Weekend Breakfast Blogging #2 Round up- PART ONE

Weekend Breakfast Blogging #2 - Part I

Lox and BagelAtukulu upmaCheesy Orange Marmalade rolls
Idli with Mint chutneyTuyoPuri Rajma
Peanut butter PancakesPurna parathasBachelor's Maggi
Sauted polentaAbhi bhakriSweet Khichdi
sponge dosa with tomato chunteyFruity Pancakes

Spincah adai

Dear friends,

Thanks for the HUGE support and enthusiasm for the Weekend Breakfast Blogging. I'm quite amazed by the response and I didn't know it would take me almost a whole day to check out the recipes, write an introduction, manage the pics etc. There have been 31 Entries this time and hence posting it in 2 parts over today and tomorrow.

I also have to go to my local post-office today (God knows after how long), to check out where I can buy a post card for the BPW, and then blog about it :)

Round up Part I starts now... (You may have had to scroll down a bit to reach here. For some strange reason-this thing is preventing me from bringing the table close to the text. If someone can help me solve the problem, I shall be grateful!)

Row 1: L->R

Gabriella True, from
My life as a reluctant housewife ,talks about her favourite breakfast which is Lox and Bagel- Smoked salmon and bagels. Her vivid description of assembling the sandwich shows that Gabriella must truly love this one! There is an ongoing event on her blog –Summer Salad recipes. Check out the details here. I had received this one for WBB #1 and in my fresher's anxiety, this entry got left out.

Priya is a girl after my own heart. Poha is our favourite breakfast! And I’m sure there are others too who would vote for this simple savoury beaten rice as their most loved food. She says this Atukulu Upma is her own version of how she thinks her mom makes it….Confused??

Pushpa, our own baking queen baked these cheesy orange marmalade rolls. Try them on a day your kids have their friends staying in. Trust me, the kids will never want to leave your house. For that matter, neither will the mums.How Pushpa comes up with such beauties using few ingredients will always be a mystery :)

Row 2: L->R

Revathi describes two different ways to make the ‘
Queen of Breakfasts’-Idli, at home, one her mom’s method and the other her own. Encouraged by the Green Blog Project, she makes the chutney with home-grown mint. The pleasure of eating out of your own garden, am sure is a wonderful experience. Do check out the round up of FMR-Comfort foods that will be posted soon on En-Ulagam.

Cecille from
Essences gives a sneak peek into a Filippino breakfast which consists of salted dried fish called ‘Tuyo’. He calls it the ‘glamourised’ version of a ‘poor man’s fish’. The glamour factor being added by a bed of Japanese aubergine, an omlette and a yellow tomato- all served with garlic fried rice. Thanks Cecille for this introduction to Filippino food!

Sumitha in Switzerland goes North of India for her breakfast idea and puts a wholesome plate of Kidney beans and Puri on the table. She flavours it with some dried fenugreek and also gives a quicker version of the recipe for the one’s who like to sleep-in late on weekends.

Row 3: L->R

Pamela of
Posie's place is a self-confessed peanut-butter lover. Her Peanut-butter pancakes are bound to set your cravings on…This one is going to be a great start to any weekend !

Anupama of
Food n' More sends in her Purna Parathas which are wholesome and filling. They take some effort, but the end-result is completely worth it.

Tony, our bachelor chef from
Anthony's Kitchen says that, you can't find a bachelor who doesn't love Maggi. And there's nothing like Maggi Noodles to whip up a quick weekend breakfast especially if one is not eating it for breakfast, lunch and dinner on other days. For those of you who aren't from India, Maggi is Nestle's two minute noodles that comes with it's own masala (spice pouch). We've literally grown up with Maggi and its a hot favourite with hostelites and those who can't cook, yet have to feed themselves.

Row 4: L->R

Glenna relives her memories about trying out new foods and sends in her breakfast idea of Sauted Polenta. Polenta is a savoury cake made using cornmeal.

