Dim Sum is a famous dish in Hongkong , China and Southeast Asia in general.
It has both vegetarian and non vegetarian versions.
Top Chefs feel that it is slowly dying down due to the entry of Fast Foods of the West.
Some feel that it is popular than ever and it is a Dish not easy to prepare.
We, in India, down South India have delightful Vegetarian Equivalent of Dim Sum.
Upma Kozhukkattai:
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Ingredients:
| Raw rice | 1 tumbler |
| Water | 2 1/2 tumler |
| Salt | To taste |
| Grated Coconut | 3 tablespoon |
For Seasoning:
| Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Urdal | 1 teaspoon |
| Channadal | 1 teaspoon |
| Redchilli | 2 |
| Hing | a pinch |
| Curry Leaves | few |
Method:
- Soak the raw rice(preferably Pacharisi) for 15 mins in water. After 15 mins, drain the water and spread the rice in the towel and let the rice dry completely. Grind the rice in the mixer and grind it like sooji (rawa) and keep it aside. Make sure that the rice is not grind completely like rice flour.
- Heat the oil in the pan. When the oil is hot, add the mustard seeds. Once the mustard seeds starts to sputter add the urdhal, channa dhal, broken red chillis, curry leaves. Fry the above mixture till dhal turn into golden brown color.
- Now add the water along with hing and salt .
- When the water starts boiling add the ground rice and stir it well to avoid lumps.
- Once the ground rice cooked completely add the grated coconutand mix it well.
- Switch off the flame when the mixture gets thicker and there is no traces of water.
- Spread the cooked upma in plate and allow it to cool.
- Now make a small balls out of it and place it in a Idly plate and steam cook it for five minutes.
- Serve Upma Kozhukattai with coconut chutney/Vendhya kuzhambu
- http://www.subbuskitchen.com/2010/03/upma-kozhukattai.html#.UWgOCKJTB2Y
Kuzhapputtu.
- Raw rice (Pacharisi) – 1 cup
- Coconut – 1/2 cup
- Elachi powder – a pinch (optional)
- Sugar – 2 tbsp (optional)
- Salt – as required
- Water – as required to sprinkle
- Soak the rice in water for 2 hours. Strain and spread in a cloth, allow the water to drain.
- Then grind it in a mixer into a fine powder.Dry roast the flour for 5mins in a pan, then sieve it once to get a fine powder.Your puttu rice flour is ready.
- Take the flour in a basin,add required salt to it. Add salt, sugar, elachi powder and start sprinkling water little by little, mix well.Keep a note that the flour should look like grated coconut or breadcrumbs.Do not add more water to make it sticky.
- Now add a fistful of grated coconut into the puttu maker and then add rice flour till half then add another handful of coconut. Do it till you reach the top of the rim of the puttu maker.
- Meanwhile add water to the pressure cooker and attach the puttu maker to the pressure cooker and steam it for 10mins. Check by using the stick given through the hole, the stick should come out clean then ur puttu is ready. Now careful push the puttu from the botton using the given stick. Cut into slices and enjoy with kadala curry
- http://www.sharmispassions.com/2011/08/kuzha-puttu-kadala-curry.html
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Dim Sum.
- “Making dim sum isn’t easy,” says chef Mak Gui-pui. “There are many factors that can influence the taste. Take barbecued pork buns – even the weather can affect the outcome,” he adds.
He is talking about how higher external temperatures can hasten the process of fermentation, making it easier for baked goods to turn sour in hot weather.
As the founder of Tim Ho Wan, one of Hong Kong’s most popular dim sum restaurants, Mak, 50, knows what he’s talking about.
“Yum cha”, or “dim sum” brunch is the most popular and well-known form of Cantonese cuisine. Eating dim sum is usually a happy and boisterous occasion, when family and friends gather to sip tea and eat a great variety of dishes.
These are usually exotic snacks served in bamboo containers or on small plates. The great popularity of the southern Chinese cuisine is a source of pride for many Hong Kongers, but also an expression of their unique cultural identity.
Mak says going to “dim sum” remains an important ritual for people.
- http://www.scmp.com/news/hong-kong/article/1206248/dim-sum-tradition-thats-anything-dim
Please try the Idlis as well.
http://ramanisblog.in/2012/12/11/all-about-idlioriginrecipe-the-south-indian-breakfast/
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