DAKSHIN HOTPOT / RASAM HOTPOT

This month in our group, "Shhhhhh Cooking Secretly"  the theme that was chosen is HOT POT  as it is winter season and a perfect time to relish steaming hot dishes. This reminded me of the Oriental dish Steam Boat. On the same lines I thought why not create an Indian dish and I made Dakshin Hotpot. 

What is Steam Boat ?

A small gas or electric stove is put in the middle of the dining table with a pot of chicken stock with herbs. Some raw meats , sea food and vegetable pieces are kept in a platter. These are cooked as desired by the diners and relished in bowls. 

How I made Dakshin Hotpot ?

With Indian dishes which require elaborate cooking process it had to be pre-cooked and the assembling was done on the table. I chose South Indian items like rasam, cocktail vadas, mixed vegetable poriyal and rice. Enjoyed them in a bowl topped with some fried noodles for crunchiness.

Rice:

Cook the rice, drain it and set aside.

Rasam:

Soak about 1/4 cup of toor dal and pressure cook it. 

Heat oil and add the tempering of asafoetida, mustard seeds, cumin seeds, curry leaves and red chillies.

Add the mashed dal and tamarind extract. You may add a small tomato as well.

Boil it adding salt, turmeric powder and rasam powder. 

Garnish with coriander leaves and rasam is ready. 

You can see the detailed Rasam recipe - HERE

Cocktail Vadas:

Soak about 1/2 cup of  Urad dal for 2-3 hours.

Grind in without adding water. 

Mix salt to taste and a pinch of baking powder.

You can add little chopped onion, green chillies and coriander leaves if you like or just make them plain.

Heat oil and drop tiny fritters with a spoon or hand.

Fry until done and remove on a kitchen tissue.

You can see the detailed Cocktail Vadas recipe - HERE

Mixed Vegetable Poriyal:

You can choose any vegetables of your choice.

Cut them into small pieces and parboil them with salt.

Heat little oil and add the tempering ingredients. ( asafoetida, mustard seeds, Curry leaves, dry red chilli pieces) 

Add the vegetables and stir them together. You can season them with spice powders / podi / sambar powder or rasam powder if you like. 

Sprinkle some grated coconut finally and give a nice stir. 

 

You can see the detailed recipe of Mixed Vegetable Poriyal - HERE 

Fried Noodles for topping:

You can fry the noodles to a crispy texture or even used fried appalams (pappadums) or vadams. Crumble them and add on top just before serving.

To Assemble the Rasam Hotpot / Dakshin Hotpot:

Pour 3-4 ladles of rasam in a soup bowl or any deep plate

Spoon in some rice and poriyal.

Add few cocktail vadas.

Crumble the fried noodles or appalams and serve immediately.

About the Group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month. This month's theme Hotpot was Priya Iyer's idea. Check out her Moong dal Khichdi with Kale, a very innovative combo.

My partner was Preethi Prasad who gave me Toor Dal and Curry Leaves as my secret ingredients and I made Dakshin Hotpot using them. She made a very tasty street food Masala Pav using the 2 secret ingredients that I chose for her, Raw banana and Salt.

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TRADITIONAL CHRISTMAS CAKE / FRUIT AND NUT CAKE WITH ALCOHOL

 This is a recipe of a traditional fruit and nut cake with alcohol made during Christmas. The dry fruits are soaked in alcohol and left to mature and are added to the cake. You may use Rum, Brandy, Sherry, Vodka or Whisky. After the cake is baked itis fed with a generous amount of alcohol. This process not only makes the cake very rich and flavourful but also helps in preserving it for a long time. But make sure you are using the same type of alcohol that you did for soaking the dry fruits. These can be made weeks ahead of Christmas and refrigerated. You can add the desired glazing one day before you serve it. 

How long do we soak the dry fruits :

This can be done for few days, weeks, months or even a year ahead. The more they soak the better they taste. You have to keep them refrigerated in a jar.

For those who avoid alcohol :

The dry fruits can be soaked in orange juice or grape juice. But this has to be done only a day ahead of baking. These cakes don't stay fresh for long. However for convenience you can bake and freeze them. Defrost a day before using them and do the glazing. 

