SWEET CORN MASALA DOSA | BREAKFAST RECIPES

Its been a long time i made dosa varieties at home..I tried this recipe after watching a local telugu channel show in you tube..It was a show about a hotel’s dosa mela . I tried this dosa with the recipe roughly told by the chef to the anchor. I have never eaten or seen this dosa variety in any hotel . I found this recipe new & interesting .I love to try sweet corn recipes as it is our family favourite.It was very tasty and we loved it with coconut chutney as side..Do try this , i am sure u’ll find it different & tasty . I’ll post some more dosa varieties soon..

INGREDIENTS
1 cup - 200ml

Fresh boiled sweet corn kennels – 1 cup Big onion – 2 nos (medium sized) Tomato – 2 nos Ginger garlic paste – 1/2 tsp (optional) Red chilli powder – 1 tsp Dhania powder – 3/4 tsp Garam masala powder – 1/2 tsp Curry leaves- few Fennel seeds – 1/2 tsp Jeera/cumin seeds – 1/2 tsp Cooking oil – 2 tbsp Salt & water – as needed Coriander leaves – to garnish Idli/Dosa batter – 3 cups (to make dosas)

METHOD

Boil the sweet corn adding required salt & water. Remove the corn kennels and set aside.(please refer this post for easy removal of corn kennels) In a kadai , heat oil and temper the cumin & fennel seeds. Add g&g paste if necessary.Saute till the raw smell emanates.Then add the finely chopped onions , saute till it turns transparent.Now add the tomato pieces & saute till its mushy. Now add the turmeric powder , red chilli powder , dhania powder & garam masala powder , salt & mix well, cook for sometime.Make sure it doesn’t get burnt.. Finally add the corn kennels with little water and mix well and cook for sometime to get all the masala infuse into it & the mixture becomes dry.Switch off the stove & garnish with coriander leaves.. Now heat a  dosa tawa, pour a ladle full of batter & spread it nicely.Drizzle oil ,Cover & cook it for sometime in medium flame till u get a nice color. Then keep the masala in the center of the dosa , close it & serve hot with any chutney !!

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VERMICELLI BIRYANI | SEMIYA BIRYANI

I got this recipe from my neighbour. I would say this recipe suits well for potluck as well as lunch box. Ur guests would be amazed by its taste. They’ll sure ask u for the recipe. I had tried this recipe many times and it never disappointed me. Its very simple to prepare too..I have used water to cook the semiya , u can use only coconut milk or water & coconut milk half n half to cook the vermicelli. It makes the dish very rich..

INGREDIENTS
1 cup - 200ml

Short Vermicelli / Semiya – 1 packet or 200gms ( Roasted would be much better. I used bambino roasted short vermicelli) Big onion –  1 no (slice cut) Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp (optional) Carrot – 2 nos Beans – 5 nos Green peas –  handful Potato – 1 no Water – 1.5 cups ( As mentioned in the packet) Garam masala powder - 1/2 tsp (optional) To grind Grated coconut – 2 tbsp Green chillies – 3 nos Ginger – 1 inch Cinnamon – 1 small piece Cloves – 2 nos Fennel – 1/2 tsp To temper Cooking oil – 2 tbsp Jeera – 1 tsp Coriander leaves – to garnish Lime juice – few drops Ghee – 1 tsp Cashews – to garnish (optional)

METHOD

Cut all the vegetables into small cubes and add all the 1.5 cups of water and pressure cook for 1 whistle. In a wide mouthed kadai , heat oil and add jeera.Then add the onion slices and saute well. Add the ground coconut paste and mix well for few mins till raw smell emanates. Next add all the veggies with the water and add the turmeric powder and required salt.Let it boil for few minutes. Finally add the roasted semiya and mix well.Cover & cook for sometime. Toss in between. Make sure the water is sufficient for the semiya to cook..If not add more and mix well. Use a fork kind of ladle to kindle the mixture so that the vermicelli wont break much. Finally add the lime juice and garnish with coriander leaves. Roast cashews in  a tsp of ghee and add it on top before serving ! Serve hot with simple onion raita!

