Category Archives: Breakfast

¤ KARA KUZHIPANIHARAM ¤

Kara Kuzhipaniharam is a well known South Indian, savoury Chettinad dish made for breakfast and tiffin. This interesting offshoot of the Idli batter is tasty, vegan, gluten free, fermented, healthy and easy to prepare.

It is prepared on a traditional Kuzhipaniharam kalu chetty made of cast iron for heat retention, with several hemispherical indentations, placed directly on a stove top. Similar types of pan used in other cusines are Appam pan – Kerala, Æbleskiver pan – Danish, Poffertjes – Dutch, Gai dan jaan pan – Chinese, Takoyaki pan – Japanese.

Kuzhipaniharam’s distinctive sphere shape, makes it an inviting pick me up delight, fun and appealing to all, especially children.

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An avalanche of scrumptious Kara kuzhipaniharams for one and all!

Prep time :  2 – 3 hrs; Cooking time : 20 mins; Serves : 4-6

Ingredients :

  • 3 cups of fermented Idli Batter (rice | millet)
  • 1 tbsp Channa Dal | Bengal Gram lentils
  • 2 – 3 green chilies
  • 1/2 cup Sambhar onions | shallots or 2 onions
  • 3 stems of curry leaves
  • 3 sprigs of coriander leaves
  • Rock salt to taste
  • 2 tbsp Coconut oil or any cooking oil
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The Steps. Savoury Kuzhipaniharam sizzling away on the traditional kuzhipaharam heavy cast iron kalu chetty | pan

Directions:

1. Finely chop the onions, green chilies, curry leaves and coriander leaves. To the fermented Idli batter add all of these, bengal gram dal and salt, keeping in mind the already salted fermented Idli batter. Mix well. Set aside for 2 – 3 hours which helps to soften the bengal gram dal and makes it a chewy bite.

2. Heat up the Paniyaram | kallu chetty | pan on the gas stove, pour 1/2 tsp oil into each of the pits and then pour a spoonful of the prepared batter till each pit is about 3/4 full. Cover and let it cook on low flame for 10 mins. Uncover and with a stick, a skewer or back of a spoon, upturn the kuzhipaniyarams and let it cook on this side too, for about 5 mins. Make sure to cook till no raw batter is inside the kuzhipaniyarams.

Variations :

1. Grated coconut, grated carrot – either or both can be added to the batter.

2. Pour the batter upto 1/4 into the pit then add 1/2 tsp of green chutney / tomato onion chutney / any chutney of choice. Nowadays restaurants have come up with grated paneer / tofu / cheese additions too. Then pour over, some more batter such that the stuffing is sandwiched in the center and prepare stuffed Kuzhipaniharams.

Savoury kuzhipaniharams can be served along with coconut chutney, flax seed molaga podi and tomato onion chutney.

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♧ SHREENIDHI SABZI | BOTTLE GOURD CURRY | DHOODHI KI SABZI ♧

“Maa,  Shreenidhi got her classic sabzi again today for lunch and guess what?!” hollers my older one.

“WHAT?!” apprehensive me, hollering a notch above her, gearing up to dodge a googly that might come next.

“It is Sorrakkai (tamil word for Bottle gourd) curry!” she exclaims.

“DON’T TELL ME!” A relieved me also exclaiming with disbelief, albeit on a note higher but clearly, she had me all ears.

The credits for this Bengali cuisine style recipe go to Shreenidhi’s mother, who not only shared her recipe but also a sample of Nigella seeds, as we do not use these commonly in our day to day cooking – a sweet and thoughtful gesture on her part.

Our way of saying a ‘Big Thank You’ in appreciation of both Shreenidhi and her mother was naming this lip smacking dish ‘Shreenidhi Sabzi’ in our home. Forever!

