PEPPER PULIYODHARAI | MILAGU PULIYODHARAI

I wanted to try this pepper puliodharai recipe for long time. I usually follow my MIL’s method for making tamarind rice / puliyodharai . It comes out very well. This time I tried the same recipe with pepper. 

As I mentioned in my pepper idli post, my hubby is very much fond of pepper dishes.. So I tried this pepper puliogare on my own.. It came out very well. It had a nice flavour of pepper in it. I packed it for my hubby’s lunch box. He liked it very much. There is no much difference in the method and the ingredients.

U can prepare the paste the previous night and make the rice the next day.  Adjust the amount of pepper powder based on your taste. This paste stays well for 1 week even without refrigeration.  I also feel for making puliyodharai, mixing the paste in raw rice or boiled rice tastes well more than basmati. Add few tsps of sesame oil / gingely oil while mixing the rice & paste to get the additional flavour and taste. As we all know, this rice is apt for travel too.

INGREDIENTS
1 cup - 250ml

Serves 2 people

Rice – 1/2 cup ( Raw rice or boiled rice) Tamarind -  Medium gooseberry size Jaggery – A small piece Salt , water – As needed To roast & grind Oil – 1/2 tsp Methi seeds – 1/2 tsp Pepper corns – 1 tsp Chana dal – 1 tsp Hing/Asafetida -  A big pinch To saute Gingely oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 2 tsp Chana dal – 1 tbsp Red chillies – 2 nos (pinched) Curry leaves – few Hing /Asafetida-A pinch Crushed Pepper powder – 1.5 tsp Sesame oil /Gingely oil – 1 –2 tbsp

HOW TO MAKE PEPPER TAMARIND RICE

Pressure cook the rice and spread in a plate adding a tbsp of gingely oil. Let the rice cools down and becomes fluffy. Soak tamarind in warm water for 20 minutes and take the extract adding 2 cups of water. Heat gingely oil in a pan and temper mustard, urad dal, chana dal, red chillies, curry leaves, hing. Saute well. Now add the tamarind extract, salt, turmeric powder, little hing and curry leaves. Allow to boil well. In the middle add the jaggery. Add 1/2 tsp of oil and roast the ingredients given under “To roast&grind”. Roast till the pepper corns splutter. Powder them and set aside. When the tamarind extract reduces to half in quantity, add the roasted & ground powder.  After you add the powder, give a boil. The mixture thickens. Let it roll boil well for few seconds. After  you get salangai satham ( gala gala sound), switch off the flame. Finally add the crushed pepper powder in the paste, mix well. Set aside. Tamarind paste is ready. Mix the required paste in the rice adding gingely oil.

Note

• If you want more spicy, add more pepper powder at the end.

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Tomato Mint Chutney Recipe - Thakkali Pudina Chutney - Side Dish For Idli Dosa

I got this tomato mint chutney recipe (thakkali pudina chutney) from Mrs. Mallika badrinath’s chutney varieties book. I tried for idli , dosa. It tasted great for both. We loved it very much. I have included this pudina tomato chutney in our routine side dishes. Its very simple. It uses little coconut though. For variations, you can add both coriander leaves and mint leaves as well.  The color of this chutney may vary depending on the number of tomato you use. If you use more tomato, red chillies and less mint leaves, it will be on the reddish shade as you 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  . Do try this recipe , u’ll love it for sure !! For variations, you can try this tomato mint chutney without onion, garlic. Instead you should add more coconut and urad dal. Lets see how to make tomato mint chutney for idli,dosa with step by step photo.

Check out my coconut mint chutney/Pudina chutney too.

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 - 250ml 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 – 4 -6 nos (use Kashmiri chilli for bright color) Grated coconut – 1 tbsp Urad dal – 1 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) 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. 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 !! Enjoy !

Note Adjust the amount of green chillies as per your taste.Coriander leaves can be used instead of mint leaves. Also red chillies can be used in place of green chillies. You can also use mint & coriander leaves in equal quantity.

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SHARJAH SHAKE RECIPE/ KERALA MILKSHAKE/ SHARJAH BANANA SHAKE

Sharjah shake is nothing but banana milkshake which is commonly found in Kerala juice shops and 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. It can be made in a 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 Kerala Sharjah shake, you’ll fall in love with it !

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  or crushed peanuts – 2 small pieces/ 2 tbsp  Almond or cashews – 5 nos Boost / Bournvita / Chocolate Horlicks – 1- 1.5 tbsp Instant coffee powder - 1/4 tsp ( optional ) Vanilla ice cream - 1 scoop

HOW TO MAKE SHARJAH SHAKE - METHOD

Take 2 cups of milk and freeze it well.. In a mixie jar, chop and add the ripe banana, sugar,  peanut chikki or crushed peanuts, cashew or badam, boost/bournvita and coffee powder (optional) Break the frozen milk with a rod and add as small cubes to the mixie jar. Add vanilla ice cream ( optional) . Grind everything well till it becomes frothy. Serve in a glass !!

