Idli with chutney

Idlis with chutney

INGREDIENTS
1 Cup Urad Dal
4 Cups Rice
2 tbps fenugreek
2 tbps Salt

Method

Soaked all ingredients separately for a minimum of 3-4 hours and then ground
Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times .

Grind the soaked fenugreek seeds in a cup of water for 3-4 mins.
Grind all separately with water required Once ground, transfer the batters in big bowl.
And add salt to the batter before fermenting.
Usually the batter needs to ferment for 8-12 hours.
Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.

For the idlies : Steam the idlis as per your apparatus. I steamed in M/W full power for six mins.. Serve hot with your favorite chutney .

Tomato chutney
Ingredients

Ripened Tomatoes 6-7
Red onion 1
Dry red chillies 3
Corriander seeds 1"tsp
Cumin seeds 1 tsp
Garlic cloves 6-7
Olive oil 3 tbsp
Chaat masala 1 tsp
Lemons 2
salt
Mustard seeds 1/2 tsp

Method.

Cut tomatoes and onion roughly.
Peel garlic cloves.
In a pan put oil and heat on low flame.
Add cumin seeds and corriander seeds. When crackle add onion , dry red chillies, tomato and garlic cloves. Saute till tomatoes softens and onions become pink.
Add salt and chaat masala.
Switch off gas and let it cool.
Transfer everything from pan to blender bowl.
Grind to make a smooth paste.
In same  pan with little oil,   heat at low flame and add mustard seeds. When splutter add mixture to tomato chutney.
Add lemon juice and enjoy with idli, dosa, prantha or anything.

Punugullu

Punugullu

Dosa batter fritters

Ingredients

Leftover Dosa Batter - 2 cups
Rice flour - 1 - 2 tbspsSemolina - 2 tbsps
Onions - 1/2, finely chopped
Green chili chopped - 1 tsp Cumin seeds - 1/2 tsp
Coriander leaves finely chopped
Salt to taste
Oil for deep frying

Method


Combine all the above ingredients except oil.
Mix well. Leave aside for half an hour.
Heat oil for deep frying. Once the oil gets hot,
reduce flame to medium. Place a tablespoon for batter into the hot oil.
Do not crowd the wok.
Turn the punugulu as they change color and cook till golden brown.
Remove onto absorbent paper.
Serve with coconut chutney

TAWA FRY IDLIS

Tawa Fry Idlis

Ingredients

Leftover Idlis 5-6
Chopped onion 1
Chopped tomato 1...
Chopped corriander
Chopped green chili 1
Red chilli flakes 1 tsp
Sal
Oil

Method

In non stick pan add 2 tbsp oil over medium heat.
Stir fry idlis strips till they are fried n sealed. keep aside.
In same pan add 2 tbsp oil and sautee chopped onion and tomatoes. When they are soft add idlis strips. Mix well. Add salt n red chilli flakes.. Sautee well.
Add chopped corriander zd mix and serve hot

Ghee Roast Dosa

Ghee Roast Dosa

 

 Ingredients

Rice – 2 cups...
Urad dal – 1 cup
Methi seeds – 1 tsp
Salt to taste
Desi ghee – generous

Method

Soak the rice and dal+methi separately and grind to a smooth paste.

Mix both the batters together,add salt to taste and keep the batter for fermenting overnight.

Add more water to the batter if it is too thick.

Place a dosa tawa on flame and heat it. Spread dosa batter with ladle .

Pour melted ghee on top and roast till the dosa becomes brown and crisp.

Its sides will easily lifted when it is cooked.

Put aloo stuffing over and wrap it and remove from tawa.

Serve with sambhar and coconut chutney.

Restaurant style coconut chutney.

Restaurant style coconut chutney.

 

 Ingredients

Fresh coconut 1...
2 tbsp roasted chana dal/ bengal gram
10 curry leaves
Green chillies 2
1 tbsp oil
2 garlic cloves
Red chillies 2-3
Mustard seeds 1/2 tsp
salt as per taste

Method

Grate coconut (use white part only)

Take oil in pan and put the curry leaves. Saute for a minute.

Now add the grated coconut, chana dal and saute for a minute on low heat.

Put this roasted coconut mixture into the grinder. Also add garlic cloves , green chilli and salt. Grind using water.

Dont make it too thin.

Temper with mustard seeds and red chillies.

