Podi Idly ~ in a different way

This Podi idly is more for adults, as it has onions and spicy podi spread over the idly. When i saw this podi idly recipe on a TV show, i instantly tried it on the same day. We all found this a different and  a tasty way to eat idly, than always opting for chutneys as sides.

Stuffed urad dal puri ~ Bedmi puri

This stuffed puri is a famous north indian break-fast. Bedmi puri is between kachori and puri, as the stuffing is made with urad dal. I eyed on this puri from tarla dalal's cookbook. even i made it once long back, me and hubby liked these puri's a lot! Who would say no to a healthy puri like this? when i tried out these puri's last saturday, i clicked pictures of these lovely puri's to share with you all.
 

These stuffed puri is normally served with aloo sabzi. but i served with curd and pickle, like we serve stuffed paratha's. it also paired well with the puri's.

Try these stuffed puri for a week end break-fast. sure your family will like it. if you are serving for kids, reduce the dry red chilli and pepper in spice mix, so that they can also eat these healthy stuffed puri!

                                                             Stuffed Urad dal puri

makes- 8 - 10 puri's

soaking time - 4 hours

preparation time - less than 45 mins

recipe from tarla dalal

Ingredients:

To fry the puri - 1 and 1/4 cup sunflower oil

For the dough:

Wheat flour - 1 and 1/4 cup
Nigella seeds / karunjeeragam / kalonji  - 1/2 tsp
Salt - 1 tsp
Water - 1 cup (approx. to knead)
Oil - 1/2 tsp

For the stuffing:

Urad dal  / Split black gram - 1/2 cup
Oil - 1 tsp

Dry roast and ground the following into a corase powder: (spice mix)

Corriander seeds - 1 tsp
Dry red chilli - 2
Pepper - 5
Saunf / sombu - 1 tsp
Cumin - 1 tsp

Method:

Soak the split black gram / urad dal / udacha ulundhu with skin in water for about 4 hours.

To prepare the dough, take wheat flour in a large bowl, add salt and nigella seeda and mix with the flour. keep sprinkling little water and knead them all together into a pilable dough. add 1/2 tsp oil towards the end of kneading and knead well. the dough should be little tight than we knead for  chapathi/phulka. Divide the dough into 8-9 balls. keep aside.

Dry roast the corriander seeds, dry red chilli, pepper, saunf and cumin. grind the roasted one's into a coarse powder.

Drain the soaked dal completely without water and grind them coarsely in your mixer. sprinkle little water if needed. add salt to taste and grind the dal coarser.

Heat 1 tsp oil in a pan, add the coarsely ground urad dal and the spice mix and mix well. mix them in medium flame for about a minute. the urad dal tends to stick to the pan, anyways make sure the mix is dry and well mixed with the spice mix. remove from flame and let it cool. once cooled divide the urad dal mix into small ball's that has to be stuffed.

Now roll the wheat dough into a thick 3'inch diameter round and place the urad dal stuffing in centre and fold all the edges of the dough to cover the urad dal stuffing. dust it with little flour and roll them lightly into a medium shaped puri. similarly do the stuffing and roll the other puri's.

Heat 1 and 1/4 cup of oil in deep pan and fry the rolled out stuffed puri's. fry till they reach golden brown in colour. fry the both sides of the puri. serve the puri hot with aloo sabzi or with curd and pickle.

Notes:

I used skinned split urad dal. as skinned dal is good, you can also use it. you can also try it in whole urad dal de-skinned.

Make sure the urad dal is grinded coarsely with little water, only then the stuffing will be intact when rolling the puri.

 

Appam kerala style ~ Appam with yeast

First i hate to name this has Appam. we call it as ஆப்பம்(aappam), in english it may be read / means burp. so without heart i call it appam now! My great grand mom used to make appam with coconut toddy (kallu) for us. the flavor and taste of those appam is just unbeatable. forget the drowsiness after eating appam. and just for the drowsiness, we kids won't be fed appam on school days!! 

Pesarattu ~ andhra style

Me and hubby love pesarattu. whenever we eat out at a andhra hotel, we order this. I love to prepare pesarattu on weekends as it involves less job and extra credits goes for this healthy break-fast. when you have little of last batch of the dosa batter, mix it along with pesarattu batter. that yields good dosa's.

