Vegetable Cutlet

Vegetable Cutlet

Vegetable cutlet is a popular south Indian snack made with boiled vegetables and spices. This is a slightly different version of the vegetable cutlets you get at the south Indian restaurants. It is a deep fried snack but I shallow fry it on a non stick pan to make it less oily. You can have it as an appetizer or a tea time snack.

These cutlets can be prepared ahead of time and fried just before eating. You can freeze them and use them when required. The pungent and spicy taste of fennel seeds, garlic, and green chillies is the USP of these cutlets.

Vegetable Cutlet

If you find the cutlets dough watery, you can add ¼ cup of bread crumbs. This will soak the water and also add texture and flavor to the cutlets. I used the Japanese panko bread crumbs. You can use any bread crumbs. You can also use semolina (rava) to coat the cutlets. It adds crunch to the cutlets. You can deep or shallow fry these cutlets depending on your taste.

These cutlets should be served hot with fresh salad and tomato ketchup. Vegetable cutlets also go well with hot tea.

Vegetable Cutlet

Ingredients

Makes 16 cutlets

  • 3 potatoes chopped
  • 2 carrots chopped
  • 8-10 beans chopped
  • ¼ cup green peas
  • ¼ cup gram flour (besan)
  • ¼ cup rice flour
  • ¼ cup bread crumbs
  • 5-6 green chillies
  • 5-6 cloves of garlic
  • Bunch of coriander (approximately ½ cup)
  • 1 tbsp fennel seeds (saunf)
  • ¼ cup all purpose flour (maida)
  • ½ cup water
  • cups of bread crumbs or rava to coat the cutlets
  • oil to fry the cutlets

Recipe

Grind the green chillies, garlic, coriander and fennel seeds to a paste and keep aside.

Pressure cook the potatoes, carrots, beans and green peas till they are soft. Once cooled, squeeze out all the water and mash the vegetables. Put the vegetables in a mixing bowl. Add the gram flour, rice flour, bread crumbs, ground paste, and salt. Mix well. Adjust the seasoning at this stage. Roll into sixteen oval cutlets.

Make a thin watery paste of all purpose flour and water. Dip the cutlet in this water and roll it in rava or bread crumbs. Refrigerate the rolled cutlets for an hour. Deep fry in hot oil or shallow fry on a non stick pan using little oil. Serve hot.

Raw Mango Rice (Kairi Ke Chawal)

Raw Mango Rice

Raw mango rice is the summer version of tamarind rice or lemon rice. Cooked rice is mixed with a paste made of raw mango, urad dal, chana dal and ground nuts.

Summers in Hyderabad can get super hot and my mom’s way to avoid getting into the kitchen is to cook dishes that can be made ahead and need very less time in kitchen before serving them. One of such dishes is the raw mango rice. It can not only be prepared ahead but is also good to beat the heat.

Tadka_mangoRice

You can replace groundnuts with cashew nuts if you like. Some people also add heeng and grated coconut to the tadka. Green chilli is the only source of spice in this dish. You can add more or less green chillies based on taste and the spice level of the chillies you are using.

Chatan

The quantity of raw mango depends on the sourness of the mangoes. Mix few table spoons of mixture at a time and keep tasting while mixing to get the desired taste.

You can prepare the mango paste in advance and store it in fridge for six to eight weeks. This is an excellent dish to transform leftover rice to a tangy treat.

Kairi ke Chawal

Ingredients

serves 2-3

  • 1.5 cup cooked rice
  • 4-5 tbsp oil
  • ¼ tsp cumin seeds
  • 10-15 curry leaves
  • 4-5 green chillies
  • 1 tsp urad dal
  • 2 tsp chana dal
  • 2 tbsp groundnut
  • 3 dry red chillies
  • ¼ tsp turmeric powder
  • 1 cup grated raw mango
  • Salt to taste

Recipe

Heat oil in a kadhai or thick bottomed pan. Add cumin seeds. Once the seeds splutter, add curry leaves and green chillies. Saute and add urad dal and chana dal. Sauté and cook for 1 min or till the dals are lightly browned. Add ground nuts and dried red chillies. Cook for one more minute. Make sure the dals or groundnuts are not burned. Add the grated raw mango, turmeric powder, and salt. Mix well and cook for two minutes mixing in between. Switch off the gas and mix and let the mixture cool for 2-3 minutes. Mix few tablespoons of raw mango mixture at a time in the cooked rice until you get the desired tanginess. You can store any leftover mixture in the fridge for 1-2 months.

