Salted Lassi

Salted Lassi is a 10 rupee (15 cents) drink that Indians love, particularly in the morning. You can find it at most breakfast bars around Bangalore. It is drunk as a refresher and is considered to have good health properties.

Ingredients

  • 1/2 c. yogurt
  • 2 tbs. fresh coriander
  • 1 tsp. ginger, rough chopped
  • 1/2 tsp. salt

Instructions

  • Put all ingredients into a blender and blend until smooth.
  • Add about 2 cups water to dilute.
  • Drink.

Makes about 3 cups

Note: This drink is definitely an acquired taste.  The salt makes it tart, the ginger pretty strong and the overall texture something not quite like a smoothy, but also not milk. I’m afraid neither one of us enjoyed it much.

Bangalore’s Many Cuisines

Bangalore is a multicultural city with people from many parts of the country and the world. There is also diversity in language, religion and ethnicity.  In particular Bangalore is known for big breakfasts and spicy foods.  Here are examples of the kinds of cuisines from around Karnataka, our Indian state, which can be found here in Bangalore:

  • South Indian Breakfasts – major hotels have huge spreads of many different cuisines, but an authentic Southern Indian breakfast might include:
    • idli – fermented steamed cake.  Very white with not a ton of flavor on its own, but good with different chutneys.
    • Vada – savory fritter.  I guess anything deep fried is good and at least worth trying.  I’ve found them to be a bit doughy though.
    • dosas – savory pancakes.  Now we are talking.  The thin pancakes resemble crepes, but are made from rice and beans (although you wouldn’t know it to taste them) and can be filled with all many things like masala dosa (a potato curry mixture that is delicious).
    • other things include set dosa (fermented savory pancake), bisl bele bath (rice, lentil, vegetables), pongal (savory rice and lentil), uppittu (semolina porridge), avalaki (flattened rish), rava idli (steamed semolina cake), pesarattu (green gram crepe), idlyappa (string hopper), appam (fluffy pancake) and puttu (steamed rice cake).
  • Chettinad Cuisine – Chettinad is a region in Tamil Nadu, home of a large and successful trading community.  They use many spices and the food is hot.
    • dosas (savory pancakes), appams (fluffy pancakes) or idlies (fermented steamed cakes) are used to offset the spiciness of
    • pepper chicken, lamb varuval (dry curry) or kothu paratha (minced meat dish and bread)
  • Kerala Cuisine – Kerala is on the southwest coast of India thus fish is a big part of the menu.
    • puttu and karla curry (steamed rice cake with chickpeas curry)
    • idli (fermented steamed cake)
    • pidiyan (rice dumpling)
  • Andhra Cuisine – Very cool because a traditional meal is served on a fresh banana leaf as a plate and fingers are used for eating.  In the center of the leaf is a huge mound of white rice, usually with ghee (a kind of clarified butter that is everywhere).  There might be a meat as well.  Around the rice you’ll find many little dishes with:
    • spicy pappulu podi (lentil-based condiment)
    • pappu (lentils)
    • vepudu (dry vegetables which means cooked vegetables, just not in a sauce)
    • gojju (curries)
    • pulusu (sour gravy)
    • pappu chaaru (lentil broth)
    • pachadi (chutney)
    • rasam (soupy lentils)
    • ooragaya (pickle)
    • curd (yogurt)
  • Coorg Cuisine – coffee country in South West Karnataka where Pandi Curry (pork) is a local speciality, but there are many different rice dish variations as well.
    • akki roti (rice flour bread)
    • puttus (steamed rice cakes)
    • nei kool (rice dish)
    • spicy rice dishes
  • Coastal Cuisine – coastal Karnataka is far south and seafood specialities.
    • Spicy coconut-based dishes with fish, prawns, clams and crabs
    • kori roti (rice flour bread)
    • neer dosa (rice pancakes

Two Chutneys – Onion & Coconut

Onion Chutney

  • 2 big onions, big dice
  • 2 dried chillis (spicy)
  • 1/4 tsp. fresh ginger, skinned and rough chopped
  • 1 small tomato, diced
  • Small piece of white meat of fresh coconut
  • Pinch salt

Instructions

  • Saute all ingredients for 10 minutes, until softened.
  • Put ingredients into food processor/blender and grind until relatively smooth, but small chunks might remain.

Coconut Chutney

  • 50 gm small chana dal
  • 1 small piece white meat of fresh coconut
  • Few coriander leaves
  • 1 fresh green chilli
  • Pinch salt
  • 1 tsp. oil
  • Pinch mustard seeds
  • 5 fresh curry leaves

Instructions

  • Mix the ingredients (chana dal, coconut, coriander, geen chilli and salt) in a bowl and then put into a food processor/blender and grind.
  • Add water (add 1 tbs. at a time) to get right consistency, which should be not too liquid
  • Saute in a little oil (1 tsp.) the mustard seeds and curry leaves, about 2 minutes, until lightly cooked.
  • Put mustard seeds and curry leaf oil on top of chutney for flavor.

Makes 1 cup each

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Prawns with Spices

Ingredients

  • 1 tbs. oil
  • 2 tsp. channa powder
  • 1 tsp. chilli powder
  • Pinch tumeric powder
  • Pinch salt
  • 1/4 kilo (about 1/2 pound) prawns

Instructions

  • Mix all ingredients (except oil) and let sit for 5-10 minutes.
  • Heat saute pan with oil.
  • Add prawn mixture when hot.
  • Cook until prawns are translucent, about 3 minutes each side.
  • Don’t over cook because they get rubbery.
  • Serve when done.

