Notion Press

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Republished by Notion Press 2017 Copyright © Aumshanthi 2017 All Rights Reserved.

ISBN 978-1-947137-90-5

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First published in INDIAN MENUS – A new one everyday by Rupa & company, Delhi. Published Satvik Aahar by Xlibris publications in Philadelphia, USA. Contents

Foreword xvii Acknowledgement xix Introduction xxi

BASIC RECIPES

MILK PRODUCTS, CHUTNEYS & SAUCES

Plain Curd/Dahi 1 Clarified Butter/Ghee 2 Cottage Cheese/Paneer 3 Wholemilk Fudge/Khoya 4 Tamarind Chutney/Saunth 5 Coriander Chutney 6 Mint Chutney 7 Coriander and Mint Chutney 8 Coconut Chutney 9 Boiled Rice 10 Boiled Dal 11 Tomato Puree 12 White Sauce 13

CONDIMENTS

Garam Masala 14 Kashmiri Garam Masala 15 Rasam Powder 16 Sambhar Powder 17 REGIONAL MENUS

1. GUJARATI MENU

Chaach 20 Gujarati Kadhi 21 Khatti Mithi Dal 23 Makai Ni Khichdi 25 Vaingan Vatana Nu Shak 27 Methi Thepla 29 Kesari Shrikhand 31

2. RAJASTHANI MENU

Rajasthani Dal 34 Batti 36 Chokha 38 Baingan Bhurta 39 Churma 41 Gatte Ki Sabji 42 Rabri 44

3. PUNJABI MENU

Dal Tamatar Shorba 46 Chilli Cherry Tomato Salad 47 Punjabi Kadhi 48 Dahi Vada 52 Paneer Bhurji 54 Pindi Chole 56 Bhatoora 59 Gajar Halwa 60

CONTENTS vi 4. KARNATAKA MENU

Tomato Rasam 62 Kosumbari 63 Sambhar 64 Ghopikai Uppakari 66 Bisi Bele Bhath 67 Chitraana 69 Raagi Roti 70 Sevian Payasam 72

5. ANDHRA MENU

Ullpaya Sambhar 74 Mirchi Ka Salan 76 Bangala Dumpa Vepudu 78 Kurmu Pulusu 79 Chintakaya Puliohara 81 Sweet Potato Kheer 83

6. KERALA MENU

Pepper Rasam 86 Vegetable Stew 88 Appam 89 Avial 91 Alleppy Potato Curry 93 Paal Payasam 94

7. TAMILNADU MENU

Toor Dal Rasam 96 Vendaikai Avial 98 Mooru Kolambu with Vadai 100 Katrikai Ennai Kai 102 vii CONTENTS Curd Rice 104 Idiappam 105 Cashewnut Halwa 106

8. MAHARASHTRIAN MENU

Soorana Chi Koshimbir 108 Panch-Dali Chi Amti 110 Bhendi Chi Khatta Meetha 112 Masale Bhat 114 Thali Peeth 116 Puranchi Poli 118

9. KASHMIRI MENU

Nadur Roganjosh 121 Barith Marchavangun 123 Chaman Olu 125 Steamed Rice with Dry Fruits 127 Naan 128 Doon Chetin 130 Phirni 131

10. BENGALI MENU

Narkel Chhola Dal 134 Begun Bhaja 136 Kathal Alu Tarkari 137 Bori Diya Palan Saag 139 Ghee Bhat 141 Luchi 142 Rasamalai 143 Tomato Khajoor Chutney 145

CONTENTS viii 11. GOAN MENU

Dal Masoor 147 Masala Potatoes 149 Sanas 151 Vegetable Curry 152 Special Goan Cakes 154

12. MUGHLAI MENU

Malai Matar Shorba 156 Potato Salad 158 Dal Makhani 159 Shahi Paneer 161 Gobi Mussallam 163 Kandahari Naan 165 Handi Biryani 167 Bhurani 169 Bundi Ladoo 170

13. UTTAR PRADESH MENU

Tomato Shorba 173 Chana Chaat 174 Kadhi Pakora 175 Palak Paneer 178 Jeera Pullao 180 Mixed Raita 181 Methi Roti 182 Malpuda 183 ix CONTENTS CONTEMPORARY MENUS

1. MENU

Peas Soup 187 Sweet Lime Salad 188 Split Red Gram with Drumsticks 190 Kadak Bhindi 192 Potato Raita 194 Tandoori Roti 195 Steamed Rice 196 Fresh Tropical Fruits with Vanilla Ice Cream 197

2. MENU

Mixed Vegetable Soup 200 Sprout Salad 201 Papad Curry 203 Dry Karela 204 Plain Khichdi 206 Alu Parantha 207 Pudeena Raita 209 Jehangiri Jalebi 210

