This recipe book is dedicated to Latha for her 60th birthday. The family did not know what to get you, so we all de-cided to contribute some of our favorite recipes in the hopes that you may use them over the years. Although we believe these recipes are delicious, please hold only the contributor responsible for poison attempts, etc.For any recipe clarifications, please contact the contrib-utor. When you do so, please feel free to complement them on their excellent grammar, spelling, and general writing skills.

Wishing you a very happy birthday, and happy cooking, The Jayaram Family

ContentsAdai Dosa With Sprouts 2Gojju Awallakki 3Salade Torontoise 4Fall Colours Harvest Salad 5Authentic Mushroom Soup 6Easy Vegetable Soup 7Ragda Patties 8Egg Roll 9Jalepeno Gojjus 10Kichadi 11Corn Kichadi 12Sodhi 13Indian Ginger Wasabi 14Tomato Bhaat (North Style) 15Fruit Saasam 16Cranberry Chutney 17Mushroom Fry 18Corn Bread Pakoda 19Khara and Sweet Chitunde 20Colorful Vegetable Pickle 21Brocolli Morkolumb 22Baby Lima Curry or Rice 23Chayote & Lima Palya 24Arvi Fry 25White Turnip Palya 26Zucchini Paal Kootu 27Sundal Kozhumbu 28Yellow Otappa 29Kothambari Rasam 30Sundal Kozhumbu 31

Salad Dressing 32Moong Misal 33Tofu Upittu 34Pineapple Rasam 35Baked Nipattu 36Baked Cutlet 37BTT: Bowl Thumba Tarkari 38Congress Kadlekai 39Paneer Butter Masala 40Thumbgai 41Authentic Punjabi Chole 42Kothambari Chutney 43Tomato Yenegai 44Sabudana Kichadi 45Batata Raita 46Thenga Manga Chutney 47Corn Bhel 48Menthya Ogre 49Chayote Kadag Pachadi 50Mushroom & Peas Kurma 51Baingan Bhartha 52Rukku’s Delicacy 53Damroot 54Eggless Chocolate Cake 55Peanut Chikki 56Badam Kheer 57Tender Coconut Mousse 58Parp Payasam 59Rotti Biscuit 60Walnut Barfi 61

Appetizers & Snacks

2

Adai Dosa With Sproutscontributed by Chandri Sreennivasingredients preparation1 cup toor dhal1 cup urad dhal1 cup gram dhal1 cup moong dhal1 tbsp sprouted moong matki1 tbsp sasoor1/4 grated coconut1 1/2 tsp jeera8-10 chilishinghaldisalt2” ginger

1. Soak all of the dhals for about 2 hours along with the sprouts and other masala and salt.2. Grind everything to a smooth paste (dosa batter con-sistency).3. Immediately begin to make dosas.4. For added taste, add coriander.5. Serve with coconut chutney or chutney powder.

Appetizers & Snacks

3

Gojju Awallakkicontributed by Chandri Sreennivasingredients preparation250g Awalakki (thick or me-dium)1 1/2 tbsp tamarind paste1/2 cup jaggery1 tbsp rasam powder1/4 grated coconut1/2 cup ground nutcurry leavesmustard seedshinggram dalurud dhalred chilis1/2 cup haldi oilsalt (to taste)

1. Grind the awalakki in a mixer until it reaches a uni-form, powder consistency.2. Add enough tamarind juice and water to the awalakki powder to make a smooth paste.3. Add rasam powder, jaggery, and salt to this mixture. Mix well and let sit for about 2 hours.4. In a kadai, heat up some oil and drop in mustard seeds, hing, curry leaves, red chilis, gram dhal, urud dhal, ground nut, and haldi. 5. Once the mustard seeds begin to pop, add this mix-ture to the awalakki and grated coconut. Mix well.6. Let this sit for about 5 minutes, and serve it with yo-gurt.

Appetizers & Snacks

4

Salade Torontoisecontributed by Alex Horskyingredients preparation1 large head Boston-lettuce leaves, washed and dried (you can use other colourful lettuces as well, but not iceburg lettuce)1 lb green beans, cooked, with ends cut off2 tbsp minced shallots2/3 cup Alex’s salad dressing, but without sesame oilsalt and freshly ground pepper3 or 4 ripe red tomatoes, cut into wedges (or 10-12 cherry tomatoes, halved)3-4 small potatoes, peeled, cooked and sliced into circlesoptional -- one 6 oz can chunk tuna, preferably oil-packedoptional -- 6 hard-boiled eggs, peeled and halvedoptional -- 1 freshly opened can of flat anchovy fillets1/2 cup small black Niçoise-type olives3 tbsp capers3 tbsp minced fresh parsley or coriander

1. Arrange the lettuce leaves on a large platter or in a shallow bowl.2. Shortly before serving, toss the beans with the shal-lots, vinaigrette, and salt and pepper.3. Baste the tomatoes with a spoonful of vinaigrette.4. Place the potatoes in the center of the platter.5. Lay the beans out like spokes from the centre of the platter.6. Arrange halved tomatoes at regular intervals toward the outside of the platter, so that the edge of the platter is dotted with tomatoes.7. Place small mounds of tuna at regular intervals.8. Ring the platter with slices (circles) of hard-boiled egg.9. Lay the anchovies out at regular intervals, across the eggs.10. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

Appetizers & Snacks

5

Fall Colours Harvest Saladcontributed by Alex Horskyingredients preparation1/2 head of raw purple cabbage10-15 raw carrots (red, orange, and yellow)2 peeled cored apples (lean towards sweeter varieties, i.e. gala, empire)1/2-3/4 cup chopped walnuts1/2-3/4 cup dried cranberries (or raisins)1/2-3/4 cup pumpkin seeds1/2-3/4 cup chopped coriander leaves1 cup sprouted peas/beans1/2-3/4 cup Alex’s salad dressing

Follow these directions loosely, and adjust quantities depending on how much grated veggies you start with. 1. Grate the cabbage, carrots, and apples.2. Toss in the walnuts, cranberries, pumpkin seeds, co-riander leaves, and sprouted peas or beans. 3. Toss all the ingredients with Alex’s salad dressing.

Appetizers & Snacks

6

Authentic Mushroom Soupcontributed by Suma Srishailaingredients preparationportabella mushroomsshitake mushroomscrimini mushrooms1/2 cup red onions3 cloves garlicbutter2 tbsp all purpose flourcoarsely ground peppersaltvegetable brothturmericoptional -- garlic powder2 cups half and half1 tsp gravy master

1. Slice the portabella mushrooms, shitake mushrooms, and the crimini mushrooms.2. Slice the red onions, mince the garlic, and saute in butter.3. Saute the mushrooms in the mixture.4. Stir in the flour, pepper, and salt.5. Add vegetable broth.6. Cook over medium heat while stirring constantly until the mixture starts to bubble.7. Add the termeric and garlic powder (optional) and cook for another 5 minutes.8. Stir in the half and half and 1 tsp gravy master over low heat.9. Do not boil the mixture! Remove soup from stove be-fore it begins to boil and serve.

