Featured post

Friday, 18 August 2017

Sambar flavoured Mixed Dal Idli



          A great way to start your day is with these protein packed Idlis made with only lentils. I added some sambar powder for a different flavour. So come deviate from the usual fare and create this wonderful and wholesome breakfast. These healthy and yummy treats are anytime welcome either for lunch, dinner or as a box meal too. Serve them hot with coconut chutney and sambar. 









  • 2 tbsp. each of moong dal, chana dal, masoor dal, urad dal and tuvar dal, soaked overnight
  • 1 tbsp. sambar powder
  • salt to taste
  • 1/4 tsp. turmeric powder
  • few curry leaves, sliced
  • 1-2 green chilies, chopped
  • pinch of asafoetida
  • 1 tsp. eno fruit salt
  • oil to grease the idli moulds
  • sambar & coconut chutney to serve






          Grind the soaked lentils with required quantity of water. The batter should be of pouring consistency.

          Mix along with salt, turmeric powder, sambar powder, asafoetida, green chilies and curry leaves. Just before steaming add in the eno and give it a stir.

          Pour into greased idli moulds and steam for 15-17 minutes. When cool, demould them and serve along with coconut chutney and sambar for a wholesome breakfast.




                  Mix the ground lentils with salt, turmeric powder, sambar powder, asafoetida,
                  green chilies and curry leaves. Just before steaming add in the eno fruit salt.



                               Pour into greased idli moulds and steam for 15-17 minutes. 



                    Serve along with coconut chutney and sambar for a wholesome breakfast.











Wednesday, 16 August 2017

Oats Idli Pakora



          Have any leftover Idlis and do not know what to do with them? Prepare these crispy batter fried Pakoras out of them and Voila!! you have an interesting and an innovative snack in no time. They are perfect as appetizers or as a tea-time snack. Serve them hot with either coconut chutney, tomato chutney, green chutney or ketchup. 







          I have used some leftover oats idli. You can as well make use of any plain idlis too. Another great way to use these pakora is to make kadhi pakora out of it and relish with either rice or chapatti for your lunch / dinner. So get going and dish out these yummy treats for your loves ones by following an easy step by step method with pictures to prepare it.








  • 1 cup small round shaped idlis
  • 1/2 cup gram flour (besan)
  • salt to taste
  • 1/ 4 tsp. turmeric powder
  • pinch of baking soda
  • 1/2 tsp. nigella seeds (kalonji)
  • 1-2 tbsp. coriander leaves, chopped
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1/2 tsp. red chili powder
  • oil to deep fry
  • chopped coriander leaves, chopped red chilies & sliced onion to garnish (opt)












          Prepare a batter by mixing together all the above mentioned ingredients (except idli and oil).

          Heat oil in a kadai / pan. Dip the idlis in the prepared batter and deep fry them few at a time till light golden in colour.

          Drain on a kitchen towel and serve them hot as an appetizer with any chutney or tomato sauce. They can also be had as a tea-time snack.





                     Prepare a batter by mixing together all the above mentioned ingredients 
                     (except the idlis and oil).



                    Heat oil in a kadai / pan. Dip the idlis in the prepared batter and deep fry 
                    them few at a time till light golden in colour.



                               Drain on a kitchen towel.








                     Serve them hot as an appetizer with any chutney or tomato sauce. They can
                     also be had as a tea-time snack.










Tuesday, 15 August 2017

Musk Melon Ice Cream



          What better way to enjoy your summer than to relish this homemade yummy and refreshing Musk Melon Ice cream. Just blend all the ingredients and freeze till set. It is that simple. It needs no rocket science nor an ice cream machine. Relish it as an after-meal dessert or any time of the day. So go ahead and give it a try and treat your near and dear ones to this wonderful chilled fruity delight.






1 cup musk melon, chopped
1 cup cream
1/2 cup evaporated milk
1/2 cup milk powder
1/2 cup powdered sugar or to taste
1/4 tsp. cardamom powder
few chopped musk melon to garnish







          Blend together all the above mentioned ingredients (except few melon pieces for garnish). Transfer to an air-tight container and set in the freezer for 2 hours.

          Then stir with a spoon / fork and again freeze for further 2 hours. Keep stirring 2-3 times in between.

          Finally freeze overnight or for a minimum of 8 hours. Serve it chilled in individual bowls, garnished with the remaining melon pieces.
















Fish Cutlet / Tikkis / Patties



          These yummy Fish Cutlets serves as perfect appetizers in any in-house party. They can be relished with tomato ketchup or any chutney. I made use of some leftover fried fish that was deboned and mashed. I added boiled and mashed potatoes along with other basic flavourings. You can as well add mashed paneer or bread crumbs too. So go ahead and dish out these amazing starters that is very easy to make and a pure indulgence.











