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/

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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Mango curry-2

This is the second variety of mango curry also known as Ambya upkari in my mother tongue Konkani. Here pepper is used to spice the dish instead of the green chillies that were used in the earlier mango curry posted in this website. A special variety of mango called Ambya ghonta which is sweet and sour is used to make this curry. If unavailable one may use any small variety of sweet mango and add some tamarind pulp for tanginess.

Ingredients:

1 kg small mangoes ( around nine or ten)

150 gms jaggery

Salt

1 tbsp heaped pepper powder

Seasoning:

1 tbsp ghee/ clarified butter

1 tbsp mustard seeds

1 heaped tsp urad dal/ split black gram

Method:

Wash the mangoes well and de skin them. Tip them into a vessel. Take the peel in a large bowl. Add about two glasses of water and rub them well, changing the water thus thrice till all the pulp from the peel is extracted. Tip the water each time into the vessel containing the mangoes. Puree two of the mangoes and add it into the vessel. This is to thicken the curry. Add the jaggery, salt and pepper and mix well. Bring the curry to a roaring boil. Lower flame and simmer for a couple of minutes to allow the mangoes to infuse the flavours. Heat the ghee in a pan. Drop in the urad dal and as it turns golden yellow, drop in the mustard. Allow it to crackle. Pour this seasoning into the curry. Mix well, cover and keep aside for about fifteen minutes before serving .

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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Tomato saar – 4

This was an experiment which turned out to be delicious. I was left with about four glasses of tomato juice and wanted to finish it off as soon as possible. I was wondering if I should make a soup and then I remembered that there was a half a tetra pack unused coconut milk lying in the freezer. I decided to make a Saaru which turned out to be simply amazing.

Ingredients:

8 tomatoes blended to a puree

Sugar, salt, pepper powder and a pinch of chaat masala.

100 ml coconut milk

2 tbsps Ghee/ clarified butter

12 cloves of garlic crushed

1 heaped tsp chilly powder

3 tbsps finely chopped coriander leaves

Method:

Blend the tomatoes in a mixer and strain the puree. Tip it into a pan and add the sugar, salt, chilly powder, pepper and chaat masala. Add water as required. The consistency should be neither thick nor watery. Bring it to a boil and allow to simmer for about five minutes. Heat the ghee in a pan and drop in the crushed garlic. Roast till the garlic turns a deep brown. Pour the seasoning into the boiling Saaru and simmer it for another five minutes. Drop in the coconut milk and coriander leaves. Keep stirring for a minute. Switch off and serve hot.

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Mixed vegetable Sagu

This mixed vegetable Sagu is a speciality of Mysuru, a city in Karnataka and home to the elephants and vast stretches of sandalwood forests. Served with Rava idli, poori or sett dosa, it is a fragrant and nutritious combo with all the above mentioned dishes.

Ingredients:

One bowl each of the following vegetables

French beans chopped fine

Carrot chopped fine

Potatoes chopped fine

Peas

One large onion

Half a bowl of grated coconut

1 tbsp roasted gram dal ( Daalia/ Purani/ Hurakadle)

A large pinch of turmeric powder

6 green chillies

5 cloves of garlic

2 inch piece of ginger

6 pepper corns

2 inch piece of cinnamon

4 cloves

1 cardamom

1 tbsp coriander seeds

1/2 tsp cumin seeds

A small bunch of coriander leaves

1 tomato

Salt

3 tbsps oil

1 large Bay leaf

Procedure:

Cook the chopped vegetables in salted water till done. Keep aside. Grind the coconut, onions, tomato, green chillies, roasted gram dal, pepper corns, coriander leaves, coriander and cumin seeds, turmeric powder, cinnamon, cardamom, cloves, ginger and garlic to a smooth paste. Heat oil in a pan. Drop in the bay leaf. Toss and add the ground paste. Roast on a low flame till it gives its aroma and the raw smell disappears. Add the cooked vegetables along with the water and bring to a boil. Cook on a slow flame for ten minutes. Serve hot.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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Ghee Rice

Ghee rice is a popular rice preparation prepared in the South of India and is accompanied by a korma or a spicy curry and raita. It is sans spice though one can add some ginger garlic paste for that slight punch. I have stuck to the original and authentic way of making it.