Appetizers & Snacks

7

Easy Vegetable Soupcontributed by Suma Srishailaingredients preparationcarrotspotatoesoptional -- celery sticksonionsolive oilsaltsugarpepperbay leavesoptional -- oregano1 can tomatoes1 can black beans or pasta

This is a very flavorful and healthy soup. I like to make a big pot of it and take it over the week for lunch with some nice breads and cheese. It also makes for a good appetizer in a fall or winter party

1. Chop into chunks carrots, potatoes, celery sticks (op-tional), and onions2. Saute lightly in olive oil3. Pour enough water to cover the vegetables and place it on simmer with the lid for about 40 - 45 minutes(Simmering the vegetables gives the soup a lot of flavor)4. Add salt, sugar, pepper, bay leaves and oregano (op-tional) while simmering5. When half done add one can of tomatoes and con-tinue to simmer6. Can also add a can of black beans or pasta just before it is done7. Serve steaming hot and enjoy!! (Way better than Campbells - I can promise you that)

Appetizers & Snacks

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Ragda Pattiescontributed by Kala Charluingredients preparation1 cup cooked ragda (small size beans)1 onion chopped2 tomatoes choppedginger/garlic pasteMasala powdersAlu Patties made out of 5-6 potatoesSweet/sour ChutneyMint Chutneychopped onionSevKothmir

1. Fry in oil ginger, garlic paste2. Add onions and fry nicely3. Add tomatoes, fry nicely.4. Add dhania, jeera powder and chili powder.5. Add cooked beans, salt.6. Boil well. Keep Aside7. Make alu patties (shallow fry) 8. Serve 2 alu patties on a plate, Cover with curry.Sprin-kle sev, chopped onions, chutneys, and kothmir.

Appetizers & Snacks

9

Egg Rollcontributed by Kala Charluingredients preparation2 eggsmilksaltchapatisketchuponion sliceslemonshredded cheesekothmirgreen chilis -- finely chopped

1, Heat tava.2. Pour 1 karandi egg mixture.Put chappati on it. Press a little. Let it cook until eggmixture doesn’t fall off.Turn and cook.3. Spread ketchup, onion slices with lemon & salt, cheese shredded and kothmir and finely chopped green chilies.4. Roll like a kathi roll and serve. Roll a napkin on side to hold and eat!

Instead of egg ---Alu, peas and tomatoAdd jeera powder, mirchi powder and salt. Add green chutney & sweet chutneyFill chappati with this mixture and same toppings. mix-ture does not fall off.Turn and cook.

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Jalepeno Gojjuscontributed by Suma Srishailaingredients preparationJalepeno PeppersGreen Peppers

Seasoning:Mustard seeds,pepperturmericHing

Slice jalapeno and green peppers into big chunks- Thadka mustrad seeds, pepper, ¼ tsp methi seeds, turmeric, hing, kadipattha, kadle purp and uddad dal- Add jalapenos and capsicum and saute lightly till the raw smell goes away- Add tamarind water as needed to bring upto the quantity of gojju that you need for serving (The thadka should match the gojju quantities as it is the most fla-vorful part of the recipe)- Add salt and jaggery as needed and boil until the raw smell of the tamarind goes away- Take 1tsp rice flour and add water to make it into a paste- Add this to the gojju to make it thicken and bring to the right consistency

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Kichadicontributed by Suma Srishailaingredients preparationRice 1/2 cupMoong Dal 1/2 cupBay Leaf - 1turmericsaltchili powderSambar or Rasam Pd - 1 tspMilk

Vegetables - Potatoes, Green beans, peas

This rice dish is usually a hit at parties or for an everyday meal at home. It is a quickie and can be made in large quantities very easily. It can be served with a jalapeno gojju and/or orange thair pachdi)

- Pour half cup rice, half cup toor dal and half cup moong dal directly into the pressure cooker- Add water and milk as needed to cook : For example if you need 6 cups of water to cook the rice and dals to-gether, use 4 cups water and 2 cups milk to make a total of 6 cups. Make sure that you add more than the usual amount of water/milk so that when it cooks you get a more liquid or gooey (bisi bele like) consistency- Add bay leaves, turmeric, salt, chili powder as needed, hing, 1tsp of any other powder like sambar/rasam pow-der directly to the rice/dal and water (Do not add too much of the powders as this dish is not a sambar like dish)- Add 1 tsp ghee or dalda to the rice and dal- Chop into chunks potatoes, green beans, peas (op-tional) and add into the pressure cooker Take half tsp of cumin and rub it in your hand and add to the cooker- Now cover and cook all the above directly in the pres-sure cooker. (You may need to keep the cooker on sim-mer for longer to allow the dal/rice/vegetables to cook

Entrees

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Corn Kichadicontributed by Mridula Charluingredients preparation2 cups boiled American corn kernels1/2 cup milk1/2 cup waterFor seasoning: Curry leaves (karube); 1-2 green chillies slit lengthwise, finely chopped ginger, 1/2 tsp cumin seeds, a pinch of asafoetidaSalt to taste

1. coarsely grind the boiled corn in a mixer. There should be some whole corn kernels as well. It should not become pasty.2. Add the seasoning ingredients to some oil in a pan. When the jeera seeds start spluttering and you get the aroma of curry leaves and ginger, add the semi-ground corn.3. Saute for two minutes and add milk and water and salt.4. Bring to a boil and simmer for 4-5 minutes.5. Tastes yummy on its own, is normally eaten as one dish among the regular rotli-shaak-dal-bhaath.

Entrees

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Sodhicontributed by Suma Srishailaingredients preparationSplit Moong Dal - 1/3 cupVegetables:PotatoesCarrotsBeansRed Onions

To Grind: GingerGreen Chilies

Tadka:Mustard SeedsUrad DalKadipatha

This is a different and tasty recipe from the Tamil Nadu - Kerala border. I have made it to a south Indian or North Indian crowd and it usually gets comments. It has to be served with an Indian ginger wasabi ( see separate recipe)

- Cook about 1/3 cup paitham purp (moong daal) and keep aside- Chop into chunks potatoes, carrots, beans - Slice red onions-Grind about 1”ginger and 4-5 green chilies to make a ginger chilly paste- Now thadka mustard seeds, uddad dal and kadipattha- Sauté sliced onions in the thadka- Add chopped vegetables and little water and cook- When half cooked add ginger and green chilly paste- When about 3/4th done add cooked moong dal and cook for a few more minutes- Take off the stove and cool

Entrees

14

Indian Ginger Wasabicontributed by Suma Srishailaingredients preparationGinger - 2”Grated Coconut - 1 tbspOilHingRed Chiles - 1 or 2

This is great with the sodhi. The ginger wasabi offsets the coconut milk beautifully. Also supposed to be really healthy!

