These are a few powder mixes (chutney powders) that used to be stocked on our pantry shelves for that rainy day when there were no vegetables in the house or when Loga was too busy with her Bhilai Mahila Samaj activities or just felt too lazy to cook ! Of course we kids use to splurge on it whenever we felt like. These powders would also be prepared and packed in polythene covers sealed on the candle flame very meticulously (remember I am talking about pr-zip lock bag time if you can even imagine it) for us to take to our hostels. Some of these are quite nutritious while some have digestive powers and others just add that homely touch when the homemaker is not available. No need to say that you could survive anywhere in the world if with these powders if you could get some plain cooked rice and of course ghee or gingely oil added another dimension to the taste!

I am giving three powders now but will add as I find the time.

                                                                   Parpu Podi

( A mixture of pulses so very rich in proteins and the quality of protein will be higher because of amino acid complementation)

INGREDIENTS - Red gram dhal, Bengal gram dhal, Green gram dhal - 1/2 cup each

                        Horsegram (optional)                                                 - 1 tbsp

                        Red chillies                                                                 -  2-4 according to taste

                        Asafoetida                                                                 -  1 tsp

                        Salt                                                                            -   1* tbsp

                        (*needs to be adjusted according to taste and chilli level)

METHOD -

1. Roast each of the dhals separately unitl a nice flavour emanates and it is golden brown in colour.
2. Roast the chillies with the last dhal and when it is still hot  add the asafoetida powder and salt and mix well.
3. Powder together all the dhals together in the mixie to get a smooth fine powder(not as fine as talcum powder).
4. Store in airtight containers and  always serve with a dry spoon.
5. Mix with rice(preferably hot) and a little oil or ghee(optional) and  enjoy!

                                                                       Digestive Powder

(In case of indigestion, flatulence, heartburn or excessive feeling of distension)

INGREDIENTS - Pepper              - 1tbsp

                        Cummin seeds  -  1 tbsp

                        Curry leaves     -   a few

                        Salt a pinch

METHOD - Roast together the pepper and cumminseeds. Add the curry leaves and continue to roast until

                curry leaves are dry. Switch off the stove and add the salt to the mixture. Powder in mixie to a

                sandy texture.

                (This should preferrably be prepared just before consumption and not stored for more than a

                 day or two. Mix with hot rice and hot ghee and eat two or three fistfuls fo the rice to get

                 instant relief from indigestion.)

                                                                          Dhal-Garlic Powder

                                                           (For those who love the smell of garlic)

INGREDIENTS - Fried Bengal gram dhal         - 1 cup

                         Pepper                                 - 1/2 tsp

                         Jeera                                    - 1/2 tsp

                         Garlic pods                           - 5 (can be increased if desired)

                         Salt to taste

METHOD -    Roast the garlic pods in the frying pan , add the pepper and jeera and finally the dhal on  a

                    low fire.  Roast until it is crisp but colour should not alter from its creamy hue. Sitch off the

                   stove and add the salt. Powder to a fine consisitency in the mixie. The powder will be cream

                  coloured.

                   Mix with rice(preferably hot) and a little oil or ghee(optional) and  enjoy!

I am really sorry about this tardiness on my part in updating this. Due to personal and professional reasons I have been negligent but promise to be regular in future. I treasure you r comments because it tell me my mother  was indeed a classic cook!

Ingredients : Bengal gram dhal (chick peas) - 1/2 cup

                     Red gram dhal                     - 1/2 cup

                               Onion (Chopped fine)            -  2 large

                                 Tomatoes (Chopped fine)           - 2 large 

                     Vegetable oil                       - 2 tbsps

                     Green chillies  (Chopped fine)     - 3-4 

                     Red Chillies                         - 2 small ones

                     Mustard                              - 1/4 tsp

                     Asafoetida (Hing)                 - a pinch or two

                     Chilli powder                       - 1tbsp or more

                     Turmeric                             - 1/4 tsp

                     Soumf                                - 1tsp

                     Coconut                              - 2-3″ piece

                     Salt to taste

                     Curry leaves and coriander to garnish.

