Mallige Idli with Tomato Chutney and Coconut Chutney

 

Idli is a staple south Indian breakfast, very mild and a healthy dish. As a child I always refused having idli, because I felt idlis were for those days when I have fever.. I always used to give a sad look to those humble healthy idlis, but now these are one of my fav food, I just love to dunk them in a spicy array of chutneys and relish and a dollop of ghee.  Uhhh!! as my typing this, my mouth is watering already........

 

Okay, lets jump to the recipe, this particular idli is called Mallige which means Jasmine in Kannada, so you know from where this Idli hails.... This is soft and melt in the mouth idli, I know generally idlis are meant to be that way, but this is softer than the usual idlis.

 

 

Ingredients

2 cups Urad Dhal

1 cup Idli Rice

1 cup normal rice(Any variety)

1/2 cup poha(beaten rice/avalakki/aval)

1/2 cup cooked rice(mashed).

1/4 cup curd

1 tsp methi seeds

Salt as per taste.

 

Method

Soak urad dhal, idli rice, normal rice, poha and methi for 4-5 hours or overnight.

First grind the urad dhal to a soft fluffy batter, adding water little by little and transfer to a vessel.

Now grind the idli rice, normal rice, cooked rice, poha and methi to soft batter and mix with the ground urad dhal mixture.

Now here comes the important step, if the climatic condition where you stay in cold or chilly then add curd and salt and allow the batter to ferment overnight.

However, if you are in hot or humid place(like me), then add the curd just 1 hour before preparing the idlis, so that your batter doesn't get too sour and spoil the taste of the idli.

Add salt to the batter and set aside to ferment overnight or atleast for 6-7 hours to have a soft idli.

Now grease your idli plates and pour the batter and steam cook for 10-12mins or until done.

 

Some tips for Mallige Idli

Do not mix the batter many times, just gently fold it to mix the rice and urad dhal batter.

Keep it in a warm place to ferment properly.

Remove the idlis, once its completely cool, this wasy its easy to remove the idlis.

Some also add soda or eno, before preparing the idli, but if you follow these steps, I am sure you wouldn't have to add those and the result would still be a super soft idli on your plate.

 

 

I Served these With Tomato Chutney for this you need

3-4 ripe tomato

1 tsp chana dhal and urad dhal

3-4 dry red chilly

2 green chilly

salt as per taste

oil 1 tsp

mustard and hing 1/2 tsp each

 

Method

wash wipe and chop the tomato finely, roast both the dhals until golden brown and aromatic, set aside and add the green chilly, red chilly and tomato and roast until tomato turns mushy. Cool everything and grind to fine paste adding salt and little water.

For tempering heat oil and splutter mustard and hing and pour on prepared chutney.

 

Coconut Chutney

A very easy chutney, for this you need

1 cup grated coconut

2-3 tsp roasted chana

salt as per taste

ginger 1 tsp grated(Optional)

oil 1 tsp

mustard and urad dhal 1/2 tsp each

Few curry leaves

 

Method

Grind coconut, roasted chana, ginger and salt adding little water to fine paste.

To temper heat oil splutter mustard, once it stops the spluttering add urad dhal, when it turns slight brown add curry leaves and fry for 2mins, pour this mixture to the chutney.

Didn't I tell you, this was an easy chutney......

 

Do try this simple, yet tasty Mallige Idli with Tomato Chutney and Coconut Chutney.

 

I am sending this to Srivalli's " Come join us for breakfast"

 

Green Moong Barley And Oats Adai With Asparagus Chutney

I always love to change the ingredients and play around with my dosa or adai batters. Coming to this particular Adai, this is one nutritious and tasty adai with a simple yet lip smacking chutney made with Asparagus.


Ingredients Needed
2 cups Green Moong/ Whole Green Gram
1 cup Barley
1 cup Oats(dry roasted and ground to fine powder)
1/2 tsp Cumin seeds
1 tsp grated ginger
2 Green chilly
Salt as per taste

Method
Soak moong, and barley for 5-6 hours or overnight. Except salt grind rest of the ingredients to a fine batter, add salt and mix the batter well.
Heat a tava/griddle splash some water and pour the dosa batter in a circular motion, keep it slightly thick, cook on both the sides until done, this will take 3-4mins.
I don't use oil to cook my adais and dosas as I use a non stick tava.
You can even set aside the batter for an hour and prepare the adais later. If the batter is too thick, add little water and make it slightly thin and prepare your adais.


