Jaya V Shenoy Recipe Book

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Hi Shilpa, I saw ur posts on pumpkin puris. Gotto try them soon. Aruna,Yes, Baking soda makes a lot of difference. The book in English by Jaya Shenoy is called "Dakshin Bharat dishes: Indian vegetarian cookbook". It has only selected recipes, does not cover all recipes like the one in Kannada or Konkani. Nidhi,Glad that my posts has encouraged u to try out a Mangalorean recipeManjula

Annapoorni,try School book company or other book stores on the carstreet near Sri Venkataramana Temple, You will sure find it. There are kannada/English versions. There are also 2 or 3 different books by the same author. They are different collection of recipes, 1 is a big collection of almost all authentic konkani recipes, other one is a subset of recipes. Make sure you buy the one you are interested in.

These days, I spend a lot of time reading cookbooks . In this world of internet and being a blogger, you might perhaps wonder "why cook books?". Well, agreed that one search on the internet gives you tons and tons of recipe at your fingertips.

But cookbooks, have a serious drawback, one being the number of recipes are so very limited, where as if you subscribe to a blog, then the number of recipes you get are unlimited. Then of course, if you have a doubt, it is very rare that you can contact the cook book author, where as you get a personalized recipe consultant in the form of the blogger.

Well, there was this one cookbook - a collection of traditional South Indian (a lot of Konkani dishes are mentioned in the book) recipes Dakshin Bharat Dishes by Jaya V Shenoy, which I wanted to own for a very long time. Imagine my surprise when I got as a gift from my aunt during my last visit to India. I have heard stories about how daughters were given this book as gift from moms when they got married. It is a like a Bible of South Indian dishes. But now, since people are also exploring other cuisines, they have included recipes for other cuisines too, mainly North Indian.

The recipe for bisi bele bath masala (Bisi means hot, bele is dal/lentils and bath is rice - you get the idea? )is adapted from the book, Dakshin Bharat Dishes. Before I got the book, I used to make bisi bele bath, but I used to make it with the store bought masala powder. But if you have time, do try to make the spice mix at home. Why? Simply because the aroma of the roasted spices is pretty awesome. I like making this masala at home because it gives me the freedom to make it flavorful without giving it an overpowering spicy (heat) taste. I always try to use the Byadagi Chillies (very famous variety of whole red dried chilli) from Karnataka to get the perfect heat and color to the dish.

I have Jaya V Shenoy's cookbook in English which helped me to build up my basics of Amchi cuisine. During one of my vacation when I went to my aunt's place [who is a great cook] I saw she too had Jaya V Shenoy's cookbook in kannada [guess most of amchi girls would have bought one when they went to sasural]. Upon comparing the recipes with ones that are present in my book I felt I am missing on major recipes from that book ,, the only problem with book was kannada script [ I learnt the script after my graduation and now for past 10 years no contact with it and hence I struggle to read in this language]. With hubby's suggestion photocopied the whole book and now with his help only, I type the required recipes in english as he reads out to me from the photocopied book [I can understand it very easily].So today I am posting a very simple soupy preparation from potatoes, and its "Batate toi" from "Oota Uphara" by Jaya V Shenoy. I adjusted the quantity of ingredients as per my preference for consistency and added little turmeric for that nice color.Ingredients4 medium sized potatoes2 green chillies, slit vertically2 red chilliesA sprig of curry leavesAsafoetida/Hing dissolved in warm water1/2 tsp mustard seeds1 tbsp oilPinch of turmericSalt to tasteMethod:Take asaofoetida [size less than pigeon pea] and dissolve it in water. We call it hinga uddak. Keep it aside.Boil 4 medium sized potatoes. Once boiled, peel the skin, mash 2 of the potatoes and slice the other two into thin triangular slices [see in the below pic]. Take it in a vessel add 2 -2.5 cups of water. Stir in well. Add slit green chilli, salt to taste and allow it boil. Once the boiling starts switch off the flame. In a small saucepan, heat oil [preferably coconut oil]. Add mustard seeds and as they splutter add curry leaves and red chillies. Pour the seasoning on the batate toi. Pour hinga uddak [asafoetida dissolved in water] over the toi and keep it covered with lid , this will help to retain the flavours of spices used for seasoning as well as asafoetida. Note: You can follow same recipe and use sweet potatoes in place of potatoesSending this entry for CC challenge of the month #8 May - Week 5Happy Cooking! 2b1af7f3a8