Ukad/ Ragi and Rice Flour Ukad

        In this webbed world we may have many virtual friends but no real human contact. I have lived in the same town, and same locality for the last 5 years but never made any real friends. Neighbors, colleagues and a few acquaintances, of course I had them. But I believe they are temporary contacts. But last year was amazing in terms of social circle. First I met a lady in the park I take my daughter to. We connected quickly. Now I believe we may have a chance at world record for chatting:-). She introduced me to a group of friends who meet every month, share recipes, play games, go on short picnics..... and now I am a part of that group. Another special friend that I made last year and who is part of that group is the mind behind this recipe. She is my daughters friend as well as her grand mother before being my friend :-) . We share the same first name. After she learnt about my resolution of 200 recipes in 365 days, she enthusiastically shared/and continues to share recipes with me. This recipe is her creation. We loved it and I have made it several times before it has found its respectful place here. Thanks Kaku! This post is for you and for your enthusiasm and encouragement:-)

Recipe:
Ingredients:
Rice flour: 1/2 cup
Ragi flour (ragi huri hittu): 1/2 cup
Butter milk: 2 glasses
Oil: 1 tbsp
Garlic cloves: 3-4 
Green chili: 1-2
Curry leaves: 7-8
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Asafoetida: 1 pinch
Coriander leaves: 1/2 tbsp chopped
Salt to taste
Ghee : 1 tbsp

Method:
1.  Heat oil in a deep bottomed pan. Add mustard seeds and Cumin seeds. After the seeds begin to splutter, add Garlic cloves and cook till they turn brown. Add asafoetida, Green chili, and curry leaves. Take off heat. 
2. After the above seasoning is warm, add buttermilk and mix well. Keep on low heat. Once the buttermilk is a little warm add Rice flour and Ragi flour slowly while stirring continuously to avoid lumps. Add salt and coriander leaves and mix well. The mixture should not be too thick, it must be of pouring consistency. Add a little water if required. 
3. Keep stirring until it comes to a boil. Take off heat. Pour 1 tbsp of ghee over it and mix well. Serve hot.

Simple Urad dal and atta Dosa

        I am so talkative, but sometimes when I begin writing a post.......nothing! I am blank right now. So many things happening in our lives but not a single incident that I can recall??? Probably this is what is called a writer's block:-). Speaking of my busy life, we have Ta's birthday coming up. We will be celebrating it thrice, her school (in advance since summer vacations begin this weekend), then at home on the day of her birthday and then again in her day care. I have to begin planning her party at home. 
        Coming back to the recipe, it is a simple dosa made of urad dal, atta and rava. This recipe was shared by a friend (who in turn learnt it from a friend). We ladies talk, share and hence spread happiness:-) What would the world be like if we were like most men (non talkitive, non caring about sharing frivolous details)? On second thoughts may be we would have gender equality at last!  Okay now I am just blabbering. Did I say writer's block? Writers block true, thinker's block... never in my case:-)

Recipe:
Ingredients:
Urad dal: 1 cup washed and soaked for about 4 hours
Atta: 1 cup
Rava/ semolina: 1 cup
Onion: 1 finely chopped
Green chili: 2 chopped
Salt to taste

Method:
1. Grind soaked urad dal to a fine paste. ( I soak dal at about 4 pm and grind it at about 9 pm). Do not add a lot of water. Grind using less water than for regular dosa.
2. Add atta and rava to the urad dal paste. Mix well. Add a little water if requires. The mixture should not be watery. let this mixture stand overnight.
3. In the morning add hot water (about 1 cup) to the batter to bring it to regular dosa consistency. Add salt and mix well.
4. Spread dosa's on hot tava and sprinkle onion and green chili over the dosa.
5. Cook from both the sides and serve hot with chutney.

Makes excellent breakfast.

87. Akki Roti

Final Outcome: Good

        It was on my list from the beginning of this resolution, and here I am making it in the month of December. By now it is very clear that I will not be achieving my target of 200 recipes. So in this last month of 2013 I will try to reach as close to target as I can.

Recipe:
Ingredients:
Rice Flour: 2 cups
Onion: 2 medium chopped
Curry leaves: 8-10 torn by hand
Coriander leaves: 1 tbsp chopped
Oil : 1 tsp for dough and a little for cooking
Salt as per taste

Method:
1. Mix all the ingredients (rice flour, onion, curry leaves, coriander leaves, a little oil and salt) with water. Make a very soft dough. It should be kind of watery and easy to spread.
2. On a tava spread a little oil. Make a ball about twice the size of a ping pong ball. Spread it with palm and fingers. Dip your palm into water frequently while spreading. Spread it as thin as possible.
3. Place the tava on medium heat and cook covered. The akki roti should not turn brown. Turn once one side is done and cook covered the other side.
4. Serve hot with tomato pickle. Once it cools down it turns chewy. Hence consume while its hot.

