This recipe book is dedicated to Latha for her 60th

birthday.
The family did not know what to get you, so we all de-
cided to contribute some of our favorite recipes in the
hopes that you may use them over the years. Although
we believe these recipes are delicious, please hold only the
contributor responsible for poison attempts, etc.
For any recipe clarifications, please contact the contrib-
utor. When you do so, please feel free to complement them
on their excellent grammar, spelling, and general writing
skills.

Wishing you a very happy birthday, and happy cooking,

The Jayaram Family
 Contents
Adai Dosa With Sprouts 2 Salad Dressing 32
Gojju Awallakki 3 Moong Misal 33
Salade Torontoise 4 Tofu Upittu 34
Fall Colours Harvest Salad 5 Pineapple Rasam 35
Authentic Mushroom Soup 6 Baked Nipattu 36
Easy Vegetable Soup 7 Baked Cutlet 37
Ragda Patties 8 BTT: Bowl Thumba Tarkari 38
Egg Roll 9 Congress Kadlekai 39
Jalepeno Gojjus 10 Paneer Butter Masala 40
Kichadi11 Thumbgai41
Corn Kichadi 12 Authentic Punjabi Chole 42
Sodhi13 Kothambari Chutney 43
Indian Ginger Wasabi 14 Tomato Yenegai 44
Tomato Bhaat (North Style) 15 Sabudana Kichadi 45
Fruit Saasam 16 Batata Raita 46
Cranberry Chutney 17 Thenga Manga Chutney 47
Mushroom Fry 18 Corn Bhel 48
Corn Bread Pakoda 19 Menthya Ogre 49
Khara and Sweet Chitunde 20 Chayote Kadag Pachadi 50
Colorful Vegetable Pickle 21 Mushroom & Peas Kurma 51
Brocolli Morkolumb 22 Baingan Bhartha 52
Baby Lima Curry or Rice 23 Rukku’s Delicacy 53
Chayote & Lima Palya 24 Damroot54
Arvi Fry 25 Eggless Chocolate Cake 55
White Turnip Palya 26 Peanut Chikki 56
Zucchini Paal Kootu 27 Badam Kheer 57
Sundal Kozhumbu 28 Tender Coconut Mousse 58
Yellow Otappa 29 Parp Payasam 59
Kothambari Rasam 30 Rotti Biscuit 60
Sundal Kozhumbu 31 Walnut Barfi 61
 Appetizers & Snacks

Adai Dosa With Sprouts

contributed by Chandri Sreennivas
ingredients preparation
1 cup toor dhal 1. Soak all of the dhals for about 2 hours along with the
1 cup urad dhal sprouts and other masala and salt.

1 cup gram dhal 2. Grind everything to a smooth paste (dosa batter con-
sistency).
1 cup moong dhal
3. Immediately begin to make dosas.
1 tbsp sprouted moong matki
4. For added taste, add coriander.
1 tbsp sasoor
5. Serve with coconut chutney or chutney powder.
1/4 grated coconut
1 1/2 tsp jeera
8-10 chilis
hing
haldi
salt
2” ginger

2
 Appetizers & Snacks

Gojju Awallakki
contributed by Chandri Sreennivas
ingredients preparation
250g Awalakki (thick or me- 1. Grind the awalakki in a mixer until it reaches a uni-
dium) form, powder consistency.
1 1/2 tbsp tamarind paste 2. Add enough tamarind juice and water to the awalakki
1/2 cup jaggery powder to make a smooth paste.

1 tbsp rasam powder
1/4 grated coconut
1/2 cup ground nut
curry leaves
3. Add rasam powder, jaggery, and salt to this mixture.
Mix well and let sit for about 2 hours.
4. In a kadai, heat up some oil and drop in mustard
seeds, hing, curry leaves, red chilis, gram dhal, urud
dhal, ground nut, and haldi.

mustard seeds 5. Once the mustard seeds begin to pop, add this mix-
ture to the awalakki and grated coconut. Mix well.
hing
6. Let this sit for about 5 minutes, and serve it with yo-
gram dal gurt.
urud dhal
red chilis
1/2 cup haldi oil
salt (to taste)

3
 Appetizers & Snacks

Salade Torontoise
contributed by Alex Horsky
ingredients preparation
1 large head Boston-lettuce 1. Arrange the lettuce leaves on a large platter or in a
leaves, washed and dried (you shallow bowl.
can use other colourful lettuces
2. Shortly before serving, toss the beans with the shal-
as well, but not iceburg lettuce)
lots, vinaigrette, and salt and pepper.
1 lb green beans, cooked, with
3. Baste the tomatoes with a spoonful of vinaigrette.
ends cut off
4. Place the potatoes in the center of the platter.
2 tbsp minced shallots
5. Lay the beans out like spokes from the centre of the
2/3 cup Alex’s salad dressing,
platter.
but without sesame oil
6. Arrange halved tomatoes at regular intervals toward
salt and freshly ground pepper
the outside of the platter, so that the edge of the platter
3 or 4 ripe red tomatoes, cut is dotted with tomatoes.
into wedges (or 10-12 cherry
7. Place small mounds of tuna at regular intervals.
tomatoes, halved)
8. Ring the platter with slices (circles) of hard-boiled
3-4 small potatoes, peeled,
egg.
cooked and sliced into circles
9. Lay the anchovies out at regular intervals, across the
optional -- one 6 oz can chunk
eggs.
tuna, preferably oil-packed
10. Spoon more vinaigrette over all; scatter on olives,
optional -- 6 hard-boiled eggs,
capers, and parsley, and serve.
peeled and halved
optional -- 1 freshly opened
can of flat anchovy fillets
1/2 cup small black Niçoise-
type olives
3 tbsp capers
3 tbsp minced fresh parsley or
coriander

4
 Appetizers & Snacks

Fall Colours Harvest Salad

contributed by Alex Horsky
ingredients preparation
1/2 head of raw purple cabbage Follow these directions loosely, and adjust quantities
10-15 raw carrots (red, orange, depending on how much grated veggies you start with.
and yellow) 1. Grate the cabbage, carrots, and apples.
2 peeled cored apples (lean 2. Toss in the walnuts, cranberries, pumpkin seeds, co-
towards sweeter varieties, i.e. riander leaves, and sprouted peas or beans.
gala, empire)
3. Toss all the ingredients with Alex’s salad dressing.
1/2-3/4 cup chopped walnuts
1/2-3/4 cup dried cranberries
(or raisins)
1/2-3/4 cup pumpkin seeds
1/2-3/4 cup chopped coriander
leaves
1 cup sprouted peas/beans
1/2-3/4 cup Alex’s salad
dressing

5
 Appetizers & Snacks
Authentic Mushroom Soup
contributed by Suma Srishaila
ingredients
portabella mushrooms
shitake mushrooms
crimini mushrooms
1/2 cup red onions
3 cloves garlic
butter
2 tbsp all purpose flour
coarsely ground pepper
salt
vegetable broth
turmeric
optional -- garlic powder
2 cups half and half
1 tsp gravy master
preparation
1. Slice the portabella mushrooms, shitake mushrooms,
and the crimini mushrooms.
2. Slice the red onions, mince the garlic, and saute in
butter.
3. Saute the mushrooms in the mixture.
4. Stir in the flour, pepper, and salt.
5. Add vegetable broth.
6. Cook over medium heat while stirring constantly until
the mixture starts to bubble.
7. Add the termeric and garlic powder (optional) and
cook for another 5 minutes.
8. Stir in the half and half and 1 tsp gravy master over
low heat.
9. Do not boil the mixture! Remove soup from stove be-
fore it begins to boil and serve.
6
 Appetizers & Snacks

