Melon and Orange Soup with Onion Flowers

and Bacon
A fresh orange and melon chilled soup topped with onion flowers and strips of bacon.

TOTAL TIME: 20 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
3

musk melons, ½ kg each

400 ml

fresh orange juice

4 tbsp

extra virgin olive oil

strips bacon

onion flower stem, sliced thin

Salt, to taste

Method
1. Peel and dice the melon. Puree the melon and orange juice together in a blender with extra virgin olive oil.
2. Pass it through a strainer and adjust the seasoning. Add chilled water or orange juice if you need to adjust the
consistency. Refrigerate to chill.
3. Sauté the bacon strips till crisp and cut into small dices.
4. Pour the soup into chilled soup cups and garnish with bacon and sliced onion flower.
Recipe by Chef Mandaar Sukhtankar
 Fresh Watermelon Salad with Rasmalai
Dumpling
A refreshing salad of watermelon, mint and basil, with an unexpected pop of rasmalai.
TOTAL TIME: 30 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
800 gm
watermelon
60 gm
caster sugar
16
rasmalais, small
5 gm
fresh basil, sliced into thin juliennes
100 ml
balsamic vinegar, reduced
Method
1. Cut the watermelon in 8 triangles and set aside.
2. Strain the rasmalai.
3. Sprinkle the sugar on a fry pan and let it melt at medium heat; when it turns golden, stop the fire and set the
watermelon in the caramel, quickly sealing its two faces.
4. Arrange the watermelon triangles on four plates; set the rasmalai on the watermelon and sprinkle with fresh
basil juliennes. Finish with a drizzle of balsamic reduction.
Recipe by Chef Sheroy Kermani

Hesarubele Kosambari (Green Gram and

Cucumber Salad)
Recipe for a refreshing salad with green gram, diced cucumber and grated fresh coconut, and a
variation with Bengal gram with chopped raw mango.
TOTAL TIME: 10 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
 ½ cup
husked, split green gram (moong dal), soaked for 1 hour and drained thoroughly
½ cup
peeled and diced cucumber
3
fresh green chillies, finely chopped
¼ cups
fresh coriander leaves, chopped
2 tbsp
lemon juice
½ tsp
sugar
¼ cup
grated fresh coconut
¾ tsp
salt or to taste
For tempering
1 tbsp
ghee
½ tsp
mustard seeds
1/8 tsp
asafoetida powder
1 tbsp
husked, split black gram (urad dal)
Method
1. In a bowl, combine the dal and chopped vegetables.
2. Add lemon juice, salt, sugar and coconut. Mix lightly. In a tempering ladle, heat ghee and add mustard seeds.
When they splutter, add asafoetida powder and dal.
3. Pour it over the salad and mix well.

Variation:
Kadalabele Kosambari (Bengal Gram and Raw Mango Salad) Use ¼ cup chopped raw mango instead of
cucumber; reduce lemon juice to 1 tbsp and use Bengal gram (chana dal) instead of green gram.
Recipe by Malati Srinivasan and Geetha Rao

Red Wine Poached Pears with Winter Radish,

Gorgonzola and Chestnut Salad
A salad of red wine poached pears, tossed with fresh winter radish, arugula and chestnuts and
topped with Gorgonzola cheese.

TOTAL TIME: 40 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
2 gm
 vanilla pod

750 ml

dry red wine

225 gm

caster sugar

3 gm

cinnamon stick, halved

fresh thyme sprig

pears, peeled, but kept whole with stalk intact

red winter radish

100 gm

gorgonzola

10

chestnuts

150 gm

arugula

70 ml

extra virgin olive oil

Crushed black peppercorns and salt to taste

Method
1. Halve the vanilla pod lengthways, scrape out the black seeds and place in a large saucepan with wine, sugar,
cinnamon and thyme.
2. Cut each pod into three long thin strips; add to pan, and lower in the pears.
3. Poach the pears, covered, for 20 to 30 minutes, making sure they are covered in the wine. The cooking time will
depend on the ripeness of your pears – when poached, they should be tender all the way through when pierced
with a cocktail stick. You can make these up to 2 days ahead and refrigerate.
4. Take the pears from the pan, keep aside. When cool, slice into wedges.
5. Thinly slice the winter red radish, toss together with pears, arugula and chestnuts. Crumble Gorgonzola on top.
6. Drizzle olive oil and season with salt and freshly crushed black pepper.
Recipe by Chef Raheel Ahmad

Lobster and Mango Salad with Chutney

Dressing
Poached lobster tossed in a lively dressing of mango chutney, olive oil, lemon juice and chilli.

