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Monthly Archives: June 2015

IDLI

Idli is a main breakfast recipe of southindia….
…Anywhere in India you get this to eat in breakfast ….These are just perfect for breakfast even for lunch boxes …not heavy non oily and healthy too..

Many prepare this easily at home…so I thought to share my recipe with others who want to know about how to make idlis soft and fluffy at home easily….

Here I am using urd dal batter and rice rawa, we can also use dosa/iddli rice ground to paste….propotion for that is 1glass urddal = 2 glass of iddli rice, first grind urddal and then to this add iddlirice and grind to rawa consistency rest all same….I do both ways….
But here i have used rice rawa to urd batter which I find easy….try thisout as below

   Recipe is as follows

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INGREDIENTS

•1 cup urd dal(split black dal)
•2 cup rice rawa (idli rawa)
•1 tsp fenugreek seeds (methi seeds)
•1 cup cooked rice (white rice)
• Salt to taste
• Oil for greasing moulds/cups
 
METHOD

▪Soak urd dal and methi seeds for 3-4hrs
▪Wash rice rawa and keep aside…this should be done when u start grinding urd dal.
▪Grind soaked urd dal and methi along with cooked rice in wet grinder using little water at first
(*Grinding for idli batter is a tricky process, you must add water little by little at times when required,don’t use much water …i mean to say use how much water is required for making a smooth batter… grind atleast 20-30 min this makes idli soft and fluffy))
▪Now after 25- 30 min add washed rice rawa again grind for 5 more min..(or you can skip grinding and just mix if you want more rawa texture in idlis)
▪Now remove this to a big vessel and leave to ferment overnight(7-8 hours fermentation required)
▪Next morning add salt mix well
▪Heat the idli cooker /vessel with enough water
▪Grease idli moulds pour the batter and steam cook for 15-20 min or more if not done(I usually keep 10min on high then 5-8min on medium flame)..
▪When done remove the moulds  outside leave it for 5minutes to cool then demould this and serve with chutney or sambar anything you wish..even chicken curry tastes best..

NOTE

*when using cooked rice grind batter very late because this makes batter ferment soon and if batter done early then idli dosen’t taste good….
*I usually soak dal in the afternoon and grind it in the evening around 8 and prepare idlis in the morning at 8….my idli will be perfect in taste and very soft and fluffy….
*to check whether idlis are done or not ,insert a toothpick and see if you get clear toothpick then you can switch off gas or else cook further for 5more min…

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IDLI

 
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Posted by on June 26, 2015 in BREAKFAST RECIPES, CHUTNEY/GOJJU

 

SHALLOT SAMBAR FOR IDLIS

  A healthy southindian breakfast…..this is such easy to prepare that if u prepare it once in the morning you can even have this for lunch, evening or night anytime of the day….
  When I prepare idli sambar for my family, my son likes to have this through out the day…
  This is a unbeatable combo, even some like to have coconut chutney along with this…but I like to have idli soaked in sambar….
  Here I have used shallots (sambar onions), drumsticks and potato with tuvar dal….
  Here is the recipe of sambar….

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INGREDIENTS

•1cup tuvardal/lentils
•8 -10 shallots (sambar onions) or you can use1medium onion
•2 drumsticks
•1potato
•1 tomato chopped
•1slit greenchilly
• small tamrind seed size jaggery
•1tsp tamrind paste
•2tblsp sambar powder
•A pinch turmeric
•Salt

For Tempering
•1 tsp oil
•1 tsp ghee
•1tsp mustard
•2 red chillies broken
•A spring curryleaves
•1/2tsp Hing

METHOD

▪ peel shallots don’t chop it use whole..
▪cut sides of drumsticks then peel it then cut it 3″ long pieces  wash it and keep aside
Cut potatoes into cubes and put in water so that it won’t trun brown
▪in a bowl add sambar powder and tamrind paste mix and keep
▪ boil or pressure cook dal with a tsp oil and a pinch turmeric till soft and mashy (I like it mashed)
▪in another pan boil drumsticks and potatoes together till half cooked then add tomatoes ,onions boil till done add sambar paste,water jaggery give a quick boil add salt mix well
▪Now give a good tempering using ingredients mentioned under tempering…
▪Lastly garnish with fresh coriander leaves chopped..

