Veggie Platter

Nan Khatai

2023-07-06T22:16:00.001-05:00

Probably nan khatai are the first cookies I ever baked in my kitchen and so, they are special to me. Over the years I have tried various versions, liking them all even without realizing they had Parsi connection. This time around I tried this semolina-almond version which yield crispy, crumbly delicious nan khatai that are quite addictive. For the uninitiated, nan khatai are shortbread biscuits that have been popular in the Indian sub continent for centuries. They are believed to be originated in Surat, a city in western India during 16th century. The word nan khatai is said to have derived from a Persian word 'naan' meaning bread and an Afghani word 'khatai' meaning biscuit.

According to the ebook Eat, Pray and Live, some of the Parsi cooks who worked for the Dutch in Surat had learnt to bake soft bread by fermenting the dough with toddy, which is supposedly the beginning of the legacy of Parsi bakeries in Surat. Parsis were inspired by the eggless Scottish shortbread, to create nan khatai, one of Surat's famous confections.The Surat bakers realized that the recipe was suitable for Gujarati vegetarians who did not eat eggs and adapted to suit the local populace by adding nuts and cardamom. Here is another interesting read about how nan khatai came to existence.

Ingredients: (Yield 18 - 20 cookies)
1 cup all purpose flour
1/2 cup semolina (I replaced half of it with ground almonds.)
2 tbsp. ground almonds (Optional)
1/4 tsp. ground cardamom
A pinch of baking powder
1/2 cup sugar
1/2 cup unsalted butter, at room temperature
2 tbsp. slivered almonds for garnish

Method:
* Sift together flour, semolina, cardamom and baking powder into a mixing bowl. Add ground almonds to the same bowl if using and mix to combine,
* Cream butter and sugar in another bowl until light and fluffy. Add the flour mixture in small increments and blend until a dough is formed. If for any reason, the dough turns out hard / dry, moisten it with little milk. (I didn't need any milk.)
* Preheat the oven to 350 deg F / 180 deg C. Grease or line a large baking sheet with parchment paper.
* Divide the cookie dough into 18 - 20 portions and roll each portion into a smooth ball. Flatten them slightly with the palm of your hand and decorate with almond slivers. Gently press the almond pieces so that they stick to the cookie.
* Arrange them on the prepared baking sheet, spacing them an inch apart since they expand while baking.
* Place them in the preheated oven and bake for about 15 - 20 minutes or until they turn light golden in color. (I baked them for about 20 minutes, turned off the oven and left them in the oven for another 6 minutes or so.)
* Let them cool on a wire rack and store them in an airtight container.

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Barnyard Millet Chilka Roti

2022-02-12T21:56:00.003-06:00

Chilka roti come from the Indian state of Jharkhand and are prepared using a ground batter of rice and split chickpeas aka chana dal. Chilka roti is a misnomer as they have nothing to do with a roti, an Indian variety flat bread. Instead, they are similar to dosas, the south Indian variety eggless crepe where ingredients are soaked, ground and fermented. These chilka rotis are simpler as the batter used here does not need any fermentation.

Idlis and dosas seem to me a quick option to me, being a south Indian though they seem to be a daunting task to non locals. However these chilka rotis are very simple to make. They are nutritious and can be served with any spicy chutney.

The rice and split chickpeas / dal need to be soaked overnight or at least a couple of hours in the morning before grinding them together. These roti can be made immediately using the batter. It takes about only a couple of minutes to grind this batter and there is no need to ferment it.

Rice and chana dal are used in 2:1 ratio but sometimes I use them in equal proportions. I have started to replace the rice with millet recently for a healthier and nutritious version. I have used barnyard millet here but it can be replaced by kodo, proso, foxtail or little millet. They make a quick and filling breakfast if the batter is made the previous night and refrigerated.

Ingredients: (Yield - 18 roti)

1 & 1/2 cup barnyard millet
3/4 cup split chickpeas / chana dal
Salt to taste

Oil for rotis

Directions:

1. Add millet and split chickpeas to a bowl and rinse twice with water and drain.

2. Soak them in water for 3 hours or overnight. Drain the water used to soak before grinding.

3. Add the soaked ingredients and salt to a blender / grinder and grind finely adding water as required to form a thick, pourable consistency batter. (This batter becomes runny very easily and so start adding a small amount of water to grind initially and go on adding as needed). Transfer the batter to a container.

4. Heat a griddle and pour a ladleful batter at the center and spread it thinly with the back of the ladle.

5. Drizzle oil around the edges and cook until the surface appears

6. Flip the roti and cook on the other side as well for few seconds.

* Remove it with a spatula and repeat the roti making process.

* Serve them warm with chutney of your choice.

This post is an entry for Blogging Marathon with 'Breakfasts' theme and check the link to find out what other marathoners are cooking.

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Brown Rice Flour & Vegetable Rotti

2022-02-11T20:38:00.000-06:00

Rotti is a staple of Karnataka cuisine and these unleavened flat breads are usually prepared using rice flour or finger millet flour or sorghum flour. Jolada rotti / Sorghum flour rotti are a specialty of the North Karnataka region and they are commonly eaten for meals there whereas akki rotti, the rice flour based ones are commonly prepared through out the state with variations. These akki rottis are frequently eaten as a breakfast at homes and they also become convenient lunch box item for kids. ('Akki' is rice in the local language).

I replaced a portion of white rice flour with brown rice one in these rotti to make them healthier. (The brown rice flour I buy at 'Whole Foods' is not very fine ground and so need some regular rice flour to bind the dough.) Rotti can be kept simple with the addition of green chilis, salt, onions and coconut, which are called masale rotti in some parts. Or vegetables can be added to add nutition. Fenugreek leaves can be substituted with amaranth or spinach leaves. The combination of veggies I have added here, especially the cucumber helps in keeping the rotti softer longer.

The dough can be prepared the previous night and refrigerated which saves time during the morning rush. The dough can be taken out and used in the morning even without thawing. The rottis can be made thinner than what I have made here. Each rotti takes less than 10 minutes to make and doesn't even need constant supervision. One standard tawa / griddle sized rotti would be sufficient if packing a kids' lunch box. These rotti do not need any side dishes in general. They are served with jaggery or some chutney pudi (for older kids / adults), which are staples in any south Indian kitchen.

Ingredients: (Yield - 5 rotti)
1 cup brown rice flour
1/2 cup rice flour (Store bought can be used.)
Salt to taste
1 carrot
1 small cucumber
1/4 to 1/2 cup fenugreek leaves / methi leaves
1 or 2 green chili
1/4 to 1/2 cup shredded, fresh coconut
A handful of cilantro leaves, finely minced
Oil to make rotti

Preparing the dough:
* Peel and grate the cucumbers. If the cucumbers are not tender, quarter them vertically, remove the seeds and then grate.
* Peel and grate the carrot. Wash and roughly chop the fenugreek leaves.
* Chop green chili very finely. (Green chili can be pulsed with coconut in a food processor / mixer without adding water, to avoid biting on them. This method is helpful, if especially cooking for kids.)
* First combine the flours and salt in a mixing bowl. Then add all the other ingredients except oil in a mixing bowl.

* Add water as needed to form a firm dough. The rotti can be made immediately at this point, following the below method. Or the dough can be refrigerated in a container with a tight fitting lid. Plan to use the dough within a couple of days.

* Divide the dough into 5 equal portions. Work with one portion at a time and keep the rest covered. Shape one portion into a ball.
* Pour a tsp. of oil in the center of a griddle / skillet you are going to use to make rottis. Place the dough ball at the center of the griddle and pat with your fingers till you form a thin, flat circle. (There is no need to make it super thin like pancakes.) The rotti size depends on one's preference. Some prefer to make it griddle sized and some go with smaller ones. Poke a hole in the middle with your index finger if you wish or just leave it out.

* Pour a tsp. of oil around the edges of the dough circle and over it. Cover with a lid and turn on the stove. Let it cook on a low - medium flame and flip it when golden brown spots develop on the bottom side and the upper side doesn't look raw. It may take around 5 to 6 minutes.

* Add 1/2 tsp. of oil around the edges again if needed. Cover it again and cook for about 3 -4 minutes or until the other side turns light brown too. Turn off the stove and remove the cooked rotti with a spatula.

* Repeat the above steps with the remaining dough balls. However be sure to turn off the stove and cool the griddle before using it again. If in a hurry, the hot griddle can be held under running water to cool it down quickly. Or simultaneously 2 griddles can be used to quicken the cooking process.
* Rotti are usually served with chutney pudi. Some even serve with butter or yogurt, especially ragi / fingermillet rottis. When serving kids, they go with a combo of jaggery and ghee. The latter combo remains my favorite even though I am no longer a kid. :)

This is going to be my contribution to this week's Blogging marathon, with the theme 'Quick Breakfasts'. Check the page link to see what other marathoners are cooking.

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Hummus - Vegetable Sandwich

2022-02-10T21:32:00.003-06:00

Here is a simple and quick sandwich recipe that needs just basic kitchen skills. This easy sandwich is a favorite at our home. It can be packed as a lunch for kids as well besides being a breakfast item prepared in no time. It is a diabetic friendly recipe as well, given that the bread used is a whole grain one.

