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March 30, 2013

Tomato Mint Chutney Recipe - Side Dish For Idli Dosa

Tomato mint chutney
I got this recipe from Mallika badrinath’s chutney varieties book.I tried for idli , dosa. It tasted great for both. We loved it very much and i have included this chutney in our routine side dishes..Its very simple. It uses little coconut though. The color of the chutney may vary depending on the amount of tomatoes u use. If u use more tomatoes , red chillies and less mint leaves , it will be on the reddish shade as u see in this picture. I have tried adding more mint leaves, green chillies and less tomatoes too.It comes out in green color.But whatever may be the color , its tastes  Thumbs up . Do try this recipe , u’ll love it for sure !!
Check out my coconut mint chutney/Pudina chutney too.

Tomato- mint chutney

Tomato mint chutney recipe


Tomato mint chutney recipe Tomato mint chutney recipe -Yummy side dish for idli,dosa
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
INGREDIENTS
1 cup - 200ml
  • Tomato – 2 nos (Big)
  • Mint leaves – 1/2 cup
  • Small onion – 10 nos OR Big onion – 1 no
  • Tamarind – 1 small piece (soak in little water)
  • Green chilli Or Red chilli – 5 -7 nos
  • Grated coconut – 1 tbsp
  • Urad dal – 3/4 tbsp
  • Cooking oil – 1 tbsp
  • Salt & water – As needed
To temper
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Hing – 2 pinches
METHOD

  • Wash the mint leaves , chop tomatoes roughly , peel the onions and slit the green chillies.
  • Heat a tsp of oil in a pan and roast the urad dal,chillies ( I used green + red chilli) till dal turns golden brown.Before switching off the flame,add the coconut , mix well and remove in a plate.  ( I sauteed tomato,onion ,mint leaves in the same pan in low flame)
Tomato mint chutney

  • Again add 2 tsp of oil and add the small onions , tomatoes , mint leaves and saute them together till tomato turns mushy.Allow it to cool.
Tomato mint chutney

  • Grind everything together adding the tamarind , salt and water.Now temper the mustard seeds and hing and add to the chutney. Serve with idli , dosa !!
Tomato mint chutney


Enjoy !

Note Adjust the amount of green chillies as per ur taste.Coriander leaves can be used instead of mint leaves .Also red chillies can be used in place of green chillies.


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March 29, 2013

SHARJAH SHAKE RECIPE – SUMMER DRINKS


sharjah copy
Sharjah shake is nothing but banana milkshake which is commonly found in kerala juice shops & bakeries..I came to know about this drink from my neighbour. She makes this very often for her sons during summer.She suggested me to try once.As I had some ripe banana lying in the pantry i tried this milk shake ..We loved it. It tasted slightly different from the usual banana milkshake.Not only the taste , but also the color .. Addition of boost and Chikki/Cashew/Badam makes the difference here.One more important thing in this recipe is , it uses frozen milk cubes Eye rolling smile.It can be made in jiffy and adding ice cream is optional ..It comes out thick without adding ice cream.It is a refreshing and a filling drink too....Adjust the amount of sugar based on ur liking..Do try this, u’ll fall in love with it Winking smile
sharjah milkshake

INGREDIENTS

  • Frozen Milk – 2 cups (400 ml )
  • Ripe small size banana – 2 nos ( 3 if very small) ( use poovan , kadili . I used yelakki)
  • Sugar – 1 tbsp
  • Peanut chikki – 2 small pieces (optional)
  • Almond or cashews – 5 nos
  • Boost / Bournvita / Chocolate Horlicks – 1- 1.5 tbsp

METHOD

  • Take 2 cups of milk and freeze it well..
  • In a mixie jar, chop and add the ripe banana , sugar , peanut chikki or cashew or badam and boost/bournvita.
sharajah shake tile1
  • Break the frozen milk with a rod and add as small cubes to the mixie jar.Grind everything well till it becomes frothy.
Sharjah shake tile2
  • Serve in a glass !!

