Broccoli-Cauliflower Kootu

This was based on the Cauliflower Kootu of Alemalu Vairavan and Patricia Marquardt in Healthy South Indian Cooking. I wanted something quick-ish and tasty, and remembered that I had some frozen homemade cooked masoor dal (red lentils), as well as the remainder of some frozen broccoli-&-cauliflower. I cooked them with some spices for this Kootu. The only thing was, I wasn't sure how much spice to add, and may have added a little too much. Otherwise, it was simple yet excellent. 

Instant Rava Uttapam 

(Savory Cream of Wheat Pancake), 

with Eggplant Chutney/Kathirikkai Thogayal (Thuvaiyal)

This made a yummy South Indian breakfast. The Rava Uttapam recipe is from Hebbar's Kitchen. Although this Uttapam batter has to rest for 20 minutes before cooking, it's still "instant" compared to other traditional versions. The Thogayal recipe is from Padhu's Kitchen. This was a great way to start the day!

Hebbar's Kitchen Website, Instant Uttapam Recipe

Hebbar's Kitchen YouTube, Instant Rava Uttapa Recipe

Padhu's Kitchen Website, Brinjal [Eggplant] Chutney -- Kathirikkai Thogayal (Thuvaiyal)

Broccoli Poriyal 

(Stir-fried South Indian Broccoli with Coconut)

This was based on Broccoli with Coconut Poriyal from Healthy South Indian Cooking by Alemalu Vairavan and Patricia Marquardt. Rather than using chopped broccoli, I thought I'd experiment by using "broccoli slaw," instead. I'd seen it at the supermarket, and it looked handy: shredded broccoli, with some shredded carrot and red cabbage, as well. It did take longer to cook to get to the level of "doneness" I prefer, but in the end, it was awesome! 

Upma 

(Savory South Indian 

Cream of Wheat)

This is a savory South Indian breakfast dish. I remember my friend's mom making it for us (but I can never get it just like hers), which is how I was introduced to it. The ingredients here are basically rava/sooji/cream of wheat, oil, mustard seeds, urad dal (legumes, to add flavor), onion powder, and green peas. Sometimes, I want something fairly quick and easy. This is also very warm and comforting. It fits both descriptions. Win-win! 

Rava Idli 

(South Indian Savory Dumplings)

Here they are featured with some coconut oil and sprinkled with chutney powder (idli podi). These were from the recipe of Nisha Madhulika. I steamed them in an Instant Pot (not sponsored), using a very special idli rack. (You can get a glimpse of the idli rack, in the back left of the pic.) Yesterday was #worldidliday !

These idlis are considered "instant" although the batter must rest for 20 minutes, as that is still much quicker than the traditional version. The rava/sooji is basically cream of wheat/farina, and is mixed with yogurt. A little baking soda is added just before steaming, to further lighten the idlis.

These were very tasty just eaten plain, and even better as pictured here. I've been eating them for breakfast that way. Yummy!

Nisha Madhulika Website, Rava Idli Recipe

Nisha Madhulika YouTube, Rava Idli Recipe

Instant Rava Kuzhi Paniyaram 

(South Indian Savory Dumplings)

These were from the recipe of Hebbar's Kitchen. These dumplings are made from rava/sooji/farina/cream of wheat, mixed with yogurt. They are "instant" even though the batter must rest for 20 minutes, as this is still much quicker than the traditional version. I cooked these in an ebelskiver pan, as I don't have an appam/paniyaram pan.

The results were amazing! Even with using little oil, they were still a bit crispy. The leftovers kept in the fridge weren't crispy, but were still spongy and yummy for the time they lasted. They were good just by themselves with whole-milk yogurt.

Hebbar's Kitchen Website, Instant Kuzhi Paniyaram Rava Appe 

Hebbar's Kitchen YouTube, Paniyaram recipe | Instant appe recipe | Instant rava kuzhi paniyaram 

Instant Poha/Aval Idli 

(Steamed South Indian Dumplings)

These were from the recipe of Hebbar's Kitchen. These are "instant," because the batter is ready to steam in about a half-hour, versus a much longer traditional process of soaking, grinding, and fermenting legumes and rice.

