Iyer's Peppers

Menapa Sunnundalu /Urad Dal Ladoos

2012-09-17T17:45:00.000+08:00

Menapa Sunnundalu /Urad Dal Ladoos:

Another variety of Simple and tasty sweet. The only trick to make this tasty is roast the urad dal just nice and add enough of good quality ghee. And you are there.

The source of this recipe is from my Mom, used to make enough of these to satisfy our taste buds. But yet we used to fight for the last bit. :)

Here you go with the recipe.

Ingredients:
Urad Dal : 1 cup
Sugar : 1 cup
Cardamon Powder - 2 tspn
Ghee roasted nuts : 1/3 cup (Optional)
Ghee: 1/2 cup (or enough to bind the mixture)

Method:
1) Dry roast the urad dal till good aroma is out or slightly golden brown. (Make sure you keep stirring so that the urad dal is evenly roasted) and keep aside to cool
2) Powder sugar and urad dal separately and keep aside.
3) Now, heat the ghee to melt and make sure you don't heat it too little or too much.
4) Mix the two ground powder (Urad dal and sugar) together and add cardamon powder and the nuts into it.
5) Then, pour the hot ghee on the mixture.
6) Use a spoon and mix the ghee and incorporate all together.
7) Using you hands make lemon sized balls and they are ready to eat.

Tips:
Make sure the ghee is just nice to bind the ladoos.
Do not burn the ghee, the taste and smell will be different.

Cheers!
Madhavi

Kobbari Metai / Coconut Burfi

2012-09-17T17:32:00.000+08:00

Kobbari Metai / Coconut Burfi:

This is one of my child hood favourites.With the minimal ingredients you can make a very tasty sweet.
This is one of the varieties we make during Ganesha Chaturthi. I used to love to eat them when my mom makes it. Now, after marriage, my FIL makes it even tastier. Got some expert tips from him too.after the last time I made I got the trick of making it

Here you go for the tasty soft, yet crispy, and yummy coconut burfi you need,

Ingredients:
Coconut: 1 cup
Sugar : 1 cup
Dry Nuts : 1/3 cup (optional) (roasted with little ghee)
Ghee : 1 tsp (to grease the plate)
Milk : 3 tspn
Cardamon Powder: 2 tspn

Method:
1) Take a broad kadai / pan, add sugar and coconut and give it a good mix.
2) Now, on low flame, stir them together till the sugar will start melting.
3) Now, add milk (This is to give the burfi a milky white colour) and keep stirring.
4) To this add cardamon powder and continue stirring.
5) Keep stirring till you see that the sugar has reached a stage where once cooled will get solid.
6) Now pour this mixture into a plate greased with ghee and spread it all through.
7) Take a knife and cut these into pieces into shapes and size of your choice. I cut diamonds.
8) Once cool separate the pieces and keep it in air tight container.

I made this for Vinayaka Chaturthi. And last time I made it my Son loved it. And I am sure he will this time too :)

Cheers!
Madhavi

Iyengar Veg Puffs

2012-09-09T20:22:00.001+08:00

Iyengar Vegetarian Puffs

We will get Puff Pastry in any part of the world. But needless to say, anyone from India, more specifically anyone from Bangalore would have undoubtedly had these Vegetarian Puffs from the Iyengar Bakery at least once during their stay there.

The specialty of the Pastries or Puffs we get in Bangalore are more close to our childhood. (I am sure its for most of us) Its a memory of the days spent my Mom and sisters. We were having a happy chit chat with a hot cup of coffee and hot Puffs (Usually fighting for the extra bit) from the bakery near by as soon as I was back from College. It went on till I started work. And till I got married.

Here you go with the recipe:

For 9 small Puffs we need:
Pastry Sheet: 1 no. (I picked Pampas Puff Pastry sheet)
Oil - 1 teaspoon

For stuffing:
Mixed Vegetable Palya masala (of your choice)

Method:
1) Keep the mixed vegetable palya that you wish to stuff ready. (Ideal if its in room temperature)
2) Take one pastry sheet. (try to keep it out of the freezer atleast 15 mins before you plan to bake)
3) Pre-head the oven at 250 degree Celsius.
4) While the oven is pre-heating, take a baking tray and place the pastry sheet on it.
5) Cut the pastry sheet into 9 squares. (this is upto your choice of shape too)
6) Put one tea spoon full of stuffing in the middle of each square and close it diagonally. You can just press the edges to close the stuffing.
7) Take a little olive oil or vegetable oil and brush it on the closed pastries.
8) By now, the pre-heating would have completed. Now, just put the tray in the oven and bake at 250 Degree Celsius for about 10 mins or check the Puffs and remove once the puffs have turned golden brown.
9) If you are trying it for the first time, I am sure you will be waiting to take these puffs out of the oven and sit comfortable and relish them. (thats exactly what I did).

I could not believe myself that I can cook the Vegetable Puffs just like its in the Bakery. Amazing results. Try it and enjoy.

Note: You can fold the pastry sheet in the way you want, Rectangle, triangle or even roundels. However you fold them, the oven will take care of the rest.

Cheers!
Madhavi

Pongal for Prasadam | Sweet Pongal | Khara Pongal

2012-01-13T12:43:00.000+08:00

Pongal

First of all "Wish you all a very happy Pongal"

Sankranti / Pongal Fest is approaching and I am sure we are all so excited about the new year. Needless to say, we end up enjoying numerous Pongal varieties during our visits to our friends and relatives.

