Sweet & Savory Dishes @ Kaivalyam – Its ingredients and making
Flavors of South
Soups – Tomato Rasam,
Chutneys – Coconut
Dry Curries – Cabbage Thoran, Avial
Gravy Curries – Pineapple Pullissery, Okra Theyal, Tomato-coconut, Kadala Curry (Black Bengal Gram curry – Kerala style), Green-peas Curry (Served with Idiyappam)
Rices – Lemon, Tomoto, Coconut, Tamarind
Desserts – Semiya Payasam
Flavors of North
Soups – Tomato-carrot-apple, Lentil, Coriander-lemon, Tomota-beet root, Pumpkin
Starters/Snacks: Spinach Patties, Veg Pakoda
Chutneys – Tamarind –dates and raisins, Peanut
Dry Curries – Baigan Bharta, Carrot peanut, Potato baigan, Potato cauliflower
Gravy Curries – Yellow Dal Fry, Paneer Butter Masala, Kadai Paneer, Mushroom Masala, Baigan/ Eggplant Masala, Dal Makhni
Rices – Veg Pulav, Dal-khichdi,
Desserts – Rice kheer, Rava kheer, Fruit kalakand
Soups:
- Tomato Rasam
Ingredients | Making | Variation |
Chopped and pureed tomatoes – 2-3 Nos, Ghee/cooking oil – 1-2 TbSP
Rasam Paste – Grind 2 garlic pods, 1’’ ginger pc, 1 Tsp cumin seeds, pepper corns 7-8 / green chilies with little water into coarse paste – keep it on side. Mustard seeds – 1Tsp, Asafetida – ½ Tsp, curry leaves – 7-8 leaves, 1 glass water, green coriander leaves & salt to taste.
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Chutneys:
- Coconut chutney
Ingredients | Making | Variation |
Fresh grated coconut – 1 cup, roasted split gram – ¼ cup, green chilies as needed, ginger – ½ “ – 1 piece, salt to taste, garlic (optional) – 2 pods, curry leaves – 6/7 nos, cooking oil – 1 Tbsp, mustard seeds – ¼ Tsp.
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Dry Curries:
- Cabbage Thoran
Ingredients | Making | Variation |
Cooking oil – 2 TbSp, Finely chopped onions – 1 cup, finely chopped cabbage – 2 cups,
Grated coconut – 1-1 ½ cup, Mustard seeds – 1 TSp, Turmeric powder – ½ Tsp Cumin seed powder – ¼ Tsp, Curry leaves – 8-10 leaves, Coconut oil – ¼ TSp Chopped green chilies – As per choice, Salt – As per choice
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2. Avial
Ingredients | Making | Variation |
All vegetables cut into small size finger shape, raw potato – ¼ cup, yam – ¼ cup, green beans – ¼ cup, raw banana – ¼ cup, drum sticks – ¼ cup, carrot – 1Tbsp, ash gourd – 1 Tbsp, eggplant – 1 Tbsp, pumpkin – 1 Tbsp
Ground to fine paste : Freshly grated coconut – 1 cup, Not sour curd/yogurt – 1 cup, garlic – 1/2 pods, turmeric – a pinch, cumin seeds – 1 ½ Tsp, green chilies splited length wise – 1/2 pcs, curry leaves – 6-7 leaves, coconut oil – ½ Tsp salt to taste |
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Gravy Curries:
- Pineapple Pullissery
Ingredients | Making | Variation |
Pineapple cut into medium size pieces – 1 cup,
For gravy base (sauce) Grated coconut – 1 cup Fresh curd – 1 cup, Whole cumin seeds – 1 ½ Tsp. , Garlic pods – 2, Turmeric – ¼ Tsp. Water – 1 cup Seasoning Cooking oil – 2 TbSp, Mustard seeds – 1 Tsp, Fenugreek seeds – 1 ½ Tsp, Roughly cut ginger and garlic – 2 TbSp, Whole dry red chilies/ cut green chilies – As per choice , Green curry leaves – 8-10 leaves Salt – As per choice
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2. Okra Theyal:
Ingredients | Making | Variation |
Round cut okra – 2 cups, Finely chopped onions – 1 cup, roughly chopped tomatoes – 1 ½ cups,
