Perfect with idlis and dosas, here's a very simple preparation.
Ingredients:
Coconut - 1 cup
Green chillies - 4
Ginger - 2" piece
Tamarind concentrate - 1/4 tsp (optional)
Salt - to taste
To season:
Oil - 2 tsp
Curry leaves - 4-5
Mustard seeds - 1/2 tsp
Udad (split black gram) dal - 1/2 tsp
Dried red chili - 1
Time: 5 min
Servings: 5-6
Method:
Grind the coconut, green chillies, ginger and tamarind concentrate together, adding just enough water (you can add more water later if required). Mix in salt to taste. Heat the oil and add the mustard seeds. When they start cracking, add the red chili, udad dal and curry leaves. Transfer immediately onto the ground chutney. The chutney can be refrigerated for a few days.
Source: Aayi's Recipes
Author: Shrinkingsodacan
Saturday, January 31, 2009
Thursday, January 29, 2009
Kathirikkai (Eggplant) Sambar
Sambar is a spicy lentil soup and is a staple of South Indian dining. There are many variations to the recipe, this version is one of my favourites.
Ingredients:
Split pigeon peas (toor dal) - 1 to 1.5 cups
Tamarind concentrate - 2 tbsp
Eggplant, medium/tiny sized, quartered - 1/4 kg
Tomato, quartered - 1 medium
Sambar powder - 3 tbsp
Turmeric powder - 1 tsp
Salt - to taste
Coriander leaves - handful for garnish
To Season:
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Fenugreek (methi) seeds - 1/4 tsp
Asafoetida (hing) - a pinch
Dried red chillies - 2-3
Curry leaves - 1 strand
Oil - 3 tbsp
Time: 15-20 min
Servings: 4-8
Method:
While you work on the rest of the ingredients, stir the tamarind concentrate into 1 cup of hot water, and cook the toor dal in twice its volume of water.
Heat the oil in a wok and sputter the mustard seeds. Now add the asafoetida, fenugreek seeds, red chillies and curry leaves. Now stir in the quartered eggplant pieces and tomato pieces, fry until cooked. Add the sambar powder, salt, tamarind concentrate, and turmeric powder. Mix well and add 4-6 cups of water. When this mixture boils, add the cooked toor dal and cook on a low flame for a few more minutes. Garnish with coriander leaves and serve hot.
Sambar can be mixed with rice or served with idlis, dosas and vadas, etc.
Source: Mom's recipe
Author: Shrinkingsodacan
Ingredients:
Split pigeon peas (toor dal) - 1 to 1.5 cups
Tamarind concentrate - 2 tbsp
Eggplant, medium/tiny sized, quartered - 1/4 kg
Tomato, quartered - 1 medium
Sambar powder - 3 tbsp
Turmeric powder - 1 tsp
Salt - to taste
Coriander leaves - handful for garnish
To Season:
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Fenugreek (methi) seeds - 1/4 tsp
Asafoetida (hing) - a pinch
Dried red chillies - 2-3
Curry leaves - 1 strand
Oil - 3 tbsp
Time: 15-20 min
Servings: 4-8
Method:
While you work on the rest of the ingredients, stir the tamarind concentrate into 1 cup of hot water, and cook the toor dal in twice its volume of water.
Heat the oil in a wok and sputter the mustard seeds. Now add the asafoetida, fenugreek seeds, red chillies and curry leaves. Now stir in the quartered eggplant pieces and tomato pieces, fry until cooked. Add the sambar powder, salt, tamarind concentrate, and turmeric powder. Mix well and add 4-6 cups of water. When this mixture boils, add the cooked toor dal and cook on a low flame for a few more minutes. Garnish with coriander leaves and serve hot.
Sambar can be mixed with rice or served with idlis, dosas and vadas, etc.
Source: Mom's recipe
Author: Shrinkingsodacan
Idli Upma
Another way of dealing with leftover idlis, a quick and tasty snack! "Upma" is a portmanteau of "uppu" (salt) and "maavu" (flour) and is a South Indian staple that comes in many forms, the most popular version being made of rava (semolina).