Moving to Asparagus Chutney, this is the first time that I am trying asparagus, and thought I would prepare a chutney to pair up with the above adai, Voila!! the chutney turned out to be super tasty.
To know more about Asparagus click here


For Asparagus Chutney
8-10 Tender Asparagus
1 tsp each chana dhal and urad dhal
6-7 Dry red chilly
1 medium size onion
1/2 tsp Mustard Seeds
Salt as per taste
To temper
Oil 1 tsp

Method
Dry roast chana dhal and urad dhal separately for 3-4 mins on low heat until it turns light brown, set aside and  roast the finely chopped onion until it turns pinkish, now roast the dry chilly and asparagus until asparagus softens.
Cool the roasted items and grind to fine paste adding salt and little water.
Heat oil and splutter mustard seeds, pour this on the prepared chutney and serve.


Since I have prepared my adai and chutney with just a tsp oil, it is a healthy dish aswell, with minimal use of oil. You can prepare these yummy adais for your breakfast or dinner.

I am sending this to Srivalli's " Come join us for breakfast"

Cabbage Green Peas Rice ~ Pressure Cooker Method

I always like one pot meals, it makes life easy and less time consuming also, but at the same time I want to try different rice varieties, thought I'l give a try to this Cabbage Green Peas Rice in pressure cooker, and it turned out awesome. Since this recipe is cooked with just 1tsp oil, its a healthy dish also.

Things Required
1 Small cabbage finely chopped
1 small cup green peas(I used frozen peas)
1 cup rice
1 onion finely chopped
1 tomato finely chopped
2 garlic cloves finely chopped
1tsp ginger grated
1/2 tsp Cumin Seeds
1/2 tsp each turmeric, coriander powder, garam masala, amchur powder and red chilly powder
Salt as per taste
Oil 1 tsp

Method
Heat oil in a pressure cooker and splutter cumin seeds, once they are done add garlic and onion and sauté until onion turns pinkish.
Now add finely chopped tomato and wait until tomato becomes mushy.
Add cabbage, green peas and all the masala powders and sauté for 2mins.
Add3 cups of water and bring to boil, when the water starts to boil add salt and rice.
Mix well and cook for 2 whistles.
Serve hot with any raita of your choice

I served with Cucumber Tomato Raita, for this mix together finely chopped tomato, cucumber, beaten curd, salt, black salt and chaat masala, mix and serve chill.

Potato and 3Bean Chaat : for this soak rajma, blackeye beans and kabuli chana overnight, drain the water and pressure cook for 4-5 whistles.
Cook one potato until soft but firm, in a mixing bowl add all the cooked beans, potato, salt and pepper powder.

Squeeze a fresh orange and mix with lemon and sugar and and serve your Orange Lemon Juice chill.


I am sending this recipe to In my VEG BOX ~Cabbage event by citrusspiceuk - http://citrisspiceuk.com/  and guest hosted by  motions and emotions http://accessiblediary.blogspot.in/2014/08/event-announcement-in-my-veg-box-cabbage.html

Cucumber Mixed Nuts Salad

I just love to have a chilled crunchy salad, any part of the day. I like my salads simple and fresh and ofcourse minimal time to prepare.


                                                       Things Required
                                                          1 Cucumber
                                                          1 Tomato
                                                          Walnut and Cashews few
                                                          Salt as per taste
                                                           Pepper Powder and Chaat Masala a pinch

                                                           Method
                                                           Deseed the cucumber and tomato and mix all ingredients. Serve Chill.

Instant Coriander Oats Idli ~ Healthy and Nutritious

 

This is not only a healthy but also tasty idli. Best part of this idli is there is no soaking or fermentation required unlike the traditional idli batter. I got hold of this recipe here and needless to say, thanx a ton Priya for such a lovely idli. I have slight modifications to my idli. She has beautiful collection of recipes, my fav are the ones with oats, love the way she innovates and comes out with a new recipe everytime with this humble ingredient.

 

Things Required

1 cup Rava/Sooji/Semolina

1 cup Oats Powder

1 cupsYoghurt

1Bunch coriander leaves

1tsp Grated Ginger

2 Fresh Green Chilly

1tsp Cumin Seeds

Salt as per taste

Oil

 

Method

Dry roast oats until pinkish or aromatic for 3-4  mins, cool and grind to fine powder.

Make a fine paste of coriander leaves, green chilly, ginger and cumin with little water to fine paste.

In a mixing bowl add all the ingredients add yoghurt and mix to thick batter, similar to the idli batter.

Grease your idli plates and pour a ladle of batter abd steam cook for 10-15mins.

Voila, your yummy, tasty and healthy idli is ready to be paired with chutney or sambhar of your choice.

 

 

Suggestions

Before pouring the batter to the idli plates, you can add 1/2 tsp eno fruit salt and mix well and prepare the idlis.

