10 Simple Benaras Curries

This cookbook lists 10 Benarasi curries, greatly simplified, so that a first time cook can easily cook them. For detailed recipes, refer Shashi Prabha Jain’s Benares Ki Rasoi. The following curries are listed in this cookbook:

1.: Benarasi Raita (Thick yogurt with fruits) is just strained, thick yogurt mixed with fruits

2.: Karonda ki chutney (Gooseberry chutney) An unique chutney using sour gooseberries.

3.: Guava Chutney : Another fruit based chutney, similar to a Jain chutney.

4.: Aam ki Kadhi (Mango - yogurt curry) . Famous for its mangoes, Benaras even uses mango pulp in a yogurt curry.

5.: Radish - Ginger pickle is an easy to make Benarasi pickle.

6.: Baingan Bari Sabji (Eggplant & dumpling curry) Uses fried Baris (sun dried lentil dumplings), which are cooked along with eggplant.

7.: Muttar Nimona ( Mashed pea curry) . Green peas are the undisputed favourites in Uttar Pradesh.

8.: Shakpanta ( Urad dal with spinach) : The use of urad dal along with spinach is unique to Benares.

9.: Kevati (Five lentil curry) is very similar to the Rajasthani / Gujarati five lentil curry.

10.: Lauki dal (Chana dal with bottle gourd). Bottle gourd is another favourite which is cooked here with Chana dal.

Off this goes to Srivalli's Curry Mela

1001 South Indian Breads

South Indian Breads
The term 'bread' is used here to mean a staple food, cooked from flour, and is eaten everyday.

In the west, the majority of breads are baked from wheat dough. In South India, baking never took off and so most breads are pan fried or steamed. Instead of wheat, the staple cereal is rice and so, it is no surprise we find a variety of rice breads. Most South Indian breads use a combination of rice and lentils, thus meeting both carbohydrate and protein needs.

A word of warning : Despite their apparent simplicity, all these recipes take quite a bit of practice and perseverance to cook up.

South Indian breads fall into six categories :

1. Bread made from fermented rice batter : Aappam
2. Bread made from lentil batter : Pesarattu , Adai
3. Breads made from a fermented batter of rice and urad dal : Idli, Dosa, Uttappam, Paniyaram
4. Breads made from steamed rice / ragi flour : Puttu
5. Breads made from semi cooked rice flour dough : Pathiri / Ada / Akki roti / Kozhukattai
6. Breads made from Wheat dough - Parota

Detailed instructions and great photos here.

Any thick bread needs a leavening agent. The leavening agent fills the batter with gas, puffing it up from the inside, giving the bread a soft, fluffy texture. Without leavening, all we get on cooking is a hard , inedible mess. Wild yeast is the most common leavening agent used in South Indian breads. Leavening is not necessary for thin breads like dosa / pesarattu / pathiri , nor for flaky breads like parota. But without leavening, thick breads like Idli / Uttappam would be tough and chewy.

Aapam
The hemispherical crepe, Aapam (Aa as in audience and pam as in pump) is cooked from a fermented batter of rice flour and water /coconut milk . These are cooked in a hemispherical pan ( wok). The batter is poured into the wok and swirled so that it coats the sides of the wok. Aapam has thin, lacy sides and a spongy base.
Aapam Video

Pesarattu
Pesarattu is a type of dosa popular in Andhra pradesh which uses a batter made from soaked and ground green gram ( Mung dal).

Model Recipes
Indira's Pesarattu
Akshayapatram's MLA Pesarattu

Adai
When soaked mixed lentils and grains are ground to a coarse batter and cooked into thick rounds on a hot skillet, we get Adai. A variety of grain and lentil combinations are used to cook numerous varieties of adai.

Model Recipes
Vaishali's Adai
Quick and easy Adai
Shriya's Kara Adai


Idli, Dosa, Uttappam & Paniyaram
Idli, Dosa, Uttappam and Paniyaram share the same rice and urad dal batter. This batter is steamed to give Idlis. The same batter is spread into thin rounds on a hot skillet and cooked into crisp dosas. When the same batter is cooked into pancake sized thick discs on a hot skillet, it is called uttappam / kal dosai / Set Dosai. When pan fried in small hemispherical moulds, the same batter becomes paniyaram.

