WOYP Day # 51 Instant Spinach Rava Idlis

Rava Idli is a popular breakfast dish in Karnataka. Rava idlis can be made instantly, which means there is no need to soak, grind or ferment to make the batter. It’s very easy to make the Rava idli mix at home with Semolina or Rava and it tastes a lot better than the instant mixes available on the market. Spinach Rava idlis are a variation to these Idlis. 

  

You will need:

2 cups Semolina (Upma Sooji)
3 tbsp Oil
1/2 tsp Mustard seeds
1 tsp Chana dal
Few curry leaves, chopped
2 tsp Salt

For the Idli batter:
Prepared Rava idli mix
4 cups Plain yoghurt thinned with 1 cup water to make 5 cups in total
2 tsp Fruit salt  

1 cup finely chopped fresh Spinach

 
Heat oil in a pan. Add the mustard seeds and when it begins to splutter add the chana dal and curry leaves. Sauté for a few seconds and then add the measured quantity of Rava. Combine and roast for 3-4 minutes until fragrant. Turn off heat and allow to cool.

Once cooled add the chopped spinach to the prepared rava idli mix and combine. 

Add 2 cups of yoghurt. Mix well and set aside for 2 minutes. Now add the remaining yoghurt and mix well. The batter should be in pourable consistency. Lastly add the fruit salt and mix vigorously to lighten the batter. This yields soft and fluffy idlis. If the batter feels thick and dense, add 1/4 tsp more of the fruit salt and combine until batter feels light. 

 

Grease idli plates with little oil. Add 1/4 cup batter to each mold.Steam in a pressure cooker or idli cooker for 10 minutes. Cool for a few minutes before de-molding. Repeat with the remaining batter.

Serve hot with Bombay Gojju.

WOYP Day #27 Ujju Rotti and Eggplant curry

Ujju Rotti is made with very fine semolina. It is cooked in water to make a soft pliable dough and then rolled into thin flat discs and cooked on a hot tava (pan)It is important to use fine semolina so that it cooks well in the water and makes a smooth dough.

These rottis pair best with a bold, flavorful curry since the rotti itself isn’t spiced. I made a Mint cilantro eggplant curry to go with it and it was a perfect match! 

Ujju Rotti: 

 

You will need: 

2 cups Fine semolina (fine sooji)
1 tsp Salt
1 tbsp Oil
2.5 cups Water

Bring water to a rolling boil. Add the salt and oil. Turn down heat to low and add the semolina in a slow stream while continuously stirring. The semolina will absorb the water almost immediately. Turn off heat. Set aside for 3-4 minutes and knead while still hot. Its a little tricky but wet your hands if needed to handle the hot dough. If its not kneaded while still hot, the rottis will break while rolling. If you have a stand mixer, dump the dough in the bowl, using the dough hook knead for 2-3 minutes. Remove from bowl, knead and set aside for 15 minutes.

Once cooled, divide dough into equal sized balls. Dip each ball in rice flour and using a rolling pin, roll into a thin disc about 9" in diametre. Once cooked they shrink slightly so if you start with a very small circle, the rotti once cooked will be fairly small. 

Heat a pan on medium high. Once hot, roast the rotti. Cook on one side for 25 seconds until you see bubbles rise. Drizzle little oil and flip the rotti. Cook until done. Remove to plate and keep covered until ready to serve.

Mint Cilantro Eggplant curry:

You can use baby eggplants to make this curry, but I used long eggplants since I had these on hand and stuffed them same way I would with baby eggplants. 

You will need:

4 long purple Eggplants or 6-7 small eggplants, washed and patted dry
4 tbsp Oil
1 tsp Mustard seeds
8-10 curry leaves
1 large onion thinly sliced
Salt to taste
2 tsp Tamarind concentrate (or 1/4 cup fresh tamarind pulp)
1 tbsp Jaggery, powdered

To dry roast:
2 tbsp White sesame seeds
2 tbsp Peanuts

To grind to a paste:
2 tbsp Dalia (Hurgadale)
8 large Mint leaves
1/4 cup packed fresh Cilantro
6 cloves Garlic
8-10 Green chillies (adjust to taste)
1/2 cup grated fresh coconut

Dry roast the sesame seeds and peanuts until lightly brown. Cool and grind with mint, cilantro, garlic, green chillies, fresh coconut, water as needed and little salt. Cut the eggplants into 3” long pieces and slit the pieces into 4 leaving the bottom of each pieceintact. Fill a teaspoon or two of ground paste into each eggplant piece. Set aside the remaining paste. 