Method :

1. Soak the dhals together for an hour or so.
2. Grind together coarsely with one green chilli, the red chillies, salt and soumf. (Thick batter)
3. Grease a flat metal plate with oil and spread the dhal batter on the plate and steam it like idli. (Check whether it is cooked by inserting a knife into it. If it comes out  clean the dhal is cooked)
4. Keep aside and allow it to cool. When it is still warm cut it into 1″ squares with a butter knife.(Alternately you can crumble it to get a coarse mixture)
5. Heat oil in a pan and add the mustard and asafoetida. Whe mustard sputters add the chopped onions. Saute for a few minutes until it becomes transparent.
6. Add the chopped tomatoes, chilli powder, turmeric and salt and continue to pan fry until the tomato is cooked and the gravy is formed. You may add a litttle water.
7. Add the steamed dhal pieces or the crumbled dhal and continue pan frying. You may add  water to get the desired consistency. (If the tomato is too bland you may add some tamarind extract to get a slightly tangy taste but that is optional according to your taste).
8. Allow it to simmer for a few minutes.
9. Add 1-2 tbsps of coconut paste, mix well, garnish with curry and coriander leaves and remove from fire.
10. This can be served as a side dish with chapathi, puri, or any of the rotis. The crumbled variation is normally served with idli, dosa and iddiappam and usually for these a little tanginess is desired.

Note: Another variation of this is to add a little extra red chillies to the batter and after steaming cut it into larger rectangular pieces (about 2″x3″) and shallow frying it to a golden brown crisp product which can be eaten as a snack or eaten as a side dish with sambhar rice etc.

Ingredients:

• Chicken (cleaned and cut into medium sized pieces)     -     1/2 kg
• Onions (medium sized and chopped fine)                      -     2* + 1
• Tomatoes (chopped)                                                      -     2
• Mint leaves (cleaned)*                                                   -     1 cup
• Coriander leaves (cleaned)*                                          -     1/2 cup
• Ginger (chopped)*                                                          -     1″ piece
• Garlic (peeled)*                                                               -    10 cloves
• Green chillies*                                                                 -     5-6
• Turmeric                                                                         -     1/4 tsp
• Cloves*                                                                          -     5
• Cinnamon stick *                                                            -     1″ piece
• Cardamom *                                                                   -     2
• Oil                                                                                   -     2-3 tbsp
• Salt to taste

Method:

1. Grind together to a smooth paste the ingredients marked with *.
2. Marinate the chicken pieces in the above paste for half an hour.
3. Heat oil in a pan and add the remaining onion. Panfry for a few seconds and add the marinated chicken along with the paste, turmeric and salt to taste.
4. Stirr over high flame for a few minutes and then allow it to simmer over low fire, stirring from time time until the chicken is cooked.
5. The minty chicken may be dry pan fried or cooked with a gravy of desired consistency. Serve hot with any cereal preparation like chapathi, dosa, idli, rice and so on.

NB: The spiciness may be adjusted by altering the amount of chillies.

Ingredients :

• Whole Bengal gram (Chick peas) or Kabuli channa or any lentils - 1/2 cup
• Potato or Brinjal (medium sized)                                                  -  1
• Tomato (medium sized)                                                                -  1
• Onion (medium sized)                                                                   -  1
• Garlic cloves                                                                                  -  5
• Tamarind                                                                                       -  lemon sized ball
• Red chilli powder                                                                           -  1 tbsp
• Coriander powder                                                                         -  1 tbsp
• Turmeric                                                                                        -   1/4 tsp
• Salt to taste
• Oil                                                                                                 -    2 tbsp
• Seasoning - Mustard, cummin seeds and fenugreek - a pinch each
• Coconut paste ( 4 tbsps grated coconut and  1 tsp soumf ground to a smooth paste with water)
• Curry leaves

Method:

1. Soak the lentil overnight in clean water and pressure cook with the turmeric.
2. Extract tamarind juice after soaking it in water for a 10-15 minutes. The amount should be approximately 1- 2 cups and of medium consistency.
3. Heat oil in a pan, add the seasoning. When the mustard sputters, add the chopped onions and peeled garlic. Stirr fry for a few seconds. Add chopped potato/brinjal and tomato. Stirr fry for a few minutes and add the tamarind extract, chilli powder, coriander powder and salt. Mix well and boil on high heat.
4. When the mixture comes to a boil allow it to simmer until the vegetables are cooked and the consistency is a little thicker.
5. Add the coconut paste and curry leaves. Mix well and once it comes to a boil remove from fire and serve with plain rice, chapathi or any cereal preparation of your choice.

