Methi Chole/Garbanzo with Fenugreek leaves

I made this dish using Garbanzo beans and methi/fenugreek leaves. Very delicious and easy to make which tastes good in combination with rotis. I usually make dal or chole like this recipe using methi leaves. How do you use methi leaves? Share it with me, so that I can try more wonderful new recipes from you all.

Serves 3-4
Cooking and Preparation Time 20-30 mins approx

Ingredients :

Garbanzo Beans/Chole Beans - 1.5 cups soak overnight in sufficient water and next day pressure cook until soft and intact not mashed
Fenugreek/Methi leaves - 1-1.5 cups plucked and cleaned properly
Onion - Red 1 medium very finely chopped
Green chillies - 2 vertically slit
Asafoetida- a pinch
Jeers/Cumin seeds - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Chlli powder -1/2 tbsp
Chole powder - 1 tbsp Any brand( I used MDH)
Tomato - 1 medium chopped
Oil - 2-3 tbsp
Salt to taste
Ginger, Garlic - chopped - 1 tbsp combined
Water - 1 cup
Coriander and lemon wedges for garnishing

Method :

1. Presoak the beans one day before and next day pressure cook them with 3-4 or less whistles until they are soft but still intact in shape.
2. Heat oil in non stick pan, add asafoetida, jeera/cumin, onions, green chillies, turmeric powder and saute till onions change color.
3. Then add, ginger, garlic and saute. On low heat add chilli powder, chole powder and mix well.
4. Immediately add methi leaves and mix well. Then add chopped tomatoes and salt.
5. Cook covered until tomatoes are mushy. Then, add garbanzo beans and mix everything well.
6. Adjust salt, then add water and cook covered on low-med heat for 10-12 mins.
7. Serve hot with rotis and garnish with cilantro and lemon wedges.

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Alu Paratha

Its has been few days that I posted something :) and thought this would be a nice recipe to start with. Alu Paratha, I guess needs no introduction. Potatoes itself are loved and liked by many inspite of them being not so healthy. We can indulge in them once in while right :D. So, for new comers out there dont think its very tough to make rotis leave alone Alu Parathas which are stuffed version of rotis with Alu/Potatoes. The recipe here is not the only way Alu Parathas are made. One can mix and match with whatever spices you like.

Always remember, try and try. Practise will make you better and someday definetly perfect. When I started learning how to make rotis they were like many country maps :) instead of being a circle. So, I never let it ruin my passion for cooking and kept on doing them until I am here today. Let me not give a lecture before you run away and get started with the recipe :).

Serves - 2-4
Cooking and Preparation Time - 30 mins approx

Ingredients :

 

Chapati Dough/Wheat Flour - 1.5 cup kneaded with enough water, salt, 1 tbsp and kept aside covered with a cloth
Potatoes - 2 very large or 3 medium boiled with skin on and drain the water and mash the potatoes with no water in it
Coriander - 1/2 cup finely chopped
Green Chillies - 1-2 finely chopped (optional)
Chilli powder - 1/4 tbsp
Chat Masala - 1/4-1/2 tbsp
Cumin and Coriander powder - 1/2 tbsp together or Garam masala any combination
Oil
Lime juice - 2 tbsp optional but I added
Salt to taste

Method :

1. In a bowl place the mashed potatoes, add all the  ingredients below Potatoes except oil.
2. Mix together the potatoes so that all the spices are blended into it nicely.
3. Make small golf sized balls out of the mixture and place them a plate.
4. Now using the dough we made out of wheat flour and roll a roti of small size and place the potato mixture or stuffing ball in the centre of it.
5. Close all the ends and seal it. If necessary remove the excess dough.
6. Put some flour onto it and start rolling it slowly into a thin stuffed roti.
7. Heat tava/non stick pan, put the rolled out roti on it and when you notice that its getting puffed up change the direction and add oil on it. Repeat the same for the other side until you fry it to get a nice roti.
8. Serve hot for breakfast, lunch or even dinner along with any pickle or even raita or plain yogurt.

