CHUTNEY IDLI RECIPE

   

     Chutney idli? I have never thought this way before! My FIL told me about this tiffin, when I went to Chennai in March. I loved the idea the very instant he told and have been thinking for a while now to try it out. Now since they(FIL & MIL) are here with me in Singapore, I took the recipe/ idea from them and tried it. This one is served in one of the hotels in Trichy, near the bus stand. They forgot the name of the hotel, but I never bothered as my FIL always tells recipes perfectly. MIL helped me in précising the recipe.

   The idea of this is just like sambar idli, the consistency should be like that. If you are thinking that it involves too much coconut in this recipe, no its not! We use only 1/4 cup coconut for serving 2 people. This can be a great evening snack and you can also club this with other dishes in any get together dinners. Everybody will be wow-ed. And the recipe is so so flexible, that you can add your touch to the chutney or make your favourite flavour chutney and enjoy! So now to the recipe…

Ingredients ( for serving two)

If you want recipe for idli batter, then here it is, please refer this link

Mini Idlis	12 - 14
Coconut	1/4 cup
Fried gram dal/ pottu kadalai*	3 tblsp
Milk	1/4 cup
Water and salt	As needed
Green chilli	4-6
Small onion/ shallots	6-10
Curry leaves	1 sprig
Ghee	Optional 1 tsp for topping

*You can replace pottukadalai with 4 cashews or even you can fry channa dal till golden brown and use.

To temper

Coconut oil/ cooking oil	1 tblsp
Mustard	1 tsp
Urad dal	1 tsp

 

Method

Make mini idlis as you do regularly and keep aside. Grind coconut,chilli, salt with milk.  Grind smoothly and set aside. Heat kadai/ pan with oil and temper with the items given under to temper table. Add curry leaves and finely chopped onion. Fry till onion turns golden brown and add the ground chutney to this and give a quick fry. Add 1 cup water(or as needed) and bring to boil. Add the idlies and let it boil for a minute. Adjust the consistency by adding water if need, till you get a thick sambar like consistency.

         Top with Ghee and let it rest for 10 minutes or more. Just re heat when you are going to serve. Yummy!

Notes

The chuntey gets thickened when you boil, so you can add water. Also when it cools down, gets thicker. You can add a garlic flake in the chutney while you grind. Or even a shallot while grinding. This adds more flavour to the chutney. Ginger also is a nice choice for flavouring. Fried shallots adds a great flavour to this. You can also replace it with finely chopped large onion. I made lesser in quantity than mentioned here. Idli should be soft enough to absorb the chutney mix.

 

Technorati Tags: chutney idli recipe,hotel style,kids snack recipes,eveing snack recipes,dinner recipes,dinner ideas

TOMATO PULAO RECIPE (TOMATO PEAS PULAO) | EASY LUNCH BOX IDEAS

  
      I struggled a lot to get this tomato pulao correct. So I used to make this tomato rice or this tomato bath. Then I gave up making it for a while after few disasters. Then now a days found the knack to make. The key is to make with less water. This one is my kid’s favourite. This can be a perfect lunch box variety rice too. Tastes great even with a simple onion raita and some fryums/vadam.

Tomato pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 25 mins    |  Serves: 2

Ingredients

Basmati rice	1 cup
Tomato	2
Onion	1
ginger garlic paste(optional)	1/2 tsp
Green peas	1/4 cup
Turmeric	1/8 tsp
Garam masala	1/2 tsp
Red chilli powder	3/4 tsp
Green chilli	2
Coriander leaves	2 tblsp

To temper

Oil + Ghee	2 tblsp
Elachi	1
Cinnamon	1 piece
Clove	1
Bay leaf	1

Method

1. Soak basmati rice for at least 1 hour. Chop tomatoes finely, slice onion and slit green chillies. Heat a pressure cooker with oil,ghee and temper with the items given under ‘To temper’ table. Add green chillies, onions and fry till onion turns transparent.  Add ginger garlic paste, green peas and fry for a minute. Then add tomatoes.
2. Add salt, turmeric, masala powder and red chilli powder. Fry till the tomatoes turn mushy.
3. Drain the soaked rice and add it. Fry for a minute and add 1 cup of water, coriander leaves. Bring to boil and pressure cook until 2 whistles in low flame.

