Pudina or mint is used in chutney and other dishes all over India. Pudina chutney goes well with breakfast items like idli, dosa and pongal. It can be eaten with rice and also used in sandwiches.
One bunch of Mint leaves.
3 small onions (shallots)
2 green chillies
1 Table spoon puffed Bengal gram dhal (pottu kadalai)
2 Table spoon grated coconut
Small piece of tamarind and salt
Clean mint leaves. Pour one teaspoon oil in a pan and fry the small onion, green chillies, mint leaves and grated coconut for a couple of minutes. Let this cool for a bit and then put everything in a blender and grind to a smooth paste adding a little water.
Rava (semolina) is made from a soft kind of wheat (Durham wheat), and is known in North India as Suji. Uppuma (Tamil) is a South Indian dish that is pronounced upma in North India. Rava upma can be made in different styles using either rice or semolina.
The semolina variety, Rava uppuma, is more common and is a tasty snack usually consumed for breakfast in Tamilnadu. It goes well with coconut chutney or sambar.
Cooking Time: 15 minutes
Rava (Semolina) : 200ml or 1 cup
Water : 450ml or 2 ¼ cup
Onion : 1
Green Chillies : 2
Ginger : ½” piece
Curry leaves : a few sprigs
Mustard seeds : 1 teaspoon
Black gram (urad dhal): 1 teaspoon
Salt : ½ teaspoon
Method: Roast rava (without oil) in a pan stirring it till you release the flavor and the rava is fried to a light brown color.
Chop onion, green chillies and ginger.
Heat oil in a non-stick pan. Add the mustard seeds and urad dhal. When the seeds start to crackle add the chopped onions, green chillies and ginger and sauté for a couple of minutes. Finally add the curry leaves, pour water into the vessel and add salt. Bring to boil on medium heat. When the water starts to boil, reduce heat and carefully add the fried rava. You will have to stir constantly to make sure that there are no lumps in the rava.
Tips: Fried cashews and ghee (clarified butter) can be added to the uppuma to add flavor and taste. Vegetables like French beans and carrots can also be added if desired (add along with the onions ).
This is a semi solid sweet dish which can be consumed as a supplementary breakfast or as snack. ”Ulundu” or black gram being a legume is high in protein and nutritious. Palm sugar is prepared from the juice of different kinds of palm trees like Coconuts, Date Palm etc. Palm sugar or Jaggery made from the Palmyra tree is used in this dish. Since it is not refined and prepared without much processing, it is a natural sweetener with many nutrients. Its sweetness and good flavor make “Ulundu kali” a tasty dish. It is considered a healthy food and prepared mainly in the Southern part of Tamil Nadu.
Cooking Time: 2 hours
1. Split Black Gram : 3/4 Cup or 125 grams
2. Raw rice : 1 Cup or 175 grams
3. Black Jaggery (Palmyra – “karuppatti”) powdered : 3 Cups or 350 grams
4. Salt: 0.25 Teaspoon
5. Gingelly ( Sesame) Oil : 100 ml
6. Water : 850 ml
7. Coconut Grating: 1/4 Cup
Using the Blender, get the rice and black gram powdered separately to a coarse texture. Add salt to the coarse flour along with 750 ml water and mix thoroughly without lumps. Keep it aside for 1 1/2 hours.
Take the remaining 100 ml water in another vessel and boil it with powdered Jaggery. When the Jaggery has melted completely, remove from stove. Use a sieve to remove the dirt.
Use a thick bottomed vessel with the rice, gram flour mixture and let it simmer over slow fire for 10 minutes. Stir it continuously until the batter becomes thick. Then add the jaggery syrup and continue to stir for another 10 minutes till it becomes well cooked. Oil can be added to the content now. When oil is absorbed completely, add the coconut gratings. Remove from the stove and serve hot.
Adding 1/2 inch piece of powdered dry ginger to the dish ( while cooking) is optional.
This porridge can be eaten along with a teaspoon of gingelly oil or ghee (clarified butter).
A wooden ladle can be used to stir the batter constantly over slow flame without getting it burnt.
Rava Dosa is a delicacy for kids and you can relish it for it is crisp and crunchy with a distinct flavour and taste and different from the normal dosa (rice) we regularly make at home.
Cooking Time: 45 mts
1. Rava ( Semolina ) : 1 Cup or 150 Grams
2. Refined flour ( maida ) 1 Cup or 100 Grams
3. Rice flour : 0.5 Cup or 50 Grams
4. Curd (preferably sour) : 0.25 Cup or 50 Ml
5. Water : 2.5 Cup or 500 Ml
6. Salt : 0.5 Teaspoon
7. Oil : 0.5 Cup
8. Mustard : 1 Teaspoon
9. Pepper : 1 Teaspoon
10. Cumin (Jeera ) : 1 Teaspoon
11. Ginger : 1″ piece
12. G. Chili : 1
13. Coriander and Curry leaves: 1 sprig each
Chop green chili, ginger and coriander, curry leaves. Take a teaspoon of oil in a skillet and saute the mustard, ginger, g. chili, pepper, cumin and curry leaves. Now mix all the ingredients; Rava, maida and rice flour with curd, water, salt and fried items to ferment for 30 mins. The batter should be thinner than the normal dosa batter. Heat the non stick dosa pan or tava and pour a big ladle full of batter in the middle and spead it to all sides to make it a round dosa. Use the oil generously over the dosa and it should be well cooked on both sides to become crisp and thin to a golden color.
Tips: Try to use a non stick dosa pan for making this. There is no need to fry the rava or maida.
Vivika is a sweet breakfast item prepared and liked mostly by people living in the extreme south of South India.
Vivika is a sweet breakfast item prepared and liked mostly by people living in the extreme south of South India. It is somewhat similar to the regular “Idli/Idly” in appearance and making. The main ingredient is rice. It does not need any side dish as accompaniment and can be eaten separately as a snack also.
Cooking Time: 1 hr ( over 2 days)
1. Raw Rice flour (wet) : 2 Cups or 200 Grams
2. Water : 1 Cup or 200 ml
3. Dry Yeast : 0.5 Teaspoon
4. Salt : 0.25 Teaspoon
5. Sugar : 0.25 Cup or 50 Grams
6. Soda bi-carb (cooking soda) : a pinch
7. Banana : 1 ( small one)
8. Cashew and Raisins : 10 no each
9. Coconut Gratings: 1 Tablespoon
Take a tablespoon of warm water in a cup and disperse the yeast in it and keep aside. Measure 2 Cups of wet rice flour and sieve. Take nearly 1/4 cup of the remaining coarse rice flour (after sieving), in a vessel along with one cup water and boil it over sim, stirring it well for 5 mins. Allow this rice gruel to cool. When it becomes cold, add the rice flour (sieved) along with the yeast water. Mix well and keep it overnight for fermentation.
Next day add salt, sugar and soda bi-carb to the batter and mix thoroughly and keep it aside for an hour. Just before making the Vivika, add the mashed banana, cashew, raisins and the coconut gratings to the batter. Pour the batter in the “Idli/Idly” mold and steam for nearly 10 mins over moderate flame. This batter should be similar to the regular “Idli” batter.
1. To make 2 cups of rice flour, soak nearly 11/2 Cups of good quality raw rice for an hour in water. Drain water completely before using the blender to make fine rice flour.
2. Dry yeast can be replaced with fresh toddy and banana with cashew fruit.
3. You will get approximately 10 Vivikas for the above mentioned quantity.
4. If you are using an Idly cooker for steaming, do not use the weight to block the steam vent.