- Slice about 2inches of ginger into circles- Take 1tbsp grated coconut- 3-4 red chilies- Now take a little extra oil for thadka and add hing , sliced ginger and red chillies- Saute until the ginger is slightly shriveled and browned- Add grated coconut and saute till golden brown- Grind in the mixer with salt and tamarind to chutney consistency

Entrees

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Tomato Bhaat (North Style)contributed by Smitha Srishailaingredients preparationTo Grind:Tomato - 2 med Clove - 2Cinnamon - 1/2 inch stickYelakki - seeds of 2 podsginger - 1 large circle

Season:jeeraBay leafGreen chillies - 3-5

Other:Onion - 1 choppeddhana-jeera powder - 1 tspPeas - 1 cup cooked

Season- jeera, bay leaf and green chillies (can include green chillies in ground mixture if you want more khaara). Fry chopped onions. Add microwaved peas. Add ground mixture and fry until nicely uduru (similar to up-pittu consistency). Add dhana-jeera powder.

Cook rice uduru. While hot add a little salt, turmeric and bay leaf to the rice. Wait to cool. Add to the cooked mix-ture. Add some ghee, mix well and serve hot with Lijjat paapad! :)

Entrees

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Fruit Saasamcontributed by Geetha Sreenivasaningredients preparationFruits:- Banana 2, Mosumbi -1 or Oranges 4-5 (small), Apple - 1, Pineapple pieces- 1 small can, grapes -black or green-1 big bunch.To grind: 1Tbsp mutard, 2 red chillies, 1/2 cup coconut, little haldi, a piece of jaggery to taste.

Cut all the fruits into 1 inch pieces and mix them in a bowl.Grind the spices to a fine paste with little water.Mix the paste with the fruits in the bowl.Add little salt to taste, and toss the salad uniformly.

This dish looks very delicious and goes very well as an extra dish with rotis. It is nice to eat as salad also.- When cool add half cup coconut milk with constant stir-ring- When fully cool add lemon juice and serve

Entrees

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Cranberry Chutneycontributed by Smitha Srishailaingredients preparationI have tried several varieties of Cranberry Chutney but this one is my favorite. For a party, it works very well on a table of chutneys – Cranberry (hot pink), Pumpkin (yellow), Kotambari (green) Tomato (red) and Coco-nut (white).1 cup cranberries.3-4 green chillies (jalepenos work too)½ cup cut coriander1 large piece ginger (sliced)3-4 pods garlic (optional)jeeraJaggerySalt

1. Add oil to the pan. Season Jeera. And garlic and gin-ger and fry. 2. Add cranberries, green chillies. Keep tossing on me-dium heat. Let it cook till cranberries get soft. 3. Now add coriander, salt. Cover and simmer until mushy. After about 2-3 minutes add ½ cup water. Cover and cook some more (about 3-4 mins). 4. Add jaggery at the very end and cook for another 2 minutes. Cool and grind to a smooth paste. Taste – if very sour add a little sugar.

Entrees

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Mushroom Frycontributed by Smitha Srishailaingredients preparationOriginally lamb fry, this dish is a vegetarian version using Port-abella mushrooms. The spice levels on this one are high – so you may want to tone it down (or kick it up a notch!) based on your target audience.Whole Garam Masala – Bay-leaf-3, cloves-2, Pepper pow-der– 1/2tsp, cinnamon – ½ inch stick.Jeera- ½ tspOnion – 1 cup choppedTurmericGinger-garlic paste- 1 TbspCurry leaves – 8-10Green chillies – fine chopped 4-5Chopped tomatoes – 1 cup

1. In heavy pan heat oil. Add the whole garam masala, jeera. Add ginger-garlic paste. Fry. Add onions and fry. Add turmeric, salt. Add curry leaves and green chillies.2. Add chopped tomatoes when onions are slightly cooked. Allow tomatoes to cook till mushy. 3. Now add mushroom chunks. Add water (approx 1 cup), salt. Cover and cook for about 10 mins. Reduce flame.4. Make “Indian Pesto”. Crush garlic, cumin, black pep-per corns with pestle. In a small pan add a cube of but-ter. Fry this coarse paste. Add chopped coriander leaves. Now add a little dhania powder, jeera powder and red chili powder.5. Now pour this into the cooked mushrooms and let it cook for about 4-5 mins. Squeeze lime juice. Serve hot with rice or rotis.

Entrees

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Corn Bread Pakodacontributed by Usha Srishailaingredients preparationFrozen Corn

1 cup chopped OnionGreen ChiliesPepperOregano

Bread Slices - 6Grated Cheese

Use unsweetened canned or frozen corn

in a kadai, Fry one cup chopped onion, green chillies and salt. Add some pepper powder and frozen corn. May even add some oregano for flavor.

In a kadai, roast 2tbspn of maida in 1 tbspn of butter. Switch off. To this add a mix of milk and water little by little constantly stirring. Return to fire and cook slowly. Add this white sauce to the cooked corn and make a thick paste.

Toast bread slices. Spread the corn mixture. Sprinkle grated cheese. Bake till cheese melts, Cut into bite size triangles.

Entrees

20

Khara and Sweet Chitundecontributed by Usha Srishailaingredients preparationDry Alu Palya

Sweet Filling:

Grated coconut - 2 cupsjaggery - 1 cupgas gase - 1 tbspelaichi pd

Batter:Udinna vade batterSalt 1 tsp rice flour

KHARA FILLING: Make dry aalu palya with out onions.Instead of kothambari add chopped pudina. Make balls and keep aside.SWEET CHITHUNDE FILLING: In a kadai mix 2 cups grated coconut and 1 cup bella and 1 tbspn roasted gasa gase. Stir till dry. It should not be stirred till mithai.Remove a little earlier. Should be able to make balls when cooled add elaichi powder and make balls and keep aside.

BATTERSoak urad dhal and make uddina vade batter, Mix a pinch of salt, one spoon of rice flour. Use little rice flour according to quantity of urad batter. If too much is added the casing becomes hard.Deep fry till golden brown,

Entrees

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Colorful Vegetable Picklecontributed by Usha Srishailaingredients preparationVegetables:CarrotChayote SquashWhite turnipGranny Smith AppleGingerJalepeno PepperWater ChestnutBamboo Shoot

Powder - Chili PowderHaldiMustardHing

Salt & Lemon Juice

Chayote, carrot, white turnip, granny smith apple, ginger, jalopeno peppers, water chest nut, bamboo shoot………….

In the mixie add chilli powd, haldi, mustard, hing grind to paste. Add this to vegies. Add water and make proper kadushar. Put sufficient quantity salt. Squeeze lemons to taste. Citric acid could be added so that the kadushar takes more salty. Add a pinch of preservative to be on the safe side.

