Category: North & South Indian

Maangaai saam is a South Indian favourite specifically during the summer when you get mangoes in abundance. You get a variety called “Killi mooku” translating to parrot nose because the shape represents the bird’s nose. This raw mango variety is used in abundance to make mango pickle that will last you a year until the next season arrives. The traditional maanga sadam looks nothing like how I have made. The mango is grated and added to a tempering or mustard seeds , peanuts, curry leaves and urad dal along with hing , salt and mixed with cooked rice.

In PH do not get the Kili mooku but something called Indian Mango. It tastes similar to the Indian version .

Need –

• Cooked rice / day old rice – 2 cups
• Raw mango / Ripe mango – 1 each
• Carrot – chopped 1/4 cup
• Onions – sliced – 1/4 cup
• Coriander – handful
• Oil
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Peanuts – 1 tbsp
• Curry leaves – 10
• Green chilli – 2
• Salt

Process –

• If using fresh rice , take the cooked rice and spread it in a plate to cool and to get the grains separated else they will become clumpy.
• Wash the mangoes and chop them with skin on. Even the ripe mango adds a distinct flavour to the dish.
• In a pan take oil , when hot temper mustard seeds. When it crackled add urad dal, peanuts ,curry leaves, chopped green chilli and saute till peanuts are fried and urad dal turns red.
• Now add the onion and carrot saute till little soft and add the mangoes. Turn off the heat. Add rice , salt and coriander leaves and toss it.
• Serve with curd and papad.

Vadai is the best snack South India has ever discovered. Adding extras to the batter just makes you hog and feel extremely happy. My favourite combo is with Kappi but it goes well with chai as well. It is crisp on the outside and pillowy soft on the inside. And NO you have to use only urad dal

Need –

• Urad Dal – 1 cup
• Green chilli -1
• Black pepper – 1 tsp
• Ginger 1 inch
• Curry leaves – 6
• Cabbage – chopped 1/2 cup
• Salt
• Oil – for frying

Process –

• Wash and soak the urad dal for 2 hours. Use the full urad dal than the broken variety. After 2 hours it would have plumped.
• Take oil in a deep pan and keep it for heating on a low flame. Drain the water grind it in a mixer with chilli, pepper , ginger and curry leaves. Do not add water at all unless the batter is stiff or powdery. Just sprinkle water when necessary else avoid it completely. Less the water the crisper the vadai that holds shape.
• Take the batter in a bowl and add chopped cabbage. Drop a dot of the batter to see if the oil is ready. If it floats as soon as you drop it , the oil is ready. Now add salt to the batter and mix. Keep a bow of water in a cup by your side.
• Wet you palm , take the batter and form a small ball or flatter with your thumb , make a small hole in the middle and drop in the oil. Water helps to avoid sticking.
• If this is difficult just drop small ball of the batter fry in low flame till golden brown.
• If you find the batter is loose , add some rice flour to make it tight and crispy .

Rajma Chawal is a staple for for Punjabi’s and it’s all heart. If you have lived in north, you know a true punjabi will delay anything to have Rajma Chawal even if it is about having it for breakfast. Rajma is red kidney beans which can be had with roti but it has a special charm with rice. It is also served as street food in Delhi (sweet nostalgia) and I am drooling already while typing this.

Need –

• Rajma – 3 cups – soaked overnight or longer
• Onion – 1 large – chopped
• Tomato – 4
• Rajma masala – 3 tsp
• Ginger garlic paste – 1 tsp
• Turmeric powder – 1 tsp
• Red chilli powder – 2 tsp
• Salt
• Bay leaf – 2
• Jeera – 2 tsp
• Cardamon – 2 pieces
• Cinnamon – 1 – finger size
• Amchur – 1 tsp
• Ghee
• Water
• Ginger – julienne
• Coriander leaves – handful

Process –

• Soak the rajma at least overnight or one whole day. Drain the water and pressure cook with 5 cups of water till soft. Keep the water
• In a pan take ghee, temper jeera , bayleaf, cardamon and cinnamon . Add the ginger garlic paste and cook till raw smell goes.
• Meanwhile puree 3 tomatoes and half onion . Chop the remaining half onion and 1 tomato.
• Add the chopped item to the ginger garlic paste and sauce till tomatoes go mushy. Now add the puree and all spices. Cook till oil starts leaving and appears on the sides.
• Now add the cooked rajma and salt. Bring to a boil. Using a masher or the back of the ladle mash a few rajma to thicken the gravy. If you think it still needs to thicken add some cream or a teaspoon of chickpea flour. Add the julienne ginger and coriander
• Serve hot with rice , lemon , chilli and onions.

Sevai is the Indian noodles or pasta. It is made of rice /rice flour pressed to make noodles and them steamed. It is also called Idiyappam served with stew. South Indian also mix it with tomatoes or lemon to make variations.

Here I mix it with black gram and serve with a stew or kurma .

