Monday, March 23, 2015

Pulusu Biyyam | Tamarind Bath with Roasted Rice

pulusu biyyam
Pulusu Biyyam is one of our community style recipes and it is basically tamarind bath,rice made using roasted rice.Tamarind bath is bit different from the regular Tamarind rice as we use roasted rice in Tamarind bath and is cooked in the tamarind water like how we do for Tamarind Upma where as in the regular tamarind rice we cook the rice separately and mix it with the tamarind mixture.Both tastes completely different from each other but tastes good in its own way.You can prepare this for breakfast or it works great as a one pot meal for lunch.We prepare another version called 'Pulusu Upma' where the roasted rice is replaced with roasted rice rava but the rest of the procedure is similar.Pulusu Upma is a quicker version compared to pulusu biyyam as the rice takes bit longer to cook when compared to rava.
pulusu biyyam
If you like tamarind based rice or breakfast recipes, you can check out other recipes here:
pulusu biyyam


Check out more breakfast recipes of our Community style:
pulusu biyyam
Pulusu Biyyam | Tamarind Bath with Roasted Rice Recipe:
Serves 2 | Author: Prathibha
Prep time:10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Andhra | Category: Breakfast

Ingredients:
1 cup Rice (Sona masuri or equivalent)
20-25 Shallots or 2 large Onions,cut into big chunks
3-4 Green chillies,slit
3.5 cups Water
2 tbsp chopped fresh Coriander
1/2 tsp Turmeric powder(optional)
1/4 cup Groundnuts
1 large lemon sized Tamarind
2-3 tbsp Jaggery
a sprig of Curry leaves
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2-3 tbsp Oil
Salt to taste

Method:
  • Dry roast rice in a kadai until the rice turns slightly roasted and start looking white.Remove it from the pan and let it cool.
  • Soak tamarind in 1/2 cup of water for half an hour and extract pulp from it.
  • Heat oil in a thick aluminium kadai(which is ideal for making upma) or non-stick kadai and crackle mustard seeds.
  • Add ground nuts  fry until they turn little red in color and add chana dal and urad dal and fry until they turn golden brown.
  • Add slit green chillies,curry leaves and fry them until they wilt.
  • Add shallots or sliced onions and fry them until they are pink in color.
  • Add tamarind pulp extracted and 3 cups of water (1c rawa:3c water) to it.
  • Add turmeric powder,sambar powder,salt and jaggery to it and let it boil.
  • Add roasted rice to it and mix well.
  • Once everything is mixed,keep the lid on and cook it on low flame for 15-20 mins.Switch off the flame.
  • Add coriander to it and mix well.
  • Cover it and let it sit for 5 mins before you serve.
Serve it hot with some boondi/chips/cucumber.
pulusu biyyam

Notes:
  1. This tamarind rice is sour,sweet and spicy at the same time so adjust the seasoning as per your taste.
  2. We prepare another version called 'Pulusu Upma' where the roasted rice is replaced with roasted rice rava but the rest of the procedure is similar.Pulusu Upma is a quicker version compared to pulusu biyyam.
  3. I highly recommend to use shallots for this recipe, if you do no have you can use thickly sliced onions instead.
pulusu biyyam

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Thursday, March 19, 2015

Ugadi Recipes 2015 | Ugadi Menu

Ugadi festival is on the 21st of March. Ugadi is a major festival in Andhra and Karnataka as it is considered as the start of a new year.On Ugadi day, we prepare 'Ugadi Pacchadi' which is a mix of all the basic tastes 'shadruchulu'. It is a mix of tamarind juice, salt, chopped raw mango, jaggery and neem flowers and is adjusted according to our taste buds.
We usually prepare either 'Holige (Obattu)' or 'Boorelu (Poornalu)' or 'Bele Kadubu' for Ugadi as the main sweet along with some kheer/payasam and other festival delicacies.At our place,the usual Ugadi menu comprises of Maavinkayi Chitranna ( Raw mango rice) ,stir fry, vada, sundal, Holige Saaru, Holige, Payasam and Rice.
I am trying to give various options for Ugadi menu in every category to make your planning easy.So please go through it and celebrate the festival with more fun and food.
kayi kadubu
Check here to find out how to make Ugadi  Pacchadi for Ugadi.

