Professional Documents
Culture Documents
Radhu's Recipes Final
Radhu's Recipes Final
Smrthi Harits
Radhu’s Recipes
A Collection of Hebbar Iyengar Thalikku
Smrthi Harits
About The Chef
‘The Chef’ - My grandfather, R Radhakrishna was born in the summer of
1939 in the city of Mysuru. Born into a large family with 7 siblings, he
would often help his mother, Indramma in the kitchen. With modern-day
facilities of grinders and gas stoves not being available back in the days, he
was always the helping hand in her kitchen be it lighting the fire, pounding
the grains or hand grinding the batter. He was always in charge of the
kitchen even at the weddings of all his sisters and nieces.
1
He took up voluntary retirement the year I was born. As the first
grandchild, I was pampered to bits by my grandparents and it was the daily
duty of my grandfather to feed me, as both my parents and grandmother
were working. Not only did he take care of me but he also took care of the
pregnancy and post-pregnancy diet of both his daughters, Rajshree and
Kanchana.
His culinary skills are of uncommon proficiency for a man of his time. All
through my growing up years I watched my grandparents break gender
stereotypes every single day, with my grandfather taking over the kitchen
and my grandmother continuing her service at BEL. Watching them has
taught us - daughters and granddaughters not just to be excellent cooks but
also independent and strong women.
Some of his other interests include reading the newspaper and yoga. He has
been reading the Kannada daily ‘Prajavani’ for the last 6 decades and
spends a good few hours every day reading every word in it, including the
advertisements. His only complaint lately has been that he is unable to read
a few columns in the paper due to reduced font size.
2
Acknowledgements
This book is a humble attempt at preserving the culinary heritage that has
been passed on in the family for generations and through this book, I hope
that it is preserved for the sake of posterity too. This book would not have
been possible without the patience of my grandfather, R Radhakrishna to
share these recipes with me and in turn with the world.
My aunt, Kanchana Srivatsa and her husband Srivatsa Srinath for most of
the photographs you see in this book. My aunt has also spent a lot of time
proofreading the drafts with her son and my brother Shreyas Srivatsa. If
this book is readable, I have them to thank for it.
I must also thank Mr. Ashok Rao and his team for helping us print these
books in record time.
And last but not the least, I have to thank once again both my mother,
Rajshree and my aunt, Kanchana for not just encouraging me to write this
book but for also financing it as part of celebrating my grandfather
completing 80 years of his life.
I hope that I’ve done justice to all of them who’ve made this book possible
and forgive me if there are any mistakes. I have tried to keep the
instructions and language simple in the hope that you will all try these
recipes. Do share your experience and feedback on cooking with these recipes
with me on [email protected]
Smrthi Harits
4
Recipes
Masala Podi
1. Chatambdu Pudi 11
2. Sambar Pudi 12
3. Chutney Pudi 13
4. Molaga Pudi (Idli Pudi) 14
5. Kari Pudi 15
6. Vangibath Pudi 16
7. Gojju Pudi 17
8. Karuvepillai Pudi 18
Chatambdu / Rasam
9. Veppampoo Chatambdu 21
10. Inji Chatambdu 22
11. Molagu Cheera Chatambdu 23
12. Goddu Chatambdu 24
13. Manga Chatambdu 25
14. Hippali Chatambdu 26
15. Nellikai Chatambdu 27
Thoheyal / Chutney
16. Paruppu Thoheyal 31
17. Kothambari Thoheyal 32
