Wednesday, January 27, 2010

Indian Cuisine - A Primer

Friday, January 15, 2010

Karnataka Curry Families - A Primer

One Page Cookbooks
Karnataka Curry Families – A Primer
All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com

1.: Mosaru Bajji (Raw Yogurt curry) Basic Recipe : Tomato Mosaru Bajji Take half a handful of chopped Tomato. Add a chopped green chili, two pinches each of chopped coriander leaves and salt. Mix in a cup of yogurt. Consistency: Thickish) Can use in any salad vegetable (onions, cucumber, radish,..) or boiled vegetable (potato, raw banana etc) or stir fried vegetables ( Okra, eggplant etc). Add garnish (see sidebar) and serve.

Karnataka curries - Building blocks : Tamarind, Tuvar dal, Coconut & Yogurt
Key Starches: Rice & Millets ( Ragi, Jowar, Bajra)
Typical breakfast::Thatte Idli
, Vade, Poori, Set dosa, Masal dosa, Rave dosa, Neer dosa Uppittu, Avalakki, , Kadabu, Akki roti, Ragi roti, Ragi Mudde, Kesari Bath, Sajje Roti with Chuutney / Saagu/ Huli.

Lunch : Rice with a variety of curries listed to the left., Puliyogare, Bisi Bele Bath, Vaangi Bhat ,Chitranna are also common.

Key Flavourings: Mustard, Curry leaves, Asafetida, Turmeric, Chili powder, Coriander powder, Cumin.

Universal flavouring /Garnish Heat half a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. This is the universal flavouring cum garnish for all south Indian curries.

Curry Bases: Tamarind, yogurt, Spinach, Coconut, lentils

Preferred fats: Peanut oil, Sesame oil, Coconut oil (Coastal regions), Ghee, melted butter.

Protein Source: Lentils (Tuvar dal, Mung dal, Horse gram), Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork (consumed in Coorg) are uncommon.
Common Vegetables:
Eggplant,, French beans, Cauliflower, Radish, Potato, Squash, Spinach, raw banana, yam, onion, tomato. , Gourds (snake, bottle, bitter, ash, ridge), Colocasia leaves, bamboo shoots, Baby jackfruit,, etc.

Souring agents :
, Tamarind, Yogurt, Raw Mango, Tomatoes, Kokkum.
.Desserts: Sweets from cooked down milk (Payasa), Sweets from milk solids (payda), Obbittu, Sugar syrup based sweets (Jalebi,
Unde), Mysorepak, Pastries (Mandige, Chiroti, Peni)
Shopping List
: 500 ml : yogurt
250 gms : Carrot, Coconut, Tuvar dal. Bell pepper, Eggplant, Tomato
100 gms : Salt, Garlic, Ginger, Tamarind paste , Horse gram, Pineapple, Ghee, Mung dal, Curry leaves.
50 gms : Mustard, Asafetida, Dry red chilies, Green chili, Cumin seeds, Coriander seeds, Turmeric powder, Chili powder, Fenugreek , Jaggery, Niger seeds, Poppy seeds.

2.: Podi (Powdered spicy lentils) Basic Recipe : Uchellu Podi Heat a pan. Add half a handful of a mix of horse gram & niger seeds (Guizotia abyssinica, Tamil: Karunjeeragam). Add to a pan. Stir and roast on low fire till they redden. Let cool. Blend to a powder with a red chili, a pinch of cumin and two pinches of salt. Eat mixed with hot cooked rice,/ sorghum rotis.

3.: Tambli (Blended Yogurt- Coconut curry) Basic Recipe : Shunti Tambli Take half a handful of grated coconut. Blend to a paste with a small green chili, a small bit of ginger, a couple of pinches of salt and 2 spoons of water. Mix in a cup of yogurt.

4.: Paalya (Dry curry) Basic Recipe : Carrot Paalya Heat a spoon of oil. Add two pinches of mustard, a pinch each of asafetida and turmeric.. Add a handful of chopped carrots. Blend half a handful of coconut with a green chili and two pinches of salt. Add to pan. Sprinkle some water, stir and cook till carrots are cooked. Add garnish and serve. Can use a variety of stir fried / boiled vegetables ( Potato, okra, eggplant, beans, Ivy gourd etc) (Microwaving vegetables for 2-3 minutes before cooking shortens cooking time)

5.: Gojju (Sweet & Sour Stew) Basic Recipe : Pineapple Gojju Heat a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. Add a handful of chopped pineapple and half a handful of grated coconut. Mix a spoon of tamarind paste in a cup of water. Add two pinches each of salt and chili powder. Simmer for ten minutes. Garnish and serve.

