BADAM PAYASAM

Almonds 20-25

Milk 1 litre

Sugar ¾ cup

Saffron a pinch

Cooking camphor a very small pinch

Cardamom powder a pinch

Pistachios for decorating, slivered

1. Blanch, peel and grind the almonds into a coarse paste. Mix into half the quantity of
milk (unboiled) and set aside.

2. Pour the remaining milk in a thick bottomed vessel and bring to a boil. Add the sugar
and simmer for 5-7 minutes.

3. Gently pour in the milk with the almond paste, stirring continuously until it comes to a
boil.

4. Mix the camphor and saffron in 1 tbsp of warm milk and rub until the milk turns
orange. Pour into the pāyasam just before taking off the flame.

5. Add the cardamom powder and decorate with pistachio slivers. Serve hot or chilled.
 MASALA UPPUMAV (Serves 6)

2 cups semolina
3 cups water (keep extra hot water to be used if required)

The Tempering:
1 medium sized onion, sliced fine
2 green chillies, chopped
½ cup oil
1 inch cinnamon
2 cloves
1 green cardamom
6 curry leaves
¾ tsp ginger-garlic paste
1 medium-sized ripe tomato, chopped
1 tsp salt
½ tsp turmeric powder
juice of ½ lime

The Garnish:
½ cup coriander leaves, chopped
1 tbsp ghee
8 cashew nuts

• Clean and sift the semolina. Fry lightly in a kadai, stirring continuously so that it
does not brown. Transfer on to a plate. Heat the water, and keep it simmering on
the stove.
• Slice the onion, chop the green chillies.
• Heat the oil in a kadai, and add the spices and curry leaves
• Add onion slices and green chillies sauté till onion is light brown, add ginger-
garlic paste and tomato, sauté for 2 minutes till tomato turns soft.
• Add 3 cups of hot water, and add salt and turmeric When the water boils add the
semolina stirring vigorously, to avoid lumps being formed. If the semolina is not
cooked ladle some of the reserved hot water on to the mixture, taking care to add
very small quantities at a time, otherwise the whole mixture will turn soggy. Pour
the juice of the lime over the uppumav and mix well. Cover with a lid and keep it
on low heat.
• Heat the ghee in a small pan, add the split cashew nuts till light brown
• Stir after a few minutes and sprinkle chopped coriander leaves and cashew nuts
for garnish.

The amount of water used is dependent on the kind of semolina you use. The fine variety
requires only 3 cups water and the thicker varieties need more water as described in the
recipe.
 POTATO AND DILL FRY

½ kg potatoes

¾ cup chopped dill (soyi keerai)

1 level tsp chilli-dhania powder (Chilli dhania powder is kept mixed in the ratio 2:3)

½ tsp turmeric powder

¾ tsp salt

oil for frying

½ tsp mustard seeds

½ tsp split urad dal

6 curry leaves

• Scrub potatoes, and cook in a pressure cooker

• Wash the dill thoroughly and chop fine
• Remove the peel from the potatoes and cut into even sized pieces
• Mix the spice powders and salt and smear the potatoes with them
• Heat the oil in a kadhai, and temper with mustard seeds and urad dal. Add the
curry leaves.
• When they splutter add the chopped dil and sauté for a couple of minutes
• Add the potatoes and roast evenly on medium heat till golden brown.

I remember what my mother always tells me. Let the water get into a rolling boil, before
you place the potatoes in the water. The vitamins are sealed and this is the best way to
cook potatoes. Happy Cooking,
 STUFFED BRINJALS

Brinjals, small-sized (light green or purple variety) – 250 gms

For the stuffing:

Chana dal—3 tablespoons

Urad dal—1 tablespoon

A small piece of hing (the hard variety)

Red chillies – 5-6

Dry coconut – 1 tablespoon, grated

Coriander leaves – 1 tablespoon, washed and chopped fine

Gingely oil – 1 tablespoon

Salt to taste

1) Dry roast the above ingredients for the stuffing and grind into a coarse powder. Mix 2
teaspoons of oil into this mixture to bind it.

2) Remove the stalks of the brinjals and make criss-cross slits from the top. Wash the
brinjals and immediately stuff the mixture through the slits.

3) Shallow fry the stuffed brinjals in gingely oil, tossing them occasionally. When the
brinjals have cooked well, take off the flame.

4) Alternatively, you can steam them for 5 minutes and then shallow fry them in oil.

5) If any of the mixture for the stuffing is remaining, sprinkle them over the cooked
brinjals.

Serve with rotis or as a side-dish in a meal.