Tadka Rava Idlis

Tadka Rava Idlis

 

 Ingredients

RAVA/Sooji 1 cup...
Curd 1 cup
Eno salt 1 tbsp
Salt
Oil – 1 Tbsp
Chana dal – 1 Tsp
Urad dal – 1 Tsp
Mustard seeds – 1 Tsp
Red chilli flakes – 1 Tsp
Hing – ½ Tsp
Curry leaves – Few
Turmeric powder – 1/8 Tsp
Garam masala 1/2 tsp
Salt – To taste
Water – 2 Tbsp
Dry red chilli and green chili 2-3
Coriander leaves – To garnish

METHOD

Mix Sooji and curd. Add pinch salt . Make fluffy batter for Idlis. Add eno and steam mini Idlis.

Heat oil in pan; add chana dal, urad dal, mustard seeds, red chilli flakes and both chillies and wait for sputter.

Add hing and curry leaves and then add turmeric powder, garam masala powder and salt sauté it for 2 minutes.

Add water to the mixture and when the mixture bubbles add the idlies.

Gently stir it once and switch off the flame.

Garnish with coriander leaves and serve it hot

 

INSTANT DOSA

Garlic Crumble and Instant dosa

For Garlic crumble

10 pods garlic...
Chopped corriander 1/2 cup
Unsalted roasted peanuts w/o skin 1/2 cup
Dry red chillies 3-4
Cumin seeds 1 tsp
Mango powder 2 tsp
Salt to taste

Method

Blend all in grinder. Do not add any water.

Keep in big bowl.

Instant dosa

Plain flour 1/2 cup
Rice flour 1/2 cup
Salt
Water
Ghee

Method

Mik both flours and add add salt. Add enough water to make thin batter. Take care not to make any lump.

Add cumin seeds.

Mix well to make frothy and fluffy runny batter.

Take non thick tawa. Heat on high. Put ghee over it nd spread. Pour batter with ladle in centre of tawa.

Spread and pour ghee on sides. Cook one side crispy and flip over. Cook another side .

Serve hot

PEANUT RICE with Fresh Bean nd egg salad

PEANUT RICE with Fresh Bean nd egg salad

Ingredients
1 cup basmati rice...
2 cups water
Pinch Turmeric
1 tbsp. oil
1/3 cup raw peanuts
pinch hing (asafoetida)
1 teaspoon black mustard seeds
1/2 teaspoon urad dal
1/2 teaspoon chana dal
1 dried red chili, broken in two (alternative is chopped green chilis which adds more spice)
4 fresh curry leaves
juice of 1 lemon
salt

Method
Cook the rice in a rice cooker or on stove with water and turmeric mixed in. To make the rice not stick I sometimes add a little oil. Set cooked rice aside.
In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside.
In a wok, heat 1 tablespoon of oil under medium heat. Then add the rest of the mustard seeds and hing.
Once they pop for a few seconds, lower the heat and add the urad dal, chana dal, dried red chili and curry leaves
Coat them with oil and fry for a few seconds. The urad dal and chana dal should turn a brownish hue. Add the rice into the wok and mix well. Fry for a few minutes.
Turn the heat off and mix in the lemon juice . Add in the peanuts and salt to your taste.. Serve with Salad
Green Bean and egg salad
•4 eggs
•200g green beans
•Crushed roasted peanuts
For the dressing:
•3 tbs olive oil
•1 tbs cider vinegar
•1tsp dijon mustard
.pepper
In a pot place eggs, cover with water, boil for 4 minutes. Trim beans cook in water for 3 minutes. Drain everything in a colander, than cool under cold water. Peel the eggs.
Whisk all the dressing ingredients together with some seasoning in a bowl. Cut eggs in half. Add the, beans, in a large bowl. Toss the salad with most of the dressing. Scatter the eggs, drizzle the rest of the dressing, then sprinkle crushed peanuts

Idlis and Chutneys

IDLIS

Ingredients

•220g white urad dhal /lentils
•110g white rice flour
•1 teaspoon fenugreek seeds
•1 teaspoon salt

Instructions

1.Put the uran dhal lentils in a bowl and cover with water. Soak for eight hours or over night.
2.Drain and place the lentils in a food processor with about 50ml of water and grind to a smooth paste.
3.Phtly and then pout the batter into the moulds.
8.Carefully lower the trays into the idli pan, cover and steam for 20 minutes.
9.After 20 minutes, your idlis should be ready. Remove the trays from the steamer and remove the idlis from the trays. You may need a knife or small spoon to assist you with this