TOTAL TIME: 20 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
4

lobster tails, peeled, de-veined and poached

mangoes, peeled and sliced

12

lettuce leaves

2 tbsp

lemon juice

2 tbsp

extra virgin olive oil

½ tsp

chilli flakes

Salt, to taste

For chutney dressing

4 tbsp

sweet mango chutney

 2 tbsp

extra virgin olive oil

1 tsp

chopped ginger

2 tbs

parsley leaves - chopped

1 tbsp

lemon juice

Method
1. Prepare the chutney dressing by whisking all the ingredients together and set aside.
2. Slice the lobster tail into medallions and place them with the mango slices and lettuce leaves in a mixing bowl.
3. Add olive oil, lemon juice, salt and chilli flakes and toss well.
4. Serve with the chutney dressing.

Recipe by Chef Abhijit Saha

Fresh Spinach and Mango Salad with

Roquefort
A layered salad of tender spinach and mango topped with rich, creamy Roquefort cheese.

TOTAL TIME: 20 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
500 gm

baby spinach leaves

350 gm

alphonso mango

50 ml

extra virgin olive oil

20 ml

mango vinaigrette (see note below)

30 gm

Roquefort cheese

30 gm

red cherry tomatoes

parmesan cheese chip (see note below)

Bouquet of fresh herbs, for garnish

Salt, to taste

Black pepper powder, to taste

For the mango vinaigrette

20 ml

fresh mango puree

20 ml

extra virgin olive oil

10 ml

fresh lemon juice

Salt, to taste

White pepper powder, to taste

For the parmesan chip

20 gm

freshly grated parmesan cheese

Method
1. Wash and dry the baby spinach leaves. Remove the stems if they are not tender.
2. Peel and cut a third of the mango in wedges and the remaining into thin round slices.
3. In a mixing bowl gently mix the spinach leaves and mango wedges, dress them with olive oil and mango
vinaigrette.
4. Arrange the spinach and mango in alternate layers, and place a quenelle of Roqueforte on the top most layer.
5. Randomly place some red cherry tomato halves and wedges of mango per plate.
6. Season with salt and pepper and drizzle some mango vinaigrette on the salad.
7. To garnish, place a parmesan cheese chip and fresh herbs on the quenelle of Roqueforte.

For the mango vinaigrette

1. Pour the mango juice in a mixing bowl, add the olive oil in a thin stream and continue whisking till a mixture
is formed.
2. Season with salt, pepper and add juice of a fresh lemon.

For the parmesan chip

1. Take a non stick pan and heat. Place a small circular ring mould of 2 inch diameter in the middle of the non
stick pan and put the grated parmesan cheese inside this.
2. Ensure that the cheese is spread out evenly in this ring. Remove the mould slowly to expose a
uniform circular ring.
3. Cook on a slow flame for 3-4 minutes till a golden brown colour forms.
5. Slowly remove it and place it on a butter paper. Reserve for garnishing.
Recipe by Gaurav Shiva

Tuna Nicoise
This salad of tuna, boiled eggs and vegetables makes for a light summery lunch.

TOTAL TIME: 15

SERVINGS: 4

LEVEL: Easy

Ingredients
200 gm

chunks of yellow fin tuna, tinned

100 gm

boiled potatoes, diced

60 gm

asparagus, blanched

40 gm

pitted black olives

80 gm

French beans, blanched

100 gm
tomatoes petals, or halved cherry tomatoes

boiled eggs, quartered

50 gm

sliced onion

For dressing

25 ml

lemon juice

15 ml

extra-virgin olive oil

5 gm

Dijon mustard

Salt and pepper to taste

Method
1. Emulsify dressing ingredient together and store in a cool place.
2. Dress all the salad ingredient and plate as shown in the photo.
Recipe by Chef Rakesh Upadhyay

Gobi Kempu
Cauliflower, chillies and curry leaves make for a quick and flavourful South Indian dish.
TOTAL TIME: 20 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
500 gm
cauliflower florets
100 gm
rice flour
50 gm
chilli paste
10
green chillies
 10
curry leaves
50 ml
curd
25 ml
oil
Salt to taste
Method
1. Mix the rice flour, chilli paste, and salt in a bowl; add some water to make a batter.
2. Now mix the cauliflower florets with the batter.
3. Heat oil and deep-fry the cauliflower.
4. Heat a little oil in a pan; add slit green chillies, curry leaves and curds.
5. When the curd boils and splits, add the fried cauliflower and toss well.
6. Serve hot.
Recipe by Chef Naren Thimmaiah

