MINI IDDLI SAMBHAR


Mini iddli /coin iddli/14 iddlis….and many more names to this interesting dish.The size of the iddli will be the size

of a coin, and there are special iddli plates for steaming them.

Kid’s favourite dish,and a restaurant style dish.In the restaurants its called ’14 iddlis’ as only 14 mini iddlis are added

to the dish.

These little iddlis are sunk in sambhar and have to be eaten with a spoon only.Can be served with a little chutney.

Some make the same with only ‘iddli podi and ghee.

The sambhar for this dish are mostly preferred with onions and no vegetables .This is a good dish for breakfast or

dinner.Good for lunch boxes too.

Now to the recipe…

INGREDIENTS

For the iddli

2 cups of iddli batter IDDLIS (SOUTH INDIAN FOOD)-link to iddli batter

Steam for few minutes .This cooks faster than the normal iddli steaming time.

Add 14 iddlis in each serving bowl ,pour hot sambhar to the brim and serve with chutney (chutney is optional)

For the sambhar

a handful of red onions chopped or whole/1 chopped onion

2 cloves garlic

2 tomatoes chopped

1 green chilli

1/2-1 tsp chilli powder

1.5 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cummin seed powder

1/4 tsp pepper powder

1 cup tuvar dal /moong dal/masoor dal washed

salt to taste

1-2 tsp ghee

1 tsp jaggery powder

For tempering

1-2 tbsp oil

1/2 tsp mustard seeds

1 tsp fenugreek seeds

2 dry chillies

1/4 tsp asafoetida

curry leaves

METHOD

Heat oil in a pressure pan,add the curry leaves and asafoetida first and the rest of the ingredients listed for tempering.

Next add onions and sauce till it turns pink.

Add tomatoes and the spices with salt and sauce for 2 minutes .

Add washed dhal and stir for 2-3 minutes.

Add 1-2 cups water and pressure cook for 3-4 whistles.

Allow the steam to release, and mash the mixture with a hand blender or spoon.

Add water is required with jaggery and allow 1 boil.

Garnish with coriander leaves.

Pour over steamed iddlis and add ghee on the top.

The sambhar I have posted today is without tamarind.If you like add a little tamarind extract with the dhal.

For few more sambhar varieties 4 TYPES OF SAMBHAR-click on this.

For sambhar powder SAMBHAR POWDER -(if you are adding sambhar powder add 2 tbsp, and omit spices I have

given in today’s recipe

DILL LEAVES ‘N’ EGG WRAP


This is a good recipe for breakfast snack, and a good option for a wholesome lunchbox category.

Dill leaves is a fragrant leaf, with a strong flavour.It has excellent digestive properties,anti-flatulent and anti-diabetic

properties.

This leaf can be cooked with dal ,meat ,added to biriyanis, soups, salads .Even juices are made with this herb as it

prevents excessive acid formation in the digestive system, reduces bloating…..and many more if you search for the

health benefits.

Check for another post with dill leaves CHICKEN DILL LEAVES BIRIYANI

Now today’s recipe is a simple an easy recipe with only few ingredients.

INGREDIENTS

4-5 eggs

1-2 tbsp butter/oil

a little pepper (optional)

1/4 cup milk

1 big onion chopped

salt to taste

Grind to a coarse paste

2-3 green chillies

a small piece of ginger

2-3 cloves garlic

few dill leaves (3 tbsp)

METHOD

Heat oil in a pan, add onion, eggs and scramble .After a minute add the milk and then the ground paste.

Scramble till slightly moist .(do not make it too dry)

Use as a filling in chapathis,or any type of wrap.

Can be used in sandwiches too.

Do try this recipe and post in your suggestions and views.

GOBI-CHEESE PESTO PARATHA


This is a stuffed paratha with grated cauliflower, cheese and basil pesto.Good for a snack or breakfast .

You could make this with finely chopped cabbage too.The blend of the pesto and the cheese makes the

recipe special.You can make any shape you prefer.(Photo shows roll shaped paratha).

Do try this recipe and post in your comments and suggestions!

To the recipe …

INGREDIENTS

For the paratha

2-3 cups wheat flour

1/2 cup all purpose flour

1/4 cup curd

1 tsp sugar mixed in 1/2 cup milk

1 tsp salt

oil to soak the dough

METHOD

Mix all to a soft dough with water if needed.Apply a little oil and allow to rest for 10 minutes.