Shilpa, from
Aayi’s recipes , tells us about this traditional Konkani Uthapa called Abhibhakri which is a regular feature in traditional kitchens of Konkan. Unlike a regular uttapam, it doesn’t need fermentation.

Shaheen, from
Malabar Spices , NJ, writes about her idea of a comforting breakfast. Kichdi or "Kichuri" she says, is easily recognized as a rice and lentils cooked together to a mish mash. This Sweet Khichdi is the Malabar version cooked with coconut milk, ghee and sugar. Sounds festive, does it not?

Row 5: L->R

Mandira from
Ahaar serves up a stack of berry-good Fruity Pancakes topped with more fruit. This colourful anti-oxidant rich pancake is stacked with flavour as well as goodness. In another post, she remembers the laidback weekends from her childhood

Priya has also sent in her Mom’s entry for WBB. I feel honoured to have got a recipe from a blogger friend’s mom. I tried this sponge dosa the very next day that she sent it. Like all mom’s recipes, it was a superhit. I would’ve never thought that something so simple can taste so wonderful. You must definitely give this one a try. Here’s Sponge dosa with tomato chutney.

Krithika from Manpasand, gets sneaky with a good intention as she stuffs a whole bunch of nutrition into the good ol’ adai. With Spinach Adai, kids can’t escape their dose of greens. And neither can you!

To be continued...

Entries 16 through 31 coming up soon...do come back and check! Just taking a bit of rest from HTMLing and Image resizing...Phew! Any guesses what my own entry is?

Guilt-free Gingerbread - JFI Flour

Slices of Gingerbread still warm from the oven

When Santhi announced flour as the theme for JFI, I thought it would be very easy. I have a stock of flours in my pantry at all times. Mainly:
Wheat flour
Gram flour
Rice flour
Millet flour

But it wasn’t easy at all deciding what to make. Chapatis, Parathas, dosas were too ‘everydayish’ for this wonderful event. Then were the list of fried snacks like murukku, tenkuzhal, ribbon pakoda etc, which I must admit, I avoid making. Ofcourse if mom or my aunts make for me, I love to munch on them!

I thought of baking something then for the event. There are some excellent vegan, fat-free recipes for a healthy living at the PCRM website. Their baking projects are amazingly easy and all that with minimal use of oil. In this case no oil or fat.

Simple wheat flour and semolina is spiked with the bold flavours of ginger, cloves, cinnamon and nutmeg, sweetened with a mix of sugar and jaggery, fortified with dates and raisins. This bread or cake, if i may call it that, is a breeze to bake and a joy to serve, because it is absolutely guilt-free. It all health and yet full of taste.

Gingerbread slices

The original recipe from PCRM is here. You must check out their vegan food plan for 15 days, with a complete menu and recipes.

Ginger is supposed to a pain-fighting food and this recipe was originally published in the book Foods that fight pain by Dr.Neal Barnard.

spices, raisins, dates


1 1/2 cups whole wheat flour

1/2 cup semolina (rava)

3 T sugar

3 T grated jaggery

3 T Zero cook and bake (this is the Splenda equivalent available in India -manf. by Alembic)

Handful of pitted, chopped dates

Handful of raisins

1 generous T of grated fresh ginger root

1/2 tsp grated nutmeg

1 tsp cinnamon powder

1/4 tsp clove powder

Pinch of salt

1 3/4 cup water

1 tsp baking soda

1 tsp baking powder


1. Combine the raisins, dates, sugar, salt, spices, and water in a large saucepan, and bring to a boil. Boil for 2 minutes, then remove from heat and cool completely (This is important).

2. Once thoroughly cool, preheat oven to 350°F / 175 C. Stir the flours, baking soda, and baking powder together.

3. Add to the cooled fruit mixture and stir to mix. Spread into a 9- x 9-inch pan lined with non-stick foil bake for 30 minutes, or until a tester comes out clean.