I refrained from adding Eno, and still had soft idlis.

Oats Moong Mixed Veggies Khicdi

I instantly fell in love with recipe and the way oats has been used in this recipe. Thank you Priya for such a lovely recipe. This recipe is light on tummy delicious and ohhh so healthy... I can write pages and pages on this yummy one pot recipe.
I have slightly modified the recipe according to my taste, keeping in mind the original recipe. Here you go

You will need
2 cups Oats Roasted( I used Quaker quick cooking)
1 cup Yellow moong dhal
1 cup mixed veggies( I used alu,carrot,french beans and green peas)
Salt as per taste
Turmeric 1/2 tsp
Oil 1 tsp
Cumin seeds and Black peppercorns 1 tsp each
Onions 2 Finely chopped
Finely chopped garlic 1 tsp
Curry leaves few
Grated Ginger 1 tsp

Method
Wash and soak the moong dhal for 30mins in water.
Heat oil add cumin seeds, when it splutters add chopped onion, ginger and garlic and sauté until turns pinkish.
Now add the mixed veggies, peppercorns, turmeric, salt and cook for 3-4mins.
Now add 3-4 glasses of water, add the soaked moong after draining the water, and roasted oats.
Pressure cook for 2 whistles and your done.
Serve hot with any spicy chutney or can be served as it is.
You can even add a tsp ghee before serving.

The original recipe had ccoked moong dhal and the entire process was done in an open pan.
I took to soaked moong dhal and pressure cooker method, which worked well. Either ways the dish tastes yumm!!

Strawberry Sundae ~ Sweetness In a Tall Glass

Got hold of this recipe in Vicky Ratnani's 'Cook Eat And Party' show on ndtvgoodtimes channel.

A simple, easy and delicious sundae, which can be prepared instantly.

 

You Will need

Fresh Strawberry 10-12

Strawberry Icecream 1 cup

Chocolate Block few(I used diary milk)

Chopped Almonds Few

Water 1/2 glass

 

Method

Wash and chop the strawberry and puree with fresh water.

Take a tall glass and layer with strawberry puree, strawberry icecream, nuts and choco blocks.

Voila!! that's it your done... Serve Chill

 

Variations

You can replace strawberry icecream with vanilla flavour

 

 

Vanghi Bhat ~ Brinjal Rice

Vanghi Bhat is a combination of rice, spices and brinjal prepared in a spicy and aromatic way. This is one of my favourite recipes aswell. Vanghibhat is very common in Maharasthra, Karnataka and some parts of Andhra.

The term 'Vanghi' means Brinjal in Marathi. Every region has its way of cooking this wonderful recipe.

You Will Need
Purple Baby Brinjals 10-12
Rice 1 cup
Salt as per taste
Jaggery a pinch

For the spice powder
Chana dhal 1 tsp
Urad dhal 1 tsp
Dry Red Chillies 5-6
Dry Coconut 3tsp
Cumin Seeds 1/2 tsp
Black Peppercorns 4-5
Whole Coriander Seeds 1 tsp
Clove and Green Cardamom 2 each
Cinnamon 1/2 inch stick

To Temper
Ghee 2 tsp
Chana And Urad Dhal 1 tsp each
Cashewnut 10-12 broken
Curry Leaves Few

Method
Dry Roast all the items mentioned under 'Spice Powder' one by one or until aromatic, cool and grind to fine powder and set aside.
Cook rice making sure that the grains are separate, spread on a large plate.
Chop brinjals into medium pieces and put them in a vessel of water until required. This is to avoid the brinjals from turning black.
Heat one tsp and sauté brinjal until half done, now add the prepared spice powder and  mix well
Now add the cooked rice, salt and mix well.
Finally add all the items mentioned under to temper and add to the prepared rice and mix well.
Garnish with coriander leaves and serve hot with cucumber raita and any side dish of your choice.


Variations
You can replace brinjal with capsicum and prepare capsicum rice in the same way.

Carrot Juice ~ Instant Energy in a glass

I'm back after 2 years.................. Was busy with my personal life, as I was carrying and now with a yr old toddler, who has made my life beautiful, colorful and busier....

However, that hasn't stopped me in trying recipes, but not on a regular basis, I go for easy recipes these days, so that I can spend more time with my lil angel. Working on some changes on the look and feel of my blog..........

So here is an instant energy drink, which is so revitalizing and full of energy.


For this you need
1 carrot grated
1tsp grated ginger
2tsp lime juice
2 tsp sugar

Method
Blend all the ingredients and refrigerate, serve chill with some ice cubes.....

This is a simple way to make your kids have carrot...