In southern India any festival is incomplete without this dish. It is one of those dishes which is very frequently served in many temples as an offering/ prasadam. It is a spicy tangy preparation and is widely eaten as a breakfast too. It is very popular in Tamil and Telugu households...
Tamarind – ¾ cup
Jaggery - 1 tsp ground
1 cup warm water
Powder
½ tsp methi seeds
1 tsp dhaniya seeds
½ tsp black pepper
Dry roast all the above ingredients and make a powder in a blender.
For tempering
Mustard seeds – 1 tsp
Dry Red chilies – 8-10 ( according to the spice that you can handle ) broken into small peices
Curry leaves – 15
Chana dal – 1 tsp
Urad dal – 1 tsp
Asafetida powdered - 1/4 tsp ( use less if using the hard and dark variety )
Oil – 10 tsps
Salt to taste
Coriander leaves for garnish.
Soak the tamarind in 1 cup of warm water for 15 minutes and pulse it in a blender to get a thick paste, run it through a sieve and Keep aside.
Heat oil in a pan, once the oil is hot, add the mustard seeds and let them splutter, add the asafetida, then add red chilies, chana dal, urad dal and fry for about 1 minute, add curry leaves, then add the tamarind pulp. Boil it till the oil starts separating ( about 10 minutes on low flame ), then add the powder made of methi dhaniya and pepper, stir and cook for another 5 minutes add salt according to taste.
Cook 2 cups of rice in 3 ¾ cups of water. Do not mush the rice as each grain needs to be separate. Mix the prepared past according to taste, garnish with coriander leaves.
Friday, August 5, 2011
Chili Idly
Chili idly (Serves 3)
This was a regular lunch box option when I was in college. As I never like idlys much, mom dint have an option but to search for a better option whenever she made idlys. So she came up with this idea and it was a huge hit.. not only at home but also in my friends circle... recently my friend was visiting us and she asked to make the chili idlys.. so I made them and of course they cant go wrong... they were a huge hit with my friends and hubby too ...
here are the ingredients and the recipe..
do reduce the spices if serving to children..
1. Idly batter 1 liter ( I used store bought ID idly/dosa batter which produces fairly fluffy idlys )
2. Tomato 2 ( Big ) finely chopped
3. Onion 1 ( Big ) finely chopped
4. Green Bell pepper 1 ( Medium ) stemmed, seeds removed and finely chopped
5. green chilies 3 slit length wise
6. Coriander powder 1 tsp
7. Kashmiri Chili powder 1 tsp
8. ½ tsp turmeric
9. A large pinch of asafetida
10. 2 tsp oil/ghee
11. ½ tsp each of Mustard, cumin, urad and chana dal for tempering
Steam the idlys for 15 to 20 minutes in a pressure cooker on medium low flame, do not use the weight
Note: If you are using steel idly plates, make sure to apply oil lightly so that removing idlys will be easy. Also remember to dip your spoon in water and then try taking them off the plate… they come of easily without sticking. And do not try to take them off when really hot... Let them cool for couple of minutes and then take off.
Once the idlys are ready, break them into small pieces and keep aside.
Heats oil in a pan, add asafetida, turmeric and all the ingredients for tempering, once the mustard starts spluttering, add the slit green chilies and fry for a couple of minutes.
Then add onions and fry till they turn translucent, then add the chopped tomato and wait till it turns to a mush. Add coriander powder, Kashmiri chili powder, and fry for 2-3 minutes. Then add the idly pieces and stir to coat the masala on all the idly pieces. Serve by itself or with chutney
This was a regular lunch box option when I was in college. As I never like idlys much, mom dint have an option but to search for a better option whenever she made idlys. So she came up with this idea and it was a huge hit.. not only at home but also in my friends circle... recently my friend was visiting us and she asked to make the chili idlys.. so I made them and of course they cant go wrong... they were a huge hit with my friends and hubby too ...
here are the ingredients and the recipe..
do reduce the spices if serving to children..
