Indian Recipes

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Contributed by Girija Iyer

AVIAL

Ingredients:

2 cups of cubed and boiled
vegetables like:

beans

carrots

potatoes

drumsticks

raw bananas

cauliflower

Roast in a little oil one by one and
blend to

a smooth paste:

2 tsp cumin seeds

2 tablespoons of coconut,
shredded

4-5 green chillies

3/4 packet buttermilk

A pinch of turmeric

Salt to taste

3 tsp cooking oil for seasoning

1 tablespoon fresh coriander
leaves, chopped finely

Method:

Add the salt, turmeric and the
coconut paste to the

buttermilk.Add the boiled
vegetables.

Heat on a low flame till the
buttermilk mixture

reaches a thick texture.Keep
stirring continously.

Now add the chopped coriander
leaves.

Season with mustard, curry
leaves, hing , cumin and

red chillies in hot oil.

Eat hot with plain rice.

PITLA

Ingredients: 3 tablespoons
besan (bengal gram flour) 1/2 tsp
hing(asoefetida) 1 medium tomato
chopped finely 1 tablespoon
chopped coriander leaves 1 sprig
curry leaves 1/2 tsp mustard
seeds 1 small onion, chopped
finely 1 tsp roasted cumin-
coriander powder 1 tablespoon
lemon juice/tamarind juice 1 tsp
red chilli powder 1/2 tsp turmeric
powder Salt to taste

Method: Fry the besan in a little
oil till it turns light brown. Set
aside. Heat some oil and add the
mustard and curry leaves. When
they crackle, add the onions and
fry till they turn brown. Add the
cumin-dhania, red chili and
turmeric and fry for a minute.
Now add the besan and keep
frying for 2 minutes. Add the
tomatoes and the coriander and
some water to get a liquid
consistency. Add salt to taste.
Now add the lime/tamarind juice
and heat through till it boils. Add
hing and serve hot with chapatis
or white rice.

VANGHI BATH

Ingredients: 1 long purple
brinjal(eggplant), cut into large pieces 1
1/2 cup raw rice, washed and cooked
such that the grains of rice remain
seperate 5 red chillies 6 peppercorns
1/2 tsp turmeric 4 tbsp ghee(clarified
butter) 4 cloves Salt to taste 1 tsp urad
dal 1" cinammon 1 1/2 tsp coriander
seeds 1/2 tsp cumin seeds 2 green
chillies 1 tsp channa dal 1/2 tsp
mustard seeds 1 tsp oil for frying the
masala 1/2 cup sour buttermilk or 2 tsp
lemon juice

Method: Fry in the 1 tsp oil 4 out of 5
red chillies, turmeric,cloves, cinammon,
cumin, coriander and peppercorns.
Powder them using a coffee grinder
and set aside. Heat the ghee in a pan
and add the mustard seeds, red chilli,
green chillies, urad dal and channa dal.
When the seasoning is almost done,
add the brinjal pieces and fry till the
brinjal is done. Now add the buttermilk
and mix well. Add the powdered
masala and mix. Add salt to taste.
Bring to a boil and remove. Mix this
with the cooked rice and heat through.
Serve hot.