Tandoori Idly

Tandoori idly, I have eaten this idly more than dozen times. i have seen it in menu's only in pondicherry hotels. right from my childhood, it is my favorite dish. though I wanted to share the recipe for tandoori idly years back, the time came just today.

My son kept asking me, why don't try to make crisp dosa's like in hotels. when i was able to make good dosa's today, i cant postpone in sharing the recipe with you. so on breaking my month long gap, here i am. I got a Happy News to share with you all. Yes finally my blog got its own domain name. I am proud and happy looking my blog with .com extension. Thanks to my blog readers and blog friends for all the encouragement. 

Coming to this hotel style dosa, got the recipe from Revathi Shanmugam's Tiffin Varieties book. I just gave a try and the dosa's turned out pretty good. When i tasted, it was more like karnataka / mysore style dosa in taste. the colour of the dosa is nice golden colour, which may be because of adding sugar. This dosa batter will work fine, if you are planning masal dosai for your guests.

Hotel Dosa Recipe

recipe from revathi shanmugam's tiffin varieties
makes about 25 dosa's

soaking time : 4 hrs

fermentation time: 8-10 hrs.
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Hotel Dosa Recipe

Prep Time: 40 mins 

Cooking Time: 05 mins  
Serves: 6
Recipe Cuisine: Indian
Recipe Type: Breakfast

Ingredients:

Par boiled rice / puzhungal arisi - 2 cup's
Raw rice / pacha arisi - 1/2 cup
Urad dal - 1/2 cup
Toovar dal - 1 tbsp
Chana dal - 1 tbsp
Fenugreek - 1 tsp
Sugar - 1 tsp
Salt - 1 tbsp

Method:

Wash and soak the rice, dal' s, and fenugreek together. soak them in water for about 4 hours.

After soaking grind them into a smooth batter. add little water while grinding to get the smooth batter. You can use your mixie to grind. i used mixie and it just took 5 minutes to finish the grinding work. transfer the batter to a big bowl, so that it has space when the batter doubles on fermentation. add salt to the batter and let it ferment on your kitchen top for overnight or 8-10 hours.

After fermentation mix the batter well and add sugar to the batter and give a mix.

Heat a dosa tava, sprinkle few drops of water to find the tava got heated up or not. the water should sizzle and evaporate soon. then add a drop of oil and use a slice of Brinjal or a potato to spread the oil on the tava.

Pour 2 heaped laddle full of batter to the centre of the tava and make a big circle with the help of laddle. spray oil to the sides of the dosa and let it turn golden colour and flip the dosa so that the other side is also cooked. it takes 90 seconds for each dosa to be cooked at high flame.

Serve hot with sambhar or chutney. i will soon share my hotel sambhar recipe with you.

Its such a easy recipe, of soaking rice and dal's together and grinding them together, instead of grinding separately.  also the dosa turns out crispy and comes in nice golden colour. but eat the dosa hot. its not good, when the dosa gets cooled down!!

One of my friend had tried twice this dosa, after i had posted here. it seams her family loves this dosai!

Maravalli kizhangu dosai / Tapioca dosai

Maravalli kizhangu / Tapioca is a seasonal root. My Dad used to tell that, maida is obtained from this root. even i learned from web that sago(javvarisi) and arrowroot are obtained from this veggie. anyway i am not sure about all this. At home mom used to steam this kizhangu and give for us with sugar.

maravalli kizhangu dosai served with varamilagaai chutney(recipe below) and grand sweets chettinad poondu kuzhambu.

Small Onion Chutney ~ Chinna Vengaya Thokku

This is one of our favourite chutney's. I learned the recipe from aval vikatan. I also clubbed Bharathy's recipe with aval vikatan and got the recipe of this yummy Onion Thokku.

Barley Khichdi

I rarely try out new recipes for breakfast. When i saw barley khichdi in a magazine, i found its so easy to make. the best time to try is this summer, isn't it? so went ahead and tried this great healthy breakfast. it came out Good, and what a nice way to have barley in khichdi form..i have tried it twice and loved it so much.