Easy Vegetable Soup

contributed by Suma Srishaila
ingredients preparation
carrots This is a very flavorful and healthy soup. I like to make
potatoes a big pot of it and take it over the week for lunch with
some nice breads and cheese. It also makes for a good
optional -- celery sticks appetizer in a fall or winter party
onions
olive oil 1. Chop into chunks carrots, potatoes, celery sticks (op-
salt tional), and onions

sugar 2. Saute lightly in olive oil

pepper 3. Pour enough water to cover the vegetables and place

it on simmer with the lid for about 40 - 45 minutes
bay leaves
(Simmering the vegetables gives the soup a lot of flavor)
optional -- oregano
4. Add salt, sugar, pepper, bay leaves and oregano (op-
1 can tomatoes tional) while simmering
1 can black beans or pasta 5. When half done add one can of tomatoes and con-
tinue to simmer
6. Can also add a can of black beans or pasta just before
it is done
7. Serve steaming hot and enjoy!! (Way better than
Campbells - I can promise you that)

7
 Appetizers & Snacks

Ragda Patties
contributed by Kala Charlu
ingredients preparation
1 cup cooked ragda (small size 1. Fry in oil ginger, garlic paste
beans)
2. Add onions and fry nicely
1 onion chopped
3. Add tomatoes, fry nicely.
2 tomatoes chopped
4. Add dhania, jeera powder and chili powder.
ginger/garlic paste
5. Add cooked beans, salt.
Masala powders
6. Boil well. Keep Aside
Alu Patties made out of 5-6
7. Make alu patties (shallow fry)
potatoes
8. Serve 2 alu patties on a plate, Cover with curry.Sprin-
Sweet/sour Chutney
kle sev, chopped onions, chutneys, and kothmir.
Mint Chutney
chopped onion
Sev
Kothmir

8
 Appetizers & Snacks

Egg Roll
contributed by Kala Charlu
ingredients preparation
2 eggs 1, Heat tava.
milk 2. Pour 1 karandi egg mixture.
salt Put chappati on it. Press a little. Let it cook until egg
chapatis mixture doesn’t fall off.
ketchup Turn and cook.
onion slices 3. Spread ketchup, onion slices with lemon & salt,
lemon cheese shredded and kothmir and finely chopped green
chilies.
shredded cheese
4. Roll like a kathi roll and serve. Roll a napkin on side to
kothmir hold and eat!
green chilis -- finely chopped
Instead of egg ---
Alu, peas and tomato
Add jeera powder, mirchi powder and salt. Add green
chutney & sweet chutney
Fill chappati with this mixture and same toppings. mix-
ture does not fall off.
Turn and cook.

9
 Entrees

Jalepeno Gojjus
contributed by Suma Srishaila
ingredients preparation
Jalepeno Peppers Slice jalapeno and green peppers into big chunks
Green Peppers - Thadka mustrad seeds, pepper, ¼ tsp methi seeds,
turmeric, hing, kadipattha, kadle purp and uddad dal

Seasoning: - Add jalapenos and capsicum and saute lightly till the
raw smell goes away
Mustard seeds,
- Add tamarind water as needed to bring upto the
pepper quantity of gojju that you need for serving (The thadka
turmeric should match the gojju quantities as it is the most fla-
vorful part of the recipe)
Hing
- Add salt and jaggery as needed and boil until the raw
smell of the tamarind goes away
- Take 1tsp rice flour and add water to make it into a
paste
- Add this to the gojju to make it thicken and bring to
the right consistency

10
 Entrees

Kichadi
contributed by Suma Srishaila
ingredients preparation
Rice 1/2 cup - Pour half cup rice, half cup toor dal and half cup
Moong Dal 1/2 cup moong dal directly into the pressure cooker

Bay Leaf - 1
turmeric
salt
chili powder
Sambar or Rasam Pd - 1 tsp
Milk
Vegetables - Potatoes, Green
beans, peas
This rice dish is usually a hit at
parties or for an everyday meal
at home. It is a quickie and can
be made in large quantities very
easily. It can be served with a
jalapeno gojju and/or orange
thair pachdi)
- Add water and milk as needed to cook : For example
if you need 6 cups of water to cook the rice and dals to-
gether, use 4 cups water and 2 cups milk to make a total
of 6 cups. Make sure that you add more than the usual
amount of water/milk so that when it cooks you get a
more liquid or gooey (bisi bele like) consistency
- Add bay leaves, turmeric, salt, chili powder as needed,
hing, 1tsp of any other powder like sambar/rasam pow-
der directly to the rice/dal and water (Do not add too
much of the powders as this dish is not a sambar like
dish)
- Add 1 tsp ghee or dalda to the rice and dal
- Chop into chunks potatoes, green beans, peas (op-
tional) and add into the pressure cooker
Take half tsp of cumin and rub it in your hand and add
to the cooker
- Now cover and cook all the above directly in the pres-
sure cooker. (You may need to keep the cooker on sim-
mer for longer to allow the dal/rice/vegetables to cook

11

Corn Kichadi
contributed by Mridula Charlu
ingredients
2 cups boiled American corn
kernels
1/2 cup milk
1/2 cup water
For seasoning: Curry leaves
(karube); 1-2 green chillies
slit lengthwise, finely chopped
ginger, 1/2 tsp cumin seeds, a
pinch of asafoetida
Salt to taste
Entrees
preparation
1. coarsely grind the boiled corn in a mixer. There
should be some whole corn kernels as well. It should not
become pasty.
2. Add the seasoning ingredients to some oil in a pan.
When the jeera seeds start spluttering and you get the
aroma of curry leaves and ginger, add the semi-ground
corn.
3. Saute for two minutes and add milk and water and
salt.
4. Bring to a boil and simmer for 4-5 minutes.
5. Tastes yummy on its own, is normally eaten as one
dish among the regular rotli-shaak-dal-bhaath.
12
 Entrees

Sodhi
contributed by Suma Srishaila
ingredients preparation
Split Moong Dal - 1/3 cup This is a different and tasty recipe from the Tamil Nadu
Vegetables: - Kerala border. I have made it to a south Indian or
North Indian crowd and it usually gets comments. It has
Potatoes to be served with an Indian ginger wasabi ( see separate
Carrots recipe)

Beans
Red Onions - Cook about 1/3 cup paitham purp (moong daal) and
keep aside
- Chop into chunks potatoes, carrots, beans
To Grind:
- Slice red onions
Ginger
-Grind about 1”ginger and 4-5 green chilies to make a
Green Chilies ginger chilly paste
- Now thadka mustard seeds, uddad dal and kadipattha
Tadka: - Sauté sliced onions in the thadka
Mustard Seeds - Add chopped vegetables and little water and cook
Urad Dal - When half cooked add ginger and green chilly paste
Kadipatha - When about 3/4th done add cooked moong dal and
cook for a few more minutes
- Take off the stove and cool

