Search Chitra's Food Book

July 19, 2014

MIXED VEGETABLE CHUTNEY RECIPE | VEGETABLE CHUTNEY FOR IDLI DOSA

Mixed vegetable chutney recipe

Basically I love to prepare varieties of chutney recipes for breakfast. So I keep searching and trying them. Vegetable chutney recipe was in my to-do list for long time. I referred Mrs.Mallika badrinath’s chutney varieties book for this recipe & I prepared this chutney using cabbage, cauliflower, chayote & carrot. U can also add few pieces of Zucchini, Capsicum & brinjal to make it more healthy. Myself and Sendhil had a satisfaction of eating a healthy side dish for idli, dosa. It tasted great. I am sure this chutney would be a healthy n yummy replacement for our usual coconut chutney & tomato chutney recipes .
Ok, Lets see how to make this mixed veg chutney for idli, dosa. Procedure & ingredients list may seem lengthy. But its really worthy to try!

Mixed vegetable chutney


Mixed vegetable chutney recipe


Mixed vegetable chutney recipe Mixed vegetable chutney recipe for idli, dosa!
Cuisine: Indian
Category: Chutney recipes
Serves: 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
To saute & cook
  • Carrot - 1 no
  • Chayote/chow-chow –1/2  (small)
  • Cauliflower – 1 big floret
  • Cabbage – few leaves 
  • Cooking oil – 1 tbsp
  • Salt & water – as needed
To roast & saute
  • Oil – 1 tbsp
  • Red chillies – 4 to 5
  • Chana dal – 2 tbsp
  • Hing/Asafetida – 2 pinches
  • Tomato – 2 nos
  • Big onion – 1 no
To temper
  • Cooking oil – 1/2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2tsp
To grind raw
  • Grated coconut – 2 tbsp
  • Coriander leaves – 2 stalk
  • Curry leaves – 8 nos
  • Tamarind - a small pinch
  • Salt - as needed
METHOD

  • Wash and chop the vegetables,onion & tomato. In a kadai heat oil and roast the ingredients given under “to roast n saute”. After roasting dal, chillies & hing , add the chopped tomatoes & onion pieces. Add little salt for quick sautéing. Remove and set aside.
Mixed vegetable chutney step1
  • Again heat 1-2 tbsp of oil in the kadai and saute all the chopped vegetables. Saute for 5 minutes in medium flame till the vegetables change in color. Add some salt for quick cooking. Add 1/2 cup of water and cover cook the vegetables till it turns soft.
  • Once the veggies are cooked, remove & set aside to cool.
Mixed vegetable chutney step2
  • In the mean time,grind the dal,chillies,tomato & onion mixture without adding water. To this add the sauteed veggies, grated coconut, coriander leaves & curry leaves.
  • Grind it to a thick paste adding little water. Check for salt and taste. Add a pinch of tamarind & grind again if you feel the chutney is too spicy.
Mixed vegetable chutney step3
  • Temper the chutney with mustard seeds and urad dal.
Serve with idli, dosa adding few tsp of gingely oil/Sesame oil.
Enjoy !

Note
  • Adjust the quantity of red chillies based on the spiciness of chillies. I used Byadgi chilli variety which is less spicy. U can use 4-5 nos if the chillies are spicy. 
  • U can use any vegetables of your choice.


Enjoy this mixed vegetable chutney with idli,dosa. It tastes yum !
Vegetable-chutney-recipe


Continue Reading...


July 17, 2014

AADI THENGAI SUDUM PANDIGAI RECIPE/FIRE ROASTED COCONUT - AADI PANDIGAI RECIPES – TRADITION OF SALEM

aadi festival recipes

Today I celebrated Aadi pirappu/Aadi pandigai( Aadi festival) in my house by roasting coconut in direct fire. We stuff the coconut with sesame and jaggery pooranam. In Tamil we call this as “Thengai suduthal/thengai sudum pandigai”.  Some people also call this as vedi thengai. This kind of celebration may be new to some of you. Its a customary practice among the people in and around villages of Salem District, Namakkal and Dharmapuri district, Tamil nadu. My mom follows this every year.

