Recipes- south indian - iNNo Concepts Inc.

Disclaimer: Inno Concepts has not tested these recipes. The outcome of these recipes may vary depending on the ingredients, appliances, cooking procedures, and individual's cooking skills used. Inno Concepts is not responsible for the outcome and incidents resulting from these recipes.

Recipe for Idlies - with Uncle Ben Rice

Ingredients:
6 cups long grain rice
2 cups Uncle Ben's rice
11/4 cups Urad dhal

Procedure: Soak Long grain rice for 4-6 hours. Soak Urad dhal for just one hour. Grind urad dhal in ULTRA grinder for about 20 minutes. Take out the dough and then grind soaked long grain rice for about 15 to 20 minutes for desired smoothness. Uncle Ben's rice should be finely powdered in the dry grinder jar of Innomix. Mix the rice powder with water to make a thick paste. Mix all the doughs and rice paste with salt. Add water to bring the dough to the right consistency. (it has to be little watery -should fall freely from your hand - the dough thickens as it ferments) Let it ferment overnight and then steam the dough as usual for the softest idlies that melt in your mouth.

Recipe for Idlies - with Idli Rice

Ingredients:
parboiled rice (Puzhungalarisi or idli rice) - five cups
Urad dhal - 1 cup

Procedure (quantities are approximate):
Soak 5 cups of Idli rice in water for at least 6 hours after washing it thoughly two to three times. Wash 1 cup of the urad dhal three times and then soak it in cold water for 1-2 hours. Start the Ultra grinder with 1/3 cup of water and when the stones are rotating slowly add the urad. Grind the urad for approximately 20 minutes. Remove the dough. Start the grinder with 2 cups of water and slowly add the soaked rice. Grind the rice for approximately 20 minutes using the water that was used for soaking the rice. Remove the dough. Add the left over water from soaking the rice and urad to the grinder and let is run for 30 seconds. This will clean the dough attached to the stones. Mix both the doughs, the water from the grinder vessel and salt (approximately 3 1/5 table spoon). The dough consistency should be in such a way that it falls freely from your hand. Ferment the dough overnight (desired at 80 to 90 deg F - keeping the storage vessel in warm water may help during the winter). Steam idlies as usual - cooking time approximately 15 minutes.
We have tried Ponni, Ravi and Ganesh brands. All the three brands work well but personally, we prefer Ganesh brand (available only in the west coast).
For five cups rice you get about 80 idlies.

Recipe for Pizza: by Hemamalini

Ingredients:
15 gr. dry yeast
1 cup warm water
1 tsp. salt
1/2 cup All purpose flour
1 tsp. sugar
2 tbsp. melted butter or margarine

Procedure: Dissolve the yeast in warm water. Stir in the remaining ingredients. Knead well in the Ultra grinder using atta kneader attachment & knead for 10 minutes. Allow dough to sit. Now heat oven to 450 degree F. Lightly grease the pan. Pat the dough into a circle flouring your fingers. Spread sauce over. Top with thinly sliced onions, bell peppers, tomatoes & about 1 1/2 cup shredded cheese. Bake for 20-22 minutes or until crust is brown. Serve hot. This feeds 6 people.

Recipe for Rava Idlies

Ingredients:
Idli rava - two and half cups
Urad dhal - one cup

Procedure: Soak urad dhal for about 3 hrs and at the same time mix the idli rava with water and let the consistency be thick. Next, grind the urad dhal until it is soft and fluffy, then mix with the idli rava and add salt to taste and make a thick batter. Keep overnight for fermenting. Finally, steam the dough for yummy idlies.

Recipe for Masala Vada

Ingredients:
2 cups channa dhal
11/2 cups of raw rice
Salt and jeera
Cut onion, cilantro and ginger

Procedure: Soak 2 cups of channa dhal and 11/2 cups of raw rice for at least 12 hours. Grind them very well with a little salt and jeera (cumin). The paste should be very hard and fine. Add cut onions, cilantro & little bit of ginger paste. Add more salt if needed. Deep fry in oil until golden brown. Serve them hot with coconut chutney.

