Friday, 27 February 2015

Idli Milagai Podi

I am always lazy to prepare this chutney powder because of standing in front of stove and keep on stirring the black gram and Bengal gram to golden colour.So whenever my mom visits me I just tell her to do this she happily obliges and does all the roasting work i just grrr(Grind in mixer) and store it but it lasts only for a week or maximum for 10 days.Again I am all lazy to do and my husband keeps asking where is the chutney powder why cant you make it????? 
So this time I decided "I WILL PREPARE CHUTNEY POWDER" regularly and make sure I never run out of it.

This chutney powder is also known as gun powder in Andhra Pradesh.Each one have a different set of ingredients or method to prepare this versatile chutney powder.I follow the recipe given by Pankaj bhadouria (Master chef India 1st series winner)long back in a cookery show.You can make this powder and stock it, while using you just have to take the required quantity and add sesame oil or ghee and make a paste of it, I some times use refined oil also (oil in which some item has already been deep fried)and mix it nicely. Apart from having it traditionally with idly/dosa you can also make podi idly, podi dosa, Podi saadham or add it to any dry subzis ... I am sure if there is chutney powder at home
you always gobble extra idlis and extra dosas. so here is the recipe

Black Gram/Urad dhal 1cup
Bengal Gram/channa dhal 1cup
Red chillies (Byadagi) 10(for colour)
Salem red chillies 8-10
Sesame seeds 2-3 Tbsp
Salt as required
Oil 1-2 Tbsp

1.Dry roast sesame seeds and keep aside
2.Heat 2 Tbsp oil and roast the red chillies in a low flame drain the oil and keep aside
3.In the same oil add black gram/urad dhal and roast it till it becomes golden brown
(if you have one urad dhall it should be crunchy not chewable) and keep aside.
follow the same for bengal gram and channa dhall
4.let all the ingredients cool completely.
5.Grind red chillies, salt and sesame seeds first and then add dhals and grind in to a coarse powder.
6.Transfer the contents to an air tight box and serve whenever required by mixing it with oil/ghee.

Sunday, 22 February 2015

Sweet corn idly

Wanted to try something thing other than the normal tried this after watching a cookery show (Long back)I dint note down the exact measurement but remembered the ingredients.....first time it was a big flop since i added little leftover idly batter and dint add cooking soda.But when i made it for second time it came out just perrrfect.So everyone out there who is bored of eating regular idly try this very simple, easy and instant idly recipe and the icing on the cake is no grinding or no fermenting.

Sweetcorn(corn on the cob) 1+1/2
Semolina/Bombay rawa 1 Cup
Curd 1cup
Cooking soda 1Tsp
grated carrot 3-5 Tbsp(Optional)

To temper
Oil 2 Tbsp
Mustard 1Tsp
Cumin seeds 1Tsp
Black gram 2Tsp
Curry leaves few

*Remove the corn kernels from cob and grind  it coarsely in a mixer...
you should get approximately 1 cup of coarsely ground sweet corn pulp.

1.In a large mixing bowl add rawa, coarsely ground sweet corn and curd.
2.Mix everything nicely(don't add any water curd and moisture in sweet corn pulp is enough) 
to form a batter.
3.Prepare tempering with all the ingredients given in "to temper" and pour it over the prepared batter.
4.Add salt, grated carrot, cooking soda and keep it aside for 10-15 minutes so that semolina soaks in
curd and rise in its quantity.
5.Put this in a greased idly plate and keep it in idly steamer pot and steam for 10-15 minutes.
6.Transfer and serve with sambar/chutney.

*If you use standard measuring cup of 240ml to measure sweetcorn pulp, rawa and curd you Will get approximately 10-12 medium sized idly.
*You can add 1Tbsp of extra water to dilute the cooking soda not more than that.
*Carrot/green peas/spring onions are the extra optional ingredients you can add but not more than 3-5 tbsp.

Thursday, 19 February 2015

Carrot Chutney

Tried this carrot chutney from here with little modifications, 
it came out very well thank you so much for a wonder full recipe.


Carrot 2 medium sized(Grated)
Small onion/Shallots 8-10
Tamarind 1 small gooseberry sized
Garlic cloves 5-6
Red chili 3-4(I used byadagi)
Salt as required
Oil 1Tbsp

To temper
Oil 2Tsp
Mustard 1Tsp
Black gram/Urad dhall 1 Tsp
Jeera 1Tsp

1.Heat 1Tsp oil and add onion, garlic, tamarind and red chili.Saute until onion becomes transparent
2.Add the carrot and required salt. Saute until the raw smell of carrot goes off
3.Transfer it to a mixer jar and grind it to a smooth paste by adding required water.
4.Temper with all the ingredients given in "to temper"
5.Transfer it a serving bowl and have with idli/dosa.

Tuesday, 17 February 2015

Dill Pulao

Dill leaves also known as sabbsige soppu in Kannada and sadha koppi in Tamil. It has a thin needle like leaves and has a very nice aroma. I prepare akki rotti, pulao and rave rotti with these leaves but very rarely. My husband does not like this pulao and tells that "Pill saapudra maadri irukku" (I feel I am eating grass), but me and my DD enjoy this pulaoThis recipe is more on a milder side no garam masala or tomatoes the aroma of dill leaves has to be prominent in this, however you can make it as per  your taste buds.

