Tuesday, June 25, 2019

Bath Dosa - Dosa Stuffed With Variety Rice

BATH DOSA
Lemon Bath Dosa is a popular street food in Namma Bengaluru. It is also served at many Dosa Camps and restaurants in the city. This reminds me of seven year old A who was a very fussy eater.  If at all she ate some food with relish it was Dosa. So it was Dosa for breakfast ! Dosa for school lunch box ! Dosa for tea ! And Dosa for Dinner ! That too she ate only one Dosa per meal with a spoon of Molaga Podi and ghee ! Her mother was greatly concerned about her food and nutrition. After much thought she started serving Dosa rolls to the little brat. Rice, dal and vegetables which the child refused to eat otherwise were stuffed into a Dosa and served as a Dosa Roll which she thoroughly enjoyed ! 
Sharing my recipe of Bath Dosa with the goodness of vegetables and spice. This recipe was published in Aval Kitchen magazine dated 1st June 2018. The pictures were clicked by my nephew Pranav Calapatti.


INGREDIENTS TO MAKE DOSA BATTER
Rice - 3 cups
Split Black gram dal - 1cup
Beaten rice - 2 tbsps
Fenugreek seeds - 1/4 tsp
Chana dal - 1/4 tsp
TO MAKE THE BATTER
1.Wash all the ingredients together and soak for an hour or two.
2. Drain and grind the ingredients together adding water to make a smooth and fluffy batter.
3. Add 1 1/2  tsps of salt and mix the batter well.
4. Cover and allow it to ferment overnight.
Adjust consistency of the batter by adding water if required.

INGREDIENTS FOR THE BATH


Cooked rice - 1 cup
Onion (Finely sliced) - 1/2 cup
Capsicum (Finely sliced) - 1/2 cup
Carrots (Finely sliced) - 1/2 cup
Fresh green peas - 1/2 cup
Tomatoes (Chopped) - 2 cups
Sesame oil - 2 tbsps
Cumin seeds - 1 tsp
Turmeric powder - 1 pinch
Chilly powder - 1 tsp
Salt - 1 tsp
Garam masala - 1 tsp
Juice of one lime
Coriander leaves - for garnishing
METHOD
1. Heat oil in a kadai and splutter cumin seeds.
2. Add onion and fry till it becomes glassy, then add all the chopped vegetables except tomatoes.
3. Saute the vegetables until almost done and then add tomatoes.
4. Add turmeric powder, chilly powder, salt and garam masala.
5. Stir and cook till the oil separates, mix in the juice of lime, switch off flame and allow it to cool.


6. Add cooked rice and mix thoroughly so that the curry coats each and every grain of rice.


7. Garnish with finely chopped coriander leaves.
TO MAKE BATH DOSA
1. Grease and heat the dosa griddle.
2. Pour a ladle of dosa batter in the center and spread it into a nice and big dosa using the back of a ladle.
3. Dribble oil all around and also over the dosa, and cook on medium flame.
4. When the top of the Dosa looks cooked , spread a spoon of Raw Garlic and Tomato Chutney on it.
5. Place a ladle of the prepared Bath on one side of the Dosa.


6. Fold the other side over the bath.


7. Gently remove the Bath Dosa on to a plate and enjoy with Podi.


 Or enjoy the Open Bath Dosa as it is .

Friday, June 21, 2019

Mango Yogurt Ice Cream

MANGO YOGURT ICE CREAM
Yogurt Ice Creams are the best cheat treats we enjoy during our foreign holidays. The flavours and colours displayed in the Ice Cream shops is in itself a feast to the eye. This Mango season I tried out a Mango Yogurt Ice Cream at home. I used one big sweet and fleshy mango and only half a cup of home set thick curds in the preparation. Store bought set curd like Milky Mist or Nestle Curds works well. 
INGREDIENTS 
Mango ( Ripe, sweet and fleshy) - 1 big
Curd   - 1/2 cup
Honey - 1 tsp
Lemon juice - 1 tsp
METHOD
1. Remove the pulp of the mango and freeze till it is firm.


