Vangi Bhat ~ a treat from Bengaluru!

Just back from a trip to Bengaluru and chanced upon the delicious Vangi Bhat (a rice preperation with aubergines, raw peanuts and some spices).  I came back home and twisted it to my likes (read conveniece) without really sacrificing any taste from the originial.  I did not make any special podi (spice powder) for the Vangi Bhat, instead used my recently ground Molagapodi as a subsitute.  Check out the recipe and do post your feedback!

Ingredients:

3 long green brinjal (also known as Aubergines, you can also use the purple ones but longer variety preferred)

1 cup rice (long grain)

1 Tbsp Tamarind pulp

handful of raw peanuts

1 star anise

2 cloves

1 inch piece of cinnamon stick

1 tsp cumin seeds

½ tsp mustard seeds

½ tsp hing powder

1 tsp turmeric powder

½ tsp chili powder (adjust to taste, I prefer milder taste)

3 Tbsp Molagapodi (see recipe)

3 tsp coriander powder

3 Tbsp sesame oil

Fresh Cilantro and grated coconut to garnish

Method:

1)  Wash, drain and steam rice and let it cool (you can use left over rice too).

2)  Cut Brinjal into cubes and let it soak in salt water.

3)  Heat a large, heavy bottom pan, add oil.

4)  When oil is hot add, mustard seeds and let them splutter,  add cumin, star anise, cinnamon and cloves.  Add hing and raw peanuts.

5)  When peanuts are lightly roasted, add brinjal, turmeric powder, chili powder and coriander powder.  Add salt at this stage and tamarind pulp.  Let this mixture cook for 3 – 4 minutes until brinjal has softened.

6)  Add steamed rice and molagapodi powder.  Adjust seasoning.  Gently toss the rice with brinjal mixture until well mixed.  Make sure you do this lightly, so that the rice does not break and turn mushy.

7)  Take it off heat, into a serving bowl, garnish with fresh coconut and cilantro. Serve with a side of Papadoms and raita.

BTW do watch this space for a lot more from Bengaluru! Happy Cooking :)

The famous gunpowder~ Molagapodi!

Molagapodi (Chutney Powder, Gunpowder)

A great accompanyment with Idli and Dosa, this podi (coarse powder) is quite a regular affair at every South Indian household.  Can be stored for a few months.

Ingredients:
1 cup - urad daal
1 cup - channa daal
8 to 10 - red chillies
1 tbsp - white sesame seeds, dry roasted
1tsp - hing powder
1inch piece of tamarind
a small piece - jaggery (optional)
salt to taste
1 tsp - oil

Method:

Roast the daals together in a teaspoon of oil, till golden brown.

Add red chillies and roast for two minutes.

Add the tamarind, hing powder, sesame seeds, jaggery and salt. Let it cool completely.

Grind the mixture coarsely.

Store in an airtight container.

While serving mix 1 tbsp powder with ½ tsp sesame oil and serve as an accompaniment for idlis and dosas. Note: Can be stored for two to three months.

The Rava Idli Combo

Some folks consider Plain idli (though as healthy as it can possibly be) as rightfully boring!! Combine it with an array of chutneys and powders (podis) and sambhars, then you can possibly consume it happily (read - still with somewhat of a frown).  Well, this is true only for most South Indian homes... moreso bcause Idli is a staple breakfast almost 6 days a week.  My north Indian friends would surely disagree as Idli Chutney/Sambhar is like a boon to them!  I'm sure my South Indian reader friends would love Parotas (eeks to the pronunciation that we south Indians give to the lovely delectable Paranthas) as a substitue for breakfast some days of the week.  Anyway bidding goodbye to the battle of divides... let me be honest and confess that I'm a south Indian who loves my soft fluffy idli any time of the day or night!! I remember as a kid, i did not need no chutney or sambhar or podis... it would just be as comforting with a bowl of curd with some sugar sprinkled for good luck!

