Idada
A surti dish cooked during monsoon season
Generally we have it with Mango pulp juice (Ras)
Ingredients
1 cup rice
1 cup Urad Daal
3 tbspn curd
1 tspn oil
salt
1/4th tspn pepper powder
Method
1) Soak rice and Urad daal over night and then grind them to make smooth paste
2) To that add curd and leave it to 4-5 hours for fermentation
3) Then add salt, ginger chili paste and oil and mix well
4) Now put a steam vessel on stove and boil water
5) Add pinch of cooking soda to batter and pour it immediately onto a greased plate
6) Sprinkle the batter with pepper powder
7) Steam cook the Idada for 15 minutes
8) Then cut the idada into desired shape and serve hot with oil and or green chutney
Surti Locho
My childhood favorite
Best breakfast to relish
Ingredients
1 cup soaked Gram daal (soak it overnight)
1/2 cup Beaten rice (Poha)
2 cups water
1 tbspn ginger chili paste
1 tbspn oil
Salt
1 tspn Fruit salt
1/2 tspn turmeric powder
For Garnishing : Sev, Coriander
For masala : 1/4 tspn Cummin powder, 1/4 tspn black salt, 1/4 tspn pepper powder
Method
1) Soak the Gram daal overnight and then grind it well to make a smooth paste
2) To that add the soaked Beaten rice (Poha) and mix well
3) Add salt, turmeric, ginger chili paste,oil and finally add fruit salt and mix thoroughly
4) In a steam boiler add water and start the stove
5) Grease a plate with oil and pour the batter and steam boil it for 20 min
6) Insert a toothpick in the plate and see if it comes out clean
7) Then remove the plate and garnish it with Masala, corriander and sev and pour some raw oil and serve
Platter : Soup shots + Corn Cabbage nuggets
A total meal for illness
Ingredients
For soup shots
1 bowl cabbage
2 tomatoes
1 big carrot
1 small onion
1/4th tspn pepper powder
1/2 tspn salt
1/2 tspn sugar
1/4th tspn cummin powder
1/4th tspn Clarified Butter (Ghee)
For Nuggets
1 cup boiled corn kernels
1/2 cup boiled cabbage
1 boiled potato for binding
1/4th tspn Garam masala
1/2 tspn salt
1/4th tspn Amchur powder
1/2 cup chopped onion (optional)
1/2 cup bread crumbs
Method
1) For soup: In a pressure cooker, add all the vegetables including onion and add one cup water and boil it for 2-3 whistles
2) Once done, blend the veges and add salt, sugar, cummin, pepper and simmer it for 3-4 minutes
3) Finally add Ghee to the soup
4) For Nuggers, blanch the vegetables and mix them thoroughly
5) To that add dry ingredients and finely chopped onions and bread crumbs
6) Make small square of the mixture
7) On a nonstick pan, add 1 tbspn oil/ butter and roast the nuggets till they turn brown and crispy
8) Serve the healthy soup with the very healthy nuggets
Khandvi
My favorite gujarati dish
A very instant, bit tricky yet yummylisous and healthy snack
Ingredients
1 cup Gram Flour
4 cup butter milk
1 tspn salt
1 tspn Turmeric powder
1 tspn ginger chili paste
1 tbspn oil for garnishing and tadka
1/2 tspn mustard seeds
1/4 tspn Asofetida
2-3 red chillies
For stuffing : Green chutney made up of corriander, Mint, Chillies, salt, lemon
Method
1) In a pan add Gram flour, buttermilk, ginger paste, salt , turmeric powder and mix thoroughly and make sure it doesnt have any lumos
2) Keep stirring at medium flame for 5- 7 minutes
3) Meanwhile clean the kitchen counter and grease it with some oil
4) Exactly after 7 minutes, turn off the flame and spread the batter on the greased counter. Make sure that the spread is very thin (thickness of roti)
5) Let it cool for 3-4 minutes
6) Now from one end start rolling the khandvi with greased hands and roll it upto another edge
7) Cut the roll into 7-8 equal rolls
8) For Tadka, add the oil and mustard seeds in a pan. Once they splutter, add hing and red chillies and immediately pour it on the khandvi rolls
9) To make stuff khandvi, apply the green paste on the top of the spread before rolling
Nutri Idli
(Mix daal idli)
Ingredients
2 cups of mix daal (Lentils, Mung daal, Split daal,Chana Daal)
1/2 tspn chana daal roasted
pinch of baking powder
1/2 cup curd
1 tspn salt
1 tbspn Corriander, chili, ginger paste
1 tspn mustard seeds
1 tspn oil
Method
1) Soak the mix daal for 2 hours and grind them finely
2) Leave the batter to rise for 3 hours