RED CHUTNEY

Onion - 1, finely sliced
Tomatoes - 2 large, sliced
Chana dal - 1 tbsps
Dry red chilies - 2
Green chilies - 1
Ginger - 1/2 " finely minced
Coconut milk - 3-4 tbsps
Salt to taste
Cooking oil - 1/2 tbsp
For tempering/poppu/tadka:
Mustard seeds - 1/2 tsp
Red chilies - 2
Curry leaves - a sprig
Asafoetida - pinch

Method

1.Heat oil in a vessel. Once the oil is hot, reduce flame, add chana dal, red chilies and green chili and saute till the dal turns light brown. Remove the dal, green chili and red chilies from oil and keep aside to cool.
2.In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. Turn off heat and cool.
3.Blend the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste. Remove onto a serving bowl.
4.Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.
5.Pour this tempering over the chutney and serve with idli

Green chutney

Ingredients

• Fresh coriander leaves,chopped 1 cup
• Fresh mint leaves,chopped 1/2 cup
• Green chillies,chopped 2-3
• Black salt (kala namak) to taste
• Sugar 1/4 teaspoon
• Lemon juice 1 teaspoon
Method
Process the fresh coriander, fresh mint and green chillies in a blender to a smooth paste with a little water if required. Add the black salt and sugar. Transfer to a bowl, add the lemon juice and mix well.lace the rice flour, fenugreek seeds and salt in another bowl and add just enough water to make a think paste.
4.Add this paste to the lentils and whisk to combine.
5.Store this batter, covered in a warm place for eight hours or over night. The batter should become quite foamy and and double in volume.
6.When ready to cook, pout water into the bottom of your idli pan and bring to a boil.
7.Oil your idli trays lig

Chicken Ghee Roast

Chichen Ghee Roast

Ingredients

Chicken - 800gms
Ghee /clarified butter 1 ladl
Onion 2 chopped.
Turmeric powder - 1/2tsp
Red chilli flakes 1 tsp
Corriander powder 1 tsp
Cumin powder 1 tsp
Salt
Lemon juice - 1 lemon

In a wok heat ghee. Add chopped onion and fry till brown. Remove onions using perforated ladle and blend in blender to make caramalized onion paste.

In same wok with ghee add chicken pieces. Fry at low heat till sealed. Add 1/2 cup water. And cook till all water dries up.

Add salt, red chilli powder, turmeric powder and roast at very low heat till chicken is 60 % done.

This process to be done at very low heat.

Add Onion paste and corriander and cumin powder.

Cook till chicken Is done.

Switch off flame. Keep wok in kitchen table.

Take fork and  put /prick in  each chicken piece .

Show each piece to burner flame for 1 sec to give charred texture . Do not burn

Put back in wok and mix well. Add lmon juice

Serve it.

  

Kara kozhukattai

Kara kozhukattai (Spicy Rice balls)

 

 Ingredients:

•Rice flour - 1 cup
•Water - 1 and 1/4 cups ...
•Red chilly powder - 1/2 tsp
•Grated coconut - 1 tbsp
•Oil - 1 tbsp
•Mustard - 1 tsp
•Fennel (saunf) - 1 tsp
•Urad dal (Split black lentil - 1 tsp
•Asafoetida - a pinch
•Salt - as per taste
Chopped onion - 1/2

Mix rice flour, red chilly powder,grated coconut and salt, chopped onion. Boil the water and mix in rice flour with spatula. Let it cool down and add a tsp of oil and mix in hand.
Make tiny balls with that batter. Steam the balls in the cooker for 10 minutes. Remove and let it cool down. The balls will easily get separated
Heat oil in the pan, add mustard, saunf, urad dal and asafoetida. Transfer the balls to the pan. Keep in simmer. Let it fry till the top layer is roasted..
I served this withn the Chilly chutney

Raw Mango Sambar

 Raw Mango Sambar

INGREDIENTS 

Raw Mango - big 1
Tovar dal/Sambar dal - 1 cup
Tamarind pulp 2 tbsp
Onion 1 cut in thin slices.
Turmeric powder - pinch
Sesame oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - few
Asafoetida -  pinch
Dry red chillies - 2
Rice flour - 1 tbsp
Curry leaves - 4-5
Sambar powder 2 tsp

