RAG Demo

Tag: Under 30 minutes

  • Sweet Punjabi Lassi

    Lassi is the drink of the Punjab countryside, once churned in tall clay matkas with a wooden madhani and drunk by the brass glass after a morning in the fields. Amritsar's lassi shops serve it in steel tumblers so thick a spoon nearly stands up, crowned with a layer of fresh malai and sometimes a dab of white butter.

    Sweet lassi is creamy, cold and gently tangy, with sugar balancing the sourness of the curd. Full-fat curd is non-negotiable; it gives the drink its body. A pinch of cardamom or a few drops of rose water is common, but the purest versions keep it to curd, sugar, ice and malai, churned until frothy.

    It is drunk with heavy breakfasts like chole bhature or aloo paratha, or on its own on a hot afternoon as a cooling drink. In summer, a glass of lassi after lunch is followed, inevitably, by an afternoon nap. At Amritsar stalls it is churned to order in big steel pots and handed over with the malai piled high.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseBeverage
    Prep time10 minutes
    Cook time0 minutes
    Total time10 minutes
    Serves2
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscurd / sugar / malai

    Ingredients

    • 2 cups thick full-fat curd, chilled
    • 4 tbsp sugar (or to taste)
    • 1/2 cup chilled milk or cold water
    • 1/4 tsp green cardamom powder (optional)
    • A few drops of rose water (optional)
    • 6 to 8 ice cubes
    • 4 tbsp fresh malai (cream skimmed from boiled milk)
    • A few chopped pistachios to garnish

    Method

    1. Make sure the curd is well chilled and not too sour; a day-old homemade curd is ideal.
    2. Put the curd and sugar in a deep jug or bowl. Churn with a wooden mathani, or a hand whisk, for 2 to 3 minutes until the sugar dissolves and the curd turns smooth and frothy.
    3. Add the milk or water, cardamom and rose water, and churn another minute. The lassi should be thick but pourable.
    4. Add the ice cubes and churn briefly once more so the lassi gets very cold and develops a foamy top.
    5. Taste and adjust sugar.
    6. Pour into tall glasses. Spoon 2 tbsp of malai on top of each and sprinkle with pistachios. Serve immediately.

    Tips

    • A blender works but over-blending makes the lassi thin; pulse in short bursts.
    • For a quick malai substitute, lightly whip a little fresh cream.
    • Hanging the curd for 30 minutes first gives an extra-thick, Amritsari-style lassi.

    Serve with

    Aloo paratha, chole bhature or a hot summer afternoon.

  • Parsi Akuri

    Akuri is the Parsi version of scrambled eggs, a breakfast staple in Parsi homes and the Irani cafes of Mumbai and Pune. Eggs are cooked slowly with onion, tomato, green chilli, ginger, turmeric and coriander until just set but still creamy and slightly runny. The texture should be soft and loose, never dry.

    The flavour is savoury, spiced and fresh, with the sweetness of slowly cooked onions and heat from green chilli. Parsis are famously fond of eggs, and akuri is one of many egg dishes in their cuisine. A richer version, Bharuchi akuri, adds cashews, raisins and cream. The base version is everyday food.

    Akuri is served on toast or with soft pav, along with a cup of sweet chai. It also makes a quick weeknight dinner. Kyani and Britannia in Mumbai are among the old Irani cafes that serve it. The trick is to take the pan off the heat while the eggs still look wet, so they finish cooking gently on the plate.

