Idly uppuma

Idly uppuma is a well know dish to all working women and bachelors. This dish saves a lot of time and fills your tummy. When you are so tired and have no time to think of special breakfast here is the solution. This can be done with freshly made idly or leftover idly. Either way this dish tastes good...

Just steam idly and make idly uppuma. You don't want to do any chutney or sambar for this. All you need is batter, onion, chili, turmeric powder. Sure one will have these ingredients always in kitchen.
So lets do this simple dish...

Ingredients:

Idly - 4 nos
Onion - 1 chopped
Green chili - 2 chopped
Mustard seed - 1 tsp
Urud dhal - 1 tsp
Turmeric powder - pinch
Salt as required
Oil - 1 tbsp
Cilantro to garnish

Preparation:

1)  Prepare idly or take leftover idly's and scramble it. keep it aside.

2) In a pan add 1 tbsp oil and splatter mustard seeds and urud dhal.

3) Add in the chili and onion and cook it until translucent. Add a pinch of turmeric powder and salt.

4) Add in the scrambled idly and mix well. Let the idly cook for 1 min in medium heat and then simmer and cook for another 1 min.

5 Garnish with cilantro and serve.

Notes :

1) Ginger garlic paste adds taste to this dish. But i did not add in this recipe.

2) Can replace green chili with red chili or chili powder. Doing so gives a different taste.





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Cream of mushroom soup

Cream of mushroom is the second variety of preparing mushroom soup. I have already posted the first version few weeks back. You can see that under soups tab. This is a easy way of doing soup.

I am using button mushroom to make this soup. You can also use other variety of mushrooms. Taste differs with each variety. Mushroom is very good for health and kids love soup, so let us combine these two to give them yummy and healthy snack.

Ingredients:

Button Mushroom - 1 cup
Butter - 2 tbsp
Onion (medium size) - 1 sliced
Ginger garlic paste - 1 tsp
Salt as required
Black Pepper - 2 tsp
Water as required

Preparation:

1) Cleaning Mushroom

Mushroom should be clean before use. Wipe gently with a damp cloth or kitchen tissue to remove dirt's and all black dots on it. Then wash mushroom in running water for just few seconds. Do not soak in water.

2) In a pan heat 1 tbsp butter and saute the cut mushrooms and onions for few secs. Add little water and let it boil for a min.

3) Remove the pan from heat and let it cool down to room temp.

4) Grind the sauted mushroom and onion to a paste.

5) In a pan heat 1 tbsp butter and add in the ginger garlic paste. Then the grind paste and some water.

6) Let it boil for 2 mins in medium low.

7) Once you get the desired consistency add in required salt and pepper and remove it from heat.

8) Serve it hot with some corn chips....

Notes:

1) Ginger garlic paste is optional.

2) You can add in you favorite garnishing like oregano, parseley or basil.







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Fresh chickpea Kurma ( Garbanzo Beans Kurma)

Fresh chickpeas (Garbanzo beans) has many good qualities. It does not grow in cans but in pods. They are bright green in fresh pods. The beans will start to dry in their pods and become dried chickpeas which is very famous and available in all stores. But the fresh peas has a peculiar taste. 

Shelling out the chickpea from its pods are the tough job in this dish but it worth the time spent. Chickpea offers a starchy, buttery and a mild bean flavor that is both sweet and nutty. Chickpea have less protein value when compared to others, and also have a slightly higher fat content. Chickpeas contains folate, magnesium and insoluble fiber to help support healthy digestion. 

Lets do it....

Ingredients:

Chickpeas - 1 cup (shelled out)
Onion - 1 medium chopped
Potato - 1 cubed
Cloves - 2
Cinnamon - 1 inch stick
Briyani leaf - 2
Turmeric powder - pinch
Salt as required
oil 2 tbsp
Butter - 1 tbsp
Coriander to garnish

To grind:

Coconut - 3 tbsp (shredded)
Green chilli - 2 (as per spice level)
Cumin seeds - 1 tsp
Cashew - 10 nos
Ginger - 1 inch
Garlic - 2

Preparation:

1) Shell out the chickpeas from its pods and wash it under running water and keep it aside.

2) Grind all the ingredients under to grind section. Make a fine paste adding little water.

3) Heat a cooker and add oil. Once heated add cloves, cinnamon, briyani leaves.

4) Then add chopped onions and cook it until translucent. Add in cubed potato, salt and turmeric powder and mix well.

5) Now add in the washed chickpeas and the ground coconut paste. Mix well and add required salt and water.

