Idlis wrapped in edible leaf packets

When I posted panasa aaku buttalu (idlis in jackfruit leaf baskets), my friend Vijji Pasala and me were thinking of finding some edible leaf alternatives!

I also noticed that many readers are interested in this particular post!

My niece and ardent fan of my blog, Sundari Josyula commented on the leaf basket idlis, saying they  looked mouthwatering. but she can neither get the leaves, nor try  to make the  baskets!!

So, when I came to USA, I started exploring the leaf alternatives. I found different options and tried quite a few of them. Unlike jackfruit leaf baskets, these packets are easy to make and you can eat the idli along with the leaf!! Some of the options are Collard greens, Swiss chad, Cabbage, Mustard, Beet green, and Grape leaf. It is preferable to use tender leaves so that they are tasty  and without stringy veins. I have used wooden toothpicks to make the packets. Either you can use one leaf, if it is large or put one leaf flat, add idli batter and cover it with same size leaf on top. You can use either steamer basket, idli plates or pasta cooker to steam the idlis.

These are only a few of the options I found. You may come up with many more ideas according to your taste and creativity!

Collard leaf:                                                            After removing the hard vein:

Tender Swiss chad leaf:                                                          Mustard leaf:

After pouring the batter:

Securing edges with toothpicks:

Collard and cabbage leaf packets after steaming:

Collard, cabbage, mustard and Swiss chad leaf packets:

Ingredients:

•      Idli batter
•      Fresh green leaves
•      Wooden toothpicks
•      Idli maker/steamer basket/pasta cooker

Directions:

1.      Wash and clean all the leaves.
2.      If you are making with collard , carefully remove the strong vein portion with a sharp knife.
3.      If you are using cabbage leaf, remove the middle portion of the  leaf and steam it for 3 to 4 minutes.
4.      If you are using tender mustard, Swiss chad or grape leaf you need not worry.
5.      Make sure idli batter is thicker in consistency and not watery. If necessary, add some rice flour or oat flour to thicken the batter.
6.      Pour some batter on the leaf, hold the edges of the leaf together and secure them with toothpicks.
7.      Place the packets carefully in idli maker/steamer.
8.      Cook for about 8 minutes.
9.      Insert a fork into the packet to see whether idli is cooked.
10.      Remove from heat and let it cool for 2 minutes.
11.      Place them in a serving plate and cut them into slices.
12.      Serve with sambar, chutney etc.

Note:  Bean leaves also are a good alternative.
You can add grated carrot, cilantro etc to the idli batter so that  idlis are more nutritious and look attractive when served.

My comments: When in early  spring, collard leaves are tender, they taste better than when at nearly end of summer.
If you like mustard flavor, mustard leaf packets are very nice. Beet leaf and Swiss chad are also very  tasty!
In India, we can even try pan leaf!

Fava beans subzi

 

Fava beans (Vicia faba) are called by different names like, broad bean, fabe bean, double bean etc are native to North Africa Southwest and South Asia. They are available as fresh produce and also dried legume. According to some recipes published by different people, fava bean pods are also edible. There are quite interesting recipes using tender whole pods!! 

They are a good source of dietary fiber, protein, phosphorous, and many other minerals. They are very beneficial for good health, as they help in controlling blood pressure, diabetes and cancer prevention.

Even though they are supposed to be available in India, I could not find the local name by which they are available in Indian market.

You can make many interesting and simple dishes with these beans. I am giving one easy recipe which I am sure is tasty. My family and friends who tasted this like it a lot!!

Fava beans with pods:

Fava beans (grown in our garden) frozen and defrosted for use:

Ingredients:

•      2 cups shelled fava beans
•      3 to 4 tbsp. grated coconut (fresh or dried)
•      1 tsp. oil
•      1 or 2 red chilis
•      1 tsp. chana dal
•      1/2 tsp. urad dal
•      1/2 tsp. mustard seeds
•      Salt to taste
•      A few curry leaves
•      Cilantro for garnish

Directions:

1.      Heat oil in a deep pan.
2.      Add chilis, chana dal, urad dal and mustard seeds.
3.      When dals are golden brown in color and mustard seeds splutter, add curry leaves.
4.      After a minute, add fava beans. Sprinkle a little water.
5.      Cover and cook for 2 to 3 minutes.
6.      Fava beans cook very fast. See that they do not get mushy.
7.      Add grated coconut, stir and cover.
8.      Cook for a few more minutes, till beans are soft to touch.
9.      Remove from heat, transfer to serving dish.
10.      Garnish with cilantro and serve.