    At a glance

    RegionMaharashtra
    CuisineParsi
    DietEggetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time10 minutes
    Total time20 minutes
    Serves2
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientseggs / onion / tomato / green chilli

    Ingredients

    • 4 eggs
    • 2 tbsp milk
    • 1 1/2 tbsp butter
    • 1 small onion, finely chopped
    • 1 tsp grated ginger
    • 1-2 green chillies, finely chopped
    • 1 small tomato, finely chopped
    • 1/4 tsp turmeric
    • 1/4 tsp red chilli powder
    • 1/2 tsp salt
    • 2 tbsp chopped coriander

    Method

    1. Whisk the eggs with milk and salt until frothy.
    2. Melt butter in a non-stick pan on medium-low heat. Add onion and cook for 4-5 minutes until soft and pale golden.
    3. Add ginger and green chillies and cook for 1 minute.
    4. Add tomato, turmeric and chilli powder and cook for 2 minutes until the tomato softens.
    5. Lower the heat to the minimum and pour in the eggs. Stir slowly and continuously with a spatula, pushing from the edges to the centre.
    6. Cook for 2-3 minutes until the eggs are softly set but still creamy and slightly runny. Turn off the heat; they will continue cooking.
    7. Stir in coriander and serve immediately.

    Tips

    • Low heat is key; high heat makes the eggs dry and rubbery.
    • Take the pan off the heat while the eggs still look slightly wet.
    • Add a few drops of cream for extra richness.

    Serve with

    Buttered toast or soft pav and Irani chai.

  • Sol Kadhi

    Sol kadhi is the signature drink of the Konkan coast, served at the end of a Malvani or Goan meal to cool the palate after spicy fish curries. It combines thin coconut milk with an extract of kokum, the dried rind of a coastal fruit, which turns the mixture a pretty pale pink. It is never cooked, so it keeps the fresh flavour of coconut.

    The taste is gently tart, creamy and savoury, with a sharp note from raw garlic and green chilli and freshness from coriander. Kokum is believed to aid digestion and cool the body, which is why coastal families drink it in summer and after heavy meals. The colour comes entirely from kokum.

    In Malvan and Ratnagiri restaurants it is served in glasses alongside the thali or poured over steamed rice. It keeps for a day in the refrigerator, though the coconut milk may separate; stir before serving. Some versions temper it with cumin and curry leaves, though the raw version is most common in Malvan.

    At a glance

    RegionMaharashtra
    CuisineMalvani
    DietVegan
    CourseBeverage
    Prep time20 minutes
    Cook time0 minutes
    Total time20 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscoconut / kokum / garlic / green chilli

    Ingredients

    • 10-12 dried kokum petals
    • 1 cup warm water for soaking kokum
    • 2 cups freshly grated coconut
    • 2 cups warm water for coconut milk
    • 2 garlic cloves
    • 1 green chilli
    • 3/4 tsp salt
    • 1/2 tsp sugar (optional)
    • 1 tbsp finely chopped coriander

    Method

    1. Soak the kokum petals in 1 cup warm water for 30 minutes. Squeeze them well in the water to release colour and sourness, then strain and discard the petals.
    2. Grind the coconut with garlic, green chilli and 1 cup warm water to a fine paste.
    3. Strain through a muslin cloth or fine sieve, squeezing hard to extract the first coconut milk.
    4. Return the coconut residue to the blender with the remaining 1 cup warm water, blend again and squeeze out a second, thinner extract. Combine both.
    5. Stir the kokum extract into the coconut milk gradually; it will turn pale pink. Add salt and sugar and taste for a balance of sour and creamy.
    6. Garnish with coriander and chill for 30 minutes. Stir before pouring into glasses.

    Tips

    • Do not heat sol kadhi; boiling makes the coconut milk split and lose its fresh taste.
    • Kokum agal (concentrate) works in a pinch: use about 2 tbsp and adjust to taste.
    • Canned coconut milk diluted with water can substitute, but fresh coconut gives far better flavour.

    Serve with

    Steamed rice and a Malvani fish thali, or as a digestive after the meal.

  • Kanda Poha

    Kanda poha is the everyday breakfast of Maharashtra and the dish served to guests in the traditional bride-viewing visit, so much so that the visit itself is jokingly called kanda-pohe. It takes fifteen minutes, uses pantry staples and appears on breakfast plates from Nagpur to Kolhapur. In Vidarbha it is also eaten as an evening snack from roadside stalls.

