Oats Thatte Idli (Tumkur Special Plate Idli)

          These are traditional Karnataka special Thatte idli, which literally translates to plate idli as they are steamed in a plate. I steamed in a greased steel tiffin box. They can also be steamed in dhokla plates. 

          They are a speciality from Tumkur region in Karnataka and is a very popular breakfast in and around Karnataka. You can enjoy these Thatte Idlis with sambar and chutney. So go ahead and give it a try by following a step by step pictorial recipe to prepare this healthy delicacy.


          

          I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. So thought of giving it a try, but with a slight twist. 

          Instead of the usual rice, I added some powdered oats and a tempering to the urad dal batter. 

          This is an instant version as there is no fermenting required. So there is a lot of time saving. It is a great evening snack and a lunch box meal too. 

• 1 cup oats
• 1/3 cup urad dal (split black gram))
• salt to taste
• 1 tsp. ghee
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1 tsp. eno fruit salt 

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1-2 green chilies, chopped
• 1 sprig curry leaves

          Soak the urad dal overnight. Then add some water and grind to a smooth paste. Keep aside.

          Heat 1 tsp. ghee and roast the oats for 2 minutes or till you get a nice aroma. Set aside to cool and then blend into a powder.

          Mix together dal paste, oats powder, salt to taste and required quantity of water to form a semi-thick batter. Keep aside. 

          Tempering - Heat oil in a pan. Temper with mustard seeds. After it stops spluttering, add the urad dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds and switch off the flame.

          Pour this tempering over the oats batter. Add in the chopped coriander leaves and fresh grated coconut. Combine everything well.

          Just before steaming, Add the eno fruit salt to the batter and give it a stir. Pour the batter into a greased steel plate / tiffin box with a lid. 

           Steam for 15 minutes and set aside to cool. Then demould it and serve with sambar and chutney.

                       Mix dal paste, oats powder, salt & some water to form a semi-thick
                       batter. Keep aside. 

                       Heat oil & temper with mustard seeds. Then add urad dal, asafoetida,
                       green chilies & curry leaves. Sauté for a few seconds.

                       Pour this tempering over the oats batter. 

                       Add coriander leaves & coconut. Mix well.

                        Add eno fruit salt to the batter & give it a stir. 

                        Pour batter into a greased steel plate / tiffin box with lid. 

                        Steam for 15 min. When cool, demould it.

                                 Serve with sambar and chutney

Garlic Pepper Labneh (Middle Eastern Dip)

          Labneh is a traditional Middle Eastern dip prepared from strained yoghurt. It is seasoned with some mashed garlic (raw or roasted), pepper powder and salt, then served with a drizzle of olive oil. Herbs like mint, parsley, coriander or dill can be added as a garnish. This healthy tangy dip is best enjoyed with any Arabic bread, veggie crudites, fried foods, bread sticks or bread croutons. I like relishing it as a spread on sandwiches or parathas, a la Indian style.

          Labneh can also be turned into easy to make balls, which are a great addition to a Middle Eastern themed lunch, not because they are yummy but also because they are very pretty to look at. 

          The Labneh balls can be rolled in spices or herbs and served as topping on salads or toasted bread. 

          Alternatively, you could also place the balls in a tight fitting glass jar with generous amount of extra virgin olive oil. It can be refrigerated for 1-2 weeks. Thaw for an hour before using.

• 400 gms. yoghurt
• 3-4 garlic cloves
• 1/4 tsp. pepper powder
• salt to taste
• 2-3 tbsp. olive oil
• a sprig of mint to garnish

          Pour the yoghurt in a cheese cloth and place it on a strainer. Keep a bowl underneath and fold up the ends of the cheese cloth. Refrigerate it for 24 hours. The thick strained yoghurt is used in the recipe. 

          Roast the garlic on an open flame and mash it well. In a bowl, mix the strained yoghurt, garlic, salt and pepper powder until well blended.

