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Showing posts with label TIFFIN RECIPES. Show all posts
Showing posts with label TIFFIN RECIPES. Show all posts

July 9, 2018

Chow Chow Bath Recipe – Karnataka Uppittu, Kesari bath Recipe With Video

Chow chow bath recipe

Chow chow bath is one of the most popular breakfast recipes of Karnataka, South India. Chow chow bath is basically a combo of kesari bath(sweet) and Khara bath (spicy rava upma) served with coconut chutney.  Being in Bangalore for the past 12 years, I have tasted this tiffin several times in popular hotels like Brahmins coffee bar, Upahara darshini, SLV and many more. A plate of chow chow bath and a cup of filter coffee is the most preferred breakfast for many in Bangalore, Karnataka. Not only for breakfast, people love to have this for lunch and evening snack as well. 

When I asked my friends about the meaning of word chow chow in Kannada, everyone gave their own way of explanation. In general, I understood chow chow means a mushy combo or mixture of dishes. Hope it is right. In most of the hotels, a combination of pineapple kesari bath and spicy kharabath flavored with vegetables and vangi bath masala powder is served as chow chow bath.

 In some local food joints, they serve rava uppittu and kesari bath recipes. Whatever be the combination, its a wholesome, tummy filling meal.  Today I have shared a version of chow chow bath with chiroti rava kesari bath and rava uppittu recipes. Soon I will try to make another post with khara bath combo. Please click on the links below to check the recipes with detailed step by step pictures and video. Ok, lets see how to make Karnataka special chow chow bath recipe.

Also check out the detailed video given below.


how to make Chow chow bath

Chow chow bath recipe


Chow chow bath recipe

Learn how to make chow chow bath - Kesari bath and uppittu/ khara bath recipes.


Cuisine: Karnataka
Category: Breakfast
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

KESARI BATH RECIPE ( 1 cup = 250ml )
  • Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup
  • Sugar – 1 cup
  • Water – 2 cups (1:4 rava & water ratio)
  • Cooking oil – 2 tbsp ( Use refined oil)
  • Melted Ghee – 1/2 cup
  • Cardamom powder or pineapple essence – 1/2 tsp
  • Cloves – 2 nos
  • Cashews and dry grapes - Few
  • Yellow food color - A pinch
  • Salt - A pinch
  • Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional.
UPPITTU / KHARABATH RECIPE (1 cup = 250ml)
  • Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
  • Big onion - 1 no ( Finely chopped)
  • Ripe tomato - 1 no ( small, finely chopped)
  • Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
  • Water - 4 cups
  • Salt - as needed
  • Coriander leaves - 2 tbsp
  • Ghee – 1 to 2 tbsp
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cashew nuts - 5 nos OR roasted peanuts
  • Curry leaves - Few
  • Grated coconut - 2 tbsp (optional)

HOW TO MAKE KESARI BATH

    1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
    2. Add fine rava and roast for 5 minutes.
    3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
    4. Cover cook for 5 minutes. Add sugar and mix without lumps.
    5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
    6. Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste ! This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm. 

HOW TO MAKE UPPITTU

  1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
  2. Heat oil in kadai. Temper all the ingredients mentioned above.
  3. Saute onion, green chilli and tomato. Add salt and water.
  4. Add coriander leaves and roll boil for 2 minutes.
  5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

Check out my

rava uppittu recipe for more details with step by step pictures.

You can also follow my Karnataka style kesari bath recipe and Khara bath recipe if you are using coarse rava /Bombay rava.

Note

  • For kesari bath, add 3/4 cup of sugar for mild sweet taste ( 1:1.5 ratio of rava and sugar). I used 1:2 ratio.
  • Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. In hotels, they usually add more Vanaspati and less ghee. But its not healthy. 
  • Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like. 
  • Do not use ground nut oil or any other oil with smell. Use flavorless and colorless oil. Refined oil is the best.
  • If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari.
  • For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy method.
  • Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
  • For uppittu, add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
  • Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
  • Tastes the best when served hot or warm. But it stays soft even for hours together. 
  • For variations, you can use Bansi rava (Yellow colored sooji).
  • In some hotels, they add roasted peanuts instead of cashews.
Karnataka chow chow bath 

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July 3, 2018

Rava Uppittu Recipe – Karnataka Hotel Style Rava Upma

Rava Uppittu Recipe

Rava Uppittu recipe is one of the frequently prepared breakfast recipes in Karnataka. Recently I tasted this uppittu in chow chow bath. This weekend I am planning to share chow chow bath recipe after tasting from some popular hotels in Bangalore. 

