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Monday, 21 April 2014

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North Indian Food Biography

Source(google.com.pk)

Rava Idli is a popular North Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal

Makes approximately 16-20 Idlis.

Ingredients

For the batter

1 cup coarse semolina (moti sooji)(available in Indian grocery stores)

1 teaspoon salt adjust to taste

1 green chili finely chopped

1 teaspoon ginger finely grated

1 tablespoon cilantro chopped (hara dhania)

1/4 cup finely cabbage chopped (pata ghobi)

1/2 cup yogurt (curd, dahi)

1 cup water as needed

1 teaspoon ENO (fruit salt) (available in Indian grocery stores)

For the seasoning

1 tablespoon oil

1/4 teaspoon mustard seed (rai)

1/4 teaspoon cumin seeds (jeera)

2 green chilies sliced lengthwise and cut in half.

Utensils for Steaming Idlis

Idli stand – this has three to four plates stacked over each other. For this recipe I am using the rack that makes 16 Idlis.

Covered pot, large enough to hold the idli stand.

Alternatively, an egg poacher can work just as well, if you do not have an Idli stand

Method

Mix semolina, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.

The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.

Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil

Lightly grease Idli plates with oil.

Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.

Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.

Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.

For The Seasoning

Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.

Pour the seasoning over the Idlis on the serving plate.

Tips

You can replace the cabbage with shredded zucchini or carrots.

This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches. The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.

Serving Suggestions

Serve seasoned Idlis with coconut or cilantro chutney.

Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.

Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.

Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a liht crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.

This is a great gluten free dish.

Recipe for 3 to 4.

Sabudana Khichdi (Spicy Tapioca)Ingredients:

1 1/2 cups tapioca (sabudana)

1/2 cup broken raw peanuts (mungfali)

1/2 cup green peas (hari matar)

2 green chilies sliced long ways

3 tablespoons oil

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon mustard seeds (rai)

1/4 teaspoon turmeric (haldi)

1 teaspoon salt adjust to taste

1 tablespoon lemon juice

About 2 tablespoons finely chopped cilantro (hara dhania)

Method:

Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.

Roast the peanuts on medium heat, until they are lightly brown. Keep aside.

Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.

Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.

Next add the green peas and stir fry until peas are tender.

Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,

Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.

Add peanuts, lemon juice and cilantro (hara dhania), stir gently.

Serve hot and ENJOY!

Tips:

To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.

If you don’t stir continuously tapioca will stick to each other.