6) Add a tbsp of butter and allow it to melt. Close the lid and pressure cook it in high until 1 st whistle.

7) Cook another 5 - 7 mins in medium low heat.

8) Once the pressure is released from cooker transfer it to a serving bowl and garnish it with fresh coriander leaves.

Notes:

1) You can add kasa kasa (soaked in water) while grinding coconut paste.

2) Butter is an option. If you not want to add butter add in extra 2 tbsp of oil.

3) You can also use red chili in place of green chili. Red chili gives a different color to kurma.

4) You can also grind clove, cinnamon with coconut. But not the briyani leaf.


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Curry leaf Chicken (Dry)

Curry leaf chicken is my favorite. We usually through off the curry leaf from dish. But curry leaf has all good nutrition that our body needs. My grandma use to say that it is very good for hair. She use to roast it and add it to coconut oil for hair massage. Curry leaf has lots of uses to our body.

In my previous post i have mentioned that i use curry leaf as paste and powder in many dishes. My friend asked me to post one. So here it is. It is a very simple dish and it tastes really good. Kids who through curry leaf out from their dish will never find out that this chicken is done with curry leaves. Its one way of clever move to make kids eat curry leaves.

Ingredients:

Chicken thighs - 1/2 kg (boneless)
Curry leaves - 1 cup loosely packed
Green chili - 2 or 3( As per spice level)
Ginger - 1 inch
Garlic - 2
Cloves - 2
Cardamon - 1
Cinnamon - 1 inch
Cashew - 5 broken
Turmeric powder pinch
Salt as required
Oil as needed

Preparation:

1) Grind all ingredients except chicken into a fine paste.

2) Clean and cut chicken into medium sized pieces.

3) In a bowl mix the ground paste, turmeric powder, salt and chicken and marinate for at-least 2 hrs. I marinated it overnight.

4) In a pan add 2 tbsp oil and add the marinated chicken. Scrap all the curry masala left in the bowl to the pan.

5) Cook the chicken covered in medium-high for 5 mins. The masala slightly sticks to the pan.

6) At this stage add 1 tbsp of oil and scrap all the masala together. Mix well with chicken and cook covered for 5 - 7 min in low flame (simmer).

7) At this point the oil starts to ooze out. Once again mix the chicken with the masala. Cook for another 2 - 3 mins uncovered.

8) Once you get a dry texture and when the chicken is cooked well remove from heat, garnish and serve.

Note:

1) I dint not temper. You can temper if you like.

2) I did not add onions. If you like fry onions separately and add it at 7 Th point.


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Black Channa Dry Masala

Black channa dry masala is one of the best combination for variety rice like tamarind rice, lemon rice, tomato rice, curd rice and so. In my family we have a habit of doing lemon or tamarind rice with this channa dry masala when we plan a short one day trip. I still remember the fun having home made food on a trip. Will find a nice calm shady place, spread bed sheets and will have food singing, sharing fun and even playing games.

This is a good one for bachelor's. Do it and store it so if you feel lazy to prepare side dish for rice this will definitely help you. Channa has all proteins and nutrition that our body needs.

It is a simple dish and easy to make while you plan a trip. Just 3 steps. Soak, pressure cook, add masala and boil it. Even store it for days. The day i did this, there was no curry leaves and coriander leaves, so i dint add.  Please add curry leaves and coriander leaves when you try it..

Ingredients:

Black Channa - 1 cup soaked over night
Shallots - 2 finely chopped
Mustard seed - 1 tsp
Split urud dhal - 1 tsp
Chili powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - pinch
Asafoetida - pinch
Curry leaves - 1 spring
Salt as required
Oil - 1 tbsp
Water as needed

Preparation:

1) Soak black channa overnight in water and cook in pressure cooker until 2 or 3 whistle.

2) Once done drain the water and keep it aside.

3) In a pan add oil and heat it. Add mustard seeds, urud dhal, curry leaves and let it splatter.

4) Add chapped onions and fry it until translucent. To this add chili powder, cumin powder, coriander powder, turmeric powder, asafoetida. Mix the masala and let it fry in oil for 10 secs.

5) Now add cooked black channa, required salt and mix well.

6) To this add little water and mix.

7) Reduce heat to simmer and cover the pan with a lid. Let it cook for 5 mins.

8) Open the lid and mix well. Let it cook uncovered until all the water reduces. Mix in between to make sure it is not burnt.

9) Garnish with coriander leaves and remove it from heat.

Notes:

1) Do not over cook channa first time as we again cook it with masala for atleast 7 - 8 mins.

