Months ago I was the lucky draw winner of Siri's Healing foods event hosted that month by Simone of Briciole with Whole Grains. I received a copy of Cooking at Home with Pedatha signed by authors Jigyasa Giri and Pratibha Jain. I had promised to use the book and also share my thoughts. I dare not suggest that i would write a review of the book for I am just an insignificant entity who pale against the culinary expertise of Pedatha.
Since August of 2011, when I received the book, I have been cooking often from the book and have tried almost 65 percent of the recipes with the guidance therein. I can confidently say that none of them have failed to inspire and leave you happy that you tried something wonderful.
The book is just a glimpse into a genius' world of cooking. Pedatha's knowledge and expertise are incomparable. She takes you through the recipe in small steps as though she were present around you while you are trying the dish, just as your grandmom or an elderly aunt would help.
The authors have categorically listed the dishes that will feature in any South Indian home cooking and added tips and thoughts from Pedatha which are very useful and the variations that can work just as well with many recipes.
In all whether you cook for just yourself or for guests having this book for guidance, you will certainly receive praises.Wonderful everyday cooking book that is a pride to own by food lovers.
I would love to share one dish I tried more often than others in today's post.
To begin with, I had this tiny amaranth plant in one of my pots that would yield a bunch just enough for cooking a greens dish for one lunch for two. And for my husband to have greens they have to be cooked with much care that he will not complain. This particular recipe was unique and I had not tried prior to reading in this book. It tastefully combines greens, legumes and yogurt in a delicious gravy that goes well with steamed rice. And with the vegetable of your choice, you have a complete meal.
Akukoora majjiga Pulusu - an unusual and tasty dish from rural Andhra Pradesh:
The recipe has been tried from the book Cooking at home with Pedatha, the text has been modified in my words, though the essence of the recipe remains.
Thuvar dhal 1/2 cup
Channa dhal 1/2 cup
Amaranth greens chopped fine 1/2 cup
Thick Churned yoghurt 3 cups
Thick extract of tamarind 1 tablespoon
Turmeric powder 1/2 teaspoon
Asafoetida powder 1 teaspoon
Green chillis slit 3 numbers
Curry leaves 1 sprig
Coriander leaves chopped fine 1/2 cup
Ghee 2 - 3 tablespoons
Oil 3 tablespoons
Salt as required
To grind in a paste
Fresh coconut grated 1/2 cup
Ginger 2 inch piece
Coriander leaves chopped fine 1/4 cup
Green chillis 3 - 4 numbers
Mustard seeds 1 tablespoon
red chillis 6 - 8 nicked at tail with stalks retained
Cook both dhals together in 3 cups of water to a very soft consistency. Add 1/2 a cup more of water and churn well and set aside.
Grind all the ingredients listed for the paste to a very fine paste, using little water. Mix this paste with the churned dhal mix and keep aside.
In a pan heat, oil and add the mustard seeds. Allow them to pop and add the red chillis. Fry until they turn bright and add the washed and chopped greens. Cover and cook until the greens are cooked well.
Add the tamarind extract, turmeric, asafoetida and the salt. Simmer for a few more minutes. add the dhal and paste mixture, green chills, curry leaves and coriander leaves. Continue to cook for a couple of minutes longer.
Finally remove from the heat and stir in the ghee and yoghurt.
Serve with hot steamed rice.