South Indian Tiffin – Uthappams (Lentil Pancakes Topped With Vegetables)

 Utappams or thick dosas are South Indian vegetarian tiffin variety made from rice and lentil batter, fermented overnight making the batter slightly sour and then used to prepare thick pancakes like dosas which are light and porous. Uthappams are topped with chopped onions, green chillis and vegetables like tomatoes or carrots but can be eaten without the toppings too. Traditionally served as a breakfast item but can be served for lunch or dinner and is a complete meal in itself.

Ingredients:

• 2 1/2 cup raw white rice
• 1 cup urad dal (black gram dal,minappa pappu)(for dosa batter)
• 2 cups idly batter
• 1 tsp fenugreek seeds
• salt to taste
• vegetables( acc to taste)
• 1/4 tsp cooking soda(optional)

Toppings:
Finely chopped green chillis, sliced onions, grated carrot, finely chopped tomatoes (deseeded), chopped fresh coriander leaves.

• Soak rice, urad dal and fenugreek seeds in water for about 8 hours and grind into a fine paste.
• Leave it in a warm place to ferment about 8-10 hours. You will notice that the batter has risen and bubbles appear on the top. This is an indication that the batter is well fermented and sour. Add salt and mix well. Just before preparing the uthappams, add cooking soda and mix well.add idly batter to the above mixture.
• Pre-heat a non-stick tawa or griddle and spread a tsp of oil over it. Pour a ladle full of batter and spread it, thicker than a dosa (about 1/2″- 3/4″ thickness).
• Drizzle a tsp of oil around the uthappam and top it with finely sliced onions, tomatoes, coriander leaves, grated carrot and green chillis.
• Cook on simmer for 4-5 mts.Cover it with a lid. Then turn over and cook the other side and let it cook for another 2 minutes.

Serve hot with coconut chutney,tomato chutney or sambar.
Note:You can use left over idly or dosa batter to make uthappams.

Lentils are a perfect way to add protein, fiber and all the antioxidant benefits to any meal and have the same potent anti-inflammatory antioxidants—flavonoids and flavonals—found in tea, fruits, grapes, red wine and cocoa beans. Fenugreek seeds are immune stimulating, and have antioxidant and anti-tumor properties.The toppping of onions, carrots and tomatoes have all the goodness antioxidants.

Rava Laddu

 Rava laddu or Rava ladoo is a simple and exoctic sweet made with Semolina or sooji. Though i attempted this for the first time, i have tasted this many times. But i always like the texture to be smooth and not the grainy rava texture. i made this for a get together all my dear friends loved them lot.

Rava Laddu Recipe

Cooking Time: 20-25 mts

Makes 10-12 laddus

Cuisine: South Indian

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Ingredients:

1 cup sooji/upma rava/semolina

3/4 cup sugar (increase according to your choice)

1 tsp cardamom pwd

few cashewnuts

few raisins

3 tbsps ghee

few tbsps milk(optional)

1 Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
2 In the same pan, add the sooji and roast it for approx 7-8 mts till a nice aroma emanates the kitchen and it turns a light brown shade.
3 Grind this into a coarsely powder along with the sugar.Mix cardamom pwd,cashews,raisins with this above mixture. Transfer into a wide bowl.

4 Using both your hands,mix ghee & form small ladoos. While shaping the laddos be careful such that the mixture stays together. Initially the laddu might tend to break hence be gentle and place the laddu carefully on a plate and it will harden in a few minutes.

Note:

1. If you want to make it with less ghee you can add half of ghee and half of milk too.But if u do  this has to be consumed in a day or two.

Gajjar Ka Doodh – Carrot Milk

Gajjar ka doodh is one recipe I’ve tweaked and tested a number of times and today’s version, is one which I keep returning to and well received by family and friends. Well, it all starts with some fresh carrots, milk, pala kova (evaporated unsweetened milk), sugar, infused with a hint of cinnamon, clove and a dash of freshly ground cardamom and saffron which gives it a delicious sweet note, aroma and a lovely color.this is definitely a very good recipe for pregnant women kids. 

If you don’t have unsweetened pala kova on hand, substitute with condensed milk and reduce the quantity of sugar. But try preparing it with pala kova – nothing to beat the flavor it lends to the carrot milk. This richly flavored comforting drink makes an ideal  drink/a perfect party drink or when unexpected guests arrive. Well, this drink does improve with age, ahem, yes, tastes better the next day or the day after that..:).