Poha/Aval are rice flakes, pounded flat, which cook more quickly than regular rice. In this case, just to be safe, I put the flakes in a coffee/spice grinder first, before soaking them in yogurt. Another key ingredient here is rice rawa/idli rava, for which I used Cream of Rice (as I believe it's the same). This is also soaked in yogurt. That, along with salt, water, and "a pinch" of baking soda, makes up the batter. The trick is, to get the pinch of baking soda right, as that helps lighten the batter. (It can help to watch a video of the recipe, where available.)

As this was a new method and recipe for me, I decided to steam it the first time on the stove, using 2 different kinds of non-stick egg poachers (not sponsored). Now that I have a better idea of the process and results, I can try it again, with an idli-rack. ... These Idlis were light, and my favorite way to enjoy them, was with chutney powder and coconut oil. 

Hebbar's Kitchen Website, Poha Idli/Instant Poha Idli Recipe/Aval Idli Recipe

Hebbar's Kitchen YouTube, Poha Idli/Instant Poha Idli Recipe/Aval Idli Recipe

Rava Idli 

(South Indian Savory 

Steamed Dumplings)

These were made from rava/sooji/farina (like Cream of Wheat), and steamed in an Instant Pot (not sponsored).

The idli batter is from the Rava Idli recipe of Nisha Madhulika , and is an "instant idli" (no long fermentation required, just a short wait of 20-30 minutes). I used the cooking instructions for the Unicorn Idli of Instapottin' with Poonam. The idli rack was a gift from my sister-in-law, and I was waiting to use it.

I enjoyed the first few Idlis with chutney powder, coconut oil, and whole-milk yogurt. What shall I make with the rest of my new stash of Idlis? Hmmm... 

Nisha Madhulika Website, Rava Idli Recipe 

Nisha Madhulika YouTube, Rava Idli Recipe - Soft & Spongy South Indian Suji Idli

Instapottin' with Poonam Website, Unicorn Idli

Instapottin' with Poonam YouTube, Unicorn Idli in the Instant Pot

Baked Instant Medu Vada 

(Indian Savory Dumplings)

This is a combination of the batter for Instant Vada from Herbivore Cucina, baked (but in a mini-bundt pan), according to the method for Baked Medhu Vada of My Kitchen Adventures [Suji's Kitchen].

The batter contains urad dal (legume) flour and rice flour, with some baking soda and seasonings. (I did add a pinch of baking powder that wasn't in the recipe, to make the batter lighter.) It's the use of these flours, rather than soaking and grinding the legumes and grain, that makes the batter "instant."

The original baking method used a doughnut pan, which I don't have. I figured a mini-bundt pan would suffice, instead. I think it worked rather well, if I may say so. 😉 The taste was yummy, and the Vadas were fairly light. Almost as good as winning the Super Bowl? 

Herbivore Cucina Website, Instant Dahi Vada 

My Kitchen Adventures [Suji's Kitchen] Website, Baked Medu Vada

Gozzo/Gotsu 

(South Indian Tomato & Onion Sauce)

This is a South Indian sauce with mustard seeds, onions, and tomatoes. It's nice with a milder main dish like Khichdi (rice & dal) or Upma (like savory cream of wheat). I think the first time, I made it to go with Ven Pongal (rice and dal). I know my South Indian friend approved of the combination! (The recipe is from Julie Sahni's Classic Indian Vegetarian and Grain Cooking.)

Sambhar Sandwich

This was made with the Carrot & Zucchini Sambhar (South Indian soupy dal/legume dish) seen in a recent post (although unfortunately none of the carrots appear here). When I have a lot of leftovers, as well as bread, it becomes . . . Sandwich Time! 😉 This bread is an oval Italian loaf, with slices of different sizes, and so I made an open sandwich. Had it been regular loaf bread, I would've made an enclosed sandwich. I like to accompany sandwiches like this with whole-milk yogurt, and some potato chips and/or crunchy Indian snacks (not seen here). So, it contains all the essential food groups! 😄😎

Idli-Rasam

This is the same Rava Idli, or South Indian steamed dumpling, as 2 posts ago, and from the same batter as that of another post. (Please see that post for more details, if you like.) This Rasam is a South Indian soup-like dish, based on tomatoes. The simple Rasam was easy to prepare, and very cheerful in the cold and snowy weather. 

