Idli Milagai Podi

 Idli Podi is a spicy chutney powder which tastes as a great sidedish for idli and dosa.

Idli Podi is a spice powder made using lentils and red chillies. Idli Podi is a staple in south indian homes which serves as an accompaniment for idli & dosa. Idli Podi is also called as Idli Milagai Podi, Gun powder My version of Idli Milagai Podi is made with a variety of ingredients, a few of which are from our Garden. This makes our Idli Podi really special, healthy and flavorful.

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Stuffed Idli

 

Ingredients

1 bowl of Idli batter

For the stuffing

2 carrots (finely shredded)

4 - 5 pearl onions finely chopped

8 - 10 chopped cashews

a bunch of coriander leaves finely chopped

1 tsp of sambhar powder

salt to taste

Oil for cooking

Method

Heat 1/2 tsp oil in a pan. Add the chopped onions and saute for a couple of minutes. Add the chopped cashews and fry for a min. Add the rest of the ingredients for the stuffing. Saute for a couple of minutes and turn off the heat.

Grease idli trays and pour a small spoonful of batter. Add some carrot stuffing and pour some batter onto the stuffing.

Steam the idlis in an idli steamer for 10 - 15 minutes.

Once cooked, remove from the steamer and unmold the idlis.

Serve hot with chutney.

Weekend Special Breakfast - Vegetable & Paneer Paratha

Ingredients

2 cups whole wheat flour

1-2 tsp ghee

salt to taste

warm water for kneading the dough

For the filling

2-3 cloves of garlic

1 inch piece of ginger

2-3 green chillies

a handful of cilantro & mint leaves

2 cups of  chopped vegetables ( carrots, peas, potatoes, cauliflower)

1 cup crumbled paneer

1 tsp jeera

1 tsp chaat masala

Method

Mix together wheat flour & salt in a bowl. Rub in ghee till the mixture is crumbly. Add warm water as required & knead to form a soft dough. Cover with a moist cloth or towel & set aside.

For the filling

Mince together ginger, garlic, green chillies, mint & cilantro together in a food processor.

Heat 1 tsp ghee in a pan. Add jeera & wait till it splutters. Add the minced masala & fry for a few mins till the raw smell goes away.

Add the chopped vegetables, sprinkle some water & cook covered till the veggies are tender.

Add chaat masala, salt & paneer. Cook for a few more mins.

Now to prepare the paratha....

Divide the dough into lemon sized balls. Roll out one ball on a floured surface. Spread the filling onto the rolled out circle. Roll out a second ball of dough. Cover the first dough circle & filling with the second circle.

Press down to seal.

Cook on a hot tawa/griddle till brown spots form on the surface. Cook both sides smearing it with ghee/oil.

Serve hot with pudina chutney/raita.

Rawa Kesari

A simple & delicious Breakfast recipe from Tamilnadu & Karnataka
 
Ingredients
1/2 cup rawa (sooji)
1/4 cup sugar
a handful of cashews
2 tsp ghee
a pinch of saffron
1 cup water


Method
Fry cashews in ghee & remove onto a plate.

Fry sooji in the same ghee till light brown. Remove from pan & set aside.

In the same, heat 1 cup water. Add sugar & saffron. When the water begins to boil,add the roasted sooji & cook stirring continuosly so that no lumps are formed.When it thickens, turn off the heat.

Garnish with fried cashews.

Rawa-Masala Dosa

Ingredients
For the batter

1/2 cup rawa (sooji)
1/2 cup rice flour
1/4 cup maida (all purpose flour)
1" piece ginger (finely chopped)
2 green chillies finely chopped
1 tsp jeera (cumin seeds)
1 onion finely chopped
a small bunch of coriander leaves (chopped)
a handful of curry leaves
3 cups of water

For the masala
1 big potato (boiled, peeled & mashed)
2 cloves of garlic (minced)
1 onion finely chopped
2-3 green chillies chopped
1 tsp mustard seeds
a bunch of finely chopped coriander leaves
a handful of curry leaves

Method
Mix together rawa, rice flour, maida & salt. Add half the water to form a batter without lumps.
Add green chillies, jeera, onion, curry leaves & coriander leaves & mix well.
Add the rest of the water & set aside for half an hour.

