Indianizing recipes is, well, a force of habit! Especially when you want to try something new – the first thing that comes to my mind is how I can make it with ‘homey’ flavors. I am sure every person tries that! Get comfortable with the new ingredient by first using it with recipes they grew up with! When I first tried out making Spaghetti squash, (...)
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© DK for Chef In You, 2010. | Permalink | 9 comments | Add to del.icio.us
Post tags: asafoetida, black gram, mustard, red chillies, spaghetti squash, turmeric

Its been ages since I made Puliyodharai (Tamarind Rice, Puliyogare, Pulihora etc etc ) – in the authentic traditional way. Actually echoing my better half’s smart pants comment ‘In fact I don’t remember having made it at all!’ (#$#). Have to say, its not true – I do recall making this couple of years ago and then gave up cos for me it was hassle! Prepare the spiced tamarind paste and then mix it with rice and temper it with few more spices and blah and blah some more! Well, I don’t call myself lazy without reason. For those who thought “What, its not that difficult?!!!” – well its not in the strictest sense. I will tell how.

When you have a remarkable cook for a mother – it can be a boon as well as a sore point! She is so good that she measures through her instincts!

(Frantic phone call) – *ringggg….”
Mum: “Hello?..”
Me: “mom…..its meeeeeee!”
Mum: ” Tell me sweetie…”
Me: ” I am thinking of making this  (traditional recipe)..give me measurements…”
Mum: “Oh thats easy – take bengal gram, take rice, take…. (6 more things), cook (this and that) this way, make sure that it cooks well and reddens nicely, grind that – the house should be filled with aroma at this point..and serve it(in some manner)
Me: (all excited) wow! sounds great – now give me the recipe, I will write it down.
Mum: “What were you doing all this while I was telling you the recipe???????????”
Me: (flabbergasted) but..but..you told me the directions – you did not give me the measurements!! How much of each should I use…
Mum: (hesitating)..aaah! Cant you figure it out while you are cooking??? mmm..Let me try – Take a handful of (3 ingredients), pinch of (2 more ingredients), you can eye ball (the remaining 3). I just put it while cooking! Who knows all these measurements..
Me: ………………………………
Mum: “What happened? Are you still around?”
Me: “What in God’s name am I supposed to say? How am I going to make this if you dont give me proper measurements?!!!!!! Its your duty as a mom to give me correct measurements!”
Mum: “And it was your duty as a daughter to learn cooking when I asked you zillion times to!!! Working was a convenient excuse then, now see this is what happens…..”
Me: “…………………………”
Mum: “…………………………”

And this is how our conversation ends (or carries on if topic changes…;)) Only God knows how with all her “handful”, “pinch”, “dash” measurements, her dishes always turn out to be mindbogglingly delicious! My “pinch” and “dash” only results in making throwing away the dishes a “cinch” and getting me verbal “bash”es!

Hence blindly making the Tamarind paste was not in my ‘to-do list’. But with Pongal festival making an appearance soon, I thought of trying it again and this time, my mom instead of giving me her dashes and pinches recipe – gave me a recipe from a famous cook who specializes in Iyengar cooking for marriages. Iyengar community specializes in this rice and is famous among South Indians (and few North Indians too!!) There are like 100,000 variations of this rice and this is one among many! Again she included elements of the eyeballing – though I have tried to work around it and given you measurements – I would appreciate if you could use your discretion while making this recipe. But I have to warn you – this is a cholesterol heaven (or should it be hell?!) and if you think the measurement of the oil that I gave is typo – no it isn’t. In fact I have tried to be conservative here!

Other South Indian Rice recipes: Lemon Rice, Kadambam Rice,  Bisibela Bath, Ven(Khara) Pongal, Hyderabad Biryani(...)
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© DK for Chef In You, 2010. | Permalink | 13 comments | Add to del.icio.us
Post tags: cashews, coriander seeds, curry leaves, fenugreek seeds, peanuts, red chillies, sesame oil, tamarind