Divide into portions and dip each portion in a bowl of oil and allow to rest for minimum 1 hour.

Apply oil on the rolling board and spread the dough.

Keep filling in the centre, and roll into any shape you like.The thickness of the rolled dough should be a little more than

a chappathi.

Cook with butter/ghee on both sides.

You can make this dough 1 day ahead and keep in the fridge (after the resting time).

Wrap in cling film tight to retain moisture.

A note about the resting time-The more the resting time the texture will be good.

You could prepare the dough at noon, and keep in the fridge at night if you have planned for breakfast.

Ingredients for the filling

2 cups cauliflower gratings

1/2-1 cup grated cheese (any cheese of your choice)

1 tbsp butter/ghee

1/2 -1 tsp.pepper powder/chilli flakes

1/4 tsp nutmeg powder

salt to taste

1/2 cup basil leaves ground coarse

Method

Heat butter in a pan,and saute the cauliflower for 5 minutes.

Add the grated cheese, and switch off the flame.

Next add the rest of the ingredients .

Check salt and use as filling.

PEANUT-RADISH FRITTERS


Another crunchy recipe from my kitchen. In fact I got the idea of using radish for a fritter from a fellow blogger in WordPress.

This vegetable has a pungent smell and a peppery flavour.Even though the smell doesn’t attract many,this root vegetable hosts many

health benefits.

If you check my previous posts I have posted radish paratha,sambhar,and a vegetable side dish with carrot .

This is the second time i have made this fritter.The first time I made was with the bajji mixture, fried and dropped into buttermilk

curry (mor kolambu).All loved the taste, and I forgot to click a photo so the post is delayed.(will post soon as it’s worth the try)

Today’s crunchy recipe is with different ingredients, and spiced different too..so let’s move to the recipe.

IMG_0140

INGREDIENTS

3 medium sized radish peeled, washed,grated,and water squeezed out lightly

A handful of roasted/raw peanuts

1 onion chopped fine

2 green chillies chopped fine

2-3 cloves garlic chopped 

1 cup wheat flour

2 tbsp rice flour

1/2 cup gram dal flour

1-2 tsp sambhar powder

a pinch of asafoetida

few curry leaves 

salt to taste 

oil for frying

METHOD

Mix all the ingredients except the oil.Do not add much water as the radish will give out moisture..You should be able to hold the

dough with your 4 fingers.(that’s the consistency you require).Add water only if needed.

Heat oil, and take a tbsp from the heated oil and pour into the flour mixture.Mix and fry till crisp and golden .

 

CARROT DOSA


Carrot a root vegetable is a very healthy food and a good source of beta carotene with numerous nutrients and antioxidants.

Known to be beneficial for eye health,it also helps in lowering cholesterol levels.The beta carotene contained in it contributes to the

lovely bright orange colour.Carrot juice is one good healthy breakfast drink which takes care of overall health and skin health too.

Cosmetic industry use carrots widely in their produce.

Now coming to today’s recipe …It’s a breakfast recipe with the inclusion of carrot purée in dosa batter.

If you have dosa batter ready,it is just an addition of the purée. I will be giving the recipe for  instant dosa with the addition of wheat

flour also as an ingredient.

I made a variation of egg dosa, and to top it all the chutney served was celery-alma chutney which is more nutritious.

Note:You could add spring onions or leeks cut fine instead of onions.

So,here’s to the healthy colourful recipe.

INGREDIENTS

1 cup urad dhal flour

1 cup rice flour

2 cups wheat flour

1/2 cup curd

Salt to taste

1 cup finely chopped onions/spring onions/

leeks

2-3 finely chopped green chillies

4 carrots puréed

1/2 tsp cummin seed powder

METHOD

•Mix all the ingredients with enough water to the consistency of iddli/dosa batter or pancake batter.

Make dosas,pour 1 tsp oil or ghee all around,and cook on both sides .

Serve with chutney .

CELERY-AMLA CHUTNEY

1 cup celery stalks

2-3 amla/ gooseberry ( deseeded)

2 tbsp iddli podi

Salt to taste

1 tsp sesame oil

METHOD

Sauté the celery stalks till raw smell is gone.

•Grind fine with the rest of the ingredients and

serve.

FISH-MAYONNAISE FINGERS


Fish fingers is one dish you can crunch into without restrictions at any time .Fish fingers can be served with any meals or as a starter.

Fish fingers have to be made with fish cut in lengths of fingers.This recipe is made with fish dipped in home made mayonnaise, and coated with breadcrumbs.

Click for attached recipe for homemade mayonnaise. MINT MAYONNAISE-CAULIFLOWER SALAD

To the recipe now

INGREDIENTS

250 gm fish fillet

1 tsp chilli powder

salt to taste

1 cup mayonnaise

Enough breadcrumbs for coating

METHOD

Marinade the fish with chilli powder and salt for 10-15 minutes.

Dip each strip of fish in mayonnaise, and coat with breadcrumbs .

Deep fry in oil till golden brown.

SAGO-TOMATO KHICHIDI


Today breakfast had to be the potato sago/

sabudana/ javarisi khichadi.Even the potatoes

were put to boil.In the spur of the moment I got

the idea to make with tomato.

Served with raita,it was a good breakfast .

https://calinskitchen.com/2020/10/27/sagopotatopeanut-khichidi/

👆🏻The link to the basic sago+ potato khichidi.

Now to today’s recipe.

INGREDIENTS

250 gm sago/ sabudana ( soaked overnight)

3 medium sized tomatoes puréed

2-3 boiled potatoes

1-2 green chillies chopped

1 small piece ginger chopped

A handful of roasted peanuts or cashewnuts

1/2 tsp chilli powder

1/2 tsp cummin powder

A pinch of asafoetida

Few curry leaves

Coriander leaves for garnishing

3 tbsp oil/ ghee

Salt to taste

1/2 tsp sugar or jaggery (I always add sugar to

balance the acid in tomato purée)

1/2 tsp mustard seeds

1-2 dry chillies

METHOD

•Heat oil,and add mustard seeds,curry leaves,

dry chillies .

Next add the ginger,green chilies and the

tomato purée,sugar,salt and the spices,and

sauté for 5 minutes.

•Add the soaked sago and cook covered on a

low flame.

• Once the sago pearls are cooked,add the

lightly mashed boiled potatoes,and roasted

nuts.Remove from fire.

• Garnish with coriander leaves and serve with

raita.

You could try the same recipe with lime .

Omitting the tomato purée and chilli

powder.

MINT MAYONNAISE-CAULIFLOWER SALAD


Salad with homemade mayonnaise is one

delight you could have at any time of the day!

If you have to skip meals,this will be one

source of energy and nutrients.

Making mayonnaise at home is just minutes

away,so do try this recipe .

The vegetables can be of your choice !

Vegetables can be steamed,roasted,or boiled

before adding mayonnaise .

Try introducing herbs and fresh flavours each

time you make .

This time I made a mint infused mayonnaise,

and everyone loved it .

To start with the mint mayonnaise recipe

INGREDIENTS

1 egg

oil ( 3 times the quantity of egg)

1-2 tsp vinegar

1/4 tsp salt

1 tsp sugar

A handful of mint ground

METHOD

•First break the egg into a small cup,and note

the quantity of the broken egg.

•Add the egg into the beaker you are going to

blend in.

•In the same cup,measure oil ,3 times the

quantity of egg.

•Add the rest of the ingredients into the egg,and

blend till thick .( 3-5 minutes).

•Add ground mint and mix .

•Add to prepared vegetables.

FOR THE VEGETABLES

You could steam,boil or roast

Cauliflower florets,carrots,sprouts .

Make a paste of 1 green chilli,2 cloves garlic,

tiny piece of ginger

Salt to taste

Mix with paste and boil/ steam the vegetables.

Few more combinations

•Broccoli,carrot,sweet potato cubes

•Beetroot,pumpkin,peas/sprouts

•Chickpeas,capsicum,cucumber

Play the vegetables with your innovations to

dish out variations to surprise your family.

GREEN GRAM SPROUTS -GREEN PEAS IDDLI


Iddli is one good breakfast containing proteins

and nutrients .Doused with sambhar and

chutney it’s the favourite and oil free breakfast

of South India .

Recent culinary experts have tried their hands

in creating different types and shapes of iddlis

( I too have posted few varieties of iddli).

which is to be appreciated.

Today’s recipe is another recipe I found healthy

and tasty .

The recipe is too simple !

Here’s to the nutritious breakfast recipe!

INGREDIENTS

2 cups iddli batter*

Half cup fresh green peas

Half cup green gram sprouts

1 tsp pepper

1-2 green chillies

1 tsp cummin seeds

METHOD

•Excluding the iddli batter ,grind the rest of the

ingredients to a very coarse paste .

•Mix the ground paste into the batter.

