ONION OOTHAAPPAM, Restaurant Style

ONION OOTHAAPPAM

INGREDIENTS:-
Left over idli batter -- as required for making oothaappams
Finely chopped Onions - (1 big onion for one oothaappam) - as required
Oil / Ghee for making dosas

METHOD:-

Heat a dosa tawa/pan, smear a drop of oil, using tamarind/small onion over the tawa (it helps in non-sticking of batter on the tawa). Keep it in low flame. Now take 1 and half laddle full of batter and pour it in the center of the tawa. Do not spread it.

Now, add the finely chopped onions over the batter and gently press using fingers, so that the onions settles in batter.

Pour 1/2 tsp of oil/ghee around the oothaappam.

Cover it with lid and keep it in medium flame.

After about 2 to 3 minutes, check whether the batter is cooked.

Flip it, to cook the other side too. Pour 1/4 tsp of oil/ghee around the oothappam, so that the onions gets cooked.

Cover it with lid and keep it in sim/low flame.

After a minute, uncover the lid. Remove the oothaappam from the tawa and restore it in a plate.


Hot Onion Oothaappam is ready to serve.

RAVA IDLY | INSTANT IDLY | SOOJI IDLY

A Popular breakfast recipe of Karnataka, done steaming  rava, curd with seasoning. The rava batter should not be too thick or watery. This will be handy if we don't have the regular idly batter. It can be done within easily within half an hour. It will be soft and fluffy.Baking soda must be added only at the time of steaming. If more quantity has to be done, add baking soda in batches while steaming. See also for

• Batter varieties for Idly and Dosa

Video recipe of Rava Idly

INGREDIENTS:
Rava - 1 cup
Curd - 1/2 cup
Baking soda - 1/8 tsp
Coriander leaves - little
Asafoetida - 1/2 tsp
Cashews - for garnishing
Salt

For Seasoning
Oil/Ghee - 2 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Ginger - 1/2 tsp
Chopped green chilly - 1 
Curry leaves - little

METHOD:

• In a tawa, add oil/ghee and roast the cashews and keep aside.
• Add cumin, mustard and after it crackles add bengal gram and urad dhal.
• Add curry leaves and green chilly and saute for a while.
• Add Rava and roast on low flame until aromatic.
• Switch off the flame and add asafoetida and mix well.
• After it cools down completely, add to a bowl.
• Add curd and mix well. Add water to adjust the consistency.
• Add required salt and keep aside for half an hour.
• Rava would have absorbed water, add little to get idly batter consistency.
• Grease the idly plate with little oil and arrange the cashews.
• Add baking powder to the batter, give a mix.
• Pour on the idly plate immediately and steam it.
• Tasty and fluffy Rava idly is ready.

Step wise recipe with pictures:

1. In a tawa, add oil/ghee and roast the cashews and keep aside.

2. Add cumin, mustard and after it crackles add bengal gram and urad dhal.

3. Add curry leaves and green chilly and saute for a while.

4. Add Rava and roast on low flame until aromatic.

5. Switch off the flame and add asafoetida and mix well.
6. After it cools down completely, add to a bowl.

7. Add salt, curd and mix well. Add water to adjust the consistency.
8. Add coriander leaves and keep aside for half an hour.

9. Add  little water to get idly batter consistency.

10. Grease the idly plate with little oil and arrange the cashews.

11. Add baking powder to the batter, give a mix.

12. Pour on the idly plate immediately and steam it.

13. Tasty and fluffy Rava idly is ready.

INSTANT SAMBHAR

This South Indian special is usually done using toor dhal or moong dhal or combining both. We need to pressure cook these dhals to prepare sambhar.   This recipe is done using broken gram / split gram along with other ingredients that we use for preparing sambhar. It goes well with idli, dosa, chappathi and poori. An easy side dish for tiffin items which can be done in few minutes.

INGREDIENTS:
Small Onion - 10
Tomato - 2
Sambhar powder-  1 tsp
Green chilly - 1
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Urad dhal - 1/2 tsp
Asafoetida - 1/2 tsp
Curry leaves - a leaflet
Coriander leaves-  little
Oil - 2 tsp
Salt

To grind
Broken gram - 30g
Fennel - 1 tsp
Cumin - 1 tsp
Ginger - little
Tamarind - little 

METHOD:
1. Prepare a smooth paste using the ingredients given to grind.
2. In a tawa, heat oil, add cumin, mustard and allow to crackle.
3. Add urad dhal, curry leaves and asafoetida.
4. Add small onions, green chilly and stir till it turns translucent.

5. Add chopped tomatoes, and cook until it turns juicy.
6. Add a cup of water and allow to boil.
7. Add sambhar powder and cook for few minutes.
8. Add the paste and mix well.

9. It will thicken faster, so adjust consistency by adding water.
10. Add chopped coriander leaves and switch off.
11. Tasty Instant Sambhar is ready.

Note:

• To enhance taste little coconut can be added.
• Broken gram powder without ginger and tamarind can be prepared and stored.
• Crushed ginger can be added along with tomato while cooking.
• Tamarind water or puree can be used along with sambhar powder.

TOMATO SOUP | SIMPLE SOUP USING TOMATO

This is one of the popular soup which we always cherish when we go to any restaurant. Consistency may vary from place to place. Adding sweetness is up to individual taste. Here, I have added rusk bits instead of roasted bread pieces. Fresh cream can be added for rich taste.