Before that, I would like to make a separate post for Rava uppittu and Chiroti rava kesari bath recipes. I have tasted this Karnataka style rava upittu recipe ( Semolina/Sooji upma) in my School moms friends houses and hotels here. 

Though this recipe is very similar to Tamil nadu style rava upma, my friends make slight variations in the quantity of oil and water to make a tasty uppittu just like the ones served in hotels and restaurants in Bangalore. In many hotels, this uppittu and kesaribath is served together as chow chow bath. 

In some places, Kharabath is served instead of uppittu. So today I have shared the basic version of uppittu just like hotel ones. Its a very simple recipe without any fancy ingredients. My friends use Bansi rava (Medium rava)  and iron kadai but I used Bombay rava / Upma rava(coarse ones) and non-stick kadai. So there are slight changes from the actual recipe. But tasted really good, equal to the restaurants. 

 For variations, we can add finely chopped vegetables, masala powders and call it as masala uppittu or vegetable uppittu. The quantity of water and oil + ghee decides the texture and softness of uppittu. If you like fluffy upma, use rava and water in the ratio of 1:2.5. But I used 1:4 as I wanted soft and mushy hotel style upma. I am happy that I can recreate the same at home. Kharabath is completely different from uppittu. Please check my Kharabath recipe for more details. Soon I will try to post an easy verion of Khara bath recipe too.

 Friends, do try this yummy, easy Karnataka style rave uppittu recipe with step by step pictures and share your feedback with me. Please watch the video below for better understanding. Its a chow chow bath recipe video. So Uppittu recipe is shared in the second half of video. 

If you are interested to check out my other interesting Karnataka recipes, please check THIS LINK.

Karnataka uppittu recipe

Karnataka syle Rava Uppittu Recipe


Karnataka syle Rava Uppittu Recipe

Karnataka syle Rava Uppittu Recipe for breakfast and dinner. This uppittu tastes like hotel ones. 


Cuisine: Karnataka
Category: Breakfast Recipes
Serves: 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
  • Big onion - 1 no ( Finely chopped)
  • Ripe tomato - 1 no ( small, finely chopped)
  • Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
  • Water - 4 cups
  • Salt - as needed
  • Coriander leaves - 2 tbsp
  • Ghee – 1 to 2 tbsp
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cashew nuts - 5 nos OR roasted peanuts
  • Curry leaves - Few
Grated coconut - 2 tbsp (optional)

RAVA UPPITTU RECIPE

  1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
  2. Heat oil in kadai. Temper all the ingredients mentioned above.
  3. Saute onion, green chilli and tomato. Add salt and water.
  4. Add coriander leaves and roll boil for 2 minutes.
  5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

HOW TO MAKE UPPITTU – STEP BY STEP PICTURES


  • Heat a kadai and dry roast the rava/ semolina for 5 minutes in medium flame without burning the rava. Keep stirring constantly to avoid the color change of rava. Transfer the roasted rava to a plate.

  • Rava uppittu recipe
  • Heat oil in the same kadai. Splutter mustard seeds, urad dal,chana dal, cashews, curry leaves. Add finely chopped green chillies, onion and tomato pieces. Add required salt and saute till tomato becomes mushy.

  • Add 4 cups of water and salt if needed. Add finely chopped coriander leaves. Cover the kadai with lid. Let the water roll boil and onion gets cooked completely.

  • Rava uppittu recipe
  • Lower the flame completely. Add roasted rava gradually and slowly in one hand and keep stirring with a ladle in the other hand. Please watch the video for better understanding.

  • Rava uppittu recipe
  • After all the water is absorbed by the rava, it becomes thick. Keep the flame low and cover the kadai with a lid. Cook it for 5 minutes. Open the lid and mix well.