  • 1 cup leftover fried fish, deboned & flaked
  • 1 potato, boiled & mashed
  • 1 small onion, finely chopped
  • 1 tsp. garlic, grated
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • salt to taste
  • pinch of turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • oil to shallow fry













          In a bowl, mix together all the above mentioned ingredients (except oil) into a dough. Divide into equal portions and give a desired shape to each portion. Refrigerate for an hour.

          Heat 1-2 tbsp. of oil in a pan and shallow fry the cutlets in batches on both sides till golden brown in colour.

          Drain on a kitchen towel and serve them hot, as appetizers with tomato ketchup or green chutney.









          










Sunday, 13 August 2017

Oats Idli Doughnuts (Indo-Western Fusion Style)


          
          Indulge in something new this festive season. So why not turn our very own Idlis into Doughnuts a la Indo-Western style? Well these are Oats Idli Doughnuts that can be served either as appetizers or for breakfast with any interesting and appetizing toppings. So let your imagination run wild and surprise your loved ones by serving these amazing fusion style creation.












  • 2 cups oats
  • 1 cup semolina
  • 1 tbsp. oil
  • buttermilk as required
  • salt to taste
  • 1 tsp. eno fruit salt
  • coconut-coriander chutney to serve 
  • sambar to serve 
  • some roasted chana dal 
  • some bhujia / sev 
  • few roasted cashews 
  • few roasted peanuts 
  • 2-3 pinches of red chili flakes 
  • pepper powder as required
  • mayonnaise as required
  • tomato sauce as required
  • coriander leaves as required
















          Dry roast the oats for a few seconds. When cool, grind into a fine powder and keep aside. Heat oil in a pan and saute the semolina for a minute.

          Now add the powdered oats, salt and enough buttermilk to make a batter like consistency.
Just before steaming, add the eno fruit salt and a little water. Mix well. Spoon the batter on to greased idli moulds.

          Steam for 15-20 minutes. (If using a pressure cooker, do not put the vent). When cool, demould them and make a hole in the centre with any bottle lid or a cookie cutter.

          Smear some coconut chutney / mayo / sauce over the idli and sprinkle all the toppings as desired. Serve as it is or with coconut chutney and sambar.

      


























Sunday, 6 August 2017

Mysore Pak Kheer / Payasam / Pudding - Fusion Style



          Have any leftover Mysore Pak and do not know what to do with it? Then go ahead and dish out this fusion style kheer. Make the usual rice kheer and add in some crumbled Mysore Pak as sweetener, instead of sugar and voila! you have an extremely yummy dessert in front of you in a new avatar. How cool is that. So go ahead and give it a try and surprise your loved ones with your new creative fusion dessert. Enjoy it just as it is, as an after-meal dessert or as a side dish with poori / paratha.







  • 2-3 cups milk
  • 1 cup cooked rice
  • 5-6 mysore pak, crumbled





          Pressure cook milk and rice for 2-3 whistles. Add the mysore pak and simmer for 4-5 minutes on a low flame. Switch off the flame and allow it to cool. 

          Refrigerate till serving time. Serve, garnished with some crumbled mysore cook as an after meal dessert. They can also be relished along with poori or paratha.














Tuesday, 1 August 2017

Dim Posto (Egg in Poppy seeds Gravy - Bengali Style)


          For all the Egg lovers, want to cook an Egg Curry in a different way?  Then try "Dim Posto" - a traditional Bengali style Egg in poppy seeds gravy. Very easy and simple, it is cooked in mustard oil for an authentic touch and with minimum of ingredients. Relish this delicacy with plain steamed rice. You may also have it with jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti or just plain chapatti. 






          Relishing poppy seeds is a luxury to me. So I try to make full use of it during my visit to India. Apart from the usual Aloo Posto, Onion Posto, Potol Posto (Parwal), Jhinge Posto (Ridge Gourd), Chingri Posto (prawns), etc, Egg Posto is also a yummy dish which I am sure you will give it a try. In fact, you can go ahead and prepare any recipe with poppy seeds paste. It will take your dish to an entirely new level.







  • 2-3 eggs, boiled & cut into half
  • 2-3 tbsp. mustard oil
  • 1/2 tsp. nigella seeds (kalonji)
  • 1 onion, chopped
  • 1/3 cup poppy seeds
  • 2-3 green chilies
  • pinch of red chili powder
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. raw mustard oil 
  • 1 tbsp. coriander leaves, chopped









          Marinate the eggs with a pinch of salt, turmeric powder and red chili powder for 5 minutes. Grind the poppy seeds and 1 green chili to a fine paste by adding some water.

          Heat oil in a kadai / pan and temper with nigella seeds. Saute for a few seconds. Add the chopped onions and fry till light brown. 

          Then add the ground paste, salt, turmeric powder and remaining green chilies (slit). Saute on a medium flame for some time.

          Add 1 cup water and simmer, covered till the gravy is slightly thick. Add the raw mustard oil and give it a stir. 

          Pour the gravy in a serving dish and arrange the fried eggs over it. Sprinkle some chopped coriander leaves. 

          Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti or just plain chapatti.



















Related Posts Plugin for WordPress, Blogger...