Uppu Hulli Dosa - Udupi Cuisine

Event : Ssshhhhh cooking secretly

 For the month of May 2020 , the theme chosen by was Udupi cuisine. I am paired with Namradha of Nam's corner. She gave me  Jaggery and  red chilli as my secret ingredients. I gave her pepper and ginger as her secret ingredients. she prepared . Check her blog for a

  

   Udupi cuisine is a famous South Canara region cusine. It is known  all over the world for its versatile dishes especially its dosa varities like masala dosa. This cuisine comprises  dishes made primarily from grains , beans , vegetables and fruits . It is a satvik cuisine without using onions or garlic as well as no meat.

 Uppu Hulli Dosa is a dosa made with spices and can be made immediately without fermentation. In Kannada Uppu means salty and Hulli is Sour as Tamarind is the main ingredient of this dosa. This dosa has all the tastes like sweet ( Jaggery ) , Salty ( salt ) , Spicy ( Red chilli , coriander ) and sour ( Tamarind ) . Soaked rice is ground along with spices , tamarind , red chilli which gives the batter unique colour.


Requirements :

Idli Rice 1 cup
Fenugreek seeds 1 tsp
Grated Coconut 1/2 cup
Coriander seeds 1 tbs
cumin seeds - 1/2 tbsp
Red chillies- 3 nos
Tamarind - small lemon sized
Jaggery - 1 tbsp
Salt - 1 tsp
Sesame oil

Method :

Wash and soak rice along with fenugreek seeds for 2 hour .
 Wash and soak tamarind in water.
Dry roast coriander seeds , cumin seeds and red chilli .
In a mixer grinder , add the roasted spices , coconut , jaggery and tamarind. Grind into a smooth paste along with little water.
Grind the soaked rice , fenugreek along with salt and required water to a smooth batter.
Mix well to get dosa batter consistency.
Heat the dosa tawa / griddle ,  pour a laddle full of batter and spread into a dosa.
Drizzle sesame oil on the dosa and let it cook.
Flip it over and cook on the other side .
Uppu Hulli Dosa is ready to serve.
Serve with coconut chutney and sambar.
I prefer eating it as plain as it has all tastes , so no side dish needed.

Note : 
 This dosa can be made by grinding spices , tamarind and jaggery to smooth paste and adding it to the regular dosa batter.

Foxtail millet Vangibath #Ssshhhhcookingsecretly

       
Event : Ssshhh cooking secretly
   Members of the Facebook  group will be partnered with each of the member every month. They will give two secret ingredients to their partner and the person has to cook with the secret ingredient according to the theme chosen. The picture of the recipe can be posted in the facebook group and the other members can guess the secret ingredient. The The recipe has to be posted at the end of the month .



For this month's ssshhhh secretly cooking the theme  was Millets. I was paired with Renu Agarwal Dongre of cook with Renu. Her blog has a wide variety of dishes and I like her Kid's Lunchbox recipes .....

   She gave me foxtail millet and salt as secret ingredients. I gave her fingermillet and chilli as secret ingredients. She made Ragi roti with secret ingredients I gave her.

   Foxtail millet is the second most widely planted species of millet and the most grown millet species in Asia. In tamil Foxtail millet is known as Thinai. It has been a staple diet among people for a long time from the sangam period. It is referred to often in old Tamil texts and is commonly assocaited with Lord Muruga . It is a famous offering to Lord Muruga  during Pankuni Uthiram and Kandha Shasti as Thaenum Thinai mavvum meaning honey and foxtail millet flour. 
  Foxtail millet is rich in fiber and is a good option for weight loss and diabetics.
 I made foxtail millet Vangibath . It is same as the vangibath , used foxtail millet instead of normal rice.

 Requirements:

1 cup Foxtail Millet 
6 small tender brinjal 
one onion chopped
salt to taste 
one tbs vegetable oil 
Half tsp mustard seeds
A sprig of curry leaves

Spice powder :
 5 Dry red chilli 
 2 tbs coriander seeds
 1 tbs Bengal gram
 1 tsp cumin seeds
 3 cloves
 1 small cinnamon stick
 1 cardamon
 Half tsp pepper corns
 2 tbs Dessicated coconut 

Method :

• Wash and soak the foxtail millet in water for fifteen minutes.
• Dry roast chilli , coriander , bengal gram separately.
• Dry roast cumin seeds , pepper corns ,cardamon , cinnamon stick , cloves together till the aroma comes.
• Add the dessicated coconut , give a quick stir and switch off the flame.
• Let these dry roasted items cool and grind into a coarse powder.