13
 Entrees

Indian Ginger Wasabi

contributed by Suma Srishaila
ingredients preparation
Ginger - 2” This is great with the sodhi. The ginger wasabi offsets
Grated Coconut - 1 tbsp the coconut milk beautifully. Also supposed to be really
healthy!
Oil
Hing
- Slice about 2inches of ginger into circles
Red Chiles - 1 or 2
- Take 1tbsp grated coconut
- 3-4 red chilies
- Now take a little extra oil for thadka and add hing ,
sliced ginger and red chillies
- Saute until the ginger is slightly shriveled and browned
- Add grated coconut and saute till golden brown
- Grind in the mixer with salt and tamarind to chutney
consistency

14
 Entrees

Tomato Bhaat (North Style)

contributed by Smitha Srishaila
ingredients preparation
To Grind: Season- jeera, bay leaf and green chillies (can include
Tomato - 2 med green chillies in ground mixture if you want more
khaara). Fry chopped onions. Add microwaved peas. Add
Clove - 2 ground mixture and fry until nicely uduru (similar to up-
Cinnamon - 1/2 inch stick pittu consistency). Add dhana-jeera powder.

Yelakki - seeds of 2 pods

ginger - 1 large circle Cook rice uduru. While hot add a little salt, turmeric and
bay leaf to the rice. Wait to cool. Add to the cooked mix-
ture. Add some ghee, mix well and serve hot with Lijjat
Season: paapad! :)
jeera
Bay leaf
Green chillies - 3-5

Other:
Onion - 1 chopped
dhana-jeera powder - 1 tsp
Peas - 1 cup cooked

15
 Entrees

Fruit Saasam
contributed by Geetha Sreenivasan
ingredients preparation
Fruits:- Cut all the fruits into 1 inch pieces and mix them in a
Banana 2, bowl.

Mosumbi -1 or Oranges 4-5
(small),
Apple - 1,
Pineapple pieces- 1 small can,
grapes -black or green-1 big
bunch.
To grind:
1Tbsp mutard, 2 red chillies,
1/2 cup coconut, little haldi, a
piece of jaggery to taste.
Grind the spices to a fine paste with little water.
Mix the paste with the fruits in the bowl.
Add little salt to taste, and toss the salad uniformly.
This dish looks very delicious and goes very well as an
extra dish with rotis. It is nice to eat as salad also.-
When cool add half cup coconut milk with constant stir-
ring
- When fully cool add lemon juice and serve

16
 Entrees

Cranberry Chutney
contributed by Smitha Srishaila
ingredients preparation
I have tried several varieties 1. Add oil to the pan. Season Jeera. And garlic and gin-
of Cranberry Chutney but this ger and fry.
one is my favorite. For a party,
2. Add cranberries, green chillies. Keep tossing on me-
it works very well on a table of
dium heat. Let it cook till cranberries get soft.
chutneys – Cranberry (hot pink),
Pumpkin (yellow), Kotambari 3. Now add coriander, salt. Cover and simmer until
(green) Tomato (red) and Coco- mushy. After about 2-3 minutes add ½ cup water. Cover
nut (white). and cook some more (about 3-4 mins).
1 cup cranberries. 4. Add jaggery at the very end and cook for another 2
minutes. Cool and grind to a smooth paste. Taste – if
3-4 green chillies (jalepenos
very sour add a little sugar.
work too)
½ cup cut coriander
1 large piece ginger (sliced)
3-4 pods garlic (optional)
jeera
Jaggery
Salt

17
 Entrees

Mushroom Fry
contributed by Smitha Srishaila
ingredients preparation
Originally lamb fry, this dish is 1. In heavy pan heat oil. Add the whole garam masala,
a vegetarian version using Port- jeera. Add ginger-garlic paste. Fry. Add onions and fry.
abella mushrooms. The spice Add turmeric, salt. Add curry leaves and green chillies.
levels on this one are high – so
2. Add chopped tomatoes when onions are slightly
you may want to tone it down
cooked. Allow tomatoes to cook till mushy.
(or kick it up a notch!) based on
your target audience. 3. Now add mushroom chunks. Add water (approx 1
cup), salt. Cover and cook for about 10 mins. Reduce
Whole Garam Masala – Bay-
flame.
leaf-3, cloves-2, Pepper pow-
der– 1/2tsp, cinnamon – ½ inch 4. Make “Indian Pesto”. Crush garlic, cumin, black pep-
stick. per corns with pestle. In a small pan add a cube of but-
ter. Fry this coarse paste. Add chopped coriander leaves.
Jeera- ½ tsp
Now add a little dhania powder, jeera powder and red
Onion – 1 cup chopped chili powder.
Turmeric 5. Now pour this into the cooked mushrooms and let it
Ginger-garlic paste- 1 Tbsp cook for about 4-5 mins. Squeeze lime juice. Serve hot
with rice or rotis.
Curry leaves – 8-10
Green chillies – fine chopped
4-5
Chopped tomatoes – 1 cup

18
 Entrees

Corn Bread Pakoda

contributed by Usha Srishaila
ingredients preparation
Frozen Corn Use unsweetened canned or frozen corn

1 cup chopped Onion in a kadai, Fry one cup chopped onion, green chillies
Green Chilies and salt. Add some pepper powder and frozen corn. May
even add some oregano for flavor.
Pepper
Oregano
In a kadai, roast 2tbspn of maida in 1 tbspn of butter.
Switch off. To this add a mix of milk and water little by
Bread Slices - 6 little constantly stirring. Return to fire and cook slowly.
Add this white sauce to the cooked corn and make a
Grated Cheese thick paste.

Toast bread slices. Spread the corn mixture. Sprinkle

grated cheese. Bake till cheese melts,
Cut into bite size triangles.

19
 Entrees

Khara and Sweet Chitunde

contributed by Usha Srishaila
ingredients preparation
Dry Alu Palya KHARA FILLING:
Make dry aalu palya with out onions.
Sweet Filling: Instead of kothambari add chopped pudina.
Make balls and keep aside.
Grated coconut - 2 cups SWEET CHITHUNDE FILLING:
jaggery - 1 cup In a kadai mix 2 cups grated coconut and 1 cup bella
gas gase - 1 tbsp and 1 tbspn roasted gasa gase. Stir till dry. It should not
be stirred till mithai.
elaichi pd
Remove a little earlier.
Should be able to make balls when cooled add elaichi
Batter: powder and make balls and keep aside.
Udinna vade batter
Salt BATTER
1 tsp rice flour Soak urad dhal and make uddina vade batter, Mix a
pinch of salt, one spoon of rice flour. Use little rice flour
according to quantity of urad batter. If too much is
added the casing becomes hard.
Deep fry till golden brown,

20
 Entrees

Colorful Vegetable Pickle

contributed by Usha Srishaila
ingredients preparation
Vegetables: Chayote, carrot, white turnip, granny smith apple,
Carrot ginger, jalopeno peppers, water chest nut, bamboo
shoot………….
Chayote Squash
White turnip
In the mixie add chilli powd, haldi, mustard, hing grind
Granny Smith Apple to paste. Add this to vegies. Add water and make proper
Ginger kadushar. Put sufficient quantity salt. Squeeze lemons
to taste. Citric acid could be added so that the kadushar
Jalepeno Pepper takes more salty. Add a pinch of preservative to be on
Water Chestnut the safe side.
Bamboo Shoot

Powder - This can be served very next day. No need to wait.