 Usually my mom makes pooja in the evening around 6 pm by offering this roasted coconut for Vinayagar (Lord Ganesh) and Amman on Aadi 1st day. This year 2023, Aadi 1 falls on 17th of July. In Tamil nadu, special sticks (Alinjil kuchi and Vadha narayanan kuchi in Tamil) and readymade pooranam/stuffings are available in all the market. Being in Bangalore, I couldn’t find these things here. So I used a long kulfi stick for holding the coconut, asked my mom for the stuffing part and celebrated Aadi 1 festival for the first time in my house. 

By God’s grace, everything went very well and I was totally satisfied. As this practice is almost forgotten among our generation, I wanted to have a record of this festival and the recipe in my blog for my future reference and of course for the Salem people who look for this festival. Wish you all a very happy Aadi Pandigai / Aadi Pirappu !

Lets see the procedure for stuffing and roasting coconut in detail.

Do check out my another aadi pirappu recipe - Brahmin's style Aadi Thengai Paal Payasam recipe.

aadi thengai sudum pandigai

Aadi thengai pandigai recipe


Fire roasted coconut recipe Aadi thengai suduthal recipe for aadi pirappu/aadi pandigai !
Cuisine: Indian
Category: Festival recipes
Serves: Serves 1-2
Prep time: 60 Minutes
Cook time: 15 Minutes
Total time: 75 Minutes


INGREDIENTS

  • Coconut - 1 no
  • Turmeric powder – 2 tsp (to coat the coconut)
  • Coconut water – as needed
For stuffing/Pooranam
  • Raw rice  – 2 tbsp (optional)
  • Grated jaggery – 5-6 tbsp 
  • Fried gram dal/Pottukadalai – 1 tbsp
  • Moong dal – 2 tbsp
  • Dry Roasted Sesame seeds – 1 tbsp (black or white)
  • Thick Poha/Aval – 1 tbsp
METHOD

  • Take all the ingredients given under “ for stuffing” in a mixie jar.  Grind everything to a coarse powder or fine powder before stuffing. It helps to stuff easily. Alternatively you can dry roast all the ingredients, grind to coarse powder and stuff them.  My mom doesn't grind the stuffing ingredients. So I too followed the same. But grinding to a coarse powder makes the stuffing job easy. 
  • Clean the coconut by removing the fibre part (thengai naar) and rub the coconut well on the hard, rough surface or grate using a carrot grater to remove its fibre completely & make it smooth.
aadi festival step1
  • Now you can see three eyes on the bottom part of the coconut clearly. Pierce one eye with a sharp pointed tool ( I used screw driver) and make a big hole. Invert the coconut over the tumbler and collect all the water. Reserve the water aside.
aadi festival step2
  • Inside the hole, stuff the pooranam mixture using your fingers. It would be slightly difficult and it takes more time too. Use the pointed tool whenever necessary to push the stuffing inside the coconut through the hole.
  • Add the coconut water little by little say few tbsp in the middle of stuffing. Keep stuffing the mixture and pouring the coconut water & fill the coconut. At one stage the coconut water will come out. At this point, stop filling it.
aadi festival step3
  • Now wash the coconut with drinking water and apply the turmeric powder all over it. Insert the strong stick or skewer. Seal the top with some turmeric powder paste. Decorate the coconut by keeping kumkum wherever needed. I kept 3 dots around the coconut and 4 dots on the top.
aadi festival step4
  • Keep the coconut over the gas burner. Switch on the flame and roast the coconut on all the sides. I used a big screw driver to turn the coconut as my stick was very tender.
  • Roasting takes nearly 10-15 minutes. Adjust the flame whenever necessary. While roasting, the water stuffed in the coconut may spill and drop over the burner. Don’t panic. U may get some strange sound too. Its the crackling sound of sesame seeds and the shell of coconut. Keep turning the coconut whenever needed. Coconut will turn black and it will get a big crack at one stage.
  • Stop roasting the coconut at this stage and remove it. Keep aside to cool.
aadi festival step5
Offer this roasted coconut to GOD. Pray for all your wishes to come true !
Then break the coconut, remove the shell and enjoy eating the coconut pieces along with the stuffing. It tastes great !!