Any whole grain bread and your choice of hummus can be used to make this bread. I have used oatnut bread and roasted red pepper hummus for this sandwich today. And I have used only cucumber and tomato slices, as my daughter prefers only those in this sandwich. Vegetables of one's choice can go into this preparation.

This sandwich preparation is so simple that no recipe is actually needed. The above picture is self explanatory. This sandwich needs five ingredients - some whole grain bread slices, hummus spread, vegetable slices, salt and pepper. Toasting the bread slices is first step in the preparation. Spread the hummus evenly on one side of each toasted bread slice. Place the vegetable slices on the hummus spread side of a bread slice. Sprinkle salt and pepper to taste. Cover it with the other bread slice, with hummus side facing down. Chop the sandwich diagonally and serve.

This is going to be my contribution to this week's Blogging marathon, with the theme 'Quick Breakfasts'. Check the page link to see what other marathoners are cooking.

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'A - Z' Tamil Nadu Recipe Series ~ C for Chettinad Masala Cheeyam / Masala Seeyam

2022-01-19T20:11:00.005-06:00

Southern India is predominantly a rice growing region and the various local cuisines reflect the fact. I did not realize until now that the recipes I planned for this week were all rice based. Akkaravadisal is a sweet rice pudding usually served as an offering to god while brinji is a rice and vegetable based spicy one pot meal. Today's post cheeyam or seeyam is also rice based and is a popular snack from Chettinad cuisine.

Chettinad cuisine is perhaps the most well known one among the various regional cuisines of Tamil Nadu, though surprisingly Chettinad / Chettinadu region relatively forms a smaller portion of the state in a geographical sense. It is located mainly in the Sivaganga district and some portion of Pudukottai district. Chettinad is the home of a prosperous banking and business community called Natukottai Chettiars / Nagarathars and in fact, Chettinadu literally means 'Land of Chettiars'.

The Chettiars are known to be traders of salt and spices which is reflected in their cuisine where dishes are made with freshly ground spices. They also use a lot of dried meats and salted vegetables owing to the dry environment of the region. Most of the dishes are either eaten with rice or rice based. The cuisine boasts of both vegetarian and non vegetarian dishes.

Some of the dishes I have previously tried from Chettinad region are

Today's masala cheeyam / masala seeyam also come from Chettinad region as I mentioned above. They are a popular snack from the region, made with a ground batter of rice and skinned black gram. This is a spicy version while there is also a sweet version of seeyam. These delicious fritters make a great evening snack and I read somewhere that people who are fasting also prepare this as an evening meal.

This spicy version needs advance planning as the rice and black gram needs to be soaked for 2 - 3 hours. Grind the batter fluffy and fine like one does idli batter. Remember not to make it runny. Onions and green chilis are sautéed and added to the batter which add flavor to these fritters though I think the step of sautéing onions can be skipped. Adding raw onions to the batter is not going to make that of a big difference as they are going to be deep fried anyway.

Ingredients:

1/2 cup rice
1/2 cup skinned black gram / urad dal
Salt to taste

Oil to deep fry

Ingredients for sautéing:

1 tbsp. oil

1/2 tsp. mustard seeds

1 small sprig of curry leaves, finely minced

1 or 2 green chilies, finely minced

1 medium sized onion, finely minced

2 tbsp. fresh, shredded coconut

Directions:

1. Rinse and soak rice and skinned black gram in water for at least two hours. Drain the water completely after the soaking period.

2. Grind them together into a thick, fluffy batter adding water in small increments. Do not make the batter runny. (Using a grinder would help to use small quantity of water to while grinding. If the batter turns runny, adding a small quantity of rice flour would help but adding too much would turn the cheeyam harder.)

3. Meanwhile, heat a tbsp. oil in a pan and add mustard seeds. When they start to sputter add, green chili and curry leaves. Stir them for few seconds and add onions and salt enough for the onions.

4. Sauté until onion turns translucent and add the coconut. Stir once and turn off the stove.

5 & 6. Add the sautéed onions and salt to the batter. (Keep in mind that onions contain salt too). Mix the batter well with a spoon and keep aside.

7. Heat oil for deep frying in a frying pan on medium heat. Drop a pinch of batter to the oil. If it swims to the surface, the oil is ready for frying. If not, heat the oil a little more. Dip your fingers / hand into the batter and shape a small ball. Gently drop into the oil. Repeat the step and drop as many balls as the pan can hold, without overcrowding. (There is no need to fret over the shapes. They don't to be exactly round.)

8. First they sink and soon float to the surface. Keep gently flipping them with a perforated spoon. Lower the heat to low - medium setting and fry until they turn golden brown throughout.

9. Remove them when done and transfer them onto a plate laden with paper towels to absorb the extra grease.

10. Reheat the oil if needed and repeat the steps with the remaining batter.

11. Serve them warm and enjoy with a spicy chutney or some ketchup.

This is going to be my contribution to this week's Blogging marathon, with the theme 'A -Z Series'. Check the page link to see what other marathoners are cooking.

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A - Z Tamil Nadu Recipe Series ~ B for Brinji / Tamilnadu Style Brinji Rice Cooked in Coconut Milk

2022-01-18T21:17:00.003-06:00

Brinji or vegetable brinji is a simple, delicious and easy one pot meal made with rice and mixed veggies, with it's origins in Tamil Nadu. Some believe the dish has Persian roots, since rice is called berenj in Iran, thus indicating that the dish might be a borrowed one. This rice dish is considered to be in existence way before biryani/pulao arrived in the region. Being older, the south Indian ingredients like coconut and pepper are incorporated into the recipe, thus making it different than biryani / pulao / tahiri dishes. Also the Tamil word for bay leaves, brinji elai comes from being generously used in the preparation of brinji.

South Indian style short grain rice is preferred to make brinji. Flavored rice like seeraga samba would be a perfect fit but Basmati would be a nice substitution which is easy to source. It is possible that the earlier version used little or no vegetables but the modern versions uses the standard vegetables used in a pulao recipe. Also the early recipe must have relied only on pepper for the heat since chilies were still an unknown ingredient in the Indian subcontinent. A garnish of fried bread cubes or soya nuggets chunks to the finished dish is also common.

Over the years, I have been seeing brinji recipe where the standard spices like cloves, cinnamon and cardamom being used and onions get sautéed. I made a small portion following the recipe here which does not use those spices and also onion or tomatoes do not get sautéed. It is hard to even notice the fact that they were not sautéed. I even skipped the garlic from the recipe as I am not a fan of it's flavor. The recipe still is a keeper as the dish is absolutely delicious and very easy to remember or follow. This is a fuss-free dish where all you do is chop a few vegetables and layer it to pressure cook. The recipe is a quick one if you overlook the one hour wait time that is needed for marinating the veggies in coconut-ginger-garlic paste and soaking the rice part.

Here are some other rice based dishes from Tamil Nadu for you to enjoy.

Arsis Paruppu Sadam

Chettinad Vegetable Biryani / Kaikari Biryani

Dindigul Thalapakatti Veg Biryani
Ellorai (Sweet Version)
Ellu Sadam / Sesame Seeds Rice

Iyengar Style Kadambam

Iyengar Puliyodharai

Kalkandu Saadam

Lemon Rice

Paal Pongal / Vellai Pongal

Sambhar Sadam

Yogurt Rice

Ven Pongal

Ingredients for marinating: (Yield 4 servings)

1/2 cup peeled and cubed potatoes

1/2 cup peeled and chopped carrot

1/2 cup shelled fresh / frozen peas

1/2 cup chopped mint leaves (I used both mint & cilantro)

1 tsp. red chili powder

1/2 tsp. ground pepper

1/2 cup coconut paste *

2 tbsp. ginger-garlic paste **(I omitted garlic.)

1 tsp. salt

* Grind 1/4 cup coconut to a paste using 1/4 cup water

** 6 garlic cloves and an inch piece of ginger ground to paste with little water. Use 1 tbsp. paste if using store bought one.

Ingredients for brinji:

1 cup Basmati rice

1 tbsp. ghee

3 bay leaves, crushed

2 medium sized onions, chopped

1 tomato, chopped

1/3 cup light coconut milk

2/3 cup water

Directions:

1. Add all ingredients mentioned under marination list to a wide bowl and mix well. Cover and leave it aside to marinate for about an hour. The mixture would release liquid after marination.

2. Rinse and soak rice in water for about an hour. Drain the rice after soaking period.

3. Add ghee to a 3 liter sized / small pressure cooker and add the torn bay leaves.

4. Top it with chopped onions and tomatoes uniformly.

5. Spread half of the marinated vegetables along with the liquid over onion and tomato mixture.

6. Next add rice over the veggies in an even layer.

7. Layer it again with the remaining veggies.

8. Pour the coconut milk and water over it and close the lid.

9. Cook on medium flame for two whistles and turn off the stove. Wait until the cooker's valve pressure is gone.

10. Wait for 15 - 20 minutes and open the lid. Fluff and serve with raita or vegetable korma.

This is going to be my contribution to this week's Blogging marathon, with the theme 'A -Z Series'. Check the page link to see what other marathoners are cooking.

