CTU Recipes

Chicago Tyagaraja Utsavam serves a sumptuous home-cooked feast during the first day of the Annual Music Festival during the Memorial Day weekend.  Several culinary artists prepare these items following CTU standard recipes and guidelines.

The recipes for some of these items are provided below.

CTU thanks you for your efforts and requests you to follow these recipes when preparing these items for CTU functions.

If you have not already done so, please click here to register as a Food Volunteer for the Annual Music Festival.

Almond Carrot Payasam

Ingredients

  • 1.5 Gallons 2% Milk
  • 2 Cups Almonds-
  • 1 lb Whole Carrots-peeled and pressure cooked
  • 1 ¼ cup Sugar
  • 2-3 teaspoons Cardamom powdered
  • Saffron strands- Optional

Method

  1. Soak almonds in hot water for about 30 minutes
  2. Now peel the skin of almonds and grind this to a smooth paste with saffron.
  3. Peel the carrots and steam cook. Then grind this in a blender to a smooth paste.
  4. Boil milk in heavy stainless steel 8 qt pot on stove at medium-low heat.
  5. Now add both the pastes in little amount boiled milk, stir well until it gets mixed.
  6. Add sugar and cook in a low flame for 5 minutes till the kheer gets thickened.
  7. Now add cardamom and store in a refrigerator.
  8. When it cools, pour it into cleaned out gallon milk jugs for easy storage and carrying.

Aloo Gobi

Mixed Ingredients

  • 5 lbs potatoes peeled and sliced in 1 inch x 1 inch x ½ inch size
  • 5-6 big cauliflowers. Just pull off the cauliflower buds and wash well. Cut remaining stalk in 1 inch pieces
  • 10 roma tomatoes chopped into fine pieces
  • ½ cup oil
  • 2 Tbsp mustard seeds
  • 3 Tbsp jeera
  • 2 Tbsp urad dal
  • 5 Tbsp MTR rasam powder
  • 2 Cups Water
  • 3 Tbsp salt (Check Salt and add more if needed)
  • 3-4 tsp of ground pepper

Process

  1. Heat oil in a large non-stick pot (recipe can be made in two batches if you do not have a large enough pot), add mustard seeds. When they crackle, add urad dal and jeera, fry till golden brown.
  2. Turn stove to medium heat and add cut potatoes, cauliflower, rasam powder, salt, and water. Cover and cook stirring occasionally to make sure vegetables do not burn. Let water evaporate. Check that potatoes are cooked, if not add some more water and repeat. After verifying that potatoes are cooked, add the chopped tomatoes and mix well. Cover and cook some more. Add some oil if sticking. When tomatoes are well mixed and sabji is a nice golden/reddish color, turn off the stove.
  3. Check salt and add more if necessary. Add 3-4 teaspoons of ground pepper. Mix well and heat about 2 minutes more.
  4. Put it in big aluminum tray and bring it to the temple.

Avial

Ingredients

  • 4-5 Qts of Mixed Vegetables cut lengthwise (Just add 3-4 Green Plantain, 3-4 Potatoes, 3-4 carrots, 8 oz Peas, ¼ portion sliced Winter Melon/Pusanikai , ¼ portion Calabaza Squash/Yellow Squash, 4-5 Chowchow, 1 lb Beans)
  • Water
  • 2 Tsp. Turmeric powder
  • 3 Tbsp. Salt
  • 5 Cups Frozen Coconut
  • 3- 32 oz Yogurt mixed with ½ Cup Water
  • 2 Tablespoons Jeera Seeds
  • 8-10 Green Chilies
  • Few Curry Leaves

Process

  1. In 10 qt pot, add the cut vegetables, turmeric, and 2 Tbsp salt and cover with water.
  2. Cook on high heat until vegetables are soft but still firm.
  3. Strain the excess water from the cooked vegetables.
  4. In a blender, add yogurt, green chilies, jeera seeds, coconut, and remaining salt. You may have to blend in two or three sets.
  5. Blend on high in blender until well mixed and green chilies are no longer visible.
  6. Turn stove to low heat and add blended mixture to the pot with cooked vegetables.
  7. Simmer on low for 3-5 minutes.
  8. Do not overcook or turn stove to high. Add curry leaves on top.

