Sinful Curry

Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight. Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes Ingredients 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice) 1 cup urad dal(skinned black gram) 1 tsp fenugreek (methi) seeds 2 tbsp channa dal 1 tbsp mung dal 3 tbsp cooked rice(can be replaced with poha/beaten rice) salt to ...

The heart monitor beeped steadily. The morning nurse gently tapped the half full IV bag as she checked in on my Father. She nodded and left the room. The room reeked of disinfectant. I hesitantly looked at Mom, my forehead  shrunk into a frown. “So? He looks ok, right? Why did you wake me up?” I complained, annoyed at being shaken awake in the wee hours of the morning. I’d spent the night with Mom at the hospital. My Father, Papa as we called him, lay in the post operative ward at the National Institute of Mental Sciences, Bangalore, recovering from a brain surgery performed the previous day. I hadn’t slept well and my groggy self grumbled more than usual. Mom moved closer to me. “Papa opened his eyes this morning. He asked for you – first thing,” she whispered. “Asked for me? How come?” I said shifting on my feet, my discomfort made obvious. Mom shrugged. “Ok? What do I do now?” I continued, uncertain. Mom’s gaze dropped down at him. He stirred under the white sheets. His e...

This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :). Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves  .  This not only makes it healthier, my boys and I find it much tastier too. Ing...

This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :). Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves  .  This not only makes it healthier, my boys and I find it much tastier too. Ingredient...

My Mom makes the best uzhunnu vadas I’ve eaten. Unfortunately I’ve never get to watch her make them since very rarely can we stand each other in the same room let alone a kitchen. Very often as I am gulping down some of her tasty delights, there occurs brief lapses in my senses and in the bliss of ecstasy I find my self proclaiming the usual foot-in- the-mouth/call-it-on-yourself declarations like: I’ve got to learn this from you !! And then of course I find her smirking and hear her insinuating, PRETEND under the breath remark(loud enough for the next door neighbor to hear): Oh that will need your butt to forsake the couch. Of course that sends me eating more than my stomach can handle and I walk away making sure my eyes reveal what my tongue so desperately wants to lash out, but dare not say: My ass will never leave the couch Ma and you forever will end up cooking for me ‘cause I’m going to make sure you outlive me and manipulated by me, your motherly instincts will continue to feed...

  Howdy folks!! I’m sorry, I’ve been long quiet. Didn’t mean to. Thought every other day I would get back. But each of those days for reasons of their own often killed my enthusiasm for blogging. Like the title says already, we are pregnant again :). That obviously is  my pathetic excuse for the long absence. We’ve been well. The baby inside me is getting lumpy and my two boys have been the best I could  ever wish for. Over indulgent and ever ready to please me they are exactly what any woman could want. For their charming behavior and for my ‘only existent during pregnancy’ luscious mane of hair and dimples I wouldn’t mind staying pregnant and carrying this baby well into adulthood ;). Anywhoo, I’m back and I hope to stay. In a couple of months Mom is going to be here to help with the new baby and it would be outrageously sinful if I didn’t post all the amazing food she is going to ‘insist on’ making. Yes, she is coming to help with the baby. But while at that, on her own accord, she ...

Many things about the Kodava community fascinated me right from when I was a child. Their gentle and good looking men and women folk, their intriguing customs, distinctive dressing and sweet sounding language always brought about great admiration in me. Even today this small community of Karnataka stirs in me great fondness for unknown reasons.   And like the community, the distinctive and exotic Coorgi cuisine has in me one of it biggest fan. This pork fry recipe from  coorg uses kanchampuli (thick black extract from kudampulli -dried and smoked fruit rinds of the camboge tree ) and the traditional coorgi masala. The only variation I made here is I sautéed the gravy to dry ‘cause that’s how Roy likes it. You could however leave it as a thick gravy and it pairs amazingly well with Indian wheat or Rice breads. Also, if you can’t get hold of kanchampuli you can substitute it with rice wine vinegar, the taste is almost close but you of course wont get the dark intense color.   ...

Many things about the Kodava community fascinated me right from when I was a child. Their gentle and good looking men and women folk, their intriguing customs, distinctive dressing and sweet sounding language always brought about great admiration in me. Even today this small community of Karnataka stirs in me great fondness for unknown reasons.   And like the community, the distinctive and exotic Coorgi cuisine has in me one of it biggest fan. This pork fry recipe from  coorg uses kanchampuli (thick black extract from kudampulli -dried and smoked fruit rinds of the camboge tree ) and the traditional coorgi masala. The only variation I made here is I sautéed the gravy to dry ‘cause that’s how Roy likes it. You could however leave it as a thick gravy and it pairs amazingly well with Indian wheat or Rice breads. Also, if you can’t get hold of kanchampuli you can substitute it with rice wine vinegar, the taste is almost close but you of course wont get the dark intense color.   Ingredients...