4. Makes a 9 X9 inch cake. Cut into thin slices and save in an air-tight container.

I have always loved the taste of ginger, be in in tea, or ginger cookies or the ginger snaps. I would always wonder how ginger-bread would taste as it was something that I'd never eaten. After baking this one, I am sure, I will bake this quite frequently. Probably will go a little light on spices or focus on just one spice apart from ginger. The flavour of nutmeg was most pronounced other than the main taste of ginger. There's a load of gingery spicy taste in each bite and for the people who are not great lovers of spice-this may seem a bit of an overload on your taste-buds. But for me- I loved it and so did the hubby!

This one ain't for the weak-hearted !

So here goes my heartfelt entry for Santhi's JFI-Flour.


When it comes to fat-free baking, I'm sure there'll be very few that can come close to this one! For Zero fats, it's a 100/100 for taste.


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Scenes from a Mumbai Marketplace

19/08/06 Update:

Just noticed that the theme for this month's Food destinations is 'My local greenmarket' and it would be a shame if I weren't able to share my favourite market scenes with fellow foodies. I shall be updating this post with more marketplace pics to make it more worthy for the wonderful event hosted by Maki of Just hungry.
Market: Vile Parle East Vegetable Market, Mumbai, India
Located on the station road with 70 odd stalls, vendors sell all kinds of vegetables, fruits, herbs. Only fresh produce is sold here.
Open all year round
Timing: 10 am to 10 pm
Prices of vegetables vary from day to day and a little bit of bargaining is always acceptable as well as fun.
The vendors mostly hail from Northern parts of India, they have made Mumbai their home.
Vegetables are grown in the out-skirts of the city and are brought in by trucks. There is no refrigeration and any other such modern amenities available in this marketplace.

Chillies and ginger

Milder light green chillies, fresh ginger and dark green fiery chillies

Tomato stall

Tomatoes-15 Rs/ Kg

Tomato stall

Fruit stall-mostly tropical fruits like Bananas, Papaya, Chikoos, Pomegranates, Custard Apple and some others

Radish and some other greens

Radish and green onions

One of the vendors

Awaiting business
I had been avoiding my weekly trip to the vegetable market since a month because the rains in Bombay turn the entire market place into a slushy mess. We do have 3 supermarkets around our place, and they carry every kind of vegetable-even those that aren't considered local here, for eg. Zucchini, Celery, Peppers in all colours, red cabbage, Baby tomatoes etc. However I desist from buying the 'exotic' stuff-mainly because they are generally stale (Poor turnover?) However, herbs like basil and parsely are quite popular.
Green Markets here are in the open-mostly outside of railway stations, so that people getting off the trains can pick up the stuff they want on their way home. Or atleast, that's my guess. Most of the vegetable vendors are called 'bhaiyyas'. In local parlance, they are called 'bhaaji market'-bhaaji meaning veggies.

There are some vendors that sell just one vegetable-for eg. Tomatoes. (See tomato man above) Some that sell one type of stuff, for eg. Greens like different kinds of spinach, spring onions, coriander, dill etc, and some that sell a little of everything.
The market that I go to is considerably large, extending onto two whole streets and on both sides of each street and everyone shouting the price of his wares-especially if it is CHEAP. (at this point, I strongly regret not having taken a pic of the marketplace in my so many visits-will post one soon enough ). Vendors sit behind HUGE mounds of green peas, beans, tomatoes. Huge as in a kid could be standing inside and not seen!
A friend of mine who has once come visiting from Bangalore was quite amazed to see the variety and quantity of stuff. It was then I realised the advantage I had in being able to procure such fresh stuff plus having a variety of stuff to choose from.
Trucks bringing in sacks of vegetables from the wholesale markets obstruct the street. Then there are small boys-'mobile vendors' as I call them, selling stuff like lemons or drumsticks. Especially so when they are available cheap like 10 lemons for 5 Rupees, or 5 drumsticks for 10 Rupees and they have this nasty habit of calling every female-"Aunty" despite her age. They have another nasty habit of sticking these things under your nose and forcing you to buy their wares or they will block your way with the long drumsticks, until you push them away or buy them.
It's total chaos there. I realised on my last visit that I'd prefer this 'Bazaar' therapy anyday to a retail therapy. Probably stems from the market visits I used to make as a child holding my granny's hand. The smells, the sounds, the whole atmosphere is probably very deep rooted in anyone who grew up in India.