Bhindi Pepper Fry

This tangy, deep fried okra recipe makes for a delicious crunchy snack.
TOTAL TIME: 25 minutes

SERVINGS: 4

LEVEL: Moderate

Ingredients
400 gm
bhindi (ladies finger)
100 gm
rice flour
25 gm
red chilli paste
100 gm
onions, chopped
25 gm
black pepper, crushed
10 gm
ginger-garlic paste
30 ml
oil, for the masala
75 gm
tomatoes, chopped
10 gm
butter
Juice of two lemons
Refined oil, for deep-frying
Salt to taste
Method
1. Cut the okra into thin strips.
2. Mix the rice flour and red chilli paste along with salt and a little water to make a batter.
3. To make the pepper masala, first heat the oil in a pan.
4. Now add the chopped onions and sauté for five minutes.
5. Then add the ginger-garlic paste and continue to sauté along with the pepper.
6. Now add the tomatoes, butter, lemon juice and cook well. Check the seasoning as per taste.
7. Coat the okra with the batter and deep fry them.
8. Heat the pepper masala, add the fried okra and toss well. Serve hot.
Recipe by Chef Naren Thimmaiah

Mushroom Chilli Fry

This delicious, spicy mushroom recipe makes for an easy packed lunch.
TOTAL TIME: 20 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
400 gm
mushrooms, quartered
60 gm
onions, sliced
40 gm
capsicum, sliced
40 gm
tomatoes, sliced
10 gm
garlic, chopped
7
green chillies
½ tsp
turmeric powder
2 tsp
lemon juice
5
kokum skins
20 gm
butter
4 tsp
oil
Method
1. Sauté the onion, capsicum, and slit green chillies for a while.
2. Soak the kokum skins in warm water for few minutes and set aside.
3. Add tomatoes, turmeric powder and kokum and sauté till it wilts and leaves water.
4. Take little oil in a pan and sauté the mushrooms on high flame for a short while.
5. Next, add the masala and cook till the mushrooms are done.
6. Garnish with coriander leaves and serve hot.
Recipe by Chef Naren Thimmaiah

Gemista (Stuffed Vegetables)

This Greek household favourite, made of stuffed peppers and tomatoes, is delicious and nutritious.
 TOTAL TIME: 120 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
8
medium tomatoes
8
medium peppers
4
medium potatoes sliced
2
cups rice
3
onions, chopped
1 tsp
sugar
1½ cups
olive oil
A few sprigs of spearmint (you can also use dill)
A few sprigs of parsley
Handful of pine nuts
Handful of raisins
Salt and pepper, to taste
Method
1. Pre-heat the oven to 180°C.
2. Slice off the top of the tomatoes and the peppers.
3. Now use a spoon to remove the inside part of the tomatoes and the peppers. Try to leave the empty tomatoes as
thin as possible but be careful not to poke through their skin.
4. Save the inner part of the tomatoes that has been removed to be used for the stuffing.
5. Mash the inner part of the tomatoes in a blender and mix half of this tomato mash with the rice, onions,
spearmint, sugar and the parsley.
6. Pour olive oil and boil the rice mixture. Season with salt and pepper as desired and mix in the nuts and raisins.
7. Do not overcook the stuffing. The rice should not be soft. It will soften later while being baked.
8. Stuff the tomatoes and the peppers and cover them with their tops.
9. Place them in a pan, surround them with the potatoes and pour the rest of the tomato mash.
10. Next add olive oil and bake for about 1½ hours.
11. During baking, if required, add water to the bottom of the pan in order to keep the tomatoes and peppers moist.

Recipe by Alexandra Lola Koutoundi

Hot and Spicy Crispy Eggplant with Spicy Til

Papad
Crunchy slices of eggplant tossed in a spicy sauce.
TOTAL TIME: 30 minutes
 SERVINGS: 2