Veg Clear Soup Recipe

Prep Time: 05 mins 

Cooking Time: 15 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Breakfast

Ingredients:


Barley - 100gms
Moong Dal / Pasi Paruppu - 2 tbsp
Turmeric powder a pinch
Water - 2 cup's (220 ml)
Onion - 1
Green Chilli - 2
Carrot - 1/2
Tomato - 1
Capsicum - 1/2
Corriander leaves to garnish
Oil - 1 tsp
Jeeragam - 1/2 tsp


Method:

I didn't soak barley, but you can also soak the barley overnight, drain it and try, just like sabudana(sago).

Heat Oil in a Pressure Cooker, add cumin, green chilly and saute them. Now add Sliced Onion and saute it along.

Add chopped Tomato to the onions and mix. also add finely chopped capsicum and carrot and saute well.

Now add Moong Dal, a pinch of turmeric powder, and the Barley to the Pressure cooker and mix well.
Add 2 cups of water and stir.  Add Salt to taste. Then Pressure Cook up to 4 or 5 whistles and remove from fire.

Serve warm, garnish with Coriander leaves.

I liked the capsicum, it added a good taste to the khichdi.

Notes:

* Just 100 gms of Barley is enough, if you are cooking for two.

* You can add your choice of vegetables.

* Barley wont be so soft on cooking, it will be like cooked brown rice, semi-hard in texture.

* Barley is best for pregnant ladies.

Instant Breakfast

Two days back i got injured on  my right eye and now every minute i realize the importance of it. or i can also say, iam realising the importance of being healthy without any illness. The injury is not severe and it did not affect any nerves. Thank God! Iam having a light pain and my eyes are feeling heavy. It all happened because of a funny fight, with my kid. Bringing up the kids will be the finest art to learn. isnt it?

Apart from that, i always look for Instant Breafast. Its impossible for me to prepare Appam with some curry or Idiyappam with Kuruma or Poori Masala on weekdays. i usually go with idli/dosa with some chutney, bread omlet or some porridge.

Hubby got packs of aloo powder/flakes. and i could'nt use it other way than using it for cutlets/patties.
I also cooked aloo kofta biryani with it. if you are a fan of Home Cook's Recipe's in Facebook, you can check its profile picture..

Ingredients for Potato Cutlets / Aloo Patties: (makes 5)


Aloo Flakes - 2 cups or Boiled Potaoes - 2 (mashed)
Wheat Germ - 1/4 cup (optional)
Wheat Bread - 2 slices
Green Chilli - 1
Corriander Leaves - 2 tsp(chopped)
Salt to taste
Oil - 1/4 cup

Method:

Mix all the ingredients except Bread slices and Oil. Soak the bread slices in water and squeeze them. add the squeezed bread slices to all other ingredients mixed. mix them all together. sprinkle little water to get them all together. Shape them into Patties shape/ round shape.

Heat Oil in a Pan. and fry the aloo patties in medium flame, till they turn brown in colour. transfer the fried patties over a tissue.

How i assembled them?

Cut the Bread slices into round shape. spread some mayyonise over it and place vegetables and place aloo cutlet and them cover it with another round shaped bread.

* YOU can add grated carrot and boiled peas to the cutlet.
* Even adding little greens will be a good choice to the cutlet.
* Place cheese when assembling for kids.
* Baking the patties will also be a Good choice.

Idly, Thakkali Gosthu

Iam looking for quick side-dishes for idly, if you want to help me, please suggest me a quick side-dish for idly. I could spare just 10 mins in the morning to prepare a sidee for idli's. if coconut is grated and freezed, then its coconut chutney, and other day is for tomato chutney. Today i prepared this Tomato Gosthu for break-fast. the left over gosthu, was served for lunch, with boiled eggs. such a 2 in 1 dish has to be blogged here isn't it?

This Tomato Gosthu is the first dish, that i cooked for my father. it took me 45 mins to serve for my father once.  Idly and Tomato gosthu is my favorite during my college days. Now within 10 - 15 minutes, i am preparing this gosthu easily.

Thakkali Gosthu Recipe

Prep Time: 05 mins 

Cooking Time: 05 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Sidedish

Ingredients:



Onion - 1 (chopped)
Tomatoes - 2 (big one's)
Green Chilli - 1 (slitted)
Curry Leaves - 1 sprig
Corriander Leaves - 2 tbsp's chopped
Oil - 2 tbsp
Mustard - 1/4 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1/2 tsp
Water - 1/2 cup



Method:

Chop the Onion and Tomatoes.