MIL usually makes this as prasadam for Goddess Lakshmi Devi. And for sure we will have this as prasadam after the morning pooja on the Sankranti day.

This is one of the varieties which is a mix of Salt and sweet versions of Pongal. Very delicious and I bet there is no other recipe simpler and quicker than this. :)

Ingredients:

Rice : 1/2 cup

Moong Dal - 1/2 cup

Jeera - 1 tspn

Black Pepper - 1 tspn (Lightly crushed)

Turmeric - a pinch

Salt to taste

Water : 2 cups

To garnish

Fresh coconut - 1/2 cup

Sugar - 1/4 cup

Ghee - 2 - 3 tspn

Method:

1) In a cooker, wash rice and dal and add all the except the ones in To garnish and let it whistle thrice.

2) Once done, mix all the ingredients well and serve hot topping it up with fresh coconut, sugar and ghee.

3) Pongal is ready to be served for Lakshmi as prasadam.

Cheers!

Madhavi

Godi Upittu | Wheat Rava Upma | Goduma Rava Upma

2012-01-06T10:38:00.000+08:00

Godi Upittu | Wheat Rava Upma | Goduma Rava Upma

Ingredients:
Wheat Rava - 1 cup (Pre-roasted)
Green chillies - 2 nos (Finely chopped)
Coconut - 1/4 (Optional)
Hot Water - 2 cups
Mustard seeds - 1 tspn
Channa dal - 1 tspn
Urad dal - 1 tspn
Curry leaves - 4 - 5 nos
Onion - 1 no. (finely chopped)
Tomato - 1 no. (finely chopped)
Salt as per your taste.
Ghee for garnishing (Optional)
Oil for tempering - 2 tspn

Method:
1) In a pan, add oil, and once hot, add mustard seeds.
2) Once they splutter, add channa dal and urad dal and fry them till they turn golden brown.
3) To this add green chillies, curry leaves, Onion and add little salt and saute for a minute.
4) To this add tomato and saute for another minute.
5) To this add Water and add salt to taste if required.
6) Once the water starts to boil add wheat rava slowing mixing it into the boiling water.
7) Once done, close the lid on the pan and let it cook for 1 minute.
7) Now, open the lid and add ghee and close again and let it cook for another minute and turn off the stove.
8) Serve hot with chutney powder / Pickle / even chutney of your choice.

Cheers!
Madhavi

Carrot Dosa

2012-01-05T21:44:00.000+08:00

Carrot Dosa

This is the most easy and tasty breakfast which I can think of while I dont have any batter ready at home for idlis or dosas. You don't have to bother for making the dosa mixture by spending time soaking and grinding, and fermenting. This recipe best suits working women and bachelors as well who usually are rushing to office in the morning or reaching home really late and looking for what to eat for dinner. :)

Enjoy making this easy delicious dosas.

Ingredients:
Dosa Batter - 1 cup (I used left over dosa batter) Optional
Rice flour - 1/4 cup
Maida/ All purpose flour - 1/4 cup
Rava - one hand ful (optional)
Wheat flour - one hand ful (optional)
Salt to taste
Green chillies - 2 tspn (Finely chopped) If you don't have green chillies, you can use Chilly powder
Curry leaves - 2 tspn (Finely chopped)
Coriander leaves - 2 tspn (Finely chopped)
Fresh Coconut - 2 tspn (grated) Optional
Jeera - 1 tspn
Sour Yogurt - 1/4 cup (If you are not using Dosa batter)
Onion - 1 no. (Finely chopped)
Carrot - 1 no. (Grated)
Water - enough to mix the batter

Method:
1) Mix all the ingredients into a fine batter. Keep the consistency like dosa batter.
2) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin (As thin as you can) dosa.
3) Spread oil around the dosa and allow it to cook/roast well.
4)Take a spatula and try to lift the dosa starting from the edges
5) Server these dosas with any chutney or even chutney powder or eat it just like that :)

Note:
1) You may not be able to make very thin dosa. It would be slightly thick.
2) If you don't like the onion and carrot mixture to be mixed in the dosa batter, you can even spread it on the dosa while its cooking.
- For this, just saute the onion, coriander, carrot curry leaves on the flat pan with 1/2 tspn of oil and salt as per taste and keep it aside. And spread 1 - 2 tspn on this mixture on the dosa.
3) You can add ragi flour as well to this mixture.

Sending this recipe to : http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

Cheers!
Madhavi

Ragi Dosa

2012-01-05T18:22:00.000+08:00

Instant Ragi Dosa

Ingredients:
Left over dosa / idly batter
Ragi flour - 1 cup
Maida / All purpose Flour - 1/4 cup
Jeera - 1/4 tspn
Green chillies - 2 nos. (Finely chopped) You can substitute it with Chilly powder as well
Curry leaves - 1 tspn finely chopped
Coriander leaves - 2 tspn
Onion - 1 no. (finely chopped)
Carrot - 1 no. (Grated)
Ginger - finely grated 1 tspn
Yogurt - 1/4 cup
Salt to taste
Water as required
Oil for making dosas

Method
1) In a vessel, mix all the ingredients by adding enough water to bring the batter to the right consistency. (Make it little more thinner than the usual dosa batter)
2) Now, heat a flat pan, and once its hot, pour this mixture around the pan to form a circle (You may not be able to use the spoon to turn it around the pan). Keep on medium flame.
3) Pour 1 tspn of oil around the dosa, and once its cooked turn it around to cook on the other side.
4) Now dosa is ready to be served with any favourite chutney of your choice

Notes:
1) Make sure you are cooking the dosas on low - medium flame, as ragi need more time to cook.
2) If you have any left over dosa batter, you can add the same mixture and make use of it.
3) Instead of adding raw onions to the batter directly, you can roast the onions along with some grated carrot and coriander leaves with little oil and add salt to it and add this mixture on top of the dosa and serve.

