Karuppu Uzunda Vadai/ Black Urad Dhal fritters

If you are a regular read to my blog, you should have read this post about Uzunda Vadai already in my blog. It's a typical South Indian snack made with urad dhal. This is exact the same version of vadai, made with same lentils.  So, now this is the question,what's the difference between these two vadas?  The only difference is,  in this vadai I have used the lentils along with the husk/ skin.  Black Urad dhal by it self is considered to be healthy,when it's used along with the husk/skin  it's considered to be much more healthier.

I couldn't find any particular source or link to show the health benefit of these pulses but I have heard lots of  benefits through our grandmas and great grandmas . Not just my grandma, from many others too.  So when there is more than one source of information makes the same point,  the information might be right to some extent. Do you agree?

Here are few benefits of these lentils to my knowledge.  Apart from being a great source of energy, these lentils when used along with the husk known to reduce the risk of diabetes. It strengthens the bones, it prevents the thinning of bones due to ageing.  Mostly our grandmas mention that this strengthens the hip part for women,which means it avoids backache in women.  Regular consumption of these lentils strengthens your backbones.  Generally the best way to have these lentils is as a porridge,  but today I have used these for vadai's.  It may not look very appetizing,  but the flavours are right there,of course along with all the goodness.

Preparation Time: 15 minutes+ soaking and grinding time
Cooking Time: 20 minutes
Makes about 20 vadai's

Ingredients:
Black urad dhal with skin- 150 gm (soaked in water for minimum of 8 hours or overnight )
Rice- 1 tbsp ( soaked in water for 2 hours )
Ginger- 1/4 inch ( finely chopped )
Black pepper corns- 8 to 10
Small onion- 3 finely chopped
Curry leaves- 5 to 6 leaves roughly chopped
Salt to taste
Oil for deep frying

Method:
Grind the soaked lentils and rice in a grinder by adding very little water.  Once it looks like a semi coarse paste, remove it from the grinder.  Add salt and beat well.  The batter should not be too watery or too fine.  It should resemble a thick batter and lightly coarse paste.  After two hours, mix the pepper,onion, ginger and curry leaves to the batter and beat well again.  If you are not using immediately, keep it in the refrigerator and take it out 1/2 an hour before using it.
To make the vadai:
Heat the oil for deep frying in a heavy bottom kadai.  Wet your palms in water,  take a small amount of batter, roll it out like a ball and place it in your palm. Dip your finger in water and make a small hole in the middle.  Gently drop it in the hot oil.  You'll notice oil bubbling around the edges of the vadai. ( Keep the flame in medium to low if the oil is too hot.  If the oil is too hot, it might quickly become brown in the outside and remains uncooked in the inside). After a minute turn the vada to the other side.  Once the bubbling of oil slows down or stop, take it out.  Serve immediately with Coconut chutney.

Note:
Incase if you are having heartburns during pregnancy, avoid this.  Instead you can have it after delivery, since it strenghtens the back bones.

Linking this post with Indian Food Palooza, Only South Indian, Evening Snacks Recipes, Healthy Morsels- Pregnancy, I'm the star, Bon Vivant- Savoury Items, Hot and Spicy Treat- Festive Food,  Comfort Food.

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Pumpkin Parathas with Garlic Butter

 We all know how Suhaina's Garlic rolls has won the heart of lots of all bloggers, whoever tries it for the first time will definitely fall in love with it.  The aroma released from the garlicky butter while baking is simply irresistible.  Baking home made breads and working with yeast has become something very normal and usual in these days, thanks to bloggers, cookbooks and TV shows.
  Still if you are a learner or beginner in cooking and you are not so familiar in using yeast, yet you are tempted to make garlic butter, then this is the recipe for you.  I'm not comparing these with garlic roll, since that's the best, but still this can satisfy your  garlic rolls craving in the form of soft parathas.  In normal parathas you apply plain butter or oil in the middle of the dough, in this we have replaced the plain butter with this aromatic garlic butter.  Hope enjoy making this at home.

Makes 18 to 20 parathas
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:
Wheat flour- 2 cups
Pumpkin puree- 1/2 cup
Salt- 1/2 tsp
Oil- 2 tsp
Water just enough to make a smooth dough

For the filling: ( Mix together all the ingredients to make the filling )
Butter- 2 tbsp ( at room temperature )
Grated garlic- 3 tsp
Dried Italian Herbs- 1 tsp
Salt to taste

Note:
Dried Italian herbs can also be replaced with finely chopped fresh coriander and mint leaves.