2) While pressure cooking channa add salt if desired.

3) Pressure cook channa in high flame until first whistle and then reduce it to medim low until 2 nd whistle.





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Arisi kolukattai/ Modhaka (with jaggery stuffing)

Kolukattai or modhaka's is an Indian Festival dish. Vinayagar Chathurthi is celebrated as god Ganapathi's Birth day. Devotees prepare kolukattai which is Lord Ganapathy's favorite.

Kolukattai is a sweet dish. Sweet fillings are kept inside rice flour. My favorite part in this dish making is the folding part. In my school days every year i use to make so many kolukattai designs while sitting with my mommy (helping her). Am sure all your kids will enjoy the folding part. Whatever they do will turn out into a cute design. Kids love vinayagar god so let them do it for his birthday😊😊.

 Kolukattai is made of pachai arisi flour (Raw rice flour). To know how to prepare this flour at home hit my basics tab. It is a separate post on how to prepare this flour. The stuffing inside is made of jaggery, coconut and kadalai paruppu.  A day or 2 days before chathurthi my mom plans task from grinding flour to everything.

Ingredients:

Rice flour - 1 cup
Grated Coconut - 1/2 cup
Jaggery - 1 cup
Ghee - 1 tsp
Water - 1 1/2 cup
Salt - pinch

Method:
For stuffing:

1) First lets prepare jaggery. Heat jaggery with little water. Once it is dissolved filter it to remove impurities. Let it cool down.

2) Dry roast the kadalai paruppu and cook in pressure cooker. Drain the water from paruppu and grind it with jaggery and coconut until paste.

3) Add water if required. mostly water is not needed as jaggery and paruppu has enough moisture. I like to grind coarsely.

4) At this point you can just add ghee and mix it or in a pan heat ghee and add paste to it.

For kolukattai:

1) Sieve the rice flour twice to remove granules. Take flour in a bowl with required salt and mix well.

2) Heat the mesured cup of water (not too hot). Add the water to the rice flour and mix well to form a soft dough. You can grease your hand with oil while kneading.

3) The dough should not dry up. so close it with damp cloth.

4) Make balls, and shape it using your thump by pressing in the middle. It forms a cup shape. Do not make it too thin or too thick. Or place the ball on a small bowl (greased with oil) upside down. Press to get the bowl shape.

5) Keep a tsp of the stuffing that we have made in the center and close it to make a modhaka shape or any of your interest.

6) Also can make round shape like chapathi (but small). and place the stuffing in the middle . Fold into half and seal it by pressing the edges.

7) Place the prepared kolukattai's on a idly plate. Steam it for 10 mins.

8) Let it cool for 5 mins and taste it. Feel the juicy stuffing inside and enjoy!!!!

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Prawn pepper masala (Chetinad style)

My first post with prawn. One of my favorite in sea food is prawn. It is good for health and it is easy to cook. It takes less time to cook. Talking about prawn there are varieties. You can also see really big ones called lobsters. But i prefer the smaller ones which are more delicious.

Chetinad style is known for its special masala, spice and aroma. Prawn pepper masala goes well with briyani, roti / chapathi. I was once surfing for prawn recipe in YouTube. Saw a video of a grandma doing this prawn pepper fry. The look tempted me a lot. So i tried it the next week. Really turned out delicious.

I dint take step by step pics because i was just trying. But it turned out prawnly delicious in my first attempt. I could not wait to post it and here it is. Lets start...

Ingredients:

Prawn - 250gms (Shell off)
Onion - 1/2 cup chopped
Pepper powder - 1 tbsp
Cloves - 2 nos
Cardamom - 1 no
Cinnamon - 1 stick
Fennel seed - 1/2 tsp
Ginger - 1
Garlic - 2
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Oil - 2 tbsp
Coriander leaves to garnish
Salt to taste

Preparation:

1) Clean the prawns removing its shell.

2) Marinate prawn with turmeric powder, chili powder and salt for 10 - 15 mins.

3) In a pan heat 2 tsp oil and add cloves, cardamom, cinnamon, fennel seeds, ginger, garlic. Cook it for a min and allow it to cool.

4) Grind it to a paste and keep it aside.

5) In a pan add 2 tsp oil and add onion. Cook it until translucent. To this add grind paste and cook it for another min or 2.

6) Now add in the marinated prawn and cook covered for 2 mins. Prawn has water content in it. It releases it while cooking.

7) After cooking covered for 2 mins, cook uncovered for 2 mins. the water released from prawn evaporates and you will get a thick gravy texture.