          Garnish with mint and a drizzle of olive oil. Enjoy as a dip with Khubz (Arabic Bread), veggie crudites, bread sticks or bread croutons. It can also be served as a spread on sandwiches or parathas.

Mutton Dhansak

         Mutton Dhansak is a signature Parsi dish. Spicy and tangy, no menu is complete without this delicacy. This is a great party recipe and is generally prepared during special occasions and festivals. In this recipe, mutton is cooked with a combination of two or more lentils, veggies and basic spices. I have only added eggplants. However, pumpkin and potatoes can also be added.

       

          This delicious lentil curry is relished either with Parsi Biryani or any Indian flat bread. 

          Without the mutton, this dish can be termed as a very nutritious dish and also a gourmet delight on a vegetarian platter.

          It is definitely a must try recipe. So check out the step by step pictorial recipe to prepare this lip smacking comfort dish. 

• 1/2 cup chana dal (Bengal gram)
• 1/4 cup tuvar dal (split pigeon pea lentil)
• 10-12 mutton cubes, boiled
• 1-2 long eggplants, diced
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. tamarind paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 tsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. pepper powder
• handful of mint leaves, chopped (opt)
• 2-3 tbsp. oil

      

           Pressure cook the lentils, eggplants, turmeric powder and mint leaves in 2 cups of water for 5 minutes on low flame after the first whistle.

           Whisk the boiled dal. Add the boiled mutton and salt and keep aside. Heat oil in a pan and sauté the onions till light brown. Add the tomatoes and fry till it is mashed.

          Add the ginger-garlic paste and all the remaining dry spices mixed with some water. Sauté till the oil separates.

          Add the boiled dal and tamarind paste mixed with 1/4 cup water. Cover and simmer on a low flame for 3-4 minutes. 

          Adjust water according to the consistency desired. This dish calls for a semi thick gravy. Garnish as desired and serve with any type of rice preparation or Indian bread.

Pressure cook lentils, eggplants, turmeric powder & mint leaves in 2 cups 

water for 5 minutes on low flame after the first whistle. 

                                  The boiled dal. 

                                  Whisk the boiled dal. 

                                  Add boiled mutton & salt & keep aside. 

                                  Heat oil & sauté onions till light brown. 

                                  Add tomatoes & fry till it is mashed.

                   Add ginger-garlic paste & all remaining dry spices mixed with some water. 
                   Sauté till oil separates.

                   

                                 Add boiled dal & tamarind paste mixed with 1/4 cup water. 

                                 Cover & simmer on a low flame for 3-4 minutes. 

                           Garnish as desired & serve with any type of rice or Indian flat bread.

Potoler Rezala (Parwal / Pointed Gourd Curry)

          This is a vegetarian version of the very popular Bengali / Bangladesh style Mutton / Chicken Rezala. So I made use of some Potol (Parwal / Pointed Gourd) to make this yummy dish. The spices remain very much the same. This recipe calls for a gravy with a slightly thicker consistency. 

          With a nice aroma coming from the kewra water and the nutty flavour from the cashew paste, this makes it a sure shahi dish. It is mildly spiced, mostly coming from the ground peppercorns. Enjoy it with naan, paratha, roomali roti, rice, pulao, etc. So check out the step by step pictorial recipe to prepare it.

          Mutton Rezala and Chicken Rezala are two very traditional and popular Bengali style aromatic non-vegetarian dishes. It is cooked in a creamy yoghurt based gravy. 

          They are very much a part of the menu in many Bengali restaurants in and around Kolkata. The non-veg. version of this recipe is very popular in Bangladesh too.

            It is usually cooked in mustard oil and some ghee to give an authentic flavour to the dish. It is a great party recipe and is mostly cooked during special occasions. 

