Fried Masala Idli (Made with left over IDLI)

                                                                                                                                                                                 Do you have left over idli at home? Don't waste it. I am giving you a very simple and tasty recipe instead of the usual idli upma.

Fried Masala Idli requires ingredients which is very easily available at home .

Ingredients:

1. Left Over Idli                                         4

2. Onion                                                     1

3. Green Chilli                                           1

4. Red Chilli Powder                                1/4 tsp

5. Turmeric Powder                               a pinch

6. Ulutham Paruppu                                 1/2 tsp

7. Curry Leaves                                       a handful

8. Salt

9. Oil

10. Idli Podi                                          1/4 tsp(optional)( But gives nice taste)

11. Mustard Seeds

Method:

1. Cut the left over Idlis into small cubes. Add salt and turmeric powder to the idli cubes.

Just mix them well with your hands.

2. Heat oil in a pan. Add mustard seeds, green chilli, curry leaves , ulutham parupu and little salt.Remember you have already added salt to the Idlis.

3. Add in the onion and fry tell they turn golden brown. Lower the flame. Add the red chilli powder and idli podi . Mix it nicely with the onion.

4. Finally add the idli cubes and toss it so that the masala mixes with the idli cubes.

5. Sprinkle few drops of water over the idli. 

6. In low flame cook for a min and turn off the flame. Garnish with coriander

leaves.

Your Fried Masala Idli is ready.

Idli Podi gives a good flavour to the Idlis.

Chapati Made from Left Over Rice

Left Over Rice is usually used the next day to either make Lemon Rice or Curd Rice.

I am writing down a very effective way of using left over rice in a tastier form.

This Chapati contains the Left Over Rice, Wheat Flour, Onion etc...

                                 

Ingredients:

1. Left Over Rice                                                  1 cup

2. Wheat Flour                                                     1 cup

3. Onion                                                                 1

4. Jeera Powder                                                    1/4 tsp

4. Red Chilli Powder                                              1/4 tsp

5. Turmeric Powder                                             a pinch

6. Curry Leaves                                                    a handful

7. Salt

8. Oil

Method:

1. Mash the left over rice with your hands and then add the Left Over Rice with the wheat Flour as shown below

 

2. Cut onion finely, add to the flour along with all the other masalas. Add water little by little.

Kind it into a smooth dough as shown below.

                                   

          

Be careful when you add water. If you add more water it will become sticky and it will become difficult to make chapati.

3. Keep the dough a side for 10 mins.

4. Take small portion of the dough. It will require dry wheat flour to roll it into a round shaped chapati.

Roll it slowly dusting the wheat flour .

                                        

5. Once you have rolled it, Heat the tava . Place the chapati on the tava. Apply oil on the top side. 

Once the bottom side is cooked flip it and apply oil on the other side.

6. You will get a nice golden color Chapati .

7. Serve it with Onion Raita and Pickle.

Isn't it a easy and effective way of using that 1 cup rice. And more over a different variety of Breakfast.

                              

Please try and give me your feedback.

Creamy Mushroom Gravy

Mushroom's are used for Soup, Fried Rice, Gravy and as Popcorns. Today we will try a very interesting gravy which has the creamy texture without the use of any fresh cream added to it.

Ingredients:

1.Button  Mushroom                                150gms ( 15 button mushrooms)

2. Onion                                          1 + 1/2

3. Tomato                                       1

4. Garlic+ Ginger                           5-6/ 1/2 inch

5. Green Chilly                               1

6. Red Chilli Powder                      1 tsp

7. Coriander Powder                     1 1/2 tsp

8. Turmeric Powder                      1/4 tsp

9. Warm Milk                                 1/2 cup

10. Cashews                                    12-15 No

11. Green Capsicum                     1/4 cup (very finely sliced)

12. Paneer                                      a handful( Grated)(Optional)

13. Bay Leaf+Cinnamon+Green Cardamom+Clove

Method:

1. Soak the cashews in warm milk for 15-20 mins.
Wash the mushroom. Cut them into small pieces without the stock. If you need add the stock but don't add to much of it. Just use 2-3 pieces.

2. Wash and cut the gapsicum. Finely sliced.

3. Grind one onion , ginger and garlic in to a fine paste. Cut the other half onion into thin slices.

4. Grind the tomato into a smooth paste and set aside.

5. After the cashew is soaked for 15-20 mins grind it to a fine paste.

6. Heat oil in a kadai. Add the bayleaf, cinnamon, clove, green chilly and green cardamom.

Then add the thin sliced onion. Saute for 2 mins.

