Sajjige idli/ Urad and Rava idli:

August 29, 2022

It is a no rice, fermented idli using ground urad dal and steamed rava. The outcome is pillowy soft idlies. We avoid rice before the main pooja, which is taboo in our customs. Hence, it is a default breakfast option in our family, especially in our community, on festival days or any auspicious day.

Here is the recipe, which we follow

Urad dal – 1 cup

Upma Rava / Bombay rava – 2 cups

Salt

Method:

-Wash urad dal and soak it for 3 to 4 hours.

-Grind soaked urad dal into fine paste by adding sufficient water.

-Now, take one cotton cloth, pour rava, and tie it like a potli/ packet.

-Take one idli steamer with water at the bottom. When water starts boiling, place the tied towel with rava and steam cook for 10 to 20 min in low heat.  

-After 20 min, remove the towel, loosen the knot, spread the rava and cool it.

-Add cooled rava and required salt to urad dal paste and make a batter by mixing and adding sufficient water.

-Batter needs to be like regular idli batter and allow it to ferment acc to your climate.

-next day, prepare idli like regular idli or by using banana leaf or steel tumblers etc.

-If you are following the procedure like me, use wilted banana leaf, pour the batter and steam for 30 minutes or more, according to the thickness.

-Serve with chutney, thovve,  sambar or menthe kodilu (methi sambar).

Haalittu Payasa / Rice Noodle Kheer :

August 23, 2022

It is an age-old recipe and an almost extinct dessert in our region/ community. Haalittu, the name itself, suggests the softness of the rice noodles.

Here, freshly prepared rice noodles are cooked in boiling jaggery-laced water, enriched with coconut milk, and flavoured with freshly ground cardamom powder. 

The method is straightforward and not so complex.

Ingredients:

Dosa Rice – 1 small tumbler

Jaggery – ½ to ¾ tumbler or more

Salt- ½ tsp

Fresh Coconut – To extract milk or Coconut milk – 1 pack

Cardamom powder – 1 tsp (freshly ground)

Method:

-Wash and soak the rice for 3 to 4 hrs with sufficient water.

-Grind the soaked rice with salt into a smooth paste.

-Take one thick Kadai, pour the batter, heat on a low flame and cook until it forms a smooth pliable dough, with constant stirring.

-When the mixture cools down, take a chakli presser, fix a multi-hole plate, press the noodles and keep it ready.

-In another thick-bottomed vessel, take jaggery, and sufficient water or if you are using freshly extracted coconut milk, take 3 rd and 4th extract of thin coconut milk and boil until the raw smell of the jaggery vanishes.

– Now, drop the rice noodles and boil further. When noodles are well cooked, add thick extracted coconut milk or open the tetra pack, pour, and give one boil.

-Garnish with cardamom powder and serve hot. Here, we don’t use any ghee-fried dry fruits.

-if you wish to add, you can add and serve.

Soya Nuggets Kurma:

August 15, 2022

Soya Chunks/nuggets curry is a perfect protein rich side dish for any Rotis. I usually make Yeasted Roti’s to go with it. It tastes good with regular whole wheat pulka or chapati as well.

Soya chunks or nuggets, also known as meal makers, are made from defatted soy flour, a by-product of extracting soybean oil. It is easy and quick to cook and known as veg meat. Though it does not have its flavour, it tends to absorb flavours well. I have shared Soya chunks in  Biryani, and now, I want to share this kurma.

Ingredients:

Soya nuggets – 1 to 2 cups

Oil – 1 + 1 tbl spoon

Cumin – 1tsp

Green chillies – 2 (slit)

Cashew – 10

Onion – 2 (medium, chopped)

Garlic – 8 – 10 (crushed)

Turmeric – ½ tsp

Red chilli powder – 1tbl spoon

Coriander – 2 tsp

Garam masala – 1tsp

Coconut – 1 cup (grated)

Curds – 1 small tumbler

Salt, sugar – to taste

Coriander leaves – little

Method:

-Take one saucepan, boil water and pour soya nuggets, and when it swells, drain the water and keep aside.

-Now, take one skillet, heat one tbl spoon of oil, and fry cashew, garlic, and onion.

-When the onion turns translucent, add all the dry masalas such as turmeric, red chilli powder, coriander powder and garam masala.