1. Idly batter 1 liter ( I used store bought ID idly/dosa batter which produces fairly fluffy idlys )
2. Tomato 2 ( Big ) finely chopped
3. Onion 1 ( Big ) finely chopped
4. Green Bell pepper 1 ( Medium ) stemmed, seeds removed and finely chopped
5. green chilies 3 slit length wise
6. Coriander powder 1 tsp
7. Kashmiri Chili powder 1 tsp
8. ½ tsp turmeric
9. A large pinch of asafetida
10. 2 tsp oil/ghee
11. ½ tsp each of Mustard, cumin, urad and chana dal for tempering
Steam the idlys for 15 to 20 minutes in a pressure cooker on medium low flame, do not use the weight
Note: If you are using steel idly plates, make sure to apply oil lightly so that removing idlys will be easy. Also remember to dip your spoon in water and then try taking them off the plate… they come of easily without sticking. And do not try to take them off when really hot... Let them cool for couple of minutes and then take off.
Once the idlys are ready, break them into small pieces and keep aside.
Heats oil in a pan, add asafetida, turmeric and all the ingredients for tempering, once the mustard starts spluttering, add the slit green chilies and fry for a couple of minutes.
Then add onions and fry till they turn translucent, then add the chopped tomato and wait till it turns to a mush. Add coriander powder, Kashmiri chili powder, and fry for 2-3 minutes. Then add the idly pieces and stir to coat the masala on all the idly pieces. Serve by itself or with chutney
Tuesday, August 2, 2011
Baked Oatmeal with Apple Compote
I am posting this recipe for the event called 'wholesome wholegrain cooking' hosted by Monika Manchanda @ http://sinamontales.wordpress.com/ see this link for the event announcement http://sinamontales.wordpress.com/2011/08/02/eevnt-announcement-wwc-oats-in-baking/ and originally started by Sanjeeta @ http://litebite.in/. Find the event details @ http://litebite.in/event-wwc/
This recipe is an absolute no brainer ! and this is a real treat for people who do not like to have oats in the same old mundane way! with milk :-) Just spare 30-40 minutes and you have a yummy breakfast or you can very well have it for dessert :-)
Ingredients for oatmeal:
Oats- 1 ½ cups
Butter- 1 tbsp melted
Brown sugar- ¼ cup packed tightly
Milk - 100 ml
Egg - 1
Vanilla essence- 1 tsp
Baking powder- 1 tsp
For Apple compote
2 Apples
1 tbsp butter
4 Tbsp sugar
A dash of vanilla
2 tsp cinnamon
Preheat the oven to 180 degrees Celsius. Powder the oats in a blender. Mix the powdered oats, sugar, baking powder, essence, egg and milk together without any lumps. Finally add the melted butter and mix well. If you are looking for a soft texture pour it in a shallow baking dish and bake it in for 15 to 20 minutes until the top layer looks firm.
While the oatmeal is baking, peel core and coarsely chop the apples. Melt butter in a saucepan; add apples along with cinnamon, sugar and vanilla. Stir everything together, cover and cook for 10 minutes, stirring occasionally to avoid burning of the sugar.
Serve baked oatmeal with Apple compote
P.S: Just look at my blog background for the baked oatmeal pic... but anyways.. m gonna post a better one as soon as I get home !
This recipe is an absolute no brainer ! and this is a real treat for people who do not like to have oats in the same old mundane way! with milk :-) Just spare 30-40 minutes and you have a yummy breakfast or you can very well have it for dessert :-)
Ingredients for oatmeal:
Oats- 1 ½ cups
Butter- 1 tbsp melted
Brown sugar- ¼ cup packed tightly
Milk - 100 ml
Egg - 1
Vanilla essence- 1 tsp
Baking powder- 1 tsp
For Apple compote
2 Apples
1 tbsp butter
4 Tbsp sugar
A dash of vanilla
2 tsp cinnamon
Preheat the oven to 180 degrees Celsius. Powder the oats in a blender. Mix the powdered oats, sugar, baking powder, essence, egg and milk together without any lumps. Finally add the melted butter and mix well. If you are looking for a soft texture pour it in a shallow baking dish and bake it in for 15 to 20 minutes until the top layer looks firm.
While the oatmeal is baking, peel core and coarsely chop the apples. Melt butter in a saucepan; add apples along with cinnamon, sugar and vanilla. Stir everything together, cover and cook for 10 minutes, stirring occasionally to avoid burning of the sugar.