LEVEL: Moderate

Ingredients
1 cup
sesame seeds
1 cup
sugar
1/4 tsp
chilli flakes
1/4 tsp
sea salt
For the sauce
2 tbsp
oil
2 tbsp
garlic,finely chopped
½ cup
tomatoes, chopped
1 tbsp
red chilli powder
2 tbsp
tomato ketchup
2 tbsp
white vinegar
1 tbsp
soy sauce
½ tbsp
sugar
Water
as required
1tbsp
five-spice powder
For the eggplant
1 cup
eggplant, cut into thick slices
1 tsp
red chilli powder
Salt
to taste
Oil
for frying
½ cup
bread crumbs, for coating
Method
For the til papad
1. Dry-roast the sesame seeds in a heavy-bottom pan. Keep aside.
2. In the same pan, add sugar without any water and stir continuously on medium to low heat until it turns into
syrup.
3. When the syrup turns a light golden colour, pour one drop from this liquid into a bowl of cold water. If it forms
a ball then your liquid is ready. If it spreads, cook cook some more and try again.
4. When ready, remove the pan from the heat and stir in the roasted sesame seeds and chilli flakes. Mix well.
5. Return the pan to the heat and cook on really low heat for 1-2 minute. This will give the papads a nice dark
colour. Be careful to not let it burn.
6. Grease a clean surface of your kitchen and a rolling pin with ghee/oil.
7. Take half of the mixture, roll it out into as thin a layer as you can manage. Be quick because this mix cools
extremely fast and once it cools down you will not be able to get it to roll anymore. While still warm, sprinkle
half the seam salt crystals over.
8. Once done, place it on a butter paper and keep aside.
9. Quickly repeat the same procedure with the other half of the mixture.
10. Store the til papads in an airtight container and use as required.

For the sauce

1. Heat the oil in a deep pan
2. Add the garlic and sauté for a minute.
3. Then add the chopped tomatoes and fry for another minute.
4. Add the red chilli powder and five-spice powder and and fry for 20 seconds. Now add the ketchup, vinegar and
soy sauce; simmer for a minute.
5. When the oil seperates and rises upto the top add the sugar and 1/3 cup of water; stir well to combine. Turn up
the heat and let it come to the boil.
6. Place the cornstarch in a small bowl and whisk in 2tbsp water till well-combined.
7. Pour this into the sauce and stir to mix well.
8. Cook for 5-10 minutes till it thickens.
9. Check the seasoning and adjust as required.
10. Keep it warm on low heat for later.

For the eggplant

1. Rub the eggplant slices with salt and red chilli pwder.
2. In a deep, wide pan, heat the oil for frying.
3. Coat each eggplant slice in the bread crumbs and deep-fry until golden brown and crisp. Remove them and
transfer to a plate lined with a kitchen towel to absorb the excess oil. Serve the eggplant immediately drizzled
with the hot and sour sauce. Break the til papad into small pieces and scatter on top.
Recipe by Chef Ranveer Brar
UDUPI KITCHEN

Appe Payasa (Milk Pudding with Crisp-fried

Semolina Fritters)
A crisp-fried Udupi style pudding with semolina and milk cream topped with cashews.
TOTAL TIME: 90 minutes

SERVINGS: 8

LEVEL: Moderate

Ingredients
For the semolina fritters
¼ cup
fine semolina
 1 tbsp
flour
1 tbsp
ghee
1/8
salt or to taste
For the milk pudding
12 cups/ 3litres
full-cream milk
1¼ cups
sugar
1 tsp
green cardamom seeds, powdered
1/8 tsp
saffron strands, soaked in 2 tbsp of warm milk
To fry
1 cup
oil
½ cup
ghee
To garnish
¼ cup
quartered cashew nuts
¼ cup
seedless raisins
Method
1. Make a firm dough of semolina, flour, ghee and salt and keep aside, covered with a damp cloth for 1 hour.
2. In a heavy-bottomed pan, preferably non-stick, bring milk to a boil.
3. Reduce heat to low and simmer for about 1 hour & 15 minutes, stirring constantly, till it reduces to a little more
than half the original volume and takes on a pinkish tinge.
4. Knead the dough well and divide into four portions. Knead each portion further and roll it into thin round discs
using a little flour.
5. In a wok or kadhai, heat oil and ghee for frying.
6. Fry cashew nuts, till light golden brown.
7. Add raisins and fry, till plump. Drain and keep aside.In the same kadhai, fry semolina discs in batches, till crisp
and golden brown. Keep pressing each disc with a spatula, so they don’t puff up.
8. Drain and keep aside, till cool.
9. Break the discs into 1 inch pieces and add to the milk.
10. Cook for about 5 minutes.Stir in sugar, cardamom powder and saffron. Cook for about 5 minutes longer.
11. Garnish with fried cashew nuts and raisins.
12. Serve warm or chilled.