TIPS

Here i’ve used green chillies for grinding. So use red chilly powder only if necessary. OR if u don’t want to use green chillies , use red chilly powder alone while sautéing onions. U can use garam masala powder at the end if necessary. Add all the water ( i.e the water needed for cooking vermicelli ) while cooking vegetables in the pressure cooker... No need to pressure cook after adding the vegetables. Just cover the kadai or cooker with the lid.Open in between and stir the mixture well to avoid over cooking or burnt smell. Add water if necessary. Usually vermicelli takes 10 mins to cook well. This biryani looks mushy after cooking. U may feel it dint come out well .. But it needs some time to become flaky. Make sure u add correct quantity of water & use a fork to stir the mixture. Please prepare this dish at least 1 hour before serving. Sooner u prepare better the taste would be. If u want u can reheat it by sprinkling little water and serve hot.

Technorati Tags: Vermicelli pulao,vermicelli briyani,vermicelli biryani,semiya pulao,semiya briyani,semiya biryani,semiya recipes,vermicelli recipes..

Bhakri Recipe & Masala Dal - Ajwain Paratha

I saw this in jaya tv’s “Anitha vin samayal”. I found it simple and healthy.I gave a try. It was excellent in taste. We loved it. I have made it thrice so far. Thanks to Mrs.Anitha kuppusamy .  She used ghee in the actual recipe but i used oil..Please go through the recipe.

BHAKRI

INGREDIENTS
1 cup - 200ml

Wheat flour – 1 cup Jeera – 1 tsp (OPTIONAL) Ajwain – 1.5 tsp Salt & water – As needed. Oil – 1 tbsp ( She told to use 2 tbsp of ghee)

METHOD

• Take a broad bowl and mix all the ingredients given above.Knead well .
• Make rotis and cook on tawa drizzling little ghee or oil around it.
• Enjoy with masala dal or any kurma of ur choice !!

MASALA DAL

INGREDIENTS

 1 cup - 200ml

Toor dal –1/8 cup Masoor dal – 1/8 cup Moong dal – 1/8 cup Channa dal – 1/8 cup Black gram dal – 1/8 cup Turmeric powder – 1/4 tsp Salt & water- as redq To grind Coriander seeds -  1 tbsp Red chilly -  4 nos ( She told to use kashmiri red chilly for nice color.But i used normal ones) Jeera / cumin seeds – 1 tsp Ginger – one inch piece Garlic – 7 – 8 cloves or (replace with ginger garlic paste) Cinnamon – 1 small stick Cloves -  3 nos Pepper – 8 nos Saunf – !/2 tsp (optional) Water – as needed. To saute Oil – 1tbsp grated onion -  2 nos tomato – 2 nos Coriander leaves – to garnish

Method

• Pressure cook all the dals together with little turmeric powder and a drop of oil.
• Grind all the ingredients given under “ To grind” by adding little water to make a smooth paste.
• Heat oil/ghee in a kadai and  add the items given under saute.Saute till the tomato mushes. Then add the ground paste and saute till the raw smell emanates.
• Add the cooked and mashed dals and add enough water and salt.
• Let it boil for sometime. Please keep the medium flame and cover the kadai while it boils otherwise it splashes everywhere.
• Add water whenever needed. Allow it to boil for 5-10 mins.
• Switch off the flame and garnish with coriander leaves

Serve hot with rotis /Phulka or paratha !!.

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VEGETABLE STEW– SIDE DISH FOR AAPAM

I wanted to try a traditional vegetable stew recipe for a long time and i finally got it from my neighbour.Big thanks to her. It was a super hit @home. We loved it. It was very simple to prepare , flavourful and delicious to relish with aapam. I’ll soon post the traditional aapam recipe.My husband loved this combo. What else i need …
Do check out my aapam recipe using idli,dosa batter if interested.

INGREDIENTS

Thick Coconut milk	1/2 cup
Boiled Milk	1/2 cup
Carrot	1 no
Potato	1 no
Big onion	2 nos
Green chilly	2 nos
Ginger	1 inch piece
Salt	As needed
Water	As needed
Curry leaves	Few
Coconut oil	2 tbsp
Cinnamon	1 inch piece
Cloves	2 nos
Black pepper	1/2 tsp
Cardamom	1 no

METHOD
Heat coconut oil in a kadai,saute the spices.Then add onion slices. Sauté till it turns transparent . Now add the slit green chillies and chopped ginger pieces.Sauté for a minute.Then add the chopped carrot and potato pieces. Toss well. Now add the water and salt to cook the vegetables. Close the kadai with a lid and allow the veggies to cook completely. Meanwhile , add little warm water to the grated coconut and grind in the mixie. Extract the thick milk from it. Set aside. After the vegetables are cooked , add the coconut milk and boil for few seconds.Remove the kadai from stove and add the boiled milk. Stir well & transfer the stew into a serving bowl and add the raw pinched curry leaves. Close it with a lid to retain the aroma.