Heat a Pan, add oil and heat it. add mustard and let it crack. add curry leaves & green chilli and saute them.

Add chopped onion and saute it along. also add chopped tomatoes and saute it, till they turn mushy.

Now Add Turmeric powder, Chilli Powder, salt to taste and 1/2 cup water and give a mix.

Let the mix boil for 2 minutes and switch off the flame.

Garnish with some corriander leaves.

Serve Hot for Idli's.

During my school days, My Ranks will be on Top during the first quarter of the academic year. and it gradually dips further on the next quarters. Iam sure many of you would have same experience( I cannot be the only one). I think there is more thrive, when things start & then, when the time goes by, the throttle comes down and the thrive disappear! Now the same High Thrive in Morning - Slow Throttle in Afternoon - Disappearance of Thrive in the Evenings Syndrome happens to me on daily basis. Like I Think I should eat Healthy Food in the morning, then in afternoon i manage to cook just to fill tummy and in the evenings / Nights I totally go for Unhealthy stuffs like Fried Gobi Manchurian, Heavy Sugar thrown Sweets. This continues as my daily business. Let me Hope for Best, that i should eat at least 2 healthier Meals a Day.

Coming to the Oats Breakfast Recipe's, I discovered two Best and Healthy ways to eat Oats without Guilt.
Oats is a type of Cereal, that helps in reducing the Cholesterol. Oats also get digested slowly, so you don't feel hungry soon on having Oats. The Best Part i like about Oats is, It gives Energy for me to work for the next 2 hours and its So Light  Food to Have. Find its Nutritional Values Here.

The First Oats Breakfast Recipe is - Oats with Moong Dal and Green Peas

I liked this much as every bite has Green Peas and the Moong Dal give a different taste along with the Oats.

Oats Breakfast Recipes

Prep Time: 10 mins 

Cooking Time: 15 mins  
Serves: 1
Recipe Cuisine: Chinese
Recipe Type: Breakfast

Ingredients:



Oats - 4 tbsp's
Moong Dal - 2 spoons (Soak them in water for about 30 minutes)
Green Peas - 1/4 Cup
Green Chilli - 1
Water - 2 Cups
Salt - a small pinch (add very little salt, as Oats require less salt)

Method:

Soak the Split Moong Dal in half cup of water for 30 minutes to 1 hour. you can also soak and put in the fridge overnight and wash it with water before using.

Heat 2 Cup's Water in a skillet and add the Soaked Moong Dal and Green Peas. The Moong Dal may get Cooked within 10-15 minutes. when its almost cooked, add the Green chilli(slitted) and Oats to the Skillet and Cook. Oats gets Cooked in 5 minutes. add salt to taste and Serve Hot.

Note:

You can also add chopped Carrot, Beans and some chopped Corriander leaves and make it as Indian Khichdi.

Second Oats Breakfast Recipe - Oats with Murunga Keerai / Oats with Greens and Dal

This tasted much like a Keerai Paruppu Sadham. I even gave this to my Son with Ghee. This is a very healthy one pot meal. If you are wondering, about availability of drumstick leaves, go for Spinach or some fenugreek leaves.

Ingredients : (serves 1 adult)

Oats - 4 tsbp's
Moong Dal - 2 spoons
Murunga Keerai - a fistfull of leaves
Green Chilli - 1
Turmeric Powder - a pinch
Sambhar Powder - 1/4 tsp
Water - 2 Cup's
Oil - 1/4 tsp
Salt - a little

Method:

First Heat Oil in a Pan.Add the washed and Draines drumstick leaves / Murunga Keerai to the pan and saute it for a minute. it should get cooked.

Heat 2 Cup's of water in a Skillet and add Moong Dal and cook for about 10 minutes and then add the Green Chilli(slitted) and Oats. Cook the Oats for 5 minutes, add the saute and cooked Keerai / Greens to the skillet and mix well with the Oats and Dal. add salt to taste, a pinch Turmeric Powder and Sambhar Powder / Chilli Powder and cook for 1 or 2 minutes, till the oats get thick and Serve Hot.

Now Tell Me Which Version You Like and what other versions can be made??