A great way to introduce any vegetable!SS2Prep time : 15 mins; Cooking time : 25 mins; Serves : 4

Ingredients :

  • 1 large Bottlegourd/Dhoodhi/Sorrakkai
  • 2 -3 onions (optional)
  • 1 -2 tomatoes
  • 1 – 2 green chilies
  • 1/2 inch ginger
  • 1 tsp Panch phoran made of the following 5 ingredients ( 1/4 tsp mustard seeds + 1/4 tsp cumin seeds+1/4 tsp fennel seeds+1/4 nigella seeds + 1/4 tsp fenugreek seeds /methi seeds)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 tsp corn flour (optional)
  • 1 – 1 1/2 tsp Kitchen king masala or garam masala
  •  salt to taste
  • 1 – 1 1/2 tb.sp Mustard oil | any cooking oil of choice
  • 3 sprigs of coriander leaves

Method :

  1. Peel and chop the bottle gourd in 1 inch square pieces and finely chop onions, tomatoes, green chilies. Grate the ginger. Keep them ready.
  2. Heat oil in the frying pan. Temper with ‘Panch phoran’ till the mustard seeds splutter and rest of the seeds are aromatic and well roasted. Now add the grated ginger, finely chopped green chilies and onions. Saute till cooked. Now add the tomatoes. Scald some more and then add the chopped bottle gourd.
  3. Throw in the seasoning powders – turmeric powder, red chilly powder, kitchen king masala or garam masala and salt. Mix  the corn flour well, in 1/4 glass of water and add it if required, to thicken the gravy. Close with a lid for 5 – 10 mins. Cook till vegetables are well done and check the seasoning. Switch off heat. Garnish with coriander leaves.
  4. Serve hot with Rotis, Parathas or steamed rice.

Variations :

  1. This gravy can be made with a medley of vegetables like potatoes, carrots, peas – to name a few.
  2. Instead of corn flour, 1 boiled and mashed potato can be added to thicken the gravy.
  3. A paste of ginger, garlic and green chilies can be added instead of finely chopping them.
  4. Juice of half a lemon can be added at the very end, if a tangy version of the gravy is desired.

Note :

Larger quantities of ‘Panch phoran’ can be prepared by taking equal propotions of the 5 ingredients i.e equal quantities of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and fennel seeds.

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♧ SABUDANA VADA ♧

Sabudana Vada, a Maharashtrian cuisine delicacy, is light and crispy. It is a popular fasting snack during Navrathri, made with sabudana | sago | tapioca pearls. It is vegan, gluten free, has no onion, no garlic and easy to make. Without further ado, let’s get started!

Prep time : 9 hours; Cooking time : 30 mins; Serves : 4 

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Scrumptious Sabudana Vada

Ingredients :

  • 250 gms Sabudana | Sago | Tapioca pearls
  • 5 – 6 potatoes
  • 4 – 5 green chilies
  • 1 tsp cumin seeds
  • 150 gms groundnuts | peanuts
  • Powdered rock salt to taste
  • Oil for frying

Method :

  1. Wash and rinse the sabudana | tapioca pearls twice with water. Pour fresh water over them, till just submerged. Soak them overnight or atleast upto 3 – 4 hours. Next morning check out for well puffed up and seperate grains.
  2. Boil potatoes in a pressure cooker, peel and mash well. Finely chop the green chilies. Dry grind the peanuts in a blender.
  3. Mix  soaked and drained tapioca pearls, mashed potatoes, green chilies, ground peanuts, cumin seeds and salt. Make round balls and flatten them into round 3 inch discs and keep them ready.
  4. Heat up the oil in a wok | bandli. Test by dropping little bit of the batter, if the batter rises up and gets golden brown then this is the right temperature. Slide the flattened patties gently and fry them in batches, till golden brown. Remove with a slotted spoon and place them on an absorbent paper, to drain off excess oil.
  5. Serve hot with green chutney or yogurt.
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Truly Scrumptious! Truly truly scrumptious!!

♧ UPPUMA | VEGETABLE UPPUMA | RAVA UPPUMA | MILLET UPPUMA | RICE UPPUMA | BROKEN WHEAT UPPUMA | VERMICELLI UPPUMA ♧

Up, Up Uppuma! Indian chef, Floyd Cardoz wins $100,000 prize in New York – made news in the year 2011.

In the final round of the Top Chef Masters contest in Los Angeles, contestants were asked to prepare a dish based on personal food memories.

Cardoz whipped up an Uppuma of semolina and mushroom to beat two other favourites and win the top prize. The unpretentious, humble Uppuma shot into international culinary limelight, in New York. Cardoz named his prize-winning version ‘Wild Mushroom Uppuma Polenta with Kokum & Coconut Milk’.