What I got home

What I got home
French Beans, Carrots, Ridge Gourd, Giant Cucumber, Radish, Tomatoes, Snake Gourd
Coriander, Baby Fenugreek
Lemons (the lemons here are much smaller and skin is thinner), Papaya, Pomegranate

Sunday lunch

Sunday lunch with ingredients fresh from the market

Childhood memories and a fat-free snack

It is a common notion, that more the oil more the taste, and vice versa. This is one thing that totally defies the notion. Sukha Bhel !

Bhel was the ultimate treat in school days. There used to be this bhel wala with his cart and a glass box mounted on top of the cart. He used to serve bhel puri, sev puri and pani puri like any other bhel wala. This 'bhaiyya' used to stand right opposite my balcony in Wadala, and that wouldn't make life easier for me. My grandparents wouldn't allow me to eat street food and it required many many days of excellent behaviour to convince them to let me indulge in that tangy treat.

In the glass box, there used to be stacks of fresh kurmura (puffed rice), another stack of sev, 3 steel dabbas filled with green chutney, sweet tamarind chutney and the last one with red hot spicy chutney. The walls of the box would be lined with tomatoes, boiled potatoes and in the mango season-raw mangoes. Onions and coriander, finely chopped would fill another big bowl. I would always go for the medium bhel as I wouldn't like to sweat it out with the spicy red chutney.

It was always a delight to watch him throw the puffed rice, peanuts, green and tamarind chutney, finely chopped tomatoes, onions, boiled potatoes, kairi (raw mango) and his special masala into a big vessel, swish it around and then slide it into a big paper cone. Sev, more onions, coriander, peanuts would go on the top with a final squeeze of lime and a couple of flat puris which are edible spoons. By this time, the salivary glands would be more than reasonably stimulated. All this for a sum of Rs.3.

Guys, guys, please don't make wrong calculations about my age with this. It wasn't THAT long ago, honestly! Just some 15 years ago and then inflation took it's toll. The same bhel would cost anywhere from Rs.10-30 now, depending on the area. You will find umpteen bhel puri stalls lining the beaches in Mumbai, that could be one of the reasons that the beaches here are not-so-clean.

Snack away...

Cut to present...
At home, I'd rather make a simple, healthier version of this childhood treat. It's good to keep a bag of puffed rice handy, always makes a great snack. The puffed rice at home was a few months old and had lost it's crispiness. That's why I had to dry roast it over a low flame for 5 minutes to make them crisp and fresh. If you have crisp kurmura, you can omit this.

2 cups puffed rice-you can roast this with a pinch of turmeric if you like
1 onion-finely chopped
1 firm tomato-finely chopped-don't use the pulp
1 cucumber-skin removed and finely diced
1 small carrot- coarsely grated
1/4 tsp red chilli powder
1/2 tsp salt
1/4 tsp chat masala / pani puri masala
1 T finely chopped raw mango (optional)
1 T finely chopped cilantro (coriander)
Half a lime

In a big mixing bowl, add all of the last but two ingredients. Mix lightly. Remove onto serving bowls and garnish with coriander and a squeeze of lime juice. Eat IMMEDIATELY. This serves 2 people. If you want to serve after a while, keep the puffed rice in a sealed container. keep the vegetable mix aside and mix just before serving.

-Your kids will love this, you can omit the chilli powder though
-This is one fun snack to make with your kids, you can give them all the chopped stuff and ask them to assemble
-Weight watchers- this is one of the few blessings we have. Low cal, filling, full of flavour and crunch ! Remember the more veggies you add, the lower in gets in carbs too and healthier for you too.
-You can also add well-drained boiled corn to this.

Check out:

Cate's version of bhel here

This interesting post on bhel puri by Meera here

Riot-of- colour Pulao with Yogurt Curry

Thanks for all those who participated in the first event at Saffron Trail. The Weekend Breakfast Blogging table was filled with breakfast foods from around the world. Check out the round up with the guidelines to WBB#2 here.