To prepare potato masala
Heat 1 tsp oil in a pan. Add mustard seeds & wait till it splutters. Add the green chillies & curry leaves.
Add the minced garlic & fry for a min. Add the chopped onion & fry till it turns pink.
Add mashed potato & sprinkle some water. Add salt to taste & mix.
Garnish with finely chopped coriander leaves.

To prepare the dosa
Heat a non-stick griddle. Mix the batter well.
(Mix the batter regularly to avoid the ingredients from settling down on the bottom)
Pour one big ladle full of batter on the griddle. Tilt the griddle to spread the batter. Smear with oil or ghee.
When one side is cooked, carefully turn over to cook the other side. Cook till crisp.
Place one spoonful of potato masala in the middle of the dosa.
Fold & serve hot with chutney.

Rawa Idli

Ingredients

1 cup Sooji/Rawa

1/2 cup rice flour

2 tbsp plain yoghurt

2-3 tbsp finely chopped beans

2-3 tbsp grated carrots

4-5 finely chopped green chillies

1 tsp oil

1/2 tsp mustard seeds

a pinch of asafoetida(hing)

a few curry leaves

a small bunch of finely chopped cilantro

salt to taste

Method

In a bowl, mix together sooji, riceflour & yoghurt. Add water (if required) to make a batter as thick as the regular idli batter. Add the vegetables, green chillies,coriander leaves & salt to taste.

In a pan,heat 1 tsp oil. Add mustard seeds. When they splutter,turn off heat & add hing & curry leaves. Mix well.

Set the batter aside for an hr.

Pour onto a greased idli stand & steam in an idli cooker for 10 mins.

When cooked,remove & serve hot with coconut chutney.

Nutritious scrambled egg

Ingredients

1 egg

2 mushrooms

1 small cherry tomato

1 pearl onion

1 tsp chopped spinach

1 cheese single

salt & pepper to taste

1 tsp oil

Method

Blend all the veggies together in a small mixer/blender for a min. When the veggies r finely chopped, break the egg into the mixer, add the cheese, salt & pepper & blend again.

Heat a pan & smear some oil. Pour in the egg mixture. Once it starts to cook,scramble & cook till done.

Serve hot.

Bread Upma

Ingredients

10-12 slices of bread

1 onion finely chopped

1/2 cup veggies(carrot,peas,beans & potato)

1/2 tsp mustard seeds

2-3 green chillies

a few curry leaves

a small bunch of finely chopped cilantro/coriander leaves

1 tsp oil

a pinch of turmeric powder

salt to taste

Method

Remove the sides/crust of the bread & crumble into small pieces.

Finely chop all the veggies & set aside.

Heat oil in a pan. Add mustard seeds & wait till they crackle. Add the green chillies,curry leaves & onions & saute.

When the onions turn light pink,add the veggies,turmeric powder & cook on simmer till the veggies r done.

Add the bread, sprinkle a little water(do not pour too much water),salt & saute for a few mins.

Turn off heat & garnish with finely chopped coriander leaves.

Paneer Paratha

Ingredients

2 cups wheat flour

1 cup grated paneer

1 onion finely chopped

2 tsp red chilli powder

1 tsp jeera/cumin seeds

a small bunch of finely chopped coriander leaves

salt to taste

ghee for frying parathas

Method

Knead the wheat flour with water into a soft dough as you do to make roti.

In a bowl, take grated paneer,add chopped onion,jeera,chilli powder,coriander leaves & salt to taste & mix together.

Divide the dough into 15 equal balls. Flatten each ball & roll out a little. Place the paneer mixture in the middle & cover to seal the sides. Roll out into a paratha.Heat a griddle. Place the paratha on the griddle & cook both sides. Add some ghee on both sides & cook till both the sides turn golden brown.

Serve hot with yoghurt & pickle.