Note
  • Adjust the quantity of jaggery based on your taste. 
  • Stuffing the coconut takes more time and it really tests your patience too. Add coconut water in the middle of stuffing and keep filling. Use a pointed device to push the pooranam inside the coconut else it would be really difficult.
  • Its better to powder the ingredients before stuffing. It makes the job easier. l
  • Some people soak the rice for an hour before stuffing in the coconut. Its purely optional.

aadi pandigai recipes


Enjoy this roasted coconut pieces with the stuffing. It tastes yummm..
roasted coconut recipe


Continue Reading...


July 16, 2014

AADI THENGAI PAAL PAYASAM RECIPE - AADI PANDIGAI RECIPES

aadi thengai paal


Aadi thengai paal (Aadi paal) also known as arisi thengai paal payasam is prepared on Aadi pirappu or Aadi pandigai in most of the Tamil brahmin's houses. They call it as Aadi paal. Aadi Pirappu festival is observed on the first day of Tamil month Aadi (Aadi 1st) as per tamil panjangam. This year 2023, it falls on July 17th. 

Aadi is the beginning of festival months for Tamil people. So Aadi pandigai is one of the famous festivals celebrated in Tamil nadu. In this month we celebrate Aadi velli, Aadi sevvai, Aadi kirthigai, Aadi amavasai, Aadi pooram and the most important Aadi perukku/Aadi 18 festival. In Salem - Tamilnadu, we welcome Aadi by roasting coconut filled with jaggery and sesame mix in direct fire. We call it as “Thengai sudum pandigai”. My mom follows this practice till today whereas my MIL makes either sweet pongal or payasam along with medhu vadai

When I was young, I love to help my mom in all the pre preparatory works till roasting for Aadi 1st day festival. The taste of roasted coconut along with the sesame seeds mix would be awesome. I have posted that recipe IN THIS LINK. There are many reasons to celebrate the beginning of Aadi both scientifically & traditionally. To me, Aadi means discounts ;)). Every year I used to wait for aadi & buy new clothes and other things at discounted rates. Most importantly Aadi is my birth month. So I get special gifts and pamperings from my parents and husband in this month. In addition to all these, aadi is a very special month for newly-weds. 

In this month, newly married couple is invited to the girl's house and the couple is gifted with new clothes and other presents with grand festival lunch. I heard Tamil Brahmins make this rich thengai paal in this festival lunch menu for their son-in-laws. When I read this, I found it interesting and wanted to give a try. As Sendhil loves coconut milk based dishes, he enjoyed it a lot. Its a very simple but very rich payasam kind of dessert. It tastes like sweetened coconut milk we make for aapam. Do try this  Aadi paal for a change, offer to God and welcome Aadi - the festival month of Tamil nadu.

Please note the color of this payasam may vary based on the quantity & color of jaggery. This year I used dark colored jaggery and got the payasam dark in color. I have uploaded some old pictures below for your reference. 


Check out Salem special Aadi thengai pandigai recipe here.

PLEASE CHECK THE VIDEO FOR AADI PAAL RECIPE HERE


aadi thengai paal payasam

Do check out my other Aadi recipes too



aadi-thengai-paal
Old picture - I used colorless vellam. So color of this payasam is white.  

Aadi thengai paal recipe


Aadi thengai paal recipe Aadi thengai paal  recipe for aadi pirappu/aadi pandigai !
Cuisine: Indian
Category: Festival recipes
Serves: Serves 1-2
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Grated coconut - 1 cup (Thick coconut milk - 1/2 cup, thin coconut milk - 1/2 to 3/4 cup)
  • Raw rice – 1 tbsp or Rice flour - 2 tsp
  • Grated jaggery - 1/2 cup
  • Cardamom - 2 nos
  • Cashews - 5 nos
  • Ghee - 2 tsp
HOW TO MAKE AADI PAAL - METHOD

  • Grate coconut. Grind it adding rice & 1 cup of warm water to take the first milk. Strain it and take the extract. Again add 1/2 cup of water, grind and take the second milk. Mix both the milk and set aside. If you do not want to use raw rice, you can mix rice flour in the coconut milk and mix without lumps. Basically rice is used to thicken this payasam. 
Aadi-thengai-paal-step1
  • Melt the grated jaggery in a bowl adding 1/4 cup of water. Once its melted, strain the syrup and again boil for few minutes in medium flame till its raw smell emanates.
  • Now add the coconut milk and let it boil in medium flame for 3-4 minutes. It should not roll boil. Coconut milk should be heated till its raw smell goes off. Keep stirring every now and then. Lastly add cardamom powder. Roast cashews in ghee and add to the payasam.
Aadi-thengai-paal-step2
Delicious aadi thengai paal is ready !

