Monday, 2 December 2013

Peg & Pig Kitchen - Rava Vadas

Rava vadas are delicious especially when eaten with a hot beverage. Rava is semolina; vadas are fried snacks. Here is the recipe...
 
Ingredients
1 and 1/2 cup fine rava (chiroti rava)
1 tblspn rice flour (for crispy)
1/2 tblspn flour (maida, to bind)
4-5 green chillis (more, if you want vadas spicy)
1 large onion finely chopped
handful of roasted and broken peanuts
1 tblspn hot cooking oil
cooking oil for frying
1 tspn baking soda
water
salt
 
Method
Mix all the dry ingredients in a bowl, and then add vegetables in to the bowl. Add hot oil, and mix well with a little water. Keep adding water to make a dough resembling chapathi/poori dough. In a pan, heat cooking oil. Smear oil on your palms, take small portion of the dough, and make flat circles as shown in the photo. Deep fry the vadas one after another. Ensure that you reduce the heat and slowly fry the vadas. If the vadas aren't crispy enough, you can add a little rice flour.
 
Serve the hot crispy vadas with chutney of your choice. I made chutney from ridge gourd peel, and served with vadas.

Ingredients and dry mix
Dough and small portions flattened
Rava vadas served with ridge gourd peel chutney
Regards,
Asha
 

Thursday, 28 November 2013

Peg & Pig Kitchen - Togari Kalu Akki Thari Uppittu

Most of the day's drama happens during the morning, at our house. By 8 am, breakfast and lunch will be ready. For dinner, we eat the remaining from lunch, or make chapatis. On days when I'm unwell, it's time for bread/oats/corn flakes/fruits to jump out of their boxes. My husband loves them; while I run a mile away.
 
This morning I've been slightly under the weather, and when I entered to kitchen, oh, I just didn't want to eat bread. I had bought broken rice (akki thari) and vegetables. Among the vegetables was togari kalu (pigeon peas). I had tasted akki thari uppittu at my uncle's house, and wanted to prepare the dish.
 
Here's the recipe...
 
Ingredients
1 and 1/2 cup broken rice
1/2 cup fresh pigeon peas/togari kalu
1/2 cup freshly grated coconut
4-5 green chillis
1 small onion chopped
handful of fresh coriander leaves and curry leaves
juice of 1/2 lime
1/4 inch ginger
a pinch of cumin powder
a pinch of hing
1 tsp each mustard and cumin seeds
1 tsp each channa and urad dals
salt
1 tblspn cooking oil
1 tsp ghee (optional)
 
Method
Dry fry the broken rice in a hot pan. When you begin to get the smell of rice, fry for a minute and remove from heat. Boil the peas with a pinch of salt. In a pan, add oil, and mustard and cumin seeds, dals, hing, curry leaves, chopped onions, and ginger. Fry well. Add the roasted akki thari in to the pan, and mix all the ingredients well. After the peas have boiled, pour the water (sufficient to cook broken rice) and peas in to the pan. Add salt, coriander leaves, and coconut. Close a lid; keep stirring in intervals. Add more water, if required. When you think the uppittu is almost ready, add lime juice, a pinch of cumin powder, and ghee. Mix well, and allow to cook till the rice softens. The uppittu begins to separate from the pan; that's when the dish is ready. Serve with chutney or curds.
 
Broken rice, peas boiling, and other ingredients
Seasoning, ingredients mixed, and semi-cooked dish
Cooked dish
Happy Friday!

Regards,
Asha

Tuesday, 26 November 2013

Peg & Pig Kitchen - Mixed Beans Kootu

Good morning, Wednesday!
 
Recently, we bought about 200 grams of mixed beans; a mixture of dried peas, double beans, soya, white beans, green gram, peanuts, and several other beans. One of the most common dishes that we cook out of beans is the sambar - beans, eggplants, potatoes, onions, and garlic. This time around I made something different - the mixed beans kootu.
 