Sending this to http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

Cheers!
Madhavi

Ragi Malt

2012-01-05T16:42:00.000+08:00

Ragi malt:

For Ragi malt powder / mix
Ingredients to dry roast:
Red Ragi - 1 kg
Wheat - 1/2 kg (Sharabati godi)
Green Gram - 100 grm
Roasted Channa - 100 grm
Barley - 50 grm
Black eyed peas - 50 grm
Horse gram - 50 grm
Sabudana - 50 grm
Poppy Seeds - 50 grm
Almonds - 50 grm
Cashew nuts - 50 grm

Other ingredients:
Kesari - 1 box (Optional)
Rock sugar / Kalsakre - 1/2 kg (Broken into small pieces)
Cardamon powder- 50 grm

Method:
1) Dry roast all the ingredients listed in "Ingredients to dry roast" and keep aside.
2) Now, either blend them together along with the ingredients listed in other ingredients in home blender or blend them in power mill blender/food processor which can be commercially available.

For Ragi Malt:
Milk - 1 cup
Water - 1/4 cup
Ragi malt powder : 1 tsp
Sugar (Optional)

Method for preparing the malt
1) Mix ragi malt powder with water and bring the mixture to a boil, by continuous stirring to avoid any lumps and sticking of the mixture at the bottom.
2) Now, to this add milk and bring it to a boil again.
3) Next, add sugar for extra sweetness if required and the drink is ready to be served hot or cold.

Note:
1) This is a perfect drink for those who want to lose weight and yet not missing on any required nutrients which is required for a healthy lifestyle.

2) This powder can be kept refrigerated for months and still retain the freshness. Hence, you can make this powder in bulk and blend the mixture in a powder mill which will be a better and easy option.

Sending this recipe to http://vardhiniskitchen.blogspot.com/2012/01/zesty-palette-series-3-new-u-event.html

Cheers!
Madhavi

Onion Rice

2012-01-05T12:36:00.000+08:00

ಈರುಳ್ಳಿ ಚಿತ್ರಾನ್ನ

My lunch today. ನೆನ್ನೆ ಶೇಷ ಇವತ್ಹಿನ ವಿಶೇಷ :)

Enjoyed limited Onion rice. Easy and tasty recipe.

Ingredients:

Rice 1 cup (Previous days rice also will do)
Ground nuts 2 - 3 tbl spn

Chana Dal - 1 tbl spn
Urad Dal - 1 tbl spn

Oil - 2 - 3 tbl spn

Curry leaves 3-4

Onions: 2 nos. (chopped)
Green chillies 3 - 4 nos .
Fresh coriander leaves - 1/4 cup finely chopped.

Turmeric - 1/4 tspn
Salt as per taste
Sugar a pinch. (Optional)

Method:

1)Cook rice with a spoon of oil, such that each grain is separate and keep aside. I used previous day's rice.

2) Heat oil in a kadai; Temper with mustard seeds, peanuts, chana dal, urad dal, curry leaves, then add the chopped green chillies and fry till done. Now add chopped onions and add salt immediately (Make sure the groundnuts are roasted just nice not under fryed or over fryed..)

3) Add this mixture to the cooked rice and add chopped coriander leaves and mix well.

4) Check for the seasoning and serve hot...

Sending this to http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

Cheers!

Madhavi

Chitranna Masala Dosa

2012-01-04T12:48:00.000+08:00

Chitranna Masala

This is one of a forgotten dishes or rather taste since 1980s. Not many of us have thought of such a combination even.

This a combination of Lemon rice with Hot Dosa. Its best recipe or best made while you have shortage of dosa batter and very little rice at home (Which is not enough for all) This is how you can combine and make it tasty and a fulfilling breakfast.

Ingredients:

Rice 1 cup (Previous days rice also will do)
Ground nuts 2 - 3 tbl spn

Chana Dal - 1 tbl spn
Urad Dal - 1 tbl spn

Oil - 2 - 3 tbl spn

Curry leaves 3-4

Lemon juice - 3-4 tspns

Green chillies 3 - 4 nos .
Fresh coriander leaves - 1/4 cup finely chopped.

Turmeric - 1/4 tspn
Salt as per taste
Sugar a pinch. (Optional)

Dosa batter - left over one should be ok.

Method
To make Lemon Chitranna:

1)Cook rice with a spoon of oil, such that each grain is separate and keep aside. I used previous day's rice.
2) Heat oil in a kadai; Temper with mustard seeds, peanuts, chana dal, urad dal, curry leaves, then add the chopped green chillies and fry till done and add salt (Make sure the groundnuts are roasted just nice not under fryed or over fryed..)
3) Add this mixture to the cooked rice and add lemon juice and chopped coriander leaves and mix well.

