Maha Meme: Recipe taste-testing for You Can Cook book project

We are quite touched by the generosity of so many recipe contributors at You Can Cook book project for feedahungrychild.org. We have now gathered a total of 400+ recipes out of which 365 recipes will be chosen to be included in the cookbook. The recipes are still flowing in and we have kept the submission deadline open for a few more weeks. The content development of the cookbook is in the process of proofreading, editing, and formats before being published into a user-friendly attractive design and layout. Pending tasks at You Can Cook book project are taste testing of 365 unique heirloom recipes contributed by 250+ contributors spread worldwide and then book publication for FAHC.

We need your help at this juncture. Incidentally, here I am making an open tagging and invitation to all of you to participatie in this whole new Maha Meme. The specific focus is to accomplish the task of taste testing You Can Cook book project recipes.

All you have to do is to cook some of the You Can Cook recipe contributions listed HERE, shoot pictures, and then talk about it in your blog or web site. If you find it interesting, you may please tag your friends and family and ask them to join and propagate the Meme.

A sample questionnaire,
1. Which recipe(s) did you make?
2. Were the instructions clear?
3. Did you have to make any changes or adjustments to either the instructions or the ingredients (Eg.: more or less water? Seasoning, Spicing, cooking times, Were the amounts of ingredients correct? etc.) Please list all changes you would suggest.
4. Did the recipe perform as described? What suggestions do you have to improve it?
(Eg.: were the flavors balanced?, Did you or would you change anything to improve it? etc.) Please list the same.
5. How did your tasters respond to it? Please list comments.
6. How would you rate the ease or difficulty of this recipe and would you be inclined to make it again? IF no – why?
8. How would you like to be listed in the You Can Cook book acknowledgments?
Over to you friends. We welcome and look forward to your participation in this project. As always, your help would be greatly appreciated. Thanks.

For further information or any queries, please contact vkn at info.vkn@gmail.com

VCC 386 - Ras

Here is yet another unique heirloom recipe kindly contributed by Rushina Munshaw Ghildiyal to the group cookbook project 'You Can Cook' for Feed a Hungry Child campaign.

In Rushina's own words, "Ras is a very appetizing and highly nutritious dish from Kumaon. Made from a mixture of dals, usually in an iron Kadhai, it is typically eaten in winters along with steamed rice and bhang ki chutney but can be served as a soup."

SERVES 6 COOKING TIME: 1-1.5 HOURS

Ingredients
½ cup gahat (horse gram)
¼ cup rajma
¼ cup lobia
¼ cup kala chana
¼ cup kabuli chana
¼ cup whole urad
½ cup bhatt (black soyabean)
1 tsp coriander powder
1 tsp cumin powder
½ tsp red chili powder
½ tsp garam masala
2 tbsp ghee
1 tbsp cumin
½ tsp jambu – garhwali herb akin tochives (optional)
3-4 whole red chilies
salt to taste

Method: Soak all the dals overnight. Boil them in plenty of water till soft. The proportion of water should be 5-7 times the quantity of dals. You can use a pressure cooker for this but ensure the water is plentiful. When done, either mash or strain out the solids (reserve for Badil) or mash the dals well and blend and return to stock. Save the stock. Put the stock on heat and keep boiling till it starts to thicken. Once the stock reaches a rolling boil add turmeric, coriander powder, cumin powder, red chilli powder garam Masala and salt to taste. When the Ras has a gravy-like consistency, take off the heat. Heat ghee in a small kadai. Put in the whole red chilies, a pinch of asafetida, cumin, and jambu (if available). Allow to crackle and pour over ras.
Serve with lots of ghee and steamed rice.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 385 - Kafuli

Here is one more traditional recipe kindly contributed by Rushina Munshaw Ghildiyal to the group cookbook project 'You Can Cook' for Feed a Hungry Child campaign.

In Rushina's own words, "Kafuli is a thick green curry (for want of a better word) made from green leafy vegetables, served as an accompaniment to steamed rice or rotis. In Pahari cooking it is made with pahadi palak or mustard greens. However a lot of Paharis have moved away from their home ground to areas where Pahadi palak and Rai are not so easily available. They have adapted the recipe to normal spinach."

