RICE...RICE...RICE...RICE

--- B r ,an

Musalman

---

MUSALAMANI 3EGETABLE BIRI/ANI


INTRODUCTION 'his (iriyani was taught to me by a %uslim coo after three years of request. 'his (I"I?A&I is among the best I have ever tasted. Among the #yderabadi and 'amilnadu (iriyani! 'amilnadu (iriyani tastes much superior and has a wonderful taste which lingers in the mouth for a long time. In %adras! Ahmediya #otel near old flower (a=aar and 'a* +oronation restaurant in (roadway were two places where I have had the privilege of tasting the finest 'amilnadu %usalamani (iriyani. I&;"E2IE&'$ 711 gms. 9ld (iriyani "ice (3.0 cups) / medium 9nions sliced in rings / %edium onions diced I cup of %ixed Cegetables diced (;reen 6eas! +arrots! (eans etc.) 745 cup %edium sour fresh curd (/11 ml) 7 medium 'omatoes 2iced 0 ;reen +hillies $liced / spoons of "aisins optional 31 &os. +ashew nuts optional ;hee and oil for frying and 'empering $alt to taste ,resh lemon )uice from 745 lime. WE' $6I+E$ /D/ $poons of ;inger and ;arlic paste 3 9nion made in paste 345 cup of coarsely made paste of %int leaves (ma e this paste or freshly cut mint leaves five minutes before adding to spice mass) 3 spoon of paste of cinnamon! +loves! cardamom and a little fla es of &utmeg. 2"? $6I+E$ 31 &os. cloves 0 &os. /F pieces of cinnamon stic s 30 &os. +ardamom / (ay leaves $ome strands of $affron 34/ spoon 'urmeric 6owder 3.0 spoons chilli powder

%E'#92 9, 6"E6A"A'I9& ,irst heat a spoon of ;hee in a adai and light roast (iriyani "ice for about six to eight minutes .-eep turning the rice .?ou must ta e care to wash and dry the rice first. $et aside the rice. $emi coo all the diced vegetables with a little salt and a little sugar. &ow prepare all the wet masalas and 2ry masala and eep them in a plate in different small cups. 'a e care to cut %int leaves *ust before you are adding the same when needed. ,irst semi coo "ice with a little of salt and see that it is fully drained of water . $et it aside. 'a e two ladles of 9il in a adai and add rings of onions! fry on a medium heat. When the rings are (rown! ta e out and drain the oil. $et the onions aside. &ow add all the dry spices in the same oil! if oil is less! add a ladle or two. And when the cloves start popping! add diced onions and fry till the onions are translucent. &ow immediately add 'omatoes and fry for about a minute. &ow add onion paste and ;inger ;arlic paste. 'urn till the raw smell of onion! ;arlic and ;inger goes off .'his should ta e no more than two minutes. &ow add the coo ed vegetables and stir and mix with the masala. At this stage! add curd and stir well. &ow add salt! 'urmeric powder! +hilli powder and paste of +innamon! cloves and cardamom etc. #eat over medium flame for about three to four minutes &ow add mint leaves at this time #eat the mix for further one minute and remove from flame. $E+9&2 $'A;EL %ix the spiced mixture with rice by ma ing alternate layers of rice and masala! 8et it stand for about 71 minutes. &ow reEcoo the riceEmasala mix by giving it a 2um in a (iriyani #andi by placing coal on top and coo on a low to medium flame. If you do not have this facility! I would suggest you to coo both rice and vegetables fully and mix the masala and rice. ?ou may add fresh lemon )uice at this stage 'he final coo ing will ta e about 71 minutes if you are giving it a 2um or else! reheating the rice and masala can be avoided. 8eave the mixed rice for about one hour. ,ry cashewnuts and raisins in a little ghee and add this to (iriyani. (efore serving! steam heat the (iriyani by placing the vessel in a large aluminum vessel or reheating in a non stic deep pan. 2ecorate with onion rings! sliced chillies and $affron. Even though the process loo s a bit complicated! in practice! it is not so .'he end result is heavenly tasting (iriyani made in true %usalamani 'amilnadu style. 'his (iriyani is to be eaten with onion "aitha ! -urma or as it is. 8et me now how it turned out. E&)9? >>>> CA"IA'I9& +hic en (iriyani can be made in the same manner except! in place of Cegetables! please coo chic en breast or chic en legs after marinating in the wet spices for about one hour and steam coo ing along with either rice or separately. 6lace the chic en in the rice before serving. En*oy>>> And as usual 2on@t forget to post the feedbac .

(ac to "ice 2ishes

--- B s "ele"hath --BISIBELEBHATH 3 +up "ice (new rice is better) 34/ cup 'horam parappu( 'hoor dhall) 3 6otato diced in medium pieces( medium si=ed) 3 cup of small sambhar onions or two big onions diced 311 gms of ;reen peas 01 gms of (eans cut in 3F pieces 3 (all of 'amarind ( small) extract thic *uice $alt to taste %asala 7 $poons of $ambar %asala (as given by me earlier) H &os. 3F +innamon stic s G &os. +loves /0 gms of %aratti %oggu 31 &os. of "ed +hillies of %edium hot variety 3 $poon of Asafoetida 345 +up of ;rated +opra 345 cup ;hee (about 311 gms.) 'his is coo ed in 'hree stages. In ,irst stage! +oo the "ice and 2hall separately. If you have old rice! overcoo the rice so that rice is not hard after coo ing. 2hall should not be over coo ed or under coo ed. $ee that it is properly coo ed and eep them separately. 'a e care to add one spoon of salt along with rice before coo ing. In second stage! steam coo the vegetables till they are 745 coo ed. 'a e care to add little salt and 345 spoon of $ugar to the vegetables before you steam coo . 'his will enhance the green colour of vegetables. 'a e some oil4ghee in a -adai and fry 9nions till they are translucent. Add the onions to semi coo ed vegetables. 6reparation of spices powder 'a e two spoons of ghee in a tempering ladle and put %aratti %oggu and heat on a medium flame. When the %oggu starts bursting! immediately remove the %oggu in a cup. &ow ta e one spoon of ghee and add red chillies and all the other spices as mentioned above. #eat on low flame for exactly one and half minutes. -eep on turning the spices in the meanwhile. Add one spoon Asafoetida *ust before you remove the spices from stove . &ow add these spices to %aratti %oggu. After the mix of spices cools down! ma e a powder of the spices. 'a e care not to ma e very fine powder. It should be slightly coarse. Also grate copra and set aside. ;rand final mixing 'a e a large vessel and add "ice and 2hall %ix thoroughly. &ow add partially coo ed vegetables and spices powder and three spoons of $ambahar powder. Add 'amarind extract! salt and grated +opra. $lowly mix the spices thoroughly. 8et this semi prepared (isibele (hath stand for about one hour or so. After one hour! add little water till the consistency of the (hath reaches thic dosai batter. &ow put the whole thing in a pressure coo er and +oo till one whistle. "emove the coo er from the stove and when the steam subsides! add three spoons of ;hee and copra powder and mix well. $erve (isibele (hath piping hot. 'here are a lot of quic fix versions of (isibele (hath recipes but this method will give you a taste that you will never forget.>> En*oy>>>>> And feed bac as usual would be *ust great.

--- 'ashe0"ur1, --CAPSICUM BIRI/ANI

I am fascinated by capsicum. It is not hot but has fantastic flavour. It tingles up your taste buds when fried. I wanted to create a (iriyani with absolutely different flavour but same taste that of +onventional (iriyani. 'his set me wor ing. I had to let go of some spices without losing the taste and appeal of (iriyani. I =eroed in on the following combination and 2id it wor JJJ ,ind out for yourself . 3 "ice 3cup ((asmati4(iriyani) $our +urds 34/ cup ;reen 6eas 34/ cup (eans 345 cup +arrot 3 no. 2iced in 3 cm cubes 9nion sliced / medium si=ed 'omatoes / nos. medium si=ed ;arlic G to H cloves ;inger 3.0 F piece ;reen chillies / nos. %int leaves paste 34/ cup +loves : to H nos. 'urmeric powder 34/ spoon +hilli powder 3 spoon ;aram %asala 3 spoon +ummins seeds 34/ spoon 9il 7 to 5 ladles $alt to taste +apsicums (podu mo=a a) / medium si=ed cut in 745F 6ieces %ethod of preparation %a e ;inger ;arlic paste! slice onions $hell green peas! cut (eans in 3F pieces! 2ice +arrots and +apsicums and set aside. 2ivide capsicum in two lots of equal proportion and set aside. If you are using (asmati "ice4 (iriyani "ice! ensure that the rice is old otherwise! if the rice is new! toast the rice after soa ing in water for ten minutes and draining all the water and toasting in a adai in two spoons of ghee till the rice is very light creamy or pin ish loo ing. 'oasting for about ten minutes would do. 'his would ensure your rice grains remains separate when coo ing. +oo "ice such that the grains are properly coo ed but not mushy. ?ou must add a little salt before coo ing rice. I suggest that you coo rice well in advance because! it will have enough time to separate. 'a e one portion of +apsicum! ;reen peas and +arrots in a pressure pan ! add quarter spoon of $ugar and little salt. 6ressure coo till 745 coo ed. Immediately remove the vegetables from fire and eep the lid of pan open. set aside. At this *uncture ma e a coarse paste of +hillies and %int leaves and eep aside. &ow ta e oil in a -adai and add cloves and +umin seeds When cloves puff up ! add 9nions and diced ;reen +apsicum add little salt also. 8ight fry till onions become translucent. When fine aroma of +apsicums comes! ensure that you eep on turning the capsicums so as not to let them get over coo ed! 'hey must remain whole and yet *ust soft. Add ;inger ;arlic paste! fry *ust under a minute Add turmeric and chilli powders. Also add ;aram %asala powder (pulao masala ) last and bris ly mix the whole thing. Add fresh curds and fry for a minute. Add diced tomatoes now and again coo for a couple of minutes. Add mint chilli paste last and required quantity of salt to taste. "emember that there is salt in rice and also a bit in vegetables you pressure coo ed. &ow let the whole masala coo for a no more than two to three minutes on low flame .&ow ta e down the coo ed masala for mixing. "emove the rice in a broad vessel. %ix first the coo ed vegetables and slowly ladle by ladle mix masala and thoroughly mix. +over the vessel after mixing and let it stand for about half an hour at least. "eheat the +apsicum (iriyani in a &on stic pan or in %icro and serve steaming hot. 'he flavour of this +apsicum (iriyani and also the taste would surely ta e your breath away. (elieve me ..>>> En*oy>>>>> And feed bac as usual would be *ust great.

--- Ch tranna --CHITRANNA---ELUMICHHA SADHAM-- LEMON RICE (with a difference) 'his "ice variety is a favourite of mothers with school going children. %ost of us have been having this rice variety since we can remember. (ut I have tasted this rice in different places with different ingredients and I have imparted my special touch to the recipe which will ma e you as for more. En*oy this rice as it is or with different curries. I assure you that you would come to love this rice once you taste it. 6onni "ice (old) 3 cup $helled ;roundnuts 345 cup 9nion diced 3 big 'urmeric powder 745 to 3 spoon %ustard seeds 745 spoon -adalai parappu / spoons +urry leaves / sprigs ;reen chillies sliced fine 7 nos. "ed chillies / to 7 nos. (bro en) ;ingly seeds 7 to 5 spoons 8emon )uice from / big lemons 9il for tempering 7 ladles $alt to taste (lac gram dhall (ulundhu parappu) 3 spoon Cendhaiyum (fenugree seeds) 3 spoon (for tampering)

+oo rice in usual southern manner with each grain separate. 8et it get s sufficiently cold. &ow add salt! 8emon )uice and turmeric powder. ;ently mix them thoroughly and set aside. 'a e oil in a adai and fry ;roundnuts on slow Emedium flame. When they are brownish! remove and set aside. 6ut ;ingly seeds in the same oil! and fry for about three to four seconds! when they become light creamy! remove from adai and eep it with fried groundnuts. &ow add both the dhalls (parappus) and fry till the dhalls are slightly brown! remove and set aside. &ow put red chillies! mustard seeds in the adai! when you find that mustard *ust starts popping! add ,enugree seeds 3 spoon .2on@t let ,enugree seeds to become dar brown or blac . It will ta e only two seconds or so for ,enugree to become biscuit brown. Immediately add diced 9nions! $liced +hillies and +urry leaves and fry till onions become translucent. 6our the tampering with onions etc on rice and mix thoroughly. 'aste for salt at this stage. $et it aside for 71 minutes. Warm the rice before serving and Add fried ;roundnuts! ,ried ;ingly seeds and mix everything slowly and thoroughly )<$' (E,9"E $E"CI&; .?ou can decorate the rice with freshly sliced ;reen chillies and few -othumally leaves . 'he groundnuts and ;ingly seeds should be crisp and not soft. ?ou have seen that this rice has no spices or asfoetida and yet this rice is very tasty. 'ry and taste for yourself. En*oy>>>>> And feed bac as usual would be *ust great.

--- Chutne, Cha0al --CHUTNE/ CHA4AL 'his is a very tasty "ice variety which has been appreciated by all our guests. #ope that you too would try and come to love it. 3.0 cups of (asmati "ice4common rice (if you don@t li e basmati) / %edium si=ed 9nions made into paste /F piece of ;inger 31 cloves of ;arlic 3 bunch (medium si=ed) of %int leaves 3 bunch of -othumalli same as above ('he chutney of both the above should be at least one cup.) 34/ cup of ;reen peas 34/ cup of (eans (sliced and cut in 3F si=e) 3 8arge potato diced into small 34/F cubes 3 small lemon (optional) H ;reen +hillies (increase or decrease the chillies as per taste) $alt to taste 9il for tempering and frying $pices 5 /F pieces of cinnamon stic s : cloves H cardamoms 3 spoon )eera 3 (ay leaf 3 spoon of ;aram %asala 6owder +oo the rice for (iriyani 4 6ulao fashion so that each grain remains separate. "emember to pre salt the rice while coo ing. ,ry onion paste in a little oil till oil separates. "emove from flame and set it aside to cool in a cup. $imilarly fry ;arlicE;inger paste and set it aside. %a e long slices of chillies and fry in a little bit of oil till nice aroma starts coming. $team coo vegetables till 745 coo ed. 6ut quarter spoon of sugar and a bit of salt while coo ing green vegetables. 'he ;reen colour will stand out beautifully. $et it aside. $econd stage of preparation 'a e the fried onion paste in a adai! add ginger garlic paste . %ix on a low flame. &ow add all the 745 coo ed vegetables to adai and stir fry for about two minutes. Add ;aram masala and coo only for one minute. &ow ma e chutney of -othumalli and %int leaves . "E%E%(E" &9' '9 %A-E A 6A$'E 9" E8$E %I&' WI88 '<"& ("9W&I$# (8A+-. to stop this add *ust a pinch of sugar. 'a e this chutney and add it to the -adai now. $tir fry only for three minutes. Add chillies to the veg!mass in -adai. Add salt to taste. "emember that the "ice is pre salted. At this stage! if you want! you can add *uice of 8emon for taste. 'his is optional.

$tir the pre mix ta ing care that the vegetables are not mashed. &ow taste for any addition of salt or chillies etc. 'a e an ounce of coo ing oil add the dry spices as mentioned above.#eat on a medium flame. When cloves start puffing ! add the temperings to the pre mix of vegetables in the adai. 'a e care to see that the whole thing is semi solid and not watery. 'hird stage of preparation When the spiced mix is sufficiently cool! start mixing with the rice bit by bit. 'a e care to turn the rice carefully so as not to brea the grains. When the mixing is over! the +hutney +hawal is 745 the ready. 'his is because the spices and "ice have not mixed as yet. After about one hour! put some water in a big vessel! put the +#<'&E? +#AWA8 on steam coo er stand in the aluminium container. +over both +hawal container and the larger container separately. &9W 6<' I' 9& A $'9CE A&2 I&2I"E+'8? $'EA% +99- ,9" A(9<' /1 %I&<'E$ '9 71 %I&<'E$. 'his is a variation of 2<% coo ing. ?our +#<'&E? +#AWA8 is ready. $erve steaming hot.>>> Wait for appreciation by your guests and loved ones. ?ou can ma e 9nion 6achadi4 "aita as a side dish. I personally li e 9nion 6achadi. 6$. Even though the recipe seems a bit complicated! in actual practice it is not so. En*oy>>>>> And feed bac as usual would be *ust great.

--- Co'onut R 'e --COCONUT RICE +oconut "ice or 'engai $adham is a permanent fixture in $outhern %enu. I have been en*oying this rice for many years! I have tasted this rice in different places with different ingredients. 'oday I am posting this recipe which I li e most. 6onni "ice (old) 745 cup 9nion diced 4$ambar 9nions 745 cup ;reen chillies 7 nos. ;hee 4oil for tampering 7 to 5 ladles -adalai 6arappu / spoons +oconut oil for flavour / to 7 spoons +oconut ;rating 3 cup +urry leaves / sprigs (lac pepper corns 3 spoon (ro en %ustard seeds a little (ro en "ed +hillies / to 7 nos. $alt to taste

+oo rice in usual southern manner with each grain separate. 8et it get sufficiently cold. &ow add salt! and coarsely bro en 6epper .%ix thoroughly and set aside. ;rate coconut and set aside. 'a e the ;hee4oil in a adai and add %ustard seeds! "ed chillies and -adalai 6arappu. #eat up the ;hee4oil and when you find that mustard *ust starts popping and -adalai parappu slightly brown! add +urry leaves and coconut immediately and turn it bris ly. 'he +oconut grating needs to be fried on a low medium flame for about five to six minutes till coconut turns light pin ish and emits fine flavour. Ensure that the ;hee 4oil starts leaving . Empty the grating in a atora. 'a e a little oil in -adai again and add a pinch of %ustard seeds and heat. When the mustards crac les! add 9nions ! fry till onions become translucent. "emove from fire. Add coconut grating bac to adai and also add finely cut green chillies and / spoons of coconut oil for extra flavour. &ow thoroughly mix with "ice .(efore that chec for salt. "e heat the rice immediately in the same adai and serve it #ot. I ! #owever I would li e you to coo this rice about an hour before dinner or lunch. 'his will give delicate aroma of +oconut . ?ou can en*oy this rice with +oconut chutney! plain or for that matter with pic les . En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Curd R 'e ---

CURD RICE 9pen the 'iffin box of any student in $outh India and chances are! it would have been pac ed with +<"2 "I+E. 'his simple loo ing simple tasting rice variety has been wor ed upon by me and I have tried variations with great success. +urd "ice which I used to pac in my son@s lunch box won him ardent followers in his software company. 'oday I am reproducing one of the variations. ?ou too can try this and win hearts. "ice (&ew) 745 cup ,resh +urds 7 cups %il 34/ cup +urry leaves 3 sprig ;reen chillies / nos. ;inger 3.0 F piece 9nion 3 medium si=ed ;rapes /1 nos. 6omegranate / to 7 spoons 6ineapple 5 spoons %ustard 3 spoon "ed +hilli / &os. Asafoetida 345 spoon $alt to taste -othumalli 7 to 5 spoons "ose petals A few 9il for 'empering 7 ladles +oo &ew rice as usual. If you do not have new rice! use old rice and pressure coo using more water than usual to ensure that the coo ed grains are very soft. #ard grains of rice rob the charm of +urd rice. +ut chilli in thread thin slices! grate ginger! cut onion in very small pieces of 345 cm si=e! prepare fruits of choice (don@t mix two fruits). 6luc -othumalli and "ose petals .$et aside all the ingredients. When the rice is sufficiently cold! add fresh curds! and all the ingredients except %ustard! red chillies! "ose petals +urry leaves and -othumalli. %ix thoroughly. 'aste for salt now. 'a e oil in a tampering 8adle and heat. Add mustard and red chillies. When mustard starts popping out! add curry leaves and immediately pour the temperings on +urd rice. $tir and mix again. If you are going to serve curd rice immediately after tampering! it is not necessary to add mil . (ut if you are serving it after about an hour or more! add mil about ten minutes before serving. 'his would avoid souring of curd rice. 2ecorate the rice with "ose petals and ;reen -othumalli . ?ou must have noticed that I have not added asafoetida to tempering. Asafoetida tastes wonderful when added raw in +urd rice. $ame is the case about raw onions which you have added in curd rice. As usual! don@t forget to post in your feedbac please. En*oy>>>

--- &r, Rasam R 'e --DR/ RASAM RICE (%y own) When I want to surprise people! I come up with some of the most basic Ideas with imaginative approach to a dish. 2"? "A$A% $A2#A% is my one such recipe which will give you taste of "asam $adham without the watery feeling of the dish but the taste of "asam in it is tongue tingling. ?ou are sure to ma e this dish a permanent fixture in your menu for its sheer simplicity and time saving method. $o here we go................. 6onni "ice (old) 745 cup +urry leaves 3 sprig Asafoetida 34/ spoon +oarsely ground )eera 3.0 spoons $ugar 345 spoon %ustard seeds 34/ spoon "ed chilli pieces 3 chilli $alt to taste 'amarind Extract 34/ cup (abt.:1 ml) ;arlic 0 to : cloves (if you want to ma e ;arlic rasam) (lac pepper 3 spoon (lac pepper powder 34/ spoon "ed chilli powder 345 to 34/ spoon ;hee for tempering / ladles )eera for tempering 345 spoon -othumalli 345 cup

+oo rice in usual southern manner with each grain separate. 8et it get sufficiently cold. $et it aside %a e 'amarind extract from 'amarind about 34/ cup. 'he extract should be thic ish and free of stones. &ow ta e ;arlic! +urry leaves! -othumalli leaves! )eera (coarsely ground)! +hilli powder! (lac pepper (coarsely pounded) and also 6epper powder and salt. %a e in a paste (thic and coarse chutney type). set it aside. 'a e a adai and put ;hee4oil add "ed chilli !%ustard and )eera. When mustard pops out! add Asafoetida ( if you are not ma ing ;arlic "asam sadham). 'amarind extract and fry till raw smell of 'amarind goes of and the extract becomes thic ish. 'his should ta e about three to four minutes at the most. Immediately add the ground paste and fry along with 'amarind extract for further two to three minutes. ?ou may add salt to taste now. "emember that you are adding salt for rice also! so that it should compensate for salt. Add sugar. If you want you can add diced 'omatoes after removing the "asam ;o**u from stove. &ow when the "asam concentrate is cold! slowly mix it with plain rice. 'aste for salt! if needed add sufficient salt. 8et it stand for about an hour. "eheat the rice before serving. 'his rice will give you the same taste of hot 6E66E" )EE"A "A$A% without the watery feeling. >>>>>>>>>>>> $urprised>>>>>>>>>>> Well you are sure to be.

En*oy>>> And as usual 2on@t forget to post the feedbac . 6$. If you want 6arappu "asam 'aste! you will have to use 6arappu. I can teach you a method of ma ing dry coo ed 'horam parappu for quic fix usage. %ethod to ma e coo ed dry thorum parappu powder. +oo a bout 345 g of 'horam parappu thoroughly. 2rain the water fully and place the thic parappu on cloth and underneath place old news papers. 6lace a cloth on top also and further news papers. 6ress with flat plate and drain all the moisture. ?ou will have a flat mass of 2ry coo ed 6arappu. 2ry it further in pre heated oven for a minute or two and when sufficiently dry! store it in a plastic *ar and eep it in fridge. 'his will not spoil for a long time. ?ou can add salt on top to prevent spoilage. 'his parappu will save a lot of your time when you are in a hurry.

--- Ghee R 'e --GHEE RICE -A"&A'A-A $6E+IA8 In today@s atmosphere! everything is instant and due to wor pressure and time restraints! housewives have little time to allot for coo ing and yet the family demands good tasty food. 'here are some time tested recipes from my own itchen. 'ry them and win hearts of people who love you. "ice 3 cup ((asmati4(iriyani) 9nions / &os. 2iced in small pieces +loves H to 31 nos. +ardamom 30 &os. "aisins 30 nos. ;hee 311 ml ;arlic31 cloves sliced in thin pieces ;reen chillies 5 to 0 nos. cut in thin slices +innamon stic s 0 nos. !3 F si=e (ay leaves / to 7 nos. cut in half +ashew 30 nos. split $alt to taste

$lice garlic! 2ice onions and finely cut4 green chillies. -eep aside. If you are using (asmati "ice4 (iriyani "ice! ensure that the rice is old otherwise! if the rice is new! toast the rice after soa ing in water for ten minutes and draining all the water! and toasting in a adai in two spoons of ghee till the rice is very light creamy or pin ish loo ing. 'oasting for about ten minutes would do. 'his would ensure your rice grains remains separate when coo ing. &ow ta e rice and put directly in coo er without any separator. (est to use is #aw ins pressure coo er. Add needed salt. Add enough water to coo the rice and the .6lease ensure that you add *ust enough( 011 %8) for the above. (ut ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use. &ow ta e ;hee in a -adai and add cinnamon! +ardamom! (ay leaves and cloves. When cloves and cardamom puff up! add $liced ;arlic! when ;arlic turns very light pin ! add 9nions and sliced ;reen chillies. 8ight fry till onions become translucent ! remove from fire and let it cool. -eep aside. 'a e little ghee in a separate tampering ladle and fry cashew nuts and reisins till reisins puff up and cashew nuts become light brown. "emove from fire and eep aside. When the rice is completely cold! add fried onions! garlic I chillies with ghee to rice. Also add fried cashew nuts and reisins and mix well. 'a e care and ensure that the ;hee rice has good amount of ;hee and the rice is not dry. If needed! add some more ghee. +over with a lid and set it aside for an hour to let the spices aroma permeate in "ice. (;#EE "I+E I$ A8WA?$ W#I'E) As usual! don@t forget to post in your feedbac please. En*oy>>>

--- Gun Po0der R 'e --GUN PO4DER RICE

Any one who has ever ta en Andhra %eals in a ;enuine Andhra "estaurant! would be served with ;un 6owder with "ice and ;hee. 'he most beautiful thing about ;un 6owder "ice is! the more you have it! the hungrier you become. -eep ;un 6owder prepared in your house and I bet you will get addicted to having ;un 6owder "ice almost daily. I have seen people *ust having ;un powder rice and almost nothing else. ;o ahead and try out. 9ne of the %ost Addicted person is my son who would not refuse it all the 7:0 days. 'he condition is! '#E "I+E %<$' (E $'EA%I&; A&2 '#E ;#EE $#9<82 (E #9'. 6uffed +hanna ;rams (oduchhu4 pottu "ed +hillies 31 to 30 nos. ;arlic G0 to 311 gms. ;hee / to 7 spoons $alt to taste (/ s p) adalai) 701 gms.

'a e a adai and fry red chillies for *ust 71 seconds lightly. Add 6uffed ;rams with +hillies and fry4roast for about five minutes in ;hee. 'he condition is that the grams should leave all the moisture and chillies must be dry. Add peeled ;arlic and turn three or four times! add salt ! mix properly and set aside to cool. When cold! powder it in a mixi. $ift the ;un powder to remove hard ;ram particles. At this stage taste for salt. 6owder the hard portion last. 'he powder should &9' be li e maida. ,ill it up in a dry glass bottle with wide mouth. -eeps good for months. 6repare rice as usual up to your need. 'he rice is going to be served steaming so you must coo with minimum needed water. $erve rice which is steaming. Add two spoons of ;hee on top of rice and add required ;<& 69W2E" on top. %ix and en*oy>>> 'his rice must be eaten while really hot. 'he rice may feel dry to eat with ;un 6owder but surprisingly it will not stic to your chest or throat. 'he more you eat! the hungrier you will become. $o ;o and ;et #oo ed to this Andhra Wonder.>>> After ;hee "ice! I am sure that this will draw maximum response.>> 6s. ,ix number of chillies as per your ability to withstand hotness. (ut I recommend that you must stic to specified quantity. As usual! don@t forget to post in your feedbac please. En*oy>>>

--- Instant 6e+e B r ,an


INSTANT 3EGETABLE BIRI/ANI

---

In today@s atmosphere! everything is instant and due to wor pressure and time restraints! housewives have little time to allot for coo ing and yet the family demands good tasty food. 'here are some time tested recipes from my own itchen. 'ry them and win hearts of people who love you. (iriyani is an all time favourite of $outh India .I have ta en years to perfect this dish .I am than ful to the %usalamaan -haansama of "afeeque Ahmed I +o. %adras for teaching the original recipe of 2eccan %adras special (iriyani. (9fcourse I had to beg for more than two years to learn I -now the recipe). I have done my own homewor in instant recipe and perfected it. I am sure this recipe would not disappoint you. 6lease understand one thing that (iriyani grains after coo ing should not be very separate. &either they should be stic y. 'he grains should be together but not stic y li e pongal. &or separate li e puliodhirai.>> "ice 3cup ;reen 6eas shelled 34/ cup +arrots diced / nos. 9nions / nos. cut in slices ;inger /F@ piece finely shredded "ed chilli powder 3.0 spoons 9il (coo ing oil of any brand) 7 ladles. (ay leaves / to 7 nos. cut in half 8ime *uice 34/ spoon $our +urds 745 cup (301 gms.) 'omatoes diced 7 nos. ;arlic H cloves finely cut ,resh %int leaves 345 cup 'urmeric powder 34/ spoon +innamon and cloves powder 3 spoon +loves : to H nos. +innamon stic s 7nos +ardamom : to H &os. $alt to taste ;reen chillies (shredded) 7 to 5 nos. (hot variety)

$lice garlic! $lice onions and finely cut4shred green chillies. -eep aside. "emove leaves of fresh mint and eep aside .I generally ma e a coarse paste of %int leaves and add to the spices *ust before closing the lid of the coo er. 6repare the green vegetables li e +arrots! ;reen peas and eep aside. If you are using (asmati "ice4(iriyani "ice! ensure that the rice is old otherwise! if the rice is new! toast the rice after soa ing in water for ten minutes and draining all the water and toasting in a adai in two spoons of ghee till the rice is very light creamy or pin ish loo ing. 'oasting for about ten minutes would do. 'his would ensure your rice grains remains separate when coo ing. &ow ta e rice and put directly in coo er without any separator. (est to use is #aw ins pressure coo er. &ow add all the above cut spices and vegetables in it and add salt. &ow add all the dry spices and chilli powder! spices powder and 'urmeric powder. Add enough water to coo the rice and the vegetables. 6lease ensure that you add *ust enough (011

%8) for the above. (ut ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use. &ow ta e oil in a small -adai and add cinnamon! +ardamom! (ay leaves and cloves. When cloves and cardamom puff up add sliced onions and green chillies to the oil and let it fry for about a three to four minutes till the onion slices become light pin ..&ow add sliced garlic and finely cut or coarsely shredded %int leaves! add along with tempering with onion to the coo er. $tir well. 'aste for salt and add if less. Add lime *uice and curds now. If the curd that you are using is sour ! reduce or avoid lime *uice or reduce to quarter spoon. +lose the lid and pressure coo for *ust two whistles. 8et the coo er get cold enough. -eep the coo er open for some 30 minutes 'his will give time to rice to get properly set. After the whistles( 50 minutes )open the coo er. ,antastic Aroma of I&$'A&' CE;E'A(8E (I"I?A&I would tic le your taste buds when you open the coo er. 'his Cegetable (iriyani would immediately become your favourite. As usual! don@t forget to post in your feedbac please. En*oy>>>

--- Instant 6e+e Pulao --INSTANT 3EGETABLE PULAO "ice 3cup ;reen 6eas shelled 34/ cup ;arlic H cloves finely cut ,resh %int leaves 345 cup 'urmeric powder (optional) 9il (coo ing oil of any brand) or ;hee +innamon stic s 7nos (ay leaves / to 7 nos. cut in half $alt to taste (eans evenly cut 01 gms. 'omatoes diced / nos. 9nions / nos. cut in slices ;reen chillies (shredded) 7 to 5 nos. (hot variety) ;aram %asala powder 3.0 spoons +loves H to 31 nos. +ardamom : to H &os. 8ime *uice 34/ spoon

$lice garlic! $lice onions and finely cut4shred green chillies. -eep aside. "emove leaves of fresh mint and eep aside .I generally ma e a coarse paste of %int leaves and add to the spices *ust before closing the lid of the coo er. 6repare the green vegetables li e (eans! ;reen peas and eep aside. If you are using (asmati "ice4(iriyani "ice! ensure that the rice is old otherwise! if the rice is new! toast the rice after soa ing in water for ten minutes and draining all the water and toasting in adai in two spoons of ghee till the rice is very light creamy or pin ish loo ing. 'oasting for about ten minutes would do. 'his would ensure your rice grains remains separate when coo ing. &ow ta e rice and put directly in coo er without any separator. (est to use is #aw ins pressure coo er. &ow add all the above cut spices and vegetables in it and add salt. &ow add all the dry spices ! and ;aram masala powder. Add enough water to coo the rice and the vegetables. 6lease ensure that you add *ust enough( 011 %8) for the above. (ut ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use. &ow ta e oil ;hee in a tempering ladle and add cinnamon! +ardamom! (ay leaves and cloves. When cloves and cardamom puff up ! add the tempering to the coo er. $tir well and 'aste for salt ! add if less. Add lime *uice now. +lose the lid and pressure coo for *ust two whistles. 8et the coo er get cold enough. -eep the coo er open for some 30 minutes. 'his will give time to rice to get properly set. After the whistles( 50 minutes )open the coo er. ,antastic Aroma of I&$'A&' CE;E'A(8E 6<8A9 would tease you when you open the coo er. 'his Cegetable 6ulao would immediately become your favourite. As usual! don@t forget to post in your feedbac please . En*oy>>>

--- Kar 5ep lla -M la+u R 'e --KARI3EPILLAI-MILUGU RICE 'his "ice variety isF &9' 'A<;#' F by the coo who had prepared a similar rice during the wedding I attended last wee in %adras. When I as ed him! he gave a vague reply to method of preparation. #e said F onchum %ilagu and &araiya -ari veppilai. Even though the taste was very 2rab! I li ed the simplicity of the rice and flavour of +urry leaves. I set

wor ing on innovative approach using some flavour and taste enhancing ingredients and came up with surprising three varieties of rice dish which I loved and so did my daughter who is a strict examiner. $o here is the first result to ma e you fall in love with it. 6onni "ice (old)745 cup +urry leaves 3 (unch (to ma e 34/ cup of paste) (lac pepper powder 34/ spoon %ustard seeds 34/ spoon +oconut ;rating 745 cup (lac pepper / to 7 spoons +oarsely ground ;hee for tempering 7 to 5 ladles $alt to taste

+oo rice in your usual southern manner with each grain separate. 8et it get sufficiently cold. &ow add salt! now add coarsely ground 6epper and pepper powder. %ix thoroughly and set aside. ;rate coconut and with ;reen curry leaves together re grind in a chutney bowl and ma e paste. set aside. 'a e the ;hee in a adai and add %ustard seeds #eat up the ;hee and when you find that mustard *ust starts popping! add paste of +urry leaves and coconut immediately and turn it bris ly. 'he paste needs to be fried on a slow medium flame for two minutes . Ensure that the ;hee starts leaving and a fine aroma of curry leaves is coming. 8et the fried paste cool sufficiently. &ow thoroughly mix the paste with "ice .(efore that chec for salt. ."eheat the rice immediately in the same adai and serve it #ot. I ! however I would li e you to coo this rice about an hour before dinner or lunch. 'his will give off more delicate aroma of curry leaves . ?ou can en*oy this rice with +oconut chutney! plain curd or for that matter "asam. ?ou can pac this rice in small -atoris ! press tightly and invert it in serving plate when you serve the dinner. 'ry to serve coconut chutney with this form of -atori serving. 'his rice will surprise you by its taste and its aroma. En*oy>>> 6s. $elect mature curry leaves only. 'hey have more aromatic oil content then ?oung leaves. And as usual 2on@t forget to post the feedbac . En*oy>>>

--- Kashm r

8aa1aran

Pulao ---

KASHMIRI =AA8ARANI PULAO $affron or .afraan 6ulao of -ashmir is a famed variety. &o marriage in -ashmir is complete without the 8egendary Wa=wan or F'he (ig ,eastF . ,irst to arrive is the huge plate called 'rami filled with heaped .affran 6ulao with succulent pieces of see ababs along with "ogan )osh and %ethi orma and +urry of 8amb meat delicately spiced and coo ed with utmost care. In total! a true WA.WA& has to have seven accompaniments with rice. 9nce you sitEdown for wa=wan! it is an insult to the host if you get up in between. 'he 7: course dinner lasts for more than three hours. )ust imagine a huge -ashmiri plate full of sweet scented $affron 6ulao steaming and spreading the aroma in the la=y cold night of -ashmir! and the guests sitting around with samovars of -ahava and santoor notes spreading the magic . and casting a spell. . . . . . . . 9h ;od . . . . . . . It is unbelievable. (,or a family of 5 once serving) "ice 3. 0 cup ((asmati4(iriyani) ;reen peas4carrots 34/ cup (optional) +innamon stic s 0 nos !3 F si=e (ay leaves / to 7 nos cut in half ,igs 7 to 5 nos +ashew 3 0 nos split Walnut / to 7 nos $ugar 3 tbsp ;hee 311 ml 'ampering +loves : to H nos +ardamom 31 nos "aisins / table spoons

9nions 3 &os +ut in rings +loves : to H nos +ardamom 31 nos "aisins / table spoons Alu (u hara 5 to 0 nos Almonds 31 nos $affron 34/ spoon (345 gm) %il 345 cup $alt to taste ,resh ,ruits of choice (grapes! apple pieces etc) 34/ cup

+innamon stic s 0 nos !3 F si=e (ay leaves / to 7 nos cut in half (lac +umin (shah*eera) 'his is optional 3. 0 spoons

If you are using (asmati "ice4(iriyani "ice! ensure that the rice is old otherwise! if the rice is new! toast the rice after soa ing in water for ten minutes and draining all the water! and toasting in a adai in two spoons of ghee till the rice is very light creamy or pin ish loo ing. 'oasting for about ten miinutes would do. 'his would ensure your rice grains remains separate when coo ing. &ow ta e rice and put directly in coo er without any separator. (est to use is #aw ins pressure coo er. Add needed salt. . Add enough water to coo the rice and the . 6lease ensure that you add *ust enough( 011 %8) for the above. (ut ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity of rice you use. In -ashmiri 6ulao! it is better to add salt and sugared mil and Whole almonds (after removing brown s in) when you coo rice itself.