Model Recipes
Seema's Idlis
Indira's Andhra style rice grit idlis

Sweet Babe's Dosa

Prema's Uttappam

Cham's Paniyaram
Jayasree's Paniyaram

Puttu
When rice or ragi flour is mixed with water and steamed, we get puttu. Special cylindrical moulds are packed with the flour and steamed. These are popular in rural Tamilnadu and Kerala.

Model Recipes
Saradha's Ragi Puttu
Lan's Puttu with a neat technique for keeping it soft.
The not so common Wheat flour Puttu

Pathiri / Ada / Kozhukattai
A variety of rice flour breads are popular in Kerala and Karnataka. Since rice flour does not have gluten, it cannot be kneaded into a dough like wheat flour. So the flour is mixed with boiling water, which cooks it partially into starch. Cooked starch becomes sticky. This sticky dough is shaped into thick or thin rounds, cooked on a skillet or steamed and are called pathiri / ada / akki roti. When shaped into dumplings, and stuffed with sweet / savoury fillings and steamed, these are caled Kozhukattai.

Model Recipes
Annita's Malabar Pathiri
Mallugirl's fluffy rice pathiri

Priya's Stuffed Ada
Surya's rice and wheat stuffed Ada

Ruchii's Akki Roti
Aayi's masala Akki Roti
Aparna's Akki Roti

Prema's Kozhukattai
Ammupatti's Kozhukattai video

Though wheat breads like chapati and poori have now become common in South India, they are yet to attain the status of 'traditional' fare. The only wheat bread which is considered traditional is the parota, made from all purpose flour. This thick, multilayered, crumbly bread is completely unlike any other north Indian bread. It is usually cooked on a skillet, but in some places it is deep fried. Layered like a pastry, it is mainly eaten at dinner.

Model Recipes
Annita's Parota
Renuka's Parotta with step by step photos

Unlike the breads listed above, which cut across regions and have their variants in more than one state, there are other delightful local breads like the multi layered wholewheat parotta found in Kerala ( Thanks Mallugirl !) or the Jonna Roti ( made from Jowar / Sorghum / Cholam ) popular in parts of Andhra / Karnataka. If you know of any other breads, would you please mail me / comment ?

This post is reposted for Aparna's Small Breads & Srivalli’s Roti Mela

100 Idiot proof Sundal ( Dry lentil curry)

Sundal is a dry Tamil curry, eaten as a snack. “Thenga Manga Pattani Sundal” is a cry you’ll often hear on the marina beach from kids selling sundal garnished with mango slivers and grated coconut. Sundals are traditionally cooked and given away to guests during Navarathri.

A variety of lentils like Mung dal, masoor dal, chana dal etc are commonly used as listed in column 1. The boiled dal can be flavoured in numerous ways as listed in column 2.

Let us first go down column 1 to see the various lentils that can be cooked into sundals.

0:. Split and husked Mung dal needs just soaking. Soaked mung dal can be eaten raw and is used along with a variety of salad vegetables. It is served as a prasad in Karnataka temples and is called Kosambir. Kosumalli is the Tamil equivalent.

2. 1:.Split chana dal is used to cook Kadalai paruppu sundal.

2:.Whole Bengal gram is used to cook the Konda Kadalai Sundal.

3,4,5:.Whole urad dal, whole horse gram and whole masoor dal are cooked into the not so common Ulundu Sundal , kollu sundal and Masoor dal sundal.

6:.Whole Mung dal becomes the Pachai payaru sundal.

7:.Chana dal ( and all other dals) can be roasted and then cooked into a Sundal with a nuttier flavour.

8:.Let whole, unhusked dals sprout. They can then be cooked into sprouted Sundals .