Serves 4 Cooking time: 45 Mins

Ingredients:
250 gms spinach /mustard greens chopped coarsely
100 gms fenugreek leaves chopped coarsely (optional)
4-5 green chilies
2 tbsp oil (preferably mustard oil)
4-5 cloves garlic
3-cm piece of ginger
1 tsp cumin seeds
a pinch of asafetida
½ tsp coriander powder
¼ tsp turmeric powder
1 tbsp rice or chickea flour mixed with water into a paste
2 tbsp yogurt (optional)
1-2 cups water
salt to taste

Method: Wash spinach and fenugreek under running water. Chop and boil both vegetables along with the green chilies in a little water till tender. (A pressure cooker or microwave can be used here). When cooked smash it against the walls of the utensil it has been cooked in. The result should be a coarse puree. (Do not use a blender as that will result in a smooth puree and the dish will lose its texture). Finely pound ginger and garlic. Heat the oil in a frying pan. Add garlic and ginger. When the garlic and ginger are aromatic, add cumin seeds and asafetida. Add spinach and fenugreek puree, turmeric powder, coriander powder and salt. Add required amount of water to kafuli and bring to boil. Now add rice paste or chickpea flour paste to thicken. Cover and cook for 8-10 minutes on a slow fire till the gravy is thickened. If too thick add some water and boil again. Garnish with pure ghee and serve hot with roti or steamed rice. Traditionally sourness was added with yoghurt at the end but a more modern variation also allows for a tomato or two just after the asafetida, before adding greens in which case the yoghurt would be omitted.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 384 - Chundo

Here is another traditional recipe kindly contributed by Rushina Munshaw Ghildiyal to the group cookbook project 'You Can Cook' for Feed a Hungry Child campaign.

In Rushina's own words, "Chundo is a grated Mango pickle that is sweet and hot. When made right it has the consistency of a marmalade but with lots of grated slivers of mango in it. It spreads easily onto anything and can be used as a relish. The simple ingredients also make it ideal in the hotter Summer months."

Ingredients:
3 Rajapuri mangoes peeled grated and weighed.
Sugar 1.5 times the volume of mango
Salt, a little less than half a cup
Turmeric - 1 tbsp
Cumin seed 1 tbsp ground
Chilli powder 2 tbsp

Method: Peel and grate mangoes, mix with the salt and Turmeric and leave for about half an hour. Now with clean hands take handfuls of the grated mango pulp and squeezing gently put the dried pulp into a clean steel vessel. Add the Sugar to the squeezed mango and mix well. Tie a piece of muslin over the mouth of the vessel and place in the sun. Now, if you want to do it right and have the patience, then my nani leaves her Chunda in the sun for a full 21 days. This means that it goes out every morning (after a stir) and comes in every night. You will know your pickle is done when the sugar has melted to a syrup and reaches a 1.5 - 2 string consistency. (to test, take a smidgen of syrup between your thumb and forefinger. When you pull them apart, they should form 1.5 to 2 threads). When done, add the chilli powder. Crush the Cumin coarsely and add to pickle. Be careful not to touch a wet spoon to the pickle.

For those of you not wanting to wait for the pickle to cook in the sun there is an easier option, but be warned it will not taste the same. (It is almost like the flavour of sunlight is captured in this pickle!) Place a heavy bottomed pan on the fire and put mango-sugar mixture in it. Cook till all the water has evaporated, stirring to avoid sticking until it reaches 1.5 to 2 thread consistency. Add chilli powder while still hot.

Optional - this is something I like to do - up the chilli quotient and add raisins.

There are a couple of variables you need to watch out for,

1. MANGOES - Rajapuri mangoes is what the recipe calls for, these are large mangoes and are used raw and firm. The idea being that the pickle on being done should hold the form of the slivers it has been grated into. I do not know what mangoes you have available but between us Nani and I have come up with a volume based recipe to help you start with smaller quantities the first time.