Ingredients:
Idlis, broken into bite-size pieces - 5-6
Molagapodi - 1-2 tsp
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Oil - 2 tbsp
Salt - to taste
Time: 10 min
Servings: 1-2
Method:
Mix the molagapodi into the idli pieces. Heat the oil in a wok and sputter the mustard seeds and udad dal. Mix in the idli pieces and fry for a few minutes. Add salt and serve hot with sambar or as is.
Source: Mom's recipe
Author: Shrinkingsodacan
Ingredients:
Idlis, broken into bite-size pieces - 5-6
Molagapodi - 1-2 tsp
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Oil - 2 tbsp
Salt - to taste
Time: 10 min
Servings: 1-2
Method:
Mix the molagapodi into the idli pieces. Heat the oil in a wok and sputter the mustard seeds and udad dal. Mix in the idli pieces and fry for a few minutes. Add salt and serve hot with sambar or as is.
Source: Mom's recipe
Author: Shrinkingsodacan
Pongal (rice with moong dal and peppercorns)
Pongal is the main dish served during the harvest festival of the same name in South India. I am a big fan of the peppery taste, and pongal is delicious when served with sambar or kuzhambu and fried papads.
Ingredients:
Rice - 1 cup
Moong (split green gram) dal - 1/4 cup
Ginger, chopped finely - 1" piece
Cumin seeds - 2 tsp
Pepper corns - 2-3 tsp or according to taste
Salt - to taste
Hing (asafoetida) - 1/2 tsp
Butter/ghee - 4 tsp
Water - 4 cups
Cashews, fried in ghee (optional) - 1/4 cup
Time: about 30 min
Servings: 3-4
Method:
Heat a pain and dry roast the rice and dal. Add cumin seeds, ginger, asafoetida and pepper and 4 tsp ghee. Cover with water and cook covered until the dal is cooked (alternatively, pressure cook for 15-20 min). Garnish with cashews if desired. Serve with sambar/kuzhambu and fried papad.
Source: Traditional recipe, this version adapted from the one here.
Author: Shrinkingsodacan
Ingredients:
Rice - 1 cup
Moong (split green gram) dal - 1/4 cup
Ginger, chopped finely - 1" piece
Cumin seeds - 2 tsp
Pepper corns - 2-3 tsp or according to taste
Salt - to taste
Hing (asafoetida) - 1/2 tsp
Butter/ghee - 4 tsp
Water - 4 cups
Cashews, fried in ghee (optional) - 1/4 cup
Time: about 30 min
Servings: 3-4
Method:
Heat a pain and dry roast the rice and dal. Add cumin seeds, ginger, asafoetida and pepper and 4 tsp ghee. Cover with water and cook covered until the dal is cooked (alternatively, pressure cook for 15-20 min). Garnish with cashews if desired. Serve with sambar/kuzhambu and fried papad.
Source: Traditional recipe, this version adapted from the one here.
Author: Shrinkingsodacan
Dosa (rice/lentil pancake)
Once you have the idli/dosa batter ready, dosas are easy to make and make the perfect crispy snack any time of day!
Ingredients:
Idli/dosa batter - about 3/4 cup
Ghee/oil - about 1 tsp
Time: 5 min
Servings: 1
Method:
Heat a few drops of oil/ghee in a pan. Pour the batter onto the center of the pan, and spread it out with a ladle just like a pancake, spiralling outward towards the edges, making it as thin as possible without the dosa falling apart. Pour some ghee/oil along the edges and also on top of the dosa and fry for a couple of minutes. Repeat procedure for the other side. Serve hot with sambar and/or coconut chutney and/or molagapodi.
Ingredients:
Idli/dosa batter - about 3/4 cup
Ghee/oil - about 1 tsp
Time: 5 min
Servings: 1
Method:
Heat a few drops of oil/ghee in a pan. Pour the batter onto the center of the pan, and spread it out with a ladle just like a pancake, spiralling outward towards the edges, making it as thin as possible without the dosa falling apart. Pour some ghee/oil along the edges and also on top of the dosa and fry for a couple of minutes. Repeat procedure for the other side. Serve hot with sambar and/or coconut chutney and/or molagapodi.
Fried Idli
A tasty snack that takes care of any leftover idlis!
Ingredients:
Idli - 1
Ghee/butter - about 1/2 tsp
Time: 5 min
Servings: 1
Method:
Heat some ghee in a pan, and fry the idli until each side is crispy and golden brown. Enjoy with hot sauce if desired!
