Monday, July 25, 2016

Kayi Chutney / Coconut Chutney

Coconut Chutney - as the name suggests is made of Coconut and lots of it! In regular South Indian kind of chutneys we use coconut as one of the ingredients along with other ingredients. Whereas in coconut chutney we use fresh coconut and subtly spice it and is eaten as an accompaniment for dosas/idlies/chapatis. Its also served as one of the first condiments on "BaaLe Yele Oota" i.e., the famous South Indian Plantain leaf meal. Goes very well with fried stuff like Medu Vada or  Bajjis / Bajiyas. Its generally left to the natural white colour and the use of turmeric or green chilli or red chilli is avoided to keep the taste n flavor of the coconut intact.

[Handy Tip: This dish has to be consumed immediately or stored in refrigerator for longer usage. Stays good for 2 days under good refrigeration.]



Ingredients:
  • Coconut - 2 big cups 
  • Green chillies - 3-4 
  • Ginger - 1/2 " piece [peel and chop]
  • Hing or Asofoetida - a generous pinch
  • Tamarind - a marble sized
  • Daliya or Fried gram [also called as Hurigadale] - 2 tsp used as a binding agent.
  • Salt - to taste
How to make
  • Take a Small skillet and heat the a dash of oil and add hing , ginger and chillies to it. Fry well and turn off the flame. Let it cool.
  • Take a chutney jar of the mixer grinder and grind the fried gram first and then add the coconut and run the mixer again. 
  • Once this is done, add the fried chilli hing and ginger to the jar and add tamarind [not too much] and salt to taste.
  • Run the mixer and let it come to a medium grinding. Neither too coarse nor too smooth. Consistency just as in restaurants. Check for the salt seasoning and transfer it to a serving bowl.
  • Add a pinch of hing, musturd and dry chilli tempering to the chutney for more flavor.
  • Serve it fresh along with Dosas/Idlies/Chapathis or Bajjis/Vadas.

Sunday, July 24, 2016

Davangere Benne Masala Dosa

Davangere Benne Masala Dosa - Is a "masala dosa' variant where the dosa, the potato curry and the chutney is white in color and use of turmeric or coriander is minimal to nil. Its distinct taste is because of this feature and of course because of generous use of butter while making and serving the dosa. Davangere is a place in Karnataka in the southern part of India and this dish had its beginning there and became very popular.. hence the name. In restaurants where this type of dosa is served, its generally made on firewood heated large tava/stone which carries the smoky flavor when served. When  eaten along with subtly flavored coconut chutney its just out of the world! In my place we eat this dish in a brunch on a lazy Sunday as its very sumptuous and filling! Kids especially like this as its not very spicy but at the same time its very yummy :)



For this preparation 3 items are required. The Dosa batter [specifically for Davangere Benne Masala Dosa] ; The Aloo Curry for the filling and the Coconut Chutney.

                                        

To serve 4:

Ingredients to make Dosa Batter :

  • 1 cup Urad Dal
  • 2 cups Dosa Rice [thicker grains compared to the regular rice we cook for steamed rice]
  • 3/4th cup Beaten rice also called as Poha or Avalakki [soak for half an hour before grinding]
How to prepare the batter for this masala dosa:
  • Soak Urad Dal and Dosa rice for 4-5 hrs and grind to a smooth paste. 
  • Grind the soaked beaten rice or poha and mix well and let it all come together and get the same consistency. Make sure its not very runny as the dosa batter needs to be firm but at the same time good enough to spread it easily on the tava.
  • Please note i haven't added methi seeds which we generally add in dosa batters as i wanted to keep the whole dish white based.
  • Let the batter ferment and rise. You could add a pinch of soda as well. Preferably set aside overnight.
  • Mix the batter well and add salt to taste.
Ingredients to make potato/ aloo curry for this masala dosa:
  • Potatoes - 6 medium sized [boil peel and mash]
  • Onion - 2 medium sized [chopped]
  • Curry leaves - a sprig [chopped]
  • Green chillies - 3-4 [slit]
  • Salt to taste
How to make the potato / aloo curry:
  • Heat a pan and add about a tbsp cooking oil. Add a tsp of mustard and urad dal and let it crackle. Add the onions, curry leaves and chillies. Fry till translucent. You could sprinkle some water so that the onion doesn't change the color.. remember white is key for this dish! before onions caramelize and change color add the roughly mashed potatoes to the mixture and mix well. Add salt and mix. Turn off the heat and set aside to cool.
For Coconut chutney recipe pls click on the following link:


