RICE RAVA UNDI

RICE RAVA UNDI

Undi ( also written as "Oondi") is a popular breakfast/snack item prepared in my home district of Dakshina Kannada in the State of Karnataka. It is made either with a batter of rice or with a batter of rice rava ( also known as idli rava). It is a versatile item that can be made for breakfast or as an evening snack and it can be served with chutney, a sweet syrup or with pickles. So you have a wide choice already to choose from.

Today's recipe is for Undi made with rice rava. I use the store bought Vijay Idli Rava.
I chose this method as it saves times and can be made faster than the ones with a rice batter. In the  case of rice batter you would need to first soak the rice for three hours or so and then grind it to make a batter.

I usually use a ratio of 1: 2 for the rice rava to water proportion.

The quantities mentioned in the recipe below yielded about 28 undis.

Today's Rice Rava Undi is served with Losne Chutney.

 Ingredients:

• Rice Rava/Idli Rava, 2 cups
• Fresh Coconut Gratings, 3/4 cup
• Water, 4 cups 
• Mustard Seeds, 1 tsp 
• Urad Dal, (Black Gram Dal) 1 tsp 
• Methi (Fenugreek) Seeds, 1/2 tsp 
• Coconut Oil, 2 tbsp
• Salt, to taste

Method:

Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the mustard seeds. When they splutter add the urad dal and saute till they change colour
Add the methi seeds and saute till they become a little golden brown
To this, add 4 cups of water and salt to taste and bring it to a boil
Now add the fresh coconut gratings and mix well
Next add the rice rava little by little, and stir continuously so that it does not form lumps or stick to the bottom of the kadhai
Cook on medium heat till the water evaporates and the mixture thickens and leaves the sides of the kadhai forming a dough
Transfer the dough to a plate and allow it to cool
Once it is sufficiently cool to handle, wet your hands and using your fingers, pinch enough of the dough to form a small dumpling (undi) and then make a depression in the centre of the undi
(As seen in the accompanying picture, in a undi this is only a depression and not a hole like in a medu vada or a doughnut)

Make the dumplings one after the other using all the dough

In a steamer, steam the dumplings for about 15 minutes on medium heat 

Switch off the gas, wait for the steamer to cool and gently remove the undis without breaking them to a serving bowl

Serve hot with either chutney, sweet jaggery syrup or pickle

TINDORA MASALA

TINDORA MASALA

A commonly available vegetable in India is ivy gourd which is called Tindora in Hindi, Tendle in my mother tongue Konkani and Thondekayi in Kannada. I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as Tendle Talasani, Tindora Coconut Stir Fry, and Stuffed Tindora Masala.

Today's recipe has been adapted from Tindora Masala in Bethica's Kitchen Flavours.

I tried it out recently and it was very tasty as a side dish which went well with our meal of rice and dal.

Ingredients:-

• Tindora (Ivy Gourd), slit length wise, 500 grams
• Large sized Onion, chopped, 1
• Garlic Cloves, chopped, 2-3
• Mustard Seeds, 1/2 tsp
• Hing, (Asafoetida Powder), 1/4 tsp
• Curry Leaves, a sprig
• Byadgi Red Chillies, 4-5
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Til  ( Sesame Seeds) , 1 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• Lime Juice, 1 tbsp

Method:

First step is to steam cook the tindora (ivy gourd). Wash the sliced tindora and keep it in a vessel without adding any water

Place this vessel in a pressure cooker with the usual quantity of water

Keep the tindora uncovered, and pressure cook for 3-4 whistles or till they are done

When the pressure cooker cools, remove the steamed tindora

Dry roast the coriander seeds, cumin seeds, red chillies and sesame seeds
Once it cools, in a small mixer jar grind this to a coarse powder and keep aside

Heat oil in a thick bottomed kadhai and when it gets hot add the mustard seeds and when they splutter add the asafoetida and curry leaves and saute for a few seconds
To this, add the chopped onion and garlic and saute till it turns slightly golden in colour
Now add the steam cooked tindora, turmeric powder and salt to taste and cook covered for 4-5 minutes stirring from time to time
Next add the coarsely ground spice powder, mix well so that the spice powder is well blended with the tindora and cook uncovered for a couple of minutes
Lastly, add the lime juice and mix once again
Serve hot as a side dish

MUSHROOM MASALA

MUSHROOM MASALA

Both my husband and I are pretty fond of button mushrooms so I make dishes using them fairly often. Unlike in the past, mushrooms are available in most departmental stores and are no longer as seasonal as they used to be.