3) Add the green paste, chana daal, salt, curd, (Tadka of mustard seed and oil)
4) Finally add the baking powder and immediately steam boil the idlis
5) Serve them hot with Sambhar and/or Coconut chutney
One Pot Veg Pie
Ingredients
1 cup chopped potatoes, carrots, onions, green peas, (spinach, parsley, cabbage optional)
2 tbspn maida
1/2 cup milk
2 tbspn butter
3 tbspn grated cheese
1 tspn basil powder
Puff Pastry sheet for covering
Method
1) In a pan, add butter and vegetables
2) add around 1/4th cup water to it and cook it for 5 min
3) To that add maida and milk and stir well
4) Finally add the cheese and basil and mix thoroughly
5) In Ramekin pots, fill the vegetable filling
6) Cover the top with a circular cut puff pastry sheet
7) Bake the Ramekins for about 10 minutes at 180C
Herbed Bread loaf
Ingredients
3 cups maida
2 1/2 tspn yeast
1 cup water
1 tbspn sugar
1 tbspn mix herbs
2 tspn salt
1/4th cup olive oil
Method
1) take one cup luke warm water and add sugar and yeast
2) Leave it for 10 minutes to get activated
3) In a bowl mix flour, oil , salt, herbs and the yeast water
4) Make dough and knead it well
5) Cover the dough with cloth and leave it at a warm place for proofing
6) The dough should double in sized after fermentation
7) Preheat the overn
8) In the bread pan , grease and dust it with flour
9) Fill it with the dogh
10) Milk wash the top of dough
11) Bake it for 25-30 minutes at 200C
Quinoa Upma with nuts and veges
Ingredients
1 cup soaked quinoa
1/2 cups nuts
1 cup chopped vegetables (Carrots, peas, beans)
1 medium onion
1 tspn garlic paste
1/2 tspn ginger paste
1 tspn pepper powder
1 tspn salt
1 tbspn butter
1/2 tspn mustard seeds
1/2 tspn cumin seeds
4 cups water
Method
1) In a pan add butter and add the cumin and mustard seeds and let them splutter
2) Add chopped onions, garlic, ginger
3) sauté well and then add quinoa, water, vegetables and salt
4) Let it cook with a covered lid for around 15-20 min
5) Sere it hot and garnish it with pepper powder and some chat masala
Khichu
Ingredients
1 cup Rice flour
3 cups Water
1 tbspn Green chilly paste
1 tspn Cummin seeds
2 tbspn oil for topping
1 tspn salt
Method
1) In a pan add 3 cups water and add chillies, cumin seeds and salt and let them boil till 5 min
2) To that start adding Rice flour slowly and gradually to avoid any lumps
3) Try to mix it with a rolling pin tip instead of a ladle
4) Cover the vessel and let it cook for about 5-7 minutes
5) Turn off the stove and again mix it with Rolling Pin Tip thoroughly
6) Serve it hot with Raw oil on top and Pickle powder (Methiyo masalo)
Bisibelle Bhaat
Ingredients
1 cup rice
1/2 cup Lentils (Tuvar Daal)
1 cup chopped carrots, Green Peas, French beans
1 onion
1 tomato
Curry leaves
2-3 Red chillies
1 tspn Asafetida (Hing)
1/2 tspn Methi
1 tspn Turmeric powder
1 tspn Red Chilly paste
2 tbspn Ghee (Clarified Butter)
1/2 cup tamarind water
1 tspn Bissibelle Bhat Powder
Method
1) Soak the rice and daal separately for 15-20 min
2) In a pan , add ghee and then heat it
3) Add Cumin and Mustard seeds and let them splutter
4) Add Methi(Fenugreek seeds)
5 ) Add Curry leaves and Hing
6) Add Chopped onions and tomatoes
7) Add all the chopped vegetables
8) Add the Lentils -daal to it
9) Add 1/2 cup tamarind water and salt to taste
10) Simmer it and let it cook for 5 minutes
11) Later add the rice
12) Add 4 cups of water
13) Let this cook for about 15-20 minutes till we see that all the mixture is cooked well
14) Turn off the stove and serve it hot with lot of ghee on top and some dry snacks
Mangalore Bun
Ingredients
3 cups all purpose flour
2 ripe bananas (smash them thoroughly)
1/2 cup curd
1/2 tspn baking powder
1 tspn salt
1/2 tspn sugar
1 tspn cumin seeds
2 tbspn oil
Method
1) In a bowl mix the curd and baking powder and heat it in oven till you see the froth
2) Then add the froth to the flour and other dry ingredients
3) Make a light dough
4) It will be sticky. So apply some oil in palm to knead
5) Cover the dough with wet cloth and leave it aside to ferment for 3-4 hours
6) Then make small balls and roll it thick puris
7) Deep fry at medium flame. Push the puris while frying to make it pop up
8) Serve it with coconut chutney
Servings : around 7-8 medium sized Buns
