Idli with hibiscus leaves

Adding hibiscus leaves to the idli batter takes the taste of idlis to a divine level. The hibiscus leaves clean our digestive system and cure many liver related diseases. They are also known to cure high blood pressure. Leaves from white or pink hibiscus plants are preferred as they are not slimy.

Ingredients

1 cup udad dal, for 15 idlis

1 tsp methi seeds

2 cups rice

2 tbsps poha or beaten rice

30 to 40 hibiscus leaves cleaned and washed nicely and cut

Salt to taste

Instruction

- Soak the udad dal and methi seeds in one vessel and rice and poha in another vessel  for 6 to 8 hours.

- Grind the udad dal first to a fine paste and transfer to a vessel which should have enough depth to allow for the rising of batter after fermentation.

Grind the rice along with cut hibiscus leaves. It should be ground a little rough, not very smooth.  Add it to the ground udad dal and mix well. Close and allow fermenting for 8 hours or overnight.

Add salt and mix well and steam on idli moulds for 20 minutes.

                                      Idli with hibiscus leaves, Konkani dal, coconut chutney

Pour ghee over idlis and serve with coconut chutney.

8th October 2019
Today I poured the batter into pouches made with jackfruit leaves and steamed.

Gongura chutney

I first saw the gongura leaves in Manipal in the early 80’s. I had a friend who was from Hyderabad, who told that one can make tasty  gongura chutney. She told me how to prepare it. After we settled in Belgaum, I didn’t get to see gongura till yesterday, 20Aug 2019. It is called pundi palle in this region. Immediately I pulled out my old recipe book, looked at the recipe and made it, and had it with jowar roti. Some I have saved to enjoy with steamed rice tomorrow.

Gongura is rich in iron and consuming it often is one of the best home remedies for treating anemia. Many  studies have proven that gongura has lipid lowering properties which could greatly prevent cardio vascular diseases. The plant extract has wonderful anti bacterial and anti fungal properties. It has wonderful antioxidant properties and regular consumption prevents free radicals which are the main cause of premature ageing of the skin and hair. It also improves immunity.

Ingredients

4 cups of gongura leaves, washed and dried. Stem is fibrous and is not used.

2 tbsps oil                                          

A pinch of asafoetida

4 tsps udad dal

1/3 tsp methi seeds

2 tsps coriander seeds

2 Byadige red chillies broken to pieces

Salt to taste

Instruction

- Roast the gongura leaves lightly and keep aside.

- Heat the oil, add asafoetida, udad dal, coriander seeds, methi seeds, red chilli pieces and fry till the udad dal turns light brown and nice aroma comes. Let it cool

- Grind the masala mixture with salt, add the gongura leaves and grind again.

Arbi (Taro root vegetable) roast

Arbi vegetable has many healing and medicinal properties.  It has a good amount of fibre that helps the digestive process. It gives 19% of the daily required Vitamin E that is required to prevent the risks of a heart attack. Taro is one of the best sources of Vitamin C, which acts as an antioxidant to remove toxins from your body and it also boosts the immunity.

The following recipe  is a nice North Indian preparation which goes well with steamed rice or chapatis.

Ingredients

10 pieces of arbi

2 tbsps mustard oil, can use any other oil, I like it best with mustard oil

¼ tsp mustard seeds

¾ tsp ajwain seeds

1/2 tsp turmeric powder

1/3 tsp red chilli powder

1 ½ tsps coriander powder

½ tsp garam masala powder

Salt to taste

Instruction

- Wash and clean the arbi pieces, pressure cook them for 4 to 6 minutes depending on the size and quality. Cool and remove the skin. Take them one by one, keep it between your palms and press nicely to flatten it.

- Heat oil in a thick bottomed pan, add mustard seeds. When they splutter, ad ajwain seeds. Now remove the pan from fire, add all the masala powders, salt, and keep on reduced flame. Stir and add the arbi flattened pieces and gently toss around so that the masala is nicely coating the pieces.

Keep turning the pieces so that they are nicely roasted, remove from fire.

Breadfruit payasam

Breadfruit when cooked has a nutty flavour and a consistency that I like so much. I make several preparations with it. First time I had breadfruit payasam was four decades back when my classmate’s mother served it after the lunch. I was like, ‘Payasam from a vegetable?’ and was sceptical. One spoonful and I was hooked to that delicious sensation in my mouth!

Ingredients

1 cup skinned, cored and diced breadfruit pieces

2 cups water

1 tbsp refined flour or corn flour dissolved in ½ cup water

3 tbsps jaggery

1 cup coconut milk

1/4  tsp cardamom powder

Instruction

- Put the breadfruit slices in a thick bottomed pan, add water and bring it to boil. Reduce the flame and cook for about 8 minutes till it is cooked.

- Add the mix of refined flour and water; keep stirring till it is cooked.

- Add jaggery, mix well and pour in the coconut milk. Let it come to boil, stir in the cardamom powder and remove from fire. Serve hot, it tastes good after refrigeration too.

Raw cashew nut curry- Goan style

 

Ingredients

2 cups raw cashews, cooked and peeled

½ cup grated coconut

2 Byadige red chillies broken to pieces

2 tsps coriander seeds

½ tsp fenugreek seeds

1 tbsp oil

¼ tsp mustard seeds

Some curry leaves

Salt to taste

21/2 cups water

Instructions

-          - Heat half of the oil and lightly roast the broken chilli pieces, coriander and fenugreek seeds. Let it cool a little and grind with grated coconut and a little water.

-          - Heat the remaining oil, roast the ground coconut for a few seconds, add water, curry leaves and bring to boil.

-          - Add salt and the cooked raw cashew nuts. Simmer for ten minutes and remove from fire.

-          - Can be served with steamed rice or chapatis.