One of my favourite dishes, this is a very simple and fast to make item with left over Idlis. Whenever you have Idlis left without Chutney and Sambhar do try this.
Ingredients: 4 to 5 left over Idlis 2 small sized onion chopped 2 Green Chillies slit 1/2 teaspoon Turmeric Powder 1 tablespoon Oil Coriander leaves for Garnish A table spoon of Freshly grated Coconut (optional) Salt to taste
Method : In a bowl take the Idlis and crumble them. Keep them aside. In a pan heat oil and add chopped onions and fry for couple of minutes. Then add slit Green chillis and Turmeric Powder. Fry till onions become soft. Then add crumbled Idlis and also add salt. Mix well and close the lid for couple of minutes and switch off the stove.Garnish with fresh Coriander leaves and freshly grated Coconut. Hot and fresh Idli Upama is ready to serve.
Note: Remember Idlis already have salt, so add salt as required for rest of the ingredients.
Idli,Chutney and Sambhar is the South Indian Breakfast dish. It is very healthy as it is steamed and tasty too. Today I am sharing the recipe of Idli and Sambhar.
Recipe of Idli : Ingredients: 1 cup Urad Daal 2 cups of Rice Samolina or Idli Rava A fistful of Poha (any) Salt to taste
Method: Wash and soak Urad daal for 4 to 5 hours. Then grind it to smooth paste. Before you start grinding wash and soak Poha for about 5 to 10 minutes. Add the same to Urad daal while grinding. To this paste add washed Idli Rava, mix well and keep for fermenting overnight or about 6 to 7 hours. The batter should be thicker but not flowy. Add salt to taste just before you make the Idlis. While making Idlis take the Idli mould and grease it with oil and pour the Idli Batter and steam in a pressure cooker or steamer for 10 to 15 minutes and hot and light Idlis are ready to serve.
Sambhar Recipe: 1 cup of Toor Daal 1 medium sized onion chopped 1 medium sized Potato cut into small pieces 1 Medium sized Tomato chopped or pureed as per choice 1 to 2 teaspoon Red Chilie powder 2 teaspoon Sambhar masala 1/4 teaspoon Turmeric powder 1 teaspoon Mustard seeds 1/2 teaspoon Heeng 6 to 8 Curry leaves 1 Red Chili cut into pieces 1 tablespoon of Oil Salt to taste Coriander leaves for Garnish
Method: Wash and soak Toor daal for atleast half an hour. Then pressure cooking for 3 to 4 whistles. With this you can boil Potatoes and Onions too or boil it separately. In a kadai or deep pan heat Oil. To this add Mustard seeds, Hèeng, Curry leaves and Red chillies. Once they start to crackle add the boiled and smashed Daal. With this add Boiled Onions and Potatoes. If you are using Tomato puree add it now or if you are using chopped tomatoes then add it before you add the daal. Fry them till they are soft and then add daal. Now add Sambhar Powder, Red Chilli powder, Turmeric powder , salt to taste and give it a nice boil. Add water to adjust consistency of the Sambhar. Garnish with fresh Coriander leaves and serve hot with Idlis.
1. You can use 2 cups if Thick Rice washed and soaked for 4 to 5 hours instead of Idli Rava.
2. You can use remaining white Rice instead of Poha.
3. You can use Tamarind Paste instead of Tomatoes.
4. You can use home made Goada Masala instead of Smabhar Powder .
5. You can also add any types of vegetables according to your choice.
Chutney Pudi as called in Kannada, Chutney Pood in Marathi is a dry Roasted Spice powder of Bengal Gram. One can find this in every home in South India. It is a good accompaniment to Rice,Chapati, Roti, Dosa, Idli etc. I am sharing here the recipe from my Mother which is passed on to her by her Mother in Law, ie my Babayi (Grandmother)
Ingredients: 2 cups of Bengal Gram 1 cup Grated Dry coconut 2 teaspoon Of Sesame seeds 1 teaspoon Heeng/ Asafoetida Half a lemon or little less sized Tamarind 2 to 3 Teaspoon Red Chili Powder Salt to taste
Method: In a Kadai dry roast the grated dry coconut on slow flame for 3 to 4 minutes. Then add Sesame seeds and fry both till the coconut changes its colour to golden. Then add Bengal gram, Heeng, Tamarind and roast for another 2 to 3 minutes. Finally add Red chilli powder and fry for a minute and switch off the flame. Let this get cooled completely. Then grind this in a mixer grinder to fine powder. Take out the powder in a bowl and add salt as per taste. Mix well and store in a air tight container. This lasts for a month or more outside the refrigerator.