    The flattened rice is rinsed, not soaked, so it softens while keeping a light, fluffy bite. Onions are cooked only until translucent so they keep a little sweetness and crunch, and turmeric gives the familiar yellow colour. Peanuts add crunch, while lemon, sugar and fresh coconut balance the dish. Each grain stays separate and soft.

    Poha is eaten hot, topped with sev, chopped coriander and a lemon wedge, with a cup of tea. Some families add potato cubes, called batata poha, or green peas in winter. In Indore, a neighbouring city across the border, poha is steamed and topped with jeeravan masala and sev, and in Nagpur it comes with spicy tarri.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseBreakfast
    Prep time10 minutes
    Cook time10 minutes
    Total time20 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsthick poha / onion / peanuts / curry leaves

    Ingredients

    • 2 cups (150 g) thick poha
    • 2 tbsp oil
    • 2 tbsp raw peanuts
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, chopped
    • 2 medium onions, chopped
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 3/4 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp chopped coriander
    • 2 tbsp grated fresh coconut
    • Nylon sev to garnish (optional)

    Method

    1. Put the poha in a colander and rinse under running water for 15-20 seconds, tossing with your fingers, until just softened. Drain well and leave for 5 minutes.
    2. Sprinkle sugar and salt over the damp poha and toss gently with your fingers to loosen any clumps.
    3. Heat oil in a kadhai on medium. Fry the peanuts for 2 minutes until golden and remove them.
    4. In the same oil, crackle mustard seeds, then add cumin, asafoetida, curry leaves and green chillies for 20 seconds.
    5. Add onions and cook for 3-4 minutes on medium until soft and translucent but not brown. Stir in turmeric.
    6. Add the poha and fried peanuts and toss gently until evenly yellow. Cover and cook on low for 2 minutes so it steams.
    7. Turn off the heat, add lemon juice and coriander and toss. Serve topped with coconut and sev.

    Tips

    • Do not soak poha in a bowl of water; rinsing is enough. Soaked poha turns mushy.
    • Use thick (jada) poha; thin poha is meant for chivda.
    • Add turmeric after the onions soften, not with the hot oil, so it does not burn.

    Serve with

    Hot tea, with sev and a lemon wedge on top.

  • Sabudana Khichdi

    Sabudana khichdi is the most popular fasting food in Maharashtra, eaten on Ekadashi, Mahashivratri, Navratri and on weekly fast days. Tapioca pearls were introduced to India in the nineteenth century and became permitted upvas food because they are not a grain. Every Maharashtrian kitchen has an opinion about how to get the pearls soft but separate.

    Properly made, the khichdi is a pile of glossy, chewy, translucent pearls coated in coarsely ground roasted peanuts, with soft cubes of potato, green chilli heat, cumin and a squeeze of lemon. It should never be gluey. The trick lies in soaking: just enough water to barely cover the pearls, then a long rest so they absorb it.

    Apart from fasts, it is a much-loved breakfast in Pune and Mumbai, sold at small eateries with a bowl of curd on the side. Eat it hot, as it hardens as it cools. A small piece of cucumber or a few grapes on the side is a traditional fasting-day pairing. Ground peanuts are essential, both for flavour and for keeping the pearls apart.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientssabudana / peanuts / potato / green chilli

    Ingredients

    • 1 cup (160 g) medium sabudana
    • Water to soak
    • 1/2 cup raw peanuts
    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • 2-3 green chillies, chopped
    • 8 curry leaves (optional, some families skip during fasts)
    • 1 medium potato, boiled and cubed
    • 1 tsp sugar
    • 3/4 tsp sendha namak (rock salt)
    • 1 tbsp lemon juice
    • 2 tbsp chopped coriander
    • 1 tbsp grated fresh coconut (optional)

