Description
Idli chaat-Pongal and Gotsu. Soji cake with Keith Sarasin and BJ Beisler Gojju Recipe Ingredients: 1 cup Tamarind Pulp 1/2 cup Jaggery 1 tsp Rasam Powder or Red Chilli Powder Salt, to taste 1 tbsp Oil 1 tsp Fenugreek Seeds 10 Curry Leaves 1 tsp Mustard Seeds 1 pinch Asafoetida 4-5 Green Chillies, slit Instructions: Heat oil in a deep pan and add mustard seeds, fenugreek seeds, curry leaves, asafoetida, and green chillies. Sauté for a minute until fragrant. Add tamarind pulp, jaggery, and rasam powder to the pan and stir well. Let it cook for 2 minutes. Pour 2 cups of water into the mixture and let it boil for about 15 minutes until the flavors are combined. Add salt according to your taste and stir well. The gojju will have a tangy, spicy, and sweet taste. Serve the gojju with steamed rice and potato curry for a delicious and satisfying meal. Pongal: Ingredients: 1/2 cup of rice (sona massori is what I use) 1/2 cup split mung beans 3 1/4 to 3 1/2 cups of water (more if needed) 1/2 teaspoon salt (adjust to taste) For Tempering: 2 to 3 tablespoons of ghee (plus 1/2 tbsp more for serving) 10 cashew nuts (optional) 3/4 teaspoon cumin seeds 1/2 teaspoon lightly crushed black peppercorns 1 inch ginger (peeled, grated, sliced or chopped) 1 sprig curry leaves 1/8 teaspoon asafoetida (hing) 1 green chili, slit (optional, skip if offering to god) Instructions: Rinse the grain and lentils a couple of times and drain the water. Heat ghee in a pot and fry the cashews until golden. Remove them to a plate. Add cumin seeds and crushed pepper to the pot. When they start to splutter, add ginger, curry leaves, green chili (optional) and hing. Saute for 30 seconds. Add turmeric, lentils and grain. Saute for 2 to 3 mins until the lentils begin to smell good. Pour 3 cups water and add half teaspoon salt. Deglaze the pot by scrubbing the bottom with a spatula. Cover the pot and bring it to a boil. Then reduce the heat and let it simmer for about 20-25 minutes until the lentils and grains are fully cooked. Mash the mixture with a wooden spoon or a masher until it reaches your desired consistency. If it’s too thick, add more hot water and give it a good mix. Heat ghee in a small pan and fry the cashews until golden. Pour the ghee and cashews over the Pongal before serving. Idli Batter For a perfect batch of fluffy idlis, you’ll need: 1/2 cup urad dal 1 1/2 cups idli rice or parboiled rice 1/2 tsp fenugreek seeds 2 tbsp thick poha (or 1/4 tsp methi seeds) 3/4 to 1 cup chilled water for grinding dal 3/4 cup water for grinding rice Instructions: In two separate bowls, rinse the urad dal and fenugreek seeds, and the rice or idli rava until the water runs clear. Soak them in plenty of water for at least 6 hours. In another bowl, soak the poha with 1/4 cup of water for about 30 minutes before blending. After 6 hours, drain the water from both bowls. In a blender or wet grinder, add the urad dal, fenugreek seeds, soaked poha, and 3/4 cup of water. Blend until smooth and thick, adding more water if needed. Transfer the dal batter to a large bowl. In the same blender, add the rice or idli rava with 3/4 cup of water and blend until you get a coarse batter with a semolina-like texture. Mix the rice batter with the dal batter, using your hands to combine them well. The batter should be thick yet of pouring consistency. Cover the bowl with a lid or a cloth and place it in a warm spot for at least 8 to 14 hours to ferment. The batter should double in volume. Once the batter has fermented, grease the idli molds with oil and add the batter to them. Cover and steam for 12 minutes. After 12 minutes, remove the idlis from the molds and let them cool for a couple of minutes before serving. Soji cake 1 cup flour 1 cup semolina 2 teaspoon baking powder 3/4 cup powdered coconut Approx 2 cups milk 2 sticks butter 1 cup sugar 1 tsp cardamom powder Grease 12 cupcake pans or line with cupcake liners Melt butter add milk warm - sugar to melt Leave to cool . Aerate and mix all dry ingredients. Fold it into liquid Bake moderate oven 350 *F for 20 minutes http://www.actontv.org