84. Masala Roti (Koki)

Source: http://www.sanjeevkapoor.com/koki-.aspx#sthash.qLnvKksG.dpuf
Final Outcome: Simple and tasty recipe

        I had tasted masala roti at a friend's place many years ago. With that in mind I began looking for recipes. This recipe was good but was not similar to the one I had in mind. Try it for its simplicity.

Recipe:
Ingredients:
Atta: 2 cups
Fresh coriander: 1 tbsp
Onions: 1 finely chopped
Green chilies: 2-3 finely chopped
Coriander powder: 2-3 tsps
Salt to taste
Fresh cream: 1 tbsp
Oil or ghee for frying: I used oil

Method:
1. Mix all the ingredients with a little water to make a soft dough.
2. Roll parathas and fry on both sides using ghee or Oil. Serve hot.

78. Roasted Brinjal Thalipith

Final Outcome: Good.

        My Grandma made these thalipith a very long time ago.I had forgotten all about them until my friend mentioned these. I made them for breakfast. It was a good change from regular recipes.

Recipe:
Ingredients:
Jowar flour: 2 cups
Brinjal: Roasted, peeled and mashed, 2
Onion : 1/2 finely chopped
Goda masala: 1 tsp
Red chili powder: 1/2 tsp
Salt to taste
(I also added last nights leftover aamti(sambar))

Method:
1. Mix Jowar flour, roasted brinjal , masala, chili powder and salt with a little water. Kneed the dough.
2. Make small balls and pat them on a tava to form a thick roti like shape.
3. Keep on medium heat. Cook covered. Turn it over after a few mins.Add a little oil on tava if required.
4. Take off heat and serve with butter &/or chutney. Pat new thalipith only after tava cools.

75. Broken Wheat Upma (daliya upma)

Final Outcome: Good

        Whew!!! What a month I had! Guests, social gatherings, unplanned events.... I have not cooked a single new dish for an entire month. I had begun working on a cross stitch project. As usual I took a bite larger than I could chew. I planned on making a BIG 'Tweety' bird for my kid. So far I have only finished its foot! I need a few extra hours in a day. Lets hope I can complete atleast this resolution on time.
        This recipe is borrowed from my mom. She makes it frequently. I have made it several times in the last month. The one in the picture was the 1st one ( We had just returned from a visit home and our refrigerator was empty except frozen sweet corn. Hence the picture contains only corn).

Recipe: ( for 2 persons)
Broken Wheat/Daliya: 1 cup
1 cup of vegetables chopped: Beans, carrot, Green peas and sweet corn
Ginger: 1 inch
Onion : 1/2 medium onion chopped
Green chili: 1 chopped
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Asafoetida: a pinch
Salt to taste
Lemon juice: 2 spoons
Fresh Coriander: 1 tbsp

Method:
1. Add chopped vegetables and Ginger to broken wheat. Add 2.5 cups of water and pressure cook 2 whistles or until done.
2. In a pan heat oil. Add mustard seeds. once they begin to splutter add asafoetida, green chili and onion. Cook till onion is soft.
3. Add cooked broken wheat and salt. Mix well.
3. Add a little water if it appears dry. Add lemon juice and chopped fresh coriander. Mix well and serve hot.

72. Appe/ Gulpongle/Phud

Final Outcome: Fluffy delight!

        Idly and dosa are regulars at our place but 'appe' was made for the first time last month. What I have been doing keeping this post pending??? Well I don't really know.... Time is just flying, and I have no idea how so many weeks passed. I have a few more recipes that I have tried but pending post.

Recipe:
Ingredients:
Urad Dal: 1 cup
Rice: 3 cups
Poha/Flattened Rice: 1/2 cup
Chana Dal: 1 tbsp
Salt to taste

Method:
1. Soak all the ingredients except Salt for 4-5 hours. Grind them to a fine paste. Let it ferment for 4-5 hours.
2. Add salt to the fermented dough. Mix well. In the appe pan pour the batter to 3/4th level and cover. After about 30 seconds flip each appa. let it cook from the other side.
Serve with Green chutney
        

70. Carrot Dosa

Final Outcome: Very Tasty!

        I need to make breakfast that can double as finger food for my kid. Hence I am always in search of such recipes. This was one of the best breakfast recipes in my current resolution.

Recipe:
Ingredients:
Rice Flour: 1 cup
Carrots: Grated 1 cup (about 2 medium carrots)
Coconut: Grated 1/2 cup
Curd: 4-5 tbsp
Ghee: 1 tbsp
Green chili: 1
Salt: a pinch

Method:
1. Grind coconut and green chili with a little water into a fine paste.
2. Mix all the ingredients (rice flour, carrots, curd, ghee, salt and coconut paste) with a little water.
3. Heat tava and spread the above batter.
4. Cook the dosa from both sides and serve.

31. Idly Upma (modern version)

Source: My mom and upgraded by my husband
Final Outcome: Good

        This is 1st part of 2 posts relating to use of left over idly. It was a well planned leftover :-) . I wanted to try this dish so I made extra idlies yesterday night. Stored them in refrigerator and made 2 dishes using them. This is the first dish. Giving it a modern twist was my husband's idea.