ELLUKARI

Sweet, sour, and mildly spiced, Ellukari symbolizes Madapilli cuisine at its best. The
toasted coconut and sesame seeds impart a nutty flavor, while tamarind and jaggery
contribute sweet and sour contrasts. Ellukari is traditionally prepared with either plantains
as called for here, or suran, but even potatoes may be substituted in a pinch.

1 firm green (unripe) plantain, peeled and cubed

Salt to taste
½ teaspoon turmeric powder
1½ teaspoons vegetable oil
1½ tablespoons urad dal
½ cup grated fresh coconut or dried coconut flakes
1½ tablespoons black or brown sesame seeds
5 dried red cayenne, serrano, or Thai chilies (less for a milder taste)
11/2 teaspoons tamarind pulp or 1 teaspoon tamarind concentrate

For seasoning and garnish:

1 tablespoon vegetable oil
½ teaspoon mustard seeds
1 dried red cayenne, serrano, or Thai chili pepper, halved
¼ teaspoon asafetida powder
12 to 15 fresh curry leaves
2 tablespoons crushed jaggery

Place the plantain, salt, and turmeric in a heavy pot over medium heat, and add just
enough water to cover it. Cook for six to eight minutes, or until plantain is fork tender.

Heat one and a half teaspoons of oil over medium heat in a heavy skillet. Add the urad
dal, and keep stirring until it begins to turn light brown. Add the coconut, and stir until it
starts to turn golden brown. Add the sesame seeds and red chilies, and stir for another two
to three minutes more. (The sesame seeds will start popping.) Remove the pan from the
heat, and let the mixture cool to room temperature. In a blender, grind the spice mix with
just enough water to make a fairly smooth, thick puree. Stir the puree into the cooked
plantain. Dissolve the tamarind concentrate in a cup of water, add it to the pot, and cook
over medium-low heat for six to eight minutes, until the mixture is fairly thick.

Heat the oil in a heavy skillet over medium heat, and add the mustard seeds. When the
mustard seeds start sputtering, add the halved red chili pepper, asafetida, and curry leaves
to the oil. Remove the skillet, and pour the seasoning into the curry. Add the jaggery, and
mix well. Cover and set aside for ten minutes, to allow the flavors to blend.
GOVIND’S PIZZA TOAST

INGREDIENTS:
Fairly thin toast, brown bread or Swedish Rye Crackers (knoc- brot) if available.
Eggless Mayonnaise.
Blanched tomatoes, peeled (Grace does not like tomato skins) sliced into thin wheels.
Thyme, dried, if fresh: finely chopped.
Fresh basil if available: chopped.
A few olives, if available, sliced.
Anything else you’d put in a pizza, like a few drops of olive oil.
Crushed garlic.
A few crystals of salt.
A few thin slices of raw onion.
Chilli seed (except for Grace).
Cheese, fresh, grated.
Also some Parmesan if available.

The basics are mayonnaise, fresh tomato and cheese, the rest is variable, according to
taste. The trick I discovered is the mayonnaise; it prevents the tomatoes from getting the
toast or rye crackers soggy. Pre-toast the bread or rye crackers lightly. Spread the
mayonnaise covering evenly right to the edges. Place the tomato slices to cover the
mayonnaise. Sprinkle a few olive slices, thyme, fresh basil, a few crystals of ground rock
salt over the tomatoes, a few drops of olive oil, even thinly grated lemon peel, chilli
seeds, smashed fennel seed, etc., as to your imagination and preference.

Grate fresh cheese over the tomato to cover generously and sprinkle in some Parmesan
for piquancy. Place in an overhead grill until the cheese melts. Try not to burn the bottom
of the toast. If you do not have an electric grill you can also heat a frying pan and place a
mud pot lid over it, after heating up the lid and turning off the gas flame, lift the lid and
place in the toast. This ambient heat is enough to melt the cheese.

A note on blanched tomatoes. Immerse ripe tomatoes in boiling water for a few seconds.
Retrieve them before they cook and allow them to rest on a plate enough for the skins to
split. Peel skins making sure to also gouge out the top stem receptacle. Slice into wheels
in a plate, leaving behind the juices.

Govind’s Pizza Toast makes a great snack for a party, can be pre-prepared, and kept in
fridge, or even eaten cold after the event, but best fresh hot out of the grill.
SUMMER TOMATO SOUP - THIS IS HOW SUMMER TASTES!

