1001 Fresh Salsas

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This cookbook lists 1000 simple fresh salsas from 000 to 999. Ten different bases are paired with ten different flavourings and ten different souring agents to create a thousand different salsas. 

The base:
Though tomato and tomatillos are the most popular bases, a variety of fruits and vegetables can be made into salsas. Column 1 lists 10 different bases which can be used. 

The flavouring :
A variety of flavouring agents as listed in column 2 can be used in salsas. 

Souring agents :
Though lime / lemon / vinegar are commonly used, other souring agents as listed in column 3 can be used.

1001 Pooris ( Deep fried Indian flatbreads)

This cookbook lists 1000 simplified pooris (deep fried Indian flatbreads).Ten different bases are paired with ten different additives and ten stuffings to create a thousand different pooris. These recipes are graded from easy to tough, with 000 being the easiest and 999 being the toughest. 

The base:
Though whole-wheat flour (atta) and refined wheat flour (maida) account for most pooris cooked across India, we have specialty pooris made from a variety of flours, like the unusual pooris made from water chestnut (water caltrop) flour, the Singare ki Poori.  As many of these flours cannot be kneaded into a dough, they are mixed with wheat flour to make kneading easier.

The additives:
A variety of spices, herbs or vegetables as listed in column 2 can be kneaded into the dough.

The stuffing:
Anything without too much moisture can be used to stuff a poori. Potatoes, paneer and dal make easy stuffing whereas cauliflower or radishes take time to master, because they have more moisture. Though non-veg stuffings are not common, they can be cooked into delicious pooris. 

In case the stuffing makes the poori soggy, and you are unable to roll it, just knead the stuffing into the dough, roll into a thin disc and deep fry it. All these pooris can be fried in a variety of oils. Each oil imparts its own flavour to the poori. 

Thus, combining a variety of stuffing with a variety of bases and additives would give you an endless list of pooris. You can literally have a different poori for every day of your life and still have plenty leftover !

And this goes to Food in Colours event.

1001 Exotic Raitas

Indian cuisine discovered that anything tastes good with yogurt. That led to the development of an array of raitas ( Yogurt dips).  This cookbook  uses the principle of the Raita to create a variety of exotic raitas from a variety of fermented milk products. Repeating what we did in the 1001 Exotic lassis cookbook, .we can borrow fermented milk products around the world, lend them our technique, letting raitas move beyond yogurt.

The base of all raitas is fermented milk. This is mixed with a variety of flavourings as listed in column 2 and additives listed in column 3 to give a thousand different exotic raitas. 

The bases are listed below :
Kefir, from Caucasus, is milk ( usually from goat / camel)  fermented with Kefir grains into a thin yogurt.

Viili is a Finnish version of yogurt made by curdling milk with special bacteria. Like Indian yogurt, previously made Viili is used as a starter for the next batch. 

Kaymak, from Turkey is fermented milk made by boiling milk and then slowly simmering it for hours over gentle heat. The cream is then skimmed and fermented into mild, rich paste.

The central Asian Kumis is fermented mare's milk. Commercial Kumis uses cow's milk, mixed in with various additives, to make it similar to mare's milk.

Filmjölk, from Sweden is milk fermented by bacteria into a less sour version of normal yogurt.

The South African Amasi is made by fermenting unpasteurised cow's milk in a container made from calabash / hide sack.

Doogh , from Iran is very similar to carbonated buttermilk. Yogurt is beaten well, mixed with water and fermented so that the drink becomes fizzy. A shortcut is to mix in soda with yogurt.

The viscous Matsoni is Georgian version of yogurt.

Flavouring :
A range of flavourings from garlic, cumin to a variety of fried spices as listed in column 2 can be used.

Additives
Almost anything edible can be used in a Raita.  A variety of salad vegetables, boiled / grilled vegetables, fruits, herbs as listed in column 3 can be used.

1001 Simple Payasam ( Sweet Indian Pudding)

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"Payasam" (Sanskrit 'peeyusham’ : Nectar), Kheer (Sanskrit 'Ksheera : Milk) are desserts cooked from sweetened milk. 

This cookbook lists 1000 simple payasams. 10 different bases are combined with ten different additives and ten different flavouring to produce a thousand different payasams. 

A variety of bases as listed in column 1 can be used for payasam.

Though traditionally only cow / buffalo milk is used as the base, a variety of  ‘plant milk’ is now available. Almond milk, Rice milk or Cashew milk can be easily made at home and used as a base for payasams. The most common ‘plant milk’ is coconut milk, which is used extensively in Kerala payasams.