Entry for "Global Kadai" event on Sandhya's blog

Spicy Masala Dosa

Preparation

Masala paste

1 red onion

3-4 dry red chillies

Coarsely grind the onion & red chillies in a mixer. Set aside.

Potato filling

3 potatoes (boiled & peeled)

1 onion finely chopped

3 cloves of garlic

1" piece ginger

3-4 green chillies

a pinch of asafoetida(kayam/hing)

a small bunch of curry leaves

a small bunch of finely chopped cilantro

2 tsp oil

1 tsp mustard seeds

Finely mince ginger-garlic & chop green chillies. Peel & crumble boiled potatoes into bite-size pieces.

Heat oil in a pan. Add mustard seeds & wait till they splutter. Add green chillies,curry leaves,ginger & garlic & fry for 1-2mins.

Add finely chopped onion & saute till it begins to turn golden brown.

Add crumbled potatoes, sprinkle some water,salt & chopped cilantro. Mix well.

Roast for a few mins.

Prepare dosa batter as per plain dosa recipe.

Pour 1 ladleful of batter on a griddle. Spread 1 tsp masala paste on the dosa. Flip the side for a min & then flip back.

Put 1-2 tsp of potato mixture in the middle of the dosa.

When the dosa is crisp remove from griddle.

Serve hot.

Chole - Bhature

Bhatura

Ingredients

1 cup maida

1/2 cup wheat flour (atta)

salt to taste

1/2 cup plain yoghurt

water (if required)

oil for deep frying

Method

Mix the maida & wheat flour together. Add salt to taste. Knead into a dough using yoghurt & water(if required). Let the dough stay covered for 4-5 hrs.

Make balls & roll into pooris. Deep fry in hot oil.

Serve with chole.

Chole

Ingredients
1 cup white channa
2 big onions
1 tomato(cut into big pieces)
1 tsp coriander-cumin powder
1 tsp pepper
4-5 cloves garlic
1" piece ginger
3-4 green chilles
1 tsp channa masala
1 tsp garam masala
small bunch of finely chopped coriander leaves & onion rings to garnish

Method
Soak channa overnite. Next morning pressure cook with salt till done.
Grind together onions, ginger, garlic & green chillies. Saute in oil till brown. Add spices & mix well. Add tomato & saute for a few mins. Add cooked channa. Mix well to coat channa with spices. Turn off heat.
Serve garnished with coriander leaves & onion rings.

Entry for "Global Kadai" event on Sandhya's blog

Puttu & Payaru

Puttu പുട്ട് is a culinary specialty in Kerala. It is made by steaming wet rice powder.

It is served with pappadam & pazham(banana) / kadala curry/payaru curry.

Puttu is made in a puttu maker which is cylindrical in shape.

Puttu

Ingredients

2 cups rice flour(roasted)

1/2 cup water

salt to taste

1 cup grated coconut

Method

Take rice flour in a bowl & add salt to taste. Mix well.

Sprinkle some water on it & mix with ur hands to make a crumbly mixture. Do not add too much water. The mixture should be moist & crumbly.

Sprinkle 1tsp shredded coconut on the base of a puttu maker. Add 3-4 tbsp rice flour mixture over the coconut. Repeat this till the puttu maker is full. The topmost layer should be coconut. Cover the puttu maker &

Steam cook for 10 mins.

Serve hot with kadala curry /payaru curry(below)

Payaru Curry

Nutritional Value: Sprouts are considered an excellent and inexpensive substitute for expensive fruits since both are rich in fibre and vitamins. Sprouts are also a rich source of assimiable minerals such as calcium, magnesium, phosphorus, potassium and zinc.

Ingredients

1 cup whole moong dal(sprouted)

1 cup grated coconut

1 red onion

1 chopped tomato

4-5 dry red chillies

4-5 curry leaves

1 tsp mustard seeds

1 tsp oil

salt to taste

a bunch of finely chopped coriander leaves

Method

To sprout moong dal, soak dal for 5-6hrs in water.After 5-6 hrs drain the water & cover with a moist cloth & leave overnite.The next morning pressure the sprouted dal till u hear 3-4 whistles.

