Jul 9, 2013

Sambhar Idli - Hotel Style !!

Preparation Time : 15  Minutes
Cooking Time : 20 Minutes
Serves : 2

Ingredients :

Idly Batter - to make 20 mini idli
Shallots - 10 no.s
Brinjal - 1
Ladies finger - 1
Drumstick - 1
Toor Dal - 1.5 cups
Tamarind Pulp - 1 cup
Sambhar Powder - 2.5 teaspoons (i used aachi sambar masala)
Turmeric Powder - 1 teaspoon
Clarified Butter / Ghee - 1 tablespoon

For Seasoning :

Mustard - 1 teaspoon
Urad Dal - 1 teaspoon
Fenugreek - 1 teaspoon
Asafoedita - a pinch
Green Chilly - 2 - Slit
Curry leaves - 10 leaves
Oil - 2 tablespoon

For Garnishing:

Coriander - finely chopped - 2 tablespoon
Onion - 1 medium sized - finely chopped

Method :

Peel shallots, cut all vegetables in to 2 inch long.and keep them aside. Pressure cook toor dal up to 3 whistles . Heat oil in a wok, add mustard, let it splutter then add urad dal, fenugreek, curry leaves and fry for 2 seconds, to this add the shallots ,the cut vegetables, sambhar powder,turmeric powder, green chilly and saute them for few minutes. Now add tamarind pulp along with a cup of water and let the vegetables cook well, once done, add the pressure cooked toor dal along with salt and let the sambhar boil for few more minutes. Add water if the sambhar consistency is thick.Turn off the gas once you get a nice aroma.

Steam the idlis, if mini idli mould is not available, you can make use of your normal idli moulds.

Take a bowl, add one sccop of sambhar, place few idli's and cover the idli's with sambar again and add a spoon of ghee. Finally garnish them with chopped coriander leaves and onion. Yummy hot sambhar idli is ready in a typical hotel style.



Jun 10, 2012

Spinach Kuzhi Paniyaram

Kuzhi paniyaram is one of my favourite dish when paired with the yummm tomato or pudhina chutney.Basically i prepare these paniyaram's instatly with left over idli batter. By now most of my fellow bloggers would know that i am a health freak and i peep deep in to the nutrition fact of each food i cook at home. So this time i have added spinach / palak to make the simple paniyaram a more healthier one !!!

Preparation Time : 10 Minutes
Cooking Time : 10 Mins
Serves : 2

Ingredients :

Left over Idli Batter : 3 cups
Spinach - 1 cup - finely chopped
Onion - 3/4 cup - Finely Chopped
Green Chilli - 2 - 3 or accordingly - Finely Chopped
Mustard - 1 tsp
Urad Dal - 1 teaspoon
Salt -a pinch if required (as there is already salt added in the idli batter )

Method :

Heat a teaspoon of oil in a tadka pan, add mustard, let it splutter, now add urad dal fry until golden brown. Finally add a pinch of asafoedita. Mix all the ingredients together along with the mustard tadka and mix well and keep it aside.
Now heat a paniyaram pan, grease it with little oil, pour a spoonful of the batter to the pan and cook covered on medium flame until it turns golden brown, similarly turn the other side and cook untill golden brown. Serve hot with any chutney of your choice.
This can be served as a snack or as breakfast !!

May 21, 2012

Watermelon Rind Sabzi

Watermelon season being peak now, i wish not to throw even the rinds as there can be something made yummy out of it, earlier i had tried watermelon rind halwa, which came out very well, this time i tried some tangy sabzi which also came out well , tasted just perfect with rotis.

Preparation Time: 15 Minutes
Cooking Time : 20 Minutes
Serves :2

Ingredients :

Water melon Rind - 2 medium cups - Peeled and chopped
Jeera - 1 tsp
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1/2 tsp or accordingly
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Asafoedita - a pinch


Pressure cook the rinds for 15 mins or upto 3 whistles without water. Heat oil in a pan, splutter jeera, then add ginger garlic paste, saute for few seconds, then add the cooked rind along with all the other ingredients anc cook in medium flame for 5 minutes or untill all the water is absorbed. Serve hot with rotis or rice.

Tip: Do not pressure cook rinds with water as they themselves leave lot of water, so pressure cook them dry.

Lavanya :)


Lavanya :)

May 4, 2012

Sprouted Moong Dal Chutney

These days all of us are so health conscious that what ever we eat or we feed our kiddos , we ensure that there is right nutrition in every bite of food. One such nutritious chutney recipe is sprouted moong chutney, which tastes awesome packed fully with nutrition.

Preparation time : 2 days ( for making sprouts)
Cooking Time : 3 Minutes
Serves : 3

Ingredients :

Sprouted Moong dal - 1 cup
Onion - 1/2 cup - Finely Chopped
Tomato - 1 small - finely chopped
Tamarind - peanut sized
Red chilli - 1
Green Chilli - 1
Oil - 1 teaspoon

Method :

Saute all the ingredients in a pan with one spoon of oil for 2 to 3 minutes. Let it cool, blend it with salt in a mixer with required amount of water. Tasty chutney is ready. Serve it along with idli, dosa or rotis.


Lavanya :)

Apr 11, 2012

Pavakkai Pitlai / Bitter Gourd Curry

Bitter Gourd also called bitter melon has huge range of medicinal properties. majorly used to control diabetes, cleanses the stomach ( if you have worms) . Most of us are qutie aware of these facts, this particular recipe that i adapted from my mom's kitchen gives a varied flavour of slight bitterness with a tangy taste.

Preparation Time : 15 Minutes
Cooking Time : 15 Minutes
Serves : 4

Ingredients : 

Bitter Gourd - 2 Small Sized - cut in to round slices
Toor Dal - 1/2 cup - Boiled and mashed
Peanuts - 1/4 cup - Boiled
Tamarind - 1 Lemon sized - pulped
Green Chilly - 1
Sambhar Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Jaggery - 1 teaspoon
Mustard - 1 teaspoon
Urad Dal - 1 teaspoon
Asafoedita - a pinch
Curry leaves - 7 to 10

To Grind

Coconut - 3 table spoon
Red Chilli - 2 
Coriander Seeds - 2  teaspoons

Method :

Rub sliced bitter gourd with salt and keep it aside for half an hour . Later Squeeze and pressure cook for just one whistle . Now heat a pan, pour 2 tbps of oil, add mustard let it splutter, then add  urad dal, curry leaves and slit green chilli, saute for half a minute. Now add asafoedita and the pressure cooked bitter gourd. Add the tamarind pulp, sambar powder and turmeric powder. Leave it to boil on medium flame for 4 minutes. Later add the cooked toor dal,peanuts, jaggery, salt and the coconut paste. Add some water if required . Let it cook for 5 more minutes. The gravy should be little thick.Serve hot with rice or rotis !!!


Lavanya :)