Sunday, May 29, 2016

Rava Uttapam and Coconut Coriander Chutney Recipe

You know the moment at the supermarket, you suddenly see an item and quickly grab it, thinking yes I will make it some day. And then you just wait for the some day to arrive. Monday comes, then Tuesday, Wednesday, Thursday, Friday, Saturday and poof Sunday! The some day, never arrives. Ok, bad joke, I admit.

Moving on... So I had  bought this roasted suji, or semolina if you please, even known as rava, but I had not idea what to make of it. I could have made kesari, but it is something we get to get during festives. Then I thought of suji halwa, but again, so much of ghee, wonder if my hips would agree. I was toying with the idea of suji cake when I noticed, it won't work with roasted suji.

Luckily I remembered my one time experience having uttapam at this nice vegetarian restaurant in Singapore, like donkey years ago. Its so long that the donkey would have turned 10 years older by now. Somehow it took me a while to even recall back the name of the dish I had, I remembered I ate something so nice, but the name.. ufff it took days and some googling!

I remember it was almost like upma, but not quite it... and later it came right there on the google search for rava breakfast dishes... UTTAPAM! It has this distinct sour flavour, together with sauteed onion, and garlic thing going on, not to mention, some freshness of green chillis. Oh yes, it was just that.

When I searched for the recipes, I found several versions, but the one I liked the most was with yogurt, because, as I recall, it had a nice sour flavour. And the best part about it is, I do not have to ferment the batter a night before. And secondly, I could shower it with several colourful vegetables, and it will just enhance the flavour and goodness of it.



Here goes, my recipe, inspired from the Rava Uttapam Recipe here.

You need: 
For Uttapam:
1 cup rava
1 cup water
1/4 cup yogurt
1/4 tsp baking soda
some salt
Onion, diced
Green and red capsium, diced
Ginger, grated
Curry leaves
Green chilli, chopped
Oil/ghee
Salt and black pepper
For the Coconut coriander chutney:
A handful of coriander leaves
1 cup of grated coconut
1 green chilli
Salt
Mustard seeds
Dried chilli
Curry leaves
Oil

Method:
1) Mix the rava with water, baking soda and the yogurt. Mix it well, add more water if needed. Keep it aside for 30 minutes. 
2) After 30 mins, mix the onion, capsicum, ginger, chilli and curry leaves into the rava batter. Season with salt and pepper. 
 
3) Heat a non stick pan, spread good amount of ghee, and scoop one ladle of the batter on, spread it into a round shape. 

4) Let it cook for 5 mins, or till golden at the bottom.  
5) Do a little kungfu, or at least use a spatula to assist you in turning it to the other side. 

6) This much golden colour cooks and rava and ingredients well. Repeat the steps for the remaining batter. 
7) For the chutney, place the coconut, coriander, green chilli, salt, and some 1/2 cup of water in blender. Give it a nice blend and transfer into a dish. 
8) In a pan, heat some oil at low heat. Add the mustard seeds and dried chilli. Once its aromatic, add the curry leaves and after a quick stir turn off the heat. 
9) Pour the tempered spices into the blended mix, and give a stir.


You can also eat uttapam with some curry, as we did. Nevertheless, the tangy and freshly spicy chutney was a big hit, even with Sanju! I will let you in a secret, this chutney, goes awesome mixed with yogurt. Slurppp!!

Here is another feather in my hat, next step would be making sure my uttapams are perfectly round, or as mom says, my husband won't be so pleased.

Happy trying!

Monday, April 4, 2016

Briyani Version Of Nasi Pulut Kuning (Yellow Sticky Rice) In Rice Cooker

Yes, you have guessed it right, it has been pulut (glutionous rice) festival in the house since hubby had bought some good amount of it. I kind of got the push to finally get my hands fragrant experimenting with some different dishes.

I checked out some cooking groups, and surfed online for some nice recipes of making 'Nasi Pulut Kuning'. Mostly were involving the usual coconut milk and turmeric powder for the colour. But it wasn't enough, I knew I wanted more. 