• Cook the foxtail millet with 2 cup of water in a pan or kadai.
• The foxtail must be grainy and not mushy.
• Let the cooked foxtail millet cool , give a stir to prevent lumps.

• In a pan , heat the oil , add mustard seeds and let it splutter.
• Add chopped onion and curry leaves  .
• Add in the chopped brinjal and give a quick stir.
• Add the required salt and close with a lid and cook the brinjal till it is tender.
• Now , add the vangibath powder and give a quick stir.
• Mix in the cooled cooked foxtail millet and stir well.
• Cook on a low flame for five minutes.
• Foxtail millet Vangibath is ready to serve.

Serve with Curd pachadi.

Notes : 

 I didn't add tamarind paste , if you want to add can add it while the brinjal is cooking.

Peanuts can be added while tempering it gives a crunch while eating.
Lemon Juice can be added after switching off the flame.

Dal Baati Churma - Rajasthani Special

For  this July 2019 , Ssshhhh secretly cooking , We are cooking from Rajasthan . Rajasthan cuisine was lot different from other northern cuisine. As most part of the state is dessert , fresh vegetables are rarely used in cooking. 

   I was paired with Sujatha Shukla of pepper on pizza . I gave her amchur powder and fennel as secret ingredents. She made a delicious dish with that . Check her recipe here.


   She gave me Channa dal and Ghee as my secret ingredients. I made  the Rajasthani Favourite Trio - Dal Baati Churma .

  It is popular in Rajasthan , Uttar Pradesh and Madhya Pradesh. 
 Dal Baati Churma - A platter of semi sweet churma , spicy dal and cooked baati , a hard wheat bread.
 Churma is the sweet dish made by crumbling the few of prepared batti and mix powdered sugar. 
 Dal is prepared using tuvaar dal , Chana dal , mung dal , moth dal or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. A tempering of mustard  , cumin  and hing , followed by green chili , garlic , coriander , turmeric powder , ginger are added to the vegetable oil. Cooked dal is added to the tempering  - Rajasthani Panchratna dal.

Baati is a hard bread made up of wheat flour . Wheat flour is kneaded  and shaped into tennis ball sized round balls and cooked on a well heated traditional oven. The golden brown baati is greased with ghee and is served with dal , rava ladoo , rice , pudina chutney , Kairi ( Raw Mango ) chutney , green salad with lots of onion and fresh buttermilk ( Chass ).

 The ingredient list may seem long , but with proper planning you can easily make the trio single handedly.

Requirements : 
For Baati :

2 cup wheat flour 
1/2 cup semolina
4 tbs melted ghee 
2 tbs besan flour ( Bengal gram flour )
1/2 cup milk 
1 tsp fennel seed 
1/4 tsp carom seeds 
 Salt to taste 
 Ghee for deep frying

For churma :

1 cup whole wheat flour
1/4 cup semolina
4 tbs melted ghee
1/4 tsp cardamom powder
 5 tbs powdered sugar
 Ghee for deep frying

For Dal :

1/4 cup Channa dal ( Split Chickpea )
 1/4 cup Moong dal ( whole Green gram )
 1/4 cup Tuvar dal ( Split Pigeon pea )
 1tbs Urad Dal  ( Black gram )
 5 cloves Garlic
 1 onion chopped 
 3 tbs ghee
1 tsp mustard 
1 tsp cumin 
2 Tomato
 A pinch of hing / Asafoetida
 2 green chilli
 1/4 tsp turmeric powder 
1/2 tsp red chilli powder
 1 tsp coriander powder
 1/4 tsp garam masala
 Salt to taste
 3 cloves 
 1 bay leaf

Method :

Making of Churma :
         In a bowl mix whole wheat flour , semolina and melted ghee , mix well. Sprinkle about a quarter cup of water and knead to a stiff dough.
   Divide the dough into equal parts .

 Shape each part of dough in the shape of your fist by pressing the four fingers into the dough.