From the More Kuttaan of Kerala to the Kashmiri Kadhi, there is a mind boggling variety of Buttermilk Curry the easy to make staple accompaniment to rice in all parts of the country. Here are three variations for two servings  of that all time favorite recipe -

Instant More Kuzhambu-

Ingredients - Sour buttermilk - 1 cup

                      Bengal gram flour - 1 tbsps.

                      Turmeric - a pinch

                      Salt to taste

                      Seasoning - 1 tbsp     Oil

                                          1 medium sized onion (chopped very fine)

                                         2-3 green  chillies  (chopped very fine)

                                         1/2″ piece ginger (chopped very fine)

                                         pinch each of mustard, cummin seed and fenugreek

                                         dash of asafoetida and few curry leaves

Method:

1. Mix the buttermilk, turmeric and bengal gram flour with salt  and keep aside. 
2. Heat the oil, add the spices and when the mustard sputters add the chopped onions, green chillies and ginger. Saute until onion is transparent.
3. Add the buttermilk mix and simmer over low fire -stirring the mixture now and then until it comes to a boil. Simmer for two or three minutes and take off the fire.
4. Add the asafoetida and curry leaves.

Note - The bengal gram flour can be increased to have a thicker curry or reduced to have a more watery curry.

 Thangamana More Kuzhambu (From my mother’s best friend Thangam)

 Ingredients : Fresh buttermilk  - 1 cup

                       Mango                - 2 small pieces with peel

                       Drumstick pieces - 2 small

                       Turmeric               - a pinch

                        Salt to taste

                        Fenugreek seeds - a pinch

                        Grated coconut    - 1/4 cup

                        Red chillies           - 2

                        Oil                         - 1 tbsp

                         Curry leaves  a few

                         a dash of asafoetida, pinch of Mustard and fenugreek to season

Method:

1. Boil the mango and drumstick pieces with  salt and water in adequate amount of water.
2. Heat a few drops of the oil and fry the fenugreek and red chillies in it. Add the cocout after removing from the fire and just fry it in that heated pan. Grind to a smooth paste with water.
3. Add the coconut paste to the buttermilk and add the mixture to the vegetables. Adjust the consistency by adding water. Check the salt and add if necessary.
4. Simmer over low fire until it comes to a boil. Remove from fire and season with mustard, asafoetida and curry leaves.

Chutneys are an inevitable part of the Indian cuisine no matter from which region you choose it. Here are a few simple chutneys to add relish to your daily diet while enhancing the nutritive value of the diet.

All the following chutneys involve grinding together the ingredients with water in an appropriate jar of the mixie to a smooth paste. The amounts of ingredients given here are adequate for two servings.

Coconut Chutney -small pieces of one fourth of a fresh coconut, 2 tbsps of fried bengal gram,    2-3 green chillies and salt to taste. If desired a bunch of coriander or curry leaves may be added to enhance the flavour nutritive value of the chutney. This chutney is usually seasoned with mustard and a pinch of asafoetida powder sputtered in 1/4 tsp of hot gingelly or other vegetable oil.

Onion Chutney -  Saute in half a teaspoon of oil 1 tbsp urad dhal (black gram dhal), 2 red chillies, one medium sized  onion chopped, one medium sized tomatoes, small marble sized tamarind and salt to taste. Allow to cool and then grind. If desired a bunch of coriander or curry leaves may be added to enhance the flavour nutritive value of the chutney. 

Mint/Coriander Chutney - Cleaned  bunch of green coiander or mint (200 g), 3-4 green chillies, 10-15g tamarind, salt to taste and a pinch of sugar. (Note - Do not add water) 

Groundnut Chutney - Saute in half a teaspoon of oil 1 tbsp urad dhal (black gram dhal), 2 red chillies, 3 tbsp groundnuts, 2-3 pieces of cocnut, small marble sized tamarind and salt to taste. Allow to cool and grind with water.

- Clean and chop  50 g fresh ginger. Heat a tsp of oil and fry the ginger in it until raw smell diasppears. Remove the ginger from the oil. In the same oil saute 1 tbsp urad dhal (black gram dhal) and 2 red chillies. Grind together the ginger, the dhal mix, 25-30 g jaggery and a small marble sized tamarind and salt to taste.

