Deepavali may have come and gone by in a flash this year but that doesn’t mean the celebrations must cease. The winter breeze, the gentle dance of the diya(traditional oil lamps) flames, the warm luminiscence emerging from the serial lights swinging in our balcony and the myriad avatars of sugar: I want to desperately hold on to these feelings. Lights must continue to shine bright and sweets must be devoured without restrain, Deepavali must continue. This festive season, I indulged in a fancy whim and created a ‘best of both worlds’ sort of dessert that I will share with you very soon. But today, allow me to share with you a traditional sweet treat that shines in simplicity and one that makes its presence in our kitchen every week. At the moment it is serving to treat post-festival blues, one ladoo at a time.
Many years ago, I first made this in my mother’s kitchen under her guidance. It was conjured as an offering to the Lord(Naivedyam), as part of our pooja(prayers). After the pooja, the ladoos vanished at the blink of an eye: we as a family are terribly impatient when it comes to desserts.
Now, the husband and me continue to make this in our kitchen every week and every Saturday at dawn, the air at home is fragrant with the aromas of jaggery, cardamom and gently roasted wheat flour. Even, Elaichi, our excited little puppy turns restless, yearning for a taste which he ensures he gets immediately after the offering.
These tambittus or ladoos are mildly sweetened with jaggery and flavoured with ghee and cardamom. It comes together oh so quickly, without any fuss. Also, they satiate those sudden sugar cravings and like I said post-festival/post-holiday blues. Perfect left plain but I sprinkled them with ground pistachios, dry coconut and rose petals to jazz them up just a tad. I really hope you try this one and like it as well.
RECIPE FOR GODI TAMBITTU Makes 13
1 cup Wheat flour
2/3 cup grated jaggery
1/4 cup water
1/4 cup milk
4 green cardamoms plus a pinch of sugar
2.5 tbsp Ghee plus more to roll the ladoos
-Using a mortar and pestle, pound the cardamom seeds and the sugar to achieve a powder. Keep aside.
-In a thick bottomed kadai/wok, add 1 tbsp of ghee and allow to melt over medium heat.
To this, the whole wheat flour and saute continuously until there is a nice aroma. This should take 3-4 minutes.
-Meanwhile in small sauce pan add the jaggery and water. Place on medium heat, let the jaggery melt and come to simmer, remove from heat. We are looking for a thin syrup. Also, in another pan, heat the milk separately and let it come to boil.
-Once the wheat flour is roasted, add the jaggery syrup, milk, ground cardamom and mix well until a dough like consistency is formed. Make sure there are no lumps.
-Remove from heat. Apply some ghee to your hands and immediately(but carefully) roll into ladoos .
(I used a measuring scale and each one was roughly 21 gms)
-Optional- can be sprinkled with pistachios, coconut and rose petals.
-Best served immediately but they are good for 2-3 days if stored in an air-tight container.
A motley group of thoughts implore me to reminisce home. It’s not the squish of summery peaches or the engulfing aroma of warm cookies when I walk into a mall although they’re just as pleasing. It’s more the rhythmic clunk of a ladle and an iron pan when amma roasts groundnuts and jaggery to appease my dad’s sweet tooth, the voice of Subbalakshmi spinning through a languid morning, possibly even the faint whirr of vehicles outside our window but mostly, delicious thoughts of a meal feasted on a gigantic banana leaf.
South Indian gatherings have a flair for conjuring a loud rumpus and I mean this in a good way. Palpable excitement, colour and good food served on a plate shaped by Mother Nature herself .This oblong and dramatically designed leaf is generously laden with traditional and authentic dishes like Payasa(kheer), a sundry of Palyas(dry curries), Pickles. Chutneys, Dal(lentils), Sambar(spicy lentil stew), Rasam fragrant with ghee,Gojjus & more. The flavours emanating from the leaf dance delicately with those from the food and elevate a mere lunch to an experience fit for the Gods. Among the plethora of foods that land on the leaf, the one I yearn for the most is the Pineapple Gojju.