7. Then add the onion and ginger-garlic paste . Cook for 2 mins until the raw smell is gone.

8. Then add the tomato puree and salt. Close the lid and cook for 2 mins in low flame.

9. Add in all the spices, cook for a min and then add the mushroom and capsicum.

10. Add half cup of water, close the lid and cook for 5-10 mins in low flame or until the mushroom
and capsicum is cooked.

11. When it is cooked add the cashew paste and little bit of water. Bring it to nice boil for 3 mins.

You can see the change in the color of the gravy.
It will turn to golden brown and become thick. If you feel its very thick add little warm water.

12. If your using paneer just grate it inside the gravy before you turn of the flame.
Your Creamy and Tasty Mushroom Gravy is ready.

Vegetable Pulao

Vegetable is pulao is a dish which is less spicy and very healthy as it contains all the nutritious vegetables like beans, carrot, cauliflower, green peas, potato .

It looks very simple and requires less time and effort.

Ingredients:

1. Rice(Ordinary/ Basmati)                          1 cup

2. Carrot                                                          1

3. Beans                                                          100gms

4. Potato                                                         1-2

5. Green Peas                                                 1/4 cup

6. Cauliflower                                                 7-8 florets

7. Coconut                                                      1/2 cup

8. Green Chillies                                             4-5(depending on the chilli, reduce the no if it spicy)

9. Garlic                                                            6 pods

10. Ginger                                                        1/2- 1 inch long

11. Oil+Ghee

12. Bayleaf, Cinnamon, Clove and Green Cardamom, Jeera

13. Paneer                                                       100gms(cubed)(Optional)

14. Cashew                                                       6-7

15. Turmeric Powder                                     1/4 tsp

16. Onion                                                          1 big(finely chopped)



Method:

1. Wash all the vegetables and cut them as shown in the pic below. Soak the rice in water for 15 mins

2. Grind the coconut , garlic, ginger and green chillies along with little salt.

3. Heat the kadai , add oil and ghee. When it is hot add bay leaf, cinnamon, Green cardamom,clove and jeera.

4. Then add Onion . Once it turns brown add the grounded coconut mixture. Saute it for 2 mins. Be careful not to burn the mixture.

5. Then add all the vegetables and turmeric powder. Cook for 2 mins with the lid closed in low flame.

6. Turn off the flame.Now in a rice cooker or pressure cooker add this vegetable mixture with the raw rice. As shown below.

7. Pour 2 to 2 1/2 cup water and cook for 2-3 whistles.

8. If your using paneer and cashew ,Just fry it with little oil in a pan. Keep it a side.

9. Once your cooker cools down add this paneer and cashew.

10. Garnish with Coriander leaves.

This goes well with onion raita or any spicy gravy of your choice.

Chilled Banana Milkshake

Who does not like banana? From young to old people are big big fans of banana--- all time favorite

.
This Banana Milkshake is made without the need of ice cream. You know "BOOST" is the secret of my energy... here it is in a healthy Milkshake.

Ingredients:
1. Banana                          1(big , Yellow)
2. Milk                               1 glass(chilled)
3. Sugar                             as per taste
4. Boost                             1/4 tsp or 1/2
5. Water                            2-3 tablespoon

Method:

1. In a mixer put in the peeled and broken piece of banana add in milk along with sugar and Boost. See to it there are no lumps of banana.

2. If needed add little water to reduce its consistency as it would be little thick.


For this Hot summer you would really like this Milkshake and fills your tummy tooo.

Isn't it very easy to make.

Chilli Paneer (with less masala but tasty tasty)

Paneer is all time favorite for both kids and adults. You can have it in any more from gravy to pakoras .

I usually avoid adding too much masala at home mainly due to my son. So this recipe is one of the favorite at home for my son and hubby.

Ok now to the recipe:

Ingredients:

1. Paneer                                           250gms(cut into small cubes)
2. Onion                                             1(sliced length wise)
3. Green Chilies                                 2
3. Red chilli powder                         1/2 - 1 tsp(depending on your taste)
4. Coriander Powder                         1tsp
5. Turmeric powder                          1/4 tsp
6. Jeera Powder                                1/2tsp
7. Curry Leaves
8. Coriander Leaves
9. Oil

Method:

1. Cut the paneer  into small cubes. Take a pan add oil, salt and turmeric powder. Once the oil is hot add the cubed paneer and toss it in the oil. Do not use a spoon to mix it up as this will break the paneer cubes. Use a non-stick pan if possible.