Traditional Sweet Varieties:
  1. Hoornada Holige/Obbattu
  2. Halu Holige | Paal Poori | Paala Obabttu 
  3. Boorelu | Sukkinunde | Suzhiyan
  4. Groundnut Holige | Shenga Holige
  5. Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings
  6. Karida Kayi Kadubu | Fried Modak with Coconut stuffing
  7. Garugu Hollige/ Hollige with rice flour-coconut filling
  8. Pooran (Puran) Poli | Bobbatlu
  9. Sajjappa | Sojja Appalu | Halwa Poori
 Sundal & Stir fry varieties:
  1. Chana Dal Sundal
  2. Lobia Sundal/Alasandula Guggillu
  3. Kabuli Chana Sundal
  4. Kala Chana Sundal/Black Chickpeas Sundal
  5. Peanut sundal
  6. Sweet corn Sundal 
  7. Mixed Bean Sundal 
  8. Kosambari | Moong dal Salad 
  9. Beans Stir fry
  10. Beans-carrot Palya
  11. Raw Banana Stir fry
Vada/Snack varieties:
  1. Alasandula(Lobia) Vada/Fritters
  2. Aratikaya(Raw Banana)  Bajji
  3. Punugulu/Dosa Batter Fritters
  4. Masala Vada/Chana dal Vada
  5. Medu Vada
  6. Mixed Dal Ambode(Vada)
  7. Mosaru Ambode/Dahi Dal Vada
  8. Dahi Vada/Perugu Vada/Mosaru Vade
  9. Saggubiyyam Bonda/Sago Bonda
  1. Korra biyyam Payasam | Foxtail Millet Kheer
  2. Mango Sheera | Mango Sooji Halwa 
  3. Moong Dal Kheer / Pesara Pappu Payasam
  4. Moong Dal Kheer - version 2 with sugar 
  5. Paal Payasam | Rice Kheer with Chana dal - using pressure cooker method
  6. Paal Payasam / Rice Milk Pudding
  7. Rava Payasam | Sooji Kheer 
  8. Rasayana | Balehannu Rasayana
  9. Sabudana(Sago) Kheer | Saggubiyyam Payasam
  10. Semiya Kesari 
  11. Semiya Kheer | Vermicelli Payasam
Rice Varieties:
  1. Aava Pettina Pulihora | Tamarind Rice with Mustard flavor
  2. Chintapandu Pulihora- Andhra Style
  3. Coconut Rice
  4. Dabbakaya Pulihora/Indian Grapefruit Rice
  5. Lemon Rice/Chitrannam
  6. Mamidikaya Pulihora/Maavinkay Chitranna
  7. Methi Peas Bath | Menthya Batani Anna
  8. Pulihora/Puliyogre
  9. Raw Mango Rice/Mamidikayi Gojju Annam
  10. Vangi Bath

Monday, March 16, 2015

Chole Biryani | Chickpeas Biryani | Chole Dum Biryani Recipe

chole biryani
Biryani or Pulav appears mostly on sundays for lunch at our place as hubby dear prefers a one pot meal for lunch .Both of us are big fans of a good dum style Biryani but the preparation process for dum Biryani is quite elaborate,hence I do it occasionally or when both of us crave for it.So most of the times I end up preparing a simple one pot kind of Biryani than the dum biryani as it is time consuming.
chickpeas biryani
There are various styles of cooking Biryani like Lucknowi Biryani, Awadhi Biryani ,Calcutta style Biryani, Hyderabdi Dum Biryani,Mughlai Biryani,Kashmiri Biryani etc.I myself have never experimented much on cooking various styles of Biryani.I think its high time for me to understand the differences in their preparation process and start cooking all these delicious Biryanis to treat my family.Today I am sharing Chole Biryani which is definitely a change from the regular Vegetable Biryani, the process of cooking the Chole Biryani I adapted is very similar to the Vegetable Biryani.I usually prepare fresh Biryani masala when I prepare Dum Biryani as the aroma of freshly prepared masala takes the biryani to another level.But if you are short of time you can use either store bought Biryani masala or the home made Garam masala instead.One can follow the same procedure to prepare mixed vegetable biryani by using all mixed vegetables instead of chickpeas in the recipe.
chickpeas biryani

