Mahindra Homestays » Food

South Indian Vegetable and Coconut Curry

Mahindra Homestays — Fri, 27 Jan 2012 00:16:08 +0000

The South Indian cuisine normally comprises of dishes from the 4 main Southern states – Tamil Nadu, Karnataka, Kerala and Andhra Pradesh. Though extremely different in taste and ingredients, these states have some distinct similarities as there a large a variety of vegetables which are not used in the northern part of the country.

This makes the food delicious as well as nourishing. Some of the main vegetables used in the South are lady fingers, eggplant, beans, raw banana, curry leaves, pumpkin, coconut and lots of leaf based greens. Here is one of the most popular and yet easy recipes to try, mixed vegetables in coconut milk. The preparation time is fairly quick and you can eat this with breads like dosa, iddiyapams, appams etc.

This is a more general, mild dish which would appeal to a large South Indian taste, rather than one particular State.

Ingredients:
Potatoes – 2
Broad beans – 12-15
Green peas – ½ Cup shelled
Cauliflower -1/4 flower
Medium carrots -2
Red pumpkin -100 gms
Coconut(scraped) – 1 1/2 cups
Tamarind pulp -2 tablespoons
Groundnut Oil- 2 tablespoons or accordingly
Red Chillies – 4
Cumin seeds – 1 tablespoon
Coriander seeds– 1 tablespoon
Garlic Cloves- 8-10
Turmeric – – 1 tablespoon
Salt- to taste
Mustard seeds – 1 tablespoon
Black gram (split) – 1 tablespoon
Curry Leaves – 8-10

Preparation:
Step 1 – Cut all vegetables in a similar manner for good presentation. Peel and dice the potatoes into 1 inch cubes. String the beans and halve them and then cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.

Step 2 -Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep this aside. Dissolve tamarind pulp in half cup of water.

Step 3 – Heat a little oil and heat fry the 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma fills the kitchen. Grind this into a fine paste. You can use a grinder or do it in a mortar for a more authentic field.

Step 4 – Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground spice concoction and cook for 10 minutes.

Step 5 -Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and the black gram. Add curry leaves and add this to the vegetables.

Step 6 – Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice or breads.

Homestays offer fantastic home cooked cuisine for guests and hosts are happy to share recipes and even show you some of the cooking techniques. Pictured above is a vegetable curry made at Eden Garden homestay in Cochin, Kerala.

A Taste of India: The Best of West Indian Food

Mahindra Homestays — Thu, 28 Oct 2010 06:27:17 +0000

In the second of our blog series exploring the tastes of India we look at the best of the west and find out what delicious home made dishes the homestays in West India are serving up to their guests.

West Indian food is very diverse. In Rajasthan to the north the food is very spicy and vegetarian based. Full of flavour the food is rich and doused in ghee a form of clarified butter. At the Devra homestay and the Palm Court delicious, traditional meals are largely made from homegrown organic produce like milk, wheat and vegetables. Guests can enjoy the iconic dish daal baati churma at every home here. This dish consists of three items of bati, dal (lentils), and churma.

The food of Goa is as colourful as the place itself. The region is dominated by sea food, coconut milk and rice. Stuffed fish, spicy prawns are specialities of Only Olive.

The specialities of the R K Villas homestay in Maharashtra is Konkani cuisine which is a combination of Malvani and Goan cuisines. Fresh vegtables, fruits and coconut by the beach are appreciated by guests. The villa has its own flourishing rice paddy and vegetable farms. For vegetarians the vegetable and dal dishes are delicious. Kashid’s water is supposed to be the secret ingredient.

Many homestays offer cookery classes and the opportunity to learn for yourself how to recreate signature dishes of the region. Contact us if you would like to find out more about booking a holiday with a cookery theme.

A Taste of India: North Indian Food

Mahindra Homestays — Mon, 18 Oct 2010 07:22:02 +0000

Crossing a district line in India means coming across new traditions, new locales and in particular new food. Every region has its own special dishes, heavily influenced by local produce. In a new series of blog posts we explore the different tastes of India and discover some of the specialities being served by homestays in different regions. We start by exploring the North Indian food being served up by homestays.

With hot summers and cold winters the climate of North India means that plenty of fresh seasonal vegetables are used in recipes. The geographical location means that there are plenty of influences from other Asian countries found in the style of cuisine which includes delicious curries with creamy gravies.

