IDLI UPMA

      Idli Upma is an ultimate quick fix with left-over idlis & simple seasonings.  And at times if your idlis turn out to be hard, then this recipe is sure to rescue you.  Why left-over idlis for this recipe?  The two factors I reason out are
     - Fresh- Hot idlis cannot be crumbled up without lumps.
     - They turn out to be sticky too.
       So, Cold ones serve the purpose neatly.
     

    When it comes to South Indian Cuisine the two dishes which comes to everyone's mind should be Idli & Dosa. The staple breakfast item of almost all South Indians households. Variety and Variations of the dishes are served all over the world. The above vegetarian oriented dishes are relatively easy to make, healthy and serve as a quick fix.  You have the batter then you can fix a breakfast or dinner within minutes.
     

    When it comes to Indian food abroad and if asked for one in any Indian restaurant, it would always end up with a variation of North Indian Cuisine.  But you do get South Indian food that would mostly be Idli(Sambar Idli), Dosa mostly Paper Roast/Masala Dosa, Uthappams, Appams, Uzhundhu Vadai/Medhu Vadais prepared mostly to suit the restaurant standards slicked and drenched with lots of oil. Nothing like a simple home-made South Indian Tiffin Items. Even South Indian foodies rarely bother to venture further and try other South Indian dishes.
    

     This humble 'Idli Upma' is one dish which has never been in the lime light and has never ever travelled out from the confined South Indian Kitchens. One dish which can never be seen in a restaurant.  So no wonder even South Indian foodies around the world would least have an idea of the dish. Mostly prepared to use up the leftover idlis, in a simple and easiest way.  All the more it serves well for a breakfast, evening teatime snack or for dinner.  Serve it along with Coconut Chutney & Sambar or any chutney of your choice for an extra note of flavour and taste.
     

    My husband loves this Idli Upma, and he always says if there are left-over idlis, make Idli Upma.  Whereas my kids would ask me to prepare Idli Fries out of it.  So, for the above reasons, I have got into a habit of preparing extra batches of idlis just for the purpose, keep them in the refrigerator and prepare Idli Upma or Idli fries.  Mind you, they are not left-overs or I make Idli Upma because Idlis turned out to be hard😜

    When I write about Idli Upma, I cannot stop writing about the nostalgic memory which always comes along with this Idli Upma and the Tamil Movie 'Suryavamsam', least to mention the background score of Music director S.A. Rajkumar. La... La... La... La... La... La...  Rosapoo chinna rosapoo...

Cuisine : South Indian
Course : Main Course
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 15-20 Minutes
Cooking Time : 10 - 15 Minutes

For more recipe on Tiffin Items, Click here...

INGREDIENTS :

For Seasoning :

Garnishing :

METHOD :

• Crumble the idlis coarsely with your fingers until they are evenly crumbled without any lumps and keep them aside.
• Heat Oil in a pan, splutter Mustard seeds.
• Add Bengal Gram Dhal & Urad Dhal along with Dry Red Chillies and Curry leaves.
• Fry the above on a medium flame until fragrant and the colour changes into slight golden brown.
• Add finely chopped Onions, Green Chillies and Ginger to the above seasonings and saute until Onions turns translucent.
• Sprinkle the Turmeric Powder and give a quick stir on a low flame.
• Add grated Coconut to the above and mix well, leave it on a low flame for 1-2 minutes stirring occasionally.
• Add crumbled Idlis along with Salt and mix well until all the ingredients are well incorporated.
• Leave this on a low flame for few minutes.
• Pour in the Lime Juice along with a pinch of Sugar and mix well.
• Garnish the Idli Upma with finely chopped Coriander leaves.
• Serve Idli Upmas hot along with Sambar or Chutney.

• Prepare this Idli Upma with cold Idlis.  Can prepare Idlis in advance and store it up in the refrigerator.
• Fresh- Hot idlis cannot be crumbled up without lumps and they turn out to be sticky too.  
• For white Idli Upma, avoid adding Turmeric Powder.
• Can prepare the Idli Upmas without Coconut too.
• I usually add Lime Juice for an extra flavour and taste.
• Adding Sugar will balance the overall taste of the dish, but it is purely optional.