Ingredients
 
1 cup mixed beans (or more, if serving for a larger group)
2 onions roughly chopped
2 garlic cloves peeled
2 small sized snake gourds
1 tblspns sambar powder
1 tspn chilli powder (mostly for color)
1/4 cup tamarind juice
1 tsp gasagase/khus khus/poppy seeds
1 tsp fried gram
1/4 cup freshly grated coconut
Cooking oil
a pinch of hing
1 tsp mustard seeds
handful curry leaves and coriander leaves
salt (I use rock salt)
 
Method
 
Soak the mixed beans overnight, and drain the water in the morning. In a pressure cooker, add the soaked beans, chopped snake gourds, and one onion. Let the cooker whistle for 3-4 times or till the beans have cooked. In a mixer, grind onion, garlic, coconut, sambar powder, chilli powder, tamarind juice, salt, fried gram, and khus khus. If required, add water and grind to fine paste.
 
Add the paste to the cooker, mix all ingredients well. After the kootu has boiled well, heat oil in a seasoning-spoon, add hing, mustard seeds, and curry leaves. Add this seasoning to the kootu. Before removing kootu from heat, add fresh coriander leaves. Serve with rice, Indian breads, dosa, idli, poori, or ragi balls.
 

 
Regards,
Asha


Monday, 25 November 2013

Peg & Pig Kitchen - Orange Peel Curry

It's raining oranges here. We not only gobble down the oranges but also use the peel to make a curry. This curry is easy to make, and can be stored for weeks. We eat the curry with rice, Indian breads, and almost with anything.
 
Ingredients
 
peels from 4 oranges
tamarind of size of a big lemon
1/2 or 1 tblspn jaggery
a pinch of turmeric
1 tblspn chilli powder (or more, if required)
1 tblspn sambar powder (or more, if required)
salt
2 tblspns cooking oil
a tsp of each - channa dal, urad dal, cumin seeds, mustard seeds
a few curry leaves
a pinch of hing
 
Method
Wash and peel the oranges. Cut the peels into small pieces. In a pan, pour cooking oil and add dals, mustard seeds, cumin seeds, hing, and curry leaves. Stir well, and let the peel pieces cook in the oil. Add turmeric and tamarind juice, and mix well; let the curry cook for a while. After the peels have softened, add salt, chilli powder, and sambar powder. Allow the curry to cook until the peel has observed all the tastes. Remove from heat, and serve with rice, dosa, idli, or Indian breads.
 

 
Regards,
Asha



Tuesday, 12 November 2013

Peg & Pig Kitchen - Mooli Parata

It's been a while since I update this blog. Previous evening I made Indian breads from radish; we call the dish - Mooli Parata (mooli - radish, parata - Indian bread). My version of this dish is as follows:

Ingredients
2 cups whole wheat flour
1 cup finely grated radish
2-3 green chillies
handful freshly chopped coriander
a pinch of garam masala
a pinch of cumin powder
1 tbsp cooking oil
a pinch of salt

Method
Mix the grated radish, chillies, coriander, garam masala, salt, and cumin powder in a bowl. Add oil and knead well. The water from the radish is sufficient to hold the ingredients together. However, if you feel the dough needs water, sprinkle a little. Remember that radish leaves water after a while, and adding too much water to the dough can make the dough runny.

Divide the dough into small balls, and roll them out to form circles. You can either roll them thin or thick. On a hot pan, roast the rolled out dough one after another. While removing the parata from the pan, smear ghee or add butter. Stack the paratas on a plate, and serve hot with curry of your choice or curd.

Ingredients in a bowl, dough, and rolled out dough for mooli parata
Mooli parata served with White Pumpkin curd curry (Majjighe huli)
Regards,
Asha

Friday, 4 October 2013

Peg & Pig's Kitchen - Sweet Pumpkin Halwa

 
Today's dish at our kitchen is the sweet pumpkin halwa. There are variations of this dish. One can make it rich with calories or keep it simple. Here is my variation of the sweet dish with ingredients that were available at our kitchen. Enjoy!
 