sharjah  - shake glass

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March 28, 2013

Rava Idli Recipe | Sooji Idli - South Indian Breakfast Recipes

Rava idli

 Rava idli / Sooji idli /Semolina idli with step by step photos and Video ( Updated)
Rava idli ( Sooji idli/Semolina idli) is an easy, instant, Indian breakfast recipes that helps me whenever I run out of idli dosa batter. Very recently I started making this idli at home and I have made this 3-4 times so far.Sendhil loves this a lot.It comes out very soft and porous.I got this recipe from Aval vikatan’s restaurant style recipes supplementary book.Its cooking procedure is very simple.The softness of this idli lies in the consistency of batter, proportion of curd & ENO fruit salt or cooking soda.Please do not attempt this recipe without curd or Eno/Soda.To make a healthy breakfast recipe, my MIL adds vegetables like grated carrots, cabbage and cooked peas. So I too make this way sometimes. Rava idli tastes the best when served hot with coconut chutney.In some hotels, it is served with kurma. In Karnataka, rava idli is served with sagu or potato masala.Try this simple, easy, Instant rava idli recipe and let me know how u liked it.



Rava idli

Rava Idli recipe


Rava Idli recipe Rava idli - Easy, Instant breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: 8-10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Sooji / Rava – 1 cup
  • Fresh curd – 1 cup
  • ENO fruit salt – 1 tsp OR Cooking soda – 1/2 tsp
  • Salt & water – As needed
To temper
  • Oil – 1.5 tsp
  • Ghee – 1.5 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Pepper corns – 1/2 tsp ( optional)
  • Jeera/Cumin seeds – 1 tsp
  • Finely chopped ginger – 1 tsp
  • Finely chopped green chilli – 1-2 nos
  • Cashew nuts – 5 nos
  • Coriander leaves – few (chopped)
  • Lemon juice – Few drops (optional)
METHOD

  • Dry roast rava for 5-6 minutes in low flame without changing its color. Set aside.In a wide kadai or cooker base , add oil and ghee. Temper mustard seeds , urad dal, chana dal,Cashews, pepper corns, jeera, Finely chopped ginger, green chillies and curry leaves. Saute well till pepper corns starts to splutter. Add the roasted rava , mix well. If using unroasted rava, roast it for 3-4 minutes in the kadai.
  • Switch off the flame and allow it to cool.After the mixture cools down completely , add the curd, salt, coriander leaves, lemon juice and the required water. Mix well. The consistency of the batter should not be too thick or too thin. It should be pourable like idli batter.The mixture takes 1/2 cup – 3/4 cup of water to get the right consistency.

  • Before making idli, add the eno fruit salt. Eno should be active such that as soon as u add ENO, u should see bubbles. Mix well and make idli immediately.Grease the idli plate and pour the batter.Steam it for 8-10 minutes.Remove and enjoy eating hot !
  • Enjoy !
Note
  • Adjust the quantity of water to reach the consistency.
  • If using roasted rava, just mix well with tempered items. No need to roast it again.
  • Please do not attempt this recipe without curd or ENO/Cooking soda. As this is an instant recipe, you should add ENO or soda to achieve softness.
  • You can add grated carrots and cooked peas.
Enjoy Soft, spongy rava idli for breakfast with sambar or chutney !
Rava idli recipe
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March 26, 2013

Carrot Halwa Recipe - Gajar Halwa - How To Make Carrot Halwa


carrot halwa plate

Carrot halwa | Gajar ka halwa is the easiest and delicious sweet recipe that can be made jiffy.The best thing about this sweet is it takes very less ghee unlike other halwa recipes.. I made this for my daughter’s birthday Birthday cake. This is one of her favourite sweets.We love to have it with vanilla ice cream.. Usually carrot halwa is prepared with khoya or condensed milk (milk maid). But I made it in a very simple way with milk using pressure cooker. I followed my cookbook recipe for the preparation and it came out very well. If u want, you can cook the carrots in milk in low flame in an open pan which gives more taste. As I wanted to make it quick I pressure cooked the carrots. For more rich taste , a paste of almonds and cashews can be added at the end..Try this easy version , u’ll love it for sure Smile
carrot halwa bowl copy

