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.

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.

Teasel gourd/Kantola Subzi Recipe

Teasel gourd is a seasonal vegetable and a variety of dishes are made from it when it is in season. Fritters, stir fries, Kismuri, and also coconut based preparations are made and relished with hot rice or Phulkas. Posting a tangy recipe today which is absolutely delicious!

Ingredients :

  • 300 gms Teasel Gourd
  • 1 tbsp Coconut oil
  • 1 tsp mustard seeds
  • 1 tsp Kashmiri Chilly powder
  • 1 tbsp Tamarind paste
  • 2 tbsps jaggery syrup
  • Salt

Method :

Wash and slice the Teasel gourd. Heat oil in a pan. Add the mustard seeds and after they splutter add the Teasel gourd, salt and chilly powder. Toss well for a couple of minutes. Add the tamarind paste and jaggery syrup. Mix well. Pour half a glass (125ml) of water, cover and cook till done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Happla/Chilly Papad Kismuri Recipe

Chilly papads are the spicier version of the regular Papad. Chilly powder and, Asafoetida are added and they go well with Dal rice and the ones with less spice are even served as fryums. Posting a Kismuri that is served with rice and dal as a side dish.

Ingredients :

  • 6 Chilly papads
  • 2 onions
  • Grated coconut the same quantity as the chopped onions
  • 1 green chilly
  • Salt
  • 2 tsps Coconut oil

Method :

Fry the chilly papads and crush them roughly. Chop the onions extremely fine. Mince the green chilly and crush it with a little salt. Drop the grated coconut, green chilly and a little salt into the onions and mix thoroughly. Drizzle with oil and keep aside. Add crushed chilly papad to it just before serving.

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.

Bittergourd and Potato White Hummanna Recipe

This is a very popular Kerala Konkani dish called Dhavi Randayi meaning White Gravy. Green chillies added to spice the dish keep the white colour of this dish intact. Normally the Konkani community makes use of roasted red chillies in all their coconut gravies which gives the gravy a rich orange colour. This combination of Bittergourd and Potatoes is a family favourite.

Ingredients :

  • 1 bitter gourd
  • 2 large potatoes
  • 1/2 of a large coconut
  • 10 green chillies slit
  • 6 or more Bimbul/ tree sorrel depending on the sourness required
  • Kidney Bean sized piece of Hing/asafoetida
  • 2 tbsps Coconut oil
  • Salt

Method :
Slice the the Bittergourd into half moons. Slice and quarter the potatoes. Boil the Bittergourd, potato and the Bimbul with salt till done. If tree sorrel or Bimbul is not available you can use either Hog Plums/Ambadi or tamarind paste. Grind the coconut to a smooth paste with Hing and add it to the cooked vegetables. Boil well and drizzle with coconut oil. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Valval /Vegetables in Coconut Milk Recipe

Valval or Yogiratna is a traditional Amchi dish prepared on festive ocassions. A blend of a variety of vegetables which are dunked in coconut milk, it can be made either by seasoning or without it. Both taste equally good as one has the flavour of the seasoning of jeera and curry leaves and the other is drizzled with hing and coconut oil. Posting one today without the seasoning.

Ingredients :

100 gms each of the following vegetables:

  • Ashgourd
  • Pumpkin
  • Gherkin
  • Runner beans
  • Ridgegourd
  • Potato
  • Peas
  • 10 green chillies slit
  • 1 Coconut
  • 15 Cashewnuts halved
  • Salt
  • 1 tsp Hing/asafoetida
  • 2 tbsps Coconut oil

Method :
Boil all the vegetables except pumpkin together with a little salt and slit green chillies in an open pan. When the vegetables are almost done add the pumpkin and boil well for a couple of minutes. Pressure cook the cashews with a little salt. Add them to the cooked vegetables Extract milk of one coconut by grinding the coconut to a fine paste with water and extracting the milk a couple of times. Add it to the boiled vegetables. Alternatively you can use the readily available coconut milk. Boil the Valval well. Drizzle with Hing and Coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Double Beans Hummana

Double Beans are my favourite as they lend the necessary texture and sweetness to a dish. The Hummanna or coconut based gravy made of Double Beans is a delight! Goes well with Rice, Neer Dosa or even with Bread. The fragrance of Asafoetida and Coconut oil is divine!

Ingredients :

  • 100 gms Double Beans
  • One large potato cubed into tiny pieces
  • 12 roasted dry red chillies
  • 1 tbsp tamarind paste
  • 2 tbsps coconut oil
  • 1 tsp Hing/asafoetida
  • Salt

Method :
Soak the Double Beans for eight hours. Pressure cook to one whistle and then cook for ten minutes on a slow flame with little salt. Switch off. Cook the potatoes with a little salt separately. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked double beans and potato. Boil well. Drizzle with Hing. Switch off and add coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kaayi Holige/ Coconut and Jaggery stuffed Roti

Kaayi Holige is popular as a dessert all over Karnataka. Served at religious events where rituals are performed, during weddings and on auspicious ocassions. Served with a generous drizzle of Ghee, every bite of it is absolutely divine!

Ingredients :

  • 125 gms Maida/All Purpose Flour
  • 125 gms Wheat flour
  • 250 gms Jaggery
  • 250 gms Chana dal/Bengal Gram Dal
  • 1/4 of a large coconut
  • 2 tsps Cardamom powder
  • 2tsps of dry ginger powder
  • 4 tbsps of Ghee/clarified butter
  • A pinch of turmeric

Method :
Mix the flour, turmeric powder, and two tsps of Ghee. Crumble it well. Add enough hot water and bind a soft dough as for chapati. Add the remaining ghee over it and cover and keep aside for two hours.
Pressure cook the chana dal with just enough water to cook it. Churn it well. Make a syrup of the jaggery by dissolving it in one glass of water. When the jaggery has dissolved and tiny bubbles appear at the sides add the grated coconut and boil well. Add the cooked chana dal, dry ginger powder and keep stirring till it forms a mass and leaves the sides of the pan. Add the cardamom powder, mix well and keep aside to cool a bit. Knead the maida and wheat flour dough well Make equal number of balls of both the chana dal and of the dough. Roll out the ball into a circle four inches in diameter. Place the Pooran or Choorna (Cooked Chana Dal and coconut mixture) inside and cover from all sides. Roll out again to the same size as before. Heat a skillet/tava. Dry roast on both the sides over a medium flame. Allow to cool thoroughly before storing. Apply a tsp of Ghee before serving.
This measurement yields 40 Kayi Hollige.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.