Black Eye Peas Dal

Ingredients

  • Soak overnight and Pressure Cook 4 lbs of Black-Eye Peas and Strain
  • 1 28 Oz Can of Crushed Tomatoes
  • 12 Plum Tomatoes- Chopped for easy grind in Blender
  • 2 Bunches Cilantro Leaves
  • Chopped Green Chilies
  • 1 Large piece ginger cut into pieces
  • 3 Cups Water (May need more depending on your blender consistency)
  • 5 Teaspoons Salt (Adjust a little to taste)
  • 1 Tablespoon Coriander Jeera Powder
  • 1 Tablespoon Ajwain (Homam)
  • 3 Tablespoons Oil
  • 3 Teaspoons Chili Powder
  • 1 Tablespoons Turmeric
  • 2 Tablespoons Cumin Seeds
  • Optional- 1-2 Tablespoon Butter or Ghee

Method

  1. In blender, grind 1 1/2 cups water, 5 tomatoes, 1/2 can of crushed tomato, 2 teaspoons salt, 1 Bunch cilantro leaves, ½ the chopped green chillies, and ½ ginger piece.
  2. In frying pan, add oil and sauté chili powder, turmeric, cumin seeds and ajwain.
  3. Add blended mixture to pan.
  4. Leave stove at Medium Heat.
  5. Drain black eye beans and add to pan, along with two remaining chopped tomatoes.
  6. Cook covered until gravy is thicker and black eye peas are tender.
  7. Check Salt and adjust to taste.
  8. Add Coriander Jeera Powder and simmer until and gravy is thick.
  9. You can add optional butter at this time for flavor.

Chow-Chow Kootu

Ingredients

  • 8 Choyote Squash (Chow/Chow) Peeled and cut length wise or square ½ inch size
  • 1 Tbsp. Turmeric powder
  • 8-10 Handfuls of Moong Dal (Depending on size of hand)
  • 4 Tbsp. Salt
  • 1 Tbsp. Jeera
  • 1 Tbsp. Ghee
  • 2 Fronds of Curry Leaves

Masala

  • 6 Red Chilies
  • 1 tbsp. Oil
  • 1 Cup Frozen Coconut
  • 3 Tbsp. Urad Dal
  • ½ Tsp. Hing powder
  • 2 Teaspoons Whole Black Pepper

Method

    1. Add Turmeric and ½ the Salt, Sufficient Water and Pressure Cook Cut Chow-Chow and Moong Dal.  
    2. In a small frying pan, add oil, red chilis, urad dal, pepper, and hing.  Fry till golden brown.  Fry frozen coconut until light brown.  Add a little water into a blender jar, add above masala, and grind to a fine paste.
    3. Add Pressure cooked vegetable and Dal to Non-stick 8qt Pot (If you do not have Nonstick, use regular pot but be careful as moong dal burns easily). Taste salt in dal vegetable mixture adjust with extra salt.  Add ground masala mixture to pot with dal vegetable mixture.  Cook all of it together.
    4. Add ghee to frying pan, add jeera and curry leaves for seasoning.  Once toasted, add it to the mixture.

Date Chutney

Ingredients

  • 2 Lime Size balls of Soaked Tamarind
  • 1 16 oz Packet Brown Sugar
  • 15-20 Pitted Dates
  • 1 Tablespoon of Salt
  • 2 Teaspoons Red Chilli powder
  • 3 Cups Water

Method

  1. In one cup of water, mix soaked tamarind and squeeze out juice strain and add to blender jar.
  2. Add Brown Sugar, Dates, Salt and 2 Cups Water.
  3. Blend to a finely.
  4. There should be no Date pieces floating.
  5. In a nonstick pan, heat mixture on stove until warm and it clears.
  6. If there are any remaining floating date pieces strain out. Store in Fridge to cool.

Green Beans

Ingredients

  • 12 -16oz Packets Frozen French Cut Beans (French Cut beans are available at Jewel, Ulta Foods, Marianos etc.)

PLEASE DO NOT USE CUT GREEN BEANS-LOOK SPECIFICALLY FOR FRENCH CUT BEANS THEY COOK FASTER

  • 3 Tsp. Turmeric (Haldi)
  • 3 Tbsp. Salt (Add more according to taste afterwards)
  • ¼ cup Oil
  • 2 Tbsp. Mustard seeds
  • 3 Tbsp. Urad Dal
  • 2-3 Red Chilies
  • Hing 6 pinches

