Saturday, July 23, 2011
1 cup Bombay Rava or Suji
1/2 cup yogurt
2 dry red chilies
1 sprig curry leaves
1 tsp mustard seeds
1 tsp jeera
1 tsp udad dal
1 tsp chana dal
Salt to tastehttp://www.blogger.com/img/blank.gif
1 tbsp oil
In a pan dry roast Rava to make it golden brown,take care not to burn the Rava. Take off the Rava and in the same pan start roasting all the spices. Add oil and once its heated add mustard seeds wait until it pops and then add jeera, udad dal, chana dal, curry leaves and red chilies. Take it off the heat and add it to the rava.
Mix in yogurt and salt to the Rava mixture and stir well. Leave it for about 1/2 an hour. Before you start steaming the idlis check the consistency of the batter it should be like traditional idli batter consistency. If its too dry add some more yogurt.
Steam them in idli molds and serve with any chutney of your choice. I have served it here with Mango chutney.
Sunday, July 17, 2011
2 cups raw mango skin discarded and grated
2 dry red chilies (roasted)
1/4 tsp fenugreek seeds (roasted)
2 tbsp sugar
salt for taste
1 tsp Mustard seeds
Grind all the ingredients together except the seasoning. Add a few tbsps of water to grind to a smooth chutney consistency. Do a taste check, if the raw mango is not tart enough for the chutney you could add some tamarind at this point and grind again.
Next comes the seasoning which is optional but it give a good aroma to the chutney. Heat a tsp of oil, add mustard seeds. Once the mustard seeds start to splutter turn off the heat and add a dash of hing powder.
Serve chutney with dosas, idlis or as an accompaniment to a rice dish.
Sunday, July 3, 2011
I have previously posted Egg puff recipe. A slight modification to it is its veg counterpart. It involves the same pepperidge farm's puff pastry sheets which need to be thawed for about 40mins at room temperature before using.
4 Boiled and cubed potatoes
1/2 onion finely chopped
2 tsp cumin
2 tsp coriander powder
1 green chili finely chopped
1 tsp turmeric (optional)
1/2 inch ginger finely chopped
Salt and more chili powder as per taste
Heat oil in a saucepan and saute the onions, followed by rest of the spices. Add potatoes,salt and stir well. Turn of the heat and let it rest for a bit.
Take the pastry sheets thawed at room temperature for 40 mins, cut 1 sheet into 6 equal squares. Put the potato stuffing in the center of each square and fold them to cover all the stuffing. Bake in oven at 375 for about 40 mins or until they turn golden brown.
You could add more vegetables like mushrooms, beans, peas and corn to the vegetable stuffing. I didn't have anything extra with me so I kept it simple.