4) Check for the seasoning and serve hot...

To make masala dosas
1) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin dosa.
2) Spread oil around the dosa and allow it to cook/roast well.

3) On this place one or two tble spn full of chitranna masala in the center of the dosa.

4) Take a spatula and try to lift the dosa starting from the edges.

5) Close the dosa on the masala and put it on the serving plate.

6) Top it up with some butter. and serve with coconut chutney and sambar.

Sending this to : http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

Cheers!
Madhavi

Tomato Pulav

2012-01-04T12:16:00.000+08:00

Tomato Pulav / Tomato Bath

A quickie when you are bored to cook an elaborate meal. This is such a delicious and easy complete meal.

Ingredients:

Basmati rice - 1 cup (Soaked for min 30 mins)

Tomato - 1 - 2 nos. (chopped)

Green peas - 1/2 cup (I used frozen ones) Optional

Onion - 1 no (Finely chopped)

Oil / ghee / butter - 2 tspn

Cashew for garnishing - (Optional)

Milk and curd mixture - 1/2 cup

Water to cook the rice - 1 cup

To grind:

Whole garam masala - 1 each (Cloves, cardamom, star anise, Cinnamon Stick - 1 inch piece)

Ginger and garlic paste - 1 tspn

Coriander - 1/4 cup

Pudina - 1/4 cup

Green chillies - 3-4 nos (Or as per your taste)

Coconut - 2 tspn (optional)

Method:

1) Soak the basmati rice with 1 cup of water in the rice cooker pan. Or otherwise in any vessel and keep aside.

2) Grind all the ingredients mentioned in "to grind" List and keep aside

3) In a cooker or non-stick pan (If you want to use electric rice cooker) add oil/ghee or butter and once hot, add cashews fry them till they are golden brown and keep aside.

4) In the same oil add onion and little salt and fry for 2 mins.

5) Now add the ground masala and fry for another few mins till the oil separates.

6) At this point add some more salt if required and tomatoes, peas and cook for another min.

7) To this, add the milk and curd mixture and turn off the stove.

8) Pour this mixture into the soaked rice in the rice cooker and let it cook.

9) If making in normal pressure cooker, then add soaked basmati rice into this mixture along with the water.

10) Now, the rice is ready to be served with Raita.

Cheers!

Madhavi

Doodh Peda | Milk Peda

2012-01-03T15:34:00.002+08:00

Doodh Peda

Yesterday was Thursday and its the day we do detailed Aarthi for Shridi Sai Baba in the evening. So, I decided to make Doodh Peda for Him as it is one of His favourite sweet. It came out too good, and I was very happy to serve Baba with it. :)

Ingredients:
Full Cream Milk - 1 ltr (I used Fresh buffalo milk)
Sugar 2- 4 tbl spn (Optional)
Ghee - 1 tspn
Food Colour (Optional)

Method:
1) Take a heavy bottom wide pan and keep boiling milk till all the water in it evaporates.(Keep stirring the milk to avoid it from burning by sticking to the bottom on the vessel)
2) Once it starts thickening, add desired amount of sugar (Based on the natural sweetness in the milk)
3) And continue stirring till the bubbles from the milk disappears completely.
4) Now transfer into a bowl greased with ghee and once it comes to room temperature make small lemon sized balls and flatten them between your palms.
5) You can decorate it with one raisins/cashews/badam of your choice on each peda.
6) Refrigerate it for 4-5 hours for the pedas to set and retain the shape and now pedas are ready to serve.

Cheers!
Madhavi

Crispy Potato and corn Cutlet | Crispy Balls | Vegetarian Patties

2012-01-03T10:54:00.000+08:00

Crispy Potato and corn balls (Coated with Poppy seeds)

Every time I open my freezer, I found frozen sweet corn in abundant. Was wondering how do I clear it off before it can get stale. :) It was on one rainy day in KL, we were so desperate to have some spicy and tasty snack. That's when I tried this recipe. It was so yum and quick. I never expected to complete the preparation for this so fast.

Here you go with the recipe.

Ingredients:

To grind:
Cumin seeds - 1 tspn
Green chillies - 4- 5 nos.
Ginger garlic paste - 1 tspn
Coriander leaves - 1/2 cup
Salt to taste
Fried channa / Urgadle - 1/2 cup

For the dough:
Potato - 3 nos. (Boiled and mashed)
Corn - 1 cup
All purpose flour - as required

Dough: Potato, corn, ground masala and All purpose flour

For the coating:
Poppy seeds -about 1/2 cup and
Oil for shallow frying

Method:
1) Grind all the ingredients mentioned in the To grind list and keep aside
2) Now, in a mixing bowl, add mashed potato and corn and mix well along with the ground mixture.
3) Check if you can make lemon sized balls and they are binding well.
4) If not, add all purpose flour as required to absorb all the moisture in the veges.
5) Now, make lemon sized balls and keep aside.

Vegeballs ready for coating and shallow frying

Balls coated with poppy seeds in the Kuli paniyaram pan.

6) Now, take poppy seeds in a flat plate, and roll the balls over the poppy seeds just nice to coat it one layer and keep aside.
7) Now take the Kuli Paniyaram pan, and add 1/4 tspn of oil in each hole and place the balls one in each hole and cook on both sides.
8) The balls will turn out to be crispy outside and soft and spicy inside. Yummy.