Mangalore Rasam (South Indian Lentil Soup)

Rasam

Rasam is a south Indian soup which can be served as a part of meals or as an appetizer. This thin consistency lentil soup is usually tamarind based and the seasoning differs from region to region or rather home to home. There are dozens of types of Rasam. This is the Mangalore rasam which is one of the best recipes of my sister-in-law.  A very simple and flavorful companion for our sambar rice lunches on Sundays.

Rasam Ingredients

The base of this rasam is not tamarind. You can use tamarind too if you like. Fresher the ingredients, better the flavor of rasam. Especially fresh curry leaves and coriander add to the freshness of this lentil soup. Crush or tear the curry leaves before adding to the tadka.

Rasam is usually a part of south Indian meal and is served along with sambar and curd. Rasam can be prepared ahead of time and tastes best piping hot with rice and ghee.

Mangalore Rasam

Ingredients

Serves 4

  • ½ cup toor dal (split pigeon peas) cooked and mashed
  • 2 cups water
  • 2tbsp rasam powder
  • Lime juice to taste (I used 3 tbsp)
  • Salt to taste
  • 2 tbsp fresh coriander leaves chopped

For Tempering

  • 2 tbsp oil
  • ¼ tsp urad dal
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp asafetida (heeng)
  • 10-12 curry leaves
  • 2 inch piece of ginger (grated)
  • 2 green chillies slit
  • 1 tomato chopped

Recipe

Heat oil in a kadhai or thick bottomed pan. Add cumin seeds, urad dal and asafetida. Add curry leaves, green chillies, and ginger. Sauté for few seconds. Add chopped tomatoes, little salt and cook for 1-2 minutes. Add rasam powder and mix well. Add little water (around 2-3 tbsp) and cook for 1-2 minutes. Add the cooked dal, 2 cups of water, lime juice, and salt. Mix well and cook for 3-5 minutes stirring occasionally. Add chopped coriander and serve hot with rice and ghee.

Tamarind Rice (Khatte Chawal)

Mom’s indeed are the best cooks in the world. Not because they cook gourmet food but they make normal food taste like gourmet food and that too in minutes. Khatte chawal (this is what my family calls it), known as pulihora/puliodare/puliyogare in south India is tamarind flavored rice with a tempering of nuts, lentils, and spices. This tangy rice is a common prasad at most of the south Indian temples.

This is not an authentic pulihora recipe but this is one of the best I have eaten apart from the ones at temples of course.

The taste and color of this dish depends a lot on the quality of tamarind. To get the best results, clean and soak the tamarind in water for 2-3 hours. It will be easier to get the pulp out. You can also add cashewnuts, urad dal, and grated coconut too. My favorites in this dish are the fresh curry leaves, asafoetida, and just a hint of jaggery.

My mom prepares the tamarind mix in advance and then it is just a matter of minutes to turn plain white rice to tangy and yummy south Indian delicacy. You can store the tamarind mix in fridge for up to a month.

This is a great travel food too. It tastes equally good when it is cold. Try to mix the rice couple of hours in advance before eating.

Ingredients

Serves 2

  • 2 cups cooked plain rice
  • 3-4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp asafoetida (heeng)
  • 3-4 green chillies slit
  • 4-5 dry red chillies broken
  • 15-20 curry leaves
  • 1 tbsp chana dal
  • 2 tbsp groundnuts
  • ¼ cup tamarind
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp jaggery
  • Salt to taste

Recipe

Soak tamarind in ½ cup water for 1-2 hours. Mash the tamarind thoroughly using fingers and pass this paste through a sieve. Keep aside. This recipe requires a thick pulp so add as less water as possible.