•Mix well,pour into iddli moulds and steam till

done .

Serve with your favourite chutney !

I served with ridgegourd and ivy gourd

chutney ( recipe to follow)

Tip : When you grind the iddli batter,add

coconut water in place of water for grinding.

Use ice water for grinding.

IDDLI / DOSA BATTER*

•1 cup urad dal ( washed and soaked with 1

tsp fenugreek seeds for minimum 2 hours)

•4 cups iddli rice ( parboiled rice)

•A handful of raw rice or basmati rice

•A handful of rice flakes or poha ( soak 10

minutes before starting to grind )

Adding poha is optional

Method

•Wash and soak in separate bowls.

•After 2 hours grind the urad dal first fine .

•Remove the ground urad dal into a

container .

•Next grind both the rice ( do not add much

water).till it looks like fine semolina.

•Remove and mix with the ground urad dal.

Add 2 tsp salt .

•Cover and allow to ferment .

•Pour batter to fill only half of the container,

as the batter will froth and rise and may

spill over after fermentation.

MINT-CASHEW RICE


Mint a cooling agent has to be prioritised in our

menu mostly during summer times.

Mint not only plays a role in digestion,it has

numerous health benefits.

Mint can be easily grown at home,and its best

to have these herbs at your reach .

The inflammatory properties in mint is a good

relaxant and also soothes asthmatic patients.

Contributed only minimal pointers on mint.

Now to the recipe

INGREDIENTS

250 gm cooked basmati rice / or any rice

Juice of 1 lemon

Handful of cashewnuts

1/2 tsp garam masala

2 -4 tbsp ghee

Roast in oil and grind to a paste

1 tbsp coriander seeds

4-5 red chillies

1 tbsp gram dal

2 tbsp urad dal

1 tsp cummin seeds

A handful of mint leaves

A small piece of ginger

2-3 cloves garlic

1 tbsp coconut

METHOD

Add the roasted and ground paste,lime juice,

garam masala and mix into the cooked rice .

Heat ghee, and add cashew .

Mix in the rice ,and toss well for 2 minutes.

Remove from fire and serve .

Can be served with raita and your favourite

choices .

Well ,today my accompanied dish was prawn

methi masala ,and carrot-zucchini raita !😀

CHICK PEA-EGG MASALA


Chick peas or garbanzo beans is one good

legume,with loads of protein,fibre,and many

other nutrients,and vitamins.

The fibre sourced from this peas is very

beneficial to diabetic patients .

1 cup chick peas =125 gm fibre .

Good to serve at breakfast.It’s best to pre-soak

before cooking. In case you forget to soak,do

not worry ,just add boiling hot water into a

casserole ,add the peas ,close the lid and set

aside for half an hour,and pressure cook .

Now …that’s a tip I have given .😀

Moving to the recipe

INGREDIENT ( serves 4)

1 cup chick peas ( soaked overnight)

1 cup curd /yoghurt

1 tsp chilli flakes

2-3 eggs

1/4 tsp turmeric

1/4 tsp pepper powder

1 -2 tsp butter or oil ( oil can be opted out too)

Salt to taste

Grind to a coarse paste

2 green chillies

4-5 cloves garlic

A small piece ginger

METHOD

•Cook the chick peas with 1/2 cup curd,turmeric

and a little water till soft ( pressure cook )

•Remove from fire ,and add the ground paste.

•Add the rest of the spices.

•Now,add the eggs and keep mixing till it looks

scrambled.

Garnish with coriander leaves .

This dish can be used to make wraps,or served

with chapatis,and bread .

If you need more spice ,you could add more

chilli powder.

Simple recipe but tasty to have it without any

accompaniments.

Do try this healthy dish and post in your

suggestions and comments!

BAKED PALAK MEAT CAPSICUM


Capsicum baked or grilled is a favourite in my

home menu.

I have posted recipes of stuffed capsicum

before,but this create is a fusioned one.

The filling was a kebab filling with

palak,and the top had a cubed cheese and

breadcrumbs.

You can use any meat for the filling .The cheese

can be your choice too.

To the recipe now

INGREDIENTS

Capsicum cut into half,seeds removed and

smeared with a little oil and salt inside

For the filling

200 gm meat

A handful of gram dal

1 inch piece ginger

3-4 cloves garlic

1 tbsp coriander seeds

1 tsp peppercorns

1 tsp cumin seeds

1 inch piece cinnamon

3-4 cloves

1/4 piece nutmeg

1/2-3/4 cup water

Salt to taste

METHOD

Put all the ingredients in a pan,and cook till dry.


