If You Like Idli and Uttappam

In my spare time, which there is a lot of these days, I make books. Not to sell, though many have suggested it. For my own reference, I created a "My Favorite Recipes" book a long time ago, going on to create a Volume II as there were so many more recipes that came to mind after finishing the first volume. 

My Guatemalan Cookbook

I have made books of bird and fowl identification, using photos I had taken or from my sisters for identifying purposes, spend a lot of online time researching descriptors and other details so If I came home with yet another unidentified photo, I had a resource for identification. I made a book of all the flowers, be they weeds, wild or other, from trips to the Pacific northwest, one from flora of California I had photographed, of orchids I'd grown myself or taken photos of in botanical gardens. More recently, I created 4 smaller books of plants and flowers on Arizona (one of cacti, one of tender plants, one of succulent type plants and one of shrubs and trees). 

Many other cookbooks have been made since those first ones so long ago. One was a memoir cookbook of Guatemalan recipes for my oldest daughter when she turned 40. I had lived in Guatemala for 12 years, and my children were born there. My oldest was still closest to the relatives there; still spoke Spanish reasonably well. At the time of creating that book, I had made such few recipes as were included in the book, maybe around 40, because there was nothing online to find nearly 12 years ago. Since then I have added to that memoir cookbook for my son and next daughter turning 40. I have managed to include over 80 recipes in there now, and I learn more as the years go by.

My Bread Cookbook

I have no background in India, but love the flavors and spices. I have created a couple of Indian cookbooks so far, but it wasn't until I was finishing the pages for a new Bread cookbook that I went searching for other Indian breads than Naan, parathas or chapatis. While researching Indian breads, and the "appams" in particular, I came upon recipes for Utappam, which uses leftover Idli batter. Oh boy.

Idli was something I got interested in - as a concept - a LOT of years ago, but never got around to trying, out of fear. Too many conflicting admonitions, a lot of strictures, and it was just so foreign (excuse the word) a concept. So I managed to set that on the back burner for about 8 years. Once I did venture to make Idli, while the batter did not ferment (remedied by adding baking soda last minute before using), I loved those little steamed pillows! But making Idli is a definite process, needing time and some attention. When I read about Utappam, I really wanted to try, but did not want to go through all that trouble of making Idli batter just then.

I mused on that a bit and thought, 

"Really, idli batter is made of presoaked rice and urad dal, with a little fenugreek and a little cooked leftover rice or Poha rice, then grinding the soaked grains to a batter. What it I skipped the first part of soaking the rice and the lentils and used rice flour and pre-ground urad dal? I have fenugreek powder. Poha rice nearly disintegrates in liquid anyway."

I proceeded to try that out, but as a quick version used instant yeast to approximate fermentation (it took a couple of hours to rise). It was good, and it worked. Still, obviously the fermentation process would be adding proper flavor. These yeasted ones, while good, were curiously "flat" tasting. So I went back and made a new batter. After mixing the ingredients I left it on the counter for nearly 24 hours, at which time I saw a slight growth of the batter and some bubbles. Eureka! 

 Clockwise from top left: Nariyal chutney, Idli Podi, Idli, and Imli Chutney

This batter made lovely and very delicious Utappam, as well as Idli, so I am truly happy. 

Quicker Idli or Utappam Batter

Made 4 (5-6 inch) Utappam and 8 Idli

Utappam

1 cup white rice, ground finely to equal 1 1/4 cups,  OR use 1 1/4 cups preground rice flour flour (about 190 grams)

1 teaspoon fenugreek seeds (3 grams), ground finely,  OR 1 1/4 teaspoon fenugreek in powder form

1/3 cup peeled split urad dal, ground to flour (about 74 grams), or 3/4 cup once ground (- not a typo!)

1/4 cup Poha rice,

OR use 1/4 cup leftover cooked rice

3/4 teaspoon salt

1 3/4 cups cool water, or as needed


Place the rice flour, urad dal flour, ground fenugreek and Poha rice into a large mixing bowl. Begin stirring in the water with a wooden spoon, so as not to form lumps. Add only enough water to make what looks like a stiff pancake batter. Set the bowl aside in a warm area and cover with a lid or plastic film and allow to ferment. This may take up to 24 hours. Look for puffing, bubbles and a nice fermented aroma. Once ready to use, stir in the salt.

To make Utappam,  heat a skillet as you would for pancakes. Lightly grease the pan and ladle in batter, as for pancakes, spreading to about 5 or 6-inches in diameter. While the "pancake" is cooking on one side, place your desired toppings on the uncooked upper side. Possible toppings include: 

• 

  Idli Batter in tray to steam

  cilantro,
  
• parsley,
• curry leaves,
• shredded fresh ginger,
• sliced onion or shallot,
• chopped garlic,
• grated carrot,
• chopped bell pepper (green or red),
• chopped or sliced green chilies (Serrano or Jalapeno are good),
• chopped tomatoes (not too juicy),

or anything else that sounds good. (Limit the toppings as they will only fall off if too many are in place when the pancake is flipped over.) Once the bottom is browned, drizzle some oil over  the toppings before turning and then flip the pancake to lightly brown the other side. Serve with toppings upwards, with any chutney or pickle of choice, with a dal dish or a soup.

To make Idli, a traditional south Indian breakfast or snack food, an Idli stand is a must. My Idli stands consist of a three-tiered stand with a base to be able to set into a large pot with a shallow layer of lightly boiling water. The little rounded wells, 4 per tray (with three trays total), are filled just to their edges and stacked. Once set into the pot with water, the water must not touch the bottom tray. Cover the pot and steam the idli for about 7 to 9 minutes. They should test done as for a bread or cake, by inserting a toothpick in center that should come out clean. Idli can be served with any curry or leftovers, with Sambar, Tamatar ki Chatni, Tamarind (Imli) Chutney, Coconut (Nariyal) Chutney, Idli Podi (a dry spiced mixture that tastes heavenly), or all by themselves with any of these chutnies or Podi.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest. 

