Milagai

South Indian style, in sambar and in mor-kozhambu. never comes out slimy (saute thoroughly before adding to liquid ingredients)! Esp. mor kozhambu, just fabulous! also thin slices crisp fried or toaster ovened to crispy, put into spiced yogurt: vendekkaai (=okra) pachadi (=raita). milagai

tomato rasam! very hot in temperature, and rivals any amount of chicken soup in germ-fighting and mood lifting properties. contains lots of appetizing ingredients like: tomatoes, cumin, black pepper, tamarind, dal-paste, hing, etc. etc. comfort food is such a cultural thing! i was very interested to see that lebanese grandmothers dish up yogurt rice when people are sick. so do south indian grandmothers and mothers! my best comfort food is a bowl of yogurt rice with a dab of home made lemon pickle (cuts nausea like nothing eles); with a steaming mug of tomato rasam. milagai

episure: if i hadn't been raised right, i would wish a mango-rash on you immediately :) bhelpuri: refuse to speak for yourself. tryska: mangoes are widely reputed as likely to give you rashes, allergies, acne, you name it. According to indian medical traditions, they heat the body too much. milagai

yetanudder practical application of being an anthropologist: write superlative travel books connecting peoples that others ignore.... :) milagai

re amitav ghosh's book: ITA! :) I did enjoy much of his later stuff, including the wonderful Glass Palace, but somehow Antique Land stands out..... Milagai

ps to Whippy: I thought your coconut paste asparagus thingy was very similar in general idea to the paruppu usilli recipe ... sounds much easier, so I'll try that when asps next go on sale. Milagai

Thanks Whippy: what veggies does Viji Varadarajan use in her paruppu usillis? I also wonder how much her recipe differs from mine (mine I learnt from my mother, and like any Indian recipe, there are as many variations as there are mothers in law). I also use green beans instead of asparagus red bell pepper strips instead of carrots - mix and match any / all of the above. re technique: some people swear by spreading the dal paste out on a plate and MW-ing till done, for a fat free version. I haven't tried it .... Milagai

Well, what got me through exam nights in Delhi University was the wonderful Khada Chammach (standing spoon) masala chai from the thela-vaalas outside the hostel walls. They also sold wonderful bun-andas and parathas. We had dragged out a broken old table to set against the wall, to stand on and conduct our transactions over the wall, after the gates were locked at night (curfew ~ 8 pm). The best masala chai: boil everything: bad quality tea leaves, milk, and sugar thoroughly for a long time. In fact, go right ahead and stew it. Otherwise the spoon would not stand upright in it :) Throw in the masala early in the process: Smashed green cardamom (pods and all) slices of fresh ginger coarsely smashed peppercorns. a small pinch of haldi if you have a cold. (Actually I found the whole concoction very medicinal and soothing when I had a cough / cold - substitute honey for the sugar for best anti-cough effect). Serve in little disposable clay "kulhad" cups. Adds that earthy fragrance...... Biodegradable and employs otherwise marginalized "sons of the soil"...... Nothing beats this IMHO. Until recently I'd never heard of putting cinnamon, fennel, etc in masala chai Milagai

Thank you so much, judges and hosts! I'm really excited - first time such a thing has happened with me. Any comments / feedback (appropriate word) / tester's notes on ALL recipes welcome. Milagai

I've made gajar halwa, and kheer of some kinds, substituting soy milk for cow's milk. It tastes very good. Can hardly tell any difference after you add all the sugar, cardamom, etc etc. I haven't tried tofu-chenna or soy-based gulab jamuns though. Milagai

Idea 1: Shrikhand!! Best thing to do with "excess" yogurt! Hang the yogurt several hours till most of the liquid has drained out. Then add powdered sugar, cardamom, maybe a little saffron, and mix well and serve. Garnish with chopped almonds / pistas if desired. Mango shrikhand - add mango puree to the above. Idea 2: Aviyal Idea 3: Mor-kuzhambu (South Indian style "kadhi) or Kadhi or GUuarati Kadhi Idea 4: Make a face and hair pack and bathe in it (seriously) Milagai