6.: Tovve (Lentil curry) Basic Recipe : Hesarubele Tovve: In a pressure cooker with the lid open, heat a spoon of ghee. Add two pinches of mustard, a torn red chili, a pinch each of curry leaves and asafetida. Add half a cup of mung dal (and a cup (200 ml) of water. Mix in two pinches each of turmeric powder and salt. Add a slit green chili. Close and pressure cook for two whistles. Let cool and mash. Add garnish and serve. Can use tuvar dal. A variety of additives ( ridge gourd, spinach etc) can be pressure cooked along with dal.

7.: Saagu (Coconut stew) Basic Recipe : Carrot Saagu Blend half a handful of grated coconut, 4 pinches of poppy seeds, 3 cashew nuts, 2 pinches of salt and a green chili to a paste. Heat half a spoon of oil. Add two pinches of mustard and cumin. Add a handful of chopped bell peppers. Stir and cook for 2 minutes. Add the blended paste and a cup of water. Stir and cook on gentle heat for around 5 minutes till all are cooked.

8.:. Saaru (Thin curry from stock) Basic Recipe : Bas Saaru In a pressure cooker add a cup of water and half a cup of horse gram. Pressure cook for four whistles. Let cool, drain out solids and reserve water. Heat half a spoon of ghee. Add a pinch of mustard seeds, cumin, a chopped garlic clove, two curry leaves and a pinch of asafetida. Add the reserved water, two pinches of salt and simmer for 5 minutes.( Can use vegetable stock instead of lentil stock )

9.: Majjige Huli (Buttermilk Stew) Basic Recipe : Soak two pinches of coriander seeds, tuvar dal, rice in water for 30 mins. Blend to a paste with half a handful of chopped coconut, a pinch of ginger, turmeric powder, a green chili and two pinches of salt. Mix in a cup of yogurt. Add garnish and serve (Consistency: Soupy). Can mix in a variety of boiled vegetables (gourds, potato, beans) or stir fried veggies (tomato / okra). Can also be simmered on gentle heat for 3 -5 minutes.

10.: Sambaru / Huli Tovve (Tamarind - Lentil Stew ) Basic Recipe : Potato Sambaru Heat a pan. Add four pinches of coriander seeds, a dry red chili, a pinch each of fenugreek & cumin. Stir and roast for a minute. Blend to a paste with 2 pinches of salt and half a handful of coconut. Mix half a spoon of tamarind paste in a cup of water. Mix in half a handful of boiled and mashed tuvar dal, a pinch each of turmeric powder, jaggery and half a handful of chopped and boiled potato (use any boiled / stir fried vegetable). Bring to a boil, mix in the blended spice paste and simmer for 5 minutes.

Wednesday, January 13, 2010

Andhra Curry Families - A Primer

One Page Cookbooks
Andhra Curry Families – A Primer
All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com

1.: Perugu Pachadi (Raw Yogurt curry) Basic Recipe : Aratikaya Perugu Pachadi Take half a handful of chopped and boiled raw banana. Mash to a coarse paste with a chopped green chili, half a handful of grated coconut, two pinches of salt and a finely chopped garlic clove. Mix in a cup of yougurt. Consistency : Thickish ) Can use in any boiled vegetable (onions, cucumber, radish,..) or fresh salad vegetable (Tomato, onion, cucumber, carrot etc)

Andhra curries - Building blocks : Tamarind, Tuvar dal, Coconut & Yogurt
Key Starches: Rice & Millets ( Bajra, Ragi, Jowar)
Typical breakfast:: Idli, Vada, Poori, Dosa, Pesarattu, Upma served with sambar / chutney
Lunch : Rice with a variety of curries listed to the left.
Key Flavourings: Mustard, Curry leaves, Asafetida, Turmeric, Chili powder, Coriander powder, Cumin.

Universal flavouring /Garnish Heat half a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. This is the universal flavouring cum garnish for all south Indian curries

Curry Bases: Tamarind, yogurt, Spinach, Coconut, lentils

Preferred fats : Peanut oil, Ghee,
Protein Source: Lentils (Tuvar dal, Mung dal, Channa Dal, ),
Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork are uncommon.
Common Vegetables:
Eggplant, , French beans, Cauliflower, Radish, Potato, Squash, Spinach, raw banana, yam, onion, tomato. , Gourds ( snake, bottle, bitter, ash, ridge ), Dosakka etc.
Souring agents :, Tamarind, Yogurt, Tomatoes, Gongura ( sour spinach)

.Desserts : Sweets from cooked down milk (Payasam) , Sweets from milk solids , Sugar syrup based sweets (Jalebi, Laddoo ), Mysorepak
Shopping List:

500 ml : yogurt
250 gms : carrot, Raw banana, Sweet potato, Srum stick, Bottle gourd, Coconut, Tuvar dal. Broad beans, Eggplant
100 gms : Salt, Garlic, Ginger, Tamarind paste
50 gms : Mustard, Asafetida, Dry red chilies, Cumin seeds, Coriander powder, Chili powder, , Jaggery, Pepper, Peanuts

Spinach, Mint, Cilantro – 1 bunch.