INGREDIENTS
 1 cup - 200ml
  • Grated carrots – 2 cups (levelled , tightly packed )
  • Milk – 1-1.25 cup
  • Sugar – 1/2 - 1/3 cup
  • Ghee – 2 tbsp
  • Cashews – few
  • Elachi – 3 nos powdered
METHOD
  • Wash & Grate carrots using a big size grater and set aside.
  • Heat 1 tbsp of ghee in a pressure cooker base and roast the cashews till golden brown. Remove the cashews alone leaving ghee in the pan. Now add the grated carrots and saute till the raw smell of carrot emanates.. Saute for 3-4 minutes. Carrots will turn slightly pale orange in color.
         Carrot halwa tile1
  • Then add the milk and pressure cook in high for 2-3 whistles. Remove the lid and allow to boil for sometime till all the milk is absorbed by the carrot.
        carrot halwa tile2
  • Now add the sugar and mix well till sugar dissolves.Then add the elachi powder and mix well.The halwa thickens and it starts to leave the sides of the cooker. Now add the remaining 1 tbsp of ghee & roasted cashews, mix for a minute and serve..Make sure the mixture has some moisture , do not make it dry else it will become very thick after it cools down..
        carrot halwa tile3
It tastes the best when served warm with ice cream !!


carrot halwa with icecream 1


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March 21, 2013

Spring Onion Chutney Recipe ( For Idli Dosa )


spring onion -  chutney

I adapted this recipe from tarla dalal’s site .I made few changes in the original recipe. We liked it very much. It was a nice combo for idli, dosa..I’ve given the variations for this chutney in ingredients list.

INGREDIENTS
1 cup - 200ml

  • Spring onion – 1 cup (chopped)
  • Tomato – 1 no
  • Green chillies or red chillies – 4 - 6 nos
  • Chana dal or urad dal – 1 tbsp
  • Grated coconut – 2 tbsp
  • Tamarind – 1 small piece
  • Coriander leaves – 2 tbsp
  • Salt & water – As needed
  • Cooking oil – 1 tbsp
To temper
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Hing – A generous pinch

METHOD

  • Chop the spring onions , tomato. Grate coconut..Soak tamarind in little water.
  • Heat 1 tbsp of oil in a kadai and roast the dal with hing. Remove the dal alone and keep it in a plate..
  • In the same oil , saute the spring onions , tomato , chillies , Grated coconut and salt.. Saute well till the onion shrinks and tomato mushes.. Cool & grind it to a smooth paste adding the soaked tamarind with water.. Make a paste..
spring onion chutney tile
  • Finally add the coriander leaves & grind again to a paste..
  • Temper with the above ingredients..Add to chutney
Serve with idli , dosa  topped with sesame oil !!

spring onion chutney


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March 20, 2013

Vazhaithandu Thayir Pachadi | Banana Stem Raita


Vazhaithandu raita1

I love to eat all the vegetables. But Sendhil & Raksha run miles away when i prepare certain dishes using some vegetables.Hot smile.One such vegetable is banana stem / vazhaithandu. I have to think a lot before cooking these vegetables as how to make the dish appealing and make them eat. Last time when i went to salem my FIL bought me a tender banana stem.. When i was hitting my mind to try something new , my neighbour suggested this recipe.I tried it keeping my fingers crossed .To my surprise , sen said this is the second best recipe among the vazhaithandu dishes..I asked , which is the first one then ? He said its Vazhaithandu juice Winking smile .. I must thank my neighbour for teaching me such a quick , easy n tasty dish. I started making this very often as this became my hubby’s favourite and an easy to prepare dish for me .There is no need to cook the banana stem.It has a crunchy taste.So this recipe can be made instantly.Only the cutting part takes some time.I used to cut it the previous day night & keep them immersed in buttermilk & refrigerate it till use . If u dont like to eat raw banana stem , pressure cook it for one whistle and proceed.Make sure u use a tender , fresh stem.This dish will be helpful for people under diet as the fiber content of banana stem helps to reduce the weight.It is very filling too.Try this recipe and let me know how u liked it Smile..