Rainy day menu: make a piping hot tomato rasam, and cocoon with a good book or indian movie and spouse / SO! Turn off phones and send kids away for a play date. Easy shortcut Recipe: 2 cans diced tomatoes 1 cup water 1 tbsp tamarind paste 2 cloves garlic smashed 2-3 slices ginger grated / chopped fine (simmer the above for ~ 15 - 20 minutes) Add: 1 tbsp jeera 1 tsp black peppercorns, toasted and coarsely ground together. Salt to taste Simmer for ~ 10 minutes Heat oil, season with: mustard seeds hing curry leaves Garnish with: chopped cilantro Taste, and add more water or spices as needed. Serve HOT. Make in industrial quantities and store in the fridge for ~ 1 week (max) or freeze for later use. Milagai

How do you all add the link to your recipe in your post? (sorry, clueless new member question) - M

Hi: I'm a new member of this group, and I recently added a recipe for the asparagus contest: asparagus paruppu usilli; it's an adaptation of a common south indian veggie side dish to this great veggie. It's a very mild and family friendly recipe, so it won't overpower the asparagus taste. My kids love this... Milagai

Asparagus and Carrot Paruppu Usilli Serves 6 as Side. Hi: I'm a new member of the egullet community. This is my entry for the asparagus - in - Indian - cooking recipe contest. The contest inspired me to join this board. The recipe is an adaptation of a common South Indian side dish veggie preparation, called "paruppu usilli" that's made with any common veg: green beans, carrots, etc. It works REALLY well with asparagus. I've read some of Monica Bhide's cooking writing, and enjoy it very much. Milagai 1 c baby carrots 1 bunch of fresh asparagus 1/2 c masoor dal (red lentils) 1/2 c chana dal (like yellow split peas) 2 dry red chillies 1/2 tsp hing powder, divided into two 1/4 tsp turmeric (haldi) powder 1 tsp black mustard seeds 1 sprig of fresh curry leaves 1/2 c freshly grated coconut (optional) salt to taste 1 squirt fresh lemon juice 2 T veg. oil for cooking 1. Soak the masoor dal and chana dal in 2 cups warm water for a few hours, or even overnight. Rinse, drain, and grind to a coarse paste with a little fresh water as needed, in a small food processor, along with the dry red chillies (USE MORE OR LESS CHILLIES TO TASTE, BUT THIS IS AN IMPORTANT INGREDIENT, IT IS THE *ONLY* 'HOT' SPICE THAT IS ADDED, AND THE OTHER INGREDIENTS ARE ALL VERY BLAND AND SIMPLE) and half the hing powder, turmeric, and salt to taste. 2. Heat the veg oil in a deep skillet or wok, add the remaining hing powder, then mustard seeds, as soon as they pop, add the curry leaves and saute briefly. 3. Add the dal paste, and keep stirring for a longish while on medium - low heat until the paste dries up and becomes a nicely sauteed dry-ish powder and stops clinging in lumps. 4. In the mean time, slice the baby carrots vertically in half. 5. Cut off and discard the woody bottom of the bunch of asparagus. Cut the remainder into thirds, roughly similar in length and diamater to the carrots. 6. Steam these veggies to the desired done-ness, more or less al dente depending on your taste. Steam them separately because they take different times to cook. I begin steaming the carrots first, then add the asparagus bottom and middle pieces half way, then the tips last of all, so that nothing gets either too mushy or too raw. This is the only tricky part to the recipe. Add a little salt here if desired, remember that you added salt to the dal paste so be cautious. 7. When the veggies are done, drain them (if needed), and add them to the dal paste, WHICH SHOULD HAVE FINISHED COOKING TO A DRY CRUMBLY POWDER. If the dal paste has not reached this stage yet, then keep the veggies waiting for a few minutes till the dal is done. Don't hurry the dal. 8. The dal will turn pasty-ish again because of the moisture in the steamed veggies, and will cling to the veggies. Saute on medium-high heat until it dries up just a little. It won't turn 100% dry again but that's OK. 9. Turn the heat off, and add the shredded coconut if desired and mix well. The white coconut flecks look attractive against the golden-brown dal paste, and the orange carrots and green asparagus. 10. Add the squirt of lemon juice if desired. This step is not very traditional but I find it adds a good dimension to the flavors. Serve hot with the other components of the meal: dal, rice / chapatis, yogurt, etc. You can make this ~ 1 day beforehand and reheat, though fresh-made is better. This dish can also blend well with any multicultural / multi cuisine buffet ..... Keywords: Side, Vegan, Intermediate, Indian ( RG988 )

