Kitchen tips

I have tried to compile some kitchen tips, which you keep hearing from friends often. These suggestions are never documented. I have requested two of my close friends, Jayanthi Adidam and Vijji Pasala to contribute, and tried to edit them. Jayanthi Adidam has been staying in USA, for longer periods. So she has lots of experience in storing and time saving tips. Vijji Pasala has always been an expert cook and has lots of ideas in cooking new dishes. So I wanted them both to share their experiences. Thank you Jayanthi and Vijji!

Many of the tips may not be needed for those living in cooler climates like USA. But in India we need to take some precautions when we have to store dals or powders etc. Also, some of the terms used here may be new to some readers who are not from India. I will try to include most of these  terms in the next edition of the glossary.


Precautions to be taken while storing dals, powders etc:

1. For those living in hot and humid climates, it helps to store maida (white flour) and besan (chickpea flour) in the refrigerator so that they do not get spoiled and stay fresh. Similarly, roast sooji (cream of wheat) before storing in a tin. Then it will stay fresh and will not get any bugs.
2. A bay leaf added to maida (white flour) in the container, will keep the flour from absorbing moisture.
3. If you keep a piece of blotting paper at the bottom of the container, biscuits will stay fresh for a longer period.
4. A piece of blotting paper at the bottom of the salt jar will keep the salt dry and free flowing even in rainy season.
5. A pinch of corn flour added to the jar of salt also will keep the salt dry.
6. A small piece of hing (asafetida) in the container will help in storing the masalas like chile powder, coriander powder and other powders fresh for a long time.
7. When storing dals, add 4 to 5 red chiles to avoid insects getting to the dals. Use of airtight containers is better.
8. If you have access to neem leaves, keeping dried neem leaves in dry fruit, dal and rice containers will keep the dry fruits, dals etc. from getting bugs.
9. Putting 4 to 5 lavang (cloves) along with sugar in the container, will keep ants away.

Cooking tips:

1. When mixing ingredients for cakes etc. mix in only one direction.
2. When making aloo parathas or aloo tikkis (potato stuffed parathas or potato patties) in large quantities, place all of the  boiled and peeled potatoes with two teaspoons of oil and all the masalas in a food processor like kitchen aid and process, so that you get an even and uniform mixture.
3. To make stuffed parathas, take a ball of dough in your palm, spread and smear it with a few drops of oil. Then place the stuffing and roll the paratha. This way, paratha will roll smoothly and will be crispy inside also.
4. While mixing dough for puris, add a teaspoon of sugar to the mixture and knead well. puris will retain their shape longer and puff nicely.
5. Always rest the dough for at least one or two hours before making either samosas, bobbatlu (puran poli) or kajalu.
6. Methi parathas will be tastier if you use sour buttermilk while preparing the dough
7. To get crispy murukkus or kachoris, add one or two teaspoons of hot oil to the dough, while mixing.
8. One or two teaspoons of unflavored corn flour added to maida (white flour) makes puris, samosas or kachoris crisp.
9. Add a teaspoon of sabudana (sago pearls) and a spoon of methi (fenugreek  seeds) to urad dal while soaking for dosa. Then dosas will be crispy  and golden colored.
10. In winter, when outside temperature is low, grind dosa or idli ingredients with half a slice of bread. This helps in fermenting the batter.
11. Boil tamarind in enough water and let it cool. Put it in a strainer, squeeze and sieve the liquid. Add a spoon of salt to the pulp and mix it. Store the pulp or paste in a dry glass jar, close the lid tight. This can be stored in a refrigerator for a whole month, if you use a dry spoon and handle it carefully. This saves a lot of time and also more pulp can be extracted.
12. Blanch three or four palak (spinach) leaves by dropping them inn boiling water and strain them. Add the blanched leaves to the kothimira (cilantro) chutney, so that you get dark green colored chutney.
13. Add two teaspoons of boondi or thin sev (chickpea flour savory available in Indian stores) and one slice of bread to kothimira (cilantro) while grinding for chutney. This enhances its taste.
14. Cut tomato in half and scoop out the juice and seeds. Chop the rest of the tomato pieces to garnish bhelpuri or chat (Indian snacks)
15. When lemons are in abundance, buy more and extract the juice, add a spoon of salt and store in glass jars in the refrigerator. The juice can be stored for two to three months.
16. Buy lots of methi (fenugreek leaves) when they are available in plenty. Separate the leaves and either dehydrate them or dry them on a piece of cloth. The dry leaves can be used as kasuri methi. When added to subzis or dals, they give a nice taste and flavor to the dish.
17. Add a teaspoon of ghee to rasam while it is boiling. This enhances the taste of rasam and also rasam will not overflow when boiling.
18. Apply oil around big eggplant, poke it with fork before roasting or grilling. Eggplant will not burst and it is easier to peel it. Preferably, cover the eggplant with aluminum foil, so that the oven or grill is not messy afterwards.
19. Before making sabudana payasam (sago kheer), soak sabudana in water for one hour so that payasam cooks faster.
20. Roasting besan (chickpea flour) adding to any dry subzis, enhances the taste of the subzi.
21. While making lauki koftas (bottle gourd koftas), if you do not have enough lauki, add mashed potato, two slices of bread and roasted besan. You not only get more koftas, you will get tastier and crispier koftas.
22. While making, if cutlets (vegetable patties) are falling apart, soak some bread in waterfor a few minutes, squeeze out the water and add the bread to the mixture. Then prepare the patties.
23. Before frying potato or banana chips, soak the pieces in salt water so that you get crispy chips.
24. If you sprinkle a little bit of salt to the   hot oil in a frying pan, it will prevent oil from splashing and food sticking to the bottom of the pan.
25. Always add turmeric to hot oil, before adding any vegetable for frying. It will enhance the taste, color and flavor of the subzi. Even while making pulihora with tamarind, or lemon rice, if you do this, taste and look of the finished product will be better.
26. Always add curry leaves along with seasoning, to the hot oil to get better flavor.
27. When frying anything in butter, add a spoon of oil to the hot pan to prevent burning of butter and browning too soon.
28. Add a small piece of jaggery to the covering batter of burelu/bhakshyalu before dipping the  sweet balls and frying. This gives a nice crisp and golden color to the outer covering.
29. If you are in a hurry to set curd (yogurt), set it in a hot case with hot water around it and add one dry whole red chile. Curd will set in less time.
30. Add four cloves, small piece of cinnamon stick and three whole green cardamom to chana (chick pea) while cooking for chole, either in crock pot or pressure cooker. Chana will absorb the flavors and cinnamon will remove any unwanted smells from the kitchen.
31. Always purchase onions with pointed ends, as they never get spoilt.
32. While purchasing eggplant, see that the stems are green and looking fresh. If the stems are not fresh, eggplant will not be  fresh.
33. Always place cut eggplant pieces in water.
34. After cutting kakarakai (bitter gourd), apply a spoon of salt to the pieces and let them rest for half an hour. Squeeze the juice that oozes out and fry it or cook it.
35. While cooking rice for pulihora or pulao, if you add a teaspoon of lemon juice the grains separate and will be white.
36. If you have to add hot oil or liquid to a glass jar, first put a steel spoon in it. Then carefully pour the hot oil or liquid. Then the jar will not break.

Making vadiyams (Mangodi/Vadam)(Dehydrated snacks):

 

1. While making sabudana vadiyams, or rice flour vadiyams, add some lemon juice to the cooked batter before spreading the vadiyams for drying. Vadiyams will retain white color.
2. Add juice of green chiles to vadiyams while cooking the batter. It gives nice color and flavor to the  vadiyams. Instead, if you add red chile powder, they will not retain white color.
3. Wet the plastic sheet before you spread vadiyams. Then, picking them out will be easier.

Keeping green vegetables etc. fresh and preserve them for a long period:

