Bisi bele baath with broken wheat

The last day of Blogging Marathon #6, Week 1, sees me paired with Srivalli, and cooking a Karnataka dish from her blog. I have chosen to make Bisi Bele Baath, a signature dish of Karnataka. I have made some major changes, though, by doing away with the main ingredient - rice. I have wanted to make this dish with Broken wheat ever since I ate it that way at a restaurant.

What you need:
Broken wheat - 1 cup
Tuar dal - 1/2 cup
Tamarind - extract from a lemon sized ball
Water - 6 cups (Water +tamarind extract should total six cups)
Salt - to taste
Vegetables - 1 cup (I used potatoes,carrots,beans and green peas)
Onion - 1, chopped fine
Tomato - 1, chopped fine
Oil - 2 tsp
For masala powder:
Chana dal - 2 tsp
Urad dal - 1 tsp
Cinnamon - 4 one inch sticks
Clove - 4 or 5
Cardamom - 4
Methi seeds - 1/4 tsp
Corriander seeds - 1/4 cup
Dry red chillies - 4 or 5(adjust to taste)
Curry leaves - a few
Heat a tsp of oil. Fry the dals first and when they turn reddish brown, add in the other ingredients and fry till aromatic. Cool and then powder.
For tempering:
Oil(gingely) - 1 tsp
Mustard seeds - 1 tsp
Groundnuts - a handful
Heat together until the mustard seeds pop and the groundnuts start to brown.

Heat 2 tsp of oil in a pressure cooker. Saute the onions till they turn pink. Now add tomatoes and fry till mushy. Stir in the diced vegetables and turmeric powder. Mix well and heat for about 2-3 minutes. Add the broken wheat and mix again. After a minute, stir in the tuar dal,tamarind extract, water,salt, and powdered masala. Cook until two whistles and then reduce the heat to minimum and cook for a further ten minutes. Once the steam has settled down, pour the tempering over the cooked bisi bele and mix well.
The bisi bele will be very watery when you open the cooker, but you will find that it thickens as it cools down.
Serve with raita and papad.
Do take a look at what my fellow marathoners are up to.
This goes to Kalyani who is hosting MMK-One Pot Meals.

Mysore masala dosa

Paper thin, crisp dosas with hot potato masala and a spicy red chutney for filling......that doesn't even begin to describe the explosion of taste that you experience when you bite into the Mysore Masala dosa.

What you need:
For the batter:
Idli rice - 4 cups
Whole urad dal - 1 cup
Fenugreek seeds/methi - 1 tbsp, heaped
Salt to taste

Soak the rice and dal separately. Add the methi to the urad dal while soaking. Most people add methi to the rice, but I find that it gets ground better if it is soaked with the dal, as dal is ground for a longer time. After an hour of soaking, refrigerate the dal until you are ready to grind. This makes the urad dal batter very creamy. The rice has to be soaked for atleast 8-10 hours.
Grind the urad dal along with the cold water until it turns soft and creamy. This takes roughly 25-30 minutes.Add the soaked rice to this. Add water only if necessary. Add salt and grind well.....another 15-20 minutes.
Let this ferment overnight.

For the red chutney:(Recipe from Ramya's Mane Adige)

Urad dal - 2 tsp
Chana dal - 2 tsp
Red chilli - 4 (adjust to taste)
Coconut - 1/4 cup
Salt - to taste
Heat a teaspoon of oil. Fry the dals and red chillies till reddish brown. Once it cools, grind it along with the coconut and salt to a smooth paste, adding as little water as possible.

For the masala:

Potato - 3, medium sized, cooked, peeled and mashed well
Onion - 2, chopped fine
Green chilli - 2, minced
Ginger - a one inch piece, julienned
Curry leaves - few, chopped fine
Corrinader leaves - to garnish
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tsp
Salt - to taste
Turmeric powder - 1/2 tsp

Heat oil. Add chana dal, urad dal and mustard seeds. When the seeds pop, add green chillies, curry leaves,ginger and onions. Fry well on low flame till the onions start to brown. Add the mashed potatoes,turmeric powder and salt. Stir well and mix in a cup of water. Let this boil until the mixture thickens and all the moisture is absorbed. Switch off heat. Garnish with corriander leaves and squeeze some lemon juice over this. Mix well.

To make dosa:
Spread batter in a thin circle on a tava. Drizzle some oil over it. This dosa is cooked only on one side...do not turn it over.

When the bottom starts to turn brown, spread some red chutney over half of the dosa and put some masala over it.

Fold the other half over this and serve hot off the tava with coconut chutney and sambar.

Do check out what my fellow marathoners are up to.

Mangalore bonda - Golibaje

The first time I had mangalore bondas is at Matsya, a restaurant in T.Nagar, Chennai. These small, light and fluffy deep fried balls of flour disappeared almost as soon as they arrived at our table and since then, I have never missed a chance to order these when I visit that restaurant.
Blogging Marathon 6 gave me a chance to try my hand at making this snack at home. The recipe is from Ramya's Mane Adige. Thank you, Ramya, for helping me recreate a restaurant favourite at home.