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'A- Z' Tamil Nadu Recipe Series ~ A for Akkaravadisal / Akkara Adisal

2022-01-17T21:04:00.008-06:00

Starting from this month, I am going to explore one of the flavorful cuisines from the southern parts of India, from Tamil Nadu to be exact. I grew up in a neighboring state and so, I am kind of familiar with and fond of the cuisine. I am doing a vegetarian recipe series in a 'A- Z' style and each month, three recipes from the region are going to be posted. Previously, I have covered two more southern states, mentioned below.

'A - Z' Andhra Recipe Series

'A - Z' Karnataka Vegetarian Recipe Series

'A' is the alphabet of the day and here are few 'A' dishes from the state. There is the popular breakfast combo, adai - avial which can also be served as a light dinner. Adai are the protein rich crepes made with rice - lentil batter while avial is vegetable based curry in a coconut base. Azhagar kovil dosai are dosa that are served as a prasadam to devotees in a Lord Vishnu Temple located near Madurai. Arisi upma is a spicy breakfast dish made with cream of rice. There is aadi koozh, a healthy porridge made in the month of aadi (around July).

Here are ammini kozhukattai, steamed and tempered rice balls that make a guilt-free snack. A simple and quick one pot meal from Kongu nadu is arisi paruppu sadam that is prepared with rice and lentils. There is arachuvitta sambhar, a Tambram, lentil and vegetable based side dish made with toasted and ground spices. There is another gravy dish called arai puli kuzhambu. There are arakeerai and avarakkai, amaranth greens and broad beans respectively with which many side dishes are prepared to go with rice. There is aval aka flattened rice that is used to make many dishes such as upma, payasam, laddu, kozhukaatai, etc. Athirasam is a popular and deep fried sweet dish prepared with rice flour and jaggery. Arcot makkan peda is another sweet delicacy. (This is not an extensive list. I have mentioned those off the top of my head.)

And there is a festive dish called akkaravadisal or akkara adisal, with which I am starting this A- Z series. Akkaravadisal is a sweet rice pudding made as an offering to god during auspicious occasions at temples and homes across the state. Akkara means jaggery / sugar in Tamil while the second part vadisal refers to the cooking part, as cooking rice in this instance.

I have made this a few times before and coincidentally had again prepared it a few days back on Sankranthi day. An authentic Iyengar recipe, akkaravadisil sounds similar to sweet pongal or sakkari pongal at first glance. However akkaravadisal is more richer, creamier and delicious since the rice and moong dal mixture is cooked entirely in milk and oodles of ghee also goes into the preparation.

Akkaravadisal can be prepared in a pressure cooker or in an instant pot, for a short-cut method. The rice, moong dal and milk can also be cooked together in a pot on stovetop until it reaches a creamy consistency. Using a non stick pan avoids the rice sticking to the bottom of the pan and burning. The mixture needs to be frequently stirred and the milk quantity needs to be adjusted as needed. Leaving a ladle in the pan prevents the milk from boiling over.

Using jaggery that is darker in color lends an inviting hue to the dish. Warm the jaggery with water until it melts and strain the mixture if it has impurities. Powdered jaggery can be directly added to the cooked rice at the end and mixed if the jaggery is clean. A portion of jaggery can be replaced by sugar. A large quantity of ghee is added traditionally but can be cut down to a minimum. The rice is cooked in full fat milk for a richer taste but again, it can be cooked in fat-free milk to cut down the calories. A pinch of edible camphor added at the end makes it absolutely divine.

Akkara vadisal is on a thicker side and the mixture thickens while cooling down. Add milk accordingly. I took these images soon after cooking and it thickened to right consistency after cooling down.

Ingredients: (Yield 4 servings)

1/2 cup rice (I used sona masuri rice.)

2 tbsp. yellow moong dal

3/4 cup powdered jaggery

2 to 2.5 cups of milk

2 - 3 tbsp. ghee

2 tbsp. cashews

1/8 tsp. ground cardamom

Directions:

* Boil about a cup milk on stove top or in a microwave and let it cool down.

1. Rinse and soak rice and moong dal in water for about 10 minutes and drain.

2. Meanwhile, heat jaggery and about 1/3 cup water in a pan until the jaggery melts. Let it cool a bit and strain the syrup if any impurities are present (I did not have to strain mine.)

3. Heat ghee in a pan and add cashews. Toast them on low flame, stirring continuously until they turn golden brown. (They burn quickly and so keep an eye). Transfer the toasted cashews onto a plate.

4. To the same ghee pan, add the rice and moong dal mixture and sauté for couple of minutes, on low medium flame. Turn off the stove.

5. Transfer the mixture directly to small pressure cooker or a to steel container that fits into a pressure cooker. Add 1.5 cups milk to the rice mixture. Cook for 6 - 8 whistles and turn off the stove.

6 &7. When the valve pressure is gone, mash the rice-dal mixture well with the back of a ladle.

8. Add the melted jaggery, (boiled and cooled) milk as needed, ground cardamom, toasted cashews with the remaining ghee and mix well with a ladle.

* Serve it warm, as part of a festive meal or as a dessert.

This is going to be my contribution to this week's Blogging marathon, with the theme 'A -Z Series'. Check the page link to see what other marathoners are cooking.

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15th Blogging Anniversary ~ Gajar Ka Halwa / Carrot Halwa Without Grating

2022-01-12T22:40:00.006-06:00

Time sure flies by. The idea of an online recipe journal gave birth to this blog, 15 years ago. I would never have believed then that I would either be actively blogging after over a decade or I would still retain my enthusiasm and energy towards it. This virtual kitchen has helped me along the way in nurturing my love for cooking, exploring new cuisines and developing new friendships. I would like to take this opportunity to thank my readers who invest their time in going through my blog and drop an encouraging line.

Here is some yummy halwa to celebrate the occasion. Carrot halwa which is called gajar ka halwa in Hindi and gajrela in Punjab is a popular sweet dish from the Indian sub continent, with it's origins in northern parts of India. This popular dessert is prepared especially during winter months as the red carrots which are the most preferred variety to prepare this halwa are available during the time.

Carrot halwa tastes super delicious, even though it is made with only basic ingredients like carrots, milk, sugar, ghee and flavored with cardamom. Red carrots are preferable for the preparation if available but halwa is prepared with orange ones mostly as red carrots are not available everywhere. Forget about calories and use full fat milk for this halwa preparation. The grated carrots are simmered in milk until the milk is completely reduced, which takes time and patience if preparing in large quantities. There are versions made with khoya (milk solids), condensed milk etc. which are richer. Here are some versions I posted previously.

Carrot - Almond Halwa
Carrot - Raisin - Dates Halwa

Carrot Halwa

Low Cal, Microwave Carrot Halwa

I have come across versions which involved no grating carrots and decided to try a small portion this time. The carrots are cut into chunks instead of grating and sautéed in ghee and then pressure cooked and slightly mashed in this method. I did not miss the taste but surely missed the texture of the grated carrots which I am more used to but this method definitely saves the time and work.

Ingredients: 2 - 3 servings
1 pound carrots / 2 cups, peeled carrots cut into chunks

1 cup full fat milk

2 to 3 tbsp. ghee

1/2 cup sugar (I used about 2 tbsp. less sugar)

1/8 tsp. ground cardamom

Directions:

* Heat ghee in a pan, preferably a non-stick one. Add carrot chunks to it and sauté for a couple of minutes.

* Add the sautéed carrot chunks and milk to a steel vessel and pressure cook for 3 whistles.

* When the valve pressure is gone, remove the carrots and mash them with a masher or back of a wooden spoon.

* Add the mashed carrots along with the milk back to the pan and cook, stirring now and then. Mash if any big chunks of carrots are seen.

* The mixture begins to thicken as the milk starts to reduce in quantity.

* Add sugar and cardamom when carrot-milk mixture begins one big mass or only a lit bit of milk is left in the pan.

* Keep cooking as the mixture again becomes loose because of the addition of sugar. Cook until the mixture slightly thickens and turn off the stove.

* Garnish with nuts. Halwa can be served either chilled or warm.

This is going to be my contribution to this week's Blogging marathon, with the theme 'Winter Produce'. Check the page link to see what other marathoners are cooking.

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Aloo Gobhi / North Indian Style Potato & Cauliflower Curry

2022-01-11T22:43:00.000-06:00

(Originally published on 2/23/2011)

Aloo gobhi is a delicious, home style vegetable preparation from North India that has become popular through out the Indian subcontinent. In fact, it is so popular that it has made its way into the Indian restaurants everywhere. This is reflected in the fact that it is one of the mandatory side dishes you will find on any Indian restaurant menu in the western hemisphere and an equally ubiquitous one even in our blog world. :) Simple enough in terms of preparation even to a novice cook and palate pleasing, it's no surprise that aloo gobhi is a favorite to many.

