~ Tamalapaku

Rava Bobbattu ~ Sooji Poli - A Festival Thali

For Day 5 of the Thali series, here is another festival thali. The menu was for Sriramnavami (celebrated as the birthday of Lord Sri Ram). I later on came to know that this festive menu is for the day after the festival.

The platter consists of - Panakam, Vadapappu (Moong Dal Salad), Buttermilk, Dosakaya Pappu / Yellow Cucumber Dal, Okra Fry / Bhendi Fry, Pulihora/Tamarind Rice, Rava Bobbattu / Sooji Poli and Rice

In my mom's words - "On Sriramnavami, we used to go to all our neighbors houses and consume the panakam (jaggery water) and vadapappu (moong salad). So by the time we used to come from the trip, we used to be full and used to forego our meal for the day. So it was essentially a form of fasting which was probably the essence of the festival also."

The onset of summer and the coolants offered sure are coincidental!!
Sooji Poli is a traditional recipe made by many of my aunts and also by my MIL. Some vouch for the deep fried versions called 'Sojjappam'.

Ingredients -
For the outer cover -
Wheat Flour 2 cups
Salt as needed
Turmeric 1/4 tsp
Water as needed to knead the dough
Oil or Ghee to spray
For the Filling -
Rava Kesari / Sooji Halwa 1 1/2 cups
(Note that the nuts have to be excluded from the kesari when it needs to be used as a filling here. We want the kesari to be very smooth.)

Method Of Preparation -

In a mixing bowl, knead the whole wheat flour with water with a little salt and turmeric into a dough and keep it covered for 10-15 min.

Divide the dough into equal parts (about 10-12) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close it into a ball.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [Traditionally Poli/Bobbattu made out to at least 6-7 inches. I found making smaller ones to be easier and also good for portion control :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Also sending it to Valli's Thali Mela.

Preparation Time 30 min

Makes 10-12

Posted by Harini R on Friday, April 20, 2012

17 comments

categories: Blogging Marathon, Brown Sugar, Flatbread, Flours, Grains and its Products, Other Sweets, Semolina(Sooji/Bombay Rava), Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Mango Rava Kesari For a Brunch Thali

The brunch thali featured for Day 4 of BM #15 consists of Puri, Mango Rava Kesari, Chole/Chana Masala, Sweetened Mango Pulp/Shrikarni, Puris and banana in milk.

I remember a few summers back, this kind of a platter was served to our extended family who used to drop by every other week. My mom would prepare the kesari and Chole well ahead and I remember she would be on the job for more than a couple hours dishing out about 100-150 puris. I was involved mostly in serving the guests and looking into the logistics and my mom used to fry the puris.

The accompaniment to puris was either Chole or Alu Sagu. And my mom would cater to individual preferences like one of my uncles prefers crispy puris, some prefer the puffed up soft puris, some like the crispy puris broken to bits and dipped in milk and bananas and some like puris dipped in Shrikarni (Sweetened Mango Pulp). And Summers in India without Mangoes is/was totally unimaginable. :)

I also know some North Indian families who love this classic combination of Halwa, Puri and Chole.

Ingredients -

Rava / Sooji / Semolina 1 cup
Water 2 cups
Sugar 1/2 cup (I used brown sugar)
Mango Pulp 1 cup (I used store bought Kesar Mango sweetened pulp)
Cardamom Powder 1/2 tsp
*Ghee / Clarified Butter 3 Tbsp (divided use)
Chopped Cashews and Almonds as needed

* More the ghee, the better the taste but this proportion is the norm at our place. So go by your conventions if you so please.

Method Of Preparation -

In a heated non stick pan, add 1/2 tsp of ghee and fry the cashews and almonds until they are golden brown. Keep them aside.

In the same pan, add 1 tablespoon of ghee and roast the rava/sooji until rava gets a golden hue. Set aside.

Again in the same pan, boil 2 cups of water, slowly add the roasted rava and the remaining ghee and stir so there are no lumps formed.