NOTE
FOR IDLI RECIPE CLICK HERE
IDLI – http://wp.me/p5M7RU-6T
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Note
* sambar can be prepared using different combos suchas brinjal and drumsticks, all vegetables together, radish,ladyfinger…
*any sambar powder can be added..
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CRISPY PAPER DOSA

This is a southindian breakfast recipe…..which is prepared using dals and rice….this dosa comes out very crispy….This recipe was given to me by a friend, which I prepare often…..tastes best with coconut chutney….

INGREDIENTS

1/2 cup dosa rice
1/2cup urd dal
1/4cup green gram dal
1tsp methi
1/2cup rice flour
1/2cup all purpose flour ( maida )
Salt accordingly

METHOD

▪soak all rice,dals, dosa rice and methi for 2-3hours, then drain water and grind to fine paste & keep to fermrnt
▪mix both flours in 3 cups water & keep aside
▪next morning throw the water from the flour and mix this to above dal batter add salt mix well
▪heat dosa tava , pour a small laddle of batter thrn spread thinly just like a papper ,apply oil and take dosas….

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*Note
▪I cook only one side as I am used to spread it very thin, if you want u can cook both sides..
▪Coconut chutney is prepared using 1cup coconut, 1/2″ginger, salt and 2 greenchilles all ground together well..
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Posted by on June 21, 2015 in BREAKFAST RECIPES, DOSAS

 

CHINESE BURJI

This is my version of burji where I have used chicken strings and egg and gave a chinese touch to it….this happened when I was preparing chicken friedrice belive me it tasted fantastic withour chappati…..just a change from our regular egg burji…

INGREDIENTS

•1/2cup boiled chicken pieces
•3-4 eggs beated
•1medium onion sliced into half
•2tblsp green capsicum shredded
•2tblsp yellow capsicum shredded
•2tblsp red capsicum shredded
•2tblsp cabbage shredded
•1slit greenchilly
•4 strings of spring onions chopped
•1tspChilly sauce
•1tsp soya sauce
•1/2tsp vinegar
•1tsp gingergarlic paste
•Pepper powder to adjust individual taste
•Salt ..
•2tblsp oil

METHOD

▪ take boiled chichen and separate from its bone and make shredds out of it and keep aside
▪Now heat a thick bottom kadai keep on high flame add oil, then onions saute for few seconds add gingergarlic paste, green chilly saute this for a second
▪add all types of capsicum saute well add chicken, cabbage fry awhile
▪then add all sauces fry well add pepper powder, salt give a quick toss add in beated eggs ,spring onions fry till done…..your chinese burji is ready to be served with chappatis or bread..

Note
* I had chicken, so I have used otherwise no need
*always while cooking chinese dishes see that your stove is on high flame
*don’t overcook vegetables it will loose its crunchyness
*always cut vegetables into thin thin long strips…this is called shredding in Chinese.
*this can be used as a stuffing inside bread, spring rolls or used for shawarma rolls…

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Posted by on June 20, 2015 in NON VEG CURRY, NON VEG RECIPES

 

LADY FINGER SABJI

Lady finger or okra or bhendi or bendekai…..is a  wonderful vegetable with which many variety of dishes can be prepared….This vegetable is good for growing children…. This is good as a side dish with rice ,chappati dosas….