Over ripe mangoes if your mangoes are not firm i.e. have begun to ripen, they would not do for Chunda according to Nani, however I think you should give it a shot. At most you will end up with a Chutney that will need to be consumed quickly! A couple of things you can try are. Otherwise opt for a "Katki Kairi Pickle" (a variation of the Chunda) Chop the mangoes into tiny dice, instead of grating them and then cook them on the gas like the gas cooked chunda. If you still want to go the grated way maybe you can cut back the sugar to equal volume instead of 1.5 since if your mangoes are ripening they will be getting a little sweeter as well.

2 THE SUN - The Sun is the other variable Remember the sun is very hot in India averaging 38-40 degree Celsius so vary the amount of days accordingly, if its really hot where you are then 3-4 days will suffice, but if the intensity is lower then the number of days will vary between 4-8 days.

3. Crytalisation - If you notice that there is crystalisation happening, then the sugar ratio is too high, you need to grate and salt some more mango and add it in so keeping one mango spare might be a good idea for the duration, (if you dont use it in the chutney then refer to the bottom of the post for another recipe you can use) it up in!

4. Ants – Chunda is an Ant Magnet! The muslin cloth is to keep them and other stuff that might get in out, so if ants are a problem where you live take the extra precaution of placing in a bath of water. (Don't let water get into the pickle however).

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 383 - Magas Laddus

This heirloom sweets' recipe is kindly contributed by Rushina Munshaw Ghildiyal to the group cookbook project 'You Can Cook' for Feed a Hungry Child campaign.

In Rushina's own words, "in the Gujarati Community of India these confections, or versions of them are symbolic of a grandmother's love. Maghas (literally meaning brain) is a combination of coarsely ground flours including chickpea bound with ghee and sweetened with Sugar or jaggery. Despite being very rich they are considered very good for the brain… Family lore says that 2 or 3 of these walnut sized treats washed down with a glass of milk are enough to fill the stomach. Young mothers are advised to feed picky children a couple of these a day. (I confess in the summer months when my son's appetite wanes, I am reassured if he has a couple of these.) The process of making them is long and hot, they are made for someone who is very treasured. The Maghaz flour is roasted over high a flame until aromatic and golden. A copious amount of Ghee (clarified butter) and sugar are then added and it is further cooked till the mixture leaves the sides of the pan. While it is cooling it is quickly rolled into balls or laddus."

Ingredients:
500 g gram flour
30 g ghee or butter
1/2 cup milk
300 g ghee or fat
350 g powdered sugar
1/2 tsp cardamom powder

Method: Rub the smaller quantity of ghee into the gram flour. Sprinkle with milk, mix well and leave to rest for half an hour. Rub mixture untill it reaches the consistency of even crumbs. (This is called magaj) Now heat ghee in a pan. Add magaj and fry to a golden brown color, on a medium to slow flame. Remove from the fire. Turn onto a plate and allow to cool.Add sugar and cardamom and mix well. Shape into balls with palms moistened with milk while still warm.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