After a couple of minutes, add sugar, cardamom powder and stir continuously until it comes together as a single mass.

Now gently pour the mango pulp and stir well until well incorporated. Keep stirring when the mixture is glossy and comes together well.

Remove from fire and add the fried nuts and mix well.

Serve warm for a delightful 'mangoey' dessert!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Also sending it to Valli's Thali Mela.

Preparation Time 15-17 min
Makes 2 cups

Posted by Harini R on Thursday, April 19, 2012

23 comments

categories: Blogging Marathon, Brown Sugar, Fruits, Grains and its Products, Laddus n Halwas, Mango, Semolina(Sooji/Bombay Rava), Sweetening Agents, Sweets and Desserts | |

Red Capsicum-Tomato Chutney - Lunch Thali

Here is a typical Lunch thali for Day 3 of BM#15 from our everyday life! I have grown up eating this kind of a menu with a dal, rasam, chutney and a curry with rice and curds. Only difference is I have mostly replaced rice with other whole grains.

This thali features Menthi Koora-Mamidikaya Pappu (Methi-Mango Dal), Tomato Rasam, Chayote-Tomato Curry, Red Capsicum-Tomato Chutney, Curds and Quinoa-Cracked Wheat instead of White Rice

Ingredients -

Red Capsicum chopped 1 cup
Tomato chopped 2 cups
Onion chopped 1/2 cup
Green Chillies 3-4 or as needed
Tamarind extract 1 Tbsp as needed
Sugar/Jaggery 1 tsp (or as needed)
Garlic 2-3 cloves(Optional - I didn't add it this time)
Salt as needed
Turmeric 1/4 tsp
Mustard Powder 1 tsp (or as needed)
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad dal 2 tsp, Cumin seeds 1/ 2tsp, Mustard seeds 1/2 tsp, Dry Red Chillies 1-2, Fenugreek seeds a pinch, Asafoetida a pinch)

Method Of Preparation -

In a heated wok/kadai, add oil and the rest of the seasoning ingredients. After the dals are brown and the mustard seeds pop, saute the onions until they turn translucent.

Add the green chillies, chopped tomatoes and chopped red capsicum (red bell pepper), turmeric and sugar.

Cover and let the vegetables cook through (about 10 min).

Remove from fire, add tamarind extract, salt and mustard powder. Mix well and allow to cool.

Grind the above to make a semi fine paste and check for salt.

Enjoy with steamed Rice or its substitute.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Also sending it to Valli's Thali Mela.

Preparation Time 20 min
Makes 1 1/2 cups

Posted by Harini R on Wednesday, April 18, 2012

25 comments

categories: Blogging Marathon, Chutneys And Powders, Onions, Red Bell Pepper (Red Capsicum), Thali, Tomatoes, Vegetables | |

Shahi Paneer (No Onion - No Garlic) - North Indian Lunch Thali

For the second day of BM #15, I would like to feature a typical North Indian Lunch Thali in its simplest form which was a total hit at home.
The Thali consists of Palak Paratha, Sukhi Dal, Shahi Paneer, Yogurt/Curds, Salad and Rice.

I have reduced the oil, used low fat paneer, avoided onion and garlic but the gravy was top-notch! My husband noted that it was almost restaurant quality minus the oil floating on top [:)]which is a huge compliment in itself.

Inspired from here
Ingredients -

Paneer (approx. 1 1/2 cups cubed)
Cashew nuts handful (or 10-12)
Tomatoes chopped 2 cups
Ginger 1/4 inch
Turmeric 1/4 tsp
Coriander Powder 1 tsp
Sugar 1 tsp
Salt to taste
Red Chili Powder/Paprika/Kashmiri Chilli Powder to taste
Yogurt/Curds 1/2 cup
Garam Masala 1/4 tsp

Kasoori Methi 1 tsp (Optional)
Cilantro or Coriander leaves chopped few
Seasoning (Oil 2 Tbsp, Jeera 1 tsp, Cinnamon 1/2 inch, Cloves 3-4, Bay Leaf 1)

Method Of Preparation -

Powder Cashews and set aside. Cube the paneer and soak them in hot water until needed.