Mustard seeds – ½ Tsp, turmeric – ¼ Tsp, chili powder as needed, coriander powder – 1 Tsp, cumin seed powder – ¼ Tsp, salt to taste, curry leaves – 6-7 nos, freshly grated and roasted coconut – 1 cup, water – 3-4 cups, Cooking oil 2-3 Tbsp |
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3. Tomato-coconut:
Ingredients | Making | Variation |
Chopped onions (roughly chopped and long) – 2 cups, chopped red tomatoes (big pieces) – 2 cups,
Fresh grated coconut – 1 ½ cups, green chilies/red chili powder as needed, curry leaves – 7-8 leaves, turmeric – ¼ Tsp, mustard seeds – ¼ Tsp, salt to taste, cumin seeds – ¼ Tsp, water – 2 cups, ginger-garlic paste – 1 Tsp(optional), Cooking oil – 2Tbsp, virgin coconut oil – ½ Tsp. |
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4. Kadala Curry (Black Bengal Gram curry – Kerala style)
Ingredients | Making | Variation |
Soak 2 cups Black chana (Bengal gram) overnight, cook next day with salt until nice soft but not mushy,
1 cup freshly grated coconut, dry roast in thick bottom pan till it turn light brown in color (it shouldn’t be too much roasted otherwise it will turn bitter in taste), grind it into smooth paste with little water, Dry whole spices – bay leaf – 1 pc, cloves – 2-3 pcs, cinnamon – 1 inch long, Turmeric powder – ½ Tsp, mustard seeds – 1Tsp, fennel seeds – 1 Tsp, Curry leaves – 6-7 leaves, Finely chopped onions – 1 small bowl, finely chopped tomatoes – 1 ½ cup, ginger-garlic paste – 1 TbSp Chana masala powder – 1 Tsp, Meat masala powder – ½ Tsp, Cumin powder – ¼ Tsp, Coriander powder – 1 Tsp, red chili powder/Green chilies as per choice, Coriander leaves – 1TbSp, Salt to taste, Cooking oil – 3-4 TbSp |
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5. Green-peas Curry (Served with Idiyappam)
Ingredients | Making | Variation |
Soak 2 cups green peas overnight, cook next day with salt until nice soft but not mushy, 1 ½ cups boiled vegetables potato and carrot, 1 cup freshly grated coconut, grind it into smooth paste with little water,
Dry whole spices – bay leaf – 1 pc, cloves – 2-3 pcs, cinnamon – 1 inch long, Turmeric powder – ½ Tsp, mustard seeds – 1Tsp, fennel seeds – 1 Tsp, Curry leaves – 6-7 leaves, Finely chopped onions – 1 small bowl, finely chopped tomatoes – 1 ½ cup, ginger-garlic paste – 1 TbSp Cumin powder – ¼ Tsp, Coriander powder – 1 Tsp, red chili powder/Green chilies as per choice, Salt to taste, Cooking oil – 3-4 TbSp |
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Rice:
- Lemon Rice
Ingredients | Making |
Cooked white/brown rice – 1 cup, cooking oil – 1 TbSp, Mustard seeds – ½ Tsp, Cumin seeds – ½ Tsp
Turmeric – ¼ Tsp, Mix of chana and urad dal – 2TbSp, ginger juliennes – 10-15 nos, 1 big Lemon cut into slices, Whole red chilies/ cut green chilies – As per choice, Green curry leaves – 8-10 leaves, Salt – As per choice, Sugar – As per choice
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2.Coconut Rice
Ingredients | Making |
Cooked rice – 1 bowl, cooking oil – 3 TbSp
Mustard seeds – 1Tsp, Cumin seeds – 1Tsp, roasted peanuts – 2 TbSp, Mix lentils – gram dal – 1TbSp, urad dal – 1Tbsp (in case you don’t have this you can use any dal available), cashew nuts – 1 TbSp (optional), Curry leaves – 6-7 leaves, Salt to taste, Lemon juice – 1TbSp, Sugar as required.