There are no hard and fast rules when it comes to aloo gobhi preparation. It can be prepared dry or with some gravy clinging to potato - cauliflower mixture. Onions & / tomatoes can be added or omitted. It can be prepared according to one's taste preference and here is my version of our favorite "aloo gobhi".

Ingredients: (Yield - 4 servings)
1 big sized onion (about 1/2 cup chopped)
2 tomatoes (1 cup chopped)
1 small sized cauliflower (2 cups florets after the leaves and hard parts removed)
3 medium sized potatoes (2 cups peeled & cubed potatoes)
1 tsp grated ginger
1 tbsp. oil
1 tsp cumin seeds
1/8 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. chili powder
1/2 tsp. garam masala
Salt to taste
Minced cilantro to garnish

Directions:

* Heat oil in a kadai / pan and add grated ginger and cumin seeds to it. Add turmeric powder and chopped onions when they slightly brown. Cook them covered until they turn translucent.

* Next add the tomatoes and cook until they turn slightly mush.

* Add potato cubes and about a cup of water and. Continue to cook until potatoes are 3/4th done.

* Add the cauliflower florets and salt. Add some more water if needed. When the cauliflower turn almost tender, add chili powder, coriander powder and garam masala to it and mix well. Mash cooked potatoes cubes slightly without mashing cauliflower. Simmer the curry for a couple of minutes more and turn off the stove. Garnish with cilantro. (I add cauliflower almost at the end as cauliflower gets cooked in about 5 to 6 minutes and softens furthen even after turning off the stove.)

* Serve the curry warm with some hot roti / phulka and yogurt for a complete meal.

This is going to be my contribution to this week's Blogging marathon, with the theme 'Winter Produce'. Check the page link to see what other marathoners are cooking.

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Avarekaalu Gojju

2022-01-10T22:55:00.006-06:00

Avarekaalu, the fresh field beans is the most awaited winter produce in and around Bangalore. Come December, every kitchen is flooded with avarekalu preparations, ranging from breakfast dishes to desserts. In fact, 'thindi beedi' aka eat street in V.V.Puram which has become a focal point for street food in Bangalore in the recent years hosts an annual 'avarekayi mela'. It has been a hit among patrons, which showcases avarekayi delicacies.

Here are some of the recipes I have posted previously featuring avare kaalu aka fresh field beans.

Today, I thought of posting a gojju recipe using avarekaalu. Gojju, a sweet and spicy gravy made with some select vegetables or even fruits is a side dish from Karnataka. A special spice powder goes into the preparation and is commonly prepared at homes or even served at functions / festive meals in the region. I have made this gojju following the traditional method but I have seen preparations online using tomato, onions and other spices.

Here are some of the gojju recipes I have posted previously.

Bendekaayi Gojju

Drakshi Gojju

Ginger Gojju

Hagalakayi Gojju (Version 1)

Hagalakayi Gojju (Version 2)

Lemon Gojju

Limbe Hannina Gojju / Lemon Gojju

Pineapple / Ananas Gojju

The preparation is quite simple and don't be put off by the long list of the ingredients given here. Some go into tempering and some for grinding. Try this if you haven't earlier and you would not be disappointed. A large batch of gojju pudi can be prepared in advance and stored, which makes this gojju preparation, a quick and easy one.

Ingredients for spice powder / gojju pudi:

1 tbsp. Bengal gram / split chickpeas / chana dal
1/2 tbsp. skinned black gram / urad dal
1 tbsp. coriander seeds / sabut dhaniya
3 red chilis, spicy variety
2 Byadagi red chilis
1 tsp. white sesame seeds
1/4 cup grated, dry coconut

Ingredients for gojju:
1 tsp. oil
1/2 tsp. mustard seeds
2 pinches asafetida powder
1 sprig of curry leaves
1/8 tsp. turmeric powder
1/2 tsp. salt
Jaggery to taste (I used 2 stevia packets.)
1 cup water
2 tbsp. thick, tamarind pulp or to taste*
1/2 cup avarekaalu
1/4 cup gojju powder

* Use tamarind to taste

Preparing spice powder:
* Toast Bengal gram and skinned black gram separately in a sauté pan till they turn reddish and remove. Add coriander seeds to the pan and sauté on low flame till they turn a few shades darker. Similarly toast sesame seeds, methi seeds and chilies for a few seconds.

* Cool the toasted ingredients and grind into a fine powder adding coconut. (Oil can be used to toast the spices but I skip it.)

Preparing gojju:

* Soak a big lemon sized tamarind in water, in advance. Squeeze The tamarind well using fingers to collect the thick pulp.

* Heat oil in a kadai/pan and add mustard seeds. When the they start to sputter, add asafetida powder and curry leaves. Then add the avare kaalu / fresh field beans, turmeric powder, salt and about 1/2 cup of water. Cook until the avarekaalu turn fork tender. (Avarekaalu can be cooked in advance in a microwave with a little water.)

* Then add the gojju powder, tamarind, jaggery, and about a cup of water (or as needed). Stir well and let the mixture cook on medium flame. Check the flavor and adjust the seasonings, if any needed.

* Let the mixture come to a boil. Lower the heat setting and cook until the gojju thickens.

* Serve it warm with rotis / rice.

This is going to be my contribution to this week's Blogging marathon, with the theme 'Winter Produce'. Check the page link to see what other marathoners are cooking.

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Potato Appe / Aloo Appe / Aloo Ponganalu

2022-01-05T22:45:00.006-06:00

Appe / ponganalu / paniyaram / paddu are a breakfast or a snack item from the south Indian cuisine. They are prepared either using a fresh batter or using leftover batters used to make idli / dosas, the most popular breakfasts of the region. The batters are made with soaked rice and lentils that are ground and fermented, which usually needs advance planning.

There are a few instant versions as well like the one using semolina. Here is an interesting, instant kind that uses potato. I had bookmarked it from a weekly magazine a while ago because of the usage of potato in an appe recipe though I was equally skeptical because of the same reason.

I kept wondering until the last minute of preparation whether the mixture is going to stick to the pan and whether I should use the batter to prepare something else. There was no need to worry as they rise well and can be easily flipped if one waits patiently to let the bottom sides cook. They appear fragile at the beginning stages of cooking compared to the ones made with fermented batter. And they taste fabulous, served warm with a chutney on side.

Ingredients for tempering:

2 tsp. oil

1 tsp. each - Bengal gram (split chickpeas), mustard seeds, & cumin seeds

1 tbsp. minced curry leaves

Ingredients for appe: (Yield - 18 - 20)
1 tbsp. flattened rice / poha

1/2 cup semolina

2 tbsp. rice flour

1 large sized potato / 1/2 cup mashed potato

Salt to taste

1 green chili, finely minced

1 onion, peeled & finely chopped

1 tsp. finely grated ginger

A handful of cilantro, finely minced

1/2 to 3/4 cup milk (Skim milk will do.)

1/4 tsp. baking soda or Eno's fruit salt

Oil to make appe

Prep work:

* Peel a large potato, cut into chunks and boil in water. Let it cool down and mash it finely.

* Wash and soak the flattened rice / poha in water for 5 to 10 minutes. Drain the water.

* Chop onion, ginger, chili, curry leaves and cilantro.

* Heat 2 tsp. oil in a small pan. Add Bengal gram, mustard seeds, and cumin seeds to the oil. When Bengal gram starts turning reddish, add the minced curry leaves.

Directions:

1. Add semolina, rice flour, poha and mashed potato to a bowl. Next add minced onion, cilantro, ginger, chili, and salt to the bowl.

2. Mix all the ingredients well to combine. Make sure that there are no potato lumps in the mixture.

3. Pour 1/2 cup milk to the mixture and stir well to combine. Cover and let the mixture sit for about 15 - 30 minutes.

4. Add the tempering / tadka to the semolina mixture. Add extra milk if needed at this point and stir well. (I soaked the mixture for about 30 minutes and added extra 1/4 cup milk.)

5. Heat the ponganalu / appe skillet and add a few drops of oil in each mold.

6. Add baking soda or fruit salt to the mixture and mix well vigorously. (I added about a little more than 1/4 tsp. Eno's fruit salt, sprinkled a tbsp. water over it and mixed well.)

7. Fill the molds with batter, cover the skillet with a lid and cook on low medium heat until the batter doesn't appear raw on the surface. Or use a skewer and gently lift to check the bottom to notice if any golden brown spots formed.

8. If golden brown spots are formed, add a drop or two of oil on the surface of each of the ponganalu and flip them using a flat spoon/skewer.

9. Cook until the other side lightly browns as well. (The appe would be slightly fragile compared to the regular appe because of the addition of potato. Be careful while flipping them and wait until the bottom sides of the appe are cooked well.)

10. Remove them and repeat the process with the remaining batter. Serve them warm with a chutney of your choice.

This is going to be my contribution to this week's Blogging marathon. Check the page link to see what other marathoners are cooking.