This can be served very next day. No need to wait.

Entrees

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Brocolli Morkolumbcontributed by Usha Srishailaingredients preparationBrocolli Florets

To Grind:Dhania - 2 tbspUrad - 1tbspMethi 1/2 tspGreen Chilies - 2Red Chilies - 2Coconut - 2 tbsp

Season mustard, jeera. Add broccoli cover and cook with salt.

Roast and grind to paste: 2 tbsp dhania, 1tbsp urad, ½ tspn methi, 2 red chilles, and 1tspn rice, hing. Add haldi, 2 green chillies, and 2 tbsp coconut and grind to paste. Add curds and give one more jirrrrr Pour this on veggie and give only one boil. Garnish with curry leaves, kothambari.

Cut the balls in halves to make it look more colorful and serve. Bite size.

Entrees

23

Baby Lima Curry or Ricecontributed by Usha Srishailaingredients preparationBaby Lima Beans

Onions - 1Green Chiles - 3-4Kothambari - Lots

Cook baby Lima.

In a kadai saute onions, green chillies, lots of kotambri and garlic (optional).Grind this to a paste.Mix the paste to Lima and cook.

Variation: Baby Lima rice.

Make plain palav and add the above curry and mix. Add ghee and lime juice.

Entrees

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Chayote & Lima Palyacontributed by Usha Srishailaingredients preparationChayote SquashLima Beans

Roast & Grind:Urad Dal - 2 tbspChanna Dal - 1 tbspmethicurry leavesRed ChiliesHingHaldiCopra - 2 tbspCoconut - 3 tbsp

Cook Chayote squash separately. Cook Lima or soya granules in pressure cooker.

Roast and grind to paste: 2tbsp urad dal, 1tbsp channa dhal, 1tsp methi, curries leaves, red chillies, hing, 1tspn haldi, 2 tbsp copra and 3 tbsp coconut.

Add this paste to vegetable and Lima. Add tamarind and salt, and jaggery. Give it a boil, add curry leaves and season.

Note: This is basic naluharemdu recipe. Try it with sweet potato and black eyed pea.

Entrees

25

Arvi Frycontributed by Usha Srishailaingredients preparationArvi - 1/2 Kg

Season - Mustard seedsCurry Leaves

SaltChili PowderGaram MasalaAmchur Pd

Cook arvi like potatoes in cooker. Peel and cut into cubes.

Deep fry the cubes.In a kadai with little oil season mustard and curry leaves. Switch off. Mix salt, chili powder, any masala like garam and little amchoor pwd to taste. Add the mixture to the fries well while hot.

Entrees

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White Turnip Palyacontributed by Usha Srishailaingredients preparationSplit Moong Dal - 1 cup

KothambariCurry LeavesHingLime Juice

1 cup soaked moong dhal2 white turnips cut into cubes.

In a kadai season for palya as usual add lots of grated ginger. Add soaked moong dhal, haldi salt. Add a little water cover cook. When 3/4ths cooked add the veggie, more salt and chilly pwd. Cover and cook till dry. Sprinkle kothambri, curry leaves, hing, and lime juice.

Note variation: Other veggies could be used instead of white turnip: Spinach or any greens, Broccoli spears (don’t know spelling), Asparagus, Mooli grated etc

Entrees

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Zucchini Paal Kootucontributed by Usha Srishailaingredients preparationWhole Masoor - 2 cups

Coconut Milk

Season - Mustard, Jeera

Zuchini - 3

2 cups whole masoor Soak and pressure cook with just enough water.The masoor available in US need not be soaked.

Take two thenga pal extractions from 2-3 tbsp of then-gai. 2 green chillies and a tsp jeera. With the 2nd extraction cook cut zucchini.

In a kadai season mustard, jeera, red chilly, green chil-lies, lots of ginger. Add one chopped onion and saute till golden brown. Add cooked dhal and zucchini. Boil till good consistency. Lower the flame. Mix tsp rice flour to the 2nd thenga pal and add to the dhal. Bring it to boil but do not boil.Sprinkle kotambari and hing powder.

Entrees

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Sundal Kozhumbucontributed by Usha Srishailaingredients preparation2cup kabuli channa (soak over night) Germinate (optional) 1 or 2 cups of cut brinjal, alu, and Drumsticks

Pressure Cook channa with salt.

Saute Vegetables in a little oil

in a bowl mix tomato paste, tamarind juice, salt, haldi, chilli pdr, 1 tbspn dhania powder, ½ tspn jeera pwd. Mix with hand mixer or grinder. Add this to the veg. Grate 1 big red onion and add. Add water and cover and cook. Now add channa and let it boil. Add more masala as needed.Lower the flame and add ½ cup thenga pal. When it is about to boil switch off the gas.

Seasoning: mustard, jeera, methi powder, curry leaves, onion powder, (till gold brown) and hing powder. Switch off and add a drop of pure ghee for flavor.

Note: This sambhar is not very thick. Do not add too many veggies. Nugge is a must. Frozen nugge will do.

Entrees

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Yellow Otappacontributed by Usha Srishailaingredients preparationChanna Dal 1/4 cupTur Dal 1/4 cupMung Dal 1/4 cup

Green chiliesGingerRed ChiliesCoconutSaltHing

Herbs (Dil or Pudina or Methi)

Soak channa dal, tur dal, mung dal in equal quantity. Grind with green chillies ginger, red chillies, coconut, salt, hing to ambvade consistency.

Add finely chopped onions, and dil OR pudina OR methi (fresh or kasuri) Make otappas on a wet cloth and transfer to a hot thava. Turn and cook both sides. With oil.

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Kothambari Rasamcontributed by Smitha Srishailaingredients preparationTomatoes- 2Kotambari soppu- 1/2 kattBlack Pepper- 1 tspJeera - 1 tspred chillies - 1-2puli - 1 small ballbella- to tastetoor daal (cooked) - 1 Tbsp

Grind all the ingredients with a 1 Tbsp of cooked toor daal. Heat this ground mixture over medium heat. Add water as required. Add bella, salt and 1/2 tsp rasam powder.

Season: In ghee (!!) mustard seeds, jeera and karibevu.

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Sundal Kozhumbucontributed by Usha Srishailaingredients preparationThe chef of a local Indian res-taurant shared this recipe with us. I love the combination of okra, mosaru and black pepper!

Okra- friedcoconut - 2 TbspGinger- 1 inch pieceBlack pepper- 1/2 tspgreen chillies- 2-3Kotambari- 1/2 kattujeera - 1/2 tsptomato diced - 1(optional)Curds

Season mustard, karibevu, perengayam,. Fry okra. Add salt, turmeric. When almost done, add diced tomatoes and cook for about a minute. Allow to cool well.

Grind to a fine paste all the other ingredients with curds (do not use water). Use a little water to clean the grinder (keep this water to use later!).