Heartening  to see the world sit up and take notice of how a simple dish, not even on the menu of most gourmet restaurants in India, could prove to be a jackpot winner.

A popular South Indian traditional breakfast or a ‘tiffin’ staple, name it semolina pudding, or an Indian version of the Italian polenta.
In Tamil the word uppuma means [uppu (salt) + maavu (flour)], hence uppuma(vu). Down to earth in origin and utterly plebeian; something ‘Maamis’ crank out as fast food, there’s nothing uppity about Uppuma, except maybe win some lucky bloke the Top Chef Master title along with a mere $ 100,000!
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Vegetable Uppuma with  pickle and buttermilk
Prep time : 15 mins; Cooking time : 30 mins; Serves : 4
Ingredients :
  • 2 cups of Semolina | Rava
  • 4 – 4 1/2 cups of water
  • 1 onion (optional)
  • 1 tomato
  • 1 cup of finely chopped assorted vegetables like carrots, peas, cauliflower, potatoes or any vegetable of choice
  • 1 tsp mustard
  • 1 tsp black gram lentil | udad dal
  • 1 – 2 red chilies whole or broken into halves
  • 1 – 3 green chilies
  • 1 inch ginger finely chopped or grated
  • 9 – 10 Cashewnuts
  • a few curry leaves
  • a pinch of asafoetida (optional)
  • salt to taste
  • 3 tsp ghee (skip for Vegan version)
  • 1 tbsp coconut oil | sesame oil | cooking oil of choice
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Semolina Vegetable Uppuma  Polenta

Method :

  1. Roast the Rava in a bandli | wok till aromatic and lightly golden brown in colour.
  2. Chop all the onions, tomatoes and other vegetables finely. Cut the green chilies into thin long strips. Grate the ginger. Keep them ready.
  3. Heat oil and ghee in the frying pan. Season with mustard, black gram lentils, cashew nuts, broken red chilies, asafoetida, ginger, green chilies, curry leaves, onions, scald and then add the tomatoes and other chopped vegetables. Scald some more and then add the measured amount of water. Now add the required amount of salt for the uppuma into the water.
  4. When the water boils vigorously, check whether the vegetables have cooked then fold in the roasted Rava and keep stirring continuously to prevent lumps. Cook till the rava is done. Switch off heat. Close with a lid for 5 – 10 mins.
  5. Serve hot with coconut chutneysambar, buttermilk, pickles or even sugar!

Variations :

1. For Gluten free version use broken rice rava or millets like Kuthiravaali | Barnyard Millet , Thinai | Fox-tail Millet , Varagu | Kodo Millet and Samai | Little Millet, instead of Rava and proceed with the above method to make rice or millet uppuma. If the millets seem uncooked then add upto 1/2 to 1 cup more water and cook till well done.

2.Broken wheat can be used instead of Rava and the above method followed to make Broken Wheat uppuma.

3. Vermicelli can be used instead of Rava to make Vermicelli or Semiya uppuma.
4. Basic Uppuma can be made without any vegetables and had along with mixed vegetable Sambar for making it a complete meal.
5.  At the end, one can blend in the juice of a lemon (Vegan version) or 1/2 cup buttermilk to the uppuma.
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Rava Upma

 

 

 

 

♧ SAMBAR | ARACHIVITTA SAMBAR | HOTEL SAMBAR | TIFFIN SAMBAR ♧

Sambar, the grand dish of South Indian cusine is a brimful of spicy goodness. Prepared with red gram lentils and assorted vegetables, it tastefully reflects, the broad and ancient tradition of lentil based vegetable stews of Southern India. It is a versatile, nutritious, everyday fare. Sambar is had along with steamed rice as a main course, for lunch or dinner.

Hotel Sambar | Tiffin Sambar, a fine variation, goes well as a side dish with idli, dosa, vada, upma, pongal….the list is endless! To put it simply, say just about any south indian snack | tiffin item.