2.: Podi (Powdered spicy lentils) Basic Recipe : Kandi Podi Heat a pan. Add half a handful tuvar dal. Roast on low fire till it reddens. Let cool. Blend to a powder with a red chili and two pinches of salt. Eat mixed with hot cooked rice, drizzled with ghee.

3.: Pachadi (Blended sour curry) Basic Recipe : Kobbari Velluli Pachadi Take half a handful of grated coconut. Blend to a paste with a green chili, a couple of pinches of salt, a garlic clove and 2 spoons of water.

4.: Kura (Dry curry) Basic Recipe : Chikkudu Kaya Kura Heat a spoon of peanut oil. Add two pinches of mustard, a pinch of cumin, a chopped garlic clove and two curry leaves. Add a handful of chopped, tender broad beans. Blend half a handful of peanuts with a bit of tamarind, a pinch of jaggery, a dry red chili and two pinches of salt to a paste. Mix in half a cup of water. Add to peanut paste to pan. Cover and cook on medium heat for 10 minutes till beans are cooked. Can use a variety of stir fried / boiled vegetables ( Potato, okra, eggplant, beans etc) ( Microwaving vegetables for 2-3 minutes before cooking really shortens cooking time)

5.: Pulusu (Sour Stew) Basic Recipe : Mukkula Pulusu Heat a spoon of oil. Add half a handful of chopped mixed vegetables (sweet potato, drumstick & bottlegourd). Sprinkle half a handful of water. Add a pinch of salt. Stir and cook for five minutes. Take a spoon of tamarind paste. Mix in a cup of water. Add two pinches each of salt and chili powder. Cook on gentle heat for ten minutes. Add garnish and serve.

6.: Pappu (Vegetable - Lentil curry) Basic Recipe : Thotakoora Pappu: Take a handful of tuvar dal and two handfuls of chopped spinach. Add a cup (200 ml) of water. Mix in two pinches each of turmeric powder and salt. Add a chopped green chili. Add to a pressure cooker and cook for two whistles. Let cool and mash. Add garnish and serve.

7.: Pachi Pulusu (Raw Tamarind Curry) Basic Recipe : Take an eggplant, the size of a tomato. Smear all over with oil. Roast over a gentle flame till skin blackens and eggplant is cooked. Peel off skin and mash well. Take a spoon of tamarind paste. Mix in a cup of water. Add two pinches of salt. Mix in the mashed eggplant. Add half a handful of chopped onions and a chopped green chili. Add garnish (see sidebar) and serve.

8.:. Pappu Chaaru (Thin lentil curry) Basic Recipe : Pudina Pappu Chaaru Heat half a spoon of peanut oil. Add a pinch each of cumin, mustard seeds, asafetida and curry leaves. Add a chopped shallot, half a handful of chopped tomato and four pinches of chopped mint leaves. Stir and cook for 2 minutes. Dissolve half a handful of boiled tuvar dal in a cup of water. Mix in two pinches of chili powder, salt, a pinch of jaggery and turmeric powder. Add to pan, bring to a boil and simmer for 5 minutes.( Can mix in stir fried garlic, tomato ) A variety of stock (vegetable stock, meat stock) can also be used.

9.: Majjiga Pulusu (Buttermilk Stew) Basic Recipe : Soak two pinches of coriander seeds, tuvar dal, rice in water for 30 mins. Blend to a paste with half a handful of chopped coconut, a pinch of ginger, turmeric powder, a green chili and two pinches of salt. Mix in a cup of yogurt. Add garnish and serve (Consistency: Soupy). Can mix in a variety of boiled vegetables (gourds, potato, beans) or stir fried veggies (tomato / okra). Can also be simmered on gentle heat for 3 -5 minutes.