Buy and bring 2 packets Frozen Premium Deep Foods or Swad Coconut

DO NOT ADD TO THE CURRY.  WE WILL ADD IT WHEN WE SERVE IT ON THE FIRST DAY. JUST BRING TO THE HALL

Method

  1. Put 4 Packets of French Cut Beans in microwave safe bowl with cover.  Add 1 teaspoon Turmeric, 1 Tbsp. Salt,. and 2 Tbsp water. Microwave on high for 8-12 minutes (Some microwaves are hotter than others so check periodically). Drain excess water after cooking. You will need to repeat this process three times.
  2. Heat oil in a large non-stick pot (recipe can be made in two batches if you do not have a large enough pot), add mustard seeds and hing. When they crackle, add red chilli pieces and urad dal and fry till golden
  3. Turn stove to medium heat and add packets cooked French Cut Beans to the pot.  Do not add any extra water, since beans should still have enough water.
  4. Taste and add more salt if necessary.  Cover and cook until all moisture is gone.
  5. Turn beans periodically to prevent bottom from burning.
  6. Please bring cooked beans to hall in a foil tray.  We will add the coconut at the hall to ensure maximum freshness of the beans.

Green Chutney

Ingredients

  • 4 Large Bunches of Cilantro (Buy only a day or so before preparing recipe)
  • 2 Bunch of Mint (Buy only a day or so before preparing the Recipe
  • 1 1/2 Apple Cored and Pealed and Cut in Half
  • ½ Cup Strained Tamarind Juice
  • 1 Tablespoon of Salt
  • Green chillies – 12- Cut off Top Stems

Method

  1. Wash and Cut off Bottom Stems of Cilantro and Mint Leave Bunches.
  2. Remove any Yellow or Decaying Leaves.
  3. Place the Bunches of Leaves, Tamarind Juice, Green Chilies, Cut Apple Pieces, and Salt in a blender.
  4. Blend until not leaves cannot be seen and chutney looks consistent.
  5. Store in Tupperware type container in fridge for optimum quality.

Lemon Rasam

Ingredients

  • 15 Cups Water
  • 3 cups pressure cooked Toor Dal
  • 4 Tbsp MTR Rasam Powder
  • Few Curry Leaves
  • 3 Tbsp Salt
  • 2 Tsp Hing
  • 3 Tsp Ground Pepper
  • 4 Tsp Ground Cumin Seeds
  • 4 Medium Size Lime
  • 2 Tbsp. Mustard Seeds
  • 3 Tbsp Ghee or Oil
  • 1 Whole Bunch Finely Chopped Cilantro Leaves for Garnish

Method

  1. In an 8 qt stock pot, put in chopped tomatoes, rasam powder, cooked dal, salt, hing, curry leaves, and water.
  2. Let it come to a good boil.
  3. Add water to top off pot and check salt.
  4. Add ground pepper and ground cumin seeds.
  5. Let it mix well.
  6. Squeeze juice from lime into the pot.
  7. Finally, season rasam with mustard seeds in ghee or oil.
  8. Toss chopped cilantro on top as a garnish.

Mango Rava Bake

Ingredients

  • 1 cup and 1 teaspoon rava (i.e. Add one teaspoon of rava to one measuring cup of rava)
  • 1 cup mango pulp
  • 1/2 cup butter, melted. (not ghee)
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom

Process

  1. Mix all the ingredients and put in 9″x9″ pan
  2. Bake at 375 degree F for 25 to 30 minutes.
  3. Check with a fork to see properly baked.
  4. Cut and serve.
  5. Should make about 64 pieces.

Notes

To double the recipe, use a 11″x16″ pan to bake in.

Mattar Paneer

Ingredients

  • 2 cups Paneer cubed into 2 cm by 2 cm cubes
  • 16 oz. packet Frozen Green Peas
  • 2 inch piece Ginger
  • 3-4 Green Chillies
  • 1 bunch Cilantro leaves
  • 1 can 12 oz. Tomato Paste (Plain with no spices)
  • 2 teaspoon Cumin seeds (Jeera)
  • 2 teaspoon Red Chilli Powder
  • 2 teaspoon Turmeric Powder
  • 2 Tablespoon Garam Masala Powder
  • 1 teaspoon sugar
  • Salt to Taste
  • 3 Tablespoon Oil
  • ¾ cup Half and Half
  • Oil for shallow frying