I wanted to make something with slightly bit more flavour, some onion sautee, and maybe some spices. You really can't take the Indian out of me. Everything is about the onion and the sautee and spices baby! The same time I was rather earger to use the rice cooker to make the sticky rice, instead of the slow steaming. Some of the search results I found were promising with tips in using the rice cooker to make it.

Then it was back to the drawing board (aka Google), I tried all kinds of search keys but did not see anyone making briyani version of pulut rice before. I was disappointed for a short while, and then I told myself, I will take the plunge, risk it and see if it works. I did have my spice mixture for my simple briyani after all.

But before I went on, I had a slight doubt. I stopped and asked hubby 'Have you ever eaten nasi pulut kuning before?' I was relieved when he answered No... which meant, even if I screw it up with my briyani version, he would never realise it. And so the plan was on.

So the rule of the thumb was equal amounts of pulut rice with coconut milk plus water, as it tends to absorb less water. And since I soaked it overnight in water, I decided to go less. And I also had my pandan leaves standby.

My step by step recipe:

3 cups of pulut rice soaked overnight in water with turmeric powder and lemon juice
1.5 cups of coconut milk
1 cup of water
some pandan leaves
salt
cumin and coriander powder, cinnamon stick
1 tbsp cooking oil

1) Soak the pulut rice overnight with some turmeric and lemon juice.

2) Strain the water away and set it aside.

3) Turn on the rice cooker with the pot, put 1tbsp of oil and heat it up. Sautee some diced onion.

4) Add the spices: cumin and coriander powder, cinnamon stick. Sautee till fragrant.

5) Add in the pulut rice, and give it a nice stir that its coated with the spices and oil

6) Add in the coconut milk and water. Season with salt and stir well.

7) Cook for 20 minutes or till cooked.

If your rice cooker is anything like mine, then it would keep turning off due to the lack of water. So I kept stirring it every 5 minutes, and to my surprise it was done in less than 20 minutes. Sure the grains are not as perfect as steaming, but it does work!


We had it with chicken rendang and some tempe fried masala style. Yes, masala again.



It has been an achievement of sorts when I was able to recreate something out of my own creativity... Masterchef, are you listening yet?



Sunday, April 3, 2016

Chocolate Molten Lava Cake Recipe

It is someone's special day today, and I wanted to bake a cake for him because 1) I always get nice feedback and compliments for my homemade cakes and 2) it's priceless as far as monetary value is concerned.


As Monday is a working day, I planned it earlier and wanted to bake on Sunday itself. As usual, my little minions (the boys) were more than happy to help. Usually they help me to mix, whisk, stir and in the end, they would lick spatulas and whisks then after.

After our lunch, we got going. I had all ingredients in order. Then I realised, all the 2 to 3 hours of work, kids will not get to eat any cake (because it is going to be saved for the next day). Suddenly I felt bad for them, then it came to me, why not whip out a lil extra for some sweet afternoon treat?!



I am a total fan of Sally's Baking Addiction blog, and I remember seeing a very drool-licious molten cake recipe there, and with all ingredients available, why not? Here is the original recipe http://sallysbakingaddiction.com/2016/02/10/peanut-butter-chocolate-lava-cakes/ however I am not keen on the peanut butter portion. I had my cooking chocolate ready as substitute. Also I reduced the egg yolks, took the risk and I must say I am proud to announce that it turned out all so swell and gooey runny goody!

Here is:

You need:
100 gm cooking chocolate
1/4 cup APF
1/4 cup sugar
6 squares of cooking choc
2 eggs
1/2 cup butter  

Method:1) Melt the butter and 100 gm cooking chocolate together. You can double boil or use the microwave.
2) Mix sugar and APF together, and pour into choc mixture. Give it a nice whisk.  Add 2 eggs and mix well. Sanju had dedicated himself into perfecting this.
3) Pour into 3 ramekins, prop 2 squares of choc in the center of each ramekin.
4) Bake at 220 for 20mins

You can turn it upside down onto a plate, have a scoop of ice cream over and savour it, or just dig into it like we did, gooey runny maddness!





LinkWithin

Related Posts with Thumbnails