Notion Press

Old No. 38, New No. 6

McNichols Road, Chetpet
Chennai - 600 031

Republished by Notion Press 2017

Copyright © Aumshanthi 2017
All Rights Reserved.

ISBN 978-1-947137-90-5

This book has been published with all reasonable efforts taken to make the
material error-free after the consent of the author. No part of this book shall
be used, reproduced in any manner whatsoever without written permission
from the author, except in the case of brief quotations embodied in critical
articles and reviews.

The Author of this book is solely responsible and liable for its content
including but not limited to the views, representations, descriptions,
statements, information, opinions and references [“Content”]. The Content
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nor Editor endorse or approve the Content of this book or guarantee the
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including but not limited to the implied warranties of merchantability,
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result from negligence, accident, or any other cause or claims for loss or
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First published in INDIAN MENUS – A new one everyday by Rupa &

company, Delhi.
Published Satvik Aahar by Xlibris publications in Philadelphia, USA.
 Contents
Foreword xvii
Acknowledgement xix
Introduction xxi

BASIC RECIPES
MILK PRODUCTS, CHUTNEYS & SAUCES

Plain Curd/Dahi 1
Clarified Butter/Ghee 2
Cottage Cheese/Paneer 3
Wholemilk Fudge/Khoya 4
Tamarind Chutney/Saunth 5
Coriander Chutney 6
Mint Chutney 7
Coriander and Mint Chutney 8
Coconut Chutney 9
Boiled Rice 10
Boiled Dal 11
Tomato Puree 12
White Sauce 13

CONDIMENTS

Garam Masala 14
Kashmiri Garam Masala 15
Rasam Powder 16
Sambhar Powder 17
 REGIONAL MENUS

1. GUJARATI MENU

Chaach 20
Gujarati Kadhi 21
Khatti Mithi Dal 23
Makai Ni Khichdi 25
Vaingan Vatana Nu Shak 27
Methi Thepla 29
Kesari Shrikhand 31

2. RAJASTHANI MENU

Rajasthani Dal 34
Batti 36
Chokha 38
Baingan Bhurta 39
Churma 41
Gatte Ki Sabji 42
Rabri 44

3. PUNJABI MENU

Dal Tamatar Shorba 46

Chilli Cherry Tomato Salad 47
Punjabi Kadhi 48
Dahi Vada 52
Paneer Bhurji 54
Pindi Chole 56
Bhatoora 59
Gajar Halwa 60

CONTENTS vi
 4. KARNATAKA MENU

Tomato Rasam 62
Kosumbari 63
Sambhar 64
Ghopikai Uppakari 66
Bisi Bele Bhath 67
Chitraana 69
Raagi Roti 70
Sevian Payasam 72

5. ANDHRA MENU

Ullpaya Sambhar 74
Mirchi Ka Salan 76
Bangala Dumpa Vepudu 78
Kurmu Pulusu 79
Chintakaya Puliohara 81
Sweet Potato Kheer 83

6. KERALA MENU

Pepper Rasam 86
Vegetable Stew 88
Appam 89
Avial 91
Alleppy Potato Curry 93
Paal Payasam 94

7. TAMILNADU MENU

Toor Dal Rasam 96

Vendaikai Avial 98
Mooru Kolambu with Vadai 100
Katrikai Ennai Kai 102

vii CONTENTS
Curd Rice 104
Idiappam 105
Cashewnut Halwa 106

8. MAHARASHTRIAN MENU

Soorana Chi Koshimbir 108

Panch-Dali Chi Amti 110
Bhendi Chi Khatta Meetha 112
Masale Bhat 114
Thali Peeth 116
Puranchi Poli 118

9. KASHMIRI MENU

Nadur Roganjosh 121

Barith Marchavangun 123
Chaman Olu 125
Steamed Rice with Dry Fruits 127
Naan 128
Doon Chetin 130
Phirni 131

10. BENGALI MENU

Narkel Chhola Dal 134

Begun Bhaja 136
Kathal Alu Tarkari 137
Bori Diya Palan Saag 139
Ghee Bhat 141
Luchi 142
Rasamalai 143
Tomato Khajoor Chutney 145

CONTENTS viii
 11. GOAN MENU

Dal Masoor 147

Masala Potatoes 149
Sanas 151
Vegetable Curry 152
Special Goan Cakes 154

12. MUGHLAI MENU

Malai Matar Shorba 156

Potato Salad 158
Dal Makhani 159
Shahi Paneer 161
Gobi Mussallam 163
Kandahari Naan 165
Handi Biryani 167
Bhurani 169
Bundi Ladoo 170

13. UTTAR PRADESH MENU

Tomato Shorba 173

Chana Chaat 174
Kadhi Pakora 175
Palak Paneer 178
Jeera Pullao 180
Mixed Raita 181
Methi Roti 182
Malpuda 183

ix CONTENTS
 CONTEMPORARY MENUS

1. MENU

Peas Soup 187

Sweet Lime Salad 188
Split Red Gram with Drumsticks 190
Kadak Bhindi 192
Potato Raita 194
Tandoori Roti 195
Steamed Rice 196
Fresh Tropical Fruits with Vanilla Ice Cream 197