Riot of color Pulao

Pulao is so common-place and biryani is so much effort. I like a pulao that's simple to make and yet has all the exotica of the biryani. This was the first time I was using some finely chopped beet in a rice recipe, the result was a beautiful colour and a subtle sweet taste. The raisins and dried apricots added another layer of taste and texture. Though we make it a point not have rice more than once a week-in order to avoid refined carbs, this kind of veggie-rice mix makes sure we don't load up much on rice.

It looks like a lot of ingredients down there, but you will readily find most of the stuff in your pantry. Things that you don't find can be easily replaced.

Natural colours



1 heaped cup of long grained fragrant rice like Basmati

2 Bay leaves

4-5 cloves
1 stick cinnamon
2-3 star anise
1 tsp cumin seeds

Few black pepper corns
1 tsp finely chopped fresh ginger

1 tsp finely chopped garlic

Vegetables / Fruits:
You can pretty much add any vegetables that you have at home. I used- 1 small beet (finely milled)
1 large carrot-cut into sticks
Handful of frozen peas
1 large onion-sliced

1 large potato-cut into sticks

Handful raisins ( I used Organic Greek Currants bought from the Spice Shop in London on my recent trip )
5-6 dried apricots-sliced (Use any dried fruits you have)

1 tsp red chilli powder

1 tsp my homemade curry powder / use any coriander-cumin based powder (will share my recipe soon)
1/4 tsp turmeric powder

1/2 tsp garam masala powder
2 T oil

Salt to taste


1. Wash rice in plenty of water. Soak it in hot water for 30 minutes.

2.In a large wok, heat oil. Put in all the aromatics except ginger-garlic. Once cumin seeds start popping, add the ginger and garlic. Saute for a few seconds.
3. Add all the chopped vegetables, dried fruits, chilli powder, curry powder, garam masala, turmeric powder, salt. Saute for 4-5 minutes on a medium flame until all the ingredients come together nicely and the vegetables are half cooked.
4.Add the drained rice to this. Saute for 2 minutes. Add one cup water to the wok, cover with a lid which has a steam outlet, or leave some space between wok and lid. Keep the flame on SIM, and do not keep stirring the rice. After 7-8 minutes, check if rice is cooked. If not sprinkle some more water and cook till rice is done.

5.Check for salt and serve piping hot with yogurt based curry.

Pulao served with Kadi

Recipe for Curry (Also called Kadi)
1 1/2 cups sour yogurt
1 1/2 cups water
1 heaped T gram flour
1 green chilli finely chopped
pinch of turmeric powder
1/2 tsp salt

Put all the above ingredients in a saucepan. Whisk the mixture well, so that the flour doesn't stay in lumps.
Keep the pan on a medium flame, and keep stirring the curry continuously or else the yogurt will separate out.
Let the curry come to a boil, take it off the flame.

In a small kadai / ladle, heat a tsp of oil. Add some curry leaves, 1/2 tsp mustard seeds, 3-4 cloves and 1/2 tsp cumin seeds.
As they splutter, put the tempered oil into the curry. Stir well and garnish with coriander. Keep a lid on the pan until you serve it.

Check out:

~Are you getting ready for the Jihva for Flour-event hosted by Santhi's Kitchen? Details here
~Meeta's innovative BPW event here.
~Barbara's It's too darned hot round up Part 1 over here


This is my entry for Cate's ARF Tuesdays

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Weekend Breakfast Blogging # 1 -Round up

(I am unable to view any blogs on blogspot since last evening for some strange reason. I'm able to post though. In case there's any problem with the formatting I shall be able to check and modify only when this problem is solved. )

This was my first attempt at event hosting and thanks to enthusiastic bloggers and dear friends,there are more entries to round up here, than I thought there would be! If there are any suggestions / advice on posting the round-up, please let me know so that I can use your advice to better my event hosting skills.