A gojju is essentially a savory side dish with a delicious intermingling of sweet, spicy and tangy. Sometimes cooked to create a stew-like dish but many times(like this one), it is not. These uncooked gojjus are referred to as Hasi Rasas(raw gojju) in Kannada because the mixture is not simmered. Lemons, raisins, raw mango etc be used to make this gojju but pineapples always have been a personal favourite.
The tang and sweet essences from pineapples mingle with the spices to create a sensational experience which when mopped up with cold curd-rice transpires into bliss. Or if you prefer, gently mix it with some hot rice and a tiny bit of oil to drive away those dreaded Monday afternoon blues. Pairs well with chapatis too. In fact this dish tastes better the following day owing to the pineapples marinating in it, making it a little sweeter and a whole lot more divine.
Hope you like this one!
RECIPE FOR PINEAPPLE GOJJU INGREDIENTS
1/2 tsp oil
1/2 tbsp Urad dal
1/2 tbsp chana dal
1 tbsp Dhaniya/coriander seeds
1 tsp Menthe/Fenugreek seeds
13 dried Kashmiri Chillies
2 dried Guntoor Chillies(see notes)
A pinch of Hing/Asafoetida
3/4 cup dry coconut slices/VaNakobri
1/2 tbsp scant, thick tamarind paste(I used store-bought)
1/4 cup grated Jaggery
Salt to taste
1 cup Pineapple- chopped and cubed into 1 cm pieces
1 + scant 1/4 cup water
1 tbsp oil
A small handful of fresh curry leaves
1 tsp mustard seeds
-In a kadai/wok, heat 1/2 tsp oil. To this , add Urad Dal, Chana Dal, Menthe/Fenugreek, seeds, Coriander seeds, Hing and both chillies. Fry on medium-low flame until the lentils are a nice, deep golden. Transfer the contents to a plate and let cool
-In the same kadai, without adding any oil, roast the dry coconut slices in a medium-low flame, stirring constantly until they turn a light brown. Transfer to a plate and let cool.
-In a mixie jar/food processor, minimally grind the dal/lentil mixture, it should be half ground. Add the cooled coconut slices and grind completely until a coarse blend is achieved. Now add the salt, jaggery, tamarind paste and water so that a slightly loose but coarse paste is formed. Taste to check if any extra salt, tamarind, chillies or jaggery is necessary
-Pour the mixture into a bowl and fold in the pineapples.
-To make the tempering, in a small kadai/tadka pan, heat oil. Add mustard seeds and allow them to splutter. Turn off heat and then add the curry leaves. once they crisp up, add this tempering to the gojju.
-Can be served immediately but even better if you let the pineapple marinate in the gojju for an hour or two, then serve.
-I used store bought concentrated tamarind paste which is rather strong. If you’re using dried tamarind and making the tamarind pulp from that, you will need to use more than the amount specified above.
-Guntoor chillies can be quite spicy. If you want a less spicy gojju, just skip them.
-The gojju tastes better the following day(refrigerated) owing to the marinating pineapples, making it a little more sweet. I do not recommend using it beyond a day or 2.
When in Paris or Quand à Paris in french. Early June, the husband and me flew to the City of Love, hearts heavy with desire to bring to life the titillating words that I had absorbed from a plethora of books , to bask in the romance of a French summer and attempt to satiate my ravenous longing for sugar in its many avatars. A week’s worth of vacation to make up for a decade’s worth of dreams. I attempt to share and narrate the magic that this darling city sprinkled on us, I hope you love it as much as we did.
-Apprehension has captivated me in the flight and no, it is not aviophobia. After devouring and gobbling books about this enchanting city the past few years, the desire isn’t only to navigate and strut down those winding, cobbled streets. It’s more than that. I’m inclined to fit in, ramble in french, splash on that red lipstick, strap on those stilettos and feel at home.