2. MENU

Mixed Vegetable Soup 200

Sprout Salad 201
Papad Curry 203
Dry Karela 204
Plain Khichdi 206
Alu Parantha 207
Pudeena Raita 209
Jehangiri Jalebi 210

3. MENU

Tomato Soup with Vegetables 213

Spicy Lettuce Salad 214
Dal Palak 216
Stuffed Tomatoes 217
Sweet Rice 219

CONTENTS x
Pineapple Raita 220
Phulka/Chapati 221
Gajar Kheer 222

4. MENU

Green Pea-Skin Soup 224

Beetroot Salad 225
Alu Gravy 226
Masala Bhindi 228
Raw Mango Panna 230
Dal Puri/Kachori 231
Suji Halwa 233

5. MENU

Tomato Soup 235

Moth Chaat 236
Moong Vadi with Papad 237
Moong Vadi with Papad Curry 238
Achaari Gobi 240
Lauki Raita 242
Chickmari Rice 243
Spicy Masala Roti 244
Almond Ice Sundae 245

6. MENU

Spinach Soup 247

Vegetable Sticks with Curd Dip 248
Masoor Dal Tadka 250
Stuffed Eggplant/Brinjal 252

xi CONTENTS
Chutniwale Alu 253
Pea Pillaf 254
Laccha Roti 255
Cottage Cheese and Coconut Balls 257

7. MENU

Amras 260
Moong Dal Shorba 261
Broccoli and, Baby Corn Salad 262
Plain Kadhi 264
Masala Khichdi 266
Mangoodi Matar 268
Dry Potato 270
Plain Puri 271
Moong Dal Halwa 272

8. MENU

Masoor Dal Soup 274

Baby Corn and Cauliflower Salad 275
Alu Tamatar 277
Palak Methi Chaman 279
Dry Moong Dal 281
Vegetable Biryani 282
Plain Raita 284
Khasta Roti 285
Rice Kheer 286

CONTENTS xii
 9. MENU

Fruit Salad 288

Lauki Kofta Curry 290
Dry Tori 292
Pea Puri 293
Tri-Coloured Rice 295
Papad Raita 297
Sugar Parantha with Vanilla Ice Cream 298

10. MENU

Cauliflower Soup 300

Laccha Salad 302
Rajmah Curry 304
Corn and Spinach 306
Dry Paneer 307
Plain Fried Rice 308
Roomali Roti 309
Boondi Raita 311
Ice Cream Apple Paradise 312

11. MENU

Clear Vegetable Broth 314

Peas and Baby Corn Salad 315
Dahi Ka Alu 316
Green Baby Corn 317
Banana Kuchumber 318
Cucumber Raita 319
Cottage Cheese Pullao 320

xiii CONTENTS
Ajwain Roti 321
Watermelon Sorbet 322
Til Ladoo 323

12. MENU

Carrot Soup 325

Orange Yogurt Salad 326
Spilt Urad Dal 327
Spinach Potato 328
Methi Alu 329
Gram flour and Spinach Parantha 331
Fruit Raita 332
Tomato Rice 333
Peanut Chikki 334

13. MENU

Cream of Mixed Vegetable Soup 336

Baby Vegetable Salad 338
Sindhi Curry 340
Tawa Baingan 342
Chana Lauki and Dal 343
Spinach Puri 345
Potato Halwa 347

14. MENU

Moong Dal Aur Palak Shorba 349

Paneer, Apple and Pineapple Salad 350
Stuffed Capsicum 352
Alu Matar Dry 353

CONTENTS xiv
Spicy Vegetable Rice 355
Radish Parantha 356
Coconut Burfi 358

CHAAT MENUS

1. MENU

Panipuri 362
Alu Chaat 364
Pav Bhaji 365
Dahi Gunjiya 367
Shahi Tukda 369

2. MENU

Alu Tikki 372

Bhel Puri 374
Dry White Pea Chaat 375
Papri Chaat 376
Stuffed Kulcha 378
Gulab Jamun 380

3. MENU

Paneer Moong Dal Chilla 383

Tandoori Veg 385
Dahi Kachori 387
Jhaal Moodi 389
Kulfi 390

Glossary 391
About the Author 407

xv CONTENTS
 Basic Recipes
Milk Products, Chutneys And Sauces
Plain Curd/Dahi
Clarified Butter/Ghee
Cottage Cheese/Paneer
Wholemilk Fudge/Khoya
Tamarind Chutney/Saunth
Coriander Chutney
Mint Chutney
Coriander And Mint Chutney
Coconut Chutney
Boiled Rice
Boiled Dal
Tomato Puree
White Sauce

Condiments
Garam Masala
Kashmiri Garam Masala
Rasam Powder
Sambhar Powder
 MILK PRODUCTS, CHUTNEYS & SAUCES

Plain Curd/Dahi

INGREDIENTS

ˆˆ Milk 4 cups
ˆˆ Curd 1 tbsp

METHOD

1. Boil milk and let cool. When it is lukewarm, add 1 tbsp of curd and
mix well. Cover and keep aside for 4–5 hours.
2. After 5 hours, refrigerate. Use as plain curd or to make raitas.