chana biryani

If you are a Biryani lover,check out various Biryani Recipes in my blog:
Also,you can check out various Rice varieties and Pulav recipes in my blog here.
chana biryani

Chole Dum Biryani Recipe:
Serves 3-4
Prep time:30 mins | Cooking time: 1 hr | Total time: 1 hr 30 mins
Cuisine:North Indian | Category: Main Course-Biryani

Ingredients:
for Rice:
2 cups Basmati Rice
6-7 cups Water
1 Bay Leaf
1" Cinnamon
3-4 Cloves
2 tbsp Ghee
1 tsp Salt

for Chole gravy:
2 cups cooked white Chickpeas
2 medium Onions,chopped
3 Tomatoes,finely chopped
1 tsp ground Biryani Masala( or Garam masala)
2 tbsp chopped Coriander leaves
Salt to taste
3-4 tbsp oil

to roast and grind to a powder- Biryani Masala:
2" Cinnamon
4-5 Cloves
1 tsp Coriander seeds
1/2 tsp Cumin seeds
1 Cardamom
1 tsp grated Nutmeg

to grind to a paste:
5-6 Red Chillies
2 tsp Fennel seeds
6-8 Garlic cloves
1 1/2" Ginger

other Ingredients:
1/2 cup beaten Curd
1/4 cup chopped Coriander leaves
1/4 cup chopped Mint leaves
10-12 Cashew nuts
2 tbsp warm Milk
12-15 Saffron strands
2 large Onions,thinly sliced
Oil,to deep fry
2 tbsp Ghee

Method:
prior preparations:
  • for Saffron milk: In 2 tbsp warm milk add slightly mashed 12-15 saffron strands and set it aside for 10 mins.
  • for Caramelized Onions: Deep fry finely sliced onions in oil until they turn crispy and slightly brownish in color. Drain them onto a paper towel.
  • to prepare spice powder: Dry roast all the ingredients mentioned under to roast and grind for biryani masala and grind to a fine powder.
  • to prepare the spice paste: Soak red chillies and fennel seeds in hot water for  half an hour and grind them with ginger and garlic to a fine paste.
  • to fry Cashewnuts: Heat 2 tsp ghee in a pan and add whole cashew nuts and fry them until they turn light brown in color and remove them and keep aside.
to prepare rice:
  • Wash and soak basmati rice for 15 mins.
  • In a large pot bring water to a boil add bay leaf,cinnamon and cloves,ghee,salt and soaked rice and cook until the rice is 3/4th cooked. Drain all the water and run cold water through the rice to stop any further cooking.
to prepare Chole gravy:
  • Heat oil in a pan and fry onions until they turn transparent. 
  • Add the ground chili-spice paste and fry until the raw smell is gone. 
  • Now add finely chopped tomato and fry until it is pulpy.
  • Add the cooked chickpeas,a tsp of freshly ground biryani masala and salt and 1/2 cup of water and let it simmer nicely for 8-10 mins until the chickpeas absorbs all the flavors and the mixture becomes slightly dry.
  • Lastly add coriander leaves and mix well.
Putting the chole biryani together:
  • Divide the cooked rice into 3 equal parts and the Chole gravy into 2 equal parts.
  • Take a heavy bottom pan (I used heavy steel here) and apply generous amount of oil/ghee at the bottom of the pan and start the layering process in the following way.
  1. a layer of thinly sliced onions(optional,I added it as I did not deep fry many onions for the other layers)
  2. Spread one layer of chole gravy on the onions(if using) or at the bottom.
  3. Spread one layer of Rice.
  4. Spread 1/2 cup beaten curd,one half of the caramelized onions,1/2 tsp of freshly ground Biryani Masala, half of Saffron Milk, 2 tbsp of Coriander leaves and 2 tbsp of Mint leaves.
  5. Spread one more layer of Rice.
  6. Spread the rest of the chole Gravy.
  7. Spread the last layer of Rice.
  8. Top it with the left over caramelized onions, fried cashewnuts, 1/2 tsp ground biryani masala, saffron Milk and the remaining coriander leaves and mint leaves.
  • Then add 2-3 tbsp milk and  2 tbsp of ghee from the top and cover the vessel with aluminium foil and cover it with lid and fold the foil carefully and try to seal the gap in between the vessel and the lid. Place this vessel/pot on a thick tawa and cook on medium flame for 15-20 mins or till it is completely cooked.You can alternatively bake this in oven at 170 deg C for 15-20 mins.
Serve it with Onion-tomato raita or Boondi raita with chips/papad/salad.
chole biryani
Notes:
  1. You can follow the same procedure to prepare mixed vegetable biryani by using all mixed vegetables, you can even deep fry the vegetables if you want it more rich.
  2. You can add potatoes to the chole gravy if you like it.
  3. Use good quality basmati rice for more finer rice.
  4. I used minimal spices while boiling the rice, you can use more spices like mace, peppercorns,star anise along with the spices I used.
  5. I highly recommend to use deep fried onions as it lends a nice taste to biryani. Here I used deep fried onions just for the top layer and hence I used sauteed onions as the first layer.
  6. You can use Garam masala instead of the freshly ground masala mentioned in the recipe.