Chili Powder
Haldi
Mustard
Hing

Salt & Lemon Juice

21
 Entrees

Brocolli Morkolumb
contributed by Usha Srishaila
ingredients preparation
Brocolli Florets
Season mustard, jeera. Add broccoli cover and cook with
To Grind: salt.

Dhania - 2 tbsp
Urad - 1tbsp Roast and grind to paste: 2 tbsp dhania, 1tbsp urad, ½
tspn methi, 2 red chilles, and 1tspn rice, hing. Add haldi,
Methi 1/2 tsp 2 green chillies, and 2 tbsp coconut and grind to paste.
Green Chilies - 2 Add curds and give one more jirrrrr

Red Chilies - 2 Pour this on veggie and give only one boil.

Coconut - 2 tbsp Garnish with curry leaves, kothambari.

Cut the balls in halves to make it look more colorful and

serve. Bite size.

22
 Entrees

Baby Lima Curry or Rice

contributed by Usha Srishaila
ingredients preparation
Baby Lima Beans Cook baby Lima.

In a kadai saute onions, green chillies, lots of kotambri

Onions - 1 and garlic (optional).

Green Chiles - 3-4 Grind this to a paste.

Kothambari - Lots Mix the paste to Lima and cook.

Variation: Baby Lima rice.

Make plain palav and add the above curry and mix. Add
ghee and lime juice.

23
 Entrees

Chayote & Lima Palya

contributed by Usha Srishaila
ingredients preparation
Chayote Squash
Lima Beans
Cook Chayote squash separately. Cook Lima or soya
Roast & Grind: granules in pressure cooker.

Urad Dal - 2 tbsp

Channa Dal - 1 tbsp Roast and grind to paste: 2tbsp urad dal, 1tbsp channa
dhal, 1tsp methi, curries leaves, red chillies, hing, 1tspn
methi haldi, 2 tbsp copra and 3 tbsp coconut.
curry leaves
Red Chilies Add this paste to vegetable and Lima. Add tamarind and
Hing salt, and jaggery. Give it a boil, add curry leaves and
season.
Haldi
Copra - 2 tbsp
Note: This is basic naluharemdu recipe. Try it with sweet
Coconut - 3 tbsp potato and black eyed pea.

24
 Entrees

Arvi Fry
contributed by Usha Srishaila
ingredients preparation
Arvi - 1/2 Kg
Cook arvi like potatoes in cooker. Peel and cut into
Season - Mustard seeds cubes.

Curry Leaves
Deep fry the cubes.

Salt In a kadai with little oil season mustard and curry leaves.
Switch off.
Chili Powder
Mix salt, chili powder, any masala like garam and little
Garam Masala amchoor pwd to taste.
Amchur Pd Add the mixture to the fries well while hot.

25
 Entrees

White Turnip Palya

contributed by Usha Srishaila
ingredients preparation
Split Moong Dal - 1 cup
1 cup soaked moong dhal
Kothambari 2 white turnips cut into cubes.
Curry Leaves
Hing In a kadai season for palya as usual add lots of grated
Lime Juice ginger.
Add soaked moong dhal, haldi salt.
Add a little water cover cook.
When 3/4ths cooked add the veggie, more salt and chilly
pwd. Cover and cook till dry. Sprinkle kothambri, curry
leaves, hing, and lime juice.

Note variation: Other veggies could be used instead

of white turnip: Spinach or any greens, Broccoli spears
(don’t know spelling), Asparagus, Mooli grated etc

26
 Entrees

Zucchini Paal Kootu

contributed by Usha Srishaila
ingredients preparation
Whole Masoor - 2 cups 2 cups whole masoor
Soak and pressure cook with just enough water.
Coconut Milk The masoor available in US need not be soaked.

Season - Mustard, Jeera Take two thenga pal extractions from 2-3 tbsp of then-
gai.

Zuchini - 3 2 green chillies and a tsp jeera. With the 2nd extraction
cook cut zucchini.

In a kadai season mustard, jeera, red chilly, green chil-

lies, lots of ginger.
Add one chopped onion and saute till golden brown.
Add cooked dhal and zucchini.
Boil till good consistency.
Lower the flame.
Mix tsp rice flour to the 2nd thenga pal and add to the
dhal.
Bring it to boil but do not boil.
Sprinkle kotambari and hing powder.

27

Sundal Kozhumbu
contributed by Usha Srishaila
ingredients
2cup kabuli channa (soak over
night)
Germinate (optional)
1 or 2 cups of cut brinjal, alu,
and Drumsticks
Entrees
preparation
Pressure Cook channa with salt.
Saute Vegetables in a little oil
in a bowl mix tomato paste, tamarind juice, salt, haldi,
chilli pdr, 1 tbspn dhania powder, ½ tspn jeera pwd. Mix
with hand mixer or grinder.
Add this to the veg.
Grate 1 big red onion and add.
Add water and cover and cook.
Now add channa and let it boil.
Add more masala as needed.
Lower the flame and add ½ cup thenga pal.
When it is about to boil switch off the gas.
Seasoning: mustard, jeera, methi powder, curry leaves,
onion powder, (till gold brown) and hing powder. Switch
off and add a drop of pure ghee for flavor.
Note: This sambhar is not very thick. Do not add too
many veggies. Nugge is a must. Frozen nugge will do.
28
 Entrees

Yellow Otappa
contributed by Usha Srishaila
ingredients preparation
Channa Dal 1/4 cup
Tur Dal 1/4 cup Soak channa dal, tur dal, mung dal in equal quantity.
Mung Dal 1/4 cup Grind with green chillies ginger, red chillies, coconut,
salt, hing to ambvade consistency.

Green chilies
Ginger Add finely chopped onions, and dil OR pudina OR methi
(fresh or kasuri)
Red Chilies
Make otappas on a wet cloth and transfer to a hot thava.
Coconut Turn and cook both sides. With oil.
Salt
Hing

Herbs (Dil or Pudina or Methi)

29
 Entrees

Kothambari Rasam
contributed by Smitha Srishaila
ingredients preparation
Tomatoes- 2
Kotambari soppu- 1/2 katt
Black Pepper- 1 tsp Grind all the ingredients with a 1 Tbsp of cooked toor
Jeera - 1 tsp daal. Heat this ground mixture over medium heat. Add
water as required. Add bella, salt and 1/2 tsp rasam
red chillies - 1-2 powder.
puli - 1 small ball
bella- to taste Season: In ghee (!!) mustard seeds, jeera and karibevu.
toor daal (cooked) - 1 Tbsp

