Malli poo/ Mallige idli

Malli poo refers to the beautiful, fragrant, white jasmine flower in Tamil and Mallige in Kannada. The idli gets it’s name because of the softness and it’s whiteness. Sago pearls and beaten rice are what make this idli soft and white.

Ingredients:

250 gms split black gram/ Urad dal

500 gms Idli rava/ rice rava

100 gms Sago pearls/ sabudana

100 gms beaten rice/ Poha

1/2 tsp Fenugreek seeds/ Methi

Salt

Method:

Wash and soak the urad dal. Soak the methi seeds, sabudana and poha separately. All the three items are soaked for about four to five hours. Grind the urad dal to a smooth fluffy batter in the wet grinder for twenty minutes. If using the mixer ,cut down on the rice rava by half. Whisk well to incorporate air into the batter. The advantage of grinding in a wet grinder is that not only does the urad dal increase in volume but it also becomes extremely fluffy. Grind the sabudana, methi and poha in the mixer jar and tip it into the grinder. Grind for a further ten minutes so that the batter and the sago, poha ,methi mixture are mixed well. Tip the batter in a vessel. Wash the idli rava, drain, squeeze out the water and drop it into the batter. Add salt, mix well and allow to ferment for 12 hours. Mix the batter with a light hand. Grease the idli moulds with oil or ghee. Pour the batter into them and steam for ten minutes. Remove and allow to cool for five minutes. De mould and serve with chutney and sambhar. Recipe links to both Sambhar and chutney given below.

https://vinayasculinarydelights.com/coriander-leaves-chutney-2/

https://vinayasculinarydelights.com/mixed-vegetable-sambhar/

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Jaali / Net dosa

Here is the Masala dosa which was requested by the person who is my world!…… My better half.. sharing the recipe link to the Masala dosa below.

https://vinayasculinarydelights.com/masala-dosa-crepe-recipe/

He richly deserves a treat, so made a special Jaali dosa with the potato stuffing inside…. I loved the look and he the taste…

To make the Jaali/ net, just pour the batter into a squeezy bottle and squeeze a circle of batter on the hot tava/ skillet. Squeeze vertical and horizontal lines inside the circle running from one end to the other at a distance of one inch. Allow the jaali to turn a golden brown. . Drizzle oil. Flip and roast. Flip. Place the bhaji at one end and fold into a cylindrical shape. Serve.

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Vegetable and cheese grilled sandwich

This vegetable and cheese grilled sandwich is one of the most popular amongst the variety of sandwiches in Mumbai.

Every nook and corner of Mumbai has a handcart selling these and the regular vegetable sandwiches, with a spicy green chutney slathered on for good measure. Loaded with a variety of vegetables and toasted to perfection, it will remain the Mumbaikars favourite street food.

It is the fragrant coriander and mint chutney which adds flavour to this sandwich. Recipe given in the link below.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Ingredients:

A loaf of sandwich bread

All purpose chutney

Boiled potatoes, peeled and sliced

Cucumber peeled and sliced

Tomatoes sliced

Onions sliced thin

Beetroot boiled, peeled and sliced

Sandwich or chat masala

Cheese singles

Amul butter

Method:

Apply butter on both sides of two slices of bread. Spread chutney on one side of the buttered slices. Top one of them with the slices of vegetables mentioned above. Sprinkle with Chat masala and place a cheese single over them. Cover this with the other slice. Place this sandwich in a grill or in a hand held toaster and grill to a deep golden brown. Serve with tomato ketchup.

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Handvo/ lentils and rice pancake.

Handvo is a lentil and rice pancake from the Gujarati cuisine. Extremely delicious and nutritious too. You may use one or more vegetables as per preference. Here I have used only bottle gourd and carrot. You can serve it with a coriander or garlic chutney or even eat as is as it’s so flavourful.

Ingredients:

1.5 cups of rice

1cup Bengal gram dal/ Chana dal

1/2 cup Arhar dal/ split pigeon peas

1/2 cup moong dal/ green gram dal

1/2 cup urad dal/ split black gram

1/2 cup curds

1/4 cup poha/ flattened rice

200 gms Bottle gourd grated

1 carrot grated

2 tbsps ginger, garlic, green chilly paste.

A small bunch of coriander leaves finely chopped… Around 1/4 cup.