1. Remove stems of green chiles and put them in zip lock or paper bag or airtight container to preserve them for a longer period.
2. If leafy vegetables are to be stored for only three or four days, wrap them in newspaper, put them in plastic bags and keep them in vegetable crisper in refrigerator.
3. To store leafy vegetables for a longer period, wash them, spread them overnight on newspapers on dining table or counter top. Next day chop them and keep them in zip lock bags and freeze.
4. To preserve kothimira (cilantro) or curry leaves, place them in muslin cloth bag and keep them in refrigerator. The leaves will stay fresh longer without changing color.
5. Just after you bring kothimira (cilantro) from market, clean and grind along with stems and adding a few green chiles. Store the masala in a jar and it can be used for making eggplant, kundru or taroi (ridge gourd) or zucchini subzi. It saves kothimira from getting spoiled and also reduces cooking time. Stems of kothimira are a good source of fiber.
6. Lemons stay fresh and juicy for four to five weeks, if stored in a bowl of cold water. Change the water frequently.
7. Potatoes, sweet potatoes and apples do not turn brown, if placed in salt water immediately after peeling or cutting.
8. When good fresh ginger is available, peel, grate and spread in a zip lock bag and freeze it. Or fill a small cube ice tray with the grated ginger and freeze. When the cubes are ready, transfer them to a bag and use as and when needed.
9. Similarly, if you have harvested a lot of green chiles, grind chiles along with ginger and freeze the mixture. It comes in handy when you make subzis etc.
10. Cut vegetables steam them and store them in zip lock bags in the freezer. They stay fresh for a long time. This way, it saves your time in the kitchen also!

 

Tips for avoiding unwanted smells etc. and keep the  kitchen free of ants, cockroaches:

1. Change baking soda in the refrigerator once in three months to avoid stale smells from the refrigerator.
2. When hosting a party, to avoid smell of garlic and non-vegetarian cooking, before your guests arrive, boil a cinnamon stick in water.
3. To avoid food smells pour a little bit of white vinegar in the kitchen sink occasionally.
4. To prevent or eliminate cockroaches, mix boric powder with equal amounts of maida (white flour) and fine sugar and sprinkle the mixture in places where cockroaches are usually seen, like drawers, cabinets, under the sink etc.  Do not use it on the food counters. Boric powder is available in medical shops in India and pharmacies in US. Unlike the commercial insecticides, this mixture is not harmful for children and pets.
5. When there are ants in the house, or flies are bothering, add a few crystals of rock salt to the  mopping water.
6. Identify where the ants are coming from, (small holes in the wall or corners of counters) and close the holes with white toothpaste. When the holes are covered, ants stay away, as their entrance is closed. Also toothpaste smell reels them.

Herbal uses of different spices:

(Dhaniya) Cilantro and Coriander seeds	Coriander leaves as well as coriander seeds are used extensively in Indian cuisine.  Also coriander has some medicinal uses.	It can be used externally on aching joints and rheumatism. It is also good for coping up with sore throat, common colds, digestion problems etc.
Jeera Cumin	Jeera is used in Indian cuisine and also known for   medicinal properties.	It is a good source iron and keeps immune system healthy. Water boiled with cumin seeds is good for coping up with dysentery.
Curry Patta (Curry leaves)	Curry leaves are used as  main ingredients for seasoning . They are a good flavoring agent. The leaves have many medicinal uses.	These leaves are beneficial in reducing sugar levels. Each part of the plant provides some benefit or the other. The dried leaves are extensively used in naturopathy.
Methi Fenugreek seeds and leaves	Methi  leaves are  mainly used in  dals and subzis. Methi seeds are used for seasoning and preparing Masalas. Methi also has medicinal uses.	Fenugreek seed tea or sweet fudge is good for increasing breast milk. It also helpful for treating diabetes and helps in reduction of cholesterol.
Vellulli (Garlic)	Garlic   is used in many masalas It is also known for the medicinal properties.	Garlic is useful for treating common colds. It also has antibiotic properties.
Allam (Ginger)	Ginger is used for giving a specific flavor to food and has many medicinal uses.	Ginger tea is a very popular beverage every where! Helps to avoid digestive problems. It is beneficial in treating common colds and throat problems.
Aawalu (Mustard seeds and leaves)	Mustard seeds are  used for seasoning. Also the leaves of mustard green are the main ingredient in Sarason ka  sag. The use of mustard oil is extensive in India.	Mustard oil is a good lubricating oil for body massage. It is believed to help in growing long and shiny hair. It consists of omega-3 fatty acids. It is an excellent source of iron, zinc, manganese, calcium, protein etc.
Japatri (Nutmeg)	Nutmeg is used in powdered form for garnishing and also for masala preparation. It is used in soaps, perfumes and shampoos. It can also be used for medicinal purpose.	It is beneficial for the treatment of asthma, bad breath and heart disorders.
Miriyalu (Black pepper)	Pepper is extensively used in cooking, especially for garnishing. It is has many medicinal uses too.	Pepper helps in treating colds, coughs and other throat infections. It helps to deal with digestive problems and some muscle pains.
Kumkuma puvvu(Saffron)	Saffron is used for food coloring and flavoring. It is known to be useful in cosmetics also. It is mainly used in sweet dishes and pulao etc.. It has good medicinal properties.	Saffron helps in treatment of skin diseases.  In South India, expectant mothers are advised to take warm milk with a little bit of saffron as it is supposed to be beneficial for both the mother and the baby! It is a good remedy for coughs, colds and asthma.
Star anise (Chakra Phool)	Star anise is used in cooking and known for its medicinal benefits.	Star anise oil is beneficial for rheumatism. It is helpful avoiding bad breath and helps in digestion.
Pasupu (Turmeric)	Turmeric is extensively used in cooking and skin care products. It has wide ranging medicinal uses.	Turmeric helps deal with a lot of skin problems. Turmeric powder can be used for healing cuts and wounds. In South India, new born babies are given daily bath only after giving the baby a massage with oil smeared with turmeric. It also makes coping with diabetes easier.

