Hiiiii everyone. Amazing feeling to post something after a long time. WOW, it’s been so long I have posted anything. Such a long time. I have lost the count of it. But’s it’s good to be back. For sure. How are you all, hope you fine and enjoying cooking and blogging. Love to all and miss blogging so much.
Beetroot, I haven’t really thought about it a a veggie until recently. I always loved it as a salad or raita or even just as it is, ofcourse boiled ;). Some days I was so bored cooking the same style vegetables and wanted to cook something different. Being a holiday I had time to try out something different. This red yummy dish was one of the recipes I tried that day. I always knew such was prepared regularly in the south of India and decided to give a try. Tadaaa so here it is.
Beetroot – 4 medium sized
Urad daal – 1/2 tea spoon
Jeera or cumin seeds – 1 tea spoon
Oil – 1/2 tea spoonn
Curry leaves – 5/6
Green chillies – 3 finely chopped
Garam masala – 1/2 tea spoon
Freshly grated coconut – 2.3 table spoon
Salt to taste
Coriander for garnishing
- Cook the beetroot in pressure cooker until soft. Keep it to cool.
- Peel away the skin and cut the beetroot into small cubes.
- Heat oi in a pan, add cumin seeds, urad daal, curry leaves and chilies.
- Saute for 1 – 2 minutes.
- Add beetroot, salt, garam masala and mix well.
- Cover and cook for around 5 minutes on low flame.
- Garnish with freshly grated coconut and coriander.
- Serve hot with chappatis
This requires very less oil, so excellent in health terms.
Increase or decrease the amount of chilies per your taste.
It’s okay if you do not find urad daal.
This dish originates from the south of India. It’s a very common breakfast or snack item found in many houses and South Indian eateries. It a very stomach filling dish generally consumed with sambhar and chutney. There are varieties of Fusion Uttapa recipes widely available everywhere, but this one is the most favorite and consistent of them all.
Hope you like it!!
Rice – 2 ¾ cups
Urad dal (dehusked) – 1 cup
Cooked rice (optional) – ¼ cup
Onion (finely chopped) – 2 medium sized
Green chilies (finely chopped) – 2 tablespoons
Salt – to taste
Oil – to grease/ sprinkle.
- Soak rice and urad dal separately for 6 hours.
- After that grind both together by adding water in between to make a smooth paste/batter along with the rice.
- Transfer the mixture in a bowl, keep it in a warm place and let it ferment. The time to ferment will depend upon the temperature of the place. It should take approximately 7- 8 hours in normal conditions.
- Once the batter is fermented properly add the salt and mix well. The batter should be very smooth and a pan cake batter consistency.
- Heat a non-stick tava or skillet and take a ladle full and spread it in circular motion to make it like a pan cake.
- Sprinkle chopped onions and chopped chili. Pour some drops of oil around the uttapa.
- Flip it once done from one side and cook the other side too.
- Serve hot with coconut coriander chutney .
You may spread a little butter while serving to make Butter Onion Uttapa.
Try adding grated carrot, shallots and grated coriander for an enhanced taste.
Let me know what you think about this recipe. Do comment.
Rasam is typical south Indian dish, a part of regular meals. It is generally consumed with rice or even consumed as a type of soup. The main ingredient of rasam is the rasam powder which adds and extra ordinary aroma and the tamarind and jaggery give it a nice tangy and sweet taste.
Enjoy this wonderful south Indian recipe. Include this in your meals to take a break from the typical dal.
Split Pigeon Pea (Toovar Dal) – 1 cup
Rasam Powder – 3 heaped teaspoons
Tomato (finely chopped) – 1 medium sized
Tamarind juice –3-4 tablespoons
Jaggery (crushed) – 2 tablespoons
Salt – to taste
For tempering –
Oil- 1 tablespoons
Mustard seeds – 1 teaspoon
Dried red chilies – 1- 2
Curry leaves – 5-6
Asafoetida – ½ teaspoon
- Cook the split pigeon pea along with 1 ½ cups of water in a pressure cooker for 3-4 whistles. Once the steam is released from the cooker mash the cooked dal along with the water.
- In a pan bring to boil the tamarind juice and jaggery along with some water.
- Add the tomatoes and rasam powder and let it boil.
- Add the cooked dal, salt and add 2cups of water to it. Let it boil
- Now in another pan heat oil and add the mustard seeds. Once it crackles add asafoetida, curry leaves and dried red chilies.
- Pour this over the boiled dal.
- Serve with rice.
Rasam has usually a watery consistency. When one has sore throat, consumption of rasam (only the watery part minus the dal) helps sooth it.
I would love to hear from you about the recipe. Do comment.
My husband loves this. I got to know this after I learnt some of the Kannada cooking styles. A great rice preparation, southern delight and generally prepared during lot of festivals. Very easy to prepare and known for the tangy taste due to flavor of the lemon juice. It’s also known for the pleasing yellow color that it has.
In his childhood my husband called it as “yellow rice”.
Basmati Rice – 1 cup
Water (for cooking the rice)– 1 ½ cups
Peanuts – ¼ cup
Chana Dal – ¼ cup
Dehusked and spilt Urad dal – 1 teaspoon
Oil – 3 tablespoons
Mustard seeds – ½ teaspoon
Turmeric powder (Haldi) – ¾ teaspoon
Dried Red chillies – 3
Curry leaves – 8-10
Lemon juice – 5 tablespoons
Salt – to taste
- Cook the rice with the water for 2 whistles of a pressure cooker. See to it that each cooked rice grain is separate and not sticky.
- Soak the chana dal in water for half and hour. Drain and keep aside.
- In a thick bottomed pan heat oil and add the mustard seeds. Let it splutter and add the turmeric powder, curry leaves and dried red chilies.
- Add the peanuts and drained chana dal. Fry it on low flame by stirring continuously.
- Add the urad dal and fry until brown in color.
- Now add the cooked rice, lemon juice and salt. Toss the rice gently.
- Heat on low flame for 3- 4 minutes and turn off the gas.
- Serve hot.
You can use normal rice instead of basmati. The only key is that it should not become sticky. Change the water quantity accordingly while cooking.
This is my entry to WYF: Specialty Food
One of the most common powders (masala) you will find stocked in a South Indian home. Its used to make the much loved ‘Rasam’ ( a type of south Indian dal).
You may store this for a long time and use as and when required.
Cumin Seeds (Jeera) – 3 teaspoons
Coriander Seeds (Dhania) – 1 ½ teaspoons
Fenugreek Seeds (Methi) – 1 teaspoon
Black Pepper – 2 ½ teaspoons
Dry Red chilies – 6-7
Oil – 1 ½ teaspoons
Split Pigeon Pea (Toovar Dal) – ½ cup
Turmeric Powder – 1 teaspoon
Asafoetida – 1 teaspoon
Curry leaves – 12 -15
- Dry roast cumin seeds, coriander seeds, fenugreek seeds, black pepper and dry red chilies separately till brown in color. Keep aside to cool down.
- Now in a pan add the oil and sauté the toovar dal on medium flame till golden brown in color. Let it cool.
- Now in a grinder add the roasted spices, toovar dal, turmeric powder, asafoetida, and curry leaves together.
- Store in an air tight jar.
Store the Rasam powder in a cool and dry place and in an air tight jar to retain the aroma.
Always use dry spoon when using rasam powder.
I would like to hear what you think. Do comment.