Tuesday, October 22, 2019

Bengaluru Baragu Idlies - Proso Millet Idlies

BENGALURU BARAGU IDLY 
Idlies  are making news headlines around the world. Food delivery platforms have rated Idly as the most ordered breakfast food in India  according to a survey. Bengaluru gets the honour of being the Idly capital of India as it is the top Idly ordering city in the country !
 Millets - the ancient food grains - have gained popularity because of the nutritional and health benefits they offer to the health and fitness conscious people of today. Karnataka is one of the leading producers and consumers of Millets in India, and is heading towards becoming the Millet Capital of India.
 The nutritious protein rich BENGALURU BARAGU IDLY gets its name inspired by the above stated facts.

                                                              
INGREDIENTS


Proso Millet / Baragu - 3 cups
Split black gram dal   - 1 cup
Beaten rice - 2 tbsps
Fenugreek seeds - 1 tsp
Bengal gram dal - 1 tbsp
Salt - 1 1/2 tsp
Sugar - 1/2 tsp
METHOD
1. Wash the Millets, Black gram dal, Beaten rice, Bengal gram dal and Fenugreek seeds together and soak them for two hours.

                                                                                                  
2. Drain and grind the soaked ingredients adding enough water to make a smooth and fluffy batter.
3. Add salt and sugar to the batter and mix thoroughly using your hand.

                                                                                              
4. Cover and leave the batter overnight in a warm place.
5. The batter will ferment and double up in the morning.

                                                                                               
6. If the batter is too thick, add little water to give it a flowing consistency.
7. Grease the Idly moulds, pour one ladle of batter into each pit and steam the Idlies for 15 minutes in a pressure cooker without the weight.
Allow the Bengaluru Baragu Idlies to set for about 10 minutes and then remove them from the Idly plates.

                                                                                        
Enjoy the nutty aroma and relish the hot and soft Bengaluru Baragu Idlies with Podi, Chutney and Sambar.

                                                                                                     
The same batter can be used to prepare delicious BARAGU DOSAS too.

Saturday, October 5, 2019

Sambar Rava

SAMBAR RAVA
In the process of changing the diet to suit the change in life styles many of us have been dropping white rice from our meals . We can still enjoy the traditional taste and flavours of a rice based meal by simply substituting rice with other suitable ingredients . Here is a quick and easy to prepare Sambar Rava with traditional flavours intact, to satiate your craving for Sambar Sadam .



INGREDIENTS
Semolina / Rava - 1 cup
Split pigeon pea / Tuvar dal - 1/2 cup
Turmeric powder - 1/4 tsp
Tamarind - A plum size ball
Sambar Powder - 1 1/2 tsp
Salt - 2 tsps
Sesame oil - 3 tbsps
Asafoetida - 1 pinch
Mustard seeds - 1/4 tsp
Red chillies - 2 ( Broken)
Curry leaves - a few
Onion  - 1 big ( Chopped)
Tomatoes ( Chopped) - 1/2 cup
Carrots ( Chopped ) - 1 cup
Cashew nuts - a few
METHOD
1. Wash and pressure cook the dal adding one cup of water and turmeric powder.
2. Soak the tamarind in warm water and extract one cup of tamarind juice.
3. Add tamarind juice, Sambar powder, salt, cooked and mashed dal and chopped tomatoes to three cups of water and set it to boil on the stove.
4. Heat oil in a thick bottomed kadai on the second burner of the stove, while the Sambar water boils on the other side.
5. Splutter mustard seeds in the kadai and add asafoetida followed by broken red chillies, cashew nuts and curry leaves.
6. Add chopped onion saute until it becomes glassy, followed by chopped carrots and saute till half done .



7. Finally add the Rava / Semolina and roast till it emanates a flavoursome aroma on low flame.
8. Switch off flame on the other burner,  remove the boiling Sambar water and gently pour it into the seasoned and  roasted Rava/ Semolina.

                                                        

9. Blend well using a spatula and cook on low flame till done, stirring now and then.
10.Switch off flame when the Sambar Rava is well cooked and reaches a porridge like consistency.



Enjoy the hot and flavoursome Sambar Rava with salad, pickle or a cup of curd .