Here I share with thee, 3 recipes for Sambar

  1. Hotel Sambar | Tiffin Sambar made with a lot of spices. Fabulous tasting and popularly served in restaurants. The inevitable use of good quality and fresh spices at home, will make this sambar, a lot more flavourful than in restaurants. ‘Hotel Sambar at a Hotel’ is overrated! recreation of this spicy sambar recipe, by a jubliant you will lead to the dawn of this realisation!
  2. Arachivitta Sambar meaning Sambar with ground paste of coconut and spices, generally made for special occassions, functions or festival days and 
  3. Sambar  homestyle, a near daily fare in most South Indian homes.

“Aaha! Inda kaikhuzlku thanga valayal senji podulam” (voice it like Tamil cinema’s, king of melodrama – Nadikiyar Thilakam Shivaji Ganeshan! ‘Orai the feels, eh?!’ No offence to his fans and pardon ‘the local Tanglish baashai’, the situation calls for it!) – a filmy tamil compliment which is received when a lip-smacking dish is prepared and served well. Literally meaning “Hands that made this dish deserve gold bangles!”.

Must try recipes! Go on work your Midas touch! Hail the yellow metal! Aim for the ‘Naghazha Kadai Thanga Maligai’ a.k.a ‘The whole jewellery showroom’!

HOTEL SAMBAR | TIFFIN SAMBAR

Prep time : 15 mins; Cooking time : 35 mins; Serves : 4 – 6

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Yummy delicious ‘ The Hotel Sambar | Tiffin Sambar’
Ingredients for the Hotel Sambar :
  • 3/4 cup Thuvaram paruppu | Toovar dal | Red gram lentil
  • 3 cups  of water for pressure cooking the dal
  • 6 cups  of water to be added later
  • 3 small onions or 15 – 20 shallots
  • 2 tomatoes
  • 250 gms of assorted vegetables (depending on their availability or the desire to experiment) like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, small round brinjals, squash, zucchini, chayote, bottle gourd.
  • Gooseberry sized,seedless tamarind
  • 1  tsp of sambar powder
  • 1 1/2 tsp of powdered jaggery
  • powdered rock salt as per taste

for tempering :

  • 1 tsp mustard seeds
  • 1 tbsp oil
  • 3 stems of curry leaves

 for grinding into a paste :

  • 1 tsp bengal gram dal | channa dal
  • 1 tsp coriander seeds | dhania
  • 1 tsp raw rice
  • 2 – 3 whole red chilies
  • 1 green chilli
  • 1 inch ginger piece
  • 3 cloves of garlic
  • 1 small onion or 3 – 6 shallots
  • 2 tomatoes
  • 1/4 of a fresh coconut

for garnish :

  • 3 sprigs of coriander leaves

Method :

  1. Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside
  2. Wash and rinse the lentils in water well. Boil the lentils in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The lentils should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.
  3. Finely chop all the vegetables to be added to the Sambar.  Finely chop the coriander leaves. Grate the coconut. Set aside.
  4. Next prepare the vegetable ingredients under ‘grinding into a paste’.  Peel and roughly chop the onion, ginger and garlic. Then roughly chop the tomatoes and green chilly too.
  5. Heat up 1 tsp of oil in a skillet. Fry the ingredients for ‘grinding into a paste’ as per the listed order, till there is no raw smell of the vegetables and they are soft and done. Blend well into a fine paste in a blender or grinder.
  6. Heat oil in large vessel. Add mustard seeds and after they splutter, add the onions, curry leaves. Saute well, till the onions are translucent. Now add the finely chopped vegetables, tamarind water, sambar powder and about 3 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.
  7. Finally add the pressure cooked lentils, ground paste and remaining 3 cups of water to the stew, salt and jaggery. Cook till it thickens. Check the seasoning, balance the flavours by adjusting salt,  jaggery and sambar powder if required. Let it boil well. Once it is frothy and the fantastic aroma engulfs the whole neighbourhood, be sure it is done. Serve hot.

Dunk any south Indian snack item in the Tiffin Sambar and gorge on this delicious spicy goodness!

