Uttappam is a thicker, heartier version of the Rava Dosai. You can leave out the vegetables if you want to, but they do add a good flavor. Uttappam is filling and can be a light meal in itself. If you can't find the rava wheatlets at a local Asian/Indian store, you can use uncooked Cream of Wheat, it is the same stuff!
Ingredients
2 cups rava
water
1 tsp salt
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 Tbsp oil
1 tomato, chopped
handful cilantro
1. Mix rava, salt, and enough water to make a thick paste-y batter.
2. Heat oil in small saucepan, add onion, chili, ginger; sauté 3 mins. Add onion mixture to batter along with tomatoes and cilantro; stir to mix well.
3. Heat large skillet; melt a sliver of butter in center of skillet. Pour 1/4 cup of batter mixture into skillet, cook until golden brown on bottom. Flip uttappam and cook until golden on other side. Serve hot!
I am an American married to a South Indian. I love the delicious food that my mother-in-law makes, but I can never seem to get my hands on any authentic South Indian recipes. This blog is simply a collection of dishes I have learned by watching Ammachi ("grandma") in the kitchen. From the heart of our home to yours, I hope you enjoy them as much as we do!
Showing posts with label Mild. Show all posts
Showing posts with label Mild. Show all posts
Egg Kima
Egg Kima (kee-ma) is basically scrambled eggs, South Indian style! My mother-in-law insists it is a lunch dish, but I think it'd be great for breakfast, too!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Vada
Vada (wa-da) is a savory fried dumpling made from the Idli batter. I usually use half of the batter to make Idli and then use the remainder to make this tasty snack.
Ingredients
Idli batter
2 Tbsp rava
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1. Mix rava, chili, onion, ginger, and salt into the Idli batter. Fry by Tbspfuls in hot oil until lightly golden. Drain on paper towels and enjoy!
Urylkilnga Curry (Potato Curry)
Urylkilnga (ur-la-kil-inga) Curry is mild and earthy. Similar in flavor to the Mushroom and Egg curries, yet not nearly as spicy and far more subtle. As with the other, it is quite soup-like and is best enjoyed with rice and/or chapati.
Ingredients
1/2 tsp mustard seeds
1/2 onion, diced
1/2 green pepper, diced
1"piece ginger, peeled and diced
2 small potatoes, peeled and chopped
1 tomato, chopped
1 cup water
1/2 cup coconut milk
1. Mix turmeric, coriander, chili powder, cumin, garam masala, cinnamon, and salt with enough water to make a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, green pepper, ginger, and potato; sauté for 5-10 minutes, until potato is half-cooked.
3. Add spice paste; saute 1 minute, stirring constantly. Add tomato; saute 1 minute. Add water; stir to mix. Simmer, covered, until potatoes are fully cooked.
Variations:
*Replace potato with small cauliflower florets.
Ingredients
1/4 tsp turmeric
2 Tbsp coriander
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp garam masala
1/8 tsp cinnamon
1/2 tsp salt
2 Tbsp oil1/2 tsp mustard seeds
1/2 onion, diced
1/2 green pepper, diced
1"piece ginger, peeled and diced
2 small potatoes, peeled and chopped
1 tomato, chopped
1 cup water
1/2 cup coconut milk
1. Mix turmeric, coriander, chili powder, cumin, garam masala, cinnamon, and salt with enough water to make a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, green pepper, ginger, and potato; sauté for 5-10 minutes, until potato is half-cooked.
3. Add spice paste; saute 1 minute, stirring constantly. Add tomato; saute 1 minute. Add water; stir to mix. Simmer, covered, until potatoes are fully cooked.
Variations:
*Replace potato with small cauliflower florets.
Wet Coconut Chutney
This side is mildly spicy and a fabulous accompaniment to many curries. It is best enjoyed with Idli and/or Sambar.
Ingredients
1 cup shredded coconut, unsweetened
1 green chili, chopped
1" piece ginger, peeled and chopped
1 garlic clove, chopped
1/2 cup yellow split peas
1 Tbsp coconut oil
1 tsp mustard seeds
1. Blend coconut, chili, ginger, garlic, and yellow split peas into a course paste in blender/food processor (add water in small amounts if needed).
2. Heat oil in small saucepan; add mustard seeds. When seeds start to pop, remove from heat. Pour oil over coconut paste and stir to mix. Chill.