Recipe by Malati Srinivasan and Geetha Rao

Hayagreeva (Bengal Gram Halwa)

A festive signature Udupi dessert made with Bengal gram, coconut and ghee.
TOTAL TIME: 45 minutes

SERVINGS: 6
 LEVEL: Moderate

Ingredients
1½ cups
husked, split Bengal gram (chana dal)
2 cups
grated jaggery
½ cup
grated dried coconut
1 tsp
green cardamom seeds, powdered
½ tsp
powdered nutmeg
½ cup
ghee
¼ cup
quartered cashew nuts
¼ cup
seedless raisins
Method
1. Wash dal and soak in water for 1 hour.
2. Cook in a pressure cooker with 3 cups of water for 5 minutes on low heat, after the cooker reaches full pressure,
till soft but not mushy. Drain excess water.
3. When cool, transfer to a heavy-bottomed pan and add jaggery. Cook on low heat for about 5 minutes.
4. Add coconut, cardamom and nutmeg powder. Stir for about 2 minutes.
5. In a small wok or kadhai, heat ghee and fry cashew nuts, till light golden brown. Keep aside.
6. Fry raisins till plump. Pour the ghee into the dal mixture.
7. Cook for another 3 minutes.
8. Remove. Serve warm.

Festival Notes: Hayagreeva is the signature dessert of Udupi cuisine and is served on the ninth day (navami)
of the Dussehra festival.
Recipe by Malati Srinivasan and Geetha Rao

Gulab Jamun Handiwali

Crisp on the outside, light as air on the inside, these koftas are as delicate as gulab jamuns.
TOTAL TIME: 45 Minutes

SERVINGS: 4

LEVEL: Moderate

Ingredients
For the Gravy
½ kg
tomatoes, blanched, peeled and ground to paste
25 gm
garlic
25 gm
ginger
 5
green chilies
1 tsp
Kashmiri chili powder
1 tsp
qasoori methi
150 gm
cashews, boiled and ground to paste
100 ml
refined oil
For the Jamuns
400 gm
khoya
150 gm
paneer
50 gm
maida
1 tsp
baking powder
Salt to taste
Ghee for frying
For the Garnish
Fresh cream
Method
1. To make the jamuns, add the ingredients into a bowl and mix gently.
2. Form dough that is not too firm or stiff and shape into 8 to 10 balls, each the size of a ping pong ball.
3. Deep fry these balls gently in the ghee until golden brown and keep aside.
4. Meanwhile in a kadai, add the garlic, ginger and green chillies to the oil and sauté till soft. Next, add the tomato
paste.
5. Cook on a slow simmer till the sauce is cooked properly and there are no raw flavours left.
6. Add the Kashmiri chilli powder and the methi powder, and remove the sauce from heat.
7. Arrange the jamuns in a flat bowl and pour over the sauce.
8. Garnish with fresh cream.
Recipe by Chef Krishna Shantakumar

Baingan Saraf
Roasted brinjal cooked in an onion-tomato paste and lightly spiced.

TOTAL TIME: 30 minutes

SERVINGS: 4

LEVEL: Moderate

Ingredients
1 kg

large brinjal

½
 small onion, diced

2 tsp

chopped ginger

3 tsp

chopped garlic

small tomato, diced

1 tsp

cumin powder

2 tsp

Kashmiri red chilli powder

½ tsp

yellow chilli powder

½ tsp

chopped coriander leaves

1 tsp

black salt

1 tsp

salt

1 tbsp

vegetable oil

1 tsp

cumin seeds

1 tsp

chopped green chilli

Method
1. Roast the brinjal in a tandoor and clean by removing the skin and seeds. Then, chop roughly and set aside.
2. Heat the oil in a kadhai and add cumin seeds, ginger, garlic and green chilli; sauté for a minute.
3. Next, add the onions and tomatoes and cook till the onion turns translucent. At this stage, add the chopped
brinjal and cook for five minutes.
4. To this, add yellow chilli powder, cumin powder, Kashmiri red chilli powder, black salt and salt. Mix well and
cook for two minutes.
5. Garnish with coriander leaves and serve hot with phulkas or rotis.

Note: Alternatively, the brinjal can also be roasted over a flame or in a pre- heated oven at 180°C for 15
minutes to remove the skin.
Recipe by Chef Rishikesh Rai

Sarson Ke Phool
Broccoli marinated in a paste of hung yoghurt and mango pickle, cooked in a tandoor and sprinkled
with chaat masala and onion seeds.