Without much ranting, I would like to take you through the amazing breakfast spread we have here from different parts of the world. If you've been too busy to send something this time, do make it for the next fortnight. Please see event details here.

Baked eggs
Paz from Cooking Adventures of Chef Paz - NYC, sends in her Baked eggs . This is quick and super easy- in fact a recipe for husbands who want to serve their wives breakfast in bed. ( Especially for husbands whose main contribution in the kitchen is- eating)

Greek Frittata

Kalyn from Kalyn's kitchen , Salt Lake, Utah, sends in a Greek Frittata made from Zucchini, herbs and cheese. Frittatas are the perfect brunch food. A wedge of frittata and a bowl of fruit can keep one going until evening.

Ricotta hotcakes

Ange of Vicious Ange, Melbourne sends in her favourite breakfast of Ricotta Hotcakes that she prepared for Christmas. This recipe can be easily adapted by Vegetarians by leaving out the salmon topping.


Mango Strawberry Jam

Meeta from What's for lunch honey, Weimar, Germany sent us bottles of Mango-Stawberry Jam. A jam like this will make breakfast a 'happy hour' for most moms. As in, it's easy to get kids to have their fruit and eat it too. Check out Meeta's exciting Blogger Postcards from the World idea over here.


Artichoke frittata

There's Glenna from A fridge full of food , Missouri, who describes her Sunday morning with her neices, Jordan and Sydney. Deciding to give them a new food taste, they end up making this hunk of an Artichoke Frittata- a Paula Dean classic with some modifications.


Vaishali of Happy Burp- Dusseldorf, Germany, gets nostalgic as she talks about this old-world food joint in Pune that has maintained the seventies decor and traditions. The food joint seems to be excellent value for money as the costliest item on their menu is Rs.15 (30 cents or 20 p). Tikhat mithaacha Sanjha is one of the breakfast items served there.

Watermelon pancakes

Ashwini from Food for thought sent in these luscious Watermelon Pancakes or 'ghavan' as it's called. A recipe that comes straight from her grandmom's kitchen in Konkan-looks like the things dreams are made up of and I can't wait to find out how it tastes. This fruity pancake is sure going to make your family rush to the breakfast table.


Thaali peeth

Neelu of Crossroads,says nothing can be more Maharashtrian than Thali Peeth. True to the theme of her blog she makes a shallow fried version of this traditionally deep-fried recipe. A hearty breakfast this !

Vella Dosai

This breakfast from the land of the temple bells is sent forth by Krithika of Manpasand. No one can resist the golden lacy Vella Dosai dotted with homemade ghee. How about using this one as a crepe to roll up some caramelised fruits and whipped cream for a super-yum dessert?

MLA pesarattu

If you think Idlis and Dosas need too much effort for a lazy weekend, try Priya's MLA Pesarattu from Akshayapaatram. This traditional Andhra breakfast just requires soaking the lentils the previous night. Full of nutrition,it's one of the few things that tastes good and IS good for you too !


Masala Akki Rotti

Madhu from Ruchi makes this special roti made from rice-flour which is a Karnataka specialty. It's called Masala Akki Rotti and it's passed on to her from Mom.

Unda chammanthi

Annita from My Treasure, my pleasure sends us this exotic breakfast feast called Unda Chammanthi which is originally from God's own country Kerala. She fondly remembers her Amma’s house in Erumely,a quiet,small and beautiful agricultural village,otherwise known as gateway to Sabarimala.

LG of Inji Manga, Florida talks about how to make Puttu from scratch. Her recipe is the
5-step path to every true Keralite's nirvana. So beloved is this Puttu to the natives of Kerala that it has a website dedicated to all Puttu fans.

Upma Kozhakattai
My own entry is a very traditional breakfast / tiffin recipe of Upma Kozhakattai with Thuvaiyal. It seems to quite a favourite among several Tamil bloggers and each one has written about their own style of preparation. I'm just one more.

