Curry Leaves Rice
Ingredients• Rice – 1 cup• Tomatoes – 2 small• Salt – as required• Oil – 2 tbsp• Cashew nuts – 10 (optional)• Cloves, Cinnamon – few Grind Together:• Fresh, tender curry leaves – ¼ cup• Grated dry coconut – 2 ½ tbsp• Red chilies -10• Tamarind- small lime sized• Asafetida – a pinch...
Coconut Chutney
Ingredients • 3 Tbsp fried chana dal (puttu kadalai) or chana dal • 1½ C freshly grated coconut • 1 dried red chili • 1 small green chili • 1½ Tsp piece of tamarind • 1 Tsp salt • ½ Tsp sugar • ¼ C water • 1 Tsp oil • 1 Tsp black mustard seeds • 1 Tsp urad dal • ¼ Tsp yellow asafetida powder • 8-9 fresh curry leaves Preparation...
Green Beans with Coconut
There are innumerable popular green bean and coconut variations in Hyderabad’s Vaishnava kitchens, this one from the home of S.K.Sethi. The contrast of bright green beans against snow-white coconut speckled with black mustard seeds and reddish urad dal makes this an attractive yet simple dish. For extra protein, if you do not have urad dal, use 3 table spoons (45 ml) of chopped peanuts. You can steam the beans ahead of...
Coconut and Cream Cheese Simply Wonderfuls
This mock milk fudge takes only minutes to assemble. I find homemade yogurt cheese a pleasant alternative to cream cheese because it has fewer calories and adds its own distinctive flavor. Preparation time (after assembling ingredients): 10 minutes Ingredients • Unsalted butter, at room temperature – ¼ cup (60 ml) • Neuchatel or cream cheese at room temperature or fresh...
Curried Potatoes with Eggplant
This is an example of the third method of cooking vegetables described in the introduction to this chapter. Both vegetables are steamed until tender. The potatoes are briskly stir-fried in seasoned ghee and then coated, along with the eggplant, in a delicately spiced yogurt-coconut sauce. Besides having a lovely flavor, this dish is light because the eggplant is steamed rather than fried. Preparation time (after...