-Add coconut, switch off the flame and toss the coconut for 2 minutes.

-Cool the mixture, grind it into a smooth paste, and keep it aside.

-Now, heat one tbl spoon of oil, cumin, and green chillies toss for 1 minute. Next, add ground masala paste, adjust the consistency by adding water and boil.

-When it has boiled for a while, switch off the gas. Add beaten curd and drained soya and mix everything properly.

-Switch on the gas, and allow the gravy to boil. Garnish with chopped coriander and serve with roti or any flavoured rice.

Capsicum Upma/ Uppittu:

August 10, 2022

Uppittu/ Upma can be prepared in so many ways. Each recipe has its unique flavour and is an excellent option when you want to eat a quick, no-preparation meal. Upma works out well and fits the bill on any meal and time of the day, even as a tiffin box item.

My daughters, who love Upma in any form, have a particular fondness for Capsicum Uppittu, and that was why I want to share this much-loved recipe, under “beginners guide” in my blog. 

Ingredients:

Fine rava / Bombay rava / Uppittu  rava – 2 cups

Oil – 6 tablespoons

Mustard – 1tsp

Urad dal – ½ tsp

Chana dal – ½ tsp

Cumin – ½ tsp

Cashew nuts – 2 tablespoons

Curry leaves – 1 spring

Onion – 1 big (chopped)

Green chillies – 2 to 3

Small Tomato – 1 ( optional)

Capsicum – 1

Salt

Water – 5 cups

Coriander leaves – as much as needed

Grated Coconut – as much as needed

Method:

-Boil water in one vessel by adding the required amount of salt.

– Take one Kadai, add oil, splutter mustard, cumin, urad, chana dal, cashew nuts, curry leaves, green chillies, onion, and fry.

-If you are adding Tomato, add now and fry for a while.

-Next, add chopped capsicum and fry until it is soft.

-Now add Rava and fry till it is grainy. Add coriander leaves, and fry until it is crisp.

-Add water, and cook on a low flame by closing the lid.

Garnish with grated Coconut, close the lid, and leave it for resting.

-After 5 to 10 min, if you mix it, upma would turn perfect in texture and soft.

-Serve and enjoy.

 

 

Menthya Baath: Fenugreek/ methi greens rice:

July 31, 2022

Menthya baath/bath is a quick, healthy, flavourful south Indian dish, made with methi greens and mixed veggies or plain. It is a one-pot nutritious meal and ideal for lunch boxes.

Here, we use fresh methi/ fenugreek leaves and green peas. The rice’s raw and earthy flavour of methi greens makes it unique. Hence, it is an added advantage to avoid the difficulty of including greens in kids’ diets. Each family has its recipe, and I will share how we like it. Typically eaten with raitha or just with some curds. But it tastes great with any mild vegetable curry, like gobhi and broccoli, which I shared earlier. 

Ingredients:

Rice – 2 cups (wash a couple of times, drain and keep aside)

Fresh Green peas – 1 small bowl (frozen would do)

Methi/fenugreek leaves – 1 small bowl ( cleaned, chopped)

Coriander leaves – ½ small bowl (washed, chopped)

Milk – 1 cup ( you can opt for any plant-based milk as well)

Onions – 2 ( medium) thinly sliced

Oil – 2 to 3 tablespoons (As required)

Whole masala: Cumin – 1 tsp, cinnamon – 1″, cloves, Marathi moggu, cardamoms and bay leaves ( 2 each)

To dry grind: Green chillies – 3 to 4, ginger – 1 inch, garlic – 6 to 8 cloves

Coriander powder – 1 ½ tsp

Salt ( as required)

Lemon – ½

Method:

-Take one cooker, heat oil, and put all the whole masalas such as cumin, two pieces each of cinnamon, cloves, Maratha moggu, cardamom, and bay leaves.

-Now, add sliced onion, and fry until it is transparent. Then, add green peas and continue to fry.

-Next, add dry and roughly ground ginger-garlic-green chilli paste. Fry until its raw smell vanishes.

-Next, add chopped methi greens, coriander greens, coriander powder, and salt and fry further.

-Add drained rice and fry for 2 to 3 minutes. Add 3 cups of water and 1 cup of milk and allow to boil.

-Lastly, add the lemon juice. When water starts boiling, close the cooker lid. Cook until the first whistle.