METHOD 

1. Wash, peel and  deseed Mango.
2  Cut the mango into cubes.
3 Cook the mango pieces with little water in a pan until tender and keep aside.
4. Put dal in big vessel and add  2 cups water , salt and turmeric powder.
5.Boil dal till tender
6. When cooked, mash dal  well.
7. Add tamarind pulp and sambar powder.
8. Heat oil in another pan  and splutter the mustard seeds.
9. Add fenugreek seeds, broken red chillies and asafoetida.  Add onion slices and sautee till pink color.
10. Pour the  seasoning into the dal in vessel.
11. Make a paste of rice flour with little  water and mix it into the sambar.
12.  Add curry leaves and cook till the sambar starts to boil.
13. Finally add the already cooked mango pieces to the sambar and boil for two more minutes.
Serve with rice.
 

Kerala Style Egg Curry

Kerala Style Egg Curry

Ingredients

Hard boiled eggs( cut in halves)- 3
Onions- 2
Green Chilly- 1
Tomato- 1
Ginger garlic paste - 1 tsp
Curry leaves- 2 spring
Chilly powder- 1 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Fennel powder 1/2 tsp
Garam masala powder- 1/2 tsp
Thick coconut milk - 1 cup

Method:

Heat oil in a wok.

Add in the chopped onion, curry leaves, green chilly and add a pinch of salt and fry until it soft and turns golden.

Add in ginger garlic paste and saute for two more minutes.

Add in the chilly powder, coriander powder, turmeric and fennel powder and saute for few seconds until the raw smell goes off.
Add in chopped tomato and saute until it turns mushy.
Add in a cup of water and let it simmer for 5 minutes.
Finally add in the coconut milk and stir well.
Do not allow the mixture to boil.
Switch off the flame and add in the garam masala powder and hard boiled eggs pieces.
Check for salt and add more if required.
Serve immediately.

  

Sambhar Vada

Sambhar Vada

Ingredients:

For Vada:

Urad Dal / black gram - 3 cups
Salt - to taste
Ginger - 1 inch, chopped
Onion - 1/2 cup, chopped
Green chillies - 2 no Cumin seeds 1 tsp
Black pepper corns - 3 teaspoon
Oil - for deep frying

For Sambhar:

Toor dal - 3/4 cup
Tamarind - 1 lemon size
Vegetables (carrot, beans and potato) - 1 cup
Shallots / Red Onions - 1/2 cup
Tomato - 1 no, chopped
Sambar masala - 2 tablespoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Curry leaves - 1 string
Mustard seeds + Urad dal  - 1 tsp

For Vada:

1) Wash and soak urad dal for 4-5 hours and grind it to a fine paste using 2 tsp water.
2) Add salt,  coriander leaves, green chilli, ginger , cumin seeds and pepper to the batter and make fine paste.
3) Heat oil in a Kadai/Frying pan.
5) Take another bowl with water near to your batter pan.
6) Dip your right hand first into water and take a lemon size batter and gently make a hole in center  using your right hand thumb.
7) Put this vada into oil slowly.
8) Repeat this vada making step for the remaining batter. Each time dip your hand into the water to make perfect shape of vada.
10) Fry till it becomes golden brown in colour.
11) When vada is fried well, remove it from oil and transfer it to bowl.
For Sambar:
1) Pressure cook the toor dal. Once cooked, mash using potato masher as much as possible. Keep aside.
2) Soak tamarind in warm water for 15 minutes and extract juice from it. Keep aside.
3) Take a pan and heat oil. When it is hot add mustard and urid dal. Allow mustard seeds to splutter.
4) Add curry leaves followed by chopped onions and saute till onions are translucent.
5) Add tomato and cook till they completely mashes.
6) If you are using veggies, add now and sprinkle little water to cook them. Continue cooking till vegetables become soft.
7) Add salt, sambar masala and turmeric powder. Cook for 2 more minutes.
8) Add tamarind juice, mashed toor dal and two cups of water.
9) Boil it till it reaches the sambar consistency.
Serving
Put sambar in bowl.
Dip vada in Sambar and serve

Rava Uttapam

RAVA UTTAPAM

SPICY SAMOLINA Pancake with Corriander Dip:-

Ingredients

1 cup semolina (rava)
1 tbsp grated ginger
1 cup yogurt
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 tbsp chopped green chillies
Salt to taste
oil for cooking
For The Serving
Chopped corriander in Hung Curd with salt

Method

1.Heat a pan and roast the rava for 2 minutes.
2.Combine the roasted semolina, ginger and yogurt in a bowl and mix well, adding water if required.
3.Cover and keep aside to ferment for 40-60 minutes.
4.Add the salt and mix gently.
5.Heat the oil in a non-stick pan, pour a ladleful of batter and spread it in circular motion to make a thin uttapa.
6.Top it with little onions, tomatoes and green chillies.
7.Cook from one side, using little oil, turn over and cook from the other side.
8.Make more such pancakes and serve with the corriander dip.

