Prep Time: 20 min
Soaking Time: 20 minCooking Time: 15 min
Serves: 2 to3
Ingredients - Coarse Sooji / Upma rava (dry roasted & cooled) - 1 cup
- Fresh thick curd - 3 to 4 tbsp
- Water - 1.25 cups
- Lemon juice - 2 tsp
- Turmeric powder - pinch
- Eno fruit salt - 1 tsp
- Fresh tender ginger (grated) - 2 tsp
- Green chilly (deseeded & chopped finely) - 1 medium sized
- Vegetable Oil - 2 tbsp
- Vegetable oil (to grease pan) - 1 tbsp
- Salt - to taste
- Sugar - 1/2 tsp
For seasoning - Vegetable oil - 2 tbsp
- Mustard seeds - 1 tsp
- Sesame seeds - 2 tsp
- Asafoetida powder - pinch
- Curry leaves - 12 to 15
- Dry red chillies (vertically slit & deseeded) - 4 to 5
- Green chillies (vertically slit & deseeded) - 4 to 5
For garnishing - Fresh/frozen grated coconut (optional but recommended) - 2 tbsp
- Cilantro (finely chopped) - 3 tbsp
Method - Dry roast rava until light brown; set aside to cool.
- Beat curd well, add water, salt, sugar, lemon juice, turmeric powder, grated ginger, chopped green chillies; combine well.
- Add the above spiced curd water to the roasted and cooled rava; add vegetable oil; set aside for twenty min.
- Transfer sooji mixture in to a vessel, do not cover with lid; steam cook for about 15 min without the cooker weight.
- Meanwhile heat oil in a tadka ladle; add mustard seeds & let it splutter.
- Add sesame seeds; saute for a min or two on low flame.
- Add asafoetida powder, curry leaves & saute for a min.
- Switch off gas; add vertically slit, deseeded green chillies, red chillies; mix well & set aside.
- Once sooji dhokla is done, give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
- Cool dhokla completely before cutting them in to desired shapes or else they stick to the pan.
- Season & garnish with the above mentioned ingredients.
- Serve along with green chutney and dates, tamarind chutney.
Other names - Thakkali Thokku / Thakkali Oorugai / Tomato Pickle
Prep Time: 20 min
Cooking Time: 45 to 50 min
Shelf Life: For about a month or two when refrigerated.
Ingredients - Tomatoes (Bangalore Thakkali) - 24 medium sized
- Tamarind extract (neither thick nor too thin) - 1/2 cup
- Red chilly powder - 4 tbsp
- Thick jaggery extract - 2 tsp
- Sesame oil - 1/2 cup
- Salt - 3.25 tbsp
For seasoning - Sesame oil - 1/4 cup
- Mustard seeds - 2 tsp
- Broken dry red chillies - 6
- Fenugreek seeds (pounded) - 1.5 tsp
- Fresh curry leaves - few
- Garlic (crushed) - 20
Method- Wash all tomatoes one by one in water; pat dry & set aside.
- Cut each tomatoes in to half, then in to four & then in to eight pieces.
- Heat half cup of sesame oil in a heavy bottomed wok, add the tomato pieces & cook on high flame for about 5 min.
- Reduce flame to medium; cook for about 25 min, stirring contents at regular intervals to avoid sticking to the wok.
- Now add tamarind extract, red chilly powder, salt, jaggery extract; cook for another 20 min until oil separates.
- Stir contents well towards the end of the process so that the oil separates completely; allow to cool.
- Adjust ingredients according to taste.
- Heat quarter cup of oil in another pan, add mustard seeds & let it splutter.
- Add broken dry red chillies, curry leaves & saute for few sec.
- Now add crushed garlic, pounded fenugreek seeds; saute for a min on low flame.
- Set aside the seasoning for about 15 to cool completely.
- Add the seasoning to the cooled tomato mixture & combine well.
- Set aside the tomato thokku for half an hour.
- Store in a dry, air tight plastic container / Tupperware / glass bottle & refrigerate for further use.
NOTE - Adjust salt, red chilly powder, tamarind extract & jaggery according to taste.
- Can also grind the cooled tomato mixture (before adding the seasoning) to a smooth paste if preferred.
- Use Naattu Thakkali for that tongue tickling tangy thokku.
- Can reduce the amount of tamarind extract when using Naattu thakkali for the recipe.
- Pound raw fenugreek seeds using a Pestle & Mortar.
Prep Time: 25 min
Serves: 2 to 3Ingredients - Puffed rice / Pori - 4 cups
- Omapodi / Sev - 1 cup (or) as reqd
- Pani pooris (left overs in my kitchen) - 10 to 12 no's
To saute the puffed rice - Vegetable oil - 1 tbsp
- Red chilly powder - 1 tsp
- Turmeric powder - 1/2 tsp
Vegetables - Onion (chopped) - 2 medium sized
- Carrot (grated) - 2 small sized
- Cucumber (finely chopped) - 1 medium sized
- Raw mango (finely chopped) - 3 tbsp
- Tomato (finely chopped) - 2 medium sized
- Potatoes (cooked, cooled & diced) - 2 medium sized
Other ingredients - Raw peanuts (cooked) - 1/2 cup
- Dates & tamarind chutney - to taste
- Green chutney - to taste
- Chaat masala (store bought) - to taste
- Lemon juice (optional) - to taste
- Cilantro (finely chopped) - 4 tbsp
Method
Step I - Prepare both the chutneys the previous day & store in refrigerator.