+lean all the dry fruits! crac a walnut and remove the shell! remove brown s in of Almonds by soa ing in hot water for ten minutes. +ut figs in eight pieces! Alu (u hara in four pieces (remove the seed nut). ,ry ,igs !+ashewnuts ! raisins and Alu (u hara in ghee a little and set aside. 6ressure coo $team coo 4(oil and coo carrots4;reen 6eas after adding a little sugar and salt to enhance green colour. 6ressure coo only 745 and don@t fully or over coo . $et aside. $lice one onion in rings and fry the rings till they become dar brown and crisp. $et aside 'a e saffron in a atora and soa it in mil or water for 71 minutes and using a spoon! press it with reverse side of spoon and ma e a paste of saffron or use a pastel and mortar ! prepare paste (3 spoon) set aside. &ow ta e ;hee in a -adai and add cinnamon! +ardamom !(ay leaves and cloves. When cloves and cardamom puff up ! remove from fire and let it cool. -eep aside. $hah )eera (blac cumin) is used as per the choice of the grand coo . If you want you can use it. When the rice is completely cold! mix 745 coo ed ;reen peas and or +arrots ! add fried +ashew nuts and raisins !. saffron paste with ghee to rice! and mix well. 'a e care and ensure that the 6ulao has good amount of ;hee and the rice is not dry. If needed! add some more ghee. +over with a lid and set it aside for an hour to let the spices aroma permeate in "ice. After one hour! heat up the 6ulao with either indirect steam heat or in %icro. Ensure that the vegetables are completely coo ed . 6lace it in serving bowl! garnish with brown onion rings on top and serve piping hot with $weet "aitha of grapes or pineapple ?ou can serve it with -orma also. 9ther accompaniment is shallot curd raitha (sambar vengayam pachadi). En*oy >>>> As usual! don@t forget to post in your feedbac please.

--- Masala Kh 'had


MASALA KHICHADI

---

%asala -hichadi a very nourishing and tasty dish which can be eaten as it is or with +oconut +hutney or Cengaya 6achadi. 745 cup "ice / &os. 9nions diced 7 $poons of ;inger ;arlic paste 3 6otato (large) diced / spoon of ;aram %asala /.0 spoons of $alt (add to taste) 7 8adles of coo ing oil for tempering 'ampering spices 5 &os. of /F +innamon stic s H &os. of +loves 3 $poon of )eera 345 $poon of %ustard seeds 'a e a coo er (#aw ins) and add all the above ingredients directly in the coo er. &ow #eat 7 ladles of oil in a tampering -adai or -arandi. When it is sufficiently hot! add all the tempering spices .When +loves get puffed up! and mustard starts crac ling! 'emper the ingredients in the coo er. Add more water than you add for rice coo ing. 'his is to give you a consistency of (isibele (hath. If you li e pongal consistency! add slightly lesser water. +hec for salt at this stage. Add more if less. +oo for three whistles. ?our %asala -hichadi is ready in less than 71 minutes. En*oy it as it is or with +oconut +hutney or 9nion 6achadi. As usual! don@t forget to post in your feedbac please. En*oy>>> 34/ cup 'horam parappu ('hoor 2hall) 7 'omatoes diced / +ups of diced vegetables li e carrots! beans! green peas etc. 7 &os. of ;reen chillies sliced 34/ spoon 'urmeric 3 spoon of +hilli powder (add more if you li e it hot)

--- Pudh na R 'e --PHUDINA RICE (%I&' "I+E)

"ice 3cup 6otatoes / nos. diced (eans evenly cut ;reen 6eas shelled 34/ cup ;inger /F piece shredded ;arlic : cloves finely cut 9nions / nos. 2iced ,resh %int leaves I bunch43cup ;reen chillies (shredded) 0 to : nos. ;aram %asala powder 3.0 spoons 9il ( coo ing oil of any brand) +loves : nos. +innamon stic s 7nos )eera4%ustard 34/ spoon 8ime *uice / spoons $alt to taste 2ice potatoes! shred ginger! slice garlic! dice onions and finely cut4shred green chillies. -eep aside. "emove leaves of a cupful of fresh mint and eep aside. I generally ma e a coarse paste of %int leaves and add to the spices *ust before closing the lid of the coo er. 6repare the green vegetables li e (eans! ;reen peas and potatoes and eep aside. &ow ta e rice and put directly in coo er without any separator. (est to use is #aw ins pressure coo er. &ow add all the above cut spices and vegetables in it and add salt. &ow add all the dry spices! chilli powder and ;aram masala powder. Add enough water to coo the rice and the vegetables. 6lease ensure that you add *ust enough( 011 %8) for the above. (ut ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use. &ow ta e oil in a tempering ladle and add )eera ! %ustard and cinnamon and cloves. When cloves puff up and mustard starts to cla le! add the tempering to the coo er. $tir well and 'aste for salt and add if less. Add lime *uice now. +lose the lid and pressure coo for *ust two whistles. 8et the coo er get cold enough. -eep the coo er open for some 30 minutes. 'his will give time to rice to get properly set. After the whistles( 50 minutes )open the coo er. ,antastic Aroma of %int rice would tease you when you open the coo er. 'his %int "ice rice would immediately become your favourite. As usual! don@t forget to post in your feedbac please . En*oy>>>

--- Musalaman

6e+e B r ,an

---

MUSALAMANI 3EGETABLE BIRI/ANI 'his (iriyani was taught to me by a %uslim coo after three years of request. 'his (I"I?A&I is among the best I have ever tasted. Among the #yderabadi and 'amilnadu (iriyani! 'amilnadu (iriyani tastes much superior and has a wonderful taste which lingers in the mouth for a long time. In %adras! Ahmediya #otel near old flower (a=aar and 'a* +oronation restaurant in (roadway were two places where I have had the privilege of tasting the finest 'amilnadu %usalamani (iriyani. 711 gms. 9ld (iriyani "ice (3.0 cups) / medium 9nions sliced in rings / %edium onions diced I cup of %ixed Cegetables diced (;reen 6eas! +arrots! (eans etc.) 745 cup %edium sour fresh curd (/11 ml) 7 medium 'omatoes 2iced 0 ;reen +hillies $liced / spoons of "aisins optional 31 &os. +ashew nuts optional ;hee and oil for frying and 'empering $alt to taste ,resh lemon )uice from 745 lime. Wet spices /D/ $poons of ;inger and ;arlic paste 3 9nion made in paste 345 cup of coarsely made paste of %int leaves (ma e this paste or freshly cut mint leaves five minutes before adding to spice mass) 3 spoon of paste of cinnamon! +loves! cardamom and a little fla es of &utmeg. 2ry spices 31 &os. cloves 30 &os. +ardamom $ome strands of $affron 3.0 spoons chilli powder

0 &os. /F pieces of cinnamon stic s / (ay leaves 34/ spoon 'urmeric 6owder

,irst heat a spoon of ;hee in a adai and light roast (iriyani "ice for about six to eight minutes .-eep turning the rice. ?ou must ta e care to wash and dry the rice first. $et aside the rice. $emi coo all the diced vegetables with a little salt and a little sugar. &ow prepare all the wet masalas and 2ry masala and eep them in a plate in different small cups. 'a e care to cut %int leaves *ust before you are adding the same when needed. ,irst semi coo "ice with a little of salt and see that it is fully drained of water .$et it aside. 'a e two ladles of 9il in a adai and add rings of onions! fry on a medium heat. When the rings are (rown! ta e out and drain the oil. $et the onions aside. &ow add all the dry spices in the same oil! if oil is less! add a ladle or two. And when the cloves start popping! add diced onions and fry till the onions are translucent.

&ow immediately add 'omatoes and fry for about a minute. &ow add onion paste and ;inger ;arlic paste. 'urn till the raw smell of onion! ;arlic and ;inger goes off .'his should ta e no more than two minutes. &ow add the coo ed vegetables and stir and mix with the masala. At this stage! add curd and stir well. &ow add salt! 'urmeric powder! +hilli powder and paste of +innamon! cloves and cardamom etc. #eat over medium flame for about three to four minutes &ow add mint leaves at this time #eat the mix for further one minute and remove from flame. $econd stage %ix the spiced mixture with rice by ma ing alternate layers of rice and masala! 8et it stand for about 71 minutes. &ow reE coo the riceEmasala mix by giving it a 2um in a (iriyani #andi by placing coal on top and coo on a low to medium flame. If you do not have this facility! I would suggest you to coo both rice and vegetables fully and mix the masala and rice. ?ou may add fresh lemon )uice at this stage 'he final coo ing will ta e about 71 minutes if you are giving it a 2um or else! reheating the rice and masala can be avoided. 8eave the mixed rice for about one hour. ,ry cashewnuts and raisins in a little ghee and add this to (iriyani. (efore serving! steam heat the (iriyani by placing the vessel in a large aluminum vessel or reheating in a non stic deep pan. 2ecorate with onion rings! sliced chillies and $affron. Even though the process loo s a bit complicated! in practice! it is not so .'he end result is heavenly tasting (iriyani made in true %usalamani 'amilnadu style. 'his (iriyani is to be eaten with onion "aitha ! -urma or as it is. 8et me now how it turned out. E&)9? >>>> Cariation +hic en (iriyani can be made in the same manner except! in place of Cegetables! please coo chic en breast or chic en legs after marinating in the wet spices for about one hour and steam coo ing along with either rice or separately. 6lace the chic en in the rice before serving. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Pul ,odhara


PULI/ODHARAI RICE PODI

R 'e Pod

---

6uliyodharai podi is really a very sensitive podi. A small mista e and the rice taste goes off. After trying out many a versions of ma ing 6uliyodharai using podi! I made my own additions and some changes in preparation to come out with a very beautiful tasting version. I am happy to share the 692I recipe and method to use it as under. 6lease send me your feedbac after you try it out. 6uli (tamarind) for the rice 3 cup of "ed chillies (medium hot variety) 3 $poon (engal ;ram 2hall 0 %oru %o=u a (fried in oil) 34/ $poon 6erangayam powder 6uli and spices mix H "ed +hillies 6ieces of 3F si=e / 'able spoons of +hanna 2hall 3 $poon of 'urmeric powder 34/ $poon of 6erangayam (asafoetida) 3 spoon of %ustard seeds 3/1 ml of ;ingly oil

345 +up of +oriander seeds (2ania) 3 $poon <landhu (2ehus ed) 345 $poon (lac pepper 345 $poon ,enugree (vendhayam)

0 ;reen +hillies sliced in two 7 'able spoons of ;roundnuts /F ;inger shredded 3 %edium cup of 'amarind extract / $poons of )aggery $alt to taste

%ethod of ma ing podi ,irst 2ry roast +hillies and 2haniya for two to three minutes to drive out moisture.' hen add a little oil and roast it vigorously turning it constantly. 'his is to prevent burning smell of 2hania and chillies . )ust before removing from stove! add 34/ spoon of Asfoetida (6erangayam) .-eep aside. &ow roast each ingredient separately with *ust a little oil. 2halls should be roasted to light pin . #anna 2hall must not be brown. (lac pepper also is to be roasted till it starts popping. Cendhayam roasts very fast. 'a e care not to over roast it. &ow roast %or mo=a a and add them to all the other ingredients to powder. 6owder the spices well. 6lease dont ma e a very fine powder. It should be of sambar powder consistency. ?our podi is ready. +oo rice with little less water and some salt. And when ready! cool it and spread on a big plate so that each grain remains separate. &ow prepare the wet %asala and other ingredients as shown. %ethod of ma ing puli and spices mix ,irst 2ry roast +hillies and 2hania for two to three minutes to drive out moisture. 'hen add a little oil and roast it

vigorously turning it constantly. 'his is to prevent burning smell of 2hania and chillies . )ust before removing from stove! add 34/ spoon of Asfoetida (6erangayam). -eep aside. &ow roast each ingredient separately with *ust a little oil. 2halls should be roasted to light pin . +hanna 2hall must not be brown. (lac pepper also is to be roasted till it starts popping. Cendhayam roasts very fast. 'a e care not to over roast it. &ow roast %or mo=a a and add them to all the other ingredients to powder. 6owder the spices well. 6lease don@t ma e a very fine powder. It should be of sambar powder consistency. ?our podi is ready. +oo rice with little less water and some salt. And when ready! cool it and spread on a big plate so that each grain remains separate. &ow prepare the wet %asala and other ingredients as follows. %ethod of preparation 'a e oil in a adai and add %ustard seeds and "ed +hillies. )ust when they are about to crac le! add ;round nuts and +hanna 2hall. 'urn vigorously so that the dhall and ;roundnuts are fried evenly and also the mustard seeds do not burn. 9nce the dhall turns golden brown! add the green chillies! Asfoetida and 'amarind extract. 'urn for about five minutes till 'amarind loses its raw flavour and then add shredded ;inger and a spoon of 'urmeric powder and salt to taste. 'urn for about two to three minutes. Add *aggary and mix well. "emove from fire. &ow add half of the 2ry 6odi in the wet mixture and mix it thoroughly . 8eave it till it becomes cold. ;rand finale of mixing and powdering %ix wet 6uli masala mix and rice! in a large vessel by adding little by little masala and rice.When complete 'amarind mix is mixed with rice! let it stand for about half an hour. After half an hour to 50 minutes! you will find that each rice grain is separate and hard. &ow with great care anoint and cover the remaining 692I 69W2E" on the rice. 2ecorate with ;reen +hillies on top and serve at room temperature. En*oy>>>>> And feed bac as usual would be *ust great.

--- Sp ', Salsa --SPIC/ SALSA-(EA'E& "I+E I&29E%EAI+A& CE&'<"E B 3 After coming over to <$A! my first venture was to adopt local ingredients and blend them with Indian $pices and create &ew 2ishes. 'he first recipe is as under. I promise you that you would *ust fall head over heels in love with this simple but magically tasty dish. Aval ((eaten "ice) 301 gms. (oiled 6otatoes / (medium) nos. $alsa #ot4%edium 0 to : 'able spoons 9nion cut in small pieces 5 to 0 'sps. ;reen +hilli 3 nos (hot) +urry 8eaves 3 sprig $ambar %asala 3 spoon. +umin powder 34/ spoon +hilli powder 34/ to 745 spoon Asafoetida 34/ spoon $alt to taste $ugar 3 spoon 8ime )uice / spoons +ilantro4-othumalli 7 to 5 spoons 'empering +oo ing oil 7 ladles +loves 0 to : nos

%ustard 745 spoon +innamon stic s 5 to 0 nos of 3F si=e

(oil potatoes and when done! remove the s in and prepare 34/ to 745 inches big cubes. $et aside. 6luc cilantro and cut chillies finely. $et aside. $oa Aval in water for ten to 3/ minutes till they are soft. <sing a strainer or filter! drain off excess water by slightly pressing the beaten rice. $pread on a cloth or paper to dry off excess water. 'a e a adai and add oil. #eat on a medium flame . Add mustard first. When it *ust starts to crac le! add other temperings. When cloves puff up!first add green chillies and +urry leaves and after 0 seconds add onions . When 9nions become translucent! add $alsa. )ust stir for 31 seconds and immediately add the Aval (beaten rice ). %ix both salsa and Aval a little. &ow add diced potato pieces . Add all the dry spice powders li e +hilli!'urmeric! )eera ! $ambar powder etc. Add salt! sugar and Asafoetida (raw powder). %ix thoroughly but very lightly. 8et it stand for about fifteen to twenty minutes if you have time. 9r else! *ust put it in %icro for exactly one and half minutes. $erve piping hot. 'he taste will steal the hearts of your family. Eventhough I am againt the usage of %icro ! if you are in a hurry and have no alternative! this is the form of coo ing you

may use. 9therwise! please heat everything in a pan and serve piping hot. En*oy >>>>> 6lease don@t forget to post in your comments and feed bac . ,or my other recipes! please visit my website! En*oy>>>

--- S0eet R 'e --S4EET RICE +#I82"E&@$ $6E+IA8 We have so far tal ed of the grown up@s tastes and have neglected children. I remember loo ing forward to $weet rice coo ing done by my aunt on special occassions.$he would dust off the $6I+E 2I((A which housed all spices which were used rarely and then set about coo ing the 9"A&;E $WEE' "I+E. I never li ed the orange colour but the rice in its heavenly sweetness was more than welcome may it be of any colour.I am bringing bac the magic of $WEE' "I+E of course minus its artificial orange colour. I have made some changes in the recipe I hope the departed soul of my aunt would pardon me for that. (needless to say that she was a great coo ) "ice 3cup ((asmati4 (iriyani) 6owdered sugar 3cup +loves H to 31 nos. $affron strands 345 spoon (wetted) "aisins 7 to 5 spoons ;hee G0 ml. 6owdered sugar (with cloves 0 nos! cardamom 0nos) 345 cup +innamon stic s 0 to : nos. +ardamom 31 nos. (ay leaves / to 7 nos. cut in half +ashew 31 nos. split Warm water 30 ml to /1 ml.

If you are using (asmati "ice4 (iriyani "ice! ensure that the rice is old otherwise! if the rice is new! toast the rice after soa ing in water for ten minutes and draining all the water! and toasting in a adai in two spoons of ghee till the rice is very light creamy or pin ish loo ing. 'oasting for about ten miinutes would do. 'his would ensure your rice grains remains separate when coo ing. +oo this rice such that all the grains remain seperate.+ool the rice by spreading and eep aside. &ow ta e ;hee in a -adai and add cinnamon! +ardamom !(ay leaves and cloves. When cloves and cardamom puff up ! remove from fire and let it cool .Ensure that you remove the tempering in a separate cup or else it will burn the spices if left to cool in a adai. 'a e little ghee in -adai and fry cashewnuts and raisins till raisins puff up and cashew nuts become light brown. "emove from fire and eep aside. When the rice is completely cold! add 6owdered sugar to rice. %a e powder of sugar along with cardamom! +loves and add that to rice. Also add now $affron which is wetted and crushed with a mortar . ;ently mix the sugar and rice. We add a little sprin ling of water here because sugar when added to rice! hardens the grains. Ensure thorough dissolution of sugar by sprin ling warm water along with sugar powder. ?ou must ensure that the rice is absolutely dry before adding sugar and water or else the sugar adding with water would ma e it mushy. Add the tampering and fried cashew nuts and raisins and mix well. 'a e care and ensure that the rice is not dry (meaning with less ;hee) .If needed! add some more ghee. +over with a lid and set it aside for an hour to let the spices aroma permeate in "ice and let sugar to dissolve and mix. &ow place this rice in a mil (oiler .'his is to heat up the rice by indirect heat and totally assimilate sugar .If you don@t have a mil boiler! heat it up in a non stic pan or in a micro oven for a little while so that the cold rice becomes warm. $erve *ust moderately hot to warm ..&ever serve sweet rice steaming hot. 'he Aroma and taste of $weet rice would be *ust great. 'he success of this effort on your part can be measured by the length of the smile your children and guest@s faces . 'his is a great rice dish for children@s birthday party. En*oy>>>>> And as your children to give the feedbac please. even ;rown up members are considered as children when (#9)?E$#< %A'A is feeding them.

--- Tomato R 'e --TOMATO RICE "ice 3 cup 'omatoes 711 gms. ;inger 3.0F6iece ;arlic H to 31 cloves +arrots 3 no. +urry leaves / sprigs %ustard seeds 34/ spoon )eera 34/ spoon +innamon stic >F 5 pieces +hilli powder / spoons 9il 7 ladlefuls $alt to taste ;aram %asala 6owder 3 spoon 9nions 7 nos. $helled 6eas 345 cup ;reen chillies sliced 5 to 0 nos. +loves : to H nos. 'urmeric powder 34/ spoon (lac 6epper powder 345 spoon

+oo rice in a manner where all the grains are separate .'a e care to add a spoon of salt when you are coo ing rice. $et aside the coo ed rice. 2ice 'omatoes in small 345 F pieces ! shred ;inger !cut ;arlic in very small pieces !shell the peas

and dice the +arrots in small pieces. Also cut 9nions in small pieces. &ow ta e half the quantity of oil in a adai and set it on medium heat! add %ustard and )eera seeds and when the %ustard starts to crac le! add 'omatoes and stir fry on medium heat till the 'omatoes start leaving oil. &ow add 2iced 9nions and stir fry till 9nions become 'ranslucent and soft! now add cut ;arlic and $hredded ;inger and fry in the ;ravy for three to four minutes. ,inally add 3 spoon of ;aram %asala to 'omato mix and set it aside after frying the ;aram %asala for fifteen to twenty seconds. $ome people prefer to fry ;arlic first and later add 'omatoes and 9nion! but I am not of that view. $team coo +arrots and 6eas after adding a bit of salt and sugar to retain the natural colours At this stage! add salt! +hilli powder! 'urmeric powder! (lac pepper powder! ;reen +hillies and curry leaves. #eat the mixture for about two minutes. 'he consistency of 'omato ;ravy should be thic li e 6uliohara ;o**u. &ow when the 'omato ;o**u is medium cold! ta e one ladle of oil in a 'empering ladle and add cinnamon and +loves and heat. When the cloves start puffing! pour the tempering in ;o**u.%ix it well and finally start mixing Cegetables and 'omato ;ravy and "ice layer by layer. ,inally mix the whole thing thoroughly and reheat in a large mouthed Cessel with steam only. ?our 'omato "ice is ready.>>> $erve piping hot. En*oy>>>>> And feed bac as usual would be *ust great.

--- Tomato R 'e (9u 'k 2 :) --TOMATO RICE (Ouic fix type) 'omatoes /01 gms. "ice 3cup ;inger /F piece shredded ;arlic H cloves finely cut 9nions 7 nos. 2iced +hilli powder / spoons 'urmeric powder 34/ spoon ;aram %asala powder 3.0 spoons 6epper powder 345 spoon )eera powder (coarse) 3 spoon +loves : nos. +urry leaves / sprigs 9il (gingly) 7 ladlefuls +innamon stic s 7 nos. )eera4%ustard 34/ spoon each $alt to taste 2ice tomatoes! shred ginger! slice garlic! dice onions and if you li e it hot! add two or three green chillies sliced. -eep aside. &ow ta e rice and put directly in coo er without any separator. (est to use is #aw ins pressure coo er. &ow add all the above cut spices and vegetables in it and add salt. &ow add all the dry spices li e! turmeric! chilli powder and ;aram masala powder. Also add *eera powder which is coarsely powdered along with pepper powder. Add enough water to coo the rice and the vegetables. 6lease ensure that you add *ust enough ( 011 %8) for the above. (ut ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use. &ow ta e oil in a tempering ladle and add )eera ! %ustard and cinnamon and cloves. When cloves puff up and mustard starts to cla le! add the tampering to the coo er. $tir well and add couple of sprigs of curry leaves. 'aste for salt and add if less. +lose the lid and pressure coo for *ust two whistles. 8et the coo er get cold enough. -eep the coo er open for some 30 minutes. 'his will give time to rice to get properly set. After the whistles( 50 minutes )open the coo er. ,antastic Aroma would hit you when you open the coo er. 'his 'omato rice would steal the hearts of your children and your husband too. En*oy>>>>> And feed bac as usual would be *ust great.

--- Tr -Colour 6e+e R 'e --TRI-COLOUR 3EGETABLE RICE In today@s atmosphere! everything is instant and due to wor pressure and time restraints! housewives have little time to allot for coo ing and yet the family demands good tasty food. 'here are some time tested recipes from my own itchen. 'ry them and win hearts of people who love you. "ice 3cup ((asmati4 (iriyani) 9nion diced 3 medium si=e +arrots / nos. 2iced in 3 cm. cubes +apsicums (podu mo=a a) / medium si=ed cut in 3 cm. 6ieces

;arlic sliced 5 to 0 cloves +loves H to 31 nos. +ardamom : to G &os. $alt to taste

;reen chillies 5 to 0 nos. cut in thin slices +innamon stic s 0 nos. !3 F si=e 9il 7 to 5 ladles

$lice garlic! 2ice onions and finely cut4 green chillies. -eep aside. 2ice +arrots and +apsicums and set aside. If you are using (asmati "ice4 (iriyani "ice! ensure that the rice is old otherwise! if the rice is new! toast the rice after soa ing in water for ten minutes and draining all the water! and toasting in a adai in two spoons of ghee till the rice is very light creamy or pin ish loo ing. 'oasting for about ten minutes would do. 'his would ensure your rice grains remains separate when coo ing. &ow ta e rice and put directly in coo er without any separator. (est to use is #aw ins pressure coo er. Add needed salt.. Add enough water to coo the rice and the .6lease ensure that you add *ust enough( 011 %8) for the above. (ut ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use. 'a e a little oil in a adai and fry carrots till they are properly coo ed. ?ou may pressure coo the carrots also after adding a little salt and sugar. 'a e care not to over coo the carrots. &ow ta e oil in a -adai and add cinnamon! +ardamom! and cloves. When cloves and cardamom puff up ! add $liced ;arlic! when ;arlic turns very light pin ! add 9nions and sliced ;reen chillies. 8ight fry till onions become translucent ! remove from fire and let it cool. -eep aside. 6ut a spoon of oil on a tawa and when its hot! tawa fry the +apsicum pieces bris ly for a minute .When fine aroma of +apsicums comes! remove immediately from tawa and eep it spread in a plate and set aside. ?ou must ta e care never to over fry the +apsicum and ensure that the green colour is not lost. When the rice is completely cold! add fried onions! garlic I chillies to rice. Also add fried +apsicums and coo ed 4fried +arrots and salt! and mix well. 'a e care and ensure that the rice has proper amount of oil and the rice is not dry. .+over with a lid and set it aside for an hour to let the spices aroma permeate in "ice. 'ri colour vegetable rice loo s and tastes very different from the other rice varieties posted so far by me. ?ou may try to prepare this rice with ;hee if you li e. When you are serving this rice! reheat by placing in a micro or use indirect steam heating. ?ou may also reheat in a non stic pan. (ut ensure that the rice is #ot. 'he special aroma of +apsicum adds a very different dimension to this rice. 'his rice can be en*oyed with "aitha made of plain curd with cucumber4boondhi or 6lantain. ?ou may also ma e -urma of ;hee "ice as an accompaniment As usual! don@t forget to post in your feedbac please. En*oy>>>

--- 6endha ,um Thala'hu R 'e --3ENDHAI/UM THALACHU RICE 'his "ice variety is %y wife@s favourite. $he generally uses a shortcut of using the leftover rice .It is my favourite because I really love the simplicity of spices and ;reat taste that goes along with it. En*oy this rice as it is or with Ava ai <ruga or with curd. I assure you that you would come to love this rice once you taste it. 6onni "ice (old) 3 cup +hilli powder 3.0 to / spoons 'urmeric powder 345 spoon (optional) Asfoetida 3 spoon Cendhaiyum (fenugree seeds) 3spoons (for tampering) %ustard seeds 34/ spoon Cendhaiyum 3 spoon coarsely powdered after frying in oil. +urry leaves / sprigs "ed chillies / to 7 nos. 9il for tempering 7 ladles $alt to taste +oo rice in your usual southern manner with each grain separate. 8et it get sufficiently cold. &ow add salt! chilli powder and turmeric powder. Add quarter spoon of "aw Asafoetida powder. ;ently mix all the ingredients thoroughly and set

aside. &ow ta e oil in a adai and add "ed chillies! %ustard seeds .#eat up the oil and when you find that mustard *ust starts popping! add ,enugree seeds 3 spoon and +urry leaves .2on@t let ,enugree seeds to become dar brown or blac . It will ta e only two seconds or so for ,enugree to become biscuit brown. Immediately add rest of the Asafoetida and immediately pour the 'ampering oil on rice. &ow ta e *ust a few drops of oil in still hot adai and fry 3 spoon of Cedhiyum seeds till light brown. It will hardly ta e two to 7 seconds. +oarsely powder it and add it to rice. %ix thoroughly ."eheat the rice immediately in the same adai and serve it #ot. 'his rice will surprise you by its taste rather than its aroma.

En*oy>>>

--- 6an+ -Bhath --3ANGI-BHATH -arnata a (quic fix type) 3st variation 'his "ice variety is the favourite of -arna a and %aharashtrian cusine lovers. Cangi (hath has many recipes ranging from usage of maximum number of spices to a bare minimum fare. I am posting the recipe which is a shortcut method but equally tasty. ?ou would marvel at the simplicity of preparation and the taste. I would post detailed traditional recipe in coming days. En*oy this rice as it is or with ;reen chillies pic le or with Ava ai <ruga or with curd. I assure you that you would come to love this rice once you taste it. 6onni "ice (old) 3 cup (lac (rin*als seedless /11 gms +hilli powder 3 spoon 'urmeric powder 345 spoon %ustard seeds 34/ spoon +urry leaves / sprigs ;hee4oil for tampering 7 to 5 ladles 8emon )uice (34/ lemon)

$ambar %asala 6owder ( arnata a style) 7 spoons Asafetida 3 spoon Cendhaiyum (fenugree seeds) 34/spoons (for tampering) "ed chilies / to 7 nos. $alt to taste

+oo rice in usual southern manner with each grain separate. 8et it get sufficiently cold. &ow add salt! chilli powder and turmeric powder. Add quarter spoon of "aw Asafetida powder. ;ently mix all the ingredients thoroughly and set aside. #ere Asafetida is optional. <se long green (ri*als of seedless variety. If you don@t have this variety! get any seedless variety sub*ect to it is sweet variety. 2ice the brin*als in 3.0F long piecesof middle finget thic ness. Immerse in water to prevent blac ening of brin*als. &ow ta e ;hee4oil in a adai and add "ed chilies! %ustard seeds . #eat up the oil and when you find that mustard *ust starts popping! add ,enugree seeds 3 spoon and +urry leaves . 2on@t let ,enugree seeds to become dar brown or blac . It will ta e only two seconds or so for ,enugree to become biscuit brown. Immediately add rest of the Asafetida and immediately Add diced brin*als and salt (for brin*als)! curry leaves and saute for four to five minutes till brin*als turn soft. &ow add $ambar %asala powder ( arnata a style. ) and further saute for three minutes at the most. 'a e care that the masala does not stic at the bottom. Add lemon *uice from quarter lemon. 'his prevents brin*als from getting mushy and adds a tang to taste. 8et rice get sufficiently cold. 'a e a wide mouth vessel and mix the brin*al masala and rice. %ix thoroughly. "eheat the rice immediately in the same adai and serve it #ot. Coila>>>>>>>>>>>> Cangi (hath is ready. Another variation is use oil fried sambar onions 4diced onions (01 gms) along with (rin*als. En*oy>>> And as usual 2on@t forget to post the feedbac . 6$. If you do not have -arnata a sambar masala! add two spoons of the powder made from %aratti moggu! cinnamon and two cloves to %adras %asala 6owder.

--- SAMBARS-&HA%%S ---

--- Co'onut M lk Ko7um"u --COCONUT MILK KO=UMBU (with brin*als) +#E''I&A2< $6E+IA8 'his is a pure chettinadu preparation but surprisingly it does not have Anis seeds and (lac pepper. I was a bit apprehensive about the taste as this recipe has very simples pices .(ut the end result was a surprise to me. It tasted superb with both rotis and "ice. 'ry and you too would li e it. (,or a family of 5 ! two servings.) +oconut mil 3cup D3 cup D 3 cup (3st ! /nd and 7rd mil from 3 full coconut.) (rin*als /01 gms 9nion 3 no. 'omato 3 no. 'amarind 3 large marble si=ed (extract *uice 3 cup) +urry leaves 3 sprig ;hee 7 tbsp $alt to taste %asala powder of the following 'horam parappu 3 tbsp -adalai parappu 3tbsp <lundu parappu 3 tbsp 2hania seeds 3 tbsp "ed +hillies 0 to : nos +innamon stic 3F 3 or / nos. 6oppy seeds / tbsp ,enugree seeds 34/ spoon Asafoetida 745 spoon 9il for frying / spoons 'empering %ustard seeds 34/ spoon ;hee / to 7 'bsp.

Asafoetida 345 spoon

;et (ri*als which are tender and sweet .It is important that they have few seeds or no seeds. +ut them length wise in 3.0 inch pieces and set aside. +ut onion and dice tomato also .'a e oil in a adai and roast all the ingredients for three to four minutes only. 'a e care not to brown the dhalls .When frying is over! cool the masala ingredients and powder. Extract 3 cup *uice from a large marble si=ed 'amarind and set aside. ;rate a %uthal coconut very fine. "emove 3st mil after rewor ing in a mixi adding 3 cup of water and set aside.(3 cup) <se a nylon4steel strainer to filter coconut paste. Add one more cup of water to coconut paste and rewor in a mixi. "emove /nd mil and set aside. $imilarly ma e 7rd cup of 7rd mil and set aside. 2iscard useless pulp. &ow ta e ;hee in the same adai and add the temperings .When mustard starts popping ! add Asafoetida and immediately add cut brin*als and onion. ,ry till brin*als become soft but not coo ed more than 01 percent. Add tamarind extract and salt .Also add curry leaves and diced tomato and set to boil for four to five minutes. &ow add the 7rd and /nd mil along with the masala powder. Add salt and let it boil for four minutes. &ow chec if brin*als are coo ed. Add 3st mil and let it simmer for further three to four minutes. $witch off the stove. +hec for salt and chilli taste. If less add at this *uncture. A fine aroma would spread by now. +over the vessel and let the spices permeate for 71 minutes. "e heat and serve with "ice. 'his chettinadu o=umbu seems to be a blend of %alay and 'amil cuisine. 6lease post your feedbac .It is very dear to us.

--- &hall Makhan

---

DHALL MAKHANI (whole blac urad with "a*ma) 2hall ma hani is a very rare 2hall where not even a single whole spice is used and still it has a fantastic taste when eaten with 6aratha! 6hudina 6aratha and "ice. 301 gms. Whole (lac <rad (ulundhu) 01 gms. "a*ma (eans 01 gms. (utter 01 gms. ;hee H cloves of ;arlic sliced in thin strips /F 6iece ;inger sliced in small strips (or grated) 301 gms .'omato (diced) 3 spoon "ed chilli 6owder 34/ spoon 'urmeric 5 &os. ;reen chillies / small 9nions sliced 7 spoons $alt ( to taste) 3 spoon of 2ry %ango powder 4 fresh lime $oa "a*ma for twelve hours in water with a pinch of $oda (iEcarb. $oa Whole <rad (ulundhu) for six hours in lu e warm

water. Add sliced ginger and ;arlic in soa ed <rad and "a*ma and add half spoon of 'urmeric and one spoon of salt. Add enough water and pressure coo for three to four whistles. 'a e care that <rad coo s well and when coo ed set aside. 'a e 01 gms of ;hee in a adai and sautT 2iced 9nion till it turns pin . &ow add diced 'omatoes and turn till 'omatoes become soft and the mix starts leaving ghee ..?ou may add half a spoon of ,reshly cut ginger at this stage and turn for a minute. Add this to coo ed <rad "a*ama %ix. Add some more salt! one spoon of chilli powder and sliced ;reen chillies now and set the vessel to a boil for about fifteen minutes .-eep on stirring or else the 2hall will stic at the bottom. At this stage you may add Amchur48emon (but remember that this is optional) &ow add 01 gms. of (utter. %ix thoroughly and leave the 2hall %a hani for one hour. After an hour ! reheat and $erve hot.

En*oy>>> And 2on@t forget to post your feedbac >>>

--- Har ,al -P l


HARI/ALI -PILI-MUNG DHALL

Mun+ &hall ---

301 gms .%ung 2hall (paiyar parappu) 3 &o. 9nion sliced( fairly large onion) / &os. 'omatoes (diced) 3 cup -othumalli4cilantro chopped finely 3 $poon "ed chilli powder (teaspoon) 3 $poon 'urmeric powder 7 to 5 &os. ;reen chillies 3 $poon 6ure ;hee 3 $poon Asafoetida (if the 6erangayam is strong! use only 345th spoon) 3 $poon of 8ime )uice 9" one spoon of Amchur powder $alt to taste Enough water for coo ing +oo 2hall in a coo er along with one spoon of ;hee! $alt! "ed +hilli powder and 'urmeric. When the 2hall is coo ed! transfer to a 6atela and add ;reen +hillies and 'omatoes .+oo for 0 to G minutes on a medium flame. -eep stirring or else the 2hall will stic to the bottom. &ow add finely chopped -othumalli and coo for another / minutes .+over the vessel and remove from $tove and set aside. 'a e some ghee in a adai and sautT sliced 9nion till light pin . Add a spoon of Asafoetida (perangayam) *ust when the 9nion is turning 6in . &ow add the 9nion to 2hall and reheat the 2hall for a couple of minutes. ,inally add a spoon of ,resh lime )uice and stir it well and eep for 30 minutes. "eheat for a couple of minutes *ust before the food is served. 'his 2hall goes great with any type of "oti! 6aratha! &aan! 6hul a or "ice. 'his recipe is strictly followed in <6 and #aryana. (engali method and taste come a way bac and is poor second in taste to this 2hall. 6lease try and send in your feed bac .