 

Cranberry pickle (South Indian style)

 

 

 

This happens to be my 100th post in my blog! I never thought that I can manage a food blog at all!!

In my family and among my close friends, Sita's cooking was always a big joke. I was never very interested in cooking. Maybe that is the reason to start this blog, where I try to spend very little time in the kitchen and prepare some healthy and nutritious food!

My husband Gokhale Kolluru was the first person who urged me to document the recipes so that the next generation could be benefited. I dedicate my blog to his memory. My daughter-in-law Doreen Gillespie is good at gardening and experimenting in cooking. It is her insatiable interest which makes me give her more and more recipes. All the members of my family are encouraging me in this ongoing effort.

When I started my blog, I did not even know how to post or insert pictures or link posts etc. For me, it is a continuous  learning process. A lot of youngsters were teaching me how to start a blog, how to go about these procedures. I am indebted to all of them. Of course, I thank all friends from everywhere who are following my recipes.

My sister Mrs Kamala Subbarao was an expert cook. Cooking was a passion for her. She was always experimenting with ingredients and combinations. My niece, Neelaveni Sankar has contributed this post which is her mother's recipe.

Pickle immediately after making:                                                       Pickle after 2 or 3 days:



                                                          

 

Ingredients:

•      2 Cups cranberry
•      4 Tbsp. chile powder
•      4 Tbsp. mustard seeds
•      5 Tbsp. salt
•      4 Tbsp. oil
•      1/2 Tsp. turmeric powder
•      Pinch of hing (Asafetida)

Directions:

1.      Wash and dry cranberries.
2.      Grind mustard seeds to make mustard powder. (If you get ready  made mustard powder, you may use that)
3.      Heat oil in a deep pan.
4.      Add cranberries.
5.      Cook on low heat till cranberries pop.
6.      Turn off heat.
7.      Add turmeric powder, hing, salt, chile powder and mustard powder.
8.      Mix well and let it cool.
9.      Transfer to a dry bottle and refrigerate.

 

 

 

Semiya payasam/kheer ( Vermicelli pudding)

Any festival or happy get together, kheer is an easy and favorite dessert. No religious celebration is complete without kheer or payasam. In North India it is called kheer and in South India it is known as payasam. Payasam is made using different ingredients, basically cooked in milk and sugar/jiggery, like rice, vermicelli or sago pearls or daliya. Vermicelli also known as semiya.

Even though vermicelli looks very much like pasta, it is quite different. Vermicellli (roasted or plain) is available in many Indian stores. If, you have no access to any Indian store in USA, you can use angel hair (capellini) pasta.

As vermicelli is sautéed in ghee, the kheer is an aromatic and delicious dessert which can be served warm or chilled.

In addition to the green cardamom powder, I  have used patcha karpuram (edible camphor). Edible camphor is available in Indian stores, and imparts a very unique flavor to the sweet prepared.

Ingredients like vermicelli, almond slivers, raisins,
cashew, camphor and cardamom.