Makes 1 1/2 cups

Okra and Potatoes

Ingredients

  • 4 tbs. oil, split
  • 1/4 kilo (about 1/2 pound) okra or lady fingers, as they are known in India, sliced into 1/2″ pieces
  • 1 potato, diced
  • 1 tsp. chili powder
  • Pinch jeera powder
  • 1/2 tsp. salt

Instructions

  • Heat saute pan without oil.
  • Once hot add 2 tbs. oil and continue heating.
  • Add lady fingers and cook until browned and not gummy, about 5 minutes.
  • Remove lady fingers from pan and put in bowl.
  • Add 2 tbs. oil to same pan and heat.
  • Add potato and  cook until soft, about 10 minutes.
  • Add lady fingers back into pan with potatoes and stir.
  • Add spices, mix and serve.

Makes 1 1/2 cups

Vegetable Fried Rice with Prawns

Just because I haven’t posted recently doesn’t mean we aren’t eating!

Ingredients

  • 1 c. white rice
  • 3 tbs. oil
  • 1/2 c. beans, chopped
  • 1/2 c. scallions, chopped
  • 1/2 c. cauliflower, chopped
  • 1/2 c. carrots, chopped
  • 1/2 c. green peppers, chopped
  • 1/2 lb. prawns
  • 1 tsp. soy sauce
  • 1 tsp. green chili sauce
  • 1 tsp. tomato sauce
  • 1/4 tsp. salt
  • 1/4 tsp. ground pepper

Instructions

  • Heat 1 tsp. oil in pressure cooker and then add rice and two cups of water.  Close pressure cook and cook on medium heat for 3-4 pressure pops.
  • Let pressure cooker cool.
  • Heat large pan with oil.
  • Add all the chopped vegetables and saute about five minutes or until vegetables have softened.
  • Add prawns, soy sauce, green chili sauce, tomato sauce, salt and pepper and cook until prawns are just done.
  • Add prawns and vegetables to rice.  Mix and serve.

Makes 4 cups

Utensils in an Indian Kitchen

When we first moved to India we went shopping for kitchen things.  As with every country there are special foods and the pots and utensils have been made to suit the cuisine. You’ll recognize most of these items and will find in future posts how (and why) they are used.

  • Saute pot

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  • Pressure cooker

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Observation: I just learned watching Annette cook that when using a pressure cooker you use the number of times the pressure valve (at the top) pops as a unit of time measurement. Rice cooks in 3-4 pops, potatoes 3 pops, etc.  And pressure cookers while sounding scary (they are just blowing off steam – literally!) are truly amazing at speeding up cooking times!

  • Blender (with small chutney sized bowl)

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  • Marble rolling board and pin

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You can see the size of this relative to my foot (nice nail polish, right?!).  It is small, but quite heavy and cool so the perfect spot to roll the dough.

  • Chapati pan (not edges) and flat wooden spatula
  • Dosa pan (with edges)

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  • Oil pot (this is pretty small, probably holds 1 cup and has a little ladle in it)

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  • Other special spoons – the ones on the left and center are general use and the spoon on the right for making dosas since it is more like a ladle, but flatter

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  • Metal bowls and covers – so simple and so useful but used for food mixing and storage

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Scrambled Eggs with Onions and Tomatoes

Ingredients

  • 2 – 3 tbs. oil
  • 1 small onion, chopped
  • 1 tsp. chili powder
  • 1/8 tsp. tumeric powder
  • 2 small tomatoes, diced
  • 1/2 tsp. salt
  • 4 eggs

Instructions

  • Heat oil in saute pan
  • Add chopped onion, chili powder, tumeric, tomatoes and salt and cook for 10-15 minutes until very soft.
  • Add eggs and mix vigorously to scramble them so there are no big pieces of yolk or egg whites.
  • Cook for a few minutes until eggs are cooked through.

Makes about 1 1/2 cups

Observation: Tumeric is primarily used for coloring and to kills strong odors, in this case eggs!

Chana

Ingredients

  • 1 small onion, rough chopped
  • 1 small tomato, rough chopped
  • 1 heaping tsp. garlic paste (chopped)
  • 1 tsp. coriander powder
  • Pinch tumeric
  • 1 tsp. chili powder
  • 3-4 tsp. coconut milk
  • 2 tsp. fresh coriander leaves
  • 1 c. chana beans, soak for 3 hours in water (chickpeas!)
  • Pinch mustard seed
  • 6 fresh curry leaves
  • 1/2 tsp. salt

Instructions

  • Blend onion, tomato, garlic paste, coriander powder, tumeric, chili powder, coconut milk and fresh coriander leaves until smooth
  • Heat pressure cooker base
  • Add 3 – 4 tsp. oil after cooker is heated
  • Continue to heat oil for a few minutes
  • Add pinch mustard seeds to oil, cook for 30 seconds
  • Add fresh curry leaves and heat for a minute
  • Add onion and tomato blended mixture, stir together and cook for five minutes on medium-high heat.
  • Add 1/4 c. water to blender to get rest of sauce out and add water mixture to cooker.
  • Add drained chana beans and salt.
  • Mix and make sure the mixture isn’t too thick.  Add additional water to right consistency.
  • Close pressure cooker and cook on medium heat about 15 minutes, but really by the number of pressure releases.  Every time the top pops it is a unit of cooking time.  So this dish requires 3 – 4 pressure releases before the dish is done.  DO NOT OPEN THE PRESSURE COOKER IN THE MIDDLE!

Makes about 2 cups