idli upma

Ingredients

1 Finely chopped onion
Turmeric powder – a pinch
2 spoons Idli molagapodi (or red chili powder ¼ spoon)
Asafetida a pinch
Salt to taste (Use very less salt because both idli molagapodi & idli has salt already)
2 spoons Gingelly Oil
1/2 tsp Mustard
1/2 tsp Urad dal
1 Red chillie
Few curry leaves

Method

Crumble the idli with your fingers and make it ready, set aside. (You can use the leftover idlis also)
Heat oil in a pan add mustard let it splutter then add urad dal, red chilli, asafetida and
curry leaves  fry for a minute then add  onions and saute for 5 minutes.
Add turmeric powder, idli molagapodi (or red chili powder) and salt and saute for 3 more minutes.
Finally add crumbled idlis sprinkle 2 spoons of water cover it and cook for 5 minutes in low flame.
Ready to serve hot idli upma.

Sambar Idlis

Ingredients

1 cup cut idlis
1 cup sambar
Few onions and curry leaves

Method

Take one bowl of cut idlis.
Pour sambar on idlis.
Garnish with  onion and curry leaves.

Idli Manchurian

Ingredients

A bowl of cut and fried crisp idlis

For dry gravy 

2 onions

1 capsicum

1 spoon ginger garlic paste

¼ spoon chilli flakes (or chilli powder)

Few spring onions for garnishing.

Tomato sauce, soya sauce each 2 spoons

Salt to taste

Oil

Method

Take one bowl of fried idlis.

In a small cup mix 2 spoons of each tomato sauce, soya sauce,

a pinch of each chilli flakes (or chilli powder) salt and mix well and keep aside.

In pan add 2 spoons of oil fry onion for 5 minutes add ginger garlic paste.

Then add capsicum and half of the mixed sauce fry for 2 minutes.

Finally add the fried idles and left over sauce fry for 5 minutes.

Garnish with spring onions.

Crisp Idlis

Ingredients

One Bowl cut idles.

2 spoons corn flour

¼ spoon chilli powder

Salt to taste

Method

Cut idls in to desire shape. Sprinkle 2 spoons of corn flour, red chilli powder and a pinch of salt.

Add 2 spoons of water mix well keep for 10 minutes.

In a pan pour oil and heat well.

Then deep fry the cut idlis till it is crisp.

You can do shallow fry also by using less oil in a tawa.

Ready to serve hot crisp idlis.

How to make Idli and Dosa batter | Soft and Spongy Idli batter | Home made Idli batter | How to Make Idli | Idli | Dosa

Now a days various products are available in the market for ready-to-use.

South Indian’s mostly prefer idli and dosa for breakfast or dinner all most everyone knows how to do this.

This is mainly  for beginners and those who are interested to make idli batter at home.

The texture of batter depends purely on the quality of urad dal, always use good quality of urad dal. 

The secret of soft idli is in grinding and the consistency of the batter. (Don’t add too much water)

In the same batter you can prepare dosa also.

Ingredients

4 or 5 cups boiled Idli rice

1 cup urad dal (full)

1 spoon Fenugreek ( optional) 

2 spoons flat rice / poha (optional) 

Method for batter

Wash well 2 times above all ingredients separately, soak them for4 to 5 hours.

Drain water from urad dhal add it to the grinder, then add fenugreek with soaked water.

Use the same soaked water for grinding.

Keep sprinkling water in between at regular intervals and the consentience of the batter should be fluffy.

Collect the urad dhal batter in a container (big enough to hold the fermented batter)

Now drain water from rice and flat rice add it to the grinder, sprinkle little water.

Keep adding water in between, grind it slight coarse texture.

Now take the rice batter and urad dhal batter, add salt and mix well.

Keep aside to ferment well for at least 8 hours and batter should raise well.

Now you should mix well the fermented batter and your idli, dosa batter is ready to use.

Method for idli

First steam the cooker well then keep ready your idli plates greased with oil.

Take a ladle full of batter to the idli plate and pressure cook without weight for steaming.