Monday, March 9, 2015

Multigrain Crackers | Eggless Savoury Biscuits

multigrain crackers
When it comes to baking, I must admit that I am bit lazy these days and also need a push to bake something.The fact is that we do not eat much of fatty stuff and hence I don't bake much of cakes on regular basis unless it is for an occasion.But if I ever come across any healthy recipes related to baking I do not mind to try them immediately and this is one recipe which I tried it almost immediately by modifying the recipe a bit.I made them very long back but I could not post the recipe as I forgot about this post which was lying in my drafts from so long.
multigrain crackers
I liked the usage of all the millet flours in the recipe and the resultant crackers are guilt free and we can actually feel good that we are indulging into healthy stuff.I have prepared these crackers a couple of times with variations and it came out well and I am posting here what worked well for me.You can serve these crackers with dips of your choice - Hummus, Sour Cream dip etc,check out more Dips recipes here or you can even munch on them just like that, the nuttiness from the sesame seeds makes these crackers more tastier to eat.
multigrain crackers

Multigrain Crackers Recipe:
Source: Divine taste
makes around 40-50 small crackers
Prep time: 15 mins |  Baking time: 20 mins | Total time:30-40 mins
Cuisine: Indian | Category: Baking - Snacks

Ingredients:
1/2 cup Whole Wheat flour
1/4 cup Jowar flour(Sorghum ka atta)
1/4 cup Finger millet flour(Nachni/Ragi)
1/4 cup Pearl millet flour(Bajra)
1/4 cup quick cooking Oats
1/4 cup Sesame seeds
1/4 cup + 2 tbsp Olive Oil
1/2 cup + 3 tbsp Water
Salt to taste(roughly 3/4 tsp)