With the arrival of monsoon the season for Raw Peanuts also starts. These peanuts are not full in size I.e. not fully matured. In marathi these are called as Ole Bhui Moogachya Sheng. Once cooked properly these are tasty and delicacy in itself.These can be boiled or fried. Both style give very different taste altogether. When in season in India these can be found on the streets, both boiled and fried versions and they do it on coal. So taste is simply wow. Today I am sharing the method of boiling and frying.
The method is simple. Wash the pea nuts properly. They tend to have lot of mud covered. So soak them in water for few minutes and then wash them clean.
In a pressure cooker add the clean peanuts, water just enough (half the quantity of peanuts in the pressure cooker) Salt to taste and cook for 3 whistles. The boiled peanuts are ready.
Other way is fry them in a kadai. After cleaning add the peanuts to kadai/ deep pan and dry roast until the raw smell of the peanuts is gone. These too taste good. But, take a lot more time to get fried.
Hacchida Avalakki as it is called in Kannada, Dadape Pohe in Marathi is a evening snack or breakfast item made of Poha or Flattened Rice. For this version we use Thin Poha. There are many ways of doing this, sharing below one of the recipes.
Ingredients: 2 cups Thin Poha 2 Medium sized Onions finely chopped 1 Medium sized Tomato finely chopped 2 Green Chillies finely chopped 1/2 cup Pea nut 1/2 teaspoon Turmeric powder 11/2 tablespoon Oil Salt to taste Handful of fresh Coriander Leaves finely chopped
Mehod: In a pan heat oil. To it add chopped onions and fry for a minute. Then add Green chillies, Turmeric powder mix and fry for another minute. Then add Pea nuts and fry for couple of minutes. To this add Chopped tomatoes mix well,close the lid and keep it on slow flame for 2 to 3 minutes. Finally add salt to taste, give it a good mix and switch off the flame.
At the time of serving take the Thin Poha in a bowl (as required ) add 1 or 2 tablespoonfull of the above mixture mix well, garnish with finely chopped coriander leaves and serve.
Note: You can use Raw or fried Pea nuts ,whichever is available at home.
Remember to Add a little extra salt to accomodate the Poha which we will be adding later.
Sabudana (Sago) is widely used for making the dishes when Fasting. Today I am sharing a sweet version of it. Sabudana Kheer / Payasam. A very easy to make recipe and tasty too.
Ingredients: 1 cup Sabudana 2 1/2 cup Milk 1/2 cup Sugar 1/2 teaspoon Cardamom powder Handful of Cashew nuts and Raisins
Method: Wash and soak Sabudana for atleast an hour or more. In bowl add 1 cup milk and then add soaked and strained Sabudana. Let it boil for 3 to 4 minutes on low flame. Stir in between. Then slowly add remaining milk and let the mixture simmer. Meanwhile add sugar, cardamom powder and cashews and raisins and simmer for about 10 to 15 minutes in low flame and the Kheer is ready to serve.
Katt Vada is a very Popular Maharashtrian street food. Katt is a spicy broth and Vada is like a Pattie. Both combined give a tasty twist. Today I am sharing recipe of both Katt and Vada.
Recipe for Katt
3 to 4 medium sized onions sliced 1 inch Ginger 6 to 8 Garlic cloves Handful of fresh Coriander leaves 2 tablespoon of Grated Dry Coconut 2 teaspoon Red chilli powder 2 teaspoon Garam masala or Kolhapuri Kanda Lasun Masala 1/2 teaspoon Turmeric powder 2 tablespoon of Oil Salt to taste 6 to 8 cups of hot water
In a pan heat a tablespoon of Oil, to it add sliced onions and fry for a minute. Then add Ginger and Garlic and saute it for 2 to 3 minutes. Now add grated Dry coconut and fry everything for another 4 to 5 minutes or till the onions turn into nice golden brown. Cool this mixture and grind it to a fine paste with Coriander leaves with a very little water. In a deep pan or kadai heat a tablespoon oil and add the above mixture and fry for few minutes. Then add Turmeric powder, Red chilli powder and Masala powder and fry till oil leaves the sides. Then add hot water to make a thin curry. Add salt as per taste and let the Katt or curry or broth boil and simmer for few minutes before switching off the flame.
Recipe for Vada / Batata Vada
Ingredients: 6 to 8 Medium sized Potatoes boiled 11/2 inch finely grated Ginger 2 finely cut Green chillies Handful of finely cut fresh Coriander leaves 10 to 12 finely cut Curry leaves 1/2 teaspoon Turmeric powder Salt to taste Oil for deep frying
Ingredients for the Batter : 4 to 5 Tablespoon of Besan or Gram flour 1 table spoon Rice Flour 1/4 teaspoon Turmeric powder 1 teaspoon Jeera or Cumin seeds 1 teaspoon Red chilli powder 1 teaspoon Oil Salt to taste
Method: Peel and mash the boiled potatoes, to it add all the above ingredients and mix well. Make small balls of about 2 to 3 inch size of above mixture and gently press and flatten them and keep aside.
