Kitchen Chronicles

Kitchen Chronicles - Mixed Vegetable Sambar

We make this Sambar on special occasions like Ugadi, Onam and Pongal. For this sambar, we grind fresh masala in the wet grinder.

Masala Ingredients
Toor Dal
Chana Dal
Coriander Seeds
Red Chillies
Fenugreek
Asofoetida
Curry leaves

Vegetables
Drum Stick
Cluster Beans
Snake Gourd
Cooking Banana
Yam/Elephant Foot
White Pumpkin/ Dosakai / Keera Cucumber

Other Ingredients
Toor Dal
Tamarind
Tomato
Small Onion
Salt

Tadka
Coconut oil
Mustard Seeds
Red Chillies
Small Onion
Curry leaves

Qty (Large)
200 gm
200 gm
500 gm
300 gm
50 gm
50 gm
1 bundle


2 kg
2 kg
2 kg
2 kg
2 kg
2 kg



8 kg
1/2 kg
4 kg
4 kg
As required


1/2 kg
100 gm
50 gm
1/4 kg
1/2 bundle

Qty (Four)
30 gm
20 gm
50 gm
8 nos
5 gm
5 gm
1 stem


1
50 gm
50 gm
1
50 gm
50 gm



100 gm
1 lemon size
2
8 nos
As per taste


30 gm
3 gm
5 pc
4 pc
1 stem

First, dry roast all the masala ingredients and grid to paste using little tamarind water. Then, wash, boil, and smash Toor Dal. Soak tamarind in warm water and take the pulp. Cut tomatoes such that each one is cut into 8 pcs. For Tadka, use broken red chillies and finely chopped small onions.

Keep the cooking vessel on the stove, pour tamarind pulp and water. Boil and add turmeric powder (50 grm), salt, asofoetida (50 gm), curry leaves (1/2 bundle). Add vegetables (Drum stick, Yam, Cluster beans, snake gourd, cooking banana). When half cooked, add small onion and tomato. After 5 minutes, add grinded masala, again boil for 5 minutes. Add smashed dal, cook again for 5 minutes.

Keep a small kadai on the stove, pour coconut oil. When oil is smoking hot, add mustard seeds, broken red chilli pcs, chopped small onion and curry leaves. Pour over to the Sambar. Better to cook this sambar by covering with lid.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Sambar Masala

We make six varieties of Sambar at Rishi Valley. We also make our own Sambar Masala. Below are the ingredients we use to make this masala.

Ingredient
Coriander
Red Chillies (Kashmiri/Bedgi)
Black Gram (White) Dal
Toor Dal
Chana Dal
Black Pepper
Fenugreek Seeds
Mustard
Cumin Seeds
Asofoetida (not powder)
Turmeric Powder
Dry Coconut
Curry leaves

Qty (Large)
1 kg
1/2 kg
1/4 kg
150 gm
1/4 kg
150 gm
150 gm
75 gm
150 gm
150 gm
150 gm
1 kg
1 bundle

Dry roast all the ingredients one by one except Turmeric powder. Mix turmeric powder and grind to powder. Keep in a airtight container and use as required.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Dal Rasam

Here are the ingredients you will need:

Ingredient
Toor Dal
Tamarind Juice Pulp
Salt
Rasam Powder
Asafoetida
Curry leaves
Green Coriander
Mustard Seeds
Red Chillies

Qty (Large)
5 kgs
1/2 kg
As required
1/2 kg
25 gms
1 bundle
1 1/2 bundle
50 gms
100 gms

Qty (Four)
75 gms
Lemon size
As per taste
35 gms
3 gms
1 stem
5 stems
3 gm
5 nos

Boil the dal, smash well, add tamarind juice, salt and curry leaves. Boil well for 10 to 15 minutes by adding rasam powder and asafoetida. In a small vessel, give tadka by adding oil, mustard, red chillies and curry leaves. Pour over the boiling rasam. Add chopped green coriander and switch off the stove. Do not forget to cover with lid. Chopped green coriander is an essential item on all rasams for good flavour.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Lemon Rasam

Here are the ingredients you will need:

Ingredient
Moong Dal
Lemon Juice
Green Chillies (sliced)
Ginger (Sliced)
Black Pepper
Mustard Seeds
Cumin Seeds
Asofoetida
Turmeric Powder
Red Chillies
Curry leaves
Green Coriander
Cooking Oil

Qty (Large)
5 kgs
100 nos
300 gms
200 gms
100 gms
50 gms
50 gms
25 gms
30 gms
50 gms
1 Bundle
1 Bundle
1.2 ltr

Qty (Four)
5 gm
2 nos
7 nos
1 small pc
5 gm
3 gm
3 gm
3 gm
3 gm
5 gm
1 stem
3 stems
7 gm

Boil moong dal, smash to paste and keep aside.