Please check the VIDEO HERE 

Note
  • Adjust the quantity of jaggery based on your taste. 
  • U can replace rice with rice flour but you should mix it without any lumps. Basically rice or rice flour is used to give thickness to the dish. 
  • U can add a pinch of saffron if you wish.
  • Color of this payasam may vary based on the color of jaggery.


Do check out my other Aadi recipes
Welcome Aadi month with this yummy thengai paal recipe !
aadi paal recipe


Continue Reading...


July 15, 2014

Millet - Types Of Millets, Health Benefits, Glossary(Kambu, Thinai, Saamai, Varagu, Kuthiraivali, Ragi)

Different types of millets
Different types of millets in India

Today's post is about different types of millets (Siruthaniyam vagaigal in Tamil) varieties, its health benefits, nutritional information/calories for millets and its names in different languages like English, Tamil, Telugu, Hindi, Malayalam, Kannada that are available in India. I must thank my in-laws for giving me knowledge about these millets (Siruthaniyam in Tamil). Nowadays people are becoming more and more health conscious. We all started looking for some better alternatives for rice and wheat to reduce its daily consumption. For those people, millets are really wonder grains or miracle grains I should say.

Millets are the power house of fiber, calcium, minerals & Iron. When my in-laws told me about these millets I had no idea of how it looks, where to buy & how to cook them too. So my FIL bought me 1/2 kg in each variety from Lee bazaar, Salem – Tamil nadu. I tried some recipes with it and everything came out very well. Then I started buying some varieties like kambu, thinai & varagu from a shop nearby my house in Bangalore.

Before sharing all those recipes, I wanted to make a post mentioning about the different types of millets, How to identify them, How to name it in different languages, where to buy & its health benefits . I have made a separate post on “How to cook Millets”. This post would be more of essays/stories with pictures. This is just an introductory post for millets. I will share some interesting recipes from next week. Thanks for visiting this page. Hope it would be useful for beginners. Start including millets in your daily cooking. Have a happy and healthy life !

U can find these topics below

What is millet

Names of millets in different languages

Where to buy millets in Bangalore

Health benefits of millets

Foxtail millet

Pearl millet

Barnyard millet

Little millet

Finger millet

Kodo millet


Disclaimer : All the nutritional information given here is from a millet book and www.milletindia.org

Check out my "HOW TO COOK MILLETS" in 3 different ways if interested !


Also see my varieties of  MILLET RECIPES to include in your regular cooking. 

Check out my MILLET POWDER / SATHUMAAVU  and MILLET LADOO RECIPE

Millets in India
Millet varieties in India

WHAT ARE MILLETS

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for both human food and fodder. Its not just a type of bird seed. It can be consumed by humans in the form of pilafs, snacks and cookies too. It has a sweet nutty flavor. Millets are widely grown in Africa and Northen China. It is gluten free & rich in calcium, fiber, protein and minerals. It has high nutritional values when compared with rice and wheat. Millets are called as miracle grains or wonder grains. It is a great food for people looking for weight loss, diabetic and cardiac patients.


Should anyone avoid eating it?

People with thyroid problems should avoid eating millet on a daily basis as it is believed to contain some goitrogen properties. Some people may also experience indigestion. So consume in moderation. Its better to pre soak millets for 6 hours, drain the soaked water and then use it. It helps to avoid indigestion and stomach problems. 

Source : Wikipedia



GLOSSARY- NAMES OF MILLETS IN DIFFERENT LANGUAGES
Source: Google and Wikipedia

MILLETS NAME IN TAMIL

English Tamil
Finger Millet Kezhvaragu
Kodo Millet Varagu
Foxtail Millet Thinai
Little Millet Samai
Barnyard Millet Kuthiravali
Pearl Millet Kambu
Sorghum Cholam

MILLETS NAME IN HINDI

English Hindi
Finger Millet Nachani /mundua
Kodo Millet Koden/Kodra
Foxtail Millet Kangni/Rala
Little Millet Kutki
Barnyard Millet Jhangora
Pearl Millet Bajra
Sorghum Jowar

