Pakashastra

Pakashastra

Wednesday, October 1, 2014

Instant Oats Idli

Yields: 12 standard sized idlis
Recipe Source: NDTV recipes



Ingredients:

Traditional Oats - 2 cups
Cooking Oil - 2 teaspoons + greasing idli moulds
Bengal Gram - 2 tablespoons
Black Gram - 1 1/2 tablespoon
Mustard Seeds - 2 teaspoons
Dry Red Chilli - 1
Curry Leaves - 4
Asafoetida - a pinch
Green Chillis - 2
Ginger, grated - 1 teaspoon
Carrot, grated - 1 cup
Coriander Leaves, chopped - 1/8 cup
Salt - to taste
Yogurt/Curd (sour) - 2 cups + 1/4 cup
Fruit Salt (Eno) - 1/4 teaspoon


Method:

  1. Dry roast oats on medium flame until it turns slightly brown and gives out a warm aroma. Keep it aside and allow it to cool. Once cooled, coarsely powder using a blender.
  2. Chop green chillis.
  3. Take powdered oats in a large mixing vessel.
  4. Add chopped green chillis, grated carrot, chopped coriander leaves and grated ginger. Mix well.
  5. Heat oil in a pan.
  6. Add bengal gram, black gram, mustard seeds, dry red chilli pieces and curry leaves. 
  7. When the mustard seeds start spluttering, add asafoetida. Pour this over the oats mixture.
  8. Add salt. Mix well.
  9. Pour 2 cups of yogurt. Mix well until combined. If the batter is too thick, add a little more yogurt.
  10. Add fruit salt. Mix well until combined.
  11. Fill enough water in the steaming vessel.
  12. Grease the idli moulds.
  13. Pour the batter into the moulds and place the moulds in the steaming vessel.
  14. Steam cook the batter in the moulds for about 20 minutes.
  15. Insert a skewer to check if the idli is cooked. If the batter sticks to the skewer, cook for a few more minutes.
  16. Remove the lid of the steamer and allow it to cool down for 1-2 minutes.
  17. Serve hot with coriander chutney or any other chutney or sambhar of your choice.
Recipe Review: With minimum modifications done to the recipe, the idlis are not very soft and spongy. These idlis are heavy and slightly sticky due to the nature of oats. 

Coriander Leaves Chutney

Yields: 1 cup 




Ingredients:

Cooking Oil - 1 tablespoon
Bengal Gram - 2 tablespoons
Black Gram  - 2 tablespoons
Cumin Seeds - 1/2 teaspoon
Dry Red Chilli - 2
Asafoetida - 1/8 teaspoon
Green Chillis - 4
Coriander Leaves - 1 big bunch
Turmeric Powder - 1/8 pinch
Tamarind Extract - 2 tablespoons
Salt to taste

For Seasoning:

Cooking Oil - 2 teaspoons
Black Gram  - 1 teaspoon
Mustard Seeds - 1/2 teaspoon
Dry Red Chilli - 1
Curry Leaves - 5


Method:

  1. Clean and wash corainder leaves thoroughly under running water. 
  2. Heat 1/2 tablespoon oil in a pan.
  3. Add bengal gram, black gram, cumin seeds and dry red chillis. Saute until the grams turn slightly brown.
  4. Add asafoetida. Saute for 2 seconds. Transfer into a bowl and allow to cool.
  5. In the same pan, take remaining 1/2 tablespoon oil, add green chillis. Saute until they turn slightly white.
  6. Add coriander leaves and turmeric powder. Saute until the leaves wilt. Turn off the flame. Allow it cool down.
  7. Meanwhile, take the roasted grams in a blender. Blend into fine powder.
  8. Now add sauteed green chillis and coriander leaves, salt and tamarind extract.
  9. Pour a little water and blend it coarsely. Transfer into a serving bowl.
  10. Heat 2 teaspoons oil in a pan.
  11. Add black gram, mustard seeds, dry red chillis and curry leaves.
  12. When mustard seeds stops spluttering, pour this on the blended chutney. Mix well.
  13. Serve with idli or dosa.

Friday, September 26, 2014

Kodubale

Yields: 75-80 rings (approx.)




Ingredients:

Fried Gram - 1/2 cup
Fresh Coconut shavings - 3/4 cup
Green Chillies - 8 (adjust according to taste)
Curry Leaves  - 15
Rice Flour - 3 cups
Soft Butter - 1/8 cup
Salt to taste
Warm Water - 1 cup
Oil for deep frying

Method:

  1. Blend fried gram into fine powder. Keep it aside.
  2. Shred green chillies and curry leaves. Keep aside.
  3. Blend coconut shavings into a smooth paste adding little water, about 1/8 cup of water. Keep aside.
  4. In a large mixing bowl, take fried gram powder, rice flour, salt and butter. Mix well.
  5. Now add coconut paste and shredded green chillies and curry leaves. Mix well.
  6. Add about 3/4 cup of water and mix it into a smooth dough. Keep adding remaining water little by little until you get a soft dough that can be easily turned into a small dough ball.
  7. Make marble sized balls of this dough.
  8. On a flat surface plate (or you can use your cleaned kitchen platform), place a dough ball and roll it using your palm to get a thin rope like structure. Do not apply too much pressure. Make sure it is evenly thick throughout.
  9. Pinch the two ends of the rope like dough structure.
  10. Bring the two ends together and press them together carefully to form a ring
  11. Repeat steps 8-10 with the remaining the dough balls. Or you can do in batches while a batch is getting fried in oil.
  12. Heat oil.
  13. Depending on the quantity of oil, drop a few prepared rings. Set the flame to medium-low and allow the rings to get fried. Stir occasionally. 
  14. When the oil stops bubbling or has just a few bubbles, remove the fried rings from oil and place them on a kitchen tissue so that any excess oil gets absorbed.
  15. Serve once cooled or store in air tight, dry container.