Grind Tomatoes and ginger and set aside.

In a heated wok/kadai or a sauce pan, add oil and the rest of the seasoning ingredients.

After the cumin seeds crackle, add the tomato puree, turmeric, Red Chilli Powder, Kashmiri Chilli Powder, Coriander Powder (freshly ground) and let the mixture cook well until oil floats on the top.

Now is the time to add the cashew powder and yogurt. Let the mixture simmer for a couple of minutes and then to adjust the gravy consistency add about a cup of water.

Add salt and after the gravy is thick enough, slide in the drained paneer cubes. Let it cook for a couple minutes and remove from fire.

Sprinkle the garam masala and kasoori methi (if using). Mix well and cover for a few minutes.

Garnish with chopped coriander leaves and serve warm with Naan/Roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Also sending it to Valli's Thali Mela.

Preparation Time 40 min
Serves 4-5

Posted by Harini R on Tuesday, April 17, 2012

37 comments

categories: Blogging Marathon, Cashews, Curries (Gravy), Dairy Products, Dry Fruits and Nuts, Paneer, Thali, Tomatoes, Vegetables, Yogurt (Curd/Perugu) | |

Holiga ~ Bhakshyam ~ Puran Poli ~ Ugadi Festival Thali

The 15th edition of Blogging Marathon is here this month. For the next 7 days I would present some Indian Thalis which are a regular fare for us. Also one recipe from the thali will be featured.

Here is the Ugadi (Telugu New Year) festival menu which we all enjoyed this year. Since Ugadi signifies the advent of spring, all the freshly harvested vegetables are used, specifically raw mangoes.

The festival spread this time was Palak Bajji, Mamidikaya Pulihora/Raw Mango Rice, Beerakaya/Ridge Gourd Pacchadi, Carrot Curry, Sambar, Boorelu (I fried them in oil the traditional way instead of making them in the paniyaram pan) and Holigalu, along with Rice and Buttermilk.

This time we were lucky to lay our hands on a small piece of sugar cane as well. I have no access to fresh banana leaves on which the festival lunch is served, so I had to make do with an imitation of a banana leaf!

I remember my grandma assisting my mom in making these for the festival and it used to be a very elaborate fare and we kids were not allowed to step into the kitchen until the food was offered to God.

This version of Holiga passed on from my grandma is slightly different and more traditional in that the outer cover used is Fine Sooji / Chiroti Rava and not Maida or Wheat Flour. These come out very thin and soft and remain soft for a couple of days as well.

Ingredients -
For The Filling (Poornam) -
Chana Dal 1 cup
Jaggery grated 1 cup
Cardamom Powder 1 tsp
For the Outer Cover -
Chiroti Rava / Fine Sooji 1 cup
Salt as needed
Turmeric 1/4 tsp
Ghee 1-2 tsp
Oil 2 Tbsp

Method Of Preparation -
To prepare the filling (Poornam) -
Wash and boil chana dal either in the pressure cooker or on the stove top until it is just tender.

Drain the extra water and let the cooked dal cool.

Meanwhile heat the grated jaggery with about 3 tablespoons of water until it melts.

Pass the jaggery solution through a metal tea strainer and discard the impurities.

Add the jaggery solution to the boiled chana dal and grind in a mixer to a fine paste adding cardamom powder.

It should result in a stiff dough. If it is runny, heat it and let the extra moisture evaporate. Let it cool.
Tip - I found that if the poornam is a little runny, microwave it uncovered until the desired consistency is achieved.

To Prepare the Dough -
In a mixing bowl, add the chiroti rava, salt, turmeric and blend in the ghee.

Add water gradually and knead it into a soft dough. Pour the oil over the dough and knead for a few minutes.

The dough should literally sit in a pool of oil. Not to worry, the oil is later drained off when rolling out the holiga.