You Can Cook - book project contributions

1 - Chicken Pakoras
2 - Chinese-style Shrimp and Vegetables in Soya Sauce
3 - Tandoor Platter - The 007
4 - Tamarind-date chutney
5 - Mint chutney
6 - Tiger Prawns Spring Rolls
7 - Beetroot rasam
8 - Bharwan Shimla Mirch (Stuffed bell Pepper)
9 - Gobi Manchurian
10 - Zucchini Ravaiya aka Stuffed Zucchini
11 - Thenga Chammanthi aka Coconut Chutney
12 - Palakoora Aava-Pulusu
13 - Light Snack - Onion Poha
14 - Ricotta Cheese Ras Malai
15 - Stuffed Mirchis aka Green Chillies
16 - Coconut Burfi
17 - Chicken Biriyani
18 - Kolkata's Mishti Doi
19 - Stuffed potato
20 - Sukhadee
21 - Chicken Curry
22 - 5-Star Chicken Congee Singapore Style
23 - Microwave Mango Kalakand aka Indian Mango Fudge
24 - Paneer Bajji (Pakoras)
25 - Chettinad Chicken
26 - Potato Bhaji
27 - Paruppu Urundai Rasam
28 - Rice dish flavored with Dill leaves
29 - Beets Curry
30 - Kobbari Paakam
31 - Goru Chikkudu Ava Curry (Cluster Beans Curry)
32 - Lemon Rice
33 - Spinach-Redpepper Pasta bake with Homemade Pasta Sauce
34 - Sweet sesame rounds
35 - Perugu Vankaya
36 - Dabeli
37 - Kezhvaragu Kali aka Ragi Mudda
38 - Gujarati Dhebras
39 - Kezhvaragu Koozh aka Ragi Porridge
40 - Rawa Ladoo
41 - Tindora Masala Curry
42 - Aappam
43 - Mutton Kuruma
44 - Sangu
45 - Sorakaya Nuvvulapodi Koora
46 - Moong Masala
47 - Coorgi Akki Roti
48 - Chana Bamboo shoot Palya
49 - Erachi Curry
50 - Ennegayi
51 - Coorgi Paputtu or Thari
52 - Brussel Sprouts Stew
53 - Aval Sarkkarai Pongal or Vella Aval
54 - Poori
55 - Green Peas Saagu
56 - Appala Kozhambu aka Papad Curry
57 - Chocolate Almond Cake in microwave
58 - Nimmakaaya Kaaram
59 - Guwar Dhokli nu Shaak
60 - Pav Bhaji
61 - Lemon-Date pickle
62 - Doi Maach
63 - Maharastrian Mattha
64 - Sol Kadhi
65 - Adadiya
66 - Parathas
67 - Sev Tameta Nu Shaak
68 - Bharwan Baingan
69 - Tandoori Vegetables
70 - Dhokla
71 - Stuffed Dal Dhokli
72 - Jhatpat Aloo Paratha
73 - Vagarli Khichdi
74 - Gujarati Kadhi
75 - Methi Ni Kadhi
76 - Date Rolls
77 - Potato in Green Gravy
78 - Aloo Matar
79 - Besan Halwa
80 - Egg Curry
81 - Oonsoru
82 - Unda
83 - Ulli Chammanthi
84 - Egg Pilaf
85 - Pal Poli
86 - Ghaaroda
87 - Aloo Methi
88 - Aloo Bhindi
89 - Undhiyu
90 - Pathra/Pathrode
91 - Coconut Paratha
92 - Paneer Mint Pulav
93 - Potato Puli Kuzhambu
94 - Dosakaya Endu Royilu Koora aka Dried Shrimp and Dosakaya Curry
95 - Banana Bread Dosa
96 - Boorelu
97 - Bobbatlu
98 - Pulihora
99 - Chakeera Pongali
100 - Italian Pound Cake
101 - Paper Dosa
102 - Dhania Roti
103 - Cabbage Curry
104 - Vankaaya Masala
105 - Banana Bread Halwa
106 - Kai Genasale or Kai Kadubu
107 - Palak Ragado
108 - Chalimidi
109 - Pani Puri
110 - Ghugharee
111 - Sev Usal
112 - Mixed Bean Dry Curry
113 - Bajri Na Rotla
114 - Mangalore Aloo Bhonda
115 - Beetroot Jowar Roti
116 - Bagara Baingan
117 - Sindhi Kadhi
118 - Idli
119 - Vada
120 - Onion Sambar
121 - Stuffed Baingan and Okra
122 - Jam Cookies
123 - Vegetarian Deluxe Noodles
124 - Salted Fish Fried Rice
125 - Arbi ki Sabzi
126 - Green Moong Dal Curry
127 - Plantain Kababs
128 - Goli Baje
129 - Dum Aloo
130 - Capsicum Upma
131 - Fruit Salad with Homemade Ice Cream
132 - Baby Potatoes with Tomato-Onion Gravy
133 - Gajar ka Halwa
134 - Tomato Chutney
135 - Til-gool
