Saturday, February 27, 2010

Idly, Sambhar and Chutney

Tried and tasted by Nivedita
Hi all,
When I started my blog, I thought of starting with basic and simple foods. But some how I went on postponing it. 
Thanks to Mahimaa for organizing a event of basic recipes that made me to post idly, sambhar and chutney.
They say that South Indians never leave their home without having at least one idly for breakfast! But, now a days it has reached all over the world. And most of the people all around the world loves this food because of many reasons. Easy to make with readily available atta in the shops and ready to make products and if you have time you can prepare the batter at home easily. Because of its health benefits as it is steamed food, very good for the stomach. Especially when one is on travelling idly is the best food to eat, taking care not to eat the sambhar or chutney! It is Doctor's delight, best diet  food to advise for patients.
These idly s are kid's favorite. You can add vegetables into it to make it healthier. My younger daughter calls it "adalilil"
I think (failed) introduction to the food is sufficient as it is the most popular breakfast.
Here the measurement is to prepare for 3 to 4 people.
First recipe is for Idly,
Normally the Idly s are prepared with Raw rice, Urad dal and Methi seeds or prepared with Urad dal and Idly rawa.
You will get 14 varieties of idly s  in EC's Simple Indian Food- An Easy Cooking Blog.
Here I am giving the recipe for Idly is prepared with Urad dal and Idly rawa. Idly rawa is available in shops. Its easy to make as there is no need to soak the rice and grind it with Urad dal. 
Urad dal - 1 cup
Idly rawa - 2 1/2 cup
Methi seeds - 1 tsp
Salt to taste
Soak the urad dal and methi seeds in water for 4 to 6 hours. The water should be more than double of dal.
(After some time, urad dal increase in size and the water will be less.)
Wash the idly rawa with good water and put it in a vessel in which you want to keep the batter to ferment. 
Grind it into fine paste. Mix it properly with rawa and salt. Keep it to ferment in a warm place for at least 8 hours. During cold weather, the batter takes more time to ferment. Check the batter after 8 hours. If it is not doubled in size, keep it for some more time. (usually I do not keep it more, as no patience to wait for more time. :-) ) 
Mix it properly and keep it ready. 

  

Keep water till one inch height in a cooker or if you have Idly cooker. Keep it on heat. Till it starts boiling, apply oil and pour the batter in to all the plates. Keep it in the cooker without weight on the top. Steam it for 10 minutes on high flame and 5 minutes of low flame. Allow it to cool. Idly s are ready to serve. 
Coming to the next recipe i.e  chutney,
Easy and fast to prepare if you have Mixer or grinder.
Fresh coconut - 1 cup, grated or cut into pieces
Green chilly - 2
Cumin seeds - 1/2 tsp
Tamarind paste - 1 tsp
or lime juice - 1 tsp
Ginger - very small piece, chopped
Sugar - 1 tsp
Fresh dalia - 2 tbsp(optional)
Salt to taste
Curry Leaves - few
Water to help in grinding in to fine paste.
Add everything in a grinder and make into fine or coarse paste(as you like). My mom likes the coarse chutney as she loves to feel the coconut in the mouth. But for me, I like it fine paste!! 
For tempering,
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Hing - pinch
Heat oil in a small kadai, add mustard seeds and curry leaves. Remove it from heat. After a minute add hing. Allow it to cool and add it to the chutney.
The last recipe is  Sambhar,
Preparing sambhar is totally your choice. As there are 1000 ways to cook delicious sambhar. Here I am giving a simple sambhar or you can say instant sambhar! without any vegetables. In future, hope fully I will try to post the veg. sambhar that goes well with Idly.
Toor dal - 1 cup (You can use other dal also, put Toor dal is the best for this type of sambhar)
Hing - pinch
Onion - 1 small, chopped into long slices
Tomato - 2 big, chopped
Curry leaves - few
Mustard seeds - 1 tsp
Jeera or cumin seeds - 1 tsp
Methi seeds - 1/2 tsp
Ready sambhar masala - 2 tbsp ( I use MTR SAMBHAR POWDER)
(If not available do not worry, I will give the masala recipe)
Oil - 2 tbsp
Salt to taste
Red chilly powder - 1 tbsp or 1 1/2 as per your taste
Jaggery - 1 tbsp
Turmeric Powder - 1 tsp
Tamarind paste - 1 tsp
Water to make required consistency
Wash and soak the toor dal for 15 to 30 minutes. Cook it with hing. It should be fully cooked. keep it aside.
To prepare the sambhar :
Heat oil in kadai, add mustard and cumin seeds. when mustard seeds splutter add onion and curry leaves. Cook for a minute. Then goes tomato and tamarind paste, cook it till tomato starts leaving oil. Now add MTR POWDER, red chilly powder, salt, jaggery and turmeric powder. Mix it and allow it to cook for few seconds. Add cooked dal, mix it with the masala, close the lid and cook for 2 minutes. Open the lid add water. Again boil it for 5 minutes. Adjust the seasoning and cook for some more time. Sambhar is ready.
Now, if you do not have ready sambhar masala, 
This is my mother's way :
Fry 
 few pieces of fresh or dry coconut, 
1 tsp jeera, 
1 tbsp dry coriander seeds
1 Dry red chilly 
!/2 tsp methi seeds. 
grind these ingredients into a fine paste.
And the same procedure follows only to add the homemade powder instead of MTR powder.
(Sorry for not taking the separate photo of sambhar!)