3. MENU

Tomato Soup with Vegetables 213 Spicy Lettuce Salad 214 Dal Palak 216 Stuffed Tomatoes 217 Sweet Rice 219

CONTENTS x Pineapple Raita 220 Phulka/Chapati 221 Gajar Kheer 222

4. MENU

Green Pea-Skin Soup 224 Beetroot Salad 225 Alu Gravy 226 Masala Bhindi 228 Raw Mango Panna 230 Dal Puri/Kachori 231 Suji Halwa 233

5. MENU

Tomato Soup 235 Moth Chaat 236 Moong Vadi with Papad 237 Moong Vadi with Papad Curry 238 Achaari Gobi 240 Lauki Raita 242 Chickmari Rice 243 Spicy Masala Roti 244 Almond Ice Sundae 245

6. MENU

Spinach Soup 247 Vegetable Sticks with Curd Dip 248 Masoor Dal Tadka 250 Stuffed Eggplant/Brinjal 252 xi CONTENTS Chutniwale Alu 253 Pea Pillaf 254 Laccha Roti 255 Cottage Cheese and Coconut Balls 257

7. MENU

Amras 260 Moong Dal Shorba 261 Broccoli and, Baby Corn Salad 262 Plain Kadhi 264 Masala Khichdi 266 Mangoodi Matar 268 Dry Potato 270 Plain Puri 271 Moong Dal Halwa 272

8. MENU

Masoor Dal Soup 274 Baby Corn and Cauliflower Salad 275 Alu Tamatar 277 Palak Methi Chaman 279 Dry Moong Dal 281 Vegetable Biryani 282 Plain Raita 284 Khasta Roti 285 Rice Kheer 286

CONTENTS xii 9. MENU

Fruit Salad 288 Lauki Kofta Curry 290 Dry Tori 292 Pea Puri 293 Tri-Coloured Rice 295 Papad Raita 297 Sugar Parantha with Vanilla Ice Cream 298

10. MENU

Cauliflower Soup 300 Laccha Salad 302 Rajmah Curry 304 Corn and Spinach 306 Dry Paneer 307 Plain Fried Rice 308 Roomali Roti 309 Boondi Raita 311 Ice Cream Apple Paradise 312

11. MENU

Clear Vegetable Broth 314 Peas and Baby Corn Salad 315 Dahi Ka Alu 316 Green Baby Corn 317 Banana Kuchumber 318 Cucumber Raita 319 Cottage Cheese Pullao 320 xiii CONTENTS Ajwain Roti 321 Watermelon Sorbet 322 Til Ladoo 323

12. MENU

Carrot Soup 325 Orange Yogurt Salad 326 Spilt Urad Dal 327 Spinach Potato 328 Methi Alu 329 Gram flour and Spinach Parantha 331 Fruit Raita 332 Tomato Rice 333 Peanut Chikki 334

13. MENU

Cream of Mixed Vegetable Soup 336 Baby Vegetable Salad 338 Sindhi Curry 340 Tawa Baingan 342 Chana Lauki and Dal 343 Spinach Puri 345 Potato Halwa 347

14. MENU

Moong Dal Aur Palak Shorba 349 Paneer, Apple and Pineapple Salad 350 Stuffed Capsicum 352 Alu Matar Dry 353

CONTENTS xiv Spicy Vegetable Rice 355 Radish Parantha 356 Coconut Burfi 358

CHAAT MENUS

1. MENU

Panipuri 362 Alu Chaat 364 Pav Bhaji 365 Dahi Gunjiya 367 Shahi Tukda 369

2. MENU

Alu Tikki 372 Bhel Puri 374 Dry White Pea Chaat 375 Papri Chaat 376 Stuffed Kulcha 378 Gulab Jamun 380

3. MENU

Paneer Moong Dal Chilla 383 Tandoori Veg 385 Dahi Kachori 387 Jhaal Moodi 389 Kulfi 390

Glossary 391 About the Author 407 xv CONTENTS

Basic Recipes

Milk Products, Chutneys And Sauces Plain Curd/Dahi Clarified Butter/Ghee Cottage Cheese/Paneer Wholemilk Fudge/Khoya Tamarind Chutney/Saunth Coriander Chutney Mint Chutney Coriander And Mint Chutney Coconut Chutney Boiled Rice Boiled Dal Tomato Puree White Sauce Condiments Garam Masala Kashmiri Garam Masala Rasam Powder Sambhar Powder MILK PRODUCTS, CHUTNEYS & SAUCES Plain Curd/Dahi

INGREDIENTS

ˆˆ Milk 4 cups ˆˆ Curd 1 tbsp

METHOD

1. Boil milk and let cool. When it is lukewarm, add 1 tbsp of curd and mix well. Cover and keep aside for 4–5 hours. 2. After 5 hours, refrigerate. Use as plain curd or to make raitas.

