Tag: idli

RAW TOMATO CHUTNEY-TOMATO KAAYI CHUTNEY

In my earlier recipe Tomato chutney, I have mentioned about Unripe Green Tomatoes are also used to make chutneys, salsa, pickles etc.  Also I had given a small note of Tomato and its benefits.

You can get unripe green tomatoes from market.  I grow tomatoes in my terrace garden.

Now let us see how we can prepare tasty tongue licking Raw  Tomato Chutney. Its taste is unique.

Ingredients :

Unripe Tomatoes                  6-8

Red Chillies                              6-7

Jeera                                             1/4 tsp

Mustard seeds                        1/5 tsp

Urad Dhal                                   1 tsp

Menthi seeds                           1/8 tsp

Hing                                              one pinch

Tamarind                                  1/2 inch (If tomatoes are sour

you can avoid)

Salt to Taste

Jaggery                                         as per taste or half lemon size

Curry Leaves                            4-5

Oil 2 tsp

Mustard Seeds                         1/2 tsp

Method :

Wash thoroughly unripe tomatoes, wipe off the water and cut into pieces.

Take a pan put 1/2 tsp oil, when it is hot add cut unripe tomatoes to it and cook for 5-6 mins.

Cook till water content is evaporated, switch off the flame and allow to cool.

In the meantime dry roast jeera, hing, mustard seeds, methi seeds, urad dhal, red chillies, curry leaves and grind to a fine powder.

Add cooked tomatoes along with masala powder and grind into a fine paste. DO NOT ADD WATER AT ANY POINT (Add tamarind while grinding if tomatoes are not sour in taste)

Put 1tsp oil in the same pan, when the oil is hot add mustard seeds and curry leaves to splutter.

Transfer the grounded mixture into the pan, salt to taste, jaggery powder and fry for 5-10 mins to remove further water content in it.

Now Unripe Tomato Chutney is ready to eat.

Store in an air tight container and use whenever necessary.  If stored in refigerator upto 15 days or more shelf life.

You can eat Unripe Tomato Chutney with hot rice with a dallop of ghee/oil, chapati, dosa, idli.

 

Tips :

You can add more red chillies as per your requirement.  Tamarind is optional you can use when tomatoes are not sour. While in tomato season you can prepare and store in refrigerator.  You can adjust jaggery as per your taste.  I have added to minimize the tangy taste, as it is liked by children.

JACKFRUIT-HALASINAHANNU IDLI-KADUBU

Jackfruit/Halasinahannu is a seasonal fruit.  Many dishes are prepared using the fruit like Idli (Kadubu), Payasa, pakoda, Halwa, papad.

Jackfruit/Halasinahannu is very good for health.  It is very rich in minerals, vitamins and even good fibre too.

Jackfruit seeds are indeed very rich in digestible starch, protein and minerals.  You can prepare various dishes from Jackfruit/Halasinahannu seeds.

Today let us learn how to prepare Jackfruit/Halasinahannu Idli.  It is very easy and tasty.

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MASALA IDLI CUBES-SPICY IDLI

Idli is commonly prepared in India.  Very easy, healthy recipe, easily digestible for all age group.

If you are bored of eating/preparing Idli and you want to surprise the family members with a new dish…… try this Masala Idli Cubes.
Sometimes Idli will be left over and we do not want to waste it.  How to make use of it ? You can try this Masala Idlis.

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RICE IDLI-SOFT IDLI

Rice Idli

Rice Idli

Idli is one of the famous breakfast of South India. It is prepared from Rice and Urad Dal. Idlis are white puffy steamed rice cakes which are simple to prepare and very healthy with very low fat content in them.

Now-a-days Idli is prepared in different forms rather different names and shapes viz Regular Idli, Masala Idli, Soft Mallige Idli, Mini Idli, Rava Idli, Stuffed Idli with fillings like potato, carrot, masala, Ragi Idli, Podi Idli, Shallow Fried Idli with chutney pudi sprinkled, curd Idli dipped in masala curds and many more.