• 10 Potol / Parwals / Pointed Gourds, scraped
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 2 dry red chilies
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1 cup yoghurt
• 8-10 cashew nuts
• 1 cup milk
• salt to taste
• 2 green chilies
• 1 tsp. kewra water
• chopped coriander leaves to garnish

Dry roast & grind - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 mace
• pinch of nutmeg
• 1 tsp. peppercorns
• 2 green cardamoms
• 4 cloves
• 1/2 " cinnamon stick

          Blend together cashew nuts and yoghurt till smooth. Grind the onion, ginger and garlic to a paste. Keep them aside. 

          Heat 2 tbsp. oil in a pan and stir fry the potol till light brown. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, cinnamon, cardamoms, cloves and dry red chilies. Sauté for a few seconds.

          Add the ground onion paste and sauté for 1-2 minutes. Add the dry spices and give it a stir.

          Now add the cashew-yoghurt mix and simmer for 2-3 minutes. Add the fried parwals and mix well. Cover and cook till the oil separates.

          Add the milk, salt and green chilies. Cover and simmer till the gravy thickens to the desired consistency.

          When done, switch off the flame and add the kewra water. Garnish with coriander leaves and enjoy it with naan, paratha, roomali roti, rice, pulao, etc.

          

                                   Dry roast the spices & then grind.

                                  Scrape potol & give a slight slit on either sides.

                              Heat 2 tbsp. oil & stir fry the potol till light brown. Keep aside. 

                    Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamoms, 
                    cloves and dry red chilies.

                                  Add ground onion paste & sauté for 1-2 minutes. 

                                  Add the dry spices & give it a stir.

                                  Now add yoghurt & simmer for 2-3 minutes. 

                             Add fried parwals & mix well. Cover & cook till oil separates.

                        Add milk, salt & green chilies. Cover & simmer till gravy thickens
                        to the desired consistency.

                                 When done, add kewra water.
          

                     Garnish with coriander leaves & enjoy with naan, paratha, roomali roti, 
                     rice, pulao, etc.

Mocha Mangsho

          Mochar Ghonto (Banana Blossom Curry) is a part of Bengali cuisine. It is quite a popular dish among most of the Bengali crowd and is an age old recipe. Traditionally, it is cooked with potato, boiled chickpeas and coconut for the vegetarian version. For the non-veg. version it is cooked with prawns / shrimps or fish head. However, today I tried with mutton and it turned out simply awesome. So do give it a try and I'm sure you'll love it.

          Mocha / Banana Blossom has a lot of health benefits as it contains vitamins and minerals. However, you need to follow few guidelines before you start to cook this delicious curry.

          First I recommend you to put on disposable gloves as the iron content in them will discolour your nails & fingers. Then peel the layers of the banana blossom & remove the florets. 

           Then from each floret discard a thick stamen from the centre & the outer cover. This is pretty time consuming so you need to be patient. It is definitely worth every effort and is just irresistible when you relish this exotic delicacy either with rice or chapati. 

          Earlier it was a simple homemade curry, but in recent times it made its way into many Bengali restaurants, especially outside West Bengal. 

• 1 medium size Mocha / Banana Blossom, cleaned and chopped finely
• 300 gms. mutton cubes
• 1/2 cup boiled black chana (chickpeas)
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. roasted cumin-coriander powder
• salt to taste
• 1/2 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. ghee 
• 1 tsp. coriander leaves, chopped

          Soak the chopped banana blossom in tamarind water for an hour. Drain and pressure cook in required quantity of water, salt and pinch of turmeric powder for 4-5 whistles. Drain the water, rinse and mash well. Keep aside.

           Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Keep aside. 

           Heat oil in a pan & temper with cumin seeds, cinnamon, cardamoms and cloves. Add the onion and stir fry till light brown. 

          Add the ginger paste and all the dry spices (except garam masala powder) mixed with some water. Saute till the oil separates. 

          Add the boiled banana blossom and green chilies. Saute for 2-3 minutes on high flame. Add the boiled mutton and boiled chickpeas. Cover and simmer till almost dry. 

           When done, add garam masala powder & ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and serve with hot steamed rice or chapatis.