Cover and set the dough aside for a few hours. Anywhere from 2-8 hrs is ideal. (I made some after 2 hrs and some more after 8 hrs.)

To Roll out the Holiga -
Pinch out a small lime size portion and with the help of your fingers, spread it out like a disc and take equal portion of the filling and close the edges so that the filling doesn't spill out.

On a banana leaf or a specially made thick aluminium foil or a parchment paper, pat the filled dough with your fingers into a thin circle taking care so that the filling doesn't ooze out. No flour is used for dusting but fingers can be oiled for the patting job.

Heat a griddle / tawa and gently transfer the patted holiga onto the tawa and cook on both sides sprinkling oil/ghee as needed until both sides are evenly cooked.

Remove from tawa and store in a roti-warmer.

Continue for the remaining dough. Both the dough and the filling can be stored for more than a day in the refrigerator.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.

Also sending it to Valli's Thali Mela.

Preparation Time 40 min + resting time 2 hrs
Makes 18-20 medium sized ones

Posted by Harini R on Monday, April 16, 2012

25 comments

categories: Beans And Dals, Blogging Marathon, Chana Dal (Senaga Pappu), Chiroti Rava, Flatbread, Grains and its Products, Jaggery, Other Sweets, Sweetening Agents, Sweets and Desserts, Thali | |

Chenna Poda ~ Fresh Paneer Cake For ICC March 2012

This month's edition of Indian Cooking Challenge features a traditional cake from the state of Orissa in the Eastern part of India. I came to know that Chenna Poda means burnt paneer. When Srivalli published the basic recipe, I was a little concerned as she had mentioned that the caramelized sugar gives it a distinct taste. But after tasting the cake, I totally agree with the statement.

The whole process of preparing the fresh paneer to slicing the cake and popping into my mouth was totally worth the time and effort.
Source - Titillating Tastebuds and Anyone Can Cook

Ingredients -
For Fresh Cheese - makes 1 1/2 cups of cheese(fresh paneer)
Milk 3 ltrs
Lemon Juice or vinegar 1/4 cup
For the Cake -
Fresh cheese 1 1/2 cups
Sugar 3/4 cup + 1 Tbsp (or as per taste)
Semolina / Sooji / Rava 1 Tbsp soaked in 3 Tbsp of water for 10-15 min
Raisins 1 Tbsp
Cashews and Almonds chopped 2 Tbsp
Cardamom Powder 1 tsp
Ghee / Clarified Butter 1 tsp
For the Caramel -
Sugar 1/4 cup
Water 2 Tbsp

Method Of Preparation -

To prepare the fresh cheese (paneer) -
Boil milk in a sauce pan and add lemon juice or vinegar.

Remove from fire, cover with a lid and in a few minutes, the milk separates into watery whey and curds. Add ice cubes so the curdling process stops or slows down.

While it is still warm, place a colander over a clean pan. Spread a wet muslin cloth and pour the hot milk to separate the whey and curds. The curd here is known as paneer / chenna or cottage cheese.

Hang the paneer in the muslin cloth for 15 minutes until all the water is drained out.

To Prepare the Cake Dough -
In a heated pan, add a few drops of ghee and fry the cashews, raisins and almonds until golden brown. Set it aside.

In a mixing bowl, add the drained paneer or chenna, sugar, the fried nuts and raisins, cardamom powder and soaked and drained semolina.

Knead well to get a very soft chenna dough.

Preheat the oven to 350 F and prepare a baking pan by greasing it.

To Prepare the Caramel and the Cake -

In a heavy bottomed pan, boil sugar and water until it is almost crystallized.

We got to be very quick here else the sugar will solidify and get burnt.

So start the caramel process after the paneer dough is ready and the oven is almost preheated.

As soon as the caramel is done, spread it evenly in the greased baking pan and pat the chenna dough evenly.

Loosely cover the pan with an aluminium foil to avoid browning of the top.

Bake it for 50-60 min or until a toothpick inserted in the center comes out clean.