Rice 1 cup
Dill leaves A bunch
Flat beans/Hyacinth beans/Mochakottai(fresh one soaked and de-skinned) 1/3 cup
Green chillies 2-4 numbers
Salt as required
Bay leaves 2 no
Onion 2 cut in to thin stripes
Oil+Ghee 2-3 Tbsp

1.Wash the rice 2-3 times and remove the starch and then Soak it for 10 to 15 min
2.Heat Oil+Ghee in a cooker and add bay leaves, green chili and Onion.
3.Once the onion turn pink add the beans and dill leaves, saute for 5 min
4.Pour 2 cups of water and required salt wait for it to boil
5.Once it boils add the rice and close the cooker lid.
6.Pressure cook for 2 whistles in medium flame and turn off.
7. Once the pressure releases open the lid and immediately transfer to serving dish.
Serve with Raitha or chutney.

*Instead of beans you can add green peas/sweet corn/potato
*Adding more spices reduces the flavour of dill leaves.

Wednesday, 11 February 2015

Potato Masal

Long back when my cousins used to tell Poori kizhangu I used to think poori accompanied with some exotic side dish or poori made with some kizhangu. Later I came to know poori kizhangu is nothing but Poori+Potato masala. Here in Bangalore whenever you order Poori they give saagu as side dish and not the potato masala, my mom used to order poori and she would ask the server please give potato masala instead of saagu(side dish served with poori in bangalore).
After my marriage my husband along with his family used to pronounce it as "masal" instead of "masala" even that was very surprising to me as the time passed even I started to pronounce it as "Uralai kizhangu masal"

Its a very easy recipe to make and whenever you have unexpected guests you can make it in a jiffy.
I know this is not a unique recipe and I bet almost all of Tamilnadu is aware of this, but still posting this. 2 Big potatoes and 3-5 Tbsp of Besan/Kalla maavu will be sufficient to make potato masal 
for 10-15 chapathi.
Potato Masal

Here is the recipe

Potatoes 2 Big boiled and mashed
Onion 2 medium sized cut in to thin stripes
Carrot 1 medium sized cut in to thin stripes(Optional)
Green Chilli 3-4 Cut length wise
Coriander few
Curry leaves few
Chickpea flour/besan/kalla maavu 3-5 Tbsp
Turmeric Powder
Salt as Required

To Temper
Mustard seeds 1Tsp
Black gram 1Tbsp
Bengal gram 1Tbsp

1.Heat Oil in a Kadai, add mustard seeds and let it splutter.
2.Now add black gram,bengal gram and saute till gets golden brown in colour.
3.Add Curry leaves, green chilli, Onion, and carrot, saute for 3-4 min 
  mean while make a thin liquid by mixing Chick pea flour, turmeric powder and water
4.Once the onion turns pink in colour pour the chick pea flour and water mixture by 
continious stirring(To avoid lumps)
5.Once small bubbles appear on the edge of the kadai add the mashed potatoes and salt.
6.Mix everything nicely and boil for 2-3 min.
7.Add freshly chopped coriander leaves and turn off the flame.
8.Transfer it to a bowl and serve hot with chapathi/Poori.

*To get evenly mashed potato grate the potatoes.

Sunday, 8 February 2015

Spring onion Cutlet



Spring onion finely chopped 2 Cup
Yellow capsicum finely chopped 1 cup
Red capsicum finely chopped 1 cup
Green chili finely chopped 1Tsp
Dry roasted and powdered black gram(urad Dall) 3-5 Tbsp
All purpose flour 2-4 Tbsp
Salt as required
Red chili powder 1 Tsp
Garam Masala powder 1 Tsp
Oil for deep frying

1. Add all the ingredients except oil in a large bowl.

2. Mix thoroughly so that all the ingredients are absorb salt and all the spices.
3. Take small portions and design as per your wish.
4. Heat oil in medium flame and Deep fry the cutlet till golden brown.
5. Transfer to a serving plate.

The Above photo shows coarsely ground black gram for your reference

*The cutlet can be even shallow fried
*Recipe does not require much salt so be cautious while adding salt
*Don't add any water, the moisture from the spring onion is more than enough to shape cutlet
*Few spring onions may come out during frying(to avoid that you can coat in water and maida mixture)

Wednesday, 4 February 2015

Hot Chocolate

I have had chocolate milkshake many times but never had "hot chocolate". Once I saw hot chocolate recipe in a food show and wanted to give it a try but compromised myself thinking it would just taste like any other chocolate drink...but I was wrong, recently I tried the recipe from their website here it tasted yummmm (I have kept the ingredients and the method same but quantity i have altered). You will get 1 cup of hot chocolate milk.


Milk 1 cup
cocoa powder 1-2 Tbsp
Sugar 1Tbsp
Grated Dark Chocolate 1-2 Tbsp
Water 1 Tbsp

1. Boil the milk and keep aside.
2. In a pan add water, sugar, Cocoa powder, grated chocolate let it boil and stir.
3. Once the chocolate and sugar is completely dissolved add the milk and stir once.
4. Remove from the flame and transfer it to a mug or cup serve hot.

*Sugar quantity can be adjusted as per the bitterness of chocolate and cocoa powder or as per your taste.
*If the cocoa powder is not very fine you might find some floating particles on the hot chocolate nothing to worry just strain and have it.

Tuesday, 3 February 2015

Sweet lime with Mint juice

I always used to bring sweet limes and make plain juice and have it.
This juice I prepared recently after seeing a cookery show in food food but modified a little. It tastes yummy.
here it goes

Juice of 2 medium sized sweet lime
3 Tbsp sugar/Honey
1 Tsp black salt
fresh mint leaves few
Water 1 cup

Blend all the ingredients in a blender
serve chilled

You can replace sweet lime juice with orange juice
You can even strain the juice before serving