136 - Aale Pak
137 - Mangalorean Fatty Sardines Curry
138 - Red Hot Potatoes Curry
139 - Gharyo
140 - Chicken Gravy
141 - Airawat
142 - Gajbaje
143 - Bharil Bhende
144 - Ganva Guli
145 - Samosas
146 - Vegetable Biriyani
147 - Ginger Paakadu Paak
148 - Coconut Milk Rice
149 - Pakora Kurma
150 - Paneer Curry
151 - Chicken Kabab
152 - Koova Kurukkiyathu
153 - Sai Bhaji
154 - Sai Bhaji ki Tikki
155 - Kurlyo Sukke
156 - Tandhoori Chicken
157 - Baked Chicken Breast
158 - Kola Urundai Kulambu
159 - Cilantro Kofta
160 - Javarisi Mixture
161 - Biscotti
162 - Banana Boat
163 - Menthi Podi
164 - Capsicum Menthi Curry
165 - Brinjal with Menthi Podi
166 - BaleKai Gojju
167 - Bachali Koora Ava Rasam
168 - Palak Kofta Curry
169 - Vegetable Balls in Garlic Sauce
170 - Beerakaya Tokku Pachadi
171 - Chemmeen-Muringakka Chaaru
172 - Kozhi Ishtoo
173 - Thenga Chor
174 - Nadan Kozhi Curry
175 - Thinglaware (thing-La-wah-ray)
176 - Bisi Bele Bhath
177 - Kootu with Dill
178 - Gul Poli
179 - Prawns and Mango Curry
180 - Chocolate Brownies
181 - Undhiyu
182 - Ras
183 - Kafuli
184 - Chundo
185 - Magas Laddus
186 - Masala chai
187 - Nombu Adai
188 - Bellam Garelu
189 - Chicken Thoran
200 - Erissheri
201 - Aloo Paratha
202 - Baigan Bhartha
203 - Chhole Masala
204 - Sabudana Khichdi
205 - Masala Khichdi
206 - Upma
207 - Sprouted Moong
208 - Naan
209 - Navaratan Kurma
210 - Beetroot Kootu
211 - Misal
212 - Ksheera Anna
213 - Peeth Perleli Bhaji
214 - Dabeli Roti
215 - Naral Wadi
216 - Dalia Upma
217 - Green Tomato Chutney
218 - Kakarakaya with Tamarind and Jaggery
219 - Kakarakaya Pulusu Pachadi
220 - Sabudana Vada
221 - Bafavada
222 - Strawberry Pie
223 - Potato Halwa
224 - Peas Potato Rings
225 - Korra Buvva
226 - Ragi Mudda
227 - Sanagapappu Payasamu
228 - Marbled Minty Koftas in a Tomato Gravy
229 - Aavadalu
230 - Patholi in Roce Chicken Curry
231 - Chicken Kaima Curry
232 - Moong Daal with Dill
233 - Marcha with Mustard and Jeera
234 - Loot na Murcha
235 - Karadayan Knownbu Adai
236 - Arisiyum Paruppu Satham
237 - Tindora Ulli Karam
238 - Cluster fig pickle
239 - Green tomato curry
240 - Peas Pod Rasam
241 - Pesara Poornalu
242 - Shirkhand
243 - Maharashtrian Paparia
244 - Kashmiri Modur Polav
245 - Coriander Pachadi
246 - Sweet and Sour Vegetable Stew
247 - Ghambar Nu Papeta Ma Gosht
248 - Luganno Sahas
249 - Parsi Murghi na Farcha Recipe
250 - Laganu Custard
252 - Jardaloo Ma Gosht
253 - Navroze Pulao
254 - Stuffed Capsicum
255 - Roganjosh
256 - Mahchh (Lamb mince kofta curry)
257 - Bottlegourd Raita
258 - Naaduirh Churamh
259 - Kabargha
260 - Damaloo
261 - Ugadi Pachadi
262 - Paramannam
263 - Mann
264 - Chemmen vattichadu (recipe link to be added)
264 - Dhalwada/Chattambade
265 - Red Chutney
266 - Prawn Pickle
267 - Chicken Jeere Miri
268 - Mutton Liver curry
269, 270, 271, 272 - Mamidikaya Pulihara, Dry fruit Laddu, Mamidi Charu, Bobbatlu
273 - Meen Pollichathu
274 - Tomato Majjiga Pulusu
275 - Pickle Rice
276 - Colcannon
277 - Kuniwali Brandy Ghost aka Mutton Cooked ...
278 - Machli ke Aalishan Kebabs
279 - Badam Sherbet
280 - Murg Lajawab
281 - Coconut Milk Pulav aka ThengaipPal Satha...
282 - Bharali Vangi aka Stuffed Brinjal
283 - Sol Kadhi
284 - Magas Laddus
285 - Chundo
286 - Kafuli
287 - Ras

