Friday, July 25, 2014

Kadmbuttu, Steamed Rice Balls

          Kadmbuttu/ Steamed Rice Balls, this is a Coorg dish ( Kodava Cuisine ), I had eaten this only once, during our trip to Coorg, we had stayed in a Coffee estate, the cook had made this dish for us. Traditionally Kadmbuttu is served with a pork curry, we are vegetarians, so the cook had served this with Kadala Curry. We loved it, I asked the cook for the recipe, and couple of weeks back, I had made this at home along with the kadala curry. This is a very simple dish, made with idli rava ( idli rava is widely used in Kodava Cuisine ), these steamed rice balls are very soft and goes very well with the kadala curry or any kurma..
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Wednesday, July 23, 2014

Kothiraivali Sakkarai Pongal, Barnyard Millet Sweetened With Jaggery

          This month, I am very late in posting my dish for the ' Shhhhh Cooking Secretly ' challenge, I was paired with Nalini Suresh, she had given me Kothiraivali/ Barnyard Millet and Vellam/ Jaggery as the secret ingredients. I was kind of very busy this month and hardly cooked anything, but I didn't want to miss the post, so finally, yesterday, I made this sakkarai pongal with barnyard millet. I thought I'll make a kesari ( sweet dish, usually made with semolina and sugar ), using kothiraivali and replacing the sugar with jaggery, but after finishing the dish, I understood that, when sugar is replaced with jaggery, the dish gets the taste of pongal. This is such a simple dish, can be done in under 30 minutes, but the taste was awesome, I felt that it tasted even better than the regular sakkarai pongal that we do with rice. And since we are using millets and jaggery, I can definitely say, it's a very healthy sweet or dessert when compared to other sweets made with white rice, flour and sugar..
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Monday, July 21, 2014

Kadala Curry, Brown Chickpeas Curry

          Kadala Curry is a very popular dish in Kerala ( a state in India ), it's mostly served with puttu ( a steamed dish made with rice flour ). We use brown chickpeas ( it's more nutritious than the white variety ) for this curry, and it's cooked in a coconut based gravy. The flavor is very distinct and it tastes equally good even with idlis and dosas..
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Friday, July 18, 2014

Kambu Idli, Pearl Millet Idli

          Many of us are opting for healthy options, trying to replace white rice and flour with whole grains, brown rice and whole wheat flour. Millets is another healthy choice, there are so many varieties, ragi/ finger millet, kambu/ pearl millet and thinai/ foxtail millet, to name a few. They are available whole or in flour form, and we can use them in the place of rice in so many dishes. I have used Pearl Millet today to make the common South Indian dish, idlis. Idlis are usually made with parboiled rice and urad dal/ black gram, I have replaced half the amount of rice with the pearl millet. The idlis turned out really soft and delicious and I also made dosas with the batter, they came out very crispy and we loved the sweet flavor of pearl millet..
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