8) Now add in cumin powder, pepper powder, required salt and cook for another 2 - 3 mins.

9) Garnish with coriander leaves and turn off the heat. Serve hot.

Notes:

1) Prawn cooks in 5 to 6 mins. When it curls and turns pink it is cooked.

2) If you would want a gravy type add in tomatoes with onions and adjust the spice levels accordingly.





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Creamy Mushroom Soup

Mushroom is well known for its health benefits. It has all essentials needed by our body. There are tons of recipes with mushroom as main ingredient. My favorite is mushroom soup. I like soup a lot. I know it is a must and good to include mushroom in our diet once in a week.

It is very easy to make mushroom soup at home. It tastes really delicious. Like me my kid also loves soups. Mushroom is all what he needs to make that a little healthy. There are 2 ways of preparing mushroom soup. The recipe here is the simplest of it. I will post the other version of making mushroom soup later. Let do version 1 today...

Ingredients:

Button Mushroom - 1 cup
Butter - 2 tbsp (unsalted)
Corn flour - 2 tbsp
Onion - 1 finely chopped
Ginger garlic paste - 1 tsp
Milk - 2 cups
Pepper as required
Salt as required
Oregano leaves to garnish

Preparation:

1) Cleaning Mushroom

Mushroom should be clean before use. Wipe gently with a damp cloth or kitchen tissue to remove all black spots on it. Then wash mushrooms in running water for just few seconds. Do not soak in water.

2) Cut mushroom into medium slices. In a small bowl mix the corn flour with a tbsp of milk. Make sure there are no lumps.

3) In a pan heat butter and saute onions and ginger garlic paste. Once the onions turn translucent add in the sliced mushrooms.

4) Cook for 2 or 3 min. Add milk and stir.

5) When milk begins to boil add in the corn mixture. The whole thing will get thicker.

6) At your desired consistency add salt and pepper and garnish with oregano leaves.

7) Serve hot with corn chips in it.

Notes: 

1) Ginger garlic paste is optional.

2) After adding corn mixture stir continuously to avoid sticking to the pan.

3) Like oregano you can also add parsely, basil or any variety. This just adds up an extra aroma.

4) Soup gets thick when it comes to room temperature. So have when it is hot. While reheating add little milk to it to attain your desired consistency.



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Cauliflower bajji / Gobi bajji

When a days evening is cloudy, breezy or rainy my mind circles around kitchen for some hot, crispy snack to go with my tea. This recipe is one among the best.

My mom does this as a evening snack. Weekly once was our gobi day. So mom tries variety of gobi dishes for evening snack. It is a very simple and easy recipe to make. It is always better to make snacks at home and enjoy than to eat outside. This even goes well with variety rice like lemon rice, tamarind rice, curd rice.

Ingrecients:

Cauliflower / Gobi - 1
Gram flour - 1 cup
Rice flour - 2 tbsp
Ginger garlic paste - 1 tsp (optional)
Red chili powder - 2 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Asafoetida - pinch
Turmeric powder - pinch
Red food color - pinch ( optional)
Salt as required
Water as required to make a batter and to cook gobi
Oil to deep frying

Procedure:

1) Bring water to boil with a tsp of salt and a pinch of turmeric powder.

2) Cut gobi florets into medium size, rinse and add it to the boiling water.

3) Let it cook for 3 - 5 mins in simmer. Drain and keep it aside.

4) In a bowl take gram flour, rice flour, ginger garlic paste (optional), red chili powder, cumin powder, garam masala, asafoetida, food color and salt.

5) Mix well or sieve it once or twice. Make a smooth batter by adding water little by little.

6) Make sure there are no clumps. It should be of idly batter consistency.

7) Heat the oil, Take each floret, dip it in the batter and deep fry it in oil. Make sure each floret is well coated with batter.

8) Fry until golden brown and then drain it and put it in kitchen tissue to absorb excess oil.

9) Serve it with your choice of chutney or sprinkle some chaat masala over it to spice it up a little bit.

Note:

1) If you are a calorie watchers, try baking them. But make the batter thicker. Bake it at 350 for 10 - 15 mins. Flip and bake again until crispy and golden color.

2) Use a pinch of baking soda for a more crispier bajji.

3) Instead of rice flour, add maida (all purpose flour) for soft textured bajji.



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3 in 1 Green Chutney

3 in 1 green chutney - As the name this recipe has 3 main ingredients which makes it 3 in 1. This is also one of my crazy idea. When i was planning for dinner i decided to do dosa and was thinking about chutney. I wanted something different. When i opened the fridge i had little coriander leaves, and mint leaves. I usually save some for briyani. This time i decided to make chutney.