-The taxi ride from the airport to our Air Bnb appartement in Rue Humblot begins uneventfully. However, many zinc rooftop sightings and a handful of traffic violations later, we caught a fleeting glimpse of the Iron Lady, La Tour Eiffel, a glorious manifestation of my dreams, standing tall, proud and bewitchingly beautiful. What follows however, isn’t so pretty. I bawl like a baby, face buried in the husband’s old backpack while he quietly caresses me, fully in the know of these disobedient but happy tears. After I regain composure, I wonder if Parisian cabs are more equipped to handle emotional outbursts, the likes of the above, presuming the likelihood of their frequency!
-The appartement is quaint, tiny, possessing a tinier kitchen. I assume the owner to be an equestrian or an enthusiast . The walls proudly display paintings of horses. The remaining walls are stacked with books and other collectibles. A large window opens to a busy street, the Paris metro chugging frequently. Fingers crossed, I take a quick peek into the minuscule kitchen, smiling as I spot the baking oven.
I attempt to chat with the owners in french, unsure if months of classes will payoff. But, thanks to my teacher and the homework I so religiously abided by, the language flows without interruptions. Admittedly, the words are simple, the sentences are short and blemished grammatically but the components are glued correctly much like the compartments of a train. I’m now overcome by a rush of optimism, enthused to immerse myself in this verbal dance of words, en francais.
-The first stop: The street is enlivened by a Sunday farmer’s market spilling with colours and fresh smells. Chaos, cacophony and conversations reign along with nature’s bounty.Under a tarpaulin sheet, crimson hued cherries, miniature radishes shaded in fuchsia, delicate strawberries, plump peaches, grande et petit tomatoes are organised in mounds and crates. A sight for sore eyes, a plethora of inspiration for a food lover. I request the grocer to bag some fruits; a Galette is brewing in my mind.
-We promenade to the Champs Elysees; the walk is très long. Fortunately, not one minute under the blazing sun is tiring or boring, it is instead, unraveling mysteries and satiating the imaginative mind, one cobbled street at a time. Of course, I bid goodbye to my heels and I rely on my very dependable, flat, ballerina shoes.
The Pont Alexandre Bridge spanning the Siene is studded with ornate nymphs, cherubs and the quintessential Parisian lamps. Woody Allen has magnificently captured it in the final scene of Midnight in Paris, where Owen Wilson and Carla Bruni walk under the rain and I had always wondered if reality channels the same charm. Turns out , it does and more, even if at this moment, the earth is parched beneath the afternoon sun.
-The Champs Elysees is car-free since it is a Sunday mais siezed by throngs of people. The pavements house quaint patio-style restaurants, all flaunting red and cream woven chairs. We silently navigate through them all because I’m miserably sugar starved and nothing will appease this monster like French dessert. Lo and behold, shimmering in the sunshine is a soft green facade with gold gilded intricacies. C’est Laduree! Macarons, a passionfruit-chocolate bar and a raspberry-litchi-rose cream concoction are devoured with an intense fervor and a silent exchange of smiles between the husband and me. We are after all, at a temple, a temple where peity is reserved for macarons & its kin.
– Jardin des Tuleries near Place de la Concorde is peppered genrously with tall, boxed trees. Under the canopies of these trees are cafes enticing one with the luxuries of shade and respite from the sweltering heat. Glasses clink, plates clatter, wines flow. A little girl glowers at her mother’s cigarette, clearly unmasking her distaste towards smoking, a couple transforms menu cards into makeshift fans and we take pinched sips of iced drinks After traipsing around the city for 15 kms, we concur that sipping on iced drinks isn’t doing the needful. Fortunately, nestled within the jardin is a pond and at its hem are lawn chairs with low hanging backs. An hour later I realise, a nap did do the needful.
-We head back to the apartment meaning for it to be a quick stop only to discover that all water for the entire building has been shut off. A phone call with our owner informs us that a leak in the basement has resulted in the above and it being a Sunday, the plumbers aren’t showing up anytime soon.