(Steam it for 8 to 10 minutes) Allow to settle the pressure after 5 minutes hot soft and spongy idlies are ready.
Serve hot with sambar, molaga podi or onion chutney.

Tips -

1. The quality of the idli depends on the quality of the urad dal. 

2. Don't soak rice / dal more then 5 hours. 

3. To retain the freshness of the batter more then 4 days don't mix salt in full batter. Mix it to only for using portion. 

4. You can keep banana leaf or betel leaf on the top of the batter. 

Tomato thokku

Ingredients

1 kg - Ripe tomatoes

1 tsp Fenugreek 

1  tsp mustatd

Turmeric a pinch

50 gms (4 spoons) Red chilli powder

¼ tsp Asafetida

100 gms gingili oil

Salt to taste

Method

Wash the tomatoes well, wipe them without water and chop them into small pieces.

In a pan add mustard dry roast until the mustard splutters then add fenugreek roast well make it as powder.

Heat a heavy bottom pan and add tomatoes and half of the oil.

Now add to the above turmeric powder, red chillie powder and salt saute well till oil leaves the sides.

Finally add balance oil ,asafetida, dry roast powder of mustard and fenugreek.

Goes well with idly, dosa, appam and curd rice.

This can be stored for 1 month.

Cabbage parathas

Parathas can be made plain or stuffed with many different fillings.

Ingredients for dough

Wheat flour as much you required.
Water, salt as required and
2 spoons oil.

Method for dough

Add warm water, salt and 2 spoons of oil to wheat flour and knead in to soft dough for parathas.

Ingredients for stuffing

1 cup shredded cabbage
Kasuri methi / Small bunch of coriander leaves
Small piece of ginger
¼ spoon Jeera/ajwain
¼ Spoon red chilli powder
¼ spoon masala powder
Salt to taste
Oil / butter/ ghee

Method for stuffing

In a pan add 2 spoons of oil in that add jeera, red chilli powder, masala powder, ginger and cabbage.
Saute for 2 minutes finely add kasuri methi or chopped coriander leaves mix well, set aside.
Don’t add salt now otherwise it will become watery.

Method for parathas

Roll out into round shapes using little wheat flour for dusting.
Fatten it fill the cabbage stuffing, sprinkle salt on it and cover it.
Roll out in to round shape by dusting wheat flour.
Heat a tawa, place the prepared chapatti on the hot tawa and cook on low flame.
Apply a tsp of oil or butter flip it over and add another tsp of oil or butter.
Cook till brown spots appear.

Our tasty & healthy cabbage Paratha is ready to serve.
Enjoy these parathas with curd, sauce or any pickle.

Green Gram Sprout

Green gram sprouts are rich source of protein and high in fiber.

It has vitamin B, C and folic acid. Low in calories.

Daily have a hand full of this sprouts to prevent from hair loss

whatever may be reasons (thyroid, hormonal changes or menopause) 

Barley

Barley is an excellent choice when it comes to fiber diet. Very low in fat.

It may also reduce blood sugar and cholesterol levels.

It can be used for weight loss also.

It keeps your bowels healthy by improving bowel function.

Natural remedy for constipation.
Have 4 spoons of boiled barley with milk or buttermilk.

Urinary tract infections are common in women.

Drinking 1 glass of barley water daily is beneficial in treating urine infection.

Salad

Ingredients

Cucumber
Cabbage
Carrot
Corn (boiled)
Watermelon
Raw mango
Almonds
Lemon
Pepper powder
Black salt

Method

Toss all ingredients together and add  black salt  and pepper squeezed lemon.

Fruit and vegetable salad

Ingredients

Watermelon
Apple
Cherry
Almonds
Raisins
Capsicum
Carrot
Cucumber
Lemon
Chat Masala
Black salt

Method

Toss all ingredients together and add Chat masala, black salt and squeezed lemon

Fresh Salad

Make for a healthy and colorful breakfast.

