Undrallu/Kudumulu/Modakalu (rice ravva cooked with coconut etc, special for Ganesh puja)

Ganesh Puja is just a few days away! It is time to be prepared to make the special prasadams (offerings) for Ganesha. I feel Ganesha is a very health conscious God!! The prasadams made for this puja are all steam cooked, no deep frying at all!!

Every family has a way of making these undallu/kudumulu/modakalu etc. I am giving the way, my  mother used to make them. Most of the people use chana dal and in our family, we use red chana which after it is sautéed in ghee, gives a nice color and flavor to the final product.

In Telugu "ravva" means cracked, like Bombay ravva for sooji and godhuma ravva for daliya (cracked wheat). Main ingredient for this recipe is rice ravva. It is different from idli ravva. In Andhra, it is available in stores, sold as rice ravva. It can be made at home in the grinder. Wash rice in water and dry it for a few hours. Then coarse grind the rice. Sieve it so that fine powder is removed.

Cooking the ravva is more like cooking cous cous in USA.  More than enough water is boiled in a large container, a few minutes after adding ravva, most of the water is drained off. Then the container is covered and heated on low heat for 4 to 5 minutes. The resulting mixture is like small grains of sand. It should not be sticky.

 

 

Ingredients:

•      1 cup rice ravva
•      1/3 cup fresh grated coconut
•      3 Tbsp. sanagalu (red whole chana)
•      1/2 tsp. jeera seeds
•      Salt to taste
•      2 Tsp. ghee
•      Pinch of turmeric

Directions:

1.      Soak chana overnight in enough water, after adding a pinch of turmeric.
2.      Drain water and leave in a colander.
3.      Heat ghee in a pan and add jeera.
4.      After a minute, when jeera seeds start spluttering, add chana.
5.      Sauté for 3 to 4 minutes, till chana is cooked.
6.      Boil about 3 cups of water in a thick bottom vessel.
7.      Add rice ravva to the boiling water.
8.      After the mixture starts boiling (first bubbles that come up), drain the water as much as you can.
9.      Keep the covered container back and cook on low heat for 4 to 5 minutes.
10.      Let it cool and fluff the mixture.
11.      Transfer to a plate, add grated coconut, sautéed chana and salt.
12.      Mix thoroughly and make small balls.
13.      Place the balls in an idli maker or a steamer.
14.      Steam cook the undrallu for about 6 to 7 minutes.
15.      Serve after 10 minutes.
16.      Can be served with chutney or raita.  

  

Mexican sour gherkin (Sandita) and baby potatoes in bagara masala gravy

Mexican sour gherkins have a name SANDITA!

Mexican sour gherkin are also known as mouse melon or melothria scabra. They are the size of large grapes, look like our kundru (miniature) or doll sized watermelons and taste like cucumber or kundru. This variety is not genetically-modified hybrid developed in laboratories! It is heirloom that has been grown and eaten in Mexico for centuries. A long-lost heirloom, cucamelon has only recently been rediscovered. Now, they are grown in USA and are available in farmer's markets etc during summer. Mexican sour gherkin is mostly used in salads, pickles along with pearl onions etc.

If you are looking for seeds to plant in your garden, you may have to look for "melothria scabra"

 

  

Google search provided some information about its availability in India, though I wonder if it is the same vegetable. Kachri or kachari is a wild variety of cucumbers, and grows wildly in Rajasthani desert. It is supposed to be sour to taste and kachri powder is used in tenderizing meat etc.

 

Last year it was planted in our yard and the fruits were eaten raw from the plant as snack! It almost looks like kundru and also tastes very much like kundru or cucumber. I wanted to make use of this vegetable in making Indian subzi. This year we got quite a few of cucamelons and I got to experiment. You may use the same masala as in the recipe for dondakaya kothinira karam kura also. I am inserting some photos of the climber etc for more information.

This time I made bagara style gravy for the subzi. I included baby potatoes also as both the vegetables looked similar in size!