Enjoy with hot appam !!

NOTE

1. Coconut oil gives the flavor to this stew. So please don’t substitute it with cooking oil.
2. If u feel the gravy is very thick , u can add milk at any time even during serving. Also adjust the salt accordingly.

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Stuffed Vegetable Idli

I am making this stuffed idli for the third time. Whenever i get bored of usual idli sambar , i make this dish. This is one of the best ways to incorporate vegetables into idli. My daughter never eats the vegetables I add in sambhar. But she likes this idli a lot…U can just play around with different combinations of stuffing in it. I’ve given my method of making the filling. Do try this and leave your feedback.

INGREDIENTS 
1 cup :250ml

Idli batter – 1 cup Water – little to dilute For stuffing Carrot – 2 nos Beans – 6 nos Potato – 1 no Green peas – 1/4 cup Big onion – 1 no Cooking oil – 1tbsp Turmeric powder – a pinch Salt – As needed Red chilly powder – 3/4 tsp Garam masala – 1/4 tsp To grind Cinnamon – 1 inch piecee Cloves – 1 no Fennel seeds – little Grated coconut – 1 tbsp Dalia / Fried gram dal – 1tsp Ginger – small piece & garlic – 6 cloves or GG paste – 1 / 4 tsp To garnish Coriander leaves – a few Lime juice -  As needed.

METHOD

• Heat a kadai with a tbsp of oil and add the onion pieces.
• Saute till it turns transparent. Now add the ground masala paste.
• Saute till the raw smell disappears.Then add the cooked vegetables and the powders.Mix well for few mins.
• Add the required water and boil well till the  stuffing thickens.
• Finally  add the lime juice and garnish with coriander leaves.
• In an idly pot, pour a tbsp of batter and keep a tsp of filling in the center.
• Then pour another tbsp of batter to cover the filling.Steam for 15 mins.
• Insert a fork, if it comes out clean, the idly is done.

Serve hot with sambhar ,coconut chutney  or tomato chutney !!

Here is a picture of stuffed idiyappam which i made the next day with the left over stuffing


Note:

• U can make the above version in chinese style by adding cabbage , little soya sauce , ajinomotto and white pepper powder.But avoid using garam masala pwd, red chilly powder and ground masala paste..Hope u all know this. Sometimes i make like this too.
• If u dont want to stuff the idly, just mix the above stuffing in the batter directly and make idlies.It tastes good in that way too..
• While making for kids , add a tsp of ghee over the stuffing in each idly .that gives an additional flavor..

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Masala Chapathi | Khara Chapathi Recipe

Apart from chapati , I usually make Wheat flour adai for dinner.But my husband is not a big fan of it. So i was looking for some other alternative . I got this recipe from Mrs.Mallika badrinath’s cookbook. Its a simple , easy to make chapathi which is ideal for lunch box and dinner. Onion raita or pickle would be the best combination...Bachelors can give this a try..

INGREDIENTS
1 cup - 200ml

Atta / Wheat flour – 1 cup Cumin seeds – 1/2 tsp Red chilly powder or sambar powder –3/4 - 1 tsp Garam masala powder – 1/2 tsp Dry mango powder/Amchoor powder – 1/2 tsp (optional, i dint add) Salt – As needed. Curd & Milk – Equal quantity as needed Oil – As needed.

METHOD

Take a wide bowl and mix all the ingredients given above to make a soft , pliable dough.Dont add water. Just use milk & curd in equal ratio.. Cover & leave it for 30 mins Make flat , thin , round chapathis .Brush with ghee or oil.. Enjoy with onion raita or pickle !!

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Karisalankanni Keerai Chapathi - Keerai Paratha

Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu ;) It is very easy to prepare.I make this for my hubby's lunch box. It stays softfor hours and onion raita is the best side dish. I use the same method to prepare palak and other keerai chapathis.

INGREDIENTS
1 cup - 200ml

Karisalankanni leaves- 1 bunch Wheat flour - 1 cup Besan flour  - 1 tbsp Sambar powder - 1 tsp Garam masala powder - 1/2 tsp Curd - 1/5 cup ( adjust) Olive oil - 1 tsp Salt -as needed water - As needed

METHOD

• Wash the leaves .Heat the kadai with a tsp of oil  and saute the leaves till it reduces to half in quantity.
• Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
• Roll to make thin chapathi and toast on a dosa tawa.
• Serve hot with onion raita and pickle.

