Archive | April, 2012

Tomato Rice Upma

30 Apr

Tomato Uppudu Pindi.

Raw rice is coarsely ground using a blender. The ground rice is then cooked in chopped tomatoes till rawa is completely cooked. Tomato rice upma can served with mango pickle or with yogurt.
Makes: around 2 servings of Tomato Rice Upma.


Raw Rice 1 cup
Tomatoes 3 Medium
Dalia 3 – 5 Tbsps
Green Chiles 2
Salt to taste
Ghee 1/2 tsp
Cilantro few Sprigs


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop the tomatoes.
Wash and finely chop cilantro leaves.
Grind dalia / roasted gram into fine powder using a spice blender.

Coarsely grind the rice in a spice blender or use rice rawa if available.
Remove stems, wash and slice the green chiles.

Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped tomatoes.
Fry till tomatoes are little soft (around 2 cups of mixture), pour 1/2 cup of water and salt.
Bring the water to boil, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed and rawa is cooked.
Remove from heat, fluff up and stir in dalia powder.
Garnish with cilantro and serve tomato rice upma with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat.

Suggestions: If the rawa is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: Squeeze half a lime at the end of cooking process if you wish.
Other Names: Tomato Rice Upma.

Lemony Ginger Tea

28 Apr

Lemony Ginger Tea.

Fresh ginger is mashed and boiled in water with tea powder and peppercorns. Serve lemony ginger tea immediately.
Makes: One Serving of Lemony Ginger Tea.


Tea Powder 1 tsp
Ginger 1 inch Piece
Black Peppercorns 1 – 2
Lemon 1/2
Honey 1 Tbsp or to Taste

Method of preparation:

Crush the peppercorns and keep aside.
Peel, wash and mash the ginger.

Heat around a cup of water in a sauce pot, add tea powder, crushed peppercorns and mashed ginger.
Boil for around a minute, strain into a cup.
Stir in lemon juice and honey to the tea.
Serve lemony ginger tea immediately.
Notes: Make sure not to adjust tea powder according to your preference.

Suggestions: You can also use green tea instead.
Variations: Add sugar instead of honey if you wish.
Other Names: Lemony Ginger Tea.

Spicy Cilantro Rotti

27 Apr


Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped cilantro and spice mixture. Once the cilantro rotti is cooked, it can be served with coconut chutney or sambar.
Makes: around 5 Spicy Cilantro Rotti.


Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Cilantro 2 Cups Packed
Green Chiles 1 – 2
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the cilantro leaves.
Remove stems, wash and chop the green chiles into circles.
Using a pestle, lightly crush the green chiles and cumin seeds with few pinches of salt.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with crushed cilantro mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for cilantro leaves to cook and crisp up a bit.
Serve cilantro rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter for a week or two for more cilantro rotti.

Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: You can also mix the cilantro mixture into the batter instead of layering it.
Other Names: Spicy Cilantro Rotti

Blackberry Sandesh

26 Apr


Sandesh is a Bengali sweet made of freshly curdled milk. Cow’s milk is preferred for sandesh rather than buffalo’s milk for the soft and smooth texture. Curdled cow’s milk called chenna is first kneaded thoroughly with powdered sugar and crushed blackberries and made into small balls and garnished with sliced almonds.
Makes: around 15 Blackberry Sandesh.


Blackberries 4 – 6
Cow’s Milk 1/4 Gallon (around 1 Lt)
Yogurt or Whey 1/2 Cup or more
Confectionery Sugar 1/4 Cup
Green Cardamom Powder a big Pinch
Blanched Sliced Almonds to Garnish

Method of preparation:

Whisk yogurt in half a cup of water till smooth.
Bring the milk to boil in a heavy bottomed pot on a medium flame.
Stir continuously till the milk starts bubbling to avoid scorching.
Once the milk boils, switch off the heat and stir in yogurt little by little.
Add more yogurt if required and let the milk curdle completely.
Pour the curdled milk in to a muslin cloth lined strainer and then wash the curds under cold running water.
Hold the muslin cloth tight and squeeze off the excess water.
Hang the collected curd for an hour or two to remove excess moisture.
The hung curd should have little moisture and is called chenna.

In a mixing bowl, crush the black berries thoroughly with sugar and cardamom powder.
Add this mixture to the chenna mixture and knead thoroughly with palm for 5 – 10 minutes to bind the chenna mixture and to make it quite soft and smooth without sticking to the hands.
Make soft small lime sized balls out of the kneaded chenna mixture.
Garnish the blackberry sandesh with sliced almonds.
Serve blackberry sandesh chilled and finish them in a day or two.
Notes: Make sure to hang the chenna well so that there is not too much moisture.

Suggestions: You can freeze the chenna mixture for couple of minutes if there is too much moisture after hanging it. Adjust sugar according to your preference. You can also use few tablespoons of lemon juice to curdle the milk.
Variations: Check other sandesh recipe here.
Other Names: Blackberry Sandesh.

Raspberry Shrikand

25 Apr

Raspberry Shrikand.

Yogurt is hung to make it thick. Fresh or frozen raspberries are crushed with spices and sugar. It is then mixed with hung yogurt along with blanched sliced almonds. Garnish with crushed raspberries and serve raspberry shrikand immediately.
Makes: around 4 Servings of Raspberry Shrikand.


Plain Yogurt 2 1/2 – 3 Cups
Fresh or Frozen Raspberries 12 – 15
Cardamom Powder a Big Pinch
Nutmeg Powder a Small Pinch
Blanched Sliced Almonds 2 Tbsps
Sugar 6 Tbsps or to Taste

Method of preparation:

Freshly grate the nutmeg using a fine grater.
Wash raspberries and carefully pat them dry.
Crush the raspberries, sugar, cardamom powder and nutmeg powder coarsely using a pestle.

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.

Remove the thick yogurt onto a mixing bowl, stir in crushed raspberry sugar mixture and sliced almonds.
Garnish with crushed raspberries and serve raspberry shrikand immediately.
Notes: Adjust sugar according to your preference. You can also add honey instead of sugar if you wish.

Suggestions: Make sure to use full fat yogurt for better taste.
Variations: Use greek yogurt instead full fat plain yogurt to avoid hanging it.
Other Names: Raspberry Shrikand.