For the spinach paste

A handful of Palak/spinach leaves

2-3 green chillies

•Few cheese cubes to fill in the centre

•1 beaten egg or flour mixed in water to

brush the tops

Breadcrumbs

Grind the Palak leaves and green chillies with

the meat coarsely,and stuff into the prepared

capsicum.

Press in the cheese cubes in the centre of each

stuffed capsicum .

Egg wash,and sprinkle breadcrumbs on the top.

Bake in a 180C oven for 20-25 minutes.

Note:Excluding the capsicum ,the recipe can be used to make Palak meat kebab . You could shallow fry,or deep fry .

WHEAT ‘N’ NUTS JAGGERY COOKIE


This is a no sugar cookie,and no white flour

cookie .

Crunchy,tasty,healthy cookie !

Do try this recipe and post in your comments.

To the recipe now

INGREDIENTS

2 cups wheat flour

1/4 cup finely sliced almonds

1/2 cup coconut flakes

1.5 cups country sugar/ jaggery

1 tsp cardamon powder

1/2 cup rawa ( semolina)

100 gm butter/ghee

1/2 cup milk /almond milk

1.5 tsp baking powder

METHOD

•Mix all ingredients together,and bind to a

dough ( lightly crumbly ).

•Divide into portions,flatten lightly and place

on a greased tray or parchment paper.

• Bake at 180C for 15-20 minutes .

BAO BUNS (2 types of fillings)


Bao buns or steamed buns are extracts from

the Chinese cuisine.

Steamed buns can be stuffed with savoury and

sweet fillings .Check link …

https://calinskitchen.wordpress.com/2018/11/20/steamed-buns/?preview=true

This dough recipe is the same as in the link .( click link above for dough recipe )

Just including variations of the filling .This bao

bun has to flattened and shaped like a

semicircle ,steamed with a tiny parchment

paper in between the folds , or cut after

steaming and the filling placed inside .

I love making these buns, for the texture and

taste .

The first variation is a Spiced Paneer Bao

This needs no recipe . Whatever spicy chilli

sauce you have,can be tossed in with the

paneer and used as stuffing,with a little

vegetables of your choice .

2.Used the ‘Caramelised onion and meat

bilimbi pickle for the second variation.

https://calinskitchen.wordpress.com/2020/11/14/caramelised-onionmeat-bilimbi-pickle/?preview=true

Both were awesome !Do try and post in your

valuable feedback!

RAGI -RICE FLOUR PITTU/PUTTU( 2 variations)


Ragi/ finger millet /nachni,kurakkan is a gluten

free whole grain,which aids in weight loss and

good for diabetic patients.

If I had to make pittu, it was rice flour ( red/

white) or wheat /all purpose flour ( roasted).

Recently only,I knew you could make ragi pittu

tasty like other pittu.

The trick is that you have to mix rice flour with

the ragi flour to get a good taste,not failing lots

of coconut too.I love to have with coconut

milk,banana,and sugar,but my family likes it

with channa ( chickpea curry ).

Today I tried two versions of ragi pittu .One

with coconut ,and the other with a little

vegetables .

The feedback stars were more for the vegetable

pittu 😋.

I want to also state that Kerala cuisine,has the

unique meat pittu,especially made with beef.

( will post soon)

So here’s to both the versions

INGREDIENTS

1 cup ragi flour

1/2 cup rice flour ( red or white)

Salt

2 cups grated coconut

Water

METHOD

Mix the ragi,rice flour,salt and 1/2 cup coconut.

Sprinkle water little by little and mix with the

tip of your fingers .

The mixture should be crumbly ,and if you

hold a portion with your fingers it should hold

lightly .

If you have the stainless steel cylindrical pittu

steamer, or the bamboo pittu maker you will

get a neat roll .

You could also tie up in a muslin cloth,and

steam for 15- 20 minutes.

Use the remaining coconut to create portions.

Starting with coconut,and ending with coconut

Now to the vegetable pittu

1 carrot ,a small leek or spring onions ,2-3

beans chopped fine,1/2 tsp ginger- garlic

chopped ,1 green chilli chopped,1 tsp chilli

powder or chilli flakes,1/4 tsp garam masala

powder ,salt to taste,1 tsp oil / ghee

Method

Mix all these together ,and layer vegetables and

pittu mix ,and steam till done .