Let it cool for an hour or so, run a knife around the edges to make sure it is not stuck and invert the cake, slice and enjoy!

Refrigerate the unused cake and reheat just before serving!

Preparation Time 40 min + Baking Time 1 hr + Cooling Time 1 hr
Makes 6 X 2 X 1 1/2 and a smaller 2 inch round cake

Posted by Harini R on Sunday, April 15, 2012

9 comments

categories: Baking, Brown Sugar, Cakes, Dairy Products, Milk, Other Sweets, Sweetening Agents, Sweets and Desserts | |

Couscous Vegetable Cutlet

Here is the recipe for Couscous cutlets I shared with Kalyani. Hop over to the guest post at Kalyani's space.

Ingredients -

Couscous 1/2 cup (I used whole wheat couscous)
Cabbage Masala 1/2 cup (Leftover)
Carrots grated 1/2 cup
Potatoes boiled and mashed 1 cup
Bread Crumbs 1 cup (I powdered 2 slices of bread) (or as needed)
Salt as needed
Red Chilli Powder as needed
Any Other Flavorful Masala as needed (I didn't add any)

Method Of Preparation -

Soak 1/2 cup of couscous in 1/2 cup water and 1/4 tsp of salt for 2-3 min until the water is all soaked up. Microwave it for about a minute and set aside.

In a mixing bowl, add the leftover cabbage masala, carrot, mashed potatoes, couscous, salt and red chilli powder.

Add bread crumbs as needed. (I powdered 2 bread slices and used all of it)

Mix all of them to make a stiff dough. Divide into 14-15 portions.

Pat each portion into a thick disc (or patty).

On a heated griddle/pan drizzle a little oil as needed and arrange these discs and let them brown on both sides.

Remove from fire and continue the process for the rest of the discs.

Enjoy them warm with chutney/ketchup of your choice!

Preparation Time 20 min
Makes 15 cutlets

Posted by Harini on Saturday, April 14, 2012

6 comments

categories: Appetizers and Snacks, Cabbage, Carrots, Couscous, Grains and its Products, Healthy Snacks, Potatoes (Alu), Vegetables | |

Wheat Rava - Vermicelli Idli

Being South Indians, we are major fans of Idlis and Dosas. So when I was paired with Roshni for this edition of Blog Hop Wednesdays, my eyes caught these delightful idlis and so here I am with my take on these cuties!
These are extremely filling and addictive as well. Thanks Roshni for the super idea!

Ingredients -

Wheat Rava 3/4 cup
Vermicelli 1 1/2 cup (I used the roasted variety)
Carrots grated 1/2 cup (Use more vegetables finely chopped)
Green Chillies 1-2 (or as per taste)
Mango Ginger 1-2 inch piece (Optional)
Coconut grated 1-2 Tbsp (Optional)
Coriander Leaves few
Peanuts or Cashews or any nuts crushed 2 Tbsp (Optional)
Water 2 cups
Yogurt/Curds 1/2 cup (Optional)
Seasoning (Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp)

Note -
Dry roast the vermicelli if using the regular vermicelli.
Buttermilk/beaten curds can be used instead of water.

Method Of Preparation -

In a heated wok/kadai add oil and the seasoning. After the mustard seeds splutter, saute the grated carrots and any other vegetables using.

Coarse grind green chillies, mango ginger, coconut, nuts and coriander leaves.

Add the green chilli mixture to the sauteed carrots and mix in the wheat rava and vermicelli.

Roast the mixture for about 5 min. Add salt to taste, remove from fire. This mixture can be made ahead of time and refrigerated for up to a month.

Add 2 cups of water, cover and set aside for 30 min. (I also tried soaking overnight for a quick breakfast in the morning and it was good either way!)

After the water is almost absorbed, if needed add a little yogurt or more water to make the mixture come together.

Grease the idli plates and pour ladle full of the mixture in each slot and steam for 10-15 min.

Unmould and serve with your favorite chutney.