Serve baked oatmeal with Apple compote
P.S: Just look at my blog background for the baked oatmeal pic... but anyways.. m gonna post a better one as soon as I get home !
Thursday, July 7, 2011
Spiced Mango coconut whole wheat oat crumble
There were lots of mangoes in my fridge… courtesy my granny. I keep wondering how all grand moms can be so loving... and they all have warmth of a huge mug of hot chocolate … I wanted to bake with Mangoes and dint want to do a huge cake... So it was time to put my beautiful ramekins to use, out came the ramekins and an hour later, some warm mango crumble. Here is how I made it.
For the crumble
1 cup of whole wheat flour
½ cup butter chilled and cubed
½ cup damerara sugar
½ cup oats
Mix all the above crumble ingredients and rub with the finger tips to resemble coarse bread crumbs and chill while you prepare the fruit.
For the fruit base
2 medium mangoes peeled and diced to bite sized pieces
Large pinch of cinnamon
Large pinch of nutmeg
6 table spoons of freshly scraped coconut
3 tablespoons of brown/ damerara sugar (Avoid if your mango is very sweet... like mine was)
Mix the spices and coconut with the fruit , place about 2 tablespoons of mixture in a lightly buttered each ramekin, then add 2 tablespoons of the crumble on the top and bake in 108 degree preheated oven for about 25 minutes/ till the crumble is golden brown. This mix will make 8 ramekins of mango crumble... Serve warm with whipped cream/ice cream.
For the crumble
1 cup of whole wheat flour
½ cup butter chilled and cubed
½ cup damerara sugar
½ cup oats
Mix all the above crumble ingredients and rub with the finger tips to resemble coarse bread crumbs and chill while you prepare the fruit.
For the fruit base
2 medium mangoes peeled and diced to bite sized pieces
Large pinch of cinnamon
Large pinch of nutmeg
6 table spoons of freshly scraped coconut
3 tablespoons of brown/ damerara sugar (Avoid if your mango is very sweet... like mine was)
Mix the spices and coconut with the fruit , place about 2 tablespoons of mixture in a lightly buttered each ramekin, then add 2 tablespoons of the crumble on the top and bake in 108 degree preheated oven for about 25 minutes/ till the crumble is golden brown. This mix will make 8 ramekins of mango crumble... Serve warm with whipped cream/ice cream.
Thursday, March 31, 2011
Bisibelebath
Bisebelebath
lazy day? having thoughts about eating out?? This is the kind of food you would love to cook....
Just a little effort with the masala and you are all set to have a wholesome filling meal...
Veggies, rice, lentils all in one... this is what is called one pot meal!!!
I am not gonna say this was a meal that brings back childhood memories.... cause my mon never made/makes this dish.. this a Karnataka special..
But this is my current fav.. and any trip to MTR would be incomplete with out bisebelebath...
recipe looks long... but it is easy. feel free to double or triple the masala recipe and store in airtight container for future use.
1. Rice - 1/2 cup
2. Toor Dal - 3/4 Cup
3. 5 3/4 cups water
4. jaggery 1 tsp powdered
soak rice and toor dal togather for half an hour
Vegetables
1. capsicum 1, chopped finely
2. 2 small carrots Diced
3. 1 medium onion thinly sliced
4. 8-9 beans chopped into 1 inch peices
5. key lime size tamarind, soaked in 1/4 cup water
Tadka
1. 2tsps desi ghee
2. 1/4 tsp mustard seeds
3. 1/4 tsp jeera seeds
4. 12 curry leaves
5. a large pinch powdered hing/asafoteda
6. turmerci - 1/2 tsp
masala powder
1.8 red chillies (Adjust according to taste)
2.1/4 tsp each of cumin,corainder seeds
3.5 methi seeds
4.1 tsp each of chana dal and urad dal
5.8-10 pepper corns
dry roast all the above ingredients for masala powder, cool and grind to a fine powder
pressure cook soaked rice and dal till 5-6 whistles and mash.
par boil the vegetables
Meanwhile, in a pan heat the ghee, add mustard, cumin and curry leaves stir for 10 seconds, add in asafateida and turmeric, add in onions and saute till they are transparent, add boiled vegetables and stir.
