Creamy Idlis

This idli is really creamy and quite nutritious.  My son just loved it. Since he is too young, so he did not want any chutney, he swapped the chutney for sauce. I made it little attractive by spreading the sauce on the idli and added a cherry to go with it.

 Ingredients

 Rice (Idli) Rava – 3 cups

Butter – ½ cup

Milk – ½ cup

Curd – ½ cup

Baking soda – a pinch

Salt to taste

 Method

Mix all the ingredients and leave it overnight. Add a pinch of baking soda, before making the idlis. Using the idli moulds, make the creamy idlis and serve with hot with green chilli chutney.

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Bottlegourd Idlis

Thanks to my MIL, she is the one who gave me these recipes. I tried them and they out very well. Thought of sharing with you all. Thanks again to my MIL

Ingredients

1 medium size Bottlegourd

Channa dal – handful

Rice (Idli) Rava – 3 cups

Coconut – 1 cup grated

Green chillies – 2 finely chopped

Baking powder – a pinch

Green coriander – 2 tbps finely chopped

Salt to taste

 Method

Soak channa dal for 15 – 20 minutes. Grate the bottlegourd. Mix all the ingredients and keep them aside for an hour.

 Make the bottlegourd idlis using the idli moulds. Serve it hot with spicy tomato chutney.

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Lauki ki Dal (Bottle gourd)

This dal is one of the best dals that I have ever tasted. My mother used to make it. This dal is quite easy to make. I am putting her recipe in words for her. Basically, I use the ingredients of my own for this. I am trying to put the measurements.

Ingredients:
250 gms of Bottle gourd grated
1 onion finely chopped
1 tomato finely chopped
Ginger-garlic paste – 1 tsp
Channa dal – 1/2 cup
Salt to taste
Chilli powder
Garam masala posder – 1/2 tsp

Water to cook the dal

For Seasoning:
Oil
Cumin seeds – 1/2 tsp
Green Corriander for garnishing

Method:
Pressure cook the dal and keep it aside. Place a thick bottom pan or kadai over the gas stove. add little oil. As soon as the oil is heated up add, cumin seeds, then chopped onion, tomato and ginger garlic paste. Once the oil leaves the masala. add the grated lauki and fry for few minutes. Then add the boiled dal. Add salt and chilli accordingly. Add the garam masala. Simmer the gas stove.  Cook it for 15 minutes.

Garnish it with green corriander and serve it hot with rotis.

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Sandwich Idli

This is the another from my mom’s kitchen. Most of make idlis at home, the normal white soft idlis. My mom used to make it really nice sandwich idli for us – the kids at home. The name itself would ensure that we head to the table to have our breakfast. Nowadays, I am making them for my son. My son, who hates potato in any form is relishing the sandwich idlis. Here it goes…

Ingredients:
3 cups Idli rice
1 cup Urad dal (round one)
1 tsp methi (fenugreek seeds)
Salt to taste
Potato slices (boiled)
Green corriander chutney

Method:
Soak the rice and urad dal along with methi in the water overnite in separate vessels. Next day morning, drain the water, and then grind the rice in the grinder (I have a tabletop grinder. In case you do not have grinder, you can use your mixie) into coarse paste and transfer the content into a vessel. Then grind the urad dal in to smooth paste. Once it is grinded to smooth paste mix the rice batter and salt. Keep the batter in a warm place to ferment.

Grease the idli moulds with little oil. Pour litlle amount of the batter and then add a slice of boiled potato, little corriander chutney, then top it up with another slice of potato. Then add little more batter. Steam cook it for ten minutes. Once they are done, remove them carefully from the moulds. Serve it hot. Just bite into this idli, and savour with boiled potato and corriander chutney….its just yummy.

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Soups

Soups are something that we all love to have and I really do not know the reason why many of us do not feel like making them at home. We just go to the supermarket, pick up a Knor or some other brand soup and come back home, cut, cook and serve. Thats all we do. Aah!! so boring na… I remember my mom making soups at home when we were kids. That made me decided that I should make soups at home for my son. Tried some of them, the soup that was the best is listed out here. Will add some more soon…

Baby Corn Soup

Ingredients:
1 cup baby corn cut into two lengthwise
2 cups of water
1 tsp ginger – finely chopped
1 tsp garlic – finely chopped
1 tsp green chillies – finely chopped
1 tbsp corriander leaves – finely chopped
2 tbsp of cabbage, capsicum, mushrooms – finely chopped (Since I do not like mushroom, I did not use them while cooking. If you like it, go ahead and include that too!!)
1 tsp pepper
1 tsp soya sauce
4 tbsp cornflour mixed in cup of water
3 tbsp of oil
Salt as required

Method:

In a pan, fry the ginger, garlic, corriander leaves and green chillies for abot two minutes. Add the corn and all the vegetables (except the cabbage), pepper, and salt according to your taste and fry it for another 2 to 3 minutes.
Add soya sauce, and let it boil. Reduce the heat and then add the cornflour mixed with wtare. Keep stirring till the soup thickens, then add the cabbage.
Remove from the heat and garnish with corriander. Serve hot.

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Rice Patties

We all cook rice and most of the time rice is left over. We really do not feel like throwing that out and still we do not know what to do about it. Either we eat it next day or give it off to servants. i tried this receipe with the left over rice and came out well. It was crispy and my son just loved it. Within few minutes, I had something hot and crunchy for him as an eveing snack. Since I did not use much oil, so it was healthy also. Here it goes…

Ingredients:
Left over rice (this depends on the quanity) – I had about a bowl of rice
Capsicum – 1 (grated)
Carrot – 2 (grated)
Onion – 1 big (grated)
Corriander (green) – finely diced
Green chilli – 2 (finely chopped or grated). You can substitue it with chilli powder.
Boiled Potato – mashed
Salt to taste
Oil for cooking

Method:
Take a bowl, add all the ingredients except the oil. Ensure that the consitency of the mixture is good enough that it can be rolled into a small ball of lemon size.
Divide the mixture into equal small lemon size balls.
Then take the mixture ball in your hand, and press it against your palm and flatten them. Give it a shape, whichever you want.
Put the tava on the fire, sprinkle little oil, and then put the rice patties on the tava.
With a flat laddle, turn it over as soon as the sides are little brown in colour.
Serve it hot with sauce or mint chutney.

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Tomato Rice

Ingredients
Rice – 20 gms
Tomato puree – 80ml
Assorted vegetables (baby corn, mushroom, carrot, beans, peas and capsicum) – 200 gms
Onion – 1 large
Garlic – 4-5 cloves
Pepper powder as required
Bay leaves
Garam masala – 1 tsp
Oil – 1 tsp
Butter – 80 gms
Salt to taste
Sugar – 2 tsps

Method
Cook rice in salt water and garam masala with bay leaves tied in a muslin cloth. Drain and apply butter and spread out. Heat oil and fry garlic until light brown. Remove garlic, fry the finely sliced onion. Add tomato puree, salt, sugar, pepper. Sprinkle water and cook. Add ¾ of the cooked rice, mix and remove from fire. Use a ring mould to shape white rice, in the outer area of the plate. Cover the tomato rice. Sauté boiled vegetables in butter, add salt and pepper. Arrange vegetables in the tice ring. Sprinkle with freshly chopped coriander and serve hot.

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