-When pressure releases, serve with any preferred raita, plain curd or veg curry.

 

 

Cauliflower and Broccoli curry:

July 19, 2022

This curry happened by accident. Yes! My daughter was craving creamy cauliflower and broccoli curry, as a side dish for one pot rice dish, like menthya bath/methi greens rice or jeera rice.

It was challenging for me to create creamy without using fresh cream or any considerable quantity of fat. The final verdict was to publish this curry in my blog so they could refer to the recipe and make it.

The result is here, which is vegan as well as creamy, super rich side dish with roti or rice.

Let us see the recipe part-

Ingredients:

Broccoli and cauliflower florets – 1 Bowl (cleaned and blanched)

For Masala Paste:

Oil – 1 tbl sp

Cumin – 1 tsp

Cinnamon – 1” piece

Bay leaf – 1

Clove – 2

Black peppercorns – 3 to 4 (optional)

Almond – 6

Cashew – 6

Garlic – 6 to 10 cloves

Onion – 1 (chopped)

Turmeric – 1 tsp

Green chillies – 1 to 2 (slit)

Tomato – 1 (chopped)

Salt and sugar – according to the taste

Coconut – ½ cup (freshly grated)

Paneer butter masala powder or any oriental curry powder – 1 spoon

Method:

-Wash cauliflower and broccoli florets, blanch in boiling water, drain the water and keep it aside.

-To prepare masala paste, heat oil, and add all the dry masalas from cumin to peppercorns, fry a little.

-Add cashew and almond, and fry until it turns light brown.

-Add chopped onion, green chillies, turmeric, and fry until it turns transparent and light brown.

-Next, add a little salt to chopped tomato to quicken the process. When it turns soft, add coconut and fry until it emits an aroma.

-Cool the content and make a smooth paste by adding water.

-Now, put this ground paste into the same Kadai in which masala has been roasted and adjust the consistency by adding water.

-Check the seasoning and adjust the salt and sugar according to the taste. Boil the content.

-When it starts to boil, add blanched broccoli and cauliflower and allow it to boil.

-Garnish with chopped coriander and serve with roti, peas pulav or menthya bath.

Thovve:

July 10, 2022

Our Thovve is nothing but dali thoye, a delicacy of the Konkani household. With Idli or buns,thovve is somewhat the most loved combo of my husband and his family. Over the years, even I have started to relish this combo as much as they do.

According to my father-in-law, tempering is the basis of any dish. Here, cooked toor dal is boiled and added with a liberal tempering. As we have now monsoon season, it is a most comforting and soothing meal option for us.

Ingredients:

Toor dal – 1 cup

Turmeric powder – ½ tsp

Green chillies – 2 (slit)

Salt

Hing – ¼ + ¼  tsp

Ghee or coconut oil – 1 tbl spoon

Mustard – 1 to 2 tsp

Red chillies – 1 or 2

Curry leaves

Method:

-I prefer to soak toor dal in advance to get a smooth texture. Wash the dal, add sufficient water, and collect and discard all the foamy froth which forms at the upper surface.

-Now, before closing the cooker lid, put turmeric, green chillies and a tsp of coconut oil or ghee and cook for 3 to 4 whistles with sufficient water.

-Mash the dal, and adjust the consistency by adding extra water. Add salt, ¼ tsp of hing and nicely boil.

-Now, do the tempering. Heat oil or ghee, crackle mustard, hing, red chillies, and curry leaves and pour over the boiled dal.

-Close the lid for some time and allow it to seep in all the flavours. Serve with Idli or buns.

NOTE:

-Soaking the dal and skimming (removing the foam) is optional. It does change the taste of the final product. Hence, I follow the process.

 

 

Huchellu Chutney :

July 3, 2022

If you are wondering what exactly it is? Wait! It has some more names, such as Gurellu in Kannada and Niger seed in English. They are used extensively in the North Karnataka region.

Niger seed or Huchellu is filled with many nutrients and is the best Omega 3 natural supplement for vegetarians.

I made Huchellu chutney with Ragi Rotti, considered the best combo in Bangalore.

