VENDHAYA IDDLI (FENUGREEK IDDLI)


This is a very healthy dish,and good for diabetic patients mostly.

Venthiam/fenugreek/methi is normally included when grinding batter for the basic

Iddli,but in this recipe it is used more.I got this recipe from a health program,and as

usual made my changes and it really turned out soft and tasty.In fact,this Iddli is very

light on you,easily digestible.As the present trend,is high towards Iddli which is South

Indian ,I can very well endorse that this vendhaya Iddli is  too excellent.

It is advisable to use whole lentils with skin on.(for the extra nutrients ).Convenient food

is never convenient on you.So it’s best to include lot of grains and millets in your diet.

For the recipe now.
INGREDIENTS

1 measure /cup black whole urad dal(ulundu)

1 measure/cup Iddli rice (parboiled rice)

1 measure/cup corn or horse gram

1 measure /cup pearl millet (kambu /bajra )or any available millet.

1/4 measure/cup venthiam/methi/fenugreek

Salt to taste

Coconut water(optional)

METHOD

Soak all these in different bowls for 3-4 hours.Wash the urad dal till most of the skin comes out.

Grind the urad dal finely with the fenugreek seeds.Next add all the other 3 ingredients

together and grind fine with coconut water or water.Mix the batters together with

salt,and allow to ferment for a minimum of 4-5 hours.Mix well,add water if necessary

.Pour into Iddli moulds and steam till done.Serve with sambhar and chutney.

Note:The same batter may be used to make vendhaya dosai .To make dosai you have to add a little more water.

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COCONUTTY ALMOND PANEER


When the word paneer comes up,authentic dishes like paneer butter masala,Kadai paneer,and 

many more flash through our mind.Well,this time I wanted to try with the inclusion of coconut,

and it was a success!As coconut has many health benefits,I think anyone could have this dish.

Most of the ingredients I have used in this recipe are protein rich.This dish can be served with 

chappathis,naan,or any type of rotis.It will be a good combination with hoppers,stringhoppers

and pulaos.

Now let’s get into the recipe ..

INGREDIENTS (serves 4-5)

200-250 gm paneer cut into cubes

1/2 cup fresh or pre-soaked green peas

2 onions ground coarsely

4 tomatoes puréed

1/2 cup coconut+a handful of almonds ground together to a paste

1 tblsp.ginger-garlic paste 

3-4 green chillies chopped 

2 tsp.kashmiri chilli powder

1 tsp Garam masala powder

a pinch of turmeric

1/2 tsp.cummin seed powder

1 tblsp kasoori methi leaves

1 tblsp honey /jaggery 

3-4 tblsp.butter(not margarine)

salt to taste

METHOD

Heat butter add onions with salt,and sauté for 5 minutes.Next add the ginger-garlic paste,

tomato puree,and all the spice powders,and cook for a further 5 minutes.Next add the coconut 

paste and the green peas and cook till peas are cooked.Add 1/2 cup water (add more if you like).

Add the cubed paneer pieces and simmer for 10 minutes.Add kasoori methi leaves and remove 

from fire.

QUICK TOMATO CHUTNEY


I’m back again after a long long pause.Today I’m going to share with you a quick hassle free 

and tasty recipe.Working women and those who are travailing to be amazing cooks ,will love 

this recipe.

For the recipe now

INGREDIENTS

3 -4 big tomatoes slit

2 big onions or a cupful of red onions

3 pips garlic

1″ piece ginger

1 tblsp red chilli powder

2 tblsp ghee or oil

1/2 tsp mustard seeds

1 tsp.fenugreek seeds

Curry leaves (optional)

1/2 tsp.cummin seed powder

1/2 lime size tamarind 

1 tblsp.jaggery 

salt to taste

METHOD

Put all ingredients in a pressure pan or cooker  except for the bold listed.Allow the steam to 

escape,and puree using a hand blender preferably ,or in a blender.Temper with the ingredients 

bold listed and cook till thick.(do not add water).

Note : For those who love the taste of chettinadu flavours ….you could add 1/2 tsp slightly 

roasted and coarsely ground fenugreek powder .Another option ..you can add kasoori methi 

leaves