      

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UPMA URUNDAI RECIPE

Last weekend i was breaking my head thinking about wat to prepare for dinner.Finally i asked my hubby what he wanted to have. He told me to prepare upma urundai and also he said its been a very long time we prepared this.Yes , I agreed i totally forgot about this dish.Immediately i gave a call to my MIL for the recipe and made it. It was tasting soft  and excellent. Thanks to my hubby for reminding this yummy tiffin.Also i've got a different recipe to share with u all  :)

INGREDIENTS :
1 cup - 200ml

• Raw rice - 1 cup
• Toor dal - 1/4 cup
• Water - 2 cups

To temper :

• Cooking oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Asafetida /Hing - 1/4 tsp
• Green chilly - 1 no ( cut into two)
• Ginger - 1 inch piece ( cut into small pieces)
• Curry leaves - A few

Salt & water - as needed.
METHOD:

• Soak the rice and toor dal together for two hours.
• Coarse grind the rice & dal mixture in a mixie. Run the mixie only once.(Please do not grind for more time) The rice & dal should be just broken.
• Now in a broad kadai , temper all the items given above in the same order.
• Add 2 cups of water and the required salt.Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
• The rice absorbs all the water and becomes a non sticky dough.
• Let it cool down. Now grease the idly plate with little oil. Make balls out of the dough and arrange it in the greased idly plate.Steam the balls for 10-15 mins.

Soft , hot upma urundai is ready to serve. We enjoyed with the sambhar i made for lunch. U can have it with any chutney. Sometimes this can be made as a evening snack without any accompaniment.

IDLI FRY RECIPE - LEFTOVER IDLI RECIPES

Recently my MIL was telling about the idly fry she had in her brother's place. I was attracted by the simple recipe and we tried with the left over idlies.It was very nice & tasty. Usually i add G&G , garam masala to make the fry. But this version is completely different from mine.No need to deep fry the idlies too. So its an easy & low calorie food.Do try this let me know friends.

INGREDIENTS

• Left over idlies - 12- 15 nos
• Sesame oil - 2 tbsp
• Salt - As needed.

To roast & grind :

• Coriander seeds - 1 tbsp
• Red chilly - 4 nos ( long variety )
• Grated Coconut - 1 tbsp
• Small onion - 10 nos or Big onion - 1 no
• Jeera / cumin seeds- 1/2 tsp
• Cooking Oil - 1tsp

To temper :

• Mustard seeds - 1 tsp
• Urad dal - 1 tbsp
• Chana dal - 1 tsbp
• Curry leaves - few
• Cooking oil -  1tbsp

To garnish :

• Coriander leaves - few

Lemon juice - few drops to taste.

METHOD

• Heat oil in a kadai and roast the items given under "To roast & grind " except coconut.
• Grind all the roasted items along with grated coconut.Add little water & grind to a smooth paste.Set aside.
• Cut the idlies into small cubes.Mix the ground paste and toss well. Take care the idly pieces should not break.
• In a wide mouthed kadai , add oil and temper the items given above .
• Now add the masala coated idly pieces and saute well for few minutes by simmering the flame.Saute till the raw smell of masala disappears.
• Switch off the flame and add the lemon juice.
• Garnish with coriander leaves.

Serve hot !!

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OATS BUTTERMILK PORRIDGE | OATS KANJI

I think most of  u know and  make this porridge .U all may wonder if i say this is the first time i am making this .Yes, for the first time i prepared this quick , delicious porridge and enjoyed for breakfast today.I got this recipe from a blog , made some additions and relished with pickle . 

INGREDIENTS
1 cup - 200ml

• QUAKER OATS – 1 /2 CUP
• Butter milk –2 cups or half cup of sour curd
• Water & Salt – As needed

To temper :

• Oil – 1 tsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Red chilly – 1 no ( Pinched into two )
• Curry leaves – a few
• Asafetida – 2 pinches
• Ginger – a small piece ( finely chopped)

Coriander leaves –Little ( chopped )
METHOD

• Soak the oats in water for 15 mins . This step is purely optional.
• Pressure cook the oats till one whistle.Mash it well with a ladle.
• Now add the buttermilk and salt. ( Add less buttermilk if it is too sour)
• Temper all the items given above and add it to the oats mixture.
• Mix well.Garnish with coriander leaves.

