Thursday, July 31, 2014
Thursday, July 24, 2014
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Spicy Idli | Masala Idli is a spicy version of idli seasoned with onion, tomatoes and spice powder. It is an easy way to make our regular idlies interesting. Even people, who don’t like idlies, can hardly say “No” to this dish! It is easy to pack for lunch or even for a day out since there is no chance of getting messed up with oily stuffs like chutney | idli podi. We can even make use of left over idlies from the morning to prepare this dish and serve it hot when the kids come back from school. My son is a big fan of this dish and hence I prepare this with the fresh idlies whenever he likes to have.
- Idli – 5 Nos
- Onion (finely chopped) –1 No.
- Tomatoes (finely chopped) - 1 No.
- Red chilli powder – 1 tbsp
- Salt to taste
- Sesame oil | Gingelly oil – 1 tbsp
- Mustard seeds – 1 tsp
- Urad dhal – 1 tsp
- Curry leaves - few
- Cut idlies into bite size cubes and keep aside.
- In a kadai, pour oil, season with the items given “For seasoning”.
- Add finely chopped onion till the onion becomes glossy in texture.
- Then add tomato and sauté till it gets mashed well.
- Add red chilli powder and salt required for the masala. Then add ¼ cup of water, mix everything and cook in medium flame till the masala consistency becomes thick.
- Add cubed idlies and mix well till the masala gets coated well with idli cubes. Cook in simmer for about 2 minutes & switch off.
Tasty, spicy Masala Idli is ready to serve!
- Carefully add salt i.e. only for masala because idli has salt in it.
- If you use left over idlies, wet them before cutting into cubes.
Tags: Masala Idli recipe, Left-over recipe, left-over idli recipe, Idli fry recipe, seasoned idli recipe, Lunch box recipes, Kids recipes, Easy breakfast recipes
Saturday, July 19, 2014
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Aattu Kaal Soup | Goat Trotters Soup | Goat Feet Soup is a spicy soup prepared with “smoked” | “fire roasted” legs of a goat / lamb. This soup is a specialty from South India and generally prepared hot & spicy with generous addition of pepper. The hotness of the soup with the smoky flavour makes this soup unique among all other non-veg soups which everyone should enjoy.
Generally, any soup or broth prepared with animal bones have numerous health benefits and this “attu kaal” soup is one of the very best. Doctors themselves prescribe this soup for patients recuperating from fracture. It is very good for those who are weak and sick, for growing children, feeding mothers and those who suffer from arthritis. I will not recommend this soup for people with cholesterol problem but they can have it rarely, may be once in 2 months.
- Aattu Kaal | Goat Trotters (smoked)– 8 pieces
- Shallots (finely chopped) – 10 Nos
- Ginger garlic paste – 1 tbsp
- Green chillies (slitted) – 2 Nos.
- Tomatoes (finely chopped) – 2 Nos
- Garam masala powder – ½ tsp
- Turmeric powder – ½ tsp
- Pepper powder – 1 tsp
- Coriander leaves (finely chopped) – 3 tbsp
- Salt to taste.
- Wash the goat feet well with water. Rub them hard and ensure that no hair is left on them and keep aside.
- Add all the above ingredients except pepper powder in a pressure cooker with 3 cups of water.
- Cook in simmer for about 30 minutes.
- Allow the pressure to leave by itself.
- Open and transfer the contents to soup bowl with pepper and garnish with coriander leaves.
Hot & spicy aattu kaal soup is ready to enjoy!
- The cooking time will vary with the type of goat legs you choose. If it is tender then 30 minutes of cooking is enough otherwise you should allow to cook more.
- If you want you can season the soup with cinnamon & fennel seeds.
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Thursday, July 17, 2014
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Finger Millet Flakes Kheer | Ragi Aval Payasam |Ragi Poha Kheer is a simple payasam which could be made in 5 minutes. Since the Tamil month “Aadi” has come, we need quick recipes to offer to Goddess since almost all days in the month of Aadi are auspicious. This payasam is one such recipe, not only for Poojas, a healthy dessert which could be made on any day!
- Ragi Flakes – ½ cup
- Sugar – ½ cup
- Boiled milk – 2 cups
- Coconut gratings– 3 tbsp
- Cardamom – 3 Nos.
- Ghee – 2 tsp
- Nuts of your choice
- Grind coconut gratings with cardamom to a fine paste by adding ¼ cup water and keep aside.
- Fry ragi flakes with a tsp of ghee in a kadai till you get nice aroma.
- To this add boiled milk and allow the ragi flakes to get cooked well.
- Add sugar and coconut paste and wait till sugar dissolves.
- Chop nuts and fry in a tsp of ghee till golden brown colour. Add this to the kheer, mix everything well and switch off.
Delicious Ragi Poha Kheer is ready. You can have it hot or cold.
- Adjust sweet according to your taste.
Tags: Ragi Poha Kheer recipe, Ragi Aval Payasam, Fingermillet Flakes Kheer, Finger Millet recipes, Millet Recipes, Healthy Desert Recipes, Festival Recipes, Pooja Recipes
Thursday, July 3, 2014
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Rava Laadu | Sooji Laddu | Rava Laddu is a simple sweet , could be made in no time . Of course there are many methods of making this delicious sweet, the method I’m giving here will take some time to make initial preparation. The effort you put will definitely yield good result.
- Rava | Sooji – 1 cup
- Sugar – ¾ cup
- Ghee – ½ cup or as required
- Cardamom – 3 Nos
- Nuts (finely chopped) of your choice.
- Dry roast rava in a thick bottomed kadai until you get nice aroma, without burning sooji.
- Grind the roasted rava into fine powder in a mixer grinder or in a flour mill.
- Grind sugar along with cardamom into fine powder using a mixer grinder and keep aside.
- In a pan, add a teaspoon of ghee and fry the nuts into golden brown and keep aside.
- In a broad vessel, add powdered rava, sugar and fried nut and mix everything well.
- In the mean time, heat ghee in a kadai.
- Add hot ghee over the mixture and mix everything with a ladle evenly. Stop adding ghee once when the mixture is about to stick as we do for puttu mix.
- Take a handful of the mix and hold it tight together to form a ball when it is hot.
- Do the same for the rest of the mix.
Your delicious Rava Laadu is ready to enjoy!
- Don’t heat the ghee to the boiling point.
- Try to make laddu out of hot mix quickly, otherwise, it will not hold together.
- You can also sprinkle some milk but the shelf life of laddu will be only for 2 days.
Tags: Rava Laddu recipe, Festival recipes, Indian Sweet recipes, Easy sweet recipes, Diwali recipes, Gokulashtami recipes, Krishna Jayanthi recipes, Sooji recipes, Rava recipes, How to make laddu with rava?, How to make laadu with sooji?