Urad/Black gram Dal and Rice Ramdan Recipe

Just as Idli steamed in Katori/Bowls is called Donne Idli, steamed in Jackfruit leaves is called Khotto, when steamed in a large flat container is called Ramdan. It could be flavoured with green chillies, Asafoetida and curry leaves or steamed as is. Today I steamed it without using any spices, but garnished it with the colours of the Indian Tricolour🇮🇳

Idli Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Indian Independence Day Special

Idlis for breakfast to celebrate Indian Independence Day with three little jars carrying Sambhar, Coconut Chutney and a Green Chutney. Well, well, well, they are the colours of our Tricolour – Saffron, White and Green. Recipe Links to all the dishes are shared below.

Idli Recipe

Carrot, Potato and Onion Sambhar Recipe

Coconut Chutney Recipe – 2

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Simple Vegetable Pulao Recipe

This Pulao may seem a very simple one, but it is so fragrant and delicious that one can gorge on it without any accompaniment. One can serve it with a Raita or a gravy of one’s choice.

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 100 gms shelled peas
  • 2 large onions
  • 4 green chillies
  • 2 inch piece of cinnamon
  • 4 cloves
  • 3 Cardamom pods
  • 4 tbsps ghee/clarified butter
  • 5 tbsps oil
  • Salt

Method :

Peel the carrot. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies.

Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.

Heat the remaining 3 tbsps of ghee and oil. Drop in the Cinnamon, cloves and Cardamom. After they splutter add the green chillies and onions. Roast till translucent. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Sabudana/Sago Pearl Thalipeet Recipe

Sabudana /Sago Pearl Thalipeet is another dish that is made while fasting or while observing ‘vrat’ /vow. It is a boon to the working woman as the dough can be used to make roast a Thalipeet, fry a Vada or to make an oil free Appo. Recipes to all can be found in this website.

Ingredients:

  • 250 gms Sabudana/ sago pearls
  • 4 potatoes pressure cooked
  • 2 tsps jeera/cumin seeds
  • 12 green chillies
  • 100 gms roasted peanuts crushed coarsely
  • Salt sugar and lemon juice as per taste.
  • Coriander leaves chopped fine.
  • Oil for roasting the Thalipeet

Method :
Wash and soak the sabudana in just enough water to cover it for 5 hours. Mash the boiled potatoes and grind the green chillies and sugar. Add salt, whole jeera, lemon juice the peanut crush and the chopped coriander leaves and mix well. Pinch portions of the dough and roll into balls. Flatten them as shown in the picture on a plastic sheet. Heat a Tava/Skillet. Drizzle with a tsp of oil. Gently slide the Thalipeet on to the Tava and smear it with a little oil. Roast on both sides till well done. Serve with a dip.

For the dip.

  • One cup curds beaten till smooth and creamy
  • 3 tsps Sugar
  • Salt
  • 1/4 tsp jeera/cumin powder
  • 1/4 tsp pepper powder
  • 1/4 tsp chaat masala
  • 1/4 tsp chilly powder
  • Coriander leaves chopped finely
  • A few pomegranate seeds

Method :

Add all the above mentioned ingredients to the curd and mix well. Serve with the Thalipeet.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Potato Paratha Recipe

A healthy option to Aloo Parathas are the ones made with Sweet Potato. As mentioned earlier, sweet potatoes have a low Glycemic Index when cooked, so are ideal for diabetics and weight watchers.

Ingredients :

  • 200 gms Sweet potato
  • 9 green chillies
  • 5 garlic cloves
  • 1 inch piece of ginger
  • 1/3 tsp Haldi /Turmeric powder
  • 1tsp Dhania/Coriander powder
  • 1/2 tsp Jeera/Cumin powder
  • Salt
  • 1 tbsp oil
  • Coriander leaves
  • Wheat flour as required
  • Ghee /clarified butter for roasting the Paratha.

Method :

Pressure cook the sweet potatoes and peel them. Mash them well with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Tip it into the sweet potato mash. Add the coriander, cumin, turmeric powders and salt. Add finely chopped coriander leaves. Mix well. Add wheat flour as required to make a soft dough. Add oil and knead well. Pinch small balls of this dough and roll out into five inch diameter circles which are neither too thick nor thin. Heat a tava/Skillet. Drizzle with a little Ghee. Place the Paratha over it and roast till you see bubbles appearing on the surface of the Paratha. Drizzle with a little ghee on top if the Paratha. Flip and roast till done. Serve with fresh onion, sings and a blob of butter with Curd and pickle.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Potato Cutlets Recipe

These Sweet potato cutlets are amazing. A good change on the days when one is fasting. Thankyou so much Venkatesh Swaminathan sir for sharing the recipe. I did tweak it a bit to cater to the family’s taste, as we are all garlic lovers. Planning to make some next week, the way you made them as we fast during the month of Shravan. One can serve them as starters during a get together or pack them in the children’s lunch box.

