Puffed Rice : 1 pack (200g)
Onions: 1 big finely chopped length wise
Green Chillies : 5 cut length wise
Coriander leaves and grated coconut for granishing
Lemon Juice from 1 lemon
Oil : 3 tbsp
Peanuts - 1tbsp
Chanadal and Urad dal each 1 tsp
Soak puffed rice in water for about 20 mins. Remove water from puffed rice by pressing them. Hold a handfull of puffed rice and squeeze the water out. Take care not to mash them. Keep them aside.
How to make it:
1. Heat oil in a pan, add tadka ingrediants in the order mentioned. Let the peanuts and dals turn golden brown. add curry leaves and turmeric.
2. Add green chillies chopped lengthwise and onions follows. Fry the onions till they turn transcluscent and soft.
3. Add puffed rice and salt as required and mix the contents well till the puffed rice is sufficiantly hot. Switch off the flame and add lemon juice and mix again. Keep the pan closed for about 5-6mins. Garnish with coriander and coconut before you serve
4. I like to eat this with Mirchi bhajiyas and pakoda. It made a good weekend brunch for us.
Idlis - 6 ... as many as left over (on purpose left overs also can)
Green Chillies - 2 or as per ur spice levels
salt as required
Coriander and grated coconut for garnishing
Oil- 1tbsp or as required
Chanadal n urad dal
a pinch of turmeric
Break/powder the Idlis using your hands. Keep them aside. Heat oil in a pan add tadka ingrediants in the order mentioned; Next to go in to the pan is green chillies, onion n curry leaves follows. Fry onions till they are soft. Add powdered idlis and stirr. Switch of the stove and keep it closed for a while till the flavors get mixed. Garnish with coriander and grated coconut. Slurrrp...it is ready to eat!!
Finally when Dhokla and chutney arrived on the table my little one asked ' why did u make idli in a plate?' and what are these black seeds doing on this ? then my dear hubby chipped in to tell his this story of 'Dhokla a distant? cousin of Idli'... According to the story Idli n Dhokla were cousin brothers and they got seprated in a shopping mall (like kumbh ke mele mein...bollywood story types) and Dhokla got a new mummy who was a Gujarati. So Dhokla was given a new look and he was presented in a different way ..... and so they became distant coz they stayed far away ...(hahahaaa internally). By that time all Dhokla pieces had safely landed in his tummy and he had gulped in a glass of MILO. Me n hubby laughed over the phone after we came to office. We dare not do it in front of Akash!! and you all know why.. ;-)
And here is how I made Khatta Dhokla. I copied the recipe from Tarla Dalal cooking website. You can read it here. Taste was fantastic. We all loved it. If you are a Idli lover you will definitely like his cousin too..
Some pics of the Dhokla I made in the morning.....
A picture of ಅವರೆಕಾಳು/Surtipapdi, a beans loved all over Karnataka for you all. Image is taken from Vadilal's website so you can see the weight etc in the picture. (http://www.vadilalgroup.com/surtipapdililva.html)
ಎಳ್ಳುಅವರೆಕಾಳು/A sweet dish with Surtipapdi
Preparation Time : 15 mins A preprep work is also needed to remove beans from their shells, soak the beans and deskin them.
Cooking Time: 20 mins
Shell the beans and soak the beans in water for 3 hrs and deskin the beans. They look like the ones in picture ones they are deskinned.
Boil enough water to cook the beans in a pot and add beans to boiling water and cook the beans till they are done. Strain the water and keep the beans aside. Keep the stock water, do not throw it away.
grated wet coconut : 2tblespoon
grated jaggery(gur): 5 heaped tablespoon (can adjust the qty according to taste)
deskinned beans : 1 cup (qty as seen in picture)
White Sesame Seeds : 11/2 tablespoon
Ghee : 2tablspoon
Cashewnuts for garnishing
1. In a hot heavy bottomed pan take sesame seeds and fry them till they turn golden brown. Remove the seeds and blend them to a fine powder and keep it aside.
A tip: Since the sesame sesame seeds pop on a hot pan, sprinkle some water on the seeds and then fry them. This helps to keep the seeds inside the pan.
2.In the same pan take jaggery and grated wet coconut and fry them till you do not smell the aroma of wetcoconut. The final mix obtained is dry as it looses the moisture. Takes around 7 mins. It is recommended to fry the mix on a low flame.
3. Add beans to the jaggery coconut mixture, sesame powder and mix them well. You can add little beans water stock to make it moist. Allow the mixture to take some heat. Switch off the flame and let it stand in the hot pan till you serve.
4. Fry cashews in hot ghee and pour it over the sweet dish before you scoop it to serve.
5. Eat n enjoy!!
Rotti with beans/ ಅವರೆಕಾಳು ರೊಟ್ಟಿ
Rice Flour : 2 cups
Deskinned, cooked beans: 1/2 cup
Green chilli paste according to your spice levels
Onions, curryleaves, coriander leaves finely chopped according to taste
Jeera : 1 tsp
Salt to taste
How to make:
Mix all the ingrediants with water to make a dough. You should be able to make a firm ball out of the dough.
Grease the laminated paper with a teaspoon of oil. Take one orange sized dough and pat it evenly with your fingers to make a round. Pour a teaspoon of oil on the pat rotti and transfer it on a hot tava along with the paper with rotti facing tava and paper facing outside.
Remove the paper once the rotti is transferred on to the tava. Roast it on both sides. Serve with any chutney of your choice. I like to eat it with pickle ;-))
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