18. Pudina Thoheyal 33
19. Thenga Thoheyal 34
20. Inji Thoheyal 35
21. Chuttind Kathirikai Chutney 36
22. Sankranthi Chutney 37
5
Pachadi & Gojju
23. Manga Pachadi 41
24. Nellikai Chut 42
25. Inji Pachadi 43
26. Tomato Pachadi 44
27. Fruit Pachadi 45
28. Beetroot Pachadi 46
29. Thambuli 47
30. Kittale Sippe Gojju 48
31. Hunase Gojju 49
32. Chakkarakatti Mango Gojju 50
33. Belada Hannu Gojju 51
Kuzhambu / Sambar
34. Avial 55
35. Vatha Kuzhambu 56
36. Pushankai Nallagri 57
37. Battani Sabbasige Kuzhambu 58
38. Tomato Rasavangi 59
39. Poricha Kootu 60
40. Southekai Kadugu Puli 61
41. Soppu Mor Kuzhambu 62
42. Beetroot Thove 63
43. Molagu Chukku Kuzhambu 64
44. Karuvepilai Kuzhambu 65
45. Pagalkai Pitlai 66
46. Saagu 67
47. Kaachind Mor Kuzhambu 68
6
Kareembdu / Curry
48. Yennegai 71
49. Matwadi Kareembdu 72
50. Vallekai Pudi Kareembdu 73
51. Shepakalangu Kareembdu 74
52. Kabul Kadle Shundal 75
Rice
53. Ulland Ogre 79
54. Kadagu Ogre 80
55. Mango Sakkare Pongal 81
56. Puliyogare Gojju 82
57. Puliyogare 83
58. Kadamba 84
59. Venn Pongal 85
Thindi
60. Instant Gojju Avalakki 89
61. Akki Roti 90
62. Thayir Vada 91
63. Adai Dose 92
64. Avarakkai Arasitari Upma 93
65. Avarakkai Dose 94
66. Kanjeevaram Idli 95
Gokulashtami Bakshanam
67. Chakli 99
68. Muchhore 100
69. Thengol 101
7
70. Shankar Poli 102
71. Kodubale 103
72. Cheede 104
73. Ribbon Pakoda 105
Sweets
74. Sajappa 109
75. Atirasa 110
76. Theratti Paal 111
77. Deepavali Legiyam 112
78. Gasagase Kanambd 113
79. Nei Appam 114
80. Thambit 115
81. Carrot Kanambd 116
Measurements
1 small cup - 60 ml
1 cup - 250 ml / 4 small cups
1 tsp - 5 ml
1 tbsp - 15 ml / 3 tsp
8
Masala Pudi
1. Chatambdu Pudi (Rasam Powder)
11
2. Sambar Pudi
12
3. Chutney Pudi
13
4. Molaga Pudi (Idli Pudi)
14
5. Kari Pudi
15
6. Vangibath Pudi
16
7. Gojju Pudi
17
8. Karuvepillai Pudi (Curry Leaf Powder)
18
Chatambdu
(Rasam)
9. Vepampoo Chatambdu (Dried Neem Flower Rasam)
Ingredients Serves: 4
Lemon sized tamarind Instructions
1 cup boiled toor dal
Pinch of turmeric Remove the seeds and soak the
½ tsp red chili powder tamarind in 1 cup of water. Extract the
Salt pulp and boil with 3 cups of water
along with turmeric, chilli powder and
For Tempering salt.
21
10. Inji Chatambdu (Ginger Rasam)
Ingredients Serves: 4
Lemon sized tamarind Instructions
2 tsp jaggery
1 tsp toor dal Remove the seeds from the tamarind.
3 inch ginger Grind all the ingredients except
Pinch of turmeric coriander along with a little water into
Pinch of hing a fine paste.
2-3 dry red chillies
Salt Mix the paste with 3 cups of water and
Coriander leaves bring to boil.
22
11. Molagu Cheera Chatambdu
Ingredients Serves: 4
Lemon sized tamarind Instructions
2 tsp pepper
2 tsp jeera In a kadai add 1 tsp of oil and roast
2 dry red chillies pepper, jeera, dry red chillies, urad dal
½ tsp urad dal and hing.
2-3 dry red chillies Remove the seeds from the tamarind.
1 tsp jaggery (optional)
1 cup boiled toor dal Grind the roasted ingredients to a fine
Pinch of turmeric powder along with tamarind and
Pinch of hing turmeric.
1 tsp oil Boil the powdered mixture in 3 cups of
Salt water along with the boiled toor dal.
Coriander leaves
Add salt as per your taste.
For Tempering Turn off the stove.
2 tsp ghee Prepare the tempering and pour over
½ tsp jeera the rasam.
Few curry leaves
Pinch of hing Season with coriander leaves.
23
12. Goddu Chatambdu
Ingredients Serves: 4
Lemon sized tamarind Instructions
2 tsp rasam powder
1 tsp jaggery Remove the seeds and soak the
Pinch of turmeric tamarind in 1 cup of water for 5 mins.