  • Uppittu recipe
  • Switch off the flame and add 1 tbsp ghee. Garnish with grated coconut if you like. Mix and scoop with a ladle. Serve hot immediately for best taste. You can serve with coconut chutney or with sugar as you wish. Enjoy !

Note

  • Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
  • Add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
  • Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
  • Tastes the best when served hot or warm. But it stays soft even for hours together. 
  • For variations, you can use bansi rava (Yellow colored sooji). 
  • In some hotels, they add roasted peanuts instead of cashews. 


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February 23, 2018

Onion Uthappam Recipe – How To Make Onion Uttapam

onion uthappam recipe
Generally South Indians, Tamil people make onion uttapam at least once in a week with leftover Idli, dosa batter. Sendhil likes to eat onion uthappam or rava dosa in hotels and restaurants whereas my choice is always plain uthappam with varieties of side dishes. I love its soft and spongy texture. 

I have already shared few uthappam varieties like tomato onion uthappam , Kadai onion uthappam(my MIL’s style) and Podi uthappam in my space. But this is the basic version of onion uttapam using big onions. We call it as Vengaya dosai in Tamil. Mostly I make it for breakfast during week days as I don’t have to prepare any side dish for this. Sendhil loves to eat it as such if the onions are browned perfectly. 

For variations and to make it more colorful, sometimes I use small onions, finely chopped green chillies, coriander leaves or grated carrot. If you want to make any side dish for onion uthappam, you can try coconut chutney, tomato chutney or idli sambar. 

Uthappam tastes the best and comes out soft, spongy with crispy edges only if you make it with fresh, thick idli batter. Do not add water to the thick If the batter becomes watery, uttapam becomes flat. So to make soft and spongy uthappam, mix the fermented idli batter till half way through on the first day for making idli. 

By doing this way, soft urad dal batter gets mixed with rice batter evenly and helps to prepare soft idli dosa on the first day, soft uthappam on the second, third day too. For making crispy dosa, remove the required batter in another bowl, add very little water to it. Mix well and spread thin dosa. 

Ok, lets see how to make onion uttapam recipe with step by step pictures.
Onion uttapam recipe

Onion uttapam recipe - How to make onion uthappam


Onion uttapam recipe - How to make onion uthappam

Onion uthappam recipe with step by step pictures.


Cuisine: Indian
Category: Dosa Recipes
Serves:
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup - 250ml
  • Idli dosa batter - 2 cups
  • Big onion - 3 nos (Finely chopped)
  • Water - If needed
  • Cooking oil - as needed ( to sprinkle over dosa)

HOW TO MAKE ONION UTHAPPAM 

  1. Take the idli dosa batter in a bowl. Add little water if the batter is too thick.
  2. Chop the onions finely. I use my electric chopper to do this job easily.
  3. Heat dosa tawa. Pour 2 ladles of batter and spread slightly. Cook in medium flame.
  4. Spread finely chopped onions all over the dosa. 
  5. Drizzle oil around the corner and center of dosa over the onions.
  6. Flip the dosa and keep the flame medium high. Cook till onions turn golden brown.
  7. Remove and serve hot with any side dish like chutney or sambar.

METHOD - STEP BY STEP PICTURES

  • Take idli dosa batter in a big bowl. Add little water, say 1/4 cup if batter is too thick. Mix well. Chop onions very finely using a knife or turbo chopper if you have it. Set aside.

  • Heat dosa tawa. Sprinkle few drops of water to check the heat of tawa. Wipe it with a cloth or tissue paper. Keep the flame low.
    Onion uthappam recipe
  • Pour two ladles of batter in the center of dosa tawa. Spread it slightly to make small, round uthappam. Sprinkle onions all over the dosa.
    Onion uthappam recipe
  • Drizzle cooking oil or gingely oil all over the dosa. Drizzle some oil over the onions too. Flip the dosa & cook the other side till onion becomes golden brown in color. Keep the flame medium high.  Wait patiently till onions turn golden brown evenly.

    Onion uthappam recipe
  • Remove the dosa to a plate. Repeat the same and make the remaining dosa. Serve hot with chutney or sambar ! Enjoy!
     