En*oy>>> And 2on@t forget to post your feedbac >>>

--- Kadh
KADHI

---

-adhi is %or $ambar or %or -o=ambu of ;u*arat. <sually it is made without any addition to it but a variation is also there where in you add ompodi and it is called as $evli -adhi. 'his is eaten with "oti4+hapathi and "ice. 711 gms. of fresh curds of not sour type 'hree to four cloves of ;arlic 'wo table spoons of -adalai %aavu 9ne spoon of $ugar 745 to 3 'ea spoon of )eera powder4)eera 9ne inch of ;inger finely crushed Ouarter cup of -otthumalli $alt to taste

,or tempering 9ne table spoon of ;hee 34/ spoon of ,enugree seeds 34/ spoon of )eera : +loves 'wo red chillies (bro en) 'e* patta 9ne or two stic s of +innamon

34/ F ;inger piece (grated)

9ne sprig of +urry leaves /nos.;reen +hillies

%ix 'wo spoons of -adalai %aavu in (uttermil made out of +urds. $ee that you add only about 511 ml of water. 'he maavu should be uniformly mixed and brea any lumps if there are. 2on@t use mixi to mix these two but churn with a matthu. Add powdered )eera or whole *eera now. Add crushed ;arlic now. (oil this mixture on a medium to low flame for at least ten minutes. Add salt to taste along with a spoon of sugar. &ow add curry leaves. -adhi will turn light yellow with addition of )eera4)eera powder. "emember never add %an*a to -adhi to ma e it yellow. It spoils the taste. &ow 'emper the -adhi with cloves! *eera! "ed chillies +innamon and 'e* patta and ,enugree seeds. When the cloves start bursting! add the tampering to -adhi and immediately cover the vessel with a lid. <se only ;hee to temper and not oil. 8eave adhi aside for at least an hour . &ow garnish with freshly cut -otthumalli and serve hot. Cariation of sevali adhi ?ou can ma e fresh dough of +hanna flour with salt! chilli powder and #ing .%a e only one big laddu si=ed dough. 'his should be of -aimuru u consistency. %a e ompodi with a machine and drop it in adhi at the primary stage of boiling. 'he other method remains the same. 6recaution -adhi preparation demands constant vigil while boiling . If you are nor attentive! the -adhi will start overflowing on the gas stove. -adhi tastes great with +happathi! poori and also with "ice. If you don@t li e sweet adhi! you may avoid using sugar and use sour curds instead of fresh curds. En*oy>>> And 2on@t forget to post your feedbac >>>

--- Karakko7um"u --KARAKKO=UMBU (+hettinadu special) +alling -A"A--9.<%(< a samabar would be doing in*ustice to a distinctly different preparation .'he spices and the ingredients are a bit different and the way it is prepared is also different. It is as different as +#E''IA" %A&AI$ in the ;reat +hettiar +ountry in "amnath 6uram and ad*oining districts is from 'ypical 'ami= #ouse. En*oy it carefully as you are li ely to be carried away and sssssssssweat later on ,or 5 people / servings 9nions (sambar vegayam) 301 gms. 'omatoes 5 nos. 3 sprig of curry leaves 7 spoons $ambar 6owder $alt to taste

(rin*als4%uringa ai 301 gms4 3 number cut in 3.0 F pieces ;arlic : to H cloves : to H ;reen chillies 345 spoon of fresh (lac pepper powder (optional)

,or tempering / tbsp of gingly 9il for tampering 34/ spoon channa dhall 34/ spoon of mustard seeds 345 spoon of "oughly bro en pepper Q spoon 6erangayam 3 or / bro en dry chillies 3 lemon si=ed baUll of 'amarind (add water and extract thic *uice) %a e a paste of +oconut / bathhe(/Fpieces) ;asa gasa (poppy seeds) 3.0 spoons Cegetables to be added %uringa ai 3 no cut in 3.0F pieces or any other single vegetable. +ut %uringa ai! dice tomato. <se (rin*als (if you are using them) which are not acidic and must be seedless. +ut in rather large pieces . 'a e ;arlic! ma e long slices and set aside. 'a e $ambar Cegayam! clean and peel them . %a e a fine paste of coconut and poppy seeds. and set aside. %a e extract of 'amarind and set aside. 'a e a adai and put tampering oil! add mustard seeds! vendiyum and red chillies bro en in it. #eat at medium flame! when mustard starts to crac le! immediately add Asafoetida and coarsely bro en 6epper. Immediately add onions ! ;reen chillies (ma e single cut on each green chilli. 'his will prevent them from exploding. ,ry for about two to three minutes. &ow add %uringa ai

and other vegetables. (if you are using %uringa ai! better boil it first and semi coo it separately and use it along with its boiled water). $tir and let it fry for about two to three minutes in hot oil. &ow is the time to add tomatoes ! add them and fry till tomatoes are loose! immediately add extract of 'amarind! mix and let it simmer for about three minutes! now add +hilli powder! 'urmeric and 6epper powder( optional). After about one minute! add sambar powder. let it simmer for two minutes till fine aroma of sambar powder is felt. &ow add water and let it boil .'his will ta e about five minutes .&ow add ground paste of +oconut and poppy seeds. %ix thoroughly.(ring to boil and let it simmer for another three minutes. -A"A--9.<%(< is ready. En*oy>> And please post your valuable feedbac because others are waiting for your feedbac

--- M la+u-Taneer --MILAGU-TANEER 6lease understand that there is a difference between %ilagu 'aneer and %ilagu "asam. %ilagu 'aneer is prepared without any 2hall. 511 ml of water 9ne 'ea spoon of (lac 6epper coarsly powdered 9ne tea spoon of )eera coarsly powdered 9ne small lemon si=ed 'amarind (all (extract *uice with water) $ix pods of ;arlic (optional) 'wo springs of +urry leaves 'wo spoons of "asam powder #alf a cup of -othumalli nicely cut ;hee4oil for seasoning $alt to taste Ouarter spoon of 'urmeric Asafoetida half spoon (optional) 'a e water in a vessel and add 'amarind extract and salt. (oil till raw smell of 'amarind goes off. &ow add "asam powder and 'urmeric. (oil till the liquid starts to froath. "educe the flame and add 6epper and )eera powder. 8et the mixture boil on a low flame for about four to five minutes. &ow heat ghee4oil in a 'hali u arandi and add a quarter spoon of )eera and Asafoetida. $eason the rasam. ,inally add othumalli and cover the Cessel. After about 50 minutes! reheat the "asam to a boil. 'a e a steel filter and filter the liquid. 'he filtered "asam is +8EA" %I8A;< 'A&EE". 'his milagu taneer is to be used as an appeti=er. It is to be served about 71 minutes before the dinner is served. +oo En*oy>> And please post your valuable feedbac because others are waiting for your feedbac

--- Pa'ha

Pa, r Ko7um"u ---

PACHHAI PA/IR KO=UMBU ( %A$A8A E-#A''E %99&;) 'oday I am posting a very delicious version of 6acchai payir -o=umbu. 'his is generally not prepared in south. 'his is basically a West Indian dish but I have ta en liberty to post it here. I am sure you would en*oy once you prepare and relish this unique o=umbu. ;reen gram (6achai payir) 301 gms. ;inger / inches piece )eera 3 'ea spoon $our +urds 301 ml. )eera one spoon for tempering (ro en "ed chillies 7 nos. #alf spoon of 'urmeric 'wo springs of curry leaves $ix to eight cloves of garlic (f the cloves are small! use ten to twelve cloves) 2haniya seeds / 'able spoons ;reen chillies 5 to : as per personal need 9il for tempering 345 spoon of %ustard seeds #alf cup of finly cut -othumalli $alt to taste

6ressure coo payir with at east six whistles to see that they are slightly over coo ed. 6ayir (moong) should not remain whole after coo ing. -eep the payir aside and prepare the following masalas +rush ;inger! ;arlic and ;reen chillies in a

mortar and ma e a paste. If you do not have a mortar! at least crush ;arlic with a stone or something heavy. 2on@t use sliced garlic as the taste will differ. After crushing garlic! ma e a paste in a mixi4blender. -eep it aside. &ow churn the payir (%99&;) till froth is formed. 'he payir consistancy should be as thic as thic sambar. $lighly roast 2haniya and )eera seeds and powder it and add immediately to payir. (oil for three to four minutes &ow add salt! 'urmeric. +urry leaves and paste of ;inger and ;arlic and green chillies. 8et the o=umbu boil on a medium heat for atleast six minutes. &ow add beaten curds and let the mixture boil for another six to seven minutes. &ow temper with one spoon of )eera and quarter spoon of %ustard and bro en chillies. After that garnish with green -othumalli and set it aside for one hour. After an hour serve after reheating. I am sure that this would be a very different and refreshing change . 'his o=umbu is to be eaten with 6oori! chappathi and "ice. +oo and En*oy.>>>> And please post your valuable feedbac because others are waiting for your feedbac

--- Potato Curr,

n M nt Chutne, ---

POTATO CURR/ IN MINT CHUTNE/ (2eccan Cariation) 2eccan has given some of the finest recipes. I was experimenting with this particular dish with different combinations. At last I could ma e a variation of the original style which is tastier and according to me is A ;E% . I assure you that if you ma e this once! your family will as you to prepare this curry again and again. (,or a family of four ! two servings) 6otatoes 011 gms %int leaves paste 34/ cup (:1 gms) ;arlic (paste) : pods -othumalli4+ilantro 345 cup (71 gms) 6aste ;inger (paste) 3 F piece ;reen chillies (paste) 7 to 5 nos. 9nions (paste) / medium +apsicum (paste) 3 no. (small) 'omato 3 no. medium $alt to taste 2y spices 'urmeric powder 34/ '.spoon +hilli powder 745 '.spoon ;aram %asala 34/ '.spoon 'empering +loves 5 to 0 nos. %ustard 345 '.spoon 9il 71 to 51 ml.

+innamon stic s 3F 7 to 5 pcs. )eera (optional) 345 '.spoon

2ice potatoes after peeling in 745 F pieces. 6repare paste of ;inger ! +apsicum!;reen chillies and ;arlic! prepare separate paste of 9nion and set aside. 6luc %int and -othumalli4cilantro and eep aside for ma ing paste after potatoes are coo ed. 2ice tomato in very small pieces and set aside. 'a e a little oil in a adai and add a pinch of mustard. $et the flame to medium. When mustard starts to pop! add diced potato pieces . Add about two cups of water . Add half the quantity of required salt and a pinch of 'urmeric. $et it to coo on medium flame. +over the adai. It will ta e about ten to twelve minutes for potatoes to get coo ed in water. (8et only a little water remain). Another variation is! fry those diced potatoes in oil till light brown and set aside to be added to mint gravy at a later stage. I prefer the second version. (ut remember to anoint potato in little salt and turmeric first before you fry. 'ransfer the coo ed potatoes in a vessel and clean the adai. 'a e remaining oil in the adai again and add all the tempering spices. $et the flame on medium. When cloves pop! add onion paste first and fry till it turns light brown. &ow add ;inger4garlic4chilli4capsicum paste. ,ry for about two minutes only till raw ginger smell leaves. Add small diced tomato pieces and turn till tomato becomes soft. Add remaining salt! chilli powder! 'urmeric powder and garam masala powder now and let the powders be light fried for twenty seconds or so. Add a cup of water and set the flame on sim and let it get coo ed together. .. &ow ma e paste of %int and -othumalli .

Add the paste finally and mix thoroughly. 8et the curry simmer for about two to three minutes. 6ut off the flame! cover the adai and leave it aside for 3 hour. After an hour! reheat the curry and serve piping hot with chappathis! poories or parathas. 'astes still better with rice. 6oint to remember. . . .....'he gravy must be thic and not watery. En*oy>>> 6lease post your feedbac .

--- Pulusu --PULUSU (mix vegetables in 'amarind sauce) What is Aviyal to a -eralalite! 6ulusu is to an Andhravadu. (oth are mix vegetable sauces but are as different and poles apart as the &orth and the $outh. (ut believe me ! both are very elegant preparations. $ource of this recipe is again 8ady $urya anthamgaru my late land lady and one of the greatest actress south has ever produced. $o here it is for your en*oyment. I must than my wife for preserving the tradition of Andhra coo ing as learnt from her. 'horam 6arappu 745 to 3 cup (coo ed) 2rumstic 3 no. 9nion 3 no. 'omato 3 no. +urry leaves / sprigs $ugar 3 'ea spoon $pices (lac pepper powder 345 'ea spoon Asafoetida 345 'ea spoon 'empering ;roundnut oil 345 cup ,enugree seeds 3.0 'ea spoons %ustard seeds 345 'ea spoon At the onset! prepare all the vegetables. +ut sweet potato! potato in about 3.0 to /F large pieces. +ut 2rumstic in same length pieces. +ut +apsicum in thic ish slices. +ut tomato in 345 inch pieces. +ut beans also in longish cross cut pieces. +ut onion also in long slices . 6luc -othumalli (coriander4cilantro) ."emove leaves from 3 sprig of curry leaves for tempering and eep the other sprig for boiling with sauce. Extract concentrate from 'amarind. +oo about G0 gms of 'horam parappu (toor dhall) in a pressure coo er. When coo ed! churn and use. 'a e oil for tempering in a -adai (wo ) and set the flame on medium. Add mustard seeds first. After five seconds! add fenugree seeds. When fenugree starts turning light brown! mustard seeds would start popping. Add onion slices !+apsicum and pluc ed curry leaves and fry till onion becomes creamish. &ow add all the vegetables and turn the vegetables for about a minute in tempering .&ow add all the dry spices ! coo ed and churned dhall and salt! turn for further five minutes. &ow add tamarind extract and curry leaves and boil the 6ulusu for about fifteen minutes on a low4medium flame. -eep the adai partially open and coo till all the vegetables are coo ed. &ow taste for salt and sourness. Add Asafoetida (raw) now and boil for further two to three minutes. When you are sure that all the vegetables are properly coo ed! add sugar and -othumalli. $tir well ! put off the flame and let the spices wor up for about an hour. "eheat the pulusu and serve piping hot with rice. 'astes equally great with chapathis and rotis. 'his 6ulusu would bring a new taste to your itchen. (ut remember one thing. &ever prepare pulusu without 2rum stic and sweet potato. $weet potato 3 no. 6otato 3 no. +apsicum 3 no. (eans 01 gms. 'amarind extract from a large marble si=ed 'amarind qty. $alt to taste

+hilli powder 3 'ea spoon -othumalli 345 cup

En*oy >>>>> 9ne variation of 6ulusu does not use thoor dhall and pepper powder. Also no asafoetida is used. En*oy >>> And 2on@t forget to post your feedbac >>>

--- Sam"ar Salem --SALEM SAM!AR" *han's to Mrs# MAN! for this recipe
3ressure coo' < handfuls of lentils# 5r% -4.sp of cummin seeds, -4.sp of coriander seeds, -4.sp of peppercorn, -sp of +lac' gram, -sp of Bengal gram, 2 red chillies and a pea-si8ed asafoetida in a spoon of oil to a golden +ro)n colour and then grind them )ith < sam+ar onions, <tsp of shredded coconut and = garlic pearls coarsel%# "oa' a lime si8ed tamarind for half an hour and e7tract its thic' juice# Heat a vessel and pour the coo'ed lentils )ith enough )ater and add -sp of turmeric po)der 1hen the dal +egins to simmer, add finel% cu+ed pieces of radishes )ith one cup of finel% crushed tomatoes and H cup of sliced small onions## Add enough salt# 1hen the vegeta+les are <4=th coo'ed, add the tamarind e7tract and coo' for a fe) minutes# No) add the ground masala )ith a little of chopped coriander leaves and curr% leaves# Let the sam+ar coo' for a fe) minutes# Heat a small 'adai and pour <sp of gingell% oil# 1hen the oil +ecomes hot add -sp of mustards seeds# 1hen the% splutter add this to the sam+ar#

--- Sam"ar4 Andhra --ANDHRA SAMBAR I have en*oyed sambars all thro@ south India. 'here is such a great variety in taste that I always marvel at different preparations. +oimabatore! $alem %adurai! <dipi! %angalore! #yderabad and for that matter every single town or village will have something different in its preparation. 'his is because you can do anything with ingredients . Andhra sambar as I have been en*oying goes a bit off the beaten road of its traditional method followed by 'amilnadu and -arnata a etc. 'here is a basic difference in 'ampering and it sets it apart from all its cousins. 'here are three varieties of Andhra $ambar! #9'.....#9''E".......#9''E$'. 'his is the hot variety. 311 gms .'horam parappu ('oor dhall) 5 nos. of onions (medium) : to H ;reen chillies 3.0 spoon of 6erangayam(#ing) 345 spoon of 6epper powder / tbsp of gingly 9il for tampering 345 spoon of ,enugree seeds 34/ spoon of 'urmeric powder $alt to taste 7 $poons of $ambar powder (6lease refer to my sambar powder recipe) 3 sprig of curry leaves 345 cup of -othumalli 745 spoon )eera powder freshly made 3 medium si=ed 'omato diced in 34/ inch pieces 34/ spoon of mustard seeds 34/ sp (asafoetida)6erangayam for tempering 0 to : bro en dry chillies one spoon chilli powder 3 lemon si=ed ball of 'amarind (add water and extract thic *uice)

+ut %uringa ai! dice tomato. <se (rin*als (if you are using them) which are not acidic and must be seedless. +ut in rather large pieces . $oa in water for some 71 minutes and then coo in a pressure pan after adding a bit of salt and quarter spoon of sugar till S coo ed. $et aside. (this will prevent them from becoming mushy) +oo the dhall after adding one small spoon of 6erangayam (hing) very well. -eep it aside in the coo er for thirty minutes. &ow churn the dhall till the froth and eep it aside. 'a e the onions and dice two onions ! ta e green chillies! press them hard without brea ing them on flat surface and add and saute in a little oil and add it to sambar. 'a e care that you don@t coo the onions and chillies 'here is another variation of adding the raw onions in the 2hall and let it get coo ed in dhall itself. I have found the second variation better for sambar taste. 'a e other two onions and roast them over fire till outer cover burns to blac . "emove the burnt cover and ma e a fine paste of roasted onions and set aside. &ow add extract of 'amarind to 2hall

along with salt. (oil the dhall till the raw smell of 'amrind goes off. Add 745 coo ed vegetables now and add required salt. Add chilli powder! 'urmeric powder and *eera powder also 6epper powder now. 8et it simmer for a bout two minutes. &ow add semi coo ed onions and chillies and half sprig of curry leaves. 8et it boil for about two to three minutes. &ow add $ambar powder with freshly made paste of "oasted onion to it and set it to boil. 8et the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of -othumalli last. %ix well and let it simmer for three minutes. 'emper with mustard! chillies! fenugree (vendhiyum) seeds! and 6erangayam in ;ingly oil. ?ou may use groundnut oil also. 'he chillies are to be added first and when they start turning brown! add the other tempering. Add Asafoetida last in the oil. 'amper and cover it with a lid immediately. $erve hot. 6oints to remember $ambar must be made at least two hours before you are to serve to self or the guests. 'he real taste of sambar comes only after two hours of coo ing. "eheat the $ambar and serve hot.>>>

En*oy>>> And 2on@t forget to post your feedbac >>>

--- Sam"ar4 Ar 'hu5 ttu --ARICHU3ITTU SAMBAR :H!.an# S#)l!; I have en*oyed sambars all thro@ south India. 'here is such a great variety in taste that I always marvel at different preparations. +oimabatore! salem %adurai! <dipi! %angalore! #yderabad! and for that matter every single town or village will have something different in its preparation. 'his is because you can do anything with ingredients. Arichuvittu sambar as I have been preparing goes a bit off the beaten road of its traditional method .I use soa ed %asalas and pastes of coconut and chilli and -othumalli. 'here is no roasting of ingredients here. 'ry once and chances are you will fall for it.>> 301 gms. of 'horam parappu ('oor dhall) 311 gms. of sambar vengayam (small onions) shallots 3 sprig of curry leaves / ;reen chillies 3.0F pieces of coconut / nos 34/ cup of -othumalli 3 spoon of 6erangayam(#ing) 745 spoon )eera powder freshly made / tbsp of gingly 9il for tempering 3 medium si=ed 'omato diced in 34/ inch pieces 34/ spoon of mustard seeds 345 spoon of ,enugree seeds 7 bro en dry chillies one spoon chilli powder 34/ spoon of 'urmeric powder 3 lemon si=ed ball of 'amarind (add water and extract thic *uice) 7 $poons of $ambar powder (6lease refer to my sambar powder recipe) 34/ spoon of bro en 2hania seeds 34/ spoon of 6erangayam for tempering Cegetables to be added (aby 9nions (shallots) 301 gms. %uringa ai 3 no cut in 3.0F pieces (eans 01 gms. Avare ai 01 gms. "adish 3 no cut in rounds (long white4red variety) (rin*al 3 no. long variety (four nos. if small round) $oa in 71 ml of water! $ambar %asala powder! )eera powder!3 spoon of perangayam (hing)! 'urmeric powderI +hilli powder for one hour. %a e a fine paste of +oconut pieces and green chillies and 34/ sprig of +urry leaves. $et aside. %a e coarse paste of othumalli and set aside. +ut %uran a! dice tomato! cut beans in 3 @ pieces! and use Avara ai pods which are tander. <se (rin*als which are not acidic and must be seedless. +ut in 3F pieces and then cut in four. $oa in water for some 71 minutes and then coo in a pressure pan after adding a bit of salt and quarter spoon of sugar till S coo ed. $et aside. +oo the dhall after adding one small spoon of 6erangayam (hing) very well. -eep it aside in the coo er for thirty minutes. &ow churn the dhall till the froth and eep it aside. 'a e the baby onions and sautT in oil for about three to four minutes. 'a e care that you don@t coo the onions . 'here is another variation of adding the raw baby onions in the 2hall and let it get coo ed in dhall itself. I have found the second variation better for sambar taste. &ow add extract of 'amarind to 2hall along with salt. (oil the dhall till the raw smell of 'amrind goes off. Add 745 coo ed vegetables now and add required salt. also add semi coo ed baby sambar onions and half sprig of curry leaves. 8et it boil for about two to three minutes. &ow add the paste of $ambar powder! with all the powders you have ept in sambar. Add freshly made paste of +oconut and ;reen chillies to it and set it to boil. 8et the whole thing simmer for about six minutes. Add diced tomato and freshly made paste of -othumalli last. %ix well and let it simmer for three minutes. 'amper with mustard! chillies! fenugree (vendhiyum) seeds! bro en dhania seeds and 6erangayam in ;ingly oil. ;arnish with finely chopped othumalli and set aside.

6oint to remember $ambar must be made at least two hours before you are to serve to self or the guests. 'he real taste of sambar comes only after two hours of coo ing. "eheat the $ambar and serve hot.>>> En*oy>>> And 2on@t forget to post your feedbac >>>

--- Sam"ar4 A5arekka


A3AREKKAI SAMBAR

---

-arnata a has some fascinating dishes of which I have come to love ACA"E--AI $A%(A" very much. It comes under E9 I E' category. 6eople who love real spicy! hot and tasty -o=umbu4sambar would never forget the taste. I have been experimenting with the different recipes given to me by different friends and I have come to li e the following recipe most. I am sure that you would try this fiery sambar once and post your reactions. #urry up because the season of Avare ai would be over within another month or so. #ubbers who are in the <$ or other countries can substitute Avare ai with any green beans. ;reen Avare ai shelled 701 gms. ;arlic (cut in large pieces) 31 cloves 'omatoes 7 nos. +oconut grated /F pieces 7nos +oo ing oil / ladlefuls 9nions / nos. (medium) ;reen +hillies : to G nos. (hot variety) 6oppy seeds 3 table spoon $alt to taste

dry spices +loves : to G nos.! +innamon stic s /F 0 stic s 2ry spices for tempering +innamon stic s 3F 5 nos.! +loves 0 to : nos. ,irst soa Avare ai seeds in hot water for three to four hours and then shell the s in of each seed. -eep it aside. 'a e about a ladle and half of oil in a adai. frying pan and add the dry spices as mentioned above. When the cloves puff up! add onions! garlic! ;reen chillies and turn for about a minute and half only. &ow add grated coconut and fry for further 71 seconds. "emove from fire and let it get cold. When cold! ma e a fine paste of the whole thing and eep it aside. %a e paste of poppy seeds and eep it aside. 2ice the tomatoes in small pieces and eep aside. 'a e some water in a vessel and add shelled Avare ai and steam4pressure coo the Avare ai till they become soft but not soggy or too soft. When ready! add the masala paste. Add salt and over a slow4medium fire let it simmer for about ten minutes only. &ow add diced tomatoes and paste of 6oppy seeds and let it simmer for another four or five minutes or so. &ow ta e some oil in a tempering ladle and add spices for tempering. When cloves puff up! add the tempering to Avare ai sambar. +over immediately and leave it for 71 minutes. After 71 minutes! reheat the sambar and serve steaming hot with rice4poori 4paratha or "otis. "emember that this is a #ot dish and ta e in quantity which is good for you. '#I$ $A%(A" $#9<82 (E "EA88? '#I+- 8I-E -<"A%A Cariation $ome people add / @ piece of ginger made in paste at the final stages to give an EA'"A -I+- along with finely chopped green chillies. 'he taste is really good but let me warn you that this can be very hot.

En*oy>>> And 2on@t forget to post your feedbac >>>

--- Sam"ar4 Bell Pepper --BELL PEPPER SAMBAR ( capsicum sambar ) In my quest to find exotic tastes and exotic ingredients to be incorporated in $outh Indian cuisine has made

me try a lot of different ingredients !culminating into some fine tasting dishes!. 9ne of them is this (E88 6E66E" $A%(A" (podumo=a a sambar). %ind you! I failed to achieve the desired flavour from +apsicum on three or four trials. (ut ultimately I devised a way to get the right method. I am happy to bring the same to you. $o fol s>>> 'ry this +apsicum or (ell 6epper $ambar and let me now. (for a family of four / servings) 'horam 6arappu 311 gms. ;reen chillies (sliced) / nos. Asafoetida 3 spoon curry leaves 3 sprig +hilli powder 34/ spoon ,resh )eera powder 34/ spoon 'amarind 3 marble si=ed

+apsicum (/ nos. %edium) /11 gms. 9nion (diced) 3 large $ambar powder (-arnata a4%adras sambar powder) 7 $poons -othumalli 345 cup 'urmeric powder 345 spoon 3 medium si=ed 'omato diced in 34/ inch pieces (optional)

'or tempering / tbsp of groundnut 9il for tempering 7 nos. of "ed chillies (bro en) 34/ spoon of mustard seeds 345 spoon of ,enugree seeds 34/ spoon of 6erangayam for tempering +ut +apsicum in 3. 0cm square pieces slice green chillies in thin strips. 2ice 9nion similarly and eep aside. 2ice tomato in small pieces. 6luc othumalli and set aside. $oa 'amarind and extract *uice. 'a e a roti4dosai tawa and add a spoon or two of coo ing oil. #eat on a medium flame. When the tawa is hot! add +apsicum pieces along with sliced green chillies. $prin le two or three pinches of salt on +apsicum . 'awa fry the capsicum thoroughly !<sing a flat bottomed ladle(rice ladle) and press the underside of the ladle on flatly spread oiled capsicum pieces. $ee that the capsicum is slightly browned. 'he capsicum would have coo ed to 745 and would be almost soft. A fine aroma of fried capsicum will spread. "emove from fire and eep in a bowl. +oo the dhall after adding one small spoon of 6erangayam (hing) very well. -eep it aside in the coo er for thirty minutes. &ow churn the dhall till the froth and eep it aside. Add half sprig of curry leaves in the 2hall and &ow add extract of 'amarind to 2hall along with salt . (oil the dhall till the raw smell of 'amarind goes off. Add 'urmeric powder ! chilli powder and *eera powder and half a sprig of curry leaves. 8et it boil for about two to three minutes. &ow add $ambar powder . 8et the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of -othumalli . %ix well and let it simmer for three minutes. 'a e about two ladles of oil in a adai and add "ed +hillies!mustard! fenugree (vendhiyum) seeds!when mustard starts to crac le! add Asafoetida and diced onion. ,ry till onion pieces become translucent. Add the onion along with tempering to sambar ,inally add 745 'awa fried4coo ed +apsicum pieces now !and cover it with a lid immediately. chec for salt . 'he +apsicum will coo in residual heat and also add the flavour to sambar. ?our +apsicum $ambar is ready>> 6oint to remember $ambar must be made atleast two hours before you are to serve to self or the guests. 'he real taste of sambar comes only after two hours of coo ing. "eheat the $ambar and serve hot. >>> En*oy>>> And 2on@t forget to post your feedbac >>> 'han s to all the ,orum#ubbers for ma ing this happen

--- Sam"ar4 Mur n+akka

---

MURINGAKKAI SAMBAR (2"<%$'I+- $A%(A") %any of you would have wondered as to why your %uring ai and %ulangi sambar tastes different and why no original flavour of %uringa ai or %ulangi (radish) is missing from sambr. 'he secret lies in the method of preparation of those two sambars. 'oday I would be posting the correct method to

prepare %uringa

ai sambar. I hope you would try it out and let me now. (use the same method for %ulangi sambar)

(,or a family of four / servings) 311 gms 'horam 6arappu %uringa ai / or 7 nos 345 cup of -othumalli 34/ spoon 'urmeric powder 3. 0 spoon of 6erangayam (#ing) )aggery4sugar 345 spoon

7 $poons of $ambar powder (-arnata a4%adras sambar powder) 3 sprig of curry leaves 34/ spoon of +hilli powder 34/ spoon of ,resh )eera powder 3 medium si=ed 'omato diced in 34/ inch pieces (optional)

,or tempering / tbsp of groundnut 9il for tempering 7 nos of "ed chillies (bro en) 34/ spoon of mustard seeds 345 spoon of ,enugree seeds 34/ spoon of 6erangayam for tempering +ut %uring ai of /F length. $oa in water for about 71 minutes. 'a e about 301 ml of water in a vessel and add salt! sugar and %uringa ai pieces! boil on slow sim flame for ten to fifteen minutes till the %uringa ai pieces are 745 coo ed. $et aside. 2ice tomato in small pieces. 6luc othumalli and set aside. +oo the dhall after adding one small spoon of 6erangayam (hing) very well. -eep it aside in the coo er for thirty minutes. &ow churn the dhall till the froth and eep it aside. Add half sprig of curry leaves in the 2hall and &ow add extract of 'amarind to 2hall along with salt . (oil the dhall till the raw smell of 'amarind goes off. Add 745 coo ed %uringa ai pieces now along with water which was used for coo ing %urunga ai and add required (extra)salt. Add 'urmeric powder ! chilli powder and *eera powder and let it simmer for about two to three minutes. &ow add half sprig of curry leaves. 8et it boil for about two to three minutes. &ow add $ambar powder . 8et the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of -othumalli and add)aggery last. %ix well and let it simmer for three minutes. 'amper with "ed +hillies!mustard! fenugree (vendhiyum) seeds!and 6erangayam in groundnut oil. Add Asfoetida last in the oil. 'amper the sambar and cover it with a lid immediately. 6oint to remember $ambar must be made at least two hours before you are to serve to self or the guests. 'he real taste of sambar comes only after two hours of coo ing. "eheat the $ambar and serve hot. >>> E&)9?>>> And post in your feedbac when happy.

--- Sam"ar4 Pa'hha

---

PACHHAI SAMBAR (<sing only ;reen Ingredients) 'his sambar is from my own experiments and probably none of you would have ever tasted this sambar before. I started off with ;reen 'horam seeds and over the last two seasons of experimenting! I have perfected this sambar. I am very pleased to post the recipe for dear #ubbers. 'his sambar can be prepared only during $epE&ov period in India when all the ;reen ingredients are available. ;een 'horam $eeds /11 gms $pring onions 3 bunch ;reen %ethi irai 3 spoon ;reen chillies : to H nos. -othumalli4cilantro 34/ bunch ;reen 'amarind 7 to 5 fruits ;reen 'omatoes (unripe) / to 7 nos. +urry leaves / springs $alt to taste 6erangayam (Asfoetida) 8; one spoon oil for tampering 3.0 ladles %ustard seeds 34/ spoon $team coo 'horam seeds to six whistles in a pressure pan or four whistles in a coo er. When cold! mash the thoram thoroughly and use a blender to churn nicely. 'he hard covers of 6achai 'horam will separate when you sieve thro@ a sieve. 2icard the cover mass and collect the 'horam 6arappu soft mass in a large atora and set it aside.

+ut spring onions till four inches from the base in small 3 cm pieces. 2on@t use old leaves .8i e wise! pluc and cut finely +oriander and vendayum (,enugree ) leaves and eep aside. 2ice unripe tomatoes and eep aside. &ow prepare 6achai 6uli (;reen 'amarind) and ;reen +hillies paste. Add about two large cups of water to 'horam parappu paste and place it on a medium flame after adding salt to taste. Add spring onion pieces and ;reen 'omato pieces directly to it and let onions and 'omatoes be coo ed in 'horam liquid. Add $prings of +urry leaves and %ethi leaves after about seven to eight minutes. 6lease ensure that the sambar is being coo ed on a low 4medium flame. 6lease also ensure that the onions are properly coo ed. &ow add 6aste of 6achhai puli and 6achhai %o=a a (tamarind and green chillies ) and boil for about four or five minutes. ,inally add finely chopped -othumalli4cilantro heat for under a minute and put off the flame. &ow ta e oil in a tampering ladle and put half a spoon of %ustard seeds! sliced ;reen chilli. When the mustard starts to crac le add a spoon of Asfoetida powder ! 'amper the sambar. Immediately cover the samabr ?our A88 6A+##AI $A%(A" is ready . En*oy>>> Caration I ?ou may add precoo ed ;reen beans 46achhai Avara ai4;reen (rin*als! ;reen "adish irai(leaves only)or only irai of your choice.'his would give a variety to your coo ing of which I am very sure. Cariation II If you use $ambar powder! and grilled onion 4+oconut paste! the sambar would taste entirelly different and would ma e all the members happy that you have brought variety in sambar. 6lease revert to me after you have en*oyed for feedbac . Important point If you have a problem getting 6achhai 'horam aai! you may substitute with ;reen peas or 6achhai Avara you don@t get ,enugree leaves! you can use fenugree seeds. En*oy.>>>> And please post your valuable feedbac because others are waiting for your feedbac .

ai seeds! If

--- Sam"ar4 Ra,ar --RA/AR SAMBAR 7 $poons of $ambar powder (6lease refer to my sambar powder recipe) 3 fairly large onion to be grilled on fire till outer cover is blac and ma e paste of it in a mixi 301 gms. of 'horam parappu ('oor dhall) 311 gms of sambar vengayam (small onions)shallots / sprigs of curry leaves 5 ;reen chillies sliced into half 3 spoon of 6erangayam(#ing) 7 medium si=ed $ambar 'omatoes diced in 34/ inch pieces 9il for tempering 34/ spoon of mustard seeds 34/ spoon of ,enugree seeds 34/ spoon of bro en 2haniya seeds 34/ spoon of 6erangayam for tempering 7 bro en dry chillies one spoon chilli powder 34/ spoon of 'urmeric powder 34/ cup of -othumalli paste (approx 01 gms.) 3 lemon si=ed ball of 'amarind (add water and extract thic *uice) / tea spoons of freshly made paste of +oconut +oo the dhall after adding one small spoon of 6erangayam (hing) very well. -eep it aside in the coo er for thirty minutes. &ow churn the dhall till the froth and eep it aside. 'a e the baby onions and saute in oil for about three to four minutes. 'a e care that you don@t coo the onions. 'here is another variation of adding the raw baby onions in the 2hall and let it get coo ed in dhall itself. I have found the second variation better for sambar taste. &ow add extract of 'amarind to 2hall along with salt .(oil the dhall till the raw smell of 'amrind goes off. &ow add semi coo ed baby sambar onions and sprigs of curry leaves and sliced green chillies. 8et it boil for about two to three minutes. &ow add three spoons of $ambar powder! one spoon of chilli powder and diced tomatoes and turmeric powder. 8et the whole thing simmer for about six minutes. 'a e down the half coo ed sambar and eep it aside. 'a e the grilled onion! remove the burnt outer cover and ma e a paste of the onion in a mixi. Add the paste of coconut and onion now to sambar and also paste of -othumalli at this stage and boil the samabar for three to four minutes.

'emper with mustard! chillies! fenugree (vendiyum) seeds! bro en dhaniya seeds and 6erangayam. ;arnish with finely chopped othumalli and set aside. 6oint to remember $ambar must be made at least two hours before you are to serve to self or the guests. 'he real taste of sambar comes only after two hours of coo ing. "eheat the $ambar and serve hot.>>> "eal 'aste of "A?A" $A%(A" lies in the fine treatment of sambar with -othumalli and "oasted 9nion 6aste. $o please ta e care to select the best -othumalli . En*oy.>>>> And please post your valuable feedbac because others are waiting for your feedbac .

--- Sam"ar4 Spr n+ #n on --SPRING ONION SAMBAR $pring 9nion $ambar is a delicacy which very few people have tried so far. 'oday! I am posting another Cengaya $ambar version as perfected by me. I promise you that the result will be really superb 9ne bunch of tender spring onions with green leaves. 7 $poons of $ambar powder (6lease refer to my sambar powder recipe) 7 medium si=ed $ambar 'omatoes diced in 34/ inch pieces 3 fairly large onion to be grilled on fire till outer cover is blac and ma e paste of it in a mixi 3 lemon si=ed ball of 'amarind (add water and extract thic *uice) 301 gms of 'horam parappu ('oor dhall) / sprigs of curry leaves 5 ;reen chillies sliced into half 3 spoon of 6erangayam(#ing) 9il for tempering 34/ spoon of mustard seeds 34/ spoon of ,enugree seeds 34/ spoon of bro en 2haniya seeds 34/ spoon of 6erangayam for tempering 7 bro en dry chillies one spoon chilli powder 34/ spoon of 'urmeric powder 34/ cup of -othumalli / tea spoons of freshly made paste of +oconut As informed to you in my last posting of CE&;A?A $A%(A" all the ingredients will remain common except the 9nions. In this version! ta e a bunch of spring onions. After washing it! cut the onion bulb portion in 3.0 inches length. 2o not slice the onion bulbs. +ut the tender leaves of 9nion in 345 inch or slightly still smaller length. 6lease remove two or three %uthal layers from tops of the bulbs. If you don@t do that! the s in layers will not get coo ed and will cause chewing problems. 6lease remember to use only tender leaves. &ow saute the onions and the leaves in oil for three minutes. Add the onions to the 2hall. 6lease follow all the other steps as written before. ?ou will have a very exotic $ambar which would really tic le your taste buds for a long time. En*oy and let me now the result ?ou can avoid using coconut paste in this version of $ambar.