Ingredients

Tomato
Cucumber
Almonds
Raisins
Carrot
Capsicum
Coriander
Lemon
Salt and pepper

Method

Toss all ingredients together and add salt, pepper and lemon at last.

Carrot and tomato soup

Ingredients

2 carrots

4 tomatoes

1 tables spoon corn flour

Few garlic finely chopped

1 spoon butter

1/4 spoon pepper powder

For garnishing Corn flakes

Salt to taste

Method

Pressure cook carrots and tomatoes in water with salt and grind them.

Mix corn flour with little water add to above mix, allow to boil for 10 minutes.

Finally add butter and pepper powder.

Garnish with corn flakes or fresh cream  

Health benefit of carrot - Vitamin A 

It helps the body to maintain healthy connective tissue, teeth and gum. 

Tomato - Vitamin - C

Very low in fat contents and  no cholesterol levels.

They are excellent sources of antioxidants, dietary fiber, minerals, and vitamins.

The antioxidants present in tomatoes helps to prevent cancer.

Baby Corn Soup with Yellow pumpkin

Ingredients

1 cup baby corn

1 cup yellow pumpkin

1 tables spoon corn flour

Few garlic finely chopped

1 spoon butter

1/4 spoon pepper powder

For garnishing mint or spring onion 

Salt to taste

Method

Pressure cook corn and yellow pumpkin in water with salt.

Grind the yellow pumpkin, add corn and corn flour allow to boil for 10 minutes.

Finally add butter and pepper powder. Garnish with mint.

Pumpkin has many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin E

Low Fat Bread Sandwich

Ingredients

1 loaf Bread

4 spoons curd

¼ spoon Chat masala, red chillie powder

Black salt to taste

4 Potatoes boiled and mashed

4 spoons mint chutney (grained mint, green chillie, lemon juice and salt)

2 spoons of finally chopped onions and capsicum

2 spoons tomato sauce or ketchup

Few coriander leaves

Little butter to grease.

Method

In bowl add mashed potatoes to that add chat masala, red chillie powder, black salt

onion and capsicum, coriander leaves and mix well. 

Grease the breads with curd.

 Add 2 spoons of potato mix and little sauce.

 Cover this with another slice of bread, greased with mint chutney.

Grease the top of the bread with very little butter to prevent from sticking while toasting

Put it in the sandwich maker / Tawa

Cook till bread is brown and crisp

Vegetable Biryani

Ingredients:

2 spoons of Cooking Oil

1 spoon of ghee

Garam masala powder 1/4 spoon or (2 Cloves and a Cinnamon Stick)

1 Tsp Ginger (fine chopped)

1 Tsp Carglic (fine chopped)

1 Green Chilie

1/4 Spoon red chillie powder

1 Cup sweet corn

1 Cup Chopped Onions

1/2 Cup Chopped Carrot

1/2 Cup chopped  Capsicum

1/2 Cup chopped  beans

1 Cup Basmati Rice

Salt to taste

Method

In a rice cooker add oil and ghee in that add garlic, ginger and green chillie saute for 2 minutes.

Then add masala and chillie powder, corn, carrot, beans and finally add basmati rice saute well.

Now add 3 cups of water and salt as required. (2 cups for rice 1 cup for vegetables)

If you used more vegetables you can add 1 cup of water otherwise use ½ cup only.

In pan with 1 spoon of oil add onion saute for 2 minutes then add capsicum and little salt to this.

Finally add this to the cooked basmati rice.

Garnish with coriander or mint. Serve with any raita or chips.
Quick and easy vegetable biryani is ready to serve or pack for lunch.

Using the same method it can prepared in pan or normal cooker also.

You can use the vegetables of your own choice (Carrots, potato, cauliflower, green peace, cabbage etc)

Pavakai pitlai (bitter gourd)

Ingredients

2 Bitter gourd
1/4 cup channa dal
1/2 cup toor dal
1/2 tsp Mustard
Curry leaves
1 slited Green chillie
Lime size tamarind (soaked in hot water and extracted)
Salt to taste
1 spoon sugar

For grinding masala

1/4 spoon pepper
2 tsp urad dal
2 tsp gram dal
A pinch of asafoetida
4 red chillies
Curry leaves few
4 tbsp coconut

Method

In a bowel add cut bitter gourd add one spoon sugar and salt mix well keep aside.
Pressure cook toor dal mash it well and keep aside.