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Mouthwatering BBB Asha's magic recipe

What should I say about Asha's recipe of BBB or Bise Bele Bath. This is the second time I had made it in these 15-20 days ;). Vegetables like beans, carrots and peas are boiled and then cooked in a dal mixture along with tomatoes and the aromatic BB spice powder. mmmmhhhhh my mouth is watering writing it too :). Believe me, the house is filled with such a nice aroma when you are making it, you will wish to have it at the same moment.

Whenever I voice chat with my parents I show them the recipes I make for their dear son-in-law :). Today morning I showed them some snaps along with this BBB too. My father asked me what is it, is it Biryani ? ;) I said hmmmm no and started giving hints saying that its a recipe I learnt from my friend Asha. It is a comfort food, a wholesome meal in itself a favorite one from Bangalore- Mysore area of Karnataka state in India.

After just telling him the name of the state you know he guessed it loudly - it is Bise Bele Bath is'nt it ? :D. I told yes Nana(that is wt I call him ;)) it is, how do you know about it? He said Oh! I very well know about it it tastes so good as I had a chance to taste it when one of my colleagues shared his lunch:).

It is just like our sambhar rice but with a different masala that is BB masala. I couldn't take any snaps the first time I made it because these days we are spending our time visiting parks and having lunch there nicely packed from home on one day of the weekends. So, I packed everything in a hurry and couldn't take a snap.

I thank Asha, for sharing this wonderful recipe with us.

Serves 5-8
Cooking and Preparation Time - 1 hr - 1.30 hr approx

Ingredients :

For making the Bise Bele powder (these quantities mentioned will make around 1 cup of the powder which can be stored and used for future. Use as much powder as you need to make the Bise Bele Bath)
Dry Roast all the below ingredients until reddish brown and grind into a powder with 1/2 tbsp turmeric powder

Coriander seeds - 8 tbsp
Dry Red chillies- 4
Pepper corns-1 tbsp
Fenugreek seeds-1 tbsp
Chana Dal-2 tbsp
Cloves-8
Cumin seeds-1 tbsp
Mustard seeds- 1 tbsp
Cinnamon/Patta/Dalchini - 1 inch
Poppy seeds-2 tbsp
Curry leaves-10
Dry coconut-3 tbsp

For Gravy Preparation you will need

Onions - 2 sliced
Tomatoes - 2 big
Green beans, Carrots and Peas - 3 cups or according to your wish adjust it (cooked separately, I microwaved them for few mins. You can do whichever way possible to you)
Ghee - 2 tbsp
Cashews, Peanuts - 2 tbsp each or more
Toor Dal - 1 cup cooked ( I didnt have it so used Masoor Dal for the second time I made it, taste was same)
Red Chillies - 2
Mustard seeds - 1tbsp
Few curry leaves
Tamarind juice
Jaggery - 1 tbsp
Salt to taste

Also, cook Basmati/Sona masoori rice 2 cups and keep aside separately.

Method :

1. In a deep pan heat ghee, then add cahews, peanuts, mustard, dry red chillies, curry leaves, sliced onions and saute until they are brown. Now add, tomatoes, salt and fry they are half cooked(not mushy).
2. Then add Tuar dal, tamarind juice, jaggery, cooked veggies, powder that we made and 10 cups of water.
3. Boil until it is reduced to atleast half its amount until oil specks on top. Add more water to make the consistency thin if you want. Keep it in fridge overnight. Next day boil it again.
4. Add the cooked rice and mix with the gravy. Cook on low heat until its thick.
5. Garnish with coriander and serve hot with raita or by itself.

Note :
Cut the amount to half since it serves 8 people. Also, instead of using the gravy the other day I used it the same day itself keeping some in the fridge for next days use.

The recipe is an exact copy from Asha's blog except the dal. I used Masoor instead of Tuar. I also tried it with Tuar the first time I had made it. Both tasted the same with slight difference. So, you can use whichever you feel like :).

If you observe, Asha's blog's header banner has BBB snap ....;). Enjoy!