Need –

• Sevai – Instant packeted
• Skinless Black gram – 2 handfuls
• Dry red chilli – 1 or 2
• Mustard seeds – 1 tsp
• Curry leaves – 6-7
• Asafoetida – 1/2 tsp
• Salt
• For the Stew – cut veg (Carrot, potatoes, Zucchini , green beans, capsicum)
• White and green beans – 1 cup
• Coconut milk or Coconut powder – 2 tbsp
• Fennel seeds – 1 tsp
• Cinnamon -1 inch
• Green chilli – 1 thin
• Onion – 1 small
• Jeera – 1 tsp
• Mustard seeds – 1 tsp
• Curry leaves – 6
• Ginger – 1 inch – chopped
• Oil
• Salt

Process –

• Soak the Urad dal and red chilli for about an hour.
• Drain and pulse in a mixed. Steam this till cooked either in a pressure cooker or microwave. Cool it and pulse it again
• Pour hot water over the sevai and keep aside for 5-10 minutes till it absorbs the water
• In a pan take oil , temper mustard , curry leaves and Asafoetida. Add the pulsed urad mix , saute and salt and the sevai and give a mix.
• For the Stew , microwave the veg for 3 minutes to cook.
• Take little oil , add fennel seeds , onion , green chilli and cinnamon , saute till aromatic. Add grated coconut if using instead of milk or powder, at this stage. Cool and grind it.
• In a pan take oil and temper mustard , jeera and curry leaves. Add ginger and the vegetables. Add the powder , salt and the vegetable. Now pour in the coconut milk and little water and cook it till it boils.

Veg chowmein is a favourite at home and the best combo is either veg munchurian or Gobhi 65 (cauliflower). Off late husband loves zucchini chips and I was not in a mood to take extra efforts to make veg Manchurian. So instead of chips I attempted to make it as a muchurian and it turned out pretty well.

Need –

• Plain Noodles – 1/2 packet
• Julienned – carrot , cabbage , onion (use spring onions if you have) , red +green capsicum ,ginger , garlic
• Oil
• Green chilli sauce – 1 tsp + 1 tsp
• Ketchup – 1 tsp + 1 tsp
• Soy sauce – 1 tsp + 1 tsp
• Salt
• Zucchini -1 – diced
• Maida(White flour)/Corn starch + 1 tbsp
• Diced – onion , capsicum .
• Chopped ginger , garlic
• Water
• Pepper
• Sesame seeds – 1tsp + 1 tsp

Process –

• For the chowmein , boil the noodles.
• In a thin pan , take oil and sesame , saute the onion garlic and ginger. When it turns translucent add the vegetables and fry at high fire for 2 minutes.
• Reduce the heat and add the noodles, salt and mix. Add 1 tsp of all sauce and pepper.
• Chowmein is ready. Add extra sauce if required
• For Zucchini Manchurian , add maida and salt to diced zucchini.
• In a pan add oil and pan fry the zucchini. When done remove it.
• In the same pan sauté the diced vegetable and chopped ginger, garlic, sesame seeds. Add the sauce , pepper. Add water to the remaining maida from coating and mix it without lumps.
• Add that to the vegetable mix , salt and add the zucchini to it.
• Give a good mix and serve with the chowmein

There are days when soup and salad is required to feel light. They are useful the days you don’t feel like spending a lot of time in the kitchen. This is a no nonsense , no glamorous home made soup by your’s truly. When I have pumpkin in hand , its usually either sambar or sabri for roti. But this soup took birth with whatever I had and came to my mind.

Need –

• Pumpkin – Peeled and diced
• Salt
• Pepper
• Red Chilli – 1 (depending on the pumpkin size)
• Garlic – 2 cloves
• Coconut milk or powder.
• Oil
• Cinnamon powder – 1 tsp
• Mint Leaves
• Milk – 1/2 cup

Process –

• Peel and chop the pumpkin. Add salt , peeled garlic ,cinnamon powder, red chilli and oil to it
• Toss and bake for 10 – 15 minutes at 180 degrees.
• When done , cool and puree it .
• In a pan pour the puree , add the coconut powder and milk. Skip milk if adding coconut milk. Simmer and bring to boil. Adjust salt and pepper.
• Add chopped mint leaves and serve. Mint adds a refreshing flavour .
• Add coriander leaves as well or you can roast them a bit towards the end with the pumpkin.
• If you have neither coconut powder or milk, just add plain grated coconut while grinding.

This pancake is adapted and modified recipe from a dear friend J. It needs patience to cook , about 5 minutes for each but a very filling and healthy one.

Need –

• Cabbage – chopped 1 cup
• Onions + spring onions -chopped 1/2 cup
• Green chillies – chopped – 2
• Coriander – chopped – handful
• Wheat flour – 1 cup
• Powdered oats + flax seeds powder – 1 cup
• Curd – 2 Tbsp
• Besan/Chickpea flour – 1 Tbsp
• Salt
• Water
• Oil/ghee

Process –

• Mix all the dry ingredients.
• Slowly add curd and water to desired consistency and keep aside for ten minutes.
• Salt makes onions and cabbage sweat. Adjust to desired thickness of pancake. Make it thin for quick cooking.
• Pour a ladle on hot pan. Drizzle oil or ghee after few seconds.
• Cover and cook , flip and cook again.
• Remove when you see brown spots on both sides.