Pav Bhaji Dosa

Mumbai Street food

Menthyada Hittu

Healthy and nutritious "spiced fenugreek powder"

Sabudane ki kheer

Tapioca or Sago Pudding

Hotel Sambar

Restaurant Style Sambar that goes well with idli

Tuesday, August 27, 2013

Uppu cheedai | Uppu seedai Recipe : Gokulastami Recipes

During the Krishna janmastami, every household get busy deep frying savories & making ladoos. Krishna Janmastami is celebrated in the Bhadrupada maasa (month) & on the 8th day of the Krishnapaksha. We offer butter & dishes made using rice flakes (poha/avalakki) along with the deep fried savories  & sweets prepared earlier.

For the first time, I made this uppu seedai. I got to know about this from many of my blogger friends. Thanks to the blogger world. With their suggestions, I could make it successfully.

uppu_seedai

Preparation Time: 30 mins
Cooking Time: 15 mins 
Makes about 2 cups of seedai

Ingredients:
Rice flour: 1 cup, refer notes below
Skinned black gram flour/urad dal flour: 2 tbsp*
Grated coconut: 2 tbsp (I used the frozen coconut), refer notes below
Sesame seeds: 2 tsp
Salt: a big pinch
Butter: 2 tbsp, at room temperature
Water: As needed

Oil: For deep frying the seedai

* Dry roast the urad dal on medium heat. Let it cool. Once cool, make a fine powder out of it.

Method:
Sieve the rice flour & the urad dal flour.
To the flours, add sesame seeds, coconut, butter, salt & mix well.
uppu_seedai_recipe_1

Add a tbsp of water at a time & make a stiff dough. The dough should not be sticky.
uppu_seedai_recipe_2

Spread a damp paper towel.
Pinch out small marble sized dough & quickly roll it to a ball.
Keep the prepared balls on the damp paper towel.

uppu_seedai_recipe_3

Once all the balls are done, let it rest for about 15 mins.

uppu_seedai_recipe_4

Heat oil in a deep pan or sauce pan. When oil is hot, slide in the rolled balls.
Bubbles are formed in the oil & the oil rises up.

uppu_seedai_recipe_5

As the seedai gets cooked, the bubbles cease. Also, the oil sound shh reduces.
Cook the seedai till it is golden in color. I removed the seedai as soon as it turned golden. You could cook till you get golden brown color too.

uppu_seedai_recipe_6

Allow it to cool completely & then store it in an air tight container.



uppu_cheedai

Notes:
  • It is very essential to sieve both the rice flour & the urad dal flour to avoid bursting of the seedai in oil.
  • I used the Deep brand rice flour available here. 
  • Some people suggested me to dry roast the sesame seeds & the grated coconut too. However, I didn't do it. 
  • Do rest the rolled seedai for atleast 15 mins before frying.
  • Do not roll the seedai for a long time. It doesn't matter if it is not perfect in shape. 
  • If you are using salted butter (just like I did), watch out while adding salt again. 
  • I microwaved the frozen coconut for about 10 secs & then used it when it was at room temperature.

Tuesday, August 20, 2013

Doddapatre Chutney | Coleus Aromaticus Chutney | Sambrani soppina bajji

Myself & my son are having a gala time this summer. We both sleep late at night & get up around noon everyday :) Some people might find it odd, but for me..., it is bliss. We skip our breakfast & I cook something very quick. One of these days, I made this doddapatre chutney to go with rice.


I'm lucky that I could get these leaves here too. When my friend moved back to India, she gave her plant to me :)  This bajji or chutney will not take more than 5 minutes of your time & yet tastes so delicious. If you have frozen coconut, it could be done in 5 minutes!!

You can read about the medicinal values of these leaves here.

doddapatre_chutney

Preparation Time: 5 mins
Cooking Time: 2-3 mins
Serves: 3-4 people

Ingredients:
Doddapatre leaves: Around 15 nos, washed & roughly chopped
Grated fresh coconut: 3/4th cup
Green chillies: 2-3 nos
Plain Yogurt: 3 tbsp
Cumin seeds: 1/2 tsp
Oil: 1 tsp
Salt: As needed
Water: Around 3 tbsp, adjust according to your needs.

doddapatre bajji

Method:
Heat oil in a small saute pan. When oil is hot, add in the cumin seeds. When seeds turn golden brown, add the green chillies & the roughly chopped doddapatre leaves. Saute till the leaves wilt. (Might take about a minute or two).
Remove the leaves from the heat & allow it to cool.
Add the coconut, salt, cooled leaves along with the chilli & the cumins seeds to the food processor jar. Add couple of tablespoons of water, yogurt & blend well to a slightly coarse paste. Add little more water if needed.
Scoop it out & serve it with hot rice & fritters.

sambrani soppu
Notes:

  • If you prefer, you could add additional seasoning (with some curry leaves & mustard seeds).
  • We prefer our chutney thick & not very spicy. So, I have added less chillies. 