Salt

2 tbsps sugar

1tsp Eno fruit salt

1/2 tsp Hing/ asafoetida

1/4 tsp Turmeric powder

2tbsps oil

For tempering:

2 tbsps oil

1tsp mustard seeds

1tsp cumin seeds

1tsp sesame seeds

A few curry leaves

Method:

Wash the rice and dals well. Soak for around 5 hours. Soak the poha too in half a glass of water separately. After five hours drain the water and tip the rice and dal mixture along with the curds and poha into the mixer and grind to a semolina like consistency adding just half a glass of water. The batter should be of dropping consistency. Tip it into a bowl. Add salt. Mix well and allow to ferment for six to seven hours. Add the grated carrot, bottle gourd, ginger, garlic, green chilly paste, hing, sugar, Eno fruit salt, coriander leaves and the turmeric powder. Mix well and divide into four portions. This measurement makes four pancakes. The tempering given is for two pancakes which can be simultaneously made on two burners.

Heat two kadhai/pan. Non stick is preferable as the Handvo comes out clean. Add a tbsp of oil. Drop in half tsp mustard, half tsp cumin seeds, half tsp sesame seeds and a few curry leaves. As they stop crackling pour in one fourth quantity of the batter. Repeat the same into the other pan as well. Cover and cook for five minutes or till the base turns a nice deep brown. Drizzle with oil. Sprinkle a few sesame seeds and flip. Roast the other side as well. Remove and serve hot with chutney of choice.

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Pessarattu Upma

Pessarattu upma or what is also known as MLA Pessarattu is a popular dosa made from whole green gram and served with a dollop of upma either tucked inside it or spread all over the dosa. . It is served along with a variety of chutneys the most popular being the roasted gram and coriander chutney and the ginger chutney called allam pachadi. One Pessarattu and you are ready for the day!

Posting the links to Pessarattu, upma and the roasted gram chutney… Upma is prepared separately and is made slightly more softer than the regular one by adding a little more of water than usual.

Pour the batter of the Pessarattu over a hot skillet. Drizzle with ghee or oil. Allow to roast over a gentle flame till crisp and golden brown in colour. Top it with the Upma. Spread. Fold the Pessarattu into half and serve hot.

https://vinayasculinarydelights.com/pessaratte-dosa/

https://vinayasculinarydelights.com/vegetable-upma/

https://vinayasculinarydelights.com/roasted-gram-daalia-puttani-chutney-2/

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Onion and veggies poha

Onion and veggies poha was one breakfast that we as kids enjoyed during our Girl guides and Boy Scouts camps that were always held amidst the greenery of a forest… Each of us was assigned a task. The girls would chop vegetables, clean the place, light the choolah and get things ready for breakfast. The boys would fetch water, bring firewood and help around with the odd jobs. I can still remember the distinct fragrance of the onion and veggies poha on that choolah… Sheer heaven.

This preparation is exactly like how one prepares aloo poha….Posting the link to the Aloo poha… One just needs to add whatever veggies one would prefer along with the potatoes. Here I have used carrot, capsicum and peas. Par boil the carrot and peas and saute them with the onions once the onions turn golden brown. Rest of the procedure is the same.

https://vinayasculinarydelights.com/aloo-poha/

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Abu Bakar

The name is very deceptive, but this long forgotten Konkani recipe used to be extremely popular about seven decades ago. It was prepared when people fasted as it contains no cereals. It is normally accompanied by fresh home made butter.

Ingredients:

250 gms urad dal/ split black gram

8 green chillies

2 inch piece of ginger

A kidney bean sized piece of Hing/ asafoetida

Salt

Oil to roast.

Method:

Wash and soak the urad dal for five hours. Grind to a smooth and fluffy batter in the wet grinder. This may take about twenty five to thirty minutes. Tip the batter into a vessel, add salt, mix thoroughly and allow to ferment overnight…. The next morning crush the green chillies, ginger and asafoetida and add it to the batter. Mix well. Heat a tava/ skillet. Pour a ladleful of batter, drizzle with oil (preferably coconut oil) and cover and roast on a medium to low flame. Flip. Roast on the other side too. Serve hot with home made butter.

Note:

You can make Abu Bakar without fermenting the batter as well.. Just grind, add the chilly, ginger and asafoetida mixture and make them.