Method:
  • Slightly roast the sesame seeds until they start popping up in the pan.
  • In a bowl mix all the flours-whear,jowar, bajra ,nachni with oats,roasted sesame seeds, salt and oil. Mix everything together with your hand so that all the ingredients are uniformly mixed.
  • Now add water in batches and mix until you get chapati dough consistency.Adjust the water quantity as the water absorption capacity for each flour is different.You might need a couple of tbsp more or less to make the dough.Rest the dough for 15-20 mins.
  • Preheat the oven at 180 deg C for 8-10 mins.
  • Divide the dough into two equal portions and roll each portion into a big circle of 7-8" in diameter and thicker than the roti.
  • Using a cookie cutter cut into various shapes - circles, squares,triangles,rectangles or shapes of your choice.
  • Arrange them on a baking tray lined with parchment paper or baking sheet and bake it for 20-25 mins at 160 deg C.Please keep an eye after 15-20 mins and remove them if you see the edges turning red in color as these become more crispier once they cool down.
Store them in an air tight container.
Serve these healthy multigrain crackers with Dips of your choice or eat them as a snack.You can even use these crackers as a base like canapes.
multigrain crackers
Notes:
  1. You can use flours of your choice and alter the recipe accordingly.
  2. Sesame seeds can be substituted with cumin seeds, carom seeds, khus khus for a variation.
  3. You can also add red chilli powder or coarsely ground pepper powder if you want to make them spicy.
eggless savoury biscuits

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Thursday, March 5, 2015

HOLI RECIPES 2015 | HOLI SPECIALS

HOLI - the festival of Colors is on 6th March ie.tommorow.It is a major festival celebrated in all parts of India with lots of enthusiasm. During Holi people play with colors and color sprinklers and is usually followed with music,dance and the most important -lavish food.I am sharing you a list of recipes in my blog which might be helpful in case if you are planning to have a party or you want to make something special for the festival.
holi recipes
HOLI Special - SWEETS | KHEER | HALWA
HOLI Special - Desserts


HOLI Special - SNACKS | APPETIZERS | CHAATS
 MAINCOURSE

Flat Breads | Poori:
Pulao | Biriyani:
Side dish - Dry curries:
Side dish - Gravies:
Side dish - Dals | Lentils:
BEVERAGES

Monday, March 2, 2015

Milk Powder Gulab Jamun | Gulab Jamun Recipe

Blogging has taken a back seat as the life has become busy after the arrival of little V as he keeps me busy all day.Though I want to blog regularly it is not happening as I get exhausted by the end of the day.With Holi around the corner I thought I will re-energize myself by posting a festive recipe apt for the occasion.
Coming to the post, Gulab Jamun is one of the most popular sweets which takes its place in any occasion - be it a festival or any other big functions.Gulab Jamun was never a favorite for me during my childhood but that was the only sweet I craved in my pregnancy and no wonder that it has become one of my favorite sweets now.There are many variations to Gulab Jamun like Dry Jamoon, Kala Jamoon etc all of which has a unique taste.Traditionally Gulab Jamun is prepared with Khoya(mawa) which tastes fabulous and today I am posting Gulab Jamun recipe using milk powder which is a good alternative to the traditional Khoya jamun.I would definitely post the other version sometime soon.

Check out other sweets recipes on my blog:

Gulab Jamun Recipe using Milk powder:
Yields:20-25 jamuns | Author: Prathibha
Prep time:15 mins | Cooking time:30 mins | Total time: 45 mins
Cuisine: South/North Indian | Category: Sweets/Desserts

Ingredients:
for jamun:
1 cup Milk powder
1/3 cup Maida/Flour
2 pinches of Cooking Soda
1 tbsp fresh Curds
3-4 tbsp Milk
1 tbsp melted Ghee
Oil/Ghee for frying

for sugar syrup:
1 1/2 cups Sugar
1 1/2 cups Water
10-12 Saffron strands
2-3 Cardamom pods, crushed
Rose essence,few drops or 1 tsp Rose water