Recipe for Andhra Famous Upma, Pessarattu by: Laxmi Yellapragada

Ingredients:
1/2 cup long grain rice
1/2 teaspoon salt
1 cup moong dhal (green gram)

Procedure: Soak 1 cup of whole green gram dhal, with 1/2 cup of rice overnight. Grind well using Ultra grinder. Add finely cut onions, ginger, chilies, cilantro and some jeera. No need to ferment it. You can start making pessarattu as soon as you grind it. It goes were well with upma. It is a very famous Andhra dish. Basically, it is very easy to make, healthy and delicious.
Heat the oil in a utensil and season it with jeera (cumin seed), urad dhal, mustard, cut onions, chilies, tomatoes, potatoes, some cashews, and curry leaves.
Add salt to taste. Add water, usually two cups of water for one cup of rava. When the water boils, pour in rava, slowly and evenly, while stirring. Cook over a low flame until the rava is done.
After 10 minutes roll it in pessarattu and serve hot .

Recipe for Tofu Chutney:

Ingredients:
Coconut - 5 pieces of coconut each about 1" by 1/2"
Roasted Channa dhal - 6 teaspoons
Jalopeno pepper - 1
Hing - a small piece
Ginger - 1/2" piece
Tamarind paste - 1/2 teaspoon
Onion - small piece (optional)
Tofu - Extra firm style - 1" thick slab
Salt to taste

Procedure: Grind all the ingredients except tofu in the Wet grinder jar of InnoMix. Once the coconut is ground wel,l add tofu and 1 tbsp. water and grind until the tofu is blended well into a paste. Season with mustard, urad, curry leaves and serve with idli or dosa or vada.
If you want, you can blend the curry leaves with the other ingredients.

Mustard seeds - 1 tsp
Urud Dal - 1 tsp
Green chillies - 4
Onions - 2 big
Besan Gram Flour - 3 tsp
Curry leaves - 10
Tomatoes - 2
Oil - 1 tsp
Salt - as desired

Method

Chop Onions , tomatoes, green chillies finely. Heat oil in a pan, add mustard seeds, urud dal & let it splutter, then add onion, green chillies, curry leaves and tomatoes to it & fry it Mix the besan gram flour with water add salt to it and add this mixture to the pan , allow it to boil till it becomes like a paste . Garnish with Coriander leaves. Total cooking time would be 15-20 minutes, you can also add boiled potatoes to it.

Carrot Small - 1 no
Grated Coconut - 1/4 coconut
Ground Nut Roasted - 1 handful
Roasted Chana - 1 handful
Tomato Medium - 1 no
Coriander Leaves - 1 handful
Udad Dal Fried - 2 tsp
Hing Powder Ginger - 1" pc
Garlic - 1 clove
Red Chilli - 2 nos
Green Chilli - 2 nos (Chilli can be added / reduced according to each ones taste )
Sugar - one tsp or a small piece of jaggery
Curry Leaves - few
Roasted White Seasame Seed(til) - 2 tsp

Method

Mix all the ingredients and grind coarsely or smooth paste. This can be eaten with idli, dosa, chappati.If made liquied, goes well with steamed / hot rice also.

Chatni is prepared with very little water. This chatni is placed at the center of the idli cup; The idli dough is poured around the chatni center. You may shake the plate very lightly to ensure that shape is to your desired form. Other alternatives are:

Idli dough is poured first. Pour Chatni in different designs. Be Creative.
Pour idli dough into the idli cup first. Add a thin layer of chatni over it. You may have to develop your own thickness / thinness of the chatni to your liking. Finally, pour another layer of idli dough to create a sandwich.
Chatni is mixed with idli dough. Course or fine texture of the chatni helps you create different grain texture.
Different types of chatni (or even chatni powder / pickle) give different color and taste.
Even sambar can be used instead of chatni. Make the sambar thick enough to avoid diluting the idli dough.
If you use bisibELe bhaath powder to make the sambar, you may even get a bisibEle idli!
If you prefer, you can use puLiyOgare gojju (curry in smooth sauce) in place of chatni. Just be careful about the spiciness control!
Another variation would be to use onion gojju. You get Indianized pizza like idli!
Do you like it sweet? Go ahead and use pooraN or coconut with jaggery instead of chatni. Be bold and creative. Add zest and enhance pleasure to your palette.
To really get rainbow idli combinations, both in appearance and taste, you can develop chatni variations for a variety of colors, all using ground vegetables for colors in proper mix. You can do tricolor idli for Indian Independence Day.
You can use texture variations using green pea, shredded carrots, pearl onions and other fancy vegetables.

VEGGIE BURGERS - by: Kam1939@hotmail.com

Ingredients:
1/2 cup dried soy beans
1/2 cup dried black-eyed peas
6 tbsp vegetable or olive oil
1 large onion, finely chopped
2 cups of bread crumbs
1 potato
salt & pepper

Procedure:
Cook the beans in separate saucepans with water in Cookeez pressure cooker.
Cover and simmer the soy beans and blackeye peas for 1 hour, until tender.
Drain and rinse well.
Transfer to a mixing bowl and lightly mash together.
Keep it aside.
Boil potato.
Peel the skin of the potato and mash it.
Mix mashed potato with the mashed soy beans and black eyed peas.
Add the bread crumbs and onions.
With wet hands, divide the mixture into 7 balls.
Form each ball into patties of 31/2 inches in diameter.
Coat the patties with the all purpose flour.
Cook the patties on a medium hot grill with oil for 3-4 min. on each side.
Put these patties in the very lightly toasted burger buns.
Add finely cut lettuce, tomatoes, cucumbers and pickles.
Add ketchup and / or mayonnaise according to your taste.
Enjoy!!!!!

Recipe for VEGETABLE PUFF: Shobha Rangegowda (sonyaa_bn@yahoo.com)

Ingredients:
1 Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables (potatoes, peas optional)
Masala – to taste
Green Chilies
Salt – to taste

Procedure: Cook the vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later. Thaw the pastry roll for about 10 minutes before unfolding. Open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12". Cut the sheet into 6 pieces. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold the sheet around the vegetable. Seal all the corners, by pressing the sheets together and applying a little water.
Stick it into a pre-heated oven (350 F) for about 20-30 minutes or until it browns. Make sure that you flip it around every 5-10 minutes.

Recipe for Flour Tortillas (Plain): from Revel Tortilla Maker Instruction Book

Ingredients:
2 cups unbleached or all purpose flour
1/2 teaspoon salt
1/4 cup (approx. 3 tablespoons) vegetable or canola oil
2/3 cup warm water

Procedure: Place all ingredients in a food processor except water and process for about 5-10 seconds thereby, mixing the ingredients. Add water slowly through the feed tube of the processor, with motor running until the dough forms into a ball. Stop motor to check dough. If the dough is too dry or stiff add 1 tablespoon of water and then process till you achieve the right consistency. Place dough in a bowl covered tightly and let it stand or rest for 30 minutes before cooking or baking. Shape dough into 1/2 inch bails. Keep these covered with plastic wrap while baking the rest of the flour tortillas in the REVEL Tortilla Maker

Recipe for Corn Tortillas (Plain): from Revel Tortilla Maker Instruction Book

Ingredients:

2 cups MASA HARINA
1/2 teaspoon salt
1 to 1/3 cup warm water (depending on required consistency of dough)

Procedure: Place Masa Harina and salt in a mixing bowl. Add water slowly, stirring continuously until dough forms into a ball. Make sure that the dough is neither too stiff nor dry. Add water to achieve the right consistency. Cover tightly and let the dough stand or rest for at least 30 minutes before baking the rest of the corn tortillas. Shape dough into 1/2 inch halls and then keep them covered while baking the rest of the corn tortillas in REVEL Tortilla Maker

