ARASI KADABU

Ingredients:

• 1 cup finely Broken Rice (Akki Tari)
• 2 cups of water
• 1 tsp Cumin seeds
• 1 tbsp channa dal
• 1 tbsp Grated coconut or you can use chopped coconut
• 1'' Ginger
• 1 sprig of curry leaves
• salt to taste

METHOD:.

1. Take a thick bottomed vessel pour water into it and allow it to boil, add required quantity of salt and a tsp oil.
2. Once water starts boiling put the stove back to low flame and immerse a ladle into it and add a tbsp of channa dal, a tsp of Jeera and use chopped or grated coconuts.
3. Once it starts boiling add cup of broken rice and leave it for few minutes, cover a lid over it so it cooks well.
4. This is just the same method like i had told in my earlier post about Ubbu Rotti, you have to follow the same way. Their I had used Arasi Mav (Akki Hittu/rice flour) Here I am using Akki Tari (Broken rice)
5. The Only thing is the Vessel is quite important, You need a thick bottomed vessel, Using a Vangala Paane (Brass vessel) are quite good for this kind of cooking.
6. Water starts coming up then mix them all together like you call it in kannada as Tolosodu with the help of the Ladle and allow it to cook for few more minutes.
7. Then Remove it from the fire and mix thoroughly with the help of water make it into round balls and press it into the shape of an Idli or you can make cylindrical rolls and use either the Idli stand or a broad vessel to cook them in the pressure cooker for 12 to 15 minutes without the weight on it.
8. Once done, remove it and serve it warm with coconut chutney

This is how it looks like when it is done and  is quite delicious to eat, my children love and I do not need to wait for the fermentation process to go on, It might not come well for the first time but once you give it a try you would come to know how to do it.

Variation: You can powder Tuvar dal and pepper with it or you can use grated carrot or Dill leaves or Sabsige soppu finely chopped and mix with it and continue with the same process.
This is also called as Upma Kozhukottai, in Tamil Nadu style it is more like Tavalai Adai

TIP
Adding coconut to this makes it more soft, and also makes it delicious, your kids will love it, as it won't be very soft as Idlis are but biting on to the dals and coconut and the jeera makes it more interesting to eat

HOW TO MAKE YOUR OWN RICE RAWA
I make my own Broken Rice Rawa or Akki Tari, I take 1 or 1 and 1/2 cup of ordinary Rice in a mixie and run the mixie in 1 and 2 speed in a fast mode like turning in quick speeds then the rice breaks into a coarse powder (do not make it into a fine powder), then measure it for a cup and start the process to make these idlis.
I also these kind of rawa to make Arisi Uppuma / Akki Tari uppittu

The post Arasi Kadabu ( Broken Rice Rawa Idli) appeared first on My Veg Fare.

PLANTAIN DRY CURRY

The post Plantain ( Vazhakka/Balekai ) Dry (Poriyal/Palya) curry appeared first on My Veg Fare.

Ridge Gourd 

This is very simple dish which my mother-in-law always prepared, she always prepared the basic type of this which was very quick and easy for a fast life, it is absolutely tasty and  very delicious with hot rice, spoonful of Ghee and more molaga (upperi/salted chillies/uppu menasinakaayi). When I started cooking I slightly altered by using vegetables in it. Here goes the Recipe

RIDGE GOURD TOVVE


Ingredients:
1/4 cup of Moong dal/Hesaru Bele/Paitham parup
1 Large Ridge Gourd

Seasonings:
1tbsp channa dal/Kadale Bele/Kadalai parup
1tbsp Urad dal/Uddina Bele/Ulundu parup
1tsp Mustard seeds/saaseve/Kadag
1 sprig curry leaves/Karibevu/karivepilai
1 tsp Cumin seeds/jeerige/seeragam
2 red chillies
A pinch of Asafoetida
Salt to taste

To Powder: 1 tsp pepper, 1 tsp cumin seeds

METHOD :

1. First scrape the skin out of the Ridge Gourd and cut them into  cubes cook them separately with 1 and 1/2 cup water, Once cooked drain the water and use the same water with extra 1 cup and cook Moong dal in a Pressure cooker up 2 whistles.
2. Or the easiest method to save time what I do is, Take  2 cups of water  cook Moong dal with the vegetable in a pressure cooker for 2 whistles.
3. For seasoning, take a Kadai, heat a tbsp of oil add mustard seeds, once they splutter add channa, urad dals, chillies , jeera and add them to the dal-vegetable.
4. Add the coarsely powdered pepper and cumin seeds to the sambhar which really gives a good flavour with a pinch of asafoetida
5. Add washed curry leaves and cook them all in the stove for 5 to 6 minutes
6. Serve this sambhar with hot rice or with chapati

Variations: some people do not prefer to eat pepper, they can omit the powder and  just add the seasonings, my Mom-in-law always cooked it with just 1 or 2 Tomatoes, you can do this with chow-chow, cucumber, Dudhi (Bottle Gourd), Snake Gourd etc.,

The post Ridge Gourd Dal ( Peerthangai Masial ) appeared first on My Veg Fare.