I want to send this to  "Cooking Basics Event" held by Mahimaa of  Indian Vegetarian Kitchen.
But not sure about its getting entrance to the event as there is already a post for Idly and chutney. No worry, if it is not accepted.  I will post something else for the event.

Keep Smiling,

Thursday, February 25, 2010

Green Gram flour curry (Hesarittana Pallya)

Tried and tasted by Nivedita
Hi All,

One of my follower has requested for this recipe. This one is also a common food in North Karnataka. This is also one of famous food of Maharashtra. They call it as Pitla. We have named it as Jhunaka or Hittina Pallya. Here Hittu means flour. Usually it is prepared with gram flour, but it is prepared with green moong flour also.
Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ) is my one more post where I have prepared the vadi. here, instead of cooking it for more time without water, Add more water and cook it for little time. The gram flour jhanka will be ready to eat.
Coming to the recipe,
Green gram moong flour : 1 cup
(usually it is not readily available in store, we put it in flour mill, you can use the grinder or mixie to make the flour)
Onion - 1 big, chopped in to fine cubes
Mustard seeds - 1 tsp
Green chilly paste ( green chilly -2, Jeera or cumin seeds - 1/2 tsp, A tsp salt  and 2 tbsp fresh coriander , mix all these and grind into coarse paste)
Curry leaves - few
Tamarind Paste - 1 tbsp
Turmeric Powder - 1/2 tsp
Salt to taste(take care as there is salt already in chilly paste.)
Oil - 2 tbsp
water - 1 cup or more
Heat oil in a thick kadai. Add mustard seeds, wait till they splutter. Add curry leaves and onion. Fry till onion changes its color. Now add the green chilly paste, cook for a minute.(Check down for my mom's version)
Add the gram flour and fry till you get aroma. Add salt tamarind paste and turmeric powder. Mix well and add the water slowly. Mix it properly to remove lumps. Usually in this method the lumps will not be formed. Cook for few minute. Adjust the seasoning. 
Hesarittina Pallya is ready.
At this point mom add tamarind paste and turmeric powder with water. When water boils she will go on adding the green gram flour slowly and mixing at the same time. In this method, there is a chance to get the lumps if you are not very fast or new to cooking. Then she will cook it it the gram flour is fully cooked.

Keep Smiling,


Tuesday, February 23, 2010

Dal roti khao, Prabhu ke gun gaao!!!

Tried and tasted by Nivedita
Hi All,
The most favorite combo in North Karnataka. A very common food for farmers in villages. They eat raw green chilly also with it. The most tastiest combo(as per me) that too if you have one day old Jowar rotti.
When I checked my post, I was surprised and angry with myself for not posting any typical North Karnataka Dal or Saaru! So here is one of common saaru :

Whole Masoor  (Channangi bele or ಚನ್ನಂಗಿ ಬೇಳೆ) dal is very tasty to eat with rotti, chapati or rice. 
                                

Coming to the recipe,
Whole masoor - 1/2 cup
Onion - 1 small, chopped lengthwise
Tomato - 2 big, chopped
Curry leaves - few
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 1 small pod(jawari), cleaned and crushed    
Salt to taste
Red chilly powder - 2 tbsp
Jaggery - 1 tsp
Oil - 1 tbsp
Turmeric powder - 1/2 tsp

Wash masoor dal and soak for 15 minutes. Cook it till tender either in a vessel or cooker. Remove any skin comes out after boiling.
Heat oil in a vessel. Add mustard seeds, Jeera and curry leaves. Put onion and garlic. Fry till the color is changed. Now add all dry powders and tomato. Cover and cook till the tomato is almost cooked(may take 10 minutes). Now add jaggery and cooked dal. Add 1 cup of water. Boil for few minutes. Check the consistency of dal you need and adjust the seasoning. Cook for few more minutes. Dal is ready to eat.
For Jowar rotti (old post, click here)



Jowar(Millet) flour - 1 cup
Salt -1 tsp
Water – 1 cup (to make dough)
A square piece of cloth
Keep water in a vessel to boil. Add salt to it. Take Jowar flour in a big plate or wide vessel. Add little boiling water slowly to the flour and add little cold water and make the dough ready. It is not sticky like chapatti atta. It will be little softer. When you take it in hand and press it will spread easily. Keep little warm water in a vessel with cloth piece ready.
Now take a big lemon size and press it slowly to make it round. Spread little Jowar atta on the platform where you want to make rottis. Keep the flattened ball and slowly start patting. This is the tricky thing. You should be moving it circular while patting.(I don’t know whether “patting” is right word or not?). Again the tricky thing comes, to take it in hand and put it on hot tawa. Be very careful while doing this, otherwise rotti will be into pieces. After putting rotti in tawa, immediately spread little water with soaked cloth piece on the upper part. After few minutes, turn the rotti and just cook other side. You can press it with spatula to be sure that it’s cooked properly.
Serve hot with dal or wait for a day and eat with dal.
If you can eat only just one day old rotti, it tastes delicious. 
You can eat with any type of dal like toor dal, yellow moong dal or green moong dal.

