Wednesday, June 10, 2009
'Rava Idli' is a specialty breakfast item in Karnataka.To make Rava Idlis you don't have to plan ahead soak,grind and ferment.You can make them instantly if you have all the ingredients.
This is interesting... (I didn't know about the invention.My son who is a Wikipedia fan showed me this) Rava Idli was invented by Mavalli Tiffin Rooms(MTR)a famous restaurant chain in Bangalore. During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented.
Semolina/Uppitt rava(coarse)- 2 cups
(Don't use Bansi rava)
Yogurt- 4 cups
(I use home made with whole milk)
Coconut(grated)- 2 tbsp
Green chillies(chopped finely)- 3-4
Curry Leaves- 3-4
Coriander leaves(cut)-3 tbsp
Shredded carrots- 1 tsp
Peas- 1 tsp
Baking powder- 1/4 tsp
Salt to taste
Oil- 1 tbsp
Oil- 1 tbsp
Mustard seeds- 1tsp
Urad dal- 1 tsp
Channa dal- 1tsp
Cashews- 2 tbsp
Pepper powder- 1/2 tsp
Heat oil in a pan.Add Mustard seeds.After it splutters,add urad dal,chana dal,cashews,curry leaves,Ginger grated,pepper powder,green chillies.Add Semolina/rava to this seasoning and fry till light brown until you get the aroma.
Let it cool down.
Take 4 cups of yogurt,beat a little.Add the rava,bakingpowder/soda,coconut,coriander leaves,salt to this.Mix well,let the batter sit for 20-30 mins.
Grease Idli plates with oil.Place tomato slices,grated carrots and peas.Now pour the batter to all the idli plates.Then place this idli stand in a pressure cooker and cook for 10-12 minutes.Serve with coconut chutney or chutney powder.
In the restaurants in Bangalore,Rava Idli's are served with vegetable sagu,chutney and a small cup of ghee.
Monday, June 1, 2009
Kidney beans - 1 cup
Water- 3 cups
Red Chilli powder- 1/4 tsp
Cumin powder-1/4 tsp
Coriander powder- 1/4 tsp
Black Pepper powder-1/4 tsp
Turmeric- 1/2 tsp
Garam masala - 1/2 tsp
Onion - 1 medium
Oil- 3 tbsp
Ginger- 1/4 inch
Green Chili(cut)- 1-2
Salt to taste
Coriander leaves(chopped)- 1 tbsp
Soak Rajma in water overnight.Pressure cook rajma until tender.Cut onion, tomato and green chili. Saute onions and tomatoes lightly.(This enhances the taste of the gravy)Grind it in mixie along with ginger and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).Add red chili powder, turmeric powder,cumin powder,Black pepper powder, coriander powder, garam masala and salt. Mix well. Bring the gravy to boil.
Now add cooked rajma (along with the water in which it was cooked). Stir well and cook over low heat for 15- 20 mins.Garnish with coriander leaves,and lemon.
Serve hot with Naan,Paratha,Ghee Rice
TIPS FOR GAS FREE BEANS: The secret is in the soaking
(Found this tip in one of the magazine from Sprouts farmers market, thought this will be useful)
1. In a large pot,cover beans with filtered water.Soak overnight.
2.Drain beans,rinse thoroughly,and add 4 cups fresh water for each cup dry beans.Place in a large pot with a tight lid.
3.Add a 3-4 inch strip of kombu(a sea vegetable),to make beans easier to digest.
4. Bring to a boil.reduce heat and simmer for 1-4 hours,depending on variety.Cook beans until they are soft.
Short Soak Method
Cover beans with water and boil for 5 mins.Remove from heat.Cover and set aside for 2-3 hrs.Drain and rinse,then cover with fresh water and cook as above.