Then add the mashed rice dal mixture and stir well.
Mix 2 1/2 tbsp of masala powder in 2 cups of and add it to the rice, followed by tamarind pulp, and 1 tsp powdered jaggery.
Cover and simmer for 15 minutes.
Serve with potato chips/papads....
lazy day? having thoughts about eating out?? This is the kind of food you would love to cook....
Just a little effort with the masala and you are all set to have a wholesome filling meal...
Veggies, rice, lentils all in one... this is what is called one pot meal!!!
I am not gonna say this was a meal that brings back childhood memories.... cause my mon never made/makes this dish.. this a Karnataka special..
But this is my current fav.. and any trip to MTR would be incomplete with out bisebelebath...
recipe looks long... but it is easy. feel free to double or triple the masala recipe and store in airtight container for future use.
1. Rice - 1/2 cup
2. Toor Dal - 3/4 Cup
3. 5 3/4 cups water
4. jaggery 1 tsp powdered
soak rice and toor dal togather for half an hour
Vegetables
1. capsicum 1, chopped finely
2. 2 small carrots Diced
3. 1 medium onion thinly sliced
4. 8-9 beans chopped into 1 inch peices
5. key lime size tamarind, soaked in 1/4 cup water
Tadka
1. 2tsps desi ghee
2. 1/4 tsp mustard seeds
3. 1/4 tsp jeera seeds
4. 12 curry leaves
5. a large pinch powdered hing/asafoteda
6. turmerci - 1/2 tsp
masala powder
1.8 red chillies (Adjust according to taste)
2.1/4 tsp each of cumin,corainder seeds
3.5 methi seeds
4.1 tsp each of chana dal and urad dal
5.8-10 pepper corns
dry roast all the above ingredients for masala powder, cool and grind to a fine powder
pressure cook soaked rice and dal till 5-6 whistles and mash.
par boil the vegetables
Meanwhile, in a pan heat the ghee, add mustard, cumin and curry leaves stir for 10 seconds, add in asafateida and turmeric, add in onions and saute till they are transparent, add boiled vegetables and stir.
Then add the mashed rice dal mixture and stir well.
Mix 2 1/2 tbsp of masala powder in 2 cups of and add it to the rice, followed by tamarind pulp, and 1 tsp powdered jaggery.
Cover and simmer for 15 minutes.
Serve with potato chips/papads....
Thursday, February 17, 2011
Aratikaya Pulusu/ Raw banana tamarind curry/ Vazakkai kara kuzambu
6 tbsp oil... Most of the diet conscious will stop reading this post as soon as they see this… sorry guy! But this recipe tastes good only with lot of oil…
Raw banana – 1, Thinly sliced
Onion – 2 big, finely chopped
Tomatoes – 2 medium (made to a pulp in a blender)
Fenugreek seeds – 6
Mustard seeds – ½ tsp
Chili powder – 3 tbsp (adjust according to taste)
Coriander powder – 1 tbsp
Tamarind – key lime size (soaked for 5-10 minutes in half cup water)
Salt to taste
Heat oil in a pan; use the traditional pan... not a non-stick one...
Add the mustard seeds and fenugreek and let them splutter; add the onions and sauté till transparent pink.
Add the thinly sliced raw banana and fry for about 5 minutes, keep stirring or the onions will burn...
Add chili powder, coriander powder and cook till the raw smell is gone...
Add pureed tomatoes and cook till the raw smell goes away..
Then add the tamarind pulp, 1 cup water and salt.
Cover the pan and boil on a low flame till the raw bananas are soft…
Serve with hot rice and papad..
Raw banana – 1, Thinly sliced
Onion – 2 big, finely chopped
Tomatoes – 2 medium (made to a pulp in a blender)
Fenugreek seeds – 6
Mustard seeds – ½ tsp
Chili powder – 3 tbsp (adjust according to taste)
Coriander powder – 1 tbsp
Tamarind – key lime size (soaked for 5-10 minutes in half cup water)
Salt to taste
Heat oil in a pan; use the traditional pan... not a non-stick one...