TIPS

• If u feel the porridge is too sour, add milk or water to reduce the sourness and adjust the salt accordingly .
• U can add finely chopped raw mango pieces to get a nice flavor and taste. 

RAVA ROTI / SOOJI ROTI- EASY BREAKFAST RECIPES

I got this recipe from a website. I usually make dosa & upma with rava. I found this one very easy & can be made in jiffy.Tasted so good. Do try this.I am sure u’ll like it.

INGREDIENTS 
 1 cup - 200ml

• Semolina/Rava / Sooji -  1 cup
• Sour Curd – 1/4 cup ( OR 1/2 cup of buttermilk)
• Big onion – 1 no (Finely chopped )
• Green chilly – 1-2 no (-do-)
• Ginger – 1 inch piece (-do-)
• Curry leaves – a few (-do-)
• Coriander leaves – Few (-do-)
• Salt & water – As needed.

METHOD :

• Mix all the ingredients given above in a bowl. Add water to make the batter slightly thicker than idly batter.
• Now in a dosa tawa , pour the batter & spread it with ur hands or spatula. ( if u find difficult to spread , add more water.)
• Drizzle little oil around it.Cover & cook for sometime.
• Flip it & cook for some more time.

Enjoy with the chutney of ur choice..

For variations u can also use sour buttermilk instead of curd & water ..

MILAGU JEERAGA ADAI

INGREDIENTS :

• Steamed rice / Puzhungal arisi / Saapaattu arisi – 2 cups
• Pepper corns – 1.5 –2 tsp
• Jeera / cumin seeds – 1 tbsp
• Salt & water – as needed.

METHOD :

• Soak the rice for 2 hrs and grind it coarse like rawa / semolina by adding salt & required water. ( i prepared the batter 5 hrs before .. But u can grind the rice and make it instantly.. )
• Powder the pepper & jeera and add it to the batter.
• Add little water when the batter is thick.
• Heat the dosa pan and pour a ladleful of batter.Do not spread the batter.
• Drizzle oil around the adai and allow it to cook for few seconds
• Flip & cook for few more seconds.

Enjoy eating hot !!
Note : This adai can be served without any accompaniment..

SCHEZWAN NOODLES

I tried this one after watching a cookery show.I prepared this for my hubby’s lunch box.It was very tasty.

Ingredients :

• VEGETABLES (CARROT , CAPSICUM , POTATO AND BEANS) – Cut  into thin strips of 1 inch length.
• Plain white noodles – 1/2 packet or 1 cup ( if its a big one)( adjust the amount of noodles based on the quantity of veggies)
• Big onion -  1 no (chop into thin strips of 1 inch length)
• Ajinomotto – 1/2 tsp
• Soya sauce – 1 tsp
• Tomato sauce – 1 tsp
• Salt – as needed.

For Schezwan sauce :

• Red chillies – 4 nos
• Garlic – 4 flakes
• Ginger – 1 inch piece (Replace ginger & garlic with G&G paste of 1 tsp)
• Tomato sauce – 1tsp
• Chilli sauce – 1 tsp
• Vinegar – 2 tsp ( Add according to ur taste buds )

Spring onions /coriander leaves – to garnish
Method :

• Refer here for “ Basic noodles preparation “.Keep the prepared noodles aside.
• For sauce , grind all the items given under “ sauce ingredients “ to make a smooth paste by adding vinegar.Set apart.
• In a wide mouthed kadai , add the onions and fry for a minute.Then add the veggies.Fry till they become soft.
• Cover cook for sometime.Add 2-3  tsp of schezwan sauce and fry till its raw smell goes off.
• Then add the plain noodles , tomato sauce , soya sauce , Ajinomotto & required salt .
• Toss it well.Garnish & serve hot !!

Sponge Dosa Recipe - Fermentation Method

I learnt this from my neighbor.Whenever i run short of idli rice / Puzhungal arisi , I make this dosa.The ingredients and the method are a bit different from the usual poha dosa. Usually its batter is made using buttermilk and no fermentation is needed or may use cooked rice and prepare. But i ferment the batter at least for 8 hours.So u can prepare this dosa only by the next day.Try this soft sponge dosa recipe , i am sure u will like it.