Sweet Pumpkin Halwa
 
Ingredients
 
 1 small sweet pumpkin, 1 cup sugar (add more, if required), 1/2 cup freshly grated coconut, 2 tbsps ghee (or mix of ghee and cooking oil), 2-3 cardamon powdered, handful of dry fruits (raisins, almonds, and cashews), a pinch of kesari color, 1/2 cup milk (with cream, if possible)
 
Methods
 
 Wash and peel the sweet pumpkin. Chop into big pieces, and with little water, steam them in a cooker until two whistles. Remove and drain water; mash well and keep aside. In a sauce pan, heat milk and sugar; add cardamon powder. After the sugar dissolves, add the mashed pumkin. Mix well and let it cook. When the milk is completely absorbed, add heated ghee/oil and dry fruits, and mix well. When the dish begins the leave the edges of the vessel, switch off the heat. Either serve hot or keep it in the fridge to serve it cold.
 
1 - Halwa in the making; 2 - Halwa ready to be served
 
Regards,
Asha

Peg & Pig's Kitchen - Stuffed Eggplants

I've grown eating rottis made of rice (Akki Rotti) and curry made from eggplant. Almost three times a week, mom would prepare rottis (either plain or masala). Ah, and I love them! After marriage, I miss mom's food. Even if I get recipes from her, the taste differs. I realised that she adds a special ingredient to the dishes - love. :-)

Today, I prepared stuffed eggplant. During our recent trip, we stopped at Hunsur and bought fresh vegetables. Usually, the eggplants that are used for this dish are purple round small eggplants; however, I used the long purple eggplants. The eggplants cooked beautifully! Yes, I agree that fresh ingredients enhance flavor and taste of dishes.

Ingredients

4-5 eggplants (brinjals - purple round, preferred)
1 medium-sized onion
2-3 garlic cloves
1 medium-sized tomato
1 tbsp sambar powder
1 tsp cumin powder
1 tsp red chilli powder
1 tbsp juice of tamarind
1 tsp poppy seeds
a pinch of turmeric
2 tbsps of cooking oil
handful fresh coriander leaves
a few seeds of coriander and fennel
a pinch of sugar
salt

Method

In a bowl, mix finely chopped onions (half), tomatoes, and garlic, and all the powder along with tamarind juice, salt, and poppy seeds. Add coriander and fennel seeds. Mix well. Wash and slit eggplants (half the way); stuff the mixture in each of the eggplant.

Take a pan and add cooking oil. Add cumin seeds and mustard seeds, and chopped onion. Slowly place the eggplants inside the pan and gently mix with the masala. If any remaining masala, add it to the pan. Pour sufficient water, little salt (if required), and sugar. Close a lid till the eggplants cook well. Serve with rice rottis, Indian bread, rice, or even bread!

Note: I use homemade sambar powder for most of the curries.


Regards,
Asha

Wednesday, 2 October 2013

Peg & Pig's Kitchen - Spicy Paneer Tikka

It's national holiday today. And yes, something tasty had to be cooked for lunch. Our kitchen saw the making of spicy paneer tikka. Paneer is Indian cottage cheese. You can either make it at home or buy it from stores. I bought 250 gms of paneer (Milky Mist brand). I love the sponginess and freshness of this brand of paneer.
 
All right, here is the recipe; serves for two people.
 
Ingredients
 
100 gms paneer
1 medium-sized tomato
1 medium-sized green capsicum
3-4 satay sticks
 
For masala
 
3 green chillies
1-2 tsps red chilli powder
1 tsp cumin powder
a few fennel (saunf) seeds
about an inch fresh ginger
handful of fresh coriander leaves with stems
juice of half a lemon
1 tbsp thick curd
1 tbsp gram flour
a pinch of turmeric
1 tsp cooking oil
salt
 
Method
 
In a mixer, grind the ingredients listed in the 'For masala' section except curd, flour, and lemon juice. Remove the mixture into a bowl. Add curd, flour, and lemon juice, and mix well. In case the mixture is a little runny, sprinkle more flour.
 
