Rava Idly / Semolina Dumpling / Quick Idly

Rava Idly or Sooji Idli is a welcome variation from the usual rice idli's. It is a specialty breakfast item of Karnataka. The popular restaurant chain Mavalli Tiffin Rooms (MTR) of Bangalore seems to have invented this yummy idli. During World War II, when rice which is the staple item used in idli was in short supply, they experimented in making idli using semolina and created Rava Idli.

No fermenting overnight - that's what is best about this idly. The crunchiness of the nuts and flavour of the veggies make it an ideal breakfast item and a hit with all. A real healthy steamed cake!

INGREDIENTS

Rava - 2 cups

Curd - 2 cups

Water - 1/4 cup*

Mustard Seeds - 1 tbsp

Urad dal - 1 tbsp

Chana Dal- 1 tbsp

Grated ginger- 2 tbsp

Chopped Chilly - 2 tbsp

Grated Carrot - 1/4 cup

Roasted Cashews - 2 tbsp

Roasted Groundnut - 1 tbsp

Chopped Curry leaves  - 1 tbsp

Chopped Coriander Leaves- 2 tbsp

Baking Soda - 2 pinch**

Ghee - 1tbsp

Oil - 2 tbsp + for greasing idly mould

METHOD

Heat oil in a kadai. Add mustard seeds and let it splutter.

Add urad dal and chana dal. Roast till golden and nice aroma comes out.

Add grated ginger and chilly.

Add rava and keep stirring.

Add ghee and stir again.

Roast the rava for about 2-3 minutes. 

Remove from fire and let cool.

In a large bowl mix the rava with curd, carrot, curry leaves, coriander leaves,salt and soda bicarbonate.

Add water to make it into thick idly batter consistency.

Keep aside a few cashews and ground nut and add the rest to the batter.

Close with a lid and let it sit for 1/2 hour.

Place the idly maker with 4 glasses of water to boil.

Grease the idly mould with oil. 

Place a cashew and ground nut at the bottom of the mould.***

Pour heap full of 1 tbsp each batter in each mould.

When the water in the idly maker starts steaming place the mould in it. Close the lid.

Cook for 10 minutes on high flame.

Serve it with Shallots Red Chutney or Coconut Groundnut Chutney or Sambar.

SHALLOTS RED CHUTNEY

Recipe Source: My Mom

INGREDIENTS

Kashmiri Chilly - 6

Shallots/Chuvannulli/Cheriya Ulli - 2 cups

Tamarind - Size of small lime.

Coconut Oil - 2 tbsp

Salt - as required

METHOD

Heat coconut oil in a kadai. 

Add the shallots, chilly and tamarind.

Saute  for 1 minute.

Cool and grind along with salt.

Tips:

*Add water as per requirement. The amount of water depends whether your curd is thick or thin. 

**I added baking soda to make it rise. You can substitute it with Eno Salt ( an antacid used as a substitute for baking powder).

***By keeping a cashew and groundnut before pouring in the batter, you will be able to see the nuts when you serve idly like you see in the picture below.

Fish Molee / Fish in Thick Coconut Sauce

Fish Molee is the non spicy version of fish curry. Fish is stewed in thick coconut milk. It can be made with King Fish or Pomfret. The aroma of the spices, fresh fish, coconut milk along with curry leaves renders a delicious flavour to the curry. This is one of the best combination with Kerala Appams. In the Malabar(North) region of Kerala it is served with bread during housewarming and  parties.

INGREDIENTS

Pomfret - 8 slices

For Marination:

Turmeric- 1 tsp
Salt - as required

Lime/ Vinegar- 1 tbsp

For Curry:

Onions - 4 (medium size) thinly sliced

Chilly - 6 slit

Tomato - 3

Ginger- 1 tbsp

Cinnamon - 1 '' piece
Clove- 3

Pepper powder - 1 tsp

Thick Coconut Milk - 2 cups

Salt - as required

Curry Leaves - 2 sprigs

Coconut Oil - for shallow frying + 2 tbsp
Coriander Leaves - 1/4 cup

METHOD

Clean the fish and pat dry.

Marinate it with lime/vinegar, turmeric and salt for 1/2 hour.

Shallow fry the fish till half cooked on both sides on low heat. Transfer to paper towels and set aside.

In a pan saute onions, ginger and chillies. It should be half cooked.

Add tomatoes, coconut milk, cinnamon, clove, pepper powder and salt.
Cook on slow flame. Add fish pieces slowly. Pour the gravy over the fish. Do not stir else the fish will break.
Cook for 10 minutes on slow flame.
Remove from fire.
Garnish with curry leaves and coriander leaves.

