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Notion Press Old No. 38, New No. 6 McNichols Road, Chetpet Chennai - 600 031 Republished by Notion Press 2017 Copyright © Aumshanthi 2017 All Rights Reserved. ISBN 978-1-947137-90-5 This book has been published with all reasonable efforts taken to make the material error-free after the consent of the author. No part of this book shall be used, reproduced in any manner whatsoever without written permission from the author, except in the case of brief quotations embodied in critical articles and reviews. The Author of this book is solely responsible and liable for its content including but not limited to the views, representations, descriptions, statements, information, opinions and references [“Content”]. The Content of this book shall not constitute or be construed or deemed to reflect the opinion or expression of the Publisher or Editor. Neither the Publisher nor Editor endorse or approve the Content of this book or guarantee the reliability, accuracy or completeness of the Content published herein and do not make any representations or warranties of any kind, express or implied, including but not limited to the implied warranties of merchantability, fitness for a particular purpose. The Publisher and Editor shall not be liable whatsoever for any errors, omissions, whether such errors or omissions result from negligence, accident, or any other cause or claims for loss or damages of any kind, including without limitation, indirect or consequential loss or damage arising out of use, inability to use, or about the reliability, accuracy or sufficiency of the information contained in this book. 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 Milk 4 cups 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 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 Milk 4 cups 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 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 Tamarind 1 cup (200 gms) Jaggery 2 cups (100 gms) Salt to taste Red chilli powder 1 tsp Roasted cumin seed powder 1 tsp Black salt ½ tsp Garam masala powder ¾ tsp Oil 1 tbsp Cumin seeds ½ tsp METHOD 1.