 

 Sandita on the climber:

 

 

 

Ready for cutting:                                                                                       Cut only partially:

 

 

 

 

 

 

 

 

 

As compared to kundru you can see the size:

 

 

Ingredients:

•      1 cup sandita (Mexican sour gherkin's name)
•      1 cup baby potatoes
•      1/2 cup onions (diced)
•      2 pods garlic
•      2 inch cinnamon stick
•      3 or 4 choti elaichi (green cardamom)
•      2 or 3 laung(cloves)
•      3 Tbsp. oil
•      1/4 Tsp. turmeric
•      1 Tsp. dhania powder
•      1/4 Tsp. jeera powder
•      1 Tsp. chile powder (according to taste)
•      Salt to taste
•      Few curry leaves
•      Cilantro for garnish

Masala:

•      2 Tbsp. peanuts
•      2 tsp. sesame seeds
•      1 Tsp. poppy seeds
•      4 or 5 almonds (soaked and peeled)
•      3 Tbsp. dry coconut powder
•      2 Tbsp. tamarind paste

Directions:

      

1.       Clean sandita and slit them in half, while one end is not cut. 
2.      Roast peanuts in a pan without any oil.
3.      When peanuts are almost roasted, add sesame seeds. Sesame seeds splutter. Use some cover to avoid the seeds flying everywhere!
4.      Add poppy seeds and all the ingredients are fully roasted, turn the heat off.
5.      Add coconut powder.
6.      Add peeled almonds.
7.      Keep stirring for a few minutes.
8.      Let the mixture cool.
9.      Saute sandita in a shallow pan with a spoon of oil. (you may microwave for 2 to 3 minutes on high till they are cooked))
10.      Saute baby potatoes separately in oil. (you may microwave for 2 or 3 minutes till they are cooked)
11.      Set them aside.
12.      Grind onion and garlic to a coarse paste.
13.      Grind the roasted nut mixture with a little water.
14.      Heat oil in a deep pan.
15.      When the oil is hot, add cinnamon, elaichi and laung.
16.      Add curry leaves.
17.      Add onion garlic paste and keep stirring.
18.      When onion paste is translucent, add turmeric, dhania and jeera powder.
19.      Add chile powder.
20.      Keep stirring.
21.      Add cooked sandita and baby potatoes.
22.      Stir well.
23.      Add masala mixture, tamarind paste and more water, if necessary.
24.      Add salt.
25.      Let the whole mixture cook for about 10 minutes.
26.     Turn off the heat.
27.     Garnish with cilantro and serve.

Note: Adding baby potatoes is not necessary. As both the vegetables appear to be same size, they look good and of course, potatoes are hot favorites for a lot of people!!

 

 

Chintachiguru paneer rice (Rice and paneer flavored with chintachiguru)

Chinta chiguru, tender tamarind leaves,is available in South India during early spring. As the name suggests, tender leaves from tamarind tree are sold in Andhra Pradesh and other South Indian states. The leaves have a subtle tart flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it. Quite a few dishes are made with the leaves like chinta chiguru chutney, chinta chiguru pulao etc.

 

The leaves are a good source of vitamin C. As any seasonal vegetable, use of the leaves is recommended by nutritionists.

When the leaves are fully grown, they are not easily chewable and are not tasty!

 

 

 

 

 

 

 

 

Ingredients:

•      2 cups chinta chiguru
•      1 cup paneer cubes
•      1 cup onion chopped
•      2 cups rice cooked
•      3 to 4 green chiles
•      1/2 inch ginger chopped
•      2 to 3 red chiles
•      2 tsp. chana dal
•      1 tsp. urad dal
•      1 tsp. mustard seeds
•      Pinch of hing (Asafetida)
•      Few curry leaves
•      5 Tbsp. oil
•      Salt to taste

Directions:

1.      Place chinta chiguru in a large plate and take the leaves along with stems between the palms and rub well.
2.      Leaves are thus separated from the stems. Stems do not taste good and also are troublesome while eating!! 
3.      Remove the stems and collect the tender leaves.
4.      Wash the leaves and set them aside.
5.      Cut paneer into cubes and set aside.
6.      Cook rice and see that the grains separate when cooked.
7.      In a deep pan, heat oil.
8.      Add red chile and after a few minutes, add chana dal and urad dal.
9.      When dal becomes golden in color, add mustard seeds.
10.      Add green chiles and ginger when mustard seeds splutter.
11.      Add hing and curry leaves.
12.      Add chopped onion and stir well.
13.      When onion pieces are translucent, add chinta chiguru and stir well
14.      After a few minutes of cooking, add paneer pieces.
15.      Keep stirring, so that paneer pieces get a good coating of chinta chiguru.
16.      Add a little salt.
17.      Set aside the mixture for an hour or so, so that paneer pieces are marinated well. 
18.      Heat the mixture again and add cooked rice.
19.      Add salt and mix well.
20.      Cook for 10 to 15 minutes.
21.      Serve after a little while.
22.      Tastes nice with raita.