Method:
 Mix together flour and salt in a large bowl.  Make a well in the middle, add oil, pumpkin puree and enough water to make a smooth dough.  Cover the dough with a cling film and let it rest for 30 minutes.  Divide the dough into 18 to 20 equal rounds.  Flatten the dough slightly, apply garlic butter in the middle.  Cover the dough and make it into a round again.  Flatten the dough into 8 to 10 cm diameter.  Repeat the same process with the remaining dough.  Heat a tawa, place one paratha in the middle, when you see small bubble on top, turn it other side, apple little oil or ghee.  After a minute turn it to other side, apple some more ghee.  Remove it from the tawa and serve it immediately.  Serve the parathas warm with some spicy curries.  These parathas are at it's best while they are still warm.

To make pumpkin puree:
Peel and chop the pumpkin.  Stem it in a steamer for about 10 minutes, puree it in a blender without adding any water.

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Paal Paniyaram for Bonjour

This post is exclusively for bonjour series by Jabeen's Corner.  By this time most of us should be familiar with Jabeen's Bonjour series.  I feel very happy to be part of this great series.

When Jabeen asked me to make my signature dish, the first thing which came to my mind was Chocolate Fudge Cake, this cake has never let me down, but the next thing again which came to my mind was I have to buy cream, also my little one ho loves this cake is not well at the moment.  I really didn't want to make it when she can't have this, so I asked my husband to give me suggestion, well he suggested this paal paniyaram.  I have made this only a very few times and every time it's a big hit.

Paal paniyaram is a traditional Chettinad recipe.  Chettinad Cuisine is well known for their spicy, aromatic flavours.  It is also known for this special recipes like paniyaram, idiyappam, murukku etc.  Traditional recipe suggest to use raw rice and urad dhal to make a thick batter, which is then fermented and made as paniyaram.  I have used only idli batter in this recipe, which I found it quite easy method and much more soft paniyarams.  Since idli batter is readily available in most of the South Indian's home I thought this would be better option.  Also these paniyarams gets soaked quickly and you don't have to put them in hot water before soaking in milk.  This has won the heart of my family members, hope it'll win yours too.

Ingredients:
Idli batter- 250 ml ( recipe follows )
Milk- 500 ml
Coconut milk- 250 ml
Cardamom powder- 1/2 tsp
Sugar- 75 g
Oil for frying

Method:
Heat the oil in a kadai for deep frying.  Drop small spoonful of idli batter in the hot oil.  Fry them until they look very light brown in colour.  Take it out from the oil and drain it in kitchen towel.  Heat the milk in a pan  for about 5 to 10 minutes.  Add the sugar and stir well.  Finally add the coconut milk and cardamom powder and take it off from heat. Add the paniyaram in the hot milk, let it soak for about 10 minutes and serve it immediately.

Note:
You can vary amount of sugar according to your taste.  Also if your batter is too thin, you can add some rice flour and mix well.  Make sure you don't add too much rice flour which will harden the  paniyaram and it never gets soaked well.
In case if you find that your dumplings are too hard, you can immerse them in hot water for 5 minutes and then soak it in milk. 

Idli Batter:

Parboiled rice-  3 cups
Urad dhal- 1 cup

Soak urad dhal and rice separately.  Grind them separately to a smooth batter.  Then combine both the batter, mix it along with salt and let it ferment over night.  Once fermented use it according to the recipe.
This proportion will yield about 3 to 4 litres of batter.

Linking this to White Christmas Challenge,  Yummy Desserts for New year, Sinful delights, Jingle All The Way- Edible entertainment, SYF and HWS series- Cardamom

 

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Moong Sprouts Dhokla

I'm back to dhokla mode again.  The thing I love about dhoklas are they are easy to make and twist them to your choice by adding different ingredients.  If I'm right I think I came across these dhoklas in Tarla dalas recipe.  I also don't remember whether it was just with moong beans or sprouted moong beans but I made it with moong sprouts, as sprouts always double the nutrients in the food.  I started using sprouts in my diets only after looking Priya's recipes with sprouts.  Thanks to Priya for introducing this wonderful world of sprouts. This would be an ideal breakfast or a healthy snack for your kids.  If you don't know how to make your own sprouts, please check it out here.



Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4 to 5

Ingredients:

Wheat Rava or Semolina- 3/4 cup
Oats- 1/2 cup powdered
Moong Sprouts puree- 1/2 cup
Yogurt- 1 1/2 cup
Bicarbonate of soda- 3/4 tsp
Salt- 1/2 tsp
Seasoning:
Mustard seeds- 1 tsp
Fresh grated coconut- 1 tbsp
Moong Sprouts - 2 tbsp
Coriander leaves- 2 stalk finely chopped
Oil- 1/2 tbsp

Note:
1 cup= 250 ml

Method:
Mix the wheat rava, salt, and bicarbonate of soda in a large bowl.  Add the moong sprouts puree and 1/2 cup of yogurt mix it well.  Then add the remaining 1 cup of yogurt and mix it well.  Pour it in a greased pan.  Steam it for 10 minutes.  To check wheather it's cooked insert a skewer and if it comes out clean then it's cooked.
For seasoning heat the oil in a pan, add the mustard seeds when it starts spluttering, add the moong sprouts and grated coconut stir it for 2 minutes. Pour it on top of the dhokla.  Garnish with chopped coriander leaves.
To make Moong Sprouts puree:
Take 1 cup of Moong Sprouts  and blend it by adding little water.  If you like it more spicy you can also add some 1 green chilly when grinding.

Sending this recipe to Cook it Healthy,  Clean Eating Event and What's Everyone Having For Iftar

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Mani Kozhukattai With Polenta

Kozhukattai is a steamed cakes made with rice flour generally.  Mani kozhukattai are made in tiny pearl shapes, and in Tamil( South Indian Language)  pearls are referred as Mani - hence the name Mani Kozhukattai.  The recipe which I have given here isn't made with rice flour.  I used polenta to make these kozhukattai, the recipe by itself is very simple to make except the time to make these tiny pearls.  We enjoyed these little spicy pearls as breakfast, you can also have this as a snack.

 

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves 2

Ingredients:
Polenta- 1 cup
Salt- 1/2 tsp

For Spice Mix:
Urad dhal- 2 tbsp
Dried red chillies- 2
Chana dhal- 1/2 tbsp
Curry leaves- 5 leaves

For Seasoning:
Mustard seeds- 1 tsp
Urad dhal- 1 tsp
Dried red chilly- 2
Green chilly- 1 ( optional)
Curry leaves- 6 leaves or 1 stalk
Fresh grated coconut- 1/2 tbsp
Oil- 1/2 tbsp
Salt to taste

Method:
Boil  1 1/2 cups of water in a saucepan along with salt.  When the water comes to boil, reduce the heat to medium, slowly add the polenta stirring continuously without any lumps.  Stir until it forms like lump.  Take it off from heat, let it cool down for 2 to 3 minutes.
Grease your palms with ghee or oil.  Make tiny pearl shape balls using the polenta mixture.  Place the tiny pearlshape balls in a steamer or idli plates and steam for 5 to 10 minutes.
Meanwhile make the spice mixture, start roasting the urad dhal, dried red chilly, chana dhal and curry leaves in a dry pan.  Once the urad dhal colour changes to light brown in colour, take it off from heat and powder it in a blender without adding any water.
Next season the kozhukattai's:
  Heat the oil in a kadai or pan, add the mustard seeds, when it starts spluttering add the urad dhal, curry leaves, dried chilly , coconut and green chilly.  When the coconut and urad dhal colour changes, add the spice powder and mix well.  Keep the heat in low add the kozhukattai's and gently stir to coat with all the spices.  Add salt to taste.   Serve warm as a breakfast or snack.

Tips:
If you think making the tiny pearl shapes take too much time you can spread the polenta mixture in a square pan, cut them into tiny cubes.  Then steam the cubes and follow the same procedure as above.

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Broccoli Dhokla

Since I was satisfied with my sweet corn dhokla last time, I decided try another version of dhokla, which is almost a very similar recipe.  This recipe is also adapted from Tarladala's site.  The actual recipe suggested green peas and a bit different combination of ingredients.  Yet the idea of doing this dhokla originated from Tarladala's site.  Hope you enjoy making this dhokla.
Also don't forget to check our bloggers in marathon  Priya Suresh,Jay, Gayathri, Monika, PJ, Priya Vaasu, Azeema, Reva,Veena, Usha & Soumya.