2. Blend together one cup of frozen mango pulp, half a cup of curd, honey and lemon juice in a mixer.


3. Freeze the creamy Mango Yogurt mixture for an hour.


4. You may give it one more swish in the mixer before serving to make the Ice Cream more smooth and creamy.


A nutritious and delicious summer treat is ready.

Wednesday, June 12, 2019

Popeye Pongal - Broken Wheat, Green gram dal and Spinach dish

POPEYE PONGAL
Years ago my kids were addicted to cartoons and they especially loved to watch Popeye The Sailor Man. Often I have persuaded them to eat spinach by promising them that they would gain 'muscles' similar to their hero who emptied a whole can of spinach into his mouth and gained 'strength' to thrash the baddies!  Broken Wheat, Green gram dal and Spinach (Popeye's tonic for instant strength !) cooked together results in a deliciously mushy Pongal and is  named after my children's childhood hero Popeye!



INGREDIENTS


Bansi Broken Wheat - 1/2 cup
Green gram dal - 1/2 cup
Spinach/ Palak - 1 bunch
Salt - 1 1/4 tsp
Asafoetida - 1 pinch
Pepper (Slightly crushed) - 1 tsp
Cumin seeds - 1 tsp
Fresh coconut slivers or cashew nuts - 2 tbsps
Green chilly (Slit) - 1
Ginger (Slivered) - 1 tbsp
Curry leaves - a few
Oil - 2 tbsps
Ghee - 2 tbsps
METHOD
1. Dry roast green gram dal until it emanates a pleasant aroma.
2. Wash and blanch the spinach and allow to cool.
3. Blend the spinach into a smooth puree using a mixer.
4. Wash broken wheat and roasted green gram dal together.
5. Add 1 1/2 cups of water, salt , asafoetida and the spinach puree.
6. Pressure cook until it gives out three whistles and switch off flame.
7. Heat 2 tbsps of oil in a kadai and splutter the slightly crushed pepper.
8. As soon as it pops add cumin seeds followed by coconut slivers/ cashew nuts.
9. When the nuts turn golden in colour add green chilly, ginger and curry leaves.
10. Add the cooked Pongal to the seasoning and stir well.
11. Finally add ghee and switch off flame.



Kids are sure to enjoy Popeye Pongal when they hear about Muscle Man Popeye who is still going strong at 90 !

Wednesday, May 29, 2019

Soupy Tomato and Lentil Rasam - Tomato and Lentil Indian Soup

 SOUPY TOMATO AND LENTIL RASAM
 It is appetizing and soothing. Fights colds, fever and sore throats. The best comfort food for one and all. Best food for babies and convalescents. An ambrosia one can survive on forever.The elixir of life! Yes! It is Rasam ! The mildly spicy and tangy broth that no South Indian can live without !  A flavoursome Rasam mashed with soft mushy rice into a porridge like consistency, topped with a spoon of ghee is THE magic food for all Rasam lovers. Soupy Tomato and Lentil Rasam prepared using Tomatoes and Green gram dal serves as an appetizing starter. It tastes delicious when mixed with rice and can be relished as a second course in a South Indian meal. A glass of Rasam acts as a digestive after a heavy meal.



INGREDIENTS
Tomatoes - 5 ( Chopped)
Green gram dal - 1/2 cup
Turmeric powder - 1 pinch
Rasam powder - 1/2 tsp
Asafoetida - 1 pinch
Curry leaves - a few
Pepper and Cumin seeds ( Powdered coarsely) - 1 tsp
Salt - 1 1/4 tsp
METHOD
1. Take washed green gram dal in a vessel and add turmeric powder and 11/2 cups of water.
2. Add chopped tomatoes and Rasam powder in another bowl and add little water.
3. Place the vessels one on top of the other and pressure cook them together until three whistles.



4. When the cooker cools down remove the cooked rasam powder - tomato mixture and blend it in a mixer.
5. Mash the cooked dal and add asafoetida, salt and curry leaves and set it on the stove.
6. Add the blended tomatoes and allow it to boil for two minutes.