Cut the de-seeded tomato into eight pieces and de-seeded capsicum into eight pieces. Also cut paneer into eight or more pieces. Smear the masala mixture over the vegetables and paneer. Let them all marinade for about 20-25 minutes. If you have excess masala, keep it in a bowl and put it inside a fridge. I will come back to it later.
 
Rub satay sticks with a little cooking oil. Arrange tomato, paneer, capsicum pieces on the sticks. Put them inside a preheated oven, and grill (or bake) at about 140 deg cel for 15-20 minutes. Please remember to adjust the oven temperature and cooking time depending on the size and thickness of the vegetables and paneer.
 
Serve paneer tikka as is or with any other dish. Mint chutney is a good accompaniment.
 
1 - Marinade; 2 - Veg and paneer pieces on sticks; 3 - Paneer tikkas served with puri
Regards,
Asha 

Tuesday, 17 September 2013

100 FT - Indiranagar - Bangalore

I'm always excited to dine at 100 Ft restaurant at Indiranagar, Bangalore. Been there a few times now, and each time I visit, the quality of food and service is excellent. Recently, my friend and I planned a lunch date at 100 Ft, and oh yes, we had a great time!   
 
The restaurant serves Italian, Continental, and Mediterranean cuisines. When we visited, they were hosting the Greek Food Festival 2013. We ordered lentil soup, which was thick and tasty. If you are planning to have a full-course meal, you may want to order a lighter soup. The Peta bread and hummus were divine; the hummus portion was more than we could eat. The vegetarian lasagna was something to die for. The assorted grilled vegetable pizza was delicious!
 
The staff were courteous, and service was good. One set back was the fact that they served all the main course dishes at once, and the food got a little cold before we ate. Oh, I must mention that the restaurant has both indoor and outdoor seating; you may want to book outdoor seating for dinner.
 
That day we not only enjoyed the food but also the rain. Half the time we were gossipping, and the rest half of our meet, we were hogging the food. I am sure that we resembled hungry and noisy pigs. Hey, that's how one has to enjoy good company and good food. :-)
 
Enjoy your dining experience!
 


 
Disclaimer: I write only about my dining experience at the restaurants I visit. I don't receive any benefits (cash, kind, or others) for reviewing the restaurants.
 
Regards,
Asha

Wednesday, 10 July 2013

Wordless Wednesday - July 10 - Mixed Fruit Tart

Wordless Wednesday 

Just melted in the mouth... This mixed fruit (in White chocolate tart) from LaLiT Ashok hotel, Bangalore.
Regards,
Asha

Sunday, 5 May 2013

Sunday lunch served on plantain leaf

Happy Sunday! I cooked an elaborate lunch for the weekend, and served it on plaintain leaves. The menu had cucumber-tomato raita, eggplant masala, tamarind-coconut gojju, vegetable biryani, a kind of rasam, moong dal payasam, mango-banana-apple rasayana, plain rice, curds. Plus boiled an egg, for Ram. Missed frying papad; but substituted it with Haldiram Bhujiya. :-)



So, what did you have for lunch?

Regards,
Asha

Monday, 25 March 2013

Pasta Street - Cunningham Road, Bangalore


We have driven past this restaurant several times. Opposite to this place was Casa Picola restaurant (basement); we loving remember it. Now that Casa is closed, Pasta Street is a welcoming option. They serve low calorie dishes too. How cool is that! Well, they don't serve alcohol; no wine to wash down the cheese. :-)

On one evening, we decided to dine at Pasta Street. Parked our vehicle on the Cunnigham road parking lot, and walked up to the restaurant. The menu board on the pavement offered to tempt people. The restaurant is cozy with indoor and outdoor seating. Flaunts the different varieties of pasta; zoo pasta is fun to see and eat especially for kids.