Note

  • Do not use the last batch of idli batter. It won’t make spongy and soft dosa.
  • For best results, use fresh idli batter.You can also use 2nd day batter but make sure batter is not too thin.
  • Flame should be low while spreading the onions so that the bottom part doesn’t get burnt. After you flip the dosa, you can increase the flame to medium high.
  • For variations, you can add finely chopped green chilli,coriander leaves, grated carrot along with finely chopped onion and sprinkle over the dosa.
  • You can also sprinkle idli podi or some red chilli powder/ tandoori masala for spicy taste.
  • Do not mix the chopped onion in the idli batter. It should be just sprinkled over the dosa.
Try this easy, yummy onion uthappam for your breakfast and enjoy !
how to make onion uthappam
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November 14, 2017

Instant Quinoa Idli Recipe – Quinoa Recipes Indian

Instant-quinoa-idli
Instant Quinoa idli recipe with semolina/rava/sooji and curd. This is my very first post using quinoa. Quinoa is a super natural grain which is gluten-free, high in protein, fiber, vitamins and minerals. Quinoa is not called as thinai in Tamil. There is no proper Tamil word for quinoa (Keen-wah). But many of us think quinoa is very similar to our Indian Foxtail millet (thinai in Tamil). It is not. There are slight differences between quinoa and thinai mainly in their amino acid profile. 

Quinoa has high protein when compared with other millets. Both are gluten free, high in fiber that helps for weight loss and control diabetes. Both takes the same quantity of water for cooking pulao, upma, porridge and soup. Similar in Calories too. But cost wise quinoa is not affordable and its not easily available in all the stores in India like millets.You can find it in very few organic shops in big cities Or you can buy from online stores like Amazon. I bought it from an Organic shop in Gandhi bazaar, Bangalore. Quinoa is most popular in US and other foreign countries.


Many of my abroad readers asked me to share quinoa recipes years ago. At that time, I was not aware of this grain. I did not even know how to pronounce it. Then I came to know from Shalini that it should be pronounced as “keen-wah”. Some people also call it as Kinua. People usually consume this healthy grain for weight loss and to control diabetes. 

To begin with quinoa recipes, I felt Idli would be ideal for me. Being a South Indian, Idli is the staple food in my family. I like to consume millets and other super natural foods in the form of idli more than upma, kichdi, pulao or porridge. I can eat it 24x7 if its an idli with some spicy chutney or sambar. So this morning, I prepared instant quinoa idli with semolina/rava/sooji and curd just like our usual rava idli for our breakfast & refrigerated the remaining batter for dinner. 

Quinoa idli came out great with soft and spongy texture. I was very happy with the results. Color of the idli was grey otherwise there is no particular difference in taste between this idli and rava idli. Sendhil and myself enjoyed it with spicy coconut chutney and idli podi. Personally I love instant idli recipes with tangy tomato chutney or tomato thokku. You can make the side dish as per your preference.

You can make this instant quinoa idli in the next 15 minutes if you have quinoa, semolina and some curd in hand. Friends, do try this healthy, yummy quinoa idli and share your feedback with me. Ok, lets see how to make quinoa idli without fermentation with step by step pictures and video.


Instant-quinoa-idli-recipe

Instant quinoa idli recipe - Quinoa recipes Indian


Instant quinoa idli recipe - Quinoa recipes Indian

How to make quinoa idli instantly with semolina and curd for breakfast and dinner


Cuisine: Indian
Category: Breakfast
Serves: 14 
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

To Grind (1 cup - 240ml)
  • Quinoa - 1 cup
To saute in oil
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds - 1/4 tsp
  • Green chilli - 1 no ( Finely chopped)
  • Ginger - 1/2 inch ( Finely chopped)
  • Curry leaves - Few
  • Coriander leaves - 2 tbsp (Finely chopped)
  • Semolina / Sooji / Rava – 1/2 cup (Coarse upma rava)
  • Sour curd - 1 cup
  • Salt & water - as needed ( I used nearly 3/4 cup water)
  • Baking soda - 1/2 tsp 

HOW TO MAKE INSTANT QUINOA IDLI

  1. Take Quinoa and grind to a fine powder.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
  3. Saute green chillies, ginger, curry leaves, coriander leaves.
  4. Add semolina and roast for 2 minutes. Then add quinoa powder and roast for 2 more minutes.
  5. Let it cool down. Then add salt, curd and mix well.
  6. Add water to make thick spoon able batter. Add baking soda,mix well.Rest for 5 minutes.
  7. Pour in greased idli plate and steam it for 10 minutes.
  8. Remove after one minute and enjoy Instant quinoa idli with chutney or sambar !