--- Sam"ar4 $d p

; ---

UDIPI HOTEL SAMBAR E Ist Cersion $outh +anara! %angalore and <dupi (rahmins have a special sambar which is different in many aspects from most of the other $ambars you would have tasted so far. 'his (rahmins sambar goes a bit off the beaten road of other traditional method followed by 'amilnadu ! Andhra and -arnata a etc. 'here is a basic difference in usage of 9nions along with othe ingredients.. 'his is a sambar which is generally available in <dipi #otels and is nown as <2I6I #9'E8 $A%(A". %ind you! only genuine <dipi #otel with a reputation would serve you this sambar.9therwise! in (angalore! you would get only rice -an*ee mixed with pottu adali powder and fiery sambar powder mixture with about one ton of *aggery in one atora .>>> (sorry for exaggeration but it is the truth) 311 gms 'horam 6arappu 3no. of /F pieces of +oconut

311 gms of sambar onions 3 large onion 345 cup of -othumalli 34/ spoon of +hilli powder 34/ spoon of )aggery 3 tbsp of "ice powder

7 $poons of $ambar powder (-arnata a sambar powder) 3 sprig of curry leaves 3. 0 spoon of 6erangayam(#ing) 34/ spoon 'urmeric powder 34/ spoon of ,resh )eera powder 3 medium si=ed 'omato diced in 34/ inch pieces

,or tempering / tbsp of groundnut 9il for tempering 7 nos of "ed chillies (bro en) 34/ spoon of mustard seeds 345 spoon of ,enugree seeds 34/ spoon of 'urmeric powder 34/ spoon of 6erangayam for tempering $alt to taste 3 lemon si=ed ball of 'amarind (add water and extract thic *uice) If ?ou want! omit Asafoetida and add G to H cloves of ;arlic and a spoon of 6oppy seeds made in paste. 'his is to be added when you add 9nion paste. Cegetables to be added ?ou can add any vegetable li e %urun ai! (rin*als etc but not more than two varieties in any version. +ut %uran ai! dice tomato. <se (rin*als (if you are using them) which are not acidic and must be seedless. +ut in rather large pieces . $oa in water for some 71 minutes and then coo in a pressure pan after adding a bit of salt and quarter spoon of sugar till S coo ed. $et aside. (this will prevent them from becoming mushy) +oo the dhall after adding one small spoon of 6erangayam (hing) very well. -eep it aside in the coo er for thirty minutes. &ow churn the dhall till the froth and eep it aside. ,or paste of coconut and first ma e slices and then ma e a very fine paste in a mixi. $et aside . &ow a days! #otel $ambar does not use coconut paste. 'a e the sambar onions ! clean and cut ends ! ta e green chillies! press them hard without brea ing them on flat surface and eep aside. 'a e cleaned sambar onions and add the raw onions and half sprig of curry leaves in the 2hall and let it get coo ed in dhall itself. . 'a e other large onion and roast it over fire till outer cover burns to blac . "emove the burnt cover and ma e a fine paste of roasted onion and set aside. &ow add extract of 'amarind to 2hall along with salt . (oil the dhall till the raw smell of 'amarind goes off. Add 745 coo ed vegetables now and add required (extra) salt. Add 'urmeric powder and chilli powder and *eera powder and let it simmer for about two to three minutes. &ow add greenchillies and half sprig of curry leaves . 8et it boil for about two to three minutes. &ow add $ambar powder with freshly made paste of "oasted onion and rice powder to it and set it to boil. If needed! mix rice powder first with little water and then add to sambar. . 'his rice powder gives body to #9'E8 $A%(A". 8et the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of -othumalli and )aggery last. %ix well and let it simmer for three minutes. 'emper with "ed +hilies! mustard! fenugree (vendhiyum) seeds!and 6erangayam in groundnut oil. tempering. Add Asfoetida last in the oil. 'amper and cover it with a lid immediately. $erve hot. 6oint to remember $ambar must be made at least two hours before you are to serve to self or the guests. 'he real taste of sambar comes only after two hours of coo ing. "eheat the $ambar and serve hot. >>> E&)9?>>> And post in your feedbac when happy.

--- Sam"ar4 $d p
UDIPI SAMBAR /nd Cersion

< ---

$outh +anara! %angalore and <dupi (rahmins have a special sambar which is different in many aspects from most of the other $ambars you would have tasted so far. 'his (rahmins sambar goes a bit off the beaten road of other traditional method followed by 'amilnadu ! Andhra and -arnata a etc. 'here is a basic difference in usage of coconut and 9nion. 'his is a mild sambar which is generally not available in #otels. $o if you are from -erala! 6ala ad or a coconut buff! ?ou

must try this beautiful creation.. (for a family of four / servings) 311 gms of 'horam parappu ('oor dhall) 5 nos of /F pieces of +oconut 5 nos of onions (medium) 7 $poons of $ambar powder (-arnata a sambar powder) 3 sprig of curry leaves 0 to : nos ;reen chillies( hot variety) 345 cup of -othumalli 3.0 spoon of 6erangayam(#ing) / tbsp of groundnut 9il for tempering 3 medium si=ed 'omato diced in 34/ inch pieces 34/ spoon of mustard seeds 345 spoon of ,enugree seeds 34/ spoon of 6erangayam for tempering 34/ spoon of 'urmeric powder $alt to taste 3 lemon si=ed ball of 'amarind (add water and extract thic *uice) Cegetables to be added ?ou can add any vegetable li e %urun ai! "aw banana! yampieces or beans bhopala! (rin*als etc but not more than two varieties in this version. +ut %uran ai! dice tomato. <se (rin*als (if you are using them) which are not acidic and must be seedless. +ut in rather large pieces .$oa in water for some 71 minutes and then coo in a pressure pan after adding a bit of salt and quarter spoon of sugar till S coo ed. $et aside. (this will prevent them from becoming mushy) +oo the dhall after adding one small spoon of 6erangayam (hing) very well. -eep it aside in the coo er for thirty minutes. &ow churn the dhall till the froth and eep it aside. "emove brown s in off the coconut and first ma e slices and then ma e a very fine paste in a mixi. $et aside the coconut paste. 'a e the onions and dice two onions ! ta e green chillies! press them hard without brea ing them on flat surface and add and sautT in a little oil and add it to sambar. 'a e care that you don@t coo the onions and chillies .. 'here is another variation of adding the raw onions in the 2hall and let it get coo ed in dhall itself. I have found the second variation better for sambar taste. 'a e other two onions and roast them over fire till outer cover burns to blac . "emove the burnt cover and ma e a fine paste of roasted onions and set aside. &ow add extract of 'amarind to 2hall along with salt .(oil the dhall till the raw smell of 'amarind goes off. Add 745 coo ed vegetables now and add required salt. Add 'urmeric powder and let it simmer for about two to three minutes. &ow add semi coo ed onions and chillies and half sprig of curry leaves. 8et it boil for about two to three minutes. &ow add $ambar powder with freshly made paste of "oasted onion to it and set it to boil. 8et the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of -othumalli last. %ix well and let it simmer for three minutes. 'emper with mustard! fenugree (vendhiyum) seeds and 6erangayam in groundnut oil. temperings. Add Asfoetida last in he oil. 'amper and cover it with a lid immediately. $erve hot. 6oint to remember $ambar must be made atEleast two hours before you are to serve to self or the guests. 'he real taste of sambar comes only after two hours of coo ing. "eheat the $ambar and serve hot.>>> E&)9?>>> And post in your feedbac when happy.

--- Sam"ar4 6enka,a --3ENKA/A SAMBAR. +oo the dhall after adding one small spoon of 6erangayam (hing) very well. -eep it aside in the coo er for thirty minutes. &ow churn the dhall till the froth and eep it aside. 'a e the baby onions and saute in oil for about three to four minutes. 'a e care that you don@t coo the onions. 'here is another variation of adding the raw baby onions in the 2hall and let it get coo ed in dhall itself. I have found the second variation better for sambar taste. &ow add extract of 'amarind to 2hall along with salt .(oil the dhall till the raw smell of 'amarind goes off. &ow add semi coo ed baby sambar onions and springs of curry leaves and sliced green chillies. 8et it boil for about two to three minutes. &ow add three spoons of $ambar powder!one spoon of chilli powder and diced tomatoes and turmeric powder. 8et the whole thing simmer for about six minutes. 'a e down the half coo ed sambar and eep it aside. 'a e the grilled onion! remove the burnt outer cover and ma e a paste of the onion in a mixi. Add the paste of coconut and onion now to sambar and slowly heat it on medium flame til it boils for about three to four minutes. 'emper with mustard! chillies! fenugree (vendiyum) seeds! bro en dhaniya seeds

and 6erangayam. ;arnish with finely chopped othumalli and set aside. 6oint to remember $ambar must be made atleast two hours before you are to serve to self or the guests. 'he real taste of sambar comes only after two hours of coo ing. "eheat the $ambar and serve hot.>>> 7 $poons of $ambar powder (6lease refer to my sambar powder recipe) 301 gms of 'horam parappu ('oor dhall) 311 gms. of sambar ven ayam (small onions) / springs of curry leaves 5 ;reen chillies sliced into half 3 spoon of 6erangayam(#ing) 7 medium si=ed $ambar 'omatoes diced in 34/ inch pieces 9il for tempering 34/ spoon of mustard seeds 34/ spoon of ,enugree seeds 34/ spoon of bro en 2haniya seeds 34/ spoon of 6erangayam for tempering 7 bro en dry chillies one spoon chilli powder 34/ spoon of 'urmeric powder 34/ cup of -othumalli 3 lemon si=ed ball of 'amarind (add water and extract thic *uice) / tea spoons of freshly made paste of +oconut 3 fairly large onion to be grilled on fire till outer cover is blac and ma e paste of it in a mixi4blender 9ptional additives ?ou can add vegetables li e (rin*al! 8ady@s finger ."adish! irai(bha*i) beans ! carrots! etc for different variations of sambar. (ut CE&-A?A $A%(A" means pure ven aya sambar without any additives.

--- Tadka &hall --TADKA DHALL (?ellow 2hall spiced and 'ampered) Anyone who has en*oyed 'A2-A 2#A88 once with 'AWA 6A"A'#A or with plain rice would never forget the superb taste and flavour of simple spices. 'ad a 2hall is probably the easiest 2hall to ma e and yet it is among my most favourite of 2halls. I have en*oyed this 2hall prepared by 6u*abis! (engalis and almost at all the places in 2eccan .(ut the following really caught on my fancy .I thin this was in )A8A&2#A" in 6un*ab. I am posting this gem for you all. 'ry and you would never regret . 'horam 6arappu (toor dhall) 3G0 gms. ;arlic 31 cloves 8ime )uice from 34/ lime. +loves : nos. )eera 745 spoon -othumalli optional as above $alt 'o taste 9nion 3 no. ;inger 3.0 F piece ( 'humb thic ) ;reen +hillies (thin round slices) 7 to 5 nos. "ed +hillies / nos. 'urmeric powder 34/ tsp. (optional) ;hee4oil / ladles

6ressure coo 2hall for five whistles with 011 ml of water. When the steam subsides! remove from coo er and chec if it has coo ed properly .Add needed salt now and slowly mix it with ladle. <nder no circumstances it should become homogenous mass . $o you should not churn it .If you feel that the 2hall is too thic ! you may add half a cup of water now. (ut remember that you have to en*oy this dhall in its thic form only. $lice onions! ;reen chillies and set aside. %a e a rough paste of ;inger and ;arlic. $et aside. &ow ta e ;hee4oil in a -adai and add red chillies on a medium flame. As soon as +hillies start becoming dar brown ! add )eera and +loves After five seconds cloves would puff up. &ow add 9nion slices and turn for about two minutes till onions are semi coo ed. &ow add sliced ;reen +hillies and immediately add ;inger ;arlic paste. 'urn for about /1 seconds at the maximum. 2o not over fry ;inger ;arlic paste. 6our the tempering on top of the coo ed 2hall. Immediately cover the 2hall. After five minutes! squee= half lime on top of the 2hall and with a ladle ! now mix very slowly. 'he tempering with onion! etc. should mix properly. "e heat before serving. En*oy with 6aratha! "otis and 6lain "ice. <sage of 'urmeric is optional. ?ou may use othumalli for ;arnishing . E&)9?>> your feed bac gives confidence to others please.

--- Tu5er--

&aal ---

TU3ER-NI-DAAL (;u*arati daal ) 'uverEniEdaal is one of the pillars of ;u*arati diet. A ;u*arati thaali consists of 2all! (hat! $haa and "otli ;u*arati dall is

thinner in consistancy and is sweet and sour $urprisingly the usage of spices in ;u*arati dall is minimalIt tastes great with "otli (6hul as) and (hat (rice) $o here is the ;u*arati version of 'huver 2aal 'horam 6arappu 34/ cup ;reen +hillies / nos 'omato 3 no 6eanuts (optional) 3 tbsp $alt to taste 'urmeric powder 345 tsp Asafoetida powder 345 tsp ;inger 34/ F piece -o um4'amarind 5 slices4small marble si=ed +urry leaves 3 sprig $ugar4)aggary 34/ to 3 tspoon )eera powder 345 tsp +hilli powder 34/ tsp

'empering 9il 3 ladle %ustard 345 tspoon )eera 34/ tspoon ,enugree seeds 345 spoon Asafoetida 34/ tspoon +oo thoram parappu in pressure coo er after adding a little Asafoetida and a little )eera powder When cold! churn and eep aside. +ut ginger and ;reen chillies in small pieces first and then using a stone4poundEmortar! ma e rough paste and set aside +ut tomato in small pieces and set aside. $oa peanuts in a little water $oa -o um in little water for ten to fifteen minutes to ma e it softer and facilitate release acids faster while boiling. If you don@t have -o um! use required amount of 'amarind 'a e churned dhall in a vessel (patela4tapela) add about 011 ml of water Add salt! +hilliE;inger paste and soa ed peanuts and -o um! 'urmeric and chilli powders $et to boil on a medium flame for about ten to fifteen minutes. &ow add rest of )eera powder and sugar or *aggery and boil for two to three minutes. 'aste for salt and other spices &ow ta e the tempering ladle and add oil and tempering spices. When mustard starts popping! add Asafoetida and curry leaves and temper the dhall. Immediately cover the vessel and set aside. $erve after one hour after reEboiling En*oy>>> 6lease send in your feedbac as they inspire me

--- 6atral Ko7um"u --3ATRAL KO=UMBU 'his o=umbu can be fiery tasting but equally great I tasty preparation. 'his is prepared in two variations. 9ne using no ;arlic49nions ! another using (oth ;arlic and 9nions . 'his is more on $our side and also a little #9'. 'astes great with steaming rice. 345 +up (51 ml) of 'hic 'amarind extract / $poons of $ambar 6owder 3.0 $poons of "ice powder 3 sp. )aggery 71 ml. ;ingely oil 345 cup $ambar Cengayam 3 spoon 6erangayam( asafoetida) $alt to taste 7 to 5 'able spoons of Catral (%anatha ali or $unda ai or any other Catral! but in my opinion $unda ai and %anatha ali are the best tasting Catrals) ,or tempering 34/ sp. %ustard seeds 7 to 5 "ed +hillies (bro en)

34/ sp. ,enugree seeds 'wo strands of +urry leaves for ;arnishing.

,ry Catral in little oil till dar brown and eep aside. ,ry $ambar Cengayam in little oil and coo for about five minutes. $et aside. &ow ta e oil for tampering in a adai and add %ustard! ,enugree and (ro en red chillies. When the mustard starts popping! add $ambar powder and immidiately! add Catral which you have fried and add 'amarind extract. Add partially coo ed 9nions now. 'a e care not to burn the sambar powder.&ow on a medium flame let the whole thing simmer till raw tamarind loses its smell. &ow add water and salt and let the whole thing simmer for about four minutes. &ow add rice flour and stir well. 8et the whole mass become thic er. ?ou may add Asafoetida now. $ome people prefer to add asafoetida in 'ampering but I prefer towards the end. Add )aggery! stirr well and your Catral -o=umbu is ready. &ow ;arnish with curry leaves and serve hot. Catral -o=umbu is not used as much as sambar in quantity .$o ta e care not to coo as much as $ambar. 6eople who prefer the -o=umbu to be hot! they may add a spoon of +hilli powder extra !over and above the $ambar powder used. E&)9?>> your feed bac gives confidence to others please.

--- .eh & l Maan+e ---

/EH DIL MAANGE ((utter %il ) (uttermil is an inseparable part of Indian food. 'he word +##A+## has come from $ans rit $#A2A "A$A. %eaning six tastes. It is sweet! salty! spicy! (itter etc. It has unmatched property to remove ill effects of #eat and sunstro e. Immersing the feet in buttermil removes fever and prevents sunstro e. Washing the face with buttermil nourishes the s in and prevents blemishes. It increases the fairness of s in. It ma es the s in loo very young and healthy. Warm buttermil when used ! cures Atisara meaning loose motions. (efore the advent of 'ea and +offee in India! (uttermil was the welcome drin in every home . Even today! it is the welcome drin in farmers and rural homes. I am posting different forms of buttermil as consumed in India. I will start with south . %A))I;A ((uttermil ) FIt is said that the only place a 'elugu does not use +hillies is in sweets. F. $o (uttermil in Andhra has to have chillies . And as if that is not enough! it is accompanied by ginger. $o what is the net resultJ ,ire fighting with petrol. Wrong. %a**iga in Andhra pradesh with chillies has a purpose. It induces perspiration and is used primarily to fight #eat with heat. FCI$#A$?A CI$#A% A<$#A2#A%F $imilia $imilibus +urenter meaning poison cures poison. (uttermil 3 liter ;inger 34/ F piece $alt to taste 9il 3 spoon ;reen +hillies 3 no %ustard seeds 34/ spoon +urry leaves 3 sprig -othumalli optional

Andhra cuisine uses curds made out of "aw mil hence the fat content is really tasty in the curds and buttermil . 'a e 701 gms of +urds and add :01 ml of water. <se a hand churner4 agitator or egg beater. If you are using electric blender! use it *ust for about five seconds. 'hinly slice one chilli and grate ;inger. Add them directly to (uttermil and agitate again with churner for five more seconds. Add salt. In Andhra buttermil ! the salt content is slightly above normal. 'a e oil in a 'ampering ladle and add mustard seeds. #eat on a low flame. When mustard *ust start to crac le! add curry leaves and immediately pour the tempering on (uttermil . +over the vessel. After five minutes! again agitate the %a**iga . 6ut it in fridge and serve cold. 'his %a**iga is a powerful heat remover if you are coming from outside in sun. 'his is meant to be consumed after regular food also. $o en*oy >>>>>>>>>>>> %9" ('amilnadu) %9$A"A (-arnata a) (uttermil in 'amilnadu and -arnata a is a milder sister of Andhra %a**iga. #ere two three versions are used. I will be posting the most popular version. (uttermil 3 litre ;inger 34/ F piece %ustard seeds 34/ spoon $alt to taste +urry leaves 3 sprig 9il 3 spoon -othumalli 7 to 5 spoonfuls (cut finely) It is same except for ! the curds are made of once boiled mil . 'he buttermil prepared has E2< or %alai floating in (uttermil which gives a distinct taste. 6<&)A(I 8A$$I ?ou ta e out 8assi from pun*abi cuisine and you are removing the soul of 6un*abi food. Every 6un*abi home will offer you a tall glass of 8assi which would cho e you if you are not accustomed to drin ing 011 ml of liquid at a time. 8assi is a heat beater available in two forms. 9ne is the most popular $WEE' 8A$$I !and the other is $A8' 8A$$I. ?ou can use both.

,resh curds 3 litre "ose essence ( optional)

$ugar 3G0 to /11 gms

6u*abi will treat you as a poor man if you add any water in curds to ma e lassi. 'he curd is made from thic (uffalo %il . ?ou need ;<'$ to drin that lassi. (eat the curds and with a churner ma e a fine blend of sugar and curd! When the froth comes up! the lassi is ready. $erve chilled or add a cube or two of ice. 'his lassi is very filling and cool on stomach lining. $econd version is with salt. <se salt to taste in place of sugar and serve cold. +##A$# (;u*arati) ;u*aratis are notorious spice users. 'hey drin their tea also with spices. 'hey use spices from sweets to sour. ,rom tea to coffee. 'he only place they don@t use masalas is in drin ing water. $o it is natural that you will find spices in ;u*arati +##A$#. +urds 511 ml )eera powder 345 spoon $alt to taste. Water :11 ml 2hania powder 745 spoon

+hurn curds and water till froth comes up. you may add salt and all the spices along in the beginning itself. 'he +##A$# is ready. $erve chilled. )eera and 2hania powders are magical medicines to remove excess heat from body. 'he taste too is beautiful. $o start churning. >>> E&)9?>>> And post in your feedbac when happy.

--- PICK%ES ---

--- A5akka

Man+o P 'kle ; ---

A3AKKAI MANGO PICKLE (Andhra style) In Andhra pradesh! preparing Ava ai is almost a religion. 'his you must have read from my article (where are those happy days. . . . . ). Any 'elugu worth his salt would swear by Ava ai being the best pic le. 'his is true. I am also an ardent fan of ava ai since my childhood. I am posting the recipe as under which is rather very simple. (one big *ar for a family of four) $our %angoes 3/ nos. (/ gs) %ustard 6owder 5 cups (011 gms..) &alla ennai (gingely oil) 3 litre

$alt 7 cups (011gms) +hilli powder 5 to 0 cups (011 gms) Asafoetida 6ure / spoons 9" Asafoetida compound 34/ cup (G0 gms)

If you are in India! very next day of "ohini na shatra ending (for sun to leave "ohini constellation) buy mangoes and start preparing the pic le. In pic le ma ing! it is essential that you use only pure and cleaned ingredients. )ar must be sterili=ed with hot water wash and if possible with salt water or acetic acid. 2ry and use. All mixing vessels and ladles must be clean. $elect only very sour ! white and fully mature mangoes for ava ai. (uy only real Asafoetida if possible. (uy small mustard seeds only and powder the mustard li e fine rawa. set aside. If possible! powder chillies at home in a mixi. If not ! use good quality chilli powder and use it. I do not li e to use iodi=ed salt! so please buy plain salt or roast iodi=ed salt for ten minutes and then let Iodine evaporate and then use salt after cooling. 6re wash the %angoes with water thoroughly and using a clean cloth wipe properly . +lean the cutting nife properly !+ut the mangoes along with the inner hard shell and ernel. 2iscard the seed part. If there is any blac powder in mango seed4 ernel! remove it! wash ! dry and then use it. If you feel that there is dirt on cut pieces of mangoes! re wash with water! immediately pat dry with a dry cloth. 6re heat ;ingely oil for about ten minutes and cool it and set aside.

'a e a wide mouth large vessel and first put mango pieces and salt. "ub thoroughly . After about four or five minutes! add all the other ingredients except oil. Add real Asafoetida last . %ix thoroughly for about ten minutes. &ow slowly start adding oil and simultaneously mixing it with a ladle. Add oil till the masala and mangoes are very wet but not dripping with oil. "etain the balance oil for adding later on. ?ou may need another /01 ml for further addition. When mixing is over! taste the raw masala for salt and asafoetida. If less! add as per your li ing. If it is more! add some more mangoe pieces . ,ill up the *ar with raw pic le. +lose the mouth tightly and tie a clean cloth on the mouth and leave it in a dar place. After a wee ! open the *ar during the day time! and add further amount of ;ingely oil till the pic led mango pieces are immersed in oil. 8eave the *ar for another 7 wee s. 2uring the threeEwee period! sha e the *ar daily so that the ingredients are mixed properly. At the beginning of )uly! the pic le is ready. With the first rain! en*oy Ava ai and steaming rice. ?our spirits will be in the Nth cloud. En*oy>>> 2o send in your feedbac .

--- A5akka

Man+o P 'kle < ---

A3AKKAI MANGO PICKLE (Andhra style with ;arlicE;inger) In Andhra pradesh! preparing Ava ai is almost a religion. 'his you must have read from my article (where are those happy days. . . . . ). Any 'elugu worth his salt would swear by Ava ai being the best pic le. 'his is true. I am also an ardent fan of ava ai since my childhood. I am posting the recipe as under which is rather very simple. (one big *ar for a family of four) $our %angoes 3/ nos (/ gs) %ustard 6owder 5 cups (011 gms) ;inger /01 gms &alla ennai (gingely oil) 3 litre ,enugree seeds 3 tbsp

$alt 7 cups (011gms) +hilli powder / cups (711 gms) ;arlic /01 gms. %ustard seeds 3 tbsp "ed chillies 5 to 0

If you are in India! very next day of "ohini na shatra ending (for sun to leave "ohini constellation) buy mangoes and start preparing the pic le. In pic le ma ing! it is essential that you use only pure and cleaned ingredients. )ar must be sterili=ed with hot water wash and if possible with salt water or acetic acid. 2ry and use. All mixing vessels and ladles must be clean. $elect only very sour ! white and fully mature mangoes for ava ai. .(uy small mustard seeds only and powder the mustard li e fine rawa. set aside. If possible! powder chillies at home in a mixi.If not ! use good quality chilli powder and use it. I do not li e to use iodi=ed salt! so please buy plain salt or roast iodi=ed salt for ten minutes and then let Iodine evaporate and then use salt after cooling. 6reEwash the %angoes with water thoroughly and using a clean cloth wipe properly .+lean the cutting nife properly !+ut the mangoes along with the inner hard shell and ernel. 2iscard the seed part. If there is any blac powder in mango seed4 ernel! remove it! wash ! dry and then use it. If you feel that there is dirt on cut pieces of mangoes! re wash with water! immediately pat dry with a dry cloth. 6re heat ;ingly oil for about ten minutes and cool it and set aside. "emove the outer s in of garlic cloves! wash ;inger and dry it. %a e a rough pounded paste of ;inger and ;arlic and set aside.(don@t pVremove the s in of ;inger) 'a e about 7 to 5 ladles of 9il in a adai ! add red chillies ! %ustard seeds and heat on medium flame. When mustard starts to crac le! add fenugree seeds and as soon as they turn brow! add ;inger and ;arlic paste. $im the flame and fry paste for about three minutes to four minutes. 6ut off the stove and cover the adai. When it cools down! add the ginger ;arlic paste with tempering to "aw Ava ai along with %ango pieces. 'a e a wide mouth large vessel and first put mango pieces and salt. "ub thoroughly .After about four or five minutes! add all the other ingredients except oil and ginger garlic garlic ..%ix thoroughly for about ten minutes. &ow slowly start adding oil and simultaneously mixing it with a ladle. Add oil till the masala and mangoes are very wet but not dripping with oil. "etain the balance oil for adding later on. ?ou may need another /01 ml for further addition.

When mixing is over! taste the raw masala for salt .If less! add as per your li ing. If it is more! add some more mango pieces . ,ill up the *ar with raw pic le. +lose the mouth tightly and tie a clean cloth on the mouth and leave it in a dar place. After a wee ! open the *ar during the day time! and add further amount of ;ingly oil till the pic led mango pieces are immersed in oil. 8eave the *ar for another 7 wee s. 2uring the three wee period! sha e the *ar daily so that the ingredients are mixed properly. At the beginning of )uly! the pic le is ready With the first rain! en*oy Ava ai and steaming rice. ?our spirits will be in the Nth cloud. (EWA"E F 'his pic le is very tasty ! so indly use *udiciously or else the guests and visiting relatives would ta e one bottle for 'he "oad when they leave.>>F En*oy>>> 2o send in your feedbac .

--- Chundo --CHUNDO 'his pic le is an evergreen pic le which can be eaten with (read! +happathi! and with (ondas (ha**is etc. 'wo extra large si=ed %angoes of not too sour variety but with white flesh and very hard. $alt +hilli 6owder 'urmeric $ugar for garnishing 8ittle oil +love +innamon stic s )ullienne two mangoes after removing the green s in.'he )ulienned mass will loo li e a lump of vermicelli. 6ut three spoons of salt and a quarter spoon of 'urmeric powder in that )ulienned mass ! mix thoroughly and let it stand for about ten minutes. 'a e a fine muslin cloth and put the )ulienned mango mix in to the cloth and tie it tightly. $tart squee=ing the mass so that the water will start draining from the tied cloth. ;o on twisting the cloth ball and after some time! complete liquid will drain off. 'he mass of *ulienned mango would be almost 2ry. &ow ta e a $tainless steel large mouthed vessel li e patela and mix the mango mass with same weight of $ugar thoroughly. Add a little quantity of about two tea spoons of salt along with sugar and then tie the mouth of the vessel with a clean cloth. -eep the steel vessel in the $un for about six days. 'a e care to turn the 6ic le every day during this six days. At the end of six days! you will find that the sugar has melted and a thic raw pic le is ready. Add four to five tea spoons of chilli powder and mix thoroughly. ;arnish the pic le with ten to twelve cloves and five to six two inch stic s of +innamon fried in veg.oil and pour it on +##<&29. ?ou see that the garnished cloves and cinnamon stic s are immediately mixed in the mass. 6reserve this in glass )ar.+huhundo will taste sweet and sour and will go well with a lot of things li e "oti! +happathi! bread! sandwich etc. 6reparation season is $ummer. E&)9?>>>> And I would love to have your feed bac please.

--- &ate P 'kle --DATE PICKLE (sweet sour Ispiced) 'his pic le is an evergreen pic le which can be eaten with (read! +happathi! and with (ondas (ha**is etc.

,irm ;olden4(lac 2ates 701 gms. )aggery /11 gms. )eera /0 gms. +hilli 6owder 301 gms. 9il (;round nut) /01 ml +innamon : to G >F stic s $alt to taste.(start with :1 gms)

"aw white $our %ango 711 gms. 2hania 01 gms. ,enugree /1 gms. 'urmeric powder 3 spoon +loves 3 spoon Whole (lac 6epper 7 to 5 spoons

$elect mature white and sour mangoes. %a e 3.0 F 6ieces including hard shell. 'a e care to discard the ernel and blac inner portions if any.Wash with good water and first wipe it clean. &ow rub a fistful of salt and A spoonful of 'urmeric powder and let it dry in sun till the mangoe shrivels. 'his can be achieved in one afternoon drying itself. $oa 2hania! )eera and ,enugree in *ust a little water for ten minutes! then wash with water and then rub them dry. After fifteen to twenty minutes of drying! ma e a coarse powder (very coarse) of 2hania! )eera! and ,enugree and then sundry. "emove the seeds from 2ates . 'a e a large vessel and then mix all the ingredients except spices (cloves! cinnamon). 'aste the masala for salt now. Add sundried %angoes and $eed removed ;olden or (lac dates. Add oil (half) and mix thoroughly. &ow ta e some oil in a adai and tamper the pic le with +loves and cinnamon. 6lace the 6ic le in sun for three to four days. In between! mix everything with spoon daily. When )aggery has liquified in thic syrup! add some more oil if you want and again chec for salt. If you are satisfied! pac the pic le in air tight *ars. En*oy this pic le with chapathis! 6arothas and bread. 'his pic le will last for an year. E&)9?>>>> And I would love to have your feed bac please.

--- Green Ch ll es P 'kle --GREEN CHILLIES PICKLE (6acchai %o=a a <ruga) ;reen +hillies pic le can sweep anyone of his or her feet if it is used with any rice or with savories li e (ha**is! (ondas or ;u*arati ;anthias. 'his pic le is having an universal appeal. A bite or two before meals will give you a hog@s appetite .;oes great with corn soup and -an*ee. It is also the easiest pic le to ma e and can be made the whole year round. $o what are we waiting for J 8ong ;reen +hillies (medium #ot variety) /01 gms. %ustard 6owder 3.0 cups 'urmeric 6owder 3 spoon $alt 345 cup 8ime *uice 345 cup 8emons 5 to 0 9il (;4nut or %ustard oil) 345 cup. (uy long medium hot chillies. "emove the stal . Wash properly and wipe them dry. &ow ma e a single slit in each chilli from top to bottom and set aside. +ut lemons in H pieces each and set aside. %a e lime *uice from some more lemons and set aside. 6owder a cup of mustard seeds (small variety) .'a e a wide mouth vessel and mix %ustard powder! salt 'urmeric powder! little lime *uice and little oil. %a e a tight dough .'a e each slit chilli and fill it up carefully. 'a e a clean glass *ar and fill up one layer at bottom with cut lemon pieces. &ow fill it up with stuffed chillies. In middle also place some more lime pieces. If you are left with mustard stuffing! sprin le on chillies. $lowly pour little leftover lime *uice also. &ow arrange rest of the lemon pieces on top. $prin le little salt also and close the lid of the *ar tightly. Within 5H hours. the *uice and liquids would settle down at the base. +arefully rotate the *ar in such a way that again all the chillies are covered with lime *uice liquid. "epeat this for about a wee . 'he pic le will get ready in about ten to fifteen days depending upon the ambient temperature. E&)9?>>>> And I would love to have your feed bac please.

--- In3umpul
INJUMPULI

---

In*impuli is almost li e the wet masala of 6uliodirai as prepared in Andhra except it has a small variation in terms of green

chillies used. /11 gms. of ;I&;E" cut into small pieces 311 gms. of ;reen chillies cut into 345th inch pieces 9ne spoon of )aggary 9ne large cup of 'amaring extract (fairly thic ) 9il for frying (coconut4gingly) $alt to taste ;ingly seeds one teaspoon 6ut four ladlefuls of oil in a adai and when it is sufficiently hot! add green chillies and saute for about one and half minutes till they become tender. Add ;inger pieces and saute till they become tender. 'his will ta e only a minute or so. &ow add *uice extract of 'amarind and let it be turned on a medium flame till the mass becomes li e a soft but thic consistency of thic vadai maavu. Add about two table spoons of salt. 6lease see that you don@t end up having very salty preparation. $o add salt to taste. "emove from fire and garnish with 6owder of ;ingly seeds . +ool it and store it in a glass bottle. 'his in*umpuli will eep good in the fridge for more than three months but outside for only about three wee s or so. 'his is a great dish for hard wor ers. 'astes great with white rice. ?ou won@t even need any sambar or "asam . A CA"IA'I9& ?ou can add fried channadhal and some groundnuts and use it as a base for 6uliodirai. If you want a taste variation! add a bit of Asfoetida in in*impuli. It will taste great. E&)9?>>>> And I would love to have your feed bac please.

--- Kath r kka

Tho+ha,al ---

KATHIRIKKAI THOGHA/AL ( 'amilnadu D Andhra Cariation ) (rin*al +hutney is a specialty which is very peculiar to southern cusine. All the states of south have their own methods and variations . I will give the recipes mentioning the variation. 'hoghayals are best en*oyed with rice. $eedless (rin*als 5 nos medium si=ed ,resh +oconut (;rated) 7 spoons 'amarind 3 marble si=e Asafoetida (optional) 345 spoon (engal ;ram dhall 3 spoon $picy variation "ed +hillies 0 nos -othumalli chopped / spoons ;reen chillies / to 7 nos 9il / ladles 'urmeric 34/ spoon %ustard 34/ spoon +urry leaves 3 sprig

;arlic 0 cloves 2haniaD)eera powder 345 spoon each

$elect seedless and sweet variety of (rin*als. 2ice into small / cm si=ed pieces and fry along with green chillis! dry chillies in a adai using only little oil. 2o not use more oil. When brin*al pieces collapse! add Extract of 'amarind and fry for three to four minutes ta ing care to constantly stirring. &ow add All the powders! salt and allow the product to cool to room temperature. When cold! add chopped -othumalli and coconut using food processor4%ixi ! ma e chutney. If you are ma ing spicy variation! avoid green chillies and fry red chillies. At the end add garlic pieces and immediately remove from stove and then add 'amarind extract. "est of the method will remain the same. After ma ing the chutney! ta e a little oil in the adai and add the tempering including curry leaves and dhall. When the dhall becomes pin ! and %ustard starts popping! 'emper the chutney .. $erve with steaming rice! dhosai and idlies too>> En*oy >> 6lease post the feedbac ! it helps us and others.

--- Kothumall

P 'kle ---

KOTHUMALLI PICKLE (+oriander 6ic le ) When I had first tasted %'"@s F+oriander 8eaves 6ic leF ! I fell in love with it immediately. $o when the bottle got empty! I thought that I had to ma e it myself (with a little change in ingredients). $o here is the result. 'his time I want you to tell me how you li ed the pic le. 'his pic le is so versatile! that it goes great with "ice! 2osai! Idlies ! and with almost any main dish. +oriander4+ilantro / (ig (unches (511 to 011 gms) ;reen +hillies (#ot) 0 to : nos 'amarind 3.0 cup (thic extract) $ugar )ust a hint (34/ spoon) 2ry spices "ed +hillies : to H nos )eera(+ummin) 7 spoons (powdered) Asafoetida 34/ spoon )eera for tempering 3 spoon +urry 8eaves / sprigs 9il 0 to : ladles (745 cup to 3 cup) $alt to taste Acetic Acid ($trong) / spoons

,enugree 3.0 spoons (6owdered) +hilli 6owder 3.0 spoons %ustard / spoons -adali parappu (+hanna dhall) 3.0 spoons

"oughly pluc leaves and tender stal from the bunch and separate thic stem and other branches (to extract the *uice). +oarsely powder *eera and fenugree and eep aside. Wash othumalli (cilantro4coriander) leaves and drain all water. <sing big *ar of food processor4%ixi! ma e a rough paste of of -othumalli and green chillies. 'ry not to add water. (ut if you find that the mass stic s to sides and does not become chutney! add a little water and grind to a rough paste. "emove the thic paste and eep aside. &ow ma e a paste of stem and thic stal s and extract *uice for adding to pic le. 'a e oil in a -adai and add %ustard! -adalai parappu and red chillies. #eat till mustards is about to pop. Immediately add *eera and after 0 seconds! add 'amarind extract and on top of it! add raw Asafoetida. <sing a ladle! eep turning the si==ling tamarind paste. When it leaves the smell of raw tamarind (five minutes )! add paste of -othumalli and chillies .Also add curry leaves now. Add *uice extracted from -othumalli stems4stal s now. ,ry othumalli paste on medium4low flame or at reduced heat till water content is no more and it loo s brownish with a little hint of dar green ..'his process will ta e about seven to eight minutes. ;o on continuously turning the paste in the mean while. &ow add powders of ,enugree ! "ed +hilli and )eera .'urn for a minute to mix properly and $witch off the flame. 2o not +over the adai .8et the -othumalli pic le get cold as it is. 'his would remove any excess water content. When the pic le is cold! add strong Acetic acid. If you feel that oil is less! heat a ladle or two and once it gets cold! pour over the pic le. ?our pic le of +oriander is ready. En*oy>>> 2o send in your feedbac .