 

Ingredients:

•      1/2 cup vermicelli
•      3 cups whole milk or half & half
•      2/3 cup sugar (according to taste)
•      2 Tbsp. cashews
•      1 Tbsp. almond slices
•      2 Tbsp. raisins
•      10 almonds
•      1/2 Tsp. cardamom powder
•      A pinch of edible camphor
•      2 Tbsp. ghee (clarified butter)

Directions:

1.      Soak almonds and a few cashews in hot water for 2 to 3 hours.
2.      Heat ghee in a deep and thick sauce pan.
3.      Add rest of cashews and fry for a few minutes.
4.      When cashews are turning golden, remove them and place them in a dish.
5.      Add almond slivers, fry for a few minutes and remove them.
6.      Add raisins and fry. Remove them and set aside in a bowl.
7.      In the same pan, fry vermicelli in the remaining ghee.
8.      When vermicelli is turning brown, add milk.
9.      Keep stirring so that the vermicelli is not getting into lumps.
10.      Once milk starts boiling, reduce heat and let the mixture simmer.
11.      Let vermicelli cook in milk for about 10 to 15 minutes.
12.      Grind peeled almonds and cashews in a mixer to a paste with a little water.
13.      Add it to the milk mixture.
14.      Keep stirring so that the kheer does not start burning at the bottom.
15.      When vermicelli is soft to touch, turn the heat off.
16.      Add sugar and mix well.
17.      Add cashews, almond slices and raisins.
18.      Add cardamom powder.
19.      Place a few grains of sugar in your palm or a small bowl and add camphor to that.
20.      Rub with your fingers, so that camphor becomes fine powder.
21.      Add the powder to kheer. Mix well.
22.      Kheer or payasam can be served warm or chilled.
23.      Makes a nice dessert whether in summer or winter!

Mirapa kaya stuffed with onion masala ( Anaheim peppers stuffed with onion paste)

In Hyderabad area, stuffed deep fried mircas (peppers) are very popular. These green chiles are less spicy and are sort of larger than the spicier ones. For those, who do not want spicy peppers, in super markets, larger and slightly greenish yellow peppers are available.  These peppers are very well suited for stuffing.

In USA, Anaheim peppers are slightly spicy and give a nice taste to the final product. You may try banana peppers also, but they are not at all spicy, they are not very tasty.

Instead of deep frying the peppers after dipping them in chickpea flour batter etc., I tried stuffing the peppers with onion paste and either microwave or pan fry them.

It is a slightly spicy dish, depending on the  Anaheim pepper spice level and is good to eat with rice or roti.

 
Ingredients:

 

•      6 to 8 mirchas (Anaheim peppers)
•      2 cups diced onions
•      3 pods garlic
•      1 Tsp. grated ginger
•      1/2 Tsp. chile powder
•      1/2 Tsp. jeera seeds
•      4 Tsp. oil
•      Salt to taste

Directions:

1.      Clean peppers and make a lengthwise slit. See that the peppers are not completely cut.
2.      Deseed the peppers.
3.      Clean garlic and cut into pieces.
4.      Grind onion, garlic, chile powder and salt to a coarse paste.
5.      Heat 1 Tsp oil in a flat pan.
6.      Add jeera and stir.
7.      When jeera seeds are crackling, add onion paste.
8.      Keep stirring and let it cook for a few minutes.
9.      When most of the fluid is evaporated, turn the heat off.
10.      Let the mixture cool.
11.      Fill the onion masala equally into the peppers.
12.      *Heat a wide pan and add oil.
13.      Place the peppers in hot oil.
14.      Keep frying on low heat.
15.      Occasionally roll peppers using a fork or something so that the peppers retain their shape.
16.      After the skin of the peppers looks cooked, turn off the heat.

*If you want to microwave the peppers,

Place the  peppers in a microwave safe dish and microwave partially covered, for 2 to 3 minutes.
Turn the  peppers around and microwave for 2 more minutes, till the outside cover is cooked.

Can be served along with rice or rotis.

 

 

 

Sandita kothimira karam kura (sandita cooked with cilantro)

In my experiments to cook different dishes with sandita, I tried my favorite masala, cilantro. As you might have noticed, I use this masala for a variety of vegetables, like dondakaya/ parval/ eggplant etc. It comes in handy, to grind cilantro with green chile and keep the paste in refrigerator and use it during the week.