Keep cooking vessel on the stove, add oil. In the hot oil, add mustard, red chillies, cumin seeds and pepper. When these crackle, add curry leaves, asofoteda, turmaric powder. Add sliced green chillies and sliced ginger and roast well . Add moong dal paste mixed with warm water. Add salt and boil for 2 minutes. Switch off the stove, add lemon juice and chopped green coriander. Keep the lid on top.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Mysore Rasam

Here are the ingredients you will need:

Ingredient
Red Chillies
Coriander seeds
Cumin seeds
Black pepper
Toor Dal
Urad Dal
Coconut (grated)
Toor Dal
Turmeric Powder
Salt

Qty (Large)
300 gms
200 gms
150 gms
100 gms
200 gms
200 gms
5 nos
3 kgs
50 gms
As required

Qty (Four)
5 nos
15 gms
10 gms
7 gms
15 gms
15 gms
1/4
50 gms
5 gms
As per taste

Keep a kadai on stove and add a little oil and roast all the first seven ingredients (till grated coconut) to brown color (should not burn). Grind to a fine paste . Wash the mixi/grinder, collect the water and keep.

Now boil Toor Dal, Turmeric powder, and salt and smash to paste .Add the grinded masala with water, mix well and boil with more water for 10 minutes.

In another kadai on the stove, add oil, add mustard, asafoetida powder, red chillies and curry leaves. Pour over the boiling rasam. Switch off the stove add lemon juice and chopped green coriander. Cover with lid.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Tomato & Drumstick Rasam

On school days, we make rasam twice a day (Lunch & Dinner). One will always be Tomato Rasam.

Ingredient
Tomato
Toor Dal
Tamarind
Oil (Rice Bran)
Mustard Seeds
Fenugreek Seeds
Urad Dal
Red Chillies
Curry leaves
Asofoetida
Turmeric Powder
Chilli Powder
Coriander Powder
Rasam Powder
Garlic
Jeera
Pepper
Coriander leaves

Qty (Large)
10 kgs
4 kgs
250 gms
300 gms
200 gms
50 gms
50 gms
50 gms
1 bundle
20 gms
50 gms
200 gms
100 gms
400 gms
100 gms
100 gms
100 gms
1 bundle

Qty (Four)
5 nos
50 gms
20 gms
15 gms
3 gm
2 gm
5 gm
3 no
1 stem
3 gm
3 gm
15 gm
10 gm
20 gm
5 to 6 pc
15 gm
15 gm
3 stakes

Boil tomatoes, allow to cool, smash and keep aside. Boil Toor Dal, smash to paste and keep aside. Add little warm water to tamarind; keep aside for a while and take out the pulp. Dry roast Pepper and Jeera and pound them with Garlic.

Keep cooking vessel on the stove and add oil. Add mustard, fenugreek, Urad Dal, Red Chillies and Curry leaves to the hot oil. When spluttering starts, add pounded mixture followed by turmeric powder, Asafoetida powder, Coriander powder, Red chilli powder and salt. Add smashed tomato liquid, tamarind pulp with water and boil for 10 minutes. Mix rasam powder in warm water and pour over to the boiling rasam. Boil for two more minutes, add chopped coriander leaves, and switch off the stove and cover with lid.

For Drum Stick Rasam, wash, cut long, slice and steam the drumsticks. When it is cool take out the pulp add along with smashed tomato liquid of tomato rasam.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - 10 Rasams at RV

Rasam is one of the most common items in R V Dining Hall menu. We make about ten types of Rasams. Tomato Rasam, Drumstick Rasam, Pepper Rasam, Jeera Rasam, Tamarind Rasam, Pineapple Rasam, Mysore Rasam, Lemon Rasam and Dal Rasam.

We make our own Rasam Powder too.