--- %emon P 'kle --LEMON PICKLE (Elumichu uruga) Among the 6ic le 8overs! we have one E8<%I+#I2#A$A&. I am dedicating this recipe to him. #e is not active for some time! neverthless he deserves it. 'haiyir $adham and elumichu uruga are inseperable li e a a married couple.I thin both are made for each other. I am bringing my wife@s recipe for all of you to en*oy>>. 8emons /1 &os $alt 5 to 0 spoons 'urmeric 6owder 34/ spoon "ed +hilli powder 7 spoons ,or /nd stage 3 $poon of )eera coarsly powdered 3 spoon of %ustard seeds powdered 3 tbsp of ,enugree seeds! coarsly 6owdered after lightly roasting in oil. 745 $poon of (lac pepper powder 3 spoon of Asfoetida powder 3 $poon of (lac "oc salt powder.

;ingely 9il 014:1 ml %ustard $eeds / spoons (for tampering) 3st $'A;E 6"E6A"A'I9& (uy spotless thin s inned 8emons and wash in warm water. 2ry with a towlel and cut the lemons in 5 pieces.If the lemons are large ones! ma e eight pieces. "emove excess (71 M)of *uice and store it separately for other uses. 'a e a glass *ar and add in it! lime pieces and salt. Add turmeric powder and chilli powder also. %ix thoroughly with a steel spoon4-arandi.+ lose it tightly and set aside .&ext day without opening the *ar ! agitate it properly so that the lemon pieces are again covered in )uice and salt. 'he third day! Add the ingredient. E&)9?>>>> And I would love to have your feed bac please.

--- M :ed 6e+e P 'kle --MI> 3EGETABLE PICKLE +arrot 3 no (small) +luster beans 01 gms. (itter gourd 01 gms. -ova ai 0 nos. +ucumber 3 small (01 gms) "aw %ango 3 small "aw 'omato / small +abbage center pieces 01 gms. %ustard powder 01 gms. ;inger 01 gms. piece cut in small pieces $alt G0 gms. ;reen chillies (hot) 31 nos. (cut in slices) +oo ing oil /11 gms. ,enugree coarse powder 01 gms. $ugar / tea spoons Cinegar48ime *uice :1 ml.4G0 ml. 'urmeric powder 3 spoon Asafoetida 345 spoon Wash all the vegetables! raw mango! and ginger I chillies and pat them absolutely dry. &ow cut them in small pieces. +ut mango in small 3cm pieces without the seed hard coat. "emove seeds of (itter gourd and cucumber if any. <sing a blotting paper! pat the vegetables to remove any *uices left after cutting them. 'a e salt and 'urmeric and rub all the vegetables and green chillies and ginger with salt and 'urmeric powder and eep in a glass *ar for three days. Agitate the *ar daily. 9n the fourth day! add oil ! mustard and fenugree powders ! Asafoetida powder and Cinegar or 8ime *uice. %ix properly. 'aste for salt . %ix thoroughly. +lose the *ar tightly and use the pic le after a wee . 'his pic le needs to be stored in the fridge. 8ife of this pic le is three to four months (if your family lets it be that long) 'astes great with anything.>> 6lease send in your feedbac . We loo forward to it. En*oy>>>

--- Tamar nd Thokku --TAMARIND THOKKU 'amarind 'ho u or 6uli 'ho u prepared in -arnata a style is great in taste and goes very well with "ice! 2osai! Idly or for that matter with chappathi or parotthas. ?ou should be ! however prepared to en*oy typically hot and tangy spiced taste with extra drin ing water . ,or best en*oyment try out this 'ho u with ;hee and "ice. ?ou would simply love it>> ;reen 'amarind fruits /01 gms ;reen +hillies 311 gms ,enugree 71 gms $ugar 7 to 5 spoons $alt 'o taste Edible oil 01 ml Asfoetida / spoons

'a e fully mature ! sour green fruits of 'amarind and remove the hard coat as far as possible! also remove any seed part if present. "emove fibres after pounding with mortar . $et it aside. 'a e +hillies and remove the stal part. %a e 34/F pieces and set aside. 'a e oil in a adai and heat it over medium flame. Add ,enugree seeds. When the seeds start turning pin ! remove them with a sieve or poori frying ladle. Add +hillies and let it fry for about 30 seconds!now add 'amarind mass and Asfoetida and salt. 'urn the whole thing thoroughly for about three to five minutes! first on medium and then on a low flame. Ensure that the oil prevades on complete tho u mass ..When the frying is done! remove from fire and let it cool. &ow powder ,enugree seeds which were fried previously and add the powder to 'ho u mass. %a e a coarse paste in a mixi or a %ortar stone. I do not advice to ma e a very fine paste as the appeal of ;reen +hilli taste disappears if you ma e very fine paste. 'aste for salt and sugar at this stage. If less! you can add some and then fill up the 'amarind'ho u in a glass *ar and store it in fridge. It does not get spoilt for a long time. E&)9?>>>> And I would love to have your feed bac please.

--- Tomato Chutne, P 'kle --TOMATO CHUTNE/ PICKLE ('ha a=i 'easer) 'his pic led chutney goes great with 2osai! Idlies! 6arothas etc. It is easy to ma e and will last for atleast three to four months . (if your neighbours and children have not raided the fridge) ,irm "ipe 'omatoes 3 g +hilli 6owder 7tbsps 2hania 6owder 5 spoons +love powder 345 spoon Asfoetida 3 spoon $ugar 301 gms %ustard / spoons 'amarind 311 gms 'urmeric powder 34/ spoon )eera 6owder 3 spoon (lac pepper powder 34/ spoon +innamon 6owder 3 spoon 9il 311 ml $alt to taste

$elect ripe red but firm tomatoes . wash and wipe dry. +ut them in half hori=ontally and with a scoop or fingers! remove the seed and extra *uice from them. &ow cut them in small 3 cm pieces. $et aside. %a e thic extract of 'amarind after soa ing in water for 3 hour. "emove all fibres and scum and filter in a sieve. 'a e care not to leave any stones or grit. $et aside. 'a e a steel adai or a non stic pan! ta e ;ingly4;roundnut oil and put mustard on low flame. When mustard starts to crac le! add 'omatoes and a spoonful of salt and raise the heat to medium. (ris ly stirr fry till tomatoes turn into pulp and oil starts leaving. &ow add 'amarind extract and give the same treatment. When almost all water evoparates! 'he fried 'amarind and 'omato pulp would be of Idly maavu consistancy. Add sugar till you reach a sweet and sour taste to your li ing. but all the while eep on turning the mass of tomato pulp. &ow add all the masala powders and turn bris ly on low flame. 'a e care that it does not stic at bottom. &ow taste for salt and add the required quantity. ,ry for maximum two minutes. (y now the chutney would have thic ened. "emove it and let it cool . When cold! fill up in a clean glass *ar. 'a e care that there is enough oil. If less! add a bit on top and eep the chutney with enough oil. 'his would taste better than your tomato sauce or catchup. 'ry once and let me now. CA"IA'I9& ?ou may crush H to 31 cloves of ;arlic and / F piece of ginger grated and sauted in oil. Add it after cooled to the above. (ut if you are adding garlic! omit Asfoetida . E&)9?>>>> And I would love to have your feed bac please.

--- C$RR.S --CURR/...CURR/...CURR/...CURR/.


T&! #! . -u ) d! "*!s % o. 2a "( a Ta."l ,o d .!an"n$ sau-! and !%! "n$ #o *a "ous 2"nds o% d"s&!s -o..on "n Sou#& Ind"a .ad! ,"#& *!$!#a'l!s o .!a# and usuall) !a#!n ,"#& "-! In Ta."l -u"s"n!( % o. ,&"-& #&! ,o d o "$"na#!d( -u ) !%! s #o an) d ) p !pa a#"on "n*ol*"n$ .!a# o *!$!#a'l!s s&allo,-% "!d ,"#& d ) sp"-!s. Us!d as a ,o d "n "#s!l%( "# usuall) .!ans -&"-2!n -u ) o .u##on -u )? #&! d"s&!s .ad! ,"#& *!$!#a'l!s a ! usuall) !%! !d #o ,"#& #&! *!$!#a'l! as p !%"9 - !.$. Po#a#o -u )( B!ans -u ). Cu ) "s usuall) !a#!n ,"#& R"-! and Sa.'a o Rasa..

-4IKEPEDIA

--- A5 ,al --A3I/AL (%ix Cegetable curry coo ed in coconut medium ,rom -erala +ut all the vegetables to at least /F in length and see that the white ;ourd pieces are at least 3F cubes to 3.3.0 F si=e. 'he %uringa ai (2rum stic s) also must be about one and half inch long. +oo the above vegetables on direct heat with water! turmeric! salt for about 30 minutes or pressure coo till 745th coo ed. &ow add the ground %asala of +oconut and +hillies (fine paste) and coo on a medium flame for further five to eight minutes till the vegetables are fully coo ed. &ow ta e the curd and coconut oil in $mall bowl of %ixi and churn for ,ive seconds! add this to coo ed vegetables. #eat the Aviyal for further two minutes and serve steaming hot with rice! poor or dosais. (ut it tastes best with "ice. Ash ;ourd 701 gms. "aw (anana 3 &o. 2rum stic s / &os. $our +urd ( medium) 3 cup 'urmeric 6owder 3 spoon $alt to taste (eans 01 gms. -arna -i=anga(yam) 311 gms. -nol -hol or 6otato or Any other vegetable 311 gms. +urry leaves / to 7 sprigs +oconut oil 3 ladle (three tea spoons)

;round masala paste of the following +oconut 745 ;rated ;reen +hillies 0 to : (ta e medium hot chillies of 8ong Cariety) En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Ba", Tomatoes Curr, --BAB/ TOMATOES IN CURR/ 'his novel +urry of whole baby tomatoes is the creation of a new ind.I have fashioned some whole vegetables curries which would ! for the first time in coo ery ! you would be seeing.I am sure that this curry is going to be a standard fixture once you get the hang of its preparation and taste. (aby 'omatoes 711 gms ;inger ;arlic paste / spoons 'urmeric powder 34/ spoon 2hania powder 3 spoon $alt to taste %ustard seeds 3 spoon ,or gravy 6oppy seeds 3 tbsp ;ingly seeds / tbsp 9nion 3 large ;reen chilli / to 7 nos "ed +hilli powder 3 . 0 spoons ;aram %asala 6owder 34/ spoon )aggery 3 tbsp +urry leaves 3 sprig -othumalli 345 cup +urds 345 cup +umin seed powder 34/ spoon 'amarind paste / tbsp ;hee4oil / to 7 ladlefuls

;round nuts seeds 3 tbsp +ashewnuts paste 7 tbsp

$elect (aby 'omatoes which are not too sweet . 6ut about /01 ml of water in a pan and heat to boil. &ow put the 'omatoes in and after five or six minutes! the outer s in of 'omatoes would be loose. 'his is blanching. "emove from stove and carefully remove the outer s in of 'omatoes. Ensure that the 'omatoes are not coo ed and do not become mushy. If you are not sure of proper blanching ! eep the s in intact and use in curry. (ut I would suggest you to blanch and peel them. 'he 'omatoes would be about 71M coo ed during blanching! 6ut them in cold water to harden them and not to let them coo by residual heat. 6luc coriander leaves ! cut chillies in small pieces and set aside. %a e paste of onion and set aside. &ext stage is to prepare the ;ravy $lighly roast all the seeds for gravy )ust for about a minute . &ow ma e a fine paste in a mixi and set

aside. 'a e care that cashew pieces are not left out. 'a e oil in a adai and add mustard seeds! heat on medium flame. when mustard start to pop! add paste of onions and green chilli pieces! reduce the flame to sim and stirr bris ly. . &ow add the ginger garlic paste. ,ry for no more than two minutes. &ow add chilli ! 'urmeric and ;aram %asala powder ! salt etc and turn fry for maximum 51 seconds. &ow add curds and after about a minute! add the ;ravy paste you made with cashew! sesame and peanuts . $tir well . &ow add the blanched 'omatoes $tir fry for another minute. 2on@t let the gravy concentrate stic to bottom. If need be! add a cup of water. 8et the whole thing simmer for at least five to seven minutes. 'he 'omatoes must have been coo ed fully by now. 'a e care to see that 'omatoes are not mashed at any stage. (if you are afraid that the tomatoes would be over coo ed! remove from gravy when they are 745 coo ed and add *ust before serving. ) &ow add tamarind paste and curry leaves carefully mix it even while you are simmering it. . %ix and cover the adai. ?ou must ensure that the gravy is thic li e dosai batter. 'he W#98E '9%A'9 +<""? is ready. ?ou may garnish with -othumalli leaves before serving. 6$. 'his curry tastes best if it is sweet sour. $o please balance ?in and ?ang and serve. 'his is a truly a 2eccan style curry fashioned and created by me. . . 'astes fantastic with rotis! chappathis ! 6ulaos and (iriyani. 2o send in your feedbac please.

--- Beans (Gu0ar -u Shaak) --*oda% $ am ta'ing %ou on a piligrimage of the land of 6rishna#*he co)herds )ho are his life and soul are a simple tri+e of Gopalas Ahirs and Ra+aris#*he% are a nomadic tri+e )ith ver% simple food ha+its#*heir curr% and halls have no more than t)o or three spices #9et the curries taste fantastic )ith >o)ar or 6am+u Rotis#Rice and 1heat is almost foreign to them#$ am posting a couple of curries )hich have universal spices and %ou too )ill enjo% them#1h% not tr% outI
GU4AR NU SHAAK (-otthuvaran aEcluster beans +urry) I&;"E2IE&'$ +luster (eans ( otthuvaran a) 701 gms. ;arlic H to 31 cloves "ed +hillies : to G nos. (bro en) ;roundnuts 7 to 5 spoonful 2hania 6owder 3.0 spoons )eera 6owder 34/ spoon $ugar 34/ spoon $alt to taste %ustard seeds 3 spoon 9il / to 7 ladles M!#&od o% P !pa a#"on $oa ;roundnuts (peanuts) about one hour in warm water and ma e a paste. $et it aside. 6eel ;arlic pods and crush them on stone and eep aside. $elect +luster (eans which are mature but not seeded. When you bend and brea a bean! it should not display resistance due to fibers. "emove the ends and cut each bean in two. $oa in water and set aside for about ten minutes. 6ressure coo -otthuvaran a (cluster beans) in a pressure pan after adding sugar and a bit of salt. +oo in such a manner that the beans are coo ed properly and yet they are not mushy. 'a e oil for tempering and put "ed +hillies after brea ing them in 3F pieces. #eat on a low flame. When chillies turn brown! immediately add mustard seeds. When they crac le! add the tempering to +oo ed beans. Add salt and add +rushed ;arlic! 2hania! *eera powders . And if the water is insufficient! add a little water and mix thoroughly. 8et it simmer for a couple of minutes. &ow add the paste of groundnuts .8et it simmer for another two to three minutes. 'he curry is ready. 'his curry is to be en*oyed with "oti46aratha and rice too.>> If you have noticed! chilli powder is not used. 'he hotness is from red chillies used in tempering. In case you want to change! add one red chilli to tampering and one spoon of +hilli powder to curry.

6$. If you don@t have ;roundnuts! sprin le about a spoon of (esan4 adalai maavu as the "abaris do. (ut ta e care not to let it get lumpy. En*oy>>>

--- Beetroot &r, Curr, --BEETROOT DR/ CURR/ (+hettinadu $tyle) 9ne thing I li e about +hettinadu curries is their amalgamation of ,ennel and blac pepper . It is responsible for a distinct flavour and taste which separates +hettinadu food from the rest of 'amilnadu food. I had tasted the (eetroot curry in %adras in a famous +hettinadu eatery. $ince the customer@s rush prevented me from getting the recipe! I had to rely on my test buds and visual capability to fathom out the intricate spice amalgam. I arrived at the following recipe and it turned out if not exact a slightly on a better tasting side. 'his curry !according to my one and only *udge (who had en*oyed the same curry in %adras last month with me. ) is a great winner. ;oes fantastic With rice. It tastes so great that you would not touch -o=umbu till you are fully satisfied. Anything more!would be an over statement. $o here it is fol s! on a platter. . . . . . . . . (,or a family of four / helpings) (eetroot 701 gms ;reen +hillies / nos. 9nion (diced) / nos (medium) $pices 4 ingredients for powderL -adalai parappu (channa dhall) 3 spoon )eera (cumin) 745 D34/ spoon 'urmeric powder 345 spoon "ed dry chillies 7 to 5 nos. 9il / ladles 8ime )uice from 345 to 34/ lime. 'emperingL %ustard seeds 34/ spoon "ed chillies 3 no.

,ennel seeds (sombu) 3 spoon (lac pepper corns 745 spoon D345 spoon 2hania seeds 745 spoon +urry leaves 3 sprig $alt to taste

-adalai 6arappu 3 spoon +urry leaves 3 sprig

In this curry! the tric lies in dicing the beetroots . )ust imagine a dime or a rupee coin. %a e four pieces each having at least one N1 degree angle. 'hat@s right. ?ou need to dice the beetroots similarly in almost same thic ness (7. 0 mm). 9nce done! ensure that you have washed ! patted dry and then diced them. 2ice onions and slice green chillies in small pieces and eep aside. 'a e a little oil in a adai and first fry dhall for spice powder. When slightly pin ish in colour! remove ! now add all the other ingredients li e fennel! blac pepper! )eera 2hania ! chillies etc . for powdering. ,ry on a low flame for two minutes and remove and let it get cold. When the fried ingredients are cold! ma e powder in a mixi (food processor) and eep aside. 'a e the rest of the oil in the same adai and add the temperings. #eat on a low flame! when the mustard starts to crac le! add onions and curry leaves first. $tir and fry till onions become translucent!. &ow add diced (eetroot and salt! stir and mix thoroughly and set the flame on slow. +over the adai with a plate filled with little water to cover the surface. 'his is to ensure that the beet roots get coo ed in own water4*uice as the steam will condense and fall bac in adai. If the water is insufficient ! add *ust a table spoonful of water . It will be fifteen minutes or so for the beetroot to get slightly more than 745 coo ed. &ow add the spice powder you made previously. %ix in a rotary fashion to ensure that each beetroot piece is anointed with spice powder. +hec for salt now ! if the water is there at the bottom! fry without the cover and let the water get evaporated. Add lime *uice and mix again. 8et the spices get absorbed in the vegetable. "eheat after 71 minutes and sprin le freshly made powder of 345 spoon of *eera and blac pepper on the curry and serve hot. 'his curry should ma e its mar to your favourites at the first try. >>>

En*oy>>>

--- Ba+hare Ba +an --BAGHAR/ BA$GAN & a'shin st%le( 1hen Mughals came do)n to south, the% +rought )ith them, the art of coo'er% )ith delicate spic% coo'ing methods#*his )as in sharp contrast to 5ier% Chilli dominated southern curries and sam+ars and Rasams# Local food fare did not +oast of an% frills and )ere rather sparsel% spiced and simple in preparation, +ut H!* to the core# *here has to come an amalgamation of food )hen the cultures meet# *he grav% using sesame, popp% and cashe)nuts )as a distinct addition to southern fare# Born )as /CCAN "*9L/ of food )hich used spices, oil seeds li'e peanuts, 6aju, sesame and Badam along )ith *amarind and local Hot chillies# *his is reflected in H%dera+adi spic%-hot com+ination in the curries, Biri%anis and meat dish preparations# a'shin coo'ing )ith peanut4"esame and 3opp% delivers the punch of spices and hot chiilies taste )ith a valvet glove enclosing iron fist# *his is unli'e 5ier% Rasams and curries )hich are hot )hen put in mouth# 3reviousl% $ had introduced %ou to one lovel% +ut hot curr% of M$RCH$ 6A "ALAN # *oda%, $ )ill +e introducing BAGHAR/ BA$GAN# &*halicchu 6athiri''ai(# *astes great )ith 3arathas, Rotis and Biri%ani or 3lain Rice# $NGR/ $/N*" Ba+% Brinjals &")eet( -. nos Green Chillies . to < nos !nions &medium( . to < nos *amarind e7tract -4= cup >aggar%4sugar - tspoon !il for coo'ing = ladles 5!R GRAF9 eccicated coconut &Copra( .C piece "esame seeds po)der -4= cup Groundnut po)der < *+#"poons 6hus'hus &3opp% seeds( . *+#"poons "3$C/" Chilli po)der - tsp hania 3o)der -#2 tsp >eera 3o)der - tsp

*urmeric 3o)der -4= tsp# Ginger <4= Cpiece Garlic &!ptional( -0 cloves "3$C/" 5!R */M3/R$NG >eera - tsp Mustard seeds -4= tsp Red Chillies < to = nos GARN$"H$NG 6othumalli -4= cup 1hole green chillies = to @ nos M/*H! !5 3R/3ARA*$!N "elect onl% s)eet variet% of +a+% +rinjals, )hich are soft )hen, pressed lightl%# &Hard ones have seeds(# Cut the stal' till end retaining the green sepals# Ma'e a crosscut in each +rinjal from top till the sepals# *a'e a+out t)o ladles of oil in a 'adai and add the jeera red chillies and mustard# Heat on a medium flame# 1hen Mustard starts to crac'le, add all the +rinjals #"prin'le half a spoon of salt, mi7 thoroughl% and cover the vessel # Reduce the flame after a couple of minutes to lo) and coo' the +rinjals for a+out further ten minutes# *a'e care to see that Brinjals do not collapse or get over coo'ed# Remove and set aside# *a'e a little oil in 'adai, roast ver% lightl% "esame seeds, copra and groundnuts for a+out a minute onl%#Add popp% seeds last and remove from fire and let it cool# *a'e onions and slice in round rings or long slices#5r% onions till translucent# "et aside# *a'e same 'adai and add sliced ginger and sliced garlic#Light fr% in oil for =2 seconds and "et aside# No) po)der peanuts, popp% seeds, "esame seeds in a mi7i# 3lease see that popp% seeds are also full% ground# No) add chilli po)der, hania po)der, and *urmeric po)der # Run the mi7i a little# No) add all onions, Ginger , Garlic and Green Chillies along )ith the po)der and ma'e thic' paste# At this stage, if %ou li'e, %ou ma% add Garam Masala to %our taste# &- spoon( Remove the paste from the mi7i +o)l and set aside# *a'e a+out . ladles of oil in the 'adai and add a pinch of Mustard seeds# Heat on medium flame# 1hen Mustard starts to crac'le, add *amarind e7tract snd stir vigourousl% not letting the hot oil +urn and coagulate the e7tract# 1hen the ra) smell of *amarind goes off, add the 3aste %ou have made and re;uired salt to the 'adai and 'eep stirring to avoid stic'ing at +ottom# Add a little )ater and coo' the grav% till ra) smell of 3eanuts goes off#*his )ill ta'e a+out five to si7 minutes# Add >aggar% or sugar no) and mi7 thoroughl%# A nice aroma )ill )aft# Add the pre coo'ed Brinjals to the grav% # ")itch off

the stove and 'eep for a+out ten to fifteen minutes covered# "prin'le finell% chopped 6othumalli and decorate )ith green chillies# "erve hot# /njo% this hot curr% )ith rice or 3arottas or Rotis# /N>!9 ::: 3lease post %our feed+ac' #

--- Br n3al (Ba +an-Bhartha) --BAIGAN-BHARTHA (;rilled4$teamed (rin*al coo ed with spices) -A'#I"I-A %A$A8A +<""? 'here are two ways of coo ing this dish. 9ne is by open fire "oasting (;rilling)of the Egg plant4 (rin*al or by steam coo ing the eggplants in a coo er without adding any water for coo ing. I have perfected steam coo ing method which I am posting as under. 'his curry is neither dry nor it is with gravy but in between. 'his tastes great with "ice! 6aratha! "otis or &ans. (ig Cariety (rin*als / &os. (G01 gms) ;arlic H cloves 'omatoes / nos. (medium) ;reen +hillies / to 7 nos. 'urmeric powder 34/ spoon )eera 6owder 745 spoon 9il for tampering / ladles (51ml) $alt to taste 9nion (large) 3 &o. ;inger /F 6iece $our +urds /11 ml "ed +hilli powder 3 spoon 2hania 6owder / spoons ,reshly cut -othumalli 34/ cup %ustard 3 spoon $ugar 3 spoon

$elect seedless variety of (ig (rin*als which are meant for (hartha . $mear oil4;hee over them ! ma e a vertical cut on each and steam coo in a pressure coo er container without adding any water to the (rin*als. Add water only to coo er for generating steam. +oo for five whistles. $et the coo er aside and prepare the spices . %a e a coarse paste of ;inger ;arlic .It should not be a paste. +ut onions in very small pieces! also dice 'omatoes! slice green chillies. +ut -othumalli very finely. 'a e oil for tempering in a adai and add %ustard seeds. $et the gas flame on medium. When the mustard starts to crac le! add cut onions. 'urn the onion till it turns pin . Add 'omatoes and turn for about three minutes! now add ;inger ;arlic paste and sliced chillies and fry for about further three minutes. &ow when the oil starts leaving ! add +urd and bris ly mix the whole thing. Add +hilli powder! 'urmeric powder and 2hania and )eera powders. Add salt and sugar ..%ix the spices properly and let the whole thing fry on a low flame for another minute or two. $et the spice gravy aside. 'a e out the brin*als and remove the s in. Also remove the stal . $ee if there are any seeds. "emove them also. +arefully remove the coo ed (rin*al flesh in a separate vessel and mash it with for s and hand .2o not use blender or else the whole thing will become stic y paste. When the mashing of (rin*al flesh is over! add the same to the previously prepared spice mixture .set it on a medium flame and turn it bris ly so as to avoid stic ing at the bottom. When the whole thing is steaming and almost bubbling! remove from fire and cover it immediately. ?our (AI;A& (#A"'#A is ready. ;arnish with freshly cut -othumalli and serve hot. If you taste this dish once! you are sure to fall in love with this for ever. %ethod for roasting the brin*al (If you want the roasted type ) $mear oil over each (ri*al and over the fire! hold the stal of each and roast it ! ta ing care to turn it slowly to let it coo properly .When the whole outer s in is blac ! and the (rin*al becomes tender! remove the burnt s in and use the coo ed flesh. ?ou can use grill or %icro to do the roasting also. 'he rest of the recipe remains the same. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Br n3al (R n+ana-Batata) ---

RINGANA-BATATA NU BHARELU SHAAK ($tuffed 6otatoes4(rin*al +urry) 'his is my most favourite ;u*arati +urry.'he stuffing varies so much that if you go on changing the stuffings! the +urry tastes 2ivine and different every time you change it and taste it. /01 gms. (aby (rin*als /0 gms. 6eanut coarse powder / spoons of 2hania 6owder / spoons of cut -othumalli 3 spoon of ;arlic paste 34/ spoon of "ed chilli powder $alt one and half times to your taste ;ingely seeds for ;arnishing 701 gms. %edium si=ed potatoes /0 gms. -adalai %aavu ((esan) 34/ $poon of ;aram %asala / nicely cut +hillies 3 spoon of ;inger paste 345 spoon of 'urmeric powder +oo ing oil for ma ing stuffing

%a e a cross cut on (rin*als and set aside. %a e one and half inch pieces of 6otatoes or better use same si=ed whole potatoes .%a e a deep single cut where you can stuff properly. $et aside. &ow prepare the stuffing. 'a e ;roundnuts without red s in and coarsely powder it. %ix -adalai %aavu ((esan) red chilli powder! 'urmeric powder! salt! ginger E garlic pastes! -othumalli! finely chopped chillies! 2hania powder along with ;round nut powder and ;aram %asala in a big atora! add about two spoons to three spoons of +oo ing oil to ma e the wor ing dough of the stuffing. 'he consistency of the stuffing should be li e thic <puma. ?ou must remember to add more salt as the salt is to permeate in the (rin*als and 6otatoes. $tuff the potatoes and (rin*als with the stuffing %asala. 'a e about two ladles of oil in a non stic pan and add %ustard seeds and ;ingly seeds for 'empering ($ome people 'emper with ;ingly seeds after the Cegetables are fully coo ed. I prefer the same way) When the %ustard seeds start crac ling! slowly place stuffed potatoes first and then (rin*als in the pan. +over the pan with a lid .I would suggest you to cover with a 'hattu which is semi filled with water. 'his would ensure the water released from vegetables falling bac in the pan and facilitate better coo ing. It will ta e about twenty to thirty minutes on a low flame to coo this curry. 'a e care to turn the vegetables slowly every five minutes. 'his will ensure proper all round coo ing. &ow you can ;arnish with ;ingly seeds crac led in a little oil. 2ecorate with finely chopped -othumalli. 'his +urry is 2ry. (ut some people in ;u*arat do use a gravy of (esan with spices and 6otatoes (%ashed) 'he stuffed vegetables are placed in the gravy and served. 'his dish tastes #eavenly with 6hul as and "oties. $urprisingly this goes great with "ice also. Cariation Instead of using ;inger ;arlic! only Asafoetida (perangayam) is used ! 6eanut powder is avoided. 'he rest of the ingredients remain the same. En*oy>>> And 2on@t forget to post your feedbac >>>

--- Br n3al-Potato stu11ed --RINGANA-BATETA NU BHARELU SHAAK $tuffed (rin*alE6otato curry 'his is my most favourite ;u*arati +urry. 'he stuffing varies so much that if you go on changing the stuffings! the +urry tastes 2ivine and different every time you change it and taste it. I&;"E2IE&'$ /01 gms. (aby (rin*als 701 gms. %edium si=ed potatoes /0 gms. 6eanut coarse powder /0 gms. -adalai %aavu ((esan) / spoons of 2hania 6owder 34/ $poon of ;aram %asala / spoons of cut -othumalli / nicely cut +hillies 3 spoon of ;arlic paste

3 spoon of ;inger paste 34/ spoon of "ed chilli powder 345 spoon of 'urmeric powder $alt one and half times to your taste +oo ing oil for ma ing stuffing ;ingely seeds for ;arnishing %E'#92 9, 6"E6A"A'I9& 3st $tage

%a e a cross cut on (rin*als and set aside. %a e one and half inch pieces of 6otatoes or better use same si=ed whole potatoes .%a e a deep single cut where you can stuff properly. $et aside. &ow prepare the stuffing. 'a e ;roundnuts without red s in and coarsely powder it. %ix -adalai %aavu ((esan) red chilli powder! 'urmeric powder! salt! ginger E garlic pastes! -othumalli! finely chopped chillies! 2hania powder along with ;round nut powder and ;aram %asala in a big atora! add about two spoons to three spoons of +oo ing oil to ma e the wor ing dough of the stuffing. 'he consistency of the stuffing should be li e thic <puma. ?ou must remember to add more salt as the salt is to permeate in the (rin*als and 6otatoes.

%E'#92 9, 6"E6A"A'I9& /nd stage $tuff the potatoes and (rin*als with the stuffing %asala. 'a e about two ladles of oil in a non stic pan and add %ustard seeds and ;ingly seeds for 'empering ($ome people 'emper with ;ingly seeds after the Cegetables are fully coo ed. I prefer the same way) When the %ustard seeds start crac ling! slowly place stuffed potatoes first and then (rin*als in the pan. +over the pan with a lid .I would suggest you to cover with a 'hattu which is semi filled with water. 'his would ensure the water released from vegetables falling bac in the pan and facilitate better coo ing. It will ta e about twenty to thirty minutes on a low flame to coo this curry. 'a e care to turn the vegetables slowly every five minutes. 'his will ensure proper all round coo ing. &ow you can ;arnish with ;ingly seeds crac led in a little oil. 2ecorate with finely chopped -othumalli. 'his +urry is 2ry. (ut some people in ;u*arat do use a gravy of (esan with spices and 6otatoes (%ashed) 'he stuffed vegetables are placed in the gravy and served. 'his dish tastes #eavenly with 6hul as and "oties. $urprisingly this goes great with "ice also. CA"IA'I9& Instead of using ;inger ;arlic! only Asafoetida (perangayam) is used ! 6eanut powder is avoided. 'he rest of the ingredients remain the same.

--- Br n3al (Stu11ed Ba n+an) --STU88ED BAIGAN If you have ta en this peas masala with bread slice in (ombay #alwa #ouse on &$+ (ose "oad in %adras or on %ount "oad! ?ou would never forget the taste. Without being very hot! it was so beautifully spiced that anyone would ma e it a point to as for the same dish again and again. I have brought that magical recipe for the #ubbers. ?ou are sure to be enchanted by this masala peas curry !as I have been for over thirty years. I try to visit the outlet on &$+ (ose "oad even today when I visit %adras. 345 portion of Cegetable mass. 345 portion of (esan4nuts powder4 hus hus4dhalls. 345 portion of -othumalli (chopped along with ;inger or garlic and other green spices li e green chillies) 345 portion of 2ry spices li e ;aram masala powder! salt! little oil! turmeric! Asfoetida! )aggary ! amchur etc. $oa peas overnight with quarter spoon of soda bi carb. &ext day drain the soda water and use fresh water and pressure coo the peas after adding little salt. -eep a fairly medium si=ed potato for mashing purpose also. 'he peas must be coo ed 311M and they should be slightly over coo ed too. -eep aside. %ash the potato after peeling and eep aside. %a e paste of ;inger and ;arlic along with green chillies. Also ma e paste of raw onions eep aside. "oast one onion on open flame and once the outer cover is burnt! remove it and ma e paste of the roasted onion and eep separately.

'a e all the dry spices li e pepper! *eera! 2hania! +innamon +ardamom 6oppy seeds and powder them finely. If you do not have all the spices! you may ta e 3.0 spoons of ;aram %asala but *eera and 2hania quantity should not be reduced. 'a e oil in a adai and add *ust a pinch of mustard seeds to chec the temp of oil .When mustard crac les! add onion paste. $tirr fry properly till it turns pin ish and raw onion smell goes. Add ;inger ;arlic +hilli paste. ,ry for about one minute. &ow add all the dry spices powders and fry the masala for one minute at the maximum. &ow add coo ed 6eas! mashed potato and add the paste of roasted 9nion. Add salt to taste. %ash about 0M of peas in the vessel to ma e thic gravy of Idly maavu consistency $tirr thoroughly and add /11 ml of water and Amchur powder or 'amarind paste and let it simmer for about four to five minutes on low medium flame. (y now your taste buds would have been wor ing overtime. (ut please wait .Ensure that the curry is thic ! very thic .'#I$ +<""? $#9<82 &9' 8EACE A&? WA'E" 9& ("EA2. 6lace a slice of $andwich bread and pour thic 6eas masala over it. ;arnish with -othumalli and finely chopped 9nions and serve steaming hot. 2on@t forget to give a spoon also . E&)9?>>>>>> And please post your feedbac without fail.