I washed both coriander and mint leaves that is when i remembered that i had a bunch of curry leaves. Here in US curry leaves are costly and i never eat it from dish. I just keep it aside. In recent days i started doing curry leaves powder or i grind it with coconut when i plan to make masala.

Same way i wanted to add curry leaves along with mint and coriander. Initially i was not very sure of the taste, coz curry leaves usually gives a different smell and taste. Adding a little will not make any difference but i decided to add whole curry leaf packet.

Result was amazing. I liked it very much. Even the the next day morning i used this chutney as a bread spread. That was sooooo good. Here is the recipe for you all.....

Ingredients:

Coriander leaves - 1 cup
Mint leaves - 1 cup
Curry leaves - 1 cup
Ginger 1 inch
Garlic - 3 nos
Green Chili - 3 or 4
Whole urud dhal - 2 tsp
Coconut - 2 tbsp (chopped or grated)
Tamarind -
Salt as required
Oil to temper
Mustard seeds - 1 tsp
Split urud dhal - 1 tsp

Preparation:

1) Wash all the leaves together or separately. Peel garlic, slice ginger, green chilies and chop or grate coconut.

2) Heat a pan with a tsp of oil. Add peeled garlic, sliced ginger and green chilies. Then add Tamarind and coconut. Cook it for 1 min.

3) Now add in the leaves and cook for 2 mins. The leaves shrink well and mix up well. Seperately roast whole urud dhal and add to cooked leaves.

4) Let the mixture cool down to room temperature.

5) Grind up the mixture to a fine paste.

6) Heat a pan with 1 tbsp oil. Add mustard seed and urud dhal, let it splatter.

7) Add in the ground paste with little water. Let it boil for 2 - 3 mins.

8) Remove it from heat when it reaches your desired consistency.

Note:

1) Store it in a air tight container and refridgerate. Use dry spoon for long life. Can store it maximum 1 week.

2) If wanted to store longer avoid using coconut. Use 1 tbsp channa dhal instead.







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Briyani Cutlet

Briyani cutlet is a upscale dish. It tasted really good, my 21 months old loved it. Here is how i got this idea.  

Monday after lunch I was thinking a lot about evening snack. I was totally lost on what to do. I was just walking in the kitchen seeking options. I use to do that a lot 😉😉. Suddenly i was thinking of cutlet but was lacking few ingredients. Some what my mind got stuck with cutlet. 

When i was thinking of other ways to do cutlet, it just hit me. I did veg briyani for lunch and there was some left, i decided to use that and create a new recipe. Some might have tried it. But I have never heared of making cutlet with left over briyani. 

Good news was, "It tasted sooo good". So here i am posting it for you all..... Pls do try it and enjoy it..... 

Ingredients:

Veg Briyani - 1 cups
Chili powder - 1 tsp
Egg - 1 beaten
Oil  - 2 tsp
Salt as required

Preparation:

1) Take veg briyani in a blender and whipper it once just to break the rice.

2) Transfer it to a bowl, add chili powder, oil and required salt. Mix well and make a dough. 

3) Make small balls and keep it ready to make cutlet.

4) Beat 1 egg with a pinch of salt and a pinch of chili powder and keep it separately.

5) Heat pan. Take each ball and gently press it to make a flat round shape cutlet.

6) Dip it in egg mixture and put it in the pan.

7) Maintain the temperature evenly. After few secs toss the cutlet and let it cook for 1 min.

8) Remove it from pan when it is brown. Serve it hot with sauce or ranch.....

Notes:

1) I did briyani with basmati rice. I have added carrot, beans potato, peas in it

2) After dipping in egg you can also coat it with breadcrums if you plan to deep fry it.

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Masal Kadalai ( Peanut masala fries)

In the busy streets on India, one can find this masal kadalai. This is one of the most available snack in busy market or shopping streets. this is kind of a spicy snack. It is crispy, spicy and tummy filling snack.

Nutritional facts of peanut is well known. It has all elements required for our body. It is a easy to make snack and can be served with tea. It is best while you watch TV or movies. Any with a habit of munching popcorn during a movie should definitely try this. Sure everyone will love this snack. 

Ingredients:

Peanut - 1 cup
Kadalai mavu (Besan flour) - 2 tbsp
Chili powder - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Hing - 1/2 tsp
Baking soda - 1 tsp
Red food color - 1 pinch
Salt as required
Water as required
Oil for frying

Preparation :

1) If you have raw peanut with shell, first remove the shell and dry roast it in a pan.