I’m sure many of you are surprised at the color of carrot milk, expecting it to be a bright orange shade. You see, its the addition of saffron which lent this dish its enticing beautiful yellow color..:)

Gajjar Ka Doodh Recipe

Prep & Cooking: 30-40 mts and chilling time

Makes approx 6 glasses

Cuisine: North Indian

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Ingredients:

2 big carrots, steamed and pureed

1 1/4 lt milk (I used skimmed milk)

1″ cinnamon stick

1 clove

2 tbsp unsweetened kova or 3 tbsp condensed milk

4 tbsp sugar (adjust according to your choice)

1/2 tsp elachi pwd

few strands saffron (optional)

6 cashew-nuts & 4 almonds (blanched) (soak together in some milk for 10-15 mts)

1 Steam the carrots, cool and puree. Keep aside.
2 Grind the cashewnuts and almonds to a smooth paste. Keep aside.
3 Add the clove and cinnamon stick to the milk and bring to a boil. Reduce heat and boil the milk for at least 10 mts, stirring it. Add the sugar and stir till its completely dissolved.
4 Add the carrot paste to the milk mixture, combine well and let it cook for 3-4 mts.
5 Add the nuts paste, pala kova and elaichi pwd – combine well. Turn off heat after 2 mts and cool completely. (remove the clove and cinnamon stick from the mixture and discard it)
6 Blend the cooled mixture till you get a smooth consistency.
6 Garnish with toasted almonds slivers or pista. Serve warm or chilled.

Carrot Methi Pachadi

Carrot Methi Chutney

Am blogging a favorite recipe today. It includes my favorite greens and vegetable – methi and carrot. Love the refreshing colors and flavor combination of carrot and fenugreek in a pachadi avatar. Clean, simple and delicious.

Carrot Methi Pachadi Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

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Ingredients:

2 cups grated carrot

1 cup fresh methi leaves, loosely packed

1 tbsp split black gram dal (minnapa pappu)

1 tbsp Bengal gram (senaga pappu)

1 tsp cumin seeds

1/2 tsp mustard seeds

1-2 dry red chillies (adjust to suit your spice level)

4-5 garlic flakes

1-2 green chilies (adjust)

1 tbsp grated jaggery (adjust)

salt to taste

1 tbsp lemon juice

1 tbsp oil

For the tempering/poppu/tadka:

1 tsp oil

1/2 mustard seeds

1/2 tsp split gram dal

8-10 curry leaves

1 Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram, red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates. Immediately remove the roasted spices, and keep aside.
2 In the same pan, add a tsp of oil if required, add the slit green chilli and grated carrot and on medium flame saute till the rawness of carrot disappears (approx 3-4 mts). Remove and keep aside.
3 In the same pan, add another tsp of oil and saute the methi leaves for 3 mts. Remove from heat and cool.
4 Grind the roasted dal mixture first, followed by the sauteed carrot and methi, jaggery along with salt, to a coarse paste without adding any water.
5 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.

Gutti Beerakaya ~ Stuffed Ridgegourd

Gutti Beerakaya

Ridge gourd is one of my favorite vegetables. I love the combination of flavors in today’s stuffed ridge gourd recipe. Nutty sesame seeds, coconut and tangy tamarind are the secret weapons that lend that perfect flavor to the curry. Those allergic to peanuts can substitute with melon seeds or cashew nuts. Serve along with warm rice for a filling and hearty meal.

Stuffed Ridge Gourd

Gutti Beerakaya Kura Recipe

Prep & Cooking: 45 mts

Serves: 4-5 persons

Cuisine: Andhra

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Ingredients:

300 gms ridge gourds (beerakaya), peeled, cut into 1 1/2″ pieces, make a + slit on top for stuffing

1 onion, finely chopped

1/4 tsp turmeric powder

1 tsp mustard seeds

few curry leaves

1/2 tsp hing/inguva/asafoetida

1 1/4 tbsps tamarind paste

1 tbsp roasted sesame seeds powder

1 1/2 tbsps oil

chopped coriander leaves for garnish

For stuffing:

2 tbsps grated fresh coconut paste

2 tsps sambar powder

1/2 tsp saunf/aniseed powder

1 1/2 tsps green chili-ginger paste

1 tbsp roasted ground nut powder

1/4 tsp salt

1 tsp grated jaggery (optional)

1 Take a tbsp of the paste and stuff each of the slit ridge gourd pieces.
2 Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the curry leaves and asafoetida and stir for a 5 seconds. Add the chopped onions and saute for 5 mts. Add the turmeric powder and mix. Place the stuffed ridge gourds in the pan and cook covered on medium heat.
3 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
4 Cover and cook on low heat till the ridge gourds become soft. This could take about 16-17 minutes. Once in a while turn the ridge gourd pieces.
5 Add the tamarind paste and 1 1/2 cups of water and cook on low to medium flame for 15-20 mts. Sprinkle sesame seeds powder and mix.
6Turn off heat and serve with hot white steamed rice.

Butter Paneer Masala

Butter Paneer Masala, a bright orange-colored smooth,creamy and light buttery flavored North Indian fare, is one of the most popular main course food items in Indian restaurants.Calcium rich fresh homemade paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves and further enriched with cashew nut paste.

Butter Paneer Masala Recipe

Ingredients:

250 gms paneer – cubed and sauté in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste
1 tsp red chilli pwd (I used kashmiri chillis) you can increase to 1 1/2 tsps
3 big ripe tomatoes (blanch ,de-skin and puree)
3 tbsps cashewnut paste
1 tsp coriander pwd
1/4 tsp haldi (turmeric pwd)
1 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 tbsps butter
2 tbsps fresh cream

Heat 2 tbsp of butter in a pan, add the onion paste and sauté till light brown (approx 8-10 mts). Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine, followed by the cashew paste and combine.

Add tomato puree, crushed kasuri methi,coriander pwd, haldi, garam masala and salt. Stir and let it simmer for 4-5 mts.

Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Let the curry sit for 10-15 mts before serving. Garnish with coriander leaves. Serve hot with rotis, naan ,paranthas or simple steamed white rice.i served it with hyderabadi aloo biryani it tasted well.(http://keerthin.blogspot.com/2014/03/hyderabadi-aloo-biryani.html)

Hyderabadi Aloo Biryani

There is something really good about Boston weather since the past few days. Pleasant weather during winter season is very unusual and called for leisure vegetarian cooking with warming flavors. Aloo Biryani and paneer butter masala was our meal . Every day ingredients are all you need to prepare Aloo Biryani and it takes less than an hour to prepare. Do garnish with caramelized onions for that extra oomph to the biryani. 

Hyderabadi Aloo Biryani Recipe

Prep & Cooking: 45-50 mts

Serves 5-6 persons

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Ingredients:

3 potatoes, peeled, cube and saute in 1 1/2 tbsps of ghee for 8-10 mts till light brown

1 large onion, finely sliced

1 tbsp chopped coriander leaves

1 tbsp chopped pudina leaves

2 tbsps ghee

1 tbsp oil

1 cup thick curd/yogurt

4 green chillis, make a small slit in them

1/2 tbsp ginger garlic paste

1 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd/haldi

1/2 tbsp coriander pwd

salt as required

pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts

Biryani Masala – dry roast for 2-3 mts and powder:(can buy from store)

2 cloves

1/2″ cinnamon stick

2 elaichi/cardamom

1/4 star anise

1/4 tsp shah jeera

4 pepper corns

Ingredients to cook rice:

2 cups Basmati rice

3 cloves

3 cardamoms

1/2″ cinnamon stick

1 marathi mogga

1 bay leaf

5-6 mint leaves

1/2 tbsp oil

3/4 tbsp salt

water as required

1 In a bowl, add green chillis, mint leaves, coriander leaves and ginger garlic paste, red chilli pwd, turmeric pwd, coriander pwd, biryani masala pwd and salt and combine well. Add the sauteed potato cubes and yogurt and combine. Marinate for 30 mts.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. Add a cup of water and cook till the potatoes are fork tender and the gravy thickens.
6 Next spread the rice over the potato layer, pour 1/2 tbsp of ghee all over the rice, spread the caramelized onions (keep aside a tbsp of caramelized onions for garnish) over the rice layer. Next sprinkle coriander leaves and pour the saffron milk over the rice.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 3 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently, remove onto a serving bowl. Garnish with chopped coriander leaves and caramelized onions and serve hot with raita and curry of your choice.