My Dhaba's contributions to You Can Cook as fillers:

1. Chocolate idlee
2. Kappa
3. Khara baath aka upma
4. Pesarattu aka green gram dal dosai
5. Ragi dosai
6. Rawa and vermicelli idlee
7. Shahi khichdi or khichri
8. Kesari rice
9. Hyderabadi mutton pilav
10. Sakkarai pongal aka sweet rice pongal
11. Vegetable fried rice
12. Ven pongal aka hot rice pongal
13. Aloo poreel aka fried potatoes
14. Aloo baingan
15. Fried aloo gobi
16. Erissery/Ericheri
17. Fried cabbage
18. Karela poreel
19. Keerai poreel
20. Soondal
21. Aloo gobi curry aka potato cauliflower curried sauce
22. Bengal-gram dal kootu curry
23. Brinjal oil sauce aka ennai kathrikaa kaara kolumbu/kuzhambu
24. Cauliflower and potato curried sauce
25. Dahi baingan
26. Fenugreek seeds curried sauce
27. Ginger mushrooms
28. Green-gram dal curried sauce
29. Karela curry aka bittergourd curried sauce
30. Maseel aka creamed greens sauce
31. Mattar paneer masala
32. Mixed vegetables sambhar
33. Moluvu kolumbu aka black pepper sauce
34. Mor kolumbu aka buttermilk curried sauce
35. Tuwar dal and tomato sambhar
36. Paruppu rasam
37. Tomato rasam
38. Karhi (yogurt soup)
39. Radish salad - Indian Style
40. Roasted onion chutney
41. Ladies fingers pachadi
42. Mango pachadi
43. Beaten rice (Aval) payasam
44. Coconut burfi
45. Dates kheer (pudding, payasam)
46. Green-gram dal payasam
47. Onion kheer
48. Ladies fingers pachadi
49. Sandesh
50. Sago payasam
51. Egg flip
52. Hot cocoa drink
53. Tomato jam
54. Nimbu ka achaar
55. Potato vattals
56. Sago vattals
57. Chicken 65
58. Chicken Tikka Masala
59. Chicken curry - Kerala style
60. Chilli chicken
61. Mutton and potato curried sauce (method 1)
62. Mutton and potato curried sauce (method 2)
63. Mutton fried with potatoes and french beans
64. Savory mutton chops
65. Era mita aka sweet prawns
66. Fish curry (method 1)
67. Fish curry (method 2)
68. Fish moilly/molly
69. Fish puttu
70. Silver pomfret fry
71. Stuffed mackeral fry
72. Drumstick leaves fried with eggs
73. Egg curry
74. Poached eggs
75. Spicy egg toast
76. Stuffed omelette

It would be a great accomplishment if we could gather all 365 unique heirloom recipes from the public domain. The project team is still working on the content development aspects - proofing, editing, standardization of recipe contents, formatting, taste testing, photoshoots, etc. So, we are keeping the recipe submission date open for a few more weeks. Please pass on this info to all your friends and family members that they can still participate in this cookbook project.

If you would like to be notified each time a new post is added to My Dhaba, you are welcome to join our google group.