The pure and intensive taste of beautiful, ripe summer tomatoes is so tempting and
uniquely intensive, that there are never any left-overs.
1 onion
3 cloves of garlic
1,5 kg summer ripe tomatoes
1 teaspoon of sugar
Slightly stew the chopped onion and whole garlic cloves and add tomatoes (cut into small
pieces) and slightly cook with pot closed at low temperature for an hour. Put everything
through a ricer, add pepper and salt – voila the soup is ready.
You can add freshly chopped basil, a tad of fresh cream and roasted croutons. This
excellent soup is the prefect addition for every fine dinner.
CHANA MASALA

Ingredients

250gm kabuli chana

2 tsp chopped ginger

3 tbsp oil

6 long slices of deseeded green chillies, cut in half

Salt to taste

2 tsp dhania

2 tsp red chilly powder

Masala

Roast the following ingredients together for 2 min with a pinch of salt. Grind in a mixie
and keep aside.

2 tsp roasted jeera

6 peppercorns ( sabut kali mirch)

½ tsp black salt

1 tsp anardana

Method

Soak the chana overnight. Cook the chana in a pressure cooker with 8 glasses of water.
Strain and keep aside. Cook for approx 30 min, or till the chanas are tender.

Heat oil in a karai and add chopped ginger, followed by the slit green chillies.

Add one tbsp of the masala and stir, so that the masala releases colour.

Add the boiled chana. Add dhania, red chilly powder and salt. Stir till well blended. Add
remaining masala and cook for 7 to 10 minutes. If the chana appears too dry add some of
the water which you used to boil the chana. The chana should ideally be moist and sticky.

Decorate with onion rings and lemon wedges.

ANDHRA CHUTNEY PODI

You will need:

4 tbsps oil & 2-3 tsps ghee

To be roasted without oil: 1 cup bengal gram, 1 cup split black gram (husked), 1 tbsp
poppy seeds, ¾ cup grated dry coconut.

To be roasted in oil: 1 heaped cup red chillies, ½ cup curry leaves, small marble-sized
chunk of asafoetida, large lemon-sized tamarind.

For the tempering: 1 tbsp split black gram (husked), 1 tsp mustard seeds, 1 tsp asafoetida
powder.

On a low flame, dry roast the grams, each separately, to a deep brown.

Dry roast the poppy seeds and dry coconut, each separately, to golden brown.

Heat 3 tbsps oil and roast the chillies until crisp and bright red, but not brown.
Remove the chillies from the oil and set aside. Now, roast the curry leaves until
crisp and dark green. Remove from oil and set aside.

In the same oil, roast the asafoetida (after tearing it into bits) for 10-15 seconds. Press
with a ladle so it roasts well. Remove from oil and set aside. Alternately, you may
dry roast 1 tsp of readymade asafoetida powder.

Next, roast the tamarind. Press with the ladle so it roasts well. Remove from oil and
set aside.

Grind all these ingredients along with salt into a coarse powder.

Heat the remaining oil for tempering. Add the gram; as it turns golden, pop the
mustard and switch off the flame. Add the asafoetida and pour this tempering into
the prepared powder and mix well with your fingers. Finally, pour in warm ghee
and mix well. Cool and store in an airtight container.

This mouth watering (or should we say, eye watering!) podi chutney mixed with
steaming hot rice and a dollop of ghee makes a great ‘lazy day’ meal.

Pedatha says: If you are not accustomed to handling spices with your fingers, it can
be quite a fiery experience. Feel free to use a spoon.
BLUEBERRY MUFFINS

Preheat oven to 375 degrees F.

½ cup (1 stick) margarine
1½ cups sugar, or sugar substitute
1 tablespoon vanilla
4¼ cups flour
5 teaspoons baking powder
2 cups plus 2 tablespoons milk
1½ cups fresh or frozen blueberries

1. Thoroughly mix together the margarine, sugar, vanilla, milk, flour and baking powder.
2. Add the blueberries last gently, at slow speed, mix berries thoroughly into the batter.
3. Grease 8 sections of a large muffin tin, or 12 regular size muffin sections.
4. Fill each muffin section to top with batter.

Topping: Combine: 2 tablespoons sugar, 2 tablespoons flour, 1 teaspoon cinnamon

5. Sprinkle the cinnamon mixture on top of each muffin.

6. Bake 20-35 minutes (depending on muffin section size) or until they are golden and
feel firm on top or until inserted knife or toothpick comes out clean.
Variation: * Raspberries or diced peaches can be used in place of berries*

My excitement at finding this treasure of recipes was beyond me, I was having so much
fun imaging the times and foods from way back when, for some of these recipes are over
100 years old. I felt like the luckiest gal on earth, for right before me, was a simple metal
box, that turned magical as the lid opened. You see, that magical metal box, is not just
filled with an exceptional array of flavors, it is overflowing with the love of
Grandmothers’!
TARLA DALAL’S MALAI PEDA