Ingredients:

All purpose flour .... 150 gms
Organic jaggery ....... 150 gms (or brown sugar)
Butter ...................... 150 gms
Dry fruits soaked in alcohol .... 200 gms
Eggs................................. 2
Chopped walnuts ............ 25 gms
Chopped cashew nuts ..... 25 gms 
Apple ............................ 1 (peeled and diced. Squeeze some lemon juice)
Orange marmalade .......... 1 tbsp
Baking powder ................... 1/2 tsp
Baking soda .................... 2 pinches
Salt .......................... 1/4 tsp (skip it if using salted butter)
Mixed spice ............ 2 tsps ( cardamom powder, ginger powder, cinnamon powder,nutmeg powder and clove powder) 
Alcohol for feeding the cake .... 6-8 tbsps 

For glazing:

Orange marmalade .................. 2 tbsps (or jam)
Honey .................................. 1 -2 tbsps
Dry fruits like walnuts, almonds, pecans, cranberries, cherries, candied fruits ... as needed 
(use any of the above as available / preferred)

Method:

1. Sift the flour, baking powder and baking soda. 
2. Beat the butter and organic jaggery until creamy.
3. Add eggs one at a time and beat well.
4. Spoon in the flour little by little and continue blending until it is all used up.
5. Add the marmalade and the spice mix.
6. Next tip in the chopped walnuts and cashew nuts.
7. Stir with a spatula and add the alcohol soaked dry fruits.
8. Mix everything well.
9. Take  8" diameter baking tin and line it with greased butter paper.
10. Spoon all the batter and level it with a spatula.
11. Bake in a preheated oven at 120 C for 2 hours. (If it is a non-fan oven bake at 140 C) . These cakes are always slow baked. The larger ones can take 3 to 3 and 1/2 hours.
12. Remove the cake when done and check it with a tooth pick or a satay stick. Cool and unmould in a platter.
13. Pierce on the surface with the stick. Pour 6-8 tbsps of alcohol on the cake. Use the same type used for soaking the dry fruits.
14. Wrap it in a cling film and refrigerate. It can stay good for a long time.

To prepare the glazing:

Heat the marmalade and honey in a pan. You may also use jam instead but add some orange or lemon rind. Add the desired dry fruits or candied fruits. Toss them well. Spread them on the cake.

Note:

The alcoholic cakes can stay good in the refrigerator for long time. The ones without alcohol have to be consumed in few days.

 Watch the recipe video 

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COCONUT COOKIES WITH OATS

Craving for coconut cookies ?  How about trying out these healthy ones with the goodness of oats, whole wheat flour and olive oil. These cookies are soft, chewy and irresistible. You can't stop with one. 

I have used organic jaggery powder to sweeten them. You can make the same recipe using all purpose flour and icing sugar if you want white coloured cookies. If you wish you can replace the olive oil with melted butter. Skip adding salt if the butter is salted.

The best part is that the cookie dough can be made into rolls, wrapped in a cling film and frozen. Whenever you crave for some just remove a roll , thaw it a bit, cut it into slices and bake. 

Ingredients:

Whole wheat flour ..... 1 cup

Oats ........................... 1/2 cup

Dessicated coconut ... 1/2 cup

Organic jaggery powder .. 1 cup

Olive oil ........................ 1/2 cup

Eggs ................................. 1

Vanilla essence .............. 1 tsp

Baking powder ............... 1/2 tsp

Baking soda ..................... 1/2 tsp

Salt ................................... 2 pinches

Cinnamon powder ............ 1/2 tsp (optional)

Method:

1. Mix together the flour, salt, cinnamon powder,baking powder and baking soda and sift them.

2. In a large bowl beat the oil, jaggery powder, eggs and vanilla essence until creamy.

3. Add the mixed flour little by little and continue beating until it is used up.

4. With a spatula stir in the dessicated coconut and the oats.

5. The dough may appear sticky but that is the way it should be.

6. Divide it into two and make thick rolls. You can grease your hands while doing this.

7. Place them in a cling film and make a tight roll like a toffee .

8. Freeze the rolls until the dough gets firm.

9. Remove them and cut them into slices as thin as you desire.

10. Place them in a baking tray on a silicon mat or parchment paper.

11. Bake in a pre-heated oven at 200 C for 15 to 20 minutes. The baking time may vary depending on the thickness of the cookies and the size of the oven. Keep a check after 12 minutes.

12. When you remove them they may appear soft but allow them to cool properly. 

13. These cookies have a soft and chewy texture. Enjoy them with your tea.

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INSTANT SEMOLINA IDLIS / INSTANT RAVA IDLIS

Rava idli is a popular breakfast recipe from South India, originated from the tiffin centers in Udipi. Unlike the traditional idlis made with rice , urad dal batter which is fermented, these can be instantly made without any advance preparation like soaking and grinding. Rava is sauteed with tempering ingredients, cooled and sour yogurt is added. Adding a little bit of eno is optional which has been adapted by many to give a nice and fluffy texture to the idlis.