How to make the dosa - 
  • Heat a "cast iron" or well seasoned "iron" skillet or tava and when its evenly heated till smoke appears, reduce the flame to medium and then pour a ladle full of batter and keep spreading the batter clockwise.
  • Once the batter is spread, increase the flame to high and add a tsp of oil/ghee and let it cook. 
  • In this dosa recipe we dont flip it over and cook the other side as its done only on one side. the other side is let to get roasted as we work on the top part of the dosa. You can see holes appearing which is the sign of a well fermented batter. 
  • At this point of time, take a tsp or 2 of the coconut chutney which is also white and spread it evenly and as per taste. let it cook for a min or 2. [i have used less chutney as this dosa was for my little one :)]
  
  • take a big scoop of the potato curry and place it in the middle. By this time the dosa would have cooked through.

  • Fold the dosa to half and smear some butter on top. 
  • Serve piping hot with white coconut chutney! 

Friday, July 22, 2016

Udupi Style Sambar [Darshini Style]

Udupi Sambar - Sambar is a South Indian originated dish. Made of Toor Dal/Moong Dal along with a choice of vegetables is a great source of protein. Its consumed as a staple and is very filling.
Sambar is tasty, tangy, flavorful, and a great accompaniment for rice and idlies.



Ingredients [to serve 4]:

  • Toor Dal - 1 cup [appx. 60gms]
  • Vegetables - Drumstick, Shallots, Brinjal and Tomatoes [Big chunks]
  • Tamarind pulp - a lemon sized
  • Jaggery - as per requirement
  • Curry leaves - 1-2 sprigs
  • Coriander leaves - for garnishing
  • Salt to taste.
Ingredients For the spice or masala- 
  • Byadgi Chillies - Also called as Kashmiri Chilli is used for giving a bright red colour to the dish.. Its less pungent than the other chillies available like Guntur Chilli.A pic of Byadgi - for this recipe we need about 6-7 [upto 10 for those who like the sambar spicy]
  • turmeric - a pinch
  • Dhaniya - 3 tbsp
  • Jeera - 1 tsp
  • Channa Dal - 3 tsp
  • Urad Dal - 1 1/2 tsp
  • Hing - a good pinch
  • Poppy Seeds - 2 tsp
  • Cinnamon - 2 inch sticks
  • Coconut - 1 cup
How to make it
  • Boil Toor Dal in a pressure cooker. Allow it to cook well and give a 4-5 whistle time for cooking. This will cook through the dal and thoroughly. Using a hand blender or a masher make sure the dal is well mashed and is even. Should look like soup.
  •  Dry roast the ingredients for the spice or masala [as mentioned in the ingredients section]. [Handy Tip: You could add a dash of oil if you feel the spices are getting burnt while roasting which will roast the spices evenly and especially makes the chillies shine and crisp].
  • Once the roasted ingredients cools grind them along with coconut to a fine paste. Once its ground the colour is of beautiful reddish orange.
  • Take a wide wok / heavy bottom pan and add a tsp of oil to crackle mustard. Add chopped veggies like Drum stick, shallots, brinjal and fry. Add cubed tomatoes once the veggies are half done. Mix well.
  • To the pan add the boiled and mashed dal and the ground masala along with lots of water. About half a ltr. [Handy Tip: Adding right quantity of water is key here. If sambar is being prepared for Idly then one can add more water. If sambar is being made as an accompaniment for rice one can restrict the water to half liter or less]. Bring it to a boil.
  • Add Salt, Tamarind pulp and jaggery at this point and mix well. Bring it to another boil and check for seasoning. 
  • Let the whole thing boil for about 5-7 mins on a medium flame with lid half covered. Make sure the sambar doesn't get charred  in the bottom of the pan by mixing once in a while.
  • Turn off the flame and season the sambar with finely chopped coriander leaves. Serve hot with Idly or Rice or Dosa.

