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

RAW BANANA ERISSERY


Erissery is a dish from the Kerala cuisine, and this is my version of the dish.The toughest part is to title a dish

when its your version of the recipe.As I had a dish like this from one of the Kerala restaurants,decided to extract

the title from the same cuisine, after all clouded confusions.

Now…moving to today’s recipe-This is made with only raw bananas, no mixture of any other vegetables as they

usually do in preparing the authentic erisserry.With roasted ground coconut and the mixture of dry mango

powder makes it special when served with seafood meals.Raw banana is widely used in Kerala cuisines.

Chips,fries,sweets and vegetable side dishes like Avial and erissery….are some of the dishes made with this vegetable,

hence this vegetable is unavoidable in Keralite cuisines.

A brief note on health benefits -People with weak digestive system should have this in limited quantities,as it may

cause bloating and indigestion!

Positive fact, is that it is a fibre rich food good for diabetics,and heart patients.Rich in VitaminC and other nutrients

which contains antioxidants,and strengthen the immune system.

To the recipe

INGREDIENTS

2-3 raw bananas peeled and cut

1 tsp dry mango powder (amchur powder)

1/2 tsp turmeric powder

1 tsp pepper

few curry leaves

salt to taste

2 tsp coconut oil/ghee

Grind to a coarse paste

3 tbsp slightly roasted coconut

1 tsp roasted raw rice/1 tsp rice flour

1 tsp cummin seed

1/2 tsp mustard

1 green chilli

METHOD

Wash the cut vegetable with salt water ,and then with normal water.

Boil the bananas with amchur powder,turmeric, salt and sufficient water.

Do not cook it dry, let there be little liquid remaining.

Add the oil, and the paste and cook for 3 minutes.

Add pepper and remove from fire.

OKRA-PANEER TANDOORI FRY


This is a stir fry recipe with tandoori masala.It’s a dish to be served when simple vegetarian meals needs adornment.

You could try the same recipe with potatoes opting out the paneer for another variant.

Okra/ladies finger/bhindi/vendakka …many translations to this wonderful brain vegetable.Some have an aversion to

this vegetable because it produces a slimy effect when cooked without any acid.

The positivity of this slime is,that it binds the cholesterol in the body during digestion preventing absorption into the

body and excretes out of the body.

To deslime okra you have to add acids like lime, tomatoes, tamarind.You could cut roundels of this vegetable,fry it till

brown and add to salads.

Apart from the title of ‘brain vegetable’ this vegetable has excellent source of vitamins and nutrients which supports

the immune system.Rich in protein,fibre and low on calories, good for lowering blood sugar and overall health.

Check my previous posts on ladies finger recipes.

Now to today’s recipe

INGREDIENTS

200 gm ladies finger(top and tip only cut )

200 gm paneer (cottage cheese)

1 tbsp oil/ghee/butter

For the masala

1 tsp kashmiri chilli powder /chilli powder

1 tsp cumin seed powder

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp amchur powder(dry mango powder )

2 tbsp curd

juice of 1 lemon

salt to taste

1 tbsp mustard oil /any oil

METHOD

Slit the vegetable in the centre vertically on two sides, taking care not to cut through completely.

Make a paste with the masala ingredients, and apply on the vegetable.Set aside for a few minutes

Heat a non stick pan or a thick bottomed pan, add oil and the marinated vegetable and allow to fry on medium heat .

Add the cut paneer and toss for a few minutes till the masalas are well blended.

Garnish with coriander/methi (dried/fresh fenugreek )leaves and serve.

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.

RAW MANGO RASAM


If pineapple,lemon…..can be used for rasam,why not raw mango.As stated in my previous post related to raw mango

properties to be a body coolant,this recipe is to be included for summer compulsorily to combat heat.

Similar to the Aam Panna recipe( a drink made with boiled mango)the mango has to be boiled and mashed before

adding to the rasam.

The tanginess in the mango is more than enough for this rasam,so adding tamarind or lime is not needed.

This rasam can be served with hot steaming rice with your favourite accompaniments.

Do try this recipe and post in your comments.

Now to the recipe….

INGREDIENTS (serves 4-5 )

1 raw mango peeled and sliced

3 cups water

1/4 tsp jaggery

salt to taste

Powder coarsely

2 dry chillies

1 tbsp.tuvar dal or gram dal (dry roasted)

1 tsp cumin seeds

7-8 cloves garlic (unpeeled)

10-12 black peppercorns

few curry leaves

1/2 tomato

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1 dry chilli

a pinch of asafoetida

curry leaves

METHOD

Cook the raw mango slices till soft .Blend it fine, and set aside.

Powder the ingredients listed for coarse grinding, and set aside.

Heat oil, and add the ingredients for tempering. Add the coarsely ground mixture and sauce for 2 minutes.

Add the mango paste and the required amount of water, and the rest of the ingredients.

Allow to reach a boil, and remove from fire.

MINT & RAW MANGO CHUTNEY


Today’s recipe will be a chutney recipe for idlis /dosa and South Indian breakfast.Raw mango recipes should be made

frequently during summer times,as it prevents dehydration.Raw mango is rich in vitamin A&C,calcium,magnesium

which aids in the releasing of toxins. It also detoxifies the liver, and promotes the secretion of bile acid, regulates

cholesterol levels……….Just an outline of the main health benefits.