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SAMBAR WITHOUT DAL-IDLI SAMBAR

 

Sambar without Dal

Sambar without Dal

Sambar is prepared by using various lentils like Toor Dal, Moong Dal, Channa Dal etc.,

Today let us learn easy method of preparing Sambar without using Toor Dal which is consumed along with Idli.

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CUCUMBER RAVA IDLI-SOUTHEKAI IDLI-INSTANT CUCUMBER IDLI

Cucumber Rava Idli

Cucumber Rava Idli

Cucumber Idli is very tasty and good for health. Cucumber helps in digestion. It contains many vitamins, anti oxidants and very rich in potassium. It is helpful in hair growth. It acts as coolant, for skin, black cirlces around eyes. It helps in maintaining Blood Pressure.

Today let us learn how to make Instant Cucumber Rava Idli. It is very easy to prepare and tasty also.

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INSTANT OATS RAVA IDLI-OATS RAVE IDLI-DIET IDLI

Oats Rava Idli

Oats Rava Idli

The common Oat (Avena Sativa) is a species of cereal grain for its seed, which is known by the same name (usually in the plural, unlike other grains). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed

Oats have numerous uses in foods; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies and oat bread.

The reports of research find that dietary oats can help lower cholesterol . They are the significant sources of dietary fiber. Oats have a higher concentration of well-balanced protein than other cereals. Oats contain phytochemicals (plant chemicals) which have been associated with protection from chronic disease such as cancer. Oats are a good source of essential vitamins, amino acids. According to a new study, it was discovered that beta glucan can enhance the ability of certain human immune cells to navigate to the site of a bacterial infection, resulting in faster healing. So don’t delay and start eating more oats today !

Today let us learn how to make Instant Oats Rava Idli. It is very easy to prepare and tasty also.  You can give surprise to the family members and guests by making such a delicious dish with a short time…..and get appreciation….!!

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MASALA MEDU VADA-MASALE UDDINA VADE-MEDU VADA

Masala Medu Vada

Masala Medu Vada

Medu Vada is an authentic and traditional South Indian Recipe. It is taken with sambar or chutney. Idli, Vada, Sambar combination is famous. It is consumed as breakfast.

It is also prepared as a snack. It is made as naivedya to Lord Ganesha in festival. It is also offered to Lord Ganesha as “Vada Haara” as serving.

But today I am adding onion to make Masala Medu Vada so it can be consumed for breakfast or as snack.

Ingredients :

Urad dhal                                          2 cups

Rice powder                                     2-3 tsp

Green chillies                                   8-10

Onionchopped                                1 ½ cups

Ginger paste                                     1 tsp

Jeera                                                   1 tsp

Pepper                                               1 tsp

Cooking soda                                   one pinch

Curry leaves                                    8-10

Coriander leaves                           5-6 strands

Salt to taste

Oil for frying

 

Method :

Wash and soak urad dhal for 3-4 hrs.

Grind urad dal without water. You can sprinkle water for grinding about 4-5 tsp. It all depends on the consistency of the batter which gives correct shape to vadas.

Remove grinded urad dal in a bowl.

Add rice powder, cut green chillies, jeera pepper powder, ginger paste, salt, finely chopped onion, curry and coriander leaves and cooking soda. Mix well.

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Add 1-2 tsp of water and make batter. Do not add more water as onion in it have moisture. Leave it for 10 mins.

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Meanwhile keep oil for frying in high flame.

When oil is hot take a medium lemon size urad dal mixture make a hole in the centre and put for frying.

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Fry till golden brown.

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Remove and put on a kitchen napkin to drain excess oil.

Now Masala Medu Vada is ready to serve.

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You can have with sambar, pudina chutney or any chutney of your choice.

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Tips :

Do not put water while grinding. If grinded mixture is watery it absorbs more oil and vada will not come properly. Once you get to know the consistency it is easier to make vadas. Oil should be hot for frying.