KUNDAPUR MASALA

Kundapur is town in udupi known for its unique recipes. Kundapur masala is special masala used in most of the dishes. This masala is easy to make and yummy to taste. here you go  with the recipe..

Ingredients:

1. 200 gms red chillies{dry} 
2. 100 gms coriander seeds 
3.  35 gm jeera
4.  11/2 tbsp peppercorns 
5. 1 tbsp methi seeds 
6. 3/4tbsp turmeric pwd
7. 15 garlic flakes{dont peel the skin}

Method:

Roast and pound all the above ingredients except garlic which has to be added last without peeling the skin cool and store in air tight container. This can be used for mutton, chicken, vegetables and egg. I will soon post prawn pulao made using this masala.  

Tatte idli

ತಟ್ಟೆ ಇಡ್ಲಿ  This time when i visited my foster mom for Ganesh Chaturthi she made amazing Tatte idlies.

Tatte idlis are very popular in Karnataka, those of you who have traveled on the Bangalore -Mysore highway would have surely come across a number of Tatte idli stall in Bidadi... Bidadi tatte idlis are a must have for every traveller ....Tatte means 'plate' in kannada and these idlis get this name from the fact the batter is poured in small plates and steamed. You can pour the batter in glasses and call them 'lotte' idlis... well i do that at times ;)

Ingredients :

•  Split black gram ( urad dal) : 1 cup
•  Rice semolina (sooji ) : 2 cups
•  Salt as per taste
• clarified butter (ghee) or oil : 2 tbsp 

Method :

1. Soak the gram in water for 4 hours
2. Grind it into a smooth paste : ( add very little water, don't make it watery )
3. Soak the rice semolina for 30 mins in water 
4. Drain the water and add it to the black gram paste 
5. Mix well, add salt and keep it aside for 8 hours to ferment 
6. Grease the plates with clarified butter/oil  and put the fermented batter and stack the plates in stand
7. Steam for 15 mins
   
   
   
   
8. Serve with coconut chutney and dollop of clarified butter ( ghee)

Rava Idli : Soft and flavored semolina cakes

I always thought making rava idlis was really tough, I use to always use MTR ready made mix, when i would read ingredients on the pack and thought the ingredients are simple , but never tried making the idlies all by myself. I have this habit of chatting up with cooks at darshini and on one such chats a cook at a darshini explained the recipe to and I tried the recipe at same day and the idlies turned out really soft and yummy and since then I have continued making the rava idlis. These idlis are easier to make the plain rice idlis. There no waiting time involved for the batter to ferment.
 I have tried various varieties of rava idlis be it carrot rava idlis, palak rava idlies,  mixed veg rava idlis and many more. Here you go with recipe for plain rava idlis.

Ingredients for  Batter

• 1 cup semolina
• 3/4 cup curds
• 1/4 cup water
• 1 tsp fruit salt/ Eno
• 1 tbsp grated coconut 
• oil for greasing
• salt to taste

Ingredients for Tempering

• 1/2 tsp mustard seeds
• 2 green chillies , finely  chopped
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (chick pea)
• 1 tbsp half broken cashewnuts
• 4 to 6 curry leaves
• 1 tbsp chopped coriander
• 1 tsp oil
• 1/2 tsp ghee

Method:

1. Heat ghee in a wok and roast semolina and let it cool
   
2. Roast cashewnuts and keep aside
   
3. Heat oil and add mustard seeds and let them crackle, chana dal, urad dal and fry till golden brown
4. Add curry leaves, green chilies and  sauté for 1 min, finally add coriander leave mix and remove from flame and keep aside to cool. 
5. Mix  curd, water, roasted semolina,grated  coconut and salt.
   
6. Add tempering and fruit salt and mix well
   
7. Leave it aside for 10 mins
8. In meanwhile grease the idli plates
9. Place  roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut.

1. Steam idlis in a steamer on medium flame for around 15 minutes
2. Serve hot with coconut or peanut chutney