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Batata Kaap ~ Shallow Fried, Crispy Potatoes

2022-01-04T20:30:00.003-06:00

Batata kaap, from Konkan cuisine are semolina coated potato slices that are shallow fried to golden brown. The preparation is a simple and easy one and all one need are some potatoes, semolina and basic spices. They make a delicious, crisp side dish to rice and are a common preparation in Konkani households and I had made it as part of the Goan vegetarian meal.

The potatoes are thinly sliced, coated with spices and dipped in semolina. Or semolina and spices are mixed and then the potato slices are dipped in as I have done in this recipe. Rice flour is used in place of semolina in some areas. They are then shallow fried in a pan until the potatoes inside turn soft and the outsides turn crisp, pretty inviting. They are served as a side dish to rice.

Ingredients:

4 potatoes
1/3 cup semolina

1/8 tsp. turmeric powder
Salt to taste
Chili powder to taste
Oil as needed

Directions:

* Peel and slice the potatoes into discs of uniform thickness, about 1/8 inch. Place them in a bowl of water to avoid discoloration.

* Combine semolina, salt, turmeric and chili powder in a wide plate.

* Heat a non stick pan and brush a tsp. oil so that the whole surface of the pan is coated with oil.

* Pat the potato slices with a napkin so that they are still damp. Dip them in the semolina mixture so that they are coated well on both sides.

* Place the semolina dipped potato slices without overcrowding.

* Cover and cook on low medium flame until the bottom sides turn crisp. Add a tsp. of oil if needed.

* Flip the potato slices, add 1 or 2 tsp. oil and cook until the other sides turn crisp too. (The potatoes need to cook as well while shallow frying and so, don't cook on high heat setting.)

* Remove and repeat the procedure with the remaining potato slices.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Aloo Thechauni / Aloo Thechwani / Aloo Thichodi

2022-01-03T17:40:00.002-06:00

I would like to start the first post of the year by wishing all my readers a happy, healthy and prosperous new year. Let us hope the chaos going around for the past couple of years will come to a stop this year.

I am going to post three potato based dishes this week and the first one is going to be a curry. Potato curry happens to be a popular side dish to go with breads or rice in Indian cuisine and one can find myriad versions of the same, with regional variations thrown in. Today's curry comes from the Uttarakhand region which is a locally popular one that is usually served along with rice though it can be served with rotis as well.

Going by the list of ingredients, this pahadi subzi / curry from the Himalayan region seems to be another mundane version of potato curry that gets prepared across homes in India. The dish varies from the other curry preparations in the way how the potatoes are chopped and use of a local variety wild mustard seeds called jakhiya. I was looking for an authentic version of this curry and stumbled upon this recipe from a local girl. Usually onions are sautéed first, followed by tomatoes and then potatoes are cooked in the mixture, adding water. In her recipe, onions, potatoes, and tomatoes are sautéed in that order and water is added at the final stage.

The interesting part here is one doesn't chop potatoes. The unpeeled potatoes are roughly pounded into fine pieces, using a suitable tool like pestle, stone or hammer. In fact, the dish gets it name from the word 'theechna' meaning pounding in the local dialect. Potatoes can be replaced with local radish. Of course the potatoes need to be scrubbed before using and any parts that need to be discarded should be peeled. I peeled the potatoes anyway and realized while mashing that it is not that easy when you have big potatoes on hand. Use small potatoes while preparing the dish which makes it suitable for the pounding part.

Ingredients:

3 potatoes (about 2 cups roughly mashed potatoes)
1 - 2 tbsp. oil
1 tsp. jakhiya / mustard seeds *

1 bay leaf
A pinch of asafoetida

1 tsp. ginger - garlic paste

1 green chili, finely chopped
1 big sized onion, finely minced
Salt to taste
2 pinches of ground turmeric
1/2 tsp. coriander powder
1/2 tsp. chili powder or to taste
1 big sized tomato, finely chopped
1 cup water
1 /2 tsp. garam masala

* Locally grown wild mustard seeds used in Garhwali cuisine

Directions:

* Scrub the potatoes well and peel any parts that need to be discarded. Pound or mash the potatoes roughly into small pieces using a pestle.

* Heat oil in a pan and add mustard seeds. When they start to pop, add bay leaf, asafoetida and garlic - ginger paste. Sauté for few seconds and add green chili. Stir for few seconds.

* Next add onion and sauté until onion are cooked and add pounded potatoes. Stir for about a minute. Add salt, turmeric, coriander powder and chili powder to pan and mix well. Cover and cook until potatoes soften.

* Next add chopped tomato to teh potato pan and mix well once. Again cover and cook until tomatoes are done.

* Next add about a cup of water and bring it to a boil. Add garam masala and cook the mixture about five minutes and turn off the stove.

* Serve warm with hot steamed rice or rotis.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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'Quinoa' Maavinakayi Chitranna / Mango - Coconut Quinoa

2021-11-26T18:00:00.001-06:00

(This was originally posted on 5 /3/2011.)

Quinoa can be incorporated into Indian cuisine effortlessly. It can be used to replace rice in most of the dishes that need it and this post happens to be one such recipe. Mango chitranna / pulihora is a simple yet delicious dish from South India that uses rice and green mango. It is prepared especially during summer times when green mangoes are available in abundance. I have replaced rice with quinoa in this popular, tongue- tickling dish and here is the method.

And don't worry about the long list of ingredients mentioned. Most of them go in the tadka / tempering.

Below are some other quinoa based dishes that I have already posted.

Cooking Quinoa

Quinoa Bisebele
Quinoa Khichdi
Quinoa - Masoordal Soup
Quinoa Panchkuti Dal Khichdi
Quinoa Pilaf
Quinoa Pongal
Quinoa Sweet Pongal
Quinoa Upma

Ingredients: (Yield - 3 servings)
1 cup quinoa
1 - 2 tbsp. oil
1/4 cup. peanuts
1 tbsp. Bengal gram / chana dal
1 tbsp. skinned black gram / urad dal
1 tsp. mustard seeds
A sprig of curry leaves
2 green chilies (I used Serrano peppers. If using other varieties, adjust the quantity according to the spiciness preferred.)
2 -3 dried red chilies, broken into small pieces
1/4 tsp. turmeric powder
A pinch of asafoetida powder
3/4 cup grated raw mango
1/2 cup shredded fresh coconut (thaw if using frozen)
Salt to taste
1/2 tsp mustard seeds powder + 1/4 tsp fenugreek seeds / methi powder (optional but recommended. The quantities can be increased if preferred. Lightly toast mustard and fenugreek seeds and powder them fine.)
Minced cilantro for garnish

Method:

* Wash quinoa in several exchanges of water. Add quinoa and 1 & 3/4 cups of water to a pressure cooker and cook until done. (2 - 3 whistles). Cool and fluff.
Alternatively, it can be cooked on stovetop. Bring the water to a rolling boil and then add quinoa. Cover and cook until done, about 20 minutes. When done, the seeds become translucent and the white germ would partially detach itself, appearing like a tail.
* Heat oil in a thick bottomed pan or a kadai. Add the peanuts, Bengal gram, skinned black gram and mustard seeds. When peanuts start to turn reddish, add green & red chilies and curry leaves. Sauté for a few seconds and then add the turmeric powder, asafoetida powder, mango and coconut and stir well. Turn off the stove.
* Next add the cooked quinoa, salt, mustard and fenugreek powders to the pan and mix well to combine.
* Garnish with cilantro and serve.

Check out the Blogging Marathon page to find what other marathoners are cooking.

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Barley Khichdi / Spicy Barley - Lentil Stew

2021-11-25T19:36:00.000-06:00

(This was originally published on 3/13/2011.)

When trying out new grains and that too when I am not sure how well our palates are going to receive the new textures, I prefer to go back to my own cuisine to borrow ideas. The south Indian cuisine, the familiar zone seems so comforting and forgiving like a mother. When I have to deal with the unfamiliar grains for the first time, I prefer to combine the typical ingredients used in my (south Indian) kitchen and add spices for more layers of flavor. This barley dish is a proof of it.

Though barley is available in India, it was never used in my mother's or any relatives' kitchens. I used barley for the first time when I prepared this barley - raisin bread. The barley I have been left with has gone in to the preparation of typical Indian style dishes.

Barley has a chewy texture when cooked that I am not very fond of. I have therefore allowed the barley to cook until it reached a fall apart stage, where you don't feel its texture at all. As I mentioned above, this dish relies on South Indian style cooking and is somewhat a cross between Karnataka's Bisibelebhath and Tamilnadu's Kadamba Saadam. I simply called it a khichdi since I didn't want to wreck my brains in search of a perfect name for this dish. This was a wholesome, healthy and hearty meal that was liked by everyone at our home.