Saturday, August 17, 2013

Celebrating five years of blogging with a give away!

Savi-Ruchi Turns Five Today. It's been a wonderful wonderful journey for me. I never imagined that this blog that I started out of boredom would reach such a milestone. In these years, my identity has changed. Most of them know me as Sush of Savi-Ruchi.

I did realize in these 5 years that, there is another world out here. I made many friends & am totally loving it. My hubby's friends(whom I do not even know), call him & praise about my blog. My cousins advertise about my blog to their friends. I get so many wonderful comments from people. They praise my recipes & say " God bless you". I'm very lucky to get blessings from so many people whom I got to know only because of this blog. Wow, it is beautiful feeling.

Now it is my time to say thanks to you all. A huge thank you to all my readers. In order to celebrate, I thought of gifting you guys something. I thought of giving something that is used almost everyday in the kitchen. What better thing I could think other than a skillet/griddle/tawa.  So, I decided to give Lodge Logic Pre-Seasoned Cast Iron Skillet from Amazon.


Here are some of the ways to own this cast iron skillet .
1. Like my page on Facebook & leave me a comment. (so that I could count you for the give away).
2. If you have already liked my facebook page before, then just leave a comment on my facebook page or to my mail or write a comment below.
3. Follow me on google+ & leave me a comment to let me know you are following me.

You need not be a blogger to win this give away. This is open for all my readers.

One random winner will be chosen by the end of September'2013. If you want to increase the chances of winning this.., you could do it all ...i.e, like my facebook page, and leave a comment here. If you do that, you will get double lucky. I'll use your name twice for the lucky draw. 

One more way of getting double the luck is by sharing it with your friends. Share about this give away in your blog or facebook or twitter or google+. Do include me when you share.

This give away is open till 30th September 2013.

Note: This give away is eligible for US residents only. You are free to comment or like, even if you are a  non-US resident. If you win the give away, I'll be happy to send it to your friend or family member residing in the USA.

PS: Nobody is sponsoring me for this give away. I'm paying it from my pocket.

AND THE WINNER IS.......................................... Preety of Preety's Kitchen. Kindly get in touch (my mail id is sushmadotsaviruchiatgmaildotcom) within the next 5 days. If I do not receive any response in this week, I'll be forced to chose another winner. 

Thursday, August 8, 2013

Akki tari kadubu | Idli Rava Unde | Steamed cream of rice dumplings | Dideer pundi gatti

Pundi gatti or unde is a very common breakfast dish of South Canara. My mom-in-law & I make them quite often & have posted the recipe here. This akki tari kadubu is similar to the pundi gatti (unde) recipe. Though the latter is much more time consuming.

Akki tari kadubu makes a great brunch option on a weekend. It keeps you full for a long time. The extra effort that this dish takes will surely be well paid off. This is also known as pidi kozhukattai or upma kozhukattai.

unde_recipe

Preparation Time: 15 mins
Cooking Time: 45-60 mins
Serves: 3-4
simple_pundi_gatti

Ingredients:
Idli rawa | Cream of rice : 2 cups, refer notes
Water: About 4 cups
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Gram dal/Channa dal: 1 tbsp
Frozen peas: 1 cup
Grated coconut: 2 tbsp, fresh or frozen
Salt: As needed

akki_tari_kadubu_preparation_3

Method:
Heat oil in a broad pan. When oil is hot, throw in the mustard & cumin seeds. When seeds splatter, add the gram dal & saute till the dal turn golden brown.
Add the water, salt, frozen peas, grated coconut & mix. Allow the water to boil on a medium heat.
akki_tari_kadubu_preparation_1

When water starts boiling, slide in the idli rawa & mix thoroughly. Ensure no lumps are formed while mixing.
Cook the rawa on a low-medium heat for about 5-7 mins. Keep mixing in between. When the rawa gets cooked, it leaves the edges of the pan. Remove the cooked mixture from the heat.
akki_tari_kadubu_preparation_2

Keep a bowl of chilled water ready.
While the rawa mixture is still hot, take about 2 tbsp of mixture at a time & prepare dumplings out of it. Keep dipping your hand in the cold water while making the dumplings. You could press the mixture like a fist too.
Prepare the steamer. Place these dumplings on the steamer plate & steam the rice balls for 25-30 mins on a medium-high heat.
Allow the steam to escape & let the kadubu/dumplings cool for a while.
akki_tari_kadubu_preparation_4

Serve these dumplings with a dip/sauce of your choice.

akki_tari_kadubu_recipe

Notes:

  • Generally raw rice rawa is used to make this kadubu. However I like to make it with idli rawa (parboiled rice rawa) because they turn out softer than the raw rice ones.
  • Idli rawa is available at most of the Indian Stores.
  • Tempering could be your choice. You could add pepper corns or curry leaves or any other flavor of your choice.