Ingredients:

•      2 cups sandita
•      1 cup cut cilantro
•      1 or 2 green chiles
•      Salt to taste
•      3 to 4 Tsp. oil

Directions:

1.      Clean cilantro, grind to a paste adding green chiles
2.      Either cut sandita in half or just make a slit half way through.
3.      Microwave for 3 minutes on medium heat.
4.      Add oil to a thick pan, add sandita.
5.      Stir sandita and add cilantro paste.
6.      Add a few spoons of water.
7.      Cover and cook on low heat for 5 to 8 minutes, till sandita are soft.
8.      Serve with rice or chapatti. 

Tomatillo tomato chutney

Continuing with my experiments using tomatillos, I tried making tomato and tomatillo chutney. I used roma tomatoes which gave the very attractive color to the  chutney. As tomatillos were ripening, they gave a very nice sweet taste. The combined effect was, the chutney was almost like tomato ketch up!! Spice level can be adjusted according to taste by controlling the amount of chile powder.

This chutney can be saved in refrigerator for about a month. It comes in handy as a side dish to rice roti etc.

           

Ingredients:

•      8 or 10 tomatoes (medium sized)
•      8 or 19 tomatillos
•      3 or 4 Tbsp. oil
•      2 Tbsp. tamarind juice or about a ping pong ball sized tamarind.
•      2 Tbsp. chile powder
•      1 Tsp. methi-mustard powder
•      1/2 Tsp. turmeric powder
•      Pinch  of hing
•      Salt to taste

Directions:

1.      Remove the husk, clean and wash tomatillos thoroughly.
2.      Cut them in to 4 pieces each and set aside.
3.      Wash and cut tomatoes also into 4 or 6 pieces each.
4.      Heat a little oil in a thick pan,
5.      Add all the pieces of tomatoes and tomatillos and keep stirring.
6.      Cook till all the liquid is evaporated.
7.      Add tamarind ball to the pulp and let it cool.
8.      Add all the other ingredients except hing and grind together.
9.      Heat the rest of oil, add hing and pour it over the chutney.
10.      Chutney can be kept for about a month in refrigerator.
11.      Can be served with rice, roti, idli or dosa.
     

Undrallu using daliya (Wheat 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.

In my earlier post, I mentioned about kudumulu using rice ravva. In some places, rice ravva may not be available. You may not have the time to prepare the rice ravva at home. More important than all the above reasons, I wanted to try wheat ravva/daliya as an alternative. Diabetics prefer daliya as an alternative to rice. In many Indian stores, daliya is available. Also, I tried dry grated coconut instead of fresh one!

I tried steaming the kudumulu in steamer basket which is locally available in USA, instead of idli maker. Of course, you can steam them in either of them!

Daliya and chana dal:                                                                    Prepared balls ready for steaming:













Steamer basket cooker:                                                                                     Steamed undrallu:















Ingredients:

•      1 cup daliya
•      1/3 cup fresh or dry grated coconut
•      3 Tbsp. chana dal
•      1/2 tsp. jeera seeds
•      2 Tsp. ghee

Directions:

1.      Soak chanadal in water for 3 to 4 hours.  
2.      Drain the water and leave it in a colander.
3.      Heat ghee in a deep pan, add jeera seeds.
4.      When jeera seeds start spluttering, add chana dal.
5.      Sauté for about 4 minutes.
6.      Add 2 cups of boiling water.
7.      Add daliya, keep stirring for a few minutes.
8.      Reduce heat, partially cover the pan and let it cook.
9.      After a few minutes, all the fluid will be evaporated.
10.      Turn off the heat, keep the pan covered and let it settle.
11.      Transfer the cooked daliya mixture to a plate.
12.      Add salt and grated coconut.
13.      Mix it well and make small balls.
14.      Place the balls in an idli maker or a steamer or pasta cooker.
15.      Steam cook the undrallu for about 6 to 7 minutes.
16.      Serve after 10 minutes.
17.      Can be served with chutney or raita.

 

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.  