 Heat ghee in a deep kadai , add one or two shaped dough and fry till golden brown on a slow flame.
 Fry all the dough and let it cool completely.
Crumble them and blend to fine powder by using mixer.
 Add the powdered sugar and cardamom powder , mix well.
 If adding silvered almonds , add and mix well.
Note : 
   If you don't want to deep fry in ghee , you can shape the dough into small round balls and cook in a Appe pan ( Paniyaram pan in Tamil ) / Ebelskiver  pan. Then dip the cooked balls in a cup of ghee or brush. I prefer this method over deep frying in ghee.

Making of Dal :

   Dal can be easily cooked by soaking them for an hour. 

  Combine all the dal and wash twice in clean water. Then soak in about four cup of water.

 Pressure cook the dal along with turmeric powder for three whistles.

 Heat ghee in a pan , add cloves , bay leaf , cumin seeds , slit green chilli , Hing  and saute for a minute.

 Add chopped garlic and onion , saute till onion becomes transparent.
Add in the chopped tomato , chilli powder , coriander powder , garam masala and saute for a minute.

Add the cooked dal and required salt and simmer for ten minutes.

Making of Baati : 
 In a bowl , add the whole wheat flour , semolina , besan flour , fennel seed , Ajwain seeds and mix well. 
 Add the milk , salt and combine well.
Knead the dough and divide into equal parts. Shape into round balls and deep fry in hot ghee on slow flame.
I didn't deep fry in ghee , You can also bake the baatis in the oven for 200*C for 30 - 40 minutes. Then dip in a bowl of melted ghee.
I cooked the baatis in a appe pan / Ebelskiver  pan. 
I made a X shaped cut on the shaped dough and placed on the holes of the ebelskiver pan and cook on slow flame with a lid to cover . Turn in between to cook all sides, the outer skin of the baatis will become golden brown , indicates the baatis are cooked. It take around 20 - 30 minutes.
I used Iron paniyaram pan , so it heats quickly and retains the heat well.

Dip each baati in a cup of ghee or brush the ghee.

Serving :

In a plate place two baati divided into pieces , pour a laddle full of dal , a spoon of ghee and a spoon of chopped onion.

Janeiiong ( Black Sesame Pulao )

For this month's Ssshhh secretly cooking , we are cooking from Indian State Meghalaya . I was paired with Aruna  of Aaharamonline.com . She gave me sesame and ginger as secret ingredients . 

     Shillong also known as ‘the abode of clouds’ is capital of Meghalaya in North East India.The state is the wettest region of India, recording an average of 12,000 mm (470 in) of rains a year. Meghalaya has predominantly an agrarian economy with a significant commercial forestry industry. The important crops are potatoes, rice, maize, pineapples, bananas, papayas, spices etc. Like its beautiful climate and scenery and friendly people the dishes are also unique and with different taste.

   Khasi Cuisine of Meghalaya is famous cuisine and uses mostly pork as meat  and sesame , ginger are commonly uses. I prepared this simple and easy Janeiiong with sesame seed . It is the black sesame seed pulao of meghalaya cuisine. There were few vegetarian options to cook.

Recipe Source : https://www.indiamike.com/india/indian-cooking-and-cuisine-f12/khasi-cuisine-t214839/3/

Requirements :

      1 cup cooked Rice 
       Quater cup Black sesame seeds
      1 onion chopped 
      2 Green chilli chopped 
      1 tsp ginger paste 
      1 tbsp oil 

Method  :

 Dry roast the black sesame seeds , it will splutter when roasted . Switch off flame when the splutter stops . Keep stirring while roasting.

 Grind the roasted sesame seeds with little water to a smooth paste.

Heat oil in a pan , saute onion , green chilli and ginger paste for five minutes.

Add in the sesame paste and saute for another five minute.

Now , add the cooked rice and mix well.

Keep stirring for five minute and take off flame .

I garnished with cut onion and capsicum.

Serve hot. This tastes similar to south Indian Ellu Sadam.