Heat oil in a pressure cooker. Add the mustard seeds and when it begins to splutter add the curry leaves. Add the sliced onions and sauté until done. Now add the leftover ground paste and fry until fragrant, for 30 seconds or so. Add the tamarind pulp, jaggery and salt as needed. Cook for a minute. Now add the stuffed eggplants and 1-1.5 cups of water enough to submerge the eggplants. 

Combine well and close pressure cooker lid. Allow the pressure to rise. Now place the weight on the lid and turn heat to low. Cook for 9 minutes. Turn off heat and let stand for a few minutes before opening the lid. 

Serve hot with Ujju Rottis.

WoYP Day #19 Instant Spinach Onion Dosa

This dosa batter does not require soaking or grinding and is instant which means you can have crispy, healthy dosas ready in under 30 minutes. We all need such recipes in our arsenal for busy times. 

You will need:

2 cups Rice flour

1 tsp Cumin seeds

2 tsp Salt

2 tbsp Semolina (Sooji/Rava)

3 1/2 - 4 cups Water

Oil

1/2 cup chopped onion

To grind:

1 large bunch Spinach, washed

4 green chilies

1/2” piece Ginger 

Blanch spinach in hot water, cool and grind to a smooth paste with green chilies and ginger.

In a large bowl, combine rice flour, semolina, cumin seeds, salt and the prepared puree. Add 2 cups water and whisk to make a thin batter with no lumps. Add more water if needed. The consistency should be thin. if batter is thick you will not get lacy,crisp dosas. Set aside for 20 minutes.

Heat a large dosa (crepe) pan. Apply oil generously using a pastry brush. When hot, sprinkle a tablespoon or two of chopped onions on the pan. Pour 1/2 cup - 3/4 cup batter evenly over the onions. Spread a teaspoon of oil on top. Cover and cook on high heat for 3 minutes. Remove lid and continue to cook until the dosa is crisp  and browning on the edges. 

Remove gently and serve with chutney. Repeat the process to make more dosas.

These are best eaten hot and right after they are made. 

Easy Coconut chutney: 

1/4 cup split Dalia (Roasted Bengal gram - pappu)

1/2 cup fresh grated coconut

3 green chillies

A handful fresh cilantro

3-4 large mint leaves

1 tsp Tamarind pulp/paste

1 tsp Jaggery 

Salt to taste

Seasoning:

Heat 1 tsp oil in small pan. Add 1/2 tsp Mustard seeds and few curry leaves. Add a pinch of hing (asafoetida). 

Grind above ingredients into a smooth paste using water as needed. Transfer to a bowl. Top with prepared seasoning, stir to combine and serve.

What's on Your Plate? Day #9 Ghee Rice and Korma

This is something I make at least once a month (sometimes twice) as its a family favorite :) As the name suggests Ghee Rice does have a substantial amount of ghee in it, but that can easily be substituted with oil. But Ghee is what lends this dish it’s authentic taste so try not to substitute if possible. Korma is a combination of veggies cooked in a spicy flavorful gravy.

There are several ways to make Ghee Rice & Korma, since it is a fairy popular dish in Karnataka. This is one of the versions. 

Ghee Rice:

You will need:

1 cup Basmati rice, washed and soaked in water for 20 minutes
1/4 cup Ghee
2 Cloves
1” piece Cinnamon
2 Cardamom pods
1 Bay leaf
 1 onion, thinly sliced
3 green chilies slit
1/2 tbsp Ginger Garlic paste
1/2 cup Green peas, fresh or frozen
1/2 cup small cubed Potato (peeled)
1 cup Water
3/4 cup Milk
Salt to taste 

Heat ghee in a pressure cooker. Add the cloves, cinnamon, cardamom and bay leaf. Sautés for 30 seconds. Add the green chilies and sliced onions. Sautés until onions are translucent. Add the ginger garlic paste and saute until fragrant. Now add the green peas and potato. Also add the drained rice. Mix well and add the water, milk and salt. Combine well and close the lid and turn heat to high. Allow the steam to rise, place the cooker weight and turn heat to low. Cook for 9 minutes and turn off heat. Cool for 10-12 minutes, stir the rice and then serve.

Korma:

You will need:

To grind:
1 tsp Cumin seeds
1 tbsp Poppy seeds
3 cloves
1” piece Cinnamon
6 dry red chilies
6 pods Garlic
2 tomatoes, cubed
1/4 cup Cilantro
1/4 cup fresh Coconut, grated

Grind the above ingredients to a smooth paste. Set aside. 

