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    The Heart of the Kitchen: 100 Recipes From Southwest India
    The Heart of the Kitchen: 100 Recipes From Southwest India
    The Heart of the Kitchen: 100 Recipes From Southwest India
    Ebook213 pages1 hour

    The Heart of the Kitchen: 100 Recipes From Southwest India

    By Annapurna Chitlur

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    About this ebook

    For five decades, ANNAPURNA CHITLUR has been "The Heart of the Kitchen," the place where she has stirred pots, chopped vegetables, and blended an array of spices and herbs with love, dedication, and positive energy to cook delicious, healthy, and nutritious meals that helped strengthen family bonds and friendships.

    Spurred by the Indian spiritual thought, "As is the food, so is the thought," God's gracious bestowal upon her the gift of cooking, and to express her gratitude to her loved ones for their hearty appreciation of her cooking skills, Annapurna presents "The Heart of the Kitchen," a collection of 100 self-taught and heirloom vegetarian recipes that have their culinary roots in Karnataka, a state in Southwest India.

    "The Heart of the Kitchen" cookbook contains popular and classic Southwest Indian recipes with clear instructions and accessible ingredients that are easy to put together, visually appealing, and absolutely delectable. This cookbook is Annapurna's food memoir, a culinary legacy that also aims to further the spiritual thought that food prepared and served with happiness, warmth, interest, and patience will translate into positive energy from you to the people savoring it.

    Annapurna's expertise and devotion to cooking has enabled her to simplify the Southwest Indian food recipes that are perceived as complicated to make at home. Come explore and enjoy "The Heart of the Kitchen." It will nourish your body, fuel the mind, and soothe the spirit.

    LanguageEnglish
    PublisherAnnapurna Chitlur
    Release dateJan 27, 2021
    ISBN9781005026271
    The Heart of the Kitchen: 100 Recipes From Southwest India
    Author

    Annapurna Chitlur

    ANNAPURNA CHITLUR blends her passion for cooking and deep interest in spirituality by weaving the tastes of authentic vegetarian dishes from heirloom and self-taught recipes that have their culinary roots in Karnataka, a state in Southwest India with the famous Indian spiritual proverb, “As is the food, so is the thought.” In essence, we are what we eat, and if we pre-pare food that is healthy, fresh, light, and nourishing with positive thoughts or energy, and also consume the meal with gratitude, it results in us becoming a calmer person, and increases happiness and peace at home.Annapurna’s love for cooking, music, and writing, and extensive study of Indian spiritual practices has provided her a foundation to live a meaningful life. She is the author of the nonfiction book Live a Life That Matters that offers keen insights to lead a loving, rewarding, successful, and spiritual life.Annapurna lived in India for over five decades, and immigrated to the United States twenty years ago. She now lives in Alabama with her family. You can start a conversation with her at annapurna1999@gmail.com.

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      Book preview

      The Heart of the Kitchen - Annapurna Chitlur

      Introduction

      For 50 years I’ve been welcoming family and friends into my kitchen. Nothing gives me more pleasure than cooking for my grandchildren and my loved ones in the United States and India.

      After such a long time, I conjured up the courage to collate heirloom and self-taught recipes into a cookbook that can be passed down to my grandchildren and family, as a token of gratefulness for their hearty appreciation of my cooking, and to reiterate the Indian spiritual thought, As is the food, so is the thought. Food that is healthy and nourishing, and prepared fresh and light with love and positive vibes, and also consumed with gratitude results in creating a calming and happier home environment.

      Food is the vehicle that has helped me build the most extraordinary and valuable relationships in my life. The array of spices, vegetables, and herbs used together to give a heady aroma and depth of flavor warm the body, fuel the mind, soothe the spirit, and bring back nostalgic memories of the bygone times. Oddly enough, my first name, Annapurna is an incarnation of the Hindu goddess Parvati, the bestower of food and nourishment. This possibly explains why the Lord has conferred upon me the gift of cooking and an ardent interest in spirituality.

      I have heard this repeatedly, No one says no to grandma’s cooking, but this grandma became a better cook thanks to her allies comprising her mom, sisters, nieces, and friends. They have contributed immensely in shaping and enhancing my cooking skills. I owe this enriching culinary journey to them, and to my grandchildren, children and their remarkable spouses who have graciously indulged in my recipes, and encouraged me to standardize and document my recipes.