 

 

Polipurnam burelu/poornalu

Burelu, also called poornalu is a traditional sweet and burelu is sure to be there at any festival or celebration dinner! Burelu are spherical to look at, with a ball of sweetened dal batter with a covering, deep fried in oil.  There are different ways of making this dish. Main ingredient which forms the ball is chana dal or moong dal. Covering is normally unfermented dosa batter.

I am giving the recipe using moong dal. Also, as there is so much awareness about reducing cholesterol and avoiding deep frying, I tried to make the burelu using paniyaram maker. (gunta pongaralu)


Deep fried burelu:

Fried in paniyaram maker:

Veg chopper:                             Idlis powdered and other ingredients:





Moong dall balls made ready for frying:

 

Covering batter:

Burelu being deep fried:

 

 

Burelu being made in paniyaram maker:

Ingredients:

•      1 cup moong dal (split and without cover)
•      1 1/2 cup sugar
•      1 tsp. cardamom powder
•      1/2 cup grated coconut (fresh or dried)

For covering:

•      1/2 cup urad dal (whole or split without cover)
•      1 cup rice
•      Salt to taste
•      1 tbsp. jaggery
•      Oil for deep frying

Directions:

1.      Soak urad dal and rice together for 4 to 5 hours.
2.      Soak moong dal for 2 to 3 hours.
3.      For covering batter, grind urad dal and rice to a fine batter (like dosa batter). Consistency must be slightly thicker than dosa batter (more like pongaralu batter).
4.      Add salt and jaggery and mix well. Set aside.
5.      Drain moong dal and grind without adding any water.
6.      Grease idli plates and place the ground moong dal batter in those.   
7.      Steam the batter in an idli maker.
8.      If you do not have an idli  maker, you can steam the batter in a steamer.
9.      Cook the idlis for about 10 minutes.
10.      When the idlis are cooked, remove the pot from the heat.
11.      Let it cool. Take the idlis and process them in a food chopper/processor till the idlis become powdery.
12.      If you do not have a processor, you may just grate the idlis.
13.      Add sugar and cardamom powder to the powdered moong dal idlis and mix well.
14.      When the ingredients are all mixed well, make them in to one inch diameter balls.

Deep frying method:

1.      Heat oil in a deep pan.
2.      Test whether the oil is hot enough, by dropping a small amount of urad batter in the oil. If the batter starts sizzling, the oil is hot.
3.      Pick up one ball at a time, dip it in the covering batter and drop it carefully in to the hot oil. Make sure you do not drop any extra batter along with the ball. Otherwise, you end up having spherical burelu with lot of extra ends!
4.      Keep stirring in hot oil and when the burelu are uniformly brown remove them from the oil and place them on paper tissue, so that extra oil is removed.

Alternate method:

1.      Heat paniyaram maker till it is very hot.
2.      Spray or spread a little bit of oil.
3.      Place the moong dal balls dipped in covering in each of the molds.
4.      Drop a drop of oil on each of the molds. Cover and cook for a minute or two.
5.      Check if you can lift each of the balls up. If so, flip the balls.
6.      Cover and cook for a few minutes more.
7.      Tasty and less oily burelu are ready to serve.
8.      You can happily eat burelu without feeling guilty!!

Serve with either melted or semi solid ghee (clarified butter).

 

Tomatillo pappu (Tomatillo dal)

In the earlier post Tomatillo Potato subzi an introduction to tomatillos is given.
Tomatillos are very much like green tomatoes, slightly tangier. You can use them in Indian recipes like green tomatoes.