Enjoy with sauce or sweet chutney of your choice.

Healthy potato corn balls ready to be served

Note: Alternatively you can also make a flat oval shapped Pattys / Cutlets and toast them on dosa pan or flat pan as well. It can be had as burger patties as well.

Cheers!
Madhavi

Chakli / Murukku

2011-12-28T17:30:00.000+08:00

Chakli / Chakralu / Murukku :

Chakli is all time favourite savoury anyone / everyone will surely love to eat. It is such a tempting snack, I would think before I taste a piece. I am too scared that I cannot stop till they are all done. (Without thinking of the after eating effect )

Stopping here, I would jump to writing the recipe.

Ingredients:
For the Murukku Powder
(You can also use ready mix if available)
Rice : 4 cups
Urad Dal - 1 cup

For making the dough
Butter : 100 grms
Sesame seeds - 3 tspn
Hing : 1/2 tspn
Salt for taste
Water enough to form a dough

For Chakli
Oil for deep frying

Method:
For making Murukku Powder
1) Wash Rice and Urad dal separately, drain water and spread it on a cloth. Let it dry in room temperature for about 30 mins.
2) Now, take small portions of urad dal and dry roast them till they turn light golden brown.
3) Similarly roast the rice, just enough to let go the moisture in it.
4) Now, mix both together and blend them into a fine powder.
For making the dough
5) Take a broad mixing bowl, and spread butter evenly all around the bowl, till you think its melting.
6) Now, add the powder to this and add sesame seeds, Hing and salt and mix all together.
7) Add water little by little and little and make it into a soft dough.
8) Now make equal portions of the dough just nice to fit into the chakli maker

Cylindrical Shapped dough portions. Ready to enter the Muruku/Chakli Maker / Press

9) Now, out of the options you get in the press use the one with single star, and put the dough into the maker and press on small plastic sheets / banana leaves / wax paper. (whichever is available) into spirals as big as you want.

10) In the meanwhile, take a deep frying pan, and heat enough oil.

11) Once hot, slowly drop the pressed chakli into the oil, and deep fry on medium flame till they turn light golden brown.

Murukku / Chakli pressed on small sheets of Plastic paper.

Pressed Chakli ready to be deep fried.

Chakli ready to be tasted.

12) Now, you can store these in air tight containers and best served with a hot cup of coffee / even along with sambar rice or rasam rice. :) Yum..

Note:
1) You need to knead the dough as much as you can. This will prevent the chakli from breaking in between while you are trying to make the spirals.
2) In case the chakli is breaking while pressing, you can use little water and make the dough a little softer (if it turned out to be hard) and knead again and press.

Cheers!
Madhavi

Rava Idli / Steamed Semolina Idli

2011-12-28T16:31:00.000+08:00

Rava Idli

One of the best in the menus of Darshani's in Bangalore. Its steamed, healthy and very
tasty. The best part is its instant and no preliminary preparations to it. Here you go with the recipe

Ingredients:
Semolina / Rava - 1 cup
Sour / Fresh Curd - 1/2 cup
Water - 1/2 cup
Coriander leaves - 1/2 cup (finely chopped)
Mustard seeds - 1 tspn
Urad dal - 1 tspn
Channa Dal - 1 tspn
Cashews - 1/4 cup (Optional)
Oil for roasting the rava. - 2 tspn
Salt to taste
Grated Carrot - 1/2 cup (Optional)
Peas - 1/2 cup (optional)
Soda - a pinch (optional)

Method:
1) Roast semolina with 1 tspn of oil till the rava turns light golden brown and transfter into another plate and keep aside.
2) In the same pan, add another tspn of oil and once hot, add mustard seeds, cashews, urad dal and channa dal and
3) once they turn golden brown pour the roasted semolina into the oil and give it a good mix and keep it aside.
4) To this mixture, add 1/4 cup water, salt, curd, coriander leaves and mix well and keep this mixture aside for about 10 mins.
5) Just before steaming the idlis, check the above mixture, it should be idly batter consistency. If not, add the remaining water and now add soda and give it a good mix.
6) Now, take the idli plates, and place 3-4 peas in each part of the plate and place one layer of grated carrot over the peas.
7) On this pour the batter covering the green peas and carrot. Do not pour the batter too full. Just pour 3/4 of the portion, giving the idlis space to get fluffy.
8) Now place the filled plates in the idli cooker or steamer and steam for about 15 - 20 mins.
9) Check if the idlis are cooked by piercing a knife or a tooth pick right in the center. If it comes out neat and clean, then the idlies are cooked.
10) Now scoop the idlis from the stand and place it on the serving plates upside down.
11) The green peas and carrots would look lovely with a grt colour combination and needless to say, the idlis would taste yum. (While I made these, I was in a hurry so, did not put the green peas and carrot at the bottom of the idlis :( )
12) Serve hot with any chutney or sagu of your choice.

Cheers!
Madhavi

Green Peas Dhokla

2011-12-26T23:53:00.000+08:00

Dhokla

This is one of my favourite steamed Gujrati snack and I was wondering how do I make it as fluffy as we get in the sweet stalls back in India.

That's when, I got the message that one of my Friend does amazing dhoklas and checked with her on the recipe. This is what my expert friend advised me, and the Dhokla's came out excellent. Thanks a lot Rikta for your valuable input. :)

Here you go with the recipe.