Ingredients:
Idli - 1
Ghee/butter - about 1/2 tsp
Time: 5 min
Servings: 1
Method:
Heat some ghee in a pan, and fry the idli until each side is crispy and golden brown. Enjoy with hot sauce if desired!
Idli (steamed rice/lentil cakes)
Alright, you'll need idli plates for this, but I think it's totally worth it!
Ingredients:
Idli batter, prepared according to this recipe
Time: 15-20 min
Servings: Batter made from 1 cup of dry udad dal makes 12-15 idlis.
Method:
Grease the idli plates with a little bit of oil (optional) so the idlis are easily removed. Add some batter to each of the cups. Heat water in a big container and plate the idli plates in the vessel. Steam covered for 10-15 minutes or until when fork inserted into the top idlis comes out clean. If pressure cooking, do so without the whistle. When done, remove immediately from the container so that steam does not condense on the idlis. Remove the idlis into a container and serve hot with sambar and/or coconut chutney and/or molagapodi. To make sambar idlis, you can soak the freshly-made idlis in sambar for 10 minutes.
Author: Shrinkingsodacan
Ingredients:
Idli batter, prepared according to this recipe
Time: 15-20 min
Servings: Batter made from 1 cup of dry udad dal makes 12-15 idlis.
Method:
Grease the idli plates with a little bit of oil (optional) so the idlis are easily removed. Add some batter to each of the cups. Heat water in a big container and plate the idli plates in the vessel. Steam covered for 10-15 minutes or until when fork inserted into the top idlis comes out clean. If pressure cooking, do so without the whistle. When done, remove immediately from the container so that steam does not condense on the idlis. Remove the idlis into a container and serve hot with sambar and/or coconut chutney and/or molagapodi. To make sambar idlis, you can soak the freshly-made idlis in sambar for 10 minutes.
Author: Shrinkingsodacan
Idli/Dosa Batter
Idlis (rice cakes) and dosas (rice pancakes) are, alongwith vadas (savoury deep-fried lentil doughnuts), part of a typical South Indian breakfast or a light snack any time of day. They are considered "fast food" because once you have a ton of the batter ready, it only takes a few minutes to prepare them. They are served with sambar and coconut chutney and also molagapodi (spice powder). The batter for idlies and dosas is a fermented mixture of split black gram (udad) dal and cream of rice (rice rava or idli rava, but you can use regular rice, too).
Ingredients:
Split black gram (udad) dal - 1 cup
Cream of rice (or regular rice) - 2 cups
Salt - to taste
Time: approx 12-15 hours
Method:
Wash and soak the udad dal for about 5 hours in a warm place (I use the oven). Drain and grind into a fine, thick paste, adding some water if necessary (not a lot, though! Just enough to be able to grind the dal/rice!)
If you don't have cream of rice, you'll have to wash and soak the rice separately, for the same amount of time. Grind this separately.
Now, to mix the two pastes, you'll need a large container (as the mixture ferments, it increases in size, so be careful to choose a big vessel). First, add the udad dal paste, and then slowly mix in the rice paste or the cream of rice, making sure no lumps are formed. Add as little water (optionally, you can add a few tablespoons of yogurt!) as possible, making sure the batter is thick and smooth. Store in a warm place overnight (8 hours).
When it is time, the batter smells sour and will have increased in size. Add salt and mix well. You are now ready to make dosas or idlis!
Author: Shrinkingsodacan
Ingredients:
Split black gram (udad) dal - 1 cup
Cream of rice (or regular rice) - 2 cups
Salt - to taste
Time: approx 12-15 hours
Method:
Wash and soak the udad dal for about 5 hours in a warm place (I use the oven). Drain and grind into a fine, thick paste, adding some water if necessary (not a lot, though! Just enough to be able to grind the dal/rice!)
If you don't have cream of rice, you'll have to wash and soak the rice separately, for the same amount of time. Grind this separately.
Now, to mix the two pastes, you'll need a large container (as the mixture ferments, it increases in size, so be careful to choose a big vessel). First, add the udad dal paste, and then slowly mix in the rice paste or the cream of rice, making sure no lumps are formed. Add as little water (optionally, you can add a few tablespoons of yogurt!) as possible, making sure the batter is thick and smooth. Store in a warm place overnight (8 hours).
