Idlis with Black Gram

Ingredients:

Black Gram ( Minumulu ) - 1 Cup 

Cream of Rice ( Idli Ravva ) - 2 Cups

Salt - 1 tsp

Procedure:

• Wash and soak black gram overnight or at least for 8 hours in water.
• Soak cream of rice for an hour in water.
• Drain the black gram and grind it into a smooth batter adding a little water at a time.
• Drain cream of rice and add it to the black gram batter in blender and blend for 3 to 5 minutes.
• Transfer the batter into a large bowl. Add salt to the batter and mix well.
• Cover the bowl and leave it a warm place for at least 6 hours to ferment. 
• Once fermented mix the batter well. The batter is ready to make idlis.
• As black gram dal is very sticky coat the idli moulds with oil before pouring the batter.
• Next add 2 cups of water to a large vessel on medium high heat.
• Place the idli stand in the vessel and cover and steam cook for 15 minutes.
• Turn off the heat and let it cool for 5 minutes.
• Next dip a spoon in cold water and remove each idli carefully.

This dish is very high in protein. Goes very well with sambaar.

Read more...

Oatmeal with Nuts and Dry Fruits

Ingredients: 

Water - 2 Cups
Oats - 1/2 Cup
Almonds Whole - 5 to 7 (optionally you can soak these almonds overnight)
Walnuts - 5 to 7
Dates - 2 to 3
Raisins - 1 to 2 tsp
Goji berries - 2 tsp
Pumpkin seeds - 1to 2 tsp
Sunflower seeds - 1to 2 tsp
Honey - 2 tsp (or according to taste)
Cinnamon powder - 1/2 tsp
Milk optional - 1/2 cup

Procedure: 

• In a saucepan heat 2 cups of water. Add all the nuts and dry fruits (cinnamon and honey to be used after cooking).
• When the water comes up to a boil add the oats and stir them.
• Let it cook on medium heat for about 10 minutes.
• Reduce the heat and let it simmer for about 5 to 10 minutes stirring if necessary.
• If using milk stir in the milk and let it cook for about a minute.
• After it cools down a little serve it after sprinkling cinnamon powder and topping it with Honey.

This warm Oatmeal is great all year round but especially you can enjoy in the cold season and its a great way to start the day with this nutrient packed healthy breakfast. 

Read more...

Idli

Ingredients:

Urad dal - 1 cup
Idli rava - 2 and 1/2 cups
Salt - 1/2 tsp

Procedure:

• Clean and soak urad dal and idli rava separately for 6 to 8 hours.
• Grind them together to a smooth batter with little water.
• Add salt to batter and mix well.
• Cover and keep in a warm place overnight for fermenting.
• Once fermented mix well with a wooden spoon, allowing air to escape.
• Grease the bottom of individual idli moulds with oil. Place batter in each idli mould.
• Add 2 cups of water to a large vessel on medium high heat.
• Place the idli stand in the vessel and cover and steam cook for 15 minutes.
• Turn off the heat. Let it cool for 5 minutes.
• Next dip a spoon in cold water and carefully remove each idli.

It is ready to be served. Goes well with groundnut chutney.

Read more...

MLA Pesarattu

Ingredients:

Pesarapappu (Moong dal) - 2 cups
Rice - 2 cups
Ginger (grated) - 1" piece
Red chili (or green) - 1 or 2
Cumin (Zeera) - 2 tsp
Salt - as per taste.

Preparation:

• Soak the moong dal and rice for 4 hours.
• Drain rice and moong dal and grind to a smooth paste with remaining ingredients and little water. Make a batter similar to dosa batter.
• Make pesarattu (just like dosas).

• Put 2 Tbsp of Upma in each and spread evenly.
• Roll it and serve with chutney.

Cilantro tomato chutney and apple chutney are my preference.

Note: Follow the recipe for upma and dosa by clicking on the respective links.

Read more...

Pongal

Ingredients:

Rice - 1 cup
Moong Dal (Pesara Pappu) - 1/2 cup
Ginger(grated) - 2" piece
Cumin seeds (Zeera) - 2 tsp
Peppercorn - 2 tsp
Bay Leaves - 2
Turmeric - 1/2 tsp
Clarified Butter (Ghee) - 3 Tbsp
Cashew nuts - 6 to 8
Water - 4 cups

Procedure:

• Add ghee to a pressure cooker on medium heat.
• When the ghee has melted, add cashew nuts, bay leaves, peppercorn and cumin.
• When they turn light brown add washed moong dal and fry for a few minutes.
• Next add washed rice, turmeric, grated ginger, salt and water. Mix well and cover the pressure cooker lid.
• Pressure cook the rice and dal mixture. On the first whistle turn off the heat.
• Once the pressure has released open the lid of the pressure cooker and add a spoonful of ghee.