In a separate bowl, take curd and add salt, turmeric, red chilli powder and perengayam. Beat well. Add the ground paste and masala water to this curd. Pour on to cool fried okra. Mix well. Heat VERY briefly on very low heat. Serve hot.

Note: The tomatoes may sometimes make the curd cur-dle (!!), so the heat has to be really low and you have to carefully watch it. To avoid it, you can avoid the toma-toes all together (though I like that taste!).

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Salad Dressingcontributed by Alex Horskyingredients preparation1/2 cup extra virgin olive oil1/4 cup red wine vinegar1/4 cup balsamic vinegar (you can use 1/2 cup of one of these types of vinegar, if you only have one) 2 tbsp maple syrup (you can use honey mustard instead, if you have no syrup, and want more “bite”) 2 tbsp water1/2 tsp sesame oil2 tbsp soy sauce1-2 crushed garlic clovesground pepper to taste

Great on greens for a simple salad. OR

For a colorful veggie salad -- grate equal parts carrots and purple cabbage, and add one, cored and grated ap-ple.

Drizzle this dressing on the raw veggies for a healthy salad.

Add 1/2 cup chopped coriander, ½ cup pumpkins seeds and ½ cup walnut seeds to make it even better!

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Moong Misalcontributed by Anupriya Raviingredients preparation1 teacup sprouted moong1 teacup fresh curdssweet and sour chutney2 chopped tomatoes2 chopped onionslittle cumin seed pdoil salt and chilli pd to taste

Heat the oil, add the moong, 1/2 teacup of water and salt. Cover and cook on a low flame until the moong is soft.Beat the curds with a pinch of salt.

How to serve: Spread the hot moong on a serving bowl (remember aunty Latha`s famous BTT?!?!)Top with the beaten curds, the chutney, tomatoes, on-ions, cumin seed Pd, chilli Pd and salt.

High Protein low carb healthy dish!!!!..I would suggest this for her evening snack also!!! This is like chat without oily puris

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Tofu Upittucontributed by Rekha Beluringredients preparationExtra Firm Organic TofuVeggies: Potato , Onions, peas, Red Bell peppers (anything you fancy really but potatoes taste really good)

- Cut veggies into small cubes- Season with Mustard seeds, green Chillies, Ginger- Saute and cook nicely (3/4 done)- Shred and add in Tofu- Add Turmeric + Salt- Saute now on medium high (we want some of the wa-ter from the Tofu to dissipate)- Cover and cook for few more minutes and then garnish with coriander leaves

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Pineapple Rasamcontributed by Rathi Murthyingredients preparation1 can pineapple - > drain and save the juice4 g chilies1 small gingerKothmir3 tomatoesTur dal ½ cup

1.Cook tur dal with lots of water.2. Chop tomatoes and put to cook in water and haldi3. Grind green chilies, ginger, ½ cup chopped pineapple pieces4. Once the tomato is cooked add the ground mixture5. Add the rem pineapple pieces chopped6. Add tur dal water and salt7. Boil well together. (If you want spicier, add some rasam powder also.)8. Add 3 lemon juices9. Add chopped kothmir and switch offSeason.

Entrees

36

Baked Nipattucontributed by Rathi Murthyingredients preparationI tried out this recipe and we loved it. It comes out quite crunchy and seems healthier than the fried version. Tastes similar to Iyengar bakery Khara Biscuit

Ingredients· 2 cups of maida (All purpose flour) · 1/4 cup water (warm) · 4 tsp sesame seeds· 1/3 cup oil· 4 Tbsp butter (melted) · 1 big red onion (finely chopped) · 1 tsp baking soda· 6 green chillies (finely chopped) · Handful of chopped coriander leaves· 2 tsp Sugar· 2 tsp Salt

`1. Take a big bowl and put in maida, sesame seeds, onions, salt, sugar, soda, chopped coriander leaves, green chillies and mix well. Add the oil and spread it to the mix. Do the same thing with melted butter also, big and uneven lumps will form but that is ok.

2. Now add the warm water and make thick dough. At this point if you feel there is too much onion, do not worry, the more the better taste. Knead well for about 2-3 minutes and cover this with a damp cloth. Keep it aside for 30 minutes.

3. Pre-heat the oven to 325 F.

4. Now from the dough that is already prepared, we need to roll out flat discs. Rolling out like Chapathi did not work out for me as it sticks to the rolling pin.

5. So instead take small ball of dough and place it in between 2 greased plastic sheets. Apply pressure and make it into flat disc. Remove the top cover and with the tip of your hands flatten the rolled dough and make it as flat and even as possible.

6. Take a round cookie cutter or any small round lid and cut out small rounds. Repeat this process for the remaining dough as well.

7. Place the round cut outs on a greased cookie sheet. Make sure to poke holes on all of them with a fork, this way the cracker will not puff and also the air will go out while baking.

8. Bake for about 25 to 30 minutes until they are brown.

TIPS:

1. it is best to take these crackers out of the oven when the crackers are light brown in color, otherwise the Onion burns and tastes bitter.

2. While making the dough, as less water as possible. Knead ex-tremely well and keep the dough completely covered in a damp cloth.

3. Roll the discs out as thin as possible, the thinner the better. Use a Rolling pin if necessary. If the discs are thick, they tend to get soft and not crispy.

4. I cannot stress this enough. Do not forget to prick on the circular discs with fork before keeping in the oven.

Entrees

37

Baked Cutletcontributed by Rathi Murthyingredients preparation6 big potatoesCarrots – can use frozenPeas - can use frozenBeansLittle beetroot – optional but adds nice color1 ½ sticks butter¾ can Progresso bread crumbsSalt G chiliesGingerKothmirKadipathaAmchur

Mix all together

Spread on a baking tray.Sprinkle with some more crumbs for color.Bake first at 450deg then 400 deg for approx 20 mins uncovered

Note: No need to mash the vegetables too much. Also, keep it a little thick – and not to put too much bread crumbs on the top.

Entrees

38

BTT: Bowl Thumba Tarkaricontributed by Anupriya Raviingredients preparationBeans CarrotCabbage

Simple Tadka - Mustard,HingGreen ChiliesCurry Leaves

Ofcourse a nice Bowl :)

I got a nice simple recipe in my mind for Aunty Latha....since she loves “BTT”-Bowl Thumba Tharakari!!!!!(Ofcourse Thatha says it should be called TTT TTT – Thatte thumba tarkari, thirga thirga thogolli)

Cut beans, carrot and cabbage into small cubes. (My mind can`t think of any more vegetables than these!!!)

Take only 1 tsp oil in a kadai and heat it...add mus-tard seeds, hing Green chili and curry leaves. Now add moong daal and saute for a few mins and then throw in all the cut vegetables and peas (optional). Add salt to taste and enough water to cook all the vegetables. Garnish with coriander (aunty kala need not!!) and lime juice.