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3.Tomato Rice
Ingredients | Making |
Cooked rice – 1 bowl, cooking oil – 3 TbSp
Dry whole spices – bay leaf – 1 pc, cloves – 2-3 pcs, cinnamon – 1 inch long, turmeric powder – a pinch Mustard seeds – 1Tsp, Cumin seeds – 1Tsp, roasted peanuts – 2 TbSp, Mix lentils – gram dal – 1TbSp, urad dal – 1Tbsp (in case you don’t have this you can use any dal available), cashew nuts – 1 TbSp, raisins – 1TbSp, Curry leaves – 6-7 leaves, Finely chopped onions – 1 small bowl, Finely chopped tomatoes – 1 ½ bowl, ginger-garlic paste – 1 TbSp, Garam masala powder – 1 Tsp, Coriander & mint leaves – 1TbSp, Salt to taste, Sugar as required.
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5. Tamarind Rice
Ingredients | Making | Variation |
Cooked rice – 1 bowl, cooking oil – 3 TbSp
turmeric powder – a pinch, Mustard seeds – 1Tsp, Cumin seeds – 1Tsp, roasted peanuts – 2 TbSp, Mix lentils – gram dal – 1TbSp, urad dal – 1Tbsp (in case you don’t have this you can use any dal available), Curry leaves – 6-7 leaves, tamarind pulp – 2 TbSp, Coriander leaves – 1TbSp, jaggery powder – as required, asafetida – ½ Tsp, chopped green chilies/ red chili powder as required, salt to taste, Sugar as required. |
Take 2-3 whole dry red chilies, 1 Tsp – Bengal gram dal, 1 Tsp – while lentil/ urad dal, 5-6 grains of fenugreek, 2 Tsp – whole coriander seeds, ¼ Tsp peppercorns, in a pan dry roast it on a low flame for 5-6 mins/ until dals turn light brown in color, let it cool down. Now grind everything into fine powder and keep it aside.
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Desserts:
- Semiya Payasam
Ingredients | Making | Variation |
Semolina vermicelli – ½ cup, tapioca – 1 Tbsp, Ghee/ clarified butter – 2 Tbsp, finely chopped dry fruits like cashews, almonds and raisins – as needed, sugar as needed, milk – 2 cups, water – 1cup, cardamom powder – ½ Tsp |
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Desserts:
- Semiya Payasam
Ingredients | Making | Variation |
Semolina vermicelli – ½ cup, tapioca – 1 Tbsp, Ghee/ clarified butter – 2 Tbsp, finely chopped dry fruits like cashews, almonds and raisins – as needed, sugar as needed, milk – 2 cups, water – 1cup, cardamom powder – ½ Tsp |
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North Indian Dishes:
- Banana Lassi
Ingredients | Making | Variation |
Fresh curd, ripe banana – 2 no (small), sugar as needed or any other sweetener like honey/sugar free |
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Soups:
- Tomato-carrot-apple soup
Ingredients | Making |
Roughly chopped tomatoes – 4 nos, chopped carrot – 1 no, chopped apple – 1 no(small size)
Cinnamon 1” – 1 pc, cloves – 2/3 nos, salt to taste, sugar (if needed), white pepper to taste, butter/ghee (optional) |
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2.Lentil soup
Ingredients | Making |
Boiled masoor dal – 2 TbSp, finely chopped tomatoes, onions, carrot, cabbage, beans, pumpkin – 1 Tbsp each, ginger-garlic paste – ½ Tsp, ghee – 2 Tsp, cumin seeds – ½ Tsp, asafetida – ¼ Tsp, turmeric – a pinch, lime juice – ½ Tsp |
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3.Coriander-lemon
Ingredients | Making |
Cinnamon – 1” (1 piece), cloves – 2~3 pcs, Cooking oil/butter – 1 ½ TbSp, finely chopped onions – 1 Tbsp, ginger-garlic paste – ½ Tsp, turmeric powder – ¼ Tsp, gram flour – ½ Tsp, coriander stalks – 1 small bunch, coriander leaves – 1~2 leaves, lemon juice – 1Tsp, salt to taste, water – 1 ½ glasses |
