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.

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.

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.

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.

Pinwheel Sandwiches Recipe

Pinwheel Sandwiches are a hit with children. Serve them at a get together or in their school lunch box, and, they will be gone in no time! Easy to make and they stay well. Here I have not used any shredded vegetables, but you may add thinly sliced cabbage and carrot.

Ingredients :

  • 3 slices of Bread
  • Butter
  • Green chutney
  • Tomato ketchup
  • Slice of cheese

Method :

Cut the edges of the bread slices and e dry them to make bread crumbs. Gently roll out each slice with a rolling pin. Take care to see that you use a gentle hand while rolling out the slices. Apply butter and chutney on the first slice, place the second slice over it and top it with the slice of cheese. Place the, third slice over the cheese slice and apply ketchup on it. Roll the slices together to form a log. Cut slices of the log and serve either with ketchup or as is.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Hinga Poha Chutney /Asafoetida flavoured Flattened Rice Recipe

Poha/Flattened Rice is commonly used in Karnataka on days when one fasts. Eaten in a variety of ways either by addition of coconut, or dunking it in Curds, roasting or frying, the humble Poha tastes delicious in whatever way it is prepared. Posting a traditional Poha Chutney flavoured with Hing/asafoetida today which is popularly known as ‘Dhidir’ Poha Chutney meaning an Instant one.

Ingredients :

  • 1/2 of a large coconut grated
  • Kidney sized piece of Hing /asafoetida
  • 7 green chilles
  • Salt
  • 2 tbsps Coconut oil
  • 3 tbsps Water
  • Poha/Flattened Rice as per requirement

Method :

Grind the Hing and green chillies to a coarse paste. Drop it into the grated coconut. Add three tbsps of water, salt and the coconut oil and mix thoroughly. Take three tbsps of this mixture and mix it thoroughly with two fistfuls of Poha. Serve immediately.

Note :

Do not mix the Poha all at once to the entire quantity of the coconut mixture unless it is can be finished off immediately. The Poha becomes soggy if allowed to stand for long before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Undi / Rice Dumplings-2 Recipe

The traditional Undi or rice dumplings are seasoned with Mustard seeds, Urad dal/Black Gram Dal , and Methi seeds/Fenugreek. Here I have added finely grated ginger, along with some finely chopped coriander leaves and grated carrot. A nice change from the usual ones. Posting the link of the Undi recipe below.

Undi/ Rice Dumplings Recipe

To the above measurement add one finely grated carrot, two inch piece of finely grated ginger and finely chopped coriander leaves after preparing the dough. Then roll out balls and steam as mentioned in the recipe above.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khotto/ Urad and Rava batter steamed in Jackfruit leaves Recipe

Khotto translated means basket in Konkani. A basket of Jackfruit leaves is woven and a batter of either Idli made with Rice and Urad Dal or Semolina and Urad Dal is poured into it and they are steamed. Served with chutney, Sambhar or pickle. Recipe Link to the Sambhar and Chutney given below.

Ingredients :

  • 250 gms Urad Dal/Black gram Dal
  • 400 gms Semolina
  • Salt

Method :

Wash and soak the Urad dal for five hours. Wash again and grind it to a smooth batter in the wet grinder, adding a little water at a for half an hour. The batter should be of dropping consistency. Remove in a vessel and keep aside. Add salt and mix thoroughly. Allow the batter to ferment for ten hours. Tip the Semolina in a thin cloth. Tie it up and steam it for about fifteen minutes. Remove and allow to cool overnight. The next morning drop the semolina in a bowl. Crumble it well. Add two glasses of water in it and mix thoroughly. Drop it into the fermented batter. Add water if necessary so that the batter is somewhere between dropping and pouring consistency. Mix thoroughly. Pour the batter into the basket woven of Jackfruit leaves. Steam them in steamer for about twelve minutes. A knife inserted in the khotto should come out clean. Serve with Chutney and Sambhar.

Okra Sambhar Recipe

Coconut Chutney Recipe – 2

Copyright © 2018 by Vinaya Prabhu. All rights reserved.