Indian Home Cooking for Live Stream of Ragas Live Festival 2019
- Ragas Live Festival 2019 is Here!
- Links to the Live Stream & Appetizer Listening
- Choose from many home-style Indian Recipes
This weekend is the 8th annual Ragas Live Festival!! It’s 24 hours of LIVE Indian Classical music, and it’s *incredible*.
And we bet you’ll get hungry listening live from home, so why not click on over to the tastes tab and see what easy Indian home-style dishes you can make while you enjoy it? Tomato Pappu, Pav Bhaji, Upma, Sambhar, Chicken 65, Biryani, Butter Chicken…. all sorts of good stuff. And maybe some chai masala to wash it all down?
The South Indian home cooking feast actually features one of the first groups that will be performing: Arun Ramamurthy Trio!
And all this talk of BRM + food reminds me that I didn’t ever post the recipes to go along with the Indian Brunch Feast where we featured the music of Karavika (see the CD on the table there, amidst the upma, idli, sambhar, peanut chutney, podis, and dear daughters’ special lime-zested madeleines!
Tune into the LIVE STREAM starting at 7pm EST, Saturday, October 18th, and we challenge you to keep it on for the next 24 hours!
In the meantime, you have a choice of appetizers!
You can check out the Ragas Live Retrospective they shared via BandCamp, capturing prior festivals from 2011 to 2017.
We have many delicious and easy recipes for great Indian food to make at home. In advance of getting all the detailed links to each of the Cultures Capsules containing these recipes (each has not only recipes but playlists and stories revolving around a theme!), here’s a quick list with links
- Tomato Pappu
- Pav Bhaji
- Upma, Sambhar
- Chicken 65
- Butter Chicken
- …. and more!
- And some chai masala to wash it all down?
To warm in the microwave without drying it out: add a few tbsp of water, stir it a bit and cover w/ plastic wrap, and microwave it for a 1.5 minutes. Stir, recover and heat again. Repeat until hot, adding more water if needed.
- 1 1/2 cup yellow onions, diced
- 1 serrano chili (or small green chilies)
- 4 tbsp ghee (buffalo preferred) or sunflower oil
- 4 cups water
- 3/4 cup raw cashew pieces
- 2 tsp cumin seeds
- 1 1/2 tsp mustard seeds
- 15 curry leaves, we use dry or fresh – whatever we have on hand.
- 1 cup sooji
- 1 1/4 tsp salt (or more to taste)
- Up to a cup of additional veggies optional. for example peas, diced or shredded carrot
- Fresh cilantro leaves, chopped, to stir in at the end, or for garnish. I used to do this all the time but somehow I never have it in the house when I make upma lately, and I haven’t missed it.
- Chop onions and chilies, and any veggies you plan to include and have all ingredients on hand (especially the ghee and the water which need to be added at a moment’s notice).
- Put cashews in a pan and heat to medium. To toast without burning, stir/shake pan constantly. When they begin to brown, put them in a bowl and allow them to cool.
- Heat a different large pan (unless you have allowed the first pan to cool some, lest you burn the spices), add the cumin seeds turn the heat to medium,. About a minute later, later add the mustard seeds. Shake the pan continuously so as not to scorch the seeds. When fragrant (1 minute or so), add the ghee immediately, and allow to melt (if needed).
- Add the onions immediately and stir to combine. When the onions begin to get translucent, add the curry leaves. Stop to enjoy that wonderful aroma. mmmm.
- Just when the onions begin to brown, add the cashews and stir to combine. When the onions are golden brown, add the carrots or peas (if using), to cook them for just a minute.
- Add the sooji and salt. Stir to combine. Roast the sooji for a few minutes. Stir frequently.
- Add the water a cup at a time, continuously stirring to prevent and/or remove any lumps. Add more water if needed to reach soft yet thick consistency.
- Garnish with cilantro, if desired, and then enjoy as is, or with ghee and your favorite podis and pickles!
- 1/2 - 3/4 lb of carrots sliced into 2 inch x 1/4 inch sticks
- 1 package of Gits Sambhar Mix* (a great base! Highly recommend, but I prepared with the below adjustments to take it to the next level)
- 2 large tomatoes, diced
- 1 lb okra, tips removed and sliced into 1/2 inch rounds (frozen chopped okra works well, too)
- 4 tbsp buffalo ghee
- 2 whole red chilis, but tops popped to removed as many seeds as possible
- 2 tsp mustard seeds
- Heat 4 1/4 cups of water in large saucepan. When boiling add carrots and cook until just tender.
- Add Gits mix and stir ensuring all is dissolved.
- Add chopped tomatoes and cook until they begin to break down.
- Add okra and cook until okra just becomes soft (5-10 mins)
- Heat a small fry pan. When hot, add the ghee, moving the pan to melt it.
- Add the red chilis and mustard seeds, continuing to shake the pan so that nothing burns.
- When the seeds begin to pop, turn off the heat and add the tempered ghee to the sambhar mixture (careful! It will sputter!)
- Cook for a few mins longer.
We prefer our sambhar a bit thicker than you may find in restaurants or even on tables in India. Somewhere in between soup and chili. Perhaps the consistency of melted ice cream? Try it!
Adapted from Sanjay Kapoor’s online version *Find Gits Sambhar Mix here