TOTAL TIME: 20 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
600 gm

broccoli

4 tbsp

hung yoghurt

1 tbsp

mustard oil

1 tsp

turmeric powder

1½ tsp

lemon juice

1 tsp

paste of mango pickle

1 tsp

tandoori chaat masala

 2 tsp

mustard paste

1 tsp

onion seeds

salt, to taste

Method
1. Cut the broccoli into florets and blanch in water with turmeric and salt.
2. Then, marinate the broccoli florets in a mix of hung yoghurt, mustard paste, lemon juice, pickle paste, mustard
oil and turmeric powder for an hour.
3. Take the marinated broccoli florets on a skewer and cook in a tandoor till it becomes golden in colour. Sprinkle
chaat masala and onion seeds before serving.

Note: Alternatively, the broccoli can be baked in a pre-heated oven at 180˚C for 8 to 10 minutes.
Recipe by Chef Rishikesh Rai

Jhunka
Peasant fare of onions, chillies and garlic seasoned with spices and traditionally eaten with Bhakri,
Maharashtrian bread.

TOTAL TIME: 25 minutes

SERVINGS: 6

LEVEL: Easy

Ingredients
3 tbsp

refined oil

1 tsp

mustard seeds

1 tsp

ajwain (carom seeds)

12-15

garlic cloves, crushed

3
green chillies, chopped

onions, cut into large dices

1 tsp

turmeric powder

3 tsp

chilli powder

¾ cup

gram flour

4 tbsp

oil

Salt, to taste

Method
1. Take 3 tbsp of oil in a pan, heat the oil and add mustard seeds and ajwain
and let them crackle.
2. Add crushed garlic and chopped green chillies and fry for 30 seconds.
3. Add diced onions and sauté.
4. Next add turmeric, chilli powder and stir.
5. Add salt and mix well; cover and cook till the onions turn translucent.
6. Now add the gram flour by sprinkling it on the onions and mixing lightly.
7. Drizzle the remaining oil on the gram flour, mix and cover again and cook further
for 5 minutes on reduced heat.
Note: One can make a variation by substituting onions with finely shredded cabbage.
Recipe by Jyotsna Kewadkar

UDUPI KITCHEN

Mavinkai Chitranna (Raw Mango Rice with

Ground Mustard)
Raw mango rice with ground mustard and coconut served with papads and crispies.

TOTAL TIME: 10 Minutes

SERVINGS: 6

LEVEL: Easy

Ingredients
1 cup

basmati rice, washed

1 tbsp

oil

1 tsp

salt or to taste

For the spice paste

500 gm

2 medium raw, sour mangoes (2 cups, peeled and grated)

1 cup

grated fresh coconut

1½ tsp

mustard seeds

whole dried red chillies (byadige)

¼ tsp

turmeric powder

¼ tsp

asafoetida powder

For tempering

2 tbsp

vegetable oil

1 tsp

mustard seeds
 1 tbsp

husked, split Bengal gram (chana dal)

1 tbsp

husked, split black gram (urad dal)

¼ cup

peanuts

15

curry leaves

Method
1. Cook rice in 2 cups of water in a rice cooker.
2. Ensure it is not mushy. Remove and spread on a flat plate, till the rice is cool and the grains are separate.
3. Grind half the mangoes with spice paste ingredients into a fine paste.
4. In a heavy-bottomed wok or kadhai, heat 1 tbsp oil and add the ground paste. Fry for about 2 minutes. Add the
remaining mango. Stir and remove.
5. Add the cooked paste to the cold rice. Add salt and mix well.
6. In the same wok, heat oil for tempering and add mustard seeds.
7. When they splutter, add dals and peanuts and fry.
8. Add curry leaves and pour it over the rice. Mix well.
9. Serve with happala (papad) or sandige (crispies).

Note: The mango paste can be made ahead and frozen.

Recipe by Malati Srinivasan and Geetha Rao

Puttu
A steamed rice and coconut delicacy from Kerala.

TOTAL TIME: 20 minutes

SERVINGS: 4

LEVEL: Easy

Ingredients
2 cups

rice flour
(or puttu powder)

½ cup

grated coconut

Water, as required

Salt, to taste

Method
1. Put the flour in a handi and add the salt. Add the water gradually to the rice flour
and mix it to form a dough.
2. The dough should be the consistency of regular roti dough.
3. Puttu has to be steamed in a puttu maker. Layer the puttu maker with some grated coconut first, then
the rice mixture and the grated coconut again.
4. Steam for 2 to 3 minutes, remove and serve hot, with kadala curry and pappadam.
Recipe by Abida Rasheed and Chef Naren Thimmaiah

MAHARASHTRIAN DELIGHTS

Modak
Made usually on Ganesh Chaturthi as an offering to Lord Ganesha, these scrumptious treats encase a
filling of coconut, sugar, cardamom and raisins.

