Monday, April 13, 2009

Surati Ghari

Tomato Chutney
24 red tomatoes 8 onions
2 cucumbers 1.5 bottles vinigar (1125 ml totel)
2 lb Sugar 3 TBs Mustard
1 tsp Ceyenne pepper 6 TBs Flour (for thickening)
2 TBs Curry powder 1.5 oz salt

Cut up red tomatoes onions and unpeeled cucumbers and salt, leave overnight strain off liquid add sugar vinigar.
Boil till tender then add mustard and Ceyenne pepper, then thicken with flour Curry powder and enough extra vinegar to thicken.
Bottle, cover when cold.
Keeps well and can be used immediately.


Vaazhaipazha Paniyaaram
Ripe poovan pazham ( banana ) : 2
Maida : 3/4 cup
Sugar : 3 tbsp
Butter : 1 tbsp
Raisins : 1 tbsp
Milk : as needed
Vanila essence : a drop 1/4 tsp
Cashew : 2 ( cut into small pieces )
Oil : as needed
Seive maida.
Mash the banana and mix with all the other ingredients.
Heat oil in a frying pan.
Add a tablespoon of batter to the oil and fry.
This can be served as a snack for the evening.
This is a malay dish.

Cochin ke Aviyal
Fresh Vegetables with Coconut and Yogurt
(Cochin ke Aviyal)
Cochin, being the coconut coast in India, uses some form of the fruit in every meal. In this dish, coconut gives the sweet flavor while yogurt imparts the sour flavor.

Serves 4
1 medium-sized carrot
1 medium-sized plantain
1 medium-sized zucchini
6 string beans
1 medium-sized yam
2 medium-sized potatoes
salt to taste
5 cloves garlic
A 2-inch piece of fresh ginger
4 green chili peppers
2 tablespoons coconut oil
1 tablespoon cumin seeds
10 curry leaves
1 cup coconut milk
1 cup yogurt, whisked until smooth
2 tablespoons coconut flakes

1. Peel and cut the carrot, plantain, and zucchini into 1-inch long and 1/2-
inch thick pieces. String the beans and cut them into 1-inch pieces.
2. Cut the potatoes and yams into 1-inch pieces and boil them in salted water. Drain and reserve.
3. Make a smooth paste of garlic, ginger, and green chili peppers by adding a
little water in a food processor or a blender.
4. Heat the coconut oil in a large skillet over medium heat. Add the cumin
seeds. Stir until it sizzles—about 1 minute. Add the curry leaves and the
garlic-ginger paste and cook until fragrant—about 3 minutes. Add the mixed
vegetables with 1 cup water, coconut milk, and salt. Bring it to boil and
cook until the vegetables are almost done.
5. Gently add the yogurt. Stir constantly and bring it to the simmering point.
Remove from the heat.
6. Transfer it to the serving dish garnished with coconut flakes.


Surati Ghari

For Filling:
1 1/2 cups Ricotta Cheese
1/2 cup Paneer (freshly prepared cottage cheese)
1/2 tin Condensed Milk
1/2 cup Sugar
2 tbsp. Ghee
1/4 cup fine Semolina (sooji)
3/4 cup ground Almonds and Pistachios
10-15 Cardamom pods, ground
8-10 Saffron strands, soaked in 1 tsp. milk
For Puri:
1 cup All Purpose Flour (maida)
1 tbsp Ghee (clarified butter)
Milk for binding
1 cup Ghee
For Garnish:
1 cup Ghee
1/3 cup powdered Sugar
Almonds and Pistachios, Slivered (optional)

