Raw Mango Cooler

Recipes

Drinking cold water is like a shock to the system. Make this cooler from a beautiful mango to beat the heat.

By Vijaya Rajagopalan

Serves 2 | Prep time: 10 minutes | Cook time: 5 minutes

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INGREDIENTS:

2 raw mangoes – skinned, seeds removed.
¼ teaspoon dry ginger powder
1 tablespoon raw sugar
¼ teaspoon salt

PREPARATION:

Add the skinned and deseeded mangoes to a couple of tablespoons of water and boil gently until they become soft and mushy.
Remove from heat, let cool and mash to a pulp.
Add the dry ginger, sugar, and saffron and stir in thoroughly.
Add the salt, stir and cool in the fridge.

Raw Mango Cooler

Mint & Ginger Lemonade

Adai

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Saffron Cream Of Wheat Pudding

Spiced Chickpea Snack

Akki Roti

Moroccan Harira Soup

Coconut Chutney

South Indian Salsa

Mint & Ginger Lemonade

Recipes

Mint & ginger buttermilk drink that is a real thirst buster that also helps cool the body.

By Vijaya Rajagopalan

Serves 2 | Prep time: 10 minutes | Cook time: 5 minutes

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INGREDIENTS:

1 large lemon or lime – deseeded
½ inch piece of fresh, peeled ginger
4-5 mint leaves
1 teaspoon of honey or raw sugar
2 glasses water

PREPARATION:

If using lemon, squeeze out all the juice into a bowl. If using lime, and if they are thin-skinned, you can quarter them put them into the blender with the skin on. Try it! The skin gives it an interesting flavor.
To the blender add the lemon juice if using, or the quartered lime pieces.
Add the ginger, mint leaves, honey or raw sugar and a quarter glass of slightly warm water and run until fully blended.
Strain this juice into a pitcher. Add the 2 glasses cool water.
Taste and adjust the honey or sugar to your taste.

Raw Mango Cooler

Mint & Ginger Lemonade

Adai

Sweet Pongal

Saffron Cream Of Wheat Pudding

Spiced Chickpea Snack

Akki Roti

Moroccan Harira Soup

Coconut Chutney

South Indian Salsa

Adai

Recipes

A hearty thick pancake, this is a nutritious blend of lentils and rice.

By Ashok Vasudevan

Serves 6 | Prep time: 3 hours | Cook time: 30 minutes

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INGREDIENTS:

1 cup parboiled rice (substitute with regular white, if needed)
1/2 cup split chickpea (Chana Dal) )
1/2 cup red gram (Tur Dal)
1/4 cup Ivory lentils (Urad Dal)
1 stalk (or twig) of curry leaf ( About 10-12 curry leaves)
3 whole dried red chilies (medium-sized)
Olive oil
Salt
1 pinch Hing (Asafoetida, optional)

PREPARATION:

Directions:

Place rice and lentils in a colander and wash thoroughly in running water.
In a large dish, soak the drained rice and lentils in water such that they are fully immersed. Soak for at least 3 hours. If you wish you could soak it overnight.
Drain the water and set aside. Add the whole red chilies to the moist rice and lentil mix.
Now, coarsely grind this mixture in a blender. Remember to add a little water as needed such that the batter blends easily. The batter must NOT be ground too fine but should be a bit grainy and thick. Transfer to a large bowl.
Add salt, curry leaves, and hing to the mixture. Mix and stir thoroughly.
You are now ready to make the adai.

Preparation

Take Olive oil in a small bowl and keep ready by the stove. You will also need a large, flat nonstick pan, 1 sheet of paper towel, a ladle, a teaspoon, and a spatula.
Make a wad of the paper towel and dip lightly into the bowl of olive oil. Gently rub the paper towel over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium-high. Test if the pan is hot by lightly sprinkling water on the pan. It should sizzle.
Now, fill the ladle level with batter from the mixing bowl. Gently pour this batter onto the center of the pan. Begin to spread the batter in a widening circular motion starting from the center and moving out to form a thick layer( as thick as a pancake) roughly 6″ diameter.
As soon as you have finished spreading the batter on the pan, using the spatula makes a small hole (no more than a ¼ inch in diameter) in the center of the circle.
Take a half teaspoon of oil and dribble around the diameter of the pancake. Add a drop of oil in the hole in the enter of the pan as well.
Wait for about 2 minutes. The upper surface will begin to look a little cohesive and it will no longer be soft or runny. Use the spatula and carefully flip the pancake. The bottom should be a golden or deep brown. Don’t be anxious if the first one doesn’t flip easily or if the bottom is not evenly colored. This is normal and will get better with the second pancake onwards as the pan gets evenly heated and your batter spreads uniformly on the pan.
Keeping stove on medium-high, allow to cook for a couple of minutes after flipping.
Turn over once again with the cooked side down. Add ¼ teaspoon oil around the perimeter and a drop in the center as before.
You are almost done. In less than a minute turn it over one last time to see the surface is uniformly golden. The pancake will get crisp momentarily. The adais should be browned on both sides.
Serve them hot straight from the pan or make a batch and keep stack warm in a closed dish.
Before you start a new pancake, reduce the heat and use the paper towel wad to brush oil lightly as before. This will ensure the batter will spread evenly and the color will be a uniform brown.
Serve the Adai with side dishes like coconut chutney, gunpowder chutney, sambar, or even Pico de Gallo. </strong