TOTAL TIME: 60 minutes

SERVINGS: 6

LEVEL: Difficult

Ingredients
1

coconut

2 cups

sugar

2 tbsp

khuskhus

8-10 pods

green cardamom
15

cashews (diced into small pieces)

25-30

raisins

1 cup

maida

1 cup

fine semolina

4 tsp

thick ghee Oil, for frying

Method
For the filling
1. Grate the coconut.
2. Add sugar and mix. Keep it on medium flame and cook stirring continuously till the sugar dissolves.
3. Reduce heat and cook further on very low heat for 5 to 10 minutes till most of the water evaporates and very
little is left. Stir occasionally. Remove from heat.
3. Roast the khuskhus on low heat till it slightly changes colour. Let this cool.
4. Add this to the coconut mixture.
5. Powder the cardamoms. Add to the mixture along with the raisins and the cashews as well.
For the dough
1. Mix maida and semolina.
2. Heat 4 tbsps of ghee and add to the maida-semolina mix. Rub the ghee into the mix till it is crumbly.
3. Add water and make a stiff dough. Cover with a wet cloth and keep aside for an hour.
4. Take small portions of the dough and pound it well with a pestle till it becomes soft. Make small balls and roll
them out into small puris.
5. Wet the edges. Pinch them at intervals of half a centimetre all around so as to form a cup.
6. Place the filling in the cup; gather all the pleats and press together tightly to seal the mouth.
Keep it covered under a moist cloth.
7. Heat oil; reduce the heat and slide in the modaks one by one. Keep stirring the modals by swaying the pan so
as to let the oil cover it for the first few minutes. Do not use a ladle to turn it over for the first few minutes or the
modaks will open up or tear.
8. After the first few minutes, use a perforated spoon to turn them over. Fry them light golden on very low heat.
Do not overheat the oil or it will burn the cover of the modaks and leave the insides uncooked
Note: These modaks are made on Ganesh Chaturthi as an offering to Lord Ganesha.
Recipe by Jyotsna Kewadkar

Puran Poli
A popular Maharashtrian flatbread, sweetened with jaggery and made especially during festive
occasions.

TOTAL TIME: 60 minutes

SERVINGS: 6

LEVEL: Difficult

Ingredients
2 cups

chana dal

4 cups

water

2 cups

sugar

½ cup

jaggery

7-8

green cardamoms, peeled and powdered

1 pinch

jaiphal powdered

1 cup

wheat flour 1 cup maida

5 tbsp

ghee

1 cup

oil

Method
1. Wash and cook the chana dal in 4 cups of water till soft. Drain excess water.
2. Transfer the dal to a pan, add the sugar and jaggery and mix. Cook on medium heat stirring
continuously till it slightly starts drying on the edges of the pan (test to check that dal is cooked
to the correct consistency; make a spoon stand in the centre in the pan, it should stand erect and not fall to
either side)
3. Remove from heat and add cardamom powder and jaiphal powder.
4. Pass the mixture through a grinder or mixer to obtain a smooth paste. Cool and keep aside.
5. Make into lime sized balls. In case the paste is still a little soft spread it on a muslin
cloth; this will help absorb the excess moisture.
6. Sieve maida and wheat flour together. Add salt and make a soft sticky dough with some water.
7. Take oil and keep kneading the dough, adding oil simultaneously till you get a soft and smooth dough.
8. Take a ball of dough, half the size of the puran (dal paste) and roll it out into small chapatti. If the dough
sticks to the board, dust with some rice flour.
9. Take a ball of the dal and place it on the chapatti and cover it up on all sides like aloo paratha.
10. Roll it out into a thin chapatti taking care to put very slight pressure or the filling will come out.
11. Heat a griddle to medium heat, and cook the chapatti on on both sides; when one side puffs up turn over.
12. Finish with a little ghee. Serve hot.
Recipe by Jyotsna Kewadkar

Masalé Bhaat
A rice preparation of Nagpuri origin, tossed with spices and finished with pure ghee.

