Mini tiffin - a South Indian breakfast platter and the recipe for Mysore bonda

BM #74 Week 3 Day 1
Theme : Thalis
Dish : Mysore bonda

Buffets, thalis, quick meals, mini tiffins - any meal where an assortment of dishes is served on one platter is something that I can never resist. The last time we were in the husband's hometown, we went to a small restaurant where I tried out the breakfast tiffin thali. With small portions of pongal, vadai, kesari, sambar, chutney, puri masal and dosa served in a visually and gastronomically appealing manner, this is one breakfast that has been fondly talked about and remembered very often.  In fact, every time I've felt even slightly hungry, I've wished that there was some place here that served this kind of thali.  Making a large number of dishes when I don't have company is usually not my style of cooking, but  this time, I decided to make an exception.

In the platter are an Onion Dosa, mini idlis soaked in sambar, rava kichdi, rava kesari, mysore bonda and coconut chutney.

Some of these recipes have been shared on the blog before and I have included links to older posts with the recipes.
Today, I will be sharing the recipe for Mysore bonda - a deep fried snack that, though a little time consuming, is not very difficult to make.

What you need :
Urad dal - 1 cup, soaked in plenty of water for an hour and drained
Curry leaves - a few, chopped
Green chillies - 3, minced
Black peppercorns - 7 or 8, coarsely crushed
Coconut sliced into tiny bits - 1 tsp
Salt - to taste
Oil - for deep frying

Grind the drained urad dal, adding as little water as possible, in a grinder (recommended) or a blender (second best option). When well ground, the batter will be light and fluffy, floating when a bit of it is added to water.
Remove this batter into a container and add all the other ingredients except salt. (*)
Heat oil in a pan for deep frying. When the oil is hot, add salt to the batter, mix it well and drop small balls of batter to the oil. Fry on a medium flame until well browned on all sides. Remove with a slotted spoon and drain off excess oil using a paper towel.
Serve hot with coconut chutney.

* Salt, when added to the batter, makes it watery and difficult to shape. So, add it at the very end, just before you start frying, and mix it in well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sambar idli

For the second week of Blogging Marathon#6, I will be posting one theme a day. Today's theme is Regional Specials. Though there are still several Karnataka dishes that I would like to try out and post, this time, I am sticking to a popular dish from Tamilnadu.
Hotel Saravana Bhavan is famous for its 14 idli. This is nothing but 14 tiny idlis dunked in sambar. Ratna Cafe's sambar idli is something people can't stop talking about once they have tasted it. A saucepan shaped (and sized) container full of their signature sambar in which the idlis soak until you dig into them - is it any wonder people keep going back for more of it?
Today, I have for you, my version of this popular restaurant dish.
For the idli batter:
Par boiled rice - 4 cups
Urad dal - 1 cup
Methi seeds - 1 tbsp
Salt and water - as needed

Soak the rice and dal separately. Add the methi seeds to the dal while soaking. Refrigerate the dal after soaking for an hour until you are ready to grind the batter. The rice needs to be soaked for 10-12 hours. Grind the dal first along with the cold water in which it has been soaking, until it is creamy. Add the soaked rice to it little by little until you have a smooth, thick batter. Add salt and mix well. Leave this to ferment overnight.

For the sambar:
Onion - 1, chopped fine
Tomato - 1, chopped
Tuar dal - 1/2 cup, cooked with 1/2 tsp of turmeric powder and mashed
Tamarind - extract from a lemon sized ball
coconut - 1/4 cup, grated
Oil - 1 tsp
Dhania/corriander seeds - 2 tsp
Chana dal - 2 tsp
Urad dal - 2 tsp
Red chillies - 4 (adjust to taste)
Fry the last four ingredients in a tsp of oil until the dals turn reddish brown. Grind along with the grated coconut, adding sufficient water to make a smooth paste.
Heat a tsp of oil. Saute onions until pink. Add the tamarind extract, ground paste, cooked dal, salt and diced tomatoes. Let it boil until the raw smell goes away (10-15 minutes). Add water if you feel the sambar is too thick. Garnish with curry leaves and corriander leaves. Pour a tempering of mustard seeds(mustard seeds poppped in a tsp of oil) over this.

To make sambar idlis:
To make these the authentic way, you need a special, small sized idli mould. Each depression can hold about a tsp of batter. If you don't have it, the regular idli mould will work, but it looks much better if you make these small in size.
Grease the mould well and pour a tsp of batter into each depression.

Steam for 10-12 minutes until done.
Now take about 8 of these idlis in a small bowl. Pour a generous helping of hot sambar over it There should be enough sambar to cover all the idlis and then some more. Let it soak for about 5 minutes and then serve. If you find that the idlis have absorbed the sambar, pour some more sambar over it just before you serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#6 hosted by Srivalli
This goes to Champa who is hosting Kids' Delight -Mini bites, an event started by Srivalli.

Muringakka (Drumstick) sambar

A sambar is a sambar is a sambar.....right???? Well, no - not exactly
Most sambar lovers will tell you that there is something special about muringakka (drumstick) sambar. The unique smell and taste that the drumsticks lend to the sambar is something that has to be experienced to be understood.
The flower of the tree, the vegetable and the leaves - all can be eaten and are exceptionally rich in nutrients. Iron and Vitamin A are the chief nutrients present in these. Eating drumstick leaves is said to be good for lactating women.
Sambar with drumsticks is made just like any other sambar is, but the taste is very distinct and different.

What you need:
Drumsticks - 2 or 3 medium sized, cut into finger sized pieces
Tamarind - a lemon sized ball
Sambar powder - 2 tsp (heaped)
Turmeric powder - 1/2 tsp
Tuar dal - 3/4 cup, cooked well and mashed with the back of a ladle
Salt - to taste
Corriander leaves and curry leaves - a few, to garnish
For tempering:
Oil - 1 tsp
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Red chillies - 2

Soak tamarind in about 2 -2.5 cups of hot water for 10 minutes. Extract the juice into a large kadai. Add the drumstick pieces, turmeric powder, salt and sambar powder to this. Let it come to a boil and then cover and simmer until the drumstick is well cooked and the raw smell of the tamarind is gone. Bruise curry leaves between your fingers and add it in. Add the cooked tuar dal. Stir well and switch off heat just before it starts boiling.
Heat all the tempering ingredients until mustard seeds pop and pour it over the sambar. Garnish with chopped corriander leaves.
Enjoy with rice/dosa/idli.

Check out the Blogging Marathoners doing BM#5 along with me  Curry in a hurry under 30 min: Aarthi, Divya, Me, Kaveri, Pavani,Seven Days of Indian Sweets:Gayathri, Priya Suresh,Seven Days of Microwave Meals: Monika,Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ Seven Days of Colorful Dishes Kid's Special: KalyaniSummer Coolers: Jayasree, Kamalika, Srivalli