- Heat a tablespoon of vegetable oil in a pan, add turmeric powder, red chilly powder, puffed rice; saute for 3 min on low flame; set aside.
- Wash, chop and grate the vegetables; set aside.
- Soak coriander leaves in water for 10 min; gather all the leaves; wash leaves for about 3 to 5 times in water; drain; chop finely & set aside.
- Soak raw peanuts in water overnight; pressure cook for about 8 whistles along with salt, turmeric powder; allow to cool; drain water & set aside.
- Wash, cut potatoes in to two halves; pressure cook for about 4 whistles; allow to cool; dice & set aside.
Step II - Add sauteed puffed rice,crushed pani pooris in a large mixing bowl.
- Add required amount of chopped, grated and diced vegetables; mix well.
- Add cooked peanuts, chaat masala, lemon juice and mix well.
- Add both the chutneys; combine well.
- Adjust ingredients according to taste.
- Garnish with finely chopped cilantro & omapodi.
NOTE - Can substitute crushed pani pooris with paapdi.
- Can add more red chilly powder to the bhel poori for extra hot taste.
- Can also add roasted peanuts instead of cooked peanuts.
Other names - Stuffed Eggplant Roast / Stuffed Aubergine Roast
Prep Time: 20 minCooking Time: approx 45 min
Serves: 3
Ingredients - Brinjals (Violet & White striped) - 12 small sized
- Tamarind extract (neither thick nor too thin) - 1/2 cup (adjust to taste)
- Water - 3/4 cup
- Vegetable oil - 3 tbsp
- Salt - to taste
- Ghee - 3 tsp
To grind to a smooth paste - Onions (peeled, washed, sliced & sauteed) - 2 medium sized
- Thick jaggery extract (adjust to taste) - 3/4 tbsp
- Poppy seeds - 1 tbsp
- Garlic pods - 10
- Ginger (crushed)- 1" piece
- Cinnamon - 1" stick
- Dhania powder - 1 tsp
- Cumin powder - 1/2 tsp
- Sambhar powder - 1 tsp
- Red chilly powder - 1/2 tsp
- Kashmiri red chilly powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Salt - to taste
For seasoning - Fenugreek seeds (pounded) -12 no's
- Curry leaves - few
Method
To quarter the brinjals - Gently discard the stems of each brinjal; wash & pat dry.
- Using a sharp knife, quarter each brinjal from the bottom towards half way of the upper part.
- Repeat same method to quarter all the brinjals; set aside.
To prepare the stuffing - Heat ghee in a wok / pan, add garlic pods, crushed ginger, cinnamon stick; saute for a min or two.
- Add the sliced onions and saute for about 3 to 4 min on high flame until golden brown; set aside to cool.
- Once cool, grind to a coarse paste along with all the other ingredients mentioned above.
- Stuff each & every quartered brinjal with about a teaspoon of the coarse paste gently and patiently; set them aside.
- Stuff all the quartered brinjals in similar manner.
- Keep aside the left over coarse paste for further use.
To prepare stuffed brinjals - Heat vegetable oil in a pan, add curry leaves; saute for few sec.
- Add pounded methi seeds; saute just for 5 to 6 sec until the aroma emanates the kitchen.
- Place the stuffed brinjals in the oil along with the left over coarse paste and cook on high flame for 2 min.
- Cover with lid and let them cook on low flame for about 15 min.
- Stir fry contents at regular intervals to ensure even cooking as well as to avoid them sticking on to the pan.
- Add the tamarind extract and three fourth cup of water.
- Bring to boil; reduce flame to low; cover with lid and cook for about 15 min until fairly dry.
- Open lid; cook on low flame for about 10 min until the brinjals get dry roasted perfectly.
- Switch off gas & transfer contents on to a casserole.
- Serve hot with steamed rice, sambhar, rasam, chapathis, rotis and phulkas.
Other name - Thenga ~ Pottukadalai ~ Inji ChutneyPrep Time: 15 minServes: 3 to 4Ingredients - Fresh / frozen coconut - 3/4 cup
- Roasted gram dhal - 1/4 cup
- Ginger (peeled, washed & chopped) - 1" piece
- Tamarind extract (optional) - 1 tbsp
- Green chillies (washed & broken) - 2
- Water - 1/2 cup
- Salt - to taste
For seasoning - Sesame oil - 3 tsp
- Mustard seeds - 1/2 tsp
- Broken dry red chillies (optional) - 1 to 2
- Split urad dhal - 1 tsp
- Curry leaves - few
Method - Grind all ingredients to a smooth paste using a blender / mixie / food processor, adding water little by little at regular intervals.