Tips:
Fish is shallow fried so that it does not break while adding to curry and so that there is a crisp taste.
Coriander leaves are added to remove the fishy smell. :)

Sending this post to the Kerala Kitchen event hosted by Khushi

Pasta

Pasta is a part of the Italian Cuisine. It has become one of the world's favourite dish. I seems that there are more than 600 pasta shapes produced worldwide. The type of pasta I used here is called 'maccheroni'.We call it macaroni in India.

INGREDIENTS

Pasta – 360 gms

Onion – 1 ¼ cup (finely chopped)

Capsicum - half medium (finely chopped)

Sweet Corn - a cup (I used baby corn)

Tomato - 1 medium sized

Garlic cloves - 2 cloves (finely chopped)

Green Chili - 1 (finely chopped)(I slit it into half as I was making it for kids)

Coriander - 2 tablespoons (finely chopped)

Mozzarella Cheese - for garnish

Processed Cheese - 1 cube

cooking oil - 2-3 teaspoons

Salt - to taste

Oregano - for garnish

Chili Flakes - for garnish(I did not use these)

Pizza Sauce - 3 tablespoons. (used 2 tbsp chilli sauce)

Tomato Ketchup - 1 tbsp

METHOD

Boil the pasta with salt in hot water till cooked. Stir well so that it does not get stuck to the bottom.

Drain the water and pour cold water on it.

In a pan heat oil.  Add the garlic and green chilli.

Sauté the onions with salt (for around 2 minutes).

Add the pizza sauce and tomato sauce.

Add the capsicum, baby corn and sauté for 2 minutes.

Add tomatoes and stir (10 seconds).

Add the pasta and mix well.

Garnish with coriander leaves, cheese and oregano.

 Tips:

Do not saute the tomatoes for long as it will become soggy.

I added one Maggi Chicken Stock Cube.

Add more chillies as per spice level required.
I used tinned baby corn.

Jam Tarts

The cute little jam tarts sure has become my kids favorite tea time snack.

INGREDIENTS

Flour-115g

Butter-60g *

Baking powder-1/2tsp

Water-4-5 drops**

Jam

METHOD

Mix flour and baking powder together.

Add the butter and rub it with your fingertips till it resembles breadcrumbs.
Add few drops of water to bring together the dough.
Line the tart tins***

Fill 2/3 of the tart with jam.

Bake at 180 degress for 15 mins or until golden around the edges .

De-mould when cooled.

Tips

You can use cup cake mould to make these tarts.

*Use chilled butter and if possible chilled flour.

**Use chilled water.
I refrigerated the dough for 1/2 hour so that's its easier to roll out.

***Roll out the dough on a flat surface about 1/8 inch thick. Then using a cookie cutter or glass cut into 

round shape. Cut out the rounds and gently place it on the mould and press it on all sides.

If you find it sticky, place a parchment paper and roll it on that.

Easy Prawn Pulao

Want to make a yummy pulao in a short time? May be during weekends or that you are not in a mood to cook something complicated or the usual meal. Then this is it. A tasty combination of rice and prawns. The flavour of prawns and spices blends well with the rice and voila in minutes this yummy pulao is ready. So all the sea food lovers what are you all waiting for. Go ahead and try it!

INGREDIENTS
Prawns - 1/4 kg
Cinnamon - 1" piece
Cloves- 3
Bay Leaf - 1
Cardamom- 3
Onions - 1 1/2 cup(finely chopped)
Green Chilly-1
Ginger Garlic Paste - 1 1/2 tbsp
Tomato - 2 medium (finely chopped)
Red Chilly powder - 1 tsp +  1 tsp
Mint leaves - 1/2 cup
Coconut Milk 1 1/2 cup
Basmati Rice - 1 1/2 cup
Water - 1 cup + 1/4 cup
Oil - 3 tbsp
Salt - to taste

METHOD
Marinate the prawns with 1 tsp chilly powder and salt.
Soak basmati rice for 1/2 hour and drain.
Heat oil. Add the cinnamon, cardamom, cloves and bay leaves.
Add onions, chilly and saute well.
Add ginger garlic paste.
Add red chilly powder.
Add tomatoes.
Add prawns, mint leaves and salt.
Add the coconut milk and water. Bring to a boil.
Add rice. Stir well. Close with a lid and cook on high flame till the water comes to a boil.
Reduce heat to low.
Cover with a lid and let cook (appox. 15 minutes on low flame).
Serve hot with raitha and green salad.