You will probably make 12-14 pancakes depending on the diameter and the consistency.

Raw Mango Cooler

Mint & Ginger Lemonade

Adai

Sweet Pongal

Saffron Cream Of Wheat Pudding

Spiced Chickpea Snack

Akki Roti

Moroccan Harira Soup

Coconut Chutney

South Indian Salsa

Sweet Pongal

Recipes

This is a great favorite in the south of India, and every home has it’s own unique approach, often leading to spirited discussions on the merits of every family’s recipe for Sweet Pongal. It is hearty, full of goodies, moist and delicious.

By Meera Vasudevan

Serves 6 | Prep time: 20 minutes | Cook time: 20 minutes

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INGREDIENTS:

1 cup raw rice (preferably short grain), rinsed and drained

1 cup yellow split lentils (mung dal), rinsed and drained

2 cups of milk

1 cup of water

2 cups raw brown sugar (called ‘jaggery’ in Indian stores)

1/4 cup ghee (clarified butter)

1 tablespoon cashew nuts, broken in half

1 tablespoon raisins

1/2 teaspoon powdered cardamom

1/4 teaspoon saffron (optional – adds fragrance)

PREPARATION:

Add 1/2 teaspoon ghee to a deep pan, add the rice and lentils and roast lightly on low heat for 2 minutes.

Add the milk and water, cover and let it cook on low heat until the rice and lentils are fully cooked and soft.

Mash well with a spoon, add the powdered brown sugar and stir continuously until fully mixed in. Keep on low heat, stirring now and then, for about 10 minutes.

Remove from the stove.

In a small saucepan, add 1 tablespoon of the ghee. Lightly fry the cashews, raisins and cardamom powder in this until the nuts are light golden in color and the raisins begin to plump. Do this all on low heat, otherwise, the nuts tend to burn.

Add to the hot Pongal mixture, stir in gently, add the remaining ghee and stir through. Add the saffron, if using, at this stage, while the Pongal is still hot and stir through.

Raw Mango Cooler

Mint & Ginger Lemonade

Adai

Sweet Pongal

Saffron Cream Of Wheat Pudding

Spiced Chickpea Snack

Akki Roti

Moroccan Harira Soup

Coconut Chutney

South Indian Salsa

Saffron Cream Of Wheat Pudding

Recipes

Rich, sticky, delicious! Known as ‘Rava Kesari’ in India.Has the goodness of cream of wheat (also known as semolina or farina) and perfumed with saffron and cardamom. Very easy to make.

By Meera Vasudevan

Serves 4 | Prep time: 15 minutes | Cook time: 30 minutes

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INGREDIENTS:

1 cup cream of wheat (farina/semolina)

3 cups hot water

1/4 cup ghee (clarified butter)

1/4 cup raw brown sugar

1/2 teaspoon powdered cardamom

1 tablespoon cashew nuts, broken in half

1 tablespoon raisins

a few strands of saffron

PREPARATION:

Heat half the ghee in a pan. Add the cream of wheat and roast lightly until it turns a very light brown.

Add the hot water and keep stirring continuously on low heat until the cream of wheat cooks fully and becomes mushy.

Add the sugar and stir until fully dissolved and mixed into the cream of wheat.

Add the saffron, mix in and switch off.

In a small saucepan, heat the remaining ghee on low, add the nuts, raisins, and cardamom and stir until the nuts turn a light brown.

Add to the pudding, mix in. Serve.

Raw Mango Cooler

Mint & Ginger Lemonade

Adai

Sweet Pongal

Saffron Cream Of Wheat Pudding

Spiced Chickpea Snack

Akki Roti

Moroccan Harira Soup

Coconut Chutney

South Indian Salsa

Spiced Chickpea Snack

Recipes

Also called ‘Sundal’ in Chennai, it is a snack best shared with good friends with tea. I bet you cannot stop popping it into your mouth. This recipe is quicker and easier to make. So, when your friends arrive, you deal with the tea kettle and all the news your friends bring.