The hosts of The Homestead in Kumaon are proud, self-proclaimed foodies and love a hearty meal. The Indian meals usually comprise of 3-4 curries and a lentil-based dish eaten with Indian bread or rice. Pickles are the perfect complement to every bite. Other than Indian food guests will also fall in love with the home’s Italian, Thai, Continental and Chinese preparations.

Almond Villa is located amidst forty acres of orchards and guests welcome the juicy fresh fruits. The Kashmiri ‘Kavha chai’ (tea leaves brewed and enriched with pounded almonds, cardamom seeds, cinnamon stalks and sugar) is not to be missed.

Wild Side homestay is famous for its Continental and Indian food drawing on influence from the hosts tenure at the British high commission. Roasted chicken made with fresh herbs from her own garden and cream of carrot soup must be enjoyed in the perfect ambience of the flower laden open air dining area.

Near Nainital at the Garden Valley homestay you can enoy the creativity and skill of a michelin chef who prepares Satvik food, Arabic, Thai, French and Italian with effortless panache. Satvik food is simple, cooked using minimal heat without extensive processing. Don’t miss the opportunity to take a cooking lesson from the masterchef himself. The homestay offers food made using mainly organically grown fruits and vegetables from their own garden, which are also used to prepare homemade jams and marmalades.

For a typically Punjabi meal in Delhi the right place is Darshan homestay. Punjabi food is full of rustic flavour and made according to the season. Milk products such as Dahi, Lassi, Paneer and Ghee are important parts of Punjabi cuisine.

Near Palampur is the Darang Tea Estate. Tea, fruits, vegetables are grown on the property and used in the home’s kitchen. Fresh milk from their cow is to make what is possibly the world’s most delicious cottage cheese. Jams and marmalades of all kinds are made by the family and make for an absolutely wonderful breakfast.

Activities to try in a homestay: Indian cookery

Mahindra Homestays — Wed, 15 Sep 2010 03:30:37 +0000

Food is an integral part of the Indian life. Every region has something special to offer in the form of flavours and recipes. One of the best ways of learning these special dishes is under the tutelage of a homestay host and most are happy to provide cooking classes to guests. Discover why cooking in India is not about slaving over a hot stove.

Understanding spices: India is the land of spices and many homestays particularly the large ones in South India also have plantations on their property. Pepper, cardamom and other such spices are grown within the compounds and the hosts love to explain their importance to guests. Discover the true flavour and medicinal properties of home grown Indian spices.

Picking vegetables: Homestays like Kewzing village in Sikkim, Rajmandir in Nagod and many others grow their own vegetables on a large scale. Picking them for use in a meal is a welcome experience. Kewzing homestays as well as many of the ones in Punjab even have their own cows and poultry. Milking the cows for a fresh glass of milk and fetching eggs from the coops is a great way to prepare breakfast from scratch.

Fishing and diving for food: Homestays particularly in coastal areas such as Vembanad homestay and Taamara arrange fishing, diving for clams and even night fishing for guests. This is done with the aid of local fishermen giving guests an authentic experience. In Coorg, the homestays can be used to organise angling and particularly trying to capture the great mahasheer.

Mastering the hot stove: There are many ways in which food is cooked in India. In the countryside you can even experience cooking on wood or coal-based stoves. The recipes unique to the region can be learnt from the homestay hosts so you can return home and recreate these dishes and remember your holiday as you enjoy them with family and friends.

Lunch at Keralan Homestays

Mahindra Homestays — Mon, 19 Jul 2010 04:00:22 +0000

Following on from my post about breakfasts in Kerala here is a brief introduction to what one may have for lunch and dinner.

Let’s start with a short video of Judith from Eden Gardens homestay (Cochin) talking through the delicious lunch she prepared. Please excuse the rather poor camera work on my part!

The dishes included Bitter Gourd, Raita, Mango sauce (with coconut and curd), Fish Kadamei and Payasam. Payasam is very popular and is ususally a mix of milk, coconut extract, cashews, dry grapes and sugar.

I had an extended stay at Eden Gardens due to Ash cloud delays. It did give me a chance to sample at length the fantastic cooking!

Lunch at Vembanad House

With Kerala’s long coastline and expansive backwarers it’s not surprising that there is an abundance of seafood. And with large minorities of Christians and Muslims there are plenty of dishes prepared using meat, poultry and fish. Kerala has a long history as a spice exporter and so pepper, cloves, cinnamon and many others are very popular ingredients.

