My Great India Cookbook - Vikas Khanna | Cookbook Review & Pachapattani Thoran Recipe

Like everyone else I know,we were hooked to the television watching Masterchef Australlia whenever it was aired,even the recaps were not missed.It was with the same enthusiasm we watched the Indian version,but we were disappointed,we felt there was too much drama and it looked so scripted that we stopped watching after the first episode.

Why I am mentioning Masterchef India here is because of the charming Michelin star chef who hosted the second season of the show which according to many was way better than the first season.I wasn't much familiar with the celebrity-chef,so I google'd.People Magazine named Khanna in the list of Sexiest Man Alive and also referred to as The Hottest Chef in the world.Khanna was awarded a Michelin star for his restaurant Junoon by Michelin Guide for 2012 and 2013.

I received his latest cookbook My Great India Cookbook as part of a book review program by MySmartPrice,a price comparison engine that helps users find the best price for Books, Mobiles, Cameras and lots more. 

As I was leaving for my hometown the very same day,I carried the book along with me.I sure caught a few glances in my direction in the train as I was reading a cookbook with such interest and concentration none might have seen before:)

I love cookbooks which have pictures,and lots of them.Almost every recipe is accompanied by a gorgeous picture and you cannot expect anything lesser when the food styling and pictures are by Michael Swamy.

The recipes are neatly indexed. Soups,starters,vegetables,dals,fish&seafood,poultry,meats,rice,breads,chutneys&more,desserts&sweets.The book is named so for a reason and has recipes ranging from almost all Indian cuisines which the author collected on his travels through the length and breadth of India.

Some recipes which caught my attention were Bylakuppe Thukpa,a Tibetan noodle soup made with a typical Tibetan masala called the kopan masala.Kerala special Pulisheri is made as a soup with cucumbers,which I am planning to try since we always have it as a side-dish.There is also a Kanji soup with fried fish.Raavan Bhaat,which has nothing to do with the mythological character but is named so because of the spice level in the recipe.Aloo achar,now that is something new,a pickle with potatoes?

There are quite a number of Kerala and Konkani recipes which I must say made me very happy.Special mention goes to Karare Karele-spicy bittergourd chips,Kajuchi Usal-fresh cashewnuts in coconut,Fanasachi bhaaji-jackfruit curry,Goan Coconut rice,Kokum rice and many more.
 
I loved the Dals and Rice sections as well with interesting recipes like Sultani Dal-Royal lentils which uses milk,cream and yogurt with toor dal and is given a smoked flavor with betel leaf.Bishambar's Rajmah,a recipe which is so simple and looks gorgeous.Tapeliya Dal Bhaat,a Gujarati rice recipe uses Dal and a spiced masala-definitely a must-try in my list,Kanika Bhog,a dish made in Marwar as an offering to the Gods.

Khoba Roti,a patterned flatbread made in Rajasthan,too deserves a special mention,how can something look so pretty that eating it would make you feel cruel!

The dessert section,though small is packed with variety.There is a Khubani ka Meetha from Hyderabad,Chena Poda from Orissa,Daulat ki Chaat from UP and Pithagurir Payas from Assam along with a few others.

It was indeed a difficult choice for me too cook up something from this book as I was confused which one to try first.I haven't cooked much from other cuisines in India save for those so-called North Indian dishes,so I stuck with a recipe from my roots-Pacha pattani thoran,a simple side dish with green peas made in a Kerala style.

Pachapattani Thoran - Green Peas Thoran

Ingredients

Fresh/Frozen Green peas - 200 gms

For the spice paste

Grated coconut - 3 tbsp
Small onions/shallots - 3-4
Curry leaves - 1 sprig
Green Chilly - 1 small
Cumin seeds/jeera - 1/2 tsp
Red chilly powder - ¼ tsp
Haldi - ¼ tsp

For tempering

Coconut oil - 1 tbsp
Mustard seeds -  ¼ tsp
Curry leaves - 1 sprig
Red chilly - 1,broken into 2
Onion - ½ of a small onion,chopped
Salt to taste

Method

 
Blanch green peas in boiling hot water for 1 minute.I skipped this step as I was using frozen green peas which is already blanched.
Make a smooth paste using the ingredients mentioned under the spice paste.
 
In a kadai add oil and splutter mustard seeds.Mix in curry leaves and red chilly bits and saute the onions till golden brown.
 
Add the spice paste and about 1- 1½ cups of water and salt to taste.Let it boil and then mix in the thawed and drained(or fresh)green peas.Close with a lid and let it cook till soft.
Serve with rice and rasam/sambhar.