Tomatillos with husk:

Tomatillos after cleaning:

Masoor dal and toor dal:

Cooked dal:

Ingredients:

•       1 cup masoor dal or toor dal (red lentil) 
•       8  or 10 small green tomatillos
•       2 or 3 green chilis cut into half
•       1/4 tsp. turmeric powder
•       A pinch of hing
•       Salt to taste
•       A few curry leaves
•       A little bit of cilantro for garnish 
•       2 tsp. lemon juice (optional)

Seasoning:

•       1 or 2 red chilis
•       1 tsp. mustard seeds
•       1/2 tsp. jeera seeds
•       A pinch of hing
•       1 tsp. oil

Directions:

1.      Dehusk and soak tomatillos in warm soap water.
2.      Scrub them well so that sticky gluey stuff is cleaned off.
3.      Wash them well. Cut tomatillos into half.
4.      Boil half cup of water in a thick and deep pot.
5.      Add tomatillos to boiling water.
6.      Add mashed dal to the half cooked tomatillos.
7.      Add turmeric, hing and salt.
8.      Add green chilis.
9.      Add curry leaves.
10.      Cook for 3 or 4 minutes till tomatillos are soft.
11.      Heat oil in a small pan and add the seasoning ingredients and pour the hot mixture over the cooking dal.
12.      Add lemon juice, if you want more sour dal after removing the heat.
13.      Transfer to a serving bowl and garnish with cilantro. 

Note:

I add green chilis after the dal is cooked for some time so that the spiciness of chilis does not seep into the dal. If you want the dal spicier, you may add the chilis along with tomatillos and cook along!

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Tomatillo Potato subzi

Tomatillos originated in Mexico and are a staple ingredient in Mexican cuisine. They are called husk tomato or Mexican husk tomato as the fruit is covered with nonedible husk. As the fruit matures, it fills the husk. Tomatillos can be of several colors when ripe, including yellow, red green and purple. When buying, you should look for the greenness of the husk and freshness of the fruit. Papery husk splits when the fruit is ripe.

Tomatillos are very similar to green tomatoes, slightly tangier and less juicy. Purple and red tomatillos are sweeter and less tangy.

I am not sure about its availability in India. But, in USA, during summer months, you find them in farmer's markets, and also other stores. I find them in the Indian store in Redmond, WA regularly. They are great to make dals and some vegetable dishes.

Using slightly ripe tomatillos:                                  Using green tomatillos by the 2nd method:

 

Green tomatillo on the plant:                              Purple tomatillo on the plant:

 

 

 

Tomatillo with husk:                                                   Dehusked and cleaned tomatillos:

 

 



 

 

Tomatillos in hot pan:                              Potatoes and onions and then tomatillos:      

                         

 

 

 

 

 Ingredients:

•       15 to 20 medium sized tomatillos
•       8 to 10 potatoes
•       1/4 cup diced onion

Seasoning:

•      1 or 2 red chili
•      1 tsp. chana dal
•      1/2 tsp. urad dal
•      1/4 tsp. mustard seeds
•      1/4 tsp. jeera seeds
•      2 tsp. oil
•      a few curry leaves
•      Salt to taste.

Directions:

1.      Dehusk and soak tomatillos in warm soap water.
2.      Scrub them well so that sticky gluey stuff is cleaned off.
3.      Wash them well. Cut them in to half.
4.      Wash and cut potatoes in to large pieces.
5.      Peel if you want to. (I did not peel the potatoes as they were freshly harvested from our garden)
6.      Heat oil in a thick bottomed pan and add chilis.
7.      After a minute, add dals, and mustard and jeera seeds.
8.      Add curry leaves when mustard seeds splutter.
9.      Add onion pieces and sauté for a minute till onion looks transparent.
10.      Add tomatillo pieces.
11.      After cooking for a minute, add the potatoes.
12.      Add salt and cover and cook on low heat.
13.      When potatoes are nicely cooked turn the heat off.
14.      Transfer to a serving bowl and serve with either rice or roti.