Lunch at Eden Garden

I had a particular soft spot for the Mango sauce, however, all the food is far different from the Indian cuisine I’ve sampled. I plan to visit more authentic restaurants here in the UK – although even those I doubt will be picking spices from their garden to serve!

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Dominic Sawyer

Guest post: Dominic Sawyer visited India in April 2010. Based in the UK he is working with Mahindra Homestays on their website.

A Taste of India: Vindaloo recipe

Mahindra Homestays — Fri, 25 Jun 2010 03:47:47 +0000

The word vindaloo is derived from the Portuguese words for Vinegar (Vinho) and Garlic (or Al’ho). Vindaloo was carried by Portuguese sailors on their sailing trips and introduced into Goa, where chili was introduced to the dish. It is now popular throughout India and can also be made with pork instead of mutton. It is a very hot dish and has also gained popularity on Indian restaurant menus in Britain, the Middle East, Canada, Australia and New Zealand.

Ingredients

Makes 4 portions

15 whole Red Chillies
½ teaspoon Cumin
1 Cinnamon stick
5 Cloves
½ teaspoon poppy seeds
20 gm Ginger & Garlic paste
100 ml Vinegar
½ kg Mutton (or you can use pork)
20 ml of oil
100 gm Onion finely chopped
50 gm Tomato finely chopped
Salt to taste

Method

1. Create a paste by blending all the spices, ginger and garlic with vinegar. Use this to marinate the mutton for 4 hours.
2. Heat the oil in a pan and fry the onion till it becomes soft and transparent.
3. Add the chopped tomato and cook for 2 minutes.
4. Add the marinated mutton and cook until it is well done.

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A Taste of India: Murunkakkai Soup

Mahindra Homestays — Wed, 09 Jun 2010 05:26:09 +0000

Tamil Nadu is known for it’s hospitality and delicious South Indian cuisine.

Alongside green chillies, tomatoes and moong dal (lentils) this recipe uses drumsticks, not the chicken type but a vegtable called murungakkai. Only the white insides of the drumsticks are edible and have a distinct flavour and armoa. They are used in this traditional soup recipe, which is a great source of iron.

Ingredients

Makes 4 portions

250 gms Moong dal (lentils)
100 gms Sliced onion
100 gms Sliced tomatoes
10 murunkakkai drumsticks
3 Slit green chillies
pinch of turmeric powder
1 tbs chilli powder
salt to taste
10 ml coconut oil
1 whole garlic crushed
sprig of curry leaves

Method

1. Wash and boil the dal separartely
2. Heat the oil, add the crushed garlic and sauté until golden brown, add the sliced onion,tomatoes, drumsticks, and slit green chillies. Saute for a while till the onions brown. Add the salt, turmeric and chilly powder
3. Add the boiled dal and cook together till the drumsticks get mashed
4. Strain through a conical strainer
5. Serve hot garnished with chopped coriander leaves

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A taste of India: Chicken Cafreal Recipe

Mahindra Homestays — Wed, 02 Jun 2010 06:41:50 +0000

Cafreal is a spicy chicken dish which is very popular in Goa. The marinade was introduced into the Goan cuisine by the Portuguese. It’s distinct flavour comes from the fresh coriander leaves, green chillies, garlic, ginger, cinnamon and cloves used in the preparation. Discover how to make this delicious dish at home.

Ingredients

Makes 4 portions

For the marinade:
200 gm Coriander leaves
30 gm Green Chilies
30 gm Garlic
20 gm Ginger
20 gm Mint leaves
4 lemons
8 Cloves
1 Cinnamon Stick
30 ml Rum
5 gm Sugar
Salt to taste

For the curry:
20 ml of oil
6 pieces of Chicken Breast
150 gm Potato cut into quarters
6 pieces of Pav (Pav refers to bread, the word having its origin in Portuguese)

Method

1. Paste all the ingredients prepared for marinade in an electric blender.
2. Marinate chicken breast and quarters of potatoes in the ground paste for 2 hous.
3. Heat the oil in a flat bottom pan and cook the chicken and potatoes.
4. Remove Chicken & Potatoes and arrange them nicely on a platter.
5. Add the excess marinade and cook till it leaves oil.
6. Pour the cooked marinade over the chicken and serve it with Hot Pav.