Ingredients
for the batter:
Besan - 1 cup
Semolina - 2 tspn
Salt to taste
Buttermilk - 1.5 cups (Approx)
Eno/Soda - 2 tspn or as desired
Ginger - 1 tspn (Grated)
Green Chillies - 2 (Finely chopped)
Peas - 1/2 cup (Optional)

For the seasoning:
Oil - 1 tspn
Mustard seeds - 1/2 tspn
Sesame seeds - 1/2 tspn
Dry red chilli - 1 no (Broken)
Coconut - 2 tspn
Lemon juice - 2 tspn

Method:
1) In a bowl, mix the dhokla batter with all the ingredients listed under "For batter), except for eno/soda and keep aside.
2) Take a cooker vessel or a plate in which you wish to steam the dhoklas and grease it with some ghee or oil and keep aside.
3) Just before you want to steam heat the water in a cooker.
4) Now, mix eno / soda to the batter mix gentle and pour this mixture in the cooker vessel and place it in the boiling water.
5) Steam it for about 10-15 mins and turn off the stove.
6) Once done, take a pan, add oil, and once hot, add mustard seeds, red chillies and sesame seeds and hing and pour this mixture over the dhokla and using a spoon spread it all over the vessel.
6) Take a knife cut the dhoklas into the pieces of desired shape, and
7) Pour lime juice mixed with sugar and sprinkle some coconut.
8) Dhoklas are ready to be served hot with tamarind chutney and green chutney

Note:
1) The peas can be added after blending it to a smooth paste into the batter and then steam it for better taste and consistancy.
2) Optionally, you can also puree palak, or any vegetable of your choice.

The above updates are after receiving feedback from Rikta. :)

Cheers!
Madhavi

Gobi Paratha

2011-12-23T22:59:00.000+08:00

Gobi / Cauliflower Paratha

Ingredients:
For the dough:
Wheat flour : 1 cup (for the dough)
Wheat flour : 1/2 cup (For making parathas)
Salt to taste
Sugar - 1/2 tspn
Water - just enough to make a dough
Oil for making parathas

For the stuffing:
Cauliflower : 1 cup (Finely chopped)
Onion ; 1/2 finely chopped
Chilli powder : 1/2 tspn
Garam masala : 1/4 tspn
Chat masala : 1/4 tspn
Salt to taste
Oil - 1 tspn

Method:
1) In a mixing bowl, add wheat flour, salt, sugar and using water as required make a soft dough and keep aside.
2) In a pan, add oil, and once hot, add onions and once they are done add cauliflower and cook well.
3) Now, add chilli powder, garam masala, chat masala and salt to taste and mix well and cook for another minute.
4) Keep the mix aside.

For making the parathas
5) Make a large orange size ball out of the chapati dough and roll into a circle.
6) Take one spoon full of cauliflower and place it in the middle of the small chapati and close all the sides.
7) Pat the stuffed dough with some wheat flour and roll again to form a larger circle.
8) Heat a pan and put the rolled paratha and cook it on both sides and
9) You can use oil / butter to spread over the parathas while they are cooking.
10) Repeat the same for rest of the dough and serve with curds and pickle. You can also eat with your favourite subjis too.

This recipe is going to http://vardhiniskitchen.blogspot.com/2011/12/lgss-stuffed-paratha-event-announcement.html by Vardini

Cheers!
Madhavi

Omelet Chitranna Masala / Omelet Fried Rice

2011-12-23T16:53:00.001+08:00

Omelette Chitranna Masala / Omelette Fried Rice

Today was the day when my husband was back home a little earlier than usual for his lunch. And I had to rush to work, so just cooked the basic preparation of rice and dal (this is just nice for my 14 months old uff not old, infant son). Planned to complete cooking when I am back home at noon.

So, my hubby grabbed this opportunity to make one of his delicacies and that's with egg. We are eggetarians and so use egg at times in our cooking. We have seen this kind of dish on the streets of Kuala Lumpur and hence want to call this a Malaysian Cuisine :)

Here is one of the quick and easy and a nutritional lunch which anyone can think of.

Ingredients for this recipe:
Fried Rice (I used Onion Rice) - 1 cup
Egg: 1
Chilli powder - 1 pinch
Salt to taste
Oil - 1 tspn

Method:
1) In a bowl, break the egg and beat it well.
2) Now, add salt and chilli powder and mix it well.
3) Take a pan/ tava and pour this mixture to make omelet.
4) Once its cooked, add the Fried rice in the middle and fold it on all 4 sides to form filled omelet square.
5) Its ready to be served with sauce of your choice.

Cheers!
Madhavi

Kajjikai / Stuffed coconut Pastry

2011-12-23T00:00:00.000+08:00

Kadubu/ Kajjikai / Stuffed coconut Pastry

Its a festival time and we are all looking for making lots of sweets, savories and cakes. Here is one of a very tasty savoury, which is one of my all time favorite.

