DELICIOUS IDLI UPMA

Try out this variation of Idlies..!

Sometimes we get bored of idlies with side dishes. At that time we think over to make Idlies in different variation named idli upma. It is an interesting alternative for usual Idlies. We can make 

idli upma with special blend of spices using fresh idlies. 

How to make Idli upma?

Ingredients:

Fresh idlies  Four

Sesame oil one spoon

Bellary onion one

Red chillies three

Curry leaves one sprig

Cilantro leaves chopped half cup

Mustard seeds on spoon

Chana dal one tablespoon

Turmeric half spoon

Asafoetida half pinch

Cashews 8 nos

Cooking oil one tablespoon

Procedure:

Pour one spoon of sesame oil and little salt is added since the Idlies already have salt.

Cut the onions. 

Split the red chillies

Heat the wok with cooking oil over a medium flame.

Add mustard seeds and wait to crackle

Add onions, red chillies, curry leaves and chana dal and turmeric.

Saute them in a low flame.

Then transfer the idli crumbles into the tempering wok.

Stir well until all the ingredients mix together.

Stir under low flame for one second.

Add coriander/cilantro leaves .

Add the dry roasted cashew bits to enrich the taste.

Note: Since the idlies have a nice tanginess, the idli upma is so yummy with the unique blend of spices and crunchy cashew bits and chana dals. You can observe the nice flavor of cilantro leaves.

Enjoy this delicious upma as quick time breakfast or tea time tiffin. No doubt, kids and adults will love this fantabulous dish..

FLAVORFUL PULI AVAL/TAMARIND BEATEN RICE

Puli Aval is a very simple meal. It is an offering to Hindu deities as naivethyam and served to the devotees as prasadham. In our homes, this puli aval is a comfort breakfast for us often. 

Ingredients:

Beaten rice 250 gms

Chana dal one tablespoon

Mustard seeds one spoon

Cooking oil two teaspoons

Gooseberry size tamarind 

Red chillies three or four (optional)

Salt to taste

Hing one pinch

Turmeric half spoon

Cilantro leaves chopped

Procedure:

Soak tamarind in a cup of water for 15 minutes.

and take the extract .

Bring to boil four cups of water with salt and three drops of sesame oil.

Add the cleaned beaten rice into the boiled water and allow to soak for 6 minutes.

Drain the water with the help of siever and set aside.

Heat the wok with cooking oil over the medium flame.

Add mustard seeds and wait to crackle.

Let the c flame in low level to avoid burning,

followed by red chillies, curry leaves and chana dal and turmeric.

Saute a while until the chana dals turn golden brown.

Add the tamarind extract.

Bring to boil until the extract gets thickened to two spoons 

Switch off the flame.

Stir well to incorporate all the ingredients blend together.

Finally add cilantro chops.

Serve hot. 

The Cashew nuts can be fried with pepper and salt and can be mixed with tamarind beaten rice. to enhance the taste. It enrich the tamarind beaten rice excellently.

KATHTIRIKKAI SAATHAM/BRINJAL RICE

Kathirikkai Saatham is today's recipe. 

This is one of the one-pot meals having full of nutrients loved by all of the family members.

The boiled rice cooked with  an unique blend of spices..! So simple.. easy way..whole meal..

An instant idea..in a kongu traditional touch.. Dig it..!

We pass on to make the kathirikkai saatham/Brinjal rice now..

Ingredients: 

Succulent brinjals medium size seven or eight

Boiled rice 200 gms

Chopped shallots one cup

Split red chillies  two nos (optional)

Curry leaves one sprig

Tamarind goose berry size

Sambar powder one spoon (I use Sakthi Sambar Powder here)

Coriander powder one spoon

Cumin and pepper powder half spoon each

Mustard seeds one spoon

Any cooking oil one tablespoon

Fenugreek powder half pinch

Asafoetida (Hing) one pinch

Cilantro leaves chopped half cup

Procedure:

Wash the brinjals three times and cut them longitudinally and keep them in water to avoid turning black

Soak tamarind in water for half an hour and take two cups of  tamarind extract

Heat the pressure pan with cooking oil over the flame.

Add mustard seeds to crackle and add shallots, red chillies, curry leaves, turmeric, fenugreek powder, hing/asafoetida and sambar powder.

Add moong dal and saute for a while on low flame.

Followed by brinjals and tomato dices

Fry for a couple of minutes

Pour the tamarind extract.

Add Salt to taste.

Allow to boil and get thckened. 

Transfer the rice with seven cups of water.

Mix them well to get combined together.

Close with lid and place the weight.

Cook with one whistle and simmer the flame.

Allow the pressure pan in simmer position for five minutes.

Turn off the flame.

Keep aside to cool and all the pressure released.