Alternate method:

If you like tomatillos to retain the shape and not be completely mashed, after onion is cooked, add potatoes and cook for a few minutes.
Add salt and stir well.
Add tomatillos and cook just for a minute and remove the heat. Keep covered for a few minutes, so that tomatillos are nicely cooked but not mashed.



 

Baby bok choy/chinese cabbage subzi

Bok choy is a leafy vegetable. popularly known as Chinese cabbage. Even though, I did not see in south Indian markets, recently, I saw it being sold in Delhi etc. Bok choy is often used in Chinese cuisine.

Bok choy contains a high amount of vitamins A and C. Bok choy is reported to prevent cancer in small doses.and very nutritious!

Bok choy is widely available in USA. In my attempt to prepare locally available vegetables in Indian cuisine, I tried this recipe. The end product is very tasty! It  is very easy to prepare and less time consuming.

 

 

 

 

                                                                                                               

 Baby bok choy:

 

                                                                                                                                     

 

 

 Bok choy and soaked dal:

   

 

   

                                                                                  

While cooking on low heat:

  

 

 

 

Ingredients:

 

•      3 or 4 heads of bok choy 
•      3 tbsp. chana dal or moong dal

 

Seasoning:

 

•      1 or 2 red chili
•      1 tsp. mustard seeds
•      1 tsp. jeera seeds
•      A pinch of hing
•      Salt to taste
•      2 tsp. oil

Directions:

1.       Soak chana dal in water for 2 hours. ( moong dal need not be soaked)
2.      Wash and clean bok choy.
3.      Open every layer and clean carefully. Sometimes small bugs are seen inside.
4.      Cut the stems separately into fine pieces.
5.      Cut the green leaves into 1/2 inch pieces.
6.      Heat oil in a thick pan, add red chili, jeera and mustard seeds.
7.      When mustard seeds splutter, add hing.
8.      Add cut bok choy stems and let them cook for 2 minutes.
9.      Add cut leaves and drained chana dal. (if using moong dal, add washed moong dal)
10.      Sprinkle salt and stir.
11.      Reduce heat to simmer, cover and cook for a few minutes.
12.      Keep stirring in between.
13.      When dal is soft, turn the heat off.

Note:

The subzi is to be dry and not mushy.

 

Patty pan squash subzi with shredded coconut

Pattypan squash is a variety of summer squash. It is small in size, round, shallow and its scalloped edges resemble a small toy top or flying saucer. Pattypan comes in yellow, green and white varieties.

It is available in farmer's markets etc during summer months. It can be grown in gardens also.

Pattypan is easy to cook as it is very tender. Pattypan is a good source of magnesium, niacin and vitamins A and C.

Skin of pattypan is very soft. When tender, the seeds are very soft and so, you do not have to throw any part of the pattypan.

You can make different Indian dishes using pattypan. You can sauté onions and then add pattypan and cook them together. Or you can sprinkle some crushed peanuts or cashew etc in place of shredded coconut. I have even seen recipes to make stuffed pattypan! So you may experiment many things.
I am giving one recipe here:

Ingredients:

•      6 to 8 medium sized patty pan
•      3 to 4 tbsp. shredded coconut
•      1 tsp. chana dal
•      1 tsp. urad dal
•      1/2 tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      2 dry chilis
•      2 tsp. oil
•      Salt to taste
•      A few curry leaves

Directions:

1.      Cut patty pan into 1/2 inch cubes.
2.      Heat a pan and add oil.
3.      When oil is hot, add red chilis, chana dal, urad dal, mustard and jeera.
4.      When mustards seeds splutter, add curry leaves.
5.      Add diced patty pan, stir and cover.
6.      Add salt and stir well.
7.      If needed, sprinkle a few drops of water.
8.      Cook on low heat and keep stirring, in between.
9.      When pieces are nearly cooked, add shredded coconut and cook for a few more minutes.
10.      Garnish with cilantro and serve.

Note: If you do not want to cook along with dry red chili, (it may be spicier for some!), you may avoid chili and use chili powder. You may add chili powder along with salt.