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‘Mini idlis float’ – Mini idlis dunked in ‘Hotel Sambar’
  ARACHIVITTA  SAMBAR
Prep time : 15 mins; Cooking time : 35 mins; Serves : 4 – 6
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Arachivitta Sambar made with radish and ground coconut paste is called ‘Rooba kuzhambu’ at our home as the Radish roundels in the sambar, resemble olden days rupee coins. S loves this dish and more so because she is fascinated by the aptness, of this interesting name!
Ingredients for the Arachivitta Sambar :
  • 1 cup Thuvaram paruppu | Toovar dal | Red gram lentil
  • 3 cups  of water for pressure cooking the dal
  • 3 cups  of water to be added later
  • 250 gms of any one vegetable or assorted vegetables (depending on their availability or the desire to experiment) like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, small round brinjals, squash, zucchini, chayote, bottle gourd, kohlrabi  or even green leafy vegetables.
  • Lemon ball size,seedless tamarind,
  • 1 1/2 tsp of sambar powder
  • 1 tsp jaggery (optional)
  • powdered rock salt as per taste

for tempering :

  • 1 tsp mustard seeds
  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves
  • 1 tbsp oil
  • 3 stems of curry leaves

 for grinding into a paste :

  • 1 tsp bengal gram dal | channa dal
  • 1 tsp coriander seeds | dhania
  • 1 tsp raw rice
  • 2 – 3 whole red chilies
  • 1/4 of a fresh coconut

Method :

  1. Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside
  2. Wash and rinse the dal in water well. Boil dal in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The dal should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.
  3. Chop any one vegetable or combination of assorted vegetables into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.
  4. Grate the coconut. Set aside.
  5. Heat up 1 tsp of oil in a skillet. Fry the ingredients for ‘grinding into a paste’ in the listed order, till lightly brown and fragrant. Blend well into a fine paste in a blender or grinder.
  6. Heat oil in large vessel. Add mustard seeds and after they splutter, add the broken red chilies, channa dal and curry leaves. Saute till light brown. Now add the chopped vegetables, tamarind water, sambar powder and about 2 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.
  7. Finally add the pressure cooked dal and remaining 1 cup of water to the stew, salt and jaggery. Cook till it thickens. Check the seasoning. Boil well till frothy. Switch of heat.

Note :

If onions | shallots | madras onions are used for the Sambar, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent and followed by other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

SAMBAR 

Prep time : 15 mins; Cooking time : 35 mins; Serves : 4 – 6

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Homestyle daily fare Sambar made with greens and tomatoes.
Ingredients for the Sambar :
  • 1cup Thuvaram paruppu | Toovar dal | Red gram lentil
  • 3 cups  of water for pressure cooking the dal
  • 3 cups  of water to be added later
  • 250 gms of any one vegetable or assorted vegetables (depending on their availability or the desire to experiment) like drumstick, radish, carrots, white pumpkin, ladies finger, french beans, potatoes, small round brinjals, squash, zucchini, chayote, bottle gourd, kohlrabi or even green leafy vegetables
  • Lemon ball size,seedless tamarind,
  • 1 1/2 tsp sambar powder
  • 1 1/2 tsp rice flour
  • powdered rock salt as per taste

for tempering :

  • 1 tsp mustard seeds
  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves
  • 1 tbsp oil
  • 3 stems of curry leaves

Method :

  1. Soak the tamarind in warm water for 15 mins and fully extract the tamarind juice. Set aside
  2. Wash and rinse the lentils in water well. Boil lentils in 3 cups of water, in a pressure cooker for 8-9 whistles on medium to high flame. The dal should be soft and mushy. It can roughly smashed with the back of a ladle or a hand blender. Set aside.
  3. Chop any one vegetable or combination of assorted vegetables into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.
  4. Grate the coconut. Set aside.
  5. Heat up 1 tsp of oil in a skillet. Fry the ingredients for grinding into a paste in the given order, till lightly brown and fragrant. Blend well into a fine paste in a blender or grinder.
  6. Heat oil in large vessel. Add mustard seeds and after they splutter, add the broken red chilies, channa dal and curry leaves. Saute till light brown. Now add the chopped vegetables, tamarind water, sambar powder and about 2 cups of water. Cook covered on a medium flame, till the vegetables are soft and there is no raw smell of the sambar powder.
  7.  Mix the rice flour well, with about 1/4 cup of water, making sure there are no lumps. Add it to the broth and cook for another 5 – 10 mins.
  8. Finally add the pressure cooked lentils, remaining 1 cup of water and salt. Cook till the stew thickens. Check the seasoning. Boil well till frothy. Switch of heat.