Heat oil in a non stick pan or a kadhai. Add mustard seeds. Once the seeds pop, add curry leaves, green chillies, dry red chillies. Let them cook for around a minute. Add the chana dal, ground nuts, and asafoetida. Sauté and cook for 1-2 minutes till the dal and ground nuts are lightly browned. Be careful not the burn the dal and the nuts or they will taste bitter. Add the tamarind pulp, salt, red chilli powder, and turmeric powder. Mix well and let this cook on low flame till the oil floats on top (around 6-8 minutes). Keep mixing in between. Let it cool down a little.

Mix few spoons of the tamarind mix at a time in plain rice. You can add more or less mix in the rice based on your taste. If you like the rice sour add more mix. You can store the left over tamarind mix in fridge for upto a month.

 

 

 

Pesarattu (South Indian Savory Crepes)

Pesarattu (South Indian Savory Crepes)

What Childaa or Chilva is to Rajasthan and North Indian, Pesarattu is to Andhra Pradesh and South India. It is a crepe or dosa like snack made with split green grams (called Pesar Pappu in Telugu; thus the name Pesarattu).  It is a very filling and healthy breakfast.  It also has a variation called MLA Pesarattu which is made by filling the pesarattu with a layer of upma.

You can make the pesarattus thin and crispy or slightly thicker. To make the pesarattu thicker, keep the batter coarse. The consistency of batter should be like dosa batter. You can add asafetida, garlic, fresh coriander to the batter while grinding it but it is optional.

In North India, it is filled with grated paneer and in south its eaten plain or filled with a layer of upma or chopped onions. You can also add grated carrots to the filling if you like. This tastes best with coconut chutney or garlic chutney.

Pesarattu (South Indian Savory Crepes)

Ingredients

Makes 12-15

  • 1 cup split green gram (moong dal) soaked for 6-8 hours
  • 2 inch piece of ginger
  • 2 green chillies
  • ¼ cup chopped onions
  • ¼ cup grated paneer (Indian cottage cheese)
  • Salt to taste
  • Oil/ghee/butter for cooking

Recipe

Wash the moong dal and soak in water for 6-8 hours. Drain the water and grind the moong dal, chillies, ginger, and salt to a smooth paste.  Add little water if required. The consistency of the batter should be like of a dosa batter.

Heat a flat griddle (tava). Spray or smear some ghee/oil and wipe it. Pour a ladle full of batter and spread it thin on the griddle. Top it with grated paneer and onions. Spray or drizzle oil/ghee/butter around the pesarattu. Cook for 1-2 minutes. Turnover and cook for another 1-2 minutes. Serve hot with coconut chutney or tomato chutney.

Quick Bisi Bele Bath

Quick Bisi Bele Bath

Bisibele bath is a dish from Karnataka but also popular in Hyderabad. It’s a spicy and sour mix of rice and lentils.  My mom uses left over rice and dal to make excellent instant bisi bele bath. It’s a quick makeover to the left over dal rice. Just add some mixed vegetables, spices and you have an interesting and delicious breakfast/lunch dish ready.

Hyderabad has numerous restaurants which serve a dish called sambar rice with veggies. This recipe of my mom comes closest to it. My mom uses the khatti dal that we prepare at home. You can use any toor (split pigeon pea) based dal. I haven’t tried this dish with other lentils yet. If you are using a dal which is not sour, add tamarind water while cooking.

You can use any vegetables you like for this dish but I prefer carrots, beans and peas. The main ingredients for this dish are sambar powder and the karampodi. They take this simple dal rice mix to another level. You can add or reduce the karampodi as per your preference of spice in food.  Bisibele bath can be served a breakfast or lunch. It tastes best when it is hot.

