From Veena Sridhar's Kitchen

We all have some memories of people, places, food or an event from our childhood that we cherish. One such person from my childhood was my grandma's baby sister - Grandma Pattu.  Even though we visited Grandma Pattu often, I have very vague memories of her cooking.  But as they say "Grandma's recipes are grandmas recipe's . Theres all that stuff and then tonnes of love which is what makes that recipe extra special !". 

This particular recipe is apparently from her kitchen. And the one thats shared this with me (Veena) , is an amazing cook herself .  So here goes the recipe for Coriander Onion Chutney (Dhania Tohail). From Grandma and Veena's cookbook to my blog.

Coriander Onion Chutney (Tohail)

Ingredients:

Coriander 2 bunches, Onion 2 (medium) chopped roughly,  Tamarind pulp 1 tsp,  Green Chili pepper 2-3, Red Chili pepper 1,  Mustard seeds 1 tsp, Black Gram Lentil 1/2 tsp,  Asafoetida 1 pinch,  Salt to taste( about 1/2 tsp), Oil 1 tsp

Method:

Heat oil in a pan and add mustard seeds and Asafoetida. Once the seeds start to sputter add Black Gram Lentil and red chili pepper and saute until the lentil starts to turn golden brown . Add onions and green chilli pepper and saute’ till it is light brown. Dilute 1 tsp of tamarind pulp/paste in half a cup water. Add the diluted tamarind water to onion and bring it to boil on medium flame. Add salt to taste. Roughly chop 2 bunches of coriander leaves and add to the Pan and saute’ for additional 2 minutes. Take the pan off the flame and let it cool. Grind it all in grinder/food processor to a smooth paste consistency. If the chutney is too dilute add more coriander leaves and grind. Adjust salt according to taste.

This chutney is a great accompaniment with rotis, parathas, dosa, idli, and sandwiches. The shelf life of this chutney if refrigerated, is a couple of days .

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There is another variation to this chutney which I had learnt from another wonderful person a distant aunt and the recipe of that is as follows

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Coriander Onion Chutney

Ingredients:

Coriander 2 bunches, 1-2 Medium Onions chopped roughly,  1 bunch Mint, Tamarind paste 1 tsp,  4-5 Green Chili pepper , 1-2 inches Ginger (cut to small pieces),  Mustard seeds 1 tsp,  Asafoetida 1 pinch,  Salt to taste( about 1/2 tsp), Oil 1.5 tbs

Method:

Heat 1 tbs oil in a pan and add  Asafoetida.  Add onions and green chilli pepper and saute’ till it is light brown. Add tamarind paste , salt , Ginger coriander leaves and Mint leaves and saute for 3-4 mins until the leaves are cooked and the tamarind paste is uniformly absorbed. . Take the pan off the flame and let it cool. Grind it in grinder/food processor to a smooth paste consistency. Heat oil in a pan and add mustard seeds . Once the seeds start to sputter,  mix in the paste.  Adjust salt according to taste.

The shelf life of this chutney is about a month if refrigerated in an airtight container.

Cooking Masalas and Powders

As I had said in my other section, most times Masalas for specific Indian dishes these days, are available pre-made in any Indian /Asian grocery store. Amongst the pre-made Masalas I personally prefer the MDH brand for NorthIndian cuisine and MTR brand for South Indian cuisine. Its just a matter of personal preference. But then there are those special times when I grind my own masalas or cooking powders especially if Im having someone over for dinner.  Here are some of the recipes I use to make my masalas. 

The measurements are approximate as most times I don't use measuring cups and spoons . My grandmom used to say the best measuring cup is your hand. I personally believe if we put a little less of sugar, salt or spice we can always add it depending on how our taste buds dictate . Also I prefer not to taste the food Im preparing while doing so . The best taste is in its aroma . If it smells right it tastes right. Don't believe me? Next time try it while making your favorite dish  and you'll know what Im talking about. 

Sambar Powder:

Ingredients : 

For one batch of Sambar 2 tbs Bengal Gram lentil(chana dal), 8-10 red chili pepper, 2tsp Coriander seeds, 2-3 tbs Red Gram Lentil (toovar dal) , 2 pinches Asafoetida, 1 tsp cooking oil, 1/2 tsp fenugreek seeds, 1/4 tsp black pepper

Optional items : 

Roasted coconut grating - to be added if making for same day consumption,  1 pinch ground Cinnamon (daalchini) - to be added to give a nice sweet aroma.

Method :

In a pan heat oil and roast all the ingredients to golden brown. Dry Grind to powder consistency after cooling it down. Sambar powder is ready. Typical shelf life of the dry ground powder is a little over a month. 