Ingredient
Coriander Seeds *
Red Chilli *
Cumin Seeds
Black Pepper seeds
Mustard seeds
Fenugreek seeds
Toor Dal
Bengal Gram
Curry leaves

Qty
1 Kgs
1/2 Kgs
250 gms
75 gms
100 gms
100 gms
250 gms
150 gms
1 bundle

* Coriander seeds are organically grown in RV
* Red Chill variety we use is Kashmiri/Bedgi chillies

Dry roast the above ingredients one by one separately and grind to powder. Keep in an airtight container and use as required.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Pineapple Rasam

Toor Dal - should be cooked and smashed
Tomatoes - finely chopped

Ingredient
Toor Dal
Pineapple
Ginger
Green chillies
Mustard seeds
Tomatoes
Curry leaves
Turmeric Powder
Jeera
Urad Dal
Asafoetida 

Qty (Large)
5 Kgs
15 nos
250 gms
200 gms
100 gms
5 kgs
1 bundle
50 gms
100 gms
100 gms
20 gms

Qty (Four)
100 gms
1 no
1 medium pc
5 nos
5 gms
2 nos
1 stake
3 gms
5 gms
5 gms
3 gms

Clean and remove the total skin of the pineapple. Chop 1/2 portion finely and other 1/2 grind with ginger, green chilli and keep aside.

Keep cooking vessel on the stove , heat oil, add mustard, urad dal, jeera, red chillies, and curry leaves. Add asafoetida and turmeric powder as well. Add chopped tomatoes, roast continuously till oil floats on top. Add Pineapple, green chilli, ginger paste (made earlier and kept aside). Continue roasting, add boiled and smashed toor dal. Add chopped pineapple roast. Add hot water and cook some more time till chopped pineapple is cooked fully. Switch off the stove, add chopped green coriander and cover with lid.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Pepper/Jeera/Tamarind Rasam

Pepper Rasam, Jeera Rasam and Tamarind Rasam are same. Which ever flavour you want, you can add more of it. For pepper rasam, add more pepper, and for Jeera rasam add more jeera, and for Tamirnd rasam, add more tamrind pulp.

Cure Tamarind by keeping in warm water and removing the pulp.

Ingredient
Tamarind
Red Chillies
Pepper *
Jeera *
Garlic
Curry Leaves
Fenugreek
Mustard
Urad Dal
Green Coriander
Asafoetida 
Oil

Qty (Large)
1 Kgs
200 gms
200 gms
150 gms
250 gms
1 bundle
50 gms
100 gms
50 gms
1 bundle
50 gms
1/2 ltr

Qty (Four)
80 gms
5 nos
15 gms
10 gms
1 pond
1 stem
3 gms
5 gms
5 gms
3 stakes
3 gms
15 gms (1 tea spoon)

* Reduce pepper to 150 gm if you are making Jeera or Tamarind rasam
* Increase Jeera to 200 gm if you are making Jeera rasam

Dry roast Pepper and Jeera. Roughly pound Pepper, Jeera and Garlic together.

Keep cooking vessel on the stove, and add oil. When oil is smoking hot, add mustard, fenugreek, Urad dal, Red chillies & Curry leaves. When spluttering starts, add pounded pepper jeera garlic compound and roast. Add Asafoetida powder, tamarind pulp and water, salt. After switching off stove, add chopped green coriander and keep the lid on the top.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Proso Millet Bisibele Rice

Here is another millet recipe from our Kitchen - Proso Millet Bisibele Rice.

Ingredient
Posco Millet
Brown Rice
Toor Dal
Musterd
Turmaric Powder
Oil
Ghee
Salt
Vegetables
Carrot
Beans
Green Peas
Small Onion
Drum Stick
Garlic (paste)
Tomato
Green Coriander
Kadi patha
Masala (Roast and grind)
Coriander Seeds
Red Chillies
Dry Coconut (grated)
Cinnamon
Cloves
StarAnas
Mace