Pinch of hing Extract the tamarind pulp and boil with
Salt 2 cups of water along with rasam
Coriander leaves powder, jaggery, turmeric, hing and
salt.
For Tempering
Turn off the stove.
2 tsp ghee
½ tsp jeera Prepare and pour the tempering over
Few curry leaves the rasam.
Pinch of hing Garnish with coriander leaves.
24
13. Manga Chatambdu (Raw Mango Rasam)
Ingredients Serves: 4
1 small raw mango Instructions
1 cup boiled toor dal
1 tsp jaggery Peel the raw mango and boil it in water
2 tsp rasam powder for 5 mins until soft.
Salt Remove the seed and grind the boiled
Coriander leaves mango into a pulp.
25
14. Hippali Chatambdu (Long Pepper Rasam)
Ingredients Serves: 4
1 large tomato chopped Instructions
Lemon sized tamarind
1 cup boiled toor dal In a kadai, heat 1 tsp of oil and slightly
Marble sized jaggery roast all the ingredients given for
Pinch of turmeric masala except jeera.
Salt Transfer to a blender. Also add jeera
For Masala: and grind it to a coarse powder..
Ingredients Serves: 4
2-3 big gooseberries Instructions
1 cup boiled toor dal
1 inch ginger In a blender; add in deseeded amla,
1 tsp pepper chopped ginger, jeera and pepper.
1 tsp jeera Grind it into a fine paste by adding
Pinch of turmeric water.
1 sprig curry leaves Take a bowl, add in the gooseberry
Coriander leaves paste and cooked dal along with 1 to
1½ cups water to dilute the mixture.
For Tempering Add salt and keep aside.
2 tsp oil/ Heat oil in a kadai and prepare the
1 tsp mustard seeds tempering.
2 green chillies
Pinch of hing Once it crackles; add the prepared
gooseberry mixture. Next add in
turmeric powder, curry leaves and
chopped coriander leaves. Allow to
cook in medium flame.
27
Thoheyal
(Chutney)
16. Paruppu Thoheyal (Lentil Chutney)
Ingredients Serves: 4
1 small cup toor dal Instructions
½ tsp pepper
2 dry red chillies In a kadai, heat 1 tsp of oil and hing.
1 small cup grated coconut Roast toor dal, pepper, curry leaves
1 tsp oil and dry red chillies until golden brown
Pinch of hing and aromatic.
Pinch of turmeric Grind the roasted ingredients, coconut
Salt and turmeric along with some water
5-6 curry leaves into a coarse paste.
31
17. Kothambari Thoheyal (Coriander Chutney)
Ingredients Serves: 4
½ small cup urad dal Instructions
½ small cup chana dal
5-6 dry red chillies In a kadai, heat 1 tsp of oil and hing.
½ small cup grated coconut Roast urad dal, chana dal and dry red
1½ small cup coriander leaves chillies until golden brown and
Marble sized tamarind aromatic.
1 tsp oil To the same kadai add the coriander
½ tsp jaggery leaves and slightly roast it for about
Pinch of hing 30 secs. Frying it longer will turn the
Pinch of turmeric leaves dark.
Salt
Coarsely grind the roasted ingredients
along with coconut, tamarind, jaggery,
turmeric and some water.
32
18. Pudina Thoheyal
Ingredients Serves: 4
½ small cup urad dal Instructions
½ small cup chana dal
5-6 dry red chillies In a kadai, heat 1 tsp of oil and hing.
½ small cup grated coconut Roast urad dal, chana dal and dry red
1½ small cup pudina leaves chillies until golden brown and
Marble sized tamarind aromatic.
1 tsp oil To the same kadai, add the pudina
½ tsp jaggery leaves and slightly roast it for about
Pinch of hing 1 min.
Pinch of turmeric
Salt Coarsely grind the roasted ingredients
along with coconut, tamarind, jaggery,
turmeric and some water.
33
19. Thenga Thoheyal (Coconut Chutney)
Ingredients Serves: 4
½ a coconut Instructions
1½ tsp urad dal
1½ tsp chana dal In a kadai, heat 1 tsp of oil and hing.
5-6 dry red chillies Roast urad dal, chana dal and dry red
Amla sized tamarind chillies until golden brown.