 

KHEEMA FRY - PESHAWARI STYLE

 INGREDIENTS :

To Marinate :

To Dry Roast :

For Masala Paste :

To Saute :

For Garnishing :

METHOD :

• Dry roast Coriander seeds & Shah Jeera on a very low flame until aromatic.
• Grind it into a fine powder and keep it aside.
• Saute finely chopped Onion, Ginger, Garlic, Dry Chillies and Anaar -Dhaana until onions turn translucent.
• Allow it to cool and grind this into a coarse paste.
• Marinate Minced Meat with this ground paste, salt and curd.
• Leave it aside for at least 30 minutes or up to 2-hours maximum.
• Heat oil in a pan, saute finely chopped Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry until the raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while.
• Add chopped Tomatoes to the above and saute it until tomatoes are well cooked and oil separates from the mix.
• Now add freshly ground Shah Jeera and Coriander Powder and give a quick stir.
• Add marinated minced meat and mix well.
• Pour enough water, salt and allow it to cook.
• When the minced meat is well cooked, sprinkle Garam Masala Powder and mix well.
• Leave this is on a  low flame for few minutes or until it becomes slightly dry.
• Garnish with Ginger strips and Coriander leaves.
• Serve hot with Chappathis, Rotis, Parathas or Plain Rice/ Basmati Rice.

NOTES :

• Can use minced Lamb/Beef for this recipe.
• I have slow cooked the minced meat, alternatively can pressure cook the meat for a Whistle on a high flame and 2 whistles on a low flame.
• Adjust the spices to suit your taste preference.

GOBI MANCHURIAN RECIPE

• Cut the Cauliflower into big florets.
• Make a smooth paste with All-purpose Flour, Corn Flour, White Pepper Powder, Light Soy-Sauce & Salt (It should be without lumps and in dripping consistency).
• Marinate the Cauliflower florets in the batter for 10 Minutes.
• Grind Ginger and Garlic into a fine paste & keep it aside.
• Heat oil in a Pan. 
• Once the oil is hot reduce the flame to medium and deep fry the batter coated Cauliflower florets until they turn into golden brown colour. 
• Fry in small batches, otherwise they may stick to each other.
• Line up the fried Cauliflower florets on a Paper Towel.
• Heat few teaspoons of Oil in a Pan, saute Onions, Dried Red Chillies and finely chopped Green Chillies until they turn translucent.
• Add Ginger-Garlic paste and fry until it turns fragrant. 
• Lower the flame and pour in the sauces and give a quick stir.
• Increase the flame to high, add fried Cauliflower florets, chopped Bell Peppers along with a dash of Salt and Sugar.
• Gently mix until the sauces coat every floret.
• Garnish it with finely chopped Spring Onions. 
• Serve Gobi Manchurian hot. 

NOTES :

• Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
• Adjust the number of Dry Red Chillies and Green Chillies to suit your spice level.
• Can add a pinch of MSG(Aji-no-moto) if preferred.

For Gobi Manchurian Gravy :

• Follow the instruction as above until the florets are well coated with the sauces.
• Meanwhile, mix 1 Tbspn of Cornflour in Ice-cold water without lumps.
• Pour the Cornflour mix over the Florets and stir continuously in quick movements until the mixture boils and the gravy turns thick and shiny.
• Care should be taken not to break the florets.
• Sprinkle Spring Onions once the gravy is ready.
• Serve Hot.

FRIED RICE - INDIAN STYLE

HOW TO MAKE FRIED RICE - INDIAN STYLE

INGREDIENTS :

To Cook Rice :

For Indian Fried Rice :

METHOD :

To Cook Basmati Rice in Rice Cooker : 

• Place 1 Cup of Rice in the rice cooker.
• Add 11/2 Cups of Water.
• Drizzle a Teaspoon of Oil along with some salt to the above and give a quick stir.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave the Rice Cooker in warm mode for another 5-10 minutes.
• Allow it to cool for few minutes.
• Fluff up the rice with a fork or a chopstick before serving.

NOTES :

• The amount of water to add can vary depending on the rice. The new crop needs less water compared to the old rice.
• Cooking Basmati rice in a rice cooker is a bit tricky. You get the knack then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual and as per the Rice variety. 
• Adjust the water until you get perfectly cooked Basmati Rice.  Few trial and errors don't matter.
• I get perfectly cooked Basmati rice at 1:11/2 ratio in Rice cooker.
• 1 cup of Basmati rice gives about 3 cups of cooked rice.
• Cold Rice ( a day old refrigerated one) is very good for making Fried Rice.
• Can cook the Rice in a Sauce Pan, Pressure Cooker or even in a Steamer.  Getting the right Rice Water Ration does the job.  Will write a detailed post on how to Cook Basmati Rice soon... 