Fry all the masala ingredients one by one including curry leaves, except coconut.
Grind to a paste along with coconut.

Method

Squeeze the bitter gourd from the mix of sugar and salt.
Heat 2 tsp of oil add mustard when they splutter add silted green chillie curry leaves
and bitter gourd saute for 5 minutes then add ½ cup of water allow to boil for 5 minutes
Add tamarind extract to the above cook well and raw smell of the tamarind goes.
Add salt as required.

Then add cooked toor dal and the masala paste along with some water.
Bring it to boil. Garnish with curry leaves.

It is very healthy and good accompaniment for rice.

Health benefits

It cointains Vitamin B, Rich in iron and folic acid and good dietary fiber.
It helps in lowering sugar levels of diabetic patients.

Capsicum Rice

Ingredients

1cups basmati rice ( 1 cup rice 2 cups of water)
2 chopped capsicums
1/4 tsp turmeric
1/4 red chille powder (or sambar powder 1 spoon)
2 tbsp lemon juice
Salt to taste

For seasoning

2 tbsp oil
1/4 tsp mustard
1 tsp urad dal
1 tsp gram dal
2 red chillies
Curry leaves
2 tsp peanuts / cashews (optional)

Method

Cook the basmati rice and allow to cool
Heat oil and add mustard add the rest of the seasoning ingredients one by one.
When the dal turn golden brown, add the capsicum.
After capsicum cooked add turmeric, red chillie powder saute well for 2 minutes.
Add the cooked rice mix gently add lemon juice.
Easy capsicum rice is ready to serve or pack for lunch.

Vegetable Noodles

                                     

Ingredients:

1 pack Chinese Noodles 

1 Onion

1 capsicum

1 Carrot

3 tbsp olive oil (or any cooking oil)

1/4 spoon red chilli flakes

1 tbsp chopped garlic

2 spoons tomato sauce

Salt to taste

Few green / black olives (optional)

Spring onions to garnish

Method:

In a cup add oilve oil, chopped garlic and chilli flakes mix well.

Boil water in a big bowl with salt and few drops of oil.

Add noodles and allow to boil for 10 minutes cook well till it is transparent.

Drain water from it and keep aside.

Now in pan add olive oil mix and saute till you get good aroma from garlic.

Add onion, carrot saute for 5 minutes then add capsicum and little salt saute for few minutes.

Now it’s time to bring the dish together.

Add the cooked noodles to the vegetable mix well and add tomato sauce.

Toss the mix around so that the sauce get coated evenly over the noodles.

Add the cooked noodles to the vegetables.

Garnish with spring onions.

(I used capsicum and green olives for garnishing)

Simple, delicious and healthy noodles is ready.

Aamras

                                                                

Ingredients

2 Alphonso mangoes

1/4 cup milk 

2 tbsp. powdered sugar

Method

Mix all the ingredients and blend well with blender and refrigerate.

Simple, delicious and healthy aamras is ready.

Serve cool along with one scoop of vanilla ice cream.

Bread Sandwich

Ingredients

Lettuce or Cabbage

1 loaf Wheat Bread

2 Thinly sliced Onions  

1 cup Boiled Sweet corn

6 spoons Sauce / Ketchup

2 spoons butter

Cheese, Tomato, mint (optional)

Green chillies - 2

Method

Grease the breads with little butter.

Add sliced onions, cabbage, corn ,green chillies and one spoon of sauce.

Cover all these items with a slice of cheese. (if you want you can use less cheese also)

Cover it with another bread greased with butter to prevent from sticking while toasting.

Put it in the sandwich maker / Tawa. Cook till bread is brown and crisp.

Serve hot with ketchup. Here i served with fresh watermelon juice.