Onion Pakoda

2 cups chopped onion
1 teaspoon of salt
1 tablespoon of minced ginger
2 green chili or as per taste
some chopped cilantro leaves
1/4 cup cashew
2 tablespoon of clarified butter
1 teaspoon red chili powder
3 cups chick pea flour (also called besan or kadala mavu)

To the chopped onion add salt and mix, and allow it to stand covered for about 1/2 hour for it to wilt.  

After standing for about half hour add ginger, green chili, cilantro leaves, clarified butter, red chili powder and  mix add the chick peas flour and with a little water form a soft dough.  When the batter is ready start deep frying the pakodas.

To fry the pakodas, heat some oil on medium heat.  Test to see if the oil is hot enough by dropping a little bit of batter, if it comes up right away it is hot enough.  Take a little bit of the batter and drop them into the oil.  The oil should be medium heat.  If it is too hot the outside of the pakoda will burn and the inside will not cook.  While frying turn the pakodas over so that they are evenly fried all over.  When they have become golden brown and the sizzling has come down, remove them and serve.  Serve with cilantro or tamarind chutney.

Serves 4 

Bisi Bele Bath made with Steel Cut Oats

1 cup Toor dal  wash and cook in 3 cups of water.  While the dal is cooking, prepare the spices.

Spices for grinding:
1/4 cup coriander seeds
1/2 teaspoon whole black pepper
1/2 teaspoon fenugreek seeds

While the dal is cooking, first roast the coriander seeds, black pepper, fenugreek seeds in a little bit of sesame oil until a wonderful aroma is give out, do not allow it to burn, when done keep it aside.

5 cloves
4 1" stick cinnamon
5 whole red chili or to taste

Next roast the cloves, cinnamon and red chili in little bit of sesame oil or til oil till it darkens and a nice aroma is given out, do not allow it to burn.  Add it to the above roasted ingredients. 

Add 1/2 cup shredded dry coconut (can substitute with fresh shredded coconut) to the roasted ingredients.

Grind all of the roasted ingredients with the coconut and some water to a smooth paste.

Other ingredients:

1 cup steel cut oats
3 cups water or enough for preparation
1 cup each of chopped butternut squash, chayote squash and carrot (total 3 cups)
1/2 cup frozen peas
1 teaspoon turmeric powder
1 1/2 tablespoon tamarind concentrate
a pinch of asafoetida
1 teaspoon salt or to taste
1 tablespoon jaggery


When the dal is about ninety percent cooked takes about 35 to 40 minutes add the vegetables and oats and cook for 20 minutes or until the vegetables and oats are cooked.  Next add the ground spices paste, turmeric powder, asafoetida, salt and jaggery and cook for 5 to 7 minutes until all is mixed and done

For tempering
1 tablespoon sesame oil or til oil (or use ghee)
1 teaspoon mustard seeds
2 teaspoon channa dal
1/2 teaspoon fenugreek seeds
1/4 cup roasted peanuts
1/4 cup of clarified butter or ghee

Heat the sesame oil, add mustard seeds, channa dal and fenugreek seeds.
When the mustard seed pop add it to the bisi bele.  Slightly roast the peanuts add it to the bisi bele mix, add the clarified butter to the bisi bele mix and serve.  Serves 6

Serve as a main item with with pachadi, any curry and chips.

Originally from the State of Karnataka, this is a very popular gourmet dish that is served at parties and big events.  It is made with rice instead of steel cut oats.

Black eyed peas in Tomato Gravy

1 cup frozen black eyed peas (also called lobia in Hindi and Karamani in Tamil)
1 cup water or enough for the black eyed peas to cook
3 tablespoon oil
2 chopped green chili or to taste 
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 1/2 cup chopped tomato or 1 large tomato
some chopped cilantro leaves 
1 teaspoon curry powder
1/2 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice

To a pan on medium heat with one cup of water add the frozen black eyed peas and cook for 10 to 15 minutes until it is cooked.  Keep it aside.  If you like you can cook the black eyed peas in a pressure cooker.

To a pan on medium heat add oil and saute the green chili and ginger for about 30 seconds add turmeric powder, cumin powder and coriander powder, and saute for an additional 10 seconds add chopped tomato cover and cook for 5 minutes.  Add the chopped cilantro leaves, curry powder, salt to taste and the cooked black eyed peas, cover and cook for another 5 minutes, after which turn the heat off.  Add fresh squeezed lemon juice and serve.

Serves 2.  Serve with any grain, or flat bread.

You can substitute frozen black eyed peas with dried black eyed peas.  It will take longer to cook.

Upma Kozhukattai or Pidi Kozhukattai

Ingredients:
1 cup idli rava or cream of rice lightly roasted
1/4 cup toor dal
1 tablespoon channa dal
1 tablespoon urad dal
2 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of asafoetida
2 small chopped green chilis or to taste
a few curry leaves
1/4 cup shredded coconut
2 cups water

Preparation:  Rinse and soak toor dal, channa dal and urad dal for 1 to 1 1/2 hours before grinding.  After 1 hour grind the dals with very little water to a coarse paste.

Heat 2 tablespoon of oil.  To it add mustard seeds and urad dal.  When the mustard seeds pop add the chopped green chili, curry leaves, asafoetida and saute for few seconds add water cover and let the water come to a boil.  When the water has come to a boil add the grated coconut and the ground dal and cook for about 3 to 4 minutes after which add the lightly roasted idli rava or cream of rice.  Stir and cook until the mixture pulls away from the side of the pan and forms a mass in the center.  Cover and allow the mass to cool.  After it is cool make small oval shaped dumplings as shown in the video (if needed lightly grease your palms with a little oil)  and steam the kozukattai for a total of 4 minutes in a microwaveable steamer, in between the cooking turn the kozukattai over once to cook on the other side.  Do not over cook or it will become hard.

If you like you can cook it in a regular steamer.

Serve with sambar or chutney.  Makes 12 to 16 kozukattai.  Serves 4.  Serve as a snack or for breakfast.