Yeast pancakes

I'm ending the first round up on a sinfully sweet note with Haalo's Yeast Pancakes. Don't let the unglamourous name deceive you. If I had to sum-up this one in one word-- it would be 'Indulgence'. Fluffy and thick and almost sponge like in texture - these yeast pancakes are a true treat, she says. One look at the pic and you will be nodding your drooly faces in agreement :)

Thanks for your wonderful recipes, friends. That's one load of breakfast on the table, have your pick and let's enjoy a weekend breakfast together again, in a fortnight. There's no theme for the 2nd round up, simply because I haven't had the time to think of one. Just send in your family's favourite breakfast at saffrontrail AT gmail DOT com by the 29th of July.

Upma Kozhakattai with Thenga Thogayal

Upma, in its various forms, is a mainstay breakfast or tiffin item in most South Indian homes and Kozhakattai is something that Tamilians prepare during festivals. Upma Kozhakattai is none of these. 

My grandma used to make this one, once in 3 months or so- making it one of my favourite tiffins. (You get the drift? The rarer it's made, the more it's liked- or as goes the saying-familiarity breeds contempt) The common fellows like Idli, Dosai, Upma used to fall in the second category. I guess grandma would soak, dry and then grind the rice to obtain the base for making this dish. In today's times, the above three steps are replaced by these three steps-a visit to the supermarket, pick up a packet of idli-rava, pay for it!

Upma-Kozhakatti is steamed rice flour balls with a bit of seasoning and coconut. This is served with a lentil-coconut spicy and sour chutney. A small chunk of jaggery is sometimes kept inside these balls, so that you bite into a sweet surprise in the center.

You will rarely find this being served outside of Tamil homes, so the only way to experience this bliss of a breakfast is to make it yourself. The good news is that it is REALLY easy!

Recipe for Upma Kozhakattai / Steamed rice dumplings with coconut chutney
Serves 4
Prep time: 15 minutes | Cooking time: 20 minutes

Equipment required:

1 tsp oil, I prefer coconut oil for this recipe
1.5 cups Idli Rava
2-3 small dried red chillies
2 tbsp grated fresh / frozen coconut
1 tsp udad dal
1 tsp mustard seeds
pinch of asafoetida
a small piece of jaggery
Water to cook the rava is used in proportion of 1:3, for one cup idli rava, use 3 cups water
1.5 tsp of salt/ salt to taste

1.Heat 1 tsp oil in preferably a large non-stick wok. Splutter the mustard seeds. Add the udad dal and fry till golden brown, and then saute the dried red chillies and asafoetida for a few seconds.

2.To this, add 4 1/2 cups of water. In the water, put in the coconut, jaggery and salt. Bring it to a rolling boil.

3. Keep the flame on sim, and add the idli rava little by little with constant stirring to avoid any lump formation. Stir the rava well, and cover and cook for 5-6 minutes like how you would make an upma. Rice rava cooks faster than semolina rava. All the water must get absorbed and the resulting mass shouldn't stick to your fingers.

4. Remove the 'upma' onto a big dish / thali and cool off for 5-10 minutes. Once cooled, take a big handful of upma and shape it into ovals / spheres, dipping fingers into water, to prevent from sticking. You will get roughly 14-15 such palm sized kozhakattais from 1 1/2 cups of flour. Arrange this in a steamer and steam them for 10 minutes.

5. Serve hot straight out of the steamer with some spicy coconut chutney.

Recipe for Thenga Thogayal / Spicy Coconut Chutney

  1. Heat 1 tsp oil in a pan. Splutter some mustard seeds, add 2 tbsp of bengal gram lentils (chana dal), 2 T of udad dad (split black gram lentils), 4 dried red chillies. 
  2. Saute till the dals are golden brown. Add a pinch of asafoetida. Remove from flame and cool. 
  3. In a chutney grinder, place 1 cup grated coconut, 1 tsp softened tamarind, 1 tsp of jaggery, the sauteed mix, salt to taste. Grind till the mixture is a coarse chutney.
  4. You can do a tempering with mustard seeds and curry leaves to this chutney after you remove it into a bowl.
  5. This chutney goes very well with most other South Indian tiffins like Idli , Dosai and Adai.

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