Preparation Time 20 min + resting time 30 min + Steaming time 15 min
Makes 12 regular idlis and 2 plates of mini idlis

Posted by Harini R on Wednesday, April 11, 2012

19 comments

categories: Blog Hop Wednesdays, Breakfast, Carrots, Grains and its Products, Idlis, Semiya(Vermicelli), Vegetables, Wheat Rava | |

Vegan Carrot Raisin Muffins

This month Kalyani announced that Carrots and Raisins would be the magic ingredients for Magic Mingle #4. I asked my husband and kids what they would like to have with these ingredients and carrot raisin muffins won by 2-1. :)

The muffins were moist and had a good crumb to it as well.
Recipe Inspiration here.

Posted by Harini R on Monday, April 9, 2012

14 comments

categories: All Purpose Flour (Maida), Baking, Brown Sugar, Cakes, Carrots, Flours, Magic Mingle, Soy Milk, Soy Products, Sweetening Agents, Vegetables, Wheat Flour (Godhuma pindi) | |

Korivi kaaram ~ Red Chilli Pickle

For some, this fiery red hot pickle is something to stay away from. But for others, it is a visual treat as well as a treat to their palate!! Personally I fall somewhere in between. :)

It has taken me a few years to get convinced that this particular pickle is indeed a treat when consumed with the right quantity of ghee! In fact my MIL has effectively convinced me that it is 'to die for', so to say.

So last time when I visited them, I learnt the process from her and under her able guidance made a batch of this pickle which we shared and consumed in a matter of 2 months.

Also be sure to drink lots of water and thin buttermilk to alleviate the acidity which might result after an assault on your stomach with this fiery pickle.
I have come to know that these ripe red chillies are usually available in Thai Stores all over.

Ingredients -

Ripe Red Chillies 1 kg (also known as pandu mirapakayalu)

Tamarind 150 - 200 gms
Salt about 100 gms (Please note that rock salt is preferred)
Roasted Mustard Powder 1 tsp
Roasted Methi Powder 1 tsp
Asafoetida 1 tsp
Turmeric 1/2 tsp
Season/Temper just before serving (Oil , Mustard seeds and Asafoetida).

Method Of Preparation -

As soon as the red chillies are brought, make sure they are not washed. Just wipe each of them down with a wet cloth and air dry.

Remove the stems and take care that there are no damaged or soggy chillies.

Roughly grind the air dried chillies, salt, tamarind and turmeric.

Set aside for 3 days in a glass jar or the pickle jar (known as jaadi in Telugu).

Remove from the jar and grind it to a finer consistency or as preferred. Some of them like the coarser consistency.

In a mixing bowl, transfer the ground chutney, add the asafoetida, roasted mustard powder and roasted methi powder and mix well.

Check for salt and adjust if needed.

The pickle is ready for storage or consumption.

Just before serving, take the required amount of pickle, add the seasoning and serve with steaming hot rice and ghee.

They stay fresh for a few months provided it is kept moisture free. To be safe refrigerate after a few days. I didn't have to as we finished it in 2 months!

Linking this to Kalyani's 'Pickles and Preserves Fest'.

Preparation Time 30 min + Resting Time 3 days
Makes 1 kg

Posted by Harini R on Thursday, April 5, 2012

12 comments

categories: Pickles, Ripe Red chilli, Tamarind | |

Tamalapaku

Rava Bobbattu ~ Sooji Poli - A Festival Thali

Mango Rava Kesari For a Brunch Thali

Red Capsicum-Tomato Chutney - Lunch Thali

Shahi Paneer (No Onion - No Garlic) - North Indian Lunch Thali

Holiga ~ Bhakshyam ~ Puran Poli ~ Ugadi Festival Thali

Chenna Poda ~ Fresh Paneer Cake For ICC March 2012

Couscous Vegetable Cutlet

Wheat Rava - Vermicelli Idli

Vegan Carrot Raisin Muffins

Korivi kaaram ~ Red Chilli Pickle

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