The staff is courteous, and help you select a dish to suit your taste. I think we tried their meal, which has a soup, a salad, and a pasta served with garlic bread. We loved the salad with vegetables and rocket leaves; the salad dressing was spot-on. The soup was hot and spicy. Opted for Red sauce, and shells and penne pasta.

Our rating: 3.5


If you stopped by at Pasta Street, do share your review.

Regards,
Asha

Sunday, 24 March 2013

Peg & Pig's Kitchen - Tapioca Fryums

Been a while since I wrote about the experiments at our little kitchen. Well, we visited a few restaurants, but haven't had the time to compile reviews of the restaurants. However, our terrace garden blog is up-to-date; thanks to summer, we have a lot of flowers blooming!

Remembered how my brother and I would help my mom when she made fryums at home. Yesterday I made tapioca fryums; in the regional language, known as Sabbakki Sandige. With so much sunlight falling on the terrace, I decided to make the best out of summer. The previous night I soaked half a kilogram of tapioca in water (in a large pan). In the morning, cooked the soaked tapioca (in the water that was used for soaking); added more water and sufficient salt. In a mixer, ground green chillies, and mixed it to the tapioca mixture. Kept stirring the mixture so that it doesn't stick to the bottom of the pan and burn.


After the mix was ready, put a spoonful in rows and columns on clean plastic sheets, and kept them to dry in direct sunlight. Yes, I had to guard the raw fryums against birds and squirrels. At the end of the day, peeled the semi-dried fryums and turned them around. This morning kept the semi-dried fryums for drying. By evening, the fryums were ready to be fried. They fried well and tasted great!


Regards,
Asha

Friday, 22 February 2013

Peg & Pig's Kitchen - Uppittu with Vegetables


I grew up with this dish - Uppittu. For fun and for the fact that this dish just sits tight in your stomach, we call the dish "Concrete." My mom prepares absolutely delicious uppittu. She adds vegetables - according to season - to make the dish interesting (and healthy) for us. Sigh, all her sincere attempts fail. Forcibly we would gobble up a serving for breakfast, and avoid returning home for the remaining meals.

Now I have a kitchen of my own, and plan the menu for all days of the week. During such a planning activity, I end up having empty space (for breakfast) on certain days. I try my best to avoid filling the empty space with the dish - Uppittu, but blah, sometimes I am compelled to cook uppittu. Well, you have guessed correct that I'm not a big fan of this dish. However, my husband likes uppittu.

I chop available vegetables - tomatoes, carrots, spring onions, capsicum, ginger, Green chillies, and onions - and fry them in about two tablespoons of cooking oil (or ghee). I also add mustard seeds and curry leaves for seasoning. When the vegetables cook, add pinch of turmeric, salt, juice of half a lemon, and sufficient water. Bring it to a boil, and then stir in the rava (dry roasted), ensuring that lumps aren't formed. Close a lid and allow the rava to cook well. Stir continuously  When the dish doesn't stick to the pan, means that the dish is complete. Top the dish with freshly grated coconut and finely chopped coriander leaves.

Note: Can also use combination of peas, cauliflower, potatoes, beans, Indian beans, and others. If you use eggplant, the recipe is a little different; will post that recipe later.


So, do you like uppittu?

Regards,
Asha

Wednesday, 20 February 2013

The Fat Chef - White Field, Bangalore

On one Monday, Rajavel recommended the restaurant - The Fat Chef. I noted the recommendation.

Recently, we visited this restaurant with friends, and we loved everything about the place. The restaurant lies within the Jagrithi theater complex, White Field; provides both indoor and outdoor seating. The architecture and interiors were simple but absolutely beautiful; loved the use of stone on the walls. The garden was well-kept. Yes, you guessed it correct; we opted for outdoor seating.