Serving Tips: SERVE IT IN THE BOWL, Top it with yogurt and Viola, enjoy the wholesome meal!!!!!

Entrees

39

Congress Kadlekaicontributed by Smitha Srishailaingredients preparationIf you have access to lots of Ka-ribevu and a grinder that makes really fine powder - this recipe turns out REALLY well.

Kadle kai - 2 cupsRed chilli pwd - based on khaaraKaribevu - lotsManjal - 1 tspPerengayamSalt

Roast peanuts (can use microwave method). Remove peel. Break into half. In grinder make a fine dry powder of karibevu. Run through sieve if necessary to get a re-ally fine powder.

Now, grind karibevu powder, red chlli powder, manjal, salt and perengayam. Add 1Tbsp oil to kadai. Add the peanuts. Add powder. Keep stirring on low heat till pea-nuts are well coated.

Entrees

40

Paneer Butter Masalacontributed by Smitha Srishailaingredients preparationI learnt this from an internet website and my favorite part is that you can make a really tasty PBM in less than 15 mins!!

A.1-2 tsp dhania1 tsp garam masala1/2 tsp chilli pwd1/2 tsp Kasuri methi1 Tbsp ketchup1 Tbsp tomato puree (can use paste/sauce)

B. 2 cups - milk1 cube butter1 1/2 tsp ginger garlic paste1/2 onion finely choppedCubed paneer - 1 cup

In a bowl, whisk together. Carefully add approximately 1 cup of milk and whisk well. Set aside.

Fry chopped onions till brown. Set aside.

Lightly toss paneer cubes in butter/oil till golden brown. Set aside on paper napkin. Can also use the paneer di-rectly without frying.

Heat a cube of butter in a pan. Add ginger garlic paste. Saute for 2 mins. Add fried onions. Add liquid mixture (A). Cover and simmer over a low flame. Add salt.

Cook until butter leaves the sides of the pan. Add milk little by little with continuous stirring to get desired con-sistency.

Add paneer. Bring to a nice boil.

Entrees

41

Thumbgaicontributed by Smitha Srishailaingredients preparationSmall round eggplants - 10-12Hurigadle- 1 TbspCoconut grated - 2 TbspPuli= good amountBella - accordinglyRed chillies - 6-8Dhaniya - 2 tspJeera - 2 tspMenasu - 1 tspYellu - 2 tspKotambari - 1 kattuOnion - 1 chopped.Taalip - mustard seeds, kar-ibevu, red chillies, manjal and hing

This I learnt from a North Karnataka friend. I personally prefer the non-fried version. It goes very well with both chapati and rice.Slit the eggplants in half keeping stalk intact. Smear salt on the insides and set aside.Grind all the ingredients (except the onions) into a gatti but fine paste. Fill eggplants with the paste.Chop onions. Taalip - mustard seeds, Karibevu, Tur-meric, red chillies and hing. Add the onions and fry for about 3 mins.Option 1: Shallow fry the eggplants and add to the paste.Option 2: Add the stuffed eggplants and saute for just 2-3 mins. Add the remaining paste, water, and pressure cook. Switch off after 2-3 whistles.Tip: I have always followed option 2. I use the pressure pan to saute the onions, etc. And cook the eggplants directly in it.

Entrees

42

Authentic Punjabi Cholecontributed by Smitha Srishailaingredients preparationChickpeas - soaked overnight.Tamcon - 1 Tbsp (works better than regular puli)Onions - 1 smallGarlic - 3-4 clovesGinger- 1 inch pieceGreen chillies - 2-3Karibevu - 1 stemKotambari - 2 TbspChanna masala powder - 3-4 tsp (approx)Salt to taste

Cook the chickpeas in pressure cooker with salt. When done, add 1 Tbsp Tamcon to the cooked chickpeas. Set aside.When channa is cooking, chop onions. Fine chop ginger, garlic, green chilies, and karibevu. Keep aside.In pan, tadke jeera. Add onions. Add all the fine chopped ingredients. Let it get done well. When onions are nicely done (almost brown) add channa masala and let it all get done for about 5 mins.Now add this entire onion mix to the cooked chickpeas (with the water and tamcon). Add kotambari. Simmer for about 15-20 mins. Taste, and add whatever is needed. The Channa begins to thicken nicely. Add water if nec-essary.When done, turn off. When still hot, garnish with large slices of tomato and onions- cover.Serve with pooris/Bathura.

Entrees

43

Kothambari Chutneycontributed by Smitha Srishailaingredients preparationKotambari- 1 large kattuTamarind (fresh brown) - 1 ping pong ball size!Green chillies - LOTS!Dhania- 1 TbspMentya- 1 tspPerengayam - lots

Wash Kotambari and allow it to dry. Spread the kotam-bari. Take approx as much Tamarind as the kotambari is (when spread on the table, both have to be vidi-vidi!!). The tamarind measurement is very important; otherwise it will turn out very sour.

Chop kotambari. Fill grinder with kotambari, green chilies, salt. Do not grind yet.

In a small kadai, add about 2 Tbsp oil. When hot add dhania, mentya and perengayam. After about a min turn off and. pour this taalip oil into the mixer and grind. Carefully grind until it becomes fine chutney like paste. Absolutely no water is added.

Will store like oorgai for years! :)

Entrees

44

Tomato Yenegaicontributed by Rukmini Krishnamurthyingredients preparationIngredients: Tomato half KG cut into 4 pei-ces

Grind to paste:2 tsp roasted Bengal gram2 tbsp ground nut (roasted) red chillies to tastegarlic 2podscopra 2 tb sp grated.

1. Fill the tomatoes with ground paste.2. Put 2 tbsp of oil in a degchi and keep it on the stove (lit of course) when the oil is hot adding half tsp of mus-tard, half tsp of jeera, kadi patha.3. Add the filled tomatoes in it. Cover the degchi and cook on low fire for 10 mins, now add the rest of the ground mixture, add a pinch of turmeric powder salt and a tsp of grated jaggery. Cook till soft.4. Serve with fresh hot chapathis. Mmmmmmmmmmmmm enjoy.

Entrees

45

Sabudana Kichadicontributed by Geetha Sreenivasaningredients preparation2 cups Sabhudana (Sabbakki) 1 cup peanuts1 potato (big) boiled and cut onto cubes.Seasoning: 2 tablespoons oil, 2 tsp jheera, 2 green chillies chopped.Coriander leaves- chopped.

This is popular dish in Pune. Ma-harashtrians make this specially for fasting days.

