Rava Idli

Rava idli or steamed semolina cakes is a popular breakfast dish in Tamil Nadu. This aromatic idli is made with roasted semolina mixed with yogurt to a batter. 

Ingredients for 16 idlis (4 servings):

2 Cups coarse rava (semolina)

3 Tablespoons ghee

1 Tablespoon broken cashew nuts

1 teaspoon mustard seeds

1/2 teaspoon channa dal

3-4 curry leaves

2-3 green chili, chopped

1 Tablespoon fresh chopped cilantro

salt to taste

1 1/2 Cups plain yogurt

1 Cup water

1/2 teaspoon baking soda

Method:

1. Heat 1 tablespoon ghee in a broad pan. Roast rava until golden brown. Transfer to a large bowl. Allow to cool.

2. Heat 2 tablespoons ghee in the same pan. Roast the cashew nuts to golden brown. Lower the heat. Add mustard seeds and channa dal to temper. Add chopped chili and curry leaves. Stir for 30 seconds. Transfer this to the bowl with roasted rava. Add salt and mix .

3. Mix yogurt and water. Stir this to  rava mixture in the bowl to make a thick batter. Add cilantro to the batter. Check for salt and add if required. Allow to rest for 20 minutes.

                                                                 

4. Prepare pressure cooker for steaming idli. Fill the cooker with 2 cups of water. Grease the idli plates with oil.

5. Add 1/2 teaspoon baking soda to the batter. Add few tablespoons water if necessary. Pour 1/4 cup of batter in each idli mould. Place the moulds in the idli stand. Place the idli stand in the pressure cooker and steam for 10 minutes. 

                              

Serve hot idli with coconut chutney.

                                                  

Notes:

You can add grated carrot to the batter.

Cranberry Orange Loaf

 Tiny tangy cranberries are found in abundance during fall and winter. Cranberry sauce is an important accompaniment at Thanksgiving meal. I bought a huge bag of cranberries hoping to use it, but my family vetoed cranberry sauce. I usually make a spicy pickle (thokku) with cranberries. I made cranberry orange bread with some of the fruit I had. It turned out to be moist and had the sweetness of orange and tartness of fresh cranberries. I adapted the recipe from allrecipes.com.

Ingredients for 10 servings:

2 1/2 Cups all purpose flour

1 3/4 Cups sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon slat

1/2 Cup butter, melted

2 Cups fresh cranberries

1 Cup fresh peeled oranges

2 Eggs

3/4 Cup sour cream

3/4 Cup milk

1 teaspoon vanilla extract

1 teaspoon orange extract

1 Tablespoon white sugar

Method:

1. Preheat oven to 400 degrees F. Grease a large loaf pan.

2. Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter. Stir until mixture is crumby.

                                 

3. Reserve about 1/4 cup cranberries and 1/4 cup of oranges. Stir in remaining fruit into flour mixture.

                                                                  

4. Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth.

                                                

5. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated.

                                                 

6. Pour batter into prepared loaf pan. Scatter reserved cranberries and oranges on top of the batter and sprinkle with remaining 1 tablespoon sugar.

                                                               

7. Bake for 35 to 4o minutes, or until center of bread springs back when touched.

                                                                

8.Cool in pan for 15 minutes. Slice bread and store in an air tight container.

                                              

Quinoa stuffed Acorn Rings

I normally cook with different varieties if squash in the fall and winter times. I found acorn squash on sale at my local grocery store few weeks ago.  I found a cool recipe on epicurious.com and decided to try it out for Thanksgiving. Beautiful acorn squash rings stuffed with quinoa, apple, walnuts, cranberries, and cheese, that was baked to perfection. It was a huge hit with the family.

Ingredients for 5 servings:

2 Small acorn squash, washed, seeded, and cut into 1/2 inch slices

Cooking spray

1/2 Cup quinoa, rinsed

1 Cup vegetable broth

1 Medium onion, diced

1 Medium apple, cored and diced

1/4 Cup fresh or dried cranberries

1/2 Cup shredded sharp cheddar cheese

2 Tablespoons chopped fresh sage

2 Tablespoons chopped walnuts

salt and pepper to taste

1 egg, whisked (optional)

1 Tablespoon melted butter (keep it melted)

1 Tablespoon maple syrup

Method:

1. Preheat oven to 350 degrees F. Spray two baking sheets with oil and place the acorn squash rings on the sheets.

                                                               

2. Cook quinoa in the broth until soft, 15-20 minutes. allow to cool.

3. Heat oil in a skillet over medium heat. Cook onion until slightly brown, about 10 minutes.

                                                           

4. Add apple, and cook util it is softened, 5 minutes. Allow to cool slightly.

                                                             

5. Combine quinoa, apple and onion mixture, cranberries, walnut, cheese, and sage in a large bowl. Add salt and pepper to taste. Stir in the egg if using. 

              

6. In a small bowl, combine melted butter and maple syrup.

7. Brush the tops and insides of the acorn squash rings with maple-butter mixture. Season with salt and pepper.

                                                                 

8. Stuff the quinoa filling in the center of each acorn ring, pressing down to fit as much as you can without overfilling. Spray the centers of the acorn rings with oil. Bake for 30-40 minutes, or until the tops are golden brown, and the squash is tender. 