The stuffing to this pastry can be of a lot of varieties, here is my recipe with a dry coconut stuffing/filling. Here you go with the Ingredients,

Ingredients:
For the dough
Maida/All purpose flour - 1/4 cup
Fine Semolina / Chiroti rava - 3/4 cup
Salt to taste
Butter - 1/4 cup or
Hot oil - 1 tbl spn
Water sufficient to mix the dough

For the filling:
Dry coconut - 1 cup (Finely grated)
Sugar - 1 cup
Ghee Roasted Cashew nuts - 1/4 cup
Cardamom Powder - 1/2 tspn
and oil for deep frying

Method:

For the dough:
1) In a mixing bowl, add Butter and spread all over the bowl. (if you are using hot oil, you can skip this step and add oil on top of the dry mixture and mix well and continue with step 3.)
2) To this add maida, salt, semolina and salt and mix all the ingredients thoroughly well.
3) To this add water as needed and make it into a dough (Just like how you make for puris) and keep aside.

For the Filling
4) Now, for the filling, add dry coconut, sugar, cardamom powder and cashews mix well and keep aside.

For the Pastry
5) In a frying pan, add enough oil for deep frying and keep the flame low.
6) In the meanwhile, make small lemon sized balls and keep aside.
7) Roll each ball into small puris (Preferably make oval shaped puris) and
8) Add 1 tspn of the filling in the center of the puri and close the puri to make it into a semi - circle leaving the filling locked inside.
9) Now, lock or seal the puri to make sure the filling is secure inside and does not spill out into the oil while deep frying.
10) Repeat this to the rest of the balls. and drop these stuffed puris into the hot oil and deep fry.
11) You will have crispy stuffed coconut pastry ready to be served for any festival or even as a dessert in your parties.

Note:
1) You can store these pastries in air tight container for more than 2 weeks.
2) You can customise the filling to your taste.
Options for the filling: You can also add semolina, crushed Dalia, Crushed poppy seeds and many more.

Enjoy!
Madhavi

Onion Chilli Uthappam

2011-12-21T21:02:00.000+08:00

Onion Chilli Uthappam

A delicate most tasty recipe in dosa corner. I can call it a Indian spicy pizza and its so tasty....

Ingredients

For the batter:

Urad dal - 1 cup

Dosa Rice - 3 cups

Channa Dal - 2 tbl spn

Toor Dal - 2 tbl spn

Fenugreek seeds - 1 tbl spn

Beaten rice / poha - 1 handful
Sugar - 1 tbl spn
Salt to taste.

For Toppings
Onion - 1 Large finely chopped
Green chillies - 2 nos finely chopped
Carrot - 1 small grated
Coriander leaves - 2 strands chopped
Curry leaves - Around 15 leaves finely chopped
Tomato - 1/2 coarsely chopped (Optional )
Ground nuts (broken) - 1/2 cup fried
Mustard seeds - 1/2 tsp

Method:

1) Soak all the above ingredients together for about 8 hours with sufficient water

2) Then, grind the mixture into a fine paste and add salt to this and set aside to ferment for about 8 hours.

(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)

3) Once the batter is fermented (You will notice a increase in quantity so place the bowl on a big plate or give enough space in the bowl for the mixture to increase) give it another good mix with some sugar and its ready to make dosas.

Making of Uthappam:
1) Take a flat pan, and once it is hot, put 1 tsp oil, mustard, add onion, chillies, green leaves and saute for 30 seconds in medium flame. Transfer the lightly fried mix to another plate.
2) On the same flat pan, once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread lightly in circular motion forming a thick dosa.
3)Evenly spread the onion mix on the batter quickly, sprinkle ground nuts, carrot and press using spatula so that the mixture settles well with batter.
4) Spread oil around the dosa and allow it to cook/roast well.
5)Take a spatula and try to lift the dosa starting from the edges.
6)Top it up with some butter. and serve with chutney or sambar.

Cheers!
Madhavi

Mallige Idly / Rice Idly

2011-12-20T13:00:00.000+08:00

ಮಲ್ಲಿಗೆ ಇಡ್ಲಿ

My Mother in law makes the best idlis and we all love to eat them dozens when she makes. We usually will have idlies all day if we have the batter ready at home. We dont get bored to eat them at all. (its healthy and tasty) ;)

Ingredients:

Idly rice - 1 cup

Urad dal (Whole) 1/2 cup

Poha / Beaten Rice - one handful.

Salt - a pinch

Soda - a pinch (Optional)

Ghee - 2 tbl spn

Method:

1) Soak all the three ingredients separately for about 8 hours with sufficient water

2) Then, grind each separately into a fine paste and mix them together with salt and set aside to ferment for about 8 hours.

(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)

4) Now take the Idly plates, slightly grease them with ghee and pour the mixture into the idly plate and steam it for 5 mins. (as shown in the pic)

(You can use the pressure cooker as well, but do not put the weight on it)

5) Once the idlis are steamed scoop them out carefully using a sharp edged spoon.

6) Serve hot with Coconut chutney / Sambar.

Cheers!