- Makes soft 18 Pedas with a grainy texture

Ingredients
1 litre full fat milk
A few saffron strands
½ cup sugar
2 pinches citric acid
4 teaspoons milk
1 level teaspoon cornflour
¼ teaspoon cardamom (elaichi) powder

For the garnish

A few chopped almonds
A few chopped pistachios

Method
1. Boil the milk in a heavy bottomed pan, stirring throughout, until it reduces to half.
2. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron
dissolves. Add to the boiling milk.
3. Add the sugar and cook for a further 4 to 5 minutes.
4. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the
boiling milk until it curdles slightly. This may require anything from half to the entire
quantity of the citric acid mixture.
5. Mix the cornflour in the balance 2 teaspoons of milk and add to the boiling milk.
6. Continue stirring till the mixture becomes thick and resembles khoya.
7. Add the cardamom powder and mix well. Allow to cool.
8. Shape into 18 small balls.
9. Place in paper cups, decorate with chopped almonds and pistachios and serve.
ANDHRA RAW TAMARIND CHUTNEY

This is Sarala Athaiyya’s recipe:

Fresh, raw tamarind – 150-200 gms.
Sesame oil – 2 tbsps
Salt to taste

The 1st Tempering:

Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Dry red chillies (optional) – 3-4
Turmeric powder – ¼ tsp
Asafoetida powder – ¼ tsp
Green chillies – 8-10
Fresh coriander leaves – 1 heaped tbsp, finely chopped

The 2nd Tempering:

Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
o Wash the raw tamarind and scrape off the outer skin. Roughly pound the tamarind with
a pestle so as to expose the seeds from within. Remove all seeds. (Once the seeds are
removed, the quantity of tamarind should amount to 1 cup).
o In a wok, heat 1 tbsp oil for the 1st tempering. Pop the mustard and then add the
fenugreek. With the browning of the fenugreek, lower the flame and add the red chillies.
As they turn bright red, switch off the flame and stir in the turmeric, asafetida, green
chillies and coriander leaves. Allow to cool.
o Grind this tempering into a coarse paste along with the tamarind and salt. Do not add
any water as that will spoil the taste and consistency of the pachchadi..
o Heat the remaining oil for the 2nd tempering. Pop the mustard and then add the cumin.
Switch off the flame as soon as the aroma of the cumin rises. Garnish the pachchadi with
this crunchy tempering.
Serve with steaming hot rice and a dollop of ghee.
http://www.themahanandi.org/recipe-index/

nice cooking blog

BADAMI CHANDNI KEBAB

Ingredients

1/4 cup blanched and peeled almonds (badam)

1/4 cup paneer (cottage cheese)

1 slice bread, sides removed and crumbled

1 tbsp ghee

1 tsp finely chopped green chillies

2 tbsp finely chopped onions

salt to taste

2 tsp fresh cream

1 tbsp chopped coriander (dhania)

2 tsp chopped mint leaves (phudina)

bread crumbs for coating

2 tbsp ghee for cooking

onion rings and phudina chutney

Method

1.Combine the almonds and paneer with a little water and blend in a mixer to a thick
mixture.

2.Transfer to a bowl, add the bread slice and mash well. Keep aside.

3.Heat the ghee in a kadhai, add the green chillies and onions and sauté till the onions
turn golden brown.
4.Add the prepared mixture and salt and cook till the mixture leaves the sides of the
kadhai.

5.Remove from the flame, add the cream, coriander and mint leaves and mix well.

6.Divide the mixture into 10 equal portions and shape each portion into a flat, round
kebab.

7.Roll each kebab in bread crumbs so that the kebabs are evenly coated from all sides.

8.Heat a non-stick tava (griddle) and cook the kebabs on both sides using a little ghee till
they are golden brown in colour. Drain on an absorbent paper.

9.Serve hot with onion rings and phudina chutney.

Yoghurt cheese toast

Rusk ( Brittania or any other ) - 8 pieces

1 cup hung curd

Paneer grated

1 small onion ( finely chopped )

1 small capsicum ( finely chopped )

1 small carrot - grated

Garlic chilli chutney ( optional )

Chaat masala

Jeera powder

Salt to taste

Cheese cubes

Green chutney

Tomato ketchup

Method :

mix together hung curd, paneer, onion, capsicum, carrot, garlic chilli chutney, chaat
masala, jeera pwd, salt.

Apply this mixture on the RUSK, Grate cheese on top… top wid a few chutney and
ketchup drops.

Can decorate wid sliced olives too.