30

Sundal Kozhumbu
contributed by Usha Srishaila
ingredients
The chef of a local Indian res-
taurant shared this recipe with
us. I love the combination of
okra, mosaru and black pepper!
Okra- fried
coconut - 2 Tbsp
Ginger- 1 inch piece
Black pepper- 1/2 tsp
green chillies- 2-3
Kotambari- 1/2 kattu
jeera - 1/2 tsp
tomato diced - 1(optional)
Curds
Entrees
preparation
Season mustard, karibevu, perengayam,. Fry okra. Add
salt, turmeric. When almost done, add diced tomatoes
and cook for about a minute. Allow to cool well.
Grind to a fine paste all the other ingredients with curds
(do not use water). Use a little water to clean the grinder
(keep this water to use later!).
In a separate bowl, take curd and add salt, turmeric,
red chilli powder and perengayam. Beat well. Add the
ground paste and masala water to this curd. Pour on to
cool fried okra. Mix well. Heat VERY briefly on very low
heat. Serve hot.
Note: The tomatoes may sometimes make the curd cur-
dle (!!), so the heat has to be really low and you have to
carefully watch it. To avoid it, you can avoid the toma-
toes all together (though I like that taste!).
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 Entrees

Salad Dressing
contributed by Alex Horsky
ingredients preparation
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar (you Great on greens for a simple salad. OR
can use 1/2 cup of one of these
types of vinegar, if you only
have one) For a colorful veggie salad -- grate equal parts carrots
and purple cabbage, and add one, cored and grated ap-
2 tbsp maple syrup (you can
ple.
use honey mustard instead, if
you have no syrup, and want
more “bite”) Drizzle this dressing on the raw veggies for a healthy
2 tbsp water salad.
1/2 tsp sesame oil
2 tbsp soy sauce Add 1/2 cup chopped coriander, ½ cup pumpkins seeds
and ½ cup walnut seeds to make it even better!
1-2 crushed garlic cloves
ground pepper to taste

32

Moong Misal
contributed by Anupriya Ravi
ingredients
1 teacup sprouted moong
1 teacup fresh curds
sweet and sour chutney
2 chopped tomatoes
2 chopped onions
little cumin seed pd
oil
salt and chilli pd to taste
Entrees
preparation
Heat the oil, add the moong, 1/2 teacup of water and
salt. Cover and cook on a low flame until the moong is
soft.
Beat the curds with a pinch of salt.
How to serve:
Spread the hot moong on a serving bowl (remember
aunty Latha`s famous BTT?!?!)
Top with the beaten curds, the chutney, tomatoes, on-
ions, cumin seed Pd, chilli Pd and salt.
High Protein low carb healthy dish!!!!..I would suggest
this for her evening snack also!!! This is like chat without
oily puris
33

Tofu Upittu
contributed by Rekha Belur
ingredients
Extra Firm Organic Tofu
Veggies: Potato , Onions, peas,
Red Bell peppers (anything you
fancy really but potatoes taste
really good)
Entrees
preparation
- Cut veggies into small cubes
- Season with Mustard seeds, green Chillies, Ginger
- Saute and cook nicely (3/4 done)
- Shred and add in Tofu
- Add Turmeric + Salt
- Saute now on medium high (we want some of the wa-
ter from the Tofu to dissipate)
- Cover and cook for few more minutes and then garnish
with coriander leaves
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 Entrees

Pineapple Rasam
contributed by Rathi Murthy
ingredients preparation
1 can pineapple - > drain and 1.Cook tur dal with lots of water.
save the juice
2. Chop tomatoes and put to cook in water and haldi
4 g chilies
3. Grind green chilies, ginger, ½ cup chopped pineapple
1 small ginger pieces
Kothmir 4. Once the tomato is cooked add the ground mixture
3 tomatoes 5. Add the rem pineapple pieces chopped
Tur dal ½ cup 6. Add tur dal water and salt
7. Boil well together. (If you want spicier, add some
rasam powder also.)
8. Add 3 lemon juices
9. Add chopped kothmir and switch off
Season.

35

Baked Nipattu
contributed by Rathi Murthy
ingredients
I tried out this recipe and we
loved it. It comes out quite
crunchy and seems healthier
than the fried version. Tastes
similar to Iyengar bakery Khara
Biscuit
Ingredients
· 2 cups of maida (All purpose
flour)
· 1/4 cup water (warm)
· 4 tsp sesame seeds
· 1/3 cup oil
· 4 Tbsp butter (melted)
· 1 big red onion (finely
chopped)
· 1 tsp baking soda
· 6 green chillies (finely
chopped)
· Handful of chopped coriander
leaves
· 2 tsp Sugar
· 2 tsp Salt
Entrees
preparation
`1. Take a big bowl and put in maida, sesame seeds, onions, salt,
sugar, soda, chopped coriander leaves, green chillies and mix well.
Add the oil and spread it to the mix. Do the same thing with melted
butter also, big and uneven lumps will form but that is ok.
2. Now add the warm water and make thick dough. At this point if
you feel there is too much onion, do not worry, the more the better
taste. Knead well for about 2-3 minutes and cover this with a damp
cloth. Keep it aside for 30 minutes.
3. Pre-heat the oven to 325 F.
4. Now from the dough that is already prepared, we need to roll out
flat discs. Rolling out like Chapathi did not work out for me as it
sticks to the rolling pin.
5. So instead take small ball of dough and place it in between 2
greased plastic sheets. Apply pressure and make it into flat disc.
Remove the top cover and with the tip of your hands flatten the rolled
dough and make it as flat and even as possible.
6. Take a round cookie cutter or any small round lid and cut out
small rounds. Repeat this process for the remaining dough as well.
7. Place the round cut outs on a greased cookie sheet. Make sure to
poke holes on all of them with a fork, this way the cracker will not
puff and also the air will go out while baking.
8. Bake for about 25 to 30 minutes until they are brown.
TIPS:
1. it is best to take these crackers out of the oven when the crackers
are light brown in color, otherwise the Onion burns and tastes bitter.
2. While making the dough, as less water as possible. Knead ex-
tremely well and keep the dough completely covered in a damp cloth.
3. Roll the discs out as thin as possible, the thinner the better. Use
a Rolling pin if necessary. If the discs are thick, they tend to get soft
and not crispy.
4. I cannot stress this enough. Do not forget to prick on the circular
discs with fork before keeping in the oven.
36
 Entrees

Baked Cutlet
contributed by Rathi Murthy
ingredients preparation
6 big potatoes Mix all together
Carrots – can use frozen
Peas - can use frozen Spread on a baking tray.
Beans Sprinkle with some more crumbs for color.
Little beetroot – optional but Bake first at 450deg then 400 deg for approx 20 mins
adds nice color uncovered
1 ½ sticks butter
¾ can Progresso bread crumbs Note: No need to mash the vegetables too much. Also,
Salt keep it a little thick – and not to put too much bread
crumbs on the top.
G chilies
Ginger
Kothmir
Kadipatha
Amchur

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 Entrees

BTT: Bowl Thumba Tarkari

contributed by Anupriya Ravi
ingredients preparation
Beans I got a nice simple recipe in my mind for Aunty Latha....
Carrot since she loves “BTT”-Bowl Thumba Tharakari!!!!!

Cabbage (Ofcourse Thatha says it should be called TTT TTT –

Thatte thumba tarkari, thirga thirga thogolli)

Simple Tadka -
Cut beans, carrot and cabbage into small cubes. (My
Mustard, mind can`t think of any more vegetables than these!!!)
Hing
Green Chilies Take only 1 tsp oil in a kadai and heat it...add mus-
Curry Leaves tard seeds, hing Green chili and curry leaves. Now add
moong daal and saute for a few mins and then throw
in all the cut vegetables and peas (optional). Add salt
Ofcourse a nice Bowl :) to taste and enough water to cook all the vegetables.
Garnish with coriander (aunty kala need not!!) and lime
juice.