Add the mustard seeds and fenugreek and let them splutter; add the onions and sauté till transparent pink.
Add the thinly sliced raw banana and fry for about 5 minutes, keep stirring or the onions will burn...
Add chili powder, coriander powder and cook till the raw smell is gone...
Add pureed tomatoes and cook till the raw smell goes away..
Then add the tamarind pulp, 1 cup water and salt.
Cover the pan and boil on a low flame till the raw bananas are soft…
Serve with hot rice and papad..
Wednesday, February 16, 2011
Kat Chaaru/ Kattina Saaru/ Katachi Amti
This is a thin lentil soup, best eaten with rice.
It brings back my childhood memories; every vacation of mine was spent in my maternal grandmother’s place.
It is a huge ancestral home, built nearly 200 years ago.
It was a combined family; nearly 20-25 people lived together.
The number climbs to 30 people during the vacations.
The lunch always used to be a family affair, and it was traditionally served in banana leaves.
It used to be fun… it was party everyday!!!!
This was usually prepared by one of the many grandmothers living in the house... Her name is Kanthavva…. Very sweet lady… she has a very fond of cloths…
Here goes the recipe…
1. 1 Cup split chickpeas ( senaga pappu ), soaked for 30 mins and boiled in a pressure cooker till mushy.
2. 2 tsps ghee
3. Key lime size tamarind , soaked in a cup of water
4. 1 tsp pepper corns
5. 3-4 garlic cloves
6. 4-5 broken red chilies
7. ½ tsp mustard seed
8. ½ tsp cumin/ jeera seeds
9. a generous pinch of asafetida
10. pinch of turmeric
11. ½ inch cinnamon
12. 2 cloves
13. 5-10 curry leaves
14. Bunch coriander, chopped finely
Crush the pepper corns, jeera/cumin, cinnamon and cloves into a fine powder using a stone pestle add in the garlic cloves and crush them.
Heat the ghee in a pan, add mustard seed, let them splutter, add curry leaves, asafetida, turmeric and red chilies toss for few seconds then add the pepper mixture to it and toss for few seconds.
Mash the boiled chickpeas and make it into a paste and add it to the pan, then add the tamarind pulp, salt and heat till light foam appear on the top. Don’t boil, as charu/saaru loses taste when boiled.
Serve with hot rice, ghee and some tomato/mango pickle……
forgot to take a picture of this... as we were very busy savoring this with rice ;-)
It brings back my childhood memories; every vacation of mine was spent in my maternal grandmother’s place.
It is a huge ancestral home, built nearly 200 years ago.
It was a combined family; nearly 20-25 people lived together.
The number climbs to 30 people during the vacations.
The lunch always used to be a family affair, and it was traditionally served in banana leaves.
It used to be fun… it was party everyday!!!!
This was usually prepared by one of the many grandmothers living in the house... Her name is Kanthavva…. Very sweet lady… she has a very fond of cloths…
Here goes the recipe…
1. 1 Cup split chickpeas ( senaga pappu ), soaked for 30 mins and boiled in a pressure cooker till mushy.
2. 2 tsps ghee
3. Key lime size tamarind , soaked in a cup of water
4. 1 tsp pepper corns
5. 3-4 garlic cloves
6. 4-5 broken red chilies
7. ½ tsp mustard seed
8. ½ tsp cumin/ jeera seeds
9. a generous pinch of asafetida
10. pinch of turmeric
11. ½ inch cinnamon
12. 2 cloves
13. 5-10 curry leaves
14. Bunch coriander, chopped finely
Crush the pepper corns, jeera/cumin, cinnamon and cloves into a fine powder using a stone pestle add in the garlic cloves and crush them.
Heat the ghee in a pan, add mustard seed, let them splutter, add curry leaves, asafetida, turmeric and red chilies toss for few seconds then add the pepper mixture to it and toss for few seconds.
Mash the boiled chickpeas and make it into a paste and add it to the pan, then add the tamarind pulp, salt and heat till light foam appear on the top. Don’t boil, as charu/saaru loses taste when boiled.
Serve with hot rice, ghee and some tomato/mango pickle……
forgot to take a picture of this... as we were very busy savoring this with rice ;-)
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