Method:
to prepare sugar syrup:
  • Combine water and sugar in a big broad vessel and let it come to a nice boil.Add cardamom powder, saffron strands and rose essence or rose water and let it boil until it becomes thick and reach single thread consistency.Remove any scum from the syrup with the help of a ladle.Switch it off and keep it ready before we proceed to make jamuns.
to prepare jamun:
  • Sieve flour(maida), milk powder and cooking soda together for 2-3 times without any lumps.
  • Take this mixture in a bowl and add ghee,curd and mix with finger tips.
  • Sprinkle milk little by little and mix gently by rotating your hand in one direction to form a smooth dough.DO NOT knead the mixture.You can even use water instead of milk to make the dough.
  • Keep the mixture aside for 5 mins.
  • Divide the mixture into 20-25 equal portions and make them into evenly sized smooth balls. 
  • Deep fry them in a batch of 7-8 balls in moderate hot oil/ghee until it turns dark brown in color. You need to roll them regularly in oil so that the jamuns get nice golden brown color on all the sides.Repeat the process for the other batches.
  • Drain the oil/ghee nicely from the jamuns and let them sit for a minute or two or drain in a tissue paper and then add jamuns to the prepared hot sugar syrup and let it soak for 2-3 hrs.
Serve it hot/warm or at room temperature.You can serve jamuns warm with a scoop of vanilla ice cream.
Notes:
  1. It is important to make smooth dough and also you should not knead the dough.This helps in yielding soft jamuns.
  2. Jamuns double in size ,hence make sure you use a broad vessel for syrup giving enough room for the jamuns to expand.
  3. You can use either water or milk to make the dough, but milk makes the jamuns very soft and tasty.
  4. The oil should not be very hot, it should be moderate hot and also you should fry the jamuns in medium heat by rolling them in between constantly.
  5. You can use even kewra water instead of rose water.
  6. You can even add slivered pistachios or almonds on jamuns while serving.

Tuesday, February 24, 2015

Beans Sambar | Karnataka Style Sambar Recipe using fresh Coconut

beans sambar
Sambar and Rice is a very staple combination in any south Indian home.The versions of sambar vary from state to state but the basic ingredients are almost similar.I have posted many Sambar recipes which are prepared using ready sambar powder-which is typical Andhra version and today I am posting my mom's version which is prepared using freshly roasted spices and coconut. I feel that the Karnataka style Sambar tastes best with rice where as the Andhra style sambar goes well with both rice and idli/dosa varieties.I have my own set of vegetables to be put in these sambar varieties like drumsticks,brinjals,ladiesfinger,bottle gourd,radish,carrot-potato-brinjal combo goes well with Andhra style sambar where as the vegetables like beans, cluster beans, broad beans,chow-chow, radish,drumstick and greens go well with the Karnataka style sambar.

Check out other sambar recipes in my blog:
beans sambar

Beans Sambar Recipe -Karnataka style:
Serves 2-3
Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:
1/2 cup Toor dal
20-25 French Beans
1 Onion, diced or 12-15 Shallots
1 large Tomato, chopped
a small gooseberry size Tamarind
1/4 tsp Turmeric powder
1-2 tsp grated Jaggery,optional
2 tsp Oil
Salt to taste

to roast and grind:
2 tsp Coriander seeds
1/4 tsp Peppercorns
1/2 tsp Cumin seeds
2 Red chillies,spicy variety
2 Byadige Red chillies
1/3 cup grated coconut

to temper:
2 tsp Ghee/Oil
1/2 tsp Mustard seeds
1-2 Red chillies
a sprig of Curry leaves
a pinch of Asafoetida

Method:
  • Chop the corners of beans and cut them into 1" pieces by removing the fiber in between with your hands.
  • Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder to it. In a separate container add chopped beans and tomato and pressure cook dal and vegetables separately for 3 whistles, Once the pressure drops slightly mash the dal with a wooden ladle.
  • Soak tamarind in water for some time and extract pulp from it and keep it ready.
  • Dry roast coriander seeds, cumin seeds, red chillies and pepper corns and grind them along with freshly grated coconut to a fine and smooth paste.You can even saute the fresh grated coconut at the end for half a minute along with the spices,this way the sambar does not spoil quickly even in summers.
  • Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add boiled vegetable pieces and cooked dal to it.
  • Add ground mixture , tamarind pulp, salt, jaggery and mix nicely and boil it until the raw smell of the ground paste is gone.Also add enough water to get the required consistency while boiling.
  • Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. 
  • Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.
Serve it hot with steamed Rice and fryums and a vegetable stir fry.