Serving Tips: SERVE IT IN THE BOWL, Top it with yogurt

and Viola, enjoy the wholesome meal!!!!!

38
 Entrees

Congress Kadlekai
contributed by Smitha Srishaila
ingredients
If you have access to lots of Ka-
ribevu and a grinder that makes
really fine powder - this recipe
turns out REALLY well.
preparation
Roast peanuts (can use microwave method). Remove
peel. Break into half. In grinder make a fine dry powder
of karibevu. Run through sieve if necessary to get a re-
ally fine powder.

Kadle kai - 2 cups Now, grind karibevu powder, red chlli powder, manjal,
Red chilli pwd - based on salt and perengayam. Add 1Tbsp oil to kadai. Add the
khaara peanuts. Add powder. Keep stirring on low heat till pea-
nuts are well coated.
Karibevu - lots
Manjal - 1 tsp
Perengayam
Salt

39

Paneer Butter Masala
contributed by Smitha Srishaila
ingredients
I learnt this from an internet
website and my favorite part is
that you can make a really tasty
PBM in less than 15 mins!!
A.1-2 tsp dhania
1 tsp garam masala
1/2 tsp chilli pwd
1/2 tsp Kasuri methi
1 Tbsp ketchup
1 Tbsp tomato puree (can use
paste/sauce)
B. 2 cups - milk
1 cube butter
1 1/2 tsp ginger garlic paste
1/2 onion finely chopped
Cubed paneer - 1 cup
Entrees
preparation
In a bowl, whisk together. Carefully add approximately 1
cup of milk and whisk well. Set aside.
Fry chopped onions till brown. Set aside.
Lightly toss paneer cubes in butter/oil till golden brown.
Set aside on paper napkin. Can also use the paneer di-
rectly without frying.
Heat a cube of butter in a pan. Add ginger garlic paste.
Saute for 2 mins. Add fried onions. Add liquid mixture
(A). Cover and simmer over a low flame. Add salt.
Cook until butter leaves the sides of the pan. Add milk
little by little with continuous stirring to get desired con-
sistency.
Add paneer. Bring to a nice boil.
40

Thumbgai
contributed by Smitha Srishaila
ingredients
Small round eggplants - 10-12
Hurigadle- 1 Tbsp
Coconut grated - 2 Tbsp
Puli= good amount
Bella - accordingly
Red chillies - 6-8
Dhaniya - 2 tsp
Jeera - 2 tsp
Menasu - 1 tsp
Yellu - 2 tsp
Kotambari - 1 kattu
Onion - 1 chopped
.Taalip - mustard seeds, kar-
ibevu, red chillies, manjal and
hing
Entrees
preparation
This I learnt from a North Karnataka friend. I personally
prefer the non-fried version. It goes very well with both
chapati and rice.
Slit the eggplants in half keeping stalk intact. Smear salt
on the insides and set aside.
Grind all the ingredients (except the onions) into a gatti
but fine paste. Fill eggplants with the paste.
Chop onions. Taalip - mustard seeds, Karibevu, Tur-
meric, red chillies and hing. Add the onions and fry for
about 3 mins.
Option 1: Shallow fry the eggplants and add to the paste.
Option 2: Add the stuffed eggplants and saute for just
2-3 mins. Add the remaining paste, water, and pressure
cook. Switch off after 2-3 whistles.
Tip: I have always followed option 2. I use the pressure
pan to saute the onions, etc. And cook the eggplants
directly in it.
41

Authentic Punjabi Chole
contributed by Smitha Srishaila
ingredients
Chickpeas - soaked overnight.
Tamcon - 1 Tbsp (works better
than regular puli)
Onions - 1 small
Garlic - 3-4 cloves
Ginger- 1 inch piece
Green chillies - 2-3
Karibevu - 1 stem
Kotambari - 2 Tbsp
Channa masala powder - 3-4
tsp (approx)
Salt to taste
Entrees
preparation
Cook the chickpeas in pressure cooker with salt. When
done, add 1 Tbsp Tamcon to the cooked chickpeas. Set
aside.
When channa is cooking, chop onions. Fine chop ginger,
garlic, green chilies, and karibevu. Keep aside.
In pan, tadke jeera. Add onions. Add all the fine chopped
ingredients. Let it get done well. When onions are nicely
done (almost brown) add channa masala and let it all get
done for about 5 mins.
Now add this entire onion mix to the cooked chickpeas
(with the water and tamcon). Add kotambari. Simmer for
about 15-20 mins. Taste, and add whatever is needed.
The Channa begins to thicken nicely. Add water if nec-
essary.
When done, turn off. When still hot, garnish with large
slices of tomato and onions- cover.
Serve with pooris/Bathura.
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 Entrees

Kothambari Chutney
contributed by Smitha Srishaila
ingredients preparation
Kotambari- 1 large kattu Wash Kotambari and allow it to dry. Spread the kotam-
Tamarind (fresh brown) - 1 bari. Take approx as much Tamarind as the kotambari is
ping pong ball size! (when spread on the table, both have to be vidi-vidi!!).
The tamarind measurement is very important; otherwise
Green chillies - LOTS! it will turn out very sour.
Dhania- 1 Tbsp
Mentya- 1 tsp Chop kotambari. Fill grinder with kotambari, green
Perengayam - lots chilies, salt. Do not grind yet.

In a small kadai, add about 2 Tbsp oil. When hot add

dhania, mentya and perengayam. After about a min turn
off and. pour this taalip oil into the mixer and grind.
Carefully grind until it becomes fine chutney like paste.
Absolutely no water is added.

Will store like oorgai for years! :)

43
 Entrees

Tomato Yenegai
contributed by Rukmini Krishnamurthy
ingredients preparation
Ingredients: 1. Fill the tomatoes with ground paste.
Tomato half KG cut into 4 pei- 2. Put 2 tbsp of oil in a degchi and keep it on the stove
ces (lit of course) when the oil is hot adding half tsp of mus-
tard, half tsp of jeera, kadi patha.

Grind to paste: 3. Add the filled tomatoes in it. Cover the degchi and
cook on low fire for 10 mins, now add the rest of the
2 tsp roasted Bengal gram ground mixture, add a pinch of turmeric powder salt and
2 tbsp ground nut (roasted) a tsp of grated jaggery. Cook till soft.

red chillies to taste 4. Serve with fresh hot chapathis.

Mmmmmmmmmmmmm enjoy.
garlic 2pods
copra 2 tb sp grated.