7. Pour two glasses of water in a slow stream as it is cooking. ( Add less water if you prefer a thick Soupy Rasam)
8. Top the Rasam with coarsely powdered pepper and cumin seeds.
9. Cook on low flame till the Rasam becomes foamy and switch off flame as soon as it is about to boil over.



Soupy Tomato and Lentil Rasam is ready to be served as a starter.



Mustard seeds spluttered in ghee and chopped coriander leaves can be added as a garnish if you want to serve the Soupy Tomato and Lentil Rasam with rice.

Tuesday, May 21, 2019

Mosaru Kodubale - Curd and Flour Savoury Rings

MOSARU KODUBALE
Thunder showers have been lashing the city after Bengaluru suffered extreme hot weather conditions. Watching the cool showers and the rain drenched trees munching on Kodubales is a joyful experience enjoyed by every Bengalurean  at one time or another. Mosaru Kodubale is a variation of the usual Kodubales . These Kodubales  which are crisp on the outside and soft on the inside taste good when eaten fresh. A perfect snack for a rainy day. 


INGREDIENTS


Rice flour - 2 cups
1 cup curd + 1 cup water blended together
Fresh coconut gratings - 1 tbsp
Cumin seeds - 1 tsp
Salt - 3/4 tsp
Green chilly ( 2 numbers) and coriander ( one tuft ) paste - 1 tbsp 
Oil for frying
METHOD
1. Add coconut gratings, cumin seeds, salt and chilly paste to the blended curd and set it on the stove.


2. When the mixture starts to boil stir in the rice flour .


3. Stir and cook till it comes together into a ball of dough.

                                                        
4. Add two table spoons of oil and knead the dough till it is soft and pliable.
5. Pinch a small ball of dough and roll it on a board using your palm and shape it like a rod. 
6. Bring the edges together and firmly bind them together so that you get a bangle shaped Kodubale.

                                                                            
7. Make 6 Kodubales at a time and keep the rest of the dough covered with a wet cloth till the first batch is done.
8. Heat oil and gently slide the Kodubales one by one and fry them on both sides till they are done. Repeat with the remaining dough.

                                                                            
Enjoy the fresh Mosaru Kodubales with a spicy green chilly and coriander chutney.
NOTE
This recipe along with my three other recipes were published in Aval Kitchen magazine dated 1st June 2018. The pictures were clicked by my nephew Pranav Calapatti.

Thursday, May 2, 2019

Godumai Uthappam - Instant Whear Flour Savoury Pancakes - A Traditional Fast Food

GODUMAI UTHAPPAM
Godumai Uthappam can be termed as traditional Fast Food which can be prepared in a jiffy. There are times when I am immersed in other interesting activities forgetting to plan for the next meal. This 'Dideer' (instant) Uthappam is a real saviour during such emergencies. Nutritious and tasty Wheat Flour Uthappams can be prepared and served straight from the griddle while the family is already seated for a meal.



INGREDIENTS
Wheat flour - 4 cups
Rice flour - 4 tbsps
Salt - 1/2 tsp
Sambar powder - 1/4 tsp
Asafoetida - 1 pinch
Cumin seeds - 1 tsp
Finely chopped onion - 1 cup
Chopped coriander leaves - 2 tbsps
Grated ginger - 1 tbsp
Sesame oil for cooking
METHOD
1. Mix all ingredients excepting Sesame oil in a bowl.
2. Add water little by little and blend into a dosa batter consistency.



3. Beat the batter well and keep aside.
4. Heat a greased griddle and rub it with the cut side of half onion. This will make it non sticky.
5. Pour a ladle of batter on the hot griddle and lightly spread it into a thick Uthappam.



6. Dribble oil all around and cook till small holes appear on top.
7. Wait till the rawness disappears on top and then flip the Uthappam and cook for two more minutes.



8. Remove the hot and flavoursome Godumai Uthappam on to a plate.



Enjoy with Podi and a chutney of your choice.