 Dhal & Coriander Chutney - Half a bunch of coriander, 2-3 green chillies, 2 tbsps fried bengal gram dhal and salt to taste.

Fried bengal gram, processed from chick peas or bengal gram dhal  is also referred to as puffed bengal gram dhal or chutney dhal

As winter sets in and the days become shorter everyone gets ready to enjoy the pleasure of eating a variety of vegetables especially the creamy cauliflower. While others dream of bajji, cauliflower pulao and other such dishes my mother used to wait for it to become cheaper so that she could pickle it. Her cauliflower pickle was a treart welcomed not only by her family members but all in her friends circle and if I ever committed the mistake of returning to the hostel without that pickle I would be put into coventry by my hostelmates. So here is the pickle which is also nutritious since it includes several vegetables and is not too spicy.

Ingredients : Cauliflower                                 1 kg

                     Carrot                                         1 Kg

                     Turnip                                          1 Kg

                     Cloves*                                           10g

                     Cinnamon*                                      10g

                     Big cardamom*                                5 nos

                     Pepper *                                          50g

                     Chilli powder                                  20g

                     Powdered mustard                         100g

                     Saumf                                              20g

                     Fenugreek                                       1/2 tsp

                     Ginger                                             50g

                     Garlic                                               50g

                     Onions                                             250g

                     Mustard/gingelly oil                          1 kg

                     Vinegar                                             400ml

                     Jaggery                                              100g

                     Turmeric and salt to taste

Method:

1. Clean the cauliflowers, carrots(Peeled) and turnip (Peeled)and chop into medium sized pieces. Blanch in hot water, drain the water and dry under the fan on a cloth to remove the water.
2. Powder together the ingredients marked with *. Grind ginger,  garlic and onion into a smooth paste separately.
3. Heat 200g of the oil and add fenugreek and soumf followed by  the ground garlic, ginger and then finally the onion paste. Fry well until oil separates. Remove from the fire and mix in the powdered spices, turmeric and salt.
4. Add the blanched vegetables and mix well. Transfer to a glass or ceramic jar.
5. Add the remaining oil (heated and cooled) to the above mixture. Keep aside covering the mouth of the jar with a cloth stretched tight over it.
6. After 24 hours add vinegar and jaggery and mix well. Use after one or two days.
7. Suitable relish for chapthi, rice or dosa.

You may need to repeat this once or twice to standardise it for your family taste. Follow the recipe in toto the first time and later make adjustments to suit your taste.

I have been vey irregular in documenting the hundreds of recipes which were Loga Kannan’s speciality so my New Year Year resolution is to be more regular and not fool around. To start off  2009, here is a sweet recipe Bholi known as Puran Poli in Hindi, Obbattu in Kannanda and so on -

Ingredients : Maida                                          1/2 Kg

                     Milk                                               200ml (1 glass)

                     Bengal gram dhal/channa dhal    250 g

                     Coconut (grated)                         1/2 (1/2 cup)

                     Jaggery                                        250 g

                     Cardamom                                    5-10 (powdered)

                     Salt                                               A large Pinch

                     Refined Oil                                    100 g

Method:

1. Sieve the maida and salt together once or twice. Add 2tbsp of the oil and knead to a smooth dough with milk. Add water if necessary to get the desired consistency. (The dough should be neither too watery nor too hard but easy to handle). Knead well for a few minutes and keep aside in a covered dish.
2. Clean and pressure cook the bengal gram dhal with adequate water. After cooking drain the excess water if any.
3. Blend together cooked mashed dhal, grated cocnut and cardamom powder with the jaggery to get a smooth mixture. Mix well.
4. Divide the dhal-jaggery mixture into 8 portions and roll into balls.
5. Divide the maida dough into 8 parts and roll to make smooth balls.
6. Shape each maida ball into a cup, place the sweet mixture in it and cover with the dough flaps to get a ball of sweet covered with maida paste.
7. Roll out the ball on the pastry board to get a bholi.
8. Repeat with all the balls of dough and mixture.
9. Shallow fry each on the tawa/griddle with oil.
10. Serve with hot ghee.

