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

Spaghetti, Broccoli, & Carrots, with Eggplant

This was a simple combination of Spaghetti, Broccoli, & Carrots, with leftover Baba Ghanoush/Ghanouj (Middle Eastern eggplant spread) mixed in. This is from a few weeks ago, but I seem to remember the veggies had already been steamed? Or were they the ends = remainder of grated veggies which couldn't be grated for safety reasons? (No need to waste!) Either way, the small bits were cooked in the water with the spaghetti, with the Baba Ghanouj added at the end. 

Kulche Jawari (Afghan Corn Cake)

The recipe is from Afghan Desserts Made Simple, by Sina Abed. Inspired by @mamas._best_ 's recent post on Instagram, of Jawari (Corn Cake), I just had to make one. This seemed like a good, simple recipe, so I decided to try it.

I made only half a recipe, in a glass 9.5-inch round deep pie dish. I used masa harina (Latin American corn flour) instead of cornmeal, and added a pinch of salt, as well as a little extra milk. It took a while for the cake to start to rise, but it did bake in the 40 minutes the recipe said it would take.

The result was ... Yummy! The cake was light and flaky, and reminded me of Sfouf, a Lebanese cake with saffron. Next time, I might add a little saffron!

@mamas._best_ Instagram, 2 February 2018, [Jawari Corn Cake]

Pizza 

with Puli Gozzo [Gotsu?] Topping

(South Indian Tomato & Eggplant Sauce) 

I think this pizza actually looked better after I cut it, but by then, I just wanted to have some and not take a pic.

Greek-style Stewed Green Peas

This was based on the recipe of Mia Kouppa. I kept thinking how nice this would be, which meant I should make it! 😉 However, I was too tired to follow the recipe properly, so I made some "adjustments": frozen chopped mirepoix (onion, celery, carrot) and frozen peas-and-carrots; frozen chopped cauliflower instead of potato; no tomato sauce at home, but leftover canned diced tomatoes were handy. 

I didn't defrost/drain any frozen veggies, or drain the tomatoes. I just remembered what my mom said to do when something has too much liquid: Cook a bit extra, uncovered, until the liquid evaporates.

It was either make the dish this way, or not at all (with apologies to Mia Kouppa for not following their great recipe). (I guess I was really tired, and needed all those veggies!). Hopefully, next time, I could make it more properly. For this time, though, it was great!

Mia Kouppa Website, Stewed Green Peas

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.)