Special Meal Recipe

Prepare dough

For Akki Roti: mix rice flour, salt, grated carrot/onion (if using) and enough warm water to form a soft but firm dough (about 1–2 tablespoons additional water may be needed). For Chapati/Paratha: mix whole wheat flour (and a little all-purpose if making paratha), salt and water to form a soft pliable dough. Rest 10 minutes.

Cook

Divide dough into one ball. For Akki Roti: dust banana leaf or plastic and pat the dough into a thin round (or press between plastic) and cook on a hot tava/griddle for 1–2 minutes each side with a little oil until brown spots appear. For Chapati: roll thin and cook on hot tava until puffed and brown spots appear, brush with ghee. For Paratha: roll, optionally stuff or layer, cook with oil/ghee until golden and crisp. Keep warm.

Rinse and soak rice

Rinse basmati rice until water runs clear and soak 10 minutes, then drain.

Cook pulao

Heat oil/ghee in a small pan. Add cinnamon, bay leaf and cardamom and sauté 20 seconds. Add sliced onion and sauté until translucent. Add ginger-garlic paste and sauté 30 seconds. Add mixed vegetables and sauté 1–2 minutes. Add drained rice, salt and water. Bring to a boil, reduce heat to low, cover and simmer 10–12 minutes until rice is tender and water absorbed. Fluff with fork and keep covered.

Make coconut-cashew paste

In a small blender, combine coconut, fennel seeds, poppy seeds (if using), cashews and a splash of water. Grind to a smooth paste and set aside.

Cook kurma

Heat oil in a small saucepan. Sauté chopped onion until translucent. Add chopped tomato and cook until soft. Add turmeric, red chili powder and mixed vegetables; stir to coat. Add the prepared coconut-cashew paste and about 1/4 cup water, mix well. Simmer 6–8 minutes until vegetables are cooked and gravy has thickened. Stir in garam masala and adjust salt. Keep warm.

Temper and cook vegetable

Heat oil in a small skillet. Add mustard seeds; when they splutter add urad dal and fry until light brown. Add green chili and curry leaves, then the chopped vegetable and turmeric. Stir, cover and cook on low-medium, stirring occasionally, until tender and any moisture evaporates (4–6 minutes). Season with salt. Keep warm.

Combine chopped cucumber, tomato and onion in a small bowl. Add salt and lemon juice; toss and keep chilled. Toast or microwave papad until crisp. Plate a teaspoon each of mango pickle and garlic chutney alongside salad.

Prepare curd rice

Mix warm cooked rice with plain yogurt and a splash of milk if needed to reach a creamy consistency. Season with salt.

Temper

Heat oil in a tiny pan, add mustard seeds and curry leaves and let them splutter. Pour tempering over the curd rice and mix. Keep chilled or at room temperature.

Make rasam

In a small saucepan combine tamarind concentrate, mashed tomato, rasam powder, salt and water. Bring to a gentle simmer for 3–4 minutes. In a teaspoon of hot oil, temper mustard seeds and curry leaves until mustard splutters; add to rasam. Pour into a small shot glass and serve hot.

Prepare sugar syrup

In a small pan, combine sugar and water and heat until sugar dissolves and reaches a sticky single-thread consistency (a few minutes over medium heat).

Cook mysore pak

Lower heat. Add gram flour to the syrup in small additions, stirring constantly to avoid lumps. Add ghee gradually while stirring; mixture will thicken and leave the sides. Grease a small tray or plate, pour the mixture, level quickly and let set for 5–8 minutes. When slightly cool but not hot, cut into a small piece to serve.