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Flowers of stone

`Pattar ke phool' is an essential ingredient

In your recipe for Vegetable Chettinad, you mentioned Pattar Ka Phool and Marathi Muga. Could you explain what these two items are, if they are known by any other names and also where in Hyderabad are they available?

Jameela
Banjara Hills

Pattar ka phool is also called stone flower or kalpasi. It is one of the most important ingredients used in potli ka masala. Marathi muga is used in South Indian cuisine and is available at Balaji Grand Bazaar, Banjara Hills.

Bachelor blues

I am working bachelor. Could you give me the recipes for rawa upma, onion bath and coconut chutney?

Rohit Kumar
Nallakunta

Rawa upma

Ingredients: Rawa: 500 gm, Oil: 100 ml, Onion (chopped): 100 gm, Ginger (chopped): 10 gm, Green chilli (slit): 10, Curry leaves: 1 bunch, Coriander leaves: 1 bunch, Mustard seeds: 10 gms, Chana dal: 30 gm, Urad dal dhuli: 10 gm, Water: 1 1/2 litre, Salt: to taste

Method: In a pan, heat oil, add rawa and cook it till the raw flavour goes. Keep aside. In a vessel, heat oil. Add mustard seeds, urad dal, and chana dal. Let it crackle, add curry leaves, chop ginger, slit green chilli, chopped onion. Sauté till the onion becomes transparent.

Add water. Let it boil and add the cooked rawa, whisk it well. Season with salt. Garnish with coriander and serve hot.

Onion bath

Ingredients: Rice: 500 gms, Tuar dal: 200 gms, Sambar onions: 300 gms, Chop tomato: 200 gms, Green chilli (slit): 10, Curry leaves: 10 - 15, Coriander leaves: 1 bunch, Oil: 30 ml, Ghee: 50 ml, Mustard seeds: 10 gm, Fenugreek seeds: 5 gm, Urad dal: 10 gm, Cumin seeds: 10 gm, Red chilli (whole): 5, Salt: to taste, Asafoetida: 1 pinch, Red chilli powder: 10 gms, Dhania powder: 20 gms, Turmeric powder: 5 gms, Water: 3 litres

Method: Wash rice, tuar dal and soak it. Boil dal and rice till done and water evaporates. In a pan, heat oil. Crackle fenugreek seeds, mustard seeds, urad dal, cumin seeds, whole red chilli, curry leaves and asafoetida. Add sambar onions and sauté.

Add chopped tomato, green chilli, chilli powder, turmeric and salt and sauté. Put this masala in boiled rice and chana dal mixture. Stir well. Garnish with ghee and chopped coriander. Serve hot.

Write to Metroplus Foodline column to clarify all your doubts on food. The queries can be mailed to hydmetro@thehindu.co.in Or snail mail to Foodline, Metroplus desk, THE HINDU Begumpet Road, Hyderabad - 500 016 Or call between 11 a.m. and 6 p.m. on 23403902

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