INGREDIENTS: 

Tomato - 3

Small onion - 6

Garlic cloves - 3

Ginger - small piece

Bay leaf - 1

Coriander leaves - little

Pepper powder - 1/2 tsp

Corn flour - 1 tsp

Rusk bits - 10 to 15 

Butter - 1 tsp

Sugar/ Brown sugar - 1 tsp

Salt - as desired

METHOD:

1. Pressure cook tomato, small onion, ginger, garlic, coriander leaves and bay leaf adding a cup of water.

2. After the pressure settles down, discard the bay leaf, add to a mixer and grind along with the water used for cooking. 

3. Add little water if needed and strain the tomato mixture so that the texture of the soup will remain smooth. Discard the residue.

4. In a tawa, add butter and add the tomato puree and allow to boil.

5. Mix water to corn flour and add to the tomato mixture.

6. Adjust consistency accordingly, add pepper powder, sugar, mix well and switch of the flame.

7. Transfer to the serving bowl and add rusk pieces.

8. Tasty TOMATO SOUP is ready.

Note:

• Add rusk/bread pieces only while serving.
• Tawa roast bread pieces in ghee or oil before adding.
• If the soup becomes cool, warm a while before adding rusk pieces.

RAW TOMATO SABZI

   This recipe is done using Raw tomato, moong dhal, coconut paste with seasoning. It goes well with rice, idly, dosa, chappathi and poori.

INGREDIENTS:
Raw Tomato - 3
Ripe tomato - 1
Moong dhal - 1/4 cup
Turmeric powder-  1/4 tsp
Sambhar powder - 3/4 tsp
Coriander leaves - little
Coconut paste - 2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Chopped onion - handful
Curry leaves - little
Hing  - 1/4 tsp
Oil - 1 tsp

METHOD:
1. In a pressure cooker, add moong dhal, chopped tomatoes both raw and ripe, turmeric powder, little water and pressure cook for 3 whistles on high flame.
2. After the pressure reduces, add Sambhar powder and cook for few minutes.

3. Add coconut paste, salt and cook for a minute, add chopped coriander leaves, mix well and switch off the flame.
4. In a tawa,heat oil, add mustard and cumin, after mustard crackles add chopped onions, curry leaves and hing. Saute well till the onions get well cooked and pour over the sabzi and mix well.

5. Tasty Raw Tomato Sabzi is ready. 

KARA PORI / MASALA PORI

Kara Pori/ Spiced puffed rice is one of the easiest snack, well suited for tea time. A popular snack  in many South Indian houses.It is best compared to chips or any such snacks. Well cleaned and packed Pori is easily available in shops. It is low in calories, and suits well during rainy season.

INGREDIENTS:
Puffed rice - 2 cups
Garlic - 6
Turmeric powder-  1/4 tsp
Sambhar/ Red chilly powder-  1/2 tsp
Roasted peanut - 1/4 cup
Fried gram dhal/ udaitha kadalai - 3 tsp
Asafoetida/ Hing - 1/2 tsp
Curry leaves-  a leaflet
Salt
Ghee/ Oil -  1 tsp

METHOD:
1. Crush garlic roughly along with the outer covering.
2. Heat ghee/oil in a broad tawa, add the crushed garlic and saute till nice aroma comes out.
3. Add curry leaves, roasted peanuts, fried gram dhal and mix well for a minute.

4. Add turmeric powder, Sambhar powder, salt and hing, mix well and switch off the flame.
5. Add puffed rice and mix well, till it gets well coated with masalas.

6. Tasty Spicy Murmura/ Masala Pori is ready to be served along with tea or coffee.

Note:

• Do not forget to store in an airtight container.
• Using garlic is optional.
• After mixing the puffed rice with Masala, allow 5 to 10 minutes, so that the masala is well absorbed. 
• If tasted immediately after mixing, it might taste spicy & salty.
• Garlic should be roasted along with skin, since it gives unique aroma to the dish.

BADAM HALWA

 RICH AND YUMMY INDIAN DESSERT MADE WITH ALMONDS

Preparation time - 20 minutes
Cooking time - 20 minutes
Serves - 8 to 10 persons

INGREDIENTS:

Badam - 1 cup
Sugar - 3/4 cup
Milk - 1/2 cup
Saffron - 10 strands
Cardamom - 1/2 tsp
Ghee - 4 tsp

METHOD:
1. Soak badam/almond for 4 to 5 hours and peel off the skin.
2. In a mixer add badam, saffron, milk and grind to a coarse paste. Add little water if needed.
3. Transfer the badam paste to a thick bottomed tawa and cook well on low flame for 3 to 4 minutes.
4. Badam mixture gets little thick and nice aroma comes out.
5. Add sugar and mix well. The mixture will become watery and starts to splutter, when continuously stirred the mixture starts to become thick.
6. Add ghee little by little and mix well.
7. At one stage, the halwa will start leaving the sides and small bubbles will appear, add cardamom, mix well and switch off the flame.
8. Tasty and yummy Badam Halwa is ready.

See for Badam Katli in this blog

Note:

• Small scoops of Halwa can be rolled in butter paper and served.
• Since we add milk, the preparation should be refrigerated after a day.
• Instead of milk, water can be used to grind badam to paste.