Soak Sabhudana in a microwavable bowl in water. Micro-wave for 2 mins. Then let it soak for 15 mins. Drain the water, and spread the sabhudana in a plate. Keep it for 30-45 mins, till the grains get soaked and separates out.Roast peanuts, powder them very coarsely.Mix peanut powder with the sabhudana in the plate evenly.Keep a pan on the stove, add oil, when the oil is hot put jheera and green chillies and fry them for few secs.Pour sabhudana mix in the kadai and keep mixing it with the seasoning slowly, keep mixing carefully, so that NO LUMPS ARE FORMED. Add salt as per your taste. Sab-hudana is very sticky, so keep separating the grains so they are cooked nicely and till all the grains are trans-parent.Now add the potato pieces and Garnish with chopped coriander leaves.Remove from the stove.

Entrees

46

Batata Raitacontributed by Geetha Sreenivasaningredients preparation2 cups plain yogurt,2 medium size boiled potatoes andSeasoning-mustard and red chillies.

Mash potatoes in a bowl.Beat the yogurt and add it to the potatoes.Season with mustard and red chillies.Garnish with khadi patta and coriander leaves.Serve hot kichadi with raita, and a piece of lemon.I hope you will enjoy this Marathi dish!!

Entrees

47

Thenga Manga Chutneycontributed by Kala Charluingredients preparationThatha likes this name and likes the taste too! He says a hotel named this way will make a lot of money. It’s a Charlu Khandan recipe.Grated Coconut 1/2Gili Moothi Mavinkai, peeled, cut into pieces 1/2Red Chillies 4-5Methi Seeds 1 tspHing, Sasuve, oil, Salt and Jag-gery

1. Take oil in a pan. Add Sasuve, Menthya, Hing and red chillies.2. When roasted add coconut, mango pieces. Stir for a few minutes.3. When cool, add salt and jaggery and grind to a fine paste.4. Its yummy!

Entrees

48

Corn Bhelcontributed by Mridula Charluingredients preparationBoiled American corn (room temperature) Finely chopped raw onionsBoiled potatoes diced small (room temperature) SevChopped coriander leavesPapdi (flat puris) - Optional

For green chutney: Coriander leavesGreen chilliesMint leavesLemon juiceSalt to taste

For tamarind chutneyTamarind pasteJaggeryGinger pasteCumin (jeera) seeds

1. To make green chutney, grind all ingredients togeth-er, add salt and lemon juice2. To make tamarind chutney, splutter cumin seeds in a bit of oil, add ginger paste, tamarind paste and jaggery and boil like a gojju. Cool.3. Toss the corn, onion, potatoes, papdi, green chutney and tamarind chutney together. 4. Sprinkle sev and chopped coriander leaves on top. Serve immediately.

Entrees

49

Menthya Ogrecontributed by Mridula Charluingredients preparation

This is originally Rukku Pati’s recipe :) but one of Mridula’s Favorite recipes!IngredientsCleaned and chopped methi leaves: 1 bundleBoiled peas: 1 cupRice: 1.5 - 2 cupsGrated copriTamarind: lemon sized ball made into a pasteJaggeryOilFor seasoning: Channa dal, mustard seeds

For Yengai pudiChanna dal - 2 tspCoriander (dhania) seeds - 3 tspDried red chillies: 3-4A pinch of asafoetida (hing) Cinnamon - 1” stickCurry leaves - lots and lots

1. Roast all the yengai pudi ingredients, cool and grind2. Chop and saute methi leaves3. Cook rice4. Boil tamarind paste + jaggery. Switch off and add yengai pudi. Allow to cool5. Mix methi, rice, peas, tamarind-jaggery paste, raw oil, copri, salt to taste6. Add seasoning and mix again (splutter mustard seeds and channa dal in oil and add to rice)

Entrees

50

Chayote Kadag Pachadicontributed by Indu Vijayingredients preparation4 Seemebadanekai (cut into cubes and cooked)*1 tbsp Mustard*1 Green chilli*2 Red chillis*a pinch Hing*2 tbsp grated Coconut *Tamarind * ½ tsp Turmeric Salt to tasteKothmir and KadipathaOil, Mustard seeds for Baghar

1. Cook the vegetable. Cool it. 2. Grind together ingredients with a “*” nicely, add it to the cooked veg. 3. Add Kothmir and Kadipatha.4. Heat oil in a small kadai, splatter mustard seeds, pour it into the veg. 5. Serve either with rice and rasam or with Roti.

Entrees

51

Mushroom & Peas Kurmacontributed by Mamtha Prasadingredients preparation

3pk sliced mushrooms3 cups tender peas (frozen)FRY (I normally use a non stick wok and no oil, just sprinkle a little water to help it along)3 onions6 tomatoesOnce you have fried well, grind in mixer, this will form the base of your curryGRIND TO PASTE2 tsp dhana jeera1/2 “ cinnamon2 peppercorns4 pods garlic1 elaichi3/4 tsp chilli powder3 tbsp coconut powder3 tbsp cilantro1 1/2 tsp kitchen king masala (or garam masala)10 cashew nuts

Combine the ground onion tomato, ground masala and 1/2 tin of tomato sauce in vessel and boil covered for about 25-30 mins stirring occasionally(no oil necessary)

Separately fry mushrooms with a little salt and add peas and saute till cooked. Add to sauce and boil 5 mins. Add 11/2 tbsp full cream and salt and sugar to taste. At the very end turn of stove and add 1 tbsp homemade ghee. Eat hot with pulkas or chappati

Entrees

52

Baingan Bharthacontributed by Indu Vijayingredients preparation2 large Eggplant 1 chopped Onion 3-4 cloves chopped fine Garlic 8-10 thin slices of Dried coco-nut Cashews pieces - as neededRaisins - as needed1 or 2 Dried whole red chilies Salt - per taste1/2 tsp Jeera (cumin seeds)Garam masala - as needed (1/4 teaspoon recommended)Red Chili powder - as needed (1/4 teaspoon recommended)1/4 tsp Turmeric 10-12 tsp Oil

1. Cut medium size Eggplant into 10-12 pcs2. Put 8-10 tea spoons of oil in a deep vessel (depend-ing on the quantity of eggplant) 3. Add jeera and eggplant ones the oil is hot and cover it for 35-40 mins on medium heat till it is soft and can be mashed easily ( Instead you can also put the whole egg plants in the oven till it is done and the skin can be peeled. You can avoid so much oil. Add jeera in the next step4. Add 1 teaspoon oil in another vessel and add chopped onions and garlic in it. 5. Sauté for some time and then add coconut, resins, cashews, red chili(s), garam masala, red chili powder and salt. Sauté till it is brown. 6. Check the eggplant if it is soft.7. Add eggplant to the onion and other ingredients and cook on slow heat for 20 mins till oil separates. 8. Serve hot.

Desserts

53

Rukku’s Delicacycontributed by Rukmini Krishnamurthyingredients preparationCashew and almond powder (mixed) 1 cupMaida 1/2 cup roastedChiroti rava 1/2 cup (roasted)Sugar 1 cup

For the covering:Khova 200 GmsSugar powder to tasteRice flour about 2 tbspElaichi powderSaffron powder

This is Rukku’s Creation!