The table mats were plain book-wrapping paper with the restaurant's logo. The menu is designed to look like a school-slate. The serving dishes were all in White. We were a little confused as to what to order - a nice variety of dishes. Yay, the place serves wine (thought we didn't try any)!

An interesting starter that was ordered was the Mexican Meatballs; meatballs rolled in cornflakes. The dishes of the day that we ordered were Grilled Fish in Mustard Sauce and Chicken Loaf in White Sauce. The vegetarian dishes that we ordered were Lasagna and Spinach-Corn Bake; felt a little heavy but tasted yum.

We had good company, good food, and good experience. :-)



Our rating? 4 Star!

Regards,
Asha

Sunday, 10 February 2013

Peg and Pig's Kitchen - Besan Ladoos

One of the easiest India sweets to make at home is the Besan Ladoo. All you need is besan (gram flour), ghee, powdered sugar, cardamom, and finely chopped almonds. I took two cups (small) of besan, one cup of sugar, and one (or two) cups of ghee. Roasted the besan with a little amount of ghee; add all the ghee in parts to the mixture. Roast till the flour and ghee release an aroma, and the color of the flour turns deeper. Meanwhile, powder the sugar along with cardamoms; keep it aside. When the roasting is complete, remove the pan from heat, and add sugar and chopped almonds. Mix well. Take portions of the mixture and make small balls. The besan ladoos are ready to serve.

What's your recipe of besan ladoos?


Regards,
Asha

Tuesday, 29 January 2013

Peg & Pig's Kitchen - Dark Chocolate Fantasy!

Well, hello! Hope you are fine and exploring different cuisines.

I've always been fascinated by chocolates, and love them. Oh yes, there are days when I, on impulse, wanted to make chocolates at home! I never miss an opportunity to watch a cookery show or read a cook-book, to know more about making chocolates at home. And it's no secret that I've had enough and more of (homemade) chocolates from Ooty and from different parts of the world. Uff... These chocolates are little fantasies wrapped in beautiful packages. How can I not fall in love with them again and all over again? :-)

I had bought chocolate molds (metal and silicon) from the food mall at the 'No.1 @ M. G. Road' mall. This evening I decided to try my hand at making chocolates at home. I broke the dark chocolate bar into small pieces, added butter to it, and melted them in a bowl (placed on a double boiler). Then poured the glossy buttery melted chocolate into the molds, and put them in the refrigerator for about half an hour.

When I removed the chocolates from the fridge and tapped the molds on to a flat surface, voila, the chocolates turned out perfect! Verdict from hubby, FIL, and MIL - "Yummy!" I ate one too; I'm happy with the taste and texture. Lesson learned is 'kick out your fear and try new recipes, and enjoy the experience.'


Have a sweet day!

Regards,
Asha

Wednesday, 23 January 2013

Peg & Pig's Kitchen - Veg Samosa

I was feeling slightly under the weather today, and stayed back at home all day long. Gave me a change to update all my blog sites: Gardening, Travelogue, and this blog. I set a record of updating all the blogs on a single day; yay! :-)

My brother visited me, and well, I hadn't cooked anything special. Because I had planned to prepare vegetable samosa, had steamed potatoes and peas along with rice (in the afternoon). So, I quickly made samosas for him and his friend. Verdict - the dough needed a little more salt; but the samosa tasted good. During the second time, I made fresh dough with a little salt and a teaspoon of ajwain. Now the samosas taste better.

I used whole wheat flour instead of all-purpose flour (maida). For the filling, I used potatoes, peas, onions, garlic cloves, and masala - red chilli powder, garam masala powder, turmeric powder. Along with these ingredients, added cashews and raisins, and salt. Cooked the filling for sometime, and then let it cool. Rolled the dough, cut into half, made cones, stuffed the filling, and then fried in oil.

Was the first time that I made samosas. Glad that they were edible! Remembered the time when my mom had made samosas; oh, such delicious ones! Of course, any dish that mom prepares tastes yum because of a special ingredient that she puts - mother's love.