    Method

    1. Rinse the sabudana 2-3 times, rubbing gently, until the water runs clearer. Drain and add water just to the level of the pearls, not above. Cover and soak for 6 hours or overnight.
    2. Check: a pearl pressed between your fingers should squash completely with no hard white centre. Fluff with a fork; the pearls should be separate and dry, not sitting in water.
    3. Dry roast the peanuts in a pan on medium for 5-6 minutes until the skins blister. Cool, rub off the skins and pulse to a coarse powder.
    4. Mix the soaked sabudana with the peanut powder, sugar and salt. The peanut coats each pearl and is what prevents stickiness.
    5. Heat ghee in a wide non-stick pan on medium. Add cumin, and when it splutters add green chillies and curry leaves for 20 seconds. Add the potato cubes and saute for 2 minutes.
    6. Add the sabudana mixture and toss gently. Cook on low-medium for 5-7 minutes, stirring lightly every minute, until most pearls turn translucent.
    7. Turn off the heat, squeeze in lemon juice and fold in coriander and coconut. Serve immediately.

    Tips

    • Too much soaking water is the main cause of sticky khichdi. If the pearls feel wet, spread them on a plate for 15 minutes before cooking.
    • Cook on low heat and stop as soon as the pearls are translucent; overcooking turns them gluey.
    • Varieties differ: some sabudana needs only 3-4 hours of soaking, so do the squash test.

    Serve with

    A bowl of chilled curd or a glass of sweet lassi.

  • Shrikhand

    Shrikhand is the strained-yogurt dessert of Maharashtra and Gujarat, made by hanging curd until it becomes chakka, a dense, cream-cheese-like mass, then beating it with sugar and flavourings. It is the centrepiece of Gudi Padwa lunches in Maharashtra and appears at weddings and festivals across both states. Amrakhand, with mango pulp, is the summer variation.

    The texture is smooth, thick and spoonable, cool on the tongue and gently tangy beneath the sweetness. Saffron gives a pale gold colour, cardamom and a little nutmeg add warmth, and chopped pistachios or charoli bring crunch. Good shrikhand is never grainy; passing it through a sieve after sweetening is what gives that silky finish.

    Shrikhand-puri is the classic pairing, with the hot, puffed puris used to scoop up the cold dessert. It is also served as a side in the festive thali next to batata bhaji and masale bhaat. Made at home it keeps well chilled for four days. Elaichi, kesar and mango versions are also sold in tubs across Maharashtra.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseDessert
    Prep time20 minutes
    Cook time0 minutes
    Total time20 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscurd / sugar / saffron / cardamom

    Ingredients

    • 1 kg fresh full-fat curd (yields about 450 g chakka)
    • 3/4 to 1 cup powdered sugar, to taste
    • A generous pinch of saffron soaked in 2 tbsp warm milk
    • 1/2 tsp cardamom powder
    • A small pinch of grated nutmeg
    • 1 tbsp chopped pistachios
    • 1 tbsp charoli (chironji) or sliced almonds

    Method

    1. Line a large sieve with a clean muslin cloth and set it over a bowl. Pour in the curd, gather the corners and tie into a bundle.
    2. Hang the bundle from a tap or place the sieve with a weight on top in the refrigerator for 8-10 hours, or overnight, until the curd is thick and no longer drips. It should hold its shape like soft paneer.
    3. Scrape the chakka into a bowl. Add the powdered sugar and mix with a spatula until the sugar dissolves completely; the mixture will loosen at first.
    4. Push the mixture through a fine sieve or a puran yantra with the back of a spoon. This step removes any lumps and makes it silky.
    5. Stir in the saffron milk, cardamom and nutmeg. Taste and add a little more sugar if needed.
    6. Fold in half the nuts, transfer to a serving bowl and top with the remaining nuts. Chill for at least 2 hours before serving.