Sangom Kheer- Manipuri Cusine

 For this January 2019 Ssshhhh secretly  cooking, we are making dish from Manipur. I had manipuri classmates during my undergraduation . I had tasted the store bought snacks which my Manipuri friends bring after the summer vacation  like salted sunflower seeds and mango candy . Other than that i heard of them eating a lot of dry fish. 
      I was paired with Sujata Roy  of . She gave me Cardamom and bay leaf as my secret ingredients. I decided to make this delicious kheer Sangom Kheer. In Manipuri , sangom means Milk and Kheer generally means Indian Style Pudding.

 Though , the milk kheer is made commonly around every state of India , I find adding bay leafs , edible camphor makes this kheer different from other counterparts. 

 I followed the recipe from here pusphita's chakhum.

Requirements :

A lit  of cow's milk 
A handful of aromatic Gobindo Bhog / Basmati / Rawrice 
3 cup of sugar
4 tbs milk powder
2 bay leaf
6 whole green cardamom
A pinch of edible camphor ( Pachai Karporam in Tamil )
2 tbs cashew
2 tbs raisins
1 tsp ghee 
Half cup of freshly grated coconut

Method : 

Wash and soak rice for 30 minute.

Boil the milk in a thick bottomed pan. Then let the milk simmer with the Bay leaf and cardamom till it reduces to 3/4 th of its original volume.

Add the soaked rice into the milk and cook on slow flame with stirring in between . 

When the rice grains are boiled , add the sugar and milk powder and mix well.

Add the cashew , raisins , edible camphor , grated coconut and ghee , mix well and take off flame.

Let the kheer cool down.
Serve the kheer with silvers of almond and pistachios as toppings.

If the kheer is very thick after cooling you can add boiled milk to get the desired consistency.

Shengdanyachi Amti- Maharastrian Peanut curry

    This Shengdanyachi Amti is a Maharastrian Peanut  curry. This is a fasting curry as there was no onion or garlic. I followed Tarla Dalal's recipe to make this curry. Another version of this curry uses kokum which gives a light brown colour and tanginess to curry.

  This authentic Maharastrian amti was delicious and goes well with plain rice. It was a easy and quick recipe to make if you had the ingredients required.

 For this month's Ssshhh secretly cooking , we are making dish from Maharastra . My partner Priya Suresh of Priya's Versatile Recipes gave me Peanuts and coconut as my secret ingredients.

Requirements : 

  1 cup Peanut 

 One and half  tbs grated coconut 

 Two Green chilli

 one piece of cinnamom 

 One Clove

 Salt to taste

A pinch of Sugar

 To Temper : 

  Two tbs Ghee

   One Dry chilli

  A pinch of Hing 

  One tsp Cumin seeds

 A sprig of curry leaf

Coriander Leaves For garnish

Method : 

 Dry Roast the peanut and let it cool.

Grind the Peanut , green chilli , clove and cinnamon along with half cup of water to a fine paste.

Heat Ghee in a pan , add cumin seeds , hing , dry chilli broken and let them fry.

Add in the curry leaf and ground paste and cook for few minutes. The Paste will turn colour and thicken slightly .

Add one and half cup of water , salt and sugar . Let it boil for ten minutes. 

Take off flame and sprinkle chopped coriander leaves. 

Shengdanyachi Amti is ready to serve.

  

Jhunka - A north Karnataka Sidedish

  For this August 2018 Ssshhhh secretly cooking , the theme was to cook Karnataka dish and I was paired with  Kirti Singhal of. She gave me Besan and the ingredient of my choice as secret ingredient.

Jhunka is a besan based curry similar to Bombay chutney. It is a common dish in North Karnataka and Maharashtra. It is also called as Pitle . In karnataka it is a sidedish for Jowar Roti.

  Addition of green peas , coconut and capsicum is the difference between this dish and Bombay chutney.

Requirements :

  4 tbs Besan flour
  1 Onion
  1 Tomato
 3 Green chilli
 A handful of fresh peas
 2 tbs Fresh Grated coconut
 2 tbs Vegetable oil
 1/2 tsp mustard seeds
 1 tsp chilli powder
 1 tsp cumin seeds
 Salt to taste
 1/2 of a capsicum
 A sprig of curry leaf
 Chopped coriander leaves


Method :

 Peel and chop the onion finely.
 Chop green chillies , capsicum and tomato.
 Heat oil in a kadai , add in mustard seeds and wait till it splutters. Then add cumin seeds , green chilli and curry leaves , give a quick stir.
Now , add the chopped onion and fry till it becomes translucent.
Add in tomato and saute.
Add the green peas , chilli powder and salt , stir well.
Mix the besan flour with half a cup of water without any lumps .
Add this besan mixture to the kadai and add another half cup of water , let it boil on low flame.
Add in the required salt .
When the curry boils , add the grated coconut and chopped capsicum and switch off the flame.
Capsicum is added in the last to avoid it becoming mushy.
Add the chopped coriander and serve with Jowar roti.