But, one never sulks in Paris; her magic is too entrancing. One instead, scours for grocery stores and lugs back 10 litres of water in bottles to make do for the next 24 hours simultaneously hoping the universe is transmitting telepathic pleas to the plumbers. One smiles and forgivingly succumbs to the magnetic attraction because, C’est Paris! Oui?
-We are strolling by the greens in the confines of La Tour Eiffel, when delicious wafts engage our senses, shaking us off from our nonchalant walk. In a little concession stand, a man is making crepes. We stand in line and gaze at the sight like little children; he pours loose batter on a hot griddle and quickly using a spreader transforms it into delicate pancakes, then slathers them with generous spoonfuls of confiture de fraises. Dinner looks good.
-The evening light is gently masked by deeper hues. Dusk is working its way in signalling a time for the stars to shine and more importantly for the golden lights of the Eiffel Tower to shimmer by the Siene. And shimmer she does as if swarmed by a million fireflies. The city is crackling with magic and unfurling the sweetest dreams, trapping us into her cadences and we are not ones to be repelled. We let her sweep us…..We’re in Paris.
Summer is at its peak, the afternoon light is flooding our apartment and we have been coveting the usual suspects: drippy icecreams with oodles of dulce de leche and peanuts, churned milkshakes and cold pressed juices. However, those are reserved for yearnings of the sweet tooth. We are appeasing our savory tooth as well and there are some unusual suspects that make their presence rather frequently during the warm weather. I’m referring to yogurt -laden dishes and drinks that are significant fragments of everyday cooking in a South Indian home. Like mustard-tempered Buttermilk spiced with cumin, black salt and mint, a drink so strong, it manages to resist the most sweltering of days. Of course, there are the Raitas. A class of foods that are as satiating on their own as they are when coupled with a spicy rice dish. I personally favor ones that contain chilled curd and swarming with grated cucumber or perhaps sauteed spinach or ever blistered tomatoes sprinkled with just a hint of chilli. And we mustn’t forget the HuLinuch, a curd and cream of rice based soup that is ideal for a summer dinner. It’s light and soothing demeanor makes it a favourite at home. Finally, we come to the Majjige Paladya or HuLi.
In Kannada, Majjige refers to buttermilk or curd and huLi or paladya refers to a spiced gravy. The gravy is coconut based which is then blended with Sour Curd and simmered with a vegetable of choice. White pumpkin, cucumber, spinach are commonly used in this South Indian dish and so is BENDEKAI (or Okra) which as you know implores for attention in today’s recipe. This dish is a common occurrence during weddings and other occasions where they are traditionally served up on large banana leaves.
I have had and continue to have a delicious affair with okra/lady’s finger. When they are stir fried with crispy lentils(Chana dal) and perhaps some thinly sliced onions, they jazz up a simple Rasam rice meal. When they are swimming in a tomato & cream based gravy, they make for the perfect marriage with chapatis. However, what truly has me weak in the knees is when tender benDekai are stuffed with a masala chickpea flour(kaDlehittu/besan) and then shallow fried with onions and tomatoes. The recipe comes from my grandmother and I shamelessly admit to the fact that it is a dangerous prospect for the husband when I make these because I’m a ruthless snacker when I cook these and half the pan is gone by the time the meal lands on the table!
That said, these green vegetables become further more delicious when chopped, gently pan-fried and poured into the Maggige huLi. Their mild flavour entwines wonderfully with the sour curd and fresh coconut. Pour this gravy over hot rice with a spoonful of ghee and one forgets all impending worries for the day. Add some Papad and fried chilles to the equation and heaven will have come down to earth for just a few morsel-moments.
We get to the recipe now, hope you try it and like it!