1 tsp oil Coarsely grind the roasted ingredients
½ tsp jaggery along with coconut, tamarind, jaggery,
Pinch of hing turmeric and some water.
Pinch of turmeric
Salt Add salt as per your taste while
grinding.
34
20. Inji Thoheyal (Ginger Chutney)
Ingredients Serves: 4
1 small cup grated coconut Instructions
1½ tsp urad dal
1½ tsp chana dal In a kadai, heat 1 tsp of oil and hing.
1-2 dry red chillies Roast urad dal, chana dal and dry red
Amla sized tamarind chillies until golden brown.
3 inch ginger Coarsely grind the roasted ingredients
1 tsp oil along with ginger, coconut, tamarind,
½ tsp jaggery jaggery, turmeric and some water.
Pinch of hing
Pinch of turmeric Add salt as per your taste while
Salt grinding.
35
21. Chuttind Kathirikai Chutney (Burnt Brinjal )
Ingredients Serves: 4
2 big dark purple brinjal Instructions
½ cup grated coconut
Marble sized tamarind Burn the full brinjal directly on an
3-4 green chillies open flame, turning it around
1 tsp roasted groundnuts periodically, until the skin begins to
¼ tsp jeera peel off.
Salt Cool to room temperature and remove
the burnt skin.
For Tempering
In a bowl, mash the brinjal flesh into a
1 tsp oil pulp.
½ tsp mustard seeds
5-6 curry leaves Grind it along with the rest of the
Pinch of hing ingredients to a coarse paste.
2 dry red chillies Prepare and pour the tempering over it.
½ tsp urad dal
Enjoy with hot rice or chapati.
36
22. Sankranthi Chutney (ellu)
Ingredients Serves: 4
1 cup sankranthi ellu Instructions
¼ cup grated coconut
Marble sized jaggery Grind all the ingredients into a coarse
paste adding very little water.
Ingredients in ellu: Serve it with dosa.
Hurigadale Radhu's tip: This recipe can be
White ellu (sesame seeds) prepared with the ellu leftover after
Jaggery Sankranthi festival.
Kopra
groundnuts This recipe is usually prepared on
Kanu Pongal.
37
Pachadi & Gojju
(Raita)
23. Manga Pachadi (Raw Mango)
Ingredients Serves: 4
4 small raw mangoes Instructions
Lemon sized jaggery
4 green chillies Cut the raw mangoes along with the
½ tsp chilli powder skin into large cubes.
Pinch of turmeric Slit the green chillies.
Salt
Coriander leaves Boil the raw mangoes and green
chillies until soft in 2 cups of water
For Tempering along with salt, turmeric and chilli
powder.
2 tsp oil
3-4 dry red chilies Mash the pulp slightly and add the
Few curry leaves jaggery.
1 tsp dried neem flowers Continue to boil for 2-3 mins.
¼ spoon menthya
Pinch of hing Prepare the tempering and pour over
the pachadi.
41
24. Nellikai Chut (Gooseberry Raita)
Ingredients Serves: 4
5-6 gooseberries (bettada nellikai) Instructions
1 small cup grated coconut
4 green chillies Boil the gooseberries until soft.
½ inch ginger Mash the gooseberries and remove the
½ tsp jeera seeds.
2 cups curd
Amla sized jaggery Grind the gooseberries, green chillies,
Pinch of turmeric coconut, ginger, jeera, jaggery, salt,
Salt and turmeric into a coarse paste.
Coriander leaves Mix the ground paste with the curd.
42
25. Inji Pachadi (Ginger Raita)
Ingredients Serves: 4
3 inch ginger Instructions
1 tsp urad dal
½ tsp pepper In a kadai, dry roast the urad dal and
½ small cup grated coconut pepper.
2 tsp juice of citron (heralekai) In a blender add the roasted
2 cups curd ingredients, ginger, coconut, juice of
Amla sized jaggery heralekai, jaggery, salt and turmeric.
Pinch of turmeric
Salt Add water as required and grind to a
Coriander leaves paste.
43
26. Tomato Pachadi
Ingredients Serves: 4
4 large ripe tomatoes Instructions
¼ small cup grated coconut
2 cups curd Chop the 4 tomatoes into small cubes.