Feijoada - Goan Black Eyed Peas Curry

--> For this February  , We are making Goan recipes for Ssshhh cooking secretly. I was paired with Poonam Bhachva of Annapurna. She gave me Black eyed peas and coconut.I made this delicious creamy goan black eyed peas curry known locally as Feijoada.

  This curry was similar to our Thattaipayaru ( Black eyed peas ) Kulambu but it uses coconut. we Won't use coconut.

 This was simple yet delicious curry goes well with roti or rice.

  Goan cuisine has the influence of portuguese because of it being a Portuguese colony. This Feijoada is a portuguese stew made with beans and meat. It can be made without meat and can use any bean of your choice. 

Requirements : 
2 cup black eyed peas 
2 onion 
6 garlic cloves 
4 Tomato 
1 inch piece of ginger 
1 tsp coriander powder 
1 tsp Chilli powder 
1 tsp cumin powder 
1/2 tsp turmeric powder 
Salt to taste 
1 cup coconut milk 
1 tsp Jaggery 
1 tsp Tamarind paste 
2 tbs oil 
1 tsp Lemon Juice
Coriander Leaves 
Method : 

Wash and soak the black eyed peas overnight.
Next day , drain the water and wash again.
Add the peas to a pressure cooker with enough water and cook for three whistles. 
Chop the onion , garlic and ginger. 
Puree the tomatoes into a smooth mixture.
Heat a large pan and add oil .
add in the sliced onion and saute till the onion turns golden brown.
Add the ginger and garlic , saute for a minute. 
Add the chilli powder , coriander powder , cumin powder and turmeric and give a quick stir.
Add the tomato puree and keep stirring for five to ten minutes or till the oil oozes on top. 

Now , add the cooked black eyed peas along with the water and stir well .

Add the jaggery , tamarind ,salt and coconut milk. Cook on simmer with covering for 10 minutes  with occasional stirring. 

Take off from flame and add the lemon juice and chopped coriander leaves.

Feijoada is ready to serve.

Serve this coconut flavoured curry with rice / Roti.

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2. Add in the grated jaggery, tamarind paste and stir well. Simmer the Feijoada stew for another 5-6 minutes, taking care not to allow it to boil vigorously.
3. Top it up with lemon juice and chopped coriander and serve hot.
4. Serve the Feijoada (Spicy Goan Black-eyed Peas Stew) along with rotis or rice or even a slice of bread. Combine it with a hearty salad and make it as a whole meal in itself.

I

Rice Pakoras / Chawal Ke Bhajiyae - Chattisgarh Cuisine

     For this month's Ssshhh secretly cooking , we have to cook the dish from the State Chattishgarh . It is known as the rice bowl of India and has a rich tradition of food culture.Most of the traditional and tribal foods are made of rice , rice flour , curd and a variety of green leafy vegetables.
  I was paired with Priya Satheesh of Priya's Menu . She gave me Rice fl our and cumin seeds as my secret ingredients. I made this crunchy Rice pakoras with the secret ingredients. 

Requirements : 
2 cup rice flour 
1 onion 
1/2 cup curd 
1 tsp cumin seeds 
4 green chilli 
A handful of chopped coriander leaves
Water as required 
Salt to taste 
Oil for deep frying 

Method : 

Peel the skin and Chop the onion.
Chop green chillies or grind to fine paste .
Mix rice flour , salt , onion , cumin seeds , chopped coriander and green chillies together.
Add in the curd and mix well.
Sprinkle little water at a time and mix the batter to get the required consistency- usual pakora consistency.
Check the salt , if required add more.
Heat oil in a kadai and drop a spoonful of batter , fry in a medium flame till golden brown.
Serve hot rice pakoras with tea.
When served hot the pakoras are more crispier . If the pakoras are cold , it will be less crisp.But both tastes good.