Drumstick Thoran

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Ingredients:
5-6 drumsticks peeled, chopped like fingers
2 onions finely slivered
1/2 tsp. mustard seeds
1/2 tsp. rice grains
2 dry red chillies broken in half
2 tbsp. oil
salt to taste
Grind to a paste:
3/4 cup fresh coconut grated
1/2 tsp. cumin seeds
3 flakes garlic
2 green or red fresh chillies
2-3 pinches turmeric powder

Method:

Wash and put drumsticks to boil in 2 cups water.
Allow to cook covered in a pan till tender, then remove lid.
When almost all water has evaporated, empty and keep aside.
Put ground paste in same pan, cover with boiled drumsticks.
Sprinkle some salted water, cover and cook till steam is given out.
Stir gently, sprinkle some more water, cover and keep aside.
Heat oil in a small pan, add rice and mustard seeds.
Allow to splutter, add chillies and onions.
When onions are transparent, pour over drumstick mixture.
Simmer again, stirring gently, till all water is evaporated.
Serve hot with rice, chappati, etc.
Making time: 30 minutes
Makes: 6 servings
Shelflife: 1 day

Variations: Similar thorans may be prepared of white radish, cabbage, beans, raw bananas, cauliflower, etc.

Note: thorans are spicy preparations which may or may not consist of coconut, and cooked in water till all the moisture is evaporated, and water is not thrown out. Any vegetable of choice may be used.

Prathamams

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Ingredients:
1 cup rice flour (as per note)
1 tbsp. ghee
1 tbsp. sugar
1 cup soft jaggery grated or crushed
4 cups fresh coconut grated without brown skin (for coconut milk as per note)
1/2 tsp. ginger powder
1/2 tsp. cumin powder
1/2 tsp. cardamom powder
Banana leaf squares (approx. 6-7 inches)
Method:


Make a thick batter of rice flour, water and 1/2 tbsp. melted ghee.
Batter should coat back of spoon when poured.
Warm leaf a bit over fire, spread a ladleful batter over it.
Leave a side margin to avoid over running.
Roll and secure with twine, if required.
Place rolls in a perforated compartment of a steamer.
Pour water to boil in the lower compartment, fix shut.
Put on fire, allow to cook for 10-12 minutes.
Remove from fire, cool and untie.
Peel and cut into small pieces.
Dissolve 1/2 cup water and jaggery, strain into deep vessel.
Boil mixture to one thread consistency.
Add pieces of rice batter and rich coconut milk.
Cook and simmer till reduced to 3/4 in volume.
Add medium coconut milk, stir.
Add sugar, stir to dissolve, allow to boil.
Simmer and cook, stirring frequently till thickened.
Dissolve cumin, cardamom, ginger powders in 1/2 cup thin milk.
Add to mixture, allow to simmer, till thickened.
If too thick, one may add some thin milk, and bring to a boil.
Check sweetness, everytime coconut milk is added, and adjust sugar if required.
Serve hot.

Making time: 1 hour
Makes: 10-12 servings
Shelflife: 1 day

Notes:

1. Rice flour: To make excellent prathamam, wash, soak rice for 10 minutes, drain, and spread over a clean cloth to dry for 1 hour. Grind to a fine powder in a mill or grinder, sieve and use for prathamams.

2. Coconut milk: Of different grades.

Soak 4 cups scrapped coconut (do not use the brown skin), in 2 cups boiling hot water, keep aside, covered, for 2-3 hours.

Strain, but save water. Grind coconut to a very fine paste, add back drained water and blend again till a milky texture is got. Drain and keep this milk aside. This is the rich coconut milk or 1st milk.

Grind the residual coconut again with 3 cups warm water, drain, and keep milk aside. This is the medium or coconut milk or 2nd milk.

Add 2 cups warm water to the residual coconut, grind again and strain milk. Now the residue does not have much strength. This extract is the thin coconut milk or 3rd milk.

The above procedure will produce a total of approximately 7 cups of coconut milk, of three different grades. If differently graded milk is not asked for in recipe, one may combine all the three extracts and get just one medium consistency coconut milk.

Refrigerated it will last for 2 days, or freeze into cubes and store in freezer bags, using as required.