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 3 to 4


Ingredients:
Bulgurwheat- 1 cup
Semolina- 1/2 cup
Broccoli Puree- 1 cup
Yogurt- 2 cups
Bicarbonate of soda- 1/2 tsp
Salt- 1/2 tsp


Method:
To make broccoli puree:
Add 5 to 6 florets of broccoli in boiling water for 3 minutes. Remove it and puree it in a blender by adding little water.
Mix all the ingredients together in a large bowl, until they look well combined.  Grease a round pan, pour the batter and steam it in a steamer for 5 to 10 minutes, or until a skewer inserted comes out clean.
Serve the dhoklas warm with tomato chutney.  I served it with some beetroot chutney.


This recipe goes to Any One Can Cook , Food palette series- Green and to Breakfast Club hosted by Maison Cup Cake started by Fuss free flavours

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Sweetcorn Dhokla

Dhokla is a traditional Gujarati snack made using gram flour and yogurt.  This delicious savoury steamed cake is served with chutneys.  The one I made today is not a traditional one.  This is something very similar to rava idli's. I came across this recipe in Tarla dala's site recently under the category of Assorted Dhokla.  There were many assorted dhoklas, in which my selection was this sweet corn dhokla.  I actually made these just like the rava idli preparation and poured in a pan and steamed, you can also make it in regular idli plates.  It hardly needs 5 or 10 minutes to prepare.  Enjoy these hot steaming dhoklas with your favourite chutney.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 15 squares

Ingredients:
Semolina- 1 cup
Sweet corn puree- 1/2 cup
Yogurt- 1 1/2 cup
Bicarbonate of soda- 3/4 tsp
Salt- 1/2 tsp
Turmeric powder- 1/4 tsp
Seasoning:
Mustard seeds- 1 tsp
Fresh grated coconut- 1 tbsp
Steamed fresh sweet corn- 2 tbsp
Coriander leaves- 2 stalk finely chopped
Oil- 1/2 tbsp

Note:
1 cup= 250 ml
You can also substitute 1 cup of semolina with 1/2 cup semolina& 1/2 cup oats.

Method:
Mix the semolina, salt, turmeric and bicarbonate of soda in a large bowl.  Add the sweetcorn puree and 1/2 cup of yogurt mix it well.  Then add the remaining 1 cup of yogurt and mix it well.  Pour it in a greased pan.  Steam it for 10 minutes.  To check wheather it's cooked insert a skewer and if it comes out clean then it's cooked.
For seasoning heat the oil in a pan, add the mustard seeds when it starts spluttering, add the corn and grated coconut stir it for 2 minutes. Pour it on top of the dhokla.  Garnish with chopped coriander leaves.
To make Sweetcorn puree:
Take 1 cup of canned sweet corn  and blend it by adding little water.  If you like it more spicy you can also add some 1 green chilly when grinding.

Serve the dhoklas warm with chutney.

Don't forget to  check out our bloggers in marathon   Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.

This recipe goes to Any One Can Cook- Series11

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Dahi Oats Vadai

I used to prepare dahi vadai generally with urad dhal vadai. Once when I was in my friend's place she made the vadai with moong dhal, which was so soft and yummy. I used the same recipe and added oats to it. This dahi vada is generally served with green chutney and tamarind chutney. Today when I prepared it I didn't have the ingredients for both chutney, so to add a spicy and tangy flavour I used tomato ketchup and chat masala, which tasted good too. Anyway I have included the recipe for chutney, so you can use the chutney recipe or tomato ketchup like me ;-)

Preparation Time: 15 minutes+ soaking time 2 hours
Cooking Time: 20 minutes
Makes  about 12 mini vadai

Ingredients:
Moong dhal split yellow- 1 cup
Rolled oats- 1 cup
Bicarbonate of soda- 1/4 tsp
Yogurt- 2 cup
Oil for frying
Salt to taste

Green Chutney:
Coriander leaves- 5 stalks
Mint leaves- 1 tbsp
Green chilli- 1
lemon juice- 2 tbsp
Coconut- 1/2 tbsp grated
Salt to taste

Tamarind Chutney:
Tamarind- 1 lime size ball
Dates- 3 seedless
Fenugreek powder- 1/4 tsp
Chilli powder- 1/4 tsp
Jaggery- 1 tsp
Dry ginger- 1/4 tsp
Salt to taste