2. Toss it for 2-3 mins. Mean while take 2 cups of water in a vessel and heat it up. Need not boil the water. It must be warm.Switch it off. Once you have finished tossing the paneer add it to the water. Let it remain in the water for 2 mins. And then stain the water completely using a juice filter.

Above step is done only to make the paneer soft  while cooking.

3. Now take oil in the same pan. Add onion, green chillies and curry leaves. Toss it until the onion turns brown.

4. Add all the masala and salt. Remember you have already added salt to the paneer cubes. Toss the masala along with onion . Once the raw smell is gone add the paneer cubes.

5. Toss it so that it mixes well with the masala.

6. Your chilli Paneer is ready.

7. If you like you can add cashew . Add cashew along with onion in the 3rd step.

Crispy Wheat Flour Dosai/ Crispy Godumai Maavu Dosai with spicy Tomato Chutney

Doasi and Idli made of rice and Cereal is stable food in every South Indian house. Our refrigerator is always filled with the Doasi Batter/ Dosai Maavu.

I think even Godumai Dosai is made for elderly people who have health issues. I feel sad when they miss all those tasty dishes we have. So keeping them in mind , and others in the family I have tried to give a variance to the ordinary Godumai Maavu Dosai.

This recipe can be made if you do not have sufficient Dosai Batter at home. A spoon full of Dosai Maavu is enough.

To make it little crispier and tastier.... Here comes the Recipe....

Ingredients:

1. Wheat Flour/ Godumai Maavu                                1 cup

2. Dosai Batter                                                                1 big spoon

3. Roasted Rava                                                              1/4 cup

4. Corn Flour                                                                    1 tablespoon(just to make it crispier)

5. Onion                                                                            1(finely chopped)

6. Pepper and Jeera Powder                                         1 tsp

7. Curry Leaves &coriander leaves                              a handful

8. Salt

9. Oil

10. Water                                                                       1 1/2 cup- 2 cup (or more depending on the flour consistency)

Method:

1. In a bowl take the wheat flour , cornflour and roasted rava and salt. Add in water and mix it without any lumps.

2. If you feel there are lumps no problem just beat it once in the mixer. Batter looks like the one below.......

3. Then add in the Dosai Maavu/Batter to the Wheat Flour Batter/Maavu mix nicely.

4. Add in the pepper & Jeera powder, finely chopped onion and curry leaves & corriander leaves.

5. Consistency of the Wheat Dosai Batter  must be runny than the Batter we use for making ordinary 

Dosai.

6.Heat the tava. It must be hot than the one which we use for Ordinary Dosai. Pour the batter . Catch the handle of the tava and just rotate it in a circular motion or if possible use a spoon similar to ordinary dosai.

7. Sprinkle oil. Cook until it is little crispier and then flip it in the other side.

Your crispy wheat flour dosai is ready.

Now coming to the Spicy Tomato Chutney.

This chutney is usually called instant chutney at home.

Ingredients:

1. Tomato                                                              3

2. Small Onion/ Ordinary Onion                       2-3(small onion)

                                                                               2-3 pieces(ordinary onion)

3. Dry Red Chilies                                               2

4. Green Chilly                                                     1

5. Garlic Pods(with skin/Husk)                         2-3 pods

6. Salt

Tempering:

1. Mustard Seeds

2. Curry Leaves

Method:

1. Just add all the ingredients in the mixer and grind it into a fine puree.

2. Heat a pan, Pour in the oil, add mustard seeds, curry leaves. Then add the tomato puree and little water and bring to boil for 2-3 mins on high flame.

Your Spicy Tomato Chutney is Ready.

This chutney goes well with Wheat Flour Dosai, Panniyaram....

Do try and give me your feedback.

Tomato Rice - A One Pot Meal

Tomato Rice is a quick meal for lunch which is made very easily  with just tomatoes and onion. I have tried to  give a new flavour to tomato rice by adding some extra ingredients so that you get a slight taste of Veg Biryani.

My husband does not like variety rice like tomato, lemon etc.... So I thought I can try this method so that he gets a good TASTE AND ENJOY'S his meal.

Ok straight away to the recipe.....