2) I am doing this with roasted peanut. In a bowl take all the incredients except oil and mix well.

3) Sprinkle water and mix until peanut is well coated with masala. Each peanut should be coated with masala.

4) Never add too much water. Sprinkling water and mixing allows flour to stick to peanuts.

5) Cover the bowl and refrigerate atleast 30 mins. 

6) Heat oil for frying. Deep fry peanuts until golden brown. It takes some time to fry. 

7) Peanut before frying stick as a clump. While droping in oil try to separate as much as possible.

8) Fried peanuts cant be served hot. It should rest to room temperature for a crispy peanut masala. It is chunky when hot.

Notes:

1) Some use rice flour with besan flour for extra crispness. 

2) Maintain even heat through out the frying process.

3) If you like to have natural masala color avoid using food color.

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Madurai Dry Chicken

My native is madurai. Madurai is famous for many things - Meenakshi amman temple, jasmine flower and many. One among them is kari dosa. The same shop also delivers variety of menus. One among them is Madurai dry chicken. My relation who is a fan of  madurai dry chicken some how got the recipe of madurai dry chicken.

In turn i got it from her. So i tried it at home, i got the correct color and consistency but taste was a little different. Sure there is some hidden material to get that wow taste. But then liked the recipe i made. The inspiration is from particular hotel and particular recipe so i do not want to change the name.

Below is my version of Madurai dry chicken. Please do try and let me know...

Ingredients:

Chicken thighs - 1 lb ( 1/2 kg)
Onion - 1 big finely sliced
Thick Curd - 1/2 cup
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1 tsp
Ginger garlic paste - 2 tsp
Chili powder - 2 tsp
Black pepper powder - 1 tsp
Oil - 2 tbsp + 2 tbsp
Spring onion to garnish
Salt as required

Marination:

1) Cut chicken thighs into pieces. Wash it 3 times in water to remove blood stains and other debris.

2) In a bowl mix chicken, curd, turmeric powder, cumin powder, corriander powder, garam masala, ginger garlic paste, salt and chili powder together.

3) Once mixed add 2 tbsp oil and mix once again.

4) Refrigerate the mixture overnight in a Ziploc bag or in a air tight container.

Preparation:

1) In a pan heat 2 tbsp oil. Add sliced onions and cook it for few mins with a pinch of salt.

2) When onions are cooked add in the marinated chicken mixture.

3) Mix gently and cook the chicken for 5 mins in medium heat covered. Toss chicken once or twice in between.

4) Then cook chicken for another 5 min in sim without lid. Toss chicken in between.

5) Once the oil starts to ooze out, add in black pepper powder,

chopped spring onion and mix gently.

6) Serve hot.....




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Idly Podi

Idly podi is a must in every home. Kids to old people love it. As the name, this podi best matches with idly and dosa. There are "N" number of varieties in making idly podi. The recipe here is my grandma's version.

When you not get time to prepare chutney for idly or dosa this will save your day just like that. It not only goes well with idly and dosa but also with rice. When ever i feel lazy to prepare sidedish i just have podi rice.

Lets first start with podi recipe and will add all podilicious recipe one by one😎😎😎😎. It is nutritious because it has all the protein varieties in it. Toor dhal, Moong dhal, Urud dhal, Channa dhal, Garlic and red chili.

Each dhal type fries at different timings so its better to roast seperately. Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.

Whoever tastes my idly podi will sure ask for recipe and some take podi to their home. I always store a big bottle full so that i wont run out when some one ask for it.

Ingredients:

Toor dhal ( Thuvaram paruppu) - 1/2 cup
Moong dhal ( Pasi paruppu) - 1/2 cup
Urud dhal (Uluntham paruppu) - 1/2 cup
Channa dhal ( Kadalai paruppu) - 1/2 cup
Horse gram ( Kollu) - 1/2 cup
Garlic ( poondu) - 15 nos
Chilli - 20 - 25 ( adjust to your spice level)
Salt as required

Preparation:

1) Heat a heavy bottom pan. Reduce heat to medium. Continue the whole process in medium heat. Dry roast toor dhal and 5 chilies first. Fry untill dhal turns golden brown.

2) Remove and put it in a plate. Now dry roast moong dhal and 5 chilies. When roasted to golden brown remove and add it to the plate.

3)Dry roast urud dhal and 5 chilies. Roast it to golden brown and add it to the plate.