RECIPE FOR BENDEKAI MAGGIGE PALADYA
INGREDIENTS 2-2.5 cups of Okra/Lady’s finger or Bendekai- Washed, wiped dry, chopped into 1″ pieces 1.5 tbsp of Oil(I use sunflower) 1/2cup + 2 tbsp thick sour/regular curd(not hung curd) whisked with 1 cup of water 2.5 tbsp Chana Dal, soaked for 30 min 3/4 cup fresh, grated coconut 1 tsp Cumin seeds/jeera 1.5 tbsp Coriander seeds/Dhaniya 1″ slice fresh ginger 1/2 tsp turmeric Salt to taste
1/4 cup of chopped coriander For the tempering- 1tbsp oil 1 tsp mustard seeds
a handful of curry leaves(washed and dried) 3 -4 dried chillies (kindly see notes)
A pinch of hing or Asafoetida
METHOD -In a large pan, add the oil and once it is heated, add the chopped benDekai/okra. -Season with salt and let it cook. Resist the temptation to stir fry it too much as the okra can become very slimy. -Remove from heat once softened. Keep aside. -To make the gravy, in a blender or food processor, add fresh grated coconut, cumin seeds, coriander seeds, ginger, chana dal and turmeric. Grind along with 1/2-3/4 cup of water until a coarse paste is achieved. -Add this blended mixture to medium sized pot along with 1 cup of water on medium low heat and bring to a simmer. Stir continuously to ensure that the mixture doesn’t stick to the bottom of the pan
-When the mixture comes to a slight boil, add the curd mixture, coriander, salt and the Okra. Keep an eye, stir often and when you spot a boil, remove from heat. Too much time on the heat can cause the yogurt to curdle, hence it is important to not let it boil completely. -To make the tempering, in a small pan/taDka pan, add the oil. Once the oil heats up, add the mustard seeds and let them splutter. Add the BaLaka chillies and fry them until they are darkened, then add a pinch of hing and finally the curry leaves. -Pour the tempering into the majjige huLi. -Serve hot over rice and some ghee.
-Sour curd is generally preferred for this dish but if not posssible, regular curd works just fine.
-The Chillies I have used for tempering are called BaLaka chilies and are yogurt based dried chillies. Their flavours pairs incredibly well with the Majjige huLi. You can use regular dried chillies as well but it can be much spicier than these.
Meals are always sweeter in the summer. Oui? Many summers ago, my uncle would bring crates of farm-grown unripened Raspuri mangoes ensuing my room being transformed into a safe-place for their ripening. Days later, the mangoes metamorphosed into soft fruits, fit to perk up lazy holidays. Amma(my mother) gathered more than a few every evening to conjure up ShreekarNe, a golden puree of mangoes with a touch of milk, a smattering of cardamom and a sprinkle of saffron. Pooris or rotis were mandatorily involved. Flaky, ghee laden rotis or puffed pooris were torn into, then dunked unhingedly into a bowl of ShreekarNe and just like that, a simple dinner experience turned a tad sweeter, a tad celebratory. Like I said, meals are always sweeter in the summer.
In my books, a ShreekarNe remains to be the very best way to devour mangoes. Of course, carelessly chomping on them thereby concocting a sticky, happy mess qualifies as sane too. There’s something to be said about devouring them with no abandon; their sweet syrup trickling down; their juicy pulp satiating sweet desires on a dull, lazy, sunshine deluged afternoon. It culminates in a summer romance like no other.
That said, I’m also on a perpetual quest to bake with them whilst not losing their soul to excessive sugar; to capture that essence and ineffable joy and pour it all into a decadent cake or a cheesecake or perhaps a luscious, chilled kulfi speckled with saffron threads . Toronto lacks Bangalore’s pulpy Raspuri mangoes but answers with plumper and just as juicy Altaufo mangoes. Fortunately, they are stacked up tall in the China Market and needless to say, the shop is religiously paid a visit over weekends.
A couple of summers ago, driven by a spot of enthusiasm and adventure, I made a rich mango custard and piped them into elaichi cupcakes resulting in a gooey goodness with every bite. Earlier this year, when the mangoes first started to make an appearance, I entwined their flavour with a touch of vanilla into a simple Bundt cake, then doused it with a sweet mango syrup. Today, I present to you a silky, sweet Mango Curd Tart.