Friday, April 12, 2019

Parangikkai Poorana Poli/ Kumbalakayi Obbattu - Flatbread with Sweet Pumpkin Stuffing

PARANGIKKAI POORANA POLI/
KUMBALAKAYI OBBATTU
Poli / Holige / Obbattu are the various names for the Flatbread with sweet stuffing and is a mandatory sweet prepared during very important occasions. A Mappilai Azhaippu Virundhu/Varapooje Oota (Reception dinner for a bridegroom during traditional weddings) is not complete without Kayee Obbattu (jaggery and coconut stuffed Flatbread) or Kadalai Paruppu Poli ( jaggery and chana dal stuffed Flatbread). 
Exciting varieties of  Poli / Holigae / Obbattu can be prepared using a variety of other sweet stuffings. 


Here is a Poli / Obbattu / Flatbread stuffed with Parangikkai Pooranam / Kumbalakayi Hoorana/ Pumpkin stuffing to celebrate a very happy Tamizh Putthaandu, Vishu and Nabobarsho.

INGREDIENTS FOR THE POORANAM / HOORANA/ PUMPKIN STUFFING


Pumpkin ( Peeled and cubed) - 2 cups
Gram flour ( Besan) -    1 cup
Powdered jaggery    -     2 cups
Ghee or cooking oil -    3 tbsps
Cardamom powder  -     1 pinch
TO MAKE THE POORANAM / HOORANA / SWEET STUFFING
1. Blend the cubed pumpkin pieces in a mixer without adding water.


2. Add the Gram flour/Besan and blend once again sprinkling little water if necessary. The end product needs to be a thick lump.


3. Heat two tablespoons of ghee/oil in a thick bottomed kadai, add the ground pumpkin mixture and keep stirring till the raw smell disappears.


4. Add powdered jaggery and cook till it melts and blends with the pumpkin mixture.


5. Keep stirring till the Pooranam/ Hoorana / Sweet Stuffing comes together emanating a very pleasant aroma.
6. Stir in the remaining ghee/oil and cardamom powder and switch off flame.


Let the Parangikkai Pooranam / Kumbalakayi Hoorana /Pumpkin Stuffing cool thoroughly. This can be prepared well in advance and stored in the refrigerator.
INGREDIENTS FOR THE DOUGH
1.Plain flour (Maida) or Wheat flour - 2 cups
2.Salt                      -  1 pinch
3.Turmeric powder - 1 pinch
4. Sesame oil          -  4 tbsps
TO MAKE THE DOUGH FOR THE POLI / OBBATTU / FLATBREAD
1. Mix the flour, salt and turmeric powder together in a bowl.
2. Add 2 tbsps of sesame oil and mix well.
3. Knead into a soft and elastic dough adding water little by little.
4. When the dough comes together into a soft and smooth ball smear the remaining oil on top.
5. Cover and leave it aside to soak for at least one hour.
6. The more it soaks the more pliable it becomes.
TO MAKE THE PARANGIKKAI POORANA POLI / KUMBALAKAYI OBBATTU / FLABREAD STUFFED WITH SWEET PUMPKIN
1. Grease a piece of banana leaf or a butter paper with oil.
2. Take a lime size ball of dough, place it on the greased leaf / butter paper and pat it into a small disc.
3. Make a lime size ball of Pooranam/ Hoorana /Sweet Stuffing and place it on the patted disc.


4. Pull the edges of the disc over the stuffing and press the edges together to seal.
5. Invert the stuffed ball on the banana leaf/butter paper, grease your fingers and pat it into a thin Poli / Obbattu /Flatbread so that the stuffing spreads out evenly inside the dough cover.


6. Heat a greased tava, invert the banana leaf / butter paper over it and peel it away gently so that the Poli / Obbattu / Flatbread neatly rests on the tava.


7. Cook on low flame till the rawness on top disappears, flip and cook similarly on the other side.
8. Cook the Poli/ Obbattu /Flatbread till golden brown patches appear on both sides and remove it on to a plate.
Dribbling oil around is only optional as the dough is already soaking in oil.


9. Cook all the Polis/Obbattus/Flatbreads similarly.


Enjoy the Parangikkai Poorana Poli / Kumbalakayi Obbattu / Sweet Pumpkin Flatbread with a dollop of ghee or with plain hot milk. You can also enjoy it with the day's Payasam.