Process

  1. Heat oil in frying pan, fry paneer cubes until slightly golden brown
  2. In a blender, blend together, ½ bunch cilantro, ginger, green chillies, tomato paste with 2 cups water
  3. Heat non stick pan on medium heat, add oil
  4. Add cumin seeds, wait until seeds crackle
  5. Add red chilli powder, turmeric powder, after slightly browned
  6. Add blended paste into non stick pan along with packet of frozen peas and sugar
  7. Cook down on medium heat until gravy is thick.
  8. Add half and half.
  9. Cook down once more until well blended and oil separates
  10. Add Paneer cubes, mix and cook for 5 more minutes or until thick.
  11. Garnish with remaining Cilantro

Notes

Please quadruple recipe for 8-10 quarts of Mutter Paneer

Pal Payasam (Milk Kheer)

Ingredients

  • 1 Tbsp. Ghee
  • 1 1/2 Cups White Basmati Rice
  • 2 Gallons 2% Milk
  • 3 Cans Evaporated milk
  • 2 Cans Condensed milk
  • 1 Cup Sugar

Method

  1. Heat 1 tbsp. of ghee in a wide mouthed, thick bottomed pan. Lightly fry rice until coated with ghee.
  2. Add 1/2 gallon of milk, rice, and pressure cook in a pressure cooker for 3-4 whistles. Simmer cooker onto low for about 10-15 minutes. Switch Off.
  3. After this is done, boil the rest of the milk in 10 qt pot. Add 3 cans of evaporated milk and turn to low heat.  Add pressure cooked milky mixture, smash well or grind with hand blender so the rice is well mixed. Add the sugar and condensed milk . Boil for some more time until the payasam has thickened.
  4. Remove from the stove. Let it cool. Pour it into milk cans.  Can be stored in fridge and brought to the temple hall.

Potato Curry

Ingredients

  • 10 lbs. Red Potatoes-Peel and Cut into ½ inch cubes
  • ½-1 Cup Oil
  • 2 Tsp. Turmeric powder
  • 2 Tbsp. Mustard Seeds
  • 1 Tbsp. Urad Dal
  • 1 Tbsp. Jeera
  • 1 Tbsp. Chili Powder
  • 2 Tbsp. Salt

Method

  1. In a large pot, boil cut potatoes with sufficient water, turmeric powder and salt.
  2. When potatoes are cooked but not mushy, strain out all the water.
  3. Check salt of strained potatoes and adjust to taste.  Add Chili Powder and mix well and softly.  Do not smash potatoes.
  4. In a large non-stick frying pan, add oil, mustards seeds, urad dal and jeera.  Amount should be adjusted according to frying pan size.  Best done in two batches.  
  5. When mustard seeds splatter and urad dal is golden brown, add cooked strained potatoes with chili powder, mix well and fry until golden brown.
  6. Repeat process for second batch as well.

Rasam Rice (Slow Cooker)

Ingredients

  • 4 Qts Strained Tamarind Juice (Use 3 to 4 handfuls of Tamarind Pulp)
  • 6 Medium Sized Chopped Tomatoes
  • 1 1/4 cup Toor Dal
  • 2 cups Long Grain Rice or 1 ½ cups Sona Masoori Rice
  • 4 Tbsp MTR Rasam Powder
  • Few Curry Leaves
  • 3 Tbsp Salt
  • 2 Tsp Hing
  • 2 Tsp Ground Pepper
  • 2 Tsp Ground Cumin Seeds
  • 1 Tbsp. Mustard Seeds
  • 3 Tbsp Ghee or Oil
  • 1 Whole Bunch Finely Chopped Cilantro Leaves for Garnish

Method

  1. In an 8 qt stock pot, put in chopped tomatoes, rasam powder, tamarind pulp, salt, hing, curry leaves, and bring to a good boil
  2. Let it come to a good boil.
  3. Add ground pepper and ground cumin seeds.
  4. Pressure Cook Toor Dal and Rice separately in Pressure Cooker  
  5. Add Toor Dal, Rice and Boiled Rasam Water to 7 or 8 qt Crock Pot
  6. Check Salt and add water to crock pot top off.
  7. Finally, season rasam with mustard seeds in ghee or oil.
  8. Toss chopped cilantro on top as a garnish
  9. Set Crock Pot on High for 4 Hours and cook. Stir periodically and add water as necessary to prevent burning. (You may also cook on Low for 6-7 Hours for Less Stirring)
  10. After 4 Hours or so set on Warm setting.