Tips:
You may need 1/4 cup extra water depending on the rice. If its not cooked heat water and pour on top of the pulao. Close with a lid.
This pulao is delicious if spicy. But reduce spice level as per tolerance.
Use medium or small prawns as they are tastier.

Badam Halwa / Almond Delight

I am here with another delicious dessert. This time its the almond halwa - packed with goodness of Almonds, milk and ghee and flavored with saffron and cardamom. It being the Navarathri week what else than a sweet. With lots of guests coming in today I thought this would be the perfect treat.

Badam Halwa
Ingredients
250 gm Almonds (blanched)
1/2 cup Ghee
1/2 cup Milk
1 1/2 cup Sugar
1/2 tsp Cardamom powder
a few strands of Saffron
a pinch of yellow food colour (optional)

METHOD
In a food processor, grind the almonds to a fine paste with little milk.
Heat the ghee in a pan.
Add the almond paste and cook on medium heat till it turns golden.
Add milk and sugar and continue to cook till all the moisture evaporates and it becomes thick.
Remove from heat.
Add green cardamom and saffron.
Serve hot or cold.

Tips:
The right consistency is when the mixture starts to leave the sides and wobbles in a big lump.
To serve cold, spread on a greased tray, cut into shapes of your choice and serve.
To serve hot, ladle individual portions on plates.

Enjoy!!

Toasted Sandwich Rolls

Do you think all rolls are the same? Then check this out. A very different roll made from bread! What else can you ask for? A healthy, crunchy and baked sandwich roll - a perfect snack for all. Stuffed with potatoes and spices makes it energy packed too. This is perfect for picnics, lunch box or even as a break time snack at office.

Ingredients:

8 slices of bread

3 medium  potatoes boiled and mashed

1 small onion finely diced

1/2 teaspoon ginger paste

1/2 teaspoon  garam masala

1 tablespoon lemon juice

1/2 teaspoon sugar ( I used 1/4 tsp)

2 finely chopped green chillies ( I used only 1)

1/2 teaspoon chilli powder ( I used 1/4 tsp)

1 tablespoon olive oil 

Salt as required

METHOD

In a pan heat oil . Add onions and saute till it becomes translucent.

Add ginger paste and saute.

Add chillies and saute.

Add the chilly powder, garam masala and salt.

When the raw smell is gone add the mashed potatoes, lemon juice and sugar. Mix well.

Remove from heat and let it cool.

Divide the masala into 8 portions.

Then roll it like sausages approximately the width of the bread.

Chill it for 15 minutes.

In the mean time remove the crusts of the bread.

Roll it using a rolling pin and flatten.

Place the sausage shaped masala on the bread and roll it. Paste the ends using little water.

Repeat this for all the flattened bread slices.

Preheat oven for 10 minutes at 200 degree C.

Brush some oil in a baking tray and place the rolls in it.

Brush little oil on the rolls too.

Bake for 15 minutes in the oven or till the rolls turn golden brown.
Serve it just like that for kids and with coriander chutney/tomato sauce for others.

Tips: 

Add more chilly  and adjust as per spice preference.
Use large sandwich bread to make these rolls.

Chicken 65

The famous Chicken 65 is a quick and spicy chicken fry. The story behind this name are many and fun to read. All claiming the right to the name. But the only thing that matters to us foodies is the recipe behind it and that it is one of the best starters in a party (Non-Veg category).

The secret behind this snack is the spices and the marination. The chicken is marinated in spices and flavoured with curry leaves. I usually don't make much of fried stuff but once in a way I love to see my kids come running to me to take their share without me running behind them. :)

INGREDIENTS

Chicken - 1 kg

Lime - 1 big

Eggs - 2

Turmeric - 3/4 tsp

Ginger paste - 2 tbsp

Garlic paste - 2 tbsp

Kashmiri Chilly powder - 1 1/2 tbsp

Garam masala - 1 1/2 tsp

Gram Flour - 2 tbsp

Curry leaves - 2 sprigs (finely chopped)

Red food colour - a pinch (optional)

Salt - to taste

Oil - for deep frying

METHOD

Chop the chicken into small pieces.

Marinate it with all the ingredients for minimum 1 hour. The more time the better.

Deep fry and transfer it to a strainer/plate lined with kitchen tissue.

Serve hot with lemon wedges and onion.

Tips:
Use only small pieces. It gives best results.
After cleaning the chicken drain the water well. If possible transfer it to kitchen towel and then use. There will be lot of water in the chicken and this may make the marination watery.
In case you are marinating the day before marinate only with ginger, garlic, chilly powder and salt. The rest of the ingredients can be added just before frying.