Note :

If onions | shallots | madras onions are used for the Sambar, then after adding the tempering ingredients to the oil, add the onions and saute them well till translucent followed by other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

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‘Rooba Khuzhambu’ Radish sambar with steamed rice. Check out these edible gold coins!

Another way to remember these recipes would be to keep the Hotel Sambar as the base recipe and make the following changes to make Arachivitta Sambar and Plain Sambar.

Arachivitta Sambar

Follow the Hotel Sambar recipe with the respective changes :
1.  Changes in the Ingredients for Arachivitta Sambar from the Hotel Sambar list :
  • 1 cup Thuvar Dal | Red gram lentil
  • 250 gms of any one vegetable or combination of assorted vegetables
  • 1 1/2 tsp Sambar powder

2. Add the following ingredients for Arachivitta Sambar to the Hotel Sambar list of ingredients for tempering :

  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves

3. Skip the following ingredients for Arachivitta Sambar from the Hotel Sambar list of ingredients for grinding into a paste :

  • 1 green chilli
  • 1 inch ginger piece
  • 3 cloves of garlic
  • 1 small onion or 3 – 6 shallots
  • 2 small tomatoes

4. Skip the garnish.

5. In Step 3 of the Method for Hotel Sambar, any one vegetable or combination of assorted vegetables are to be chopped into big chunks i.e. 1 inch square pieces or roundels in case of vegetables like radish | carrot.

6. If using onions | shallots | madras onions, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent and then add then follow with other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

PLAIN SAMBAR 

Follow the Hotel Sambar recipe with the respective changes :

1.  Changes in the Ingredients for Plain Sambar from the Hotel Sambar list :

  • 1 cup Thuvar Dal | Red gram lentil
  • 250 gms of any one vegetable or combination of assorted vegetables
  • 1 1/2 tsp Sambar powder
  • 11/2 tsp Rice flour

2. Add the following ingredients for Plain Sambar to the Hotel Sambar list of ingredients for tempering :

  • 1 tsp bengal gram dal | channa dal
  • 1 – 2 whole dry red chilies broken into halves

3. Skip the ingredients for grinding into a paste and garnish of Hotel Sambar for Plain Sambar.

4.  Mix the rice flour well, with about 1/4 cup of water, making sure there are no lumps. Add it to the broth and cook for another 5 – 10 mins at the end of Step 6 of the above Method for Hotel Sambar.

5. If using onions | shallots | madras onions, then after adding the tempering ingredients to the oil add the onions and saute them well till translucent followed by other chopped vegetables and tamarind water in Step 6 of the above method.

Serve Sambar hot with steamed rice.

 NF

¤ SABUDANA KHICHDI | TAPIOCA PEARLS KHICHDI ¤

Behold the Sabudana Kitchdi, a dish from the great Maharashtra
A share of which, everyone desires to have extra
Fast, Breakfast or no fast
Healthy, satisfying, tasty and relishing till the very last
Introduced to me in the metropolitan cosmopolitan, city of Bombay
Fond memories I made there, forever to stay
Feast for the eyes, this soft, chewy, pure and pearly light delite
Was love at the very first sight and from the very first bite!
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Sabudana | Tapioca pearls Kitchdi – Soft chewy pure pearly light delite!

Prep time: 9 hours; Cooking time: 20 mins; Serves : 4

Ingredients:
  • 3 cups Sabudana | tapioca pearls
  • 2 potatoes
  • 3 – 4 green chilies
  •  3/4 – 1 cup roasted peanuts | groundnuts
  • 1 tsp cumin | jeera
  • 1 tsp brown sugar
  • 2 – 3 tbsp  ghee | coconut oil | cooking oil of choice
  • powdered rock salt to taste

for the garnish :

