Thursday, October 25, 2012

Idlis- Steamed rice cakes.


Idlis are as quintessential to South Indian breakfasts as eggs or toast to continental.
So much so, that I never thought of blogging the recipe.
But on one foggy cold fall morning as we sat down for breafast , my simple idli platter looked so 'soul-foody' that I decided to click a photo of it.
And then, so,  this blog.




To each his own idli or so I say.Cause there is no one right way to do it. Heres what I have chalked down in my memory blog.
 
What goes into it:
2 cups raw white rice
1 cup urad- whole
2 tsp fenugreek (methi) seeds.
Salt to taste.
 
How it comes to our table:
Wash and soak the rice and urad separately for atleast 4-5 hours.I soak a minimum of 6hours.
I have learnt to add 2 tsp of methi seeds to the bowl of Urad as it soaks. This Iam told has a few health benefits but I do it cause we have started to like the signature smell/taste these seeds impart to the batter. You can skip this if you please.
Wet grind the rice and urad (with methi seeds) separately to form a smooth paste. Mix in a big bowl. Add salt to taste.
Cover and let ferment overnight.Although there is no magic proportion to the amount of water added, I have learnt that it is better to leave the batter a little thicker when fermenting.
The next morning the batter should ideally be a little fluffy. Add a little water if needed to form a pancake like batter (only slightly thicker).
Grease the Idli trays and pour batter. Steam for 15mins. Switch off. Remove from tray and serve hot with sambaar and chutney.
A healthy, filling start to a great day!
 
PS: I had heard a lot of people vouch that a few tsps  of gingelly oil in the batter just before steaming makes the idlis fluffier. I did try this a couple times in winter when the batter was real flat. But didnt seem to help any! But might be a good tip to have up your sleeve!
 
Until another one, Bon Appetit.
 
 
Leave me a comment, send me a photo of the food you cooked. Tell me a recipe! jotismail@gmail.com
Click here to see the list of spices and powders used in my kitchen!
Sous Chef is now on Facebook!

 
You can also read my non-culinary ramblings here at Musings.
Musings on Facebook.


Sunday, October 21, 2012

Goli Bajo- Mangalore style fritters.

This weekend we were meeting friends to watch the game. Appetizers were the order of the day. Recipe books, google ...Nothing caught the fancy!Then G suggested Goli bajo!Mangalore style fritters. Delicious and fairly easy to make.My dilemma? I hadn't tried them in a long time! But after some deliberation (more like... should I? shouldn't I?) I rolled up my sleeves. Goli bajo it was gonna be.


Here's what went into it:
1 cup of all purpose flour (maida)
2 tbp chick-pea flour (besan)
1/2 cup yogurt
1/4 cup water
5 green chillies- chopped fine
1 tbp fresh ginger- minced
2 sprig curry leaves- shredded
1 tbp sugar
1 tsp baking soda
pinch of asafoetida (optional)
salt to taste
oil for deep frying

Here's how it was made:
In a big bowl, mix together the yogurt, 1/2 of the water,salt,sugar,soda powder,ginger, curry leaves, asafoetida and chillies.
To this add the besan and flour slowly, so as to form a smooth batter without lumps.
Pour the rest of the water into the mix, adjusting to form a thick batter (slightly thicker than that for pancakes).
Heat the oil in a wok. Drop the batter in small lumps (with spoon or fingers) into the oil. Fry till golden brown.
Serve hot with fresh coconut chutney.

For me the biggest challenge in this recipe has always been to get the consistency of the batter right. It should flow easily enough off of a spoon but not drop too easy!(Now you may understand better the afore mentioned deliberation and doubts!?)

All in all it turned out just yummy. G, E n R all got their hands on a few bajos, before I had to pack it off for the pot luck.We had a great time with awesome friends and good food.
All is well. And that ends well.
Until another culinary muse, Bon Appetite.
 
Leave me a comment, send me a photo of the food you cooked. Tell me a recipe! jotismail@gmail.com
Click here to see the list of spices and powders used in my kitchen!
Sous Chef is now on Facebook!

 
You can also read my non-culinary ramblings here at Musings.
Musings on Facebook.


Sunday, October 14, 2012

Tilapia with herbs- grilled.


The gamecocks were playing LSU last evening. G wanted to eat some nice, spicy fish!
5 big tilapia fillets were bought.
We were thinking 'deep Fry' to begin with. But noticing that more than one of us was sniffling, we decided grilling was the way to go!

What went into bringing it to the table:
5 fresh tilapia fillet- cleaned and dried.
2 tbp olive oil
2 tbp lime juice
1 tsp cayenne pepper (chilli powder)
1 tsp black pepper - crushed
1/2 tsp garlic powder
1/2 tsp cabin seasoning
1/2 tsp rosemary
1/2 tsp chives
1/2 tsp mint
1/2 tsp basil
1/2 tsp oregano
1/2 tsp parsley and salt to taste

Here's how it came to the table:
In a big bowl, mix all the ingredients to coat the fillets. Refrigerate to marinate for 2-3 hours.
Preheat oven to 500f. Grill the marinated fillets for 15 mins, turning once inbetween. They will come out crispy-topped and yummy.

Alternatively, you can bread and shallow fry the fillets.
Please adjust spices to suit your tastes.

We absolutely relished the fish. The herbs made it feel very gourmet and fresh.
In my kitchen, food is but only, one of the many reasons we set the table. We eat together to enjoy the company, to talk of our day and ofcourse also to enjoy what is on our plate.
Hoping that good food once more made palatable, the slightly unpleasant taste of a gamecocks defeat. It was a well fought game, and so heres hoping for more awesome gamedays!

Until another culinary muse, Bon Appetite.

Leave me a comment, send me a photo of the food you cooked. Tell me a recipe! jotismail@gmail.com
Click here to see the list of spices and powders used in my kitchen!
Sous Chef is now on Facebook!

 
You can also read my non-culinary ramblings here at Musings.
Musings on Facebook.