For Fried Rice - Indian Style :

• Cut Carrots and Beans into Julienne's and keep it aside.
• Chop Bell Peppers into small cubes and chop Cabbage finely.
• Heat Oil/ in a Pan, Saute finely chopped Onions and Green Chillies.
• Let the flame be at the high.
• Immediately add Julienne Carrots and Beans to the above and cook on high flame for few minutes,
• Add Bell Pepper Cubes, sprinkle some Salt and Sugar over the vegetables and give a quick stir.
• Do not overcook the Vegetables, they should have a crunchy texture.
• Add Cooked Basmati Rice and gently mix the ingredients in quick movements.
• Let the flame be at the high.
• Pour in the Vinegar and sprinkle a dash of White Pepper to the above and mix well.
• Finally, add finely chopped Cabbage and mix well.
• Once all the ingredients are well incorporated, switch off the flame.
• Garnish the Indian Fried Rice with finely chopped Spring Onions.
• Serve Indian Fried Rice hot with your preferred Sauces or Condiments.

 NOTES :

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• The secret of perfectly cooked Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups Water for every 1 cup of Rice (1:11/2 Cups Rice : Water Ratio), if you like your rice “al dente” as per the instruction.
• Adding Oil while cooking the Rice also yields a non-sticky Rice.
• Can use Butter or Oil in the recipe.
• Can add a pinch of MSG(Aji-no-moto) if preferred.
• White Pepper can be substituted with Black Pepper. White Pepper helps to retain white colour and is mild compared to Black Pepper.
• Do not overcook the vegetables, they should have a crunchy texture.
• Adding Sugar while cooking the Vegetables helps to retain the colour.
• Can add scrambled eggs, Chicken/fish/prawns for a Non-vegetarian version of this recipe.

BOTTLE GOURD/SORAKKAI  KOOTU

•      The leaf can be used to clear skin infections.
•      The flower is extremely beneficial for the female reproductive organs. 
•      The root is highly effective for kidney stones, prostate health and as a diuretic.

For more recipes on SADHYA, click here...

INGREDIENTS :

To Temper and Saute :

METHOD :

                 For more details on How to cook Beans Lentils and Pulses, click here ...

• Clean and wash Bengal Gram Dhal until water runs clear.  Drain it and pour about 11/2 Cups of water to it.
• Pressure cook Bengal Gram Dhal(Kadala Paruppu) along with a drizzle of Oil, and a pinch of Asafoetida for 2 Whistles on a High Flame and 1 Whistle on a low flame. 
• Do not overcook the Dhal.
• Clean and chop the Bottle Gourd(Sorakkai) into small cubes(Do not remove the skin).
• Add chopped Bottle Gourd to the cooked Bengal Gram Dhal, along with Turmeric Powder, finely chopped Ginger, a pinch of Sugar and Salt.
• Cover and cook for few minutes until the vegetable is cooked.
• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Add Cumin seeds and give a quick stir.
• Immediately add finely chopped Onions, Garlic and Green Chillies to the above and saute until onions turn translucent.
• Add grated Coconut to the above and give a quick stir.
• Fry this for a while on a low flame.
• Add cooked Bengal Gram Dhal and Bottle Gourd to the tempering and mix well.
• Adjust the consistency of the Kootu to your preference.

NOTES :

• This is a dry version of Kootu, so I do not overcook the Dhal and vegetable.
• And I temper and saute them in the above method.
• If you want a slightly mushy Kootu, You can cook Dhal for two more whistles.
• And alternatively can add coarsely ground coconut mix to the Dhal and Vegetable Kootu.
• For the above version, Pulse grated Coconut, Green Chillies, Garlic and Cumin Seeds for 2-3 times. (Do not grind)
• Add this to the cooked Bengal Gram Dhal and Sorakkai with 1/2 cup of water and mix well.
• Leave this on a low flame until raw flavour goes for few minutes and it reaches the desired consistency.
• Can add any vegetable like Snake Gourd, Cabbage, English Gourd, Ash Gourd etc., for this Kootu.
• Can substitute Bengal Gram Dhal with Moong Dhal too.

