Tag: indianfood

Horse-gram Idlies

Horse gram is a legume which is rich in protein and fibre. It’s mostly a native of South East Asia.

In India its mostly used in curries and also as a side dish. It’s rich in antioxidants and when sprouted is very healthy as it reduces the physic acid when it’s soaked overnight and allowed to sprout.

In the coastal region of Karnataka we prepare idlies which are nutritious and healthy too.

Ingredients:

Urad dal – 3/4 cup

Horse gram – 3/4 cup (Sprouted)

Semolina – 1.5 cups

Salt as per taste

Method:


Soak urad dal and horse gram separately for 5-6 hours and grind together to a smooth batter adding very little water.


Wash idli rava and add to the batter and mix well.


Add salt on the top.

Let it ferment overnight.


Next day mix the batter and pour the batter into the greased idli moulds and steam them for about 15 minutes.

Allow them to cool and remould them and enjoy hot steamed idlies with chutney or sambhar.

namithaskitchen

Mango Rasam

My family loves rasam and I try to incorporate a variety of tangy fruits in dal to prepare a sweet sour rasam which goes well with rice. Just adding a handful of dal enhances the taste.

The flavour of slightly ripened mango gives it the tangy flavour which is appetising leaving you wanting for another helping.

Mango Rasam

Ingredients:

Mango (slightly ripened & grated) – 1/2 bowl.

Hot water – 2 cups.

Green chillies slit – 1

Jaggery – 1/4 spoon

Coriander leaves – 2 stems.

Cumin powder – 1/2 spoon.

Fruit Chat Masala – 1/4 spoon.

Black salt – As per taste.

Curry leaves – 1 sprig

Coconut oil – 1 tablespoon.

Amchur powder(raw Mango Powder)- 1/4 spoon.

Rasam powder – 1/4 spoon.

Method:

In a pot add the grated mango, slit green chilli, black salt and jaggery.

Add in the hot water and give a boil.

Now take a tempering pan and heat the coconut oil and add in the cumin seeds, curry leaves,rasam powder, amchur powder (Raw Mango Powder)and the fruit chat masala.

Mix well and pour over the hot boiled mixture.

Garnish with coriander leaves and the Mango rasam is ready to relish.

namithaskitchen

Straw Mushrooms Masala

Make most of the mushrooms when available in abundance.

Tried these Straw Mushrooms Masala with coloured peppers. Was very happy with the unique and creamy masala. Rich, creamy and delicious.

Do try them. I am sure you will love it.

Ingredients:

Onions-2 chopped

Straw Mushrooms chopped-about 8-10

Tomatoes-2 small chopped.

Red and Yellow Capsicum – Half a piece of each peppers.

(Apply oil all over the capsicum and roast the capsicum for a minute over direct flame or on a tava. Chop them into big bits and keep aside.

Chilli powder(coarse)- 1 spn

Turmeric powder – 1/4 spn

Green Chilli – 1 fine chopped

Salt to taste.

Kasuri methi-1/4 spn

Milk-1/2 cup

Cashew nut 4-5 soaked

Oil – 3 tablespoons

Garlic-10 cloves(roasted on tava or direct flame and then peeled.

Method:

Take some oil in a pan and add in the chopped onions, soaked cashew nuts and garlic and saute them till its pinkish and then add in the chopped tomatoes.

Grind the mixture in a mixie adding half cup of milk.

In the same kadai add the remaining oil and chopped green chillies, haldi and chilli powder and then the chopped mushrooms and the ground masala. Mix well and cook for about 3 mins.

Add in the chopped capsicums and switch off the flame

namithaskitchen

Pumpkin leaves roll/fritters.

Duddhi panna podi/Patrado.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Pumpkin leaves rolls/fritters.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Tuvar dal – 1/2 cup

Rice – 1 cup

Asafoetida- 1/2 spoon

Methi/fenugreek seeds – 10-12

Coriander seeds – 1 table spoon.

Tamarind – 1 small piece( size of two peas)

Semolina – 1/2 cup.

Salt as per taste

Method:

Wash and clean the Tuvar dal and rice.

Soak the Tuvar dal and rice for two hours.

Grind the above with tamarind, chillies, Methi, Hing and coriander seeds to a fine paste.

Now transfer the mixture to a bowl and add salt as per ones taste and mix well. Add a little water if needed.

The mixture should be thick.

Now take a washed and cleaned Pumpkin leaf ( the vein side facing up)

With your fingers spread the ground mixture and then keep another leaf over it and apply the masala as earlier.

Follow the same procedure for the rest of the leaves.

You may add the leaves as per the size you wish to make.

Slowly fold the two sides of the edges of the leaf.

Now slowly start rolling the leaves.

Slice them into a centimetre thick slice and lightly flatten them with the help of your palms and fingers.

Roll them on the plate which has the Suji/semolina by covering the slice fully.

Now heat about 1/2 to 3/4 cup of oil and on medium flame fry these pumpkin slices to golden colour and until crisp.

Enjoy them as a snack or with rice and dal as an accompaniment.

Truly delicious and nutritious it is.

namithaskitchen

Taro Chilli Roast

A no onion garlic recipe which was tasty and full of flavour.

Ingredients:

Taro – 1 cup sliced into 1 cm roundels.

Oil or ghee – 1.5 table spoons

Tamarind paste – 1 t spoon

Water – 2 cups

Tomato – 1 diced

Mustard-1/4 spoon

Curry leaves – 1 sprig.

Chilli powder – 1 t spoon

Asafoetida – 2-3 pinches

Turmeric – less than 1/4 spoon

Cumin Powder – 1 t spoon.

Coriander leaves – 1 table spoon fine chopped.

Salt as per taste.

Method:

In a small vessel heat some water and add in the peeled and sliced taro slices and simmer for 4 minutes.

Put off the flame and in a colander strain it and hold it under a open tap for 30 seconds.

This step is done to remove the slimy texture.

Now heat another cup of water and boil the taro for two more minutes.

Add salt and the tamarind paste and keep aside.

In a pan heat the ghee and add in mustard and curry leaves and as it sputters toss in the diced tomatoes and sauté for a minute.

Now add salt, turmeric, asafoetida, cumin powder and chilli powder and sauté for about two minutes.

Finally add the cooked taro slices and lightly mix them.

Sauté on low flame for another two minutes and garnish with finely chopped coriander leaves.

namithaskitchen

Cassava Root/Tapioca Cutlets.

Ingredients:

Cassava root – 4 to 5 Inch piece

(Peel them and then steam them)

Fresh green peas – 1/4 cup

Salt to taste

Onion sliced – 1 big one

Roasted rava -1 table spoon

Corn flour – 1 table spoon

Green chilli- 2 sliced finely

Amchur powder – less than 1/4 spoon

Red chilli powder – 1/2 spoon

Saunf powder -1/2 spoon.

Bread crumbs or suji rava – 1 cup (to roll the cutlets before you tawa fry the cutlets.)

Method:

In a pan heat 2 table spoons of oil and then add the onions, green chilli and amchur powder.

Mix well and then add the fresh peas and salt and sauté for about 3 to 4 minutes until the peas are cooked. mash them slightly and mix well.

Now add the mashed Casava root,corn flour, Suji rawa, sauf powder and mix well so that they form a lump.

If it’s sticky add a little oil and a table spoon of bread crumbs.

Now make small balls and flatten them between you palms and roll them on the plate of bread crumbs.

(You may use suji, bread crumbs or even toast crumbs to roll the cutlets.)

Now smear a little oil on a pan and roast the cutlets on both the side turning them gently.

Enjoy with sauce or chutney of your choice.

namithaskitchen