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Instant Rava Idli and Palli Chutney

This is my first attempt in making Rava Idlies and I must say I am really impressed the way they turned out and tasted. I feel they are far more easier than the ordinary ones. I should really try to add new things each time to make it even more interesting :). So here is the recipe...

Serves 2-3
Cooking and Preparation Time 15 mins approx

Ingredients :

Sooji/Rava - 2 cups
Yogurt - 1 cup beaten
Baking soda - 1/4 tbsp
Water
Few Curry leaves
Mustard, Jeera, Urad Dal for tempuring
Oil - 2 tbsp
Salt to taste

Method :

1. In a non stick pan fry the rava with 1 tbsp oil slightly for 3-5 mins without burning and let it cool.
2. In a bowl add the rava, beaten curd, baking soda and water. Mix together without forming lumps. The consistency should be medium little thicker than pouring consistency. Let the batter rest for 15 mins.
3. In a small pan do the tempuring by adding the remaining 1 tbsp aoil and urad dal, mustard, jeera seeds along with the curry leaves and fry till they are brown.
4. Now add this to the batter and mix well. Also, add salt.
5. Preheat the Idli Plates container with water few mins before placing the idli plates in them.
6. Grease the idli plates with Pam or any oil and pour the batter into the plates accordingly.
7. Now place the plates in the container and heat 10 mins on medium heat.
8. Remove them with a knife or spoon by immersing it in water each time you remove an idli.(will make it easier which is optional and you can remove normally as you do too)
9. Serve hot with your favorite chutney.

You can check my peanut chutney recipe here.

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Pesarattu Palli Chutney / Moong Sprouts Dosa Peanut Chutney

Pesarattu,  a south indian breakfast or tiffin is made with Moong Sprouts and tastes like heaven when had in combination with ginger chutney or which we call it as allam tokku :D. I made peanut or palli chutney and it was good too. S loves Pesarattu a lot which makes me remember my neice Jahnavi who likes it too ;). For garnishing it, one can use grated ginger, cumin seeds, finely chopped onions which are all the ones I have seen so far :). If you know something else you can add it too :D. Green chillies are S's enemies :) and he freaks out if he sees them any where in the food. So, I grind them along with the sprouts to avoid that ;).

Serves 3-4
Cooking and Preparation Time 20 mins or more approx to make around 4-5 dosas (may vary from person to person)

Ingredients :

Moong Sprouts - 2 cups
Rice - Any type - 1/4 cup
Ginger - 1 inch (skin peeled)
Green Chillies - 2 medium increase or decrease according to your spice levels
For garnishing - finely chopped onions, cumin seeds, grated ginger, green chillies finely chopped
Salt to taste
Oil for drizziling around the dosas

Method :

1. Soak Moong Sprouts and Rice together after washing them until you see clear water for 8-10 hrs before grinding into a paste along with green chillies and ginger piece. I usually soak it in the morning at 8 a.m and grind it the evening at 6 p.m. One can soak it one day before too. (No diiference of taste will be there.) Add salt to the batter after grinding it into a paste.
2. Heat a non stick pan preferably and pour spoonfuls of batter on it and spread it in circular motion.
3. Scrape of any excess thick batter and add oil on the sides.
4. Now toppings can be added.
5. Let it heat for few mins till you notice that it is turning color and remove it from heat.
6. Serve hot with your favorite chutney.

You can find the recipe to make Peanut/Palli Chutney in my Tiffins/Breakfast (Dosa) section.

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Ugadi Recipes contd... Minapappu Vada/ Urad Dal Fritters

I made these Urad Dal Fritters also called Minapa Vadas in the evening on Ugadi day. These are bascially very simple vadas but, for a change I added chopped onions, green chillies, ginger, coriander and little jeera. So here's how to make them.