Vazhaithandu raita

INGREDIENTS
1 cup - 200ml

  • Tender Banana stem | Vazhaithandu – 1 cup (finely chopped)
  • Fresh thick curd – 1 cup
  • Green chilly –  1 - 2 nos ( Slitted or finely chopped )
  • Ginger – 1 inch piece (optional)
  • Salt – As needed
To temper
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Hing – 2 generous pinches
  • Curry leaves – few
  • Coriander leaves – few

METHOD

  • Discard  the outer cover of banana stem and take the inner part separately. Cut into discs and remove the threads that comes in between the discs.Now chop them finely.
vazhaithandu raita til 1
vazhaithandu raita tile 2
  • Mix 2 tsp curd or a tbsp of  buttermiik in a bowl of water & immerse the chopped vazhaithandu pieces till use. ( This helps to avoid discoloration)
Vazhaithandu raita tile3
  • Now heat a tsp of oil in a a kadai and temper mustard seeds , urad dal , hing and curry leaves , green chillies & ginger.saute well. Take the chopped banana stem pieces from the buttermilk , squeeze them well and add the tempered items .Mix well , add salt & coriander leaves..Before serving add the fresh curd & mix well and serve immediately..
vazhaithandu raita tile4
Enjoy with dal rice or eat as it is !! The curd mixture tastes & smells more like thayir vada curd as the ingredients used for both are same Smile

NOTE

  • Curd should be fresh and thick.This is very important for this dish.
  • Squeeze the banana stem after taking out from buttermilk else it will leave the water and makes the pachadi watery.Banana stem pieces should be added just before serving , remember ..
  • Adding hing and coriander leaves gives the flavour.
  • Addition of ginger is optional . I have tried without adding ginger too. It tasted good.. If u want , u can make a paste of ginger & green chilli  & little coconut and add to curd..

Vazhaithandu raita spoon

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March 18, 2013

Idli Dosa Batter Using Mixie | Breakfast Recipes

Idli dosa batter using mixie
After 3 successful attempts , i am posting this recipe for idli batter using mixie. Most of us use grinder for making soft idli , crispy dosa batter.It yields more quantity,good texture and softness. But there are situations we may need to use mixie. Whenever i want to grind the idli batter in small quantity ( for two days use ) i use our Indian mixer. The problem in using mixie is we need to add more dal to get soft idli .But for grinder we use 6:1 ratio, sometimes 8:1 too.I wanted to make soft idlies with less dal .So i used aval /poha to replace dal and tried it.It does the magic here.One more issue with mixie is , the jar gets heated up very soon.So I used ice cold water for grinding the batter. This post may be boring to the experts,but for beginners and for people in abroad who don’t own a grinder, this post would be useful  Winking smile. Experts , do leave ur suggestions and tips Smile .If u have good quality urad dal , use the same proportion of ingredients mentioned below, otherwise make it 4:1 ratio of rice and dal and try for the first time.Based on the result , change the quantity. Please go through the “Notes” section for variations & tips for fermentation.For people who live in cold countries i have made a separate post for fermentation of idli batter with stepwise pictures.Please check this link. Lets see how to make soft idli & crispy dosa batter at home using mixie !

