Idlis are a great healthy breakfast option. These traditional South Indian breakfast are anytime welcome with some coconut chutney and sambar as accompaniments. How about turning them into something interesting and appealing? So make these yummy spinach swirl idlis by adding some spinach puree for a real visual treat. So check out the step by step pictorial recipe to prepare it.
- 4 cups idli batter
- 3 tbsp. spinach puree
- oil to grease the idli moulds
- coconut-coriander chutney & sambar to serve
Divide the batter into 2 bowls. Add the spinach puree to one bowl and mix well. Grease the idli moulds.
Pour some of the white batter first. Then pour the spinach batter over it and continue to do so, alternately pouring the batter.
Steam in a pressure cooker (without the vent) or steamer for 15 minutes (first 5 minutes on high and the remaining on a medium flame).
Demould the idlis when it slightly cools down and serve with coconut chutney and sambar.
Pour some of the white batter first.
Then pour spinach batter over it.
Continue to do so, alternately pouring the batter.
This is a healthy variation to any fried chicken and are great appetizers to go with some green chutney or just a dash of lime. In this recipe, I marinated the chicken with some bottled pickle masala along with other basic spices.
Pair them with some salad and a bowl of soup for a healthy and a light meal. So go ahead and make these grilled chicken at home and I bet your family and friends will simply love these gourmet delight. So check out the step by step pictorial recipe to prepare it.
- 1 kg. chicken, cut into medium size
- salt to taste
- 1 tsp. turmeric powder
- 1 tbsp. red chili powder
- 2 tbsp. yoghurt
- 1 tbsp. bottled pickle masala
- 1 tbsp. ginger-garlic paste
- 1 tbsp. vinegar / lime juice
- 1 tbsp. oil
- 1 1/2 tbsp. besan (gram flour)
- chopped coriander leaves, onion rings and a dash of lime to garnish
In a bowl, mix all the ingredients together and marinate for 3-4 hours or preferably overnight.
Place the chicken on the greased grill rack and grill for 30-35 minutes. Baste with the remaining marinade midway.
Let it remain in the microwave for 5-10 minutes. Serve, garnished with coriander leaves, onion rings and a dash of lime.
Mix all ingredients & marinate for 3-4 hours or preferably overnight.
Place chicken on a greased grill rack.
Grill for 30-35 minutes. Baste with remaining marinade midway.
Serve, garnished with coriander leaves, onion rings & a dash of lime.
Today I would like to share this very easy, simple and a healthy Dates kheer recipe that I tried. It has very few ingredients and can be served as an after-meal dessert. Sugar may be adjusted depending on the sweetness desired. Lots of nuts, dry fruits and fresh fruits too can be added to make it more nutritious. So go ahead make this yummy dessert and enjoy with your family and friends.
- 1 & 1/2 cups seedless dates, chopped
- 4 cups milk
- 2-3 tsp. sugar or to taste
- 1/4 tsp. cardamom powder
- 1 tsp. ghee
- chopped almonds & pistachios to garnish
Heat ghee in a pan and sauté the dates for a couple of minutes. Add the milk and pressure cook for 3 whistles.
(Alternately you can grind the dates coarsely, add it to the milk and boil till you get the desired consistency).
Add the cardamom powder and sugar. Mix well till the sugar dissolves. Garnish with the chopped nuts and serve in individual bowls or as desired.
Protein rich, healthy and delicious, this Soya Nuggets Curry makes for a perfect side dish with either chapattis, jeera rice, steamed rice, plain biryani or pulao. Many variety of dishes can be made out of it.
It is a great substitute to meat and tastes just as yummy as any mutton curry. Make them more appetizing by adding some green peas. It can be prepared both in the North Indian and South Indian style. So check out the step by step pictorial recipe to prepare it.
- 1 cup soya nuggets, soaked in lukewarm water for 10-15 minutes
- 1/2 cup frozen green peas
- 2-3 tbsp. oil
- 1 tsp. cumin seeds
- 2 bay leaves
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tomato, chopped
- salt to taste
- 1 tbsp. red chili powder
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- 2 tbsp. yoghurt
- 1 tsp. kasuri methi (dry mint leaves), crushed
- coriander leaves to garnish
Squeeze out the after from the soaked soya nuggets and keep aside. Heat oil in a pan and temper with cumin seeds and bay leaves. Saute for a few seconds.
Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with a little water. Saute till the oil separates.
Now add the tomatoes and cook till it is mashed. Add the yoghurt and kasuri methi. Give it a stir and drop in the soya nuggets and salt. Mix well.
Simmer till the moisture is evaporated. Add 1 cup water and the peas. Cover and continue to simmer till the gravy is slightly thick.
When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with either rice or chapatis. It goes very well with naan, tandoori roti, jeera rice, plain biryani or pulao.
Heat oil & temper with cumin seeds & bay leaves. Saute few seconds.
Add onion & fry till light brown.
Add ginger-garlic paste & all dry spices (except salt) mixed with some water.
Saute till oil separates.
Add tomatoes & cook till it is mashed.
Add yoghurt & kasuri methi. Give it a stir.
Add soya nuggets & salt. Mix well.
Add 1 cup water & peas. Cover & simmer till gravy is slightly thick.