For the curry, Grind coconut, onions & red chillies to a smooth paste.

In a pan,heat oil & add mustard seeds. Wait till they splutter.Add 2 red chillies & curry leaves & fry for a min.

Add the coconut paste & fry for a few mins. Add the cooked dal, chopped tomatoes, salt to taste & 1/2 cup of water. Bring to a boil & cook for 5 - 10 mins.

Turn off heat & garnish with chopped coriander leaves.

Serve hot with puttu.

Onion - Rawa Dosa

Ingredients

1/2 cup roasted rawa (Semolina)

1/2 cup rice flour

1 red onion finely chopped

3-4 green chillies finely chopped

a small of coriander leaves finely chopped

salt to taste

Method

Mix rawa & rice flour in a bowl. Add required water to form a very thin batter.

Add chopped onion,green chillies & coriander leaves.

Add salt to taste & mix well.

FREQUENT STIRRING OF BATTER MAY BE REQUIRED TO PREVENT INGREDIENTS FROM SETTLING DOWN AT THE BOTTOM OF THE BOWL.

Preparation

Heat griddle.

Pour a ladle full of batter. Tilt the griddle to help the batter flow around the griddle & form a thin pancake.

Pour 1/2 tsp of oil. Cook on medium flame till crisp on one side & flip over. When both sides are crisp & golden brown, remove from griddle.

Serve hot with chutney.

Moringa Ela Ada Dosa ( Rice & Mixed Lentil Dosa with Moringa leaves )

Nutritional Value: Lentils/Dal are high in protein and fiber.Dal is fat free and nature has designed it to absorb various combinations of seasonings and spices. There are innumerable variations of the simple seasoning and one can create their own individual taste.

Ingredients

1 cup rice

3/4 cup mix of lentils (whole moong/green dal, masoor/orange dal, urad dal) dal, rajma, white channa/chickpeas)

4-5 dry red chillies

4-5 curry leaves

1/2 tsp asafoetida (kayam/hing)

1/4 cup grated coconut

salt to taste

1 Moringa (drumstick) leaves - cleaned and stems removed

Method

Soak rice & mixed dals separately for 4-5 hrs.

Grind rice first & then grind dal together to a slightly coarse paste. Add grated coconut,red chilli & curry leaves & grind coarsely.

Pour the thick batter into a bowl & add required water to make to a pouring consistency.

Add asafoetida & salt to taste.

This batter can be used immediately without fermenting.

Add the Moringa leaves just before preparing the Dosa.

Preparation

Heat a griddle. Pour a ladle full of batter & spread with the back of ladle.

Pour 1/2 tsp of oil. Cook on medium heat till crisp on on side.

Flip to other side & cook for 2-3 mins.

Remove from griddle with a spatula &

Serve hot with onion chutney/sambhar.

Masala Dosa

Ingredients

For masala

3-4 big potatoes(bolied & peeled)

2-3 cloves of garlic(chopped)

3-4 green chillies (chopped)

1 onion finely chopped

1 tsp mustard seeds

4-5 curry leaves

a small bunch of finely chopped coriander leaves

1/2 tsp turmeric powder

1 tsp oil

Method

Heat 1 tsp oil in a pan. Add 1 tsp mustard seeds & wait till it crackles. Add chopped green chillies & curry leaves & fry for a min.

Add chopped garlic & saute till it turns light brown. Add chopped onions & saute.

Crumble boiled & peeled potatoes into bite sized pieces. Add the potato pieces to the masala mixture. Sprinkle some water, add turmeric powder & salt to taste & mix well.Cook for a few mins.

Garnish with finely chopped coriander leaves.

Preparation

Prepare dosa batter as in plain dosa recipe.

Heat griddle. Pour 1 ladle of dosa batter & spread. Pour 1 tsp of ghee/oil.

Take 1-2 spoonful of the potato mixture & place in the middle of the dosa. Cook on medium flame.

