Sunday, June 30, 2019

Mambazha Idly/Mavina Hannina Idly - Ripe Mango Idlies

Mango season is getting over leaving the Mango buffs still wanting more! An overwhelming number of Mango recipes were posted by food bloggers through out the season. Pickles or Puddings, Sambar or Rasayana, Ice cream or Halwa, Lassi or Morkuzhambu,  the versatile King of Fruits - raw or ripe-  could be incorporated in the preparation of multitudes of delicious lip smacking dishes. This season I tried out Idlies with ripe mangoes and it turned out to be a delicious breakfast dish!

Idly Sooji (Cream of rice aka Rice Rava) - 2 cups
Ripe Mangoes (Sweet, pulpy and big) - 3 ( to get three cups or more of pulp)
Salt - 1 pinch
Brown sugar or jaggery powder - 2 tbsps ( Optional)
1. Wash the Idly Sooji and gently drain the water.
2. Soak the washed Idly Sooji in warm water for at least an hour.
3. Cut the mangoes and extract the pulp.
4. Squeeze out the soaked Idly Sooji, add half of the mango pulp and salt, and mix well to make a batter using your clean hand.
5. Allow the mixture to soak for half an hour.
6. The Mango - Idly Sooji batter will become thick.
7. Add the remaining mango pulp and mix it till you get a Idly batter consistency. If you have a hopeless sweet tooth you can mix in the brown sugar or jaggery powder at this stage.
8. Grease the Idly plates or lotas using ghee.
9. Pour a ladle of Mango Idly batter into the greased plates or lotas.
10. Steam for fifteen minutes in a pressure cooker without the weight.

Enjoy the soft, fruity and flavoursome Mambazha Idlies / Mavina Hannina Idlies / Ripe Mango Idlies with ghee, honey, or jam !

Tuesday, June 25, 2019

Bath Dosa - Dosa Stuffed With Variety Rice

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.

Rice - 3 cups
Split Black gram dal - 1cup
Beaten rice - 2 tbsps
Fenugreek seeds - 1/4 tsp
Chana dal - 1/4 tsp
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.


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
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.
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

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. 
Mango ( Ripe, sweet and fleshy) - 1 big
Curd   - 1/2 cup
Honey - 1 tsp
Lemon juice - 1 tsp
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

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!


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
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 !