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.

 

Bread Pokada.. Bread Fritters.

Bread Pokada. First time i ate this bread pokada in faizabad after my marriage. It was good but some how i din't like it that much, i felt it was too oily. Most of the time when we go to my in-laws place, my elder brother in-law brings this bread pokada from his favorite shop for breakfast, because my hubby like's to eat this oily stuffs sometime. He was telling me from a long time to cook break pokada, i also use to tell him ask me anything to cook i will cook for you immediately except bread pokada. On last saturday he had gone for a hair cut and i felt this is the right time i should cook few bread pokada before he come's home, but before i prepare to cook he was home :) After seeing me cooking he was happy. I served with some mint chutney, tomato sauce and hot ginger tea.

Ingredient's

4-5 Bread Slices

1cup Gram Flour (Besan)

1/4th tsp turmeric powder

1/4th red chili powder to taste

1/4th tsp Garam Masala powder

1/4th coriander powder

1/2 tsp Ajwain

Salt to taste

Oil for frying

Water to make a batter

Cooking Method.

Heat oil in a kadhai. Cut Bread slices into desired shapes (like triangle, rectangle etc.)

In a bowl add gram flour, salt, chili powder, garam masala, coriander powder, turmeric, ajwain and mix it.

Now by pouring little water at a time to make a smooth batter (neither too thick nor too lose)

Dip bread piece in the batter and fry till crisp on medium flame.

Serve bread pakora hot with Green Chutney and Tea.

Chicken Dum Briyani..

Chicken Dum Briyani. I had cooked this Briyani on my 3rd year marriage anniversary. From that time i had kept this in draft but never got the right time to post it. I think now i can't make this post to wait for any more, because for me tomorrow never comes. I used to think cooking Dum briyani is difficult then the normal briyani which is cooked by mixing every things together, but it is not right. They both take same effort and same time.. Now I prefer dum briyani because it taste better then the normal briyani... I have not used deep fried onion in this recipe, i have saved it for one more recipe of dum briyani. Do try and let me know.

Ingredients.

1/2 kg Basmati rice 

Chicken 1/2 kg

Few strands for saffron 

2 big size onion, 4 tomato (finely chopped)

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

2tbsp red chilly powder, 1tbsp turmeric powder 

1tbsp coriander powder, 1tbsp garam masala 

1cup curd, 2tbsp lemon juice

Salt as per taste.

For Tempering.

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera 

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes. In the same time soak the saffron also in warm water. 

Heat the deep frying pan add oil, when oil is hot, add all the tempering ingredients and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add red chilli powder, coriander powder and garam masala, give a quick stir, then add tomato, curd, lemon, green chilly, and cook till the tomatos becomes soft, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. Then in a separate big pan add one layer of chicken and one layer of half boiled rice. Then sprinkle from top saffron water and left over mint and coriander leafs. (you can make as many as layers you like, but i have made one 2 layers). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with (Raita)