Tag Archives: cooking

Rava Idli – II

December 27, 2024 – 8:23 pm

Ingredients:

  • 2 tbsp ghee
  • 10-12 cashew, halves
  • 1 tsp mustard
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tsp cumin
  • 7-8 curry leaves, chopped
  • 1/2 tsp hing (asafetida)
  • 2 chilis, finely chopped
  • 1 inch ginger, grated
  • 1 cup rava, coarse
  • 1 cup yogurt
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tbsp coriander, chopped
  • 1/2 tsp Eno fruit salt

Method:

  1. In a pan, heat 2 tbsp ghee and the 10 cashew halves.
  2. Roast on low flame until the cashew turns golden brown. Remove the cashews and keep aside.
  3. In the same ghee, add 1 tsp mustard, 1 tsp urad dal and 1 tsp chana dal
  4. When mustard seeds start popping (making sure the dals do not get too dark), add 1 tsp cumin and let it crackle (5 seconds).
  5. Add chopped curry leaves, chopped chilies, grated ginger, 1/2 tsp hing and sauté for 20-30 seconds.
  6. Add 1 cup rava and roast on low flame until the rava turns aromatic, making sure it does not get dark (5-7 minutes).
  7. Cool completely and transfer to the large bowl.
  8. To the bowl, add 1 cup yogurt, 1/2 tsp salt and mix well making sure everything is well combined.
  9. Add 1/2 cup water and mix, adjusting the consistency.
  10. Now add 2 tbsp chopped coriander, cover, and rest for 20 minutes.
  11. After the rava has soaked well, add 1/2 tsp Eno fruit salt and mix gently. Mix the batter until the batter turns frothy.
  12. Place the roasted cashew in a greased idli plate and pour the batter in the idli mould.
  13. Place the idli plate in a steamer and steam for 15 minutes.
  14. Finally, enjoy the Rava Idli Recipe with any chutney such as peanut chutney.

Makes: 12 idlis

 

Inspiration source:

https://hebbarskitchen.com/rava-idli-recipe-instant-semolina-idli/

By Dilip Shah | Posted in Side dish, Snacks | Also tagged , , , , , | Comments (0)

Oats Khakhra

November 30, 2024 – 8:13 pm

Ingredients:

  • 1 cup oat flour (grind oven toasted rolled oats or just regular rolled oats, to desired fineness)
  • 1 cup whole wheat flour (chakki atta)
  • 1/4 cup white sesame seeds (for variations, try black sesame, kalonji seeds, etc)
  • 1 1/2 tsp salt or to taste
  • 1 tsp freshly cracked black pepper
  • 3 tbsp peanut oil or any other good quality vegetable oil
  • 3/4 cup water or as needed to make firm / semi-firm dough

Method:

  1. Sieve the flours in a wide bowl. Add the coarse parts left in the sieve back to the flour if you want more whole-grain texture to the khakhra
  2. To the flour, add 1/4 cup sesame seeds, 1 1/2 tsp salt, 1 tsp black pepper and 3 tbsp peanut oil and mix well
  3. Slowly add a few tbsp water at a time and knead the flour to semi-firm dough. You may not need to use the entire 3/4 cup of water!
  4. Divide the dough in about 20 balls of somewhat equal size
  5. Put the first dough ball on a rolling board, use a rolling pin and roll it out round and thin
  6. Plug in your electric roti maker. We use Picasso Stainless Steel Roti Maker
  7. Put the rolled out dough on the hot surface and let it cook open for 8-10 seconds
  8. Flip and cook open the other side for 8-10 seconds
  9. Flip again, gently put the lid down and cook for 10-12 seconds. You’ll see the steam come out from the sides
  10. Open, flip, cover and cook for 10-12 seconds
  11. You’ll need to do this 3-4 time, every time reducing the cooking duration till the khakhro is done crisp and light brown in color
  12. Put the done khakhra separately on a bread cooling rack for cooling
  13. Similarly do all the khakhra. Start to finish, it takes us about an hour to make 20-22 khakhras from 2 cups of flour
  14. Store the khakhras in an airtight container

Makes: 20-22 khakhra

 

By Dilip Shah | Posted in Snacks | Also tagged , , , , , | Comments (0)

Zucchini Pancakes

November 28, 2024 – 8:00 pm

Ingredients:

  • 2 large zucchinis
  • 1 tsp salt
  • 4 tbsp gram flour
  • 10 g parsley
  • 2 garlic cloves
  • 1 tsp onion flakes
  • 1 tsp chili flakes
  • 1 tsp mix herbs (optional)
  • 2 tsp olive oil

Method:

  1. Grate the zucchinis
  2. Season with 1/2 tsp of salt, mix well and put it aside for 10 minutes
  3. Squeeze grated zucchinis to remove excess water
  4. Transfer the grated zucchinis to a mixing bowl
  5. Add 4 tbsp gram flour
  6. Chop 10 g fresh parsley and 2 garlic cloves and add to the grated zucchinis
  7. Mix in 1 tsp onion flakes, 1 tsp chili flakes and 1 tsp mix herbs (optional)
  8. Add 1/2 tsp salt or to taste
  9. Mix well until all the ingredients are properly combined
  10. Put a heavy bottom non stick pan on medium heat
  11. Spread 1 tsp olive oil on the pan, add half of the pancake mix and spread it into a circle
  12. Turn down the heat and cook on a low heat covered with a lid for about 7 minutes or until the bottom is crispy brown
  13. Flip it gently to the other side and cook covered for 6-7 minutes or until it’s crispy
  14. Serve hot with cool yogurt, some yogurt dip or chutney

Makes: 2 pancakes

 

Inspiration source:

By Dilip Shah | Posted in Entree, Side dish, Snacks | Also tagged , , , , , | Comments (0)

Vegetable Cutlets

October 17, 2024 – 8:23 pm
 

Ingredients:

  • 2 tbsp ghee
  • 1 medium size onion, finely chopped
  • 1 cup chopped potatoes
  • 1 cup chopped green beans
  • 1 cup chopped carrots
  • 2-3 slices of whole grain bread
  • 1 – 2 green chilies, finely chopped
  • 1 tsp salt or to taste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp amchur powder (dry mango powder)
  • 1 cup breadcrumbs
  • 2-3 tbsp peanut oil or any other good vegetable oil

Method:

  1. Pressure-cook the chopped potatoes, green beans and carrots… 1 whistle
  2. Break the bread slices into small pieces
  3. Put 2 tbsp ghee in a large pan on medium heat
  4. Add the chopped onions and sauté for 2-3 minutes till they are translucent and soft
  5. Add the chopped chilies and cooked vegetables and mix well
  6. Add the bread pieces, all the spices and salt and mix well making sure that the mix is sufficiently dry to shape them into cutlets. If necessary, add more bread pieces
  7. Turn off the heat, take out the cutlet mix in a wide plate, mash it while letting it cool
  8. Divide the mix in large lemon size balls and shape them into cutlets and roll them in breadcrumbs to properly cover them
  9. Put a flat pan on slow – medium heat
  10. Add a few drops of oil for each cutlet and lightly roast them on both the sides till they are light brown in color
  11. Your cutlets are ready! Enjoy with tomato soup on the side!!

Makes: 15 – 20 cutlets

By Dilip Shah | Posted in Entree, Side dish, Snacks | Also tagged , , , , | Comments (0)

Vegetable Pulao

August 11, 2024 – 10:28 am
 

Ingredients:

  • 1 tbsp ghee
  • 1 tbsp cumin seeds
  • 1/2 cup chopped French beans
  • 1/2 cup chopped carrots (for Jain recipe, substitute with green peas or corn kernels)
  • 1/2 cup chopped cauliflower
  • 1/2 tsp salt or to taste
  • 1 cup cooked rice, preferably long grain
  • 2 tbsp chopped coriander for garnishing

Method:

  1. Put a pan on high heat
  2. Add 1 tbsp ghee and when the ghee is hot, add 1 tbsp cumin seeds
  3. When the cumin seeds start crackling, add chopped French beans, add some salt, mix well
  4. Reduce the heat to medium and cook the French beans covered for 2-3 minutes
  5. Add chopped carrots, mix well and cook covered for 2 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
  6. Add chopped cauliflower, some salt, mix well and cook covered for 2 minutes
  7. When the vegetables are cooked to desired level of softness, add 1 cup cooked rice, gently mix well
  8. Turn off the heat the let the pulao rest for 5-10 minutes
  9. Garnish the pulao with chopped coriander and serve with any Indian curry!

Serves: 4

By Dilip Shah | Posted in Jain, Rice | Also tagged , , , , | Comments (0)