• Ayurveda recommends cooked Bottle Gourd for better digestion.
• It has a cooling, calming effect on our system,
• It is diuretic and reduces bile secretion and stops indigestion.
• Vitamin B in this vegetable assist in increasing the metabolism and thus digesting the fats, proteins, sugar and carbohydrates better and faster.
• Bottle Gourd supports the kidneys and the urinary system of our body by reducing burning sensation from high acidic urination.
• It also reduces the chances of urinary infection with its alkalizing and has a diuretic effect.
• Bottle Gourd is a nutritious vegetable for the female reproductive system. 
• It is extremely popular for weight loss.
• Bottle Gourd is extremely popular for reducing high blood pressure and bad cholesterol. 
• Bottle Gourd helps to combat excessive thirst in diabetic patients.(Do not consume if the Bottle Gourd is too bitter or along with other bitter herbs). 
• The fibre and the minerals in the Bottle Gourd support healthy digestion and combat flatulence, constipation, colic pain and ulcer.
• In Ayurveda, it is also known to prevent premature greying and improve hair growth and has a cooling effect on the scalp. Grate and apply it with yoghurt or apple cider vinegar.
• The Vitamin C and Zinc in the Bottle Gourd prevent premature ageing and wrinkles. The juice can be applied externally to skin care uses such as pimple, acne, dark circle, puffy eyes etc.
• Bottle gourd is recommended by Ayurvedic doctors for reducing liver inflammation.

 NOTES :

• Bottle Gourd has a cooling effect.  So while consuming it as a Juice grind the vegetable along with Ginger or Black Pepper and drink it by 3 pm or before sunset.
• When taking cardiac medications or when the cardiac condition is severe do NOT take Bottle Gourd as it can create more pressure on the cardiac muscles.

*DISCLAIMER:

MORU CURRY/YOGURT CURRY

       Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Curry can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam, but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Curry/Moru Kootan.

  
     Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e. the ones normally mixed along with rice and eaten. Moru Curry/Moru Kootan is a commonly and frequently prepared side dish in a Kerala household. Local vegetables like Ash Gourd(Kumbalanga/Elavan), Yellow Cucumber(Vellarikka), Elephant Yams(Chena), Colocasia/Taro(chembu), Lady's Finger/Okra etc., can be added while preparing Moru Curry.

      Moru Kachiyathu is a simpler version of this Moru Curry/Moru Kootan.  It is prepared without adding any type of Vegetable and Coconut in it.  When we are down with indigestion or dysentery, Moru Kachiyathu is one best dish which can be had along with Rice apart from Kanji(gruel).

       Moru Kootan is normally prepared with Coconut(Kerala Dishes without Coconuts?) ground to a fine paste along with Green Chillies, Ginger/Garlic and Cumin Seeds.  The flavour of Moru Curry is enhanced with its mild seasoning, normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet, shallots and garlic are avoided in the dish.    

     In this recipe, I have used Ash Gourd/Kumbalanga.  This Kumbalanga Moru Curry along with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this Kumbalanga Moru Curry also serves best for digestion.

For more SADHYA RECIPES, click here...

Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 7 - 10 Minutes
Cooking Time - 15 - 20 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO MAKE ASH GOURD/KUMBALANGA MORU CURRY/PULISSERY

INGREDIENTS:

For Kumbalanga Moru Curry/Pulissery:

To Grind:

For Seasoning:

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Clean and remove the skin & seeds of the Ash Gourd and then cut them into cubes.
• Cook Ash Gourd with 1/2 Cup of Water, Turmeric Powder, Red Chilli Powder and Salt until the vegetable becomes soft. Do not overcook the Vegetable.
  
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste.  
• Pour the ground Coconut paste to the cooked Ash Gourd and mix well.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Curry and give a quick stir.
• Serve Kumbalanga Moru Curry/Pulissery along with steamed white Rice/ Kerala Rose Matta Rice.

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Curry.
• Do not over boil after adding Curd/Buttermilk to the Curry.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Curry Watery.
• Cook the Vegetables with very little water, just enough to cook them and make sure the water is dried up before adding the Coconut Paste.  Otherwise, the Moru Curry would tend to become watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding the garlic clove.