9:. Apart from lentils, Sundals can be cooked with a variety of peas ( green peas, chickpeas etc) or beans ( red kidney beans, navy beans etc) or even nuts like ground nuts. The cooking process is the same. Soak the dried peas or beans overnight, drain them, add water and pressure cook them till done. Mix in flavouring, add garnish and serve.

The flavouring :
Mustard, red chilies and curry leaves fried in oil is the garnish for most Tamil sundals. Various additives like grated coconut, mango slivers etc can be mixed in. A variety of flavouring techniques are listed in column 2 . Use them to flavour Sundals or use your favourite flavouring – It is tough to go wrong with lentils !

And this goes to Susan's Legume Love Affair event & Eat Healthy - Protein Rich contest.

100 simple One pot Lentil curries

Another one for Susan's Legume Love Affair event.

All these 100 curries are designed to be cooked in a single pot, or rather a pressure cooker. It is very tough to go wrong cooking a lentil curry unless you burn stuff or add too much of salt / spices.

You can safely overcook dal. They’ll be mushy, of course, but will still taste great.

Column 1 lists various lentils commonly used across India.

A variety of goodies can be cooked along with the dal as listed in column 2. Anything edible tastes good with Dal. Be creative and use your favourite goodies. In some parts of India lacking fresh vegetables, torn papads / torn up chapattis are used as vegetable substitutes.

Fried spices are used as a garnish in most dal curries, adding a burst of flavour. Heat a spoon of oil, add a pinch of cumin / mustard seeds and mix them into the dal just before serving. Be careful not to burn the spices!

100 Idiot proof Dals ( Lentil curries)

This cookbook is for Susan's Legume Love Affair event.

The basic preparation of most Indian lentil curries is simple. Boil the dal with a pinch of turmeric. Mix in salt. Add flavouring & veggies. Simmer for a couple of minutes and serve. This cookbook lists 100 simple lentil curries.

Column 1 lists different types of dals used.

0. Split and husked Mung dal needs just soaking. Soaked mung dal can be eaten raw and is used in a variety of Indian salads called Kosambir.

As you move down the list, the dals change, but the basic preparation does not. Further down you come to fresh local lentils, which can be cooked the same way.

1,2 &3 : Split Mung dal, Masoor dal and Tuvar dal are thin and cook fast. This is why they are the most popular dals across India. Larger dals like Chick peas and Rajma (Kidney beans) need to be soaked overnight, drained and cooked with fresh water. They take the longest to cook.

4. Chana dal is thicker. An hour of presoaking softens it and helps it cook quicker.

5. Fresh lentils are rarely used in Indian cuisine because they are seasonal, perish fast and are not widely available. Use them when you find them. They lend a fresh taste to curries. They cook fast and can be cooked like fresh vegetables.

6. Dals can be roasted or fried before boiling them. This technique is not widely used. Roasting / frying them alters their taste and texture and result in some very different tasting curries.

7. Whole unhusked dals are more nutritious and need presoaking.Though this cookbook lists only unhusked Mung dal, any dal can be used in its place.

A variety of goodies can be cooked along with the dal as listed in column 2. Anything edible tastes good with Dal. Be creative and use your favourite goodies.

Fried spices are used as a garnish in most dal curries. This injects a burst of flavour. Heat a spoon of oil, add a pinch of cumin / mustard seeds and mix them into the dal just before serving.

10 no-vegetable Jain curries (Paryushan recipes)

This cookbook lists 10 Jain curries, cooked during the religious observance of Paryushan, the most important of Jain festivals. Fresh vegetables are taboo during this period and a variety of vegetable substitutes are used.

These recipes are greatly simplified, so that a first time cook can easily cook them. The following curries are listed in this cookbook:

1. Papad Choori (Dry Papad curry) is eaten as a snack and is just crumbled and spiced up papad.

2.: Mogar ki sabzi is soaked mung dal cooked into a dry curry.

3.: Choonbadi is gram flour blended to a paste and cooked in boiling water into little dumplings, which is then used as a vegetable substitute and cooked with yogurt.