Ingredients :

  • 200 gms Sweet potatoes
  • 7 green chillies
  • 1 inch piece of ginger
  • 7 flakes of garlic
  • 1/2 tsp Chaat Masala
  • Salt
  • Juice of half a lemon
  • Coriander leaves
  • Bread crumbs to coat the cutlets
  • Oil to roast the cutlets.

Method :

Pressure cook the sweet potatoes and peel them. Mash them with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Drop it into the mashed sweet potatoes. Add the Chaat Masala, salt Lemon juice and chopped coriander leaves. Mix thoroughly. Shape them as required and roll them in the bread crumbs. Heat a tava/Skillet. Drizzle with a teaspoon of oil. Place the cutlets on the Tava. Drizzle some oil on the cutlets and shallow fry them till crisp and done. Serve with mint chutney or Tomato Ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Three in one Batter Recipe – 2

The first Three in one Batter Recipe that I had posted was of Urad Dal/Black gram Dal and MoongDal/Green Gram Dal of which a crisp dosa, Uthappa or Appo could be made. Today it is a Urad and Rava/Semolina batter with which one can make three different dishes to cater to the family’s preference. The recipe links to all the three are posted below.

Urad and Rava/ Black gram and Semolina Idli Recipe

Urad and Rava Appo/Black gram and Semolina Appo Recipe

Urad and Semolina Uthappa Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Mint Pulao Recipe

This Mint Pulao is so fragrant, that it will leave you asking for more! Fresh home grown mint, freshly plucked chillies definitely makes a difference! Serve it with a Mixed Vegetable Raita or with Papad. Absolutely divine!

Ingredients :

  • 200 gms Basmathi rice
  • One small bunch of Mint
  • 9 green Chillies
  • 1inch piece of Ginger
  • 7 cloves of Garlic
  • 2 onions
  • 2 one inch sticks of Cinnamon
  • 5 Cloves
  • 5 Cardamom
  • 10 Cashewnuts halved
  • Salt
  • 5 tbsps oil
  • 1tbsp Ghee/clarified butter
  • 500ml boiling water.

Method :

Wash and soak the Basmathi rice for half an hour. Drain well and keep aside. Grind to a fine paste the mint, ginger, garlic and, green chillies. Chop onions fine. Heat the ghee oil mixture. Drop in the whole masalas of Cardamom, Cinnamon and Cloves. Toss. Add the halved Cashew nuts and the onions. Roast till the onions turn translucent. Drop in the ground paste, cover and cook till the raw smell of the ginger garlic is gone. Add the boiling water, salt and the Basmathi rice. After the water has started boiling, cover and cook for ten minutes. Open lid, mix thoroughly and again cover and cook for another ten minutes or till all the water has been absorbed. Serve hot with Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet potato Poori Recipe

Sweet Potato Pooris are a healthier option to their potato counterpart. Sweet potatoes are known for their low Glycemic index hence can be consumed by diabetics. They can also be chopped into fingers and microwaved to make cheat fries. Posting a delicious Poori today.

Ingredients :

  • 200 gms Sweet potato
  • 9 green chillies
  • 5 garlic cloves
  • 1 inch piece of ginger
  • 1/3 tsp Haldi /Turmeric powder
  • 1tsp Dhania/Coriander powder
  • 1/2 tsp Jeera/Cumin powder
  • Salt
  • 1 tbsp oil
  • Coriander leaves
  • Wheat flour as required
  • Oil for frying the Poori

Method :

Pressure cook the sweet potatoes and peel them. Mash them well with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Tip it into the sweet potato mash. Add the coriander, cumin, turmeric powders and salt. Add finely chopped coriander leaves. Mix well. Add wheat flour as required to make a stiff dough. Add oil and knead well. Pinch small balls of this dough and roll out into three inch diameter circles which are neither too thick nor thin. Heat oil in a pan. Fry the poori till they turn golden brown on both sides. Serve as is or with chutney of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.