2 cups veggies - Cauliflower florets, cubed potato, green peas
3 tbsp Oil
1 tsp Mustard seeds
6 Curry leaves
1 onion, thinly sliced
Salt to taste
2.5-3 cups water

Heat oil in a pressure cooker. Add mustard seeds and when it begins to splutter add the curry leaves. Add the sliced onions and saute until done. Add the prepared paste and saute for 2-3 minutes until fragrant. Now add the veggies and the water.Season with salt and combine well. Place lid with cooker weight and turn heat to high.  Cook for 2-3 whistles. Turn off heat and cool before opening lid. Serve hot with Ghee rice. This makes a great accompaniment for Jeera Rice or Chapatis too.

What's on Your Plate?Day #2 - Cilantro Mint Poha

A tasty twist to the traditional Poha. I often make Poha for breakfast and this is a variation to spice things up which can be served for Lunch or Dinner. 

Cilantro Mint Poha
Ingredients

2 cups thick Poha (Avalakki)
3 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 onion thinly sliced
1 medium green bell pepper thinly sliced
1/2 cup Green peas, boiled
1 tbsp Ginger Garlic paste
1 tsp Garam Masala
Salt to taste

Grind to paste:
1/2 cup Cilantro leaves
1/4 cup mint leaves
4-6 Green chilies (adjust to taste)
Water as needed

Soak Poha with enough water to barely cover the Poha. Set aside for2 hours or overnight. 

Heat oil in a pan. Add the cumin seeds & mustard seeds and wait for it to splutter. Add the thinly sliced bell pepper and cook for 2-3 minutes until soft. Now add the thinly sliced onions, cook for a minute and then add the Ginger garlic paste. Sauté until onions are done. Now add the ground paste and peas, cook for 2 minutes. Add the soaked Poha (should have fluffed up) ,salt to taste and combine gently. Cook on medium-low heat for 6 minutes, stirring occasionally. Add garam masala and mix well. Cook for another minute and turn off heat. Serve hot. This can be served with a Cucumber Raita or on its own.

What's on Your Plate? Day #1 - Tuar & Masoor Garlic Dal

A lot has happened since December and even if you have been living under a rock there has been no escaping what's happening around us. Hope everyone is staying safe & more importantly staying home whichever part of the world you are in. Here in the US where we live, schools have been closed and companies have mandated work from home where possible. It’s been over a week of staying home and I’ll be honest, it has been an exhausting week coping with changed routines, home schooling my boys and making sure everyone gets their snacks & meals on time. Though the kids & hubby are relaxed with no rigid schedules and are not being rushed to be anywhere at any given time, my work on the other hand has only just begun!

The hardest part has always been deciding what to cook, once the decision is made though, I’m in and out of the kitchen fairly quickly. I figured having a list on hand will speeden things up and make the following weeks a little less stressful. Keeping this in mind I thought it would be good idea to post what I make in my kitchen everyday and in the process help others struggling like me in deciding what to make. Presenting “What’s on Your Plate ?” series, my humble attempt to bring food from my kitchen to yours!

I have been documenting what I’ve made this past week, I cannot assure you stellar food pictures but can certainly promise great tasting recipes! Hopefully this series will motivate you to cook, get your kids and family to join you in the kitchen, eat healthy home cooked meals and create special memories in this time of quarantine. Food has never failed to bring families together!

Kicking off the series with a heart warming Dal and a vegetable side - Tuar & Masoor Garlic Dal with Spicy Potato, Peas & Bell pepper. 

Tuar & Masoor Garlic Dal
Ingredients

Pressure cook:
Tuar dal 1/2 cup, washed drained
Masoor dal 1/2 cup, washed drained
1/4 tsp Turmeric
1 tsp oil 
3 cups Water

2 tbsp Ghee/Oil
1/2 tsp Cumin seeds
3 Green chilies, slit lengthwise
Few curry leaves
6 pods Garlic, chopped
1 onion, chopped
1 tomato, chopped
1 tsp Cumin powder
1/2 tsp Red chili powder (cayenne) 
Salt to taste
Chopped cilantro

Soak the dals in water for 15 minutes. Add turmeric and oil and pressure cook for 3 whistles. Cool and set aside. 