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Tuppa Dosa

Tuppa translates to Ghee/ clarified butter in Kannada. This melt in the mouth soft, spongy and fluffy dosa is usually drizzled with ghee liberally. Served either with a coconut or peanut chutney, it’s sponginess will leave you asking for more

Ingredients:

250 gms raw rice

50 gms urad dal/ split black gram

One large fistful poha/ beaten rice

1 level tsp methi/ Fenugreek seeds

150 gms maida

Salt

Ghee

Method:

Wash and soak the urad dal, rice and methi seeds together. Wash and soak the poha separately. All have to be soaked for about five hours. Grind everything together to a smooth batter adding water as required to get a batter of flowing consistency. If using the wet grinder grind it for half an hour. If using the mixer it is ready within minutes, but the volume of batter when ground in the wet grinder is nearly three times that of the batter ground in the mixer. Remove the batter in a vessel. Add salt, mix well and allow to ferment for 10 hours. Add the maida. Mix thoroughly. Heat a tava/ skillet. Mix the batter thoroughly and pour a ladleful of it on the tava, spreading it gently but keeping the dosa thick. Drizzle with ghee. Cover and cook over a medium flame. This dosa is not usually flipped and is ready within a couple of minutes. Some do flip and roast it on the other side as well. Serve hot with chutney.

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Rava appe

Appe can be made from a batter of urad dal and rice, urad dal and rava/ semolina or even just urad dal. Urad dal is split black gram which is used in most of the breakfast items in South India. Making of appe the above mentioned way includes soaking, grinding and fermenting which takes roughly around 16 hours. Fermented food is high in B complexes so highly nutritive.

What does one do when one is running short of time or wants to churn out a quick breakfast? Make instant ones using curds/ yoghurt to prepare the batter. You can use veggies of your choice to enhance the flavour and to get children to eat their veggies. Though appes are traditionally served with a chutney my family loves to eat them with fresh home made butter.

Ingredients:

500 gms rava/ semolina

1 cup/ 250 ml curds

1 large onion

1/2 of a bell pepper

A large fistful of boiled sweet corn

7 green chillies

2 inch piece of ginger

3 tbsps finely chopped coriander leaves

A large pinch of baking soda

Salt.

Seasoning:

1 tbsp oil

1 tsp mustard

2 sprigs curry leaves roughly chopped.

Method:

Chop the onion, bell pepper and coriander leaves fine. Grind the green chillies and ginger to a coarse paste. Tip the chopped vegetables, the ginger green chilly paste along with the sweet corn, rava, soda and curd into a bowl. Mix well adding a little water at a time to make a batter of flowing consistency. Heat oil in a pan. Add the mustard. Once it crackles drop in the curry leaves. Toss and drop the seasoning into the batter. Mix, cover and keep aside for ten minutes. You will notice that the rava has absorbed the water and is of dropping consistency. Add salt and mix well. Heat the appe pan. Brush it with oil. Pour the batter into each mould and drizzle with oil. Cover and roast on a medium flame till you see the appe leaving the sides. Flip and roast on the other side as well. Serve hot with chutney of your choice.

A variety of chutneys can be found in this website.

https://vinayasculinarydelights.com/chutneys/

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Rontoso and Dalithoy.

Rontoso and dalithoy are traditional preparations of the GSB community from Kochi. Poori made of rice served with dal which has potatoes added to it. These pooris are not rolled out like the regular ones made of either wheat flour or Maida/ APF. These are quick and easy ones and taste delicious with even a simple pickle.

Ingredients for the Rontoso:

250 gms rice flour

Salt as required

Hot water to bind the dough

Oil to fry

1 tsp coconut oil.

Ingredients for the dalithoy:

2 large potatoes sliced

4 green chillies slit

1 cup Toor dal/ split pigeon peas pressure cooked and churned well

A pinch of turmeric powder

Seasoning:


1 tbsp coconut oil

1 tsp mustard

1 dry red chilly

A large pinch of Hing/ asafoetida

2 sprigs curry leaves.

Method:

Tip the rice flour in a bowl. Add salt. Add half a cup of hot water and start binding the dough. Keep adding water ass required till the dough is soft and pliable. Add a tsp of coconut oil, knead and keep aside for five minutes. Make pellets as desired of the dough. Place each pellet in between two plastic sheets and press with the rolling pin or with the backside of a bowl. Finish off with the remaining pellets as well. Heat oil in a pan. Gently slide in a Rontoso at a time, taking care to press it down in the centre so that it puffs up. Flip. Fry on the other side too. Drain and place on a kitchen towel. Similarly finish frying the remaining Rontoso.

Cook the sliced potato along with the green chillies and salt till done. Add the churned dal and adjust consistency with water as desired. Bring to a boil. Heat the coconut oil in a pan. Drop in the mustard. After it crackles add the Hing, dry red chilly and toss Drop in the curry leaves. Toss and finally add the turmeric powder. Mix and drop the seasoning into the simmering dalithoy. Switch off, cover and keep aside for fifteen minutes for the flavours to infuse. Serve with Rontoso.

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