Enjoy your evening.

Regards,
Asha

Sunday, 20 January 2013

Peg & Pig's Kitchen - Vanilla Chocolate Marble Cupcakes


I love the look of a marble cupcake, and wished that I could bake some. This weekend, for the first time, I baked a vanilla-chocolate marble cupcakes and a cake. The cakes were moist, baked well, and tasted yum. While baking this cake, I realized that I needed to decrease the temperature of the oven, and then bake for a longer while. Otherwise, the center of the cake would be softer or uncooked while the outer edges would burn. The cupcakes didn't need any temperature or time adjustments; they baked beautifully. Well, the lesson learned is that I need to bake cupcakes than regular cakes. :-D


Happy week ahead!

Regards,
Asha

Saturday, 12 January 2013

Peg & Pig Kitchen - Banana Cake, Sponge Cake, and Cupcakes

Beautiful Saturday, isn't it? I tried a few cakes today. One, a banana cake. Two, sponge cake with jam. Three, cupcakes. The cakes tasted yum. I should have used a smaller cake mold; the cakes would have looked bigger. And I tried my hand on making icing for the cakes. That I need to practice a lot!

Overall, I am happy with the cakes!


Regards,
Asha

Wednesday, 9 January 2013

Peg & Pig's Kitchen - Paddu and Mini Idlis


We love paddus. We love mini idlis. we are the idli-liking people! :-) :-)

As kids, we have eaten loads of paddus and idlis. Watching mom make the paddu, in a special pan, was fun. The paddu pans come in different sizes, and is made of a variety of materials, such as stone, iron, and non-stick material. My mom had pans made of stone and iron. Let me tell you that the pan material can enhance the taste of the paddus.

Recently, when we visited Trichy, I was tempted to buy a paddu pan (not that I don't get it at Bangalore). I also bought a mini-idli stand. On return to Bangalore, I prepared the idli batter, and then made delicious paddus and mini idlis. Served paddu with spicy mint-coconut chutney, and mini idlis with sambar made of sambar onions.


Well, yes, the batters for both paddu and mini idli are slightly different. But I tend to prepare universal idli batter (!) from which I can make idlis, paddus, and dosas.

My version of the idli batter:
1 cup rice
2 cups parboiled rice
3/4 cups urad dal (split black gram)
1/2 cup flattened rice
1 tsp (or lesser) fenugreek seeds

Take two bowls. In one, soak only urad dal; in the other, soak the remaining ingredients. Soak for 4-5 hours. Strain all the water, and then grind the ingredients. For idli, let the batter be little granular. For dosa, batter must be smoother. You may not be able to use the batter as soon as you grind it. Add sufficient salt to the batter, mix well, and then let the batter ferment for 6-8 hours.

Before making the idlis or dosas, vigorously mix the fermented batter. Oil the idli stands or dosa pan, and then make the dishes. I smear the idli stands with ghee; adds flavor to the idlis.

Regards,
Asha

Monday, 7 January 2013

Peg & Pig's Kitchen - Steamed Veg Momos

We love steamed momos! I tried my hand on making them at home. Yes, was easy to make and delicious to eat.

For the filling, I used finely chopped cabbage, carrot, french beans, and green chilli, and ginger-garlic paste. Mixed all these ingredients in a bowl; add a pinch of salt. Heated a pan, drizzled oil, and lightly heated the mixture. Removed from the heat, and let it cool. You can also blanch the vegetables.

For the momo dough, I used plain flour and a pinch of salt; added warm water and mixed the ingredients in to a fine dough. Wrapped the dough in cotton cloth, and kept it aside for a few minutes. Made small balls from the dough; rolled them out. In each sheet, placed the filling in the center, and folded the sheet to form a ball. Steamed them all.

Note: Can also use barley flour, or add a little rice flour to maida to make the dough.

I served the momos with red spicy chutney!


What's your recipe?

Regards,
Asha