Payasams can be flavored in various ways as listed in column 2

The additives generally used are listed in column 3.  In Kerala, we see unique additives – Jack fruit Jam ( Chakka varati) and ada, used nowhere else in India.

Ramayana records that king Dasratha, father of lord Rama, performed a large yagna (sacrificial ritual) seeking children. A deity rose from the altar and presented the king with a divine payasam. He distributed it equally to his four wives, who were then blessed with children.

Payasams / Kheer are cooked across India and Pakistan, mostly with milk. In Kerala, coconut milk is used in place of or in addition to milk. Kerala boasts of a variety of payasams called Pradhaman, which are cooked with coconut milk and use jaggery as the sweetener.

Payasams are mandatory in every feast, Hindu or Muslim. Some of the best payasams are cooked in Indian temples and served free to thousands of devotees each day. The payasams of Guruvayoor, Ambalappuzha and Sabarimala are very famous and have interesting stories behind them.

In Ambalapppuzha, a small town near Alappuzha in Kerala, Lord Krishna challenged a vain King to a game of chess. On winning, the king was outraged at the Lord’s apparently puny demand - one grain of rice on the first square, 2 on the second, four on the third and so on. The amount of rice grew exponentially (The total amount of rice on the first half of the chessboard would weigh around 100,000 Kg. In the second half of the chess board, the rice grains would weigh 6 times over the weight of the Earth!). The now humbled king realised his folly and sought forgiveness. Lord Krishna relented and permitted him not to clear the debt immediately, but over time. The king agreed to serve payasam made with rice to all devotees till the debt was cleared. It is served at the Unni Krishna temple to this day and at the current rate, the debt is likely to be paid off in a few million years!

In Sabarimala, we see the Aravana payasam, a unique payasam made without milk. Broken rice, ghee and jaggery are simmered down to a very sweet, viscous, brown, grainy, glistening pudding. It is so popular that a million kg is sold every month during the festive season! According to a myth, Lord Ayyappa, the presiding bachelor deity was wooed by a girl who brought him this payasam everyday. He grew so fond of it that it is still offered to Him daily.

Kerala payasams are cooked in thick bottomed, heavy bronze vessels, called charakku. These thick vessels distribute heat evenly and allow for long periods of simmering without burning food.

The Bhat payasa, served at the Puri Jagannath temple, is probably the oldest recorded rice pudding. It is said that the recipe has not changed over two thousand years.

The Mugal version of payasam, cooked in Hyderabad, called Gil - e - firdaus (clay of paradise) is a thick, rich pudding cooked with milk, sugar and vermicelli.

Another variety of payasams called phirni are cooked in the North India. These are nothing but thick payasams cooked with rice paste, milk and sugar.

And this is for Srivalli's Festive Treats.

10 No-cook soups

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This cookbook lists 10 simple soups. The recipes are greatly simplified so that a first time cook can easily cook them. The following recipes are listed in this cookbook.

 1.:  Simple  Gazpacho ( Spanish)

2.:  Green Gazpacho  ( Spanish)

3.:  White Gazpacho   ( Spanish)

4.:  Oriental Gazpacho (Fusion)  

5.: Pineapple Gazpacho (Fusion)

6.:  Tarator  ( Bulgarian)

7.:  Salmorejo ( Spanish)

8.:  Ajoblanco  (Spanish)

9.:. Water melon Soup  ( Fusion)

10.: Coconut milk Soup ( Thai)

And this goes to Lisa's Kitchen

1001 Exotic Lassis

Every cuisine evolves from locally available stuff. When a cuisine absorbs different ingredients and different cooking techniques from other cultures, it gets enriched.
This assimilation has never before been easier. We now have access to a large variety of ingredients and cooking techniques and so can create a huge array of traditional recipes, made from exotic ingredients. Eating food from other culturesis probably the easiest way to understand and appreciate them.

Indian cuisine discovered that when fermented milk, the yogurt, is blended with sugar, it makes a delicious drink, the lassi.  Seems simple, but not many cuisines across the world whip up so many varieties of fermented milk drinks. Other cuisines, however have a large array of fermented milk products. We can borrow their ingredients and lend them our technique, thus unshackling lassi from yogurt and let it be made from fermented milk across the world.

Though Indian lassis are made from cow / buffalo milk, lassis can be made from any fermented milk. Each culture has its own way of fermenting milk and almost all of them can be turned into delicious lassis. Using the Indian technique of blending fermented milk with a variety of flavourings and additives, a large variety of global lassis can be created.