Find out more about Goa or join us on Facebook to share and discuss your own favourite Indian recipes.

A taste of India: Goan Prawn Curry Recipe

Mahindra Homestays — Wed, 19 May 2010 10:16:51 +0000

Goa is best known for it’s beaches fringed with rustling palms but the Goan cuisine is also a highlight of this popular region located on India’s west coast. Seafood, coconut milk, rice and chillies are main ingredients of Goan delicacies which are often spicy with intense flavours. Goan prawn curry is a popular dish you will find served up in homestays. Guests often ask for the recipe so they can enjoy the tastes of their holiday when they return home.

Ingredients

Makes 4 portions

For the curry paste:
15 gm Whole Red Chilly
½ teaspoon Cumin Seeds
2 teaspoon Coriander Seeds
½ teaspoon Turmeric Powder
10 gm Garlic
100 gm grated coconut
15 gm Tamarind

For the curry:
600 gm Peeled Medium sized Prawns
50 ml of oil
100 gm Onion finely chopped
50 gm Tomato finely chopped
5 pieces of Cocum cut into half
2 pieces of Green Chilly slit into half
100 ml thick Coconut milk
20 gm Coriander leaves
Salt to taste

Method

1. Paste all the ingredients prepared for pasting in an electric blender.
2. Heat oil in a pan and fry onion till it becomes transparent.
3. Add tomato, green chilly & Kokum and fry for 2 min.
4. Add the ground paste and cook for 2 min.
5 Pour 500 ml of water and bring it to boil.
6. Add the cleaned prawns and cook it for 7 min.
7. Pour the coconut milk, bring it to boil, sprinkle coriander leaves on top and serve it with steamed rice.

Find out more about Goa or join us on Facebook to share and discuss your own favourite Indian recipes.

Delicious and diverse Keralan breakfasts at Homestays

Mahindra Homestays — Thu, 06 May 2010 07:53:56 +0000

Dominic Sawyer

Guest post: Dominic Sawyer visited India in April 2010. Based in the UK he is working with Mahindra Homestays on their website.

I recently had the pleasure of spending 10 days in Kerala staying at a number of Mahindra Homestays. I’ll be putting together a few posts with highlights of my trip and what better place to start than with the fantastic breakfasts on offer!

Food was served either in the host’s dining area (sometimes with family or other guests) or in a dedicated guest dining space. On one occasion it was no problem to have it served in my room, allowing myself and fellow guest to keep a close eye on an IPL cricket match on TV.

Breakfast

Always given the choice between a traditional breakfast and Western option I’m glad I always opted for the former. The perfect start to the day, dishes were always varied. Here are some of my favourite ones:

Puttu – Steamed rice powder and coconut flakes. Very light and perfect to mixing with the variety of accompaniment served alongside, usually kadala curry (chickpeas curry) or sambar (a form of vegetable stew). I really enjoyed it with banana, a combination I’d recommend for those not looking for a curry first up.

Puttu

Dosa – This is a pancake made from rice and lentils which I often had stuffed with vegetables. Sunil’s mother at Ranger Woods in Munnar cooked up some delicious Masala Dosa (stuffed with spiced potatoes and spices) – perfect to set you up for a day exploring the plantations.

Masala Dosa

Idli – Very healthy savoury cake made by steaming black lentils with rice and served with sambar or other accompaniments. I enjoyed this at a couple of the homestays I visited, it makes for a good snack with chutney later in the day too.

Idli

Appam – Judith at Eden Garden cooked up particularly tasty Appam, a bowl shaped bread made of rice batter prepared on a stone griddle and served with a spicy condiment and vegetable stew. Other than the plain version they are also often cooked with egg, milk, honey or rice noodles.

Appam

Kadala – Delicious gravy curry made with black chickpeas. I usually had this with Puttu.

Sambar – Very popular vegetable stew dish that tasted very different in each homestay I visited. It’s usually served with idli at breakfast but Sambar was also regularly served as a side dish at dinner.

Returning home to the UK and having cereal and toast for breakfast is a far blander start to the day! I also didn’t realise how much time goes into preparing some of these dishes –idli requires the lentil and rice paste to be fermented over night.

I’ll be looking at my lunch and dinner experiences next, with a video of a homestay owner describing a lunchtime spread served up.