4) Do the same with Channa dhal, Horse gram and 5 chilies each.

5) Just smash the garlic  and add it to the pan. Now reduce the heat to sim as garlic need some time to roast. When roasted add it to the plate.

6) Add required salt and remaining chilies. Dry roast this for a min ( Salt not need to turn color) and add it to the plate.

7) Let everything in plate cool down. Now grind it in a mixer to a fine powder.

8) Store it in a air tight bottle. Use with a seperate spoon when needed.

9) Mix 2 tsp idly podi with gingerly oil or ghee (for kids) and serve.

Notes:

1) Continous stirring results in even roasting of dhals.

2) Each dhal type fries at different timings so its better to roast seperately.

3) Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.

4) Garlic can be replaced by hing, but garlic gives good smell to the podi which i like.

5) I roast mashed garlic with its shell. You can also remove the shell mash it and roast.




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Bread Halwa

Bread Halwa, name explains everything. Its a sweet, based out from Hyderabad. My friend in Hyderabad do bread halwa always have it in her home. She is a fan of it. Whenever i call she says "I had Bread Halwa". This made me so tempted and i try this recipe.

Its her version of doing bread halwa. It came out really well. She made it with white bread but I tried it with wheat grain bread. My husband liked it very much in the very first try. So its a hit. Here i share the recipe. But before i type more let me go and have some bread halwa first. Really now i know why my friend is a big fan of this bread halwa...

Ingredients:

Wheat bread - 4 slices
Milk - 1 cup
Sugar - 3/4th - 1 cup
Cashew - 10 nos
Raisins - 10 nos
Ghee - 1/2 cup + 2 tsp for roasting nuts


Preparation:

1) a) Toast the bread and cut off the sides. Cut the toasted bread into cubes and keep it aside.

or

   b) Cut the bread into cubes. Heat ghee in a pan and roast bread cubes. Fry it till golden brown

2) Heat 2 tsp of ghee, add cashew and fry till golden brown. Add raisins and fry. Keep it aside.

3) In a heavy bottom pan, boil milk with sugar.

4) Now add in the bread cubes and keep in simmer. Stir occasionally.

5) Let it cook for few mins. Bread cubes absorbs almost all the milk and you will get a thick content.

6) Add few more tsp of ghee and mix well. First ghee will get absorbed and then in few mins it oozes out.

7) That is when you get the correct texture of halwa. It should be gooey and not sticky.

8) When you see glaze of ghee oozing out add in the fried nuts, mix and serve.

Notes:

1) Fry the bread cubed untill golden brown. Too much frying gives not good taste and texture.

2) Add nuts of your choice.

3) Do not hesitate to add ghee. Halwa will be sticky without enough ghee.

4) I used wheat grain bread, but also try with white bread or any bread of your choice.

5) Can store it in refrigerator but heat it before serving.

6) Adjust sugar level as per your taste.


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Black Channa Kurma

Black channa kurma is my all time favourite with chapathi/ roti. Black channa is rich in protein and fiber. This is really good for diabetics. This kurma is a easy version. It is made of basic coconut masala.

This recipe needs a little planning as you have to soak black channa overnight that is 8 - 10 hrs. Yesterday i did this kurma and i could not wait to post it.

Ingredients:

Black channa - 1 cup
Potato - 2
Onion - 1 big chopped
Turmeric powder - pinch
Coriander leaves chopped
Curry leaves - 1 spring
Mustard seed - 1 tsp
Split urud dhal - 1 tsp
Oil as needed
Salt as needed

To grind:

Coconut - 1/2 cup
Chilly powder - 2 tsp
Cumin - 1 tsp
Coriander - 1 tsp
Ginger - 1 inch
Garlic - 2
Cashew nut - 5 nos
Kasa kasa - 1 tsp

Preparation:

1) Soak black channa in water overnight. Cook it in a pressure cooker with water. Let it cook in high for 1 whistle and then in simmer for 5 - 7 mins.

2) Drain it and keep it aside.

3) Soak kasa kasa in 2 tbsp warm water for 10 mins before grinding coconut masala.

4) To grind, take coconut, chili powder, cumin, coriander, ginger, garlic, cashew and soaked kasa kasa in a blender and grind it to a fine paste.

5) Heat a heavy bottom pan. Add 3 tsp oil, once heat add mustard seeds, urud dhal.

6) Add chopped onions and cook well. Add a pinch of salt to cook onions evenly.

7) Add cubed potatoes and cook for few mins.