Ingredients
1 cup shredded coconut, unsweetened
1 green chili, chopped
1" piece ginger, peeled and chopped
1 garlic clove, chopped
1/2 cup yellow split peas
1 Tbsp coconut oil
1 tsp mustard seeds
1. Blend coconut, chili, ginger, garlic, and yellow split peas into a course paste in blender/food processor (add water in small amounts if needed).
2. Heat oil in small saucepan; add mustard seeds. When seeds start to pop, remove from heat. Pour oil over coconut paste and stir to mix. Chill.
Naiappam
Naiappam (n-eye-app-um) is a slightly sweet fried batter, similar to a doughnut. It is a perfect snack on a cold day along with a cup of coffee or tea. Plan ahead, though, because the batter must sit overnight. Look for the rice flour in a local Asian/Indian specialty grocery store.
Ingredients
2 cups rice flour
1/4 cup suger
1/2 tsp baking soda
water
4 - 5 whole cardamoms, shelled and ground
1/4 cup coconut powder, unsweetened
pinch salt
pinch cumin
5 Tbsp oil
1. Mix rice flour, sugar, and baking soda with enough water to form a thick, wet, paste. Cover and let sit overnight.
2. Add cardamom, coconut, salt, and cumin; stir to mix. Let sit for another 2 hours.
3. Fry in oil by Tbsp-fuls until golden brown and crispy on outside. Drain on paper towels and enjoy! Makes about 15 pieces.
Ingredients
2 cups rice flour
1/4 cup suger
1/2 tsp baking soda
water
4 - 5 whole cardamoms, shelled and ground
1/4 cup coconut powder, unsweetened
pinch salt
pinch cumin
5 Tbsp oil
1. Mix rice flour, sugar, and baking soda with enough water to form a thick, wet, paste. Cover and let sit overnight.
2. Add cardamom, coconut, salt, and cumin; stir to mix. Let sit for another 2 hours.
3. Fry in oil by Tbsp-fuls until golden brown and crispy on outside. Drain on paper towels and enjoy! Makes about 15 pieces.
Avial (Vegetable and Coconut Stew)
Avial (a-vee-al) changes every time you make it depending on what vegetables you have on hand. It is a traditional and beloved South Indian dish, served on holidays and festivals. This recipe is how we made it once, if you want to omit, add, or substitute vegetables, feel free to make it your own! It is great just by itself, but can also be eaten with chappati.
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Upama
Upama is a popular breakfast in Southern India. It starts as wheat in a form like dry grits or cream of wheat; the end product is thick and sticky, yet dry (not like porridge). When cooked properly, you should be able to shape the upama into a ball with your fingers! Though a savory dish, upama is particularly scrumptious with sliced banana. But don't take my word for it...try it for yourself!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1 onion, diced
1 green chili, diced
1" piece ginger, peeled and diced
1/2 tsp salt1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
Green Banana Thoren (Dry Curry)
This Thoren (tor-in), or dry curry, is mild and pleasant. It is substantial enough to hold it's own as a main dish, served with chapati, and just as tasty as a mild sidekick to a spicier curry. Look for green bananas/plantains in the exotic fruit section of your local grocery store (usually around the pineapples, mangoes, and kiwis). The skin of the green banana is much thicker than that of it's yellow brother, and will probably need to be cut off. Also, don't expect this dish to be sweet, as green bananas are not!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Vegetable Cutlet
This is a tasty snack! Savory and hearty, it will warm and satisfy.
Ingredients
2-3 potatoes, peeled and chopped
2 Tbsp oil
1/2 onion, minced
1 green chili, minced
1" piece of ginger, peeled and minced
1 tsp garlic powder
1 tsp salt
2 eggs, beaten
1 cup bread crumbs
oil for frying
1. Boil potatoes until soft; mash and set aside.
2. Heat oil; add onion, chili, and ginger. Saute for 3 mins; add garlic powder and salt. Add mashed potatoes to onion mixture; stir to mix well.
3. Form potato mixture into 3" diameter patties. Coat with egg and then bread crumbs. Fry in oil until golden on all sides. Drain on paper towels. Enjoy hot!
Variations:
*Add minced carrots and/or cauliflower along with onion and chili in second step.
Ingredients
2-3 potatoes, peeled and chopped
2 Tbsp oil
1/2 onion, minced
1 green chili, minced
1" piece of ginger, peeled and minced
1 tsp garlic powder
1 tsp salt
2 eggs, beaten
1 cup bread crumbs
oil for frying
1. Boil potatoes until soft; mash and set aside.
2. Heat oil; add onion, chili, and ginger. Saute for 3 mins; add garlic powder and salt. Add mashed potatoes to onion mixture; stir to mix well.