Ingredients: (Yield - 4 servings)
1/2 cup barley
1/2 cup pigeon peas / toordal
1 cup chopped mixed veggies (I used carrots, green beans, potatoes, peas)
A pinch of ground turmeric
Salt to taste
2 to 3 tbsp. thick tamarind juice (extracted by soaking about lemon sized tamarind in water)
Ingredients for seasoning:

2 tsp. ghee / oil

1 tsp. mustard seeds

A sprig of curry leaves
Ingredients for spice powder:

2 tbsp. split chickpeas / bengal gram / chanadal

1 tbsp. skinned black gram / uraddal

1 tbsp. coriander seeds

1/4. tsp fenugreek seeds / methi seeds,

6 - 8 or to taste, dried red chilies,

2 tbsp. grated dry coconut

3 - 4 black stone flower / dagad phool / rathi puvvu

Directions:
* Soak barley for at least an hour and this step is optional if you are using a pressure cooker.
* Add barley, lentils, vegetables, turmeric powder and about 2 cups of water to a pressure cooker and cook until done. If you cook rice for 3 whistles, then let this go for 12 - 15 whistles.
* Meanwhile, add split chickpeas and skinned black gram to a small pan and dry toast them on medium flame. Continuously stir them , until they start to change the color. Transfer them onto a plate. Next add coriander seeds, fenugreek seeds, red chilis and stone flower to the same pan and dry toast them on low flame until coriander seeds start to change a shade darker. Add the coconut and turn off the stove. Transfer them on to the plate. Once cool, grind them finely.

* When the cooker's valve pressure is gone, remove the container, and check the barley consistency. If you wish to cook it further, add the mixture to a pan. Add water as needed and cook further until the desired consistency is reached. Also if you prefer your veggies crunchier, you can cook them separately instead of adding them to the pressure cooker.
* Add salt, tamarind puree and the spice powder to the barley mixture. Taste and adjust the seasonings if needed. Simmer the mixture for a couple of minutes more.
* Heat the ghee / oil in a pan. Toast the mustard seeds and curry leaves and add to the barley mixture.

Check out the Blogging Marathon page to find what other marathoners are cooking.

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Edamame - Millet Khichdi

2021-11-24T21:42:00.002-06:00

I picked 'easy dinner ideas' as my theme for this week's marathon which required the dish to be a meal by itself or can be served as a main course. This healthy and tasty khichadi happens to be a one pot meal, prepared with millet, spinach and edamame and one that can be cooked at the last minute. It is quite a simple and easy preparation as all you do is dump everything into a cooker / pot and cook them. I cooked the khichadi directly in a small sized pressure cooker but of course it can be cooked in any sturdy pot on stove top, under 30 minutes.

Edamame pronounced 'eh-dah-maa-may' is the Japanese term for the young soybeans that are harvested before they get ripened. They are available both in pods / shelled forms, fresh or frozen. They are great to snack on or tossing them in a stir fry or salad. I have used frozen ones here and added them along with spinach and potato to boost the nutrition factor of this khichdi. I used the yellow colored millet commonly available in US stores and threw in a handful of Basmati rice as well. Substitute any long grain / Basmati rice or a combination of rice and millets or any other quick cooking grain in place of millets. This edamame and millet khichdi is a quick, wholesome and nutritious meal that can be prepared under 30 minutes.

Ingredients:
2 tbsp. ghee and/or oil
1 tsp. cumin seeds
2 cloves
2 cardamom pods
1 inch piece cinnamon
1 bay leaf
2 green chilies or according to spiciness preferred
1/2 inch piece ginger, grated and crushed
1 big onion, sliced
1 big tomato
1 potato, chopped
1/2 cup edamame (I used about a cup of edamame and that quantity seemed more.)
2 cups chopped spinach
A pinch of asafoetida
1 tsp. garam masala (optional but recommended.)
1/8 tsp. ground turmeric
Salt to taste
1/2 cup millets
1/4 cup yellow moong dal
2 cups + extra water

Directions:
* Wash millets and moong dal, drain and keep aside.
* Heat ghee / oil directly in a pressure cooker and add cumin seeds, cloves, cardamom, cinnamon and bay leaf. Toast for few seconds until you start to smell fragrance of the spices.
* Add the chopped green chillies and ginger and saute for few seconds. Next add onion and saute until golden brown. After onions are done, add tomatoes and cook until they soften.
* Next add potatoes, spinach, edamame, turmeric, salt (I used about 2 tsp.), garam masala, millets, moong dal and about 2 cups of water.
* Close the lid, put the valve on and pressure cook for 3 whistles.
* When the valve pressure is gone, remove the lid and check the consistency. Do the taste testing to check the seasonings. If needed, add salt / chili powder. If the khichdi appears too thick, add a cup of water (or as needed). Simmer for few minutes until it starts to bubble, stirring in between to avoid the khichdi sticking to the bottom of the cooker.

Check out the Blogging Marathon page to find what other marathoners are cooking.

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Kempu Chutney

2021-11-17T14:02:00.001-06:00

Kempu chutney which literally means red chutney does not need any introduction if you have ever eaten a Mysore masale dose. This flavorful red chutney is what sets it apart from the regular masala dosas. A thin layer of this chutney smeared over dosas, stuffed with alugadde palya aka spicy potato filling, rolled and served with bowls of chutney and sambhar is a tempting meal anytime, any given day in my world. 😋 Byadagi variety chillies which are commonly used in Karnataka for their color are typically used here. Kashmiri variety chillies or any other less spicy but color lending chillies can be substituted here. I feel this chutney closely resembles the ones used in restaurants to spread the masala dosa.

Byadagi chilies are less spicier variety but this chutney would be very spicier if eaten as a side dish because of the large quantity of chillies used here. The spice level however would be perfect if spread on a masala dosa / dose. Reduce the quantity of chilies to about 4 / 5 if not using this chutney as a spread but serving as a side dish. This chutney is quite flavorful and can stay fresh for few days if refrigerated.

Ingredients:
15 byadagi chillies
1 to 2 tbsp. oil
1 tsp. cumin seeds
4 garlic cloves
1 onion, roughly chopped
1 tsp. tamarind
2 tbsp. chutney dal / roasted Bengal gram
Salt to taste

Directions:
* Wash and soak chillies in hot water for about 20 to 30 minutes and drain.
* Heat oil in a pan and add cumin seeds. When they start to brown, add garlic and saute until they turn light golden. Add the chillies next and saute for few seconds. At this point, onion can be added and sauteed as well, if preferred or onion can be used raw.
* Let the mixture cool and grind them along with the remaining ingredients to a smooth paste without adding water.
* Use it a spread for Mysore masala dose or with idlis / other dosas as a side dish.

This post is an entry for Blogging Marathon. Check what other marathoners are cooking, clicking at the link.

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A - Z Idli Series ~ A Recap

2021-11-12T23:19:00.001-06:00

Here is a collection of 26 idli recipes that I have been posting in an alphabetic series these past few months. For the uninitiated, idlis are soft and fluffy steamed cakes prepared with a fermented batter of rice and skinned black gram. This traditional dish which originated centuries ago in south India is an iconic breakfast dish of the region and enjoyed by millions of Indians. The idlis are usually served with a savory chutney and a lentil stew called sambhar making the vegetarian combination a wholesome, and nutritious meal.

My husband loves idlis and he wouldn't get tired if I served idlis for breakfast day after day, for the rest of our lives. A casual conversation with my husband one day about the possible variety of idlis gave me idea to try this series. On the spur of the moment during that conversation, I had told him that I could probably come up with at least 50 kinds of idlis, if not 100. And indeed I could put more than 50 varieties on paper the next day and this was how this series started. In fact, I can easily start another idli series next year if I wish since I have many other varieties already cooked and clicked.

Many idlis below are traditional ones and some with twists to the well known versions. I have been making millet idlis for years now substituting millets for a portion of rice in the recipe which I have included in the list. Green gram idli, steel cut oats idli, and navadhanya idli were experiments in my kitchen. I have tried to include as many quick, instant versions as possible sticking to the alphabet format. The others need planning as it involves soaking and grinding the ingredients and fermenting the batter. Most of the idli varieties I posted in the series are gluten-free and vegan. Some varieties like dal idli, green gram idli, uddina idli and yellow moong idli are made with just lentils and are protein rich and nutritious. Fox tail millet idli, lauki idli, ragi rava idli, wheat rava - green peas idli and also the above mentioned protein rich idlis are ideal for diabetics. Oats, quinoa, pearl millet, and sorghum idlis are also healthy variety of idlis to try.

Hopefully there is something for every idli lover out there to try and enjoy from this series which includes 26 variety of idlis. Click on the links below to access the recipe pages of idlis.

A for Avarekayi Idli - Instant idlis prepared using fresh field beans

B for Bajra Flour Idli - Idlis prepared using pearl millet flour

C for Cornmeal Idli - Idlis prepared with cornmeal and black gram

D for Dal Idli - Idlis prepared with black gram and moong dal

E for Elaneer Idli - Idli batter is ground with coconut water.