Sending this to Pari's  THE COMBO EVENT 

image


Keep Smiling,

Monday, February 22, 2010

Full meals ready(ಊಟ ತಯಾರಿದೆ)


Tried and tasted by Nivedita
Hi All,
When you travel for a long distance, as lunch or dinner time comes, you search for this board on the roads. And once you get inside the hotel or restaurant,  you will search for a menu card which is not available in this type of small shops. If you ask the waiter he will come and say something very fast which you will not understand! Again you  have to request!!! him to tell the menu slowly. Then you will realize he is saying the things available in a Thali.
And this is Thali in my restaurant!!!

I will go on giving recipes for each food,
First comes Rice, I love rice in any form!!!!!!
This is Plain Jeera Rice :
Long grain basmati or any other type rice - 200 gm
Cumin seeds - 2 tbsp
Ghee - 1 tsp
Oil - 1 tbsp
Tej Patta - 1
Salt to taste
Water to cook the rice


Wash the rice and drain it and keep aside for 15 minutes.
Heat oil and ghee in a cooker.
Add Jeera and fry for 10 seconds. Add Tej patta(bay leaf) and immediately add rice. Fry it for a minute. Add salt and water till the rice is covered. Cover the lid and give just one whistle. Allow the cooker to cool.
Rice is ready! (single and ready to mingle with Dal)


Next is Dal Tadka
Toor Dal - 1 cup
Onion - 1 small, peeled and cut into long thin slices
Tomato - 2 big, washed and cut into long slices
Garlic - 8 to 10 cloves, cleaned and cut into small pieces
Curry leaves - few
Dry long red chilly - 4 to 6
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Salt to taste
Dhania (Coriander powder) - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - a pinch
Fresh Coriander - hand full, cleaned, washed and chopped
Oil - 1 tbsp
Ghee - 1 tsp
Lime juice - 1 tsp
Sugar - 1 tsp


Wash the toor dal, soak it for half an hour. Till it is soaked, keep other ingredients ready.
Boil the dal till real soft. You can blend for half a minute if it is not fully cooked.
Now heat oil in a kadai and add mustard and cumin seeds. Fry till the mustards start talking :-)
Put onion and garlic. Fry till brown. Add curry leaves and red dry chilly. Add dhania powder, red chilly powder, salt , sugar and turmeric powder. Mix well and add tomatoes. Without waiting add the boiled dal. Let it cook till first boil. Adjust the seasoning and water consistency. I like it thick but you can add little more water to make like a curry. 
Add lime juice and Fresh coriander and keep it with rice to serve.
 Third is Dry beans subji
long beans - 200 gm, cleaned, washed and chopped
Oil - 1 tbsp
Urad dal - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Green chilly - 2 slit
Fresh coconut - 1/4 cup, grated
Salt to taste
Hing - pinch


Keep chopped beans in a microwave for 3 minutes or boil in a vessel with little water on flame. Drain the water and keep aside
Add oil in a kadai and keep it on the flame. When hot, add mustard seeds add urad dal. When dal turns into golden color add curry leaves and green chilly. Add hing and boiled beans. Mix properly before adding salt. cook for a minute. Add coconut and boil for 2 more minutes, taking care of not to burn the beans. 
Beans sabji is ready to serve.
All these serve for 3 to 4 people.
   Photos taken by my elder daughter!!!








Sending this to "Cooking Basics Event" held by Mahimaa of  Indian Vegetarian Kitchen.

Keep smiling,

Sunday, February 21, 2010

Girmitt (Puffed rice with onion masala)

Tried and tasted by Nivedita
Hi All,
One of regular food in North Karnataka. It is a street food available at any time in small tea stalls. (another taste of Girmitt.)
Easy to make and it does not need any cooking. Great filler if you are very hungry and no patience to cook. Only to take care is do not drink water immediately after you eat it.(thats what our granny's tell, do not know the proper reason!! but they say if you drink water you will have upset stomach. 
I have posted the recipe with cooking in my previous entries. Lets try this one without cooking.


All you need is,
Puffed rice - 1big bowl 
for masala 
Onion - 1 big,  chopped into small cubes
Red Chilly powder - 1 tbsp
Fresh coriander - handful, cleaned and chopped
Lime juice - 1 tbsp
Curry leaves - 6 to 8, cleaned and chopped
Salt to taste
Oil - 1 tsp 
Dalia powder - 1 tbsp(optional)
Sugar - 1 tsp
Mix all the ingredients in a big bowl. Then add the puffed rice and mix well just before you eat otherwise it will become soft and you will not enjoy the taste. 
                  Sending this to PJ's 


Keep Smiling,

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