Peas Sundal

Peas Sundal

 

  A south Indian dish which is very quick to make . It is full of flavours.
You will love with Hot tawa chapatis.
...
Ingredients
1 cup Boiled Fresh Peas
1 tsp black mustard seeds
1 tsp urad dal (soaked in water for 15 mins and drained.
a pinch of hing.
2 dry red chilies
10-12 curry leaves
2 to 3 tbsp fresh grated coconut
Haldi and red chilli powder 1/2 tsp each
salt





Instructions

Heat oil in a pan. Add the mustard seeds. When the mustard seeds will crackle add the urad dal, hing , curry leaves, dry red chillies,. Saute and add boiled peas. Saute at low heat for 2 mins. Add salt, haldi, red chilli powder and Salt.
Saute more at low heat for 5 mins.
Switch off the flame and add the coconut.
Stir well.

This is generally served as Prasadam during Navratris/ Festivals.
 

 

Aloo Sukha ( dry potato curry)

Aloo Sukha

Dry Potato Curry

Boiled Potatoes 1 Kg
Bengal gram 2 tbsp
cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Red chilli flakes 1 tsp
Corriander seeds 1 tsp
Turmeric powder 1 tsp
Curry leaves 5-6
Dry red chilli 1
Garam masala 1/2 tsp
Salt
Mustard oil 3 tbsp

Method

Cut boiled potatoes into bite sized cubes.
Soak Bengal Gram in water for half an hour.
Heat oil in wok till smokey.
Add mustard seeds .
When sizzles add curry leaves and dry chilli. Fry for 2-3 secs. Add bengal gram. Fry for 1 min.
Then add cumin seeds, corriander seeds.
Add potatoes. Mix well in oil till crispy.
Add red chilli flakes, turmeric powder and salt.
Sautee for another 2-3 mins at low heat.
Sprinkle garam masala.
Garnish  with green chilli.
Serve with roti or bread

Fresh Sambar

FRESH  Sambar


Ingredients

Tuvar Dal 1 cup boiled
Mix Vegitables 1 cup
( Onions cut in slices, potato cut in lengthwise, brinjal cut lenghtwise, Green beans, , okra etc)
Tamarind paste 2 tbsp.
for Sambar Powder
Coriander seeds  3tsp.
Chana dal – 1 tsp.
Dry red chillies – 5  -6
Methi dana – 3-4
Asafoetida – A  pinch
Fresh grated coconut –
for Tampering
A tsp. of mustard oil
A tsp. of mustard seeds
10-12 curry leaves
2-3 dry red chillies
1-2 green chilli

Method:

Heat a tadka pan with 1 tsp oil.  When just hot, roast the dal till pink. Roast all the other ingredients separately except coconut .Cool them.
Mix the roasted ingredients with fresh coconut well and grind with very little water to form an almost smooth paste.
set aside.
Saute the vegetables slightly in a 1 tsp  oil . Add Tamarind paste. Cook the vegetables in the tamarind extract alongwith a little salt and turmeric powder and little water till just cooked through.
Tranfer to another deep  pan. Add the cooked tuvar dal and ground spice paste. Add water to bring to the consistency of soup.
Bring to a boil. Remove. Heat a seasoning pan with 1/2 tsp oil. Splutter mustard seeds followed by rest of the seasonings.
Pour and Simmer Sambar for 5 mins.

JHTAPAT RAVA DOSA

Jhatpat Rava Dosai

 

 1/2 cup fine semolina (fine Sooji)
1/2 cup rice flour
2 tsp all purpose flour...
1/2 teaspoon cumin seeds (jeera)
salt adjust to taste
Approx. 2 cups of water

Method

Mix semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring cinsistency but not watery.
Add all other ingredients . Let the batter stand for about 30 minutes.
Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.

Sprinkle 1 teaspoon of oil around dosa.
Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown.
Thin and crispy Rava Dosa is ready to serve.
Serving with chutney.