The Tomato Rasam recipe is from Healthy South Indian Cooking by Alemalu Vairavan and Patricia Marquardt.

Chettinad Style Tomato Vermicelli 

This recipe was from Archana's Kitchen. This is like a Pulao, but made with seviyan instead of rice. Seviyan are vermicelli, but these noodles are very small and also broken into fairly small pieces. I used a vermicelli from a Middle Eastern grocery store, similar to the vermicelli from the Indian grocery store. The dish also included mustard and fennel seeds, fresh ginger, cilantro, turmeric, and a cinnamon stick. This result was colorful and yummy, as well as simple, and helped me use up some leftover canned tomatoes. So, win-win all around! 

Archana's Kitchen Website, Chettinad Style Tomato Vermicelli

Bonda 

(South Indian Potato-Veggie Dumplings)

I based this mostly on the recipe in Julie Sahni's Classic Indian Vegetarian and Grain Cooking. I used leftover instant mashed potato here. However, instead of just mashed potato, I also included frozen mixed veggies, defrosted and steamed in the microwave, and then put through a food processor. After the potato and veggies were mixed together, I dipped small portions in a chickpea-flour batter. These are usually deep-fried, but I cooked them in an ebelskiver pan. The dumplings were a little watery, so they weren't crispy, but I didn't care! I fried the leftover batter, too. Why not? 

Sooji Upma 

(South Indian Savory Porridge)

This was made from sooji/rava/farina/semolina (like Cream of Wheat). This is based on the recipe of @justagirlfrommumbai as seen on a recent Instagram Story, as well as her website. I think I added a little too much turmeric! (which changed the color). Also, I have to grind up cashews, so you can't see them here. However, that has nothing to do with the taste. This dish was warm and comforting, as well as nourishing. It's excellent with yogurt.

Just a Girl from Aamchi Mumbai Website, Another Breakfast Post - Sooji Upma

South Indian Mango Chutney, 

with Noodles & Papadum

Here is Mango Chutney, served with store-bought Ramen (or Chuka Soba Noodles) and Papad(um) (crispy lentil wafer that can be deep-fried, but I heat in the microwave). The Mango Chutney was leftover, from the freezer. I didn't feel like making rice, and these noodles cook in only 3 minutes. (Basically, they're ramen noodles, not fried, and without the spice pack.) Nice, easy, and tasty.

Puli Gozzo 

(South Indian Eggplant Sauce)

This was from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. Aside from the eggplant, it also contains onions, tomatoes, and spices including mustard seeds and sambhar powder. I left out the curry leaves, coconut, and tamarind. I'd made Gozzo, a simpler sauce with mustard seeds, onions, and tomatoes, several times before, but never this variation. The pic is from last month, and has been waiting for its turn. This sauce was a nice change from the usual.

Maangai Rasam 

(South Indian Unripe-Mango Soupy Dish)

The recipe is from 660 Curries, by Raghavan Iyer. The mango I'd chosen at the store was very unripe, indeed. I'd never before eaten something so unripe. I noticed that the finished dish was tart, in a fruity way. It was yummy. 

Sambhar Focaccia Sandwich

Both the Sambhar and Focaccia are homemade. This photo is from a couple of weeks ago, after I took some leftover Sambhar from the freezer. (Sambhar is a South Indian soupy dal/legume dish with veggies.) It was thick enough that at first, I thought it would make a nice topping for a Focaccia Pizza. However, when I saw the Focaccia, I saw how thick it was, enough to cut in half to make a sandwich with. A successful venture, I'd say! 

Upma

This is a South Indian breakfast dish featuring rava/sooji/like cream of wheat. Cooked this time with a little oil, mustard and cumin seeds, urad and channa dals/legumes, salt, onion powder, mirepoix mix (chopped carrot/onion/celery), and "spring veggies" (zucchini, yellow squash, and carrots). A nice, light meal when served with creamy yogurt.