If it is wet ground i.e with water, then it has to be used immediately.  If more spice is needed then you can add red chili powder.

Rasam Powder

Ingredients : 

6-8 Red chilis, 1/2 tsp Coriander seeds, 1 tbs Red gram lentil (toovar dal), 1/4 tspPepper, 1 tsp Cumin seeds, 2 pinches Asafoetida. 

Method :

In a pan dry roast all the ingredients to golden brown with (optional) 1 tsp cooking oil (preferably vegetable oil). Cool and grind to fine powder. Shelf life of this powder (dry) is over a month. If more spice is needed then you can add red chili powder or increase black pepper.

Garam Masala

Ingredients : 

1/4 cup Cumin Seeds, 1/2 cup Coriander Seeds, 1 -2 inch Dry Ginger (or Ginger powder), 1 Nutmeg or 1/2 tsp Nutmeg powder, 7-8 Cinnamon Sticks or 1tsp cinnamon powder, 10 Bay leaves, 2 tbs Cloves, 2 tbs Green Cardamom , 10-12 Black Cardamom , 1-2 tbs Black Pepper

Optional items : 
Mace

Method :

In a pan,  dry roast each ingredient  individually except Ginger and Black Cardamom. Cool them together and dry grind them in a dry grinder or coffee grinder to fine powder. Store the masala in an airtight container to retain freshness for months.

Kala Masala

Ingredients :

Coriander seeds 1 cup, Cumin seeds 1/4 cup, White Sesame seeds 1/3 cup,  Cloves 2 tbsp, Black Cardamom 2 tbsp, Cinnamon sticks 2 tbsp, Black peppercorns 2 tbsp, Lichen 2 tbsp (skip it, if unavailable), Bay leaf 1/2 cup, Oil to roast the spices about 1-2 tsp, Star Anise 2-3.

Method :

In a pan or wok, heat the oil and roast all the spices together till they turn dark in color. The color should be very dark brown for the masala to get a good color.  Make sure the spices are constantly stirred to keep them from burning. Once roasted, let it cool before grinding it to a powder in a dry grinder. The proportion of coriander seeds, cumin seeds, cardamom, and Cinnamon sticks (garam masala ingredients) is more in kaala masala. Also, the spices are toasted to a more darker color to make Kaala masala.

Generally, dried coconut (khobra) & sesame seeds are not used.  However Goda masala is slightly lighter in color than kaala masala and renders a different taste even though the ingredients are about the same.

From Srividya Deepak's Kitchen

In response to my request for recipes from my "Family & Friends", the very first one that came my way was from my very dear Srividya Deepak. So heres the recipe from her kitchen to (hopefully) yours. 

These Tortilla Rolls not just make for great finger food but are a meal by themselves and are sure to leave your family and guests licking their fingers and craving for more. 

Tortilla Rolls

Ingredients: 

 3 tbs Sour Cream, 2 tbs Cream Cheese, 2 large Carrots grated, 1  large Avocado- mashed, 1 large Onion chopped, 1-2 tomatoes chopped, fresh Cilantro & Dill leaves cut, juice from 1 lemon,  5-10 pack Tortilla, Salt  & Pepper to taste.

Procedure:

Take a mixing Bowl, Add 2 tblsp of cream cheese and 3 tbslp of Sour cream. Mix it well until it becomes a nice paste. Add the chopped cilantro, Dill, salt and pepper. Mix well and add the chopped onions and tomatoes (very finely chopped). Add 2 spoons of lemon juice and keep aside. Now take a flat pan and add the tortilla one by one and flip it so that it cooks on both sides. Once that is done, Apply a thin coat of the paste you made to the tortilla. Arrange the Avocado and Carrot on top of it and Roll it slowly. You can stick the ends easily since there is cream cheese in the spread. Take a foil and individually wrap these long rolls into it. Repeat the same with the rest of the tortillas.  Refrigerate these rolls for about 2 hours. Remove the foils and cut them into two inch pieces.  And arrange them on platter. 

Spunky Rasam Varieties

In the recent past a few people asked me for some of my recipes and I realized I hadn't updated my blog in a while... So while I am in the process of doing that, I figured I would include my family and friends on this journey of adding some mouth watering recipes to my blog. Cant wait to see what they have in store. Meanwhile to kick start this journey I am adding a few more recipes of my own .
Winter is here and most days all we need is some spunk in our food to warm the otherwise cold season.  If its simple to make then , its all the more fun. One such mouth watering simple food for the stomach is Rasam. 