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4.Tomato-beet root soup
Ingredients | Making |
Roughly chopped tomatoes 3-4 nos, Finely grated beet root – ½ cup, cinnamon – 1” – 1piece, cloves – 2~3 pcs, bay leaf – 1 small, cooking oil/ghee/butter – 1 TbSp, fennel seeds – ½ Tsp, white pepper – as needed, ginger-garlic paste – ½ Tsp, wheat flour/refined flour – 1Tsp, salt to taste, sugar – as needed, water 3-4 glasses |
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5.Pumpkin soup
Ingredients | Making |
Roughly chopped pumpkin – 2 cups, Finely chopped onion – ¼ cup, Finely chopped garlic – 2 pods, cinnamon 1” – 1piece, cloves – 2~3 pcs, bay leaf – 1 small (optional), cooking oil/ghee/butter – 1 TbSp, white pepper – as needed, salt to taste, water – 1 ½ glasses, turmeric powder – ½ Tsp, Milk – ½ Cup (optional), Finely chopped Mint / celery leaves – 4-5. |
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Starters/Snacks:
- Spinach Patties
Ingredients | Making |
Finely chopped spinach – 1 cup, finely chopped onion – ½ cup, boiled & mashed potato – 1 small, bread crumb – ½ cup, Oil for frying, Cooking oil – 1 TbSp, ginger-garlic paste – 1 TbSp, Fennel seeds – 1Tsp, Whole coriander seeds – ½ Tsp, corn Starch for binding – 1TbSp
Asafetida – ¼ TSp, Turmeric powder – ½ TSp, Coriander seed powder – 2 Tsp, Red chili powder – As per choice, Garam masala – ½ Tsp, Cashew nuts 7-8 pcs, raisins – 1TbSp |
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2.Veg Pakoda
Ingredients | Making | Variation |
Finely chopped vegetables (onions, cabbage, beans, paprika, carrots, etc) – 1 cup, chickpea flour – 1 cup, ginger-garlic paste – 1Tbsp, turmeric – 1 Tsp, chili powder – 1 Tsp, green chili paste – 1Tsp (optional), carom seeds – ½ Tsp, cooked rice – 1 Tsp, Asafetida – ½ Tsp, chopped coriander leaves – 1 TbSp, salt to taste, oil for frying, cooking soda – ¼ Tsp. |
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Chutneys:
- Peanut chutney
Ingredients | Making | Variation |
Roasted peanuts – 1 cup, Dried curry leaves – 6/7 nos, cumin seeds – 1 Tsp, red chili powder as needed, salt to taste, asafetida – ¼ Tsp. |
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2.Tamarind –dates and raisins chutney: (Served with pakodas/samosa
Ingredients | Making |
Soak tamarind in little water and make its pulp – 2 cups, soaked & ground to paste handful de-seeded dates, soaked & ground to paste handful of raisins, soak palm sugar / jaggery – 1 cup,
Dry whole spices – whole coriander seeds – 2 Tsp, carom seeds – 1 Tsp, fennel seeds – 2 Tsp, fenugreek seeds – ½ Tsp, mustard seeds – 1 Tsp, cumin seeds – 1 Tsp, asafetida – ½ Tsp, White Salt to taste, Black/rock salt to taste, chaat masala – 2 Tsp (optional), red chillies powder as required, ginger/garlic paste – 1Tbsp (optional) |
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Dry Curries:
- Baigan / Eggplant Bharta
Ingredients | Making | Variation |
Big eggplants – 5-6 nos, finely chopped onion – 2 cups, finely chopped tomatoes – 2 cups, finely chopped paprika – ½ cup, finely chopped coriander leaves – 2 Tbsp
Cooking oil – 1 TbSp to rub on eggplants, 3 TbSp for cooking, ginger-garlic paste – 1 TbSp Asafetida – ½ TSp, Turmeric – ½ TSp, Coriander seed powder – 2 Tsp, Red chili powder – As per choice, Garam masala – 1Tsp |