METHOD - STEP BY STEP PICTURE

  • Grind Quinoa to a fine powder in a big mixie jar. Keep aside.
    Instant-quinoa-idli-recipe
  • Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute till dals turn golden. Add finely chopped green chillies, ginger, curry leaves and coriander leaves. Saute for a minute.
    Instant-quinoa-idli-recipe
  • Add rava and roast in medium flame for 2 minutes. Add ground quinoa and roast for 2 more minutes till nice aroma arises. Remove the kadai, transfer the roasted items to a bowl and let it cool down.
    Instant-quinoa-idli-recipe
  • Add curd, required salt and mix well. Add water gradually and make thick batter. I used 3/4 cup of water approximately. Batter should be thick and spoonable. Add baking soda, mix well and keep the batter aside for 5 minutes.
    Instant-quinoa-idli-recipe
  • Grease idli plate with oil and pour the batter till 1/2 of the mould. Steam for 10 minutes.Check with a toothpick or back of spoon. If it comes out clean, idli is done.
    Instant-quinoa-idli-recipe
  • Remove the idli plate and rest for 2 minutes. Take the idli using a spoon. Serve hot with coconut chutney or tomato chutney for best taste ! You cannot make dosa with this batter.
    Instant-quinoa-idli-recipe
    Enjoy !

Note

  • For variations you can add oats too.
  • Sour curd is better.
  • Adding soda helps to make the idli soft and spongy. You can also add ENO instead of soda. 
  • Do not add more water to the batter. Idli becomes flat and sticky.  
  • If you wish, you can skip the tempering part and make plain idli.
Try this healthy, instant quinoa idli for breakfast/ dinner and enjoy !
Instant-quinoa-idli
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November 7, 2017

Bread Idli – Instant Bread Idli Recipe With Curd, Rava

Bread idli
Bread idli recipe – Instant bread idli recipe with curd and rava/sooji/semolina. I have been eyeing on instant bread idli, bread dosa and bread uttapam recipes for long time. As I make bread recipes very rarely at home, I was waiting for the day to come. Last weekend I bought a pack of bread as I needed bread crumbs to make a snack. I had almost half the packet of leftover bread slices. So I made this easy, instant bread idli with curd and rava for our breakfast today.

I saw Tarla Dalal’s recipe and few more using idli rava/rice rava and boiled potato. But I used our normal upma rava just like my instant poha idli and rava idli as I din’t get idli rava in my place. I did not remove the brown crust of bread as I din’t want it to go waste. So the color of my idli was yellow instead of white. You can remove the corners of bread slices to make white colored idli. Also you can replace white bread with brown bread, whole wheat bread or even multigrain bread in this recipe. 


The consistency of idli batter is very important to get soft, spongy idli. It should be like our rava idli batter. It shouldn’t be too thick or thin but pourable. You can also temper this idli with mustard, chillies, ginger or add vegetables to make it more flavorful and healthy. You can play around with variations. This idli can be prepared instantly without any resting time or fermentation time. 

Basically I am a big fan of idli varieties. When I made this idli with my own combinations, I was very happy with the output and glad I could add this bread idli recipe in my Idli varieties collection. This idli has to be served hot to enjoy its best taste. The best side dish for this idli would be a spicy coconut chutney or tomato chutney Or you can even serve it with easy tomato onion thokku. I am planning to make instant bread dosa and bread uthappam too. I will share them one by one. Ok, now lets see how to make bread idli at home instantly with step by step pictures and video !

Check out my Instant Poha idli, Instant rava idli  and 15 Idli varieties collection too.




