Rava Idli

Ingredients:

1. Rava (Bombay rava/Upma rava) - 2 cups
2. Sour curds - 2 cups ( or as per requirement)
3. Eno fruit salt - 1 tsp
4. Mustard - 1 tsp
5. Asafoetida powder ( Hing) - 1/2 tsp
6. Chana Dal - 1 tsp
7. Grated ginger (optional) - 1/2 tsp
8. Cashewnuts - 10-15 (optional)
9. Curry leaves (chopped) - 1 sprig
10. Coriander leaves (finely chopped) - 3-4 sprigs
11. Green chillies ( finely chopped) - 2 or 3
12. Salt - to taste
13. Oil - 2-3 tsp.

Procedure:

1. In a kadai, heat oil and temper with mustard seeds. Add chana dal ( and cashewnuts) and fry on low flame till they turn light brown. Add the curry leaves and asafoetida powder.
2. Add rava to the above and roast it on low flame till you get a light aroma.
3. Remove from flame and transfer to another container. To this add sour curds, grated ginger, green chillies, coriander leaves, salt and stir well to make a batter of consistency thicker than usual idli batter. You may have to vary the quantity of curds added to achieve this consistency.
4. Set aside the batter for 15-20 minutes. Meanwhile grease the idli plates and line them a thin tomato slice or coriander leaves or a pinch or grated carrot or a roasted cashewnut. This for garnishing and is optional.
5. Heat water in the cooker.
6. Just before ladling out the batter onto the idli plates, add a tsp of Eno to the batter and stir well. This must be done in the last moment.
7. Ladle out the batter onto the greased idli plates and steam for around 15 minutes like regular idlis.
8. Serve with aloo saagu.

Aloo Capsicum(/Bhindi/Beans)

Ingredients:

1. Potatoes - 2 big
2. Capsicum - 2 big
3. Oil - 2-3 tsp.
4. Jeera - 1 tsp.
5. Chilli powder - 1 tsp.
6. Dhania powder - 1 tsp.
7. Pav Bhaji masala ( optional) - 1/2 tsp.
8. Salt - to taste

Procedure:

1. Chop the potatoes and capsicum into half inch pieces.
2. Heat oil in a kadai and temper with jeera.
3. Add the chopped potato and saute for 2-3 minutes. 
4. When the potatoes are half-cooked, add capsicum and saute for 2-3 minutes more.
5. Add chilli powder, dhania powder, pav bhaji masala and salt and mix well.
6. Sprinkle a little water if required and cook with lid on. 
7. Stir it occasionally so that it doesn't get burnt.
8. Remove from flame when it is cooked to the desired level. Some like it when the potatoes are almost mashed and act as a binding agent, whereas some prefer it when the pieces are separate and cooked just right so that they can be bitten into.

Use the same procedure for Aloo Bhindi/ Aloo Beans. You might want to cut the beans/bhindi into 1 inch long fingers and the aloo also in a similar shape. While sauteing, add the beans/bhindi first and then the aloo.

Methi Matar Malai

This was supposedly my most favorite dish when I went to restaurants. That was the time when North-Indian food was "exotic" food, to be indulged in on most special occasions. Times and tastes have changed now, but somehow the memories of MMM came back to me a few days back and I decided to try it out at home. Then began the search for the recipe that most suited my signature. After a lot of tailoring, this one emerged.
The first time I made it, I was scared it might turn out a bit sweetish and I added loads of pepper to ward off my fears. What a disaster that was! It was perfect, except that the only flavor that stood out was pepper. :-P After the lesson learnt, here's the recipe without the pepper:

Ingredients:

1. Methi leaves - cleaned and chopped - 1 cup
2. Fresh green peas - 1 cup
3. Cashewnuts - 10-12
4. Poppy seeds (optional) - 2 tsp.
5. Green chillies - 3 or 4 ( depending on the desired spice level)
6. Ginger - 1 inch piece
7. Garlic - 4-5 pods
8. Cloves - 2 or 3
9. Cinnamon - 1/2 inch piece
10. Cardamom - 1 or 2
11. Fresh cream - 1 tbsp.
12. Milk - 1 tbsp.
13. Jeera - 1/2 tsp.
14. Salt - as desired
15. Sugar (optional) - a pinch
16. Oil - 2-3 tsp.

Procedure:

1. Grind together cashewnuts, poppy seeds, green chillies, ginger, garlic.
2. Powder cardamon, cloves and cinnamon.
3. In a kadai, heat oil and temper with jeera.
4. Add the green peas and saute till they are tender.
5. Add the methi leaves and saute for a minute. the leaves will shrink and give out a flavor
6. Add  the ground paste and milk . Add the powdered closes, cardamon and cinnamon.
7. Add salt and sugar and cook for around 5 minutes in the gravy. If it is too thick, add a little more milk.
8. Add fresh cream and switch off the flame.
9. Serve with rotis.