Oats Bar - another sweet way to eat Oats

After tasting Horlicks Nutri Bar, i wanted to try a similar one. so yesterday i prepared these oats bar, which is so easy to make and it tasted so good too. the guilt part was adding butter. I reduced the butter from 1/2 cup to 3 tbsp's and as a result of it, i could'nt get the bars so perfect.

Recipe for Oats Bar - yields 12 bars.
Ingredients:

White Oats - 2 cups
Light Brown Sugar - 1/2 cup
All Purpose Flour / Maida - 6 tbsp's
Butter - 1/2 cup ( i used 3 tbsp's)
Honey - 2 tbsp's
Slivered almonds - 1/4 cup
Black Currant - 4 tbsp's

Method:

Grease a Pan and line it with a baking sheet. Pre-heat the oven to 180c / 350F.

Heat Butter in pan on slow flame. add brown sugar and honey. let them melt and get mixed it slow flame. do stirr in between.

Mix the Oats, Flour, slivered almonds and black currant in a bowl.

Now add the melted butter, brown sugar and honey mix to the oats bowl.
mix them well and spread them on the greased pan. Press them tight and evenly with backside of a spoon.

Bake them for 25 mins at 180c or till the oats get baked to the golden colour.

After baking, remove from the oven and just mark slices over the oats and let it cool down for 30 mins atleast and cut them.

cool and store them in air tight container.

have these oats bar with a glass of milk for break-fast. i loved the black currant on every bite.

Tomato-Carrot Dosai

I happened to taste one of my friend's Tomato dosa with tomato thokku. The next day i prepared the thokku, as i loved it more than the dosa. But when i tried tomato dosa and had it hot, i could'nt stop trying tomato dosa again and again. every time i tried, i followed different versions. once it was more like an adai, and now you see is with carrot and beetroot. My son love all the versions. and that's enough for me.

Ingredients:

1. Par Boiled Rice / Puzhungal arisi - 3 cups ( soaked in water for 2 hrs.)
2. Cumin - 1 tsp
3. Ginger - 1 inch size
4. Dry Red Chilli - 4

Vegetables:

Tomato - 3 ( chopped)
Carrot - 2 (peel the skin and chop)
Beetroot slice - 2(just 2 small pieces)

Method:

* Soak the Par Boiled Rice in water for about 2 - 3 hrs.

* Grind the Rice along with Cumin, Ginger and Dry Red Chilli with some water to a coarse consistency. need not grind the batter finely.

* Grind the Chopped Carrot and Beetroot slice with few tsp's of water into a puree form.
Now add chopped tomatoes and grind along the Carrot + Beetroot.

* Mix the Tomato, Carrot, Beetroot puree to the grounded rice batter. add salt to taste.

* Heat Tava, pour 3 heaped spoons of batter on the tava and make dosa like patterns. add oil and cook the dosa in medium flame.

each dosa takes nearly 2 minutes to get cooked.

see to that the tava is not so hot, while pouring the batter on to it.

Serve with Coconut Chutney or Tomato thokku.

Iam sure kid's will love this red colour dosa. you can also grate some cheese on dosa and wrap as a roll and serve to kid's.

The sourness of tomato and the spicy red chilli makes it a tasty dosa. carrot and beetroot makes it healthy finally.

Kezhvaragu Murungai Keerai Adai / Finger Millet Roti

I was searching for my favourite childhood adai recipe and found at Nirmala's blog. But i could'nt get drumstick leaves/murungai ilai, all these days to try this adai, Thanks to our Apartment Security Guard, for he managed to get me few bunches of drumstick leaves yesterday. I remember my AVVA(Kollu Paati) preparing this for evening snack, and we will be served this adai very hot with stone ground coconut chutney. It used to taste great, as my grandmom use lots of oil to prepare this adai. I prepared this Adai Today and enjoyed the memories associated with the adai and my mom and grandmom.

Iam now sending this Ragi Adai for Meeta's Monthly Mingle-Heirloom, hosted by Jai and Bee of Jugalbandi. also the the above picture is my entry for Click-Heirloom.

How to Prepare?

(Yields about 6 adai/roti)

* Have one Cup of Kezhvaragu maavu / Ragi Flour / Finger Millet Flour, Sieve it, add a little bit of salt to taste and keep it aside.