The ingredients listed to be roasted can remain the same with other combination of your choice of vegetables or

herbs ,when you make chutneys like this .

I will be posting another combination of the same to give you a better clarity after the recipe.

Now to the recipe…

INGREDIENTS

1 cup mango peeled and cubed

a handful of mint

a small piece ginger

salt to taste

Ingredients to be roasted

3-5 dry chillies

1 tbsp urad dal or gram dal(you can use raw peanuts as a variation )

1 tbsp coriander seeds

1 tsp cummin seeds

1/4 tsp peppercorns (optional)

1 tbsp oil

METHOD

First roast the ingredients listed for roasting in oil till the urad dhal turns golden brown.Remove from fire.

In the same pot sauté the mint and mango for 2 minutes.

Grind all to a smooth paste and serve.As I have used oil to roast I have opted out the process of tempering .

If you like to temper you could do after grinding.

The next combination will be

RIDGEGOURD & IVY GOURD CHUTNEY

The same ingredients for roasting .Only the addition of the gourds and a little tamarind or lime juice excluding mango.

BANANA BLOSSOM MORKOLUMBU


Morkolumbu or buttermilk gravy is compulsorily included in the South Indian platter.The same dish is made in a

different way in North India known as the “Kadhi’.

Summer calls for dishes like this as curd is the main ingredient in this dish.This dish is made with single vegetables,

lotus seeds,fried pakoras…..the list has no full stop .This type of gravy served with a few crisps is like comfort food,

low on spice and a good for your stomach.

Today my recipe variation to this dish is with the inclusion of banana flower fritters.In fact it’s going to be a two in

one recipe… fritter recipe and a buttermilk gravy recipe.

The process of removing the matchstick shaped ‘pistil'(have to be removed or it will infest with its bitterness)and the

outer petal(calyx)is very tedious, as you have to remove these from each floret.

Once cleaned you have to immerse them in buttermilk for a minimum of 20 minutes and then wash well.

You could clean them in your free time, to save on the cooking time.

Firstly to a few health points…1.As banana flowers are light on the digestive system,they are good to relieve abdominal

pain and bloating .

2.They prevent infections.

3.Due to its rich iron content it helps to increase the haemoglobin levels.

4.Good for lactating mothers.

5.They play a vital role in women health.(related to ovarian disorders)

Now to the recipe..

For the fritters

Ingredients

Banana blossoms 100-150 gm (cleaned -check above for description of cleaning )

1/2 cup gram flour

2 tbsp rice flour

1 tsp all purpose flour

1 tsp chilli powder

1/2 tsp cumin seed powder

a pinch of asafoetida

salt to taste

oil to fry

Method

Mix all the ingredients together (no need to add water)except oil .

Heat oil, and drop in the coated blossoms and fry till crisp.

Allow to drain .

For the gravy

Ingredients

2 tbsp tuvar dal (soaked for minimum 20 minutes

2 tbsp coconut

3-4 dry chillies (soaked with dal)

1 tsp cumin seeds (soaked with dal)

1 cup thick curd beaten

1/4 tsp turmeric

salt to taste

For tempering

1 tbsp oil (from the oil you fried the fritters)or you can use ghee

1/2 tsp mustard

a pinch of asafoetida

2 dry chillies

few curry leaves

1-2 cups water (adjust to the consistency you like )

Method

First grind the soaked tuvar dal, chillies ,coconut,cummin seeds to a paste and set aside.

Heat oil, and add the ingredients,listed for tempering.Add the ground paste with salt and sauce for 2 minutes.

Next add the curd and water and allow a boil.

Add the fried fritters and remove from fire.

Serve with rice!

BROCCOLI-MAYO CUTLETS


Broccoli belonging to the cruciferous family of vegetables has high amounts of fibre,protein,iron,calcium,magnesium and

vitamins like A,C,E,K,B with folic acid.

The negative side of this vegetable is that it causes, gas and bowel irritation.Those using blood thinning medications, should

take care in consuming broccoli, as the efficacy of the medication may be hindered.

I have given the pros and cons of this vegetable briefly, and will be moving to the proceeds of the recipe directly.

This recipe is made with steamed broccoli, mint mayo (homemade)breadcrumbs and a minimal amount of cheese.You could opt out

the mayonnaise and opt in any cheese of your choice if you like.

Instead of mint you could use spinach.Broccoli should be not be overcooked as you may lose the benefits in store.If you are steaming

or boiling 15-20 minutes is sufficient.

These crispy cutlets can be served as starters, or as an accompaniment with any meal.Good to slide in to a burger bun and serve as

snack and a quick lunch.

To the recipe

INGREDIENTS

Florets from a medium sized broccoli (steamed or boiled)

1 cup mayonnaise or cheese

a handful of mint leaves(ground)

1 onion chopped fine/spring onions

2-3 green chillies chopped

3-4 cloves garlic chopped fine

1-2 tsp chilli flakes

a pinch of mace powder

A cube of cheese ( any cheese )

1-2 tsp lime juice

1/2 cup breadcrumbs to bind broccoli

breadcrumbs for coating

1-2 eggs

oil for frying

METHOD

Mash the broccoli coarse and mix in the ingredients except the last 3 in the list.

MINT MAYONNAISE-CAULIFLOWER SALAD (link to homemade mayonnaise)

The consistency of the mixture should enable you to roll into cutlets.

Refrigerate for some time.

Dip in beaten eggs and coat with breadcrumbs and fry .

Deep fry till golden brown.

If you want to shallow fry you could make flattened cutlets.

Variation :Boiled or roasted minced meat could be added.

ACHARI BITTERGOURD’N’POTATO FRY


Bittergourd may not be in the favourite list to many but if you know the benefits, and the reason to include this vegetable in your diet is clear in your mind you will never leave this vegetable.

An excellent source of VitaminC,magnesium,potassium and fibre.It contains twice the amount of spinach, and potassium in a banana.

This plant based insulin in bitter gourd helps diabetics to reduce glucose levels significantly.As it is rich in potassium, it helps to absorb excessive sodium in the body, and keeps your heart healthy.

With this short description of health benefits I will be moving to the recipe.

INGREDIENTS

200 bitter gourd sliced

2-3 potatoes cut into strips

2-3 tsp.achari masala

1 big onion chopped

1/2 cup curd

juice of one lime

salt to taste.

2 tbsp jaggery powder

2-3 cloves garlic crushed

2 tbsp oil/ghee

METHOD

After removing bitterness from the vegetable (will leave link below for tips to remove bitterness),heat oil and first sauté the onion till brown.

Next add the potato and saute for 5 minutes.Add the sliced bitter gourd ,Achari masala, garlic and cook till masala is well corporated.

Next add the curd, salt ,and jaggery and cook on a slow flame, till both the vegetables are cooked.

Add lime juice and remove from fire.

BITTER GOURD SALAD (link consists tips to remove bitterness from bitter gourd)

COCONUT -PALAK PANEER


 

This is a green,green creamy dish with a fusion of roasted coconut,cashew……This dish can be served with rotis,

wraps,and even rice .

My menu today was with carrot- omelette cummin seed rice.The creamy,coconutty taste was good to go with this

rice.

The tint of the green was looking lovely and appetising .The greens were freshly plucked from my culinary patch,and

that enhanced the taste.

Now to the recipe

INGREDIENTS

200 gm paneer/ cottage cheese cubes

1 cup spinach leaves

Few cut spinach leaves for garnishing

1 green chilli

3-4 cloves garlic

1/4 of a coconut (cut pieces)

A handful of cashewnuts

1 onion ( quartered)

1 onion chopped

1 tsp cummin seeds

1 tomato cut ( seeds removed)

1 tsp chilli flakes

2-3 tbsp oil/ butter/ghee

Salt to taste

METHOD

Heat 1 tbsp oil and roast the coconut pieces,quartered onion,till onion turns light brown.

•Add cashew nuts and remove from fire.

•Grind the garlic,cummin seeds,green chilli,spinach leaves to a coarse paste.

•Grind the roasted coconut,cashew,and onion to a paste.

Heat the remaining oil,and add the chopped onions.Sauté till brown .

•Add the cut paneer,cut tomato with salt,and cook for a minute.

Next add ground pastes,rest of the ingredients,and simmer cook for 5-7 minutes.

Note: You could add roasted cashews for a richer taste.

 

 

 

WHEAT FLOUR +COOKED RICE DODOL


This is made with leftover basmati rice.Check my previous post of another version with leftover rice KERALA KINATHAPAM

Today’s post contains my version of dodol with different ingredients and leftover rice.You will never throw leftover rice once you try

this recipe, and no-one will know that this sweet contains leftover rice until you tell them.So…rustle up exciting and innovating dishes

to surprise your family!

This dodol is made with jaggery, minimal amounts of ghee,coconut oil, wheat flour,no coconut milk or any milk.The transformation

of these ingredients was simply superb.You could use any leftover rice .I used basmati rice,as I usually cook basmati.

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

To the recipe

INGREDIENTS

1 cup leftover cooked  basmati rice  ground to a paste

1/2 cup wheat flour mixed in water to a smooth paste

1 -1.5 cup jaggery powder or to taste

1 tbsp sugar (optional)

3 tsp coconut oil

3-4 tsp ghee

a pinch of salt (if you have not put salt in the rice)

1 tsp cardamon powder

few cashewnuts and raisins

IMG_0148

METHOD

Heat a non stick kadai and add 2 teaspoons ghee.

Add the ground cooked rice and keep mixing for 10 minutes.

Next add the jaggery powder, wheat flour mix and 1 tsp coconut oil, and keep mixing .

Add the dry fruits, the remaining ghee, coconut oil and cardamon powder.

Keep mixing till it forms one lump.Even after it forms to one lump keep mixing for a few more minutes (7-10)

Transfer to a greased plate, and smear a little ghee on the top.

Allow to cool completely to get neat cuts.

IMG_0152

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.

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.