- Heat oil in a tadka ladle on medium flame, add mustard seeds & let it splutter.
- Add split urad dhal, dry red chillies & saute for a min or two on low flame.
- Switch off gas, add curry leaves & saute for few sec.
- Add the seasoning to the chutney & mix well.
- Serve as a side dish along with idlies, dosas, pooris, upmas, chapathis, phulkas and rotis.
Other name - Curd Rice
Prep Time: 20 min
Cooking Time: 15 min
Serves: 3 to 4
Ingredients - Raw rice - 1 cup
- Water - 3 cups
- Whole milk (boiled & cooled) - 3 cups
- Milk cream - 1/2 cup
- Fresh thick curd (non sour) - 1 tsp
- Salt - 1/2 tsp
- Carrot (peeled, washed & grated) - 1/2 cup
- Cucumber (peeled, washed, finely chopped & squeezed) - 1/2 cup
- Pomegranate seeds - 1/2 cup
- Ginger (grated) - 1/2 tbsp
For seasoning - Sesame oil - 1 tbsp
- Curd chillies / More milagai (roughly torn) - 4 to 5
- Mustard seeds - 1 tsp
- Split urad dhal - 1 tsp
- Asafoetida powder - 1/2 tsp
- Curry leaves - few
- Broken cashew nuts - few
For garnishing - Cilantro (finely chopped) - 4 to 5 tbsp
- Seedless green grapes - 10 to 15 no's
Method - Soak rice in water for half an hour; drain water.
- Wash rice well in water for about 3 to 4 times and drain water.
- Pressure cook rice adding three cups of water for about 3 to 5 whistles.
- Give a standing time to the pressure cooker before opening the lid.
- Mash hot rice adding enough salt using a ladle.
- Stir in whole milk little by little & mix well with the help of the ladle.
- Add milk cream, curd & mix well once again.
- Add grated carrot, chopped and squeezed cucumber, grated ginger and pomegranate seeds; combine well.
- Meanwhile heat oil in a tadka ladle and add mustard seeds & let it splutter.
- Add split urad dhal, roughly torn curd chillies, asafoetida powder, cashew nuts; saute for a min or two on low flame.
- Switch off gas; add curry leaves & saute for few sec; set aside to cool.
- Add the seasoning to the curd rice & mix well.
- Garnish with finely chopped cilantro & seedless green grapes.
- Serve along with home made mango avakkai pickle or any other pickle of your choice.
NOTE - Cooked rice should be hot enough to be mashed; do not allow rice to cool.
- Curd chillies are the best substitutes for green chillies as they impart rich flavor & taste to the curd rice.
- Add less amount of salt while preparing the curd rice; add required amount of salt only at the time of serving.
- Add only a teaspoon of curd and more quantity of milk if the curd rice has to be served after long hours; add two to three cups of fresh, thick, non sour curd when it has to be served immediately.
- Can store the prepared curd rice either in refrigerator or keep it in a wok / pan filled with water when it has to be served after long hours.
Other name - Sweet Tamarind ChutneyPrep Time: 15 min
Cooking Time: 35 min
Ingredients - Thick jaggery syrup - 1 cup
- Black dates (deseeded) - 15 no's
- Tamarind - small orange sized
- Hot water - 1 cup + 1/4 cup
- Water - 1.25 cups
- Red chilly powder - 1/2 tsp
- Kashmiri red chilly powder - 1/2 tsp
- Fennel seeds powder - 1/2 tsp
- Roasted cumin powder - 1 tsp
- Black pepper powder - 3/4 tsp
- Dry ginger powder - 1/2 tsp
- Black salt - 1/2 tsp
- Salt - 1 tsp
Method - Soak tamarind in a cup of hot water; set aside.
- Soak deseeded dates in quarter cup of hot water; set aside.
- Meanwhile dry roast cumin seeds; allow to cool & pound using pestle and mortar.
- Squeeze out tamarind extract, dilute with one and a quarter cups of water; strain & set aside.
- Grind dates in a mixie / blender / food processor adding dilute tamarind extract to a smooth paste.
- Heat thick jaggery syrup, dilute tamarind extract, dates paste in a wok/pan on high flame for 5 min.
- Reduce flame to medium, add red chilly powder, kashmiri red chilly powder & cook for about 25 min.
- Reduce flame to low & cook for about 3 min.
- Add fennel seeds powder, pounded cumin powder, black pepper powder, dry ginger powder, black salt, salt; mix well & cook for another 2 min.
- Let the chutney become quite thick in consistency; whenever required dilute with enough water as per desired consistency.
- Adjust ingredients according to taste.
- Allow to cool & refrigerate for future use; stays fresh for about a month or two when refrigerated.
- Serves best along with all the chaat items, samosas, kachoris, dhoklas, bhel poori, pani poori, pakoras and also for dahi vadas.