What you need:
Maida - 1 cup, heaped
Curd - 1/2 cup
Salt - to taste
Green chillies - 2, minced
Corriander - a little, finely chopped
Ginger - a small piece, julienned
Cooking soda - 1/4 tsp
Oil - for deep frying

Mix all the ingredients in a large mixing bowl. Don't add all the curd at one go. Add it little by little and keep mixing until you get a dough that is of dropping consistency. I added a few more teaspoons of curd in addition to the half cup listed above to get the right consistency. The batter will be sticky. So dip your hands in some water and pinch out small gooseberry sized balls of dough and gently slide them into hot oil. Deep fry until brown on both sides.
Enjoy with coconut chutney or ketchup.

What I think of the dish:
This is an easy snack to whip up and it tastes really, really good. These can be quite addictive and it is difficult to stop eating them once you get started. The bondas turned out to be very light and crisp and were not too oily despite being deep fried.
Do take a look at what my fellow marathoners are up to.
This goes to Champa who is hosting Kids' Delight -Mini bites, an event started by Srivalli.

Akki rotti - Rice flour rotis

I have eaten akki rotti exactly twice before this - once at Mahamudra, a restaurant in Chennai (read my review here) and then during a recent trip to Coorg when I had to specifically ask the cook to make this Coorgi speciality for me. If I hadn't asked, I am sure I would have ended up eating something inane like toast and butter, which the cook served anyway because there were many other people who were interested in eating just that.

Making akki rotti at home is not a very difficult task, though making it in a kadai is time consuming mainly because you have to let the kadai cool each time before you make the next one. I slightly quickened this process by running cold water over the kadai after making each rotti. It still was a time consuming process and I think patting it out on a plastic sheet and then cooking it on a tawa would have considerably speeded things up.
The source of this recipe is a friend who was helpful to the extent of showing me what consistency the dough should be and gave me a list of all the ingredients I could add. Thank you R.
I have also been guided by the akki rotti recipe at Ruchii, the pics on which blog helped me understand what the final product should look like.

What you need:
Rice flour - 2 cups
Water - 2 cups
Salt - to taste
Carrots - 2, grated
Asafoetida - a little
Sprouted green gram - a handful
Onion - 1 large, finely chopped
Corriander - some, chopped fine
Green chillies - 2 or 3, minced

Take all the ingredients except water in a large bowl. Mix well.
Bring water to a rolling boil. Add it little by little to the flour and mix well with a spatula until it becomes a smooth dough. Even though I boiled 2 cups of water, I used only about a cup and a quarter. The amount of water used will depend on the quality of the flour. Cover and keep aside until it becomes warm enough to handle. Mix in 2 tsp of oil and knead well.
Pinch out a ball of dough. Pat it onto the kadai, spreading it thin with your hands. Drizzle a little oil over it and then cook covered on medium heat until done. You will know that it is done when the under side becomes crisp and brown, and the top turns from white to a creamish colour.
Serve hot, as it tends to turn hard when it cools down.

I served it with a spicy tomato chutney.
Do take a look at what my fellow marathoners are up to.

Mysore Rasam

Much as I love a good, tangy rasam, I don't find myself making it often. I usually make it only when one of us falls ill. This time round, I made rasam just because I wanted to (The fact that I have chosen to showcase dishes from Karnataka for the blogging marathon does have a small bearing on this)and not as a cure for illness.
The recipe is from Mallika Badrinath's Classic Lunch Recipes.

What you need:
Tuar dal - 1/2 cup
Tamarind - a lemon sized ball soaked in water
Corriander seeds/dhania - 2 tsp
Black peppercorns - 10
Red chillies - 3
Cumin seeds/jeera - 1 tsp
Garlic - 8 pods
Turmeric powder - 1/4 tsp
Salt - to taste
Jaggery - a small piece
Curry leaves - a few

Add cumin,dhania,peppercorns, broken red chillies,garlic and turmeric powder to the dal. Add just enough water to cover it and cook until one whistle.
Let it cool. Drain off excess water(don't throw it away.....keep it aside) and grind the cooked dal to a coarse paste.
Add enough water to the soaked tamarind to make about 2.5 cups of thin tamarind extract. Add the ground dal, water in which dal was cooked,salt and jaggery to this. Crush the curry leaves with your hands and mix it in. Let it boil for about 10-12 minutes until the flavours are well blended.
Serve hot with rice.
Do take a look at what my fellow marathoners are up to.

Maddur vade - a deep fried crunchy snack

For the longest time ever, I was firm on the fact that I would NEVER make maddur vade. Why? Because I had always thought of it as Madura vada.....which literally translates into sweet vada....and the idea of making a vada that is sweet somehow never appealed to me. All this was before I learned that it is actually Maddur vade, and that Maddur is the name of a place in Karnataka and that it is famous for these vadas. A google search threw up several recipes. I narrowed down on this recipe at Chitra Amma's Kitchen.