--- Br n3al Curr, --SPIC/ BRINJAL CURR/ 'his vegetable curry is specially concoted for pregnant women. 'his curry can be eaten with 6aratha! "otis! "ice and its taste will linger for a long time. 'hat is a promise. (,or normal coo ing! please reduce the spices by exactly half.) /11 gms. $mall "ound (rin*als 31 cloves of ;arlic /F ;inger 5 &os. ;reen +hillies / 8adles of ,resh +urds 30 gms. +ashew or ;roundnuts or two spoons of -hus -hus(gasgasa) 345 $poon of 'urmeric 6owder / $poons of 2hania 6owder 51 ml. of coo ing oil 3 spoon )eera 34/ spoon %ustard seeds $alt to taste +ut the brin*als in to four in a cross cut. 2on@t ma e pieces but eep the stal intact so that the (rin*als coo properly. %a e a paste of ;inger! and ;arlic! also grind and ma e paste either of ;roundnuts or +ashew nuts or -hus hus (;A$ ;A$A) with little water 'a e a little oil in a adai and add the )eera and %ustard seeds .When it starts to crac le! add paste of ;inger garlic and fry for only two minutes on a very low flame. &ow add green chillies! 'urmeric powder! 2hania powder and fry for another 71 seconds. "emove from fire and let it cool. 9nce it is cold! grind the mixture of %asala in a mixi! now add two ladles of ,resh +urds to the grinding cup and churn the wet masala for 71 seconds. "emove the wet ground %asala in a separate cup. %a e a paste either of ;roundnuts4cashew nuts or -hus -hus. 'a e some oil in a -adai again and put the brin*als in it when the oil is hot. Add half the salt now and cover the vessel and add water to top cover. eep on turning the brin*als over a medium or low flame from time to time. 'he brin*als must not be over coo ed or under coo ed. It will ta e about 30 minutes for brin*als to coo . &ow add the wet ground %asala to coo ed (rin*als and slowly turn thoroughly. add the other half of salt now. -eep on coo ing the mixed brin*als for another two minutes. 'aste now for salt and other ingredients. &ow slowly add the paste of -hus hus4;roundnuts4+ashew nuts at this stage and add a little water so that the paste does not stic at the bottom. %ix the masalas once again thoroughly and let it simmer for four to five minutes. ;arnish with freshly cut -othumalli and serve hot. 6lease reduce the hot spices by half for normal coo ing.'his curry is hot because pregnant women usually li e very spicy dishes. It is biologically good for pregnent women to eat chillies and other spices .'hey help in eeping the system clean! +hillies are good pain illers and spices eep the blood flow proper. 'he sweat glands are over wor ed and they help in removing the toxins. En*oy>>> And 2on@t forget to post your feedbac >>>

--- Br n3al Curr, (B har ) --SPIC/ BRINJAL CURR/ ((ihari $tyle) I was first introduced to (ihari +urry when I visited my uncle in "anigan* on border of (ihar. #e had a lot of (ihari wor ers in his wor shop who would coo their daily curry . Abdul was one wor er who was from $ri a ulam but coo ed curries (ihari style. If I am not forgetting there were couple of others. 'hey would patiently start grinding all the spices and ma ing pastes on a stone .'heir wor would start from pluc ing the fresh vegetables and then one would cut them and other would set about preparing the spices. It was a long process of patiently ma ing a curry .%y uncle who is one of the best

coo s I have ever nown! himself was all praise for the ;"EA' (I#A"I +<""?. Even though I was not fully interested those days in intricate methods of coo ing! I simply marveled at the heavenly wafting Aroma which would spread around. I have recreated that (I#A"I %A;I+ in the $6I+? ("I&)A8 +<""?. I have ta en liberty to omit and add a couple of things from the ingredients. I have omitted %ustard 9il as it may not be much agreeable to our southern palate. (rin*al ((hartha (aigan variety large) 3 no. 9" $weet small brin*als /01 gms. 'omatos / nos. (medium si=ed) 9nion 3 no ( medium) ;arlic : to G cloves "ed chillies 5 to 0 nos. 'urmeric whole 34/F piece 2il $eeds 3 pinch 9mam 3.0 pinch )eera 3 spoon 6oppy seeds 3.0 spoons 2hania seeds / spoons ,enugree 345 spoon %ustard 345 spoon 9nion seeds (if available) 34/ spoon (ig Elaichi 3 no. %aratti %oggu 5 to 0 nos. +loves 5 to 0 nos. +innamon stic s / nos 3F si=e &utmeg (*a*i a) 3 small piece $alt to taste %ango powder 4'amarind extract 745 spoon ,or tempering 9il / to 7 ladles %ustard! )eera! ,enugree ! 9nion seeds all put together 3 .0 spoons 'a e about 71 ml of water in a -atora and soa . All the dry spices ! chilli! 'urmeric (pounded in small pieces)! cinnamon! cloves! *eera! 9nion seeds 2hania! (ig Elaichi! 6oppy seeds %aratti %oggu! &utmeg %ustard! ,enugree for at least one hour and ma e a paste of all the the spices in a mortar or in a mixi. (ut I would strongly advice to do it in a mortar. 'he paste should be thorough without any rough ingredients. 'his may ta e some time and patience and also careful handling. &ow ta e onion and and ;arlic! +rush and ma e a paste of both with stone if possible. 9r else ma e a paste in %ixi. $et it aside. 2ice tomatoes in small pieces. +ut brin*al *ust before tampering and eep this as the last *ob. (rin*al must be cut in pieces of about 3F to 3.0 F si=e. 'a e oil in a adai and put the tempering spices. #eat on a medium to low flame. When %ustard splutters! add 'omatoes and turn for about three to four minutes 'omatoes would leave *uice .Add (rin*al pieces and turn for about two minutes. &ow add a cupful of water and salt.and cover the -adai and let brin*als get coo ed on medium flame. +hec after four to five minutes .'he brin*als get coo ed very fast so you must ensure that they are 745 the coo ed and not fully coo ed. &ow add the paste of 9nion ;arlic and turn the curry thrice or four times till all the (rin*al pieces are coated with paste. Add paste of wet spices now mix properly and add 34/ to 745 the cup of water to ma e thic gravy. $et the flame on low and cover the adai. +oo for another five minutes or so.2on@t let gravy stic to bottom of -adai. 'he brin*als would have coo ed by now. 'aste for salt. &ow add Amchur powder or 'amarind paste and stir carefully so that it mixes with gravy properly. (y now the whole house would be full of An exotic Aroma of (ihari +urry. 8eave it aside for about half an hour for spices to set. "eheat and serve 6iping hot. (ihari +urry is always spicy and hot. En*oy with "oti or "ice. ;enerally (iharis en*oy all their curries with rice. Exception being dry 6otato spicy curry. En*oy>>> And 2on@t forget to post your feedbac >>>

--- Br n3al Curr, (R n+ana) --RINGANA NU SHAAK ((rin*al curry)

*his curr% is almost al)a%s enjo%ed )ith 6am+u Roti#But %ou can enjo% it )ith rice also apart from Roti or parotta#
INGREDIENTS (rin*als 8ong variety 701 gms. 9nion 3 no. ;arlic H pods 'omato / nos. "ed chilli powder 3 .0 spoons 'urmeric powder 345 spoon 2hania powder / spoon )eera powder 34/spoon $our curds (medium) 34/ cup %ustard4)eera seeds 345 spoon each "ed chillies / nos. $alt to taste

M!#&od o% P !pa a#"on +ut brin*als ($hould be seedless or less seeded) in to 3.0 inches pieces first and then cut them in 5 pieces each. If the brin*als are thin! cut in half. If you don@t get long variety of brin*als! you can use baby brin*als cut in two after removing the stal . 6eel and crush garlic pods. +rush onion also. If you don@t have facility to crush onion! ma e a rough paste in a mixi. 2ice tomatoes and eep aside. 'a e oil in a adai and add the temperings. i.e.! mustard *eera seeds and (ro en red chillies. When mustard starts crac ling! add crushed onion and crushed ;arlic .,ry for a minute and add (rin*al pieces . Add salt and turn three four times to mix the salt. 8ower the flame on low! cover the adai and let (rin*als get coo ed in own *uice along with onions and garlic .'his will not ta e more than five minutes. When the brin*als are coo ed! add 'omato pieces! turmeric! chilli and 2hania )eera powders. %ix and add quarter cup of water. &ow add +urd and let it simmer for four to five minutes on slow flame. 'urn off the stove and let the curry set for about fifteen minutes. "eheat and serve hot.

En*oy>>> And 2on@t forget to post your feedbac >>>

--- Br n3al Kootu --I was preparing to try a different approach to ootu I had in mind but I *ust could not get the right combination.$o yesterday evening when I went in the itchen! I was blan and had no plan.9ne thing was sure that I was not adopting any standers style li e -erala -ootu or 'amilndu ootu ! neither was I going to use curds or lime.I *ust set about fashioning ootu powder with one after the other ingredients.,or giving body to powder! I used a shortcut of using sambar powder but *eera was the magic I wanted to retain! it had to have a hot bite so more red chillies went in and then came the question of ma ing it totally different ! so Asfoetida in raw state went in the powder.As a soothing touch! coconut (copra) powder also went in. 'he rest was elementry.?ou have the result in the form of recipe which got me H.0 on a scale of 31 from a very strict daughter who gives mar s as if she loses a million buc s with every mar awarded. $o go ahead fol s and try this -E'A -99'< which stands for erla 'amilnadu -ootu.&ational Integration of the best ind I would say.>>

KATHIRIKKAI KOOTU (-E'A -99'<) ,or a family of four / servings ;reen4"egular (rin*als 701 gms 'amarind )uice 3 tbsp $alt to taste -ootu powder Asafetida 34/ spoon +urry leaves 3 sprig +oconut powder / 'able sp )eera 34/ spoon 'empering %ustard seeds 345 spoon "ed +hillies / nos (bro en)

-adalai 6arappu (channa dhall) 3 tbsp $ambar 6owder ('. &adu style) 3 spoon (heapful) Whole red chillies / to 7 nos

(lac ;ram 2hall (<lutham parappu) 3 spoon 9il (;ingly) :1 ml (/ to 7 ladleful

,irst prepare -ootu powder. 'his powder is different from the ones you might have used so far. ,ry -adalai 6arappu in a little oil till *ust it starts changing colour. <nder no circumstances! it should be even light brown or give off frying smell. ,ry green curry leaves and red chillies along with parappu. 6owder them after they are cold along with $ambar powder! *eera! Asafetida and copra (dry coconut ) . 2o not use desiccated coconut please. $et aside. $elect green (rin*als (long ) or usual dar brin*als of long variety. If not available! use others but (rin*als should be of

sweet variety and not acidic. +ut in 3. 0 F long pieces of 5 pieces from one big piece. Immerse in water for about ten minutes. 'his would remove oxidating en=yme oxydase which browns it and sometimes gives funny taste. 6at dry with a clean cloth. 'a e oil in a adai ! add the tempering. $et on medium flame. When the mustard seeds start popping! the blac gram dhall would have turned slight brown. &ow add the brin*als and sautT for four minutes at the most. &ow add a spoon of 'amarind *uice and salt. %ix thoroughly and coo for further two to three minutes. (y now the brin*als would be 745 coo ed. &ow add the -ootu powder you made and mix thoroughly. 'aste for salt. 'urn the mix properly for a minute and switch off the stove. +over the adai and let brin*als coo in residual heat. After 71 minutes! chec . 'he brin*al -ootu would have coo ed beautifully. "eheat and serve with rice! "asam or sambar rice. 'astes equally great with poories! chapathis etc. En*oy>>>

--- Br n3al Masala --KATHIRIKKAI MASALA 'his dish loo s very complex to ma e but it is easy in practice. 'his goes well with "ice! +happathis 2osai "otis etc. ?ou can eat this along with any other "ice preparation li e 8emon "ice! 6ongal or even +hic en or %utton (iriyani.('his recipe is from Indian Express A spoon of oil. 3 'able spoon of +hanna 2hall 5 Whole "ed +hillies 3 $liced %edium $i=ed 9nion 3 %edium si=ed 'omato 5 +loves of ;arlic 'he tric for ma ing a good athri ai masala ! says "amnath who is from 'amilnadu himself! is to choose the right ind of (rin*al. Ideally! the brin*als should be small . 'hese taste better because of the softer seeds. Also the masala permeates better when the brin*als are small. ,or this receipe! ta e eight small brin*als and cut into quarters almost to the stem but not fully so that each brin*al remains whole. ,ry the brin*als in three tablespoons of oil till they are halfEcoo ed! which should ta e about two minutes. eep aside. 'a e a adai and saute the ingredients over a low heat in about. When the mixture starts to leave the pan! ta e it off the flame! add a quarter cup of grated +oconut and blend the whole thing in to a fine paste in a mixi and eep this paste aside. 'a e about 31 ml of oil in a -adai! heat over a high flame. 'hrow in a quarter spoon of %ustard seeds. When it starts to crac le! add a medium si=ed 9nion sliced. ,ry till brown. At this stage! add the a paste made of three +loves of ;arlic and an Inch of ;inger. +ontinue frying till oil separates from the paste! and raw smell of ;inger and ;arlic disappears. 'urn down the flame and add quarter spoon each of +hilli powder! 'urmeric 6owder! and +oriander powder. ,ry on a low flame for about five minutes and then diced / numbers of 'omatoes. 'urn bac to high flame coo ing till 'omatoes become tender. 9nce the 'omatoes are coo ed! they will release their )uices in to the -adai. 'urn down the flame again and add previously made pastealong with salt to taste.and continue coo ing for further six to seven minutes. &ow add the fried partially coo ed (rin*als and coo tossing once or twice! see that the %asala *uices ma e way into the (rin*als. &ow add about a strand of +urry leaves. ?our -A'#I"I--AI %A$A8A I$ "EA2?. En*oy>>>

--- Caps 'um Curr, (&r,) --CAPSICUM CURR/ I& -A2A8AI %AAC< (2ry) +apsicum curry in (esan4-adalai maavu is a northern dry curry . 'his is a highly aromatic and tasty curry with only a few ingredients. ;oes great with 6arothas! chapathis and poories. 2oes not spoil in fridge for a wee or so. +apsicum 7 medium si=ed -adalai %aavu ((esan) 745 cup 'urmeric powder 345 spoon ;reen +hillies / &os "ed +hilli powder 34/ spoon Asafoetida 34/ spoon (raw)

Asafoetida 345 spoon (with tempering) 9il 3.0 to / ladles ,enugree 34/ spoon

$alt to taste %ustard 34/ spoon

'a e adalai maavu (besan) and add chilli powder! salt for maavu! 'urmeric powder! Asa1foetida and mix thoroughly. &ow add a little oil and again mix. &ow add water and ma e thic batter li e dosai batter. set it aside. 2ice +apsicum in 3.0 cm cubes and slice green chillies in round slices and set aside. 'a e oil in a adai and add mustard and fenugree seeds. #eat on a low flame. When mustard splutters! add 345 spoon of Asafoetida and immediately add +apsicum and green chillies which you have diced add salt for capsicum. 'urn bris ly for about two minutes. 'he capsicum would become slightly soft and a fine aroma would spread. &ow slowly pour the -adalai maavu batter in -adai and eeping the flame still on medium 4low! go on bris ly turning. 'he maavu would start simmering with bubbles of air bursting. 'a e care not to let your hand be smeared with hot 8ACA of -adalai maavu. ?ou must see that the maavu does not stic at the bottom. All the water would get evaporated in about three to four minutes and you must also ensure that the maavu is properly coo ed and does not remain uncoo ed. "emove from fire and garnish with -othumalli and serve hot with "oti4chapathi4poories. En*oy>>>

--- Channa-Kootu --CHANNA-KOOTU I& +9+9&<' +"EA% (<2<6I $6E+IA8) #aving failed to get this recipe from the (hattare coo of a <dipi #otel! I set about doing a little homewor on my own. At the third trial! I hit upon the nearest combination. I am bringing the love@s labour here. 'his mild curry is so special in its taste! that you would appreciate it when you have it with steaming rice or plain roti alone. 'ry and you won@t regret it. +oconuts / nos. ,resh +urds 345 cup )eera seeds 34/ spoon ;reen chillies 7 nos. $alt to taste +hanna 345 cup -nol -hol or +auliflower 34/ cup )eera 6owder 34/ spoon +urry leaves 3 sprig +oconut oil / table spoons

$oa +hanna (use red s in or abuli white channa) overnight in warm water after adding 345 spoon of $oda bi carb. &ext day drain off soda water ! wash with plain water .'a e half a litre of water in a coo er directly and add half spoon of salt. Add soa ed channa and pressure coo the channa till almost over coo ed. (It may ta e G to H whistles) "emove the brown s in from top of both the coconuts and retain only white flesh. 'he +oconut should not be too old and also not too new (elasu). ;rate both coconuts and add boiling water to the grated coconut (one cup). -eep it covered and set it aside for at least 71 minutes. 'hen using the mixi! ma e extremely fine paste of the coconuts along with ;reen +hillies. ?ou may have to run the mixi for about 31 minutes for each coconut depending on its age or more.'he paste should feel li e iceEcream in texture. %a e small pieces of -nol -hol (li e in Aviyal) or small florettes of +auliflower and blanch in hot water for about ten minutes till 745th coo ed. 2rain off the water 'a e coconut oil in a adai and add )eera! when it starts becoming brownish! add blanched vegetables and sprig of +urry leaves. 'urn twice ! add cream of +oconut .Add fresh curds (should not at all be sour). Also add *eera powder . &ow add required salt $et the flame on sim and let it simmer for about two to three minutes. -eep strict watch and stir properly so that coconut does not stic at the bottom. A #eavenly creamy -ootu Ala <dipi $tyle is ready. $erve steaming #ot along with equally steaming rice or hot chappathis or poories. 'his dish is sure to get rave reviews from your friends and family members. 6$. 'he recipe is almost same as Aviyal but the taste um...........is 2I,,E"E&'. 'he consistency of this curry is also li e ice cream. En*oy>>>

--- Chhole (Meth 0ale Ka"ul ) --METHI4ALE KABULI CHHOLE ("a*asthani style)

9ne remar able thing about "a*asthani recipes is! without the usage of 9nions and ;arlic ! the dishes that are prepared are remar ably tasty . 9ne such dish which stole my heart is %ethiwale -abuli +hhole. (+hic peas with fenugree leaves). 'his curry is prepared both in dry and gravy version. (ut my suggestion is to prepare semi gravy version. If you taste this once! you would love to try this out again and again. En*oy this curry with 6arathas! "otis and rice. ('wo servings for a family of four) -abuli channa (white) /11 gms ,enugree leaves / cups 'omato 3 large ;inger 3F piece ;reen chillies / nos. -othumalli 345 cup )eera powder 745 tsp. 'urmeric powder 345 tsp. ;aram %asala 34/ to 745 tsp. +hilli powder 3 tsp. Asafoetida (raw) 34/ tsp. (esan4 adalai maavu 3 tbsp. Amchur powder4'amarind to taste +oo ing $oda 34H tsp. or three to four pinches. $alt to taste 'empering )eera 3 tsp. +loves 5 to 0 nos. %ustard 745 tsp. ;hee / to 7 ladles

,enugree seeds 34/ tsp. +innamon 7 nos of 34/ F stic s Asafoetida 34/ spoon

$oa channa for : to H hours in boiling water with coo ing soda added to water. 'hen pressure coo till channa becomes properly coo ed. 6lease ensure that the channa is really very soft. +ut tomato in small pieces. 6luc othumalli! fenugree and cut both very finely. ;rate ginger ! cut green chillies finely and set aside. %a e thic liquid of -adalai maavu in water in a cup and set aside. 'a e ghee in a adai and add tempering spices. When cloves puff up and mustard starts to crac le! add green chilliesand ;inger. 'urn for a minute. &ow add 34/ spoon of Asafoetida and immediately add / cups of fenugree leaves. Add salt and turn the leaves in adai for about four to five minutes. Cendhi irai (fenugree leaves) would get coo ed by now. Add all the dry masalas including garam masala . 'urn for five seconds and add tomato pieces and turn for four to five minutes on medium to slow fire. Ensure that the tomato pieces are softened . &ow add pressure coo ed abuli channa. %ix the fenugree masala thoroughly. +rush about 31 percent of +hannas . &ow add about 301 ml of water (one tumbler) and set the flame on medium and let it simmer for about seven to eight minutes. &ow add thic solution of adalai maavu in water to the gravy along with half a spoon of raw Asafoetida powder ! Amchur powder! or 'amarind extract to taste! and mix thoroughly. Add cut othumalli and let it simmer for further three to four minutes. ?our ,enugree -abuli +hanna is ready. $erve piping hot. En*oy>>>

--- Ch ll -Curr, --CHILLI-CURR/ (%irchi a salan -ha*ur wala) Arrival of chillies from America in the 3: the century ! changed the whole outloo of food in India and other parts of the globe. Indians made use of chillies in all conceivable field .,ood being primary application! +hilli occupies the most important position after salt. +hilli in green state! when fried! ma e you seat up and notice Fwhat is coo ingF. It announces its presence with over active tear glands! burning throat and coughing .(ut the tongue gears up for that heavenly taste that is going to follow. 8ets all give a glowing tribute to +#I88I. I will post different varieties of +hilli preparations in my +#I88I EA6"E$$. I am posting the +#I88I +<""? made in a blend of 2eccan4#emant style. I have made some changes and have tried to give a touch of mine in this curry. I grade this curry in E9IE' category for the uninitiated in Andhra food. 9nion 3 large 2ates 0 nos. +urds 345 cup 'urmeric powder 34/ spoon ;reen +hillies 31 nos. (301 gms.to 3G0 gms.) -othumalli 345 cup ;inger ;arlic paste / spoons "ed +hilli powder 3 .0 spoons

2hania powder 3 spoon 'amarind paste / to 7 tbsp $alt to taste ;hee4oil / to 7 ladlefuls +urry leaves 3 sprig ,or the salan (;ravy) 6oppy seeds / tbsp ;ingly seeds / tbsp

+umin seed powder 34/ spoon ;aram %asala 6owder 34/ spoon )aggery 3 tbsp (optional) %ustard seeds 3 spoon

;round nuts seeds 3 tbsp +ashew nuts paste 7 tbsp

$elect 8ong ;reen chillies which are not too hot or not too tasteless. If you cant get less hot variety! add equal number of +apsicum pieces. +ut them in two each and cut again each piece vertically in half. 'he slices should be of about 3.0Fin length. or so. $eeds are an integral part of this curry so don@t discard the seeds. +ut onion in long slices and pluc coriander leaves and set aside. 2eseed dates and ma e two pieces of each date and set aside. &ext stage is to prepare the salan. $lighly roast all the seeds .)ust for about a minute. &ow ma e a fine paste in a mixi and set aside. 'a e care that cashew pieces are not left out. 'a e oil in a adai and add mustard seeds! heat on medium flame. When mustard start to pop! add sliced onions and green chilli pieces! reduce the flame to sim and stir bris ly. 'he outer s in of chillies will start to whiten a bit. &ow add the ginger garlic paste. ,ry for no more than two minutes. &ow add chilli ! 'urmeric and ;aram %asala powder ! salt etc and turn fry for maximum 51 seconds. &ow add curds and after about a minute! add the $alan paste (gravy) you made with cashew! sesame and peanuts. $tir well. $tir fry for another minute. 2on@t let the gravy concentrate stic to bottom. If need be! add a cup of water. 8et the whole thing simmer for at least five to seven minutes. 'he chillies must have been coo ed fully by now. 'a e care to see that chillies are not mashed at any stage. &ow add tamarind paste and curry leaves carefully mix it even while you are simmering it. After a couple of minutes! add date pieces to the gravy. %ix and cover the adai. ?ou must ensure that the gravy is thic li e dosai batter. 'he +#I88I +<""? is ready. ?ou may garnish with -othumalli leaves before serving. 6$. Adding *aggery is strictly optional. If you are entertaining northern friends! *aggery will be o . (ut if you are with southern friends! avoid *aggery. 2ates will cool your tongue and alternate en*oying chillies and dates pieces. 'his is a truly a spicy curry not made for lesser mortals if over used. 'astes fantastic with rotis! chappathis ! 6ulaos and (iriyani. En*oy>>>

--- Green Peas (Mutter Shahane) --MUTTER SHAHANE (;reen 6eas curry with )ulienned potato in spicy sauce) 'his recipe that I created is dedicated to "enu a $hahane@s mom who inspired me to create this curry. I was preparing spicy green peas curry. At that time 'C Artist "enu a $hahane@s mom appeared on 'C +oo ery show with )ulienned 6otato %aharashtrian recipe. 'his gave me an idea to incorporate *ulienned potatoes in my curry. I used long potatoes and )ulienned pieces were at least 5F to 0F long. %y son who came from office could not ma e out what long things were. 'hey were li e nothing he had ever nown or tasted. 'hus a new curry form was born with above name and after that! I have confused people with *ulienned potatoes in 6eas curry and guests *ust cannot ma e out that they are potatoes. &eedless to say that this curry also is tasty. ;reen 6eas / cups 6otato 3 large (5F to 0F long) +oconut 345 (quarter ) ;reen +hillies 5 to : nos 9nion / nos medium ;arlic H cloves ;inger 3F piece 8emon )uice 34/ lemon +loves 0 to : nos +innamon stic s 7 nos >F si=e )eera seeds 34/ spoon 2hania )eera powders 34/ spoon each %int leaves 345 cup -othumalli 345 cup ;aram %asala 745 spoon $alt 'o taste 9il for tampering / ladles $elect a long 6otato and peel the s in. <sing a multiE wafer machine! )ulienne it using thic er *ulienning side. If you are using a food processor! use larger holed *ulienning blade. 'he thic ness of each strand must be at least 7 mm. 'a e some water in a plate and place the *ulienned potato strands immersed in water. I use a quarter spoon of lime *uice with water. 'his will eep the potato strands erect and turgid. +oo green peas in pressure pan ta ing care that you don@t over coo .

2on@t forget to add a quarter spoon of sugar and a bit of salt to pressure pan. 'his helps to enhance green colour. 9nce peas are coo ed! set it aside. 6repare a paste of 9nion! %a e paste of ;arlic and ginger also .$et them aside. %a e paste of +oconut and green chillies and set aside. 8astly ma e a thic paste of %int and -othumalli and set aside . &ow ta e oil in a adai and add *eera ! cloves and +innamon stic s. #eat on a medium flame. When cloves puff up! add onion paste. ,ry till it leaves oil. &ow add ;inger ;arlic paste. ,ry for another two minutes. &ow add coconut paste! 2hania *eera powders! ;aram %asala and fry the spices along with coconut paste for about a minute. &ow add coo ed peas! )ulienned potato strands and %int -othumalli paste and salt to taste. 'urn carefully twice or thrice. Add about a cup of water and let the whole thing simmer on a low heat for about four to five minutes. +hec carefully if potato strands are 745 coo ed. In this curry! the potatoes must not be fully coo ed! When you are satisfied that the curry is ready! add lime *uice! stir properly and switch off the flame. -eep the cover of -adai or frying pan partially open or else potato will get fully coo ed and the curry will lose its appeal of surprise. 'he aroma and taste of this curry will be as good as the surprise on people@s faces in trying to find out what long strands are.

En*oy>>> And 2on@t forget to post your feedbac >>>

--- Green Peas Curr, --GREEN PEAS CURR/ (WI'# 69'A'9E$) ;reen peas and 6otatoes curry in thic gravy is a very wholesome and a delicious dish which goes best with "oti46aratha and 6oories. It tastes equally great with "ice too. / cups ;reen 6eas 3 'sp +hilli powder 3'bsp 2hania powder 34/ 'sp 'urmeric powder 7 &os. $tar Anis 3 'sp ;aram %asala $alt 'o taste 3 'sp $ugar / %edium si=ed potatoes diced into 34/ inch cubes 7 &os %edium si=ed 'omatoes diced into small pieces 3 8arge potato steam coo ed and mashed for gravy 7 %edium si=ed 9nions made into paste /F ;inger piece made into paste with 9nion 3 'sp Asafoetida (milder variety) if strong variety! or pure! put only a pinch. 34/ 8emon for *uice (you may use more if you li e sour)

,or tamperingL 3 'sp )eera 9il ,or frying and 'ampering( about /0 ml for frying and 31 ml for tempering) : +loves /F 7 nos..of +innamon stic s 7 cloves of ;arlic cut into small pieces $team coo ;reen peas and diced potatos and 7 nos. of $tar Anis. 'a e care not to over coo . (ut it should be only 745th coo ed. While steam coo ing ! add 3 spoon of $ugar and 34/ spoon of salt. 'his will give a very bright green colour to peas. When the peas and potatoes are 745th coo ed! remove from the pressure coo er! and set aside. ;ravy preparation L $eparately overcoo (pressure) a large potato and mash it well and eep it aside. %a e a paste of 7 9nions and ;inger. 'a e /1 ml of oil in a -adai and put the onion Eginger paste and fry on a low flame for four minutes. -eep on turning so that the paste does not stic to -adai. When the oil starts to separate! immediately add diced 'omatoes and stir fry for about five minutes till the tomatoes are fully fried and soft. &ow add garam masala! salt! turmeric powder! chilli powder! asafoetida and add mashed potato. Add a little water and coo the mix for about four to five minutes till boil. %ixing L When the gravy is ready! slowly add partially coo ed 6eas and potatoes 'a e care not to mash any of the two. (I& +A$E ?9< '#I&- '#A' ?9< #ACE 9CE" +99-E2 6EA$E69'A'9E$! 29&@' W9""?. 69<" I+E +982 WA'E" 9& '#E 6EA$E 69'A'9E$ A,'E" 2"AI&I&; '#E 6"E$$<"E +99-E" 46"E$$<"E 6A& #9' WA'E".) 9nce the mixing is over in the pressure pan or another vessel! set it aside for at least 71 minutes. After about 71 minutes! taste for salt or other ingredients. Add anything if you want. &ow pressure coo the whole thing again for only one whistle. "emove the coo er from stove and immediately pour cold water over the unopened coo er or release the steam immediately by raising the whistle (weight).. 9pen the coo er after ten minutes and now add lemon )uice. 'empering L 'a e a little oil in tempering ladle and put pieces of garlic first. $et the stove on slow flame. After 71 seconds! remove from fire and add this to the gravy. &ow ta e similar quantity of oil in the same ladle! add cloves! cinnamin! *eera. #eat on a slow flame. When +loves start puffing up! add this tampering to the gravy. Immediately cover the gravy . After a minute! thoroughly mix the tempering and decorate the dish with finely chopped othumalli and serve hot.

6oints to remember L If you have pressure pan! steam coo till three whistles and immediately pour cold water over pressure pan to subside the steam pressure. 9nce the steam pressure is over! open the lid and eep it open. 'his will give you 745 coo ed vegetables .?ou can also release the steam and bring the pressure to normal. En*oy>>>

--- Kaalan --KAALAN -arana i=angu (yam)301 gms. "aw (anana 3 no. +urry leaves / to 7 sprigs 'urmeric powder 3 spoon (lac pepper powder 34/ spoon +oconut oil 7 spoons "ed chillies / to 7 nos. Cendhiyum (fenugree ) seeds 34/ spoon %ustard seeds 745 spoon $our curd / cups $alt to taste 'o ma e into paste +oconut 34/ ;rated ;reen chillies H to N of medium hot variety +umin seeds 3 spoon ,irst grind and ma e into paste coconut! cumin seeds and ;reen chillies. ?ou can use a mixi (oriental blender) to do this but in my opinion! if the paste is made in a mortar and pastel. the taste is far far better. %a e 3F cubes of -arana -i=angu (elephant yam)! "aw (anana and pressure coo along with pepper powder! turmeric powder! salt and curry leaves. 'a e care not to over coo as -arana -i=angu has tendency to get over coo ed very fast. ?ou can coo directly instead of 6ressure coo ing! in a adai. When done! add the ground paste of coconut and chillies along with curd and heat for about four to five minutes till it starts to simmer. &ow temper it with vendhaiyum (fenugree )! mustard and chillies heated in +oconut oil. When mustard seeds start to crac le! pour over -aalan and immediately cover the vessel. After a minute! heat -aalan on a medium flame and bring to boil. <se water *udiciously as -aalan must not be watery li e %or o=umbu but should be medium thic li e -urama. $erve piping hot with "ice . En*oy>>>

--- Ka"ul

Chhole ---

KABULI CHHOLE (,"9&'IE" $6E+IA8) Among the 8entils! +hanna ( adalai ) is the ing. )ust imagine a itchen without adalai. Almost all the sweets li e (undhi laddu! %ohan 'hal! 6oli %aga* and so many other food items would disappear. &ot to spea of savouries li e 9m podi! chivda! ;anthias! (ha**is etc. Among the curries from &orth! +hole is a class by itself. I can@t imagine 6un*abi or &orthern frontier food without +hole. 9r for that matter a visit to %arina (each without 'enga %anga $undal. I am posting the most favourite of my curry -abuli +hhole which earned a name for me in my son@s college. I am posting this recipe now for you to earn the same status. (,or a family of four two helpings) -abuli +hanna (white) 3. 0 cups 9nions (paste made of) 3 large ;inger 3. 0F piece ;reen chillies 7 to 5 nos -othumalli 3 cup 2hania powder 3 spoon

+hanna 2hall ( adalai parappu) 7 tbsp 9nion (diced ) 3 medium ;arlic : to H cloves 'omatoes / to 7 medium "ed +hilli powder 3. 0 spoon (chec for hotnness as per your need ) )eera 6owder 34/ spoon

;aram %asala 3. 0 spoons 'amarind paste 3 spoon $alt to taste ,or tamperingL ;hee4#ydrogenated fat 7 ladles %ustard 34/ spoon +loves 7 to 5 nos

'ea (ags / nos $ugar 34/ spoon (optional)

+innamon 0 nos 3 F stic s )eera 34/ spoon (ay leaves / nos

$oa -abuli +hanna overnight in lu ewarm water with quarter spoon of coo ing soda. In the morning! soa -adalai parappu in a cup for / hours. Wash -abuli channa with fresh water again and pressure coo it for four whistles after adding half a spoon of salt and eeping the 'ea (ags! till they are properly coo ed soft but not mushy. "emove the 'ea (ags and set aside. 6ressure coo the dhall separately for two whistles and over coo it. $et it aside. %a e a paste of ;inger and ;arlic! %a e a paste of one large onion and set aside both the pastes separately. $oa little 'amarind and extract *uice . &ow dice another onion fine and also dice 'omatoes in very small pieces. slice chillies thin . 6luc -othumalli leaves and set aside all the things. 'a e ;hee4veg oil in a pan and add the tampering spices set the flame on sim .. When the cloves puff up and mustard starts to crac le! add 9nion 6aste first and stir constantly. When ghee starts leaving! add ;inger ;arlic paste and fry for one minute . &ow add sliced +hillies and 'omatoes and finely diced onion and fry for about two to three minutes till 'omatoes become soft and start leaving the *uice and onion becomes translucent. &ow add all the dry spices and ;aram %asala! also add the required salt and bris ly turn the gravy for 30 seconds . Add the over coo ed dhall after mashing it in thic coarse paste and mix properly and ma e thic gravy. &ow add the coo ed channa and anoint the channa thoroughly with the gravy. 'urn on the heat to medium and add a spoon of 'amarind *uice and sugar (if you want). 8et the channa coo further in spices. +hec for salt and other ingredients li e chilli powder and so on. Add if you want. If you want channa with gravy! add a little water and a bit of salt to compensate. If you want dry channa! let the channa simmer till the gravy is thic . When you set it aside for one hour! the channa will become dry. -A(<8I +#A&&A is ready to conquer the hearts. $erve hot after ;arnishing with -othumalli !and if you want ! sprin le finely chopped onions. ;oes great with 6arathas! "otis 6oories and as it is. En*oy>>>

--- Kada -Paneer --KADAI-PANEER 6un*abi and &orthern Indian paneer dishes are a class by themselves.6aneer curries are so numerous that you can bring out a volume only on paneer preparation. Among 6aneer curries! %attar 6aneer and -adai 6aneer are real stealers. I have brought -adai 6aneer for the #ubbers .I hope that it would bring a name to you when you prepare this for the family and guests. 'his curry is meant for en*oying with roti ! poories ! &aan and 6arathas. ,or a family of four two servings 6aneer 701 gms +apsicum 3 medium $ugar 3 spoon (optional) Ingredients for gravy 9nion 6aste 34/ cup ;inger 3.0Fpiece (thumb thic ness) ;arlic : to H cloves ;reen +hillies / &os +ashew nut paste 34/ cup 'omato 6uree 34/ cup ,resh +urds (not sour) / spoons 2ry spices powders 'urmeric 6owder 34/ spoon +love powder of / cloves +hilli 6owder 3 spoon $alt to taste ,or tempering +loves 0 to : (ay leaves / nos

+innamon powder 345spoon 6epper 6owder 345 spoon ;aram %asala 6owder 745 spoon $our curds as souring agents to taste (optional)

+innamon stic s 7 to 5 nos +oo ing oil4;hee / to 7 ladles

%a e paste of all the ingredients of ;ravy and store in different cups. %a e powder of +innamon! +love! and (lac pepper! etc.'ry and ma e fresh powder of all spices .-eep aside all the pastes and dry spices. +ut 6aneer in 3.0 F long square strips li e finger chips.'a e ghee in a adai and fry paneer till golden brown. $et aside. 'a e a little ;hee4oil in a -adai add 9nion paste after the ghee is #ot! let it turn golden brown. Add ;inger and ;arlic paste and turn for two minutes ! now add 'omato puree and fry till oil separates! add fresh curds! and stirr for a minute.&ow add all the dry spices powders ! ;aram masala powder and salt. ,ry for about another minute. &ow add ;olden fried 6aneer and gently stir and mix in gravy. 'urn the flame to sim. After two minutes ! add cashew nut paste and water. %ix properly. 8et it simmer for another five minutes or so. Ensure that the gravy does not stic to the bottom. &ow taste for salt and chillies.If needed! add extra as per your taste. If you need more sour! add sour curds or 8ime *uice to taste. %ix thoroughly. &ow prepare tampering with rest of ghee4 oil and add +innamon and +loves and (ay leaves .When cloves start popping add finely cut capsicum pieces and sliced green chillies and turn on the flame to medium.-eep on stirring. When capsicum is fried in oil and starts sending smo e signals! add it along with tampering to the gravy .+over immediately and switch off the stove. $erve hot after 71 minutes after reheating. 'his -adai 6aneer would really ma e you very popular. ?ou can decorate with silver foil and sprin led -othumalli leaves. En*oy>>>

--- Kootu Curr, --KOOTU CURR/ -ootu is an integral part of any meal in $outh. 'he mix vegetable curry is great in its simple spice usage. Except for red chillies! +urry leaves and 'urmeric! no other spice is used .Cery rarely you find +umin used in -ootu in -erala traditional 6ala ad recipes. +ome towards %adras and other places in 'amilnadu! there is liberal usage of +umin and other spices li e cloves and +innamon etc. I will start with 6ala ad type recipe first. It is in salutation to ;reat +oo s who come from 6ala ad. Elephant yam 01 gms. 6otatoes 01 gms. ;reen (anana 34/ +urry leaves / sprigs $alt to taste ,or tempering "ed +hillies / nos +oconut oil 3 ladle White 6ump in42oodhi /01 gms. (eans /0 gms. ;reen peas 345 cup 'urmeric powder 345 tsp. -ootu podi / spoons

%ustard seeds 345 spoon <lundhu parappu((lac gram dhall) 345 spoon

%a e ootu podi with 3 .0 spoons of rice! 345 spoon of (lac gram dhall and two red chillies. "oast rice and chillies till the rice turns reddish. "oast the dhall separately till it turns dar .&ow powder all together and set aside. 2eEs in the vegetables! shell the peas and dice the vegetables to 745 F pieces .(eans may be of about an inch in length. 6ressure coo the vegetables in a pressure pan with little water! add turmeric powder salt and curry leaves before you pressure coo . 9nce done! remove the pan from stove and set aside. 'a e one ladle of coconut oil in a tempering ladle and add mustard seeds! "ed chillies (bro en) and ulundhu parappu (blac gram dhall). When 2hall turns dar pin ! pour the tempering over -ootu. "eheat for another two to three minutes after adding -ootu podi . $erve hot with rice. I am more in favour of adding some more +urry leaves when you are at the end. +over the vessel for five minutes after reheating and adding fresh curry leaves. 'he subtle aroma of curry leaves in coconut oil is very tempting. ?ou can ma e -ootu with different combinations of seasonal vegetables li e potulagai! ;ourds! +hanna dhall etc.