    Tips

    • Hang the curd in the fridge, not on the counter, or it will turn too sour in warm weather.
    • Use powdered sugar rather than granulated so it dissolves without leaving grains.
    • Keep the drained whey; it is excellent for kneading chapati dough or in kadhi.

    Serve with

    Hot puris and batata bhaji, as part of a Gudi Padwa thali.

  • Sev Tameta nu Shaak

    Sev tameta nu shaak is a dhaba and home favourite from Kathiawad and Saurashtra, a region where fresh green vegetables were once scarce in the dry months. Tomatoes and the crunchy besan sev that every Gujarati kitchen keeps in a tin were combined into a curry that could be cooked in fifteen minutes. Highway dhabas around Rajkot serve it in large bowls with bajra rotla.

    The base is a thick, tangy tomato gravy with garlic, red chilli and a touch of jaggery that rounds off the acidity. The sev goes in at the very last moment, so part of it stays crunchy while the rest softens and thickens the gravy. Thick ratlami or gathiya sev holds up better than fine nylon sev.

    It is eaten with rotli, thepla or bajra rotla, often with raw onion, buttermilk and a green chilli on the side. Because it relies on pantry items, it is a frequent weeknight dish when the vegetable basket is low. Restaurants in Gujarat often finish it with a spoon of butter and a sprinkle of extra sev on top for crunch.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegan
    CourseMain course
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstomato / besan sev / garlic / jaggery

    Ingredients

    • 4 large ripe tomatoes (about 400 g), chopped
    • 1 cup thick sev (ratlami or gathiya sev)
    • 2 tbsp groundnut oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 6 garlic cloves, crushed
    • 1 tsp grated ginger
    • 1 green chilli, chopped
    • 1/4 tsp turmeric
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp coriander-cumin powder
    • 1 tbsp grated jaggery
    • 3/4 tsp salt
    • 1/2 cup water
    • 2 tbsp chopped coriander

    Method

    1. Heat the oil in a kadhai on medium. Add mustard seeds and let them crackle, then cumin and asafoetida.
    2. Add garlic, ginger and green chilli and saute for 1 minute until the garlic smells cooked and turns pale gold.
    3. Add the tomatoes with turmeric and salt. Cover and cook on medium for 5-6 minutes until they collapse completely.
    4. Mash the tomatoes with the back of the spoon. Add chilli powder, coriander-cumin powder and jaggery and cook uncovered for 2-3 minutes until oil starts to separate at the edges.
    5. Pour in the water, bring to a boil and simmer for 2 minutes. The gravy should be fairly loose, since the sev will absorb a lot.
    6. Turn off the heat. Just before serving, stir in the sev and coriander and serve within a minute or two.

    Tips

    • Add the sev at the table if you are not eating immediately; it turns mushy within ten minutes.
    • Use fully ripe, deep red tomatoes. With pale tomatoes add a spoon more jaggery and a little tomato puree.
    • Groundnut oil gives the authentic Kathiawadi flavour.

    Serve with

    Bajra rotla or rotli, chaas, sliced onion and green chillies.

  • Gujarati Kadhi

    Gujarati kadhi is the light, pale yellow counterpart of the thicker, pakora-laden Punjabi version. It is made from sour curd whisked with a small amount of besan, sweetened with jaggery or sugar and tempered in ghee with whole spices. Most Gujarati thalis include it beside dal-bhaat or khichdi, and many people drink it straight from the katori.

    The taste is sweet first, then gently sour, with warmth from ginger and green chilli and a fragrance from cloves, cinnamon, methi seeds and curry leaves. It should be smooth and pourable, about the thickness of single cream. Because the besan quantity is low, it must be stirred continuously until it boils or the curd will split.

