I found an email today from 2009.

I was approached to teach a cooking class at the local co-op. It was a wonderful experience, I still remember the adrenaline rush I had. The other time I had the same feeling was the same year when I campaigned for President Obama. Here are the recipes I cooked that day, which was a huge hit. These were pre smart phone days, so I have no pictures. But I did find my handouts.

If you have leftover boiled eggs from Easter, there is a recipe for egg curry.

Cooking of Southern India , with Preethi Vaidyanathan

Jan 29, 2009; 6-8 PM

As a new cook, Preethi was interested in non-Indian cuisine.  Moving out of India in 1994 awakened her interest in the fare of her native Bangalore. This menu of food from southern India is fast to make and fun to eat! Preethi will start with a demonstration of the preparation of  Spicy Peanut Salad, featuring peanuts, onions, chilies and  cilantro; and then prepare Egg Curry, featuring hard-boiled eggs in a  spicy sauce served over rice. Plain rice is fine, but Preethi will show Lemon Rice or Coconut Rice is even better! Next Preethi will prepare the traditional dish Poriyal, a finely chopped stir-fry of green beans and carrots seasoned with asafoetida, mustard seed, and green chilies. The perfect beverage for hot weather is Majjige, a buttermilk  drink blended with  mashed ginger.  For dessert Preethi will demonstrate the preparation of the candy-like coconut squares called Barfi. Sample size portions will be served.

PEANUT SALAD

Ingredients:

2 cups roasted unsalted peanuts or raw peanuts

1 red onion chopped (1/2 cup)

1-2 tomatoes chopped (1/2 cup)

½ bunch cilantro chopped

1-2 green chilies (or more) chopped

Salt to taste

Chili powder (optional)

Juice from ½ lemon

Method

If using raw peanuts, roast on a skillet.

Mix the above ingredients and serve.

EGG CURRY

Ingredients

6 eggs hard boiled, (shelled and halved)

¼ tsp turmeric

1 inch ginger, finely chopped or grated

4-5 garlic pods, finely chopped or grated

2 green chilies (Serrano or jalapeno) halved lengthwise

2 roma tomatoes, chopped

3 dried chillies

5-6 peppercorns

1 tsp coriander powder

1 tsp cumin powder

1 tbsp poppy seeds (optional)

½ cup grated coconut

1 sprig curry leaves (optional)

½ tsp mustard seeds

A pinch asafetida

Chili powder (to taste)

1 large red or yellow onion, sliced

1 tbsp canola oil

Salt to taste

½ can coconut milk (optional)

Chopped cilantro 2-3 tbsp

Method

Roast coconut, poppy seeds, red chilies and pepper in a pan. Cool and grind with chopped garlic, ginger and a little water to make a paste.

Heat oil. Add asafetida and mustard seeds. When mustard seeds splutter add the curry leaves and sliced onions, and green chilies. Sauté till the onions are golden brown. Then add the coriander, cumin and turmeric powders. After a minute add tomatoes and coconut paste and some water. Add salt and cook till the tomatoes are cooked. If it is not spicy enough add some chilli powder and mix.

There are two ways to serve this.

1. DRY: Place eggs on a platter and spoon the mixture on the eggs and sprinkle cilantro on it. This can also be served as an appetizer or a side for any meal.
2. With gravy: Add coconut milk and cook for a few minutes. Add eggs gently and heat through and Garnish with cilantro and serve with rice or bread.

Lemon Rice (Chitranna)

Ingredients

 2 cups basmati or long grained rice

4 cups water

Juice of one lemon

1/4 tsp turmeric powder

2 green chilies, chopped

1 inch ginger, chopped

1 red onion, chopped

3 tbsp roasted peanuts

Salt to taste

1 tbsp chopped cilantro, for garnishing

 For tempering

2 tsp canola oil

1 tsp mustard seeds

1 tsp black gram lentils

1 tsp Bengal gram lentils

1 pinch asafetida

A few curry leaves

Method

Cook rice and cool.

Heat oil. Add all the ingredients for tempering. When mustard seeds splutter add onion, green chilies and ginger and fry till onions are translucent.

To the lemon juice add salt and mix till dissolved. If needed add a couple of teaspoons of water.

To the onion mixture add the turmeric, peanuts and lemon juice. Take off heat and mix rice in.

Garnish with chopped coriander leaves.

 

Coconut Rice

 Ingredients:

2 cups basmati or long grained rice

4 cups water

1 cup coconut

Cashew nuts 2 tbsp

½ inch ginger, chopped

2 green chillies

Salt to taste

For tempering

2 tsp canola oil

1 tsp mustard seeds

1 tsp black gram lentils

1 tsp Bengal gram lentils

1 pinch asafetida

1-2 red chillies, halved

A few curry leaves

 Method

Cook rice and cool.

Heat oil. Add all the ingredients for tempering. When mustard seeds splutter add green chilies, cashews, ginger and coconut and fry till the grated coconut is reddish brown. Add rice and salt and mix well and serve.

 

Beans and Carrot Palya

 1 pound beans, chopped fine (or 1 pound French cut frozen beans)

2 carrots, diced small

2-3 tbsp grated coconut

1-2 green chilies

Salt to taste

For tempering:

2 tsp canola oil

1 tsp mustard seeds

1 tsp black gram lentils

1 tsp Bengal gram lentils

1 pinch asafetida

1-2 red chillies, halved

A few curry leaves

Heat oil. Add all the ingredients for tempering. When mustard seeds splutter add chopped beans, carrot, salt and stir fry. Cover and let it cook till beans are tender. Add grated coconut and mix well.

Serve hot.

Raita

Ingredients

1 red onion

2 tomato

1 cucumber

1 green chilli

2 tbsp cilantro chopped

1 32 oz lowfat or non fat yogurt

salt to taste

Method

Chop onions, tomato, cucumber, chilli and mix with yogurt, salt and cilantro. Serve with rice.