Posts Tagged with kids

Prep.45 min.

Cooking time 15 min.

Qty. 4 Plates

Part-1: Raw Rasam:

Ingredients:

Fresh Green Chilli whole 2

Onion chopped 1

Fresh Coriander Leaves 1 tbsp

Tamarind Pulp 2 tbsp

Sugar 2 ts

Sesame Seeds 1 tbsp

Salt to taste

Rasam Powder

Water 2 cup

For Tempering:

Oil, Mustard Seeds, Cumin Seeds, Curry Leaves, Dry Red Chilli

Method:

Roast Fresh Green Chilli. Pound roasted Green Chilli, Onion, Fresh Coriander Leaves. (Beat to coarse paste). Remove in a bowl. Add Tamarind Pulp, Sugar, Sesame Seeds, Rasam Powder. Salt and Water. Keep this mixture a side.

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves and Dry Red Chilli. When spluttered, pour this tempering in prepared Rasam mixture.

Leave it to cool down to be ready to serve.

Part-2: Flax Seeds Podi:

Ingredients:

Dry Red Chilli 7-8

Skinned and Split Bengal Gram ½ cup

Flax Seeds ½ cup

Skinned and Split Black Gram ¼ cup

Dry Coconut Powder ½ cup

Salt to taste

For Tempering:

Oil, Mustard Seeds, Asafoetida Powder, Curry Leaves

Method:

Heat oil In a pan. Add Mustard Seeds, Asafoetida Powder and Curry Leaves. When spluttered, Add Dry Red Chilli, Skinned and Split Bengal Gram, Skinned and Split Black Gram, Flax Seeds, Dry Coconut Powder and Salt. Stir and cook for 3-4 minutes on low flame. Leave it to cool down. Then crush it in the grinder.

Keep it a side to serve later.

Part-3: Uttapam:

Ingredients:

For Batter:

Rice 3 cup

Skinned and Split black Gram 1 cup

Curd 1 cup

Salt

Method For Batter:

For Batter: Soak Rice and Skinned-Split Black Gram separately for 7 hours. Then drain the water from both. Add  some Curd with Rice and grind it. Add some Curd with Skinned-Split Black Gram and grind it. Then mix both of them. Adjust batter consistency with adding curd and than . Leave batter for 5 to 6 hours for fermentation.

For Uttapam:

Butter melted ½ cup

For Global Toppings:

1. Mexican Uttapam Topping:

Ingredients:

Capsicum chopped 1

Corn boiled 2 tbsp

Salsa Sauce 2 tbsp

Cheese grated 2 tbsp

Method:

Take all these ingredients in a bowl and mix well.

Keep a side for later use.

2. Thai Uttapam Topping (Som Tom Salad):

Ingredients:

Garlic 4-5 buds

Fresh Red Chilli 2-3

Tomato chopped small 1

Soy Sauce 1 tbsp

Sugar 1 tbsp

Tamarind Pulp 1 tbsp

Raw Papaya grated 1 tbsp

French Beans or Cowpeas boiled 2 tbsp

Roasted Peanuts 2 tbsp

Fresh Coriander Leaves 1 tbsp

Salt to taste

Method:

Take Garlic, Fresh Red Chilli, Soy Sauce, Sugar, Tamarind Pulp and half chopped Tomato in a pounding pot and pound it to paste. Remove in a bowl after pounding. Add grated Papaya, chopped Tomato, boiled French Beans or Cowpeas, Roasted Peanuts, Fresh Coriander Leaves and Salt. Mix well.

Keep a side for later use.

3. Chinese Uttapam Topping (Schezwan Cottage Cheese):

Ingredients:

Ginger grated 1 tbsp

Garlic chopped 4-5 buds

Green Chilli chopped 2-3

Onion chopped 1

Cottage Cheese cubes 6-7 cubes

Schezwan Sauce 1 tbsp

Black Pepper Powder 1 ts

Oil 1 tbsp

Method:

Heat oil in a pan. Add grated Ginger, chopped Garlic, chopped Green Chilli. When fried, add chopped Onion, Cottage Cheese cubes, Schezwan Sauce and Black Pepper Powder. Fry it for 2-3 minutes only on low flame. Should be partially cooked, don’t let it be soft.

Keep a side for later use.

4. Indian Uttapam Topping:

Ingredients:

Cottage Cheese grated ¼ cup

Turmeric Powder  ¼ ts

Red Chilli Powder  ½ ts

Coriander-Cumin Powder ½ ts

Salt to taste

Oil 1 tbsp

Method:

Heat oil in a pan. Add grated Cottage Cheese, Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder and Salt. Mix well until it looks like dry coarse mixture.

Keep a side for later use.

Method:

For Uttapam with Mexican Uttapam Topping:

Heat thick flat pan on medium flame. Use of non-stick will make cooking easy.

Pour 1 tbsp of Uttapam Batter on the pan. Use flat cooking spoon to spread the Batter quickly in a thick and round shape. Sprinkle ingredients of Maxican Uttapam Topping. Press Toppings lightly with flat cooking spoon to settle it properly on Uttapam. When bottom side is partially cooked, pour ½ tbsp of butter around and on top of the Uttapam then let it be cooked for 30-40 seconds. Please don’t turn it over to avoid melting the cheese on the top.

For Uttapam with other toppings:

Heat thick flat pan on medium flame. Use of non-stick will make cooking easy.

Pour 1 tbsp of Uttapam Batter on the pan. Use flat cooking spoon to spread the Batter quickly in a thick and round shape. Sprinkle ingredients of one type of Topping. Press Toppings lightly with flat cooking spoon to settle it properly on Uttapam. When bottom side is partially cooked, pour ½ tbsp of butter around and on top of the Uttapam then turn over the Uttapam. Let it be cooked for 30-40 seconds. Turn over again and immediately remove it from the pan.

Repeat to prepare number of Uttapam with different Toppings.

Serve Uttapam with Raw Rasam and Flax Seeds Podi. To give authentic South Indian touch to taste, Coconut Chutney also can be served along with. Accompaniment of Mayonnaise and Ketch up will give additional flavour.

Enjoy Fusion of Multi-National Flavour with Traditional South Indian Uttapam Dish.