Gongura pulihora (Gongura rice)

 

 

Gongura, which is a green vegetable, is very popular in Andhra Pradesh. The leaves are very sour. The most common and popular dish is a pickle version known as gongura pacchadi. Gongura can be used to flavor rice and the tanginess enhances the taste!

 

Gongura is available in many parts of India. Most of the Indian stores in USA sell bunches of fresh gongura.

 

The other dishes you can make with gongura are dal and pulusu.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 

 

•      1 to 2 cups gongura leaves
•      1 cup rice
•      1 Tsp. turmeric powder
•      Salt to taste
•      3 Tbsp. oil
•      3 or 4 red chiles
•      1 Tbsp. chana dal
•      1 Tbsp. urad dal
•      1 Tsp. mustard seeds
•      2 or 3 green chiles
•      1 inch ginger (finely chopped)
•      A pinch hing (Asafetida)
•      3 Tbsp. peanuts
•      A few curry leaves
•      3 Tbsp. sesame seeds

 

Directions:

 

1.      Cook rice and see that the grains separate.
2.      Set aside.
3.      Remove gongura leaves from stems, wash and dry in a towel.
4.     Chop the leaves.
5.     Heat oil in a thick deep pan. Add red chiles, chana dal, urad dal and mustard seeds.
6.     Add peanuts and cook till peanuts are nicely fried.
7.     When mustard seeds splutter, add hing and curry leaves.
8.     Add gongura leaves and keep stirring till the leaves completely wilt.
9.     When the leaves are cooked, add cooked rice, turmeric powder and salt.
10.     Remove from stove and mix thoroughly.
11.     Roast sesame seeds without oil.
12.     Add a pinch of red chile powder and grind.
13.     Add sesame powder to the mixed rice and mix well.
14.     Let the rice rest for about an hour and serve along with kheera raita or carrot raita.

 

 

 

 

 

 

 

Urad dal pappu (Maa ki dal) / Black gram dal

In south India, urad dal is used mainly for making idli, dosa, vada etc. It is not very popular as a side dish with rice. But, in North India it is very popular and served as a special dish, when guests are entertained! One reason for this is, urad is a good source of protein and during winter months, in North India, it is a good source of nutrition.

Usually, a few spoons of rajma is added to make the dal tastier. It is common practice to mix two or more varieties of lentils to enhance the taste and improve nutrition.

                                             


Urad and rajma after soaking:


 

                                           


Tomato, onion and garlic after cooking:

                                             


After adding milk to the cooked paste:

                                             


After adding cooked urad to the masala paste:

                                            


Ingredients:

•      1 Cup urad (whole with skin)
•      2 Tbsp. rajma
•      3 or 4 tomatoes
•      1 Medium sized onion (chopped)
•      1 inch ginger
•      3 or 4 pods garlic
•      Fresh cream
•      1/2 cup milk
•      3 to 4 Tbsp. oil
•      2 inch cinnamon stick
•      3 or 4 cardamom
•      2 cloves
•      Bay leaf
•      1 Tsp. turmeric powder
•      3 Tsp. dhania powder
•      2 Tsp. garam masala
•      2 Tsp. chile powder
•      Salt to taste
•     Cilantro for garnish

Directions:

1.      Wash  urad and rajma and soak together overnight in enough water
2.      Cook the dal in a pressure cooker for 4 to 5 whistles.
3.      Clean and grind ginger, garlic and onion into a paste.
4.      Grind tomatoes without adding water.
5.      Heat oil in a thick bottomed vessel.
6.      Add cinnamon, cardamom and cloves.
7.      After a minute, add bay leaf.
8.      Add onion, garlic and ginger paste.
9.      Cook for a minute or two.
10.      Add the tomato paste and cook.
11.      Keep stirring and let it cook till all the fluid is evaporated.
12.      Add milk and cook for 3 to 4 minutes.
13.      Add cooked dal and let it cook.
14.      Add all the powders. Keep stirring so that dal does not burn.
15.      Add some fresh cream and keep cooking.
16.      When the required consistency is reached, turn off the stove.
17.      Garnish with fresh cream and cilantro and serve.

