Idli Obsession: Part II

Alright...so last Sunday I decided to try my hand at making south indian breakfast.  The key element to a south indian breakfast is the Idli.  These are fluffy little cakes made from a fermented rice and lentil batter.  The batter must be left in a warm place for at least 8 hours to ferment.  Once the batter has fermented it is steamed in an Idli mould (see below).  Sounds a bit disgusting I know but they are SO delicious. Check out this great recipe and try for yourself at home...you can generally find Idli moulds at your local indian grocery or, of course, online :-)

Wada is another common south indian breakfast dish.  Wada, below, are fried snacks made from a batter of lentils that are soaked then mixed with various spices in a food processor.  They are usually shaped like little doughnuts...but my batter was a bit soupy so they just ended up as fried globs...

No south indian breakfast, or meal for that matter, would be complete without Sambar (see below). This is essentially a very watery, very fiery lentil and vegetable soup.  Idli and wada are dipped and/or doused in this lovely condiment!

Rasam and Chutney, below, are two more common condiments that are eaten with wada, idli, and dosa (I did NOT attempt dosa...)  Rasam is a spicy sauce best made with buttermilk while chutney is more of a sweet condiment generally made with fresh coconut...yes I had to find, open, and grate fresh coconut for this.  Coconut kholo bhajiwalla!!...my local vegetable man helped me select and open a nice coconut! 

The results?!  Well my food didn't taste anywhere near as good as Cafe Madras :-(  But, I suppose they do have about 70 years more experience than me!  I am not going to give up though...I have convinced a south indian friend to give me a cooking lesson!  I am going to find out all the tips and tricks and will keep everyone posted on my progress...

Over the river and thru Lower Parel

It has been raining almost non stop since Thursday. We saw evidence of this when returning from our night at The Comedy Store in Phoenix Mills. The Majunatha Motors sahib called our driver Vicky and told him to stay off the roads because of flooding. But we were in Lower Parel and had to get back to Powai! In a diesel Ford Ikon hydrolock is a concern. We now have empirical evidence that a Ford Ikon can successfully charge through wheel well level flood waters.

Idli Obsession: Part I

This weekend I decided to explore the unknown... I made South Indian breakfast.  Not that south Indian food is unknown to Matt and me, I have just never actually cooked any Idli, Dosa, Vada, Chutney or Sambar myself.  My obsession with south Indian food began when I first visited Cafe Madras about two years ago.  This Mumbai institution has been around for over 70 years, serving Mumbaikers arguably the best, and cheapest, south Indian food in the city.  When I took my first bite of soft, fluffy Idli drowned in spicy Sambar and Chutney...I was hooked.  I even convinced the owner to give me a tour of the kitchen!  I was so impressed and intrigued by the new culinary frontier I had discovered.  Now that we live in Mumbai, Matt and I make the 45 minute trek to Matunga every Saturday to gorge on all that Cafe Madras has to offer.  The owner's sons know us by name and are always suggesting we try new, more delicious, preparations of our old favorites.  Being the curious cook that I am (and because I cannot drive all the way to Matunga every morning), I decided I would try to make Idli, Wada, Chutney, and Sambar....myself, from scratch :-)  Though there are various ready made south Indian breakfast mixes you can buy at the grocery store, none that I had tried came anywhere close to Madras....  I decided I would have to do it all the old fashioned way, no cutting corners! But, what is the authentic way to make these dishes?  And what the hell is an Idli anyway?!...my American readers may ask :-)  Rest assured all your questions will be answered in my next post (+ pictures)...bye for now!