      Just as my nonfiction book, Live a Life That Matters is my memoir through words, this cookbook, The Heart of the Kitchen is my memoir through food−a culinary legacy that will preserve for posterity the authentic tastes and flavors of Karnataka (a state in Southwest India) food.

      Try these recipes one at a time (serves 4-6 people). Source the ingredients, choose your cooking pan or pot accordingly, follow the step-by-step process, and you will have created healthy, nutritious, and delicious vegetarian food contained in this book. And please remember that food prepared and served with happiness, love, interest, and patience will translate into positive energy from you to the people eating it.

      Annapurna Chitlur

      Chapter 1

      Rasams, Sambars, and Curries

      Toor Dal Rasam

      Cooked toor dal 1 cup

      Tomatoes 2 chopped

      Tamarind paste 4 teaspoons

      Jaggery 2 teaspoons

      Rasam powder 2 teaspoons

      Mustard seeds ¼ teaspoon

      Asafoetida ⅛ teaspoon

      Salt 2 teaspoons

      Curry leaves 1 teaspoon

      Milk ½ cup

      Ghee 2 teaspoons

      Water 4 cups

      Cilantro 2 teaspoons finely chopped

      1.Heat 2 teaspoons of ghee in a pan. Add the chopped tomatoes to the ghee.

      2.When the tomatoes become soft, add the cooked toor dal, water, salt, rasam powder, jaggery, and tamarind paste.

      3.Then add the asafoetida, mustard seeds, curry leaves, cilantro, and milk. Let it boil for 3 minutes.

      4.Serve it hot.

      Menasina Rasam

      Tamarind paste 4 teaspoons

      Red chilies 3

      Garlic 6 cloves chopped

      Jaggery 2 teaspoons

      Mustard seeds ¼ teaspoon

      Cumin seeds ½ teaspoon

      Curry leaves 1 teaspoon

      Salt 2 teaspoons

      Ground black pepper ¼ teaspoon

      A pinch of asafoetida

      Water 2 cups

      Oil 2 teaspoons

      1.Mix the salt, tamarind paste and jaggery with water, and microwave the mixture for 1 minute.

      2.Next, place the oil in a pot. Add the asafoetida, mustard seeds, cumin, pepper powder, and red chilies, and fry.

      3.Then add the curry leaves and garlic cloves. Fry for 1 or 2 minutes.

      4.Add the water mixture (tamarind paste, salt, jaggery, and water). Let it boil for 2 minutes.

      5.Serve warm.

      Tarka Dal

      Toor dal ½ cup

      Masoor dal 2 tablespoons

      Onion 1 chopped

      Tomato 1 chopped

      Red chili 2 chopped

      Green chili 2 chopped

      Ginger ½ teaspoon minced

      Garlic ½ teaspoon minced

      Red chili powder ½ teaspoon

      Coriander powder ½ teaspoon

      Garam masala powder ½ teaspoon

      Turmeric powder ½ teaspoon

      Cumin seeds 1 teaspoon

      Asafoetida ⅛ teaspoon

      Bay leaf 1

      Kasuri methi ½ teaspoon

      Cilantro 2 teaspoons

      Ghee 4 teaspoons

      Oil as needed

      Water as needed

      1.Combine the toor dal, masoor dal, turmeric powder, oil, salt, and 1½ cups of water. Cook it in an instant pot (at 5 minutes pressure setting) or on a regular stove. Add water to adjust the consistency.

      2.Heat 2 teaspoons of ghee in a pan. Add the cumin, bay leaf, asafoetida, red chili, ginger, garlic, green chili, and onion.

      3.When the onion mixture turns golden brown, add the turmeric, red chili powder, coriander powder, salt, and tomato.

      4.When this mixture becomes soft and mushy, add the cooked dal.

      5.Simmer for 5 minutes, until the flavors are absorbed.

      6.Add the cilantro, garam masala, and kasuri methi.

      7.Season with ghee, cumin seeds, asafoetida, red chili, red chili powder, and cilantro.

      Mango Dal

      Toor dal 1 cup

      Urad dal 1 teaspoon

      Raw mango 1 cup chopped

      Onion 1

      Green chilies 5

      Red chili powder ½ teaspoon

      Turmeric powder ½

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