Serves 2-3
Cooking and Preparation Time 20-30 mins

Ingredients :

Urad Dal - 1 cup soaked for 6-8 hrs, then grinded without adding lot of water into a smooth paste
Red Onion - chopped 1 small
Green chillies - 2 chopped
Coriander - 1/2 cup chopped
Ginger - 1/2 inch chopped
Jeera - 1/4 tbsp
Salt to taste
Enough Oil fry deep frying

Method :

1. After grinding Urad dal / Minapappu add all the ingredients mentioned above except oil meant for frying.
2. Then mix everything well and try to beat the paste with your hand to aerate it. Doing this you will get nice fluffy and soft vadas.
3. On a aluminium foil put a golf ball sized paste, press it and make a hole in the middle. You can alternatively also press the ball in your hand by making hole in center or which ever way you are convinient with.
4. Slowly remove it with your hand and drop into hot oil and fry it till it is almost red.
5. Serve hot with your favorite chutney.

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Cheesy Toasts

A quick, simple and easy to make breakfast for all ages of people. Have a glass of orange juice with it, you will be done :D.

Serves 2
Cooking and Preparation Time 15 mins

Ingredients :

Bread slices - 4 cut diagnolly into trianges making 8 pieces
Eggs - 2
Milk - 1/2 cup
Mozarella Cheese - 1/4 cup or more if you prefer
Green Chillies - 1 finely chopped (optional)
Coriander - 1/4 cup or less finely chopped
Black pepper - 1/4 tbsp
Salt to taste
Oil for Frying - 1-2 tbsp

Method :

1. Take a bowl and mix together everything.( except bread slices and oil meant for frying)
2. Now heat oil on a non stick pan, dip each slice of bread in the prepared mixture and place it on the pan.
3. Turn sides when fried on each side.
4. Serve hot as breakfast with a glass of your favorite juice.

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Bobarla Kura/Black Eyed Peas Curry

I have been postponing to publish this recipe from few days now. After getting glued to so many recipes from my friend's blogs I tried making black eyed peas curry too. I simply used Rajmah Masala and it came out well. S and me liked it very much. Its goes well with rotis and  with rice I am yet to try :).

Serves - 2-3 people
Cooking and Preparation Time - 20-30 mins

Ingredients :

Black eyed peas - 1.5 cup ( Soak them in sufficient amount of water for 5-6 hrs and pressure cook for 5-10 mins( 1 whistle is enough) till they become tender)
Onion -  1 small finely chopped
Green chillies - 2 slit
Tomato - 1 chopped
Coriander  - 1/4 cup chopped
Any brand Rajmah Masala - 1 tbsp ( I used MDH)
Cumin seeds - 1/4 tbsp
Turmeric powder 1.4 tbsp
Chilli powder - 1/2 tbsp
Oil 2-3 tbsp

 

Method :

1. Heat oil in a non stick pan, add cumin, chopped onions, green chillies, turmeric powder, ginger garlic paste and saute.
2. Then add chilli powder, rajmah masala, coriander, chopped tomatoes, salt and saute well.
3. When tomatoes become mushy add the black eyes peas and saute well.
4. Add 1/2 cup of water if you want gravy  and cook on medium heat for 5-10 mins.
5. Garnish with lemon wedges and sliced onions.
6. Serve hot with rotis or bread or rice.

Okay then , have a nice and wonderful weekend all of you :).

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Jai Ho - Samosa Chaat :)

I was planning to make Alu Chat sometime on weekend and was purchasing Sev from the Indian grocery store. But, then I saw them selling fresh samosas which made me change my mind to make Alu Chat instead :). All I did is to make the masala using canned Garbanzo/Chana Dal and it was ready for, you know what ? :D. I dont know exactly how Alu Chat is prepared, but I made my version by whatever I felt like doing :). We had a nice time having it and I hope you all will try it too.

Serves 2 people
Cooking and Preparation Time - 20-30 mins

For the Masala

Ingredients :

Samosas - 3 (brought 4, cldnt resist so had one :D)
Kabuli Chana/Garbanzo Beans - 1.5 cups canned (If using fresh ones soak 1 cup in water overnight and cook for 30-45 mins approx)
Onion - 1 small finely chopped
Coriander - 1/4 cup finely chopped
Chat Masala - 1 1/2 tbsp( I used MDH brand)
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Tomato - 1 small chopped
Jeera/Cumin seeds - 1/4 tbsp
Ginger Garlic paste - 1/4 tbsp
Oil 2-3 tbsp