2 tsp oil In a kadai, heat 2 tsp oil and roast urad
1 tsp urad dal dal, chana dal, mustard seeds, hing,
1 tsp chana dal curry leaves, dry red chillies until
½ tsp mustard seeds golden brown and aromatic.
1 sprig of curry leaves
3-4 dry red chillies Add the tomatoes into the kadai and
½ tsp chilli powder fry it until soft.
Amla sized jaggery Slightly mash the tomatoes and add
Pinch of turmeric salt, jaggery, chilli powder and a pinch
Pinch of hing of turmeric.
Salt
Coriander leaves Turn off the stove and add the coconut.
Add the curd once it cools to room
temperature. And mix well.
44
27. Fruit Pachadi
Ingredients Serves: 4
3 cups mixed fruits Instructions
1 cup jaggery
½ cup water Chop the fruits into medium sized
½ cup dry fruits cubes and slice the banana into
2 tsp tutti frutti (optional) roundels.
Pinch of cardamom powder In a pan add jaggery and 1/2 cup of
water. Boil till it reaches string
Fruits consistency and turn off the flame.
Pineapple,seedless grapes, Add the cut fruits, dry fruits and
apple, banana, pomegranate. cardamom powder to this.
Optional - mango, guava
Cover it and keep aside for an hour or
Dry Fruits two.
45
28. Beetroot Pachadi
Ingredients Serves: 4
1 small beetroot Instructions
2 cups curd
2 tsp oil Peel the beetroot and cut into small
1 tsp jeera powder pieces.
2 tsp green chilli chopped In a kadai, heat 2 tsp oil and roast the
Salt beetroot until completely cooked.
Serve chilled.
46
29. Thambuli
Ingredients Serves: 4
1 small cup doddapatre Instructions
½ inch ginger
1 tsp urad dal In a kadai, heat oil and slightly fry the
½ tsp pepper doddapatre leaves and urad dal.
½ small cup grated coconut In a blender add the leaves, ginger,
2 cups curd coconut, urad dal, jaggery, salt and
Amla sized jaggery turmeric and grind to a paste. Add
Pinch of turmeric water as required while grinding.
Salt
1 tsp oil Mix the ground paste with curd.
47
30. Kittale Sippe Gojju (Orange Peel)
Ingredients Serves: 4
Skin of 2 oranges Instructions
2-3 tsp gojju powder
Lemon sized tamarind Peel the skin of 2 oranges and cut the
Lemon sized jaggery peel into small pieces.
2 tsp oil In a kadai, heat 2 tsp of oil and prepare
Pinch of turmeric the tempering.
Salt
1 tsp oil Add the chopped orange peel into the
same kadai and fry until soft.
For Tempering Add 2 cups of tamarind water, salt,
2 tsp oil pinch of turmeric, jaggery and the
1 tsp urad dal gojju powder.
1 tsp chana dal Bring it to boil and stir until it thickens
2-3 dry red chillies slightly.
Few curry leaves
½ tsp mustard seeds The same recipe can be followed for
Pinch of hing making any gojju (pineapple, lady’s
finger, onion, raw mango, brinjal,
capsicum, tomato, etc)
48
31. Hunase Gojju (Orange Peel)
Ingredients Serves: 4
Lemon sized tamarind Instructions
Lemon sized jaggery
½ tsp rasam powder Remove the seeds from the tamarind
Pinch of red chilli powder and soak in 1 cup of water.
Pinch of turmeric In a kadai, heat oil and prepare the
Salt tempering.
49
32. Chakkarakatti Mango Gojju
50
33. Belada Hannu Gojju (Wood Apple)
Ingredients Serves: 4
1 big ripe wood apple Instructions
1 tsp gojju powder
½ tsp red chilli powder Break open the wood apple and scoop
½ cup jaggery out the pulp.
Pinch of turmeric In a kadai, heat 2 tsp oil and prepare
Salt the tempering.
51
Kuzhambu
(Sambar)
34. Avial
3-4 tsp coconut oil Churn the curd and mix it along with
2 sprig of curry leaves the boiled vegetables.