MILLETS NAME IN TELUGU

English Telugu
Finger Millet Ragula
Kodo Millet Arikelu
Foxtail Millet Korra
Little Millet Sama
Barnyard Millet Odalu
Pearl Millet Sajjalu
Sorghum Jonna

MILLETS NAMES IN KANNADA

English Kannada
Finger Millet Ragi
Kodo Millet Harka
Foxtail Millet Navane
Little Millet Saame
Barnyard Millet Oodalu
Pearl Millet Sajje
Sorghum Jola

MILLETS NAMES IN MALYALAM

English Malayalam
Finger Millet Panji pullu
Kodo Millet Koovaragu
Foxtail Millet Thina
Little Millet Chama
Barnyard Millet Kavadapullu
Pearl Millet Kambam
Sorghum Cholam



WHERE TO BUY MILLETS IN BANGALORE

You can find millets in most of the organic stores, online organic shops and departmental stores like Big bazaar, Metro cash and carry, Nilgiris, Dmart in metro cities like Bangalore, Chennai, Hyderabad and Mumbai.

There are some other shops who supply millets from farmers to the end users. Here is the list.

For more details on organic stores in Bangalore, You can try Organic mandya in HSR layout. Dmart Healthy choice brand is good. Manna Millet is really bad. Most of the time it has dust and sand in it.  
 
Earth360www.earth360.in, [email protected] +919440870875

Sahaja OrganicsNew No. 19, Old No. 665, 1st floor, Opp: Times of India, Sajjanrao road, VV Puram 080 26612315/ 26661420

Timbuktu OrganicsYou can buy their products across outlets in Bangalore.

Era Organics – No. 348, Dollars Colony, RMV Club Double Road, RMV Second Stage Ph: 80- 41606003/41606004

Navadarshanam, stocked in Mother Earth, Namdhari and other retail stores across the city.

Nativefoodstore for Chennai people and online purchase. 

Nowadays Millets are widely available in all over India. You can find in big departmental stores like Dmart, Metro cash n carry, Big bazaar, Nilgiris etc or in online like big basket, Amazon.in etc.

HEALTH BENEFITS OF MILLETS

These are some of the general health benefits of millets when consumed everyday!

Source: Whfoods.com
  • Millets are generally rich in Protein, Fibre, Calcium, Iron & Minerals especially Magnesium, copper & phosphorous.
  • It helps to reduce cholesterol, lowers blood pressure. It helps in the development, repair of body cells and tissues.
  • It helps to lower the risk of Type 2 Diabetes especially for women.
  • Its high insoluble fibre helps to prevent Gallstones formation.
  • Pre-menopausal women eating millets have a reduced breast cancer risk.
How to select and buy

Millet is generally available in its hulled and whole-grain form. It is available in pre-packaged as well as in bulk containers. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the millet are covered to ensure its maximal freshness. Whether purchasing millet in bulk or in a packaged container, make sure that there is no evidence of moisture.
Store millet in an airtight container in a cool, dry and dark place, where it will keep for several months.
Millet is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines.

Check out my "HOW TO COOK MILLETS" in 3 different ways if interested !

Check out my Millet Energy mix powder / Millet sathumaavu too. 

KAMBU/PEARL MILLET


Pearl millet /kambu
Kambu/Pearl millet

Pearl millet known as Kambu in Tamil, Bajra in Hindi, Sajje in Kannada, Sajjalu in Telugu and Kambam in Malayalam is a miracle millet which has iron that is 8 times of rice. It is very rich in Calcium, Protein, Iron and Magnesium. It helps to reduce the bad cholestral level in our body. Its a great body coolant. Its consumed as porridge during summer. It helps to improve the digestion power & heals stomach ulcers too. It helps to improve bowel movements and prevents constipation. It makes our body strong. It helps to increase the secretion of milk for lactating mothers !


Nutrition Information Per 100gm

Serving Size The serving size, in terms of the number of volume or mass
Calories 378kcal for 100gm


Minerals (grams) 2.3
Iron(mg) 16.9
Calcium (mg) 38
Protein (grams) 10.6
Fiber (grams)

1.3

Check out my Kambu recipes to make kids eat them.