By Meera Vasudevan

Serves 4 | Prep time: 10 minutes | Cook time: 10 minutes

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INGREDIENTS:

1 can chickpeas (15 oz), fully drained, rinsed and drained again.

2 teaspoons cooking oil

1/4 teaspoon mustard seeds

1/4 teaspoon cayenne or red chili powder (depending on your desired heat level)

1/4 teaspoon turmeric powder

1-inch ginger root, peeled and finely grated

6 – 8 curry leaves, whole (optional, if available)

1 tablespoon shredded coconut

Lemon or lime juice – to taste

PREPARATION:

Heat the oil in a wok or wide pan. Keep the heat on medium.

Add the mustard seeds, and when they sputter, ensure you keep a lid lightly over it so they don’t sputter on you.

Add the chili powder, turmeric, ginger, curry leaves, stir together for a minute until the ginger is lightly browned and the curry leaves turn crisp.

Add the chickpeas and salt to taste. Saute until the chickpeas are lightly fried, around 10 – 15 minutes.

Add the coconut, sauté for another 2 – 3 minutes, until the coconut dries out and shrivels.

Remove from heat. Add a few drops of lemon or lime juice to taste. It should have a slight tang but not be sour.

Let it cool completely before you snack.

Raw Mango Cooler

Mint & Ginger Lemonade

Adai

Sweet Pongal

Saffron Cream Of Wheat Pudding

Spiced Chickpea Snack

Akki Roti

Moroccan Harira Soup

Coconut Chutney

South Indian Salsa

Akki Roti

Recipes

Gluten-Free, Rice flour flatbreads from South India

By Meera Vasudevan

Recipe inspired by: Latha Raghuram

Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes

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INGREDIENTS:

2 cups of rice flour

3/4 cup finely chopped onions chopped

1 cup shredded coconut

1/2 cup finely chopped cilantro (coriander) leaves

1 – 2 fresh green chilies, deseeded and finely chopped (number of chilies depends on the heat level you seek)

1 tablespoon finely grated ginger

3 – 4 tablespoons oil

Salt to taste

PREPARATION:

Mix all the above into a soft dough (consistency should be like pizza dough, easy to roll out)

Lightly oil your hands, pull out a piece of the dough, about the size of a large lemon, roll into a ball in your hands.

Using a plate or your counter, gently pat it into a roughly rounded shape, about 1/4 inch thick. This is your roti.

Heat a skillet or griddle on high heat, lightly oil it and pat the roti onto it. Let it cook on one side until a light brown and then flip over and let the other side brown well.

Repeat with the rest of the dough.

Serve hot.

Serve it with chutney on the side if you like.

Raw Mango Cooler

Mint & Ginger Lemonade

Adai

Sweet Pongal

Saffron Cream Of Wheat Pudding

Spiced Chickpea Snack

Akki Roti

Moroccan Harira Soup

Coconut Chutney

South Indian Salsa

Moroccan Harira Soup

Recipes

An easy version from my dear friend Fozia, whose philosophy is: ‘get a meal done in 30 minutes’. Here’s to you, Fozia, for teaching me this!

By Meera Vasudevan

Serves 4 | Prep time: 10 minutes | Cook time: 30 minutes

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INGREDIENTS:

1/2 large onion, cubed

1 bunch parsley leaves, finely chopped

A few leaves of cilantro (coriander) leaves (optional, for flavor)

1 tablespoon oil

1 teaspoon cayenne powder (adjust this based on your heat preference)

1/4 teaspoon turmeric powder

1 can (15 oz) of chickpeas

1 tablespoon cornstarch

1/2 cup broken vermicelli/rice noodles

Salt

PREPARATION:

Heat the oil in a pot, and then add the onions, parsley, and cilantro if using. Saute for about 2 – 3 minutes on medium heat, until onions become translucent.

Add the spice powders and mix into the onions.

Add 3 cups water and let it boil on low.

Add the entire can of chickpeas with the water.

Whisk in the cornstarch until it dissolves into the soup without clumps. Let the soup now cook on low for about 10 minutes.

Add the vermicelli/noodles and cook till soft – this will take less than 5 minutes, so keep an eye on it.

Now, add salt to your taste and turn it off.

You can serve this soup as a meal by itself if you like, it is packed with nutritious, filling ingredients.