The base of all lassis is fermented milk. This is blended with a variety of flavourings as listed in column 2 and additives listed in column 3 to give a thousand different exotic lassis

 The bases are listed below :

Kefir, from Caucasus, is milk ( usually from goat / camel)  fermented with Kefir grains into a thin yogurt.

Viili is a Finnish version of yogurt made by curdling milk with special bacteria. Like Indian yogurt, previously made Viili is used as a starter for the next batch. 

Kaymak, from Turkey is fermented milk made by boiling milk and then slowly simmering it for hours over gentle heat. The cream is then skimmed and fermented into mild, rich paste.

The central Asian Kumis is fermented mare's milk. Commercial Kumis uses cow's milk, mixed in with various additives, to make it similar to mare's milk.

Filmjölk, from Sweden is milk fermented by bacteria into a less sour version of normal yogurt.

The South African Amasi is made by fermenting unpasteurised cow's milk in a container made from calabash / hide sack.

Doogh , from Iran is very similar to carbonated buttermilk. Yogurt is beaten well, mixed with water and fermented so that the drink becomes fizzy. A shortcut is to mix in soda with yogurt.

The viscous Matsoni is Georgian version of yogurt.

10 Simple Soups

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cookbook lists 10 simple soups.. The recipes are greatly simplified so that a first time cook can easily cook them. For
more detailed recipes, check out the external links below. The following recipes are listed in this cookbook.

 1.:  Gazpacho 

2.:  Tarator

3.:  Ajoblanco  

4.:  Miso soup

5.:  Mulligatawny Soup 

6.:  Green pea soup  

7.:   Potato Soup 

8.:   Clear vegetable soup  

9.:.  Coconut milk Soup

10.:  Lentil Soup  

And that's my submission for Divya's Diet food event and  for sunday snacks : Fix it.

Cooking Solo for 500 people

Okay it is official. In Dec I'm attempting to cook solo for 500 people. Right from the purchase of vegetables & rice  to cleaning, cutting, cooking and serving, everything will be done by me alone. As far as I know this has not been attempted before, anywhere in the world. So I might get a shot at setting a record if I carry this through.

The idea is to showcase the unity of South Indian cuisine and to promote my book - 1001 South Indian curries. Accordingly, the menu ( see below)  will have dishes from all four states. If you have tips, suggestions, or just a word of encouragement mail me or leave a comment. I need all the help I can get !

The menu ( In the serving order)

1. Paal payasam ( Tamilnadu) 

2. Dali thove (Karnataka)

3. Tomato Pappu (Andhra) 

4. Shunti Thambuli (Karnataka)

5. Cabbage chickpeas Paalya ( Karnataka) 

6.  Rice

7. Thenga Chammandi (Kerala) 

8.  Potato Majjiga Pulusu (Andhra)

9.  Olan (Kerala)

10. Drumstick Sambar (Tamilnadu) 

11. Kerala Pappadam

12. Puli rasam ( Tamilnadu)

13. Yogurt 

1001 Milkshakes

This cookbook lists 1000 simple milkshakes. Ten different bases are combined with ten different additives and ten different flavouring to produce a thousand different  milkshakes.

The base:

0.: Ice cream : Many milkshakes are just made from blended ice cream . Using denser, heavier ice creams give thicker shakes.  Using soft ice creams give light, fluffy shakes. 

1.: Milk   : Milk forms the basis for most milkshakes. Though plain milk does not give a thick shake, blending it with fruits like banana / mango makes the shake thick.

2.: Condensed milk : Replacing a part of milk by condensed milk makes the milkshake richer and thicker.

3.: Coconut milk :  This is used in a range of tropical milkshakes.

4.: Cream  : Using some cream with milk gives a creamier milkshake.

5.: Soy milk : Can be used for those who are intolerant to lactose.

6.: Milk Powder : Milk powder emulsifies with ice and some vegetable oil to give thick milkshakes. The trick is to add as little milk as possible, as much ice as possible  and blend for over a minute.  A small amount of vegetable oil is added for better emulsification.

7.: Nut milk  &

8.:  Cereal milk  : These plant based ‘milk’ are now available readily or you can make your own and use them for some exotic milkshakes. The most famous ‘milkshake’ from cereal milk is the Horchata, a Mexican / Latin American drink made from rice milk. Almond milk, Rice milk or Cashew milk cab be easily made at home.

9.: Fusion  A variety of milk goat, mare, grains, nuts etc can be used to create more milkshakes.