Recipe:
Ingredients:
Idlies: 8-10 (idly is prepared by soaking 1 cup urad dal, 2 cups idly rava and a     tbsp poha over night. Grinding it into fine batter. Allow it to ferment for 5-6 hrs)
Onion chopped: 1/2
Tomato chopped: 1
Capsicum chopped : 1/2
Ginger-Garlic paste: 1/2 tsp
Turmeric: a pinch
Soy sauce: 1 tsp
Oil
Salt
Tomato Ketchup as per taste

Method:
1. Heat oil in a pan add onion and fry. Add tomato, Capsicum, ginger garlic paste. Do not over cook it.
2. Add turmeric and continue to cook for a minute.
3. Add idlies (chopped into medium size pieces).
4. Add salt, Soy sauce and tomato ketchup and take it of heat and serve.

        Updates: I am still limping from my fall. My husband worked on this new look my blog is sporting now.

26. Mallige idly (Idly like Mogra flower)

Source: Mom
Final Outcome: Lightest, fluffiest idly ever!

        I am not cheating! This really is a very different idly. I ate this idly about a year ago at a restaurant. Since then I wondered how it was made. Recently my mom gave me this recipe and I tried it. It turned out wonderful.
Recipe:
Ingredients:
Urad dal: 1 cup soaked for 6-7 hrs
Rice:  2 cups soaked for 6-7 hrs
Cooked and cooled rice: 1/2 cup
Baking Soda: 1/2tsp
Salt to taste
Tava (optional)

Method:
1. Grind Urad Dal, Rice and cooked rice. Add very little water.
2. Add soda and mix
3. Heat iron tava and cover it over the dough (this step is optional)
4. Let the dough ferment for 5-6 hrs
5. Add Salt. Prepare idly!

        Isn't it funny that sometimes we don't like the songs in our own music player which we put them there because we like them and by our own wish!

17. Cucumber Dosa

Source: cucumber-dosa
Final Outcome: Very Good

        I was surprised that I could spread this dosa like a regular dosa although it does not contain urad dal and is not fermented. Recipe called for rice to be soaked for 4 hours, however I soaked it overnight since I had to make them for breakfast.
Recipe: 
Ingredients:
1 cup Rice (soaked 5-6 hrs or overnight), I used dosa rice.
1 cup Coconut
1 cucumber 
little jeera (cumin)
1-2 green chillies
Salt

Method:
Grind together all ingredients . Add little water. Spread Dosa on Tava.
 

        I am down with cold and fever while writing this. I was very proud (and boasted)of my immunity when I did not catch the flu doing rounds in office and at home. Now I know better!
       
       

16. Pongal

Source:  khara-pongal-recipe
Final Outcome: Good but I think it missed the authentic taste. So will try it again sometime.

        Pongal is one of my favourite Tamilian breakfast food. Wanted to make it for many years, finally managed to prepare it now. It was good but the 'wow' taste that I remember was missing. Will try it again.
Recipe:
Ingredients:
1 cup rice
3/4th cup moong Dal
Salt
Curry leaves 1 bunch
12-14 Black Pepper
1 inch Ginger
Cumin seeds 1/4th spoon
Ghee 3-4 table spoons 

Method: 1.Wash Rice and Moong Dal and keep them soaked for about 2 hours.
2.Drain the water and fry Rice and Moong Dal until they are hot.
3.Pressure cook the rice and moong dal mixture with 5-6 cups of water.
4. Mash the mixture once it is taken out of cooker. Add  salt
5. Prepare seasoning of Ghee, Cumin, Ginger, Black Pepper and Curry leaves.
6.  Add hot seasoning to the mixture and bring it to a boil.
 

I am starting a new section called "Fundas". This is for my own reading few years later. Read at your own risk :-).
I thought of noting down my thoughts while cooking and on the day of updating the blog. I hope I am not given a name like " Cooker(chef) Mata" if I ever become a spiritual advisor.
Today's funda: Never follow a spiritual advisor rather start your own cult, Its more profitable :-).Cant stop laughing.

3 & 4. Makai Palak & Zucchini and Feta Cheese Fritters

3. Makai Palak

    Source: Sanjeev Kapoor (book)
    Final Outcome: very good
I cook a curry very similar to this. It contains beans, carrot, matar and corn in addition to pureed palak. This recipe contains just corn and palak and some onion. Relatively simple dish. Great for any fan of North Indian food.

4. Zucchini and Feta Cheese Fritters 

    Source: Zucchini-Patties-With-Feta-Epicurious
    Final Outcome: very good

I can dedicate an entire post to this recipe. After an online search and a nice recipe in mind I began shopping. I bought a very expensive pack of feta cheese. But after going back home I realized the recipe required Ricotta cheese!!! This very much explains why I am not a chef. I cannot even remember  the ingredients:-). So again I looked up on the net for feta cheese recipes and made these.

I made these fritters for breakfast.  They are definitely not for the diet conscious. It contains a lot of cheese and a lot of oil goes into shallow frying them. So my final verdict is: I liked them but may not make them again (at least not for another year).