Moroccan Harira Soup

Coconut Chutney

South Indian Salsa

Multigrain Crepes

Buttermilk Cooler

Yellow Lentil Soup

Chickpea Curry

Vegetable Couscous

Veggie Burger

Coconut Chutney

Recipes

A delectable accompaniment for Savory Crepes, Dosas, idlis, Upma, Polenta and more…

By Ashok Vasudevan

Serves 4 | Prep time: 10 minutes | Cook time: 5 minutes

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INGREDIENTS:

1/2 cup grated coconut

1/4 cup roasted split Chickpeas (Channa dal)

1-2 medium-sized green chilies

1/4 cup Yoghurt

1/2 stalk of curry leaves (about 10-12 leaves)

1 tablespoon coriander (Cilantro)

2 teaspoons olive oil

Salt

1/2 teaspoon mustard seeds

1 red chili (for decoration and garnish)

1 pinch Hing (Asafoetida)

PREPARATION:

Lightly roast split chickpeas in a pan. You don’t need to add oil or butter. Grind to a fine powder in a blender.

Add freshly grated coconut to the blender. If you buy frozen coconut, then take 1 cup of frozen grated coconut in a microwave-safe dish and zap for 30 seconds. This will soften the coconut and you may now transfer this to the blender.

To this, add chilies, coriander and 1/2 cup of water.

Grind all this together in the blender for about 30 seconds. Intermittently stir contents to ensure uniform blending. Grind again for about 30 seconds. Now add 1/2 cup yogurt in a blender and grind the mixture for about 15 seconds. Ensure the mixture is still thick, somewhat grainy, but not overly so.

Set aside in a serving bowl. Add salt and lightly stir.

Add olive oil in saucepan and place on medium heat. When the oil is hot add mustard seeds, red chili, and hing. In a few seconds, the mustard seeds will pop. Add curry leaves and turn off the stove. Add as a garnish on to the coconut chutney.

Raw Mango Cooler

Mint & Ginger Lemonade

Adai

Sweet Pongal

Saffron Cream Of Wheat Pudding

Spiced Chickpea Snack

Akki Roti

Moroccan Harira Soup

Coconut Chutney

South Indian Salsa

South Indian Salsa

Recipes

A delicious accompaniment, also known as Gostu, Gojju or Pico de Gallo with a twist!

By Ashok Vasudevan

Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes

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INGREDIENTS:

2 ripe tomatoes (medium-sized)

1 large Onion

3 oz. tomato paste (natural or organic)

1 teaspoon Ivory lentil or Urad dal (split)

¼ cup chopped cilantro

1 teaspoon mustard seeds

2 green chilies (washed and deseeded)

1 teaspoon ginger (finely chopped)

½ teaspoon whole cumin

1 tablespoon olive oil

Salt

8 – 10 curry leaves

1/2 lime

1 pinch Hing (Asafoetida)

PREPARATION:

Place the 2 tomatoes in a microwave-safe dish. Add 1 glass of water (8 oz) water and zap for 5 minutes. (Before microwaving tomatoes, remember to make a small slice with a knife in each tomato. This will hasten cooking and prevent the tomato from bursting inside the microwave!)

If you prefer not to use the microwave, go ahead and follow the same instructions but cook on the stovetop for about 10 minutes until the whole tomatoes get really soft and the skin begins to separate from the fruit

Finely chop onion, ginger, cilantro, green chilies and set aside.

Once the tomatoes are cooked, peel the skin. Exercise caution since the tomatoes will be piping hot and steaming. Once you lose the skin, use a whisk or a masher and crush the tomatoes in the water in which it boiled. But let it remain slightly chunky. This will lend body to the salsa.

Add 1 tbsp olive oil in saucepan and place on medium heat. When the oil is hot add mustard seeds and cumin. In a few seconds, the mustard seeds will pop. Add ginger, green chilies, curry leaves, hing, and salt and allow the spices & condiments to blend for ½ minute or so.

Add onions and sauté in medium heat for about 2 minutes. Make sure the onions do not turn color but just become a little translucent.

Now, add the boiled, crushed tomatoes (with the water) to the saucepan.

Now add ½ can of the tomato paste (3 oz) to the saucepan.

Add 1 cup of water (about 8 oz) and mix well. Let the whole stew cook on low heat for 10 minutes. You know you are done when it blends well and becomes thick as a pasta sauce.

Remove from flame, add lime juice and garnish with cilantro leaves.

This a perfect accompaniment for idlis, dosas, Pongal, and even oatmeal crepes! Use this imaginatively and share with us what you did.

South Indian Salsa

Multigrain Crepes

Buttermilk Cooler

Yellow Lentil Soup

Chickpea Curry

Vegetable Couscous

Veggie Burger