Ingredients:
Semolina ...................... 1 and 1/2 cups (or as required)
Sour yogurt .................. 1/2 cup
Eno fruit salt ................ 1/2 tsp
Lemon juice ................. 1 tsp
Salt .............................. to taste
Oil ..............................  3 tbsps
Mustard seeds ............1 tsp
Urad dal .................... 1 tsp
Asafoetida ................. 2 pinches
Curry leaves ............... few (chopped)
Cashew nuts ............... few (broken into pieces)

Method:

1.Heat 2 tbsps of oil in a pan. Add asafoetida, urad dal and mustard seeds. When they crackle add the cashew pieces and curry leaves. Tip in the semolina, add salt and saute for a minute. Let it cool.

2. After cooling add the whisked yogurt and enough water to get a thick consistency. Set it aside for 10 to 15 minutes. It might thicken on keeping. Add little water and adjust the consistency. Just before making the idlis add the eno and squeeze little lime juice overit. It becomes frothy. Immediately stir it well.

3. Grease the idli moulds with the remaining oil and spoon the batter into them.

4. Steam them for 10 to 12 minutes.

5. Open the cooker after it is cooled.

6. Remove the idlis.  Serve hot with chutney and sambar









Note: The sauteed rava along with the tempering ingredients can be made and stored for convenience. You can also freeze it in zip lock bags.

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This recipe is part of the "A-Z Recipe Challenge" in a facebook group wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is S and I have chosen semolina as my ingredient and made these instant idlis. 

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BAJHRI JO DHODHO / BAJRE KI ROTI / PEARL MILLET FLAT BREAD

 Bajhri jo Dhodho  is a traditional Sindhi style bajre ki roti / bhakri which is mostly eaten in winters. Lot of green garlic is added along with finely chopped onion and  green chillies.This is served with curd and pickle. It pairs well with mint and coriander chutney also.  The same way we make jowar ki roti / Juar Jo Dhodho also. Dhodho with green chutney is also distributed like prashad in Sindhi temples after the satsang.

Bajra / Pearl Millets 

Pearl millet or bajra is a rich source of many nutrients including dietary fibres, antioxidants, and magnesium that can build up your immunity and keep infections like cold and cough at bay.

How Much Should You Eat ? -

Due to its high nutritional value, bajra is a great winter cereal that can be used in various dishes, both sweet and savoury. Bajra roti contains more energy and protein as compared to the normal wheat roti. However one should consume it in moderation as anything in excess can be harmful. The amount of consumption depends on one's personal diet and health conditions and Nutritional needs.

(information - Google)

This recipe is part of our monthly challenge in a facebook group where we are paired with a different partner every month. We select two secret ingredients for each other and prepare the dishes using them based on the selected theme. This month the theme is - Fresh Winter Vegetables suggested by Preethi Prasad. You must try out her Gongura Koora (sorrel leaves curry) which is a tangy preparation from Andhra Cuisine.

I am paired with Swaty Malik who is an excellent cook . I have tasted her food and can vouch for it. Do check out her website for delicious recipes. Her healthy Kale and Spinach Saag with non fried paneer koftas  is worth trying.

I was given Ajwain / Carom Seeds  and Green Chillies by her. I chose Green Garlic as my Winter Vegetable and made these traditional Sindhi Bajre ki Roti which is called Bajhri jo Dhodho in Sindhi . 

I had given Swaty Rock Salt and Chat Masala and she used these ingredients and made a flavourful Bathua ke Raita. Bathua is a winter green and very nutritious.  

Ingredients:

Bajre ka ata / pearl millet flour ..........  2 cups

Whole wheat flour ............................ 2 - 3 tbsps

Fresh garlic with greens .................. 1/2 cup

Onion  (finely chopped) .................. 4-5 tbsps 

Green chillies (crushed ) .................. 2-3 

Coriander leaves (chopped) ............. handful 

Ajwain / carom seeds ...................... 1/4 tsp 

Salt ............................................. to taste

Ghee or oil .................................. as needed 

Warm water ............................. for kneading.

Method:

1. Mix all the ingredients in a large platter for kneading. Add a tbsp of ghee and salt to taste.

2. Knead adding warm water as needed to make a soft and pliable dough. Set aside.

3. Roll out rotis dusting sufficient flour slightly thicker than the normal ones. If you can manage making by patting them like our elders did you can do that. I prefer rolling them out.

4. Transfer them carefully with the help of a wide spatula on to a griddle.. Roast them well flipping the sides. Spoon a little ghee on them.

5. Make all the rotis in the same way.

6. Serve them with curd and pickle. It pairs well with mint and coriander chutney also.

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