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Recipes with jaggery or brown sugar

5 recipes that use jaggery or brown sugar, with photos, step-by-step instructions and cook times. The quickest, Tomato rasam, takes 25 minutes. It is most often cooked with curry leaves, tamarind paste and turmeric.

Run out of jaggery or brown sugar? White sugar + 1 tbsp molasses or treacle per 200g.

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Mysore masala dosa

Mysuru in Karnataka gave its name to this bolder dosa: a slightly thicker, golden crêpe that is crisp outside and soft inside, painted with a hot red chutney of dried chillies, garlic and roasted chana dal before the potato palya goes in. The chutney melts into the dosa as it cooks, so every bite has a sweet-spicy, garlicky kick. In Mysuru's old cafés it's served flat and folded, with coconut chutney to cool things down. Chef's tip: use Byadagi or Kashmiri chillies for the chutney; they give a deep red colour without blowing your head off, so you can spread it generously.

75 minBreakfast & BrunchVeganGluten freeSpicyIndian
by KrazyBadal 0 views

Bisi bele bath

Bisi bele bath means 'hot lentil rice' in Kannada, and it's Karnataka's great comfort dish, served in temples, weddings and Bengaluru tiffin rooms. Rice and toor dal are cooked soft with vegetables, then simmered with tamarind, jaggery and a freshly roasted spice powder of lentils, coriander seed, chilli, cinnamon and coconut until it's thick, glossy and spoonable. A generous ghee tempering with cashews and curry leaves goes over the top. Eat it piping hot with crisp potato chips or boondi raita. Chef's tip: make it looser than you think; it thickens fast as it stands, and the right texture is soft and flowing, like a thick porridge.

70 minRice & GrainsIndian
by KrazyBadal 0 views

Tomato rasam

Rasam is the thin, sour, peppery broth that runs through every Tamil Nadu meal, poured over rice after sambar or sipped from a tumbler when you have a cold. This tomato version is the everyday kind: ripe tomatoes and tamarind simmered with crushed garlic, black pepper and cumin, then lifted with a tempering of mustard seeds, dried chilli and curry leaves. It's light, warming and ready in 25 minutes. Serve it with plain rice and a dry vegetable, or on its own in a cup. Chef's tip: once you add the spice mix, take the rasam off the heat as soon as it froths up; boiling it hard turns the flavour flat and the pepper harsh.

25 minSoupsVeganGluten freeIndian
by KrazyBadal 0 views

Mirchi ka salan

Mirchi ka salan comes from Hyderabad, where it's the classic partner for biryani at weddings and Sunday lunches. Fat, mild green chillies are fried until blistered, then simmered in a nutty gravy of roasted peanuts, sesame and dried coconut, soured with tamarind. The result is rich, tangy and only gently hot, with the chillies giving a fresh, grassy bite. It also tastes very good with plain rice, jeera rice or parathas and is even better the next day. Chef's tip: roast the peanuts, sesame and coconut separately and slowly; each browns at its own pace, and one scorched spoonful of sesame turns the whole gravy bitter.

45 minCurriesVeganGluten freeSpicyIndian
by KrazyBadal 0 views

Koat pitha

Koat pitha is Mizoram's favourite tea-time snack, sold in Aizawl's bakeries and street stalls and fried at home whenever bananas go soft: mashed ripe banana is mixed with rice flour and jaggery into a thick batter and fried in spoonfuls until crisp, brown and puffed. Inside they are soft and sticky-sweet. They are served at church gatherings and with red tea on wet afternoons. Chef's tip: the riper the bananas the better; spotted, almost black ones give the most flavour and sweetness.

30 minDessertsVeganGluten freeIndian
by KrazyBadal 0 views

Goes well with jaggery or brown sugar