You will there for find elsewhere in this blog recipes for dishes using mushrooms such as Mushroom Soup,  Achari Kumbh, and Matar Mushroom.

We had today's dish with rotis and it tasted great! I have adapted this recipe from Mushroom Masala/Mushroom Gravy from Indian Healthy Recipes.

Ingredients:

• Button Mushrooms, 200 gms
• Large sized Onion,  1
• Large sized Tomato, 1
• Ginger Garlic Paste, 1 tsp 
• Cashews, 6
• Bay Leaf, 1 
• Green Cardamoms, 2
• Cinnamon, a small stick
• Chilli Powder, 1tsp or to taste 
• Coriander Powder, 1/2 tsp
• Kitchen King Masala or Garam Masala Powder, 1/4 tsp
• Kasuri Methi, (Dry Fenugreek Leaves) crushed, 1/2 tsp
• Salt, to taste
• Oil, 1 and 1/2 to 2 tbsp
• Coriander Leaves, finely chopped, for garnish

Method:

Clean the button mushrooms and slice them
Roughly chop the onion and tomato
Soak the cashews in warm water for about 10 minutes

In a blender jar, grind together the chopped onion, tomato, ginger garlic paste, and cashews to a smooth paste without adding any water. Keep aside.

Heat oil in a thick bottomed kadhai and when it gets hot add the bay leaf, green cardamoms and cinnamon. Saute for a few seconds 

To this add the freshly ground paste made earlier, mix well and cook till the raw smell goes and the mixture thickens ( it is better to cook this partially covered as the mixture tends to splash as it is being cooked)  

Next, add the chilli powder, coriander powder, and Kitchen King masala and mix well
Saute till the mixture gives off a good aroma and begins to leave the sides of the kadhai

Now add the sliced mushrooms and salt to taste
Mix well so that the mushrooms get well blended with the masala and saute for a couple of minutes
Add 1/2 cup of water or as required  ( The amount of water you add will depend on the juices released by the mushrooms as they get cooked ) 

Add the crushed kasuri methi
Cover and cook till the gravy thickens and the mushrooms get done. Remember that mushrooms get cooked very fast.

Finally, garnish with chopped coriander leaves 

Serve hot with rice or rotis 

JEEV AVARE GHASHI

JEEV AVARE GHASHI

Today's recipe is for a dish from Konkani cuisine which we call Jeev Avare Ghashi. In this, "Jeev Avare" means Fresh Hyacinth Beans in Konkani. We make this whenever hyacinth beans (called Avarekalu in Kannada, Mochakottai in Tamil and Surti Papdi in Hindi)  are available.

Elsewhere in this blog you will find recipes for other dishes made with hyacinth beans, such as Avarekalu Saagu, Avarekalu Menthya Akki Rotti, and Avarekalu Uppitu.

Avare Ghashi can also be made using dry hyacinth beans which are soaked overnight. In today's version,  Jeev Avare Ghashi, we use fresh hyacinth beans.

I find it useful to add a little raw rice while grinding the coconut gratings etc as you get a masala of a better texture.

