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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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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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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Pulicha keerai / Gongura thokku

Pulicha Keerai or Gongura leaves are very famous in Andra Pradesh (South India). If you want spicy spicy side dish to go with rice, then this thokku should be your choice. You can even call it as chutney, where you can pair it with dosa varieties.

Bread Masala with egg podimas

Bread masala is a good breakfast. This suits well for office going ladies and bachelor's. If you have bread onion and tomato thats all, breakfast is ready. Hardly 5 mins to cook and 2 mins to chop onion and tomato and 3 mins to have it. So in 10 mins breakfast is over. I know it sounds good and it also tastes good.

Kara pori (Puffed rice) / Spicy Murmura

Best and easy evening snack is Kara pori. Pori is nothing but puffed rice. These puffed rice are available in all Indian stores. We can use this with many other combinations. But best of all that is kara pori. Noth Indians call it as murmur. This snack is more good than chips varieties. This is also crispy and spicy.

I first tasted this when i was in 5 th grade. I still remember the man in cycle who come everyday to sell kara pori. Now i do it at home once a week. Lets learn it.

Aval Uppma / Poha uppma

Aval uppma is one of the easiest and healthy morning breakfast. This not require much ingredients. I do this when i get up late in the morning, it is time effective and taste good. Aval is nothing but flattened rice.

There are two types of aval - Thick and paper thin aval. I use paper thin aval which is more easy to prepare. Thin aval uppma is more tasty than thick aval. North Indians call it poha. This recipe is one of the easiest dish to do in morning for working ladies, bachelors.