Method:
To make vadai:
Soak the dhal in water for 2 hours. Grind the dhal along with oats by adding little water. Add salt and bicarbonate of soda, mix it well. I used a paniyaram pan to make the vadai, you can also use normal kadai.
Heat the oil in pan , add a drop to check if the oil is heat, when you add a small spoon full of mixture, if it comes up immediately the oil is ready.
Drop a teaspoon full of mixture and fry it for 2 to 3 minutes. This vadai doesn't change colour even after, it remains pale. So once it looks crispier outside you can take it outside.
Drop all the vadai in water for 5 minutes. Take out and squeeze the water. Mix the yogurt with salt and 1/2 cup of water. Drop all the vadai in yogurt and drizzle with chutney and chat masala on top. Finally add some chopped coriander leaves on top.

To make Green Chutney:
Grind together all the green chutney ingredients in a blender.

To make the tamarind chutney:
Extract the tamarind juice from the pulp, mix it with the other ingredients. Heat it on low to medium heat and keep stirring. Once it looks thick and saucy remove it from heat.

This recipe goes to the event CWF- Oats hosted by Priya's Easy N Tasty Recipes originally started by Kiran,   Dish Name Starts With D by Akila of Learning To Cook and to Food Palette Series White by Torview

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Whole grain Dosa and Broccoli Chutney

Whole Grain Dosa

Ingredients:
Brown rice or idli rice- 2 cups( soaked for 3 hours)
Barley- 1/2 cup( soaked for 2 hours)
Quinoa- 1/2 cup( Soaked for 1 hour)
Urad dhal- 1/2 cup(soaked for 2 hours)
Rolled oats- 1/2 cup( soaked for 10 minutes)
Salt to taste

Method:
Grind all the soaked ingredients separately  smoothly. Mix everything along with salt and water to make it a smooth batter consistency. Allow it to ferment for 8 to 10 hours.
 Heat a non stick dosa pan, grease lightly with oil, pour a laddle full of batter and make the dosa. Cook on both sides. Serve warm with chutney.

Broccoli Chutney

Ingredients:
Broccoli- 3 to 4 florets( washed and steamed for 5 minutes)
Onion- 1 medium sized chopped
Tomato- 1 medium sized chopped
Dried red chilli- 2
Garlic- 3 pods
Curry leaves- 1 spring
Coriander leaves- 2 stalk
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Salt to taste.
Oil- 2 tsp

Method:
Heat the oil in a pan, add the mustard seeds and urad dhal. When the seeds start spluttering, add the dried chilli and curry leaves. Then add the chopped onions, tomato and coriander leaves. Cook until the all the water evaporates. Finally add the broccoli florets and toss well. Leave it to cool down for a while then blend it in a blender along with salt.

Both dosa and chutney goes to my own event Eat Well Live Well, the Broccoli chutney goes to Only Green event hosted by Sara's corner, originally started by Pari of Foodelicious.

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Instant Quinoa Idli

This is a very simple instant idli which can be prepared in minutes. Looking for some wholesome foods, which is easy to prepare is quite not an easy job. That too when we start using a new ingredient and experimenting with new recipes is also a real challenge. But with the help of all innovative bloggers we can definitely get a core idea.
   After searching for idli's with quinoa, I found a few recipes which suggested soaking the rice and dhal, then grinding and fermenting. Since the weather is too cold here, I didn't have patience to wait for fermentation, so I just went for this instant method,  just like rava idli's which can be made in minutes.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes about 20 Idli's

Ingredients:
Quinoa- 1 cup
Rolled oats- 1/2 cup
Ragi flour- 1/2 cup
Semolina- 1/2 cup
Soya yogurt or plain yogurt- 3 3/4 cup
Coriander leaves- 2 tbsp( chopped finely)
Bicarbonate Of Soda- 1 tsp
Salt to taste
Seasoning:
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Channa dhal- 1/2 tsp
Green chilli- 2 chopped finely
Oil- 2 tsp

Method:
Powder the quinoa and oats separately in a blender. Mix it along with the semolina, ragi flour, salt and bicarbonate of soda. Heat the oil in a pan, add the seasoning ingredients one by one, when the mustard seeds start spluttering, add the seasoning to the quinoa mixture and mix well.  Mix 1 1/2 cup of  yogurt and mix it well. Add the chopped coriander leaves and mix it well.
  Add the remaining yogurt and mix it well. The batter should be similar to a normal idli batter consistency, if not add some more water. Grease the idli moulds, and the pour the batter, steam it in the cooker until the idli's are cooked.
Serve warm with sambar and chutney.

Note:
After adding the seasoning ingredients and mixing, at that stage you can store it in a air tight container for later use.

This recipe goes to Eat Well, Live Well and Any One Can Cook.

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Oaty Breakfast: Pidi kozhukatai and Upma

  Never skip your breakfast
     Having a healthy and wholesome breakfast is a best way to start your day. People think that if you skip meals, you lose weight, which is completely wrong. Your body expects refueled several times a day starting from breakfast. When you skip a breakfast, you might feel tired in the mid morning and you might want to grab a sugary cup of tea, cake or chocolates...
    Just having a white bread with jam, sugary cereals or pastries doesn't count as good breakfast. A good breakfast should contain some protein and fibre. You can get protein from low fat milk, lean meat, eggs or diary products and fibres from whole grains or vegetables and fruits. Including whole grain in your diet keeps you filling for a longer times and also gives the essential nutrients for your body.
   Next coming to today's recipe, initially I was making only oats upma, but due to some mild changes this oats kozhukatai also evolved. Have a healthy breakfast and have a nice day.

Oats Pidi Kozhukatai

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes about 7 kozhukatai

Ingredients:
Oats- 1 cups
Onion- 1 medium sized finely chopped
Carrot- 1 medium sized finely chopped
Coriander leaves- 1 tbsp finely chopped
Turmeric powder- 1/4 tsp
Chilli powder- 1/4 tsp
Salt to taste
Seasoning:
Ginger- 1/4 inch finely chopped
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Dried red chilli- 2
Oil- 2 tsp

Method:
Add water to the oats in a bowl just enough to cover it. Let it soak for 10 minutes. Heat oil in a pan, add the seasoning ingredients, then add the onion and fry well. When the onion becomes transparent, add the carrot and fry for 2 minutes. Add the spice powder and mix well. Finally add the oats and stir well. It well look like quite lumpy, add coriander leaves and switch it off from flame.
  Shape into small size balls using your hand and serve with some chutney.

Oats Upma

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 2

Ingredients:
Oats- 1 cup
Carrot- 1 medium sized chopped
Onion- 1 medium sized chopped
Turmeric powder- 1/4 tsp
Salt to taste
Coriander leaves- 1 tbsp chopped finely
Seasoning:
Oil- 3 tsp
Mustard seeds- 1/4 tsp
Urad dhal- 1/4 tsp
Chana dhal- 1/4 tsp
Ginger- 1/4 inch finely chopped
Green chilli- 2 slit lenghtways

Method:
Dry roast the oats in a pan for 1 minute. Sprinkle some water on oats to make it just wet. Heat the oil in a pan, add the seasoning ingredients one by one, when the mustard seeds start spluttering add the onion and fry for 1 minute. Then add the carrots and fry for 2 minutes. Add the turmeric powder and salt and mix well. Finally add the oats and fry well for 1 or 2 minutes until it looks a bit dry. Garnish with the chopped coriander leaves.
Serve warm with chutney or yogurt.

These both recipes goes to my own event Eat Well Live Well and to the CWF- Oats hosted by Priya started by Kiran.

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Fried Masala Idli- Restaurant Style

I received this recipe as a entry from Nithu Bala for Iftar Moments. The moment I read this recipe, I knew I definitely have to try this and I did during in the beginning of ramadhan itself. It tasted simply amazing, the aroma released when I was cooking just made me feel like , I was in some Indian restaurant. Do visit from Nithu Bala's site for all her creative and yummy recipes. When  I read her profile she has written that she cooks reasonably good food, she doesn't cook reasonably good food, I would rather say she cooks more than good food.
Serves 2
Ingredients:
Idli- 10
Green Pepper- 1 chopped
Onion- 1 medium sized chopped
Ginger Garlic paste- 1 tsp
Tomato puree- 2 tbsp
Plain Flour - 2 tbsp
Cornflour- 2 tbsp
Chilli powder- 1 tsp
Soya sauce- 1 tsp
Coriander leaves- 2 stalk finely chopped
Oil for frying
Salt as required
Lemon- juice of 1/2 a lemon
Method:
First make a batter by mixing the flour, chilli powder, salt and just enough water to make the batter consistency like fritters. Chop the idli's into cubes. Heat oil in a pan to shallow fry. Dip the idli pieces in the batter and shallow fry them until they are crispy on outside. Set this aside.
Heat a wide non stick pan, add about 1 tbsp of oil, add the onions and ginger garlic paste, and fry it until the onion looks transparent. Then add the green pepper, tomato paste and fry for few minutes. If it looks too dry or burning at the bottom, add some water. Then add the fried idli pieces and coat well with the masala.
Finally add the soya sauce, coriander leaves and mix well. Then add a squeeze of lemon juice on top, take it of from heat, serve warm.
This taste simply amazing just like the restaurant one.

This recipe goes to Bookmarked recipes hosted by Priya and Aipi. Also sending this to Kids Lunch Box Treats by Taste Buds.

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Instant Idli and Beet Dosai With Nigella Seeds

Idli and Dosai are staple food for people in South India. If I give explanation about Idli and Dosai to a South Indian, it would be silly, but for others they definitely need an explanation. A small conversation which I had with one of my Pakistani friend about Idli.
Friend: What did you have for breakfast today morning?
Me: Idli
Friend: Is it something with cheese?
Me: What? It's Idli, it's like a steamed cake made with a batter of lentil and rice
Friend: Oh! alright, I thought it's Italy


When I first heard her saying this it was really fun for me, then I realized I'm not familiar with different cuisines either. So I thought it would be good to have a few words about Idli and Dosai before going to the recipe.
Idli's or Dosai's are generally made with rice and lentils, they soak the rice and lentils, and then grind them to make a batter. This batter is then allowed to ferment naturally. And the batter is then steamed in special types of plates particularly designed for Idli's. This is a traditional way to make Idli's. There are also other different types of Idli's like semolina idli with vegetables. And now in the wonders of blogging there are so many different types of idlis you can find it from our talented Food Bloggers. There are also few interesting information and history about idli's in wikipedia, click here to read that.

Instant Nigella Idli

Ingredients:
Semolina- 1 cup
Yogurt- 11/2cups
Nigella seeds- 2 tsp powdered
Curry leaves- 1 stalk
Mustard seeds- 1 tsp
Urad dhal- 1 tsp
Salt- 1 tsp
Bicarbonate of soda- 1 tsp
Oil- 2 tsp
Method:
Powder the Nigella seeds in a blender, you can also use the whole nigella seeds. Heat the oil in a pan, add mustard, urad dhal and curry leaves, fry it for 2 minutes. Then add the semolina and roast till a nice aroma release from the semolina. At this you can allow it cool down, and store it in an air tight container for later or use it immediately.
Take a large bowl, add the semolina mixture, add salt and bicarbonate of soda. Then add 1/2 cup of yogurt and mix well, then add 1 cup of yogurt and mix well. After mixing the yogurt, use it immediately, don't let it rest for too long.
Grease the idli moulds, pour spoon full of batter in the mould. Steam the idlis in normal cooker or rice cooker, until it's done. To check the idli's are done, just prick it with a fork, if there is no batter in the fork, then the idli's are done.
Serve the idli's with chutney and sambhar.
To see step by step instructions for the idli's check my Celery Idli here.

Beet Nigella Dosai

Ingredients:
Rice- 2 cups
Urad dhal- 1/2 cup
Beetroot- 2
Sago- 1/4 cup
Nigella seeds- 2 tsp
Salt- 1 tsp
Oil- to grease the pan
Method:
Soak the Urad dhal, sago and rice for 3 to 4 hours. Grind them in a grinder or blender. When it's completely ground, add the peeled and chopped beetroot and grind it together. Finally add the nigella seeds, salt and water to make it to a batter consistency and mix well. Let it sit for 3 to 4 hours.
Grease a non stick pan, pour laddle full of batter and swirl it around. Cook it on one side, after 2 minutes, turn it to the other side and cook it for another 2 minutes.
Serve the dosai hot with chutney and sambhar.

These both recipes goes to CWS- Nigella seeds hosted by me, started by Priya's Easy N Tasty Recipes.

Beet Nigella Dosai goes to Healing Foods- Beetroot hosted by Priya started by Siri.

Instant Idli goes to my own event Any One Can Cook.

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