Heat ghee (or oil) in  a pan. Add cumin seeds. Then add the green chillies,  curry  leaves and chopped garlic. Cook until garlic is done, but not brown. Add the chopped and saute until soft and translucent. Then add the chopped tomatoes,  cumin powder and red chili powder. You can omit the red chili powder or adjust to taste. Cook until tomatoes are done and then add the boiled dals. Combine well, season with salt and bring to a simmering boil. Taste and adjust seasonings if needed. Top with chopped cilantro and serve hot with rice or rotis. 

Spicy Potato, Peas & Bell Pepper: 
Ingredients:

1 large potato, peeled & cubed
1 cup bell pepper, cubed
1/2 cup Peas (frozen or fresh) 
2 tbsp Oil + 1 tbsp
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
2 tsp Ginger Garlic paste
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Red chili powder (Cayenne)
Salt to taste
Chopped Cilantro

Boil peas and set aside. Heat 2 tbsp of oil, add the cubed potatoes and cook until potatoes are crisp. Flip occasionally to allow cooking on all sides. Remove to a plate. In the same pan, add more oil and heat. Add cumin seeds and mustard seeds. When it begins to splutter, add the ginger garlic paste and cook for a few seconds. Add the cubed bell pepper and cook until soft and done. Now add the cumin powder, coriander powder & red chili powder. Add the cooked potatoes and combine well. Season with salt. Cook for 2 minutes. Turn off heat, top with chopped cilantro. Serve hot. 

Hope you enjoy making this heart meal! 

Soft, melt-in-the-mouth Idlis:

After what seems like an eternity, I'm bringing this space back to life with a post. I've been collecting recipes, trying new ones and revamping old ones. Quite excited to share all of it with you, my awesome readers.

I've had my hands pretty full over the past 4.5 years. My little boys are no longer babies and are fast growing up. It's been great fun watch them grow.. And fight.. And laugh and do all the stuff little kids do. And now I have two more eager mouths waiting to try all the yummy goodies, so I'm back with the hope they will keep me motivated enough to keep this space alive and kicking!

I'm here to share a new recipe for the humble breakfast of us, South Indians. It's comforting, easy to make and pretty much loved by all from Toddler to Thatha (grandpa)! The awesome glorious Idli. Soft, pillowy, melt-in-the-mouth goodness. Dunked in piping hot sambar, your taste buds will thank you!

There are many versions to this dish and the key is finding one that works for you and holding on to it real tight. Idlis are a staple and you want to have a good solid recipe that yields beautiful idlis inside and out. This is one such recipe.

Note: Portion is any cup you choose to use. Make sure you use the same cup to measure out the ingredients listed.

Ingredients:

Makes : 45-48 idlis

4 cups Par-boiled rice/Idli rice

1 cup Urad dal

1/2 cup Sago/Sabudana (white tapioca pearls)

1 tsp Fenugreek(methi) seeds

Salt as required

Soak the urad dal and sago separately. Combine the rice and fenugreek seeds. Soak overnight or for atleast 6-7 hours. Grind everything into a smooth paste with very little water. The smoothness of the batter is important to achieve soft idlis. Combine well in a large bowl or container and allow to ferment overnight in a warm place. If it's winter in your part of the world now, then place batter in a pre-heated oven that's been turned off or in a cool oven with just the oven light turned on. Make sure you place the vessel/container on a sheet tray to catch batter overflows if any. Trust me, you don't want to wake up to a batter volcano - which is awesome coz it's a sign of great fermentation- but not so awesome when it comes to cleaning it up!

Most people add salt at this point but I prefer to add it the next day once it's fermented. I've noticed adding salt before makes the batter turn sour much quicker than if added later. The batter will double in volume so make sure you have the batter in a large deep vessel/container.

Once fermented, stir the batter. Add salt as needed (if you haven't already added it) This quantity needs about 3-4 teaspoons of salt. Add water only if needed. The batter should be thick but free flowing.

Apply oil on the idli plates. Fill each mold about 2/3rd of the way and place in a pressure cooker on high heat. When the steam rises, cook for 10 minutes and then turn off heat.

Remove idli plates and let rest for a minute before unmolding the idlis with a spoon.

Serve hot with Sambar and/or Coconut chutney. Both recipes are in this post from a few years ago.

The same batter can also be used to make Dosas. Add water to make a pouring consistency. Add little sugar to get a nice color on the dosas. More familiarly known in our local lingo as 'nice roast'. Make dosas on a non-stick tava or a seasoned cast iron pan. This batter makes tasty crispy dosas.