* Chop one Red Onion and 2 Green Chilli's Finely. (If you have Mormilagaai, crush it and use instead of green chilli's for special taste.)

* Take half a cup of Drumstick leaves and keep aside.

* In a Kadaai/ Pan, Heat a tbsp of oil, add 1 tsp of mustard and let it pop, add 1 tsp of split urad dal and weight till it gets golden in colour. Now add the chopped onions and green chilli's, bit of salt and saute them till the onions turn translucent. Now add the Washed Drumstick Leaves and fry them for a minute till they start shrinking.

* Now add the onion-drumstick mix in the kadai to the ragi flour and mix well.

* Add 5 tsp's of water and mix well, till the dough is soft and come togeather into a shape. form the dough into small lemon size ball's.

* Now Heat a Griddle or Tawa.

* Have a Ziplock cover / Banana Leaf. Apply a tsp of oil over it. and keep a small ball sized dough and pat it with your palm. Now pat them evenly on all sides with your finger's, so that the adai is thin and evenly spread.

Adai Patted with Fingers ready to go on tawa.

* Now just put the Banana Leaf / Ziplock cover with adai facing the tawa, over the Hot Tawa and slowly remove the cover/ leaf, leaving the adai over the tawa. Its little complicated step, but you will learn it while doing.

* Cook the adai in slow flame and cook it on either side, it takes 4-5 minutes to get cooked evenly.

Enjoy the Adai / roti Hot with Coconut Chutney.

Iam sending this Ragi Rotti, which is healthy packed with Ragi and Drumstick leaves to Radhika's event Food for Seven Stages of Life - Pregnancy, which is co-hosted with Sudeshna.

Oats Buttermilk

Oats Buttermilk, I got this recipe from my neighbour. This is so delicious, No one can't say, it is Oats. Simple to make, A Hearty Breakfast. With bit's of Green chilli's and Ginger bit's, it's so flavourfull drink, ideal for Breakfast.

How to Make?

* Have a Cup of White Oats, Dry Roast them in a pan for about 2 minutes in a medium flame.
Cool it down and Grind them coarsely.

* Mix the coarsely powdered oats with a cup of water and heat it. stir till the oats gets cooked.

* Have Two cup's of Buttermilk(Beat a cup of Yogurt and a cup of water) and mix the Cooked Oats with the buttermilk. Add salt to taste.

* Now heat a pan, heat 1/4 tsp oil, add chopped Green chilli(1 no.) and 1/2 tsp Chopped Ginger. fry them and add to the oats Buttermilk.

How to Cook in Microwave?

* Powder a Cup of White Oats, mix it with a cup of water and Microwave it on Very High Power for about 3 minute's. Cool it down and mix with 2 cup's of ButterMilk.

* In a Microwave safe bowl, add 1/4 tsp of oil and chopped Green chilli(1 no.) and 1/2 tsp chopped ginger. Microwave it on Very High Power for about 30 sec. mix with oats Buttermilk. Add salt to taste.

A Flavourfull Hearty Healthy Express Break-fast is Ready.

This Oats ButterMilk leaves for SriLekha's EFM-Breakfast Series and simran's MEC-Breezy Break-fast event started by Srivalli.

Kothamalli Chutney and Green Chutney for Sandwitch

Finding out some cooking secret's from my mom is very difficult. but i will try my most to pull out the secret. Corriander leaves was one secret, she used for her delicious Paneer Masala. after trying Paneer masala, i loved adding corriander leaves, to all my gravy's. it alway's gives a nice taste to the gravy. its a healthy green too. here iam going to share two different forms of Corriander Chutney. One is Corriander Stem Chutney, that can be served for idli, dosa and vada's. and the other one is Green Chutney with Corriander leaves and Mint/Puthina Leaves, that can be used as a spread for sandwitch.

Corriander Stem Chutney / Kothamalli Kaambu Chutney:

Ingredients:

1. Corriander Leave's - 2 tbsp
2. Corriander stem's - 15 (refer the above picture)
3. Grated Coconut - 1/4 cup
4. Green Chilli - 2
5. Roasted Gram / Pottukadalai - 1 tbsp
6. Oil for seasoning - 1/4 tsp
7. Mustard - 1/2 tsp
8. Split Urad Dal - 1/2 tsp

Method:

Wash the Corriander leaves and stem's.