This Mango Curd Tart screams of mangoes but additionally screams of summer too. A graham cracker crust cradles a smooth and rich vegan mango puree, which after refrigeration transpires into a cold, velvety dessert with the most delicate crunch. It comes together very quickly and is a no-bake as well. Admittedly, I was tempted to infuse it with other flavors; perhaps some basil or a sprinkle of cardamom but I restrained myself in order for the mangoes to dominate the dessert. The colors of this dessert are akin to those of sunshine and it satiates the most delicious summer dreams. Hope you like it as much as we did:)
RECIPE FOR NO BAKE MANGO CURD TART Makes 1 9 inch Tart
INGREDIENTS For the Crust
220 grams of Graham Crackers
110 grams of melted butter
For the Filling
1.5 cups Mango Puree( To make this, I took the pulp from 2 mangoes, blended it until smooth and then strained it into a medium saucepan)
1/2 cup water
7 tbsp Corn Starch
1 cup almond milk
1 cup granulated sugar
Fresh fruits to decorate
Method For the Graham Cracker Crust
-In a food processor, powder the graham crackers till they are fine. Mix them with the melted butter until you achieve a wet sand like consistency.
-Transfer this to the greased tart pan and press on the base and the sides with the help of a flat bottomed cup, to ensure that the crust is uniformly layered on the pan.
-Chill in the refrigerator for 30 minutes to 1 hour.
For the Vegan Mango Curd
-In a large saucepan or pot, add the mango puree(see ingredients) and water. Mix and place on medium heat. Let it simmer and reduce for a few minutes(3-4 minutes).
-While it is simmering, in a bowl, mix together the almond milk and cornstarch making sure there are no lumps.
-To the simmering mango puree, add the sugar and stir. Let the sugar dissolve completely.
Once the sugar has dissolved completely, add the almond milk-cornstarch mixture and whisk continuously with a wooden spoon or a silicone spatula. It is important to whisk continuously because otherwise there will be lumps. Do this for 4-5 minutes or until the mango curd thickens. Immediately take it away from the heat and transfer to the chilled graham cracker crust. Smooth top if necessary and chill overnight.
It is ready to be sliced and enjoyed the next morning.
My grandmother’s sister lovingly referred to as Shanta Ajji lived in the west coast of the US during the later part of her life. During our brief sojourn in New Jersey, I remember indulging in long conversations with her over the phone when she would discuss her week’s activities but, more significantly, I remember her keen interest in my love for cooking; patiently educating a novice with the intricacies of authentic South Indian recipes (mostly involving the Madhwa Cuisine) and breaking down the complexities that haunted my ignorant mind. My culinary knowledge those days hardly amounted to anything but I possessed an enthusiasm and fervor(fortunately I still do) that prompted the above mentioned phonecalls where we tackled a gamut of recipes.
The next summer, we road tripped along the West Coast, allowing ourselves to be awed by the brilliant grandeur of Las Vegas, the opulent mansions of Beverly Hills and the magnanimity of the Grand Canyon. It also entailed a short halt at San Jose to visit Shanta Ajji when she affectionately handed to me a copy of a cookbook written by her. The book is brimming with details of food that she laboriously & lovingly prepared for her family. She is sadly no more, however and unstintingly, this tome occupies a cherished place in my heart and the kitchen. The recipe I share with you today is hers, has been adapted from her cookbook and has managed to spice up mundane weekdays in the most delicious and soul-satisfying ways.
Sandige HuLi is essentially a sambar or a stew that has swimming in its rich, coconut-laden gravy, little spheres made of lentils. In Kannada, these steamed spheres are referred to as ‘Sandige’ and the gravy itself is referred to as the ‘huLi’. The Madhwa dish garners a celebrity status of sorts and it lies in the fact that it is traditionally conjured up on the day before a wedding takes place(a ceremony called the Devarasamaradhane) and is served as per custom on a banana leaf coupled with hot rice and ghee. Together with the flavours emanating from the leaf, they create a gastronomical experience that is nothing short of divine.