MALLIGE IDLY - Rice Idly

Mallige [Rice] Idly -Rice Idly is a staple across India. Though a breakfast dish, it can be eaten anytime of the day. Mallige in Kannada Language means "Jasmine". This term has been given to the humble  idly as it turns out very soft and looks very white just like the flower. It originated from Mysore - a royal city in Karnataka known for its pioneering recipes and Mallige Idly is one of the very popular ones. Its light and easy to digest and tastes great with sambar or various chutneys like the tomato/coriander/pudina/coconut chutneys. Generally Mallige idly is made from Suji or Semolina but i have used rice and its got a unique aroma to it.

INGREDIENTS [to make around 30 idlies] :

  • Urad dal - 1 cup [appx. 200 gms]
  • Dosa or Idly rice - 2 cups [appx. 400 gms]
  • Freshly Cooked rice - 3/4th cup [appx. 150gms] - Key ingredient! This is the item which makes all the difference in this recipe!
  • Salt - To taste. [Handy Tip: its a good idea to keep the idlies lightly salted as it is eaten with another accompaniment i.e., spicy/salty dish like sambar or chutney and keeping it lightly salted doesn't make the dish too salty at the end of it.]

HOW TO MAKE:

For the batter -
  • Soak Urad dal and Rice  for about 4-5 hrs with sufficient water. [Handy Tip: If you need to make it quicker one could soak the grains in hot boiling water and cover with a lid. It will take half the time to soak].
  • Grind the soaked Urad Dal and Rice to a smooth batter. Use limited water to grind and make sure the batter is not runny]
  • To this mixture add cooked rice and grind together. 
  • Store this in an airtight container to ferment [soda is used to help the batter rise quicker though I prefer the normal overnight fermenting process]
  • Add little salt to the risen batter and mix well and set aside.
Steaming Idlies-
  • Grease the idly plates with cooking oil or ghee and pour the batter on the plates.
  • Stack up the plates and place them in an idly pot or a pressure cooker without the whistle.
  • Steam in high flame for 5-7 mins and then reduce the flame and steam for about 2-4 mins and turn off the heat.
  • Let the idlies stay in the hot vessel for a couple of mins before taking it out.
  • Serve hot n fluffy idlies with accompaniments of your choice.

Friday, July 1, 2016

Sweet Potatoes and Paneer Cutlets/Kebabs

Sweet Potatoes and Paneer Cutlets

Sweet Potatoes are a healthy replacement for Potatoes which are considered high in carbs. Sweet potatoes have high potassium and is rich in fibre making it healthy. Paneer brings in protein and calcium content and the greens n chillies bring in the vitamins needed in our dietary supplements. Indian spices which is vital in this recipe helps in digesting and balancing. These crisp on the out n' soft n gooey on the inside makes it a great tea time snack!



INGREDIENTS
  • Sweet Potatoes - 3 medium boiled, peeled and mashed
  • Paneer - 200gms .. scrambled and coarsely mashed
  • Onions - 3 medium finely chopped
  • Green Chillies - 4-5 or as per requirement very finely diced
  • Coriander leaves - half bunch very finely diced.
  • Bread slices - 3-4 slices quick dunk in water and drain out excess water and mash along with other ing.
  • Black salt- half tsp
  • Chat masala - 2 tsp
  • Red chilli powder - 2 tsp
  • Lime - 1
  • Salt - as per taste.

HOW TO MAKE :
  • Clean the sweet potatoes and boil them in a pressure cooker.
                                             

  • Peel and mash the sweet potatoes once cooked and set aside in a mixing bowl.
  • Crush the paneer [cottage cheese] and add to the bowl.
  • Finely chop onions, green chillies, coriander and add to the bowl.
                                  