Well it is a day over a over a month since I bought my new toy and evidently I’m not yet bored with it like I thought I would be (or should be) by now. And since the Wife/Mother has shown no signs of curbing herself, the Husband and Son have stopped making efforts to hide their annoyance as well. The boys hopelessly voice out their oh-no! not again shrieks while the obsessive and unrelenting South Indian in me serves them yet another variation of a fermented crêpe or a mutant version of some fried or steamed dumpling they just had a day before. The only saving grace for both the parties involved have been the savory chutneys. These spicy and tangy dips always manage to get the boys excited and hence lessens the burden of guilt for me, though obviously I don’t seem as bothered as I should be ;). In any case, when I see my boys serve themselves big mounds of these chutneys, which again is so not the right way of doing it and I have had to dig my nails into the wall and eat my own hair ...

This chunky,mouth watering, finger licking chutney is for those who crave for that hint of sugar in every spicy bite. This is one of my favorite chutneys. It has a really long shelf life and actually never goes stale on you . Ingredients 1 chopped red onions 1 tsp red chili powder (base it on taste)   1tsp paprika (for color)   2 tbsp sliced garlic   1/2 cup tamarind pulp extracted from 1 lemon sized tamarind 3 green chilies slit lengthwise 1/2 tsp black mustard seeds small pinch of asafoetida  1 tsp jaggery shavings  salt to taste  1 spring of curry leaves  2-3 tsp of sesame oil (cold pressed) Directions Heat oil in a pan, add asafoetida, mustard and curry leaves. Add onions, green chilies and garlic and sauté until the onions are translucent Add chili powder and paprika and sauté for a few minutes. Pour in the tamarind pulp and bring to boil. Add jaggery and salt to taste. Serve with dosas or idlis.

I always loved the lunches my best friend L got to school. Her Mom was a very good cook and I made sure L reserved a major portion of her lunch box for me. She was/is one of my closest of friends and there is no doubt I loved her company and always wished to hang out at her place irrespective of the food, that is. But, the fact that her Mom was an amazing cook only amplified the desire a tad bit more ;). These fried dumplings called Paddu sometimes came in L’s lunches and were coveted by  not just me but, by many of  our other avaricious friends as well. So, my dearest pal L, bless her sweet sweet heart, always saved a few extra for me in a safe place before she opened her box to the wild hungry wolves around us. And though I knew that my portion existed elsewhere, I still fought with the rest to get my split in this share of the treat as well;).  You see, greed is a vice I’ve had tough timing dealing with all my life :(.  Anyway, what is worth mentioning here though is that, it was no...

If a slug and I were ever to race, it would get light years ahead of me and eventually reach the finish line while I’m still deciding on the bow-tie or the inside-out style for my shoe laces.  Yes, that’s how laid back I am, and always will to be. While others thrive on the pump of adrenaline, I go out of my way to avoid it. And if it were up to me, What are you NOT doing over the weekend, is what I’d prefer people enquiring. A quiet weekend with absolutely nothing to do is something I would often like to look forward to. I don’t understand why people don’t get the infinite possibilities of an empty weekend. Why people scorn upon me when I say, I’d like to spend the weekend sunk into the couch with my favorite author, or sleep it away with long beauty naps, or indulge it with longer restful baths or travel around the world through the TV, from inside the confines of my most favorable sanctuary – my home. Back from hiking random peaks at 5 in the AM , my husband Roy often gives me the ...

One of the most common breakfast in the south of India are these steamed puffed dumplings called idlis. Made from fermented rice and black gram these provide sufficient crabs and proteins to get you through the day. Idlis come in different size, shape and texture. Whatever kind they may be, you know they are perfect when they simply melt in your mouth.  The key to getting your idlis really soft is to make sure the amount of water is just right, not too much nor too little. And secondly ensure the husked black gram is ground fine to a smooth and silky batter. Take care of just these two things and rest assured that your idlis will be mouth melting delicate. Now, how you grind the rice depends on what kind of texture you are looking for. If you like your idlis smooth and soft then make sure your rice is ground to a smooth and silky batter as well. And if you are looking for a soft coarse texture in your idli, use cream of rice (rice rava) instead. If you can’t find cream of rice i...

One of the most common breakfast in the south of India are these steamed puffed dumplings called idlis. Made from fermented rice and black gram these provide sufficient crabs and proteins to get you through the day. Idlis come in different size, shape and texture. Whatever kind they may be, you know they are perfect when they simply melt in your mouth.  The key to getting your idlis really soft is to make sure the amount of water is just right, not too much nor too little. And secondly ensure the husked black gram is ground fine to a smooth and silky batter. Take care of just these two things and rest assured that your idlis will be mouth melting delicate. Now, how you grind the rice depends on what kind of texture you are looking for. If you like your idlis smooth and soft then make sure your rice is ground to a smooth and silky batter as well. And if you are looking for a soft coarse texture in your idli, use cream of rice (rice rava) instead. If you can’t find cream of rice in ...