Ingredients:

250 gms Basmati rice

2 inch piece of Cinnamon

5 cloves

3 cardamom

1 star fennel

1 Bay leaf

10 cashews halved

2 medium sized onions finely chopped

Salt

5 tbsps Ghee/ clarified butter

500 ml boiling water.

Method:

Wash and soak the rice for about twenty minutes. Drain and keep aside. Heat ghee in a pan. Add the whole spices and allow to splutter. Drop in the cashewnuts and roast to a golden brown. Drop in the onions and roast till translucent. Add the drained rice and roast for a couple of minutes. Pour in boiling water and allow it to come to a roaring boil. Cover and cook on a gentle flame till the water has been absorbed and the rice is cooked and fluffy. Uncover and mix with a light hand with a fork. Serve it hot with korma or any spicy curry of your choice. Recipe link to the korma is given below.

Kashmiri Mix Vegetable/ Korma Recipe

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Bikkanda Tikshe midshe/ Jackfruit seed spicy curry.

When Jackruit is in season, the seeds are washed and stored to make a variety of dishes. These seeds are usually pressure cooked and added to other vegetables or lentils. They can also be roasted and served sprinkled with salt. Today’s dish is a slightly laborious one as it involves scraping off the skin of the seeds, but it’s well worth it as the dish is absolutely delicious.

Ingredients:

250 gms Jackfruit seeds

2 heaped tbsps Kashmiri chilly powder

1 heaped tsp tamarind paste

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

1 tsp Hing/ asafoetida powder

1 tsp coconut oil to garnish.

Method:

Remove the white dry skin of the seeds. Wash and soak the seeds overnight. The next day scrape off the brown outer cover and slice them into long strips. Wash thoroughly and pressure cook with salt in around two glasses (500ml) of water. It may take three to four whistles of the pressure cooker as it all depends on the variety of seeds. Allow the pressure to release naturally. Add the chilly powder and tamarind paste. Mash a few of the cooked seeds and tip them into the curry. This acts as a thickener. Bring to a boil. Heat the oil in a pan. Drop in the mustard seeds. After they crackle add the Hing. Toss. Pour the seasoning into the curry. Boil for a minute. Switch off and garnish with a tsp of coconut oil. Serve with Dal rice or plain curd rice.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Cucumber and Jackruit seed stir fry/ Magge Tamboor

The Cucumber and Jackruit seed stir fry is a seasonal delicacy prepared by the GSB / Konkani community of Mangalore. This variety of Cucumber is available during late summer and can be stored uncut for almost four months. A few such vegetables like Pumpkin, Ashgourd and Yam were stored to tide over the monsoon months half a century ago. Today all kinds of fresh vegetables are freely available and with people shifting to apartments, storing them is now almost non existent.

Ingredients:

250 gms Cucumber de skinned, cored and chopped into tiny bits

25 seeds of Jackruit peeled and sliced

2 tbsps jaggery powder or syrup

500 ml of water

Salt

For the tempering:

2 tbsps Coconut oil

15 garlic cloves crushed gently

3 dry red chillies broken into bits

Method:

Tip the chopped cucumber and sliced jackfruit seeds into a pressure cooker. Add salt and two glasses of water. Pressure cook to two whistles. Allow pressure to release naturally. Add the jaggery and bring to a boil. Heat oil in a pan. Add the crushed garlic and roast to a golden brown. Drop in the broken red chilly bits, toss and drop the seasoning into the boiling Tamboor. Allow to simmer for a couple of minutes. Switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve it as a mixer over rice.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Cabbage, carrot, peas, potato and capsicum Poriyal/ stir-fry

This fragrant Poriyal goes well with both rice and Chapati. The Sambhar powder added to it makes it extremely flavourful. The South Indians like to garnish it with grated coconut, but you may skip it . Tastes just as good. I thank my friend Sara Iyer for having shared this recipe with me. Recipe link to the Sambhar powder is given below.

