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 .

Saturday, September 14, 2019

Nugge Soppu Rotti / Murungai Keerai Rotti - Flat Bread with Moringa Leaves

NUGGE SOPPU ROTTI/ MURUNGAI KEERAI ROTTI
Rotti / Bread has been the staple food of mankind world over since time immemorial. India with its diverse culture has been producing numerous types of Rottis / Breads using the ingredients pertaining to the respective regions. The origin of Rotti or the Indian Breads have been traced back to the ancient times of Harappan Civilization. Mukul and Shilpa Gupta take us on an arm chair tour through out India for a traditional Rotti treat of every region via their elaborate article 'The Art of Breaking Bread' published in Sunday Herald.
Here is a Rotti recipe using the super ingredients Ragi hittu (ragi flour) and Nugge soppu ( Moringa leaves) abundantly grown in namma Karnataka. Adding chickpea flour/ Besan to the dough makes this Rotti a wonderful super food. 


INGREDIENTS
Ragi flour - 1 cup
Chickpea flour / Besan - 1 cup
Moringa leaves / Nugge Soppu / Murungai keerai - 1 cup


Onion ( finely chopped) - 1
Grated fresh ginger - 1 tbsp
Salt - 1 tsp
Sambar powder - 3/4 tsp
Cumin seeds - 1 tsp

METHOD
1. Remove the Moringa leaves from the stalk and wash thoroughly.
2. Combine Ragi flour, Besan, salt and sambar powder in a bowl.


3. Add the grated ginger, chopped onion, cumin seeds and washed Moringa leaves to the flour mixture and mix well.


4. Add water and knead into a soft and spreadable dough.


5. Heat a greased tava.
6. Take a ball of the Rotti dough and pat it into a moderately thick Rotti on the tava.


7. Dribble oil all around, cover and cook till the top is done as seen in the picture.


8. Flip the Rotti and cook the other side dribbling little oil once again.


9. Remove the hot hot Nugge Soppu Rotti / Murungai Keerai Rotti on to a plate.
Enjoy the delicious and nutritious gluten - free vegan Rotti with chutney, pickle, sambar or any other side dish of your choice.