Qty (for 600)
15 Kgs
5 Kgs
6 Kgs
50 gms
50 gms
1.5 Kgs
1 Kg
As required

7 Kgs
4 Kgs
4 Kgs
4 Kgs
5 Kgs
100 gms
3 Kgs
2 bundles
1 bundle

300 gms
200 gms
1 Kg
30 gms
30 gms
10 gms
10 gms

Qty (for 10)
750 gms
250 gms
325 gms
5 gms
5 gms
50 gms
20 gms
As required

100 gms
60 gms
50 gms
50 gms
4 nos
1/2
4 pcs
Little
2 stems

50 gms
30 gms
150 gms
2 pcs
5 pcs
3 gms
3 gms

Soak Millet and Rice in the water separately for one hour. Cook separately and mix tougher. Keep aside. Heat oil and splutter mustard, add kadipatha, garlic paste, roughly cut small onion and turmeric powder. Add chopped tomato and salt. Roast well and add beans, then carrot. Again roast for 5 minutes before adding grinded masala. Roast well till oil floats on the top. Pour hot water and boil (1:3). Add dal and cook till the dal is fully cooked. Add Green peas and drumstick pulp. (We steam the drumstick and take out the pulp).

Mix cooked rice and millet to this sambar. Add chopped coriander and ghee on top.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Foxtail Millet Kesari

Here is another millet recipe from our Kitchen - Foxtail Millet Kesari.

Ingredient
Foxtail Millet Rawa
Jaggery
Palm Jaggery
Ghee
Cashew nut (Splited)
Raisins
Nutmug
Raw Campher
Cardamom Powder

Qty (for 600)
12 Kgs
10 Kgs
4 Kgs
6 Kgs
1.5 Kgs
1.4 Kgs
3 nos
25 Gms
50 Gms

Qty (for 10)
200 gms
200 gms
50 gms
100 gms
10 gms
10 gms
A little
One pinch
3 gms

Boil 24 ltr of water. Dilute jaggery in 6 ltr of water and boil (total water will be 30 ltrs). Strain the liquid and keep separate. Roast rawa in 4 kg of ghee. When fully roasted and good fragance of rawa comes, add 24 ltr of water. Reduce the flame of the stove and mix well. Add jaggery liquid and again mix. Boil balance 2 kg of ghee, add cashew nut and raisins and pour over to the kesari. Add grated nutmug, raw campher and cardamom powder. Mix well and enjoy the tasty and healthy Kesari from Rishi Valley Menu.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Proso Millet & Rice Pongal

This Pongal is very popular in Rishi Valley menu. Ingredients and quantity are as below.

Ingredient
Proso Millet
Rice
Moong Dal
Ginger (grated)
Green Chilli (sliced)
Pepper (roughly pounded)
Cashew Nut (splitted)
Kadi patha
Jeera
Turmeric powder
Ghee
Oil
Asafoetida (Hing)

Qty (for 600)
20 Kgs
10 Kgs
10 Kgs
750 Gms
500 Gms
200 Gms
2 Kg
2 bundles
200 Gms
100 Gms
2 Kgs
5 Kgs
50 Gms

Qty (for 10)
800 Gms
200 Gms
200 Gms
75 Gms
20 Gms
15 Gms
50 Gms
As required
50 Gms
10 Gms
200 Gms
400 Gms
5 Gms

Soak Millet, Rice & Moong dal seperately. Boil 120 ltrs of water (1:3). Add Moong dal to the fully boiled water followed by Millet & Rice in 5 minutes gap and boil all further 10 minutes. Add salt and boil the Pongal till 75% cooked.

Keep another kadai on the stove, heat oil, add jeera, followed by pepper, cashew nut, kadipatha, green chilli, ginger, hing, turmeric powder. Pour over the Pongal. Reduce the flame and add ghee on top of the Pongal. Cover with lid, further cook for 10 minutes in slow fire.

Our combination/or side dish for Pongal is Bringal Kostu. Recipe for Brinjal Kostu is as follows. Broil and grind to paste:

Bengal gram dal (Chana dal)
Coriander
Red chillies
Kaskus

300 Grm
400 Grm
300 Grm
500 Grm

Other Ingredients:
Brinjal (medium size – Cut 8 pcs)
Toor dal (Boiled and smashed)
Tomatto (Choped)
Mustard
Green Chilli (Paste)
Kadipatha
Red Chillies

Qty
15 kgs
10 Kgs
6 Kgs
100 Gms
150 Gms
1 Bundle
20 Grm

Heat oil, crackle mustard, then add half of the Kadipatha and Red chillies. Add Brinjal, roast well, then add tomato, green chilli paste and grinded masala. Roast till oil floats on top. Add smashed dal, salt, balance kadipatha and hot water. Boil for 10 minutes or till the gravy is thick. Add chopped Coriander.

This Vegetable dish is made without onion and garlic.

Hareendran A K
Dining Hall Manager