Wednesday, March 27, 2019

Vengaya Vadakkal and Vengaya Sadam - Spicy Sauteed Onion and Onion Rice

VENGAYA VADAKKAL AND VENGAYA SADAM
As we were chitchatting about food my sister and I went down memory lane and remembered Vengaya Sadam (Onion Rice) that we relished during our childhood. Though my mother never preferred to eat onion, she did not deny us the pleasure of enjoying the same. In fact she prepared onion sambar, onion gojju, onion bajjis and salads with onion to please our palates. Of all the other onion dishes prepared, we loved the Vengaya Vadakkal (Sauteed Onion) the most. Whenever Vengaya Vadakkal was prepared we converted it into our main course by mixing it with rice, and savoured it to our hearts' content without caring to even glance at the other vegetables on the table.



INGREDIENTS
Onions - 4 (big)
Salt - 3/4 tsp
Sambar Powder - 3/4 tsp
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
METHOD
1. Chop onions into thin slices.
2. Heat oil in a kadai and add mustard seeds.
3. When the mustard seeds splutter stir in the onion slices.
4. Add salt and sambar powder and mix well.



5. Cover and cook on low flame till the onions become soft.



6. Keep stirring till the oil comes out and the whole Vadakkal comes together and switch off flame.



A tasty Vengaya Vadakkal with the sweetness of onion is ready to be served.

TO MAKE VENGAYA SADAM
1. Add two to three table spoons of the prepared Vengaya Vadakkal to a cup of cooked rice.



2. Squeeze the juice of half a lime (Optional) into it, and mix gently using a spatula till each grain of rice is coated with the spice.



Enjoy the Vegaya Sadam / Onion Rice with Raita or a cup of thick curd.

Sunday, March 3, 2019

Aarka Cooker Hulianna - Tangy Tamarind Kodo Millet - Pressure Cooker Recipe

 AARKA COOKER HULIANNA
Kannada names of different Millets are suffixed with the word Akki meaning Rice in Kannada. For example Foxtail Millet is referred to as Navane Akki. Pearl Millets are known as Sajje Akki and so on. Millets which are healthy substitutes to rice can be cooked in the same way as rice is cooked.  Foxtail Millet/Navane Akki can be cooked into a tangy Lime 'Rice'.  Little Millet / Same Akki can be used to make Curd 'Rice'. Mixed Millets can be used to make a nourishing thirst quencher along the lines of TangalannaBisibele, Vangibath and many more 'Variety Rice' cooked with Millets taste delicious. Aarka Cooker Hulianna is a pressure cooker recipe using Kodo Millet / Aarka Rice.


INGREDIENTS


Kodo Millet/ Aarka - 2 cups
Tamarind - a small lime size ball
Sambar Powder - 1 1/2 tsp
Salt - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Powdered jaggery - 2 tbsp
Sesame oil  - 2 tbsps
Mustard seeds - 1 pinch
Split Back gram dal - 1 tsp
Chana dal - 1 tsp
Pea nuts - 2 tbsp
Red chillies (broken) - 2
Curry leaves - a few
Asafoetida - 1 pinch
METHOD
1. Wash and drain the millet and keep aside.


2. Soak tamarind and extract the juice by adding the required quantity of water to make 4 cups of juice.
3. Add salt, turmeric powder, jaggery and sambar powder to the tamarind juice.
4. Heat oil in a seasoning ladle and add mustard seeds.
5. When the mustard seeds splutter add the dals.
6. Add Pea nuts and fry till they crack.
7. Finally add the broken red chillies, asafoetida and curry leaves.
8. Pour the seasoning into the prepared tamarind juice.


9. Pressure cook the Kodo Millet/ Aarka and the seasoned tamarind juice together until three whistles. 


10. Remove the cooked Millet after it cools down and fluff  up the  Aarka Cooker Hulianna using a fork.


Enjoy the Aarka Cooker Hulianna with  Papad and salad or with just a cup of thick curd.