Rava Rotti - a traditional Karnataka dish

Breakfast, on most weekdays for me, is something quick and easy. I do try and make it as nutritious and protein packed as I can so that we have a healthy start to the day. It is on weekends that I am really able to try out elaborate dishes that sometimes also double up as brunch. This  rava rotti, though not an elaborate recipe by itself, does require some time, mostly because the dough needs to rest for a while. Packed with vegetables, this is quite a filling meal by itself, or paired with any simple chutney. I had it for the first time at a friend's house and it is there that I learned that this is a traditional dish from Karnataka.

What you need:
Rava/Sooji/semolina - 2 cups

Carrot - 1, grated

Cucumber - 1, skinned and grated

Spinach - 1/4 cup, chopped fine

Onion - 1/4 cup, chopped fine

Green chilli - 3, minced

Coriander and curry leaves - a little, chopped fine

Oil - 1 tbsp

Water 

Salt

Take the all the vegetables in a large bowl. Mix in the rava and salt. Add water, a little at a time and knead into a loose dough. Mix in 1 tbsp. of oil. Cover and leave aside for at least an hour, but if possible, for 3-4 hours. If the dough is not loose after the resting period, add some more water and knead again.

Take a banana leaf or any oiled surface to which the dough will not stick. Pinch out a large golf ball sized piece of dough. Place this on the oiled surface and pat into as large a circle as you can without tearing it. Turn this over onto a hot tawa. After a few seconds, peel off the banana leaf. Since I do not have access to fresh banana leaves, I used a special type of paper called holige paper, which is non-stick in nature and can be turned on to a hot surface without burning. Spoon some oil over the rotti and on the sides. Flip over and cook the other side as well. The rotti is done when the color changes from white to a creamish yellow shade and both sides have brown spots.

This is best eaten hot. It can be eaten as is or with peanut or coconut chutney or pickle.

Note:

• The addition of cucumber makes the rotti soft. If you do not add it, the rotti will turn brittle.
• It is important to rest the dough for at least an hour. The longer you let it rest, the softer your rottis will be.
• Any other greens of your choice can be added.

This is my entry to Week 4 of Blogging marathon #85 under the theme breakfast dishes from different places.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

A simple dinner thali and the recipe for Peas Masala

BM #74 Week 3 Day 3
Theme : Thali/Platter
Dish : Peas Masala

The husband and the daughter have loved this theme that I chose. They were very, very happy to help with and polish off the breakfast thali and the lunch thali. The final thali that I have for this Blogging Marathon is a simple North Indian thali that we had for dinner.

In this thali are :

Rotis

Stir fried French cut beans

Cucumber raita

Peas masala

To make the peas masala, you need the following :

Green peas - 1 cup (I used frozen. You could use fresh peas or dried ones soaked overnight and cooked)

Onion - 1, chopped fine

Green chilli - 2, minced

Ginger garlic paste - 1 tsp

Butter - 2 tsp

Cumin seeds/jeera - 1/2 tsp

Red chilli powder - 1/2 tsp

Garam masala - 1 tsp

Turmeric powder - 1/2 tsp

Jeera powder - 1 tsp

Dhania powder - 1/2 tsp

Almonds - 12, soaked in hot water and de-skinned

Tomato - 3

Salt - to taste

Grind the almonds and the tomatoes to a smooth paste. Keep aside.

Heat butter in a pan. Add cumin seeds, green chillies and onions. Saute until the onions start to brown. Add all the masala powders and then the ground paste along with salt and half a cup of water. Let it boil over a low flame for a few minutes. Stir in the peas and let boil for a few more minutes. Adjust the consistency by adding some more water if required. Garnish with some chopped coriander leaves and switch off the heat.

Serve hot.

Puri masala

The weather here in Minnesota is getting colder by the day. Today, I drove through roads where I was not able to see the lines that mark the lanes or distinguish between the sidewalk and the road. This kind of weather makes me long for tea that is spiced with ginger and cardamom and deep fried snacks. Puris make an appearance at our dinner table on days like this. My favorite accompaniment for puris is this simple yet very flavorful potato masala that is served in restaurants in South India. With just a few ingredients and a bit of your time and supervision, you can make this curry which you cannot go wrong with.

What you need:
Potato - 3 or 4, medium sized (boiled, peeled and mashed)
Onion - 1, chopped fine
Green chillies - 3 or 4, slit into half vertically
Ginger - a small piece, chopped fine
Turmeric powder - 1/2 tsp
Oil - 2 tbsp. (* See note)
Mustard seeds - 1/2 tsp
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - a few
Salt - to taste
Juice of half a lemon

Heat oil in a pan. Add chana dal, urad dal and mustard seeds. When the seeds pop, add the slit green chillies, ginger and curry leaves. Saute a bit and then add the chopped onion. Saute on a low flame until the onions turn translucent.  Add turmeric powder and the mashed potatoes. Mix well and stir in a cup of water and salt as per your taste. Let it boil for a few minutes until the masala thickens. Switch off the heat and mix in the lemon juice.

Serve hot with puris.

Note : * I am partial to coconut oil and think that it imparts a characteristic flavor to this masala. However, any oil will serve the purpose.

This is my entry to the second week of Blogging Marathon #72, under the theme Vegetarian dinners.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM