Wednesday, May 28

Instant Rava Idli.

Instant Rava Idli is the best and healthy breakfast. Idli use to be only breakfast dish before in my house but nowadays it has taken the place in lunch, dinner and even evening snacks too. I'm a very big fan of idlis because there is no oil or any masala and they taste great without chutney too. Here in England I'm not able to make over night idli or dosa batter because of the horrible climate, since last 4days it is continuously raining. Keeping this climate in my mind I came up with instant idea using little bit of active yeast.. I know it wont give the same taste but it's better then nothing and I'm happy with it. For this rava idli instead of yeast I have used baking soda and they were very soft and spongy. If your idli is soft and spongy then what else you want.

1 cup rava (sooji)
3/4 cup curd
1/2tsp finely chopped giner
1 small onion, 2 small green chillis (finely chopped)
2tbsp chopped coriander leaves
Pinch of baking soda
1/4cup of water
Salt to taste.

Ingredient's For Tempering
1/4tsp channa dal
1/4tsp urad dal
1/4tsp mustard
Few chopped curry leaves
1tbsp oil.

Cooking Method.
In a big mixing bowl, add rava(sooji), curd, onion, green chilli, ginger, baking soda, salt and water, mix them all together well and set it aside for 10 minutes.
In the mean time heat water in a idli steamer and make tempering using all the tempering ingredients. Then mix the tempering into the rava mixture and give quick stir, add more water if you needed to bring it to the right consistency of idli batter. Now pour the ladle full of idli batter into the idli maker trays and steam them for about 15 to 20 minutes.. Take idlis out.
Serve hot with Coconut Chutney and Sambar.

Thursday, May 22

Masala Vada / Sabbasige Soppu Masala Vadai / Dill Leaves And Lentil Fritters.

Dill Leaves Madala Vada.. Dill is a unique plant, because both its leaves and seeds are used as seasoning. It is rich in vitamin A, C, B6, folates, riboflavin, calcium, iron and other important minerals. Using of dill leaves in masala vada it is very common in south India and they make different varieties of fritters with this leaves. Even I love adding this leaves in different recipes and I cook dill leaves saag with potato, when goes very well with roti.. When ever I cook this leaves at home the smell of the leaves stays for atleast 2days and I love that and I rarely cook any fried items but when ever I cook I always make it a point to add fresh green leaves.. Adding dill leaves to fritters it gives a very nice smell and unique taste and you'll end up having more.. The people who are weight concious needs to watch out when you cook this masala vadai.

1 cup channa dal
1tbsp sooji/rawa
2tbsp besan
1 Onion, 3 green chilles(finely chopped)
1/2tsp fennel seeds
2tbsp chopped coriander and mint leaves
1 spring curry leaves
1 inch piece ginger
5-6 garlic cloves
Salt as needed
Oil for deep frying.

Cooking Method.
Soak channa dal for 3-4 hours. First grind ginger, garlic and fennel coarsely.
Then drain channa dal completely and add it in two batches and grind coarsely. (Not too smooth)
In a mixing bowl add grinded channa dal, fennel mixture. Then add onion, green chilles coriander and mint, salt, sooji, besan and curry leaves.

Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Mean while Heat oil in deep frying pan. Shape each ball to flat patties of medium thickness.
Deep fry in hot oil until golden in colour,flipping once in between. Cook in medium flame to ensure even cooking and golden colour. Drain in paper towel.
Serve hot with tea/coffee or coconut chutney as side dish for vada .

Friday, May 2

Pulihora/ Tamarind Rice..

Actually it feel good when you start your old life to slowly move on to the new phase of life.. Yesterday when I was writing the post I had nothing in my mind what has happened to me in the past, everything was looking like before, how I use to start writing the post as soon as my husband leaves to office.. That feeling itself gave me lot of positive energy. So from now on I have decided I will not be giving more pain to people around me being sad and I will start writing on my blog what I feel, I'm not a writing person but it really feels good when you write about what you feel.. Cutting of from the world it is not a right solution to me, I really need to face what ever come on my way and wait till everything again falls in a right place, as everybody says I will get back what I have lost... Now lets come to the recipe.