Exactly a week ago, I got a request from a reader for Arabiata! Pasta arabiata or Penne all’arabiata is one of the most simplest of all pasta recipes (as if most of the other pasta recipes aren’t simple enough!). I have made it often enough, hence was surprised that I hadn’t posted it already at Chef In you. Anyways, if you love ‘hot’ dishes, then this is perfect for you. Next time you have Tomato season or if you grow your own tomatoes – then don’t forget to make this dish which glorifies fresh tomatoes. Using ripe tomatoes is the key.
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© DK for Chef In You, 2009. | Permalink | 16 comments | Add to del.icio.us
Post tags: olive oil, onions, Parmesan, red chillies, tomatoes

For other Navaratri Festival Recipes click here

Another Sundal recipe for Navarathri Festival is this Payaru Sundal. In Tamil the word “Payaru” denotes Green gram. This Sundal is supposedly made on the 2nd day of the festival with the first being Wheat Diamond Biscuits I am following the order given by my mother where she mentioned what to cook on what day though I am sure it may not be so for many others where they make these on any other day. You can verify from your household on what to cook on what day.

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Post tags: black gram, coconut, green gram, red chillies

For other Navaratri Festival Recipes click here

Navarathri is upon us. “Nava” in Sanskrit means Nine and Rathri means night which obviously denotes the fact that this festival is celebrated for 9 whole days. The highlight of this festival is the arrangement of different idols on step arrangement called as “Golu” ( see how it looks here ). Another highlight is the different varieties of Sundal that is made during these days. One different sundal for 9 different days. Sundal is nothing but a simple South Indian salad made with different legumes like White chickpeas, black chickpeas ( generally termed as Kadalai Sundal ), butter beans (termed as “Mochakottai sundal” ), dried peas (termed as Pattani sundal ) and many more.

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© DK for Chef In You, 2009. | Permalink | 12 comments | Add to del.icio.us
Post tags: black gram, butter beans, chickpeas, coconut, dried peas, mustard, red chillies

When I made those delicious Masala Vadai recently I had some batter left over. I dint want to fry them once again – I mean even my weighing machine fairy will not forgive me!! So what did I do? Obviously bake them! ” What Baked Masala Vadas? Are you crazy? ” – Heard ya. Of course its nothing like the fried ones, but better baked than not eating at all – I say!.  I have to tell you – when you bake them, the aroma seems multifold, dunno why. If you don’t believe me – try it yourself.
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Post tags: bengal gram, black gram, garam masala, pigeon peas, red chillies

There is this train journey back in India which has such fond memories for me. My mother would usually pack food for us during such journey to avoid buying anything from outside – but she will skip doing so for this one. Why? Cos I will not eat anything of that. I would starve before and during the journey, would not take anything which fellow passengers would offer and will sit with my stomach grumbling away to glory. Was I such a troublesome child- you ask? Well frankly I would like to think No There was a specific reason for my behavior. On the way, there used to be this one particular station where they used to sell one of the best Masala Vadai, I have ever tasted! The aroma wafting through our couch window has the power to just lift you off the seat! Bliss!
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Post tags: bengal gram, black gram, garam masala, onions, pigeon peas, red chillies

The other day I was returning after dropping TH at his work place. The weather was just the way I like it – cloudy, threatening to rain although not meaning it, the scent of wet ground wafting through helped by the blowing breeze. Yes I love such weather – I am not what you could call as “love the sun” kinda person cos I don’t. So I had this window down and driving along with some Tamil music on. I usually hate to blast songs with windows down but with this kinda environment, I cared less. I have my ARR music collection – yes the same A R Rahman who’s gotten himself an worldly entity thanks to his recent Slumdog Millionaire. I have been his fan ever since his first movie – Roja and I have grown up with my mom scolding me for playing his songs like stotrams. Anyways, I had this song playing and while waiting on a signal, an elderly woman alongside me, gave me a smile and asked me which album was I listening to – “I like that tune. Can you tell me the name of the Album? is it new?” Such scenes are rare in America I would say – people don’t usually bother enough to talk to you, esp in a traffic signal. Anyways, I couldnt contain my pride when I said that it was A R R and obviously she dint know him – guess he is not that famous yet.

Any tamilian with even a little interest in movies would surely remember this pic. A pic of Actress shalini biting off a red chilli – from the movie Alaipayuthey in Pachai Niramey song – This was the song I was listening to.