44

Sabudana Kichadi
contributed by Geetha Sreenivasan
ingredients
2 cups Sabhudana (Sabbakki)
1 cup peanuts
1 potato (big) boiled and cut
onto cubes.
Seasoning: 2 tablespoons oil,
2 tsp jheera, 2 green chillies
chopped.
Coriander leaves- chopped.
This is popular dish in Pune. Ma-
harashtrians make this specially for
fasting days.
Entrees
preparation
Soak Sabhudana in a microwavable bowl in water. Micro-
wave for 2 mins. Then let it soak for 15 mins. Drain the
water, and spread the sabhudana in a plate. Keep it for
30-45 mins, till the grains get soaked and separates out.
Roast peanuts, powder them very coarsely.
Mix peanut powder with the sabhudana in the plate
evenly.
Keep a pan on the stove, add oil, when the oil is hot put
jheera and green chillies and fry them for few secs.
Pour sabhudana mix in the kadai and keep mixing it with
the seasoning slowly, keep mixing carefully, so that NO
LUMPS ARE FORMED. Add salt as per your taste. Sab-
hudana is very sticky, so keep separating the grains so
they are cooked nicely and till all the grains are trans-
parent.
Now add the potato pieces and Garnish with chopped
coriander leaves.
Remove from the stove.
45
 Entrees

Batata Raita
contributed by Geetha Sreenivasan
ingredients preparation
2 cups plain yogurt, Mash potatoes in a bowl.
2 medium size boiled potatoes Beat the yogurt and add it to the potatoes.
and
Season with mustard and red chillies.
Seasoning-mustard and red
Garnish with khadi patta and coriander leaves.
chillies.
Serve hot kichadi with raita, and a piece of lemon.
I hope you will enjoy this Marathi dish!!

46
 Entrees

Thenga Manga Chutney

contributed by Kala Charlu
ingredients preparation
Thatha likes this name and likes 1. Take oil in a pan. Add Sasuve, Menthya, Hing and red
the taste too! He says a hotel chillies.
named this way will make a lot
2. When roasted add coconut, mango pieces. Stir for a
of money. It’s a Charlu Khandan
few minutes.
recipe.
3. When cool, add salt and jaggery and grind to a fine
Grated Coconut 1/2
paste.
Gili Moothi Mavinkai, peeled,
4. Its yummy!
cut into pieces 1/2
Red Chillies 4-5
Methi Seeds 1 tsp
Hing, Sasuve, oil, Salt and Jag-
gery

47
 Entrees

Corn Bhel
contributed by Mridula Charlu
ingredients preparation
Boiled American corn (room 1. To make green chutney, grind all ingredients togeth-
temperature) er, add salt and lemon juice
Finely chopped raw onions 2. To make tamarind chutney, splutter cumin seeds in a
Boiled potatoes diced small bit of oil, add ginger paste, tamarind paste and jaggery
(room temperature) and boil like a gojju. Cool.

Sev 3. Toss the corn, onion, potatoes, papdi, green chutney

and tamarind chutney together.
Chopped coriander leaves
4. Sprinkle sev and chopped coriander leaves on top.
Papdi (flat puris) - Optional Serve immediately.

For green chutney:

Coriander leaves
Green chillies
Mint leaves
Lemon juice
Salt to taste

For tamarind chutney

Tamarind paste
Jaggery
Ginger paste
Cumin (jeera) seeds

48
 Entrees

Menthya Ogre
contributed by Mridula Charlu
ingredients preparation
1. Roast all the yengai pudi ingredients, cool and grind
This is originally Rukku Pati’s 2. Chop and saute methi leaves
recipe :) but one of Mridula’s
3. Cook rice
Favorite recipes!
4. Boil tamarind paste + jaggery. Switch off and add
Ingredients
yengai pudi. Allow to cool
Cleaned and chopped methi
5. Mix methi, rice, peas, tamarind-jaggery paste, raw oil,
leaves: 1 bundle
copri, salt to taste
Boiled peas: 1 cup
6. Add seasoning and mix again (splutter mustard seeds
Rice: 1.5 - 2 cups and channa dal in oil and add to rice)
Grated copri
Tamarind: lemon sized ball
made into a paste
Jaggery
Oil
For seasoning: Channa dal,
mustard seeds

For Yengai pudi

Channa dal - 2 tsp
Coriander (dhania) seeds - 3
tsp
Dried red chillies: 3-4
A pinch of asafoetida (hing)
Cinnamon - 1” stick
Curry leaves - lots and lots

49
 Entrees

Chayote Kadag Pachadi

contributed by Indu Vijay
ingredients preparation
4 Seemebadanekai (cut into 1. Cook the vegetable. Cool it.
cubes and cooked)
2. Grind together ingredients with a “*” nicely, add it to
*1 tbsp Mustard the cooked veg.
*1 Green chilli 3. Add Kothmir and Kadipatha.
*2 Red chillis 4. Heat oil in a small kadai, splatter mustard seeds, pour
*a pinch Hing it into the veg.

*2 tbsp grated Coconut 5. Serve either with rice and rasam or with Roti.

*Tamarind
* ½ tsp Turmeric
Salt to taste
Kothmir and Kadipatha
Oil, Mustard seeds for Baghar

50
 Entrees

Mushroom & Peas Kurma

contributed by Mamtha Prasad
ingredients
3pk sliced mushrooms
3 cups tender peas (frozen)
FRY (I normally use a non stick
wok and no oil, just sprinkle a
little water to help it along)
3 onions
6 tomatoes
preparation
Combine the ground onion tomato, ground masala and
1/2 tin of tomato sauce in vessel and boil covered for
about 25-30 mins stirring occasionally(no oil necessary)
Separately fry mushrooms with a little salt and add peas
and saute till cooked. Add to sauce and boil 5 mins. Add
11/2 tbsp full cream and salt and sugar to taste. At the
very end turn of stove and add 1 tbsp homemade ghee.
Eat hot with pulkas or chappati

Once you have fried well, grind

in mixer, this will form the base
of your curry
GRIND TO PASTE
2 tsp dhana jeera
1/2 “ cinnamon
2 peppercorns
4 pods garlic
1 elaichi
3/4 tsp chilli powder
3 tbsp coconut powder
3 tbsp cilantro
1 1/2 tsp kitchen king masala
(or garam masala)
10 cashew nuts

51

Baingan Bhartha
contributed by Indu Vijay
ingredients
2 large Eggplant
1 chopped Onion
3-4 cloves chopped fine Garlic
8-10 thin slices of Dried coco-
nut
Cashews pieces - as needed
Raisins - as needed
1 or 2 Dried whole red chilies
Salt - per taste
1/2 tsp Jeera (cumin seeds)
Garam masala - as needed (1/4
teaspoon recommended)
Red Chili powder - as needed
(1/4 teaspoon recommended)
1/4 tsp Turmeric
10-12 tsp Oil
Entrees
preparation
1. Cut medium size Eggplant into 10-12 pcs
2. Put 8-10 tea spoons of oil in a deep vessel (depend-
ing on the quantity of eggplant)
3. Add jeera and eggplant ones the oil is hot and cover
it for 35-40 mins on medium heat till it is soft and can
be mashed easily ( Instead you can also put the whole
egg plants in the oven till it is done and the skin can be
peeled. You can avoid so much oil. Add jeera in the next
step
4. Add 1 teaspoon oil in another vessel and add chopped
onions and garlic in it.
5. Sauté for some time and then add coconut, resins,
cashews, red chili(s), garam masala, red chili powder and
salt. Sauté till it is brown.
6. Check the eggplant if it is soft.
7. Add eggplant to the onion and other ingredients and
cook on slow heat for 20 mins till oil separates.
8. Serve hot.
52

Rukku’s Delicacy
contributed by Rukmini Krishnamurthy
ingredients
Cashew and almond powder
(mixed) 1 cup
Maida 1/2 cup roasted
Chiroti rava 1/2 cup (roasted)
Sugar 1 cup
For the covering:
Khova 200 Gms
Sugar powder to taste
Rice flour about 2 tbsp
Elaichi powder
Saffron powder
This is Rukku’s Creation!
Desserts
preparation
Boil 1 cup sugar with 1/2 cup water till white bubbles
come.
2. Reduce heat and add cahew almond powder roasted
rava and maida.
3. Cook till the mixture leaves the side. (It is better if it
is soft and you can make balls) add elichi powder before
removing from fire and mix well keep the mixture aside
to cool.
4. Then make little balls and keep aside.
5. Mix khova with rice flour, sugar powder and knead
well till it becomes soft dough, add saffron powder mix
well.
6. Pat the khova mixture in to a small round in the hand
and keep an almond ball in the middle and cover it, cut
it in half and refrigerate it till it becomes firm.
7. Best of luck to who ever makes this I hope you like it.
53
 Desserts

Damroot
contributed by Indu Vijay
ingredients preparation
Ashgourd 1.5 kg 1. Grate ashgourd and take out the water. Use the water
Chiroti rave 1 cup for cooking other things and keep the ashgourd aside.