10.: Pappu Pulusu (Tamarind - Lentil Stew ) Basic Recipe : Aratikaya Pappu Pulusu Mix half a spoon of tamarind paste in a cup of water. Add two pinches each of salt, chili powder, coriander powder, a pinch each of asafetida, turmeric and jaggery. Mix in a handful of boiled and mashed tuvar dal. Add a handful chopped and boiled raw banana. Cook on gentle heat for ten minutes. Add garnish and serve. (Consistency : Soupy ). ( Can use a variety of boiled vegetables – (Carrot, ash gourd, colocasia etc) or stir fried veggies ( eggplant, okra )

Monday, January 11, 2010

Tamilnadu Curry Families

One Page Cookbooks
Tamilnadu Curry Families – A Primer
All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com

1.: Thayir Pachadi (Raw Yogurt curry) Basic Recipe : Carrot Thayir Pachadi Take half a handful of grated carrot. Mix in two pinches of salt and a cup of yogurt. (Consistency : Thickish) Can mix in any chopped/ grated, salad vegetable (Tomato, onions, cucumber, radish, beetroot,..), Stir fried veggies ( Bell pepper, okra, ridge gourd ) or chopped and boiled vegetables ( Potato, Banana stem etc.,) No Cook Recipe.

Tamil curries - Building blocks : Tamarind, Tuvar dal, Coconut & Yogurt
Key Starches: Rice & Millets ( Kambu, Ragi, Saamai)

Typical breakfast:: Idli, Vada, Poori, Pongal, Dosa, Upma served with sambar / chutney

Lunch : Rice with a variety of curries listed to the left.

Key Flavourings: Mustard, Curry leaves, Asafetida, Turmeric, Chili powder, Coriander powder, Cumin.

Universal flavouring /Garnish Heat half a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. This is the universal flavouring cum garnish for all south Indian curries

Making Sambar powder : Take a handful of dry red chilies, dhania, three pinches of cumin, two pinches of fenugreek. Roast and grind together with a pinch of asafetida and turmeric powder.
Instant Sambar powder :
Mix half a handful each of chili powder, dhania powder, 2pinches each of asafetida and turmeric powders.

Curry Bases: Tamarind, yogurt, Spinach, Coconut, lentils

Preferred fats : Sesame oil, Ghee,

Protein Source: Lentils (Tuvar dal, Mung dal, Channa Dal, ),
Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork are uncommon.
Common Vegetables:
Eggplant, , French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Spinach, raw banana, yam, onion, tomato. , Gourds ( snake, bottle, bitter, ash),
Souring agents :, Tamarind, Green mangoes, Yogurt, Tomatoes .Desserts : Sweets from cooked down milk (Payasam,), Sweets from milk solids (Thirittipal, Palgova), Sugar syrup based sweets (Jalebi,
Laddoo ), Mysorepak
Shopping List: 500 ml : yogurt
250 gms : carrot, ,cabbage, ridge gourd, ash gourd, radish, Porikadalai ( roasted chickpeas),coconut, Tuvar dal.
100 gms : Salt, Garlic, Tamarind paste
50 gms : Mustard, Asafetida, Dry red chilies, Asafetida, Cumin seeds, Coriander powder, Chili powder, Vatral, Jaggery, Pepper,

2.: Podi (Powdered spicy lentils) Basic Recipe : Pori Kadalai Podi In a mixie, Take half a handful of roasted, husked and split chickpeas. (Pottu Kadalai). Add two dry red chilies & two pinches of salt. Grind to a powder. (Consistency: Powdery). Can use any roasted lentil ( Tuvar dal, mung dal, chana dal, horse gram, peanuts etc). No Cook Recipe.

3.: Thogayal (Blended sour curry) Basic Recipe : Thenga Thogayal Take a handful of grated coconut. Add a dry red chili, and two pinches of salt. Optionally, add a bit of tamarind or a garlic clove. Blend to a coarse paste.(Consistency : Thick ). Can blend a variety of raw salad vegetables ( carrot, onion radish..), roasted lentils or stir fried vegetables along with coconut. No Cook Recipe.

4.: Poriyal (Dry curry) Basic Recipe : Cabbage Poriyal Heat a spoon of oil. Add two pinches of mustard, urad dal and two red chilies. Add two handfuls of chopped cabbage, two pinches of salt and half a handful of grated coconut. Stir and cook on medium heat for 5 minutes. Can use a variety of stir fried / boiled vegetables / lentils ( Potato, okra, eggplant,beans etc) ( Microwaving vegetables for 2-3 minutes before cooking poriyal really shortens cooking time)

5.: Kulambu (Sour Stew) Basic Recipe : Vatral Kulambu Heat two spoons of oil. Add half a handful of sun dried vegetables. Add a cup of tamarind water. Add two pinches each of rice flour, jaggery. salt, and kulambu powder. Bring to a boil & simmer for five minutes. (Consistency: Soupy ). Can use a variety of stir fried vegetables ( Garlic, okra, bell peppers, shallots, eggplant ..) or boiled veggies ( squash, sweet potato, other tubers , Drumstick )