Talking of red chillies, today’s recipe is also all about red chillies. The hotness of dish is of special significance with people in South of India – we like our dishes not very spicy but hot ( pls. note the difference between spicy and hotness). The day to day food affair of a typical South Indian is not all about using Garam Masalas and lot of spices. They are very mild and the only thing that actually stands out most often is the hotness level. Having said this, in our family while growing up, we were not used to too much hot food. (well after marriage I feel that we probably did! TH is (not)equal to anything hot). I love to eat food with lots of heat and i especially love this Idli powder called Milaga Podi where Milaga stands for “Chilli” and Podi stands for “Powder”.

This chilli powder is not same as the ones you get at the stores under that name. This one has a blend of lentils and that which is most often enjoyed with typical South Indian dishes like Idli’s and Dosa’s At one point I was so crazy about it that I used to have it with E V E R Y T H I N G – even curd rice! The recipe is immensely simple and quick to make

Method

In a skillet, heat 1 tsp of vegetable oil and saute all the ingredients together until the lentils turn aromatic and lightly red.

Cool well and then blend it in a food processor after adding salt to taste

If not cooled properly, the powder will have lumps.

And thats it – store in an air tight container and every time you go for idli’s/dosa’s, take required amount of powder, add some vegetable oil/sesame oil, mix and then scoop it with a dosa/idli piece and enjoy

Related posts:

1. Rasam Powder
2. Sambar Powder
3. Coconut chutney (Kobbari Pacchadi)
4. South Indian Onion Chutney
5. Kariveppalai Podi (Curry Leaves Powder)
6. Paruppu Podi (Lentil Powder)

© DK for Chef In You, 2009. | Permalink | 14 comments | Add to del.icio.us
Post tags: bengal gram, black gram, red chillies

Doesn’t the name make you drool? When I have my off days from my so called “diet” or when the cravings gets too much out of control or when guests pop in, then I consider those moments the perfect ones to make this Malai (cream) Kofta (fried balls of vegetables/meat). It does involve a considerable effort to make but the result is worth every millisecond put in and some.
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© DK for Chef In You, 2008. | Permalink | 18 comments | Add to del.icio.us
Post tags: beans, carrots, cashews, cauliflower, chilli powder, chiroli seeds, coconut, coriander seeds, cream, cumin, dried fenugreek leaves, fennel seeds, garam masala, kasoori methi, milk, milk powder, onions, Paneer, peas, poppy seeds, potatoes, red chillies, sugar, tomato, turmeric

This is one of those ridiculously simple dishes which for the minimal effort and time tastes as if lot more hard work has gone into it. I love this recipe for using few ingredients and which I can whip up in a matter of minutes at short notice.

“Kadai” or “Karahi” represents an Indian wok. A thick circular deep vessel mostly used for frying/simmering of stews. “Paneer” is Indian cottage Cheese. It uses the basic combo of Bell peppers and Paneer with different assortment of spices and herbs. I like to keep this dish as simple as possible without changing the essence of the dish and this is my version.

Method

1.In a pan, stir in ginger garlic paste,cumin-coriander powder,turmeric and the red chilli in about 1 tsp of oil. Then add bell peppers. Stir in med-high heat for 2 min.

2.Add the tomatoes and salt and stir some more for about another 5 min until tomatoes get soft.

3.Add the Paneer and mix well. Just before removing it from the heat, add the kasoori methi, give a good toss for about 20-30 seconds and switch off the heat. Serve hot with Phulkas/ any flat bread of your choice.

This is my entry to Sunday Snacks – Fix it hosted by Pallavi. This also works as finger food. Put them in a skewer once done and you can sit back and enjoy

Dont forget to check out my fellow marathoner’s kitchen

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,7) Priya, Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,
13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi

Related posts:

1. Paneer Makhani (Paneer Butter Masala)
2. Paneer Bhurji (Scrambled Indian Cheese)
3. Saag Paneer
4. Muttar Paneer
5. Tandoori Paneer Kebabs
6. Barley Paneer Soup

© DK for Chef In You, 2008. | Permalink | 23 comments | Add to del.icio.us
Post tags: bell peppers, cilantro, dried fenugreek leaves, kasoori methi, Paneer, red chillies, tomato, turmeric