For Garnishing on Chat you will need ( for 2 people)

Yogurt - 2 tbsp
Coriander Chutney - 1 tbsp
Tamarind Chutney - 1tbsp
Sev - store brought any brand - 1.5 cup
Red Onion - 1/2 small finely chopped
Lemon juice - 1/2 tbsp

Method :

1. Heat oil in a non stick pan, add jeeera, chopped onions, coriander, turmeric powder, ginger garlic paste and saute.
2. Add chilli powder, chopped tomatoes,salt and chat masala.
3. When tomatoes are mushy add the Garbanzo beans and cook covered until the Masala thickens and then keep it aside.
4. Then microwave or heat the samosas for few mins (5-10 mins) on a non stick pan.
5. After that, mash the samosa with a spatula or spoon.Then add the Masala to it and mix.
6. When serving, in plate add the above mixture and on top of it add tarmarind chutney(1/2 tbsp), coriander chutney(1/2 tbsp), yogurt (1 tbsp for each serving) and lemon juice(1/2 tbsp).
7. Sprinkle finely chopped red onions and sev.
8. Garnish with chopped coriander and serve hot.

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Upma with Wheat Semolina

 

Whenever I feel like making Upma, S asks me is it the wheat one? :) I like the Upma with fine sooji and he likes it with cracked wheat. You can guess what I make it with .......obviously with cracked wheat huh......;)

Its very simple and easy to make so, mix and match with whatever veggies you have.

Serves - 2 people
Cooking and Preparation Time -20 mins approx

Ingredients :

Cracked Wheat - 1 cup
Onion  - 1 medium finely chopped
Carrots - 1/2 cup chopped ( also can add peas, corn etc)
Tomato - 1 chopped
Green chillies - 2 slit
Coriander - 1/4 cup chopped
Few Mint leaves (optional)
Ginger - 1/2 inch chopped (optional)
Few curry leaves
Urad Dal or Chana Dal - 1 tbsp
Cumin, Mustard seeds - 1/4 tbsp
Peanuts - 1/4 cup
Turmeric powder - 1/4 tbsp optional
Oil - 2-3 tbsp
Water - 2 cups approx

 

Method :

1. Heat oil in a pan, add peanuts, chana dal, cumin, mustard seeds. Once, peanuts, chana dal turns slightly red color and the mustard starts to splutter add chopped onions, carrots, turmeric powder, ginger, curry leaves, chopped coriander, green chillies, mint leaves and saute.
2. Add tomato, salt and saute.
3. When tomatoes become mushy add water and bring it boil.
4. When water starts boiling, add the cracked wheat and cook covered until all the water evaporates and the Upma is ready.
5. Upma can be served hot with chutney or pickle.

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Puri with Alu/Potato Curry and Bhurji/Egg Curry- Today's Lunch

 

 

Puri or Poori a South Asian fried flat bread is prepared from dough of atta(wheat flour or sometimes maida/all purpose flour) and salt, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After they become golden-brown in color, they are removed and served hot along with some accompaniment like potato curry, egg curry, sheera/halwa and the most famous one including bature or choley.

It is mostly served in ceremonies or rituals and is also offered as prasadam or neivedyam to God. Since it is deep fried in oil remember to put them on tissue to remove the excess oil . I made these for our lunch today along with potato and egg curries. These two curries are S's favorite :) and I guess we both have excercise more this weekend for indulging in this kind of food ;).

Serves - 2 people
Cooking and Preparation Time - 30 -40 mins approx

Ingredients :

Wheat Flour - 2 cups
Salt - a pinch
Warm water, small quantity of milk and a tbsp of oil to knead the dough

Method :

1. Divide the dough into small golf ball-sized portions and roll these portions into balls between your hands till they are smooth.
2. Flour a rolling board lightly and roll each ball into a small palm sized circle.
3. Heat the oil/ghee in a thick bottomed pan and deep fry the pooris one at a time.
4. Press gently on each side of the poori with a slotted spoon which will help them to puff up.
5. Fry each side till golden and drain.