Ingredients :
1 cup - 200ml

• Raw rice – 1 cup
• Poha / Aval – 1/2 cup(heaped)
• Fenugreek seeds – 1/2 tsp
• Salt & water – As needed.

Method :

• Wash and soak the rice , poha and methi seeds together for 2 hrs.
• Grind it to make a smooth batter by adding salt & water.
• U can grind it using mixie too.Use ice cold water if using mixie
• Keep the batter for 8 – 10 hrs to ferment.
• The next day , mix the batter well and make dosas.
• U all know , this dosa is small in size .So do not spread the batter on the tawa.Make it a small circle.
• Apply oil around the dosa if desired.
• Then cover cook and don’t flip the dosa.

Serve hot with Coconut or Tomato chutney !!
I served with tomato–mint chutney ..

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Oats Kara Kozhukattai Recipe

My Belated Vinayakar chathurthi wishes to all ..Hope u all celebrated well by offering  kozhukattai & sundal ..Now coming to the post,
I always make oats dosa for my husband.Last week ,for a change i tried oats kozhukattai ..I got the recipe from a cookbook.I made some changes to the actual recipe and tried for breakfast..It was good.A good replacement for oats dosa and porridge .I am glad in sending this to EC’s WYF – Break fast event .

For 10 – 12 nos :
Ingredients :

• Quick Oats – 1/2 cup
• Red chilly – 2 nos (pinch into two )
• Curry leaves – a sprig
• Coconut pieces – a few (cut into very small pieces )
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Hing – 2 –3 pinches
• Salt & water – as needed
• Oil – 1 tsp

Method :

• Heat a kadai and dry roast the oats till nice aroma arises.. It may take 3-5 mins..
• Coarse grind (Run the mixie once r twice )the roasted oats and transfer into a bowl..
• In the kadai , add 1 tsp of oil and season with mustard seeds , urad dal , red chilly , curry leaves and a pinch of hing.
• Add the coconut pieces to it and fry for a minute.
• Mix the seasoned items with the ground oats along with the remaining hing.
• Add salt & water to knead like a chapatti dough.
• Then make small balls or ur desired shape to make kozhukattai and steam in idly pot for 8- 10 mins.

Hot & spicy oats kozhukattai is ready to serve !! Tastes the best when hot.
No side dish is required!!If needed , u can serve with coconut chutney !!

VARIATIONS :

• Instead of coarse grinding the oats , u can grind it to make a powder and prepare the same .
• If  u want, u can add equal amount of rice flour to the ground oats and make kozhukattai.

Idli Tikka - Colorful Mini Idli - Kids Lunch Box Recipes

Yet anotherr unique , interesting dish from my friend Shalini….She just told me the recipe and i named it..  Its a yummy kids friendly recipe…We liked it sooooo much.

Ingredients

• Mini idlies – 30 nos
• **Green chutney – 1 /2 cup
• **Idly milagai podi – 3 – 4 tsp
• Capsicum – 1/2 no (cube cut )
• Big onion – 1
• Oil – 1 tbsp
• Tooth pick – 10 sticks

**Green chutney:

• Coriander leaves – 1 handful
• Big onion – 1 /2 no (less is also ok)
• Green chilly – 1 – 2 no (adjust )
• Salt  - as needed

Method

1. Steam 30 idlies in mini idly plate..Set aside.
2. Heat a kadai with oil.Add the capsicum and big onion ..Saute well.. Keep it apart..
3. Heat the kadai with 1 tsp of oil /ghee and add 10 idlies to it..Sprinkle idly milagai podi over it and toss well..Make sure the idlies dont break.(I just shake the kadai to and fro) Transfer it to a plate..RED colored idly is ready!!
4. Prepare green chutney with all the ingredients mentioned above and make it to a smooth thick paste..
5. Take another 10 plain idlies and dip it into the chutney.It will turn into GREEN colored idlies..!!
6. Take the last 10 white idlies..and arrange everything  with capsicum and onion in between tooth picks as desired..

Quick and yummy idly tikka is ready ;)

Try and  let me know :)
See u all in my next post

Rice Upma / Arisi Upm With Adayar Anandha Bhavan Style Sambar

I learnt this upma from my MIL and sambar from my friend krithiga..This sambar serves as an excellent combo for this upma..I usually make this sambar for idli/Dosa..But this time i tried for this upma..It was a divinely combination.. It can be prepared within 15 mins. :)
Normally we all make coconut chutney/Tomato /Coriander chutney for upma..But i usually make different sambar.My hubby likes to have upma with sambar more than chutney..Also the juicy sambar when mixed with upma gives a heavenly taste ,…Slurpp!! Even I too love sambar for upma nowadays .. 