Ingredients:

Chana dal – 1 tsp

Urad dal – 1tsp

Peanuts – ¼ cup

Hurigadale, roasted gram – 2 tbl spoons

Green chillies – 2 to 4

Garlic – 4 cloves

Curry leaves – 4 leaves

Coriander leaves – little

Salt and tamarind little

Roasted niger seeds or powder – 1 tbl spoon

Fresh coconut – 2 to 3 tbl spoons

Method:

-Heat little oil, roast chana dal, urad dal, and peanuts. Add roasted gram, green chillies, and garlic cloves and fry further.

-Switch off the gas, add curry leaves and coriander leaves, and toss a little to wilt the greens; cool.

-Grind the content to smooth paste by adding coconut, salt, and tamarind.

-I don’t add any seasoning. If you wish to add it, please go ahead and add it. Serve with Ragi rotti.

Ragi Rotti:

June 25, 2022

Ragi rotti, either you love it or hate it. It is one of the healthiest meals in the Mysore-Bangalore region. Unlike a dosa, where the fermented batter is poured and swirled, we pat the pliable batter by hand.

Even though it was a part of the rural part of Karnataka or in traditional cooking, it has now got its due credit by being considered “Superfood”, diabetic-friendly, calcium-rich, gluten-free, and what not!

Ragi rotti with peanut/Huchellu(Niger seeds) chutney is a healthy and authentic breakfast in Bangalore.

The Rotti and chutney, which I learnt from a couple of my friends, then adapted to make my version, according to my family requirement is here,

Ingredient:

Ragi/ finger millet flour – 2 to 3 cups

Cooked rice – ½ cup

Grated coconut – ¼ cup (optional)

Chopped onions – 2 to 3 (medium size)

Chopped green chillies – 2 to 3

Chopped coriander leaves – ½ cup

Chopped Curry leaves – 2 tbl sp

Chopped pudina – 2 tbl sp (optional)

Salt

Hot water – as needed.

Method:

-Take one wide steel bowl, dry mix everything from ragi flour, cooked rice, chopped green chillies, onions, coriander, curry leaves, pudina, coconut gratings and salt.

-Make a pliable dough by adding sufficient boiling hot water.Keep it aside for 5 to 10 minutes to absorb the seasoning and soak.

-When you want to make rotti, take one piece of banana leaf or butter paper.

-Take a little rotti dough in your moist hand, and start patting in a circular motion by wetting your hand in the water now and then.

-Make 3 or 4 holes here and there if you want the crispier version. Sprinkle one teaspoon of oil over this patted rotti and keep it ready.

-Heat iron skillet and cook oil sprinkled rotti by putting upside down on it. After 2 to 3 minutes, peel off a banana leaf or butter paper.

-Sprinkle little oil over it and flip. Cook and serve hot with peanut chutney or Huchellu chutney.

Note:

-Keep one bowl of water at a reachable distance to dip your hand in-between.

– wetting your hand will help avoid the dough sticking to your fingers while patting.

 

Overnight Poha flakes:

June 10, 2022

Overnight Poha flakes are our desi version of overnight oats with my personal touch to solve my daughter, who doesn’t like oats but stays in the hostel and prefers a quick breakfast option in busy mornings.

This recipe is forgiving and adaptable to however one wants to have it.

One can use available millet flakes, medium-thick rice flakes white or red or black and can be soaked in plain or vegan /plant-based milk, yoghurt, or mixture. Hence, according to one’s diet restriction, it can be made and consumed.

Let us see how I made them. It is ready to make a flaky overnight mixture as an instant mixture to replace plain oats.

Ingredients:

Medium-thick poha – 1 cup

Ragi poha / flakes – 1 cup

Jowar poha – 1 cup ( optional)

Puffed Amaranth – 1 cup ( optional)

Method:

-Dry grind Red poha ( what I have used) in a small mixer jar using “PULSE” mode.

-Pulsing the rice poha helps reduce the size, and it helps to match the size of other millet poha and puffed Amaranth.

-Now, take one dry bowl, mix everything properly and store it in an air-tight bottle.

As we all know how to make overnight oats, we use this poha flakes mix and proceed.

Take 2 to 4 tbl spoon of the above poha flakes in a glass bottle or bowl. Add chia seed, dry fruits etc

Pour cow’s milk or vegan plant-based milk. Close the lid and keep it overnight inside the fridge.

-Next morning, add chopped fruits and dates with/ without a prefered natural sweetener like honey, jaggery syrup or sugar.