Egg Bhurji or Simple Egg Curry :

Serves - 2 people
Cooking and Preparation Time - 15 mins approx

Ingredients :

Eggs - 2-3
Onions - 1 medium thinly sliced
Few Curry leaves
Coriander- 1/2 cup chopped
Green Chillies - 2 vertically slit
Cumin seeds- 1/4 tbsp
Turemeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Ginger Gralic paste - 1/4 tbsp
Oil- 2-3 tbsp

Method :

1. Heat oil in a non stick pan add jeera/cumin seeds, sliced onions, curry leaves, turmeric powder, green chillies, ginger garlic paste and saute.
2. Then add chopped coriander, chilli powder, salt and saute.
3. Now add the beaten eggs to the mixture and cook on medium flame, tossing and slicing the mixture with the spatula into discrete lumps.
4. Serve hot with puris or roti or any bread of your choice.

Alu/ Potato Curry :

Serves - 2 people
Cooking and Preparation Time - 20 mins approx

Ingredients :

Potatoes - 2-3 medium boiled, skin peeled and mashed
Onion - 1 medium thinly sliced
Green chillies - 2 vertically slit
Few curry leaves
Corinader - 1/2 cup chopped
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Salt to taste
Oil - 2-3 tbsp

For Tadka or Tempering :

Cumin or Jeera seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Urad Dal or Chana Dal - 1/4 tbsp

Method :

1. Heat oil in a non stick pan add cumin, mustard seeds, urad dal and fry till they start to splutter.
2. Add sliced onions, curry leaves, turmeric powder, green chillies and saute till onions get translucent.
3. Then add choopec coriander, chilli powder, salt and saute.
4. Now add mashed potatoes and mix well.
5. Cook for 5-10 mins and the curry is ready.
6. Serve hot with puris, rotis or any bread of your choice.

Vishu's Tip :

• Try to prepare the dough 15-20 mins before making puris to avoid excess absorption of oil by them.
• The secret for soft puris is kneading. The more you knead the dough the softer the puris will be.
• Try to roll some dough balls and place them on a paper before frying them in batches to be easy.

Okay then have a nice weekend everyone :).

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Pyttipanna/Pytt i panna - Our Breakfast today

 

Pyttipanna, also pytt i panna, Swedish for "leftovers in pan," is a hodge-potch of food similar to hash.

Those of you who have visited IKEA store will know about this dish very nicely, since it is in one of their recipes they serve. This dish was originally made from leftovers of past meals but now it is far more common to prepare pyttipanna from prime ingredients. Frozen pyttipanna of many varieties can be bought in almost every Swedish supermarket.

Many variants of the dish exist, amongst other reasons to cater to the growing vegetarian and vegan population. If you have mixed veggies lying in your freezer or fresh ones, they can be used to make this as a breakfast or snack.

Serves 2 people
Cooking and Preparation Tme - 15 mins approx

Ingredients :

Mixed Veggies - 2 cups frozen or fresh ( I used fresh baby carrots, beans, potato(1) cut into small pieces and corn (frozen))
Onion - 1 small finely chopped
Pepper- 1/4 tbsp or less according to your spice level
Oil - 2 tbsp
Salt to taste

Method :

1. First microwave the potato with skin peeled diced into small pieces for 4-5 mins and keep aside. 
2. Then heat oil in a non stick pan and fry the chopped onions till they change color.
3. Now add mixed veggies except the diced potatoes and saute.
4. Add salt, pepper and saute.
5. Fry for few mins and then add the potatoes and saute well.
6. Cook covered and saute for every 3-4 mins.
7. Fry till all the water from the veggies evaporate and become dry.
8. You may add little salt if its needed and fry the potatoes till they change color for good taste.
9. Serve hot as breakfast or snack.

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Alu Poha / Atukula Pulihora / Atukula Upma

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

Flattened Rice has different names in differect languages like 'Atukulu' in Telugu, 'Poha' in Hindi, 'Aval' in Tamil and many more.

One can make a simple meal out of it within minutes and it will be a nice delicious recipe too. I used some potatoes and combined it with Poha so the name 'Alu Poha'.