F for Foxtail Millet Idli - Idlis prepared with foxtail millet

G for Green Gram Idli - Instant idlis made with green gram batter

H for Halasina Hannina Idli - Idlis made with rice rava and jackfruit

I for Idli - Idlis prepared with idli rice and skinned black gram

J for Jowar Idli - Idlis prepared with sorghum flour

K for Kumbalakaayi Idli - Idlis prepared with grated pumpkin

L for Lauki Idli - Semolina and bottle gourd idlis

M for Mallige Idli - Soft, fluffy idlis from Karnataka

N for Navadhanya Idli - Idlis prepared using nine seeds

O for Oats Idli (Steel cut oats version)

P for Poha Idli - Idlis amde with flattened rice

Q for Quinoa Idli - Idlis made with quinoa

R for Ragi Rave Idli - Finger millet and semolina idlis

S for Sabbakki Idli / Sago Idli - Idlis made with tapioca pearls

T for Thatte Idli - Bigger sized idlis from Karnataka

U for Uddina Idl i - Idlis made with only skinned black gram

V for Vendaya Idli - Idlis made with rice and fenugreek seeds

W for Wheat Rava - Green Peas Idli

X for Xacuti Masala Aloo Stuffed Idli - Idlis with potato stuffing

Y for Yellow Moong Dal Idli - Idlis made with skinned mung beans

Z for Zucchini Idli - Idlis made with zucchini and cream of rice

This post is an entry for Blogging Marathon with 'A - Z' theme and check the link to find out what other marathoners are cooking.

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A - Z Idli series ~ Z for Zucchini Idli

2021-11-11T20:50:00.004-06:00

Here is the final post of the idli series that I have been posting since February. The final 'Z' post would have been tricky if not for the vegetable zucchini and a traditional, cucumber idli recipe from the south Indian state of Karnataka. It was easy to substitute zucchini for cucumber in the recipe since they are similar in texture and ooze water when grated. These idlis are one way to incorporate zucchini in Indian cooking.

So far in this series,

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

U for Uddina Idli

V for Vendaya Idli

W for Wheat Rava - Green Peas Idli

X for Xacuti Masala Aloo Stuffed Idli

Y for Yellow Moong Dal Idli

The preparation of zucchini idlis is quite simple since all one needs to do is just mix the ingredients, let it sit for a while and use the mixture to make idlis. These are instant variety idlis that are are made with idli rava or cream of rice. Grated zucchini and coconut are stirred into the rava, which together would lend enough moisture for the mixture to hold the shape to prepare idlis. The usual steps of soaking the ingredients, grinding them or fermenting the batter is not needed here which makes it a fuss-free option. These idlis are of course gluten-free and lacto-vegetarian. These idlis are a great way to ease into idli making if one is intimidated about the preparation of the standard rice and black gram version. They taste great when served with coconut chutney.

Ingredients: (Yield - 6 idlis)

3/4 cup idli rava / cream of rice

Salt to taste
3/4 cup grated zucchini
1/2 cup grated fresh coconut

1 green chili finely minced

1 or 2 tbsp. chopped cilantro
1/4 cup yogurt
1/4 cup water

Directions:
1. Add idli rava and salt to a bowl and mix to combine.

2. Next add grated zucchini and shredded coconut to the bowl.

3. Stir the ingredients well with a spoon to combine.

4. Add green chili, cilantro, yogurt and water to to the bowl.

5. Stir the mixture well and cover the bowl. Let it rest for an hour.

* Check the consistency of the batter after the resting period. The mixture should look thick but if you squeeze it, some water should come out of it. If the mixture appears too thick, 1 or 2 tbsp. of water can be added.

6. Grease the idli plates and fill the molds with batter and press them with fingers to shape them.

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

* Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

7. On low medium flame, steam for about 20 minutes or until when the surface of the idlis don't stick when touched with moist fingers.

* Turn off the stove and let it sit for about 10 minutes.

8. Run a sharp spoon around the edges of idlis and remove the idlis.

* Serve them warm with ghee if desired and coconut chutney.

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A - Z Idli series ~ Y for Yellow Moong Idlis

2021-11-10T13:53:00.007-06:00

Readers who follow my blog might have noticed that I am posting recipes as part of 'A - Z' Idli series these past few months. I am concluding the series this week and am going to post a recap of the whole series on Friday. Alphabet of the penultimate day happens to be 'Y'. Today's idlis are made only using yellow colored moong dal which are skinned mung beans (green ones). Moong dal is rich in protein like any other lentil and is easily digestible. These idlis are obviously healthy and protein rich, besides being diabetic friendly as well. These are gluten free and the recipe can be easily veganized by skipping yogurt. These idlis when served with a chutney and sambar make a wholesome meal.

The dal idlis I posted earlier in the series used both moong dal and black gram. These idlis need just moong dal as I mentioned above and do not need either rice or skinned black gram as the standard version idlis do. This idli preparation involves soaking but doesn't need fermentation of the batter, making these idlis a quick fix variety. Moong dal soak quickly and it takes about a couple of hours soaking. The dal can be soaked overnight to cut time, ground in the morning and idlis would be ready in less than an hour. I added carrots and peas to the batter for extra nutrition. Yogurt was added to lend a bit of tanginess to idlis. I added Eno's fruit salt to instantly ferment the batter as this idli batter was being used without any fermentation.

Ingredients: (Yield - 8 idlis)
3/4 cup moong dal (Skinned mung beans / yellow colored one)

1.5 tsp. salt or to taste

2 tbsp. yogurt

1 tbsp. oil

1 tbsp. cashew pieces

1 tsp. mustard seeds

1 tsp. Bengal gram / chana dal

1 tsp. cumin seeds

1/2 tsp. grated ginger

1 small green chili, finely minced

1 sprig of curry leaves

2 tbsp. yogurt

3 tbsp. grated carrot

1 to 2 tbsp. frozen / fresh peas

1 tbsp. finely minced cilantro

2 tbsp. water (optional)

1/2 Eno's packet

Directions:

1. Rinse moong dal with water twice and drain. Soak moong dal in enough water for about 2 hours and drain the water completely.

2. Grind together the soaked moong dal, salt and yogurt in a blender to a smooth consistency. Add a little quantity of water if needed to grind the batter. Transfer the ground batter to a bowl.

3. Heat oil in a pan and add cashews. Toast them until golden brown, by turning them once. Transfer them into a small bowl with a slotted spoon.

* Add Bengal gram, mustard and cumin seeds to the same oil. When the lentils start to turn reddish brown, add ginger, green chilis and curry leaves. Sauté for about a minute and turn off the stove.

* Transfer the above sautéed tempering, cashews, grated carrot, peas and minced cilantro to the bowl.

4. Mix well and cover the bowl. Keep it aside for about 30 minutes.

Stir the mixture well after the resting period. Add water if the mixture appears too thick at this point.

* Grease the idli moulds with oil / ghee.

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat.

5. Add Eno's fruit salt to the batter just before making idlis.

6. Sprinkle a tbsp. of water over the fruit salt and mix well.

7. Ladle the batter into the idli moulds. Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 minutes or until done. (The idlis should not stick when touched with moist fingers or a toothpick / knife inserted in the center should come out clean.) Check the water level in the steamer base and add extra if needed.

8. Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney / sambhar.

* Refrigerate the left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them covered in a microwave, and enjoy hot, piping idlis when needed.

So far in this eries,

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

U for Uddina Idli

V for Vendaya Idli

W for Wheat Rava - Green Peas Idli

X for Xacuti Masala Aloo Stuffed Idli

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Usirikaya Pachadi / Andhra Style Indian Gooseberry Pickle

2021-10-27T14:00:00.001-05:00

(This was originally published on 8/4/2010.)

Today's post is about a pickle prepared using the Indian gooseberry which is called amla in Hindi and usirikayi in Telugu. Indian gooseberries which are rich in vitamin c, come in two sizes. One is tiny variety which are called nellikayi in Kannada. These are shaped like pumpkins, are pale green colored and are about or little smaller than a grape in size. These are mouth puckeringly sour and I have fond memories of greedily snacking on them while growing up. The bigger variety which is called bettada nellikayi in Kannada is used to make dishes like spicy pickle, murabba, spicy rice and other dishes in India. The big berries are also used to light the lamps during Tulsi festival in south India where cotton wicks greased with ghee would be placed on them and lighted.

My mother mostly uses the berries to prepare usiri avakaya, a popular pickle from Andhra Pradesh, made with gooseberries and ground mustard. I don't prepare that as I don't find fresh gooseberries locally. I however find frozen berries at Indian stores and I use them to prepare this style pickle, following my sister-in-law's recipe.

The process of making pickle using frozen berries needs a little improvisation. I wash and thaw them for half a day and then squeeze them to get rid of excess of water. People who are familiar with Indian pickle making know that even a trace of moisture would ruin the fate of pickle. This pickle, if prepared with frozen berries needs refrigeration since water keeps oozing out of them as you squeeze them even after thawing. The pickle prepared with frozen gooseberries stays fresh for 2 tp 3 weeks, refrigerated. And the one made with fresh gooseberries stays fresh longer.