FINGER MILLET/RAGI

Finger millet popularly known as Ragi in Kannada, Keppai in tamil, Ragula in Telugu & panji pullu in Malayalam, Nachani/mandua in Hindi is a well known millet & consumed widely by the people all over the world.Ragi has the highest mineral & calcium content when compared to all whole grains & minerals. It is called as wonder grain. It is a powerhouse of protein & amino acids. It helps to reduce the heat of the body. It also helps to heal ulcers & anemia. Its a great replacement for rice & wheat especially for diabetic patients.

Nutrition Information for 100gm



Serving Size The serving size, in terms of the number of volume or mass


Iron (mg) 3.9
Calcium(mg) 344
Fat (grams) 8.4
Protein (grams) 7.3
Fiber (grams) 3.6
Minerals (grams) 2.7

Check out my various RAGI RECIPES too !

FOXTAIL MILLET/THINAI

foxtail millet- thinai
Foxtail millet/ thinai

Foxtail millet known as thinai in Tamil, Kangni/Rala in Hindi, Navane in Kannada, Korra in telugu and thina in Malayalam is first of millet varities that was used in ancient days. Foxtail millet is high in carbohydrates. It is rich in dietry fiber and minerals such as Copper and Iron. It helps us to keep our body strong and immune. It helps to control blood sugar and cholesteral levels.

Nutrition Information for 100gm




Serving Size The serving size, in terms of the number of volume or mass
Calories 364
Minerals(grams) 3.3
Iron(g) 2.8
Calcium (Milli grams) 31
Fat (grams)4.3
Protein (grams) 12.3
Fiber (grams) 8


Check out my 

THINAI IDLI RECIPE



KODO MILLET/VARAGU


KODO MILLET
Kodo millet/ Varagu

Kodo millet known as varagu in Tamil, Harka in Kannada, Koovaragu in Malayalam, Kodra in Hindi and Arikelu in Telugu. Its basically a digestion friendly millet. It is rich in phytochemicals, Phytate that helps in reduction of cancer risks. It helps to reduce the body weight which is most needed for obese people. It helps to overcome irregular period problems in women. It helps to reduce knee & joint pains. Also it is good for diabetic people. It reduces nervous disorders especially in eyes.

Nutrition Information Per 100gms




Serving Size The serving size, in terms of the number of volume or mass
Calories 309
Fat (grams) 2.2
Iron (mg) 0.8
Calcium (milligrams) 14
Minerals(grams) 1.9
Protein (grams) 12.5
Fiber (grams) 2.2

Check out my


BARNYARD MILLET/KUTHIRAIVALI


BARNYARD MILLET
Barnyard millet - Kuthiravali

Barnyard millet known as kuthiraivali in Tamil, Oodalu in Kannada, odalu in Telugu, Jhangora in Hindi and Kavadapullu in Malayalam which has 6 times high fiber content when compared with wheat. Its a gluten free millet with high calcium, phosporous & fiber. It is high in carbohydates & fat too. It helps to maintain the body temperature. It acts as a good anti oxidant too.

Nutrition Information Per 100gms




Serving Size The serving size, in terms of the number of volume or mass
Calories 342
Iron(mg) 15.2
Fat (grams) 4
Calcium(Milli grams) 11
Protein (grams) 11.2
Fiber (grams) 10.1
Minerals(grams) 4.4

Check out my 


LITTLE MILLET/SAMAI


Little millet - Saamai
Little millet - Saamai

Little millet known as saamai in Tamil, Kutki in Hindi, Saame in Kannada,Sama in Telugu & chama in Malayalam is a wonderful millet which is suitable for people of all age groups. It helps to prevent constipation & heals all the problems related to stomach. It improves the semen counts of men. It also helps for women with irregular periods problems. Its high fiber helps to reduce the fat depositions in the body.

Nutrition Information Per 100gms




Serving Size The serving size, in terms of the number of volume or mass
Calories 207
Minerals(grams) 1.5
Protein (grams) 7.7
Fiber (grams) 7.6
Iron(mg)
Calcium(mg)
9.3
17

You may like to see

 SAMAI BIRYANI

SAMAI SWEET PONGAL

Check out my "HOW TO COOK MILLETS" in 3 different ways if interested !

Also see my varieties of MILLET RECIPES to include in your regular cooking.

