No matter how many ever side dishes like chutney sambar exist for idlies, there arises a question at my house everytime we have idli or dosa – ‘where is the podi?’. This podi, also called Idly Podi/Idli Milagai Podi/Gun Powder in other Indian cuisines is a dry lentil powdered which is mixed with oil and served as a condiment with idly/dosa. My mom is with me here in Seattle, and when I was out of podi, she made this spicy and perfect podi to go with idlis. This is by far the perfect tasting podi I have had, so I wanted to document that here on my blog, both for my reference and for the reference of others. Ingredients: 1 cup channa dal 1 cup whole urad dal 25 – 30 whole red chillies(30 will make it spicy) 1/2 tsp asafoetida powder(if using whole asafoetida, approx. 1/4 inch size) salt to taste(approx 3/4 tsp salt, use coarse Mediterranean sea salt for a good taste) 1/2 tsp oil Method: Heat 1/2 tsp oil over medium high heat and fry the whole asafoetida first if using. If using powdered asafoetida, it goes last. Remove the asafoetida and with the heat on medium, fry the red chillies, until crispy. Take care not to burn it. Remove and set aside. Next add the channa dal and fry over medium heat until golden brown. Remove. Add the urad dal and fry over medium heat until golden brown. Remove and set aside. If you use, powdered asafoetida, sprinkle it on top of the hot dal before removing. Let all the ingredients cool down well. This step is really important as if you blend hot dal, you will end up with a paste and not a powder. Add the ingredients to the jar of a mixie or Read More..
There are so many eggplant recipes on my blog and you probably have figured out already that it is one of my favorite vegetables. One of the most delicious ways of eating eggplant is to roast it over fire and use the pulp to make a dish. This method has been favored by cooks all over the world and has resulted in delicious dishes across the world: from baba ghanoush in the Middle East to our very own baingan bhartha, the roasting of the eggplant aids in rendering a smoky flavor and also brings out a sweetness to the resulting dish. This recipe banks on those flavor notes and is very easy to make. It can be had as a side dish with idly/dosa or as a thuvaiyal, mixed with rice. Either way it tastes delicious. Here’s the recipe. Ingredients: 1 medium eggplant 2 tbsp urad dal 2 tbsp channa dal 6 red chillies 1 cup of cilantro, including stems and stalks(optional, you can use more or less of cilantro as desired) tamarind, the size of a small marble salt to taste 1 tsp oil For tadka: 1 tbsp gingelly oil 1/2 tsp mustard 1/2 tsp urad dal 1 sprig of curry leaves Method: Apply a drop of oil on the eggplant and place over a direct flame. Turn the eggplant using a pair of tongs so that the skin is charred and blistered uniformly. Don’t have a gas stove? No worries. Preheat the broiler of your oven and place the oven rack in the highest setting. Line a baking sheet with foil and place the eggplant on it. Continue turning the eggplant until uniformly roasted. Place the eggplant in a plate and cover with foil. This will help in create some steam and enable you to peel off the Read More..
I love Mexican Food…I love how the usage of spices, beans and rice in the Mexican cuisine is very similar to Indian cuisine. If you are a vegetarian like me, you would love the fact that Mexican food has so many vegetarian options. I especially love the refried beans they serve in Mexican restaurants. I love the creamy taste it has. But, only very lately I came to know that the refried beans are often times cooked in lard(pork fat). If you are thinking its a great vegetarian option and get refried beans at a restaurant, please double check if it has pork lard in it. Nowadays, I don’t get refried beans when I go to the restaurant, and get black beans instead. I still missed having refried beans and decided to make it myself. Making refried beans is very easy, especially if you own a pressure cooker or a slow cooker. You can make it to suit your taste, by making it completely vegan or vegetarian, add spices as needed and control the quality and taste. I served it with another super healthy, super easy snack of Baked Tortilla chips. I used low carb multi grain tortillas, but you can use any kind of tortilla you have on hand. Pressure cooked/Slow cooked Low fat Vegetarian Refried Beans Ingredients: 1 1/2 cups dried pinto beans 1 medium yellow onion chopped 4 cloves garlic, chopped 1 tsp oregano 1 tsp cumin powder 1 tsp salt 1 tsp paprika/kashmiri chilli powder 2 tbsp grated cheese(for topping) Cilantro, sliced green onions for garnish 2 tbsp olive oil 1/4 cup – 1/2 cup milk/water or vegetable stock(optional) Method: Soak the pinto beans in water for 4-6 hours. Drain the soaked beans and place it in a slow cooker/pressure cooker with enought water to cover. Read More..