  • 9 – 11 sprigs of coriander leaves
  • 1/4 of a fresh coconut
Method :
  1. Wash and rinse the sabudana | tapioca pearls twice with water. Pour fresh water over them, till just submerged. Soak them overnight or atleast upto 3 – 4 hours. Next morning check out for well puffed up and seperate grains.
  2. Roast the peanuts in a pan or oven, till lightly brown. Grind them coarsely in a dry ginder. Toss and mix them well with the puffed up Sabudana. Set aside.
  3. Peel and chop the potatoes into tiny square pieces. Finely chop the green chilies and coriander leaves. Also grate the coconut and set aside.
  4. Heat oil in a large wide mouthed  wok | pan. Add the cumin seeds and fry till fragrant. Now add the finely chopped green chilies and the chopped potato pieces. Saute well till chilies are lightly brown and the potatoes are well cooked. Cover for 1 -2 mins, if required, to cook the potatoes faster.
  5. Once the potatoes are cooked, add the Sabudana mixed with the ground peanuts, to the wok. Add sugar and salt. Toss and mix well. Cover and cook for 9 – 10 mins, till the sabudana are well cooked i.e. they loose their opaqueness to become translucent, are chewy to bite into but still retain seperate grains. Open the cover and mix well for about every 2 mins, as the Sabudana tend to stick to the bottom of the pan. Once the Sabudana is done, switch off heat.
  6. Garnish with finely chopped coriander leaves and grated coconut.

Notes :

  1. Potatoes can be skipped, if prepared for a fasting day.
  2. If soaked in excess water, then it will get mushy and sticky. Soaking the Sabudana overnight, just till they are submerged is preferable, to get well puffed up and separate grains.
  3. If Sabudana is too dry while cooking in Step 5, then sprinkle little water, about a tbsp, as and when required, until it is translucent and cooked.
  4. Sabudana tend to stick to the bottom of the pan and also get lumpy, if there is too much water or if it is over cooked in Step 5.

Serve Sabudana khichdi warm or even pack it for a lunch box and enjoy this pearly delite!

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¤ UTHAPPAM ¤

My Ms. College, victorious with numerous event trophies, is the newly crowned Ms. Culturals. She sure does stack up the display shelves well!

“Gosh Maa, with all this information on the net, we are so public right now, that ‘Being Sassy with the Srivatsans’ is not far away and when it happens, don’t forget to give me credits for our show name!” pearls of wisdom, literally pouring out from my younger one. Do we really need that?! Got to work low key, lest the Kardashians feel threatened!

Adhering to the stance taken, let’s get to the subject for today – Uthappam, another interesting offshoot of the Idli batter. This soft, spongy, vegetable rice pancake is healthy, vegan, gluten free, tasty and easy to make for breafast or tiffin.

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Vegetable Uthappams

Prep time : 10 mins; Cooking time : 20 mins; Serves : 4

Ingredients (organic and natural) :

  • 3 cups fermented Idli batter (rice | millets)
  • 2 onions
  • 2 tomatoes
  • 2 – 3 green chilies
  • 1 inch ginger
  • 3 sprigs of coriander leaves
  • 3 stems of curry leaves
  • salt to taste
  • 1 – 2 tbsp coconut oil | sesame oil | any cooking oil of choice
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The various faces of the Uthappam!

Method :

1.  Finely chop the onions, tomatoes, green chilies, coriander leaves and curry leaves. Finely chop and crush the ginger or grate it. Toss all these into the Idli batter, add salt, keeping in mind the salted Idli batter. Mix well.

2. Heat up the  iron tava | flat skillet. Lightly and evenly grease the tava with a few drops of oil, applied with an onion, cut in half or a tissue paper. Pour a ladle full of the prepared batter onto the pan. Make it into a large, approximately 5 – 6 inches diameter and about 1/4 inch thick circle on the pan with the back of the ladle. Make a few holes, on 4 sides of the circle and the centre, with the flat flipping ladle. Drizzle about 1 tsp of oil around the circle and one drop into each of the holes. Let it cook for 2 – 3 mins till the bottom side is roasted brown and the top side batter is cooked. Flip it and cook the other side too, till slighty brown, about another 2 – 3 mins.

3. Serve golden brown sunny side up along with chutneys, sambar and molaga podi.

Variations :

Grated carrot, grated coconut, finely chopped capsicum, few chopped spinach leaves or any greens of choice, individually or in combination, also work well here.
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