Serves - 2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Thin Poha/ Atukulu - 3 cups approx
Potato - 1 large or medium diced into cubes and microwave in a cup of water for 2-3 mins
Onion - 1 medium finely chopped
Carrots - 1/2 cup grated
Coriander - 1/2 cup chopped
Few curry leaves
Chana Dal - 1/2 tbsp
Mustard Seeds - 1/4 tbsp
Peanuts/ Groundnuts - 1/2 a handful or more if you like
Water - 1 cups or more enough to cook the Poha
Oil - 3 tbsp
Lemon juice - 1 tbsp

Method :

1. Heat oil in a non stick pan, add peanuts, chana dal, cumin seeds, mustard seeds and fry till they crackle.
2. Once they start to crackle, add chopped onions, grated carrots, turmeric powder, curry leaves, chopped coriander and fry till the onions become translucent.
3. Then add chilli powder, salt and mix.
4. Now lower the heat and add the poha with the diced potatoes which were slightly boiled in microwave and mix well.
5. Add the water enough to cook the poha, mix well and cook it covered on low to medium heat till all the water gets absorbed and the poha looks thick and cooked.
6. Add lemon juice, garnish with chopped coriander and serve hot.

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'U' for Uttapam with Idli batter

Uttapam is traditionally made with tomatoes or an onion-chilli mix; other common ingredient choices are coconut or mixed vegetables. It is a dosa like dish which is made by cooking the ingredeints in the batter.I have used Idli batter and  garnished with toppings like chopped onions, green chillies, tomatoes and little jeera too. Many of us use our leftover Idli batter for preparing them. Nowadays, ready made instant mixes are also available in the market for making Uttapams.They  are good when served in combination with chutneys (my fav ginger pickle) and sambar.

Serves 2 people ( I used 2 cups to make 3-4)
Cooking or Preparation Time 10-15 mins for 3-4 Uttapams

Ingredients :

Idli batter - 3 cups
Onions (1 medium) , Tomatoes( 1 medium), Green Chillies (2), Corainder(1/2 cup)-finely chopped
Cumin/ Jeera seeds - sprinkle on each Uttapam - 1/4 tbsp (optional)
Oil for frying

Method :

1. Heat a non stick pan preferably and pour spoonfuls of batter on it and spread it in a circular motion.
2. Now add the toppings on it and then put oil on the corners.
3. Let it heat for few mins till you notice that it is turning color and remove it from heat.
4. Serve hot with your favorite chutney or sambar.

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Dosa with Peanut Chutney

 

After using the Idli batter for making Idlies, when I really don't feel like having Idlies again then I use the batter for making dosas and have them in combination with Peanut Chutney or Ginger Pickle which is my favorite :). I am posting a plain dosa but it can also garnished with toppings like chopped onions, tomatoes, green chillies and very little cumin/ jeeera seeds.

For the process of making Idli batter you can refer to my posting on Idli.

Serves 1-2
Preparation Time 5 mins

Ingredients :

Idli batter  - 2 cups ( I make around 2 -3 dosas with 1 cup, will vary depending upon the size you make)
For Garnishing - Chopped Onions, Tomatoes, Green Chillies (optional if you like)
Oil ( if you prefer and dont use a non stick dosa pan)

Method :

1. Heat a non stick pan preferably and pour spoonfuls of dosa batter on it and spread it in circular motion.
2. Scrape of any excess thick batter and add oil on the sides.
3. Now toppings can be added.
4. Let it heat for few mins till you notice that it is turning color and remove it from heat.
5. Serve hot with your favorite chutney.