3. Form potato mixture into 3" diameter patties. Coat with egg and then bread crumbs. Fry in oil until golden on all sides. Drain on paper towels. Enjoy hot!
Variations:
*Add minced carrots and/or cauliflower along with onion and chili in second step.
Fried Rice
This fried rice recipe is a delicious way to use up leftover vegetables and/or rice. Feel free to add 1/2 cup of diced green beans, broccoli, cauliflower, green peppers, cucumbers, carrots, peas, etc. along with the onion, chili, and ginger. This dish is a perfect side dish, but it's also delicious and satisfying enough to be a main.
Ingredients
2 cups rice
1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Ingredients
2 cups rice
1 tsp salt
1 tsp oil
3 tbsp oil
1/2 tsp mustard seeds
1 green chili, chopped1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Palak Paneer (Spinach and Cheese Curry)
This is a delicious dish of chopped spinach and paneer cheese with a not-too-hot blend of spices. It is thick and savory. Great with chappati! Paneer is a firm curd cheese that can usually be found in Asian specialty stores, Whole Foods, or ethnic sections of your local grocery store. If you can't find it, I've found that extra firm tofu works as a good substitute.
Ingredients
1/2 onion, chopped
1" piece ginger, peeled and diced
1/2 green chili, chopped
1-2 Tbsp water
2 Tbsp oil
1 cup paneer cheese (or extra firm tofu substitute), chopped into 1/2" cubes
1 tsp mustard seeds
dash turmeric
3 cups baby spinach, shredded
1/2 Tbsp garlic powder
1 Tbsp salt
1. Puree chili, onion, ginger and water in blender until it forms a thick paste. Set aside.
2. Heat oil in large saucepan; fry paneer until golden brown and crispy on the outside. Remove paneer, leave oil in pan.
3. To hot oil, add mustard seeds. When the seeds start to pop, add the onion paste and turmeric; heat through.
4. Add spinach; cook 1 minute. Add garlic powder and salt; cook until spinach is wilted and heated through. Add paneer; heat through.
Ingredients
1/2 onion, chopped
1" piece ginger, peeled and diced
1/2 green chili, chopped
1-2 Tbsp water
2 Tbsp oil
1 cup paneer cheese (or extra firm tofu substitute), chopped into 1/2" cubes
1 tsp mustard seeds
dash turmeric
3 cups baby spinach, shredded
1/2 Tbsp garlic powder
1 Tbsp salt
1. Puree chili, onion, ginger and water in blender until it forms a thick paste. Set aside.
2. Heat oil in large saucepan; fry paneer until golden brown and crispy on the outside. Remove paneer, leave oil in pan.
3. To hot oil, add mustard seeds. When the seeds start to pop, add the onion paste and turmeric; heat through.
4. Add spinach; cook 1 minute. Add garlic powder and salt; cook until spinach is wilted and heated through. Add paneer; heat through.
Green Pea Curry
Green peas are not my favorite vegetable. But this is one dish I love with them! There is a fullness of flavor, which the peas soak up beautifully, without being hot'n'spicy. Great with chappati.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
1/4 onion, minced
1 inch piece of ginger root, minced
3 Tbsp ground coriander
2 Tbsp chili powder
1 Tbsp garlic powder
1/2 Tbsp garam masala
1 package frozen peas, thawed
2 tomatoes, chopped
1 1/2 cups water
2 Tbsp mayonaise
Salt to taste
1. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and ginger; saute until browned.
2. Add coriander, chili powder, garlic powder, garam masala, peas, tomatoes, and water. Bring to boil; simmer until 1/2 the water is evaporated (about 10 - 15 mins).
3. Add mayo and salt; simmer until heated through.
Serve with hot chappati/tortillas.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
1/4 onion, minced
1 inch piece of ginger root, minced
3 Tbsp ground coriander
2 Tbsp chili powder
1 Tbsp garlic powder
1/2 Tbsp garam masala
1 package frozen peas, thawed
2 tomatoes, chopped
1 1/2 cups water
2 Tbsp mayonaise
Salt to taste
1. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and ginger; saute until browned.
2. Add coriander, chili powder, garlic powder, garam masala, peas, tomatoes, and water. Bring to boil; simmer until 1/2 the water is evaporated (about 10 - 15 mins).
3. Add mayo and salt; simmer until heated through.
Serve with hot chappati/tortillas.
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