    Kadhi-khichdi is the comfort dinner of Gujarat, eaten when someone is unwell or when the cook wants a simple meal. It is also served with rotli and shaak on weekdays and alongside undhiyu in winter. Some families add a few pieces of bhindi or pakodi to make it more substantial, but the plain version is the everyday standard and the one most Gujaratis grew up drinking.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseMain course
    Prep time5 minutes
    Cook time20 minutes
    Total time25 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscurd / besan / jaggery / curry leaves

    Ingredients

    For the kadhi

    • 1 cup sour curd
    • 3 tbsp besan
    • 3 cups water
    • 1 tsp grated ginger
    • 1-2 green chillies, slit
    • 2 tbsp grated jaggery or sugar
    • 1 tsp salt

    For the tempering

    • 1 tbsp ghee
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp methi seeds
    • 3 cloves
    • 1 inch cinnamon
    • 1 dried red chilli
    • A pinch of asafoetida
    • 10 curry leaves
    • 1 tbsp chopped coriander

    Method

    1. Whisk the curd and besan together in a deep pan until there are no lumps at all. Gradually whisk in the water to a smooth, thin mixture.
    2. Add ginger, green chillies, jaggery and salt and place on medium heat.
    3. Stir continuously as it heats, scraping the bottom. This is the critical stage; after 6-8 minutes it will come to a boil. Do not stop stirring before it boils or the curd will curdle.
    4. Once it boils, reduce the heat to low and simmer for 8-10 minutes, stirring now and then, until slightly thickened and the raw besan smell is gone.
    5. In a small pan, heat ghee on medium. Add mustard seeds and let them pop, then cumin, methi seeds, cloves, cinnamon and red chilli for 20 seconds. Add asafoetida and curry leaves.
    6. Pour the tempering into the kadhi, stir, and simmer for 2 more minutes. Taste and adjust sugar and salt; it should be clearly sweet-sour. Garnish with coriander.

    Tips

    • Curd that is 2-3 days old gives the right sourness. With fresh curd, add a squeeze of lemon at the end, off the heat.
    • Kadhi thickens as it cools; thin it with a little hot water before reheating.
    • Use hing that is certified gluten-free if you need the dish strictly gluten-free, as many brands contain wheat flour.

    Serve with

    Plain khichdi or steamed rice, with papad and pickle.

  • Khandvi

    Khandvi, also called patuli or suralichi vadi in Maharashtra, is the most delicate of Gujarati farsan. Gram flour and sour buttermilk are cooked together into a glossy paste, spread paper-thin on a counter or the back of a thali, cut into strips and rolled. Done well, the rolls are soft enough to collapse on the tongue.

    The flavour is mild and tangy from the buttermilk, with a little ginger and green chilli, and the tempering of mustard seeds, sesame and curry leaves adds crunch and aroma. Coconut and coriander on top bring freshness. It is never heavy, which is why it appears at weddings and festive meals alongside richer sweets.

    Khandvi has a reputation for being tricky, and the difficulty lies in judging when the batter is cooked. Undercooked, it will not set; overcooked, it turns lumpy and refuses to spread. The plate test in step five takes the guesswork away. Once you have the knack, a whole batch takes under half an hour from bowl to plate.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseSnack
    Prep time10 minutes
    Cook time20 minutes
    Total time30 minutes
    Serves4
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientsbesan / buttermilk / sesame seeds / coconut

    Ingredients

    For the batter

    • 1/2 cup (50 g) besan
    • 1/2 cup sour curd whisked with 1 cup water (1 1/2 cups buttermilk)
    • 1 tsp ginger-green chilli paste
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • A pinch of asafoetida

    For the tempering

    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp white sesame seeds
    • 8 curry leaves
    • 1 green chilli, finely chopped
    • 2 tbsp grated fresh coconut
    • 2 tbsp chopped coriander