6.: Masiyal (Boiled & Mashed curry) Basic Recipe : Chenai Masiyal: Take a handful of skinned, chopped and boiled yam. Mix in the juice of half a lemon, two pinches each of salt, chili powder and a pinch of turmeric. Mash coarsely. Can use a variety of boiled vegetables / lentils ( Eggplant, Tuvar dal / Mung dal etc)

7.: Kootu (Coconut – Lentil stew) Basic Recipe : Peerkangai Kootu Take half a handful of coconut, a green chili and a couple of pinches of cumin. Add two spoons of water and blend to a smooth paste. Mix in a cup (200 ml) of water, add half a handful of chopped ridge gourd and simmer for five minutes. (Consistency: Thickish) (Can use a variety of boiled vegetables – carrot, spinach, gourds), and boiled lentils.

8.:. Rasam (Thin curry) Basic Recipe : Milagu Rasam Mix half a spoon of tamarind paste in a cup of water. Mix in three pinches of sambar powder / rasam powder two pinches of salt and three pinches of coarsely crushed black pepper. Bring to a boil and take off the flame. Can mix in stir fried garlic, tomato, stir fried baby eggplant, fried sun dried neem flower etc. A variety of stock (lentil stock, vegetable stock, meat stock) can be used in place of water.

9.: More Kulambu (Buttermilk Stew) Basic Recipe : Pooshini More Kulambu Take half a handful of coconut, two pinches of cumin, a garlic clove and a green chili. Blend to a paste with a two pinches of salt. Mix in a cup (200 ml) of buttermilk. Add a handful of chopped and boiled ash gourd and simmer on low heat for five minutes. (Consistency: Soupy). Can use a variety of boiled vegetables (Carrot, colocasia, beans) or stir fried veggies (Okra / eggplant).

10.: Sambar (Tamarind - Lentil Stew ) Basic Recipe : Mullangi Sambar Mix half a spoon of tamarind paste in a cup of water. Add a handful of boiled tuvar dal. Add two pinches of salt and three pinches of sambar powder. Add a handful of sliced and boiled radish. Bring to a boil and simmer for five minutes. (Consistency : Soupy ). ( Can use a variety of boiled vegetables – Carrot, ash gourd, colocasia or stir fried veggies ( eggplant, okra )

Food Consultancy / Licensing / Crash Courses

Contact siramki@gmail.com for complete Food consultancy from concept to completion.

Customised one page cookbooks now available for pressure cooker / microwave / mixie / masala & other cooking product manufacturers. Replace bulky recipe books with easy to refer One page cookbooks and watch your sales soar !

Twecipies

Cooking is fun - Duplication is a pain !

"It is extraordinary to me that the idea of creating thousands of recipes by mixing building blocks takes immediately to people or it doesn’t take at all. .... If it doesn’t grab a person right away, ... you can talk to him for years and show him demos, and it doesn’t make any difference. They just don’t seem able to grasp the concept, simple as it is". ( Thanks Warren Buffett !)

"What's angering about instructions in many cookbooks is that they imply there's only one way to cook a dish - their way. And that presumption wipes out all the creativity." Cook dishes your way - Download  1001 South Indian curries now and learn to cook, not to duplicate ! ( Thanks Robert Pirsig !)

"Recipe purity is no different from racial purity or linguistic purity. It just does not exist. Cuisines are alive and change all the time. What is traditional today was esoteric just a few decades back. So being a 'foodist' is as bad as being a racist !

About Me

My photo
Chennai, Tamilnadu, India
Okay, let me start from the very beginning. 1500 crore years ago, with a Big Bang, the Universe is born. It expands dramatically. Hydrogen forms, contracts under gravity and lights up, forming stars. Some stars explode, dusting space with the building blocks of life. These condense into planets, one of which is Earth. Over time, self replicating molecules appear, multiply and become more complex. They create elaborate survival machines (cells, plants, animals). A variety of lifeforms evolve. Soon, humans arise, discover fire, invent language, agriculture and religion. Civilisations rise and fall. Alexander marches into India. Moguls establish an empire. Britain follows. Independence. Partition. Bloodshed. The license raj is in full sway. I'm born. India struggles to find its place. Liberalisation. The Internet arrives! I move from Tirupur to Chennai. Start a company. Expand into Malaysia, Singapore and the Middle East. Poof! Dot com bust. Funding dries up. Struggle. Retire. Discover the joy of cooking, giving, friendships and the pleasures of a simple life. Life seems less complicated. Pizza Republic, Pita Bite and Bhojan Express bloom !

Looking for Treatment?