Idli dosa batter using mixie

Idli dosa batter using mixie


Idli dosa batter using mixie How to make soft idli and crispy dosa using mixie
Cuisine: Indian
Category: Breakfast
Serves: 25 nos
Prep time: 24 Hours
Cook time: 10 Minutes
Total time: 24H10M


INGREDIENTS
      1 cup = 200 ml
  • Idli rice / salem rice – 2.5 cups
  • Round white Urad dal – 1/2 cup
  • Thick Aval / poha – 1/4 cup
  • Methi seeds – 1/2 tsp
  • Salt & water – As needed
METHOD
  • Wash the rice twice and soak it  in a bowl for 2 hours. Wash (once) & soak the dal, aval/poha, methi seeds together in a bowl for 1-2 hours.
  • Drain the soaked water completely and take the dal mixture in a mixie jar.Add 1/2 cup of  ice cold water and grind for 2 minutes.
  • Again open the lid and add 1/4 cup of water & grind for another minute. It will become a smooth paste..Remove the dal & keep it in a big vessel.U can see micro bubbles in dal.This shows the correct consistency.Choose a big vessel to hold double the quantity of batter.The color of the batter may be slightly yellow.Don’t panic, its because of the methi seeds.
Idli dosa batter using mixie
  • Leave the jar for 10 minutes.Let it take rest. Drain the water from the soaked rice and add to the jar.Add the required salt,1/2 cup ice cold water and grind for 2-3 minutes. Now open the lid and add more water in regular intervals till u get a smooth batter.Make sure rice is not coarse or grainy.In total,this batter takes 1.5 – 2 cups of water in total for rice+dal.
  • Now remove the batter & mix with urad dal batter. Mix it well using your hands ( This helps for fermentation) .Keep the batter covered and let it ferment over night or 12 hours.
Idli dosa batter using mixie
  • The next morning , the batter would be raised well.. Mix it well using a ladle and make idlies in idli plate.Idli may bulge after steaming, so add batter till 3/4th of the mould to get small sized idlies.
  • Steam it for 10 minutes.It will be very soft to touch and non sticky.Serve hot with chutney or sambar !
Idli dosa batter using mixie
Enjoy !
Note
  • As i mentioned use less dal only if the quality is good .Otherwise use 1/2 cup of dal for 2 cups of rice. ie rice n dal should be 4:1.
  • Adding methi seeds gives a nice flavour to dosa. Don’t avoid it.
  • U can add more urad dal to get the softest idlies ie  use 4:1 rice n dal. Here i used 5: 1.
  • U can also replace aval with cooked rice..Addition of aval gives u the golden brown colored crispy dosa like u c in the above picture.
  • Soaking time of minimum 2 hours is a must.
  • For making dosa , take the required batter in a separate bowl , add little water ( 1/4 cup ) .Then make dosa. For crispy dosa , heat the tawa . Drizzle some water & check if its hot. Now reduce the flame and take a ladle ful of batter. Pour & spread it well to make it thin.Pour some oil around the dosa after its half cooked on top.Now increase the flame and let it cook till the sides lift. By this time , the open side will also be cooked. So no need to flip & cook. Fold the dosa and serve hot !
You Might Also Like :


Crispy dosa

TIPS FOR FERMENTATION

After going through some websites ,  i am giving the tips for batter fermentation. Hope it will work for u Smile ..
  • First recommended thing for batter fermentation is to mix the batter using your hands.Mix the dal and rice batter thoroughly.. Uneven mixing causes failures. Mixing them by hand works best!
  • A warm temperature is essential for fermentation. 25 to 28 °C (77 - 82.4 °F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm.
  • When u grind the batter , pre heat the oven in 90c for 10 minutes and switch off the oven.Now keep the batter covered inside the oven and turn the oven lights on.. It helps ..
  • Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..
  • Allow at least 8 - 12 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again.
  • If nothing works for u , try adding a fermentation starter like a spoonful of commercially prepared idli batter as they have live culture, it helps for fermentation..
  • Use chlorine-free water when grinding, as this will be the water that the batter will have in it when fermenting. Tap water will work, but will inhibit the ferment a little. Most modern water filters remove both chlorine and chloramine. Use non-iodized salt such as ‘Kosher salt’ and Use spring water, boiled or filtered tap water to avoid Chlorine/Fluorine. For people who live in cold countries i have made a separate post for fermentation of idli batter with stepwise pictures.Please check this link.
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