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2. Carrot-peanut curry
Ingredients | Making |
Carrots cut into 2-3 cms thin finger shape & steamed – 2 cups, cooking oil – 2 TbSp, mustard seeds – ½ Tsp, cumin seeds – ½ Tsp, curry leaves 8-10 leaves, turmeric powder – ¼ tsp, asafetida – optional, ginger-garlic paste – ½ Tsp,
Roasted peanuts – ½ cup, finely chopped coriander seeds, lemon juice – 1 tsp, sugar as needed, coriander powder, chopped green cillies/red chili powder, salt to taste. |
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3.Potato-eggplant (Western Indian Style)
Ingredients | Making |
Raw eggplant cut into slices – 1 ½ cup, Raw potato cut into slices – 1 cup, finely chopped onions – ½ cup (optional), finely chopped tomatoes – ½ cup (optional), ginger-garlic paste – 1 Tsp,
cooking oil – 1 ½ Tbsp, mustard seeds – ¼ Tsp, cumin seeds – ¼ Tsp, turmeric powder – ¼ Tsp, asafetida – ¼ Tsp, garam masala – ½ Tsp, coriander powder – 1 Tsp, red chilli power as per choice, salt to taste, roasted peanuts powder – 3-4 Tbsp, coriander leaves – 1 Tbsp. |
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4.Peanut chutney
Ingredients | Making | Variation |
Boiled (half done), peeled and cut into dices potatoes – 1 cup, boiled cauliflower – 1 cup (one can use raw potatoes & cauliflower also), chopped onions – ½ cup, chopped tomatoes – ½ cup, ginger-garlic paste – 1 Tbsp, asafetida – ¼ Tsp (optional), turmeric powder – ½ Tsp, green chili paste/red chillie powder as needed, salt to taste, garam masala powder – ½ Tsp, green coriander leaves – 1Tbsp, Cooking oil – 1 ½ Tbsp, Mustard seeds – ½ Tsp, cumin seeds – ½ Tsp. |
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2. Dal-khichdi
Ingredients | Making | Variation |
Yellow moong dal – 1/2 cup, ponni rice – 1/2 cup, whole spices – cinnamon, cloves and bay leaf, ghee for tadka – 2 Tbsp, turmeric – 1/4 Tsp, cumin seeds – 1/2 Tsp, curry leaves – 6-7, salt to taste. |
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Rice:
- Vegetable Pulav
Ingredients | Making |
Cooked long grain rice – 1 bowl, Ghee /Butter – 3 TbSp
Boiled vegetables (carrot, beans, cauliflower) – 1 small bowl Whole spices – cinnamon, cloves, black pepper, cardamom, bay leaf Chopped bell pepper – Half bowl, thinly chopped onions – Half bowl, Green peas – 2 TbSp, cottage cheese – 8-10 small pcs (optional) Cashew – 1 TbSp, Raisins – 1 TbSp, Salt to taste, sugar – 1Tsp (optional) |
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2. Dal-khichdi
Ingredients | Making | Variation |
Yellow moong dal – 1/2 cup, ponni rice – 1/2 cup, whole spices – cinnamon, cloves and bay leaf, ghee for tadka – 2 Tbsp, turmeric – 1/4 Tsp, cumin seeds – 1/2 Tsp, curry leaves – 6-7, salt to taste. |
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2. Dal-khichdi
Ingredients | Making | Variation |
Yellow moong dal – 1/2 cup, ponni rice – 1/2 cup, whole spices – cinnamon, cloves and bay leaf, ghee for tadka – 2 Tbsp, turmeric – 1/4 Tsp, cumin seeds – 1/2 Tsp, curry leaves – 6-7, salt to taste. |
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Gravy Curries/Dals:
- Yellow Dal Fry
Ingredients | Making | Variation |
Cooked yellow dal – 2 cups, Finely chopped onions – 1 cup, finely chopped tomatoes – ½ cup, ginger-garlic paste – 2 TSp, Cut green chilies (optional), curry leaves – 5/6 nos.
