Can there be anything more delicious than food flavored with grandmother's love? Here are some traditional and little-known recipes for you to relish
When Iska Lupton, a creative director and her friend Anastasia Miari, a journalist, decided to start the Grand Dishes project, the idea was to preserve for posterity authentic recipes from their respective grandmothers. Today, their blog, which won the Guild of Food Writer's Award 2018, has grown into a bigger effort chronicling the bittersweet stories and cherished recipes of grandmas everywhere.
Just like Iska and Anastasia, we too relish the unique taste of our grandmothers' cooking and would love to pass on their rare techniques and cooking styles to future generations. But in the chaos of microwaves, non-stick cookware and frozen veggies, traditional recipes from our grandmothers may well disappear. So, we at ParentCircle decided to compile a few recipes for the benefit of our readers.
Here are some flavourful recipes, spiced with joy and tempered with that special ingredient, love. We hope you and your children will truly enjoy making these dishes:
1. Sprouted millet dosa / idli with ginger chutney
|Contributed by: Nalina Ramalakshmi|
Courtesy her grandmother: Sethamma
This healthy and traditional dosa recipe that uses a combination of sprouted millets, packs a tasty punch when served with tangy ginger chutney.
|For the batter|
|1 cup sprouted pearl millet (kambu / bajra / sajjalu)|
|1 cup sprouted sorghum millet (jowar / cholam / jonna)|
|1 cup idli rice or parboiled rice|
|1 cup urad dal|
|1 tsp methi seeds|
|1 tsp salt|
|For the ginger chutney|
|2 tbsp coriander seeds|
|2 tbsp channa dal|
|1 piece ginger|
|3 cloves garlic (optional)|
|1 tsp methi seeds|
|1 tsp jeera|
|10-12 red chilies|
|1 cup curry leaves|
|1 tsp asafoetida|
|1/3 cup tamarind|
|2 tsp oil|
|1 tbsp salt|
- Soak all the ingredients, except salt, for four hours.
- Grind to a smooth batter.
- Transfer to a larger container.
- Add salt to the batter and mix well.
- Let the batter sit for eight hours to ferment.
- Use the batter to make idlis or dosas.
- Serve with ginger chutney or your favorite spicy chutney.
To make the ginger chutney
- Soak tamarind in 1/3 cup water for 10 minutes
- Heat oil in a pan. Add all remaining ingredients
- Fry for two minutes over medium heat. Leave to cool
- Grind to a powder using a mixer
- Add the tamarind along with the water and grind to a paste
- Slowly add the powdered jaggery and salt, and blend together to a smooth paste
- Serve with sprouted millet dosa
2. Gundruk soup
|Contributed by: Ashwin Dewan|
Courtesy his grandmother: Sanchamaya Dewan
This vegetarian dish, made with a variety of dried and fermented vegetables, is a staple of the Nepali community. The vegetables are kept in a copper container for a week to ferment and then put on the roof to dry. Once dry, they can be incorporated into a number of dishes.
|2 onions, chopped|
|1 tomato, chopped|
|4 cloves of garlic|
|2 tbsp oil|
|1 tbsp turmeric powder|
|1 tbsp red chili powder|
|Salt (to taste)|
- Take a vessel, add oil and put it on a medium flame.
- Once the oil is hot, lower the flame and add the onions and the tomatoes.
- Stir continuously till the onions turn transparent and the tomatoes start giving out their juice.
- Add the gundruk (fermented vegetables)and stir for a minute or two.
- Add salt, turmeric and red chili powder.
- Add 1 cup of water and leave to boil.
- Let the dish boil for 3-5 minutes.
- Serve hot.
Note: Gundruk is ideally had with rice and potatoes on cold winter nights.
|Contributed by: Namitha Rao, Divya Sreedharan|
Courtesy her grandmother: Susheela Rao
These are traditional Mangalorean sweet rice dumplings, steamed in turmeric leaves. Patholi is an old Mangalorean or coastal Karnataka dish.
|For the batter|
|1 cup rice|
|Salt (to taste)|
|1/2 cup beaten rice|
|1/2 cup grated coconut|
|10-12 turmeric leaves|
|For the coconut filling or choornu|
|1/2 cup powdered or grated jaggery|
|1/2 cup grated fresh coconut|
|A pinch of cardamom powder|
- Soak the rice for few hours and then grind all the ingredients for the batter together. Your batter is ready.
- In a kadai, pour some ghee and then add jaggery, coconut and cardamom powder to make the choornu.
- Wait till the jaggery melts and blends well with other ingredients.
To make the patholi
- Spread some batter thinly onto each turmeric leaf.
- Now, add the coconut filling or choornu to each leaf.
- Fold the leaves so it covers the coconut filling-rice mixture.
- Steam the dumplings for about 15 minutes.
- The turmeric leaves impart a beautiful aroma and flavor to the rice dumplings.
