Sunday, April 29, 2012

Rava idli

Ingredients: (Serves 3)
2 cups semolina
1/2 cup finely chopped coriander leaves
1/2 cup finely chopped spinach
1/4 cup finely chopped dill
2 sprigs curry leaves
2 tsp mustard seeds
2 tsp cumin seeds
2 tsp kadle bele
2 tsp uddina bele
2 green chilli - finely chopped
2 cups water
2 Tbsp oil
1 Tbsp ghee
1/2 tsp asafoetida
Cashew nuts
2 tsp yeast
1/2 tsp baking soda

1) Dry roast semolina until an aroma wafts out and it starts to change colour.
2) Heat 2 Tsp oil in skillet. Fry kadle bele and uddina bele until it starts to change colour. Add mustard seeds, asafoatida, green chilli, curry leaves and cumin seeds.
3) Mix it with semolina along with finely chopped greens. Add 1-2 cups water. Add baking soda, yeast. Check for salt. Keep aside for 1/2 an hour.
4) Add 2 cups of water in a steamer. Wait until it boils. Reduce it to medium heat
4) Grease idli moulds with ghee. Place a cashewnut on each of the moulds and fill it with batter. Place the moulds in steamer. Cover and cook for 10 mins.

Sunday, April 22, 2012

Hurali saaru-palya

Ingredients (Serves 4):
1 1/2 cup hurali/horse gram
1 cup grated coconut
1 Tbsp rasam powder
1/2 tsp turmeric powder
1 Tbsp coriander seeds
1 tsp sugar
1 tsp tamarind concentrate
1 Tbsp ghee
3 garlic pods - chopped
Mustard seeds
Cumin seeds
Curry leaves - 2 sprigs
1 green chilli

1) Soak horsegram overnight. Pressure cook to soften - 6 whistles.
2) Drain the water into a different vessel.

For saaru:
1) Take about 1/2 cup boiled horse gram with 1/2 cup grated coconut, rasam powder, 1/4 tsp turmeric powder, coriander seeds, sugar. Grind it into smooth paste with water.
2) Add this to the boiled horsegram liquid. Add tamarind concentrate and bring it to boil. Check for salt
3) Heat 1 Tbsp oil in a skillet. Add 2 tsp mustard seeds - wait for it to splutter. Add cumin seeds, 1/2 tsp asafoetida, 1 sprig curry leaves. Mix it with saaru.
4) Heat ghee in a skillet. Fry thinly sliced garlic until golden brown. Mix it with saaru

For palya:
1) Heat 1 Tbsp oil in pan. Add 1 tsp mustard seeds and wait for it to splutter. Add 1 tsp cumin seeds, 1 green chilli, 1/4 tsp asafoetida, 1 sprig curry leaves and 1/2 cup grated coconut, 1/4 tsp turmeric powder. Fry for a minute.
2) Add boiled horse gram. Cover and cook for 5 mins. Check for salt. Cover and cook for 5 minutes.


Sunday, April 15, 2012

Tomato-capsicum Bruschetta

Ingredients: (Serves 4)
8 slices bruschetta bread
2 medium sized tomato - finely chopped
1/2 medium sized green capsicum - finely chopped
1/4 medium sized red onion - finely chopped
2 Tbsp Italian herbs
2 Tbsp olive oil
Pinch of pepper powder
1 garlic pod
Salt to taste

1) Preheat oven to 200 C. Cut garlic and rub it on one side of bruschetta bread.
2) Mix remaining ingredients in a bowl. Let it rest for 15-20 mins and separate out the liquid.
3) Check for salt. Spoon the topping on the bread. Bake in oven for 5 mins.