When it is time, the batter smells sour and will have increased in size. Add salt and mix well. You are now ready to make dosas or idlis!
Author: Shrinkingsodacan
Sambar Powder ("Curry Powder")
Sambar is a lentil-based spicy soup from South India. Rice mixed with sambar is one of the staples of Southie dining (first course: either a spice powder or lentils with rice, second course: sambar with rice, third course: rasam with rice, fourth course: yogurt with rice)
Sambar powder is a blend of spices that can be stored in airtight containers for a years. You need about 1 tbsp of the powder each time you make sambar.
Ingredients:
Dried red chillies - 2 cups
Chana dal - 1/4 cup
Split pigeon peas (toor dal) - 3/4 cup
Fenugreek (methi) seeds - 1-2 tsp
Coriander seeds - 2 cup
Time: 10 min
Method:
Dry roast the ingredients separately until they start to turn brown. Cool and grind together. Store in an airtight container until needed.
Author: Shrinkingsodacan
Sambar powder is a blend of spices that can be stored in airtight containers for a years. You need about 1 tbsp of the powder each time you make sambar.
Ingredients:
Dried red chillies - 2 cups
Chana dal - 1/4 cup
Split pigeon peas (toor dal) - 3/4 cup
Fenugreek (methi) seeds - 1-2 tsp
Coriander seeds - 2 cup
Time: 10 min
Method:
Dry roast the ingredients separately until they start to turn brown. Cool and grind together. Store in an airtight container until needed.
Author: Shrinkingsodacan
Tuesday, January 20, 2009
Paal Payasam (Rice Kheer)
Ingredients:
Rice - 1 cup
Milk - 4 cups
Sugar - 1 cup
Cardamom, powdered - 1 tsp
Cooking time: about 45 min
Servings: 5-6
Method:
Cook the rice in 2 cups of water. Heat the milk and dissolve the sugar. When the milk starts to boil, add the cardamom and rice and cook covered on medium heat, stirring occasionally. After the milk has reduced to about 1/2 its volume, cook on low flame, stirring frequently until you are left with a thick liquid and the rice is soft and mushy. Serve warm or chilled.
Optionally, garnish with cashews and/or raisins fried in ghee.
Author: Shrinkingsodacan
Rice - 1 cup
Milk - 4 cups
Sugar - 1 cup
Cardamom, powdered - 1 tsp
Cooking time: about 45 min
Servings: 5-6
Method:
Cook the rice in 2 cups of water. Heat the milk and dissolve the sugar. When the milk starts to boil, add the cardamom and rice and cook covered on medium heat, stirring occasionally. After the milk has reduced to about 1/2 its volume, cook on low flame, stirring frequently until you are left with a thick liquid and the rice is soft and mushy. Serve warm or chilled.
Optionally, garnish with cashews and/or raisins fried in ghee.
Author: Shrinkingsodacan
Semiya Payasam (Vermicelli Kheer)
Ingredients:
Vermicelli - 1 cup
Water - 3/4 cup
Sugar - 3/4 cup
Milk - 1 cup
Cardamom seeds, ground - 1/2 tsp
Cashews and raisins (optional) - 1/2 cup
Cooking time: 15 min
Servings: 3
Method:
Roast the vermicelli in a little ghee until golden brown. Boil the water and add vermicelli, cook covered until soft. Mix in the sugar and milk and cook covered until the milk boils. Cook uncovered on a low flame for a few more minutes until the raw smell of vermicelli disappears and you can smell the cardamom. The payasam is now ready.
Fry the cashews and raisins in ghee and mix into the payasam.
Serve warm or chilled.
Author: Shrinkingsodacan
Vermicelli - 1 cup
Water - 3/4 cup
Sugar - 3/4 cup
Milk - 1 cup
Cardamom seeds, ground - 1/2 tsp
Cashews and raisins (optional) - 1/2 cup
Cooking time: 15 min
Servings: 3
Method:
Roast the vermicelli in a little ghee until golden brown. Boil the water and add vermicelli, cook covered until soft. Mix in the sugar and milk and cook covered until the milk boils. Cook uncovered on a low flame for a few more minutes until the raw smell of vermicelli disappears and you can smell the cardamom. The payasam is now ready.
Fry the cashews and raisins in ghee and mix into the payasam.
Serve warm or chilled.