Protein Rich Parathas – Stuffed Parathas with Carrot filling

Carrot parathas are protien rich,very good for the kids.My sister always packs this as her daughter's (snehal) lunch box.she loves it...

For the dough

Wheat flour, 2 cups

Water, 1 cup (approx)

Salt, as required

Oil, 2 teaspoon (optional)

For the stuffing

Grated Carrot, 2 cups

Turmeric powder, 1/4 teaspoon

Ground cumin, 1/2 teaspoon

Chilli powder, 1/2 teaspoon

spring onions, 1 tablespoon (optional)

Salt, as needed

Oil, 1 teaspoon

For the dough

1. Combine wheat flour and salt and knead adding water little by little to form a smooth and soft dough.
2. Add oil and knead for a minute or two.
3. Cover it with a damp cloth and let it rest for at least half an hour. 

For the stuffing

1. Heat oil in a pan add the carrots, spring onion, turmeric powder, cumin powder, chilli powder, salt and saute till the carrot is cooked. 
2. Remove from heat and let it cool for some time. 

For the parathas

1. Knead the dough that has been resting again for few seconds. Divide the dough to 10 equal parts.
2. Roll the balls into small discs, Keep the stuffing and seal the edges together and roll it again to a smooth ball. Take care that the stuffing is properly covered. 
3. Repeat the process for all the other balls.
4. Flour the work surface, then carefully roll these prepared balls with rolling pins into parathas. 
5. Heat tawa and cook the parathas on both side, drizzling some oil .
6. Serve them with raitha or cilantro chutney or side dish of your choice.

Badam Kheer – Almond Dessert (Drink)

An aromatic Indian culinary enticement that is an absolute delight to the sweet-toothed is Badam Kheer, a milk based dessert/drink where ground almonds are cooked in milk and sugar and flavored with saffron and cardamom. Its not-so-creamy texture, mild nutty flavor of almonds, aromatic rich flavor of saffron and cardamom make it a delicious sweet drink after a dinner party or a spicy meal.Almonds are highly nutritious and are essential nuts for growing children and also give a glow to our skin. Badam Kheer, a family favorite dessert drink.Almonds are highly nutritious and are essential nuts for growing children and also give a glow to our skin.

Badam Kheer Recipe

Ingredients:
25 almonds (badam pappu)
1 litre milk
1/4 cup water
1/2 cup sugar
4-5 crushed green cardamoms
10-15 strands saffron soaked in warm milk

Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.
Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity. Ensure that you stir so that it doesnt burn.
Add the cardamom pwd and stir well.Turn off heat.
Soak saffron strands in some warm milk and stir it well and add it to the kheer.
Garnish with silvered almonds and serve chilled.

Note: Badam Kheer, which is one of my family’s favorite drink, can be made to a thicker consistency by boiling the milk till it is reduced to half its original quantity like payasam. I prefer to make it to a drinking consistency by boiling the milk to 3/4th of its original quantity. You can use low fat milk or half and half. The sugar quantity can be adjusted to your choice. It can also be served warm.

Almonds are highly nutritious and are essential nuts for growing children and also give a glow to our skin. 

Minappa Sunnundalu – Black Gram Lentil Sweet

Minappa Sunnundalu (Urad Dal Laddo) is a traditional Andhra sweet dish that is simple to prepare. Can be stored in an air tight container for at least 2 weeks.

Ingredients:

1 cup black gram lentil (without husk)
1 tbsp raw rice
1 cup granulated sugar
1/2 cup ghee/clarified butter

Dry roast raw rice in a vessel till red on low to medium flame and remove. Now dry roast black gram on a low to medium flame till deep red and till you get a nice aroma, which could take at least 18-20 minutes. You should keep stirring the dal while dry roasting, lest it burns. Remove and allow it to cool. Blend both the raw rice and black gram to a fine powder. Keep aside.

Blend the sugar to a fine powder. Keep aside. Heat ghee till it melts. Do not over heat. Keep aside.Now mix together black gram powder and powdered sugar in a wide plate. Slowly add hot ghee and keep mixing with hand, till the mix holds together.Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.

Stored the sunnundalu in an air tight container. Stay fresh for at least 2 weeks.

Variations
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.

Tip
Mixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix melted hot ghee and make balls.