New Indian Recipes on the Menu

Time seems to escape me these days, yet every so often there is a gathering that warrants a fresh look at my recipes to date, sometimes finding them insufficient, despite the fairly vast number. A month or so past, I entertained my grandson and his friend, who love Indian food. When we chatted, he'd said that the flavors of Indian foods are some of his favorites, though he usually eats very simply. So I created a dinner, not knowing his particular tastes, but hoped it wouldn't be too far out of his comfort zone - and it wasn't! They both ate like two very healthy young men should. I was pleased. 

For that meal, I made some of my more common favorites, Chicken Korma, edging outside the plain rice category with Barley Kichdi as one of the side dishes, and one of my all-time favorites, Palak Paneer, as the other. I also had no clue on their tolerance for heat, so all the dishes were made quite mild in deference to my husband, but I offered an array of chutneys with varying heat levels: Am Chutney or Mango Chutney (no heat), Dhania Poodina or Green Chutney (medium heat), Imli Chutney or Tamarind Chutney (a little heat), and Fresh Ginger slices in lime juice with Serrano pepper and salt, possibly the hottest). They went for the Green Chutney and fresh ginger, polishing them off!

Dinner Menu

So, when my son was recently married in Hawai'i, and his lovely bride just turned fifty years beautiful, I made a dinner to celebrate both events when they came to visit this past weekend. They both love Indian food as well, and I have made them many Indian meals already in past. Trying to come up with something to feed them that hasn't already been a part of many menus in past was becoming a challenge. Ana is sensitive to rice, so I wanted to keep that out of the menu completely. I thought of making the Barley Kichdi again, but they've had that more than once and well, not again. The same for the Palak Paneer, which is maybe one of all our favorites, but as I serve it with practically any special meal I felt it was time for a change. 

What to do, what to do?

I finally opted for Telangana Chicken, though I kept it mainly without any of the fiery, spicy heat in deference to Ana and my hubby. Instead of going for rice or even barley, I opted to make a very simple Tadka Dal using only Masoor (red lentils) and Moong (mung bean) dals, and adding a simple Tadka of sauteed mustard and cumin seeds, asafetida, shallot, ginger and garlic, and salt at the end. We all love dal/lentil dishes, so that one was a hit. I wanted to make Channa Masala, but my son objected. I went hunting for something to do with peas and found some few ways, such as Matar Masala (spiced peas), and somewhere i came across a recipe called Sookh Matar, though I can find no other reference to this terminology. I felt after reading that Sookh might refer to the same concept as "sabzi" meaning a dish cooked down to relative dryness - no sauce in it. I wanted more vegetables and also some color so added red bell pepper. It turned out fantastic whatever it may be called.

Matar Masala or Sookh Matar

Serves 6 to 8

Matar Masala (Spiced Peas)

1 large onion in thin half-rings
2 tablespoons coconut oil or sunflower oil, more if needed
--------
1 - 2 tablespoons coconut oil or sunflower oil
1 large shallot, chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 red bell pepper, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon asafetida

MASALA: mix together and set aside
1/2 teaspoon turmeric powder
1/2 teaspoon crushed coriander seeds
1/2 teaspoon Garam Masala
1/2 teaspoon black salt or regular salt
1/2 teaspoon amchur (dried green mango powder)
1/4 teaspoon black pepper
-----
1 bag (13 ounces) frozen baby peas

Saute the large onion in the oil, stirring very often and watching carefully not to burn, until the onions are a deep caramelized brown. Spread the onions on several thickness of paper toweling to blot and cool. This part can be made days in advance and refrigerated until needed.

Heat a skillet over medium to medium low heat and add in the 1 or two tablespoons of oil. Add in the cumin seeds and asafetida to sizzle for a few seconds, then add in the shallot, garlic, ginger and red bell pepper and saute gently to soften. Add in a tablespoon of water at a time, only if needed for the ingredients not to stick. Add in the masala ingredients and stir until fragrant. IF MAKING AHEAD, the dish can be made to this point, placed in a covered container and refrigerated for up to three days.

To finish the dish, bring the refrigerated mixture back to heat in a skillet, then add the peas with a tiny amount of water and heat them through. Once heated, add in the caramelized onion and stir in to heat through.

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The other new item on the menu was a salad, something I had never created with an Indian meal, but this time I wanted some diversity. 😉 The most common I found was called Kachumber Salat, a combination of cubed cucumber, tomato and onion, seasoned with an array of possible spices and a touch of lime juice. I plan to mix a batch of the masala mixture to keep on and to sprinkle on tomatoes at any time - it was that good!

Kachumber Salat

Serves 6

Kachumber Salat

1 cucumber, seeds removed if too large, cut in small cubes
1 - 2 medium tomatoes (I used heirlooms), in cubes
1 large shallot or 1 small onion, in cubes

MASALA:
1/2 teaspoon Chaat Masala
1/2 teaspoon black salt (or regular salt)
1/2 teaspoon crushed cumin seeds
-----
2 tablespoons fresh mint leaves, chopped finely
1/4 to 1/2 cup cilantro, chopped finely
2 teaspoons lime juice, or to taste
pinch chili in powder or crushed chili flakes

IF MAKING AHEAD, the only thing that can be done is mixing the spices together. The tomatoes and cucumber will go watery if done in advance. If raw onion or shallot are not tolerable, cut these ahead of time (up to 20 minutes) and set them into a bowl, covered with white vinegar. Drain and rinse before adding to the remaining ingredients and stir them all together well before serving.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.