Garnish with coriander chops.

Pour one tablespoon of sesame oil (optional)

Serve hot with the curd pachadi, potato chips or banana chips. as accompaniments.

You can have a pleasure of eating this delicious rice during quick hours.

Do Try this out..

 

VAAZAIKKARI KUZHAMBU/RAW BANANA CURRY GRAVY

Today's post is about the nice variation of Raw banana(plantain).
We, the kongu people are always big fans of  pure vegetarian meals served in fresh banana leaves (Thalai vazhai ilai). The hot food that served in banana leaf tastes something different. Any dish made up with plantain are our most favorite food. We love our traditional cuisine for its simplicity, quick fix method, worthiness and it supreme quality.

There are so many variations of cooking raw bananas such as banana varuval, podimass, chips, sweet, savouries and so on. Out of these versions, Raw banana curry kuzhambu is the most outstanding one we love.

Ingredients:

Raw banana two
Shredded coconut one cup
Shredded ginger and garlic pods one tablespoon
Shallots chopped one tablespoon
Red chilly two or three( optional )
Curry leaves one sprig
Mustard seeds one spoon
Cloves, Cinnamons and bay leaves three each
Ground masala coarse powder(, Roasted coriander seeds, cumin seeds, pepper, red chilly and fried gram, poppy seeds, fennel seeds)
Tomatoes two diced
Turmeric one spoon

Procedure:

Wash the bananas and remove the entire skins and cut the pulp into discs and then into half discs.
Blend the shredded coconut into a fine paste.
Heat the skillet with cooking oil and add mustard seeds to splutter.
Add shallots, red chillies, curry leaves, turmeric, and curry masal powder (home-made coarse masala powder)
followed by adding tomatoes and banana discs.
Stir well in a low flame.
Finally add the coconut paste.
Increase the flame.
Adjust the consistency by adding water and salt to taste.
Allow to boil and cook for five minutes.
Garnish with cilantro chops.

Spicy plantain curry gravy is ready.
You can have a pleasure to eat with hot steamed rice, idlies, dosais and chapathies.

SOFT CARROT MYSORE PAK

Carrot Mysore pak is a slight variation of Mysore Pak. Only one additional ingredient is the carrot. Carrot has a unique orange colour that itself give the natural colour to this Mysore Pak. So the food colour powder is not needed. Carrot enhances the taste of  Mysore Pak.

Refer the video for detailed steps:

Let us move to view the preparation of Carrot Mysore Pak:

Ingredients:

Carrots medium size three nos

Sugar one and half a bowl

Besan flour one bowl

Fresh homemade ghee one bowl

Procedure:

Shred the carrots and blend them into a coarse paste.

Fry the besan flour with one tablespoon of ghee for a while.( to avoid lumps and raw smell)

Boil the sugar with half a glass of water in a wok until the one string consistency reached

Add Carrot paste and besan flour little by little.

Add one spoon of ghee in the boiling mixture

Stir continuously to avoid lumps.Let the flame be low level.

Raise the flame to medium.

Stir continuously otherwise the boiling mixture will burn at the bottom.

Add another one tablespoon and stir slowly.

The boiling mixture gets thickened and leaving all over the sides of the wok.

Switch off the flame and transfer the mixture into a greased tray.

Grease the knife with little ghee and cut and allow the pak mixture to set and cool.

Remove the paks from the tray.

Serve and enjoy the warm and delicious carrot mysore pak.

Just ten minutes to cook...An easy method ... for beginners too...Instant sweet.....An authentic dessert

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KOSE VARUVAL/CABBAGE STIR-FRY

This is the slight variation of muttaikose porial/cabbage porial.

Very taste one. You will make your kids to eat nutritious cabbage by making a difference in lunch food.

How to make cabbage stir-fry/kose varuval

Ingredients:

Cabbage medium size one

Moong dal three tablespoons

Mustard seeds one spoon

Shallots chopped one tablespoon

Curry leaves half cup

Coriander leaves chopped half cup

Green chillies three 

Coconut grates optional

Procedure:

Shred the cabbage in a grater.

Heat the wok with cooking oil over a medium flame.

Add mustard seeds and allow to crackle.

Followed by shallots, green chillies, curry leaves and moong dal.

Saute for a few minutes until the moong lentils become golden brown,

Add shredded cabbage and salt.

Saute for a while.

Sprinkle little water ( one tablespoon) over the cabbage.

Close the wok with a lid.

Let the flame be at low level.

Cook until the water absorbed by cabbage.

In a low -flame, stir the cooked cabbage with coriander leaves for a couple of minutes.

Transfer the cabbage to a serving bowl.

The moong dal+cabbage  make the rice so delicious and nutritious.

Give a try...!