When dosa is crisp,fold & remove from griddle.

Serve hot.

Dosa (plain)

Ingredients

1 1/2 cup plain rice

1 1/2 cup par bolied rice

1 cup urad dal

1 tsp fenugreek seeds (uluva/methi)

Method

Wash & soak the rice with fenugreek seeds 5-6 hours.

Next morning wash & soak urad dal for 1-2 hrs.

Grind dal to a very smooth paste. The rice should be coarsely ground.

Mix the dal & rice batter together & add salt to taste.

Allow to ferment for 7-8 hrs.

Add water to make batter to a pouring consistency.

To make Dosas

Heat a griddle. Pour one ladle full of batter & spread with the back of the ladle.

Pour 1 tsp of oil/ghee. When one side turns brown,flip over & cook the other side.

Remove with a spatula with crisp & golden brown.

Serve hot with sambhar/chutney.

Kadala curry ( Chickpeas in a coconut gravy )

Nutritional Value: Chickpeas/Kadala is very healthy.Its high in potassium,fiber,protein,folate,iron,magnesium; and low in fat,cholesterol & sodium.

Ingredients

1 cup chick peas (white channa/kadala)

1 onion

4-5 dry red chillies

1/2 cup grated coconut

3-4 curry leaves

1 tomato

1 tsp oil

1/2 tsp mustard seeds

salt to taste

a small bunch of finely chopped coriander leaves

Method

Wash & soak chick peas in water overnite. Pressure cook till u hear 4-5 whistles. Turn off heat & set aside.

Grind together coconut,onion & red chillies to a fine paste.

In a pan,heat oil & add mustard seeds & wait till it splutters. Add 2-3 dry red chillies & curry leaves & fry for a min.

Add the coconut paste & saute for a few mins. Then add the cooked chick peas.

Chop tomato into medium sized pieces & add to the gravy. Add water to get required consistency.

Cook on simmer for a few mins. Add salt to taste.

Turn off heat & garnish with finely chopped coriander leaves.

Serve hot with puttu/aapam.

Idiyappam & Pulissery

Idiyappam/Noolu puttu is a simple breakfast recipe of Kerala. It is usually served with pacha pulissery/mooru kootan & kondatta mulagu. Some people substitute kondatta mulaggu with pappadam which also goes very well with this dish.
This is one of my favourite dishes & I can eat this for breakfast,lunch & dinner.

Ingredients

For Idiyappam

2 cups rice flour

1 - 1 1/2 cups hot water

salt to taste

2-3 tsp of grated coconut

Method

Take rice flour in a bowl, add salt to taste & knead to make a soft dough (like chappathi dough) with hot water.

Grease idli stand with cooking oil & sprinkle some grated coconut on it.

Put the dough into an idiyappam maker & squeeze onto the idli stand.

Place the idli stand in a steamer & steam for 10 mins.

After 10 mins, remove & serve hot with pulissery & kondatta mulagu (fried curd chillies)

For Pacha Pulissery

Ingredients

2 cups plain yoghurt

1/2 cup grated coconut

3-4 green chillies

1/2 tsp turmeric powder

salt to taste

Method

Grind together grated coconut & green chillies to a fine paste. Add to beaten yoghurt & mix well.

Heat this on a medium flame till it begins to get frothy. Turn off heat.

Season with mustard, red chilli & curry leaves fried in 1tsp of oil.

Serve hot.

Toasted Cheese Sandwich

Ingredients

(Makes 2 sandwiches )

4 bread slices

Onions, Green peppers & Tomato (chopped)

2 cheese singles

salt & pepper to taste

1/2 tsp butter

Method

Place the slices of bread on a plate.

On one side of the bread spread the chopped veggies. Sprinkle salt & pepper to taste.

On the other side,place a cheese single( u can also use plain/flavoured cheese spread).

Place one slice on top of the other. Grease both the outer sides of the sandwich with a blob of butter.

Place in a pre-heated toaster. Toast for 4-5 mins.

Serve hot with ketchup.