Idli Sambar and Chutney!!!

Idli Sambar and Chutney. Very often i cook idli for our breakfast, because i feel it is the best food to start our day. I have been thinking to take pic for a very long time, but i use to always feel very lazy and hungry after seeing hot idli and always use to postponed it to next time. On last Saturday i was very much prepared to take a pictures. So as soon as i cooked idli i took the pictures and later i served to everybody. The idli was very soft and it was going very well with spicy chutney and vegetable sambar..

Ingredients

1cup raw rice

1/2cup urad dal

1/2tsp fenugreek seeds

Salt to taste

1tbsp Oil for greasing

Water to mix

A pinch of Baking Soda (optional)

How to make Idli

Soak urad dal, fenugreek seeds and rice separately in water, for over night or about 5 hours.

After due time, grind the soaked ingredients in a mixer to make a smooth paste.

Now leave the paste aside, for about 8 hours.

Afterward add salt and baking soda to the paste. Mix well.

Pour the mixture gradually into the greased cavities of an Idli Stand.

Keep the Idli Stand in a idli cooker to steam for a 5 to 8 minutes.

Then, carefully take out the stand and remove the the idlis, using a spoon.

Repeat the procedure for the remaining mixture.

Serve them hot with chutney and sambhar.

Moong Dal Dosa (Split Lentil Dosa)

Split Moong Dal Dosa. This time to make this dosa i have used the split moong dal, but the other ingredients and procedure are the same, what i had used for the whole moong dal dosa. Also this taste was different from the whole moong dal dosa. I felt that i have cook moong dal dosa very often because it is healhty and tasty too.  In this photo i have made two different types of dosa, 1 is very crispy and the other 1 is non crispy. So you decide what type of dosa you prefer. I served this dosa with Coconut and Mint chutney...

Ingredient's

1/4cup split moong dal

1/4cup rice

2tbsp urad dal

2 green chilli, 1tsp ginger garlic paste

Salt to taste

Water as requires.

Cooking Method

Soak the split moong dal, urad dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger garlic paste and salt to make a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.

These dosas need no fermentation and you can make dosas immediately.

Apply little oil on a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round. 

Then sprinkle some more oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.

Remove from the pan and serve hot with Chutney.

And repeat the same processes for the rest of the batter.

Iam sending this recipe to Jaruti's of Cooking Odyssey.Celebrate MakarSankranti and Republic Day of India.

Whole Moong Dal Dosa!!!

Whole Moong Dal Dosa. This dosa is very healthy and very tasty dosa and to make this dosa you don't need more time, you can make this dosa for breakfast in a very less time. Even you can add finely chopped onion from top, but i have not added onion in to it. First i wanted to try this recipe without onion, adding or not adding onion the taste will not change. I served this hot dosa with peanuts chutney and hot cup of tea, it was very very taste. Do try and let me know...

Ingredient's
1/4cup whole moong dal (Green gram)
1/4cup rice
2tbsp urad dal
2 green chilli, 1tsp ginger garlic paste
Salt to taste
Water as requires.

Cooking Method
Soak the whole moong dal, urad dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger garlic paste and salt to make a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.
These dosas need no fermentation and you can make dosas immediately.

Apply little oil on a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round.
Then sprinkle some more oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.

Remove from the pan and serve hot with Chutney
And repeat the same processes for the rest of the batter.

Iam sending this recipe to jagruti's of cooking odyssey. Celebrate MakraSankranti and Republic Day of India.

 

Tomato Briyani..(Pressure Cooker Version)

Tomato Briyani is very similar to Tomato rice with a little twist of ingredients. Tomato rice taste more a like tangy taste, but i have kept very less sour taste in briyani. Last week during his holidays i had cooked this one pot meal for the lunch and i serve with chilled yogurt raita. When ever you ask him shall i cook tomato rice he will never say no to it, he loves tomato rice but i'm not a big fan of rice items, i cook rice items just because he likes it and i enjoy seeing him eating.. This is my new innovation in briyani and my hubby like it very much. I hope my blog readers also like this recipe :)

Ingredient's

2cup Raw rice

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms

2 dry red chillie, 2 star anise 

2 Onions, 2 green chillies (finely sliced)

2 ginger garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin, 1/2tsp mustard seeds 

1/2cup curd

a pinch of food color 

Tomato 2 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste 

Coriander leaves for garnish.

Cooking Method

Heat oil in a pressure cooker, add cumin, mustard, cinnamon, cardamoms, star anise, red chillies and bay leaf, stir fry 30 secs. Add the sliced onions and saute for 3minutes. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5minutes. Add red chili powder, turmeric and coriander powder and mix. Add chopped tomatos, curd and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, food color, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame)

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Plain Dosa!!

Plain Dosa. I like dosa a lot, because it is easy to cook and delicious to eat. This is a regular dosa variety which is prepared in every south Indian houses but with some of my touch and tricks which helps in keeping the dosa soft for a long time. If you ask me to describe a perfect dosa, I would say that 'Dosa should have red crispy crust without a single white spot and a soft and porous white interior. But everybody can't make the perfect dosa, i have tried my best to get the crispy and perfect dosa. This is the simple and easy recipe with easily available ingredient's..

Ingredient's

3/4 cup raw rice

1/4 cup urad dal (split black lentils)

2 tbsp cooked rice

2 tbsp poha (beaten rice)

1/4tsp fenugreek seeds

Oil for frying

salt to taste

Butter for serving.

Cooking Method

Wash the urad dal, raw rice and methi seeds. Soak in a little water along with the poha and cooked rice for at least 2 hours.

Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.

Heat a non-stick tava and grease lightly with oil. when hot, sprinkle a little water, pour a ladle of batter, spread it around, into a thin crepe and cook on one side.

Pour a little oil along the edges while cooking. When crispy, fold and serve hot with Sambar and Chutney.

Repeat for the remaining batter.

Tomato Rice.. Pressure Cooker Version.

Tomato rice is one of the best rice dish in my opinion. Because it gives a very tangy taste and i love it. Even in my family also every one likes it. When i got newly married i was not sure to pack this rice for my hubby in his lunch bcoz i had no idea whether he will like it or not. Few months back i wanted to give something different for his lunch. Without telling him i packed tomato rice for his lunch box and he liked it very much and he requested me to give tomato rice very often. My recipe is very different from a usual tomato rice. Do try and let me know..

Ingredient's

2cup Raw rice

3tbsp green peas

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms, 2 dry red chillie

2 Onions, 2 green chillies (finely sliced)

1 1/2tsp ginger-garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin 

1/2cup curd 

Tomato 3 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste

Coriander leaves for garnish)

Cooking Method 

Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the sliced onions and saute for 3mts. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts. Add red chili powder turmeric and coriander powder and mix. Add chopped tomatos, curd, green peas and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame) 

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.