Drumstick Leaf Errisery (loose consistency curry)

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Ingredients:
3 cups fresh drumstick leaves, cleaned, washedk
1/2 cup yellow moong dal
1 cup fresh coconut scrapped
8-10 baby onions (used in sambars)
1 large onion thinly sliced
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. cumin seeds
1/4 tsp. mustard seeds
2-3 dry red chillies broken
1 stalk curry leaves
2 tbsp. oil
Method:


Grind together: 3/4 cup coconut, baby onions, cumin, chilli powder and turmeric.
Keep aside.
Cook dal in 2 cups water, till almost done.
Add washed leaves, and 1 cup hot water.
Add salt, simmer covered, for 3-4 minutes, keep aside.
Heat oil in pan, add mustard seets, curry leaves, allow to sputter.
Add onions, coconut, chillies, saute till light brown.
Add paste, saute futher till oil seperates.
Add to dal, mix and return to bring to a boil.
Pour into serving dish, serve hot with parottas, rice,etc.
Making time: 45 minutes
Makes: 5 servings
Shelflife: Best Fresh

Aviyal

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Ingredients:
1 raw banana, peeled and diced
1/2 cup yam peeled and diced
1 brinjal diced
6" piece snake gourd peeled and diced
2 drumsticks peeled and cut in 3" pieces
1 cucumber diced
5-6 string beans, strung and chopped to 1" pieces
1 large onion peeled and diced
1 cup coconut ground to a paste.
2 stalks curry leaves
5 green chillies slit lengthwise
2 tbsp. tamarind pulp or paste as per taste
1/4 tsp. turmeric powder
3/4 tsp. red chilli powder
salt to taste
2 tbsp. oil
Method:


Pour 1 cup water in large deep vessel.
Put to boil, add chilli and turmeric powders.
Add yam, banana, drumsticks, snakegourd, stringbeans.
Cover and simmer for 5 minutes.
Add cucumber, brinjal, onion, cook till tender but not mushy.
Add slit chillies, coconut paste, and simmer for 2 minutes.
Just before taking off fire, add oil and curry leaves.
Serve hot with appams, parottas, rice or even bread!
Making time: 45 minutes
Makes: 5 servings
Shelflife: 1 day

Ridgegourd Theeyal

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Ingredients:
4-5 medium ridgegourds sliced
1 large onion sliced thickly
1 medium onion thinly slivered
2 tomatoes diced
4 green chillies
1 stalk curry leaves
1 cup coconut cut in thin chips
4 dry red chillies
1/2 tbsp. coriander (dhania ) seeds
1/2 tsp. fenugreek seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
salt to taste
2 tbsp. tamarind pulp
3 tbsp. oil
Method:


Heat 1 tbsp. oil in a pan, add following one at a time, fry, drain and remove. Coriander seeds, 2 red chillies, fenugreek seeds (save 8-10 seeds for tempering), coconut and medium onion.
Grind all to a paste adding oil leftover in pan too.
Heat 1 tbsp. oil in same pan, add turmeric powder and ridgegourd.
Stir and saute for 3-4 minutes till crunchy.
Take off heat, pile in tomatoes, slit chillies, curry leaves, ground paste, tamarind, salt.
Sprinkle 1/2 cup water over contents of pan, return to heat
Cook covered till gravy thickens.
Stir once in between. Take off heat.
Heat remaining oil in a small pan.
Add mustard seeds, 8-10 fenugreek seeds, remaining red chillies
Allow to splutter.
Add sliced onion, stirfry for 2-3 minutes.
Add to curry, cover and allow tempering to permeate.
Remove lid,stir gently.
Serve hot with practically anything like rice, chapatis, puris, etc.
Making time: 45 minutes
Makes: 3-4 servings
Shelflife: 1 day

Variations: One may make theeyal in the same way with a variety of vegetables like brinjals, bottlegourd, Gherkins, zucchini, etc. An interesting dish can be made the same way using cauliflower or broccoli too.