AUMSHANTHI 1
Clarified Butter/Ghee

INGREDIENTS

ˆˆ Butter 500 gms

METHOD

1. Melt butter in a saucepan, then allow it to simmer until a clear yellow

liquid is formed and a sediment settles on the base of the pan. This
should take about 25 minutes.
2. Carefully strain the clarified butter through a muslin cloth, making
sure that all the sediments have been removed. Pour into a container
with a close-fitting cover.
3. When set, this milky-white or slightly yellow solid can be stored in a
covered container for long periods without getting spoilt.

2 SATVIK INDIAN MENU

Cottage Cheese/Paneer

INGREDIENTS

ˆˆ Milk 4 cups
ˆˆ Lemon juice 2 tbsp (other option vinegar or sour curd)

METHOD

1. Bring the milk slowly to a boil. Gradually add the lemon juice, stirring
continuously, until the milk curdles.
2. Set aside to cool, then strain the curdled milk through a muslin-lined
sieve. Squeeze out the liquid (whey), then keep the paneer pressed
under a heavy flat weight for at least an hour.
3. Cut into rectangular pieces or use as directed in the recipes.

AUMSHANTHI 3
Wholemilk Fudge/ Khoya

INGREDIENTS

ˆˆ Milk 4 ½ cups

METHOD

1. Bring the milk to a boil in a large heavy-bottomed saucepan. Reduce

heat and simmer, stirring frequently for about 40–45 minutes.
2. The milk should be reduced to about a quarter of its original volume.
When ready, the khoya should resemble a ball of sticky dough. It is
used for making Indian sweets or in rich curries.

4 SATVIK INDIAN MENU

Tamarind Chutney/Saunth

INGREDIENTS

ˆˆ Tamarind 1 cup (200 gms)

ˆˆ Jaggery 2 cups (100 gms)
ˆˆ Salt to taste
ˆˆ Red chilli powder 1 tsp
ˆˆ Roasted cumin seed powder 1 tsp
ˆˆ Black salt ½ tsp
ˆˆ Garam masala powder ¾ tsp
ˆˆ Oil 1 tbsp
ˆˆ Cumin seeds ½ tsp

METHOD

1. Soak tamarind with jaggery overnight in 2 cups of water.

2. Mash with hand and strain through a sieve.
3. Heat oil in a pan and add cumin seeds. When they turn brown, add
the tamarind-jaggery mixture and all the spices. Boil and cook for 10
to 15 minutes.
4. Cool at room temperature and store in the refrigerator. Use when
required.
Note: This chutney can be stored for one month in the refrigerator.

AUMSHANTHI 5
Coriander Chutney

INGREDIENTS

ˆˆ Coriander leaves 1 bunch

ˆˆ Green chillies 1
ˆˆ Salt to taste
ˆˆ Raw mango, peeled and chopped 1, small

METHOD

Mix all the ingredients and grind to a paste.

6 SATVIK INDIAN MENU

Mint Chutney

INGREDIENTS

ˆˆ Mint leaves 2 bunches

ˆˆ Salt to taste
ˆˆ Green chillies 1
ˆˆ Juice of 2 lemons

METHOD

1. Remove the leaves from the mint sticks and wash thoroughly.
2. Grind all the ingredients to a paste.
Note: This chutney can also be served, mixed with hung curd.

AUMSHANTHI 7
Coriander and Mint Chutney

INGREDIENTS

ˆˆ Coriander leaves 1 bunch

ˆˆ Mint leaves 1 bunch
ˆˆ Salt to taste
ˆˆ Green chillies 1
ˆˆ Cumin seeds 1 tsp
ˆˆ Coriander powder 1 tsp
ˆˆ Red chilli powder ½ tsp
ˆˆ Garam masala powder ½ tsp
ˆˆ Raw mango, peeled 1 small mango or and chopped/lime juice
juice of 2 lemons

METHOD

Mix all the ingredients and grind to a paste.

8 SATVIK INDIAN MENU

Coconut Chutney

INGREDIENTS

ˆˆ Coconut ½
ˆˆ Green chillies 1
ˆˆ Curry leaves few
ˆˆ Salt to taste
ˆˆ Mustard seeds 1 tsp
ˆˆ Oil 1 tbsp
ˆˆ Whole red chillies 2–3
ˆˆ Tamarind juice ½ cup Or Lime juice 4 tbsp

METHOD

1. Grind coconut, green chillies, salt and coriander leaves in a grinder.

2. Mix tamarind juice in it.

TO SEASON

1. Heat oil and fry mustard seeds. When they start to crackle, add curry
leaves and whole red chillies.
2. Pour this on the chutney and serve.

AUMSHANTHI 9