Quick Bisi Bele Bath

Ingredients

  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 4-5 dry red chillies
  • ¼ tsp asafetida
  • 8-10 curry leaves
  • 1 small onion chopped
  • ¼ cup mixed vegetables chopped (carrot, beans, peas)
  • 1 small tomato chopped
  • ½ tbsp sambar powder
  • 1 tbsp karam podi (gun powder served with idlis or south Indian meals)
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp garam masala
  • ¼ tsp turmeric
  • 2 cups cooked rice
  • 1 cup dal (I used the khatti dal my mom prepares at home)
  • 1 tbsp tamarind water (optional)
  • 1 cup water
  • 2 tbsp coriander
  • Salt to taste

Recipe

Heat oil in a pressure cooker.  Add mustard and cumin seeds. Once the seeds splutter, add dry red chillies, asafetida, and curry leaves.

Add onions and vegetables and sauté for 1-2 mins. Add tomatoes and cook for 30-40 seconds. Add sambar powder, karam podi, red chilli powder, coriander powder, garam masala, and salt. Mix well. Add dal and 1 cup water.  Close the cooker and cook till the pressure is released once (one whistle). Switch off the gas after one whistle. Once the cooker is cooled, open and add rice and mix well. Close the cooker again and cook on slow flame till you get two more whistles. Open the cooker once it is cooled completely. Add chopped coriander and serve hot with papad and lime pickle.

Idli

Idli

Idli is my most favorite food. I can have it for breakfast, lunch, and dinner. This popular and healthy breakfast from south India is a sour dough preparation made with urad dal and rice. Dal and rice are soaked, ground and fermented overnight. The batter is then steamed in special idli moulds to get soft and fluffy idlis. This recipe is my mom’s recipe using urad dal and idli rava. These are the idlis you get in Hyderabad and for me these are the best idlis in the world. You can get idli in Hyderabad 24×7. There are famous road side joints which have people queuing up at even 2 am for soft melt in the mouth idlis.

Idli recipe looks very simple but getting soft and fluffy idli takes lot of effort and experience. It depends on the quality of urad dal and idli rava. If the rava is not washed properly, the idlis will turn out yellow. Adding fenugreek seeds to the urad dal will help the batter ferment well. If the dal is less, idlis will be hard. Some people add poha to the urad dal. But adding excess poha will make the idlis flat.  Adding bottled or cold water while grinding the batter also helps to make the idlis softer.

The consistency of idli batter should be like whipped cream. It should fall of from spoon easily. Do not over fill the mould. Leave some space for idlis to expand. Idlis can be enjoyed with different chutneys and sambhar. The most common combination for idli is coconut chutney and sambhar. I like it with karam podi.

Idlis make one of the healthiest breakfasts. Top the idlis with ghee or butter if you like.

Idli

Ingredients

Makes 20-30 idlis depending on the size of Idli mould

  • 500 gms (2 cups) Idli rava
  • 200 gms (3/4 cup) urad dal
  • 10 grams (2 tbsp) fenugreek seeds

Chutney

  • ½ cup coconut
  • 3 green chillies
  • ½ cup yellow roasted chick peas
  • ¼ cup ground nuts roasted
  • 1 inch piece of ginger
  • Salt to taste

For chutney

Grind all the ingredients for chutney to a smooth paste using little water.

For Idli

Wash the idli rava 3-4 times under running water. Soak in water and keep aside 6-7 hours.  Wash the urad dal and fenugreek seeds 3-4 times under running water.  Soak in water and keep aside for 6-7 hours. Drain water from urad dal and grind it to a smooth paste adding little water. Drain the water from idli rava and add the urad dal paste to it. Add salt and cover and keep aside over night to ferment. Remember to leave enough space in the utensil for the batter to rise as it ferments. If the temperature outside is cold, keep the batter in a microwave or oven (do not switch them on) or any warm place.

Once the batter is fermented, mix it lightly. Pour the batter in greased idli mould and steam for 8-10 minutes. Check the idli and steam again for few minutes if required. Serve hot idlis with chutney and sambar.