Ok, this chutney is very similar to the previous pottukadalai chutney that I’d posted earlier. I however have omitted the cilantro and have used lemon juice instead of tamarind to bring in the tang. Like I said before, chutneys are all about mix and match. Ingredients For Grinding 3 fresh green chilies ( base it on your spice tolerance)  1 big clove of garlic 1 cup pottukadalai/ roasted chickpeas/ split dalia/ kadale pappu  salt to taste 2 – 3 tbsp lemon juice For Seasoning 2 dried red chili torn into 1 inch pieces 2 tsp of cold pressed sesame oil 1/2 tsp black mustard seeds 1 sprig of curry leaves Directions Blend all the ingredients for grinding into a slightly smooth paste. Heat oil in a pan, add all the ingredients for seasoning. When the mustard pops, turn off the flame and pour into the ground mixture. Mix the seasoning well into the chutney and serve with idlis, dosas or other crêpes

The nice part about a chutney recipe is that no ingredient or their amounts are set in stone. You can mix match and omit. And each time you would have created a novelty. Just go with what your taste buds desire. If you like cilantro, throw in some of it. If you don’t do mint, omit it. If you think coconut is unhealthy, replace it with peanuts. If you want a raw bite, use roasted gram.  If you are into ginger-garlic, a dash of it will do the trick. If you want a tang there is curd, tamarind or lemon. If you are looking for a spicy tone,  green or red chilies should work. And most important of all, if you can’t hold back your imagination, let it flow!    I’ve got myself a lean mean wet grinding machine earlier this month and there has been plenty of idlis, dosas and adais happening at home. So don’t be taken aback by the sudden surge of chutney recipes on this blog. Trust me it doesn’t take long before I’m bored. You might have to put up with it for only a few days or maybe if your plane...

My mother insists that every grand child of hers eat a small bowl of curd rice during at least one of the meals in a day. Apparently she’s heard it through the grapevine that it is the quintessential food for developing young brains. And the best part, listen to this – you can’t have the rice and the yogurt on their own. For it to work right, it has to be a combination of the two * eyes rolling *. Anyway I simply abide because, like I’ve said before, I don’t have any moral fiber left in me to face her wrath and scorn if I question her. Also, I’ve come to love this dish because, trust me, I was made to eat quite a number of these bowls through out my life time – by you know whom!! Look how bright and intelligent those bowls have made me ;)! Jokes apart, this is actually quite a refreshing treat on a hot summers day! With a little bit of grated carrots and ginger to bite into, some crushed nuts for the crunch and some fresh cilantro to add color this truly is a delicate eye...

My mother insists that every grand child of hers eat a small bowl of curd rice during at least one of the meals in a day. Apparently she’s heard it through the grapevine that it is the quintessential food for developing young brains. And the best part, listen to this – you can’t have the rice and the yogurt on their own. For it to work right, it has to be a combination of the two * eyes rolling *. Anyway I simply abide because, like I’ve said before, I don’t have any moral fiber left in me to face her wrath and scorn if I question her. Also, I’ve come to love this dish because, trust me, I was made to eat quite a number of these bowls through out my life time – by you know whom!! Look how bright and intelligent those bowls have made me ;)! Jokes apart, this is actually quite a refreshing treat on a hot summers day! With a little bit of grated carrots and ginger to bite into, some crushed nuts for the crunch and some fresh cilantro to add color this truly is a delicate eye and a palette...

A very long time ago, my folks converted some extra space into an independent house and rented it out to a young couple and their 6 month old baby boy. Little did they know then that this family would influence their 4 young girls (3 daughters and a niece) in the most unexpected manner and leave an unusually lasting impression on them for the rest of their lives. The young R couple moved in with very little baggage and a baby that looked as beautiful as the moon.  I was less than 4 years old then. And as my mother showed them around, I timidly hid between the pleats of her sari and gawped wide eyed at the good looking family. Auntie R with her fair milky white skin, silky auburn hair and spellbinding beauty could  easily pass for a movie star. Uncle R carried his chiseled features and tall personality with such refined grace that I felt certain he was a super model. Baby R gurgled in his mothers arms, tugging at my heart strings for he looked exactly like the blond, blue eyed doll I of...

Ok, I had to revisit this post only because I have a huge confession to make. Frankly, when Shilpa gave me the recipe for this wonderful dish that I had at her place I was pretty certain she had forgotten some key ingredient. It tasted so amazing that when she listed out what went in it, I was like  Umm—err are you sure?? That’s it??!! I mean where are the spices? Where does that kick come from?  Ok, agreed. Half of these words I couldn’t get out. I didn’t have enough mettle to irritate her further. She already was sufficiently annoyed at my constant pounding and unnecessary urgency (yes, that’s how she described it) in my calls for the recipes. So, I had to swallow my reservations and publish them in spite of all my doubts (and people call me the bully!! *eyes rolling*). But this morning when I made this dish, I had to mercilessly hammer the doubting Thomas in me (he totally deserved it!).  Never before have I been so satisfied with any dish I’ve tried for the first ti...