Notes

• Soaking as much as possible will give soft rice.
• Pressure cook in low or medium flame to avoid burning at the bottom. I usually keep lowest possible flame and cook for long time even without giving whistle.
• Ginger garlic paste is optional and you can replace it with 3-4 chopped  garlic.
• You can add jeera or fennel, curry leaves when you temper.
• You can also add 8- 10 mint leaves while you fry onion.

You can top with a tsp of ghee and mix well when you open the cooker. Serve with any raita or mild kurma. We had with mixed vegetable kurma, baby corn golden fries, curd rice and appalam :)

Technorati Tags: tomato pulao recipe,tomato peas pulao recipe,tomato pilaf recipe,tomato peas pilaf recipe,kids recipes,lunch box recipes

Puri recipe (Poori recipe) | Breakfast recipes

    I am posting some basic recipes here, like the curd rice post. Now puri/ poori recipe. I am trying to fix some timing in a routine for blogging. In-laws are here and spending some time with them instead of staring at the laptop screen. I know most of us know how to make puri. But I think this post could help a bit beginners who struggle to  puff the puri/ poori. I now a days avoid eating puris, but Aj loves it. Instead of the usual puri masala, he loves to eat it with kurma. So I make kurma for puri. Mostly it would be mixed vegetable kurma. But sometimes make this potato kurma. Anything with potato goes wrong? ;) It tastes delicious!
   And so sorry to the blogger friends, I could not follow your posts or write comments in your blog! Miss all your posts.

Puri (poori) recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins + standing time    |  Cook time: 10 mins    |  Makes: 8 puris

Ingredients

Wheat flour - 1 cup

---

Water - 1/4 cup + as needed

---

Sugar - 1/4 tsp

---

Salt - As needed

 

Method

1. Take flour,sugar and salt in a bowl and mix well.

2. Add 1/4 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water 1 or 2 tblsp water to gather to a dough.

3. Keep a side covered for 10 – 15 minutes and then again need to make it smooth with out any cracks.

4. Divide into equal sized balls (6 – 8).Roll out into circles. Not too thick, not too thin.

5. Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.  Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.

Notes

• Adding sugar helps in turning the puri to a nice golden colour. Also enhances the taste.
• I have heard from my MIL that adding a tblsp pf rava/ semolina/ sooji gives crispier puri.
• Keep oil in kadai enough. It is important in puffing puri.
• Keep oil always hot. Then only puri will puff. So manage your oil temperature accordingly high/low/medium
• Adding a tsp of ghee while making dough also gives a nice flavour.

Big fat puris are ready! Serve hot with puri masala or mixed veg kurma or potato kurma as I did. Recipe for potato kurma – Next week :)

Technorati Tags: How to make puri,how to make poori,puri recipe,poori recipe,south Indian puri recipe. How to make puri fluffy,perfect puri,breakfast recipes,Indian breakfast recipes

ALOO PALAK RECIPE (ALOO PALAK GRAVY RECIPE)

    A healthy side dish recipe, in which potato(aloo) is cooked with Indian spinach. This is very rich and creamy tasting side dish, without any much fatty things. I had aloo palak for the first time only last year in a friends home,when they served it along with vegetable rice. I had no idea about the taste of it until that day. It was yummy and Aj & Vj too loved it. I was thinking why I had not tried making at home so far. Even at restaurants I have never thought of tasting such a nice dish. I make palak paneer at home as Aj loves it and I thought I can make it the same way except for the panner I can add aloo. So I made the palak paneer recipe even more simpler to make and made this aloo palak. And it turned out finger licking good!  Its perfect for weekend lunch. I made it along with peas pulao and it was perfect for it. You can also make it as side dish for roti …

Aloo palak recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time: 10 mins    |  Cook time: 30 mins    |  Serves: 3

Ingredients

Palak (Indian spinach)	2 cups, tightly packed
Potato	3
Onion	1
Tomato	2
Green chillies	4
Ginger garlic paste	1 tsp
Garam masala powder	1/4 tsp
Coriander powder	2 tsp
Pepper powder	1/2 tsp
Kasoori methi	2 large pinche s
Sugar	1/4 tsp
Milk	1/4 cup
Salt	as needed

TO temper

Oil	2 tsp
Cinnamon	1 inch piece
Cardamom	1
Cloves	1

Method

1. Separate the leaves of spinach from the thick stem. Wash and clean the leaves. Heat a pan and add the washed leaves, green chillies and cook in medium flame. The water in the leaves is enough to cook the leaves.Cook until the leaves reduce in volume. Set aside. Heat oil in the pan and add the items given under ‘To temper’ table. Just give it a fry and add finely chopped onions.Fry till transparent. Add ginger garlic paste and fry for a minute.