As you would know thanks to wikipedia " Rasam or Chaaru or Saaru or Kabir is a South Indian soup , traditionally prepared using tamarind juice as a base with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. It is eaten with rice or seperately as a spicy soup. Rasam has a distinct taste due to its own seasoning ingredients and is usually fluid in consistency".

Elsewhere in my blog I have the recipe for Medicinal Rasam . It is my goto Rasam when Im under the weather with a scratchy throat, fever or cold. However one of my most popular Rasam is actually a slight variation of the Maharashtrian Saar.

Saar

Ingredients : 

2-3 large beef stake tomatoes cut, 1 medium onion cut, 1tsp Ginger-garlic paste, 2 tsp Cumin seeds, 4-5 Green chilli pepper cut, few curry leaves , few coriander leaves 1/2 tsp Mustard, 2 tbs Clarified butter/ ghee, salt one heaped tsp., 1/4 tsp turmeric powder, 1 pinch Asafoetida powder.

Method : 

In a pan heat one tbs clarified butter/ ghee and saute' 1 1/2 tsp cumin seeds, green chilli pepper & onion. Add ginger garlic paste, tomatoes , curry leaves, salt & turmeric powder. Cook on medium until it starts slightly browning. Remove from fire and let it cool. When its cools grind it into a smooth paste. 

In a vessel heat 1 tbs of clarified butter and sputter mustard, and the remaining cumin seeds add Asafoetida and the paste with 4-5 cups of water and let it boil for a few minutes. You can adjust the spice and salt by adding red chilli powder or ground pepper at this point. Season with Coriander leaves . 

This can be served as a soup or with rice. 

The next one is my hubby's favorite thing to make when he gets in to cook. And I have to admit , he makes one mean "Regular Rasam". The main ingredient that he puts in in his Rasam is love . If you follow this recipe and some love of your own, Im sure its going to be as wonderful as his dish.

Regular Rasam 

Ingredients : 

1-2  tomatoes cubed, 2 tsp Cumin seeds, , few curry leaves , few coriander leaves, 1/2 tsp Mustard, 2-3 tbs Clarified butter/ ghee, 1 heaped tsp salt , 1/4 tsp turmeric powder, 1.5 tbs tamarind paste or 1 lemon sized tamarind (this would require you to soak it in warm water for sometime and get the tamarind essence), 1/2 cup Red gram dhal or lentil, 1-2 heaped tsp of rasam powder (recipe given elsewhere in my blog if you want to prepare it from scratch) , 1/4 tsp Asafoetida powder, 2 dried whole red chili pepper.

Prepreparation: 

In a pressure cooker add  the red gram dhal with 2 cups of water and turmeric and cook. In a separate vessel  boil 2 -3 cups of water with tamarind paste and asafotida for 5-10 mins.

Method : 

To the boiling tamarind water add cubed tomatoes and curry leaves and let it cook/ boil additional for 5-10 minutes. Whisk the pressure cooked lentil to a loose consistency with water.  Add Rasam Powder, Salt and add this to the boiling tomato tamarind mixture . Now let this boil for additional 5-10 mins  

In a pan, heat clarified butter / ghee and sputter mustard & cumin seeds with whole red chili pepper and season the rasam . Add coriander leaves also for seasoning at this point. 

This can be served as a soup or with rice. 

Cumin Pepper Rasam (Milagu Rasam)

Ingredients : 

1 Tsp each of Red Gram Lentil (tuvar dal), Cumin seeds, Coriander Seeds, 1 or 2 Red chilis, 1/2 tsp Black Pepper, 2 tsp Bengal gram Lentil (chana Dal) , Tamarind, 1 pinch Asafoetida (Heeng) , Salt to taste, Curry leaves , Coriander leaves, Ginger, Clarified Butter/ Ghee, Garlic, Turmeric, Mustard seeds , Cut Tomato (optional).

Method : 

In a pan, saute Red Gram Lentil , cumin seeds, Coriander seeds, ginger, Garlic, Bengal Gram Lentil, red chilis, Asafoetida, black pepper & curry leaves until the lentils turn golden brown.  Remove from flame. When it cools down sufficiently, grind to a paste. This is your Masala Paste

In a vessel boil tamarind paste with the salt and a lil asofitada. (you can add cut tomatoes to add some flavor at this point)

In a pan heat clarified butter and add mustard. When the mustard starts to sputter, add to the boiling tamarind juice . Also add the ground Masala Paste and let it boil. When it starts frothing put it on simmer and let it boil for some more time before switching off the gas.  Season with Curry leaves and coriander leaves.