It's ready to be served. It goes well with tomato korasu.

Note: In India we use pressure cooker. Instead you could use thick bottomed stainless steel vessel with tight lid.

Read more...

Pooris

Ingredients:

Whole Wheat flour - 2 cups
Butter or oil - 2 Tbsp
Oil to deep fry.

Procedure:

• In a mixing bowl add wheat flour, melted butter (or 2 Tbsp hot oil) and a pinch of salt. Mix well.
• Now knead it into a dough by adding water little at a time.
• Make a stiff dough and cover it with a wet cloth. Leave it aside for half an hour.
• After half hour make 1" diameter balls with the dough.
  
  

Roll each ball into a 4" diameter circle. You could use puri presser or a tortilla maker.

• When they are ready deep fry them on medium heat until they fluff up and turn golden brown on both sides.
• Place them on a paper towel to remove excess oil. Serve them hot.

Goes well with potato curry or any gravy curry of your choice.

Read more...

Upma

Ingredients:

Cream of wheat (sooji) - 1 cup
Milk - 1 cup
Mustard seeds - 1/2 tsp
Cumin seeds (Zeera) - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Cashew nuts - 6 to 8
Cabbage - small piece
Green chilies (or red chilies) - 1 or 2
Ginger - 1" piece
Curry leaves - 5 to 6
Chopped cilantro - 1/2 cup
Ghee (clarified butter) - 3 Tbsp

Procedure:

• In a thick bottom pan fry sooji till it turns golden brown. Keep it aside.
• In a pan put ghee (could use oil in place of ghee) on medium heat. When its hot add mustard.
• When the mustard splits add cashew nuts, chana dal, urad dal, zeera, green chilis cut into small pieces, cabbage pieces (could use onion in place of cabbage), grated ginger and curry leaves.
• When the urad dal turns light golden brown add 1and a half cup hot water and 1 cup hot milk. When it comes to a boil add salt to taste.
• Next add fried sooji slowly to boiling water while constantly stirring. Mix well and cover.
• Simmer on low to medium heat and let it cook for 5 minutes. Once all the water evaporates it is done. Season with chopped cilantro.

Mix thoroughly and serve with the chutney of your choice.

Read more...

Pressed Rice Pilaf( Atukulu Pulav)

Ingredients:

Pressed Rice - 2 cups
Black chana (Kala chana) - 1cup
Moong dal (whole) - 1 cup
Peanuts - 1 cup
Pamogrenate seeds - 1/2 cup
Cilantro(finely chopped) - 1 cup
Onion - 1
chili - 3
Curry leaves - 6 to 8
Mustard seeds - 1/2 tsp
Cumin seeds (Zeera) - 1 tsp
Ginger - 1'' piece
Turmeric - 1/2 tsp

Procedure:

• Soak peanuts, moong and kala chana in water overnight. Let them sprout. Keep them aside.
• In a bowl wash and keep aside the pressed rice.
• Put 2 tablespoons of oil in a pan on medium heat. When the oil is hot add mustard.
• Wait for the mustard to sputter. Then add cumin seeds, cut chilies, curry leaves and onion cut into small pieces.
• When the onion turns transparent add turmeric powder, grated ginger, sprouted peanuts, sprouted green gram, sprouted chana and salt to taste. Mix well.
• Then add pressed rice. Mix well and cover and cook for 8 to 10 minutes.
• Add pomegranate seeds, chopped cilantro, mix well and serve.

Read more...

Dosa

Ingredients:

Urad dal - 1 cup
Rice - 1 cup
Idli ravva (cream of rice) - 2 cups

Procedure:

• Soak urad dal and rice in one dish and idli ravva in a seperate dish for 8 hours.
• Once soaked grind the three ingredients with little water into a smooth batter. Add 1 teaspoon of salt to the batter.
• Transfer into a container and cover it with an air tight lid and leave it in a warm place (like an oven) over night for fermenting. Once the batter ferments it is ready for making dosas.
• Place a tava on medium heat and apply oil evenly on the tava.
• Pour 2 to 3 tablespoons of batter on the tava and spread it into a circle (like a crepe). Pour 2 tsps of oil all around the dosa. Cover and cook for 3 to 4 minutes. If you want dosa to be crispy, turn it over and cook for 2 more minutes without cover.
• You could stuff potato curry as shown and serve it with chutney.

Read more...