Sambar Powder Recipe

Ingredients:

250 gms cabbage chopped roughly

1 potato peeled and chopped lengthwise

1 carrot peeled and chopped lengthwise

1 capsicum sliced into slivers

A fistful of green peas

1 heaped teaspoon Sambhar powder

1/4 tsp Turmeric powder

1/2 tsp chilly powder

3 tbsps grated coconut

Salt

For the tempering:

2 tsps oil

1 tsp mustard seeds

1 tsp urad dal/ split black gram

A pinch of Hing/ Asafoetida

A sprig of curry leaves

Method:

Heat the oil in a pan. Drop in the mustard and after it splutters add the Urad dal. Once the urad dal turns golden yellow add the Hing and curry leaves. Toss. Drop in the vegetables, salt, Sambhar powder, chilly and turmeric powders. Add half a glass of water and mix thoroughly. Cover and cook till done. Garnish with grated coconut.

Serves four.

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Jeera/ Cumin Rasam

A hot fragrant Rasam to sip on those cold wintery days or as a mixer over hot rice followed by a dollop of Ghee. Sheer bliss! I have shared a couple of other varieties of Rasam in this website. The recipe of this Jeera rasam was shared by my friend Usha Shivashankaran and it’s amazing! Link to the Sambhar powder recipe is given below.

https://vinayasculinarydelights.com/sambhar-powder/

Ingredients:

3 tbsps Tamarind paste or a lemon sized ball of tamarind soaked and juice extracted.

1/2 tsp Turmeric powder

1 tsp Sambhar powder

A tbsp of jaggery syrup or a small piece of it.

1/4 tsp Asafoetida

Salt

1 tsp Ghee/ clarified butter

The following ingredients to be ground to a paste after being soaked in a little water for an hour.

1 tbsp Toovar dal/ Split pigeon peas

1 sprig of curry leaves

1 heaped tsp Cumin seeds

15 pepper corns

1 dry red chilly.

For the tempering:

1 tsp Ghee

1 tsp Cumin seeds

3 pepper corns crushed

1 sprig curry leaves.

Method:

Tip the tamarind paste, Sambhar powder, Turmeric, Ghee, jaggery and salt in a litre of water and bring to a boil. Allow it to simmer gently for about twenty minutes. Drop in the ground paste mentioned above and bring to a boil. Adjust salt. Once the Rasam froths up switch off. Heat Ghee in a pan. Add the cumin seeds and crushed pepper corns. After they splutter drop in the curry leaves. Toss and pour the tempering into the Rasam . Cover and keep aside for the flavours to infuse for ten minutes. Serve hot.

This proportion serves four.

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Moru Kachiyathu

This Kerala Style seasoned buttermilk curry is nothing but buttermilk seasoned with spices and garnished with coriander leaves. It is enjoyed with hot rice and needs no accompaniment other than a Papad. Do be careful not to boil this curry as it may split. I thank my friend Anil Kumar Ramdas ji who generously shared this recipe with me.

Ingredients:

250 ml/ one large cup of thick curds

100 ml water

2 shallots sliced

2 green chillies slit

1 inch piece of ginger chopped fine

3 cloves of garlic chopped fine

A large pinch of Haldi/ turmeric powder

Salt

2 tsps finely chopped coriander for garnishing.

For the tempering:

1 tbsp coconut oil

1 tsp mustard seeds

1/2 tsp Cumin seeds

5 seeds of Fenugreek

1 dry red chilly

1 sprig of curry leaves

Method:

Whisk the curds well and add water to it. Mix well and keep aside. Heat the coconut oil. Add the mustard seeds, and after they splutter drop in the cumin seeds. Add the curry leaves, red chilly and the Fenugreek seeds. Toss and immediately tip in the sliced Shallots, chopped ginger, garlic and green chilly. Saute for a minute. Lower the flame totally and add the turmeric powder, salt the blended curds or buttermilk. Mix well. Garnish with freshly chopped Coriander leaves, switch off the stove and pour the curry to another bowl to avoid splitting of the curds. It is optional to squeeze a little lime juice to enhance the flavour. This curry is not to be boiled.

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