AUMSHANTHI 1 Clarified Butter/Ghee

INGREDIENTS

ˆˆ Butter 500 gms

METHOD

1. Melt butter in a saucepan, then allow it to simmer until a clear yellow liquid is formed and a sediment settles on the base of the pan. This should take about 25 minutes. 2. Carefully strain the clarified butter through a muslin cloth, making sure that all the sediments have been removed. Pour into a container with a close-fitting cover. 3. When set, this milky-white or slightly yellow solid can be stored in a covered container for long periods without getting spoilt.

2 SATVIK INDIAN MENU Cottage Cheese/Paneer

INGREDIENTS

ˆˆ Milk 4 cups ˆˆ Lemon juice 2 tbsp (other option vinegar or sour curd)

METHOD

1. Bring the milk slowly to a boil. Gradually add the lemon juice, stirring continuously, until the milk curdles. 2. Set aside to cool, then strain the curdled milk through a muslin-lined sieve. Squeeze out the liquid (whey), then keep the paneer pressed under a heavy flat weight for at least an hour. 3. Cut into rectangular pieces or use as directed in the recipes.

AUMSHANTHI 3 Wholemilk Fudge/Khoya

INGREDIENTS

ˆˆ Milk 4 ½ cups

METHOD

1. Bring the milk to a boil in a large heavy-bottomed saucepan. Reduce heat and simmer, stirring frequently for about 40–45 minutes. 2. The milk should be reduced to about a quarter of its original volume. When ready, the khoya should resemble a ball of sticky dough. It is used for making Indian sweets or in rich curries.

4 SATVIK INDIAN MENU Tamarind Chutney/Saunth

INGREDIENTS

ˆˆ Tamarind 1 cup (200 gms) ˆˆ Jaggery 2 cups (100 gms) ˆˆ Salt to taste ˆˆ Red chilli powder 1 tsp ˆˆ Roasted cumin seed powder 1 tsp ˆˆ Black salt ½ tsp ˆˆ Garam masala powder ¾ tsp ˆˆ Oil 1 tbsp ˆˆ Cumin seeds ½ tsp

METHOD

1. Soak tamarind with jaggery overnight in 2 cups of water. 2. Mash with hand and strain through a sieve. 3. Heat oil in a pan and add cumin seeds. When they turn brown, add the tamarind-jaggery mixture and all the spices. Boil and cook for 10 to 15 minutes. 4. Cool at room temperature and store in the refrigerator. Use when required. Note: This chutney can be stored for one month in the refrigerator.

AUMSHANTHI 5 Coriander Chutney

INGREDIENTS

ˆˆ Coriander leaves 1 bunch ˆˆ Green chillies 1 ˆˆ Salt to taste ˆˆ Raw mango, peeled and chopped 1, small

METHOD

Mix all the ingredients and grind to a paste.

6 SATVIK INDIAN MENU Mint Chutney

INGREDIENTS

ˆˆ Mint leaves 2 bunches ˆˆ Salt to taste ˆˆ Green chillies 1 ˆˆ Juice of 2 lemons

METHOD

1. Remove the leaves from the mint sticks and wash thoroughly. 2. Grind all the ingredients to a paste. Note: This chutney can also be served, mixed with hung curd.

AUMSHANTHI 7 Coriander and Mint Chutney

INGREDIENTS

ˆˆ Coriander leaves 1 bunch ˆˆ Mint leaves 1 bunch ˆˆ Salt to taste ˆˆ Green chillies 1 ˆˆ Cumin seeds 1 tsp ˆˆ Coriander powder 1 tsp ˆˆ Red chilli powder ½ tsp ˆˆ Garam masala powder ½ tsp ˆˆ Raw mango, peeled 1 small mango or and chopped/lime juice juice of 2 lemons

METHOD

Mix all the ingredients and grind to a paste.

8 SATVIK INDIAN MENU Coconut Chutney

INGREDIENTS

ˆˆ Coconut ½ ˆˆ Green chillies 1 ˆˆ Curry leaves few ˆˆ Salt to taste ˆˆ Mustard seeds 1 tsp ˆˆ Oil 1 tbsp ˆˆ Whole red chillies 2–3 ˆˆ Tamarind juice ½ cup Or Lime juice 4 tbsp

METHOD

1. Grind coconut, green chillies, salt and coriander leaves in a grinder. 2. Mix tamarind juice in it.

TO SEASON

1. Heat oil and fry mustard seeds. When they start to crackle, add curry leaves and whole red chillies. 2. Pour this on the chutney and serve.

AUMSHANTHI 9