After mixing all the ingredients if you feel it is too watery add a bit more gram flour.

Rosgolla/ Rasgulla - Cottage Cheese Dumplings in Sugar Syrup

Rasgulla is a traditional Bengali Sweet. It is called 'Roshogolla' in Bengali. As the Navarathri and Diwali season is almost close I thought it apt to add this post now. It has been in my drafts for some time.:)

Rasgulla is a sweet made from home made cottage cheese dipped in chilled sugar syrup. This is my first try at making this mouthwatering soft and spongy sweet. 

INGREDIENTS

7 1/2 cups/ 1 1/2 litre           Milk

3 tsp/ 15 ml                          Lemon juice

2 tsp/ 10 gm                         Semolina

2 cups / 500ml                     Water

1 1/2 cups / 225 gm             Sugar

2 tsp/ 10 ml                          Rose water

METHOD

Bring the milk to boil.

Add lemon juice to curdle the milk. Keep stirring the milk and it will curdle. Then turn off the heat.

Strain out the whey using a damp muslin cloth.

Fold the muslin cloth from all sides and twist it so that all the whey is drained out.

Tie the ends and hang it for 2-3 hours.

When all the whey is drained from the cottage cheese, add semolina and then knead well to make a smooth dough.

Divide the dough and shape them into small lemon sized, round balls. Keep aside.

Boil the water ; add sugar and rose water. Cook till a thick syrup is obtained.

Carefully slide the balls into the syrup and cook till they become light and fluffy and start floating.

Tips:

To check if the paneer is ready, take a pinch of it and smear on your palm and rub it with your thumb 3-4 times. After that you should be able to make it into balls.

The dough balls should not have any cracks on it.

Use a large bottom vessel or cooker to make the rasgullas as they double in size on cooking.

Cook in an open vessel or cooker.

It should be cooked on high flame.

The rose water helps the sugar syrup to froth continuously which is very important.

To check if rasgullas are cooked, remove one and just press it slightly. If it springs back to shape then its done.

Sending this to
Radhika's Diwali special Sweets and Savouries

 Anyone Can Cook Series - 34 by Ayeesha of Taste of Pearl City

Vendakka Masala/ Okra Masala

Okra/ Bhindi/Vendakka is one of my favourite vegetable. And this curry is one of the most simple and delicious one. This curry goes well with rice and rotis.

I have fond memories of making this curry while working at Bangalore. I had a long day at work almost till 7pm and then had to get back to my friends place where I stayed and then we friends had to cook dinner. It was really tiring but it was fun too. This was one of everyone's favorite that I used to prepare and it used to get over in minutes. :) And now after marriage I made this here at home and everyone loves it. My sis in law has been telling me to put up this recipe for quite some time now and here it is..

INGREDIENTS

Vendakka/Bhindi - 1/4 kg

Onion - 1 large thinly sliced

Tomato - 2 medium

Green Chilly/ Red Fresh Chilly(pazhutha mulaku) - 2 slit into half

Ginger - 1/2 tsp chopped fine

Tamarind - size of a small lime

Coriander Powder - 1 tbsp

Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Mustard  seeds - 1/2 tsp
Grated coconut - 1 cup

Curry leaves - 1 sprig

Coconut oil - 2 tbsp + 1tsp
Water - 1 1/2 cup

Salt - as required

METHOD

Chop Okra / Vendakka into 1 1/2 inch pieces.
Soak tamarind in 1/4 cup warm water.
Heat a pan. Add the coconut for roasting. Stir till its golden brown.
Add the coriander powder, Chilly powder and turmeric powder.
Stir till the raw smell of the powders are gone.
Cool it and grind to a fine paste with very little water. Keep aside.

In a wok/pan heat 2 tbsp oil.
Stir fry the okra for a minute. Remove using a spotted spoon and keep aside.
In the same pan saute the onions.

Add the ginger and chilly.
Add the ground coconut along with 1 cup water.
Add the tomatoes and tamarind water.
Bring to a boil. Add salt.
Add the okra. Boil it till cooked.
In a small pan heat coconut oil. Add mustard seeds.When they pop add the curry leaves.
Pour the seasoning over the curry and serve hot with rice or roti.

Tips
The okra is stir fried so that it does not get sticky.
Reduce the amount of tamarind if you like it less tangy.
The coconut along with spices can be ground in a mixer with very less water.

Sending this post to Anyone Can Cook Series - 34 by Ayeesha of Taste of Pearl City under category with minimum amount of time.