“India was absolutely incredible!! It’s taken me two weeks to reintegrate into US culture. I think I may still be going through South Indian food withdrawal. Where are the dosas and coconut chutney?”

 

The above quote was posted recently by a friend of mine after her return to Texas after a two month stay in Mysore, India. Since Lisa is such a dear friend I thought I would grant her wish by dedicating the Recipe of the Month to her.

dosa

Dosa


The Dosa recipe is the traditional lentil vegetarian recipe that my mother-in-law makes all the time at home. My family and I eat them every chance we can. Fortunately for us, it takes just a simple mention to her and they appear on the menu at our next family meal. These have a wonderful flavor and are easy to make.

 

Coconut Chutney

Coconut Chutney

The Coconut Chutney recipe is Kachi’s version that she learned from her mother. It is very easy to make. Every time we have it, my father-in-law boasts that he made it. At first I was really impressed with his culinary ability. After some time I started to think about his statement since Kachi had told me just after we had met that he could only boil water. (In his defense, he does make an excellent cup of tea.) So, if boiling water is the extent of his cooking, how can he make coconut chutney? Upon further questioning, he confessed. He removes the coconut meat from the shell and grinds it in the blender. All of the seasoning is done by the expert, Kachi!


Lisa, the Dosa and Coconut Chutney recipes are for you. I hope you enjoy them.


Lisa has posted beautifully written descriptions of her trip on her blog
http://lgsinindia.blogspot.com. I believe you will be as enchanted as I was. Enjoy!
 
 

Visit KachisKitchen.com for Indian recipes and cooking tips.

 

All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.

The recipe I select for this month is called Modakam because it is a traditional sweet that is prepared for Vinayaka Chathurthi, the celebration of Lord Ganesh’s birthday that occurred on September 1st. It is a rice dumpling that is filled with coconut and jaggery. Some people call it Kozhakatta but I consider the two very different. The inside of Modakam is sweet while Kozhakatta contains roasted mustard seeds, dal and red chilies. The only similarity is they are both dumplings.

 

When I told my husband the name of the recipe I picked, he couldn’t remember what it was. After I described it he was thrilled because it had been one of his favorites as a child.

 

Modakam recipe

Modakam

It is an incredibly easy vegetarian recipe to make. First you make the dough then the filling. Then you bring the two together to make the dumpling. This is the tricky part. The first two I made were disasters – partly because my dough was too watery. The second batch of dough was better because the water was hotter as I added the rice flour and I added it not quite as slowly. The trick to making a good Modakam is to make the dough thin enough to cover the filling but not so thick that it will taste doughy.


When I served my easy dessert after dinner, half of them disappeared right away. They were wonderful!
 
 

Visit KachisKitchen.com for Indian recipes and cooking tips.

 

All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.