En*oy>>>

--- Ko5akka -Mustard Curr, --KO3AKKAI-MUSTARD CURR/ ( -A"&A'A-A $'?8E) 'here is only one place in south India which probably is -arnata a where you find this vegetable curry using mustard powder and not much of any other spices. I have li ed this curry with rice. ?ou too can try and see. -ova ai /01 gms. ;reen chillies / nos. sliced <lutham parappu / spoons +urry leaves 3 sprig $alt to taste %ustard powder 7 spoons $our (uttermil 345 cup "ed chilli / nos. -othumalli / spoons

'a e mustard (small variety)! powder it and add sour curd 4sour buttermil and set it aside at least for six hours. When you find that you get a fine strong smell and taste of %ustard! it is fit to use in the curry. 2on@t store in a fridge. $ometimes! due to cold weather it may ta e longer for mustard to give off strong aroma. In such a case you may use a spoon of %ustard oil to save the day. +ut -ova ai lengthwise in slices (medium)! slice green chillies in thic slices. 'a e oil in a adai and add <lundu parappu and red chillies. When parappu turns brown! add -ova ai and salt! stir fry properly. $et the flame on low and cover the adai. 8et -ova ai get 745th coo ed in oil only. 9nly if you want! you may add *ust a ladleful of water at a time to see that -ova ai are coo ed. When done! add $trong aroma giving %ustard in curd ! and marinate -ova ai thoroughly. Add a little water and heat again on a low flame till all the water is evaporated. When done! garnish with curry leaves and if you want othumalli also. $erve with rice and sambar. En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Kurma 1or Ghee R 'e --KURMA 8OR GHEE RICE ;rate two onions along with little garlic! quarter coconut and two green chillies. If you want! add one tomato also. %a e fine paste. Add cinnamon powder half spoon and one spoon of ;aram masala. ,ry whole thing in oil for about three to four minutes! add dry spices li e a spoon of chilli powder! quarter spoon of turmeric powder and salt. Add water and boil for another three to four minutes. -urma for ;hee rice is ready. It is not necessary to temper ;hee rice urma but if you want! you can do so. ;inger is not added to ;hee rice -urma. After one hour! heat up the rice with either indirect steam heat or in %icro and serve piping hot with -urma. I have a long list of people who have fallen in love with ;hee "ice made with above recipe. ?ou and your family would be *oining them too>>>.

--- Kurma4 South Ind an --KORMA ($outh Indian $tyle) &orth Indian -orma differs from $outhern +ounterpart in two ways. 'he northern -urma uses no ;inger! &o 6epper and &o )eera. <sage of +oconut is also absent. It is not spicy and for southern taste! it tastes bland. I am posting my favorite -orma recipe which I hope you will try and en*oy. 'his -orma or -urma goes great with almost anything as a side dish. ,or gravy 9nion 6aste 34/ cup ;arlic 31 cloves +oconut 6aste 345 cup 'omato 6uree 34/ cup 2ry spices powders 'urmeric 6owder 34/ spoon +love powder of 7 cloves 6epper 6owder 345 spoon )eera 6owder 34/ spoon +hilli 6owder 3 spoon

;inger /Fpiece (thumb thic ness) ;reen +hillies / &os. 6oppy seeds paste / to 7 spoons ,resh +urds (not sour) 5 spoons

+innamon powder 745 spoon Anis star 345 flower ,ennel seeds (sombu) 345 spoon 2hania 6owder 3 spoon ;aram %asala 6owder 34/ spoon (optional)

$alt to taste Cegetables of choice ;reen peas 3 cup 2iced +arrot 311 gms. ,or tempering +loves 0 to : )eera 345 spoon (optional) Anis star 3 no.

,resh 8ime *uice4 sour curds as souring agents to taste

2iced 6otatoes 301 gms. 2iced 'omatoes 3 no.

+innamon stic s 7 to 5 nos (ay leaves / nos +oo ing oil4;hee / to 7 ladles

%a e paste of all the ingredients of ;ravy and store in different cups. %a e powder of +innamon! )eera (cumin)! +love! fennel seeds! Anis star (after removing the seeds) ! (lac pepper! etc. 'ry and ma e fresh powder of 2hania seeds also. -eep aside all the pastes and dry spices. $emi coo all the vegetables in a pressure coo er4pressure pan after adding some salt and 345 spoon of $ugar. 'his is to preserve and enhance the colour of green peas and carrots. 'a e a little ;hee4oil in a -adai add 9nion paste after the ghee is #ot! let it turn golden brown. Add ;inger and ;arlic paste and turn for two minutes ! now add 'omato puree and fry till oil separates! add fresh curds! coconut paste and stir for a minute .&ow add all the dry spices powders! ;aram masala powder and salt. ,ry for about another minute. &ow add poppy seeds paste along with boiled vegetables and a little water if needed. ?ou can use boiled vegetable water also . 8et it simmer for another ten minutes or so. Ensure that the vegetables are properly coo ed in spicy *uice. &ow taste for salt and chillies. If needed! add extra as per your taste. If you need more sour! add sour curds or 8ime *uice to taste. %ix thoroughly. &ow prepare tempering with rest of ghee4 oil and add +innamon and +loves ! (ay leaves and )eera .When cloves start popping! tamper the -urma and cover it. $erve hot after 3 hour after reheating. 'his -urma would steal the hearts of all your loved ones. 6$. In &on veg -urma! some (adham and +ashew nut paste is also added. En*oy>>>

--- Kurma4 6e+eta"le --3EGETABLE KURMA -urma preparation is a very fine art ta en to its =enith by the 2eccan and $outhern %uslim %aster coo s. I have been experimenting to prepare this wor of art for a long time in different ways. It tastes different and really tasty in #ydrabadi! 'amilnadu! and for that matter any version you ma e. 'oday I will post this recipe with a view to really ma e one happy to prepare and en*oy it afterwards. 701 ;ms. 2iced vegetables (potatoes! carrots! -nol hol! (eans ;reen 6eas) / &os. %edium si=ed 9nions made into paste 31 cloves ;arlic ma e in a fine paste 7F piece ;inger %a e a fine paste / &os. %edium si=ed 'omatoes diced in small pieces 3 cup +oconut %il (301 ml) 9r / spoons ;aram %asala /0 ;ms. -hus hus (ghasghasa) made into paste 34/ spoon 'urmeric / spoons +hilli powder : &os. +loves /F pcs! 7 &os. +innamon 0 &os. +ardamom 34/ sp. +innamon 6owder $alt to taste 3 sp. 8ime )uice oil for 'empering and frying Water as per need 6artially steam coo the diced vegetables in a pressure pan after adding little salt and a little sugar to preserve the green colour of vegetables. $et aside. 'a e a ladleful of coo ing oil in a adai and heat on a medium flame. After the oil is hot! add cloves! cinnamon and cardamom When cloves start popping! add 9nion paste. $tir and fry till oil starts separating. &ow add ;inger and ;arlic paste and fry for about a minute and half. &ow add diced 'omatoes and fry till 'omatoes become soft.

&ow add ;aram %asala! +hilli powder! salt and 'urmeric powder and stir fry for 71 seconds. &ow add +oconut mil or -hus -hus 6aste. If you are using -hus -hus 6aste! add 3 cup of water and bring the masala mix to a boil. 9nce the %asala mix is boiling! reduce the flame to slow. Add this mix to $emi coo ed vegetables in the pressure pan .&ow cover with pressure lid and steam coo for two whistles. Immediately cool the coo er with tap water.?ou can release the steam by lifting the whistle(weight) also. +hec if green peas are properly coo ed! if not coo for further one whistle. 9nce the -urma is ready ! remove the lid of the pressure pan and chec for salt. &ow add one spoon of 8ime )uice and 34/ spoon of +innamon powder. +oo on direct flame without lid for about two to three minutes. ?our Cegetable -urma is ready. E&)9?>>>>>> And please post your feedbac without fail.

--- %ad,'s 2 n+ers4 stu11ed --STU88ED LAD/'S 8INGER CURR/ :BHINDI BASAR;

'his is one curry from -arachi which is very common among $indhis and %emons of $indh. Whenever this stuffed curry is coo ed! I get appreciative glances and once more from my family. 'ry this out once and you too would love to re coo the same again and again. $mall tender lady@s fingers 701 gms 9nions ;rated / medium si=ed "ed +hilli 6owder 3.0 spoons )eera 6owder R spoon 'urmeric powder R spoon 2hania4coriander powder 3.0 spoons 2ry %ango powder4Amchur Q spoon Asafoetida R spoon ,ew drops of lemon *uice $alt to taste +oo ing oil 5 table spoons +ut the tender lady@s fingers at both the ends and discard the stal . %a e a long slit in the middle for the stuffing. $et it aside. &ow prepare the stuffing in the following manner. ;rate the onions and then squee=e the water by pressing in palm of your hand or use a tea filter. Add +oriander! )eera! 'urmeric and 2ry mango powders and also the salt. %a e a firm dough by mixing well. &ow carefully stuff each 8ady@s finger carefully. 'a e the oil in a -adai 4frying pan and carefully put in the ladies fingers when the oil is hot. $prin le fresh lemon )uice drops over lady@s finger and over a slow fire! fry them +arefully! eep turning them till they become tender and get coo ed! ta e care not to over fry or burn them or let them stic them at the bottom of the pan. When done! sprin le fresh coriander leaves and serve with "otis46aratha or with rice. E&)9?>>>>>> And please post your feedbac without fail.

--- Mala
MALAI KO8TA

Ko1ta ---

,or ofta /01 gms. of potato! 311 gms. of ;reen 6eas! 34/ cup of (esan ( aldalai %avu) 311 gms. of ,inely cut 6aneer (+ottage +heese) 3 spoon of ;aram %asala 34/ spoon of 'urmeric powder 3 spoon of 2hania )eera 6owder 34/ spoon of ba ing powder /0 gms of raisins $alt to taste. /0 gms of finely cut 2ates34/ cup of finely chopped cilantro4 ottumalli with /E7 finely chopped green chillies ,or gravy 3 boiled and mashed potato ;inger garlic paste / tbs. sugar

/01 gms. of 'omatos or one large cup of tomato puree 9nion paste made out of 7 medium onions +ashew nut paste in water made out of :EH +ashew nuts

lime *uice4vinegar(to taste) 3 spoon of chilly powder $alt to taste %alai ofta preparation is two fold.

34/ spoon of 'urmeric powder 3 spoon of 2hania )eera powder 311 ml of cream4malai.

%ethod for preparing oftaL $team coo potatoes and ;reen 6eas. "emove potato s in and mash the potatoes. Add all the above ingredients and mix thoroughly. 'a e care to add green peas last. %a e a wor able dough by adding enough water. 'he dough should not be hard or else the inner portion will remain uncoo ed during deep frying. &ow taste the mixture. Add salt4;aram %asala if you find it less. %a e oblong shaped oftas li e ;ulab )amuns an then deep fry in oil on medium4low flame. ta e care that you add enough channa flour so that the oftas do not separate while frying. -eep oftas aside.?ou can add *ulienned carrots or gourd in the ofta dough to add taste and wor as binder. #eat G0 gms of ghee or oil in a -adai. Add H cloves! 5 numbers of /F cinnamon stic s! H cardamoms. When cloves start *umping out add onion paste. 'urn it till oil separates. Add tomatoes4puree and fry for three minutes! now add ginger garlic paste! continue frying for another / minutes. Add ;aram %asala! 'urmeric and 2hania )eera powder. turn it for a minute! add +ashew nut or hus hus paste and bring the mix to a boil. 'a e care to add enough water along with cashew paste. "emove from fire and eep it aside. $weet and sour taste is optional. If you li e sweet and sour taste! add sugar4lime4vinegar to taste after removing from fire. Add oftas to this gravy after 71 minutes. -eep this prepared dish aside or in ,ridge for at least /E7 hours. 'his is to ensure enhancement of flavour and taste in the dish "eheat at dinner time and serve after granishing with %alai4+ream. En*oy>>>

--- Mulan+

k ra

'urr, ---

MULANGI KIRAI CURR/ I& -A2A8AI %AAC< (%uli bha*i in besan curry) 'his is my most favourite curry in -adalai maavu series. <nli e the +apsicum curry! this is not dry but semi solid +urry. (est accompaniment for "oti4parathas and poories. I won@t get fed up if some one serves this curry all the 7:0 days . 'ry once and chances are you would come to love this curry. / cups of %ulangi irai cut in 5 mm strips. ;rate 3 medium si=ed "adish. ;reen +hillies medium si=ed / &os. -adalai %aavu 745 cup "ed +hilli powder 34/ spoon 'urmeric powder 345 spoon Asafoetida 34/ spoon (raw) Asafoetida 345 spoon (for tampering) $alt to taste 9il 3.0 to / ladles %ustard 34/ spoon ,enugree 34/ spoon Exactly as above except for some more water in batter to leave the curry semi solid at the end . 'a e care to remove the mid rib of %ulangi -irai leaves before you cut the irai. $elect hot %ulangi variety and ensure that the leaves are hot to taste too. ?ou may substitute with "adish with leaves if you are not getting white mulangi in country or place where you stay. 'he steps to coo remain the same till you pour the batter in -adai. ?ou must ma e the whole mass li e dosai batter and allow the curry to coo on low fire .+over the adai for about five to six minutes to let the adalai maavu get coo ed. )ust eep a chec that there is sufficient water and the curry does not stic at bottom. When done! remove from fire and serve piping hot only.

En*oy>>> And 2on@t forget to post your feedbac >>>

--- #n on (Gutt
GUTTI 3ANKA/A KURA

6anka,a Kura) ---

As a general rule! almost all the curries from Andhra 6radesh are E9 I E' type and are fire balls for the uninitiated. (ut once you get the hang of them and once you get a taste of Andhra food! you would love to have them again and again. 'oday I am posting first version of ;<''I CA&-A?A -<"A "ound small (rin*als /01 gms. "ed chillies(dry) G to H nos. 2ry coconut (;rated) 34/ cup +oriander seeds 3 spoon ,ried (engal ;ram dhall 7 spoons 9nion / nos. 'amarind 3 medium lemon si=e salt to taste 'urmeric powder 34/ spoon 9il / ladle full +ut brin*als (slit) in four but retain the stal .%a e the cuts from the top as you are going to stuff them. 'a e oil in a adai and fry the brin*als till they are 34/ coo ed and are ready for stuffing. -eep them aside. %a e a powder of red chillies! salt ! coriander seeds! copra (dry coconut). When the powder is ready! add onion pieces and 'urmeric powder and ma e a paste of the whole thing in a mixi (oriental food processor). &ow ta e about three spoons of oil in the adai and fry the paste for about two to three minutes stirring it constantly. "emove from fire and let it cool. &ow stuff the brin*als with the fried paste and when the stuffing is over! eep the brin*als covered for about 30 minutes. &ow reheat the (rin*als for about ten minutes on a low flame! ta ing care to see that the brin*als do not become too soft and soggy. $erve piping hot along with plain rice. 'his also goes very well with chapathi and parotha. En*oy>>>

--- Palak-Paneer --PALAK-PANEER (spinachEcottage cheese curry) 6ala Epaneer seems a simple preparation but is a little bit tric y in treatment of 6ala (spinach). $ome people steam4pressure coo spinach so much that the mild flavour of $pinach is lost. 6ala is a very tender green and needs careful handling. 'his is an important curry nown thro@ the globe. #aving 6hudina 6aratha 4'awa paratha with 6ala E panner is a great satisfaction. I am posting my version of this great curry. #ope you would li e it. 6ala ( spinach ) / (unches 'omatoes / nos (medium) +apsicum 3 no. (small) ;arlic : to G cloves ;aram %asala 3 teaspoon 'urmeric powder 345 teaspoon 'hic cream 345 cup 8emon )uice from 345 lemon $alt to taste 'empering +innamon stic s 3F 7 to 5 pieces +loves / nos 9il4;hee / spoons 9nions / to 7 nos (medium) 6aneer (cottage cheese) /11 gms. (cut in small cubes) ;reen +hillies 3 or / nos. ;inger 3F piece )eera powder 3 teaspoon +hilli powder 3 teaspoon +ashewnuts paste 345 cup (7 tablespoons) ;hee for frying 34/ cup

+ardamoms 7 to 5 nos )eera 34/ teaspoon

(lanch 6ala in boiling water . -eep for 31 minutes . Ensure that it becomes soft. (etter still is pressure coo in a coo er for only one whistle. When cold! churn 745 th of 6ala in a blender to get fine homogenous paste. "oughly mash the remaining pala and add it to the paste and set aside. %a e paste of cashew in a blender4mixi and set aside. -eep heavy cream also in a cup. %a e paste of onions. $lice green chillies . %a e paste of ginger +apsicum and garlic and set aside. $imilarly ma e puree of raw tomatoes in a blender and set aside. ?ou can use readymade puree also. 'a e ;hee in a adai and saute cubes of 6aneer till they are golden yellow4brown. $et aside. "emove excess ghee after retaining two tbsp in the adai. Add the temperings to it . $et the flame on sim. When cloves start puffing ! first add onion paste and sliced green chillies and fry it till golden brown and it sheds raw smell. &ow add ;inger ;arlic and +apsicum paste and fry for about / to 7 minutes only. Add blended tomato puree and fry for further three minutes. &ow add paste of 6ala (spinach) and a little water. 8et it simmer for three to four minutes. &ow slowly add cashew paste and a little water and stir bris ly while heating it on medium flame. 'here will be a beautiful green gravy now. Add garam masala! )eera powder and chilli powder . After half a minute add fried cubes of 6aneer. If you want! add a teaspoon of lemon *uice at the end. ;ive a final boil for a minute or two. 'aste for salt and other spices now. 6aneer E pala is ready to be served after 71 minutes. After 71 minutes! reheat the curry ! put it in a bowl and add a quarter spoon of +ream in each bowl and serve steaming

hot with 6hudina paratha or plain paratha or rotis. En*oy>>>> 6lease post in your feedbac without fail. It is important to all of us.

--- Pappu-Kura --PAPPU-KURA 6arappuE irai (2#A88E;"EE&$ +<""?) 8eafy vegetables are an essential ingredient of Indian food. 'hey provide %inerals!Citamins and ,ibers. +ombination of ,ibers and cellulose acts as a powerful combination to eep the intestines clean. A lot many greens (-irai) are available in $outhern India. I am posting F6A66<E-<"A F a combination of redgram dhall and Agathi irai4 %ullai -irai or tender 'handa -irai (8eaves and tender stem). 'his irai goes well with rice and rotis also. (/ servings for a family of four) Agathi4%ullai -irai 3 8arge bunch 9nion 3 large 'omato (optional) 3 large $alt to taste spices 2hania 3 'b $poon "ed chillies 5 to 0 nos. 9il for frying 3 spoon 'empering +oo ing oil / ladles (lac gram dhall 345 spoon +urry leaves 3 sprig.

"ed ;ram 2hall ('horam) 3G0 gms. ;arlic : to H cloves 'amarind extract 345 cup )aggery4$ugar a little

)eera 34/ t spoon 'urmeric powder 345 spoon ;reen chillies / nos (medium hot)

%ustard seed 34/ spoon -adalai 6arappu (+hanna dhall) 34/ spoon

Wash the greens thoroughly after pluc ing the leaves. Ensure that no sand or grit is left. +oo thoram parappu ("ed ;ram 2hall)in a pressure coo er for 5 whistles. +ut onion in 8ong slices! ma e large pieces of ;arlic. $et them aside. 9nce the dhall is coo ed! pressurecoo 9nion ! ;arlic and ;reens and ;reen chillies after finelly chopping. 6lease avoid coo ing 2hall and greens together as it somehow spoils the taste of 2hall and the mashing it results in improper mixture. When pressure coo ed greens along with onion and ;arlic is cold! %ash using a blender or a mixi bowl! *ust roughly mash so as the greens do not become a homogeneous mixture. ?ou may instead use flat under side of the rice serving spoon to mash the greens. $imilarly remove excess water from coo ed dhall and mash the dhall to pulp. 'a e little oil in a adai and add 2hania! )eera and "ed chillies when hot. fry them *ust for about ten second at the maximum ! remove and powder when cold. $et aside 'a e two ladles of oil in a adai and add tempering except curry leaves when oil is hot. When mustard starts splattering! add curry leaves and immediately add extract of 'amarind. +oo tamarind extract for two to three minutes till it loses raw 'amarind smell. &ow add mashed ;reens first and after a minute! add mashed dhall. %ix thoroughlly. &ow add ground spices and 'urmeric powder. If you li e it hot! you may add more green chillies. +oo for about further five to seven minutes. (If the water is less! add a little dhall4-irai water. %a e sure that 6A66< -<"A is not watery. It should have a thic consistancy. &ow add salt to taste. %ix thoroughly and after a minute! switch off the stove. (y now! a heavenly irai Aroma would have spread all aroung. $erve hot with steaming rice or "otis46arathas. (ut this goes best with steaming rice coo ed in $outhern Indian style (each grain seperate) En*oy>>> 6lease post your feedbac as it is important to us.

--- Peas Masala Curr, ---

SPIC/ PEAS MASALA CURR/ WI'# ("EA2 If you have ta en this peas masala with bread slice in (ombay #alwa #ouse on &$+ (ose "oad in %adras or on %ount "oad! ?ou would never forget the taste. Without being very hot! it was so beautifully spiced that anyone would ma e it a point to as for the same dish again and again. I have brought that magical recipe for the #ubbers. ?ou are sure to be enchanted by this masala peas curry !as I have been for over thirty years. I try to visit the outlet on &$+ (ose "oad even today when I visit %adras. 6otato 3 medium si=ed 9nions / medium si=ed ;inger 3F piece 6epper : to G corns )eera 3 spoon +innamon 34/ F piece 6oppy seeds / spoons $alt to taste -othumalli 345 cup 9il for tempering / ladles 2ry White 6eas4;reen peas /11 gms. (in dry state) 9nion (roasted) 3 medium ;arlic H to 31 cloves 2hania seeds 3 spoon cloves / to 7 nos +ardamom 3 no. ;reen chillies 5 to 0 nos #ot variety Amchur powder 4'amarind paste 3 spoon (optional) 9nion cut in small pieces / nos $andwich (read 3 loaf sliced

$oa peas overnight with quarter spoon of soda bi carb. &ext day drain the soda water and use fresh water and pressure coo the peas after adding little salt. -eep a fairly medium si=ed potato for mashing purpose also. 'he peas must be coo ed 311M and they should be slightly over coo ed too. -eep aside. %ash the potato after peeling and eep aside. %a e paste of ;inger and ;arlic along with green chillies. Also ma e paste of raw onions eep aside. "oast one onion on open flame and once the outer cover is burnt! remove it and ma e paste of the roasted onion and eep separately. 'a e all the dry spices li e pepper! *eera! 2hania! +innamon +ardamom 6oppy seeds and powder them finely. If you do not have all the spices! you may ta e 3.0 spoons of ;aram %asala but *eera and 2hania quantity should not be reduced. 'a e oil in a adai and add *ust a pinch of mustard seeds to chec the temp of oil .When mustard crac les! add onion paste. $tir fry properly till it turns pin ish and raw onion smell goes. Add ;inger ;arlic +hilli paste. ,ry for about one minute. &ow add all the dry spices powders and fry the masala for one minute at the maximum. &ow add coo ed 6eas! mashed potato and add the paste of roasted 9nion. Add salt to taste. %ash about 0M of peas in the vessel to ma e thic gravy of Idly maavu consistency $tir thoroughly and add /11 ml of water and Amchur powder or 'amarind paste and let it simmer for about four to five minutes on low medium flame. (y now your taste buds would have been wor ing overtime. (ut please wait .Ensure that the curry is thic ! very thic .'#I$ +<""? $#9<82 &9' 8EACE A&? WA'E" 9& ("EA2. 6lace a slice of $andwich bread and pour thic 6eas masala over it. ;arnish with -othumalli and finely chopped 9nions and serve steaming hot. 2on@t forget to give a spoon also . E&)9?>>>>>> And please post your feedbac without fail.

--- Podulan+a Kootu --PODULANKA-KADALAI PARAPPU KOOTU (sna e gourdE split chic pea dry curry ) #ello -ootu lovers! I am posting another rather different ootu which I hope you would try and li e. ,or a family of four / servings 6odulan a (sna e gourd) 701 gms . )eera 6owder 34/ spoon $alt to taste -ootu powder "ed +hillies 0 to : nos. +urry leaves 3 sprig +oconut grated 345 cup.

-adalai 6arappu ( 7 tbsp) 345 cup 'amarind )uice 3 tbsp

-adalai 6arappu (channa dhall) 3 tbsp )eera 34/ spoon

'empering %ustard seeds 345 spoon "ed +hillies / nos. (bro en)

(lac ;ram 2hall (<lutham parappu) 3 spoon 9il (;roundnut (3 ladleful )

$oa -adalai parappu 7 hours before the ootu preparation. ,irst prepare -ootu powder. 'his powder is different from the ones you might have used so far. ,ry -adalai 6arappu in a little oil till *ust it starts changing colour. <nder no circumstances! it should be even light brown or give off frying smell. ,ry green curry leaves and red chillies and *eera along with parappu. 6owder them after they are cold along with ! *eera and coconut ( grated). $elect green and very tender 6odulan a +ut in long half pieces . "emove seeds and pith. ,urther cut in semi circular rings of 34/ cm thic ness. $oa in water for ten to fifteen minutes. 6at dry soa ed 2hall with a clean cloth. 'a e oil in a adai ! add the temperings. $et on medium flame. When the mustard seeds start popping! add blac gram dhall would have turned slight brown. . &ow add 6odulan a first and saute for four minutes at the most. 'his would release the water from podulan a. &ow add -adalai parappu and saute for two to three minutes &ow add a spoon of 'amarind *uice and salt. %ix thoroughly and coo for further five minutes on medium flame. . (y now the 2haal would be 745 coo ed. &ow add the -ootu powder and half spoon of )eera powder and mix thoroughly. If you feel that there is no water or moisture to coo further! add *ust a ladleful or less than a quarter cup of water. 'urn the mix properly till water evaporates and the dhall is about 745th coo ed. 'aste for salt again! and switch off the stove. +over the adai and let the whole thing coo in residual heat. (If by chance your ootu is fully coo ed! don@t worry! leave it open under fan and let it cool down) After 71 minutes! chec . 'he 6odulan a -ootu would have coo ed beautifully. "eheat and serve with rice! "asam or sambar rice. 'astes equally great with poories! chapathis etc. En*oy>>> 6lease post in your feedbac It is what sustains us.

--- Podulanka

Curr,4 stu11ed ---

STU88ED PODULANKAI CURR/ (stuffed sna e gourd curry ) (for a family of four / helpings) 6aiyar 6arappu / cups $mall podulan as (five to six inches long) : nos 9nion / nos ;inger 3 Fpiece ;reen chillies 5 to 0 nos Asafoetida4;arlic 3 spoon4H cloves +hilli powder 3 spoon )eera (coarsely powdered) 3 spoon 'urmeric powder 345 spoon 6epper partly bro en 34/ spoon -othumalli 34/ cup 8emon )uice from 345 lemon %ustard seeds 34/ spoon 9il for tampering 7 ladles $alt to taste $oa 6aiyar parappu (%oong dhall) for about / hours . $train and remove all the water. set aside. 'a e baby 6odulan aas! cut ends carefully and ma e a long slit such that the podulan a loo s li e a boat. +arefully remove all the seeds and other pithy parts and clean the inside properly. Apply a little salt and oil in the inner surface and eep aside. If you can@t get small podulan as! you may use regular ones which are very tender and have a maximum diameter of about 3. 0F. +ut in :F length and use the same method of cleaning as above. 6lug both the ends with rather large piece of podulan a it self. $lice onion in thin slices! ma e a rough paste of ;reen chillies and ;inger and set aside. +oarsely powder )eera and pepper and set aside. 6luc -othumalli leaves and cut finely and set aside. 'a e oil4;hee in a adai add mustard seeds. When mustard starts popping! reduce the flame to sim and add sliced onions and salt. $autT till onion is translucent. Add either Asafoetida or thinly sliced ;arlic! after ten seconds ! add soa ed dhall and add all the dry spices. Also add half the othumalli now.

Add little water and cover. ,rom time to time chec and add water and continue heating. Within ten to fifteen minutes! the dhall would be almost done and it will be dry. "emove from stove and allow it to cool. &ow taste for salt and other spices. 'a e each podulan a and carefully fill it up with dhall curry. Arrange in a non stic pan carefully in such a manner that the split part is on top. If you want to be careful! tie a thread in the middle so that the filling does not spill. 'a e a little oil in a 'hali a arandi (tampering ladle) and add a pinch of mustard seeds. When it starts to crac le! add it carefully to non stic pan on sides. Add about a cup of water and a little bit of salt. +over the non stic pan and steam coo the podulan as for ten to twelve minutes. +hec in between if the coo ing is done. ?ou can also use pressure coo er to coo stuffed podulan a. ?ou can place all the stuffed pieces in a waterless seperator and have water in the lower separator. 6ressure coo for only one or two whistles as it gets coo ed very fast). When over! the water would have got evaporated and coo ed podulan a with 2hall would be ready to be served. ;arnish with rest of the othumalli and lemon *uice !serve hot with rice! chappathis . En*oy>>> I now that you would post in your feedbac .

--- Potao Curr, (&r,4 sp ',-hot) --SPIC/-HOT POTATO DR/ CURR/ (2A-9" $'?8E) 'his is a simple but tasty curry which I had en*oyed during my visit to ;u*arat( 2a or). Actually what is <2I6I to -arnata a! 2a or is to ;u*arat. ,ol lore has it that 8ord -rishna left 2wari a and is now residing in 2a or. Everyday afternoon! 6rasadam is prepared by the temple coo s and is served to lord at 3/ noon. 'his curry was coo ed by the temple coo for (#9; to lord -rishna. 'he ingredients are simple and there is no usage of ;arlic49nion . 'his is a dry curry which is en*oyed both with hot rotis or plain rice and dhall4"asam. 'his is #9' curry. $o ta e care when using the spices. (,or four people / servings) 6otatoes 511 gms 9il for frying 011 ml $pices 'urmeric powder 34/ spoon 2hania powder 3. 0 spoons Asafoetida 34/ spoon $alt to taste

+hilli powder 3. 0 spoons or more (as per taste) )eera powder 34/ spoon +loveDcinnamon powder 745 spoon

6repare the spices first. I would prefer you to ma e fresh powders of 2hania! )eera! +love and cinnamon. If possible please use red chillies to ma e fresh powder . It is not necessary to ma e different powders. 'a e all the spices ingredients in a small mixi *ar and add salt to taste along with the spices and ma e a fine powder. +ollect the powder in a cup and set aside. Wash the potatoes and wipe them dry with a cloth. &ow dice the potatoes with the s in to 745 to 3F si=e pieces. 'a e oil for frying in a adai and when the oil is hot! deep fry the diced potatoes with the s in! till golden brown and are done. $pread an absorbent paper on a plate and spread the fried potato pieces till excess oil is absorbed. When the potato pieces are still warm! add all the spice powders and using a ladle! mix thoroughly. 'he diced potato pieces would assume a deep red 4orangish hue. 'aste for salt. If less! powder a little salt in the mixi and add. 2o not cover the curry . 8et it be served immediately. 'his curry can be heated again only if you are using a micro. 9r else this can be en*oyed when cold also. $o en*oy >>> 6lease do not forget to post the feedbac .

--- Potato (Aloo Basar) --ALOO-BASAR (6otato curry with onions) $I&2#I $'?8E I am presenting another Avatara of 6otato in $indhi curry. As usual almost all $indhi curries are 2eep fried variety and generally are dry or semi dry. 'his 6otato curry is no exception. As most of the sindhi curries! this one tends to be on hotter side. (ut mind you it is also very tasty. 'omatoes 3G0 gms. 9nions 3G0 gms. +hilli powder 3.0 spoons 'urmeric powder 345 spoon -othumalli 7 spoons %ustard 3 pinch 6otatoes /11 gms. (2iced in 5 to 0 mm thic ness) ;reen chillies 7 to 5 nos. 2hania 6owder 3.0 spoons Asafoetida 34/ spoon (optional) 9il / to 7 ladles $alt (blac ) to taste

2ice potatoes! +ut 9nions in long thin slices and cut ;reen chillies in very thin slices. 2ice 'omatoes also in small pieces. $et aside. 'a e oil in a -adai and add *ust a pinch of %ustard seeds $et the flame on medium. When mustard seeds crac le! immediately add onions and 6otatoes. ,ry on a low flame stirring properly for about four to five minutes. 9nions would start turning pin ish. &ow add finely sliced chillies and fry along with onions and potatoes for further three to four minutes till onions are light brown. &ow add diced 'omatoes! chilli powder! 2hania powder salt and Asafoetida. ,ry the mixture in low4medium flame till all the water is evaporated and oil starts separating and tomatoes leave the *uice. &ow add water ! *ust enough to semi dip the potatoes. $et the flame on medium! cover the adai and let 6otatoes get coo ed .'his should ta e six to seven minutes at the most. +hec in between that potatoes do not stic to bottom +hec if the potatoes are properly coo ed. &ow set the flame on low and remove the cover from adai and let the extra water get evaporated. When done! set down the adai and garnish the 6otatoes with finely chopped -othumalli and serve with +happathi 4 6oories or 6hul as. ;oes very well with hot rice too. 6$. 'his $indhi curry is spicy and has a fine aroma. 'a e care when you are turning potato in -adai. #ere the potatoes are sliced more than diced with N1 degree angle. And they should not brea . If you don@t have blac salt! you can use common salt.. En*oy>>> And as usual 2on@t forget to post the feedbac

--- Potato (&um-Aloo) --DUM-ALOO ( ,ried (aby potatoes in spicy gravy) 2um aloo is prepared in &orthern India from -ashmir to (engal . Each state has its own version and different ingredients and coo ing methods are used. Among potato curries! 2um Aloo can rightly be termed as the %an among mice or the Emperor among -ings. 'he taste and the sheer visual appeal of this dish is great. I li e this curry very much because it tastes different with "oti and 6arathas and different with rice. 'he recipe I am giving! is as usual! different from all the recipes you would have tried so far and got tired using the same. $o let us start being different. >>> I want to throw a challenge! I say that this curry will sweep you off your feet and you would love it for ever. And this is going to be another #9''E$' I& 2E%A&2 recipe . ?ou would agree after you prepare it. (,or a family of four ! two helpings) &oteL ,or best results! please grind and powder 2hania and )eera *ust before use. (aby 6otatoes 711 gms ;reen +hilli (med. #ot) 3 no ;inger ;arlic 6aste / tbsp )eera 6owder 34/ spoon 'urmeric powder 345 spoon ;aram %asala 3. 0 spoons $ugar 34/ spoon 9il4;hee for frying /11 ml $alt to taste 'ampering ingredientsL +apsicum (medium) 3 no. 9nion paste (from) / onions 'omatoes / nos 2hania 6owder 3. 0 spoons +hilli powder 3 spoon ,resh curds 34/ cup 'amarind paste 345 to 34/ spoon 9il4;hee for tampering / to 7 ladles.

)eera (cumin) 34/ spoon +loves 0 to : nos

+innamon 3 F stic s 7 to 5 nos. +ardamom / to 7 nos

$elect small baby potatoes of no more than an inch in diameter. Wash and pressure coo in a pressure pan till 745 coo ed . "emove the pan from fire and peel the potatoes after they are slightly cold. If you let them cool fully! you will not be able to remove the s in easily. 'a e a bout half a spoon of salt and a little turmeric and smear the potatoes with them properly and set aside to dry any excess moisture from surface. 6repare pastes of ;arlic and ;inger! onions! also ma e paste of ;reen chilli and capsicum and 'omatoes and set aside. 6repare all the dry spices and arrange in a dish. Also eep all the tampering spices handy along with them. 'a e oil4;hee in a adai and fry the baby potatoes on a medium flame till each potato is golden brown. 2ue to smearing of salt! the top layer may be a bit fla y and crisp. $et aside. "emove excess oil from adai and retain about :1 ml and add all the tampering spices. #eat on a low flame till cloves start puffing up. &ow add onion paste and salt . ,ry till golden brown ! add ginger garlic pate and fry for exactly one minute. &ow add +apsicumEchilli paste and fry till oil starts leaving the mass. Add tomato paste and continue frying and stirring. 2o not let the gravy stic to sides or bottom at any stage. &ow add all the dry spice powders and fry the gravy with powders for about a minute and half. Add curd at this stage and mix thoroughly. &ow add the fried baby potatoes in the gravy and first marinate all the potatoes in adai for about two minutes. &ow add water (two cups) and tamarind paste and sugar! and set the flame on sim and let the curry simmer for five to six minutes. (y now there will be a line of hungry souls waiting to taste the curry. (ut send them bac to watch the 'C. "emove the 2um Aloo from fire and allow to mature for about 50 minutes. -eep an eye on it in the meanwhile otherwise you may find 'A$'I&; would have reduced the quantity by half. 2o not garnish with anything except your love . "eheat and serve with parathas! 6oories or chapathis or rice. Earn -udos and pri=es (if you are cunning enough from husband) and be happy. 2o write how you did. E&)9?>>> 'his dish is brought bac to you from almost extinction. It has been many years since I heard of this recipe. (y chance I was reminded of this curry. I am bringing it to you with some innovation. I hope that you would li e it for its newness and taste.

--- Potato Curr, --POTATO-CURR/ (+hettinadu $tyle) I thin 6otato is one vegetable which wor s wonders when treated in any country with any number of different recipes using different spices. I love potato (ihari style! 2um Aloo style and I had a good fortune of learning this +hettinadu style 6otato curry which I am sure you too would li e. I aim to treat this ing of vegetables in different ACA'A"A$ in recipes of different regions. 6otatoes 701 gms 'omato / nos 9nion 3 medium si=ed ;arlic / to 7 pods ;inger 34/ F piece ,ennel seeds (sombu) 3 .0 spoon +oriander seeds 3.0 spoons )eera 745 spoon (lac pepper 34/ spoon "ed chillies 7 to 5 nos +loves / to 7 nos ;ingly oil / ladles +innamon stic 3 piece (3F si=e) (ay leaf (optional) 3 no. +oconut grating / spoons ;arnishing +urry leaves! 3 sprig 2ice potatoes and eep aside. 2ry grind chillies! coriander seeds ,ennel seeds! cumin seeds! and (lac 6epper . ;rind coconut! with ginger! slice onion and cut ;arlic in small pieces.