Madhavi

Shahi Jeera Pulav

2011-12-20T12:30:00.000+08:00

Shahi Jeera Pulav:

This is a most simple and tasty one pot meal. Best recipe when your fridge is running out of vegetables and you are digging in your fridge to find something to make use of :)

Ingredients:
Basmati Rice - 1 cup (I used normal rice)
Sugar - 1 tspn
Cumin seeds - 1 1/2 tspn
Green chillies - 2 finely chopped
Pudina - 1/2 cup (finely chopped)
Coriander leaves - 1/4 cup (Finely Chopped)
Onion - 1 finely chopped
Ginger garlic Paste - 1 tspn
Salt to taste
Ghee / butter / oil - 3 tspn
Water: 2 cups

Method:
1) Take a pan, add 1 tsp and add rice and fry for 2 mins and soak in the water for min 30 mins. (If you have a rice cooker, just soak the rice in the same vessel)
2) In the same pan, add remaining ghee and once hot, add jeera, and add sugar and let it melt and turn brown (Caramelise)
3) To this add onions, salt and saute for a minute.
4) Now add ginger garlic paste , green chillies and saute till raw smell leaves.
5) Then add chopped Pudina and Coriander and saute for another 30 secs and pour this mixture into the soaked rice and turn on the rice cooker to cooking.
6) If you are using cooker, then saute the above mixture and add the soaked rice and let it whistle twice when its done.
7) Shahi Jeera pulav is ready to be served with your favourite raita or any subji of your choice.

Cheers!
Madhavi

Coconut Semolina / Kobbari Uppittu / Upma

2011-12-19T16:59:00.003+08:00

Coconut Upma / Coconut Semolina

How many times are you bored to spent hours making dosa in the morning, or making chutney for idly and making it a detailed breakfast.

Today is one of those days, where I ran out of bread and NO Batter in the fridge to make dosas. I was looking to make something quick as I woke up late after a late Sunday night. (I know it is a bad planning) Sometimes its good to get lazy. :)

Yeah, this is a quicky and fortunately one of my husband's favourite breakfast too. So, here you go with this less than 10 min recipe. :)

Ingredients:
Semolina - 1 cup (Pre-roasted)
Ginger - 1 inch Piece finely chopped
Green chillies - 2 nos (Finely chopped)
Coconut - 1/4 to 1/2 cup
Milk - 1 cup
Hot Water - 1 cup
Mustard seeds - 1 tspn
Channa dal - 1 tspn
Urad dal - 1 tspn
Salt as per your taste.
Ghee for garnishing (Optional)
Oil for tempering - 2 tspn

Method:
1) In a pan, add oil, and once hot, add mustard seeds.
2) Once they splutter, add channa dal and urad dal and fry them till they turn golden brown.
3) To this add Water and Milk together and add salt to taste
4) To this add ginger, coconut and bring it to a boil.
5) Add semolina slowing mixing it into the boiling water making sure there are no lumps formed.
6) Once done, close the lid on the pan and let it cook for 1 minute.
7) Now, open the lid and add ghee and close again and let it cook for another minute and turn off the stove.
8) Serve hot with chutney powder / Pickle / even chutney of your choice.

Cheers!
Madhavi

Cheese and Onion Toast

2011-12-19T16:45:00.000+08:00

Cheese and Onion Bread Toast

Bread has become our most common breakfast during working days. And I wonder how anyone can eat slices of bread with Orange marmalade or Mixed fruit jam (The spread that I have at home) always. :) So, after a leisure reading of my blogger recipes I came up with my own recipe.

This recipe is mostly cooked using a Oven, but I tired without oven and it was excellent. A perfect morning with Bread toast and a glass of Orange Juice.

Enjoy the recipe!

Ingredients:
Bread - 2 slices
Cheese - 1/2 cup (Grated or you can also use Pasta Cheese)
Onion - 1/2 (finely chopped)
Green Chillies - 2 nos or as per your taste
Tomato - 1/2 (finely chopped)
Milk - 2 tsp
Chilli powder - 1/2 tsp
Italian herbs - 1 dash
Salt as per taste

Method:
1) Lightly toast the bread and keep aside.
2) Take a pan on medium heat and add cheese, onion, green chillies and tomato and mix well with little salt.
3) Make sure the raw smell of the onion leaves and now, add chilli powder and Italian herbs and give it a mix.
4) To this add milk, (Make sure the mixture is not too dry coz you need to spread it on the bread) and mix it well and cook for another 30 secs and turn off the flame.
5) Now, take this mixture and spread on one side of the bread and toast it on the tava/griddle or even better if you have a oven just grill it in the oven.
6) Now cut the bread diagonally (Or in your own way) and serve with tomato sauce and mayonnaise.

Cheers!
Madhavi

Garlic Spaghetti with Vegetarian Sauce

2011-12-15T21:46:00.002+08:00

Garlic Spaghetti with Vegetarian Sauce (Real quick recipe)

Ingredients

Spaghetti
Olive Oil
Ready spaghetti Tomato sauce
Garlic
Italian herbs
Cheese

Steps
1. Slice the garlic in to thin wafers and keep aside.
2. Take a pan, add 5 tbsp of olive oil in to pan, add garlic in to the pan.
3. Turn on the stove and keep flame to low. Let the garlic fry slowly till light golden brown.
4. In parallel, take a deep bottom vessel, add enough water with salt to taste and bring it to boil.
5. Add Spaghetti in to the boiling water, leave for 10-15 mins till it is cooked, drain, keep aside. (al dente)
6. Once garlic turns brown, add spaghetti sauce, sprinkle Italian herbs and sauté for 2 mins in medium flame.
7. Take a mixing bowl, transfer cooked spaghetti, add 2 tbsp olive oil, sprinkle Italian herbs, add 1 spoon of spaghetti sauce preparation and toss the spaghetti.
8. Serve spaghetti with topping of prepared sauce and garnish with cheese.

Cheers!
Balu