Archive | January, 2014


30 Jan



Polenta is made from yellow or white corn meal, which looks very similar to semolina.  This is the same version of the usual instant idli’s.  You can make plenty of variations to this simple idli like adding different vegetables, adding whole grains etc… Just play with a basic semolina idli recipe.

Polenta is usually made from yellow cornmeal, although white cornmeal can also be used. It originated in Northern Italy as a peasant food. Today, polenta is enjoyed all over the world and can be found precooked in stores, making it a quick and convenient food to consume. Freshly made polenta has the consistency of grits but can be made into cakes for grilling or frying. Because it is made from corn, polenta is also gluten-free. Polenta or cornmeal is called makkai ka aata in indian hindi language.

Preparation Time: 10 minutes
Cooking Time: 10 -15 minutes
Makes about 18-20 idlis


  • Polenta (coarse)- 1 cup
  • wheat Semolina- 1 cup
  • Bicarbonate of soda- 3/4 tsp
  • Salt- 1 tsp
  • Yogurt- 1 full cupsghee – 2 tsp
  • cashew nuts – 2 tsp



 Mix together the cornmeal, semolina, salt and bicarbonate of soda in a large bowl.
Heat the ghee and add this to the batter  along with roasted cashew nuts. The batter should neither be too thick like a vada batter nor too thin like a dosa batter. Adjust the consistency by adding more buttermilk.

Immediately pour the idli batter in the greased idli moulds and steam for 10-15 minutes.  This would be a perfect breakfast or dinner with a curry to go along with it.



I came across this pineapple rasam while surfing , its very new to me. I mean, we have pepper rasam, tomato rasam ….but using a fruit in a rasam was very new to me. But when i googled this seems to be a very famous at marriages and hotels, most south indian bloggers have this at their blogs, which picqued my interest to try this.

pineapple rasam


- adapted from uma's kitchen experiments
serves 4
prep time:- 10 mints
cooking time :- 15 minutes


For Making Rasam:

Pineapple chunks – 1 and 1/4 cups, 1/2 inch cubes
Tamarind – a marble size , soaked in 1 cup of warm water
Tomato – 2 nos., small size
Cooked Toor Dal – 1/4 cup
Oil – 2 teaspoons
Mustard seeds and Urad dal – 1/2 teaspoons
Curry leaves – 1 spring
Turmeric powder – a big pinch
Coriander leaves – 2 springs
Salt – to taste
Asafoetida – a pinch
Water – 2-3 cups

For Rasam Masala:

Green chillies – 2 nos.,
Garlic – 3 nos.,
Cumin seeds – 1/2 teaspoon
Black pepper corns – 1/2 teaspoons



1) Mash the cooked toor dal well. Grind 1/4 heaped cup of pineapple chunks to a smooth paste. Coarse grind the ingredients given under rasam masala. Squeeze out the soaked tamarind and tomato. Squeeze well until you don’t find any lumps. Add the ground pineapple paste and rasam malasa. Mix well. 3) Heat oil in a kadai or wide pan.
4) When the oil is hot, add mustard seeds, asafoetida and curry leaves. Allow it to splutter. 5) Add remaining pineapple chunks and saute till they becomes soft and at the same time hold its shape. It takes 2-3 minutes.
6) Add the mixture of tamarind,tomato, pineapple and rasam masala juice to it. Mix well. Add required water, salt and turmeric. I added 2-3 cups of water. Mix well again. When the foam forms on top of the rasam and starts boiling, add mashed, cooked toor dal and mix well. Bring it to boil.
8) Once boiled, turn the flame off.
9) Garnish with chopped coriander leaves.

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