INGREDIENTS

250 gms ladyfinger
1medium onion sliced lengthwise
1 tomato sliced lengthwise
2tsp chilly powder
1tsp gingergarlic paste
1/2tsp turmeric powder
1 tblsp coriander powder
1tsp M.D.H kitchen king masala(optional )
Salt
1/2tsp lime juice
2tblsp oil

METHOD
▪ wash okra and rub in a clean kitchen towel to dry it then cut it 1/2″ slant pieces
▪ Heat a thick bottom kadai add oil when heated add onions fry till soft add gingergarlic paste saute well then add all spice powder tomatoes saute well till tomatoes are mushy then add okra/bhendi fry well without adding water saute well cover lid and cook till done but
keep checking often…switch off gas and add limejuice mix and serve..

*note
▪If little roasted tastes yummy
▪adding  water makes okra sticky, if cooked in the oil it will be perfect…
▪here I have used kitchen king masala which is optional

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Posted by on June 20, 2015 in SIDE DISH

 

METHI LEAVES PITLA

This is a semi dry curry , mainly prepared by mharastrians as a side dish with rice bhakri/rice roti or chappatis…its prepared using fresh methi leaves(fenugreek leaves) & gramflour paste …This is also called as zhunka, junka…recipe is as follows

INGREDIENTS

•1 finely chopped onion
•3 to 4 curry leaves
•5 to 6 finely chopped garlic cloves
•1finely chopped greenchilles
•2 tsp chilli powder( adjust to individual taste)
•1/2 tsp mustard seeds
•A pinch of asafoetida
•A pinch of turmeric
•3/4cup finely chopped methi leaves
•3 to 4 tbsp oil.
•2 cups water
•4tbsp besan (gramflour)

METHOD

▪Heat water to boil.
▪ In an thick kadai heat oil , add mustard seeds.
▪Wen they crackle add asafoetida and turmeric,garlic and curry leaves.
▪Saute well then add onions and fry the onions till transparent then add methi leaves and again fry well till the leaves are fried completely.
▪Add red chilli powder ,salt , mix well add the hot water. ▪Mix well sprinkle besan into the water, spoon by spoon, stirring continuously over medium heat.keep stirring till cooked.

*Note
▪4tbsp besan will give pithla of thin consistency. If u want it thicker add more besan.
▪U can increase nd reduce the qty of besan to suit ur palette as long as its cooked thoroughly.
▪if u don’t stir quickly lumps will be formed, to avoid this u can mix the besan in little  water to make a paste and then add it to the mixture. This will ensure that no lumps are formd.
▪Tastes best wen cookd in an iron kadai.

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Posted by on June 20, 2015 in SIDE DISH, VEGETERIAN CURRIES

 

VEGETABLE SANDWICH

You can prepare this in your lunchboxes, picnics or for kitty parties or even for breakfast……
This is my sons favourite and best way to feed kids with some veggies…recipe as follows

INGREDIENTS

▪4 bread slices
▪Butter as required

FOR FILLING
▪1boiled and mashed potatoe
▪1/4tsp chilly powder
▪1/4tdp garammasala powder
▪1/4tsp cumin powder
Salt

▪Few cucumber slices
▪Few tomato slices
▪Cheese slices (optional )

GREEN CHUTNEY
(This can be preserved in refrigerator for nearly a month)
▪1cup pudina
▪2tblsp coriander leaves
▪3greenchilles
▪1/4tsp jeera
▪Salt

METHOD

▪Mix all the ingredients mentioned under filling.
▪Grind chutney mentioned under green chutney.
▪Apply butter on one side of bread slice
▪Spread potato mixture evenly
▪Keep cucumber slices and tomato slices
▪Keep a cheese slice
▪Take another bread slice apply butter,  green chutney and close
▪Heat tava add butter keep the sandwich and fry both sides on medium flame till golden and crisp …

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*NOTE
•I usually add cheese slice for kids without cheese also it tastes fine
•I sometimes use mayonnaise mixed with green chutney and apply to bread slice…rest all the procedure is same as mentioned above….this also tastes fabulous….
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Posted by on June 18, 2015 in BREAKFAST RECIPES