Vim Kay - South Indian Vegetarian Cookbook

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South Indian Vegetarian Cookbook

VimKay

Copyright 2022 VimKay

All rights reserved. No portion of this book may be reproduced in any form without permission from the publisher, except as permitted by U.S. copyright law. For permissions contact: vimkay@protonmail.com.

Contents

Introduction

Dear Reader,

Thank you for your interest in this cookbook.

Although I have been cooking for many years, I only started writing recipes down in the last few.

When I made any changes that made a recipe better, I noted it down. This cookbook is a collection of these recipes. Some of these were learnt from my mother Mulakushyam and Mulaku Varaththa Puli, for example.

I hope you will enjoy making these recipes. If you have any questions, please email .

If you liked this cookbook, please leave a review on Amazon. Thanks!

VimKay

Basics

What you will need

In your kitchen

Measuring cups

• 1 cup (250 ml)

• cup

• cup

Spoons & Tablespoons

• 1 tsp

• tsp

• tsp

• 1 tbsp

Blender

For grinding items for example, to prepare Coconut Chutney.

Strainer

For Tea, Coffee, and general filtering items in recipes for example, melted jaggery in Sweet Pongal.

Pressure cooker

For cooking dhal, green gram etc.,

If you do not have a pressure cooker at home, you can soak the item (green gram, for example), overnight in water and then cook it a pan with a closed lid.

Kitchen scale & Timer

For weighing items and to keep track of cooking time.

Are the recipes spicy?

On a scale of 1-4, where:

1. Less spicy

1. Medium spicy

1. Hot

1. Extra hot

The recipes included in this book are on level 3 (Hot).

If you would like a recipe to be less or medium spicy, simply exclude or decrease the amount of the following ingredients, if they are being used:

• Green chillies

• Red chillies

• Red chilli powder

• Garam masala

• Ginger

• Cloves

Cooking Rice

How to cook Ponni or Basmati rice in a pan or a pressure cooker

Note: This is only a guideline. Depending on the rice, the amount of water used or the number of whistles needed in a pressure cooker might vary.

Ingredients

Serves: 2

• Ponni or Basmati rice 1 cup

Equipment

One of the following:

• Large pan with a closed lid.

This should be large enough for the amount of rice you are planning to cook.

• Pressure cooker

Cooking rice in a pan

Ponni rice

1. Wash rice in water.

1. In the pan, add rice and 3 cups of water.

1. Let it soak for 30 minutes.

1. Bring the pan to a boil.

1. Cover and cook until all water is absorbed.

Note: Open the lid a few times and stir rice, so it does not stick to the bottom. This will also let excess steam out.

Basmati rice

1. Wash rice in water.

1. In the pan, add rice and 2 cups of water.

1. Let it soak for 30 minutes.

1. Bring the pan to a boil.

1. Cover and cook until all water is absorbed.

Note: Open the lid a few times and stir rice gently, so it does not stick to the bottom. This will also let excess steam out.

Cooking rice in a pressure cooker

Ponni rice

1. Wash rice in water.

1. In the pressure cooker, add rice and 2 cups of water.

Close the lid.

1. Let it soak for 30 minutes.

1. Pressure-cook for 3 whistles.

1. Remove from oven.

As soon as pressure releases, open lid.

Basmati rice

1. Wash rice in water.

1. In the pressure cooker, add rice and 1 cups of water.

Close the lid.

1. Let it soak for 30 minutes.

1. Pressure-cook for 2 whistles.

1. Remove from oven.

As soon as pressure releases, open lid.

Cooking Potatoes

How to cook potatoes in a pan

This recipe will be useful for making dishes like Potato Fry , Potato Bonda , or Vegetable Puffs .

Note: This is only a guideline. Depending on the size and variety of Potatoes, cooking time can vary.

Equipment

• Large pan with a lid

• Timer

Steps

In a large pan:

1. Add potatoes with just enough water, so they are covered.

Add some salt.

1. Switch on the oven.

When water starts boiling thoroughly, close the lid, and set timer for 10 minutes.

1. Remove pan from oven.

Leave it aside for 10 more minutes.

1. Now rinse potatoes in cold water, peel skin, and cut them into bite-sized cubes.

Breakfast

Masala Tea

Black tea boiled with milk, ginger, and whole spices

Ingredients

• Tea leaves (black) 1 tsp or 1 tea bag

If you are using dust tea, you will need to reduce this amount.

• Ginger inch piece (8 g approx.), crushed

• Green Cardamom 3 pods, crushed

• Cinnamon a small piece

• Cloves 2 nos.

• Sugar 1 tsp

• Milk cup

• Water cup

Equipment

• Small pan

• Tea strainer

Steps

1. In a small pan:

Add all ingredients including water.

Bring it to a boil.

1. Reduce heat and simmer, until you achieve the desired strength.

Add more milk or sugar depending on your taste.

1. Filter tea into a cup using a strainer.

Filter Coffee

Made from ground Coffee decoction, milk , and sugar

Ingredients

• Ground coffee 3 tbsp (12 g approx.)

For best results, use a coffee and chicory mixture. I used pure ground coffee.

• Milk 120 ml ( cup approx.)

• Sugar 1 tsp

• Water

Equipment

• Small pan

• Stainless steel coffee filter

The filter I have makes 1 cup. If you have a larger one, you can make multiple cups.

• Strainer

Steps

1. Remove lid and plunger from the filter.

1. Add ground coffee to the upper portion of the filter.

Place the plunger and press the coffee down a few times, so it is tightly packed.

1. Boil water and pour it into the filter, while keeping the plunger pressed down with your finger.

Caution: Take care to not pour hot water on yourselves!

Replace lid and cover the filter immediately. Set aside for an hour. Decoction will be collected in the lower compartment of the filter.

1. Boil milk with sugar in a pan.

When it boils, pour decoction slowly until you achieve the desired strength .

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