7) When potatoes are half cooked add ground masala, turmeric powder and cook it for 1 min covered. Now add cooked black channa and required salt to this masala and mix well.

8) Add enough water and cook covered for 5 - 7 mins. Stir and cook again for 5 mins.

9) Once got the desired consistency, sprinkle chopped coreander and turn off the heat.

10) Serve hot with chapathi or roti.



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Banana Appam

Banana Appam is a sweet snack, which is soft and has a crispy outside. Preparation is easy. Can store them for a week. Banana appam is a healthy snack. Banana and jaggery has high nutritional value.

Appams can be done in 2 ways either deep fried or like paniyaram. The recipe i have shown here is deep fried banana appams. I will also post the other paniyaram type banana appam as another post.

Ingredients:

Ripe banana - 3 big
Rice flour - 1 cup
Jaggery - 100 gms or 3/4 cup
Cardamon powder - 1 tsp
Cashew - 10 nos
Baking soda - pinch
Ghee - 2 tsp
oil for frying

Instructions:

1) Cut jaggery into small cubes. Heat a pan and melt jaggery with 2 or 3 tbsp water.

2) Do not let it boil. Once melt keep it aside.

3) In a bowl mash ripe bananas. Make sure it has no lumps.

4) To the mashed banana add rice flour, cardamon powder and baking soda.

5) In a pan heat ghee. Add cashew and once it turns golden brown add it to the mashed banana mixture.

6) Now add melted jaggery to the banana mixture.

7) The consistency should be slightly thick than idly/dosa batter.

8) Heat oil in a frying pan. Oil should be medium heat throughout frying.

9) Take a tablespoon or small ladle full of batter and pour it directly in oil keeping the ladle 2 or 3 inch above oil.

10) Initially the batter settles down to the pan and then it floats. Make another appam once the previous one floats. Make 3 - 4 appam at a time.

11) Turn over appam with a wooden stick or skewer. Cook till golden brown.

12) Appams are crispier when hot. Serve hot and enjoy.

Notes:

1) Adjust the jaggery level according to your taste.

2) Instead of mashing banana, it can also be done in blender to get a smooth paste.

2) This recipe yields 30 - 35 appams. Store it in a air tight container.

3) Adding baking soda makes appam soft. You can also skip if you not have.

4) With cashew you can also add other nuts. Add either as powder or chopped.




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Aloo bread roll

Summer or winter, always ready for evening party. My secret recipe for snack is stuffed bread roll. Yummy crunchy flavorful snack for all age. Bread rolls are crunchy outside and soft and spicy inside. Easy to make with what you have at home. It can be served as an appetizer. Here is my aloo bread roll. Try this in different shapes to attract kids, call for a party and enjoy....😊😊

Ingredients:

Bread - 10 nos
Maida (All purpose flour) - 1 tbsp
Potato - 1 cup boiled
Onion - 1 big chopped
Green chilli - 2 chopped
Cumin seed - 1 tsp
Turmeric powder - 1 tsp
Coriander leaves / Spring onion
Water - 2 tbsp
Salt as required
Oil for frying

Preparation:

1) Boil potatoes and smash it.

2) In a pan heat oil, add cumin seeds, green chillies and onion.

3) Now add the smashed potatoes and mix well. Add turmeric powder and salt as required.

4) Let it cook for 2 mins and off the heat. sprinkle chopped coriander or spring onion and keep it aside.

5) Take the bread and slice out the sides. Now take a rolling pin and roll the bread to flatten them and to remove the air trapped inside. This helps reduce absorption of oil while frying.

6) Set all the rolled bread in a plate.

7) In a small bowl take 1 tbsp maida or all purpose flour and 2 tbsp water. Mix it to a thick paste (like glue). and keep aside.

Making Bread Roll:

8) Take one bread slice and add spoon full of prepared potato masala in the center.

9) Roll the bread from one end and seal with the help of maida glue. Also seal the sides the same way to keep the potato filling inside.

10) Prepare all the bread same way. Heat oil and deep fry untill golden brown.

11) Fry 2 or 3 bread roll at a time. Once removed from oil place it in a kitchen tissue to remove excess oil.

Or

Bake all the prepared bread roll in oven at 200 C for 10 - 12 mins or untill golden brown.

12) Serve it with green chutney or ketchup...


Notes:

1) With potatoes can also add carrot, beans or any vegetables.

2) Can also pan fry with 2 -3 tbsp of oil.

3) For kids instesd of green chillies add chilli powder. So they wont bite a chilli piece.

4) Try bread roll in different shapes like triangle, round or square for kids.



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