    Method

    1. Lightly grease the back of two large steel thalis or a clean kitchen counter, and keep a spatula ready.
    2. Whisk the besan, buttermilk, ginger-chilli paste, turmeric, salt and asafoetida in a heavy non-stick pan until completely smooth with no lumps.
    3. Place the pan on medium-low heat and stir continuously with a whisk. After 4-5 minutes it will start thickening; switch to a spatula and keep stirring, scraping the sides.
    4. Continue for another 6-8 minutes. The mixture will turn thick, glossy and leave the sides of the pan as one mass.
    5. Test: spread a spoonful thinly on a greased plate and wait 30 seconds. If it peels and rolls cleanly, it is ready. If it sticks, cook 1-2 minutes more and test again.
    6. Working fast while hot, pour a portion onto the greased surface and spread it thin and even with the spatula in long strokes. Repeat with the rest.
    7. Let it set for 5 minutes. Cut into strips 2 inches wide and roll each strip tightly from one end. Arrange on a plate seam side down.
    8. Heat oil, crackle mustard seeds, add sesame, curry leaves and chilli for 20 seconds. Pour over the rolls and garnish with coconut and coriander.

    Tips

    • Use a 1:3 ratio of besan to buttermilk by volume; this is the proportion that sets reliably.
    • Spreading must be done the moment it comes off the heat. As it cools it thickens and tears.
    • Pressure-cooker method: cook the batter in a bowl for 3 whistles, then whisk smooth and spread.

    Serve with

    Eaten as is, or with a thin green chutney as part of a farsan plate.

  • Rava Upma

    Upma began as a South Indian breakfast, the name coming from the Tamil and Kannada words for salt and flour, and today it is cooked in kitchens, canteens and hostels across India. Its appeal is speed: roasted semolina, a tempering and boiling water produce a filling, warm breakfast in under 20 minutes.

    Well-made upma is soft and fluffy, not lumpy or gluey. The rava is roasted until it smells nutty, and the tempering of mustard seeds, urad dal, chana dal, curry leaves, ginger and green chilli gives crunch and aroma. Vegetables, cashews and a spoon of ghee make it more substantial, and a squeeze of lemon brightens it.

    At a glance

    RegionPan-Indian
    CuisineSouth Indian
    DietVegetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeNo
    Key ingredientssemolina / onion / curry leaves / ginger

    Ingredients

    • 1 cup bombay rava (medium semolina)
    • 2 tbsp oil
    • 1 tbsp ghee
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 tsp chana dal
    • 8 cashews, halved
    • 10 curry leaves
    • 1 tsp grated ginger
    • 2 green chillies, chopped
    • 1 onion, finely chopped
    • 1 small carrot, diced
    • 1/4 cup green peas
    • 2 3/4 cups water
    • 1 tsp salt
    • 1/2 tsp sugar
    • 2 tbsp chopped coriander
    • 1 tbsp lemon juice

    Method

    1. Dry-roast the rava in a kadhai on medium-low heat for 5-6 minutes, stirring constantly, until it smells nutty and looks slightly pale golden. Transfer to a plate.
    2. Heat oil and ghee in the same kadhai. Add mustard seeds and let them splutter, then urad dal, chana dal and cashews. Fry for 1 minute until golden.
    3. Add curry leaves, ginger and green chillies and fry for 20 seconds. Add the onion and cook for 3 minutes until translucent.
    4. Add carrot and peas and cook for 2 minutes.
    5. Pour in the water, add salt and sugar, and bring to a rolling boil on high heat.
    6. Lower the heat and add the roasted rava in a thin stream with one hand while stirring continuously with the other, so no lumps form.
    7. Cover and cook on the lowest heat for 2-3 minutes until the rava absorbs all the water and turns soft.
    8. Add coriander, lemon juice and a teaspoon of ghee, fluff with a fork and serve hot.

    Tips

    • The water-to-rava ratio decides the texture: 2 3/4 cups gives soft, spoonable upma; use 2 cups for a firmer, grainy version.
    • Properly roasted rava is the difference between fluffy and sticky upma.
    • Upma firms up as it cools; sprinkle hot water and reheat covered.

    Serve with

    Coconut chutney, a little sugar, or with filter coffee.