TOTAL TIME: 45 minutes

SERVINGS: 6

LEVEL: Moderate

Ingredients
2 cups

basmati rice or any long grained rice

potatoes

2 inch

cinnamon

4-5

cloves

1 tsp

cumin seeds

1 tsp

peppercorns
4-5

green cardamoms

2 tbsp

khuskhus (poppy seeds)

1 tbsp

sesame seeds

½ cup

dry grated coconut

green chillies slit

¼ tsp

mustard seeds

15-20

cashew nuts

1½ inch

ginger, grated and made into paste

½ tsp

turmeric powder

1 tsp

chilli powder

1 tsp

dhania (Coriander) powder

4 cups

water

½ cup

peas

2 tbsp
kasoori methi (dried fenugreek)

1 tbsp

yoghurt

1 tsp

jeera (cumin) powder

bay leaves

1 tbsp

ghee

Salt, to taste

A few curry leaves

Fresh coriander and fresh coconut for garnish

Method
1. Wash and drain the rice and keep aside.
2. Wash and peel the potatoes. Cube and deep fry them. Apply yoghurt and keep aside.
3. Dry-roast cinnamon, cloves, cardamom, cumin, peppercorns.In a separate pan dry-roast khuskhus, sesame
and dry coconut till light golden in colour on low heat. Cool and powder all of them together. Keep aside.
4. Heat some oil in a deep non-stick pan. Add mustard seeds, curry leaves, bay leaves, green chillies and cashew
nuts, sauté for 1 minute on a low heat. Add turmeric powder, chilli powder, dhania powder, cumin powder and
stir.
5. Add the washed rice and roast gently for a minute.
6. Take 4 cups water in a pan and add peas to it and boil. Add the water to the rice; add salt as per your taste.
Stir.
7. When the rice comes to a boil reduce heat and add kasoori methi, the ground dry spices, curd with potatoes
and stir.
8. Cover and cook for approximately 10-12 minutes. After cooked, drizzle a little ghee, about a tbsp.
9. Garnish with fresh coriander and fresh coconut.
Recipe by Jyotsna Kewadkar

Pudachi Vadi
These crispy rolls stuffed with a zesty filling of fresh coriander and spices make for a scrumptious
snack.

TOTAL TIME: 45 minutes

SERVINGS: 6
LEVEL: Moderate

Ingredients
1 bunch

fresh coriander

1 cup

maida

1 cup

gram flour

3 tbsp

chilli powder

½ tsp

turmeric powder

3½ tbsp

refined oil

dry coconut (grated)

2 tbsp

khuskhus (poppy seeds)

1 tbsp

sesame seeds

1½ tsp

dry mango powder

12

garlic cloves, finely chopped

Salt to taste

Oil for frying

Method
1. Clean, wash and dry the coriander on a towel overnight.
2. Sieve maida and gram flour. To this, add turmeric powder, 1 tbsp chilli powder,
salt and mix well.
3. Heat 3 tbsp oil and pour over the sieved flour. Mix the oil into the flour very well.
4. Add some water and make a stiff dough and let it stand for ½ an hour.
5. Chop the coriander finely.
6. Dry roast the coconut till light golden. Cool and crush.
7. Dry roast the sesame and khuskhus and pound it.
8. Sauté the garlic flakes in ½ tsp oil and add to the coriander.
9. Add the coconut, khuskhus, and sesame to the coriander. Add 2 tbsp chilli powder,
salt, dry mango powder and mix well.
10. Knead the dough well to make it soft and even.
11. Take small balls and roll out small 5-inch length oval shaped chapatis.
Apply water to all the edges.
12. Place the filling in the centre. Overlap the two long sides. Turn over the two smaller
sides and press lightly to seal.
13. Heat oil and deep fry the rolls on reduced heat till golden brown.
14. Cool and cut into 2 pieces each.
Recipe by Jyotsna Kewadkar

A HYDERABADI REPAST

Khubani ka Meetha
A rich dessert of stewed apricot, filled with thickened milk and served with a dollop of chilled fresh
cream.

TOTAL TIME: 30 minutes

SERVINGS: 6

LEVEL: Easy

Ingredients
200 gm

dry apricots

200 gm

thickened milk

250 gm

sugar

200 gm

dry fruits
200 gm

fresh cream

Method
1. Soak the apricots for 10 minutes in hot water till soft.
2. Deseed the blanched apricots, and fill them with thickened milk.
3. Boil 1 cup of water with sugar to make a thick syrup.
4. Add the apricots to the syrup and keep aside.
5. Blanch dry fruits in hot water, remove skin and chop finely.
6. Add this to the apricots and stir in gently.
7. Serve it warm or chilled with fresh cream.
Recipe by Sangeeta Jung