Gunpowder

This is a South Indian dry chutney. Enjoy with a dollop of ghee. Eat with idli, masala dosa, rice, or really anything.

Ingredients:

1/2 c white sesame seeds, dry roasted
1/2 c urad dal, dry roasted
1/2 c chana dal, dry roasted
1/4 c dry coconut powder, dry roasted
(optional) handful Kashmiri chilies, dry roasted
salt (to taste)
pinch hing
handful curry leaves
1/2 tsp turmeric
1/2 tsp red pepper powder (optional – use instead of chilies for a milder gunpowder)

Directions:

  1. Dry roast items above separately.
  2. Combine.
  3. Blend.
  4. Enjoy!
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Iyengar Karnataka Eggplant

iyengar eggplant

Ingredients:

2 long eggplants, cut into 1 inch lengths (then I cut each 1 inch cylinder into six long pieces)

eggplant

1/3 tsp tamarind paste diluted in 1/2 c warm water
1/2 tsp turmeric powder
1/2 tbsp salt
1 tbsp coconut powder

Spice Powder

2 tbsp urad dal
2 tbsp chana dal
1/3 tsp paprika
3 tbsp coriander seeds
1/2 ” cinnamon stick
1 clove

Tempering

enough oil to cover bottom of heavy bottomed wide pot (I use a sesame oil and peanut oil combination)(make sure you have a lid for this pot)

pot

1 tbsp mustard seeds
1 tbsp urad dal
1 tbsp chana dal
4-5 curry leaves

DIRECTIONS:

  1. Combine spice powder ingredients in pan on stove. Dry roast until fragrant. Dals will be golden. Taste the dals to make sure they are cooked. When done, let cool and then grind in grinder until fine powder. Set aside.
  2. Heat oil in heavy pot over medium heat. Add tempering ingredients in order given. Add eggplant. Sautee. Add tamarind water. Add turmeric. Add salt. Mix well. Cover with lid. Let cook over medium low heat until eggplant is tender and liquid is absorbed.
  3. Remove from heat. Add spice powder and coconut powder. Mix well.
  4. Enjoy!

Recipe is adapted from Simply Southern by Chandra Padmanabhan. Buy this book, you won’t regret it. There are a lot of really great South Indian recipes in it, which you won’t get at any restaurant. And as far as spiciness is concerned — do what I did, and omit the red chilies and replace with a minute amount of paprika powder.

Ginger Rasam

Rasam is a spicy broth. It’s a South Indian specialty, and both delicious and healthy. This recipe is adapted from Dakshin by Chandra Padmanabhan. I HIGHLY recommend this book for the best in South Indian Vegetarian recipes. Photos of each recipe are included as well 🙂

BLEND:

3 tbsp red gram dal (or pigeon peas, or toor dal)[masoor], soaked in 1 c water for 30 min
3-4 tsp cumin seeds
1 tsp black peppercorns
3 green chilies [I used 1/2 jalapeno]
2-3 pieces of fresh ginger (each piece 1 in)[I used a 1×1 cube of ginger]
3 tsp grated coconut
1 tbsp powdered jaggery
1.5 c water

VAGHAR in 2 tsp ghee:

1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida powder (hing)
1/2 tsp turmeric
1 red chili pepper, halved [I used 1/2 dried red pepper]
a few curry leaves

Add salt to taste.

Add water as necessary (consistency is of a broth, not a soup).

Add a spoonful of tamarind concentrate.

Let simmer over low heat for as long as you can (1 hour or so).

Garnish with chopped cilantro.

Enjoy!

 

 

Dal Bukhara

Ingredients:

1 can (12 oz) brown lentils (masoor)

In Blender:

1 tomato

1/2 onion

2 cloves garlic

1 inch sliced ginger

1/2 tsp Salt

1 tsp sugar

Vaghar (tempering) in medium sized pot:

2 tbsp oil

1 clove garlic, chopped

1/4 in ginger, finely sliced

4 black pepper

1 clove

1 in cinnamon stick

1 green pod cardomum (crushed)

1/2 tsp fennel

1/2 tsp turmeric

1/4 tsp hing

1/4 onion, finely chopped

1/4 tomato, finely chopped

To pot:

Add blended mixture. Let cook.

Add lentils. Let cook.

Simmer on low heat for an hour.

Add 1/4 c whipping cream.

Add 1 tsp butter.

Enjoy with naan (buy prepackaged, glaze with buter[and garlic, if so desired], oven at 350 for 8 minutes or until light brown, top with chopped coriander).

Restaurant style amendment: increase amount of whipping cream to 1/2 c and increase butter to 1/2 stick. (Yeah, why do you think food in Indian restaurants taste so. damn. good.)

Vegan amendment: don’t add the whipping cream or butter. It still tastes awesome, it just doesn’t taste rich.