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Pappada Vada - Deep fried Masala Pappad

Pappada Vada is a typical street side snack food.The one which you may not find in high end snack shops/bakeries but you can spot these in big fat glass bottles,stacked neatly on top of one another in road side thattukadas.But I admit,I haven't tasted those so I am not sure if they use the same recipe or if it is indeed an 'authentic' recipe,this is how amma has been making it for years and one which gets over in no time.

Usually amma made this during summer primarily to satisfy us,perennially hungry kids and secondarily because the scorching sun ensured the papads crisped up quite fast and according to her that is what makes the pappadavada crispy and tasty.

The recipe does sound quite daunting and time consuming but there are basically just three steps-drying the pappads in the sun till crisp,making the batter and deep frying the pappads,that doesn't sound like too much work,does it;)
Pappada Vada - Deep Fried Masala Pappad

Ingredients

Pappadam/Pappad - 25
Raw rice - 1 cup
Red chilly - 10-12
Haldi - 1/2 tsp
Hing - 1 tsp
Salt to taste
Besan/Chickpea Flour - 1/4 cup
White Til/Sesame seeds - 1 tbsp
Water as required
Oil to deep fry

Method

 
Make the batter - In a mixer/grinder grind together rice(soaked for 1/2 an hour),red chilly,haldi to a smooth paste.Add enough water as required-the consistency should be slightly thinner than dosa batter.
Mix in hing,besan and salt to taste.Add the til seeds too.
Dry the pappads in the sun for 15-20 minutes or until the pappads are completely dry and start to curl up from the sides.
 
Keep a kadai with oil on flame and let it come to a smoking hot temperature.
Dip the crisped up pappads into the batter,one at a time and put into the hot oil.You can fry up to 5-6 pappads at a time(if you have a big kadai with required oil).
 
Let it cook on both sides till golden brown,remove from the oil using a slotted spoon and keep in a colander.
Cool and store in airtight containers.

Notes

• It is very important to dry the pappads in the sun,if you use fresh pappads,it will puff up in the oil and would not be as crisp.The shelf life would be very short too.
• You can of course double the recipe to make a big batch-since this will stay fresh for a long time,it makes for a great store-ahead snack.

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Besan Laddoo /Chickpea Flour Laddoo | Indian Sweets

Come February,sometimes late January,preparations started at home for the festival season.Our temple festival with all its pomp and glory lasts for eight days and it was a fun riot for us during childhood.It has been a while since I attended any of these functions but am glad to be home during this time and enjoying the festivities to the maximum.

Years back we had cooks coming over to prepare sweets and savories which were later distributed to family and friends.My friends waited anxiously for the sweet dabba I took to school and one sweet in particular was much in demand-Besan ladoo,they even named it Konkani laddoo:)

Now of course,amma makes everything on her own since we only make a small batch.But when it comes to making this delicious sweet,appa takes over.I remember when I tried making this once and complained it didn't come out great,he just said one thing - don't skimp on adding ghee and sugar,that is what makes the difference.So diet watchers,eat in moderation:)

Besan Laddoo/Chickpea flour Laddoo

 
Ingredients {makes 90 small laddoos}

Cashewnuts & Raisins - 100 gms each
Ghee,melted - 250 ml
Besan - 500 gms
Sugar,powdered - 1 kg
Cardamom powder - 1 tsp

Method

 
In a thick bottomed kadai/pan add the besan and 3-4 tbsps of ghee and mix together with your fingertips till the besan turns into a wet sand texture-this is mainly done so that when you add the ghee later on,the besan doesn't turn clumpy.
 
Keep the pan on high flame and keep stirring.Add 1 tbsp ghee at regular intervals till you finish all the ghee-it will take anywhere between 10-15 minutes on a controlled flame(medium-high).
The besan should smell nutty and become a golden brown colour.
 
During the last 5 minutes,add the nuts and raisins and mix well.Mix in the cardamom powder.
 
Switch off the flame.Add half of the powdered sugar and mix with the roasted besan with the back of a spoon so that it mixes evenly.Mix in the rest of the sugar.
 
Press the mixture with the bottom of a spoon to one side of the pan and let it rest for 5-7 minutes.
 
Take a tablespoonful besan mixture in your hands and roll into laddoos.

Notes

• The recipe can be easily doubled or halved.The measurement should depend on the amount of besan used-double the amount sugar and half the amount ghee.
• If you feel the laddoos are not binding together,add a tsp or so ghee and then bind.
• Keep stirring the besan-ghee mixture till it starts turning golden brown in colour.Control the flame throughout cooking.
• When roasted well and kept in an airtight container,these laddoos will keep well for up to 6 months.

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