  

Vangibhat with daliya (cracked wheat/bulgar with eggplant)

Vangibhat or eggplant rice is a very popular dish from South Indian state of Karnataka. Now, it is prepared in Andhra Pradesh and Tamilnadu also. Usually it is rice cooked along with eggplant and special masala. Vangibhat masala is available in stores. But freshly made masala flavor is different. There are many recipes to make the masala. In this recipe, I used minimum ingredients, so that, eggplant flavor dominates!

As diabetics try to eat less rice and try other alternatives to rice, I thought of making vangibhat with daliya. The same can be tried with quinoa also.

Daliya is cracked wheat, available in many Indian stores. Bulgar, which is easily available in USA, is also an equivalent. Daliya/bulgar can be cooked in a pressure cooker or on open heat.

Very tender eggplant tastes good for vangibhat.

Ingredients:

•      1 cup daliya (wheat ravva)
•      6 to 8 vankayalu (baigan/eggplant)
•      1 red chile
•      1/2 tsp. turmeric
•      2 Tbsp. chana dal
•      3 Tbsp. urad dal
•      2 Tbsp. coriander seeds
•      Pinch of hing
•      3 Tbsp. dry grated coconut
•      Salt to taste
•      4 tsp. oil
•      Few curry leaves

Directions:

1.      Roast red chile and chana dal without oil, in a pan.
2.      Add urad dal and coriander seeds
3.      Roast for a few minutes.
4.      When dals are getting brown in color, stop the heat.
5.      Add hing and grated coconut.
6.      Mix well and let the mixture cool.
7.      Clean eggplant and cut them into thin slices.
8.      Cook daliya in a pressure cooker or on open heat.
9.      Fluff it and let it cool.
10.      Grind the dal mixture in a grinder to make a coarse powder.
11.      Place eggplant pieces in a microwave safe bowl, add a spoon of oil and turmeric.
12.      Mix well and microwave for 2 to 3 minutes on high.
13.     Heat oil in a deep pan and add curry leaves and eggplant.
14.     Add dal mixture and mix well.
15.     Add salt and mix well.
16.     Add cooked daliya and stir well.
17.     Reduce heat and let it cook for 8 to 10 minutes, so that daliya gets all the flavors of masala and eggplant.
18.     Add ghee and close the lid.
19.     Turn off heat.
20.     Can be served with carrot raita.

 

Bendakaya with tomatillo subzi (Bhindi/okra with tomatillo)

While I was looking around for Indian recipes using tomatillos, I came across this interesting recipe

http://www.foodandwine.com/recipes/indian-style-red-velvet-okra-and-tomatillos by author

and vegetable farmer Jack Staub. I  tried making the subzi and to suit to my family taste, I added some more spices.

About tomatillos, In my earlier post http://sitaruchulu.blogspot.com/2014/10/tomatillo-pappu-tomatillo-dal.html all the information is available.

As bhindi is cooked in tomatillos which are rather tangy, the usual stickiness is not there. This is a very good combination of tomatillos and bhindi.


 

 

Ingredients:

•      20 bendakayalu (bhindi)
•      15 to 20 tomatillos
•      2 large tomatoes
•      1 cup onion (chopped)
•      1 or 2 green chile (either slit lengthwise or finely chopped)
•      1 Tbsp. ginger (grated)
•      1/2 tsp. turmeric powder
•      1/2 tsp jeera seeds
•      1 Tsp. dhania powder (coriander powder)
•      1/4 Tsp. jeera powder (cumin powder)
•      1/2 Tsp. garam masala
•      2 Tbsp. oil
•      1/4 cup water

Directions:

1.       Remove husk and clean tomatillos well in lot of water.
2.      Cut tomatillos into quarters and set aside.
3.      Clean and cut bhindi into half inch long pieces.
4.      Cut tomatoes into small pieces.
5.      Heat oil in a deep pan.
6.      Add jeerra seeds and cook for 2 minutes.
7.      Add onion pieces and turmeric powder.
8.      Stir well, add dhania and jeera powders.
9.      When onions turn transparent, add bhindi and tomatillo pieces.
10.      Keep cooking on medium heat till bhindi turns slightly brown.
11.      Add tomato pieces, green chile pieces and ginger.
12.      Add water, salt and garam masala.
13.     Cook on low heat till bhindi is soft and liquid is evaporated.
14.     Transfer into a serving bowl and garnish with fresh cilantro.
15.     A good side dish to be served along with roti or rice.