Asparagus and Carrot Paruppu Usilli Serves 6 as Side. Hi: I'm a new member of the egullet community. This is my entry for the asparagus - in - Indian - cooking recipe contest. The contest inspired me to join this board. The recipe is an adaptation of a common South Indian side dish veggie preparation, called "paruppu usilli" that's made with any common veg: green beans, carrots, etc. It works REALLY well with asparagus. I've read some of Monica Bhide's cooking writing, and enjoy it very much. Milagai 1 c baby carrots 1 bunch of fresh asparagus 1/2 c masoor dal (red lentils) 1/2 c chana dal (like yellow split peas) 2 dry red chillies 1/2 tsp hing powder, divided into two 1/4 tsp turmeric (haldi) powder 1 tsp black mustard seeds 1 sprig of fresh curry leaves 1/2 c freshly grated coconut (optional) salt to taste 1 squirt fresh lemon juice 2 T veg. oil for cooking 1. Soak the masoor dal and chana dal in 2 cups warm water for a few hours, or even overnight. Rinse, drain, and grind to a coarse paste with a little fresh water as needed, in a small food processor, along with the dry red chillies (USE MORE OR LESS CHILLIES TO TASTE, BUT THIS IS AN IMPORTANT INGREDIENT, IT IS THE *ONLY* 'HOT' SPICE THAT IS ADDED, AND THE OTHER INGREDIENTS ARE ALL VERY BLAND AND SIMPLE) and half the hing powder, turmeric, and salt to taste. 2. Heat the veg oil in a deep skillet or wok, add the remaining hing powder, then mustard seeds, as soon as they pop, add the curry leaves and saute briefly. 3. Add the dal paste, and keep stirring for a longish while on medium - low heat until the paste dries up and becomes a nicely sauteed dry-ish powder and stops clinging in lumps. 4. In the mean time, slice the baby carrots vertically in half. 5. Cut off and discard the woody bottom of the bunch of asparagus. Cut the remainder into thirds, roughly similar in length and diamater to the carrots. 6. Steam these veggies to the desired done-ness, more or less al dente depending on your taste. Steam them separately because they take different times to cook. I begin steaming the carrots first, then add the asparagus bottom and middle pieces half way, then the tips last of all, so that nothing gets either too mushy or too raw. This is the only tricky part to the recipe. Add a little salt here if desired, remember that you added salt to the dal paste so be cautious. 7. When the veggies are done, drain them (if needed), and add them to the dal paste, WHICH SHOULD HAVE FINISHED COOKING TO A DRY CRUMBLY POWDER. If the dal paste has not reached this stage yet, then keep the veggies waiting for a few minutes till the dal is done. Don't hurry the dal. 8. The dal will turn pasty-ish again because of the moisture in the steamed veggies, and will cling to the veggies. Saute on medium-high heat until it dries up just a little. It won't turn 100% dry again but that's OK. 9. Turn the heat off, and add the shredded coconut if desired and mix well. The white coconut flecks look attractive against the golden-brown dal paste, and the orange carrots and green asparagus. 10. Add the squirt of lemon juice if desired. This step is not very traditional but I find it adds a good dimension to the flavors. Serve hot with the other components of the meal: dal, rice / chapatis, yogurt, etc. You can make this ~ 1 day beforehand and reheat, though fresh-made is better. This dish can also blend well with any multicultural / multi cuisine buffet ..... Keywords: Side, Vegan, Intermediate, Indian ( RG988 )