Flavouring :

A variety of flavouring can be blended into a milkshake. Some of the popular flavouring is listed in column 2. 

Additives :
Almost anything edible can be blended into a milkshake. Some of the popular additives are listed in column 3

 

100 Easy Milkshakes

This cookbook lists 100 simple milkshakes. 10 different bases are combined with ten different additives to produce a hundred milkshakes. 

The base: 

0.: Ice cream : Many milkshakes are just made from blended ice cream . Using denser, heavier ice creams give thicker shakes.  Using soft ice creams give light, fluffy shakes.  

1.: Milk   : Milk forms the basis for most milkshakes. Though plain milk does not give a thick shake, blending it with fruits like banana / mango makes the shake thick.

2.: Condensed milk : Replacing a part of milk by condensed milk makes the milkshake richer and thicker.

3.: Coconut milk :  This is used in a range of tropical milkshakes.

4.: Cream  : Using  cream with milk gives a creamier milkshake.

5.: Soy milk : Can be used for those who are intolerant to lactose.

6.: Milk Powder : Milk powder emulsifies with ice and some vegetable oil to give thick milkshakes. The trick is to add as little milk as possible, as much ice as possible  and blend for over a minute.  A small amount of vegetable oil is added for better emulsification.

7.: Nut milk  &

8.:  Cereal milk  : These plant based ‘milk’ are now available readily or you can make your own and use them for some exotic milkshakes. The most famous ‘milkshake’ from cereal milk is the Horchata, a Mexican / Latin American drink made from rice milk. Almond milk, Rice milk or Cashew milk cab be easily made at home. 

9.: Fusion  A variety of milk goat, mare, grain milk, nut milk etc can be used to create more milkshakes.

 Almost anything edible can be blended into a milkshake. Some of the popular additives are listed below :

0.: Jelly

1.: Honey .

2.: Fresh Fruits .

3.: Dry fruits

4.: Nuts

5.: Grated coconut

6.: Peanut butter

7.: Cookies

8.:  Silken Tofu.

9.: Fusion  (Candy, jam, whey powder, protein powder…)  

10 Simple milkshakes

This cookbook lists 10 simple milkshakes. For more detailed recipes check out the links below. The following milkshakes are listed in this cookbook:

0.:  Vanilla milkshake  

1.:  Strawberry milkshake   

2.:  Chocolate milkshake   

3.:  Banana Malted Milkshake   

4.:  Mango Milkshake float  

5.:  Mocha milkshake     

6.:  Frosted Jello Milkshake    

7.:  Dates milkshake     

8.:  Malted milkshake   

9.:  Readymade milkshakes  

100 Simple Pappu ( Andhra's Lentil Stews)

This cookbook lists 100 simplified lentil stews, the Pappu, cooked in Andhra. Ten bases are combined with ten different additives and ten different flavouring to create a thousand different pappu varieties.  The building blocks are listed below:  

The base:

The following dals as listed in column 1 are used in most pappu.
0.: Kandi pappu : Tuvar dal is used to cook most pappus

1.: Pesara pappu  or Mung dal is the next most commonly used dal.

2.: Misore Pappu . Called Mysore pappu / Masoor dal, this pink lentil is not very commonly used.

3.: Senaga pappu : Bengal gram / chana dal takes longer to cook and is usually presoaked before cooking. This is generally paired with sour spinach ( gongura) to cook the gongura pappu.

4.: Mukkula pappu : A combination of dals can also be used for pappu.

5.: Ulava pappu : Though more famous for Ulava Charu, this earthy dal can also be cooked into a great pappu.

6.: Roast pappu : Roasting dals before cooking imparts a nutty flavour.

7.: Stir fried lentils : Stir frying dals before cooking imparts a nuttier flavour.

8.: Other lentils : A variety of quick cooking lentils are found around the world and all these can be turned into delicious pappu

9.: Combo : Any combination of the above lentils can be used for pappu.

The additives:
A variety of additives are simmered in a sour base to cook up various pappu. Column 2 lists the most commonly used additives in Andhra.

0.: None :  Plain boiled dal tastes delicious without any additives. Eaten as Mudda Pappu , it is mixed with cooked rice, drizzled with ghee and is accompanied by a pickle.

1.: Raw Mango  gives us the famous Mamdikkaya pappu

2.: Tomato is cooked into the Tomato pappu

3.: Spinach : A variety of spinach varieties are cooked into delicious pappu like  Aakukoora  Pappu/ Thota koora pappu  / Gongura pappu.