For Filling:
Heat the ghee in a kadhai (or non stick saucepan)
Add the ricotta cheese and paneer.
Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed.
In a separate saucepan, roast the semolina for about 3-4 minutes on medium heat. Add to the cheese mixture.
Add the condensed milk and sugar and continue to stir. The water will gradually be evaporated from the mixture.
Add the almonds and pistachios, once the water is evaporated. Mix thoroughly and remove from heat.
Mix in the ground cardamom and saffron.
Set aside to cool to room temperature.
Make balls approximately 1" in diameter.
For Puri:
Add the ghee to the flour and mix well. Add enough milk to bind a soft yet firm dough. Make small pea sized balls and roll out to thin puris of about 3 " in diameter.
Preparing the Ghari:
Place a ball into each puri.
Pull up the sides to completely wrap the ball.
Carefully remove the excess dough from the top and make sure to press dough to seal.
Slightly press the wrapped ball to make the top flat but still about almost 1" inch thick.
Heat the ghee in a frying pan on low heat.
Fry the puris on both sides till very light golden in colour.
Set aside for 3-4 hours to completely cool.
Decorating the Ghari:
With clean hands, whip the sugar and ghee until light and fluffy. Dip the Gharis and place on a waxed paper lined cookie sheet. Place slivers of almonds and pistachios on the top center. Set aside for the ghee to become firm. Your Ghari is now ready to serve.
1. Be very careful while frying to make sure the Ghari doesn't stick to the bottom of the frying pan.
2. The ghee for the garnish should be firm.

Vegetable Achaar

Pineapple pieces : ½ cup
Carrot : ½
Payatrangai : 2
Small onion : 15
Green chilli : 1 ( cut into pieces )
Cucumber : 1 ( remove seeds )
Thanneer vittaan kizhangu : ¼ cup ( cut finely )
Tender ginger : 5 cm
Garlic : 12
Groundnut : ¼ tsp
White sesame : 1 tbsp
Vinegar : 2 tsp
Sugar : 1 tbsp
Chilli powder : 1½ tsp
Gingelly oil : 2 tbsp
Raw turmeric ( grind ) : ¼ tsp
Turmeric powder : ¼ tsp
Boil sugar, chilli powder, salt in water.
Cut vegetables lengthwise into 2 inch pieces.
Except cucumber, add all vegetables to boiling hot water and cover the vessel with a lid.
When the vegetables are ¼ cooked, remove from the water.
Heat a little oil in a frying pan.
Add ginger, garlic, small onion, turmeric and fry.
Switch off the stove.
Add sesame, chilli powder, stir well and add to the vegetable.
Add cucumber, vinegar to the vegetables and stir well.
Add the powder 3 - 4 hours before eating.
If one does not like vinegar, add lime juice.
Add groundnut before eating.
Note : This is a malay style dish.

Pickled Vegetables

• 200 gms. cauliflower
• 50 gms. cluster beans
• 50 gms. french beans
• 50 gms. gherkins
• 50 gms. carrots
• 10 gms. ginger
• 10 gms. fresh turmeric
• 15 fresh firm green chillies
• Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
• Leave cluster , chillies whole, separated.
• Slice ginger, turmeric into thin slivers.
• Do not make pieces too small or they will get mushy on pickling.
• Soak them in wet brine for 10-12 hours or overnight.
• Drain and wash thoroughly under cold running water.
• Drain completely, dab with kitchen cloth if necessary.
• Pack tight layers, vegetable by vegetable into sterile jar, without leaving spaces.
• Dissolve sugar into vinegar while still hot.
• Pour vinegar to cover them.

Hot and Sour Tomato Pickle
• 1 lb. green tomatoes(Red ones can be used too)
• 15-20 red chillies
• 1 cup chopped ginger
• 1 cup chopped garlic
• 2 cups vinegar
• 1 tsp turmeric
• 1 tbsp mustard seeds
• 1 tsp fenugreek
• 1 1/2 cups oil
• Salt to taste
• Slice the tomatoes, smear turmeric and salt on them
and soak them in 1 cup vinegar.Leave for about 2 hours.
• Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
• Heat the oil and add the remaining mustard.
• When the mustard crackles, add the fenugreek.
• Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
• Add the tomatoes and the remaining vinegar.
• Stir continuously as the mixture comes to a boil.
• When the pickle is almost done, the oil begins to float at the top.
• Take it off the heat and let it cool.
• Store in a clean bottle.
• Will keep for a year.