2. Mean while, after palak cools down and grind it to a smooth paste.Cook potatoes and peel it, cube it.

3. Add chopped tomatoes and required salt and fry till mushy. Add coriander powder and kasoori methi. Fry for a minute. Add the ground palak puree,sugar and cook in medium flame for 2 minutes. Add 1/4 cup water while it gets cooked.

4. Add the boiled, cubed potatoes, salt and mix well. Add milk at this time and mix well. Cook in medium flame. Do not boil in high flame.

5. Cook for 2 minutes. Lastly add garam masala and pepper powder. Mix well and switch off the stove.

Notes

• Adding sugar retains the colour of the spinach.
• You can skip ginger garlic paste and add either finely chopped ginger or chopped garlic while frying onion.
• Instead of boiling potatoes and adding as such, you can deep fry until golden brown and add to the gravy.

           
     Serve with rice or roti. We had with peas pulao! Its yummy and healthy too! No much oil too in this.

Technorati Tags: aloo palak recipe,aloo palak gravy recipe,how to make aloo palak,spinach recipes,healthy recipes,kids recipes

GRAPE JUICE RECIPE (WITH GINGER, LEMON) | SUMMER DRINKS

       I always make it plain grape juice. But this time tried this way. Its quite refreshing with the hint of lemon and ginger flavour. Vj is a great fan of grape juice. He loved this one too…
      Supposed to post yesterday, but was a bit busy, so couldn’t :)

Grape juice

Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time:5 mins     |  Cook time: 0 mins     |  Serves: 2

Ingredients

Grapes- 2 cups

---

Ginger - 1/2 inch piece

---

Lemon Juicefrom - 1 lemon

---

Sugar - As needed

---

Salt - A pinch

---

Water - As needed

 

Method

1. Wash grapes well and separate it from its stalk. Grind it with ginger and strain it through metal strainer. Use water while straining to make it easy and fast.
2. Mix sugar as needed and squeeze in the lemon, mix well.

Refreshing juice is ready, always serve chilled, I love it with lots of ice cubes :)

Technorati Tags: grape juice recipe,grape ginger lemon,summer drinks,summer drinks recipes

DAHI PURI / DAHI POORI RECIPE | CHAAT RECIPES

 
   Dahi puri / Dahi poori is my top most favorite among the chaat recipes! I just can live with chaats.  The sweet chutney, sweetened dahi, each and everything in it, I just love and enjoy it every bite!I love pani puri, sev puri a lot too. Bhel puri is not my plate of chaat, except if it is from Kailash parbhat. It will be only for my sake if we visit that restaurant. Only 2-3 times I have been there. That includes 2 party treats :D   So here’s my version of dahi puri.

Dahi Puri recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 20 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Mini puri	12
Potato	1, boiled & cubed
Green peas or whole green gram	3/4 cup
Sev	3/4 cup
Green chutney	as needed
Red chutney	as needed
Dahi/ plain yogurt/ curd	1 cup (beat smoothly with a tblsp of sugar)
Chaat masala, red chilli powder	For sprinkling on top
Coriander leaves	for garnish

Method

1. Refer the links for puri, green chutney and red chutney recipes
2. Gather the ingredients needed together and then its easy. Break the puris in the middle to make a hole.

3. Stuff loosely the boiled potato cubes and green peas. Add a dash of sweet and green chutneys over it. Above this, add the thick beaten sweet curd.

4. Pour the remaining curd over the puri and again sprinkle green and red chutneys over the puris. Sprinkle sev all over and red chilli, chaat masala powder and coriander leaves too.

Notes

• If the chutneys and puris are ready, then your snack time will be enjoyable. You can always make use of readymade items too. If you are in India then these puri and chutneys are readily available.
• Use thick curd and beat it with sugar for tasty dahi puris.