Instant bread idli

Instant bread idli recipe


Instant bread idli recipe

Easy, instant bread idli recipe with curd, rava using leftover bread slices.


Cuisine: Indian
Category: Breakfast
Serves: 12 to 15 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup - 250ml
  • Bread slices - 4 nos ( Milk bread or brown bread)
  • Roasted Semolina / Sooji / Rava - 1 cup
  • Sour Curd - 1 cup
  • Water - 1 cup ( varies from 3/4 to 1 cup)
  • Baking soda - 1/4 tsp
  • Salt - as needed

HOW TO MAKE BREAD IDLI

  1. Take bread slices and tear into pieces.
  2. Grind to fine powder.Collect in a bowl.
  3. Dry roast rava for 3-4 minutes. Let it cool down.
  4. Mix with powdered bread. Add curd, salt and mix well.
  5. Add water gradually and make thick batter. Add baking soda at the end. Mix well and rest for 5 minutes.
  6. Grease idli plate and pour batter till half of the mould. Steam for 10 minutes. Idli becomes big in size and spongy. Remove after 2 minutes.
  7. Serve hot for best taste with coconut chutney or tomato chutney as side dish.

METHOD - STEP BY STEP PICTURES

  • Take bread slices and trim the sides if you wish. I din’t remove the corners of bread. Tear into small pieces and grind to fine powder. I got 1.5 cups of powdered bread. Collect in a bowl.
    Bread idli recipe
  • Dry roast rava for 3 to 4 minutes. Let it cool down completely. Add to the powdered bread.
    Bread idli recipe
  • Add curd, salt and mix well.
    Bread idli recipe
  • Add water gradually and make a thick but pourable idli batter consistency. Please refer video. The quantity of water may vary if you remove the crust of the bread. Water quantity also varies based on the freshness of bread. If you make the batter too thin, idli becomes flat. If the batter is too thick, idli cracks and looks very big.
    Bread idli recipe
  • Add baking soda, mix well and rest the batter for 5 minutes. In the mean time, take an idli plate and grease molds with oil. Mix & Pour the batter till  1/2 or 3/4th of the mould. This idli becomes bigger in size after its cooked. So its better to fill less batter in the mould.
    Bread idli recipe
  • Roll boil water in an idli pot. Place the idli plate and steam it for 10 minutes. Remove the idli after 2 minutes. Serve hot with coconut chutney or tomato chutney for best taste !
    Bread idli recipe
    Enjoy !

Note

  • Roasting the rava is an important step. Do not add unroasted rava.
  • You can also use idli rava/rice rava in place of semolina but you should rest the batter for 20 minutes for the idli rava to soak well in curd.
  • Add water gradually while making the batter. Its consistency should be thick and pourable.  
  • If the batter is watery, idli comes out flat. If the batter is too thick, idli becomes very big and crack on the top. 
  • For healthy options, you can add grated carrot and cooked peas in the batter. You can also temper the batter with mustard seeds, urad dal, chana dal, finely chopped green chillies, ginger, curry leaves and coriander leaves.
Try this easy, instant bread idli for your breakfast or dinner. Enjoy with your favorite chutney or tomato thokku !
Bread idli recipe


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November 2, 2017

Javvarisi Upma – Sago Upma – Sabudana Upma Recipe

Sabudana upma
Recently I started making javvarisi upma at home for breakfast and dinner. This is a South Indian style sabudana upma without using potato and peanuts. Actually I came to know about sago upma(Sabudana in Hindi, Saggubiyyam in Telugu) from my friend Shalini. She taught me a version with nylon javvarisi. I will share that recipe later. 

Today I have shared javvarisi upma with big, white sago pearls. My MIL makes a similar upma without soaking sabudana. She roast it and make just like javvarisi payasam. I too follow this method for making kheer. But I couldn’t make upma as javvarisi becomes sticky. Once I make it perfect, I will share that version.