55
35. Vatha Kuzhambu
56
36. Pushankai Nallagri (Ash Gourd Sambar)
57
37. Battani Sabbasige Kuzhambu
58
38. Tomato Rasavangi
60
40. Southekai Kadugu Puli (Cucumber & Mustard Sambar)
61
41. Soppu Mor Kuzhambu
62
42. Beetroot Thove
63
43. Molagu Chukku Kuzhambu
64
44. Karuvepillai Kuzhambu
65
45. Pagalkai Pitlai
66
46. Saagu
Ingredients Serves: 4
3 cups mixed vegetables Instructions
67
47. Kaachind Mor Kuzhambu
68
Kareembdu
(Curry)
48. Yennegai
Ingredients Serves: 4-5
4 tsp vangibath powder Instructions
3 long green brinjals
1 carrot Chop all the vegetables into finger
1 large potato sized pieces.
1 big capsicum In a kadai, prepare the tempering.
Marble sized tamarind
Marble sized jaggery First add the potato and carrot and fry
Salt them slightly.
Pinch of turmeric Then add the capsicum and brinjal. Fry
until they are cooked. Cover with lid if
For Tempering needed.
3 tsp oil Soak the tamarind in a little water and
½ tsp urad dal extract the pulp.
½ tsp chana dal
1 tsp mustard seeds Add the vangibath powder, salt,
2 dry red chillies jaggery and tamarind.
5-6 curry leaves Fry for 2-3 mins.
Pinch of hing
Radhu's tip: To the same recipe add 3
tsp oil, 2 tsp vangibath powder and
some more tamarind. Mix with 3 cups
of cooked rice to make vangibath.
71
49. Matwadi Kareembdu
Ingredients Serves: 4-5
1 small cup chana dal Instructions
1 small cup toor dal
½ tsp chilli powder Soak the chana dal and toor dal in hot
3 small cups beans water for 15-20 mins. Drain the water
1 small cup grated coconut and grind the dal along with ½ spoon
½ tsp sugar chilli powder into a coarse paste.
Salt Chop the beans and cook it in 1½ cups
of water with salt and ½ spoon sugar.
For Tempering Drain the water.
3 tsp oil In a kadai, heat oil and prepare the
1 tsp urad dal tempering. Add the ground paste,
1 tsp chana dal pinch of turmeric and salt to the kadai.
1 tsp mustard seeds Fry it for 5-7 mins.
4 dry red chillies
5-6 curry leaves Add half a small cup of grated coconut
Pinch of hing and fry for 2 mins. Add the boiled
beans and fry for 3-4 mins..
72
50. Vallekai Pudi Kareembdu
Ingredients Serves: 4-5
2 raw bananas Instructions
Amla sized tamarind
2 tsp rasam powder Peel the raw banana and cut it into
1 tsp jaggery small cubes.
Pinch of turmeric Soak the tamarind in water and extract
1 small cup grated coconut the pulp.
Pinch of hing
Mix the chopped bananas with
For Tempering tamarind pulp, rasam powder, jaggery,
turmeric, coconut, hing, salt and ½ cup
3 tsp oil water.
1 tsp urad dal
1 tsp chana dal Soak this mixture for 5 mins.
1 tsp mustard seeds In a kadai, prepare the tempering.
4 dry red chillies
5-6 curry leaves Add the soaked raw banana and
Pinch of hing slightly fry it.
73
51. Shepakalangu Kareembdu (colocasia curry)
Ingredients Serves: 4-5
2 cups colocasia (shamegedde) Instructions
Salt
Oil for frying Rinse the colocasia under water until
1 tsp chilli powder all the dirt is washed away.
74
52. Kabul Kadle Shundal
Ingredients Serves: 4-5
1 cup chickpeas Instructions
1 cup grated coconut
Juice of 1 lemon Soak the chickpeas overnight.
Coriander leaves Pressure cook it for 3 whistles adding 2
Pinch of turmeric cups of water, salt, turmeric and a
Pinch of baking soda pinch of soda. Drain the water.
Salt
In a large kadai, prepare the tempering.
For Tempering Add the grated coconut to it and roast
until the coconut turns golden.
1 tbsp oil
1 tsp urad dal Add the chickpeas to it and fry for 3-4
1 tsp chana dal mins.
1 tsp mustard seeds Turn off the heat and squeeze the
3-4 green chillies lemon.
1 sprig curry leaves
Pinch of hing Garnish with coriander leaves.