Recipe for Whole Wheat Tortillas: from Revel Tortilla Maker Instruction Book

Ingredients:
1 cup whole wheat flour
1 cup unbleached or all-purpose flour
1/4 cup (approx. 3 tablespoons) vegetable oil or canola oil

Procedure: Place all ingredients in a food processor except water and process for about 5 -10 seconds thereby, mixing the ingredients. Add water slowly through the feed tube of the processor, with motor running until the dough forms into a ball. Stop motor to check dough. If the dough is too dry or stiff add 1 tablespoon of water and then process till you achieve the right consistency of the dough. Place dough in a bowl, covered tightly, and let it stand or rest for 30 minutes before cooking or baking. Shape dough into 1/2 inch balls. Keep these covered with plastic wrap while baking the rest of the whole wheat tortillas in the REVEL Tortilla Maker

12-16 medium leaves of lettuce
1-1/2 cup shredded red cabbage
1 cucumber sliced
1 -1/2 cup cut tomato slices
4 thinly sliced green onions
2 cups snap peas blanched and sliced

Procedure for making sauce: In a saucepan over medium-heat add minced garlic, sugar and lime juice and bring to boil for about 2 minutes. Remove the saucepan from heat and stir in all the remaining ingredients and set aside.
Procedure for making Salad Wrap: Toss all the ingredients together except for the lettuce and set aside. Heat 4 precooked flour tortillas and place 1-2 lettuce leaves in the center of each tortilla. Divide the cabbage and tomato mixture in four equal parts and place on lettuce. Pour sauce evenly over the mixture; then roll sides of tortillas to make wraps. Serve.

Procedure: Preheat broiler at 350� F. On a baking sheet, broil tomatoes, cloves, chilies and onions until browned and soft (approx. 3-5 minutes). Allow to cool and then place everything in a food processor and process/pulse until coarsely blended. Set aside. Using a skillet with 1-cup oil, over medium to high heat, fry the 1/8" tortilla strips in batches until golden brown. Drain the oil from the tortillas by laying them on paper towels and set aside. Leave 3 tablespoons of oil in the skillet removing the rest, cook scrambled eggs until firm. Add the tomato sauce from the processor and stir. Finally add the golden brown tortilla strips stirring gently and cook till the sauce gently boils. Sprinkle salt and pepper to taste. Place in a dish, sprinkle with cheese to serve.

Recipe for Quesadilla: from Revel Tortilla Maker Instruction Book

Ingredients
12 flour tortillas
2 1/2 cups grated Monterey jack cheese
1/2 cup green or red chili salsa
cilantro garnish

Procedure: Place a flour tortilla on bottom grid surface of REVEL Tortilla Maker. Sprinkle 1/4 cup of grated cheese making sure that cheese is kept away from the edges. Place another flour tortilla on top.
Heat the REVEL Tortilla Maker with tortillas and cheese for about 1 minute or till cheese melts. To achieve a grilled look, close top grid surface gently. Do not overcook. Flip grilled Quesadilla carefully using a non-metallic spatula. Cut into slices and serve with salsa and garnish.

Recipe for Chicken Fajitas: from Revel Tortilla Maker Instruction Book

Ingredients
2 teaspoons vegetable oil
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1/4 cup light mayonnaise
2 tablespoons minced fresh parsley
2 tablespoons fresh lime juice
2 jalapeno peppers, diced
2 garlic cloves, crushed
4 (8-inch) flour tortillas.
2 cups chopped onions.
1 1/4 pounds skinned, boned chicken breast, cut into 1/2 inch strips

Procedure: Coat chicken with vegetable oil and salt. Combine buttermilk, parsley, mayonnaise, lime juice, jalapeno peppers and garlic in a small bowl and whisk. Heat non-stick skillet, then add chicken and onions and saut�e for 2 minutes or until done. Add buttermilk mixture, cover and cook for 1 minute. Remove from heat. Warm tortillas, then spoon 1 1/ 4 cup chicken strips and chopped onions onto each tortilla. Top with 1/2 cup chopped tomato. Fold over and serve with fresh salsa and lime wedges.