4.: Dosakka. The much loved vegetable in Andhra gives us the  Dosakka Pappu.

5.: Tamarind leaves . It is in Andhra we see the use of tender tamarind leaves being cooked into the  Chinta chiguru pappu

6.:  Red Pumpkin is boiled with dal into the Gummadikaya Pappu

7.:  Ridge gourd   with Mung dal gives us Beerakkaya pesaru pappu 

8.: Bottle gourd  is made into the Sorakkaya Pappu

9.: Fusion . A variety of fresh vegetables / spinach / herbs can all be cooked into delicious pappu. A combination of the above additives can also be used.

And this is my second  entry to SRA's legume love affair, continuing the event started by Susan of The Well Seasoned Cook.

1001 Pulusu ( Andhra Sour Stew)

This cookbook lists 1000 simplified sour stews, the Pulusu, cooked in Andhra. Ten bases are combined with ten different additives and ten different flavouring to create a thousand different pulusus.  The building blocks are listed below: 

The base:
The following sour bases as listed in column 1 are used in most pulusu.

0.: Pacchi Pulusu is raw tamarind curry, unique to Andhra cuisine.

1.: Pulusu has a variety of additives simmered in tamarind water.

2.: Bellam Pulusu has jaggery added to tamarind water, making it a sweet and sour stew.

3.: Majjiga Pulusu uses buttermilk as a souring agent instead of tamarind.

4.: Tomato Pulusu uses sour tomatoes in place of (or in addition to) tamarind.

5.: Mamdikkaya Pacchi Pulusu uses sour, boiled raw mangoes as a souring agent.

6.: Gongura Pulusu uses the sour spinach ( sorrel) for its sourness

7.: Pesarapappu Pulusu has boiled and mashed mung dal mixed in along with tamarind water

8.: Pappu Pulusu has boiled and mashed tuvar dal mixed in with tamarind water.

9.: Fusion : You can try using a variety of souring agents like gooseberry or even vinegar. Or try using a combination of the above souring agents.

The additives:
A variety of additives are simmered in a sour base to cook up various pulusu. Column 3 lists the most commonly used additives in Andhra.

0.: Garlic is cooked into the velluli pulusu

1.: Red Pumpkin gives us gumidikaya pulusu

2.: Eggplant , the much loved vegetable across Andhra gives us the Vankaya pulusu

3.: Okra is slimy and by stir frying it for a few minutes minimizes the sliminess.

4.: Bitter gourd can be made less bitter by rubbing it with salt, resting it for half an hour and washing it to remove excess salt.           

5.: Bottle gourd is cooked into the Anapakkaya pulusu

6.:  Drumstick gives the munnakaya pulusu.

7.:  Mixed Vegetables  : A variety of mixed vegetables can be cooked into the mukkula pulusu.

8.: Non Veg pulusus : Chicken and mutton can be boiled first and then simmered into the pulusu. Fast cooking sea food like fish , crab or  prawns can be simmered in the pulusu without prior cooking. Hard boiled eggs are added after scouring them with a knife so that the flavouring can reach inside the egg. Marinating meats prior to cooking makes them more flavourful. Chopped Chicken can be pressure cooked without water for two whistles, mutton for three whistles and then added to the pulusu. Cleaned fish, crab or prawns can be directly added to the boiling pulusu as they will cook in less than five minutes.. Eggs can be hard boiled, shelled, slashed on the surface and then simmered in pulusu for five minutes. A variety of non- veg pulusus like the Kodi pulusu ( chicken stew),  Mamsam Pulusu ( mutton stew), Chepala pulusu ( fish stew),  Peethalu pulusu ( Crab stew),  Royalla pulusu ( Prawn stew) and Kodiguddu Pulusu( Egg stew) are cooked across Andhra.

9.: Fusion : A variety of meats / vegetables / mushrooms can be cooked into delicious pulusus.   

The flavouring: 
Pulusu is a simple stew and does not need elaborate flavouring. Usually a simple garnish of fried mustard, red chili and curry leaves is sufficient. But a variety of different flavouring techniques are used. Non-veg pulusus usually have an elaborate flavouring  from cloves, fennel and cinnamon. Column 2 lists various combinations of flavouring you can use.

100 Simple Pulusu ( Andhra's Sour Stew)

This cookbook lists 100 simplified sour stews, the Pulusu, cooked in Andhra. Ten bases are combined with ten different additives to create a hundred different pulusus.  The ten different bases are listed below: 

The bases :
0.: Pacchi Pulusu is raw tamarind curry, unique to Andhra cuisine.