Vermicelli Payasam

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Ingredients:
1/2 cup fine vermicelli
2 tbsp. sago grains
1 cup water
1 litre milk
few drops saffron colour (optional)
1/2 cup sugar
1 tbsp. halved cashews
1 tbsp. raisins
2 tsp. ghee
1/2 tsp. cardamom powder
1-2 drops rose or kewra essence
Method:


Heat ghee in a heavy pan, fry cashews, drain keep aside.
Fry raisins lightly, drain keep aside.
Add in vermicelli, stir and roast till light golden.
Add sago, stir. Add water, bring to a boil.
Allow to cook till water is almost absorbed.
Loosen gently with spatula, add milk, bring to a boil.
Add sugar, cardamom, fried dryfruit, essence, colour.
Cook for 2-3 minutes, stir to keep from scalding.
Serve hot, or chilled as dessert.
Making time: 20 minutes
Makes: 3 servings
Shelflife: 1 day

Cabbage Thoran

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Ingredients:
1 medium cabbage, cut into thin strips
2 onions finely slivered
1/2 tsp. mustard seeds
1/2 tsp. rice grains
2 dry red chillies broken in half
2 tbsp. oil
3-4 curry leaves
salt to taste
Grind to a paste:

3/4 cup fresh coconut grated
1/2 tsp. cumin seeds
3 flakes garlic
2 green or red fresh chillies
2-3 pinches turmeric powder

Method:


Put ground paste in a pan, cover with cabbage.
Sprinkle some salted water, cover and cook till steam is given out.
Stir gently, sprinkle some more water, cover and keep aside.
Heat oil in a small pan, add rice and mustard seeds.
Allow to splutter, add chillies, curry leaves and onions.
When onions are transparent, pour over cabbage mixture.
Simmer again, stirring gently, till all water is evaporated.
Serve hot with rice, chappati, etc.
Making time: 15 minutes
Makes: 6 servings
Shelflife: 1 day

Pineapple Pachadi

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Ingredients:
2 cups pineapple pieces (approx 1/2")
1/2 cup water
Salt as per taste
3 tbsp sugar
1/2 tsp turmeric powder
1/4 tsp mustard
1 red chilli
1 tsp cumin seeds
3/4 cup grated coconut
For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
2 green chillies, slit
1/4 tsp urad dal
4-5 curry leaves

Method:


Grind together mustard, chilli and cumin seeds
Grind coconut into fine paste
Mix coconut and chilli paste
Boil pineapple pieces in water with turmeric and salt
Cook till the pieces are tender
Add sugar and stir well
Cook till required consistency (like a syrup)
Add coconut mixture
Remove from fire
Heat oil
Add urad dal and then mustard seeds
After seeds splutter add green chillies and curry leaves
Put the seasoning in the pineapple mixture
Put on gas, and cook for 1-2 mins
Remove from fire and garnish with chopped coriander leaves

Channa Dal Curry

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Ingredients:
1 cup channa dal, washed and soaked for 1 hour
1 cup coconut milk
1 cup grated coconut
1 tbsp lemon juice
1/4 tsp crushed ginger
1/2 tsp garlic paste
1 onion, chopped finely
3 tbsp oil
2 green chillies, slit
4-5 curry leaves
Mix powders:
1/2 tsp red chilli powder
1 tsp coriander seeds powder
1 tsp cumin seeds powder
1/4 tsp turmeric powder
1/4 tsp garam masala

Method:


Cook channa dal in 1-1/2 cups water till tender, add more water if reqd
Heat oil in a pan
Saute onion till transparent
Add ginger, garlic, curry leaves and green chillies
Add mix powders
Saute till oil separates
Add 1 cup water
Bring to boil
Add cooked dal and 1/2 of grated coconut
Cook for 10 min, till gravy is thick
Add coconut milk
Remove from fire when reqd consistency is attained
Garnish with remaining grated coconut

Plantain Errisery

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Ingredients:
1/2 kg plantain
Salt as per taste
1 tbsp oil
1/4 tsp mustard seeds
Make a paste of:
3 red chillies
8-10 black pepper
1 cardamom
1/4 tsp cumin seeds
1 cup grated coconut
Brown the paste in 1 tsp of oil

Method:


Peel and diced the plantain
Cook the plantain with salt in water
After plantain are cooked, add the paste
Cook till the gravy thickens
Heat 1 tbsp oil
Add mustard seeds
When they splutter, add the plantain curry
Cook for 5 mins
Serve with rice

Spicy Misal

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Ingredients
For poha:

1 cup poha (flaked or beaten rice)
1 tbsp. peanuts
1/8 tsp. turmeric powder
salt to taste
lemon to taste
1 tbsp. oil

For misal:

1 cup small variety matki (brown variety of kidney bean) (soak overnight)
2 med. potatoes boiled
1/2 tsp. black maharashtrian masala
1/2 tsp. garam masala
1 tsp. red chilli powder
salt to taste
1 tsp. crushed garlic
1 tsp. crushed ginger
2 tsp. lemon juice
3 tbsp. oil
4 cups water

To serve:

1 cup indian farsan mixture (chivda)
1 cup onions finely chopped
2 tbsp. coriander finely chopped
1 lemon cut into bits
10 slices of plain bread

Method

For poha:


Wash drain and allow the poha to soften for 15 minutes.
Lightly fluff up with fingers to separate grains.
Heat oil in a saucepan, add peanuts and brown on low.
Add poha, salt, turmeric and stir gently.
Cover and allow to heat well. Stir once in between.
Add lemon, and toss to spread evenly. Keep aside.
For misal:


Chop potatoes into big pieces.
Wash, drain matki.
Boil the matki in plenty of water, till tender, but do not allow seed to burst.
Drain and keep aside.
In one cup water, make paste of all masalas.
Heat oil in a large, deep saucepan, add ginger garlic and stirfry for 1 minute.
Add masala paste and mix well. Add potatoes.
Stirfry till oil separates. Add boiled drained matki.
Add remaining 3 cups water. Allow to boil.
Simmer on low for 10- 15 minutes till oil forms layer on top.
Add salt, lemon juice, and check seasoning, adjusting as required.
To serve:


In individual serving bowls, place a tbsp. of poha on bottom.
Spread a tbsp. of farsan over it.
Pour a ladle full of misal (stir while taking) over it.
Garnish with chopped onion, coriander, and a piece of lemon.
Serve hot with slices of plain bread.
Making time:45 minutes (excluding soaking time)
Makes: 5 servings
Shelflife: Misal may be frozen and reused after thawing.

Note:
Serve over the table and allow the guests to assemble their own.
See that the misal is piping hot while poha and other accessories are served cold.

Pithala Bhakri

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Ingredients
For pithala:

1 cup gram flour
4-5 green chillies finely chopped
2 sprigs spring onions finely chopped
1 onion finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
1/2 tsp. mint leaves finely chopped
1/2 tsp. ginger grated
1/2 tsp. garlic grated
1/4 tsp. turmeric powder
1 tsp. lemon juice
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
2-2 1/2 cups water

For Bhakri:

2 cups bajri, jowar or maize flour
salt to taste
water to knead

Method

For Pithala:


Make smooth paste of water, salt, turmeric, lemon and flour.
Mix in ginger, garlic, spring onion and green chilli. Keep aside.
Heat oil in a deep heavy vessel.
Add seeds, asafoetida, allow to splutter.
Add onions, curry leaves, coriander, mint and stirfry for 2-3 minutes.
Add batter, stirring simultaneously.
Stir non-stop with a large ladle till all the lumps break and boil.
When boil is reached, check taste for salt, chilli etc., adjust.
Cook covered loosely, on low for 6-7 minutes, stirring frequently.
Serve hot with bhakri.
For bhakri:


Add salt to flour.
Add water little by little, kneading dough very well.
It should become soft, pliable and smooth.
Kneading well is very important so the bhakri doesn't break.
Take a lump, dust generously with dry flour, pat with palm to flatter.
Use a rotating motion to make circular.
Use very little dry flour to pat.
Make thin or thick as desired.
Place carefully on warm griddle (tawa).
Apply a little water on surface and spread evenly.
When water dries, flip and roast.
Put on direct flame and crisper like naan.
Or semicook all and crisp as required.
Top with ghee (optional) if desired.
Repeat for others as desired.
Serve hot with hot pithala, pickles, curds and raw chopped onions.
Making time: Pithala: 20minutes, Bhakri: 10-15 minutes for 4
Makes:4 servings

Note:
If patting the dough is difficult, roll it using a plastic sheet underneath.
If making all bhakris beforehand place loosely between two large clean cloth, to absorb excess moisture.