Ingredients:-

• Jeev Avaro ( Fresh Hyacinth Beans), 1 and 1/2 cups
• Medium sized Potatoes, cooked and cubed, 2
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 7-8, or to taste
• Tamarind, a small marble sized ball
• Raw Rice, 1 tsp
• Garlic Cloves, lightly crushed, 8-10
• Salt, to taste
• Oil, for seasoning, 1 tbsp

Method:

Wash, peel, and cook the hyacinth beans in adequate water, adding a little salt, in a pressure cooker for 2-3 whistles or till they are done

Once the cooker cools, remove the cooked beans

Drain the excess water, keeping some of the stock aside for use later. Keep the cooked beans aside

In a mixer, grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste using the required amount of water. (You could use some of the stock retained earlier from the cooked hyacinth beans) 

In a pan, add the cooked potatoes and hyacinth beans and to this add the ground paste, salt to taste and mix well

Add enough water to give the ghashi a curry like consistency and bring it to boil

Lower the flame and let it simmer for 4-5 minutes

Heat oil in a small pan and when it gets hot add the lightly crushed garlic cloves and saute till the garlic turns a golden brown and gives off a good aroma

Pour this garlic seasoning on the ghashi and serve hot

GREEN PEAS MASALA CURRY

GREEN PEAS MASALA CURRY

Fresh Green Peas are generally available during the winter months but these days you get frozen peas all through the year so you don't really have to wait for the fresh green peas. In my house, we like green peas very much and hence you will find elsewhere in this blog many recipes using green peas such as Paneer Peas Masala, Matar ka Shorba, and Peas Pulao.

Today's recipe is an easy- peasy (pardon the pun!) one for Green Peas Masala Curry which can be made very quickly, especially if you have frozen peas and/ or cooked peas readily available. It goes particularly well with rotis. This has been adapted from Green Peas Masala Curry by Tarlaji Dalal.

Hints:

* If the peas you use are quite sweet, you may have to adjust the spice levels suitably
* The milk used should be at room temperature

Ingredients:

• Green Peas, fresh or frozen, 1 cup
• Milk, 1 cup
• All Purpose Flour, (Maida), 1/2 tsp
• Cumin Seeds (Jeera) Powder, 1/2 tsp
• Chilli Powder, 1/2 tsp or to taste
• Cumin Seeds, (Jeera), 1/2 tsp
• Asafoetida (Hing), 1/8 tsp
• Onions, grated, 2 tbsp
• Tomatoes, finely chopped, 2 tbsp
• Salt, to taste
• Oil, 2 tsp

Method: 

Shell, wash and cook the green peas (if you are using fresh peas) or thaw and cook the frozen green peas till done. Keep aside
In a bowl, mix well together the milk, flour, cumin seeds powder, and chilli powder and keep aside

Heat oil in a kadhai, and when it gets hot on medium heat add the cumin seeds and let them sizzle  

Next add the asafoetida and grated onion and saute on medium flame for 1 minute

Now add the finely chopped tomatoes and saute on medium flame for 1 more minute

To this, add the milk and flour mixture, cooked green peas and salt and mix well

Cook on low flame for 6 minutes or till the curry thickens, stirring occasionally

Serve hot

CAULIFLOWER PEPPER MASALA

CAULIFLOWER PEPPER MASALA

Today's dish is made with two vegetables I like a lot namely cauliflower and bell pepper which is commonly called capsicum in India.  You will find recipes of both these dishes elsewhere in this blog such as our Cauliflower Ambat, Gobhi ka Kheema, Capsicum Masala Rice, and Capsicum Masala Curry.

I have made this Cauliflower Pepper Masala to suit my taste. You can of course tweak the recipe to your preferred spice levels.

We had this dish adapted from Cauliflower Pepper Masala by Vah Chef as a side dish with rotis. In case you want to use this in a Chapati Roll/Wrap, you may like to reduce the size of the cauliflower. However, don't cut the cauliflower florets too small as cauliflower cooks very fast and we don't want it to get overcooked or mushy.