Last week I made this upma by soaking sabudana overnight. It came out very well, non-sticky and tasted great. I added vegetables like carrot and capsicum to make it colorful. Sendhil & Raksha loved it a lot. Now I am confident enough to try North Indian sabudana khichdi too. Hope I will start to explore more sabudana recipes from now. Now lets see how to make South Indian style Javvarisi upma with step by step pictures.
Sago upma

Javvarisi upma - Sago upma - Sabudana upma recipe


Javvarisi upma - Sago upma - Sabudana upma recipe

South Indian style Sabudana upma - Javvarisi upma recipe with step by step pictures


Cuisine: South Indian
Category: Main course
Serves: Serves 3
Prep time: 5 Hours
Cook time: 20 Minutes
Total time: 5H20 Minutes


INGREDIENTS

To soak ( 1 cup - 240ml)
  • Javvarisi / Sago / Sabudana - 2 cups ( White big )
  • Water - to soak sago ( I used 1.5 to 2 cups )
To temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Big onion – 2 nos (medium sized)
  • Green chillies – 2 to 3 nos (Finely chopped)
  • Carrot - 1 no (Small sized, Finely chopped)
  • Capsicum - 1/2 no
  • Curry leaves – Few
  • Ginger – 1 inch piece(Finely chopped)
  • Coriander leaves - 2 tbsp (chopped finely)
  • Lemon juice - 1 tsp
  • Salt - as needed

HOW TO MAKE JAVVARISI UPMA

  1. Wash sabudana / javvarisi twice. Drain, Soak it overnight adding water.
  2. Temper mustard, urad and chana dal. Saute onion, chilli , curry leaves and vegetables.
  3. Saute till veggies turn soft and cooked. Add soaked sago and mix well adding salt.
  4.  Cover cook in low to medium flame till sago becomes transparent. 
  5. Lastly add lemon juice and coriander leaves. Serve hot !

METHOD - STEP BY STEP PICTURES


  • Wash the sabudana twice or thrice. Drain the water completely. Soak in 1.5 to 2 cups of water over night or atleast for 5 hours minimum. The level of water should be 1/2 inch above sabudana. The next morning sabudana absorbs all the water and grows in quantity. If you take a sago and press it, it should be mushy. It shows sago is soaked well. Fluff it well without any water and keep aside.
    Javvarisi upma
Javvarisi upma

  • Wash and chop onion, chilli, carrot and capsicum finely. Set aside.
Javvarisi upma
  • Heat oil in a good non-stick kadai. Temper mustard seeds, urad dal and chana dal. When it turns golden, add finely chopped onion, green chillies, curry leaves, capsicum, carrot , required salt and mix well. Take care while adding salt because sago upma takes less salt unlike other upma recipes. Saute in low to medium flame till carrot becomes soft. No need to add water.
    Javvarisi upma
  • Now add sabudana and mix well. Keep the flame low to medium. Cover cook till done. Open the lid once in 2 minutes and toss gently. No need to add water. Sabudana turns transparent. It takes nearly 10 to 12 minutes to become transparent completely. Make sure it is not sticking to the bottom of kadai. 
  • Sabudana tastes soft when its cooked completely. You can taste and find it. If you keep cooking for more than 10 minutes, javvarisi starts to become sticky. So cover cook in low flame, toss once in 2 minutes till done. Sometimes a layer of sabudana sticks to the bottom of kadai if you over cook it. Don’t worry. You can serve it as adai at the end. It tastes crispy.
    Javvarisi upma
  • Switch off the flame. Sprinkle lemon juice and garnish with coriander leaves. Mix well and serve hot !
    Javvarisi upma
  • Enjoy !

Note

  • Use white big sago variety for this upma. Do not soak in excess water ( i.e more than 1/2 inch) to cover sago. It will turn mushy. For 2 cups of sago, I used 1.5 cups of water.  You can use maximum 2 cups.
  • You should cook the sago in low to medium flame without adding water. So you should keep tossing it once in 2 minutes.
  • If you cover cook it for long time, sago may stick to the bottom. So keep stirring it in the middle. 
  • Be careful while adding salt because sago needs less salt.

Try this easy, yummy javvarisi upma for your breakfast or dinner and enjoy  !