Peanut Chutney

Serves  3-4 people
Cooking Time 20-30 mins

Ingredients  for making Dry powder:

Peanuts - 1 cup
Dalia/Putnala Pappu - 1/4 cup
Garlic flakes- 2
Cumin/Jeera seeds - 1/4 tbsp
Dry coconut -1/4 piece
Tamarind pulp - 1-2 tbsp
Green chllies -3-4 (increase or decrease according to your spice levels)
Oil -1 tbsp
Water -1/2 -1 cup( depending upon the consistency you prefer thick/thin)

 For Tempuring :

Mustard seeds - 1/4 tbsp
Cumin/ Jeera seeds - 1/4 tbsp
Red Chillies - 2
Few curry leaves
Salt to taste

Method :

1. Heat a pan with oil and roast the peanuts on low flame without burning them. Then add dalia, green chillies to it and roast.
2. Stop the heat. Add coconut, jeera/cumin seeds, one garlic flake and salt to it and mix well.
3. Now leave it for 5 mins for cooling.
4. Then make a dry powder of all these ingredients (peanuts,dalia and coconut should be grinded to complete powder).
5. Now add tamarind pulp and water and grind.
6. Remove the mixture into a container for tempuring.
7. Heat oil in pan, add a pinch of asafoetida, urad dal, jeera/ cumin seeds, mustard seeds. When they start to splutter, add red chillies curry leaves and lastly crushed garlic flakes.
8. Now add this to the grinded mixture taken into a container and mix well. Check taste and add salt if needed.
9. Serve with Dosa or Idli.

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Idli

Idli is mostly eaten as breakfast or tiffin and is usually served with a variety of chutneys and sambhar. It is a popular recipe and Southern Indians have brought this recipe wherever they have settled throughout the world. The idli batter is made of urad dal(whole or split) and rice rava (cream of rice, rice suji) with a proportion of 1:2.

Serves - 4 people
 

Ingredients for preparation : 

Urad dal - 1 cup
Idli rawa - 2 cups
Fenugreek seeds - 1 tbsp
A pinch of baking powder

Method :

1. Soak the urad dal for about 8-10 hrs. (I usually soak them in the morning around 8-10 a.m).
2. After the 8-10 hrs of soaking grind the urad dal into a nice paste.The more soft the urad dal is the more soft idlies will be. While grinding add the fenugreek seeds to it.
3. Mix the paste with the idli rawa without forming any lumps.
4. Now this batter needs to be fermented so that it can be ready to make idlies.So, keep it covered and leave it for overnight fermentation for about 6-8 hrs.
5. Next day morning, the idli batter will look fermented and is ready to use.
6. Add a pinch of baking powder and salt.
7. Now take the idli plates, pour spoonfuls of batter and fill the plates with idli batter.
8. Place these filled idli batter plates in a vessel with boiling water. Cover it tightly and cook them on steam for about 15-20 mins.
9. After which let them cool for a min and remove the idlies using a spoon.
10. Serve hot with your favorite chutney or sambhar.

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Chole

Chickpea/Garbanzo beans are high in protein and one of the earliest cultivated vegetables. My recipe using them is called Chole in Northern India. This goes well with with puris. Since puris are little fatty I am presenting it with chapatis/rotis.

Serves - 4 people
Preparation Time: 20 mins 

Ingredients for preparation :

2 cups of Chickpeas/Garbanzo beans, soaked in water overnight or for 8-10 hrs
2 onions chopped
4 green chillies slit lengthwise
1 big or 2 small tomatoes or tomato puree can used accordingly
1/2 tsp ginger-garlic paste
½ tsp of turmeric powder
½ tsp of chilli powder
1 tsp of chole masala powder
1/2 cup coriander chopped
salt as per taste
1 1/2 tbsp of oil

Method :

1. Pressure cook the soaked chickpeas/garbanzo beans for about 4-5 whistles . Drain the water and keep aside.Canned garbanzo can also be used.
2. Heat oil in a big sauce pan, add onions, green chillies and keep mixing until the rawness of onions is gone.
3. Add turmeric powder, chopped coriander and ginger garlic paste and saute it .
4. Add chilli powder, chole masala powder, salt and let it fry for a sec.
5. Now add tomatoes and saute them nicely till are smashed.
6. Then finally add the cooked/canned chickpeas and mix them well.
7. Add little water and cook covered for few mins till it becomes like a gravy.
8. If you like it dry wait until all the water evaporates.
9. Garnish with coriander.
10. Serve it hot with puris/rotis/chaptis along with sliced onions and lime pieces.

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