  • Add the spices ie., chilli powder. chat masala, black salt and salt for seasoning.

  • To this add the bread slices [explained in the ingredients] and juice of a lime.
  • Bring together all the ingredients mix well and check for seasoning. 
  • Scoop about a handful or less of the mixture and pat it between palms to make cutlet or patties.
  • In a hot fry pan add about a tbsp oil and fry the patties till golden. It will be crisp on the out and soft n mushy in the inside.
  • Serve it piping hot with mint and yogurt dip along or tomato ketchup.

Thursday, June 2, 2016

Sabudana Vada

Sabudana Vada




Sabudana or Sago is a favorite tiffin/snack dish. It is considered ideal for fasting during festivals/poojas. Generally Sabudana is used to make popular dishes Kichdi, Vada, Thalipeet and Kheer. Predominantly a staple in Gujrat and Maharashtra, Sago is popular all over india. They come in different sizes used for different dishes. There are polished and unpolished versions.Unpolished is the healthier option which is used in the following Sabudana Vada recipe.

INGREDIENTS:

  • Sabudana - 300gms [soak for 3 hrs]
  • Boiled potato - 2 medium [crushed]
  • Dry roasted peanuts - 1 cup [clean and coarsely crush]
  • Coriander  and curry leaves - a handful [finely chopped]
  • Green chillies - [grind to paste] about 1 or 2 tsp
  • Cumin - 1-2 tsp
  • Black salt - a pinch [optional]
  • Sugar - 1/2tsp
  • Oil - for deep frying
  • Salt - to taste

HOW TO MAKE :

  • Soak Sabudana for 3 hrs and check by pressing the sago if its fully soft and mashable. If not add a little more water and soak for another hour and drain the excess water. Imp tip: sago pearls should not become soggy and we need to keep a check on that as its impossible to cook with soggy sabudana.
  • Boil and crush the potato to bits. 
  • Dry roast and crush coarsely the peanuts.
  • add cumin, chilli paste, finely chopped coriander and curry leaves, salt and bring together all the ingredients and mix well. 
  • Potato is added as a binding agent and adds to the taste as well.
  • Heat oil and deep fry the vadas till golden brown. They are crisp on the out and soft n mushy on the inside.
  • Sabudana is best served piping hot with either green chutney or tomato ketchup.


Friday, April 29, 2016

NELLIKAI THOKKU (Gooseberry Chutney)


Indian gooseberry is called as Amla in Hindi, nellikai in tamil and kannada and usirikaya in Telugu. Gooseberry is an immunity booster since it is high in vitamin C and has been used for years to prepare ayuvedic medicines.It is very healthy and has the power to control many ailments.
Try this very easy and quick nellikai thokku recipe which tastes heavenly with hot rice and ghee!!
INGREDIENTS :
  • 1 cup of chopped nellikai/gooseberry pieces
  • 2 tbsp. Sesame seeds 
  • 8 red chilies (adjust more or less as needed)
  • ½ tsp cumin seeds
  • Salt to taste

Seasoning :
  • 1 tbsp. oil
  • 1 sprig curry leaves(dint have these:()
  • ¼ tsp mustard
  • ¼ tsp cumin
  • ¼ tsp urad dal
  • 1 broken chilli
  • Pinch of hing

HOW TO MAKE :
  • Roast sesame seeds lightly or chana dal and urad dal till golden. Set aside to cool.
  • Fry red chilies in 1 tsp oil and set aside, add cumin to the hot chilies.
  • Fry nellikai pieces in the same pan on a medium high flame for 3 to 4 mins, do not burn them.
  • Powder the sesame seeds first and add red chilies and cumin. Grind to powder.
  • Once cool, add the chopped nellikayi with salt and grind them without adding water.
  • Add oil to the same pan used for frying nellikai.
  • Add mustard, cumin, dal, red chilli. Fry until the dal turns golden brown. Add curry leaves and hing. Temper on the chutney.
  • Serve with hot rice!