Whole spices – cloves -2, cinnamon – 1” pc, cardamom – 2, bay leaf – 1 small Dry masala powders – Turmeric – ½ Tsp, coriander powder – 1Tsp, red chili powder – ½ TSp, Lime juice – 1 TbSp(optional), Salt to taste Cooking oil – 1TbSp, clarified butter – 1TbSp, Mustard seeds – ½ Tsp, Cumin seeds – ½ Tsp, Asafetida – ¼ TSp |
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2.Yellow Dal Fry
Ingredients | Making | Variation |
For Gravy:
Blanched and pureed onions – 2 cups, blanched & pureed tomatoes – 2 cups, soaked and ground to smooth paste cashews+poppy seeds(optional)+ melon seeds (optional) – ¼ cup Ginger-garlic paste – 1 TbSp, coriander powder – 2 Tsp, cumin powder – 1Tsp, Garam masala powder – 1 Tsp, chicken/meat masala powder (optional) – 1Tsp Whole spices – cloves -2, cinnamon – 1” pc, cardamom – 2, bay leaf – 1 small Cooking oil 3-4 TbSp For Paneer butter Masala: Finely chopped onions – ¼ cup, ginger-garlic paste ½ Tsp, black pepper powder – ½ Tsp, crushed fenugreek leaves – ¼ Tsp (kasuri methi), Butter as per liking, Paneer pcs as per liking. |
Making gravy:
Making Paneer butter masala:
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3. Kadai Paneer
Ingredients | Making |
Big tomatoes, capsicum and onions pcs – each 5-6 nos, paneer pcs 10-12 nos, For cooking ghee/oil – 2Tbsp, garam masala – ½ Tsp, cashew/melon seeds paste – 1 Tsp(optional), Salt to taste.
Finely chopped onions – 1 cup, finely chopped tomatoes – ¾ cup, ginger-garlic paste -1 Tsp, Dry spices: whole coriander seeds – 1 TbSp, peppercorns – 1Tsp, dry red chillies – 2-3 pcs, fennel seeds ½ Tsp, all these spices dry roast for 4-5 mins and grind to coarse powder |
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3. Mushroom Masala
Ingredients | Making |
Finely chopped onions – 1 cup, finely chopped tomatoes – ¾ cup, ginger-garlic paste – 1Tbsp,
Curry leaves – 6-7 nos, mustard seeds – 1Tsp, turmeric – ½ Tsp, coriander powder – 1 ½ Tsp, Red/green chilies as needed, meat masala 3 Tsp, salt to taste, cooking oil – 2 Tbsp Roughly chopped mushrooms – 2 Cups |
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4. Baigan/ Eggplant Masala
Ingredients | Making |
Finely chopped & roasted onions – 1 cup, finely chopped tomatoes – ¼ cup, ginger-garlic paste – 1Tbsp, roasted peanuts – 3 TbSp, roasted gram flour – 1 Tsp,
mustard seeds – 1Tsp, turmeric – ½ Tsp, asafetida – ¼ Tsp, coriander powder – 1 ½ Tsp, Red/green chilies as needed, garam masala 3 Tsp, salt to taste, cooking oil – 2 Tbsp, finely chopped coriander leaves to garnish. Soft eggplant cut into wedges – 2 cups |
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5.Dal makhani
Ingredients | Making | Variation |
Black lentil – 1 cup, kidney beans – 1 TbSp, chana dal – 1 Tbsp soaked over night.
Finely chopped onions – 1 ½ cup, finely chopped tomatoes – 1 cup, ginger-garlic paste – 1Tbsp, turmeric – ½ Tsp (optional), asafetida – ¼ Tsp, coriander powder – 1 ½ Tsp, Red/green chilies as needed, garam masala 3 Tsp, salt to taste, butter for cookingl – 3-4 Tbsp, finely chopped coriander leaves & ginger juliennes to garnish. Dry fenugreek leaves (kasuri methi) – ½ Tsp, nutmeg powder – ¼ Tsp, fresh cream – ½ cup |
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Desserts:
- Rava/ Semolina Kheer
Ingredients | Making | Variation |
Wheat rava/semolina – 2 Tbsp, Ghee/ clarified butter – 1 Tbsp, Finely chopped dry fruits like cashews, almonds and raisins – as needed, sugar as needed, milk – 2 cups, water – 1cup, cardamom powder – ½ Tsp |
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2. Rice Kheer
Ingredients | Making | Variation |
Cooked long grain rice – 1 cup, finely chopped dry fruits like cashews, almonds and raisins – as needed, sugar as needed, milk – 2 cups, water – 1cup, cardamom powder – ½ Tsp |
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3. Pineapple / Orange / Apple Cheese (Fruit kalakand)
Ingredients | Making | Variation |
Finely grated /crumbled cottage cheese (paneer) – 1 cup, finely chopped dry fruits cashews, almonds – as needed, sugar as needed, milk / milk powder – 2 Tbsp, cardamom powder – ½ Tsp, finely chopped fruit of choice – ½ Cup. |
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