   This sweet recipe has been an inseparable part of Diwali celebrations in my mother’s family. It is supposed to be a native recipe of Andaman islands but I wonder. Believe me when I say that I have not tasted this anywhere else except in my house and in my aunts (my mother’s sisters and sisters-in-law’s)houses. A good excuse for keeping traditions alive!

Ravikka Maddi (Sweet Envelope)

INGREDIENTS : Maida      -     1 cup

                                 Dalda          -       2 tbsps(ghee or hydrogenated fat may be used)

                                 Salt a pinch

                                 Refined Oil for deep frying

                                Stuffing -

                                       Roasted bengal gram dhal -   1/4  cup

                                       Sugar                                 -    1/4 cup

                                       Cardamom  (powdered)     -    2-3

METHOD :

1. Powder together the bengal gram dhal, sugar and cardamom. Keep aside
2. Sift the maida and rub in the dalda into the flour and salt. With very little water  make a stiff dough. Knead well to get a smooth dough and keep aside for 10-15 minutes.
3. Divide the dough into 8 balls. Roll out each ball into circular puri as thin as you can manage.
4. Deep fry the puri and remove from oil, draining it well. Place the puri on a plate and sprinkle its upper surface with the stuffing - fold it in two, sprinkle again on the semi cirular surface and fold one more time to get a quarter folded puri with stuffing between the layers.
5. Place it in an airtight container after all the puris have been fried and folded with the stuffing.
6. You can enhance the stuffing by adding dried copra powder.

KARAKUZHAMBU

 INGREDIENTS :

1. Tamarind                                                      -     Lemon size (30-40 g)
2. Dumstick/brinjal/raw plantain/okra/tomato*       -     4-5 pieces

                    (*Any one of these chopped into medium sized pieces)     

    3. Onion                                                             -     1 medium or four tiny   

    4. Garlic pods (optional)                                       -     5-6  

     5. Chilli powder                                                    -     2 tbsps    

    6. Coriander powder                                             -     2 tbsps   

   7. Turmeric                                                          -     ¼ tsp   

   8.  Salt                                                                -     1-2 tsp (according to taste)    

  9.  Seasoning  -–                2  tbsps  Vegetable Oil 

                         –                ½ tsp      Mustard

                         –                ½ tsp      Jeera (cumin)

                        –                ¼ tsp      Methi seeds (Fenugreek)

                        –                A bit of Hing

                        –                A sprig of Curry leaves 

 METHOD: 

1. Soak the tamarind for about an hour(not mandatory some tamarind will be soft enough to extract quickly) in warm water and extract 75 ml of juice. The extract should be thick like watery sauce.
2. To this tamarind extract add chilli powder, coriander powder, turmeric and salt and mix well. Check the taste and if necessary add one or the other ingredient to get a good taste.
3. Heat oil in a pan, add all the seasoning except curry leaves and when mustard sputters, add the onion, garlic and vegetable pieces. Saute for a few minutes.
4. Add the tamarind extract and bring it to a boil. Reduce the flame and allow it to simmer until oil floats on the surface, add curry leaves and remove from fire.

 Note: This is the basic recipe. You can enhance it by

          –        Adding a coconut and soumf paste

         –        Adding fried vathals of vegetables like sundakka, manthakkali etc.

              If you do not like garlic and onion you can eliminate it.You can add tomato and any of the other 

                 vegetables

 Accompaniment for this is Potato/Raw banana podimas or Greens dal or Usli 

 PODIMAS 

INGREDIENTS:Potatoes or raw banana (Boiled, peeled and mashed)          1cup                                          

                       Turmeric and salt to taste – add to the potatoes and mix.           

                  Seasoning ––        1-2 tbsps vegetable oil

                                   –        ¼ tsp Bengal gram dhal (channa dhal)

                                   –        ¼ tsp Black gram dhal  (Urad dhal)

                                  –        ¼ tsp Mustard

                                 –        1 – 2 tbsps Green chillies & Ginger (Chopped)                       

                                                     Or     

                                          Only 2-3 dry red chillies (chopped)

                                    –         Asafoetida (optional) 

METHOD: 

1. Heat oil in a pan and add all the seasonings. When mustard begins to sputter add the potatoes mixture.
2. Stirr fry until the curry leaves the pan.
3. Garnish with curry leaves and coriander leaves.