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Rava Idli With Eno and Curd - Instant Rava Idli With Video

 In this post lets see how to make Instant Rava idli / Sooji idli /Semolina idli at home with ENO fruit salt and curd/yogurt with step by step photos and Video.

Rava idli ( Suji idli in Hindi/Semolina idli in English) is a popular breakfast recipe in South India. As we all know Rava idli was invented by MTR( Mavalli Tiffin Room) hotel, Karnataka. You can find rava idli in all the hotels. Its so easy to make with simple ingredients. Its an instant South Indian breakfast recipe that helps me when I run short of idli dosa batter. Very recently I started making this  suji idli at home and I have made this several times so far. Sendhil loves this soft and spongy rava idli a lot and I too  started loving it because its so easy to prepare, comes out very soft and spongy and above all it can be made instantly ;)

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 & addition of  ENO fruit salt or cooking soda. Please do not attempt this recipe without curd or Eno/Soda. To make this 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 you liked it. Lets see how to prepare this easy, instant rava idli recipe at home !

Rava Idli recipe - How to make rava idli at home

How to make soft,spongy Rava idli at home - Easy, Instant breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 8-10

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Sooji / Rava – 1 cup ( use upma rava, not the fine chiroti rava) Fresh curd – 1 cup Plain ENO fruit salt – 1 tsp OR Baking 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 Crushed 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)

 HOW TO MAKE INSTANT RAVA IDLI - METHOD

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 in medium flame without burning the rava. Switch off the flame and allow it to cool completely. 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. Please adjust it as per your need. But do not make runny batter.  Before making idli, add the eno fruit salt. Eno should be active such that as soon as u add ENO, you should see bubbles as shown in the video. Mix well and make idli immediately.Grease the idli plate and pour the batter. Steam it for 8-10 minutes. Check with the back of a spoon. Remove and enjoy eating hot with coconut chutney or kurma ! 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 !

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Carrot Halwa Recipe In Pressure Cooker - Gajar Halwa in Pressure cooker - How To Make Carrot Halwa

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. This is one of her favourite sweets.

We love to have this dessert with a scoop of 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 and sugar using a pressure cooker. I followed my cookbook recipe for the preparation and it came out very well. If  you 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 followed the pressure cooker version. 

For more rich taste , a paste of almonds and cashews can be added at the end..Try this easy version , you’ll love it for sure.

INGREDIENTS
 1 cup - 250ml

Grated carrots – 2 cups (levelled) Milk – 1/3 cup Sugar – 1/2 cup Ghee – 2 tbsp Cashews – few Elachi – 3 nos powdered

METHOD - HOW TO MAKE CARROT HALWA IN PRESSURE COOKER

Wash and 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.          Then add the milk and pressure cook in high flame for 2-3 whistles. Do not worry  that the milk is less. Its enough to cook the carrots. Remove the lid after the steam is released. There will be no milk or very less milk in the cooked carrot. No problem.          Now add the sugar and mix well till sugar dissolves. Mixture will become liquid. Keep stirring in medium flame. When it starts to thicke,  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 and dry after it cools down..         It tastes the best when served warm with ice cream !!

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Spring Onion Chutney Recipe ( For Idli Dosa )

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.. 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 !!

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Vazhaithandu Thayir Pachadi | Banana Stem Raita

I love to eat all the vegetables. But Sendhil & Raksha run miles away when i prepare certain dishes using some vegetables..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 .. 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 ..

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. 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) 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.. 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

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..

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Idli Dosa Batter Using Mixie | Breakfast Recipes

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 my Preethi 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. Experts, do leave your suggestions and tips. 

Basically idli batter proportion is 4:1 of rice & urad dal. If you have good quality urad dal , you can use 5:1. I used the same proportion of ingredients mentioned below, otherwise make it 4:1 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 !

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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 = 250 ml Idli rice / salem rice – 2 cups ( I used 2.5 cups as my dal is good) 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 minimum 2 hours. You can soak upto 4 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. 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. 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 ! 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 you the golden brown colored crispy dosa like you see in the above picture. Soaking time of minimum 2 hours is a must. Maximum 4 hours will be sufficient.  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. Wipe the dosa tawa. 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 to medium 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 !

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TIPS FOR FERMENTATION

After going through some websites ,  i am giving the tips for batter fermentation. Hope it will work for you.

• 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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