Boil 1 cup sugar with 1/2 cup water till white bubbles come. 2. Reduce heat and add cahew almond powder roasted rava and maida.3. Cook till the mixture leaves the side. (It is better if it is soft and you can make balls) add elichi powder before removing from fire and mix well keep the mixture aside to cool.4. Then make little balls and keep aside. 5. Mix khova with rice flour, sugar powder and knead well till it becomes soft dough, add saffron powder mix well.6. Pat the khova mixture in to a small round in the hand and keep an almond ball in the middle and cover it, cut it in half and refrigerate it till it becomes firm.7. Best of luck to who ever makes this I hope you like it.

Desserts

54

Damrootcontributed by Indu Vijayingredients preparationAshgourd 1.5 kgChiroti rave 1 cupSugar 2 cupsKhova 200gmsRaisins, cashew, elaichi, kesari for taste.

1. Grate ashgourd and take out the water. Use the water for cooking other things and keep the ashgourd aside. 2. Fry chiroti rave nicely in 3 tbsps of ghee, put ash-gourd, sugar, grated khove into the rave and fry till the water content reduces and ashgourd is somewhat cooked. 3. Add fried raisins, cashew. Add elaichi and kesari. 4. Mix well and press it in a greased plate around 2” thick and put in the oven for 15 mins or till the top is slightly brown. 5. You can serve this hot on its own or with icecream.

Desserts

55

Eggless Chocolate Cakecontributed by Kala Charluingredients preparationMaida 3 1/2 cupsCocoa Powder 1/3 cupPowdered Sugar 1 cup Cooking Soda 2 level teaspoonsAny light cooking oil 1 cupCurd ½ cup Milk ¾ cup Vanilla Essence 2 tsps

Here is Kala’s “Favorite” eggless cake recipe! This cake recipe is from Annie John of ICI Gomia. Many don’t know her personally but let it be known as Annies Eggless.

1.Baking tray is better than a deep baking dish since it cracks in a deep dish. Grease the tray and sprinkle some dry maida.2. Put the entire four dry ingredients one after the other into a bowl.3. Add the cooking oil in to the bowl and overturn the cup on to a baking tray.4. Add all other wet ingredients one after the other and beat it lightly with a bubble whisk5. Bake it at 170 degrees for just 15-20 minutes. Your cake is ready in a jiffy!

Desserts

56

Peanut Chikkicontributed by Smitha Srishailaingredients preparationI make this quite often when I go to people’s houses and it is a BIG hit. It is very easy and takes less than 10 mins to make. A little preparation time involves peeling the roasted peanuts.

Crushed roasted peanuts - 1 measureSugar - 3/4 measuresGhee - 1 tspElaichi powder - 1/2 tsp

Roast the peanuts. I usually roast them in the micro-wave. Spread evenly as one layer on a thick glass/pyrex baking pan and run in microwave for 2-3 mins. Remove, toss around and repeat until done. It usually takes about 6-8 mins.

Peel the peanuts. Crush so that they are crunchy. Spread the nuts on flat surface and crush using rolling pin (not grinder). Prepare a greased tray.

In a heavy sauce pan, heat sugar over a very low flame, stirring continuously. Add 1 tsp ghee to the melting sugar (this gives the chikki a nice shiny finish).

When all of the sugar has melted and the liquid turns a dark brown, add peanuts, elaichi and mix well for a few seconds. Turn off. Pour onto the greased tray. Roll out with greased rolling pin. Make grooves when hot. After it all cools down, break into pieces.

Desserts

57

Badam Kheercontributed by Mamtha Prasadingredients preparation1 tin milkmaid1 liter milkCashewnuts 50 gmsAlmonds 50 gmsRasins 2 tbspAlmond essence 1/4 tsp

Blanch almonds and remove skinSoak almonds and cashewnuts in 2 cups hot milk for 30 mins. Grind to paste along with milk.Heat the remaining milk to boil. Add milkmaid and the ground almond/cashew paste and cook for another 5 mins with constant stirring. Mixture will thicken. Remove from fire and add the almond essence.Serve hot or cold.

Desserts

58

Tender Coconut Moussecontributed by Indu Vijayingredients preparation2 Tender coconuts 1 Tbsp or 1 pkt Gelatin ½ Tin Milk Maid Few nuts finely chopped

Break the coconut, take out the water in a vessel, and keep the coconut part separate. 2. Grind the coconut in the mixer, add double boiled and melted gelatin and run the mixer for a few minutes.3. Add Milk maid and again mix in the mixer for a few rounds. 4. Add this to the tender coconut water and nicely stir. Put it in the freezer. When it is half set add the nuts and set it till it is firm. This can be set in separate serving bowls or in a big bowl and served cold.

Desserts

59

Parp Payasamcontributed by Indu Vijayingredients preparation½ cup Moong dal ½ cup Channa dal1 cup jaggery1 packet Coconut milk½ cup milkCashew and raisin for tasteElaichi and saffron1 tsp Ghee

1. Boil Moog dal and Channa dal in a vessel with wa-ter till it is soft (do not pressure cook it) Mash them up slightly. 2. Boil jaggery in another vessel and strain it into the cooked dal. 3. Pour coconut milk into it and boil for a few minutes till the raw smell of coconut goes. 4. Switch off the stove and then add milk. 5. Heat ghee brown cashew till golden and add to payasam along with raisin. 6. Add powdered elaichi and saffron. 7. You can serve it either hot or cold.

Desserts

60

Rotti Biscuitcontributed by Smitha Srishailaingredients preparationMaida - 2 cupsGodi - 1/2 cupSugar - 1 1/2 cupsButter - 1 stick

Melt butter. Add sugar and cream well. Add godi and maida, pinch of salt, pinch of kesari, yelakki. Add water little by little to make rotti like dough. (Uses very little water).

Make a large ball of dough and roll out about 1/4 inch thick into a large pizza size roti. Use a lid or cookie cut-ter to cut small circles (approximately poori size). Roast on a chapati tava - until both sides are golden brown (no ghee necessary). Store in air tight container.

Desserts

61

Walnut Barficontributed by Rathi Murthyingredients preparation1 cup graham cracker crumbs1 stick margarine/butter meltedmix together.

1 cup sweetened coconut1 can condensed milk1 cup walnut pieces

ANOTHER VARIATION:(more chocolate)¾ stick butter melted1 cup Graham cracker crumbs1 cup white chocolate chips1 cup brown chocolate chips1 cup almond slivers1 tin condensed milk

Take a rectangular baking dish. Grease it lightly. Pour the following ingredients in this order into the dish.Melt butter and press firmly with cracker crumbs.Spread coconut (or chocolate) evenly.Pour condensed milk evenly over. Pat gently.Top with walnuts.Bake at 350F for 20 mins.