1.: Pulusu has a variety of additives simmered in tamarind water.

2.: Bellam Pulusu has jaggery added to tamarind water, making it a sweet and sour stew.

3.: Majjiga Pulusu uses buttermilk as a souring agent instead of tamarind.

4.: Tomato pulusu uses sour tomatoes in place of ( or in addition to ) tamarind.

5.: Mamdikkaya Pulusu uses sour, boiled raw mangoes as a souring agent.

6.: Gongura Pulusu uses the sour spinach ( sorrel) for its sourness

7.: Pesarapappu Pulusu has boiled and mashed mung dal mixed in along with tamarind water

8.: Pappu Pulusu has boiled and mashed tuvar dal mixed in with tamarind water.

9.: Fusion : You can try using a variety of souring agents like gooseberry or even vinegar. Or try using a combination of the above souring agents.

The additives :
A variety of additives are simmered in tamarind water. The cookbook lists below the most commonly used additives in Andhra.

0.: Garlic is cooked into the velluli pulusu

1.: Red Pumpkin gives us gumidikaya pulusu

2.: Eggplant , the much loved vegetable across Andhra gives us the Vankaya pulusu

3.: Okra is slimy and by stir frying it for a few minutes minimizes the sliminess.

4.: Bitter gourd can be made less bitter by rubbing it with salt, resting it for half an hour and washing it to remove excess salt.           

5.: Bottle gourd is cooked into the Anapakkaya pulusu

6.:  Drumstick gives the munnakaya pulusu.

7.:  Mixed Vegetables  : A variety of mixed vegetables can be cooked into the mukkula pulusu. 

8.: Non Veg Chicken and mutton can be boiled first and then simmered into the pulusu. Fast cooking sea food like fish , crab or  prawns can be simmered in the pulusu without prior cooking. Hard boiled eggs are added after scouring  them with a knife so that the flavouring can reach inside the egg. Marinating meats prior to cooking makes them more flavourful.

9.: Fusion : Try using a variety of meats / vegetables / mushrooms  etc.

10 Simple Pulusu ( Andhra's Sour Stew )

This cookbook lists 10 simple Sour stews from Andhra. For more detailed recipes check out the links from fellow bloggers listed below. The following stews are listed in this cookbook:

0.: Vankaya Pacchi Pulusu , a raw tamarind curry with roasted and mashed eggplant is unique to Andhra cuisine.

1.:  Majjiga Pulusu  uses buttermilk as a souring agent. Though this tastes great uncooked, another version in which the curry is simmered for a few minutes also exists.

2.:  Gummadikaya Tomato pulusu has red pumpkin cooked in a sour tomato base.

3.:  Mamdikkaya Pulusu is made from boiled and mashed sour mangoes.

4.:  Gongura Pulusu , another uniquely Andhra stew is made from sour spinach. You can add boiled tuvar dal / chana dal to this stew, making it a pappu pulusu or omit it, if you want a simple pulusu.

5.:  Anappayakaya Bellam Pulusu  is a sweet and sour stew, with the much loved bottle gourd.

6.:  Mukkula Pulusu  usually has a mix of fresh vegetables.

7.:  Chilagada dampa Pulusu   is another uniquely Andhra combination where sweet potato is paired with a sour stew.

8.:   Munnakkaya Pesarapappu Pulusu  uses boiled mung dal to balance the sourness of the stew.

9.:  Kakarakaya Pappu Pulusu is bitter gourd cooked in a tamarind – tuvar dal stew.

 

10 Simple Sindhi Curries

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This cookbook lists 10 simplified Sindhi curies. The following curries are listed in this cookbook: 

1.:  Pudina ji chutney ( Mint chutney)

2.:  Sai chutney (Green  chutney)

3.:  Dharoon ji chutney (Pomegranate Chutney )  is a chutney unique to Sindhi cuisine.

4.:  Mithi chutney (Sweet chutney)

5.:  Mattho (Bottlegourd Raita)  is another unique Sindhi dish.

6.:  Sai Bhaji (Spinach curry) is probably the best known of Sindhi curries.

7.:  Sindhi Kadhi (Sour Vegetable curry)  has a lot of vegetables and uses tamarind as a souring agent, unlike most north Indian kadhis, which use yogurt.

8.:  Tri Dali Dal (Three dal curry)  

9.:  Thoomawari Dal   (Masoor dal curry)  

10.: Khatti dal (Sour lentil curry) uses Tamarind, which is not commonly used in other north Indian curries.