September 20, 2012

Mupparuppu Idly

We make idlies usually with rice and urad dal. But this is a slight different idly made with 3 different dals - Toot dal, Chana Dal and Urad Dal. And thats the name "Mupparuppu Idly" meaning 3 Dal Idly. Its rich in protien and it tastes exotic. But believe me, it will be little heavy than regular idlies due to the Dal content. I learned it from one of my friend and I love it so much that I tried the next weekend itself. Be careful when grinding the dal and rice as it should be coarse to get fabulous idlies. This batter also tends to ferment soon as we add dal, ginger and g.chillies. So plan to use it immediately after it ferments.

To GrindIdly rice - 1 1/2 cup
Chana Dal - 1/2 cup
Toor Dal - 1/2 cup
Urad Dal - 3/4 cup
Ginger - 1 inch
Green chilly - 4

Pepper - 2 tsp
Jeera - 4 tsp
Urad dal - 4 tsp
Chana Dal - 8 tsp
Cashews - 4 tsp
Asafotedia - 1/4 tsp
curry leaves - 2 tbsp
Oil - 2 tbsp
Coconut powder - 1/2 cup (can add small pieces of chopped coconut instead of powder)


Soak the urad dal separately and the rice with all other dals together for 2-4 hrs.
Grind the urad dal, ginger and g.chilly separately until well ground and fluffy. Add water little by little to make it fluffy.
Grind the rice and other dals togther very coarsely. Be careful when you grind this as it will be done very quickly. If you grind it for smooth, the idlies won't be good.
Mix the ground urad dal and the rice and other dals and let this ferment overnight, the same way as we do for idly batter.
Heat oil in a pan and add the jeera, pepper, urad dal, chana dal, cashews, curry leaves and asafoetida one by one. After the dals turn color, add coconut and saute and turn off the flame. Mix this seasoning to the fermented batter and add required salt.

Mix well and pour this in greased cups (preferably high raised tumblers) and steam for 15 - 20 minutes.

After done cool them and remove from the cups. Use a knife to Slightly loose the corners from the cups and tap them gently from the bottom. Serve them with coconut/mint chutney.
I'm sending this for Let's cook #19 Legumes/Lentils happening in Tickling Palates

September 11, 2012

Kalakand / Paalgova

Paalgova as it is called in my native place is a milk sweet. The one available at the "Aavin" milk booths are most famous. It usually comes in bowls/tins and doesn't have any shape (just like kesari). Recently I had a similar sweet in my friends house and got to know its name as "Kalakand:. It was shaped square with some nuts garnished on top. She told its simple to make this with Ricota chesse and condensed milk.

I browsed for the recipes and used the one I found in Show-Me-the-curry. I made this for Krishna-Jayanthi and it was super simple and tastes fabulous. I did it in microwave and you can do it stovetop too by keep on mixing over medium heat. And most important, it takes just one bowl to make and you don't have much cleaning.  Just try it out wen u have a chance.

Ricotta Cheese – 15 oz
Condensed Milk – 14 oz
Rose Water – 1/4 – 1/2 tsp (or 2-3 drops of Rose Essence)
Cardamom Powder – 1/4 tsp
Chopped Pistachios – 1/2 tbsp
Chopped almonds – 1/2 tbsp
Yellow food color - a pinch (optional)

1. In a microwave bowl, mix the Ricotta Cheese and the Condensed Milk well. Mash down all the lumps with a help of a whisk.
2. Cook in the microwave for 5 minutes uncovered. Take out and mix well. Make sure that you loosen the edges.
3. Back in the microwave 3 more minutes, uncovered. Take out and mix.
4. Microwave for 2 minutes, covered. Take out and mix.
5. Microwave for 2 minutes,cross covered, take out and mix.
6. Add the yellow food color, mix well and microwave for another 6 minutes, uncovered taking out and stirring every 2 minutes.
7. It is ready when it reaches a granule consistency but still sticky and together. you can make a ball together at this stage. Mix well then.
8. Add in the Powdered Cardamom and Rose Syrup/Rose Essence and mix well again.
9. Grease a square and rectangle bowl and transfer this mixture to that. Press down and flatten the mixture.
10. Sprinkle chopped Pistachios and Almonds on top and press them down to help them
11. Cover and allow to set either in the refrigerator for an hour or on the counter-
top for a few hours.
12. Cut into desired shape and serve

Linking this recipe to South Indian Cooking happening @ Anu's Healthy Kitchen.

September 6, 2012

Rajma Spinach Dosa

Dosas can be made many varieties. The popular being the plain version. My favorite is Onion Dosas. This is an just another quick version. All you need to have is some cooked and mashed(or powdered) rajma with some chopped spinach. Just add this to dosa batter and this instant variation of dosa will be ready in minutes. A tasty and a healthy treat for your appetite. You may also try adding other veggie combinations.


Dosa Batter -  2 cups
Chopped spinach - 2 tbsp
Chopped onions - 2 tbsp
Cooked Rajma, mashed - 2 tbsp


Add chopped spinach, onions and mashed rajam to the dosa batter. Add salt as needed. Mix the batter well.

Heat a dosa tawa/griddle and pour a ladle of the batter on the tawa and gently spread around the corners. Spread 1 tsp oil on the corners and keep it covered on medium flame.

After it starts to turn color on the corners, flip over and cook the other side.

Serve hot with your favorite chutney.

I'm sending this for Let's cook #19 Legumes/Lentils happening in Tickling Palates

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