Ingredients 

FOR UPMA

• Raw rice – 1 cup
• Toor dal – 1.5 tbsp

To temper:

• Mustard  seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal -  1 tsp
• Green chilly – 2 nos (Slit cut)
• Curry leaves – a sprig
• Ginger – 1 inch ( chopped finely)
• Hing /Asafetida – 1/2 tsp
• Oil – 1 tbsp
• Water – 2.25 cups

Method

• Soak rice and dal together for 1 hr. Run in the mixie only once (use inch/Juice option)..It should be just broken into two..Set aside..
• Heat oil in a cooker base and add the tempering items in the same order.Add only half of the hing during tempering..
• Then add the water.Mix well by adding a tsp of oil.Now add the remaining 1/4 tsp of hing and add the rice and dal mixture.Stir it well till the water gets absorbed by the rice,dal mixture..Now close the lid and cook for 1 whistle in low flame.
• Remove and serve hot with sambar/Chutney!!

AAB SAMBAR RECIPE

Ingredients:

• Toor dal- 1/4 cup 
• Tomato – 2 nos (finely chopped)
• Small onion – 10 nos (Peeled ) (U can use big onion too )
• Adayar Ananda Bhavan Sambar powder – 1.5-2 tsp (if u dont have this sambar powder,u can use MTR,SAKTHI sambar powders ..)
• Red chilly powder – 1/2 tsp
• Jaggery - a small piece
• Turmeric powder – a pinch
• Hing /Asafetida – 2 pinches.
• Salt & water – as  needed

To dry roast& grind:

• Coriander seeds - 1 tbsp
• Chana dal - 1.5 tbsp
• Methi seeds - 1/2 tsp
• Hing - 1/4 tsp
• Red chillies - 2 nos

To temper :

• Mustard seeds – 1/4 tsp
• Urad dal – 1 /2 tsp
• Cumin seeds – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tsp

Ghee – 1 tbsp
Coriander leaves – to garnish
 Method:

1. Take a pressure cooker and add the items given under “ingredients”..with salt & water.Soak for 15 mins(this helps the toor dal to cook well N mash).Cook for 2 whistles in low flame..Open and mash it well.
2.  Ruoast all the ingredients in a drop of oil & grind it to a fine powder. Add this powder,jaggery after opening the cooker and let it boil well.Temper it and garnish with coriander leaves..
3. Finally add a tbsp of ghee and mix well or u can temper with ghee..This gives an added flavor to this sambar !!This is the most important step .Plz dont forget..

Note:
U  can add any veggies of ur choice to make it healthy..
For upma..Instead of soaking rice and dal for  1 hr,u can directly run it in the mixie once and repeat the same procedure.


TRIED & TASTED:

CARROT POLI FROM EC’S BLOG:
I should thank EC for posting this yummy sweet just for me..I was elated !!
I tried this on sunday evening ..I made some small changes in her recipe..I added grated coconut and instead of grinding the boiled carrots ..i grated them..
It tasted excellent and i’ve decided to make it for my guests
Here is the recipe which i followed.This is for my future reference too
For stuffing:

• Boiled and grated carrot – 2 nos (medium sized)
• Grated coconut – 1/4 cup
• Sugar – 10 tsp (adjust )
• Cardamom – 2 nos powdered
• Ghee – 1 tsp

For dough:

• Maida – 3/4 cup
• Cooking soda – a pinch
• Salt – a pinch
• Oil – 1 tbsp
• Kesari color – a pinch
• Water – as needed.

Method:

1. Knead the dough by mixing all the ingredients and set aside for 30 mins.
2. In a kadai take the grated coconut along with sugar…Let it mix well and sugar melt..Then add the boiled,grated coconut,ghee,cardamom powder..Stir it well till it forms a ball and becomes non sticky.
3. Remove and set aside.Knead the dough again till it becomes soft.
4. Now make the balls of even size and roll it a little.
5. Place the stuffing in the middle and cover it by pulling all the sides of the dough,,.Make a ball and pat it to a thin chappathi on a greased polythene sheet..
6. Heat a dosa tawa and cook the poli on both the sides by pouring little oil around it..

Yummy carrot poli is ready to eat..


Bye for now :)