Grind the corriander leaves and stem's along with Grated coconut, green chilli, roasted gram, salt and few tbsp's of water. add water, as in what consistency, you need it.

Heat 1/4 tsp of oil in a pan, add Mustard, when it crack's add urad dal. when the urad turn's golden colour, switch off the flame and pour the mustard, urad dal over the chutney.

It taste's extraordinary. Try it out, to find the difference. Taste's perfect with Idli, Dosa and Vada's.

Green Chutney for Sandwitch:

Ingredients:

Half bunch of corriander leaves,
a small cup of mint leaves ( sauted for a minute in pan),
2 green chilli's,
1/4 cup grated coconut and
ginger of half-inch size.

Method:

All grinded into chutney, with few spoon's of water and salt.

It tasted great with Sandwitch and idli's. dont avoid the coconut, it surely reduces the soarness of corriander leaves. Today, we had egg's over this green chutney spreaded over sandwitch bread. it tasted so Good.

How about Idli Sandwitch??

Spread some green chutney on flat side of one idli and some tomato sauce on other idli's flat side.
insert, veggie's of your choice, Greated cheese, inbetween two idli's and serve it with chutney and sauce.

Hope you like both the chutney's.
Both the chutney's are for Dear Cilantro's JFI- Cilantro.

Arachuvitta Sambhar

We are great fans of Saravana Bhavan Sambhar. But ever since i tried Suganya's Sambhar, we both liked it a lot, and iam sure, now Saravana Bhavan Sambhar had taken a backseat. I even enjoy preparing this sambhar, as it just takes very less time. Peeling the shallot's/ Madras Onion's is one small job here. This is best with Idli, Dosa's and Vada's. you can check Suganya's recipe. I have modified the quantity of ingredient's and the preparation method according to my way. i assure you, this is a Fool Proof one.

Arachuvitta Sambhar Recipe

Prep Time: 15 mins 

Cooking Time: 25 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Breakfast

Ingredients:





Take half cup of Toor Dal and a fist full of Moong Dal and Pressure cook them until 4-5 whistles. till they are fully cooked and become mushy, when mashed.

10-15 shallot's/ Chinna Vengayam
and Keep them aside.
* Have a small lemon size of Tamarind soaked in a cup of warm water. soak for at least 5 minute's.
* Heat a Pan, Fry the Following by adding one by one in the same order. it takes 2 minute's.

• Corriander Seed's / Dhania - 1 tsp
• Chana Dal / Kadala Paruppu - 1 tsp
• Raw Rice / Arisi - 1 tsp
• Cumin / Seeragam - 1/2 tsp
• Fenugreek / Vendhayam - 1/4 tsp
• Dry Red Chilli / Kanja Milagaai - 3 no.
• Grated Coconut / Thuruviya Thengaai - 1 tbsp

Grind them into a dry powder.


* Add 3 shallot's and half of a tomato to the above Grounded powder and add 2 tbsp of water and grind them into a thick paste. Keep them aside.

* In a Pan / Kadaai, Heat 2 tsp of oil, add 1 tsp mustard, 1/4 tsp Fenugreek, 1 tsp Urad Dal, 1/4 tsp Asafoetida powder, 2 Dry Red chilli's and 10 curry leaves.

* Now add the remaining 12 shallot's, and saute them, till they are semi-cooked. add a chopped tomato and saute along with shallot's. Now add the Grinded paste and add 1/2 tsp turmeric powder and saute them for a minute, till the raw smell of onion's and masala's goes off.

* Add the Mashed Toor and Moong Dal mix to the Pan/ Kadaai. mix well with the masala's.

* Add the cup of Tamarind water and mix well. add half cup of water to make the sambhar little watery.

* Add salt and 2 tbsp chopped corriander leave's. let the sambhar boil for 2 minute's and switch off the flame.


This Sambhar is flavourfull with Fenugreek, Asafoetida, corriander leaves and shallot's. it's heavenly with idli, dosa's.

Now this Araichivitta Sambhar leave's to RCI-Pondicherry, under Tamil Cuisine.

You can send Tamil Cuisine special's, Andhra Cuisine Special's and Kerala Cuisine Special's to RCI-Pondicherry.