 

Pindi Pulihora (Mango flavored cracked rice)

In Telugu "ravva" means cracked, like Bombay ravva for sooji and godhuma ravva for daliya (cracked wheat). Main ingredient for this recipe is rice ravva. It is different from idli ravva. In Andhra, it is available in stores, sold as rice ravva. It can be made at home in the grinder. Wash rice in water and dry it for a few hours. Then coarse grind the rice. This ravva is used in undrallu or modakas made for Ganesh puja.

Cooking the ravva is more like cooking cous cous in USA.  More than enough water is boiled in a large container, a few minutes after adding ravva, most of the water is drained off. Then the container is covered and heated on low heat for 4 to 5 minutes. The resulting mixture is like small grains of sand. It should not be sticky.

In this recipe, instead of tamarind or lemon, I used grated green mango. Of course, in India the mangoes are usually very sour. You have to adjust the amount of mango, according to the sourness of the mango and your taste!

Ingredients:

•      2 cups rice ravva
•      1/2 to 3/4 cup grated green mango
•      Salt to taste
•      1/4 Tsp. Turmeric powder

Seasoning:

•      4 to Tbsp. oil
•      3 to 4 Red chiles
•      2 Tsp. Chana dal
•      2 Tsp. Urad dal
•      1 Tsp. Mustard seeds
•      A few curry  leaves
•      A pinch Hing (Asafetida)
•      1/2 cup peanuts (Optional)

Directions:

1.      Boil nearly 5 cups of water in a thick bottomed large container.
2.      When water is boiling, add a tea spoon of oil.
3.      Add rice ravva while stirring.
4.      When the mixture starts to cook, drain water from the container.
5.      Cook the drained mixture on low flame while keeping it covered.
6.      After 5 minutes, remove from heat.
7.      Mix it well using a long fork.
8.      Add grated mango.
9.      Add 2 table spoons oil, turmeric powder and salt.
10.      Mix it well, transfer to a plate and let it settle.
11.      Heat oil in a pan, add red chiles, and dals.
12.      After 2 minutes, add mustard seeds.
13.      When the seeds splutter, add curry leaves and hing.
14.      Add peanuts and let them all cook for a few minutes.
15.      Add seasoning, mix well.
16.      Transfer to a serving dish and keep it covered. 

Pulihora is served along with raita or majjiga pulusu. If eaten after 2 or 3 hours of making, Pulihora tastes nice.

 

 

 

 

Dondakaya kothimira karam kura

Dondakaya is a very common and widely consumed vegetable. It is available in India throughout the year. It is known as Kundru/Tindora/Tondli/Gherkins or Coccinia in different places. Dondakaya is a small oblong shaped smooth skinned light green to dark green vegetable, which is abundantly available all over India. It has a mild flavor with a crunchy juicy texture.

Dondakaya can be made into dry subzi, using different masalas. I am using kothimira karam( cilantro green chili mixture) to make a tasty and easy to cook subzi.

Normally, after cleaning fresh cilantro, I add a few green chilis and grind them together and store in the refrigerator. This mixture keeps fresh for about a week. Also, the cilantro does not go bad!

Fresh dondakaya:

Dondakaya cut and ready for microwave:

Dondakaya to be pressurecooked:

Ingredients:

•      About 25 to 30 dondakaya
•      1 cup kothimira (cilantro) (cleaned and chopped)
•      2 or 3 green chilis (according to taste)
•      salt to taste
•      2 to 3 tsp oil

Directions:

1.      Cut the dondakaya in quarter length wise, keeping them uncut at one end. 
2.      Put them in a microwave safe dish. Sprinkle a few drops of water.  Cover and microwave   for 3 to 4 minutes.
3.      Grind the kothimira and chilis together in a grinder.
4.      Heat a deep pan and put oil.
5.      Add the microwaved dondakaya to the pan.
6.      Add the kothimira mixture and salt.
7.      Add a few drops of water, if the paste is too dry.
8.      Cook on low heat for 5 to 10 minutes till the vegetable is soft.
9.      Alternately, if you have time, stuff a little bit of the masala mixture in each dondakaya.
10.      Pan fry in hot oil for a few minutes.
11.      Instead of microwaving, you can heat a pressure cooker, add oil and add the dondakaya. Add the masala and add a little water (2 or 3 tbsp.) and pressure cook.
12.      After 2 whistles, stop the heat. Open the cooker and cook for a few minutes till the fluid evaporates.