I never really grew up on Idlis... thanks to a very enterprising cook in my mom, I thoroughly enjoyed Pongals, Upmas, Adais, Puri Bhajis, variety of Dosas (she invented the spring dosa way before it hit the markets...now thanks to Dosa Plaza) and not to forget the Mumbaikar favorites of Poha, Misal Pav and the likes! She made Idlis possibly once a month, quite an odd equation for a south Indian home, given that its an unsaid rule at most south Indian homes, the idli batter MUST be in your refrigerator at all times! and probably that's the reason I never grew out of love for Idlis!  It's not like we did not have idlis often... we had a variety of Idlis, I remember the colorful Kanjeepuram Idlis, the coarse Rava Idlis, the spicy Guntur Idlis, the noodle-like Semiya Idli and ofcourse, her own inventions of Idli gadbad, Idli Sandwich, tri-color Idli,  Idli masala Fry and Colorful mini idlis (just coz i loved them)! I can't really pick a favorite, but I did make Rava Idli for breakfast today and freshly ground Molagapodi (gunpowder or chutney podi as some people may know it), along with a side of Mendhiyakeerai Sambhar (Sambhar with Fenugreek leaves).  A tasty combination indeed... and here's how I made them~

Rava Idli

Ingredients:
2 cups Rava
1 Carrot (finely chopped or grated)
1 tsp Ginger(finely minced)
1/2 cup Curd

2 tbsp Oil

For Tempering:

2 tsp Mustard seeds
2 tsp Split Black gram (urad dal)
2 tsp Channa dal

1 tbsp chopped cashew pieces
1 Green chili (finely chopped)
1 tbsp Oil

fresh Cilantro finely chopped
salt to taste

Method:Add 2 tbsp of oil to the rava and mix well. This oil and rava mixture should hold shape when you take a handful of the mixture in your hand and squeeze it, if not, add a little bit more oil. This makes the idli soft. Keep this aside for 10 -15 minutes.

Add some water to curd and make it a thick buttermilk (1 ½ cups in total).

For the tempering heat 1 tbsp oil and add mustard seed, let it splutter. Then add the urad dal, channa dal, cashew pieces and fry them until they turn golden brown.

Add this tempering to the rava mixture. Add carrots, ginger, chili, chopped cilantro, salt and buttermilk and mix it well to get a little thicker than a pouring consistency. (similar to Idli batter)

Pour into idli plates and steam it for about 15 – 20 minutes until cooked. Serve hot with coconut chutney, Molagapodi or Sambhar  (Makes 12 idlis)

Enjoy steaming hot. 

Happy Cooking :) and as they say "variety is the spice of life", add variety to your breakfast and see yourself having a cheery day ahead! :)

Mock time~ No Egg Tomato Omelete

Its a mock Omelete! Visually one can never tell the difference between a real egg omelete and an omelet made from gramflour (besan), but the taste is surely very different.  Though it tastes nothing like an egg omelete, it is a popular breakfast / snack item served in pure Veg restaurants as Tomato Omelete.  Very simple ingredients and makes in a jiffy~ do give it a try!

Ingredients:

1 large tomato, finely chopped

1 medium onion, finely chopped

1 green chili, finely chopped

2 Tbsp Cilantro, finely chopped

1 cup Besan (gram flour)

½ tsp turmeric powder

½ tsp chili powder (optional)

A pinch of baking soda

Salt to taste

1 ½ cups water

Butter to make omelets (use ghee or oil optionally)

Grated processed cheese to garnish (optional)

Method:

1. Mix all the above ingredients, except cheese.
2. Heat a non-stick flat pan (omelet pan) and add ½ tsp butter (ghee or oil).
3. Pour one ladle of the prepared batter and spread it slightly. Bout ½ inch thick and 5 inches diameter.  Cover with a lid and let it cook on medium heat for 2 minutes.  Flip the omelet and add a little more butter if you wish, let it crisp up for 2 minutes on low flame. 
4. Fold the omelet in half, garnish with grated cheese and serve with slice bread and ketchup.
5. Enjoy hot.

Happy Cooking :)