Check out my Millet Energy mix powder / Millet sathumaavu  and a sweet ladoo recipe with millet powder. 





Technorati Tags: , , , , , , , , , , , , ,

Continue Reading...


July 14, 2014

Thatte Idli / Tatte Idli Recipe - Karnataka Recipes

Thatte idli recipe

Karnataka special thatte idli(plate idli) is the first breakfast recipe that attracted me towards Karnataka delicacies. Next comes mysore masala dosa, Davangere benne dosa & akki roti. I have tasted this idli in small food joints here. When I was working, my colleagues used to have this idli along with a vada for their breakfast.

Even Sendhil had told me lot about Tumkur & Bidadi special thatte idlis. He had also promised to take me there to taste this idli. It was my long time wish to prepare this at home as I love to make different types of idli recipes for breakfast.

When I was telling this to my school momsfriends, Priya told that her mom makes this idli very well. She shared her mom’s recipe & also the thatte idli stand . Thanks a lot priya. I have tried this idli thrice so far and every time it came out very well. So I wanted to record this recipe in Chitra's food book. It tastes super soft when eaten hot. I recently tried Karnataka style  hotel idli sambar. With hot thatte idli, coconut chutney & sambar, it tasted heavenly!.

Thatte idli
Here is a picture of thatte idli stand..
thatte idli stand

Thatte idli recipe - Karnataka special


Thatte idli recipe - Karnataka special Karnataka special thatte idli recipe - Delicious breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: 12
Prep time: 12 HRS
Cook time: 15 Minutes
Total time: 12h15m


INGREDIENTS
1 cup - 250ml
  • Idli rice/Salem rice - 2 cups
  • Raw rice - 1 cup ( use dosa rice)
  • Urad dal - 3/4 cup (white  round or split urad dal)
  • Thick poha OR Cooked rice - 1/2 cup 
  • Salt & water - as needed
  • Cooking soda / Baking soda - 1/4 tsp
                                                 HOW TO MAKE THATTE IDLI -METHOD
  • Wash and soak all the ingredients together for 4 hours. Do not drain the water after it is soaked. Grind it well to a smooth paste using the water you used for soaking. Add more water if necessary.(U can use cooked rice while grinding too. No need to soak it. If using poha, soak it with rice.)
  • It takes nearly 30 minutes to grind in a grinder. Add salt if summer season, mix the batter well and allow it to ferment overnight. U should leave it for at least 12 hours. Proper fermentation is needed to get soft idlis.
  • Next morning, add salt and cooking soda. Mix well and rest for 15 minutes before you make idlis. Mix well.
Thatte idli recipe
  • Add water in a cooker base & allow it to boil. Take the thatte idli stand and grease all plates with oil generously. You can use some white cotton cloth or banana leaf too. Pour the batter and keep the stand in cooker. Cook for 12-15 minutes. ( Stepwise pictures Updated)
Thatte idli recipe

Thatte idli recipe

  • If you don’t have thatte idli stand, take a small round plate with rim.I used the lid of steel storage containers. Grease with oil generously or line with the cloth & pour the batter.
  • Take the idli pot with water & boil. Keep the round plate over the idli plate and cook for 10-15 minutes. Check with the back of spoon. If it comes out clean,idli is cooked. Allow the idlis to cool for few seconds before u remove them else it may break. If you have thatte idli stand, keep it inside the idli steamer and cook for 10 minutes. Let it cool for a minute and then remove the idlis using a wide ladle as shown in the picture below. Serve with chutney & sambar !
Thatte idli recipe

Thatte idli recipe

Enjoy !


Note

  • Proper fermentation & consistency of batter is very important to get super soft idli.
  • Wash the ingredients twice before soaking to get white colored idli.
  • Adding baking soda is very important here to get softness.
  • The batter should be smooth like our normal batter. Do not grind it coarse. Consistency should be of normal idli batter.
  • U can replace cooked rice with sago & poha. In that case use 1/4 cup sago & 1/2 cup poha.
  • Do not remove the idli quickly when its hot as it may break. Let the idli cool down for a minute before you remove them.

Thatte idli recipe

Serve & enjoy this idli with ur favourite chutney & sambar !!

Karnataka special thatte idli recipe

Continue Reading...