When done, switch off flame & garnish with coriander leaves.
Serve with rice, chapatis, naan, tandoori roti, jeera rice, plain biryani
or pulao.
This delicious Thalassery Mutton Biryani is also known by the name of Malabar Biryani. The name derives from a small city called Thalassery in the Malabar coast of kerala. The special aroma from this biryani basically comes from the special garam masala that is freshly ground.
A special variety of small grained rice is used for this biryani. The mutton and rice are cooked separately and then layered to be cooked in the dum style. It is relished with raita, sliced onion and lime wedges. This is a perfect one-pot party meal. So check out the step by step pictorial recipe to prepare it.
This is my first attempt at trying out this amazing Biryani, of which I have heard a lot. I was not the least disappointed at all. The Biryani turned out very delicious and flavourful. The various spices that are freshly ground imparts a very nice aroma and this gives the Biryani a distinct flavour.
The chilies can be adjusted according to individual preference. The only disappointment was the non-availability of the special rice variety called Jeerakasala. I had to do with basmati rice. But I promise if I am able to find this type of rice then will try to prepare this biryani again.
Garam Masala -
- 3-4 green cardamoms
- 5-6 cloves
- 1" cinnamon stick
- 1 star anise
- 3-4 whole dry chillies
- 1 mace
- a very small piece of nutmeg
- 1/2 tsp. cumin seeds
- 1/2 tsp. shahjeera
- 1 tsp. fennel seeds
- 1 tbsp. coriander seeds
- 1 tsp. peppercorns
Mutton Curry -
- 500-600 gms. mutton with bones, cut into desired size
- 1 tsp. turmeric powder
- salt to taste
- 2 tbsp. oil
- 1 tbsp. ghee
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1 tomato, chopped
- 2 green chilies, chopped
- handful of coriander & mint leaves, chopped
Rice Preparation -
- 1 & 1 /2 cups small grain rice (preferably jeerakasala variety), soaked for 30 minutes
- 1 tsp. ghee
- 1" cinnamon,
- 2 green cardamoms
- 4 cloves
- 1-2 bay leaves
- 1 tsp. cumin seeds
Garnish -
- pinch of saffron soaked in 2 tbsp. milk
- 1 tbsp. lime juice
- 1 tbsp. ghee
- 2-3 tbsp. coriander & mint leaves, chopped
- 2 tbsp. fried onions
- 10-12 fried cashews
Dry roast all the ingredients for the garam masala for 1-2 minutes or till you get a nice aroma. Keep aside to cool down and then grind to a fine powder.
Marinate the mutton with 2 tbsp. of the prepared garam masala, turmeric powder and salt overnight or for 2-3 hours.
To prepare the rice - Heat 1 tsp. ghee and temper with cinnamon, cardamoms, cloves, bay leaves and cumin seeds.
Sauté for a few seconds and then add the drained rice. Stir fry for 2 minutes. Add 2 cups water and 1/2 tsp. salt. Pressure cook for 2 whistles.
To prepare the mutton curry - Heat oil in a pan and fry the onions till light brown. Add the ginger-garlic paste and fry till the raw smell is gone. Add in the tomatoes and continue to fry till it is slightly mashed.
Add the marinated mutton, green chilies, coriander leaves and mint leaves. Mix everything well. Cover and simmer till dry.
Add 1 cup water and cook, covered on a low flame till the mutton turns soft. Add more water if required. Alternatively you can pressure cook too.
Once the gravy is reduced and the mutton is cooked, spread the drained rice over it. Garnish with the fried onions, coriander & mint leaves, saffron milk, lime juice, ghee and fried cashews.
Cover with a tight lid or with a foil. Keep it on a hot tawa / griddle and cook on a very low flame for 10-12 minutes. Switch off the flame and let it remain covered for 20-25 minutes.
Remove the foil and fluff it up with a fork. Serve with raita, sliced onions, fresh red / green chilies and lime wedges.
Note: If you are able to get the special variety of rice called jeerakasala rice, used to prepare this Biryani, that would be excellent. I had to do with basmati rice as I did not have the same.
Marinate mutton with 2 tbsp. garam masala, turmeric powder & salt
overnight or for 2-3 hours.
Heat oil & fry onions till light brown. Add ginger-garlic paste & fry till raw
smell is gone.
Add tomatoes & fry till it is slightly mashed.
Add marinated mutton, green chilies,
coriander & mint leaves. Mix well. Cover & simmer till dry.
Add 1 cup water & cook, covered till mutton turns soft. Add more water
if required.
Rice - Heat 1 tsp. ghee & temper with cinnamon, cardamoms, cloves, bay
leaves & cumin seeds.
Sauté few seconds & add drained rice. Stir fry for 2 minutes.
Add 2 cups water & 1/2 tsp. salt. Pressure cook for 2 whistles.
Once gravy is reduced & mutton is cooked,
spread drained rice over it.
Garnish with the fried onions, coriander & mint leaves, saffron milk, lime
juice, ghee & fried cashews.
Cover with a tight lid or with a foil. Keep it on a hot tawa & cook on very
low flame for 10-12 min. Switch off flame & cover for 20-25 minutes.
Remove foil & fluff it up with a fork.
Serve with raita, sliced onions, fresh red / green chilies & lime wedges.