Capsicum Chutney

Capsicum : 200 gm
Onion : 8 or 9 ( grind )
Garlic : 4 pods ( grind )
Curry leaves : 2 stems
Chilli powder : 1 1/2 - 2 tsp
Jaggery : 3/4 tbsp
Tamarind : a small ball
For masala
Sesame : 1 tbsp
Coriander seeds : 1 tbsp
Cumin : 1 tbsp
Grated coconut : 1 tbsp
Oil : 4 tbsp
Water : 1 cup
Salt : as needed
Grind the items for masala and set aside.
Soak tamarind in water and prepare extract.
Cut capsicum finely.
Heat oil in a frying pan.
Add ground garlic and onion on a low flame.
Fry till onion is red,
Add capsicum, curry leaves and fry.
Add tamarind extract, chilli powder, salt, ground masala and let it boil.
When the contents thicken remove the chutney from the stove.


Vengaya Thuvaiyal

Vengaayam ( onion ) (small ) : 1cup ( cut into pieces)
Tomato : 1/2 cup ( cut into pieces)
Dried red chilli : 3 - 4
Tamarind : a small ball
Garlic : 2 pods
Salt : as needed
Oil : as needed
Mustard : 1 tsp
Asafoetida : 1/4 tsp
Heat oil in a frying pan.
Add asafoetida, red chilli, onion and fry.
Add tamarind, tomato and fry.
Grind the fried items with salt to a thuvaiyal.
Heat a tsp of oil in a frying pan.
Add mustard, and when it splutters, add to the thuvaiyal.


Mango Garlic Thokku
• Ginger - 3 cm piece
• Garlic - 8 flakes
• Onion - 2 medium size
• Black pepper corns - 1 tsp
• Cloves - 1 tsp
• Gingily oil - ½ kg
• Mango slices - 1 kg
• Chilli powder - 2 tbsp
• Vinegar - 1 cup
• Grind ginger, garlic, onion, pepper and cloves together to a fine paste. (use some of the vinegar for grinding if needed)
• Heat ¼ of the oil and cook mango slices for 10 minutes.
• Add chili powder, and salt.
• Cook for another 15 minutes.
• Add the ground paste, remaining oil and vinegar.
• Cook on slow fire for 10 minutes.
• Cool and store in jars. It is ready to use.
• Will keep well for 6 months or longer in fridge.

Tamarind Ginger Chutney
• 1/4 kg ginger
• Fresh green chilli-10
• Big lemon size tamarind
• Salt to taste
• Turmeric powder - 1tsp.
• Jaggery powdered - 2tsp (if you need it more sweet add little more)
• Oil- enough to fry well the ginger and chilli
• Mustard seed-1/2tsp
• Cut very finely the ginger or grate it as you wish. Wash it and drain it aside.
• There should not be any water. Also cut the chillies very finely.
• Heat oil fry the mustard seed and when it splutters add the ginger and chilli and fry them adding turmeric powder.
• Then extract thick juice from tamarind, add to the ginger, chilli. Mix them well.
• Add salt. Let it boil well and become thick. The oil will be now separated from the gravy.
• Now our pickle is done. Before removing it from fire add jaggery mix well.
• This one is only optional.
• If you need it more spicy you need not add jaggery , on the other hand if you like it taste more sweet add more and enjoy your food.


1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :
• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
• Grind with tamarind and salt.
• Splutter mustard seeds and curry leaves, in oil and pour on top.
• Serve with paratha or puri.

Pyaaz Ki Chutney

• 3 large onions chopped or sliced
• 1" piece of ginger
• 2-3 green chillies (optional)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp cumin seeds
• 3 dry red chillies broken into 1" bits
• Salt to taste
• Grind the onions, ginger and green chillies (if using) to a smooth paste in a food processor. Remove into a serving bowl.
• In a small pan, heat the oil on a medium flame till it is very hot. Add the cumin seeds and fry till they stop slutteriong. Now add the dry red chillies and fry till they turn darker.
• Add this tempering mixture of oil, cumin and red chillies to the onion-ginger-green chilli paste. Add salt to taste. Stir to mix well.
• Serve as a chutney, dip or use as a sandwich spread!

1 comment:

Mona Jha said...

Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it restaurant in Satyaniketan