Enjoy immediately these wonderful juicy, sweet puris. Anyone want Dahi puri? ;)

Technorati Tags: dahi puri recipe,dahi poori recipe,chaat recipes,chaat recipe,Indian chaat recipes,how to make dahi puri at home

Curd rice recipe | Thayir sadam recipe

  
Curd rice recipe? What recipe is there for curd rice! This could be the thing running behind many of you, for whom it is a every day thing. But there are people who really have no idea about how to make curd rice/ thayir sadam or some of you want to know more precisely. And for this summer, we all want to beat the heat, so thought of posting curd rice virtually for you all. As I have seen myself, many guys like to end their meals with curd rice, especially south Indians. Vj says, even if there’s no fancy meals, curd rice, pickle or a simple vegetable side dish is enough for him. It tastes heavenly to him. And I have heard the same through other friends too, that their husbands prefer at least curd rice for their lunch box, rather than eating out.
     Though we end our lunch with curd rice every day, we rather eat plain with rice and butter milk. My mom and FIL says butter milk is good for you than curd as such, so we always make the curd thin by beating it with water and use it for our everyday meals. But sometimes, specially we make curd rice or for lunch boxes, we prefer curd rice with seasonings. A perfectly made curd rice will beat all the other dishes we cook with lots of masalas/spices … My bro is a big fan of seasoned curd rice, even if my mom tempers with mustard and curry leaves alone, he loves it a lot. Me too!! Some times I temper my leftover rice(pazhaya sadam- left over rice immersed in water and kept over night) the next day and enjoy it heartily!

Curd rice / Thayir sadam recipe

Recipe Cuisine: Indian    | Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Raw rice( I used sona masoori) - 1/2 cup

---

Curd/ plain yogurt - 1/2 cup

---

Milk - 1/2 cup

---

Butter (optional) - 1 tsp

---

Mango, chopped finely - 2 tblsp

---

Cucumber, chopped finely - 2 tblsp

---

Carrot, chopped finely - 1 tbslp

---

Coriander leaves, chopped finely - 1 tblsp

---

Curry leaves - few

---

Green chilli, chopped finely - 1

---

Ginger, chopped very finely - 1 tsp

---

Salt - as needed

---

Asafoetida - a pinch

---

To temper

Oil - 2 tsp

---

Mustard - 1 tsp

---

Urad dal - 1 tsp

---

Asafoetida - 1 generous pinch

---

Cashew nuts, broken - 1 tblsp

---

Curry leaves - A sprig

---

Method

1. Wash the rice thrice and pressure cook with 1 & 3/4  cups of water for 5 whistles in medium flame. Once done, mash the rice well and mix  boiled, hot milk(add butter at this stage). Add more water if needed.

2. Let it cool down.Add the curd and mix well. 
3. Add all the other ingredients in the table and mix well.Lastly temper with the items given under ‘To temper’ table.

Notes

• The ingredients like carrot, cucumber,mango are optional. Its subject to availability ;) Even cashews are optional.
• If you don't like coriander leaves raw, you can add it while you temper and its gives an unique flavour. Try it yourself for once. (Thanks for the tip Jey)
• Butter is also optional, but if you make it for any special occasion, do add it, it gives a nice creamy flavour!
• Sometimes instead of veggies I add fruits too. Grapes, pomegranate and apple are perfect for it.
• Do not add cold milk to the hot rice. Heat milk and add it. Instead of milk, you can ad hot water too,but milk gives richness to the curd rice.
• Before adding curd, ensure the rice is cooled down, because adding curd to hot rice will kill the live cultures in the curd and may not be friendly to your tummy!
• Please adjust the milk, curd and water quantity according to the consistency you need. If you like tangy taste, add more of curd.
• If you are packing for lunch box, I would suggest for more milk and less curd and addition of chilli and cucumber prevents the curd rice turning too sour/tangy.
• You can even add the chillies and ginger while you temper.
• If you make curd rice for kids, avoid green chilli.

I always love to have it with any homemade pickle, more milagai or even now the seasonal ripe sweet mango will be apt! Yummy!!

Technorati Tags: curd rice recipe,thayir sadam recipe,curd rice with mango,curd rice with carrot,cucumber,butter,milk,plain yogurt,yogurt rice,how to make curd rice,south indian curd rice