This is one item relished in most Indian households. Sugar is added to well set curd as per requirement and the sweetened curd is enjoyed by dropping in tiny scoops of poha or flattened rice and eaten immediately as it tends to get soggy if added before hand.
I had posted an instant variety of Idli earlier, with vegetables added. Here is the simpler and plain version which tastes equally good teamed with a spicy chutney.
6 slices of bread
Idli Rava/ rice rava the same quantity as of the bread after it is powdered
A pinch of soda bicarb
Remove the edges of the bread slices. Grind the slices to a fine powder. Measure and add equal amount of Idli Rava. Tip in the Curd and soda bicarb. Mix well. Add enough water to make batter of pouring consistency or akin to idli batter. Allow it to stand for half an hour. Grease the Idli mould with oil or Ghee. Pour the batter into the mould and place it in a steamer. Steam for ten minutes. Remove. Allow to cool. Unmould and serve with green chutney.
Vellappam with a difference! I made Vellappam today with batter of Mushti Polo. It turned out really soft and delicious! Vellappam is usually enjoyed with a Potato and Onion Stew or a Chickpea curry but today I decided to sprinkle some chopped onions, minced green chillies and some Coriander leaves on the Vellappam and make a coconut chutney to go along with it. A refreshing change. Served it with a cup of cold Strawberry Milk shake and a few slices of Apple. Recipe Links to all are shared below.
More Koozhu or Buttermilk Upma is a delicious preparation made of Rice flour and Buttermilk with Thayir Molaga (Curd Chillies) used instead of the usual green chillies. My heartfelt thanks to my friend Radhi Gopal who shared this recipe with me. It was simply amazing!
125 gms Rice flour
3 glasses sour Buttermilk
2 tbsps Coconut oil
1 tsp Mustard seeds
1 tsp Urad Dal al /Split Black Gram
1 tsp Chana Dal/Split Chickpeas
2 sprigs curry leaves
1/2 tsp Hing/asafoetida
5 Thayir Molaga(Curd Chillies)
Mix the Rice flour and Butter milk along with some salt well. Heat the oil in a pan. Add the mustard seeds and after they splutter drop in the Urad and Chana Dal. After they have turned golden brown drop in the curry leaves, broken Curd Chillies and Asafoetida. Pour the rice flour Buttermilk mixture into the seasoning and cook on a gentle flame till it leaves the sides of the vessel. Pour the mixture into a greased plate and allow to cool before cutting into pieces of desired shape. This preparation can also be eaten hot like any other Upma.
This combination is sheer nostalgia for me as we grew up on Cup Idli made by Amma. The Idli stand came much later. We would help her peel the shallots that went into making this delicious Sambhar. The best way to eat this combination, is to pour the Sambhar over the Idli and top it with a generous drizzle of home made Ghee/clarified butter. The recipe link to both are provided below.
I have always believed that a hearty breakfast is a must to kick start the day. One has the entire day to burn it off! Posting a Breakfast Platter today of Misal, Bread, Onion flavoured Poha Chutney, Dates and Masala Chai. Recipe Links to all the dishes are shared below.
Poha chutney is a typical Konkani breakfast which is made on days when one is rushed. Easy to make, delicious and extremely filling! I have shared two recipes of Poha Chutney earlier. One was flavoured with Asafoetida and the other with Sambhar powder. Posting one flavoured with onions today.
1/2 coconut grated
7 green chillies
1 large onion finely chopped
1 tbsp chopped coriander leaves
3 tbsps coconut oil
Poha/Flattened Rice (thin variety) as required.
Grind the coconut, green chillies and salt roughly. Just a couple of pulsations of the whipper blade will give you the right texture. Tip this coarse mixture into a bowl. Add finely chopped onions and coriander leaves. Drizzle with Coconut oil and mix everything thoroughly. Keep aside. Take three tbsps of this mixture in a bowl. Add two fistfuls of Poha to it and mix thoroughly. Serve immediately.
One of the family favourites, I usually make the Wheat Semia Usli/Upma for Brunch when we have had a late dinner the previous night and nobody is in a mood for breakfast early in the morning. We all like it with a dash of sugar. So brunch today was Semia Usli, Spicy Poori, Bread Fruit Fritters and Patholi followed by Masala Chai. The recipe link to each of the items has been posted below.
Making Wheat Semia is a tedious and long drawn process, so rarely does anybody attempt making it in the metropolis. The soaking, grinding, stirring, and drying process takes up a lot of time and any working woman thinks twice before attempting to make it! It is now usually made by people who run small home product industries in the rural areas and it is then transported to the urban areas. A quick and easy breakfast option, it needs to be soaked for only about fifteen minutes and is then seasoned and served hot garnished with coconut.
500 gms Wheat Semia
7 green chillies chopped fine
1 dry red chilly broken into two
3 tsps sugar
1 tsp Hing/asafoetida
3 sprigs Curry leaves
1 tbsp Ghee/clarified butter
5 tbsps Coconut oil (or any oil)
1 heaped tsp Mustard
1tsp Urad Dal/ Split Black Gram
1/4 coconut grated
Soak the Wheat Semia for about fifteen minutes. Drain thoroughly. Tip it into a colander so that all the remaining water if any, drains out too. Add Hing, sugar and salt to the drained Semia and mix well. Heat the Ghee and oil mixture in a pan. Add the mustard. After it splutters add the Urad Dal. Allow it to turn golden yellow, before adding the broken red chilly bits, green chillies and curry leaves. Toss. Drop in the Semia, mix well and cover and cook over a gentle flame for five minutes. Garnish with the grated Coconut and serve hot.