4.: Methi Papad ki Sabji (Lentil wafer - yogurt curry) uses sun dried lentil wafers as a vegetable substitute .

5.: Gatte Ki Sabji (Gram flour dumpling curry) is cooked with gram flour dumplings

6.: Pathoondri Kadhi (Gram flour – yogurt curry) is a regular north Indian gram flour - yogurt curry, but unlike them uses gram flour dumplings in place of vegetables.

7.: Pathod Sabji (Gram flour dumpling curry) is a dry curry made from gram flour pasta. (Paryushan recipe)

8.: Mung Pani ( Sour lentil curry) is boiled split and husked mung dal boiled, spiced and soured by lemon juice.

9.: Mung Sabji (Whole green gram curry) cooks whole unhusked mung dal into a spicy curry.

10.: Panchmela Dal (Five lentil curry) is five different lentils boiled together into a spicy curry.

10 Simple Jain curries

This cookbook lists 10 Jain curries, greatly simplified, so that a first time cook can easily cook them. The following curries are listed in this cookbook:

1. Fruit Chutney is a uniquely Jain curry using a variety of fruits which are blended with chili and lemon juice.

2.: Papad Choori (Dry Papad curry) is eaten as a snack and is just crumbled and spiced up papad.

3.: Tomato Chutney . Jain curries use a lot of tomatoes and here they are briefly cooked and blended to a paste.

4.: Methi Papad ki Sabji (Lentil wafer - yogurt curry) uses sun dried lentil wafers as a vegetable substitute . This is cooked during the monsoon months( Parushyan / Chaturmasya) during which many vegetables are prohibited.

5.: Gatte Ki Sabji (Gram flour dumpling curry) uses gram flour dumplings as a vegetable substitute. Parushyan recipe

6.: Pathoondri Kadhi (Gram flour – yogurt curry) is a regular north Indian gram flour Yogurt curry, but unlike them uses gram flour dumplings in place of vegetables. (Parushyan recipe)

7.: Pathod Sabji (Gram flour dumpling curry) is a dry curry made from gram flour pasta. (Parushyan recipe)

8.: Mung Pani ( Sour lentil curry) is boiled split and husked mung dal boiled, spiced and soured by lemon juice.

9.: Mung Sabji (Whole green gram curry) uses whole un husked mung dal.

10.: Panchmela Dal (Five lentil curry) is five different lentils boiled together into a spicy curry.

10 simple Marwari curries

Click the image on the left to view the cookbook.
This cookbook lists 10 Marwari curries, greatly simplified, so that a first time cook can easily cook them. For detailed recipes, check out Bina Parasramka’s ‘Marwari Kitchen’, published by Roli Books. The following curries are listed in this cookbook:

1. Lashun Chutney (Garlic blended curry) is garlic blended with tamarind and red chilies. Though garlic is a part of Marwari cuisine, orthodox Jains do not eat garlic / onions or any root vegetables.

2.: Aloo Bhujee (Dry potato curry) is spicy mashed potatoes

3.: Imli Chutney (Tamarind curry) is unique to Gujarat and Rajasthan as Tamarind is not commonly used in North Indian cuisine

4.: Dahi Mirch (Chili – yogurt curry) is boiled and crushed green chilies mixed in with yogurt.

5.: Papad ki Sabji (Lentil wafer - yogurt curry) is a uniquely Marwari curry which uses lentil wafers as a vegetable substitute.

6.: Kadhi (Gram flour – yogurt curry) is very similar to a North Indian Kadhi.

7.: Patli Mangori (Sun dried Gram flour curry) is another unique curry using sun dried mung dal paste in place of vegetables.

8.: Kathi Dal ( Sour lentil curry) is boiled tuvar dal soured by lemon juice.

9.: Gatte Saag (Gram flour dumpling curry) uses gram flour dumplings as a vegetable substitute..

10.: Panchmela Dal (Five lentil curry) is five lentils boiled together into a spicy curry.