What you need:
Rava/sooji/semolina - 1/2 cup
Maida - 1 tbsp
Rice flour - 3 tbsp
Onion - 2, medium sized
Salt - to taste
Green chillies - 2 or 3 (adjust to taste)
Curry leaves - a few
Corriander leaves - a little
Hot oil - 1 tbsp
Oil - for deep frying

Coarsely grind the chillies, curry leaves and corriander in the mixie. Do not grind it too fine. The aim is only to crush these ingredients a little. Alternately, you could chop them really fine.
Transfer this to a large mixing bowl, and add the onions,rava,maida, rice flour and salt. Mix well. Pour hot oil over this and blend with a spoon.
Sprinkle water little by little and knead to a firm, soft dough. Take care to not add too much water.
Heat oil in a kadai. Pinch out small balls of the dough. Flatten slightly between your palms and deep fry until brown on both sides.
I made these slightly smaller and thicker than the pictures in the original recipe indicate. This was done intentionally, as I thought smaller vadas would appeal to the little girl and her friend.
What I think of the dish:
This is a great snack. I just wish I hadn't waited this long to try it out. The quantities given here make 12 vades and these got polished off in almost no time at all. This is something I will be making again.....and again.....and again. The vada tastes wonderful by itself, though it can also be eaten with ketchup or chutney.
Thank you Dibs for sharing this recipe.

This goes to Champa who is hosting Kids' delight - mini bites, an event started by Srivalli.

Do take a look at my fellow marathoners to see what they are up to.

Ragi mudde - Karnataka special

I am running yet another Blogging Marathon, an initiative of Srivalli that is immensely popular and currently in its sixth edition.
The theme that I have chosen for this week is Regional Specials.....and I will be focusing on recipes from the state of Karnataka.
When I moved from Chennai to Bangalore two months back, I was looking forward to eating all the lovely stuff that I had seen on several blogs - ragi mudde, akki rotti and the like. However, I soon found that these could not be found in restaurants. I have seen akki rotti in some restaurant menus, but most of the time they say that it is not available. When I went on a short vacation to Coorg, I specifically looked for a place that would serve typical Coorgi meals. Imagine my horror when I found that they served puri bhaji for breakfast instead of the umpteen Karnataka dishes they could have chosen from. The next day I asked them to make akki rotis and the cook looked at me as if he thought I was crazy. He did make it for me, though, and it was quite good. It would have been infinitely better if he had served it with the red chutney which I've read about in some blogs instead of the coconut chutney I had to make do with.
Anyway, the point of this whole rant is that I have decided that I want to eat good Kannadiga food and if the hotels won't serve it, I have to cook it myself, don't I? And that is exactly what you will see me doing for the next seven days. Most of these dishes, I have not tasted before or seen - so the methods I use may not be authentic and the final product may not look as it is supposed to. Do feel free to point me in the right direction.
Nothing says Karnataka to me as loudly as Ragi mudde......and this is the first dish I have made for the marathon. Ragi mudde is nothing but ragi cooked in lightly salted water until it turns thick enough to be rolled into a ball. The source of this recipe is my maid Sunita. She and I communicate in a manner that will sound very weird to an onlooker. She speaks Kannada while I talk to her in a mixture of Tamil, Hindi and sign language.
What you need:
Ragi flour - 1 cup
Water - 1 cup + 1.5 cups
Rice - a fistful, cooked in plenty of water (I used matta rice)
Salt - 1/4 tsp
Butter - 1 teaspoon heaped
Take a cup of ragi flour in a large vessel. I wasn't sure how much I was going to like eating what to my mind was a sticky ball of ragi.....so I made sure I used the smallest glass I have at home.

Add a cup of water to this and mix until it forms a smooth mixture with no lumps.

Heat the remaining water in a thick bottomed kadai. Add salt and the cooked rice (along with any excess water in which it was cooked) to this. Let it come to a rolling boil. Lower the heat and add the ragi mixture to this, stirring continuously so that it does not form any lumps. You will see the mixture thickening almost immediately. Stir well and then cover and cook for about 5 minutes. Remove the lid and now it is time for some vigorous stirring. Add a blob of butter and start stirring the mixture until it thickens and starts to leave the sides of the pan. On low heat this takes about 10-12 minutes. Let it cool until it becomes warm to the touch. Roll into orange sized balls.

I ate this dunked in sambar

while my daughter ate hers with vegetables on the side.

Tasted good both ways.
What I think of the dish:
Like I said in the beginning, though I have heard quite a bit about ragi mudde, I have neither seen it nor tasted it before. I wasn't very sure about how appetising this was going to be. Now that I have made it, I can tell you that it tasted really good and was comfortably filling too. The texture is velvety smooth and easy on the palate. Kids are sure to love it because they have very little work to do in terms of chewing. The smell of ragi being cooked is something that I have always loved; and the nutty, earthy aroma is even more pronounced in this dish as it is cooked for such a long time.
I can easily see this replacing rice at least once a week for lunch.
Note: Sunita had asked me to add a fistful or raw rice to the water and to let it boil until the rice was cooked. As I used matta rice which takes a long time to cook, I pressure cooked it first and then added it to the water.
The end product is quite stickly. So it is best to wet your hands before shaping the mixture into balls.
Do check out the blogging marathon page to see what my fellow marathoners are cooking.