Notes:
  1. You can replace beans with any other vegetable like carrot, cluster beans, drumstick, pumpkin,chow-chow, potato,raw papaya, brinjals,broad beans(chikkudu) etc or a combination of mixed vegetables.
  2. You can follow the same process for ladies finger sambar, in that you need to fry the ladies finger pieces in oil first and then add to the sambar while boiling.You should not pressure cook the ladies finger pieces.
  3. You can even prepare sambar with greens like amaranth, fenugreek(methi), palak or mixed greens following the same process.It tastes nice with Ragi Mudde.
  4. Instead of boiling the tomato, you can even grind the tomato with the other ingredients, that gives a nice color to sambar.
  5. For a quicker version you can even grind tomato,grated coconut with Karnataka style sambar powder to a fine paste and follow the same recipe.
karnataka style sambar

Monday, February 9, 2015

Khotto | Kottige (Idlis steamed in Jackfruit leaves)

khotto
Khotto is nothing but Idlis, but the idli batter is steamed in jackfruit leaves which makes it quite distinct in taste and look. The jackfruit leaves add wonderful aroma to the khottos and I quite like the flavor and taste of it.'Khotto' is also known as 'Kottige' and it is called as 'Gunda' in Konkani. Khotto is speciality of Coastal region of Karnataka and is usually served in the hotels for breakfast, it is usually paired with chutney or sambar for vegetarians and with spicy chicken gravies for the non-vegetarians.I have tried this a couple of times in the hotels when I visited Mangalore few years back and also in few breakfast joints in Mumbai.I never got to try it at home as I could not get jackfruit leaves here in Mumbai.
khotto
During one of those usual chats with my mom about cooking I casually mentioned about it and my mom promised me that she will procure these leaves for me when I visit her.During my last visit to Bangalore as promised by her,she made sure that I got my hands laid down on those beautiful aromatic leaves.As I was preparing the baskets for the first time I was very much excited to prepare these basket idlis for our breakfast.I could not find any sticks at home to prepare these baskets but that did not stop me from trying it,I stapled the baskets instead of using sticks.I made sure that the pins would not come in contact with the batter while steaming but still I would not recommend you to try stapling it as it is not safe and definitely use sticks to make these baskets.I find the toothpicks are too thick to use and also its difficult to find the old kind of broom stick these days hence the best option to use is the dried sticks of the curry leaves which is easy to find everywhere.Now on to the recipe.
idlis steamed in jackfruit leaves

khotto

Before going to the recipe, if you are interested check out other Idli varieties in my blog:
khottige

Khotto | Kottige Recipe:
makes: 6 khottos
Prep time:45 mins | Cooking time:15 mins | Total time:1 hr +
Cuisine: Konkan/Karnataka | Category: Breakfast

Ingredients:
for the batter:
3 cups Idli Rice or Par boiled Rice(or 2.5 cups Idli Rava)
1 cup whole Urad dal
Salt to taste

for the baskets:
24 (or more) same sized Jackfruit leaves
unused broomstick or dried curry leaves stick or toothpicks - as required