Now make the batter for the Vada by mixing all ingredients mentioned under the head Batter with little water at a time and make a thick batter.
In a kadai or pan heat oil. Keep the oil on medium high. Now dip the potato balls in the Gram flour batter and slowly leave them one by one in the hot oil. Fry till golden from both sides. Now the Vada is ready.
For serving in a bowl first add 2 ladle full of Katt and slowly out the hot Vadas in the curry. Garnish with coriander der leaves. And serve hot.
Sharing my Whole Moong Idli and Coriander Chutny Recipe.
Ingredients for Whole Moong Idli :
1 cup Whole Moong Grains 3/4 Cup Thick Rice 1 to 11/2 inch Ginger A handful of fresh Coriander leaves 1 1/2 teaspoon of Jeera/cumin seeds 1 Green Chilli Salt to taste
Wash and soak Whole Moong and Rice overnight. In a mixer jar grind the soaked grains with GIinger, Chilli, Jeera and Coriander leaves to smooth batter. The batter consistency is same as regular Idli batter. Take it in a bowl and add salt to taste. Grease the Idli moulds with little oil.and pour the batter in the moulds. Steam the same for about 10 to 15 minutes and the Idlis are ready to serve.
Ingredients: A bowl of freshly grated coconut A handful or little more fresh coriander leaves 3 to 4 Green Chillies A small piece of Tamarind Salt to taste
Method: Grind all the above ingredients smoothly and the chutny is ready to serve.
Note: If you are using freezed fresh coconut use hot water (not boiling) while grinding so that chutny won’t split.
For the love of Mutton.!! Thali consisting of Mutton chops, mutton kheema, Onion and Tomato salad, Ghee rice and chapati/ Phulka.
Sharing the recipe of Mutton Kheema
Mutton kheema 1/2 kg 2 to 3 medium sized onions finely chopped 1 tomato finely chopped 2 to 4 tspn Ginger Garlic paste 2 tspn of Red chilli powder 1 tspn Turmeric powder 3 to 4 tspn of Garam masala or if available Kolhapuri Kanda Lasun masala. Salt to taste 2 tablespoon oil 3 tablespoon Finely chopped fresh coriander leaves
Wash and marinate the kheema with 1/4 tspnn Turmeric powder, 1/2 tspn Red Chilli powder and 1 tspn Ginger Garlic paste for about 2 hours.
In a kadai heat oil, add finely chopped onion and saute for couple of minutes. Add Ginger Garlic paste and fry for another couple of minutes. To this add finely chopped tomatoes and Turmeric powder, Red chilli powder, masala powder and fry until oil separates from sides on a low flame. It will take about 10 to 15 minutes. Once the oil separates add the kheema stir well close the lid and let it cook. Stir in between. Kheema leaves water so check before adding water. It will take about 30 to 40 minutes to cook nicely on a low flame. Finally add salt to taste and garnish with coriander leaves before switching off the stove.
After washing the kheema add some curd mix well and keep it aside for 10 to 20 minutes. Then wash off the curd fully. This will remove the raw smell of the meat.
If you are using Kolhapuri Kanda Lasun masala or any other local Kanda Lasun masala you may need to adjust the quantity of Red chilli powder and salt. As these masala’s are generally hot and salty.
This is a regular meal plate on a regular day. Today I am sharing the recipe for Gawar/Gour Sabzi.
2 cups Gawar/Gour cut into small pieces
1 medium onion cut into small pieces
1 medium sized Tomato cut into small pieces
1 1/2 tea spoon Red chilli powder
1/4 tea spoon Turmeric powder
1 Tea spoon Goada masala/ Kala masala. Or any other homemade masala powder.
1 tea spoon Jaggery
3 to 4 tea spoon oil
Salt to taste
Heat oil in a kadai or pan, add onions and fry for couple of minutes or till the onions change colour. Then add Gour/ Gawar. Mix well and close the lid and let it cook in a slow flame. Stir in between and check whether the gour is cooked or not. If you cook it on low flame and closed lid there is no need to add any water to cook the vegetable. Once the gour is cooked add tomatoes mix well and add masala powder, red chilli powder, turmeric powder mix well close the lid and let the sabzi cook well for about 2 to 4 minutes. Stir it in between if needed. Finally add jaggery and salt, give it a mix and keep the lid closed for couple of minutes before switching off the gas.
This sabzi goes well with Daal chaawal, Roti/ Chapati.