Ingredients:
Indian gooseberries / amla / usirikaya - About a dozen (I had 14 berries in the frozen pack)
1/2 tsp. turmeric powder
1/2 cup (or more) oil
Salt to taste
Chili powder to taste (I had used 6 tbsp.)
Lemon juice as needed (optional)
Ingredients for tadka:

1 tbsp. oil

1 tsp. mustard seeds

2 pinches of ground asafoetida

Method:
1. Wash and wipe dry the usirikaya if using fresh ones. If using frozen ones, wash and thaw them for a few hours. Wipe them dry using a towel or paper towels.
2. Keep your hands and the utensils dry. Chop the berries into small pieces and discard the seeds. Chop away the skin if you notice any blemishes. Transfer the berries to a bowl.

3. Add turmeric powder, salt and oil to the chopped gooseberries.

4. Mix it well, cover and let it sit overnight.
5. Next day, stir the mixture well.

6. Transfer the mixture to a dry blender and grind the mixture coarsely without adding any water.

7. Heat a tbsp. of oil in a pan and add mustard seeds. When they start to splutter, add asafoetida and turn off the stove. Let it cool.

8. Transfer the ground gooseberry mixture to the bowl back, Add chili powder to the mixture and mix well. Taste and adjust the quantities of chili powder and salt if needed. Add the lemon juice as needed (1 tsp. or so) and mix one more time. Add the tempering from step 7 and mix well.

9. Refrigerate the pickle to store longer, especially if preparing with frozen berries and use a dry spoon whenever using.

Note:

Use salt, chili powder and lemon juice to taste.

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Menthula Pappu / Andhra Style Lentil Preparation with Fenugreek Seeds

2021-10-25T22:41:00.000-05:00

I being an Indian and vegetarian, eat legumes in one form or another on a daily basis for my protein quota. And I therefore keep showcasing 'traditional' dals (Indian lentil recipes) regularly here. When I peeked recently at the 'dals' category in my blog, I realized some needed tweaking in terms of content and some posts needed better images. Here is one such post which needed some fixing and was originally posted in July, 2010. This dal used to be a regular one in my mother-in-law's kitchen and now loved by even my kids at our home.

Today's dal is a healthy and rather an uncommon one from Rayalaseema area of Andhra Pradesh, called menthula pappu. As the name suggests, menthulu or fenugreek seeds is the star in this traditional recipe. It should not be confused with the dal prepared using fenugreek greens / methi leaves. Unlike most of the dals, this does not require any vegetables and gives the fenugreek seeds an opportunity to shine.

And no, the dal is not bitter because of the fenugreek seeds used. The fenugreek seeds soften once they are cooked and it is hard to notice them while eating. If you are one of those who soak their lentils before cooking, just remember not to soak the fenugreek seeds as well as they lend bitterness to the dal. The taste of the finished dal is uniquely flavorful and refreshes your taste buds.

Ingredients:
1 cup pigeon peas / yellow lentils / toordal
3 tbsp. fenugreek seeds
1/8 tsp. turmeric powder
Salt to taste
1 tsp, spicy variety chili powder or to taste
1/4 cup watery tamarind puree (Soak 1/4 cup tamarind in water for an hour or place in a microwave with little water for about 3 minutes. Then squeeze the juice adding a little if needed. The leftover tamarind puree can be refrigerated and used within 2 days.)
Ingredients for tadka:

1 or 2 tsp. oil

1 tsp. mustard seeds

1 tsp. cumin seeds

A sprig of curry leaves

2 pinches of ground asafoetida

Cooking:
1. Wash the lentils and fenugreek seeds with two exchanges of water and throw away the cloudy water. Then transfer the lentils and fenugreek seeds to a container. Add about 2 cups of water and turmeric to it. Place the container in pressure cooker, close the lid and put on the valve. Pressure cook the lentils until 3 whistles or until done.
Alternatively, the lentils can be cooked in a pan on stove top, stirrng frequently. Add water as needed and cook until the lentils turns mushy.
2. Remove the dal from cooker and mash it slightly with the back of a ladle.
3. Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter, add curry leaves and asafoetida. (This tempering can be done at the end and added to the cooked lentils.)
4. Then add the mashed lentils, salt, chili powder and tamarind puree to the pan and mix well. Add some water if the mixture appears too thick. Taste and adjust the seasonings if needed.

5. Cook on medium heat setting until it starts to boil and then turn down the heat setting to low. Cook for a couple of minutes more and turn off the stove.

* Serve it warm with some hot steamed rice and a tsp of ghee.

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Vankaya - Tomato Pachadi / Andhra Style Eggplant and Tomato Chutney

2021-10-24T21:17:00.000-05:00

(This was originally posted on 3/12/08.)

I prepare a variety of vegetable based chutneys, using the base recipe which has been in our family for generations. Some chutneys are prepared using a combo of vegetables instead of one, like this eggplants and tomatoes one for instance which stands out among the lot. It can be served with rice as part of a meal or even with rotis.

The combination of eggplants and tomatoes yields this delicious and spicy chutney. Usually, eggplants and tomatoes are roasted whole, peeled and then ground coarsely when preparing this chutney. I sometimes follow the easier method and prepare the chutney this way by sautéing chopped vegetables, chilis and other spices together. The addition of tamarind and jaggery makes this a flavor loaded chutney.

Ingredients:

1.5 tbsp. oil

1 tbsp. skinned black gram / uard dal

1 tsp mustard seeds

A pinch of fenugreek seeds

2 pinches of asafoetida

Green chilis as needed (I used 2 very spicy, long green chilis.)

3 eggplants (I used round, purple ones.)

2 tomatoes

1/8 tsp. turmeric powder

Salt to taste

1 tsp. sized tamarind ball

1/2 to 1 tsp. jaggery (I added 1/2 packet Stevia.)

Directions:

* Wash and wipe the tomatoes and eggplants dry. Chop the eggplants and tomatoes into cubes.

* Heat oil in a sauté pan and add skinned black gram / urad dal and mustard seeds. When black gram start to turn slightly reddish, add fenugreek/methi seeds, and asafoetida. When fenugreek seeds start to turn a shade darker, add green chilis and saute for few seconds.

* Next add chopped eggplants, tomatoes, turmeric, salt and tamarind.

* Cover and cook until the vegetables soften on low heat setting and turn off the stove.

* Let the mixture cool and grind it coarsely adding jaggery to taste. in a blender.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Chilka Roti

2021-10-19T21:38:00.008-05:00

Chilka roti is a simple, rustic crepe from Jharkhand state that I discovered while cooking my Thaalis. These have become a regular on my weekend breakfast menu in the recent months because of the ease in preparation. They are made with rice and chana dal / split chickpeas. It is a simple, straight forward recipe if one is familiar with the south Indian dosa making. The rice and lentil need to be soaked overnight or at least a couple of hours in the morning. It can be then ground with salt and enough water. I usually add a tsp. of cumin seeds to the ground batter though it is not used in the recipe. The crepes can be made immediately using the ground batter as there is no need to ferment this batter.

Rice and split chickpeas / chana dal are used in 2:1 ratio but sometimes I use them in equal proportions. The batter can even be ground and refrigerated in advance to save the time in the morning rush hour. Just make sure to use up the batter in about 2 or 3 days after grinding though I remember the batter lasting a little longer in my refrigerator. They can be made for breakfast, brunch or they can even be a fuss-free dinner idea. Serve these easy, healthy and filling crepes with chutney of your choice. Mine were served with roasted gram chutney and tomato chutney.

Ingredients:

1 cup rice
1/2 split chickpeas / Bengal gram / chana dal

Salt to taste

Water to grind

Oil to make chilka roti

Directions:

1. Add rice and split chickpeas to a bowl and rinse twice with water and drain. Soak them in water for 3 hours or overnight.

2. Drain the water used to soak before grinding.

3. Add the soaked ingredients and salt to a blender / grinder and grind finely adding water as required to form a thick, pourable consistency batter. (This batter gets runny very easily and so start adding a small amount of water to grind initially and go on adding as needed). Transfer the batter to a container.

4. Heat a griddle and pour a ladleful batter at the center and spread it thinly with the back of the ladle. Drizzle oil around the edges and cook until the surface appears dry.

* Flip the roti and cook on the other side as well for few seconds.

* Remove it with a spatula and repeat the roti making process.

* Serve them warm with chutney of your choice.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Nuts - Dry Fruits Milkshake

2021-10-18T21:42:00.004-05:00

Here is a rich, creamy and nutritious milkshake that can be put together under five minutes. It is prepared using a combination of nuts and dry fruits which makes it a yummy drink. This milkshake can be used as a breakfast or brunch beverage or even as a quick fix energy booster anytime of the day. This is apt for kids like my daughter who drinks only milk and never eat any breakfast.

I keep the recipe simple by grinding nuts and dry fruits with just milk. I used dairy milk but it can be made vegan by substituting any non dairy milk like almond, soy or coconut based one. I add about 1/4 cup each of nuts and dry fruits for each cup of milk used. Any combination of nuts and dry fruits of one's choice can go into this drink. I added almonds, cashews, pistachios, raisins and dates here. There is no need to add any extra sugar in the recipe as the sweetness lent by dry fruits is enough.

This post is an entry for Blogging Marathon and check what other marathoners are cooking, clicking at the link.

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