Ingredients:

1. Rice(Normal or Basmati Rice)                            1 cup
2. Onion                                                                      2 small(finely chopped)
3. Tomato                                                                   3 small(finely chopped)
4.Ginger and Garlic Paste                                        1 tsp
5. Bay Leaf                                                                  2
6. Clove                                                                        3-4
7. Cinnamon                                                               1/2 inch
8. Green Cardamom                                                  2
9. Mint Leaves+ Coriander + Curry leaves            1/2 cup
10. Red Chilli Powder                                                1/2 tsp
11. Coriander Powder                                               1/2 tsp
12. Turmeric Powder                                                 a pinch
13. Green Chillies                                                       1-2
14. Cashew Nuts                                                       To Garnish
15. Ghee                                                                    1 tsp
16.Oil and salt

Method:

1. Wash and soak the rice for 10-15 mins.
2. Take a kadai add oil+ ghee , bay leaf, clove, cinnamon and green cardamom. Saute for half a min .
3. Then add ginger and garlic paste, onion and saute till it turns golden brown.
4. Then add tomatoes, Mint+coriander+curry leaves and salt.
5. Saute till the tomatoes are cooked well. Then add all the species.
6. Cook it for another 2 minutes.
7. Turn off the flame. In a cooker add this tomato and onion mixture along with the soaked rice.
8. Add 2 cups of water and cook it for about 2-3 whistles.
9. Once it is cooled garnish it will fried cashews.
10. Serve the rice hot with onion raita.

Note: 
1. You can make this in rice cooker too. Add water according to the level marked for 1 cup of rice.

Carrot Uttapam

Carrot is rich in Vitamin A , and is very good for our body. Using Carrot in your dishes gives it a very good taste and color.

My son was sick and I was really confused what to make for breakfast. I was very keen to fill his stomach with something good + healthy food. He was bored of the daily Dosa and Idly .

I thought I would make something which is bright and colorful to his eyes, smells good and gives his bitter mouth a good taste.

I tried these Carrot Uttapam's and yes he was very happy seeing them. As usual he said mummy "mummum" means food in his language superl.

Yes I was successful in making my champ eat without any problem.

I feel the time when your child or your loved one is not well you become a better cook , because you some how try to make something which is good in appearance and in taste. The best in you comes out.....

OK now lets go to the recipe....

Ingredients:

1. Dosa Batter                              1 cup
2. Carrot                                        1 (peeled and grated )
3. Onion                                        1 (cut into very fine pieces)
4. Coriander leaves                      a handful
4. Turmeric Powder                    a pinch
5. Jeera Powder                          1/4 tsp
6. Salt                                            As per taste
7. Oil
8. Ghee                                        1 tsp

Method:

1. Wash the carrot . Peel the skin and grate them very finely using the smallest hole of the grater.

2. Cut onion very finely. Mix it with the carrot.

3. Now add salt, turmeric powder and jeera powder to the above mixture.

4. Finally add the coriander leaves.

5. Place the tawa on the stove.

6. Put a small amount of Dosa batter on the tawa. Swirl it to a small round shape uttapam.

7. Sprinkle the carrot mixture on the dosa evenly .

8. Add little bit of ghee on top of the dosa and little bit of oil on the sides of the uttapam.

9. Once it is cooked , flip it to the other side and cook it in medium flame.

10. Once the uttapam gets its golden color turn of the gas.

11. Your Carrot Mini Uttapam is ready. Have it any chutney of your choice.

Note:
1. Jeera Powder is added to give your dosa a very good AROMA and yes for digestion.
2. You can avoid ghee if you want . I just added to boost his energy.

Rava Laddu / Sooji Laddu

Rava Laddu/Sooji Laddu is a all time favourite sweet for all ages , be it Kids or Elders.

I have prepared with very simple Ingredients.

Ingredients:

1. Rava                   1 cup

2. Sugar                  1 cup(heaped)

3. Dry Coconut      1/4 cup

4. Yelakai Powder   a pinch

5. Cashew Nuts       15-20

6. Dry Grapes          10

7. Ghee                     1/2 cup

8. Warm Milk           1/2 cup

Method:

1. Roast the Rava/Sooji in a pan(Medium flame)  for 1-2 mins.

2. Powder the sugar and then added the roasted rava and grind it once.

3. Grind the dry coconut very finely and add it to the rawa along with the yelakai powder/ Elaichi Powder. Remove the brown skin from the coconut.

4. Cut the cashews into small pieces. Take a Tablespoon of ghee in a pan. Add the cashews and dry grapes. Roast them in medium flame until they turn light golden in color.

5. Add the cashews to the rava.

6. Mix it nicely. See to it there are no lumps.

7. Take little portion of the dry mixture add a tsp of milk and a tsp of ghee and give them a shape of a ball with the help of your hand.

8. Store them in a air tight container.

Note:

Avoid Milk if you want to keep it for some days. You can add warm water instead.