Let’s move on to the recipe without further ado. Do try it and let me know how you like it.
RECIPE FOR SANDIGE HULI Serves 4 Special equipment- An Idli cooker
For the Sandige or the Lentil Spheres
1 cup Toor Dal/Dried Pigeon peas(flat, yellow coloured lentils)
1 tsp fresh, grated Ginger
4 Green Chillies(feel free to reduce the quantity if you think it is too spicy)
1/2 cup Cilantro/Coriander leaves, roughly chopped
A pinch of Hing or Asafoetida
1/4 cup fresh, grated coconut
Salt to taste For the HuLi 1 tsp Oil
1 tsp Urad dal
1 tsp Chana Dal
1.5 tsp Cumin seeds/Jeera Seeds
8-9 Byadgi MeNsinkai(Dry and wrinkled red chillies, please see Note)
1 Green Chili
1/2 cup Cilantro/Coriander leaves
A pinch of Hing/Asafoetida
2 tbsp Toor Dal/Dried Pigeon peas(flat, yellow coloured lentils)
3 tsp Coriander Seeds/Dhaniya seeds
1/2 cup fresh, grated coconut
3/4-1 tsp thick tamarind paste
1 tsp Jaggery
Salt to taste
Water For the tempering
1 tbsp sunflower/vegetable oil
1.5 tsp Mustard Seeds
A handful of Curry leaves
3 dried red chillies
A pinch of Hing/Asafoetida
–To make the SanDige or Lentil Spheres, soak 1 cup of the toor dal for 3 hours atleast and drain the water.
-Keep aside 2 tablespoons of the soaked lentils and transfer the remaining into a blender/food processor along with the other ingredients:ginger, green chillies, cilantro, coconut and salt. Grind to a coarse paste using a tablespoon or two of water only if necessary.
-Make spheres from this coarsely grounded mixture, measuring the size of a lime. It can be shaped into spheres or elongated into an oval.
-Meanwhile get your Idli Cooker ready. Add enough water to the cooker, so that it doesn’t touch the idli stand and let it come to a boil. Grease the idli cavities with oil and place the sanDige in the cavities. Cover with the lid and steam for around 12 minutes.
-Once done, carefully remove from the cooker and let them cool.
-To make the huLi, in a small pan, heat 1 teaspoon of oil. To this add, urad dal, chana dal, byadgi chillies , a pinch of hing and cumin seeds. Fry them for a few minutes on low heat until the lentils turn golden brown. Once done, transfer to a plate and cool completely.
-Add the cooled mixture to a blender/food processor along with 1 Green Chili, Cilantro,
the 2 tbsp of soaked toor dal, Coriander Seeds/Dhaniya seeds and fresh, grated coconut. Blend into a smooth paste, adding approximately half a cup of water as well.
-Now, take a large, deep bottomed vessel and to this, add the paste along with 2 cups of water. Also add salt, tamarind paste and jaggery. Mix it all together and allow to come to a boil. Put off the stove and add the sanDige.
-For the tempering, add the oil in a small pan(tadka pan) and heat it. Once heated, add the mustard seeds, they wil splutter immediately. To this add the washed and dried curry leaves and dry red chillies. Fry till they’re crispy, around 20 seconds, and add to the sambar.
-Serve hot with rice and ghee.
-Byadgi MeNsinkai is a long, dry red chilli that has a wrinkled appearance. They are not too spicy but feel free to alter the quantities as per your needs. The smoother dry red chilles, called as Guntoor can be very spicy so try to procure the Byadgi variety itself.
-The SanDige or steamed lentil spheres can be eaten as a snack as well, perhaps with a side of ghee and coconut chutney
-The dish tastes even better the next day(provided it is refrigerated) since the sanDige’s would have absorbed all the spices from the sambar.