Ingredients:-

• Cauliflower Florets, 2 cups
• Medium-sized Red Bell Pepper, 1/2
• Medium-sized Green Bell Pepper, 1/2
• Cumin Seeds, 1/2 tsp
• Ginger, chopped, 1/2  tsp
• Garlic, chopped, 1/2 tsp
• Onion, sliced, 1
• Green Chillies, slit, 1-2
• Tomato Puree, 1 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1/2 tsp
• Chilli Powder, 1/2  tsp
• Coriander Leaves, finely chopped, 1 tbsp 
• Black Pepper, crushed, 1 tsp
• Lemon Juice, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash the cauliflower and break it into florets

Boil the cauliflower florets in water adding a little salt and turmeric powder

Cook the cauliflower (taking care that it remains firm but does not get overcooked), drain the water and keep aside
Wash and cut the red and green bell peppers into bite size pieces and keep aside

Heat oil in a thick bottomed kadhai and when it gets hot add the cumin seeds and when they sizzle add the chopped ginger and garlic and saute till they give off a good aroma
Next add the sliced onion and a little salt and saute till the onion becomes translucent
Add the slit green chillies and tomato puree and saute till the tomato puree evaporates
Add turmeric powder, coriander powder, chilli powder, and mix well
Now add the bell pepper pieces and the cooked cauliflower florets
Saute till the cauliflower florets are well coated with the masala
To this add the finely chopped coriander leaves, freshly crushed black pepper, and the lemon juice
Mix well and stir over high flame
Serve hot as a side dish with rice or rotis or as a filling for Roti/Chappati Rolls/Wraps.

AVAREKALU SAARU

AVAREKALU SAARU

One of the most popular vegetables in Bengaluru has to be Avarekai or Hyacinth Beans. The peeled avarekai is called Avarekalu.

Although it usually is available in plenty during the winter months, you do get a crop around this time of the year. Recently, I got some amd decided to make some dish I had not tried out before. Of course, I have used avarekalu in different dishes in the past.  Elsewhere in this blog, you will find recipes for Avarekalu Paddu, Avarekalu Uppitu, and Avaro Ani Batata Upkari.

I tried out this Avarekalu Saaru adapted from Hitikida Avarekalu Saaru from Chitra's Food Book. Hitikida Avarekalu refers to hyacinth beans which have their skin removed after soaking them in water. I have chosen to use them as it is.

This dish turned out to be quite delicious and we enjoyed it with both rice and rotis.

Ingredients:

• Avarekalu, (Hyacinth Beans), 1 heaped cup 
• Large sized Tomato, chopped, 1
• Large sized Onions, 1 + 1 for the masala/paste 
• Ginger, 1 " piece, chopped, 
• Garlic Cloves, peeled, 4-6
• Chilli Powder, 1 and 1/2 tsp or to taste
• Coriander Powder, 1 and 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Leaves, 1/4 cup + a few, finely chopped, for garnish
• Fresh Coconut Gratings, 2 tbsp
• Khus Khus, (Poppy Seeds), dry roasted, 1 tsp
• Cinnamon, 1" stick
• Cloves, 2
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few 
• Salt, to taste
• Oil, 2 tsp + 2 tsp

Method:

Wash and pressure cook the avarekalu with adequate water and a little salt for 3-4 whistles or till they get done
Once the cooker cools, remove the cooked avarekalu. Keep aside.
Retain some of the water in which the avarekalu was cooked for later use.


In a thick bottomed kadhai, heat 2 tsp of oil and when it gets hot add one of the chopped onions and saute till it becomes translucent, then add the chopped ginger, garlic cloves, chilli powder, coriander powder,  turmeric powder and the coriander leaves and saute till the coriander leaves wilt
Remove from flame and allow this to cool
Grind the above in a mixer jar using just the required amount of water to a smooth paste
Keep this onion-garlic-spices paste aside

In a small mixer jar, grind together coconut gratings, poppy seeds, cinnamon, and cloves to a smooth paste just the required amount of water
Keep aside

In the kadhai, add  2 tsp of  oil and when it gets hot, add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds.
Add the second chopped onion and saute till it becomes translucent, then add the chopped tomato and cook till it becomes soft and mushy.
Now add the onion-garlic-spices paste and cook for a couple of minutes till the raw smell goes
To this, add the cooked avarekalu and salt to taste. (Remember that the avaarekalu has been cooked in a little salt) and mix well

Next add the coconut gratings- poppy seeds paste and some of the water retained earlier (avarekalu stock) and bring to a boil
Let it simmer for a few minutes
Switch off the gas and garnish with finely chopped coriander leaves
Serve hot with rice or chappatis

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