Cook from across India.

Upma

Ingredients

• 1 cup semolina/rava (170 g)
• 2½ cups water (600 ml)
• 1 small onion, chopped
• 1 green chilli
• 1 tsp grated ginger
• 1 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 8–10 curry leaves
• ¾ tsp salt
• 2 tbsp coriander

Method

1. Dry-roast rava 4–5 minutes on low heat.
2. Temper mustard, dals and curry leaves in oil/ghee.
3. Add onion, chilli and ginger; soften.
4. Add water and salt; bring to a boil.
5. Lower heat and add rava gradually while stirring.
6. Cover 3–4 minutes, rest 2 minutes and fluff.

Sambar

Ingredients

• ¾ cup toor dal (150 g)
• 2 cups mixed vegetables
• 1 small onion or 8 shallots
• 1 tomato
• 1½ tbsp sambar powder
• 1 tbsp tamarind pulp
• ½ tsp turmeric
• 1–1¼ tsp salt
• 1 tbsp oil
• 1 tsp mustard seeds
• ¼ tsp fenugreek seeds
• 8–10 curry leaves

Method

1. Pressure-cook dal with turmeric until soft.
2. Cook vegetables, onion and tomato until nearly tender.
3. Add sambar powder, tamarind and salt; simmer 8–10 minutes.
4. Add mashed dal and adjust water.
5. Temper mustard, fenugreek and curry leaves; pour over.

Rasam

Ingredients

• 2 tomatoes
• 2½ cups water
• 1 tbsp tamarind pulp
• 1 tsp cumin
• 1 tsp black pepper
• 3 garlic cloves
• ½ tsp turmeric
• ¾ tsp salt
• 1 tsp ghee
• 1 tsp mustard seeds
• 8 curry leaves

Method

1. Crush cumin, pepper and garlic.
2. Simmer tomato, tamarind, turmeric, salt and spices 10 minutes.
3. Heat until frothy, not vigorously boiling.
4. Temper mustard and curry leaves in ghee; add.

Kootu

Ingredients

• 2 cups chopped bottle gourd/chow chow/pumpkin
• ½ cup moong dal (100 g)
• ¼ cup grated coconut
• 1 tsp cumin
• 1–2 dried red chillies
• ¼ tsp turmeric
• ¾ tsp salt
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 8 curry leaves

Method

1. Cook dal with turmeric until soft.
2. Cook vegetables until tender.
3. Grind coconut, cumin and chilli.
4. Combine vegetable, dal and paste; simmer 5 minutes.
5. Temper mustard, urad dal and curry leaves; add.

Chicken Biryani

Ingredients

• 2 cups basmati rice (400 g)
• 700 g chicken
• 1 cup yogurt
• 2 large onions
• 2 tomatoes
• 2 tbsp ginger-garlic paste
• 2 green chillies
• ½ cup mint
• ½ cup coriander
• 1½ tsp chilli powder
• 1½ tsp biryani masala
• 3 tbsp oil/ghee

Method

1. Soak rice 20 minutes and marinate chicken.
2. Brown onions; reserve some.
3. Cook spices, tomato and chicken until about 80% done.
4. Boil rice until 70% cooked and drain.
5. Layer rice over chicken with herbs.
6. Cover tightly and cook on very low heat 15–20 minutes.

Rajma Chawal

Ingredients

• 1 cup rajma (200 g), soaked overnight
• 1 large onion
• 2 tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp cumin
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tsp garam masala
• 1–1¼ tsp salt
• 1½ tbsp oil
• 3 cups cooked rice

Method

1. Pressure-cook rajma until completely tender.
2. Brown cumin and onion in oil.
3. Add ginger-garlic, tomato and spices; cook well.
4. Add rajma and cooking liquid; simmer 15–20 minutes.
5. Serve with rice.

Masala Chai

Ingredients

• 1 cup water (240 ml)
• 1 cup milk (240 ml)
• 2 tsp black tea leaves
• 2–3 tsp sugar
• ½-inch ginger
• 2 cardamom pods
• 2 black peppercorns, optional

Method

1. Boil water with ginger and spices 2 minutes.
2. Add tea and simmer briefly.
3. Add milk and sugar; bring up to a boil.
4. Simmer 1–2 minutes, strain and serve.

Boti Curry

Ingredients

• 500 g cleaned goat boti/offal
• 2 onions
• 2 tomatoes
• 1½ tbsp ginger-garlic paste
• ½ tsp turmeric
• 1½ tsp chilli powder
• 1½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• 1–1¼ tsp salt
• 2 tbsp oil

Method

1. Clean thoroughly using trusted butcher guidance.
2. Brown onion; add ginger-garlic paste.
3. Add tomato and spices; cook into a thick masala.
4. Add boti, salt and water; cook until fully tender.
5. Reduce gravy and finish with garam masala.

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