Rava Payasam

Ingredients

  • 2 Gallons 2% Milk
  • 1 to 1.25 cup Rava
  • 2 cans Evaporated Milk
  • 2 cans Condensed Milk
  • Fried cashews

Process

  1. Boil the milk and keep it ready
  2. Fry the Rava in ghee
  3. Add water to the Rava.  Mix until Rava is cooked
  4. Add milk to the Rava and cook it till it thickens
  5. Add the rest of the milk and the evaporated milk
  6. Add the condensed milk to the mixture and cook it well
  7. Add sugar, if needed, in the end
  8. Add fried cashews

Sambar

Ingredients

  • 5-6 Cups assorted chopped vegetables (Orange Pumpkin, Green Pepper, Zucchini, Carrot, Tomato)
  • ½ Cup Oil
  • 1 Tsp Turmeric powder
  • 2 Tbsp. Mustard Seeds
  • 1 Tbsp. Fenugreek (Methi Seeds)
  • 2 Fronds of Curry Leaves
  • 12 Cups- Well Strained Tamarind Juice
  • 4 Tbsp. Salt
  • 7-8 Cups Pressure-Cooked Toor Dal (Cook in Water with turmeric powder)
  • Few Cilantro leaves

Masala

  • 12 Red Chilies
  • 3 Cups Frozen Coconut
  • 6 Tbsp. Chana Dal (Hand Amount)
  • 7 Tbsp. Coriander Seeds
  • 4-5 Squeezes Hing
  • 2 Tsp. Whole Black Pepper

Method

  1. In a 10 quart pot, add 2 tbsp oil, mustard seeds, fenugreek, and 2 red chilies.
  2. Put on Medium Heat on the Stove. When it splatters, add vegetables and turmeric powder.
  3. Fry lightly. Add Water. Cook down. Then, add tamarind juice, salt, and curry leaves.
  4. Let mixture boil well until vegetables are well cooked.
  5. Add cooked dal and stir on heat until well mixed.
  6. In a frying pan, sauté chana dal, coriander seeds, remaining red chilies, hing,  and peppercorns in remaining oil.
  7. Add coconut and saute until it is all well mixed.
  8. Grind to paste with some water in blender.
  9. Add to Sambar.
  10. Bring to boil until raw aroma is gone.
  11. Add some cilantro for garnish.

Tomato/Lime Rasam

Ingredients

  • 15 Cups Water
  • 6-8 Tomatoes Chopped into ½ inch Cubes
  • 3 cups pressure cooked Toor Dal
  • 4-5 Tbsp MTR Rasam Powder
  • Few Curry Leaves
  • 3 Tbsp Salt
  • 2 Tsp Hing
  • 3 Tsp Ground Pepper
  • 4 Tsp Ground Cumin Seeds
  • 4-5 Medium Size Lime
  • 2 Tbsp. Mustard Seeds
  • 3 Tbsp Ghee or Oil
  • 1 Whole Bunch Finely Chopped Cilantro Leaves for Garnish

Method

  1. In an 8 qt stock pot, put in chopped tomatoes, rasam powder, cooked dal, salt, hing, curry leaves, and water.  Let it come to a good boil.  Add water to top off pot and check salt.
  2. Add ground pepper and ground cumin seeds.  Let it mix well.  
  3. Squeeze juice from lime into the pot. Check Salt and add if needed.
  4. Finally, Season rasam with mustard seeds in ghee or oil.  
  5. Toss chopped cilantro on top as a garnish.  

Yogurt Rice

Ingredients

  • Cook 3 1/2 Cups (28 oz.) raw rice (Sona Masoori/Ponni) in Rice Cooker
  • Add 2 cups of water for each cup of raw rice
  • Add one extra cup of water
  • 2 32oz Yogurt
  • 2 16oz Greek Yogurt
  • 4 Cups Warmed Milk
  • 2 Cups Warmed Water
  • 4 Teaspoons Salt
  • 4 Teaspoons Mustard Seeds
  • 4 Teaspoons Urad Dal
  • 1 Teaspoons Asafoteda
  • 4 Tablespoons Oil for seasoning

Process

  1. Put Cooked Rice into a Mixing Bowl and smash well with a Potato Masher or Fork.
  2. Add Salt, Sour Cream, and Yogurt and mix well.
  3. Add 4 Cups Microwave Warmed Milk and Water and Mix.
  4. In a frying pan, add oil, mustard seeds, urad dal, asafoteda.
  5. Heat them up on the stove, until mustard seeds splatter.
  6. Turn off stove.

Notes

  • You will need a large 8 qt Pot or Mixing Bowl or Large Foil Tray for making this Recipe