Alternate masalas:

Dondakaya can be cooked using egg plant masala, onion masala also. Instead of making the stuffed variety, you can cut the dondakaya into pieces and flavor the subzi with any of the masalas suggested in masalasetc

Eggplant parmesan

Eggplant (vankaya/baigan) is a popular vegetable in many different cuisines. Eggplant parmesan is a very popular Italian-American favourite. Tomato sauce used in this recipe is the same as we use for pizza. So, when the tomatoes were in season, we used to make plenty of sauce and freeze it, so that eggplant parmesan can be prepared within short notice also

While selecting eggplant for this recipe, you must look for those that are heavy for their size, tender and are smooth and shiny to look at.

Large eggplant cut into discs.

After the slices are pan fried.

 

 

After the first layers of eggplant, tomato sauce and grated cheese.

After placing the second eggplant layer.

Ingredients:

•      4 to 5 tsp oil
•      1 large eggplant
•      salt to taste
•      ground black pepper to taste
•      2 tsp chili flakes
•      2 cups tomato sauce
•      2 cups grated cheese
•      2 tsp oregano
•      a few leaves of basil

Directions:

1.      Slice the eggplant into 1/2 inch thick discs.
2.      Spread or spray some oil on a heated flat skillet.
3.      Place the eggplant slices on the hot skillet.
4.      Cook for a minute or two and flip them.
5.      Sprinkle a little salt and pepper.
6.      Cook till the eggplant slices are nearly half cooked.
7.      Sprinkle a little salt and pepper.
8.      Preheat the oven to 180 degrees C (350 degrees F)
9.      In a 9 by 13 inch baking dish spray a little oil.
10.      Arrange half of the eggplant slices at the bottom of the baking dish.
11.      Pour on the slices and spread uniformly half of the sauce.
12.      Sprinkle the grated cheese.
13.      Sprinkle a little bit of oregano and chili flakes.
14.      Repeat another layer of eggplant slices, tomato sauce and cheese.
15.      Sprinkle oregano and fresh basil (if available).
16.      Bake at 180 degrees C for about 20 minutes . (350 degrees F)
17.     The eggplant is ready when the cheese is getting golden brown.

It is served along with garlic bread or toasted bread or even naan









 

Usiri avakaya/Indian gooseberry pickle with mustard and chile powder

 

      
Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hiindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

When the fruits are in season, some varieties of pickles/chutneys are prepared and kept for the whole year. Here is a recipe for usirikaya pickle using chile powder and mustard powder.

As for any pickles, precautions like using dry containers, dry spoons or dry hands (if touching with hands) etc are to be taken. If precautions are taken, the pickle can be preserved for a year.

 

                                        

                                        

Ingredients:

•      6 to 8 amla (about 250gms)
•      1/3 cup chile powder
•      1/3 cup mustard powder
•      1/4 cup salt
•      Pinch of turmeric powder.
•      1/2 tsp.methi seeds (fenugreek)
•      1/4 cup oil
•      1 tsp. hing (asafetida)

Directions:

 

1.      Heat 3 tbsp. oil in a deep pan.
2.      Add amla and let it cook for 5 minutes (till amla are half cooked).
3.      Keep stirring in between.
4.      When amla are getting soft, turn heat off.
5.      Let cool.
6.      Separate segments of amla and discard the seeds.
7.      Add chile powder, mustard powder and salt, turmeric and methi seeds.
8.      Mix thoroughly.
9.      Heat the rest of oil and add hing.
10.      When oil is very hot, pour it over the amla and powder mixture.
11.      Mix it well and keep it covered in a dry place.
12.      After 2 days, the pickle tastes very nice.

             Pickle tastes very nice with rice, especially curd (yogurt) rice!

 

 

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!