Method:
to prepare batter:
  • Soak rice and urad dal separately for 3-4 hrs.If you are using Idli rava soak it for just 1 hr before grinding.
  • Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.
  • Now grind the idli rice to a slight coarse batter,the consistency of batter should be like slight rawa textured batter.If you are using idli rawa,squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.Keep the batter thick and do not add much water while grinding.
  • Add this to ground urad dal batter and mix well and add enough salt and let it ferment for 12-14 hrs.
to prepare baskets:
  • Take four equal sized jackfruit leaves and place two leaves with the corners(not the stem side) slightly overlapping on each other and join them with a piece of small stick.Now place the thrid and fourth leaf and again join them at the edges with the help of the sticks.The picture will give you a better idea.
  • Now fold the corners(stem side corners) such that the side edges of the leaves overlap on each other and leaves no gap in between, pin the overlapped portion carefully so that there would not be any leakage of the batter while steaming.Repeat for all the edges and pin together to form a basket.See the pictures for better idea.
  • Repeat and prepare all baskets.
to prepare Khotto:
  • Pour batter until it covers 3/4th of the basket and place the baskets carefully in the steamer or cooker(without whistle) and steam the khottos for 15-20 mins. While steaming do not try to overcrowd the steamer with baskets but make sure that there is not much gap in between them.
  • While opening tear the leaves carefully so that the khotto can slip out of the basket without getting stuck to the leaves and loose its shape.
Serve them hot with Coconut chutney,Sambar or any spicy gravy.
khotto

khotto

Notes:
  1. You can use your idli batter to prepare these khottos.
  2. If you do not find jackfruit leaves you can try with banana leaves, but that gives a different aroma and can not be substituted with jackfruit leaves.It is just for a change.
  3. Do not overcrowd the steamer with the baskets while steaming but make sure there is not much of gap in between the baskets.
khotto

Tuesday, February 3, 2015

Mixed Vegetable Sagu | Vegetable Saagu Recipe

vegetable saagu
Mixed Vegetable Sagu or Saagu, as we call is a famous combination for breakfast varieties like Set dosa and Poori and is served in most of the darshinis and hotels in Karnataka.My favorite combination is with Set dosa and infact Set dosa-Sagu is my most favorite breakfast and would not miss to order it in my favorite darshinis when I visit Bengaluru. This not only tastes delicious but it is also a good way to add vegetables during the breakfast time. Saagu tastes much different from the Mixed Vegetable Kurma though we find the ingredients are much similar.
vegetable saagu

Check out other famous Karnataka Breakfast recipes here:
saagu

Mixed Vegetable Saagu Recipe:
Serves 2-3
Prep time:15 mins | Cooking time:30 mins | Total time: 44 mins
Cuisine: South Indian | Category: Side dish for Dosa/Poori/Chapathi

Ingredients:
2 cups of finely diced Mixed Vegetables(Carrot,Potato,Beans,Green Peas,Cauliflower)
1 Onion,roughly chopped
1/2 tsp Mustard seeds
2 tbsp Oil/Ghee
Salt to taste

To grind:
1" Cinnamon stick
4-5 Cloves
1-2 Marathi Moggu
1/2 cup fresh grated Coconut
1 tbsp Khus khus
1 tbsp Fried gram
5-6 Green chillies
a handful of chopped Coriander leaves,optional
1 tsp Oil

Method: 
  • Heat a tsp of oil in a kadai/pan and add green chillies and fry them, but be careful as the whole green chillies might burst.You can make a small slit if you want to avoid bursting.Add cinnamon,marathi moggu and cloves to it and fry for sometime.
  • Grind the fried ingredients with grated fresh coconut,khus khus, fried gram, coriander leaves and make it into a smooth puree.
  • In a cooker,heat oil crackle mustard seeds and fry chopped onions until pink.Now add vegetables and fry until they are slightly crisp.
  • Add the ground masala and fry until the mixture leaves the oil and then add enough salt and 1 - 1.5 cups of water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.
Serve hot with Poori or chapathy or Set dosa or Atukula dosa.

saagu

Notes:
  1. You can even add vegetables like cabbage, knol-khol to saagu. My aunt suggests to add even add beetroot but I usually don't add it as it changes the color of saagu, but you can add while preparing the red color sagu.
  2. The addition of  Khus-khus is optional but it adds a nice richness to the gravy.You can even add cashewnuts if you want.
  3. This sagu would be slightly greenish because of the usage of green chillies and coriander in the recipe.If you want it to be red in color, skip green chillies and coriander in the recipe and add red chillies and tomato while grinding the paste.Also, replace lemon juice with tamarind pulp at the end.
mixed vegetable saagu

 
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