- The coconut filling makes them utterly delicious! Cool the dumplings and peel off the turmeric leaves.
- The patholis are ready. Enjoy!
4. Maati Dali Aru Posola
|Contributed by: Monali Bordoloi|
Courtesy her grandmother: Niroda Devi
This is a traditional Assamese dish that is highly nutritious and has the goodness of split black urad dal and banana stem.
|200g split black urad dal|
|1 banana stem, finely chopped|
|1 tsp turmeric powder|
|1inch ginger, grated|
|1 medium-size onion|
|5-6 garlic cloves, crushed|
|3-4 cardamom pods|
|2-3 bay leaves|
|2 tsp cumin powder|
|Salt, to taste|
|3 tbsp mustard oil/vegetable oil|
|1 or 2 dried red chilies|
Note: You can add 5-6 jackfruit seeds to the dish if available.
- Wash and boil the black split urad dal with the finely chopped banana stem in 3 cups of water with one tsp of salt.
- Pressure cook for three whistles.
- Now, put a non-stick pan on medium flame and add mustard oil.
- When the oil is hot, add bay leaves, dried red chilies, cardamom, cloves and fry for one minute.
- Add chopped onions, crushed garlic and grated ginger, cook for a few more minutes, till the onions are done.
- Add turmeric powder to this mix, so you get a lovely brownish-golden color.
- To this, add the pressure-cooked dal and mix well.
- Add cumin powder.
- If you want the dal to be of a thicker consistency, do not add more water. Check the salt and, if needed, add a pinch more.
- Let the dal cook for five more minutes and then it is done.
Note: If you have sun-dried and peeled jackfruit seeds at home, you can add them at step 1 and boil along with the split dal and banana stem. It will make this dish even more exquisite.
5. Man chatti kadaintha arai keerai
|Contributed by: Dr Priscilla J S Selvarak|
Courtesy her grandmother: Rathinam Rajamani
A traditional dish from Tamil Nadu made with fresh, green leafy vegetables and cooked in a clay pot.
|For the kadayal|
|1 bunch arai keerai, cleaned, washed and chopped|
|12 shallots, peeled and chopped|
|6 cloves of garlic, peeled and chopped|
|1 green chili, chopped|
|2 tsp tamarind pulp|
|2 tsp oil|
|1 cup water|
|Salt, to taste|
For the tempering
- 2 tsp oil
- 3 shallots, peeled and chopped
- 1/2 tsp mustard
- 1/2 tsp urad dal
- A few sprigs of curry leaves
- 1/2 tsp cumin (jeera), crushed between the palms
- 1/2tsp pepper
- 2 dried red chillis
- 1/2tsp cumin (jeera) powder
- Asafoetida powder, a pinch
- Salt, to taste
- Place a man chatti (clay pot) on the stove, add oil and heat it.
- Next, add the chopped shallots and saute until they turn translucent.
- Add garlic and green chilies and continue to saute.
- Once the shallots turn golden brown, add the arai keerai and mix it in.
- Add water to the mixture, sprinkle the salt and mix well.
- Cover the man chatti with a lid and cook the keerai for 5 minutes.
- Then add the tamarind pulp to the keerai and cook for a minute.
- Once cooked, remove the man chatti from the flame and allow the keerai to cool.
- Then mash it well with a mathu (wooden hand blender).
- Place a shallow clay vessel on the stove, add oil and heat it.
- Add mustard, urad dal, cumin, pepper, dried red chilies, asafoetida powder and curry leaves and temper.
- Once mustard splutters add the shallots and saute well.
- Finally, add cumin powder and salt, and remove the vessel from the stove.
- Add the tempered spices and shallot mixture to the mashed arai keerai and mix well.
- Voila! Your man chatti kadaintha arai keerai is ready. Serve with a dollop of ghee. It's delicious mixed with steaming hot rice.
Note: Though other varieties of leafy greens such as siru keerai, mulai keerai or pasalai keerai (spinach) can be used for this recipe, arai keerai works best. If you don't have a man chatti, you can use your regular kadai or pan. Likewise, if you don't have a mathu, you can use a mixer. However, my grandma would swear by the man chatti and the mathu. And, yes, the dish tastes far better using her options!
6. Murungai keerai podi
|Contributed by: Banumathy|
Courtesy her grandmother: Gajalakshmi
This nutritious recipe from Tamil Nadu increases appetite and removes toxins from the body.
|2 cups of murungai keerai (drumstick leaves)|
|12-15 red chilies|
|2 tbsp chana dal|
|2 tbsp urad dal|
|1 tbsp cumin seeds|
|Pinch of asafoetida|
|1 tbsp salt|
- Wash and remove drumstick leaves from the stems. Dry overnight by spreading on a newspaper or a towel.
- Dry roast all the other ingredients one by one. Chana dal and urad dal should turn golden. Cumin seeds should give out a nice aroma.
- Dry roast the drumstick leaves slightly, without burning them.