'a e the oil in a -adai and add cloves and cinnamon. When cloves puff up! add sliced onion and ;arlic. ,ry till the onion turns brown. "emove from fire. When it turns slightly cooler ! add the dry masala you have ground and turn bris ly for about 3 minute. Add coconut and ginger paste and again slightly fry on a very low flame for another two minutes. -eep on turning the masala. Add diced tomatoes now and on a low flame. Add salt now and let it come to a boil. Ensure that the tomatos have left the *uice. $et aside the masala. 6ressure coo the potatoes to only 01M and add the semi coo ed 6otatoes to the adai having the masala. Add little water and set the stove on a medium flame .cover the adai and coo the curry till the potatoes are fully coo ed. ;arnish with curry leaves and you may decorate with long sliced ;reen chillies. If the tomatoes are not sour! you can add half a spoon of 'amarind extract after the potatoes are fully coo ed. 'his curry is neither dry nor it is with gravy. $erve piping hot with rice or chappathi. 'his surprise from chettinadu is #9' and is a bit biting on the tongue. (ut that is how it is meant to be. And you would have the lingering taste for a long time. En*oy>>> And 2on@t forget to post your feedbac >>>

--- Potato Curr, (M nt) --POTATO CURR/ IN MINT CHUTNE/ (2eccan Cariation) 2eccan has given some of the finest recipes. I was experimenting with this particular dish with different combinations. At last I could ma e a variation of the original style which is tastier and according to me is A ;E% . I assure you that if you ma e this once! your family will as you to prepare this curry again and again. (,or a family of four ! two servings) 6otatoes 011 gms %int leaves paste 34/ cup (:1 gms) ;arlic (paste) : pods -othumalli4+ilantro 345 cup (71 gms) 6aste ;inger (paste) 3 F piece ;reen chillies (paste) 7 to 5 nos. 9nions (paste) / medium +apsicum (paste) 3 no. (small) 'omato 3 no. medium $alt to taste 2ry spices 'urmeric powder 34/ '.spoon +hilli powder 745 '.spoon ;aram %asala 34/ '.spoon 'empering +loves 5 to 0 nos. %ustard 345 '.spoon 9il 71 to 51 ml.

+innamon stic s 3F 7 to 5 pcs. )eera (optional) 345 '.spoon

2ice potatoes after peeling in 745 F pieces. 6repare paste of ;inger ! +apsicum!;reen chillies and ;arlic! prepare separate paste of 9nion and set aside. 6luc %int and -othumalli4cilantro and eep aside for ma ing paste after potatoes are coo ed. 2ice tomato in very small pieces and set aside. 'a e a little oil in a adai and add a pinch of mustard. $et the flame to medium. When mustard starts to pop! add diced potato pieces . Add about two cups of water . Add half the quantity of required salt and a pinch of 'urmeric. $et it to coo on medium flame. +over the adai. It will ta e about ten to twelve minutes for potatoes to get coo ed in water. (8et only a little water remain). Another variation is! fry those diced potatoes in oil till light brown and set aside to be added to mint gravy at a later stage. I prefer the second version. (ut remember to anoint potato in little salt and turmeric first before you fry. 'ransfer the coo ed potatoes in a vessel and clean the adai. 'a e remaining oil in the adai again and add all the tempering spices. $et the flame on medium. When cloves pop! add onion paste first and fry till it turns light brown.

&ow add ;inger4garlic4chilli4capsicum paste. ,ry for about two minutes only till raw ginger smell leaves. Add small diced tomato pieces and turn till tomato becomes soft. Add remaining salt! chilli powder! 'urmeric powder and garam masala powder now and let the powders be light fried for twenty seconds or so. Add a cup of water and set the flame on sim and let it get coo ed together. &ow ma e paste of %int and -othumalli . Add the paste finally and mix thoroughly. Add +oo ed4,ried 6otatoes at this stage. 8et the curry simmer for about two to three minutes. 6ut off the flame! cover the adai and leave it aside for 3 hour. After an hour! reheat the curry and serve piping hot with chappathis! poories or parathas. 'astes still better with rice. 6oint to remember. . . .....'he gravy must be thic and not watery. Cariation ?ou can add either boneless +hic en (6re +oo ed or ,ried) or boiled eggs and ma e +hic en or egg curry. En*oy>>> 6lease post your feedbac .

--- Potato Pod mas --POTATO PODIMAS 'his is a simple but tasty dish you can en*oy as it is or with main food as an accompaniment. ?ou would have seen many recipes of this simple $imon dish. I am giving a version of my own which would liberate you from messy potato paste if you over boil or steam coo it. $o here goes the recipe. 6otatoes 711 gms ;reen +hillies 7 to 5 nos ;inger 3F thumb thic ness Asafoetida 345 spoon 8emon )uice 34/ lemon 9il for tampering 7 spoons %ustard seeds 34/ spoon -adalai 6arappu / spoons 9nion 3 medium +urry leaves / sprigs +hilli powder 345 spoon or more -othumalli 345 cup 9il for frying /11 ml $alt to taste

,irst cut green chillies very finely! then pluc -othumalli leaves and eep aside. 'a e a adai and fry dhall and +urry leaves till light brown and powder it when cold along with chilli powder and Asfoetida . -eep the podi aside. 2ice onion in very small pieces and set aside. (asafoetida and chilli powders are to be added for *ust proper mixing. please don@t fry them) "emove the s in of potatoes and cut them in little finger thic ness and long li e finger chips. 'a e oil in a adai for frying the potato chips. When oil is hot! fry finger chips till light brown . 'a e care that the chips are properly fried. "emove oil in a container leaving *ust a little for frying onion. 6ut some mustard in oil and when it starts to crac le ! add onion chur in it and fry till translucent. #alf way thro! please add finely cut green chillies. When the chips are cold! using a sharp nife! ma e small cubes of the potato finger chips. &ow mix fried onion! podi powder and salt thoroughly. 'a e care that the resultant curry is not mushy in any manner. ;rate ginger and mix with it. <sing the same adai! slowly reheat the podimas and serve hot after adding lemon *uice and sprin ling with fresh othumally leaves . 'he aroma and the taste would be so different than the podimas you have eaten so far that you would li e to prepare this again and again. I will tell of a tric . )ust buy fingerchips from any fast food outlet and ma e your podimas in ten minutes. #9W I$ I'JJJ En*oy>>> 6lease post in your feedbac . I always loo forward to your views.

--- Potato stu11ed (Tandoor

Aloo) ---

TANDOORI ALOO (2ry! stuffed 6otato curry ) %ention of 6un*ab +uisine! con*ures up two things in our minds. ,irst is $han*a +hulha (community oven) and 'andoor. I have been a witness to this coo ing in 2elhi and 6un*ab."oasted rotis! chic en and different foods in 'andoor have a taste of their own. Even though the coo ing method in 'andoor (putting ones hands in hot 'andoor) is not for the soft handed people! the robust life style of 6un*abis! ma es this tas loo simple. 'oday ! I am requested to give you a recipe of 'andoori Aloo made in 'andoori style but more suitable for the urban coo ing methods. $o my recipe for 'A&299"I A899 will be using! 9ven or simple ;as stove! whichever you are comfortable with. 'andoori Aloo with spicy stuffing and without stuffing can be prepared. (ut I will be posting the recipe with stuffing. 'andoori Aloo are best en*oyed with "otis46arathas and +urds. (/ #elpings for a family of four) 6otatoes 3:4/1 nos (3.0 '9 /F $I.E2) ,or the stuffing -othumalli 34/ cup ;aram %asala 745 spoon +hilli powder 34/ spoon 'urmeric powder 34/ spoon $ugar )ust a hint 9il for frying 511 ml 'empering 9il4;hee / ladles )eera 3 spoon +loves 7 to 5 nos

;reen +hillies / to 7 nos 9nion paste 34/ cup (water squee=ed out) 2haniya D)eera powders 3 D 34/ spoons each. 8ime )uice or Amchoor to taste $alt to taste

%ustard 34/ spoon -alaun*i (9nion $eeds) optional 345 spoon

$elect medium si=ed baby potatoes of no more than one and half to two inches in diameter. Wash and pressure coo in a pressure pan till 745 coo ed . "emove the pan from fire and peel the potatoes after they are slightly cold. If you let them cool fully! you will not be able to remove the s in easily. 'a e about half a spoon of salt and a little turmeric and smear the potatoes with them properly and set aside to dry any excess moisture from surface. 'a e 511 ml of oil in a -adai and deep fry the potatoes till the s in becomes golden yellow. 8et the fried potatoes become cold. 6repare pastes of onion and squee=e out water and set aside! also ma e paste of ;reen chilli and -othumalli and set aside. 6repare all the dry spices and arrange in a dish. Also eep all the tempering spices handy along with them. %ix pastes of onion! othumalli and chillies! and all the spices powders in a large cup. &ow add a ladleful of oil and salt! Amchur4lemon *uice and sugar and ma e a fine mixture. 'he doughy stuffing is ready. 'aste for salt now. A little extra salt always helps when you are stuffing potatoes. &ow carefully ma e a large slit in each potato and carefully stuff with spicy filling. If by chance! you have over fried the potatoes and they start brea ing when you are slitting! ma e an acute cut and remove a small portion of potato so that you have enough space to fill it. In such a case! you will have to use a ba ing oven4%icro to give the final coo ing treatment instead of shallow frying. (rowning process 'a e a spoon of oil4;hee in a flat pan ! heat it a little. &ow arrange the stuffed potatoes in the pan carefully and &eatly! ta ing care not to spill the stuffing out. 'a e oil4;hee in a different tempering ladle and add the tempering spices li e *eera cloves mustard etc. When mustard starts to crac le! pour the tempering over potatoes. +over the vessel. 8et the potatoes get slightly browned. 'urn them over from time to time. 'his process should ta e about further 30 minutes. (ut remember to use low flame only. $econd method to (rown is using preheated oven .$et it to medium and ba e for further five to six minutes. ?our $tuffed 'andoori 6otatoes are ready >> En*oy with "otis or parathas! also with fresh curds. 6lease do not forget to post the feedbac . En*oy>>> And as usual 2on@t forget to post the feedbac .

--- Potato-Bha3
POTATO-BHAJI

Curr, ---

(2ry 6otato +urry) I always loo forward to this curry on 'hursdays and on E adashi days since this curry is A 6#A8A;#A"A% curry. (ut non the less it is one curry which does not need a %ain dish li e roti etc. to be en*oyed. 'his curry is a heart stealer. 'ry once and I am sure that you will fall in love with its taste and simplicity.. 6otatoes 34/ gs ;inger 3.0 F thumb si=ed Asafoetida 345D345 spoon )eera 3 spoon +urry leaves / sprigs ;reen +hillies / to 7 nos "ed +hilli powder 34/ spoon (optional) If you don@t use this add / more green chillies 9il for tempering / ladles ;hee 3 spoon $alt to taste

+oo potatoes carefully in a pressure coo er ensuring that they are not over coo ed and mushy. 'hey should be firm but properly coo ed. $et aside and let them get cold enough to handle but should never be diced when they are cold. Infact potatoes in this case are never allowed to become cold. 2ice them in 745F to 3F si=ed cubes4pieces. $lice green chillies in thin round slices and grate ;inger . eep them aside. 'a e oil in a -adai and add )eera. When *eera starts becoming pin ish! add curry leaves and 345 spoon of Asafoetida and finely cut ;reen chillies! immediately add diced 6otatoes .'urn the potatoes properly for about a minute or so. &ow add salt! chilli powder! and ;rated ;inger. Add raw asafoetida 345 spoon and set the flame at medium and turn the curry bris ly to mix all the ingredients properly. $ome people do not li e to add +hilli powder when they are fasting! they can use more ;reen chillies. +over the -adai with a lid. 8et the curry become steaming hot. $witch off the stove and let the curry be set for about ten minutes before serving. Ensure that the curry is not mushy and the diced potatoes are separate. When you serve it hot! *ust touch a drop or two of ;hee per serving. ?ou will have people as ing for more and it is a guarantee. En*oy>>> And 2on@t forget to post your feedbac >>>

--- Potatoes

n Sp ', Gra5, ---

POTATOES IN SPIC/ GRA3/ 6otatoes 011 gms. 9nion paste 34/ cup $ugar 3 spoon ;reen spices +urry leaves 3 spring ;reen chillies / to 7 &os. 2ry spices +ardamom 5 to 0 nos. cloves 0 &os. +hilli powder 3 spoon 'urmeric powder 3 spoon ,resh curd 3 cup 'omatoes puree 3 cup $alt to taste

;inger /U piece +oriander 8eaves 34/ (unch

+innamon stic 5 &os. 3F pieces 6epper 345 spoon 2hania and )eera powder 3D34/ spoon

+hoose either small (aby potatoes or if large potatoes! dice into /cm cubes. 'a e a little oil in a -adai and sautT coo potatoes till they are properly coo ed after adding a little water. 'his should ta e about 30 minutes. If you are short of time! pressure coo the diced potatoes till 745 th coo ed. (ut ta e care to add a little salt before pressure coo ing. $et aside the 745 coo ed potatoes. ;rind the dry spices together to a fine powder and set aside. %a e a paste of ;reen spices and set aside . &ow ta e enough oil in a -adai and heat ! add a pinch of %ustard seeds to chec if properly hot. When the mustard starts crac ling ! add 9nion paste and fry till oil starts leaving. &ow add 'omato puree and allow it to boil. Add fresh curds and let it simmer for further three to four minutes. Add all the green spices and dry spices and let the gravy simmer for two to three minutes. &ow add potatoes and salt and pressure coo for one whistle. 8et the steam subside. +hec if potatoes are properly coo ed or not. I would suggest you to coo this dish in a pressure pan. ;arnish with freshly cut -othumalli and sliced green chillies and serve steaming hot.

En*oy>>> And 2on@t forget to post your feedbac >>>

--- Pul ,akuth

$pper

---

PULI/AKUTHI UPPERI I can say! 6uliya uthi upperi is -erala( pala ad) version of <ndhiyun! but much more simple. 9ne thing I have admired about 6ala ad recipes is that the treatment of vegetables or other spices is to a minimum *ust li e )apanese coo ing. 'here is no mas ing of vegetable taste and flavour or other food component by excess of spices. 'his is a sour and mildly spiced curry from -erala. (est en*oyed with steaming rice. (/ helpings for a family of six) ,irm unripe bananas 7 nos (rin*als 301 gms 6otatoe4-nol hol 3 no 'urmeric powder 745 spoon +urry leaves / sprigs 'empering ;ingly oil / ladles %ustard 745 spoon +urry powder Wroast and powder followingX "ice 3.0 spoons ,enugree 345 spoon Asafoetida / pinches "ed chillies / to 7 nos Wash the vegetables and wipe them clean. 6eel s in of all the vegetables (except ladies finger and (rin*als >>) and ma e pieces of about 3 inch. +ut ladies fingers in 3 inch length. 9riginal method of coo ing was by boiling in 'amarind water and bringing to tender state and then tempering it. ?ou can pressure coo . %ix 'amarind extract in two cups of water and add turmeric and salt. $team coo all the vegetables till properly coo ed. "emove from stove and let the pressure coo er cool. If you feel that your pressure coo er is ta ing undue long time to cool! *ust hold the coo er and pour cold water on the body of the coo er from sides. 29 &9' 69<" +982 WA'E" 9& '#E 8I2 68EA$E>>>>. 'a e oil in a adai and add mustard. When mustard starts popping up! add all the coo ed vegetables in tamarind. 'urn for a minute or two. &ow add curry leaves and curry powder. 'urn and mix the spice powder properly. $witch off the gas and cover the adai. $erve hot with steaming rice. En*oy>>> 2o not forget to post the feedbac . 'hat is my ;uru 2a shina >>> En*oy>>> And as usual 2on@t forget to post the feedbac .

+olocasia 301 gms (sepan i=ungu) 8adies finger 301 gms 'amarind extract 34/ cup $alt to taste

--- Sorakka-Paruppu Curr, --SORAKKA-KADALAI PARAPPU CURR/ ((ottle gourdE+hic pea curry) (,or a family of 5 two servings) $ora a ((. ;ourd) /01 gms -adalai 6arappu 745 cup (311 gms) 2hania 6owder 34/ spoon +hilli powder 34/ spoon -othumalli 345 cup $ugar 34/ spoon %ustard seeds 345 spoon "ed chillies / nos

'omatoes / nos cumin seed powder 34/ spoon ;aram %asala 34/ spoon 'urmeric powder 345 spoon 'amarind paste4lemon *uice 3 spoon Asafoetida 3 spoon +umin seeds 345 spoon 9il for tampering / ladlefuls

$alt to taste$oa +hanna 2haal ( adalai 6arappu) for two to three hours ! strain and eep aside. $elect very young $ora a (bottle gourd) which has no seeds. "emove the s in with a peeler and cut . "emove the centre pith also. %a e first long pieces li e long potato finger chips. +ut further in cubes of / cms si=e. 'a e oil in a -adai and add red chillies first! heat on a low flame! when chillies start becoming brown! add mustard seeds and after three seconds add *eera . When mustard starts to crac le! add a spoon of asafoetida and immediately add channa dhall and sora a.

Add water (311 ml) and salt eeping the flame on medium! cover the adai and let the curry simmer for fifteen minutes. +hec after fifteen minutes if vegetables and the dhall have got coo ed. If not! coo further till they are properly coo ed. &ow add all the dry spices . %ix thoroughly. let it simmer further for three to four minutes. &ow add diced tomato pieces and sugar. +oo on sim for another four to five minutes. If water is less! add a little water. +hec for salt and souring. If less ! add a little. When done! garnish with finely cut othumalli leaves and sprin le a little raw Asafoetida on top and serve hot. 'his curry goes great with both rice and chappathis! parothas and poories. En*oy>> 2o drop in your feedbac in my drop box (corner)

--- Tomato4 stu11ed --STU88ED TOMATO I& ;"AC? (%y special) When 'omato was first introduced to the world from its birth place in $outh America! &o body would have anticipated that Indians would ma e the maximum use in their "ecipes. $tuffed 'omato is one such dish which can attract anyone with its colour appeal and a promise of good taste. 'he ripe red colour promises good health and sweet sour taste is li ed by one and all. $o what are we waiting forJ 8et us get crac ing on stuffing your loved ones with this great stuffed curry 'his curry would be best en*oyed with "otis! 6arothas and +happathis. $urprising thing is! it tastes equally great with rice. ,or the filler 9nion 6aste 345 cup 'omato 6aste 7 spoons -othumalli 0 spoons 2hania powder / spoons ;aram %asala 34/ spoon $alt slightly more than to taste 9il for stuffing / spoons ,or gravy 9nion 6aste 34/ cup +urds 345 cup )eera powder 34/ spoon $alt to taste +loves 0 to : nos

'omatoes (medium) H nos. (745 g) ;reen +hillies 3 to / nos. +oconut4;roundnut4 adalai maavu as filler 34H cup or three to four spoons +hilli powder 3 spoon Asafoetida 34/ spoon )aggery (optional) 34/ spoon 9il for frying 4'ampering 0 to : spoons (for gravy)

'omato 6uree 3 cup +hilli 6owder / spoons 'urmeric powder 345 spoon ;aram %asala 34/ spoon $ugar 34/ spoon

;inger ;rated / spoons 2hania powder 3 spoon $ugar 34/ spoon +innamon / stic s 3F si=e 9il 7 spoons

,illing preparation $elect firm but ripe tomatoes of not too large or not too small si=e. +ut the top of the tomatoes such that you have access to all the three or five compartments of the inside of tomatoes. +arefullly remove the seeds and other mass from each segment with a small spoon ir with your little finger. 'he top removed should not be thic er than 3 cm. $et aside. %a e paste of onions and drain the water from it but pressing firmly with hand or use a nylon sieve. $et it aside. &ow ma e rough grating of tomatoes ! remove excess *uice. ;rate coconut 4or ;round nut use any one of the three alternatives. +ut othumalli very fine and also +hillies. &ow ta e a wide mouth vessel and mix all the filling ingredients carefully. &o water is to be added .Add oil as binder and moisture of 9nion paste and tomatoes will act as binder. 'aste for salt and sweet sour taste. ?ou can add a little Amchur4'amarind paste if you li e it sour. set the filling aside. &ow ta e each 'omato and carefully fill all the compartments with a small spoon or using your fingers. 9nce the filling is over! set it aside for at least 3 hour .'his will give time to you to prepare gravy and also to let the 'omatoes get marinated. ;ravy preparation. %a e paste of 9nions! 6uree of 'omatoes .;rate ;inger. &ow ta e oil in a -adai and put cloves and cinnamon ! set it on medium heat. When cloves pop out! add 9nion paste. 'urn bris ly till it leaves oil. &ow add tomato puree and let it simmer for about three to four minutes. &ow add curds! grated ginger and all the dry spices and masalas. Add salt and also about three cups of water. +oo it on medium flame till the gravy is thic . +99-I&; '9%A'9E$ 'a e five to six spoons of oil in flat non stic pan and add a pinch of %ustard.#eat it. When the mustard crac les! place all the tomatoes slowly. Add *ust a quarter cup of water and cover the vessel. $et the flame on low and let the 'omatoes get coo ed in steam for about seven to eight minutes. 'he tomatoes would have got almost 745 coo ed. &ow open and chec if 'omatoes are almost done.NIf not! coo for little more time. (ut ta e care not to let the tomatoes collapse. ,inal mixing

If o ! pour the gravy around the tomatoes and not on the tomatoes. Immediately switch off the gas !decorate every tomato top with -othumalli a little .$erve hot after about fifteen minutes. 'he recipe loo s a bit long but in practice ! it is simple. 'his curry is going to increase your fan following. $o ;o ahead and start coo ing............... 2on@t you forget to let others now how you li ed it. 6$. <se the cut tops of 'omatoes to ma e puree or use it as a gravy thic ener. E&)9?>>>>>> And please post your feedbac without fail.

--- Tomato-#mpod

Curr, ---

TOMATO-OMPODI $evE'ameta &u shaa $WEE' $9<" +<""? 'his curry is exotic for southern pallet and I am sure people who love to try out different curries with their +hapathi4"otis ! would love it. $weet and sour taste would also go down very well with children@s taste .'his curry tastes best with 6arotha 4 +happathi 4 6oories and "otis.'a e care to select slightly sour 'omato variety.9r else you may have to use a little vinegar in addition (a spoonful ) 'his curry is prepared in two stages. 9ne stage involves ma ing 'omato curry with watery gravy and the second stage involves ma ing fresh 9%692I and coo ing it in sweetEsour gravy. 'ry out and en*oy>> ,or tomato curry "ipe "ed 'omatoes 701 gms. +urry leaves / sprigs 2hania 6owder 3 spoon )eera 6owder 34/ spoon 'urmeric 6owder 345 spoon +hilli powder 3 spoon Asafoetida 34/ spoon )aggery 31 to 30 gms.. $alt to taste 9il 7 spoons %ustard seeds 345 spoon )eera seeds 345 spoon +love 5 to 0 nos. +innamon / &os. 3F stic s ,or om podi -adalai %aavu4(esan 34/ cup +hilli powder 345 spoon 'urmeric powder 345 spoon $alt 34/ spoon Water ........little to ma e ompodi dough. %a e a wor able dough of 9mpodi consistency after adding all the ingredients! mixing the spices thoroughly and eep aside to be used later. ?ou will need 9mpodi %achine4%uru u machine.<se only medium si=ed 9mpodi sieve . 2ice all the 'omatoes except two. %a e paste of two tomatoes in a mixi and set aside. 'a e oil in a adai and add %ustard and bro en chillies! when %ustard starts to +rac le! add cloves and +innamon ! after 0 seconds! add Asafoetida and immediately add 'omatoes (diced and paste both). &ow add curry leaves and turn bris ly till tomatoes start becoming soft. &ow add salt! +hilli powder! 'urmeric powder! )eera42hania powders. 8et it get coo ed on slow flame for about further three minutes. Add one cup of water and allow to boil (curry) $mear a little oil on the inside of 9mpodi %achine and insert the ompodi 2ough. It will be *ust enough for one machine . When the 'omato curry is boiling! $lowly start adding the 9mpodi directly in curry (there is no oil frying of ompodi). Add only 5 inches length of ompodi at a time. $lowly turn the curry and after further one or two minutes! add another instalment of 9mpodi. %aximum three installments will complete your 9mpodi dough. Allow the 9mpodi to be coo ed in 'omato curry for ten to fifteen minutes. 'he ompodi ! on getting coo ed! will slightly become thic er. -eep on stirring the curry without brea ing the ompodi. At the end! add *aggery or sugar and a little bit of "aw asfoetida powder and give a final mixing stirring and cover the -adai. After 50 minutes! taste for salt4sour and chillies.If you find less! add. ?ou may have to add a little water also since ompodi would have absorbed the water. After adding water! bring it to a boil and serve piping hot. 'he aroma of this curry would really get on to your taste buds and you would be happy to coo this curry again and again. A22E&2<% 6lease add a little Asafoetida to -adalai maavu dough also. E&)9?>>>>>>

And please post your feedbac without fail.

--- $ndh ,un (M :ed 6e+e) --UNDHI/UN (mix vegetables curry ;u*arati $tyle) <ndhiyun is a ;u*arati %ix Cegetable curry which is prepared during winter ! especially after &ew ?ear in )anuary4,ebruary when different vegetables are available in pleanty. ;u*arat has two distinct schools of coo ing. 9ne is general ;u*arati style (-athiawar) and the other $urati $tyle. %ost of the dishes prepared in $urati style! may it be a curry or a dhall! is sweetened with $ugar or )aggery to an untolerable lavel for us $outhern people. <ndhiyun is no exception. <ndhiyun prepared in $urati style is sweet and is beyond the scope of our taste. #ence I will post the recipe of <ndhiyun as prepared in -athiawari style. $weet potato 3 no. 6apadi (broad beans4&aatu avara ai (seedless) 311 gms 6otato / no. (aby (ri*als 311 gms 'omato / nos ;reen 'horam seeds (pacchai thoram ottai) 34/ cup $emi ripe banana 3 no. Elephant yam 311 gms. Cedhi irai 345 cup 9ther mix vegetables of li ing 301 gms.('his may be cauli flower also) $ugar 3 'ea spoon (esan ( adalai maavu) G0 gms $alt to taste $pices +hilli powder 3 'ea spoon -othumalli 345 cup )eera powder 34/ spoon 9ther additives "aisins / spoons. $oda biEcarb 345 spoon 'empering ;roundnut oil 701 gms Asafoetida 34/ spoon +loves six numbers )eera 34/ spoon

Asafoetida 34/ 'ea spoon 2hania powder / spoons +innamon and +love powder 34/ spoon

;rated +oconut 3 to / large spoons

,enugree seeds 3. 0 'ea spoons %ustard seeds 345 'ea spoon +innamon stic s /F / nos.

,irst of all wash all the vegetables and wipe them dry. 'hen split the broad be and after removing the vein (side fibers). +ut potatoes! $weet potatoes and ?am in 745 F pieces and set aside. +ut semi ripe bananas with s in in 3. 0F pieces and set aside. %a e cross cut (only one) in each (rin*al and set aside. &ow ta e adalai maavu (besan)! and add Cendhi irai leaves! a little salt and a little -othumalli. If you want! you may add a little ;reen chillies . &ow add little water and mix everything in the maavu. Add a quarter spoon of +oo ing soda and prepare dough which can be wor ed with. %a e small round marble shapes and deep fry in oil to light brown colour. $et the ,enugree vadais aside. &ow medium fry potato! $weet potato and ?am till 745th fried and remove from oil and set aside. ,ill up split brin*als with $altDdhaniaD*eeraDchilli powder which are mixed separately. 'a e four to five ladles of oil in a adai heat it. When oil is hot enough! put temperings which includes asafoetida and cloves etc. . When mustard starts crac ling! add split beans (avare ai)! ;reen thoram seeds and a little water. Add a pinch of soda bi carb. +oo for ten minutes. &ow add other semi fried vegetables. Also add diced tomatoes. Add chilli powder! dhania *eera powder! 6owdered clove and cinnamon . If you li e spicy curry! you may add a spoon of ;inger and green chilli paste . Add salt to taste. (if you li e to experiment! add a spoon of sugar). At this stage! add grated coconut! othumalli . Add a cup of water and allow the whole thing to simmer on a low heat for further ten minutes. Add ,enugree vadai last at this stage after the heat is switched off. A heavenly aroma would fill the itchen. &ow add fried ,enugree pa odas and mix thoroughly. +over the vessel. $erve hot with 6hul as4rotis after thirty minutes.

En*oy>> If you have li ed this dish! please post the feedbac .

--- 6a7appu-Paruppu Curr, --3A=APPU-PARAPPU CURR/ (#emant $tyle) %y mother was a great lover of Ca=a a! Ca=appu and Ca=athandu curries fashioned out by -amala %ami. I loved both the va=appu and va=athandu curries more than va=a a. $he would ma e parappu mix curry which was by itself a thing away from tradition. $he would add asafetida which was not used in traditional method. (this was because my mother loved perungayam so much and when -amala %ami needed some advance money! she would add slightly more asafoetida in any curry or samabar. 'his pleased my mother very much. and her request would be granted). I have a confession to ma e here. As a male! I was forbidden to eat Ca=athandu curry as per -amala %ami@s orders. I had to steal when she was absent for a while from itchen before my mother would notice the theft. (ut I don@t regret it. ?ou would have en*oyed va=apu poriyals prepared in traditional style. It is time you bro e away a little and use a non conventional route to culinary bliss. I am giving a ;u*arati haman 2ho la Eplantain flower curry which would be your favourite for years to come. (,or a family of 5 two to three servings) ,or the parappu portion (oiled rice 34/ cup <lutham parappu 345 cup ;inger /F piece $our +urds 3 cup Water 3 tumbler $alt to taste -othumalli leaves 345 cup. Ingredients for va=appu +urry Ca=appu 3 no %ustard 3. 0 spoons 'urmeric powder 345 spoon 9nion 3 no (optional) +urry leaves 3 sprig

-adalai 6arappu 345 cup 'horam parappu 345 cup ;reen +hillies 0 to : nos (hot variety) ,enugree seeds 345 spoon Asafoetida 3spoon +oo ing soda two pinches

9il 5 spoons <lutham parappu / spoons $alt to taste Asafoetida 34/ spoon

6owder coarsely all the dhalls (big rava si=e) and boiled rice . $oa in buttermil made of sour curd! add salt! ,enugree seeds and leave it for fermentation for ten hours to twelve hours. +ut chillies finely and grate ginger . $et aside. When fermentation is complete! add finely cut green chillies and grated ginger. +hec for salt and add if you need. Also add Asafoetida and 'urmeric powder nd two pinches of soda bi carb. %ix gently but well . &ow apply some oil in 'hattu which can come in your idly coo er ! put it on a stand or a large atora using it as a stand ! pour upto 745 height and steam coo the rice dhall mix(dho la) for twenty minutes. When the surface of 2ho la does not feel stic y! it is coo ed. +oo complete dough in this manner. "emove 2ho la after cutting in big squares from plates and allow to cool. &ow crumble the dho la in a fine 2ry upuma li e mass and set aside. "emove top rough petals of va=appu and also hard stamen parts. +ut the poo in small bits and boil in water after adding salt and turmeric powder. When the poo is 745 coo ed! remove from water! drain all water thoroughly by straining. Add the va=appu pieces to crumbled 2hallE"ice (2ho la) mix and mix gently. 'a e about a full ladle of oil in a adai and add ulutham parappu! %ustard seeds and heat on a sim flame. When mustard starts to crac le! add +urry leaves! diced onion and Asafoetida . 8et onion be sauted till translucent. Immediately pour it over heaped va=appo E2ho la mix. ;ently turn it over and heat everything in the same adai. $erve it hot. ?ou may garnish with finely cut -othumalli leaves. 'raditional poriyal is slightly wet . I have avoided its method of soa ing and ma ing a paste to steam coo . I hope that you would li e this I&'E"E$'A'E %A""IA;E of recipe. Eat with rice! sambar and as it is. Cariation ?ou can use only adalai parappu with boiled rice also. "est remain the same.

En*oy>> 6lease post your feedbac ! it is very important for all of us.

--- 6e+e Curr,4 M :ed --MI> 3EGETABLE CURR/ ?esterday night ! I had my exams. I was forced to invent a recipe and that too it was to have gravy and it should be none of my old recipe.I was not to use coconut or +ashew or peanuts or ;hasaghasa for gravy and I was not to use any of the conventional spices li e 2hania! )eera ;aram %asala powder etc. 'he curry was to be used both with parathas and "ice. And I had to use all available vegetables in the fridge only. 'hese were the conditions laid down by my wife and daughter. I had one hour and I had to thin ! plan and implement all in one hour. I too up the challenge and here is what I invented .I was really surprised that curry meant for six people was finished off in between three of us and our neighbours! and after a long time I had praises from both my family members. (you see ! it is very difficult to please them now) $o fol s! #ere it is on the platter. 6otato 3 medium ;reen peas 345 cup ;reen (rin*al 3 no. 9il 7 ladles +ardamoms 7 nos. ,or the gravy 9nion 3 D3 (two) +apsicum 3 no. medium +urds 3 ladle Wet spices ;inger 3 F piece ;arlic : to G cloves 2ry spices +innamon stic s 3 F si=e H nos. +ardamom 3 no. +hilli 6owder 3.0 spoons 'urmeric powder 345 spoon. $lice onion in thin long slices! also slice +apsicum in thin strips ! cut tomato in small pieces (very) $hell peas and 2ouble beans. +ut beans in cross cuts and don@t let any fibre in them. 2ice one potato in small cubes and another potato in larger pieces but thinner! as you are going to mash it for gravy. 2ice tomato ma ing very small pieces. 2ice carrot also in small pieces. %a e paste of ;inger and ;arlic. After that ! ma e paste of another onion and eep aside. 6repare powder of +innamon and one +ardamom .(do this before you wet grind the spices). When you powder these spices! it is better you add chilli powder and turmeric powder to whole spices so that the grinding would be better. 9r else you will not be able to powder the spices properly. <sing a pressure pan! 6ressure coo large cubes of potato first and then when done! mash it and eep aside. &ow put all the other vegetables in it and add a bit of salt and quarter spoon of sugar. Add *ust one cup of water and pressure coo for two whistles. Immediately cool it under a tap and remove the lid. 'he vegetables would be 745 the coo ed. $et aside. 'a e oil in a -adai and add +ardamoms! cloves and cinnamon. When cloves puff up! add sliced onion! and little salt! fry for about three to four minutes! add +apsicum slices and fry for another three to four minutes. &ow add ginger ;arlic paste! turn and fry for one or two minutes on medium flame. &ow add tomato pieces and salt. ,ry till tomatoes become soft .Add all the dry spices now and also a ladle of +urd. let it simmer for two to three minutes. &ow the mass of gravy would be ready. Add the 745 coo ed vegetables to adai and also add mashed potato. Add water and ma e thic gravy. $et the gas on high and let it simmer for five to six minutes. +hec for salt now. Add chilli powder and salt as per your taste. When done! cover the adai and let all the masalas wor up in vegetables. 'his will ta e about 3 hour. "eheat and serve #9'>>>. 'his preparation would really surprise you. And that is a promise. (eans 311 gms. 2ouble (eans 3 cup +arrot 3 medium +loves4+innamon 0 nos. and / to 7 stic s

'omato 3 no. larger than medium 6otato 3 no. medium

En*oy>>> And 2on@t forget to post your feedbac >>> (ac to +urries 'han s to all the ,orum#ubbers for ma ing this happen

--- 6e+e Curr,4 M :ed (Karnataka) --MI> 3EGETABLE PALA/A (-A"&A'A-A $'?8E) -arnata a +urries have a totally different type of taste than other southern curries. 'here is a very biting +hilli usage and there is a fine usage of %ustard and +oconuts in Cegetable curries. I am posting a %IA CE;E'A(8E +<""? in coconut mil ;ravy . "emember! that if you cannot get hold of +oconut %il in Indian $tores! try a store which sells 'hai or %alay food items.If you still cant get the same ! you can use plain mil or +ashew paste thinned to form %il . 'his 6A8A?A tastes great with "ice and 6arathas and 6oories. 31 cloves of ;arlic /01 gms. of Cegetables li e (eans! 6otatoes! -nol-hol. ;reen peas etc. /F 6iece of ;inger sliced 3 $mall 9nion (optional) 3 +up of +oconut %il 5 to 0 ;reen +hillies (medium hot) / &os. 'omatoes ,inely diced /F +innamon stic 345 $poon 'urmeric 8ittle 8ime )uice or a dash of 'amarind is recommended to give a tang. $alt to taste 3 8adle of +oo ing oil for tempering and frying. 2ice and +ut the desired vegetables (don@t use brin*als! ladies finger ) to 34/ inch pieces! peel green peas .$team coo to 745 of coo ing. 2on@t coo fully. 'a e a little oil in a -adai and add whole ;arlic cloves ;inger and ;reen chillies ! sliced 9nion and +innamon fry exactly for one and half minutes in hot oil. "emove from -adai and when cool.! ma e a paste in a grinder. -eep it aside. 'a e some more oil in a -adai and fry 'omatoes .When the 'omatoes start leaving oil! add +oconut %il . $tir for two to three minutes. &ow add all the semi +oo ed Cegetables and coo on a medium flame for about five minutes. Add 'urmeric powder and ;round wet %asala paste and salt and mix thoroughly. Add a little water and let the 6alaya simmer on low flame for about five to seven minutes. Add souring agent li e lime )uice or 'amarind extract (one spoon) now. When the vegetables are fully coo ed! ;arnish with -othumalli (9ptional) and serve hot.

En*oy>>> And 2on@t forget to post your feedbac >>>

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