Author: Shrinkingsodacan
Saturday, January 17, 2009
Vegetable fried rice
Got some cooked rice left over from last night? Here's one quick way to transform it into a tasty lunch!
Ingredients:
Rice, cooked - 1/2 cup
Onion, sliced - 1/2 large
Bell pepper, chopped - 1
Chickpeas - 1/2 can
Peas and carrots - 1/2 cup
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Water - 1 cup
Coriander leaves and lemon juice - garnish
Servings: 1-2
Cooking time: 15 min
Method:
Microwave the chickpeas in 1/2 cup of water for 5 min. Set aside.
Heat the oil in a wok. Sputter the cumin seeds and add the onion and bell peppers. When the onions turn golden brown, add the peas and carrots and water. Cook for 5 min, and add the rice and salt. Mix well and cook on medium/low flame for 5-10 min. Garnish with coriander leaves and lemon juice.
Author: Shrinkingsodacan
Ingredients:
Rice, cooked - 1/2 cup
Onion, sliced - 1/2 large
Bell pepper, chopped - 1
Chickpeas - 1/2 can
Peas and carrots - 1/2 cup
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Water - 1 cup
Coriander leaves and lemon juice - garnish
Servings: 1-2
Cooking time: 15 min
Method:
Microwave the chickpeas in 1/2 cup of water for 5 min. Set aside.
Heat the oil in a wok. Sputter the cumin seeds and add the onion and bell peppers. When the onions turn golden brown, add the peas and carrots and water. Cook for 5 min, and add the rice and salt. Mix well and cook on medium/low flame for 5-10 min. Garnish with coriander leaves and lemon juice.
Author: Shrinkingsodacan
Monday, January 12, 2009
Whole Masoor Dal v2.0
Ingredients:
Whole masoor dal - 2 cups
Water - 6 cups
Green chillies, slit lengthwise - 3 small
Potato, cut into 8 pieces - 1 large
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Onion, sliced - 1/2 of a large one
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ginger-garlic paste - 1 tsp
Tomato paste - 1-2 tsp (optional)
Coriander leaves - 1 strand
Oil - 2 tbsp
Time: ~45 min (if using cooker, ~25 min)
Servings: 5
Method:
Wash the dal 2-3 times and drain the water. Soak in water for 10 minutes. Drain. In a big pot, boil 6 cups of water with turmeric powder. Add the dal, green chillies, turmeric, coriander powder and potato to this water and cook on medium high heat, stirring occasionally, until the dal is thoroughly cooked. Optionally, you could cook the crap out of the water/dal/turmeric mixture in a pressure cooker for three whistles. You should end up with a creamy mixture either way.
Heat the oil in a wok, add mustard and cumin seeds, and the ginger-garlic paste and stir for a minute. Now mix in the onions and fry until they are golden brown. Add the tomato paste and mix well. Stir in the dal mixture and heat, stirring occasionally, on medium-low heat for 10-15 minutes.
Garnish with coriander leaves and optionally lemon juice.
Author: Shrinkingsodacan
Whole masoor dal - 2 cups
Water - 6 cups
Green chillies, slit lengthwise - 3 small
Potato, cut into 8 pieces - 1 large
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Onion, sliced - 1/2 of a large one
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ginger-garlic paste - 1 tsp
Tomato paste - 1-2 tsp (optional)
Coriander leaves - 1 strand
Oil - 2 tbsp
Time: ~45 min (if using cooker, ~25 min)
Servings: 5
Method:
Wash the dal 2-3 times and drain the water. Soak in water for 10 minutes. Drain. In a big pot, boil 6 cups of water with turmeric powder. Add the dal, green chillies, turmeric, coriander powder and potato to this water and cook on medium high heat, stirring occasionally, until the dal is thoroughly cooked. Optionally, you could cook the crap out of the water/dal/turmeric mixture in a pressure cooker for three whistles. You should end up with a creamy mixture either way.
Heat the oil in a wok, add mustard and cumin seeds, and the ginger-garlic paste and stir for a minute. Now mix in the onions and fry until they are golden brown. Add the tomato paste and mix well. Stir in the dal mixture and heat, stirring occasionally, on medium-low heat for 10-15 minutes.
Garnish with coriander leaves and optionally lemon juice.
Author: Shrinkingsodacan
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