Category Archives: Rowjee Recipes

Obattu Saaru (rasam)

Obattu Saaru ( rasam)

I must definitely thank my mother’s cook Padma Rowjee for teaching and sharing this recipe. Saaru is rasam. Obattu Saaru is rasam made out of Channa dhal, the stuffing used to make obattu . Here the boiled Channa dhal and the boiled Channa dhal water is used in this Saaru. Completely different in taste and just, just marvellous. Obattu is holige, poli or puran poli. Obattu is usually made with a stuffing of either coconut and jaggery or Channa dhal and jaggery or a combination of both Channa dhal and Thoovar dhal and jaggery.  Do try and enjoy this Obattu Saaru. Goes well with plain rice, happala ( appalam ) , sandige ( vadaam) , ghee and a nice vegetable palya and a pickle.

Ingredients

Boiled and slightly mashed Channa dhal – 1/4 cup

Boiled Channa dhal water – 3 cups

Tamarind paste -1 teaspoon

Turmeric powder – 2 pinches

Salt to taste

Grated jaggery – 2 tablespoonsm

Roast in ghee and grind to a fine paste with little water

Ghee – 1 tablespoon

Coriander seeds – 1/4 teaspoon

Jeera – 1 teaspoon

Methi seeds – 5

Black pepper – 6

Bydagi red chillies – 5 ( I have used Kashmiri red chillies )

Curry leaves – 5

Freshly grated coconut – 1/4 cup

( Heat a pan. Keep on sim flame. Add the ghee. Add in all the above mentioned ingredients. Fry till golden. Transfer to a plate. Cool. Blend to a fine paste with little water. )

To Season

Ghee – 1 tablespoon

Gingelly ( sesame seed ) oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Broken red chilli ( Bydagi ) – 1

Finely chopped curry leaves – little

Asafoetida powder – 1/2 teaspoon

To Garnish  

Thinly chopped pieces of  fresh coconut ( fried in ghee to a light golden colour)

Method

Heat a pan. Keep the flame on sim. First add the tamarind paste mixed in the boiled Channa dhal water. Let it boil for 3 minutes. Add the turmeric powder. Boil for 3 minutes. Keep the flame on sim. Add the boiled Channa dhal, grated jaggery, salt to taste and the ground paste. Mix well. When the mixture froths and is about to boil, switch off the stove. Season and garnish. Serve hot.

Chef’s Tips

1) After adding the ground paste do not boil the Saaru ( rasam). The taste will not be nice.

2) Can add a flake of garlic along with the roasting ingredients.

3) I love the taste of the Saaru just like this. If you want add little finely chopped green coriander leaves  and mix well.

4) By frying the coconut pieces in ghee ,the saaru  stays for a long time , especially in summer.

 

 

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Balekayi Palya ( Raw Banana Poriyal)

Balekayi Palya 

A very crunchy, crispy Palya. Goes well with plain rice and a dollop of ghee. Very easy to make. Do try and enjoy. Balekayi is Raw Banana.

Ingredients

Peeled and grated raw banana – 2 big cups

Wheat dalia – 2 tablespoons ( I have used Patanjali wheat  Dalia which is little coarse and nice )( wheat Dalia is wheat rava that is little coarse )

Plain white rava ( sooji ) – 2 teaspoons

Wheat flour – 1 tablespoon

Rice flour – 2 teaspoons

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoons

Asafoetida powder – 1/2 teaspoon

Salt to taste

Ghee – 1 tablespoon

( Mix all the above mentioned ingredients in a big plate gently. Keep it aside )

To Season

Oil –  1/4 cup

Mustard seeds – 1 teaspoon

Channa dhal – 1 tablespoon

Urad dhal – 1 tablespoon

To Garnish

Finely chopped green curry leaves – little

Method

Heat a nonstick pan. Season. Keep the flame on sim. When the dhals turn golden, add the grated raw banana mixed with the spices. Stir gently. Cover and keep the flame on sim. Stir in between very gently. After about 15 minutes the banana would have formed a thin crust. Sauté gently. Cover and cook on sim flame for 5 minutes. Switch off the stove. Garnish and serve hot.

Chef’s Tipskn

1) Cook this palya slowly on sim flame only. The colour has to be golden. Do not discolour it.

2) Do not reduce the amount of oil. It will stick and become mushy.

3) As soon as you mix the grated raw banana in the plate with the other ingredients do not leave it like that for a long time. Season and sauté it in oil at once,or else the crispy texture will not be there. It will become soft.

 

 

 

 

 

Maavina Hannu Majjige Huli with Balekayi Palya

Maavina Hannu Majjige Huli with Balekayi Palya

Maavina Hannu Majjige Huli served with Plain Rice and Balekayi Palya

This is an excellent combination. Maavina Hannu Majjige Huli is Ripe Mango Mor Kuzhambu  done very differently  and Balekayi Palya is Raw Banana Poriyal. My mother had a cook Padma Rowjee. She would churn out excellent dishes. I have learnt a lot of recipes from her. I am happy to share 2 recipes today with all of you.

Maavina Hannu Majjige Huli ( Ripe Mango Mor Kuzhambu )

Easily the best tasting Majjige Huli. Thanks a lot Padma Rowjee for teaching these recipes.

Ingredients

Whisked , thick, fresh curds – 2 cups

Grind to a  fine paste

Freshly grated coconut – 3/4 cup

Peeled and chopped ripe mangoes – 3 cups

Chopped green chillies – 2

Rice flour – 2 teaspoons

Salt to taste

Grated jaggery – 1 /4 teaspoon

( Grind all the above mentioned ingredients to a fine paste with little water )

To Season

Ghee – 1 tablespoon

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Red chillies – 2 ( broken )

Finely chopped curry leaves – little

Method

Heat a pan. Keep the flame on sim. First add the ground paste and the whisked curds. Stir well. When the Majjige Huli starts to simmer, switch off the stove. Season . Mix well. Serve hot.

Chef’s Tips

1) This Majjige Huli goes well with Plain Rice, Adai, Upma,  Soft idlis, Bun Dosai and phulka.

2) Make this Majjige Huli little thick. It tastes just excellent.