                                             

Banh Mi Sandwich

Banh Mi is the Vietnamese word for bread. 6 inch baguette filled with pickled vegetables and meat. Last week I made this sandwich with pickled vegetables and fried (air fryer) tofu. 

Ingredients:

4 French baguettes, cut into 6 inches rolls

1 carrot, peeled, and julienned

1 cucumber, peeled, and julienned

1 daikon radish, peeled, and julienned

1 onion, thinly sliced

1 jalapeno, seeded and thinly sliced

2 oz. extra firm tofu, sliced and fried ( I used air fryer)

fresh cilantro

siracha mayonnaise

For pickling vegetables:

1/2 Cup white Vinegar

1/2 Cup Rice Vinegar

1 Cup water

1/4 Cup Sugar

1 teaspoon Kosher salt

Method:

1. Place the vegetables, except tofu and cilantro in a jar.

2. Place white vinegar, rice vinegar, water, sugar, and salt in a 2 quart saucepan. Bring it to boil, stirring until sugar melts, 1-2 minutes.

3. Remove from the stove. Gently pour over the vegetables in the jar. Leave aside for 20 minutes.

4. Meanwhile, fry tofu slices.

5. Slice the bread lengthwise for sandwich. Toast them in the oven for 4-5 minutes, until tops are crisp.

6. Spread mayonnaise on the bottom part of the bread. Layer tofu first. Top with the pickled vegetables. Garnish with fresh cilantro. Enjoy your Banh Mi.  

                                                   

Chemba Rice Puttu

 Puttu is an integral part of Kerala. Steamed rice flour and coconut in a special vessel called Puttu kudam (pot), a long tube filed with rice flour and coconut, placed on top of a pot with water. The steam from the the boiling water steams the puttu. In Kerala, it is served with black garbanzo beans curry or with sugar and banana. Puttu and kadala curry was the only dish served for breakfast on Sundays in the hostel I stayed while was in college.

Ingredients for 3 servings:

1 Cup coarse rice flour (red/white puttu podi)

1 Cup fresh grated coconut

water to sprinkle 

1/2 teaspoon salt

Puttu kudam 

                                                                  

Method:

1. Take puttu podi in a medium bowl. Add salt. Moisten with just enough water and mix to a crumble mixture.

                                                               

2. Fill the puttu kudam with water (up to the marking). Place the pot on the stove.

3. Place the slotted plate at the bottom of the tube. Fill the bottom with 2 teaspoons coconut. Top with 2 Tablespoons puttu podi. Alternate with coconut and puttu podi. Top it off with coconut.

                              

4. Place the lid on the tube. Place the tube on the pot. Cook on medium heat for 10-15 minutes. 

                                                                                 

5. Turn the stove off. Remove the tube. Gently push the steamed puttu onto a plate. 

                             

6. Serve with black garbanzo curry or sugar and banana.

                                                    

Notes:

1. Puttu cooked in this pot is called kuzha (tubular) puttu. 

2. This puttu can be steamed in pressure cooker if you do not have the puttu kudam. Mix coconut with the puttu podi and steam in a pressure cooker insert. Remove from the stove and serve with sugar or curry.

Cheesy Zucchini Noodles Pasta

 Cooking with vegetable spirals has become a popular alternative to carb. I made a quick lunch of zucchini "pasta" today. It turned out to be a delicious lunch indeed. I just tossed zucchini with Parmesan cheese, chopped tomato, and pesto.

Ingredients for 4 servings:

4 medium size zucchini 

3 Tablespoons olive oil

3 garlic cloves, minced

1/2 teaspoon red chili flakes (adjust to taste)

1 medium tomato, chopped

1/2 Cup grated Parmesan cheese, plus more for serving

1 Cup torn basil leaves

1 Tablespoon corn starch

2 Tablespoons cold water

salt, to taste

                                     

Method:

1. Trim and spiralize zucchini. Cut extra long noodles to the size of spaghetti noodles.

                                                           

2. Add olive oil, garlic, and chili flakes to a large, deep skillet. Turn the heat to medium. When the oil begins to bubble around the garlic, add the zucchini noodles.

                                               

3. Toss the noodles with tongs, and cook till el dente, until the vegetable wilts, 5-7 minutes. Be careful not to overcook.

                                                                 

4. Stir in copped tomatoes, basil, and Parmesan cheese. Cook for 1 minute. 

                                                 

5. Use tongs to transfer pasta to the serving dish, leaving the liquid in the skillet.

                                                                 

6. Bring the liquid in the skillet to simmer.

                                                                 

7. Combine cornstarch and water in a small bowl. Whisk into the liquid in the skillet. Cook until sauce thickens. Check for salt and add as required.

                                               

8. Pour the sauce over zucchini pasta. 

                                                               

9. Serve hot. Sprinkle more Parmesan over the pasta.

                               

Notes:

I did not have basil leaves. I used 1 tablespoon pesto.