- Grind all the roasted ingredients along with the roasted murungai keerai.
- Murunga keerai podi is ready.
- Serve with ghee or gingelly oil for idli, dosa or rice.
7. Akki roti
|Contributed by: Viren Rajesh|
Courtesy his grandmother: Maitreyi Surendra
|2 cups rice flour|
|2-3 cups water|
|Iron roti tawa|
|Chappati press (optional)|
- Boil the water with a pinch of salt.
- When the water starts to boil, add rice flour slowly and mix for half a minute.
- On medium heat, let the flour cook for 2-3 minutes and turn off the flame.
- Mix the flour well and keep it in a closed vessel for about 15 minutes.
- Transfer the flour onto a plate and knead well to make a fine dough.
- Take a small portion of the dough, a size of a small lime, and flatten it on a plastic sheet or banana leaf.
- Pat the dough to form a flat roti, or use a chappati press to make the work easier.
- Heat the iron tawa well and cook the rice roti on it.
- Slightly roast the roti until the sides are golden brown, flip over and cook the other side.
Note: Akki roti is best served with coconut chutney or any gravy.
8. Kumro or pumpkin seeds kofta curry
|Contributed by: Ajoy Chakravarty, Gargi Chakravarty|
Courtesy her grandmother: Parul Rani Devi
This is a special, traditional recipe from Bengal, which is full of rustic flavors, rich in taste, and awesome for health.
|2 cups pumpkin seeds|
|2-3 potatoes, boiled and peeled|
|Ginger and chili paste|
|1/4 tsp turmeric powder|
|1/2 tsp cumin seeds|
|1 tsp coriander powder|
|1 tsp cumin powder|
|1/2 cup fresh tomato puree|
|Salt, to taste|
|1/2 tsp garam masala powder|
|A dollop of ghee|
|1/2-inch piece of ginger|
|2 green chilies|
|A handful of cashew nuts|
|2 tbsp poppy seeds|
|Oil for cooking|
- Source at least two cups of pumpkin seeds and sundry the same for a few days. This makes the process of removing the cover of the seeds easy. You can simply use your fingers to scrape out the skin. Once the skin is removed, store the seeds in a container.
- Prepare fresh ginger and green chili paste. Cut the potatoes into small chunks.
- Fry the potato pieces and sprinkle salt while frying and keep it aside.
- Use a blender to grind the pumpkin seeds into a thick, smooth paste (using little water as required); add salt to taste.
- Add cashew nut and poppy seeds in a blender jar and blend into a thick smooth paste (using little water as required).
- Heat cooking oil in a pan or kadai.
- Make small dumplings or balls with the pumpkin seeds paste and fry them. Your koftas or pakoras are now ready. Keep them aside.
- In a non-stick pan, heat a little oil, about 1-2 teaspoons. Once the oil is hot, add cumin seeds and saute for a minute.
- Add fresh tomato puree and mix well.
- Add the cashew nuts and poppy seeds paste and mix well.
- Add turmeric, coriander and cumin powder, and salt to taste. Mix well.
- Add a cup of water, fried potato chunks, cook on low flame, and let the mixture come to a boil, cover and simmer for four minutes.
- Add a little water if you feel the need; you may add a pinch of sugar to balance the taste.
- Now, that the gravy is thick and the potatoes nicely cooked, gently add the fried koftas. Mix slowly to ensure the koftas don't fall apart. Now, switch off the flame.
- Add little ghee and garam masala powder to the gravy and turn off the heat.
- Garnish with finely chopped coriander leaves and serve hot!
9. Arep Pundi
|Contributed by: Saakshath Vijay|
Courtesy his grandmother: Shailaja Charan
This is a spicy, traditional Mangalorean dish, which is rarely prepared these days. Made with rice and a variety of spices, it is a meal in itself.
|For the pundi (rice dumplings)|
|Salt, to taste|
|2 tbsp oil|
For the arep (thick gravy)
- 12 red chilies
- 2 tbsp coriander seeds
- 1 tsp cumin seeds (jeera)
- 1/2 tsp methi seeds
- 1 tsp turmeric powder
- 4 cloves of garlic
- 1 small onion
- A lemon-sized ball tamarind
- Salt to taste
- Half a coconut, grated
For the pundi:
- Soak the rice for eight hours. Then grind with a little water to make a stiff batter.
- Put a kadai on a medium flame and pour some oil.
- Add the batter and cook for a few minutes till it is nice and thick.
- Make oval-shaped balls from this mixture and steam for about 10 minutes.
- Once cooked, cut them into bite-sized pieces.
For the arep:
- Separately roast the chilies, coriander seeds, cumin and methi seeds.
- In a grinder, blend the roasted spices with garlic, onion, tamarind, turmeric and coconut to a smooth paste.
- In a pan, boil the gravy and add salt to taste.
- Add the dumplings to the gravy and simmer for about five minutes.
- The tasty arep pundi is ready to serve.