Rawa (Semolina) idli

Another of my mother in laws wonderful creations!!

Makes: 16-18 idlis

Ingredients:

1. Rawa (Semolina) - 2.5 cups
2. Curd - 1 cup
3. Carrot (grated) - 2 tbsp
4. French beans (finely chopped) - 2 tbsp
5. Curry leaves - 7-8
6. Green chillies (finely chopped) - 1/2 tsp
7. Mustard seeds - 1/2 tsp
8. Urad dal - 1/2 tsp
9. Oil - 1 tbsp
10. Baking soda - 1/2 tsp

Method:

1) Mix the rawa and curd. Add water to form a batter

2) Heat oil. Add the mustard seeds and urad dal. Once they splutter, add the curry leaves and green chillies. 

3) Take off heat and let cool. Add to the batter. Add the grated carrot and beans into the batter.  Add salt. Leave overnight or 7-8 hours.

4) In the morning add baking soda. Add water to the batter if required. The consistency should be of the regular idli batter. Grease the idli vessel with little oil and pour the batter. Steam for 15-20 minutes

5) Serve with chutney.

Dudhi (Bottle Gourd) Kheer

My mother in law's recipe of kheer.

Serves: 3-4 people

Ingredients:

1. Bottle gourd (Dudhi) - 1 small sized  (About 3 cups grated)
2. Milk - 1/2 litre
3. Ghee - 2 tbsp
4. Cashew nuts - 2 tbsp
5. Raisins - 2 tbsp
6. Sugar - 4-5 tbsp (Depends on how sweet you want to make it)
7. Condensed milk (milkmaid) - 2 tbsp
8. Saffron - A pinch

Method

1) Heat the ghee. Add the grated dudhi and fry for 2 minutes

2) Add the raisins and cashews and fry again

3) Add little water and pressure cook ( 2 whistles)

4) Take a small portion of the milk and set aside. Add the rest of the milk. Mix the milk set aside with the condensed milk and add that too.

5) Add sugar. Add the saffron. keep stirring till it boils.

6) Serve hot or refrigerate and serve cold.

Tendli (Ivy gourd) bhaji

A different preparation from the traditional tendli bhaji. My mother in law's recipe!

Serves: 2-3

Ingredients:

1. Ivy gourd (Tendli)- 250 gms
2. Garlic (minced) -  1 tbsp
3. Red chillies (Chopped into pieces) - 2 tsp
4. Corainder leaves - 1 tbsp (For garnishing)
5. Oil - 2-3 tbsp (For frying)

Method:

1) Wash the tendli and remove the edges. Mash the tendli gently so that they crack but are not mashed completely.

2) Heat oil. Add the garlic and green chillies. Fry for 2 minutes.

3) Add the tendli. Add salt as per taste. Keep stirring intermittently.

5) Cook till the tendli turn golden brown and slightly burnt. Garnish with coriander leaves.

My notes:

1. Do not add any water while cooking. 
2. The tendli should be slightly crunchy and not fully cooked. This adds to the taste.

Methi (Fenugreek) wadi

I had a methi bunch in the refrigerator which was getting dried up and so started searching online for recipes. Found a number of recipes and used a combination of several recipes to prepare this tasty yet healthy snack

Serves: 3-4 people

Ingredients:

1. Methi (Fenugreek) leaves (finely chopped) - 1 bunch
2. Wheat flour - 4-5 tbsp
3. Gram flour (Besan) - 2 tbsp
4. Semolina (Rawa) - 2 tbsp
5. Cumin powder - 1 tsp
6. Baking Soda - 1/2 tsp
7. Garlic (minced) - 1 tsp
8. Ginger (Grated) - 1 tsp
9. Green chili paste - 1 tsp
10. Oil - 1 tbsp

For the tempering:

1. White sesame seeds - 1/2 tsp
2. Mustard seeds - 1/2 tsp
3. Oil - 1 tsp

Method:

1) Mix all the ingredients except oil. Knead into a soft dough. Add very little water while kneading

2) Divide the dough into 5-6 parts and shape into cylinders. Place into a greased flat vessel

3) Steam in pressure cooker for 20-25 minutes

4) Cut each cylinder into small pieces.

5) Shallow fry in oil till golden brown on both sides

6) Heat the oil set aside for tempering. Add the sesame seeds and mustard seeds

7) Pour over the cut wadis.Serve with ketchup.

Tip: In order to get rid of the bitter taste of methi, add salt to the chopped methi and leave it for 5 minutes. Then squeeze out water from this methi and discard it.

Moog (Green gram) dal appe

A very healthy and tasty snack option!!

Serves: 3-4 people

Ingredients:

1. Moog (Green gram) dal  - 1.5 cups (Soaked in water for 5-6 hours)
2. Green chillies - 2
3. Ginger - 1 small piece
4. Garlic - 3-4 cloves
5. Onion - 1 (finely chopped)

Method:

1) Grind all the ingredients except the onion into a fine batter

2) Add salt and onion and mix well

3) Heat the appe pan. Grease with oil. Pour the batter without overfilling. Add a drop of oil to prevent from sticking

4) Keep covered and let cook on medium flame for 4-5 minutes.Overturn gently and let cook.

5) Serve with chutney

Tip: As a variation, I sometimes add 3-4 tbsp palak puree to the batter before preparing the appe. Makes it healthy too!

Brinjal and potato bhaji

Serves: 2-3 people

Ingredients

1. Brinjals (small) -5-6 chopped into square pieces.
2. Potatoes(medium sized) - 2 chopped into square pieces.
3. Garlic - 7-8 cloves minced
4. Onion (medium sized) - 1 finely chopped
5. Tomato (small) - 1 finely chopped
6. Turmeric powder - 1/2 tsp
7. Chili powder - 1 tsp
8. Garam masala - 1 tsp
9. Oil - 2 tbsp

Method

1) Heat oil. Add garlic. Fry for 2 minutes.

2) Add the onion. Fry till translucent.

3) Add turmeric' powder chili powder and garam masala. Add salt as per taste. Fry for 2 minutes

4) Add tomato. Fry till oil separates.

5) Add the brinjal and potatoes. Add little water. Keep covered and let cook on low flame. Stir intermittently.

6) Serve hot with roti/rice.

Egg Burji

Quick and easy tiffin option, loved by all!

Serves: 2-3 people

Ingredients:

1. Eggs - 2
2. Milk - 2 tbsp
3. Green chillies (chopped largely) - 2-3 
4. Garlic (minced) - 1 tsp
5. Ginger (Grated) - 1 tsp
6. Onion (finely chopped) = 2 -3
7. Cabbage (finely chopped) - 2 cups
8. Tomato (finely chopped) - 1 small
9. Coriander leaves (finely chopped) - 1 tbsp
10. Turmeric powder - 1/2 tsp
11. Oil - 3-4 tbsp (For frying)

Method:

1) Heat oil. Add the green chillies, ginger and garlic. Fry for 2 minutes.

2) Add the onion and cabbage. Fry till the onion turns brown and cabbage softens.

3) Add turmeric powder and salt. Mix well.

4) Add the tomato. Fry for another 2 minutes.

5) Beat the eggs in a bowl along with the milk.

6) Add the beaten eggs to the cabbage and onion mixture

7) Stir very lightly and intermittently.

8) Garnish with coriander leaves. Serve with bread/chapati.