Javvarisi upma
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October 27, 2017

Kambu Idli Dosai – Bajra Idli Dosa - Pearl Millet Idli Dosa Recipe

Pearl millet idli, dosa recipe without rice ( Kambu idli dosai in Tamil, Bajra Idli dosa in Hindi, Sajjalu Idli dosa in Telugu, Sajje idli dosa in Kannada, Kambam Idli in Malayalam) with step by step pictures and video. After a long time, I am happy to share a millet recipe in my website.I love to consume millets in the form of idli, dosa, adai or upma at least once in week either for breakfast or dinner. But I haven’t blogged many of the recipes I make in my kitchen. So I thought of sharing them one by one from this week.
KAMBU IDLI RECIPE
This is not going to be a millet series. I will try to post the Indian style millet recipes whenever I can. To begin with here is a healthy, super soft pearl millet idli without using rice. Pearl millet is one of the wonder grain millets that helps to control diabetes, reduces cholesterol and aids for weight loss. I adapted my Mixie idli,dosa batter recipe and prepared this idli using bajra/kambu. We can grind this kambu idli batter easily using Indian mixie. It came out very well and I am completely satisfied with the results. I made soft idli on the first day with the fermented batter and crispy dosa for the next day dinner. Both were good in taste when consumed hot. But idli looks grey in color and smells like millet as it has no rice. Tomato chutney or coconut chutney is a good side dish for this Kambu idli and dosai. Do try this healthy bajra idli at home and share your feedback with me. Ok, lets check how to make Kambu idli/ Pearl millet idli with step by step pictures and video !

Do check out my other MILLET RECIPES too.



Pearl millet idli

Kambu idli dosai recipe - Bajra idli / Pearl millet idli dosa recipe


Kambu idli dosai recipe - Bajra idli / Pearl millet idli dosa recipe

Healthy Pearl millet idli and dosa recipe without using rice


Cuisine: Indian
Category: Millet recipes
Serves: 20 nos
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

1 cup - 240ml
  • Pearl millet / Kambu / Bajra - 2 cups
  • White,round urad dal - 1/2 cup
  • Poha / Aval / rice flakes - 1/4 cup ( I used thick poha)
  • Methi seeds / Fenugreek seeds - 1/2 tsp (Optional)
  • Salt & Water - As needed

HOW TO MAKE PEARL MILLET IDLI

  1. Wash and soak pearl millet, methi seeds and poha together for 5 hours.
  2. Wash and soak urad dal separately in another bowl for 2 hours.
  3. Grind urad dal to a smooth paste adding the soaked water.
  4. Collect in a bowl and then grind millet + Poha mixture to a smooth paste adding enough water.
  5. Mix both the batter with hands and let it ferment overnight. The next day, mix the batter well and make idli.
  6. Enjoy with tomato chutney or coconut chutney !




METHOD - STEP BY STEP PICTURES

  • Wash the pearl millet twice to remove the debris , add poha, methi seeds, wash again and soak it in enough water for 5 to 6 hours. Wash and soak urad dal separately in another bowl for 2 hours.
    Kambu idli
  • First grind urad dal in a mixie to a thick, smooth batter adding enough water. I used the soaked water for grinding. You can also use ice cold water. Then grind the soaked pearl millet + Poha to a smooth batter adding required water. Do not make the batter watery.

  • Mix both the batter well with your hands and allow it to ferment overnight or 12 hours based on the weather in your place. The next morning, batter would have raised well. Its consistency should be like regular idli batter.
    Kambu idli
  • Mix well and make idli in a greased idli plate. Steam it for 10 to 15 minutes. Remove after it becomes warm. It tastes super soft when hot with the flavor of pearl millet. Serve hot to enjoy its best taste !
    Kambu idli
    Kambu idli

    Enjoy !

Note

  • Do not grind the batter too watery. Add only the required water.
  • Urad dal should be soaked and grind separately to get soft idli.
  • If you soak them together, you need to add more urad dal and poha. You may have to use 3:1 ratio of millet and dal if soaking them together.
  • You can also use Kuthiravali/ barnyard millet or Thinai/Foxtail millet instead of pearl millet.
Try this healthy Kambu idli & dosai with your favorite chutney or sambar !
Kambu dosai
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