Sugar 2 cups 2. Fry chiroti rave nicely in 3 tbsps of ghee, put ash-
gourd, sugar, grated khove into the rave and fry till
Khova 200gms the water content reduces and ashgourd is somewhat
Raisins, cashew, elaichi, kesari cooked.
for taste. 3. Add fried raisins, cashew. Add elaichi and kesari.
4. Mix well and press it in a greased plate around 2”
thick and put in the oven for 15 mins or till the top is
slightly brown.
5. You can serve this hot on its own or with icecream.

54

Eggless Chocolate Cake
contributed by Kala Charlu
ingredients
Maida 3 1/2 cups
Cocoa Powder 1/3 cup
Powdered Sugar 1 cup
Cooking Soda 2 level teaspoons
Any light cooking oil 1 cup
Curd ½ cup
Milk ¾ cup
Vanilla Essence 2 tsps
Desserts
preparation
Here is Kala’s “Favorite” eggless cake recipe! This cake
recipe is from Annie John of ICI Gomia. Many don’t know
her personally but let it be known as Annies Eggless.
1.Baking tray is better than a deep baking dish since it
cracks in a deep dish. Grease the tray and sprinkle some
dry maida.
2. Put the entire four dry ingredients one after the other
into a bowl.
3. Add the cooking oil in to the bowl and overturn the
cup on to a baking tray.
4. Add all other wet ingredients one after the other and
beat it lightly with a bubble whisk
5. Bake it at 170 degrees for just 15-20 minutes. Your
cake is ready in a jiffy!
55

Peanut Chikki
contributed by Smitha Srishaila
ingredients
I make this quite often when
I go to people’s houses and
it is a BIG hit. It is very easy
and takes less than 10 mins to
make. A little preparation time
involves peeling the roasted
peanuts.
Crushed roasted peanuts - 1
measure
Sugar - 3/4 measures
Ghee - 1 tsp
Elaichi powder - 1/2 tsp
Desserts
preparation
Roast the peanuts. I usually roast them in the micro-
wave. Spread evenly as one layer on a thick glass/pyrex
baking pan and run in microwave for 2-3 mins. Remove,
toss around and repeat until done. It usually takes about
6-8 mins.
Peel the peanuts. Crush so that they are crunchy. Spread
the nuts on flat surface and crush using rolling pin (not
grinder). Prepare a greased tray.
In a heavy sauce pan, heat sugar over a very low flame,
stirring continuously. Add 1 tsp ghee to the melting
sugar (this gives the chikki a nice shiny finish).
When all of the sugar has melted and the liquid turns a
dark brown, add peanuts, elaichi and mix well for a few
seconds. Turn off. Pour onto the greased tray. Roll out
with greased rolling pin. Make grooves when hot. After it
all cools down, break into pieces.
56
 Desserts

Badam Kheer
contributed by Mamtha Prasad
ingredients preparation
1 tin milkmaid Blanch almonds and remove skin
1 liter milk Soak almonds and cashewnuts in 2 cups hot milk for 30
Cashewnuts 50 gms mins. Grind to paste along with milk.

Almonds 50 gms Heat the remaining milk to boil. Add milkmaid and the
ground almond/cashew paste and cook for another 5
Rasins 2 tbsp mins with constant stirring. Mixture will thicken.
Almond essence 1/4 tsp Remove from fire and add the almond essence.
Serve hot or cold.

57
 Desserts

Tender Coconut Mousse

contributed by Indu Vijay
ingredients preparation
2 Tender coconuts Break the coconut, take out the water in a vessel, and
1 Tbsp or 1 pkt Gelatin keep the coconut part separate.

½ Tin Milk Maid 2. Grind the coconut in the mixer, add double boiled and
melted gelatin and run the mixer for a few minutes.
Few nuts finely chopped
3. Add Milk maid and again mix in the mixer for a few
rounds.
4. Add this to the tender coconut water and nicely stir.
Put it in the freezer. When it is half set add the nuts and
set it till it is firm. This can be set in separate serving
bowls or in a big bowl and served cold.

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Parp Payasam
contributed by Indu Vijay
ingredients
½ cup Moong dal
½ cup Channa dal
1 cup jaggery
1 packet Coconut milk
½ cup milk
Cashew and raisin for taste
Elaichi and saffron
1 tsp Ghee
Desserts
preparation
1. Boil Moog dal and Channa dal in a vessel with wa-
ter till it is soft (do not pressure cook it) Mash them up
slightly.
2. Boil jaggery in another vessel and strain it into the
cooked dal.
3. Pour coconut milk into it and boil for a few minutes
till the raw smell of coconut goes.
4. Switch off the stove and then add milk.
5. Heat ghee brown cashew till golden and add to
payasam along with raisin.
6. Add powdered elaichi and saffron.
7. You can serve it either hot or cold.
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 Desserts

Rotti Biscuit
contributed by Smitha Srishaila
ingredients preparation
Maida - 2 cups Melt butter. Add sugar and cream well. Add godi and
Godi - 1/2 cup maida, pinch of salt, pinch of kesari, yelakki. Add water
little by little to make rotti like dough. (Uses very little
Sugar - 1 1/2 cups water).
Butter - 1 stick
Make a large ball of dough and roll out about 1/4 inch
thick into a large pizza size roti. Use a lid or cookie cut-
ter to cut small circles (approximately poori size). Roast
on a chapati tava - until both sides are golden brown (no
ghee necessary). Store in air tight container.

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 Desserts

Walnut Barfi
contributed by Rathi Murthy
ingredients preparation
1 cup graham cracker crumbs Take a rectangular baking dish. Grease it lightly. Pour
1 stick margarine/butter melted the following ingredients in this order into the dish.

mix together. Melt butter and press firmly with cracker crumbs.
Spread coconut (or chocolate) evenly.

1 cup sweetened coconut Pour condensed milk evenly over. Pat gently.

1 can condensed milk Top with walnuts.

1 cup walnut pieces Bake at 350F for 20 mins.

ANOTHER VARIATION:(more
chocolate)
¾ stick butter melted
1 cup Graham cracker crumbs
1 cup white chocolate chips
1 cup brown chocolate chips
1 cup almond slivers
1 tin condensed milk

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