75
Rice
53. Ulland Ogre
79
54. Kadagu Ogre
Other Ingredients
80
55. Mango Sakkare Pongal
Radhu’s Tip: Replace 1 cup Add the kopra, cloves and cardamom
of jaggery with pakka bella powder to it and pour the syrup into
or joni bella while preparing the pressure cooker and turn on the
normal sakkare pongal to stove. Mix well.
get a dark brown colour as In another kadai, add half small cup
prepared in temples. ghee and roast the dry fruits. Slightly
pound the almonds before adding.
81
56. Puliyogare Gojju
82
57. Puliyogare
83
58. Kadamba
84
59. Venn Pongal
85
Thindi
60. Instant Gojju Avalakki
90
62. Thayir Vada
92
64. Avarakkai Arasitari Upma
Ingredients Instructions
1½ cup rice Add the rice to a blender and grind it to
1½ cup avarakkai a coarse powder (like rava).
1 cup grated coconut
Cook the avarakkai in a pressure
½ tsp jeera
cooker for 3 whistles adding 3 cups of
Salt
water and some salt.
Coriander leaves
½ lemon juice In a kadai, heat oil and prepare the
tempering.
For Tempering
Add the pounded rice to it and fry for
⅓ cup oil 2-3 mins.
1½ tsp chana dal
Once the pressure cooker has cooled,
1½ tsp urad dal
open the lid and bring the avarakkai to
1 tsp mustard seeds
boil again adding ½ cup of coconut.
1 inch ginger grated
4-5 green chillies Add the roasted rice into the cooker
Pinch of hing and ½ tsp jeera. Also add salt as per
your taste.
93
65. Avarakkai Dose
To Soak Instructions
1 pav rice Soak the rice in water for 2 hours.
4 green chillies
Drain the water and add the rice to a
1 cup coriander leaves
blender. Add green chillies, coriander
1 inch ginger
leaves, ginger, grated coconut and salt
1 cup grated coconut
to it and grind to a fine batter by
1 cup avarakkai
adding water as required (dosa batter
Salt
consistency).
Oil for roasting
Boil one cup avarakkai in water with a
little salt or cook in a pressure cooker.
94
66. Kanjeevaram Idli
To Soak Instructions
½ cup idli rice Soak the ingredients listed under “to
½ cup raw rice soak” for 5-6 hours. Separately soak ¼
¾ cup whole white urad dal cup of urad dal. Do not grind it.
½ cup poha
Drain the water and grind the mixture
¼ tsp menthya
to a coarse batter. Add water as
required. The consistency must be
Other Ingredients
slightly thicker than the regular idli
1 tbsp pepper batter. Soak the poha for 10 mins in
1 tbsp jeera half a cup of water. Grind it to a
½ tsp hing smooth paste and add it to the batter.
1 tbsp ginger powder or
Pulse the pepper and jeera in a blender
1 inch dry ginger
a couple of times to slightly crush it.
10-12 cashews
1 tbsp gingelly oil Heat ghee in a pan and add in the
1 tbsp ghee crushed spices, cashews, hing and curry
2 sprigs curry leaves chopped leaves. Once the curry leaves are crisp,
Salt switch off the flame and add it to the
batter. Add salt, soaked urad dal, ginger
powder and gingelly oil to the batter
and mix well. Allow it to ferment for
8-10 hours.
95
Gokulashtami
Bakshanam
67. Chakli
.
99
68. Muchhore
100
69. Thengol
. 101
70. Shankar Poli
103
72. Cheede
104
73. Ribbon Pakoda
105
Sweets
74. Sajappa
109
75. Atirasa (Kajjaya)
. 110
76. Theratti Paal
To Be Roasted Instructions
112
78. Gasagase Kanambd
113
79. Nei Appam
114
80. Thambit
115
81. Carrot Kanambd
116
It gives me immense joy to see my
granddaughter Smrthi take so much
effort to document all my recipes. I am
happy to pass on all my culinary knowledge
to my next of kin through this book.
Notwithstanding, today’s modern
technology of YouTube and Google, I hope
that you will find this book and its
recipes, handy and useful in your everyday
cooking.
- R Radhakrishna
“A recipe has no soul. You, as the
cook, must bring soul to the recipe”
- Thomas Keller