Pulihora is something very common dish in South India. They cook this dish on many occasion. Such as Marriage, Festivals and Pooja. But some of the people don't use onion and garlic to this. This rice is favourite of all in my family, I cook very often and I try out many ways so that you are not eating same every time.. I have already a post of tamarind rice in a different way and this one among the many pulihora what I cook.. It goes very well with a boiled eggs and coconut chutney..

2+1/2 cup cooked rice
2tbsp peanuts
1/2tsp channa dal
1/2tsp urad dal
2 dry red chilli
1 small onion (finely chopped)
3 garic cloves (crushed)
1/4tsp mustard seeds
8 to 10 curry leaves
1/2tsp red chilli powder, 1/2tsp coriander powder
pinch of turmeric
2tbsp tamarind paste
Oil and Salt to taste.

Cooking Method.
In deep kadai/frying pan, add oil, when it is hot add peanuts, channa dal, urad dal, crushed garlic and fry to lite golden brown.
Then add mustard, dry red chilli and curry leaves. When they splutter, add onion and fry for 2 to 3min.
Add red chilli power, turmeric, coriander powder, tamarind paste and salt with a 1/2cup of water and allow the mixture to cook till it becomes thick.
Now add the rice and mix well. This rice can be served cold or warm.
Serve with boiled eggs and coconut chutney.

Thursday, May 1

Thalipeeth/ Multigrains Flat Bread...

Last few months has been disaster for me things did not go according to us and it is very difficult for me to start new life again without my dreams. I'm just forcing myself so that people around me they feel normal... Once blog use to be part of my life, I use to forget to eat but never forget to take pictures or write post and more then 100 times I use to open my blog and see.. Now it feels like everything is over, everybody says I should move on and starting thinking about new life and new start, but for me life itself is a very big pain and selfish.. I just feel like giving away everything and never look back, then its like I'm being selfish and not thinking about that person for whom I left everything behind and came to be with. Just because of him only I want to start my old life back and my blog is the first thing to start... I think I have learnt a very big lesson that life is very short and nothing happens according to you.. I strongly feel that kids are beginning of the life not the end and god should not call them back so soon, he should allow them also to live and have everything what they deserve and no matter what happens I will bring back my daughter to our life and never leave her.. I know I'm not the only one in this whole world who is going through this pain, why god don't understand we don't deserve this pain, Why he make life so painful and so difficult to live? Sometime I feel god has put full stop to my happiness.. But this time I'm going to tell him you can't do what it feels good to you... I don't know whether I should write all this or not but this is what I'm feeling now..

Thalipeeth is a type of savoury multi-grain flat bread very popular in Maharastra. The dough is prepared from a multipal grains like channa dal, urad dal, whole green moong dal, coriander seeds, cumin seeds, wheat, and rice. You can use any grains and pulses of your choice to make it more health and tasty. I had prepared this dish last year on December and save it for later to post, now the time has come to post all my last year recipes..

Ingredient's To Make Flour For Thalipeeth.
1/4 cup wheat flour
1/4 cup whole green moong dal
1/4 cup channa dal
2tbsp urad dal
2tbsp rice
1tsp coriander seeds
1tsp cumin seeds.

1 onion, 2 green chili, finely chopped
1tsp Sesame seeds
1tsp Coriander powder
1/2 tsp Red chili powder
14tsp turmeric
2tbsp finely chopped coriander leaves
Salt to taste
Oil,to roast.

Method To Make Flour.
Dry roast the wheat, rice, channal dal, urad dal, whole green moong dal, coriander seeds and cumin seeds and grind it to fine powder.

Cooking Method.
In a big bowl add the ground flours,
Add finely chopped onions, green chili, chopped coriander, sesame seeds, coriander powder, red chili powder, turmeric and salt and mix well.
Add water to it and knead it to a soft dough. It should be smoother than the chapati dough.The dough would be slightly sticky because the combination of various grains.

Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" diameter disc of 1/2" thickness. Wet your hands for easy spreading. Slightly press the edges with your fingers to give a nice circle. Make few holes in between.
Transfer it carefully on to a hot tawa and pour oil in the holes and also around the edges and cover it with lid.
Let it roast it on medium flame for 2-3 mins, once it is brown at the edges turn to the other side and roast again.
Repeat the same process for the remaining dough to make thalipeeth.
Serve hot with chutney and pickle.

Related Posts with Thumbnails