Clouds come floating into my life, no longer to carry rain or usher storm, but to add color to my sunset sky.
It was a cloud-masked spring morning. The colour in question, a myriad of greys. My favourite kind of morning. My hands cuddled a warm cup of peach and ginger infusion as I gazed out the window. Soft rain drenched the streets of Toronto, its people huddled under umbrellas. Unable to peel my eyes away from a nonchalant scene, I hoped the sun would stay on hiatus for the day.
Normally, on days like these, I crave a hot chocolate and a couple of chocolate chip cookies on the side. But on this occasion, I found myself pining for a warm bowl of curry. Spicy, creamy and perhaps poured over some hot rice. Maybe a dash of ghee melting its way into the gravy. It was time to pause the bout of reverie and get working in the kitchen.
Chickpea Curry/Channa Masala is an old soul in the plethora of Indian Cuisine. It’s a classic, and has ubiquitous presence in India and outside. I remember the brothers and me delighting in this curry with hot pooris and a side of mango ShreekarNe(Mango pulp and milk) and imaginably, it was nothing short of a celebration.
In today’s recipe, whilst retaining much love and respect to the classic and drawing inspiration from the original flavors, I also borrow the creamy richness of Coconut Milk. Coconut Milk, a luscious, velvety milk, is made by grinding coconut meat and water and is rich with the nutty, sweet flavors of coconut. It’s addition to the modest & much-loved chickpeas ensues an experience filled with comfort and indulgence and as predicted, just what that rainy afternoon demanded. As the imagined preview in that daydream, I poured it over warm rice with a spoonful of ghee. But, it pairs wonderfully with rotis/chapatis as well. Also, sans the ghee it works as a vegan dish too. I hope this dish enamors you on rainy days and others!
RECIPE FOR CHICKPEAS AND COCONUT CURRY Serves 2
INGREDIENTS 1 1/3 cup of canned Chickpeas 1 large onion – chopped into large chunks 2 tomatoes- chopped into 1 inch cubes 1 green chilli – split into 2 1 tsp Ginger- finely chopped 12 whole Cashewnuts 1/2 tsp Turmeric 2 tsp Coriander Powder(Dhaniya powder) 1 tsp Cumin Powder(Jeera powder)
1/2 tsp red chilli powder(or more if you like it spicy) 3 tbsp Oil 2 Dried Bay leaves 1 Star Anise 3 Cardamom Pods(Elaichi) 1 inch piece of Cinammon 1/2 cup canned Coconut Milk 1/2 cup water Salt to Taste
1 tbsp dried mint or dried fenugreek leaves
METHOD -In a kadai, add the oil and once it’s heated, add the green chilli and ginger. Saute until the ginger is lightly browned and add the chopped onions with a sprinkle of salt. -Once the onions turn soft and transluscent, add the tomatoes, cashewnuts and season once again. Saute for a few minutes until the tomatoes are cooked nicely and their raw smell is gone. -Add the spices: Turmeric, Coriander Powder and Cumin Powder, red chilli powder, stir-fry the mixture for about 2-3 minutes. The, put off the heat and remove from the pan into a blender. Let it cool completely. Once cooled, blend into a paste, adding just enough water only if necessary. Keep aside. -In the same kadai, add a teaspoon of oil and let it heat. To this add the whole spices: Star Anise, Cinammon, Cardamom and Bay leaves, saute until the cinnamon pops. -To this add the ground onion-tomato paste along with half a cup of water(add more if you prefer a thinner gravy), canned chickpeas, salt and let it simmer. Finally add the coconut milk, dried mint/ dried fenugreek leaves & stir it well and allow to simmer once again. Keep stirring once in a while to ensure that it doesn’t stick to the bottom of the pan. Once it comes to a boil, put off the stove and garnish with coriander or other microgreens. -Serve hot with rice/rotis , some ghee and a side of lemon & onions.