In my enthusiasm to make the Jal jeera, I was left with almost a litre of it. Quickly made some tamarind, jaggery and date chutney. There was no time to soak peas to make Ragda or sprout Moong. Soaked some Boondi in diluted Jal jeera water to use as a filling. Called for a couple of packets of fresh Poori and hey presto Pani poori is ready. Posting the links to both the Jal jeera and Pani poori recipe.
Jal jeera is a traditional Indian drink served as an appetizer. It is not only delicious but a good digestive as well. Fresh mint and coriander leaves are what lend the attractive green colour to the drink.
1 cup mint leaves
1/2 cup coriander leaves
1/2 heaped tsp roasted Cumin powder
1 tsp dry ginger powder
1/4 tsp Hing/Asafoetida
2 heaped tsps Black salt
1/4 tsp salt
2/4 tsp pepper powder
Juice on one lemon
1 tbsp tamarind paste
1 tbsp sugar
Boondi for garnishing
One litre of chilled water.
Wash and pick the mint leaves. Grind together the mint, coriander leaves and lemon juice to a smooth paste. Tip into a bowl. Add the Hing, black salt, sugar, salt, dry ginger powder, roasted Cumin powder, pepper powder, tamarind paste and one litre of water. . Mix thoroughly and refrigerate for three to four hours. This drink needs to be prepared beforehand and allowed to stand for atleast three to four hours for the flavours to infuse. Serve chilled, garnished with Boondi.
Sharing a Thali with all the preparations in white. Today is the third day of Navratri and it is dedicated to Goddess Brahmacharini who is adorned in white. On the platter are Poha Idli, Simple Chutney, Cucumber Raita, Arbi Hummana, Sago Kheer, Rice papad, fried Shenvayi, Rice and Buttermilk. Recipe links to all the items are given below.
The Taro or Colocassia root as well as it’s leaves are widely used in India. I have posted a couple of recipes earlier of the root and quite a few of the leaves. Posting a dish which is very popular with the Konkani community in Kerala. It is called Dhave/White Hummana.
10 Arbi roots
1/2 of a coconut
9 green chillies slit
A Chickpea sized piece of Hing /Asafoetida
2 tbsps Coconut oil
Wash the Arbi thoroughly. Tip into a pot of boiling water and allow to simmer till a knife inserted in the Arbi goes in smoothly. Drain and allow to cool. Peel the Arbi and slice into bite sized pieces. Tip them back again into a pan. Add a large cup of water, salt, tamarind and the slit green chillies. Simmer till the chillies change colour. Grind the coconut and Hing to a smooth paste. Drop it into the cooked Arbi. Boil well. Drizzle with coconut oil. Keep aside for fifteen minutes for the flavours to infuse.
These instant Poha idlies are a saviour when having unexpected guests or when one wants to whip up something instant. Serve them with a coconut chutney or with some Molgapudi.
1 cup thin/Patla poha /Flattened rice
1.5 cups Idli Rava
1 cup thick sour curd
A big pinch of Baking Soda
Water as required
Powder the Poha and tip it into a vessel. Add the curds and one cup of water. Mix well. Add the Idli rava and another cup of water. Add salt and keep aside for five minutes. Check the consistency. Add more water if required and again allow to stand for five minutes. The batter should neither be too thick nor thin.
Keep the steamer with water boiling ready. Grease the idli stand or the katori with oil. Add the soda to the batter, give it a quick whisk and pour it into the stand or katori. Place in the steamer and steam for ten to twelve minutes. A knife inserted inside the idli should come out clean. Remove from the steamer and allow to cool. Gently prise the idlis with the help of a spoon. Serve with Chutney.
This is an all time favourite chutney as it brings back fond memories of childhood. I loved this unseasoned chutney which my aunt made with the Idli. I was suddenly reminded of this today so lost no time in posting it.
Half of a large coconut
7 green chillies
A Chickpea sized piece of Hing/ Asafoetida
1/4 tsp tamarind paste
Water as required
Grind the coconut, green chillies, tamarind, Hing and salt to a smooth paste with cold water. This is to prevent the chutney turning warm while being ground. Tip into a bowl and adjust consistency with water as per requirement. Goes well with Dosa, Idli and even with Neer dosa.
This is one of my mom’s specialities. A fragrant, crisp Dosa roasted to perfection. I have served it with Molgapudi as I fell short on coconut. Recipe link to the Molgapudi is given below.
200 gms Urad Dal
500 gms Rice
5 tbsps Poha/Beaten rice
1 heaped tsp Methi/Fenugreek
Oil or Ghee to roast the Dosa.
Wash and soak the urad dal, rice and fenugreek separately for four to five hours. Grind the urad dal adding water a little at a time to a smooth and fluffy batter of dropping consistency in a wet grinder non stop for twenty five minutes. Meanwhile grind the rice, beaten rice and fenugreek to a smooth paste and drop it into the ground urad batter. Continue grinding for another five minutes till the urad and rice batter are thoroughly mixed together. The batter should be of pouring consistency. Tip it into a vessel. Add salt, mix well and allow to ferment for 12 hours.
Heat the skillet. Give a good whisk to the Dosa batter and pour a ladleful of it on the skillet. Keep spreading swiftly in concentric circles to cover the entire skillet. Drizzle with oil or ghee and roast to a golden brown. Flip and roast for a minute. Remove and serve hot.